Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Abstract

This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

“…(81.86 to 363.01 mg GAE 100 g -1 db) and for other fruits native to the Amazon region, such as inajá (109.75 mg GAE 100 g -1 ), tucumã (127.27 mg GAE 100 g -1 ) (Santos et al, 2015), bacuri (521 mg GAE 100 g -1 ), cupuaçu (305 mg GAE 100 g -1 ) and abiu (430 mg GAE 100 g -1 ) (Becker et al, 2018). Like flavonoids and anthocyanins, polyphenols help as antioxidants by reducing the action of free radicals, as well as acting in other systems as supporting elements in the prevention of human health problems (Finco et al, 2016;Lauvai et al, 2017;Nascimento et al, 2019).…”

“…The consumption of this fruit is predominantly in the form of a drink, which is produced and consumed similarly to that of açaí (Euterpe oleracea Mart. ), with these fruits competing commercially due to their off-season (Finco et al, 2016;Lauvai et al, 2017;Pinto et al, 2018;Nascimento et al, 2019).…”

“…The different genotypes of bacaba have been the focus of research, particularly in the evaluation of antioxidant activity and phenolic compounds, in natura, as in the research of Carvalho et al (2016) and Brabo de Sousa et al (2018), as well as the investigation of extracts in the induction of apoptosis and cell adipogenesis as a novel cancer treatment (Finco et al, 2016;Lauvai et al, 2017). In the industrial segment, studies have concentrated on the isolation of its energy constituents, lipid content and residual oils using gases in a supercritical state (Pinto et al, 2018;Nascimento et al, 2019).…”

“…However, research in general has not directed efforts to maximizing the isolation of high-quality products to meet the demand still required when the fruit is in the off-season. In this sense, the economic potential of this fruit could be augmented if technologies are applied that increase its stability and reduce its humidity, especially in the edaphoclimatic conditions typical of the growing region, thereby improving its commercialization to different parts of the world, as occurs with açaí (Pinto et al, 2018;Nascimento et al, 2019).…”

Estudo Fitoquimico, Enzimático E Capacidade Antioxidante Da Polpa De Bacaba (Oenocarpus Bacaba Mart) Paraense

“…Na medicina popular, as propriedades funcionais dos frutos de bacaba, bem como os benefícios decorrentes da ingestão desta matéria prima, ainda não foram suficientemente estudado e esclarecido (ABADIO FINCO et al, 2016;NASCIMENTO et al, 2019). Contudo a literatura apresenta algumas pesquisas realizadas que alegam algumas propriedades relacionadas a ingestão do fruto, como ação antioxidante (LEBA et al, 2016) e potencial na atividade contra a carcinogênese (ABADIO FINCO et al, 2016), porém ainda não se tem muitos estudos acerca do conteúdo da bacaba paraense.…”