Amazonian palm tree fruits: From nutritional value to diversity of new food products

Amorim, Isabelly Silva; Amorim, Danyelly Silva; Godoy, Helena Teixeira; Mariutti, Lilian Regina Barros; Chisté, Renan Campos; da Silva Pena, Rosinelson; Bogusz Junior, Stanislau; Chim, Josiane Freitas

doi:10.1016/j.heliyon.2024.e24054

Cited by 7 publications

(4 citation statements)

References 103 publications

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“…In the case of mushrooms, the presence of umami compounds (aspartic acid, glutamic acid and 5′-nucleotides) improves the flavor of foods [ 26 ], while Costa et al [ 27 ] indicate that the pijuayo fruit with oily characteristics is highly appreciated by consumers. Amorim et al [ 28 ] reported that the lipid content of the pijuayo fruit varies from 8 to 23%, with a prevalence of unsaturated fatty acids. In this work, the average fat contents for the pijuayo pulp and peel flours were 10.19 and 11.44 g/100 g, respectively ( Figure 1 ), values that were not low enough to cause detrimental effects to the acceptability of the burgers due to the partial removal of animal fat.…”

Section: Resultsmentioning

confidence: 99%

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Llatas,

Guzmán,

Tello

et al. 2024

Foods

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Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA’s instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

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Section: Resultsmentioning

confidence: 99%

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Llatas,

Guzmán,

Tello

et al. 2024

Foods

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“…Furthermore, clarified açai administration alone markedly elevated TERT mRNA expression, unveiling a potent anti-aging effect in the brain indicative of neuroprotection against long-term age-related deteriorations. It's worth emphasizing that previous studies have examined the toxicity of açaí, concluding that it is safe for general consumption [ 31 ].The micro-CT analyses revealed that in both times studied, açai supplementation caused a change in the microstructure of the alveolar bone. Hence, the alveolar bone showed a tissue response to açai, with an increased BV and an increased Bv/Tv.…”

Section: Discussionmentioning

confidence: 99%

Açai (Euterpe oleracea Mart.) supplementation promotes histological and ultrastructural changes in rats' alveolar bone

Moura,

Rodrigues,

Dos Santos

et al. 2024

Heliyon

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“…The peach palm fruit is commonly consumed after cooking in boiling water, eating its mesocarp as a source of fiber and vitamins, or using it for other culinary purposes [7]. Peach palm fruit can be considered an oily fruit due to its high content of lipids, which can reach 8-41%, with a significant content of unsaturated fatty acids (up to 36%) [8,13]. Other important nutrients found in the pulp of peach palm fruits are carbohydrates (24-44%), proteins (3.9-5%), dietary fiber (4.8-10%), and minerals (2.7-3.9%) [13].…”

Section: Introductionmentioning

confidence: 99%

“…Peach palm fruit can be considered an oily fruit due to its high content of lipids, which can reach 8-41%, with a significant content of unsaturated fatty acids (up to 36%) [8,13]. Other important nutrients found in the pulp of peach palm fruits are carbohydrates (24-44%), proteins (3.9-5%), dietary fiber (4.8-10%), and minerals (2.7-3.9%) [13]. The main fatty acids in peach palm pulp oil are lauric acid (33-60%) followed by myristic acid (18.9-27.8%), oleic acid (21.9-24.3%), and palmitic acid (6-9.6%) [3].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits—Red, Yellow, Green, and White—Obtained through Ultrasound-Assisted Green Extraction

Santos,

Conceição

et al. 2024

Foods

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This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits—red, yellow, green, and white—by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g−1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid’s quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.

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Amazonian palm tree fruits: From nutritional value to diversity of new food products

Cited by 7 publications

References 103 publications

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits

Açai (Euterpe oleracea Mart.) supplementation promotes histological and ultrastructural changes in rats' alveolar bone

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits—Red, Yellow, Green, and White—Obtained through Ultrasound-Assisted Green Extraction

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