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Non-extractable polyphenols in tropical fruits: Occurrence and health-related properties
No full textTropical fruits are good sources of phenolic compounds. Mango, pineapple, papaya and avocado are among the most commercialised tropical fruits worldwide. Tropical fruits with higher extractable polyphenol (EPP) contents include camu–camu, acerola and assai. Fruits with high contents of non-extractable polyphenols (NEPP) include cashew apple, banana and tropical blackberry, followed by acerola, plantain, melon, mango and papaya. Among the identified NEPP are gallocatechin in banana, sanguiin H-6, lambertianin C and galloyl derivatives in tropical blackberries and oligomers, mainly O-galloyl-glucosides, in mango. There are few studies of the antioxidant capacities (AC) of NEPP of tropical fruits, and most of the reports are for Brazilian fruits. Hydrolysable polyphenols from assai and non-extractable proanthocyanidins and HPP associated with insoluble dietary fibre from cashew apple show the highest AC values in comparison with other Brazilian fruits. Some biological activities of tropical fruits are related to ellagitannins, which are metabolised by microbiota, releasing ellagic acid and urolithins. The principal biological activities associated with phenolic compounds are antioxidant, anti-inflammatory, antidiabetic, antiproliferative, antimicrobial and hypolipidaemic properties. Tropical fruits are rich in NEPP, and this opens prospects for their use in industry. Further studies are needed to elucidate their health-related properties and obtain access to new markets.Universidad de Costa Rica/[735-A6-912]/UCR/Costa RicaCoordenação de Aperfeiçoamento de Pessoal de Nível Superior/[]/CAPES/BrasilConselho Nacional de Desenvolvimento Científico e Tecnológico/[]/CNPq/BrasilFundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico/[]/FUNCAP/BrasilUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum -Nied.) fruit and stability of main compounds during juice processing - (U)HPLC-DAD-ESI-TQD-MSn
No full textPsidium fruits are well known in tropical countries as a food and have traditionally been used for the treatment of some diseases, e.g., diarrhea and diabetes. Among them, P. friedrichsthalianum has been associated with positive health effects caused by polyphenols and vitamin C, but detailed information on the phytochemicals involved and their stability during processing is scarce. This study addresses the characterization and quantification of phytochemicals in the peel and flesh of P. friedrichsthalianum using UHPLC-DAD-ESI-MS/MS. Over 100 compounds were characterized, among them proanthocyanidins, ellagitannins, flavanolignans, biflavonoids, and dihydrochalcones. The content of polar secondary metabolites in the peel was approximately 30% higher than in the flesh. B-type proanthocyanidins represented 52.2% and 35.8% in peel and flesh, respectively. During juice processing, geraniin and vescalagin were not affected, whereas other compounds underwent some changes. Castalagin isomers were negatively affected, but pedunculagin isomers, cinnamoyl-O-hexoside, and citric, succinic, and dehydroascorbic acids contents increased. This report highlights the importance of considering Costa Rican guava as a good source of condensed and hydrolysable tannins, i.e., proanthocyanidins and ellagitannins, respectively. Besides, this fruit seems to be a potential raw material for the development of foods, e.g., juice, containing phytochemicals that showed to be stable during pasteurization.Universidad de Costa Rica/[735-A6-912]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by-product
No full textTropical highland blackberry by-product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo-first and first order kinetic models and response surface methodology were applied to optimize the extraction of polyphenols from BBP using ethanol, a food grade solvent. Retention of total polyphenols, ET and ATC was analyzed considering their contents before and after the application of thermal vacuum concentration, ultrafiltration, and spray drying. The optimal conditions for extraction were: a 3.4 solvent/BBP ratio, 57.1% ethanol, 60.0°C, and 120 min extraction time. Thermal vacuum concentration showed a higher retention of ET. A higher purity of ET was accomplished with ultrafiltration. These results provide the basis for further research on the development of a powder enriched with polyphenols, mainly ET, from BBP for food and pharmacological purposes.Universidad de Costa Rica/[735-B3-102]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimento
Disponibilidad nacional de desechos agroindustriales y mercado internacional de polímeros
No full textEl capítulo aborda dos puntos sobre la disponibilidad nacional de desechos agroindustriales y mercado internacional de polímeros; el primero, la disponibilidad de desechos agroindustriales en el mercado costarricense; y el segundo, el abastecimiento y utilización de los polímeros en mercados locales e internacionales.UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils
