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Alhaji AM, Almeida ES, Carneiro CR, da Silva CAS, Monteiro S, Coimbra JSDR. Palm Oil ( Elaeis guineensis): A Journey through Sustainability, Processing, and Utilization. Foods 2024; 13:2814. [PMID: 39272579 PMCID: PMC11394976 DOI: 10.3390/foods13172814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/26/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the importance of refining in maintaining quality and extending application ranges. While palm oil offers health benefits because of its rich fatty acid composition and antioxidant properties, its production poses significant environmental challenges. This review underscores ongoing efforts to balance technological and culinary demands with environmental stewardship and sustainable economic growth. Emerging trends, including interspecific hybrids such as E. guineensis and E. oleifera, are discussed for their potential to increase sustainability and productivity.
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Affiliation(s)
- Adamu Muhammad Alhaji
- Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil
- Department of Food Science and Technology, Faculty of Agriculture and Agricultural Technology, Aliko Dangote University of Science and Technology, Wudil P.O. Box 3244, Nigeria
| | - Erislene S Almeida
- Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasília 70910-900, Brazil
| | - Camila Rodrigues Carneiro
- Department of Chemistry, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil
| | - César Augusto Sodré da Silva
- Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil
| | - Simone Monteiro
- Department of Mechanical Engineering, Faculty of Technology, University of Brasilia, Brasília 70910-900, Brazil
- Institute of Chemistry, Federal University of Goiás, Goiânia 74690-900, Goiás, Brazil
| | - Jane Sélia Dos Reis Coimbra
- Department of Food Technology, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, Viçosa 36570-000, Minas Gerais, Brazil
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Acosta-Vega L, Moreno DA, Cuéllar Álvarez LN. Arazá: Eugenia stipitata Mc Vaught as a Potential Functional Food. Foods 2024; 13:2310. [PMID: 39123500 PMCID: PMC11311875 DOI: 10.3390/foods13152310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/18/2024] [Accepted: 06/27/2024] [Indexed: 08/12/2024] Open
Abstract
Arazá is a fruit native to the Amazonian region with characteristic properties such as aroma, texture, color, and marked acidity. Additionally, the fruit is rich in bioactive compounds in its three fractions (seed, pulp, and peel), such as ascorbic acid, phenolic compounds (and their derivatives), and carotenoids, which have been extensively investigated in the literature for their beneficial properties for human health. However, it is a little-known fruit, and the role it can play in health-promoting activities related to the treatment and prevention of non-communicable diseases (NCDs) when incorporated into the diet is also unknown. Therefore, it is necessary to know the profile of bioactive compounds and the biological properties Arazá possesses, which is the aim of this review.
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Affiliation(s)
- Luis Acosta-Vega
- Grupo de Investigación en Productos Naturales Amazónicos-GIPRONAZ, Universidad de la Amazonia, Florencia 180001, Colombia;
| | - Diego A. Moreno
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CEBAS, CSIC, Campus Universitario de Espinardo, 25, E-30100 Murcia, Spain;
| | - Liceth N. Cuéllar Álvarez
- Grupo de Investigación en Productos Naturales Amazónicos-GIPRONAZ, Universidad de la Amazonia, Florencia 180001, Colombia;
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Ribeiro VHDA, Cavalcanti-Mata MERM, Almeida RLJ, Silva VMDA. Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties. Foods 2023; 12:4222. [PMID: 38231608 DOI: 10.3390/foods12234222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study sought to evaluate starch from black and red rice modified by heat-moisture, investigating the extraction yield, starch and amylose content, color, and phenolic compounds. The water and oil absorption capacity, whole milk and zero lactose absorption index, syneresis index, and texture were also analyzed. Microstructural analysis included Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The heat-moisture treatment (HMT) reduced the extraction yield and the starch and amylose content, with native black rice starch having the highest values for these parameters. The modification also affected the color and phenolic compounds of the starch, making it darker and changing its appearance. The modification improved the absorption of water, oil, and milk, reducing syneresis and increasing stability during storage. The starch surface was altered, especially for modified black rice starch, with larger agglomerates. The type of starch also changed from A to Vh, with lower relative crystallinity. The textural properties of modified red rice starch were also significantly altered. The HMT proved to be a viable and economical option to modify the analyzed parameters, influencing the texture and physicochemical properties of pigmented rice starch, expanding its applications, and improving its stability during storage at temperatures above 100 °C.
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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EFFECTS OF COLD PLASMA ON CHLOROPHYLLS, CAROTENOIDS, ANTHOCYANINS, AND BETALAINS. Food Res Int 2023; 167:112593. [PMID: 37087222 DOI: 10.1016/j.foodres.2023.112593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains. As a result of the literature review, it is noted that can degrade cell membrane and promote damage to pigment storage sites; thereby releasing pigments and increasing their content in the extracellular space. However, the reactive species contained in the cold plasma can cause degradation of the pigments. Cold plasma is a promising technology for extracting pigments; however, case-by-case optimization of the extraction process is required.
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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González-Jaramillo N, Bailon-Moscoso N, Duarte-Casar R, Romero-Benavides JC. Peach Palm ( Bactris gasipaes Kunth.): Ancestral Tropical Staple with Future Potential. PLANTS (BASEL, SWITZERLAND) 2022; 11:3134. [PMID: 36432863 PMCID: PMC9695847 DOI: 10.3390/plants11223134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/08/2022] [Accepted: 11/13/2022] [Indexed: 06/16/2023]
Abstract
A pre-Columbian staple, Bactris gasipaes Kunth. is a palm tree domesticated around 4000 years ago, so appreciated that a Spanish chronicler wrote in 1545, "only their wives and children were held in higher regard" by the Mesoamerican natives. The peach palm is an integral part of the foodways and gastronomy of Ecuador, Colombia, Bolivia, Peru, Brazil, and other tropical American countries; meanwhile, it is almost unknown in the rest of the world, except for hearts of palm. Although abundant, the species faces anthropogenic threats. The purpose of this study is to describe and summarize the physicochemical, nutritional, and bioactive characteristics of the peach palm and its two main alimentary products: hearts of palm and fruits, highlighting the functional and antioxidant potential of the latter, showing both ancestral and modern uses. There is active research on peach palm products and coproducts that aim for better, more sustainable uses of its traditional and recently found properties. The review and presentation of studies on this strategically relevant species can motivate the protection of endangered populations and stimulate new lines of research to advance development in the food, pharmaceutical, and cosmetic industries, with fair trade, sustainable development goals, and adaptation to climate change in mind.
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Affiliation(s)
- Nancy González-Jaramillo
- Maestría en Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
| | - Natalia Bailon-Moscoso
- Facultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
| | - Rodrigo Duarte-Casar
- Departamento de Turismo y Gastronomía, Facultad de Ciencias Administrativas y Económicas, Universidad Técnica de Manabí, Portoviejo 130105, Ecuador
| | - Juan Carlos Romero-Benavides
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
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