Jabuticaba () is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3--glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90 days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although [Formula: see text] and [Formula: see text] values of jabuticaba juice decreased and [Formula: see text] increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated and, suggesting antimicrobial activity.

Oven-dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole-wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6-fold), AC (1.8-fold), and phenolics content (2.0fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (>5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole-wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.