No full textThe aim of the study was to evaluate the degradation kinetics of carotenoids (CTs) in vacuum-fried papaya (Carica papaya L.) chips (PCs) during storage at four temperatures (15, 25, 35 and 45 °C) for 52 and 94 days for the two highest and lowest temperatures, respectively. Three treatments were applied to obtain the chips: chips with soy oil (24% lipids) and chips with palm oil (24% and 29% lipids). All the chips were packaged under air or nitrogen conditions. The CTs analyzed by HPLC-DAD were per order of content all-E-lycopene (LYC), Z-lycopene (Z-LYC), all-E-β-carotene (BC), all-E-β-cryptoxanthin (BCX) and Z-β-carotene (Z-BC). The all-E-forms represented 80% of carotenoids in PCs. No significant carotenoid degradation was observed in the PCs packaged under nitrogen conditions during storage. For chips stored under air conditions, a second-order kinetic model best fitted the experimental data. Rate constants for LYC degradation were the lowest, while BCX and BC presented similar rate constants 4–23-fold higher depending on lipid composition. All Z-isomers degraded faster than all-E-forms, but Z-BC degraded only 2–4-fold faster than Z-LYC. All CTs followed Arrhenius temperature-dependency pattern and LYC showed the lowest activation energies (5–21 kJ/mol). A higher lipid content in the chips with palm oil enhanced the carotenoid retention in PCs. Moreover, a greater retention (p < 0.05) of CTs was observed in PCs with soy oil. The use of soy oil instead of palm oil increased the theoretical half-life (at 25 °C) by 2.2, 1.3 and 5.9-fold for BCX, BC and LYC, respectively. Packaging under nitrogen conditions and lipid composition may be considered to optimize the shelf life and carotenoid retention in PCs during storage.Universidad de Costa Rica/[735-B7-611]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
Valorización de subproductos obtenidos del procesamiento agroindustrial
No full textLos subproductos generados por la industria alimentaria pueden ser fuente de compuestos de alto valor agregado y constituirse en materias primas para la obtención de ingredientes funcionales (Schieber et al., 2001).Universidad de Costa Rica/[735-A8-110]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimento
Tecnologías de separación y purificación del ácido láctico
No full textDentro de las tecnologías disponibles para la recuperación del ácido láctico producido por fermentación se encuentran las siguientes: extracción por solventes, adsorción, esterificación, electrodiálisis y destilación reactiva; aunque tradicionalmente se ha realizado por la precipitación en forma de lactato de calcio, que a su vez genera como desecho una alta cantidad de sulfato de calcio (Joglekar et al., 2006). Es importante la concentración y pureza deseada, ya que para aplicaciones comerciales se requiere soluciones de concentraciones que van de 20 % a 80 % (grado técnico). Para uso en alimentos (soluciones grado alimentario), productos farmacéuticos y elaboración de ácido poliláctico, las concentraciones requeridas van de 80 % a 90 % en soluciones altamente puras (Vijayakumar et al., 2008).Universidad de Costa Rica/[735-A8-110]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Básicas::Centro de Investigaciones en Productos Naturales (CIPRONA
Growth conditions and survival kinetics during storage of Lactobacillus rhamnosusGG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp
No full textThe finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic–prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr−1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic–prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 106 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.Universidad de Costa Rica/[]/UCR/Costa RicaCentro Nacional de Alta Tecnología/[]/CeNAT/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimento
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
No full textSeveral efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8% and 1.5%) and sodium tripolyphosphate (STPP) (0.4% and 0.2%). Salt and STPP reduction affected cooking loss, while no significant differences (P > 0.05) were obtained in instrumental and sensory texture for all factors. Discrimination tests showed significant perceived differences between some pairs, however, d′ values were below 0.55 in all comparisons, meaning consumer awareness of the reduction might be irrelevant in a real-life scenario. A simultaneous reduction of Na-lactate and salt did not affect microbial stability (psychrotrophic and LAB counts) of the product. Reducing sodium-containing additives might be a low cost, promising strategy to reduce total sodium content in cooked sausages with no detrimental of their physicochemical, sensory and microbiological characteristics.Universidad de Costa Rica/[735-B6-118]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de AlimentosUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias de la Salud::Centro de Investigación en Enfermedades Tropicales (CIET
Bactris guineensis (Arecaceae) extract: polyphenol characterization, antioxidant capacity and cytotoxicity against cancer cell lines
No full textBACKGROUND:Lower risk of digestive tract cancer development has been associated with polyphenol intake. Bactris guineensis is an edible endemic palm that grows in Central and South America. OBJECTIVE:This study performs a phenolic characterization of Bactris guineensis and evaluates the bioactivity of this fruit. METHODS:The phenolic compounds of B. guineensis were characterized by HPLC-UV-HRMS analyses and the antioxidant activity was measured by chemical and cellular methods. Additionally, cytotoxicity of B. guineensis polyphenols was performed on 4 cancer cell lines and the pro-apoptotic effect was evaluated by flow cytometry using annexin staining. RESULTS:The major phenolic compounds of B. guineensis were proanthocyanidins. The extract IC50 for DPPH was 3.3±0.2 μg/mL and for induced intracellular ROS was 153±13 μg/mL. MTT cytotoxic assays demonstrate IC50 values between 16.6 and 24.9 μg/mL for the colon and hepatic adenocarcinomas, with high selectivity effects towards cancer cells compared to non-tumor cells. A 20 to 50% early apoptotic effect was observed in cancer cells lines by Annexin/PI staining. CONCLUSIONS:B. guineensis evidenced an important radical scavenging activity and a strong cytotoxic activity against hepatic and colorectal carcinoma cells, showing better values than procyanidin extracts from other fruits previously described.Universidad de Costa Rica/[422-B7-099]/UCR/Costa RicaUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro de Investigación en Nutrición Animal (CINA)UCR::Vicerrectoría de Docencia::Salud::Facultad de FarmaciaUCR::Vicerrectoría de Docencia::Salud::Facultad de Medicina::Escuela de Medicin