Physicochemical characterization and dietary fiber of 15 Nance (Byrsonima crassifolia L.) fruits selections from Nayarit

2021 ◽  
Vol 289 ◽  
pp. 110460
Author(s):  
Cindy Sacnithe Agredano-De la Garza ◽  
Rosendo Balois-Morales ◽  
Guillermo Berumen-Varela ◽  
Andrés Eloy León-Fernández ◽  
Pedro Ulises Bautista-Rosales ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Physicochemical Characterization ◽  
Byrsonima Crassifolia

Low‐viscosity dietary fiber production by enzymatic hydrolysis of galactomannan from Caesalpinia pulcherrima seeds: optimization and physicochemical characterization

2021 ◽  
Author(s):  
Antonia Ariana Camelo Passos ◽  
Mighay Lovera ◽  
Maria do Socorro Rocha Bastos ◽  
Jeanny da Silva Maciel ◽  
Venícios Gonçalves Sombra ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Dietary Fiber ◽  
Physicochemical Characterization ◽  
Fiber Production ◽  
Low Viscosity ◽  
Hydrolysis Of

scholarly journals Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 332
Author(s):  
Adriana Aniceto ◽  
Julia Montenegro ◽  
Rafael da Silva Cadena ◽  
Anderson Junger Teodoro
Keyword(s):  
Experimental Design ◽  
Antioxidant Capacity ◽  
Sugar Content ◽  
Physicochemical Characterization ◽  
Total Phenolic ◽  
Spondias Mombin ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Significant Difference ◽  
High Sugar Content

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

scholarly journals Compuestos de interés funcional del nanche ( Byrsonima crassifolia (L.) H.B.K.)

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Cindy Sacnithe Agredano-de la Garza ◽  
Graciela Guadalupe López-Guzmán ◽  
Rosendo Balois-Morales ◽  
Andrés Eloy León-Fernández ◽  
Pedro Ulises Bautista-Rosales ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Bioactive Compounds ◽  
Byrsonima Crassifolia

Nance fruit ( Byrsonima crassifolia (L.) H.B.K.) is a product for fresh consumption that provides a high content of bioactive compounds with antioxidant activity, vitamin C, and dietary fiber. In addition, it has been reported that the fruit, leaves, and seeds have antioxidant, antimicrobial, an- ti-inflammatory, antiproliferative, anti-depressive, and antidiabetic properties. The main objective of this research was the collection of information from the last 10 years on the Nance fruit physi- cochemical, nutritional and functional bioactive compounds that are beneficial to health (polyphe- nols, flavonoids, vitamins, anthocyanins, fiber).

scholarly journals Chemical and Functional Properties of Chia Seed (Salvia hispanicaL.) Gum

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Maira Rubi Segura-Campos ◽  
Norma Ciau-Solís ◽  
Gabriel Rosado-Rubio ◽  
Luis Chel-Guerrero ◽  
David Betancur-Ancona
Keyword(s):  
Dietary Fiber ◽  
Food Systems ◽  
Food Industry ◽  
Food Additives ◽  
Physicochemical Characterization ◽  
Absorption Capacity ◽  
Raw Material ◽  
Water Binding ◽  
Chia Seed ◽  
Industry Applications

Chia (Salvia hispanicaL.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P<0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry.

scholarly journals Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1689
Author(s):  
María Carolina Otálora ◽  
Andrea Wilches-Torres ◽  
Jovanny A. Gómez Castaño
Keyword(s):  
Ab Initio ◽  
Dietary Fiber ◽  
Aloe Vera ◽  
Three Dimensional ◽  
Physicochemical Characterization ◽  
Fiber Content ◽  
Intramolecular Interactions ◽  
Raw Material ◽  
Opuntia Ficus Indica ◽  
Pharmaceutical Industries

Cactaceae and Asphodelaceae are native desert plants known for their high mucilage content, which is a polysaccharide of growing interest in the food, cosmetic, and pharmaceutical industries. In this study, powdered mucilage was obtained from cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves, and their molecular, morphological, and thermal properties were investigated and compared. Additionally, their dietary fiber content was determined. Three-dimensional molecular models were calculated for both mucilages using ab initio methods. Vibrational spectra (FTIR and Raman) revealed intramolecular interactions and functional groups that were specified with the help of theoretical ab initio and semi-empirical calculations. SEM micrographs measured at magnifications of 500× and 2000× demonstrated significantly different superficial and internal morphologies between these two mucilages. Thermal analysis using DSC/TGA demonstrated superior thermal stability for the OFI mucilage. The dietary fiber content in OFI mucilage was more than double that of AV mucilage. Our results show that both dehydrated mucilages present adequate thermal and nutritional properties to be used as functional ingredients in industrial formulations; however, OFI mucilage exhibited better physicochemical and functional characteristics than AV mucilage as a raw material.

Anti-inflammatory effects of (+)-catechin isolated from the bark of Byrsonima crassifolia

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
M García ◽  
F Michelangeli ◽  
Á Fernández ◽  
JE Villamizar ◽  
F Salazar ◽  
...  
Keyword(s):  
Byrsonima Crassifolia ◽  
Anti Inflammatory

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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