The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

Asquieri, Eduardo Ramirez; Berrios, Jose de Jesus; Asquieri, Elaine Meire de Assis Ramirez; Pan, James; de Moura e Silva, Aline Gomes; Batista, Rayssa Dias

doi:10.1590/0104-1428.06620

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

ORIGINAL ARTICLE • Polímeros 30 (4) • 2020 • https://doi.org/10.1590/0104-1428.06620 copy

The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.

Keywords:
extrudates; Myrciaria cauliflora; peels; polyphenols; seeds

		Available starch		Resistant starch		Total starch
	L/R	57.91±0.12^a		0.27±0.03^c		58.19±0.11^a
	JF	2.40±0.16^c		1.78±0.11^b		4.17±0.27^c
	JNF	6.88±0.25^b		3.46±0.09^a		10.34±0.33^b
		Mix	Ext.	Mix	Ext.	Mix	Ext.
(%)	0	71.92±0.23^aA	70.35±0.59^aB	0.35±0.006^cA	0.07±0.01^bB	73.31±0.22^aA	70.40±0.31^aB
JF	20	58.12±0.43^dA	58.47±0.29^dA	1.05±0.02^bA	0.25±0.006^aB	58.46±0.29^dA	58.86±0.82^dA
	0	68.12±0.30^bA	68.57±0.43^bA	0.39±0.01^cA	0.06±0.006^bB	69.17±0.45^bA	68.64±0.59^bA
JNF	20	63.86±0.82^cA	61.86±0.85^cB	1.39±0.02^aA	0.26±0.01^aB	64.11±0.44^cA	62.12±0.85^cB

		Total soluble polyphenols (mg of GA equivalentes per g of sample)		Antioxidant capacity (µg of Trolox equivalents per g of sample)
		Mix	Ext	Mix	Ext
(%)	0	0.03 ± 0.01^d	-	247.00 ± 16.8^dA	189.26 ± 8.32^eB
JF	5	0.17 ± 0.03^cA	0.06 ± 0.005^dB	758.84 ± 25.31^cA	323.26 ± 22.8^dB
	10	0.37 ± 0.01^bA	0.15 ± 0.004^cB	1779.9 ± 7.12^bA	721.21 ± 11.9^cB
	15	0.72 ± 0.01^aA	0.26 ± 0.006^bB	2976.3 ± 0.67^aA	1071.9 ± 26.8^bB
	20	0.79 ± 0.07^aA	0.43 ± 0.004^aB	2979.6 ± 0.42^aA	1772.5 ± 32.7^aB

	0	0.02 ± 0.007^e	-	252.14 ± 6.76^dA	181.36 ± 4.59^eA
JNF	5	0.15 ± 0.009^dA	0.10 ± 0.003^dA	708.40 ± 14.88^cA	487.17 ± 18.7^dB
	10	0.35 ± 0.004^cA	0.27 ± 0.005^cA	1887.8 ± 16.46^bA	1244.6 ± 27.3^cB
	15	0.66 ± 0.008^bA	0.38 ± 0.029^bB	2971.2 ± 2.30^aA	1859.8± 72.2^bB
	20	0.82 ± 0.033^aA	0.64 ± 0.052^aB	2981.7 ± 1.72^aA	2898.1 ± 36.7^aA

	% flour
	0	5	10	15	20
Apparent density (g/cm³)
JF	0.09± 0.001^aD	0.09± 0.001^bD	0.12± 0.006^bC	0.19 ± 0.003^bB	0.24 ± 0.005_b^A
JNF	0.08± 0.003^aE	0.12± 0.002^aD	0.14± 0.003^aC	0.28 ± 0.006^aB	0.34 ± 0.010^aA
Expansion index
JF	3.5 ± 0.31^aA	3.2 ± 0.22^aAB	2.9 ± 0.32^aBC	2.8 ± 0.25^aC	1.8 ± 0.16^aD
JNF	3.5 ± 0.12^aA	3.0 ± 0.18^aB	2.8 ± 0.20^aBC	2.7 ± 0.14^aC	1.6 ± 0.18^aD
Hardness (N)
JF	495.0± 47.1^aC	602.7± 27.9^aC	691.1± 67.7^aC	1599.5± 27^aB	1868.2± 88^aA
JNF	536.9± 41^aC	553.6± 40.5^aC	590.0 ± 74.6^aC	848.4± 81.6^bB	1324.7± 72^bA
Crunchiness (N/mm)
JF	0.61 ± 0.17^aA	0.50± 0.26^aAB	0.45± 0.24^aAB	0.28± 0.05^aB	0.28 ± 0.10^aB
JNF	0.78 ± 0.47^aA	0.64 ± 0.31^aAB	0.44 ± 0.24^aBC	0.31 ± 0.16^aC	0.20 ± 0.06^aC

		L*		a*		b*		ΔE*
	JF	48.85±0.75		7.39±0.09		6.03±0.25		-
	JNF	53.37±0.67		8.32±0.14		6.75±0.28		-
		Mix	Ext	Mix	Ext	Mix	Ext
JF	0	90.21 ±0.5^aA	85.00±0.48^aB	-0.42±0.1^eB	-0.29±0.01^bA	9.24±0.52^aB	14.70±0.02^aA	7.55±0.99^b
	5	84.47±1.29^bA	63.76±1.33^bB	1.21±0.28^dB	3.64±0.1^aA	5.56±0.45^bB	8.38±0.09^bA	21.05±2.34^a
	10	79.16±0.62^cA	59.10±0.65^cB	2.10±0.21^cB	3.71±0.1^aA	5.36±0.82^bB	7.79±0.06^bA	20.29±1.17^a
	15	74.58±1.04^dA	56.91±0.19^cB	3.22±0.27^bB	3.67±0.1^aA	5.43±0.43^bA	5.80±0.08^cA	17.70±1.05^a
	20	73.58±0.31^dA	54.37±1.91^dB	3.52±0.03^aB	4.07±0.1^aA	5.38±0.12^bA	5.56±0.21^cA	19.23±1.91^a
JNF	0	90.48±0.35^aA	85.61±0.12ª^B	-0.38±0.01^dB	-0.32±0.02^eA	9.34±0.22ª^B	13.91±0.04ª^A	6.68±0.26^c
	5	83.03±0.25^bA	64.64±0.49^bB	1.96±0.05^cB	3.65±0.11^dA	6.28±0.22^bB	10.27±0.06^bA	18.89±0.37ª
	10	78.23±0.22^cA	60.62±0.48^cB	3.32±0.04^bB	4.43±0.16^cA	5.85±0.16^cB	9.36±0.21^cA	17.99±0.50ª
	15	75.21±0.36^dA	57.64±0.19^dB	4.15±0.03ª^B	4.86±0.11^bA	6.25±0.11^bB	8.77±0.06^dA	17.76±0.54a^b
	20	72.43±0.89^eA	56.59±0.59^dB	4.45±0.09^aB	5.40±0.15^aA	6.22±0.11^bB	7.29±0.18^eA	15.91±1.44^b

Associação Brasileira de Polímeros Rua São Paulo, 994, Caixa postal 490, São Carlos-SP, Tel./Fax: +55 16 3374-3949 - São Carlos - SP - Brazil
E-mail: revista@abpol.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * asquieri@gmail.com