Bioaccessibility of Essential Elements in Açaı́ (<i>Euterpe oleracea</i> Mart.) Pulp

Santos, Gustavo Gonçalves dos; Carvalho, André Castro; Oliveira, Aline Pereira de; Naozuka, Juliana; Matta, Fernanda V.; Felipe-Sotelo, M.; Ward, Neil; Corrêa, Nádia Cristina Fernandes; Nomura, Cassiana Seimi

doi:10.1021/acsfoodscitech.1c00070

Cited by 3 publications

(2 citation statements)

References 28 publications

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“…Many physicochemical and nutritional differences between the three species of Brazilian açaí have been reported ( 1 , 10 – 12 ). Those differences are related not only to the characteristics of each specie but also to other environmental factors, such as climate, harvesting season, geographical location, and many others.…”

Section: Introductionmentioning

confidence: 99%

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Santos,

Lemos,

da Conceição

et al. 2024

Front. Nutr.

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The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and thermal properties of vegetable oils obtained from two varieties of açaí (Euterpe oleracea), purple and white. Both açaí oils from white (WAO) and purple (PAO) varieties were obtained by using the conventional solid–liquid extraction, which resulted in oil yields ranging from 52 to 61%. WAO and PAO were analyzed by their edibility quality parameters given the recommendations from Codex Alimentarius; their nutritional functionality indices and their composition of fatty acids and triglycerides content were estimated. Both oils showed low levels of acidity and peroxides, <1.8 mg KOH g−1 and < 1.7 mEq kg−1, respectively, which are good indicators of their preservation status, agreeing with the food regulations. PAO and WAO showed differences among the composition of fatty acids, mainly related to the content of monounsaturated fatty acids (MUFAs), which were 62.5 and 39.5%, respectively, mainly oleic acid. Regarding the polyunsaturated fatty acids (PUFAs), the WAO showed up to 23% of linoleic acid, whereas the PAO exhibited up to 11% of it. These differences reflect on the values of the nutritional functionality indices, atherogenic (AI), thrombogenic (IT), and hypocholesterolemic/hypercholesterolemic ratio (H/H). Both PAO and WAO showed low levels of AI and TI and superior values of H/H than other oilseeds from the literature. These results indicate the nutritional properties of açaí oils regarding a potential cardioprotective effect when included in a regular dietary intake. The thermogravimetric behavior and the evaluation of oxidation status by infrared spectroscopy (FTIR) were also studied. Both açaí oils demonstrated higher thermal stability (with an onset temperature ranging from 344 to 350 °C) and low indications of oxidation status, as no chemical groups related to it were noted in the FTIR spectrum, which agrees with the determined acidity and peroxide content. Moreover, the FTIR analysis unveiled characteristic chemical groups related to fatty acids and triglycerides, agreeing with the literature reports. These findings collectively contribute to a deeper comprehension of the nutritional and functional properties between white and purple açaí oils, offering valuable insights into their potential health, food, and industrial applications.

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Section: Introductionmentioning

confidence: 99%

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Santos,

Lemos,

da Conceição

et al. 2024

Front. Nutr.

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show abstract

“…Among the numerous native Brazilian foods, the fruits of assaí or açaí ( Euterpe oleracea ) stand out due to their diversity in nutritional and bioactive substances [ 31 , 32 ]. The fruits have been described as a “super fruit” due to its beneficial nutritional and health-related properties.…”

Section: Introductionmentioning

confidence: 99%

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules

et al. 2023

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The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0–10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g−1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g−1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1–2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.

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Nutraceutical potential of Amazonian oilseeds in modulating the immune system against COVID-19 – A narrative review

Santos

Langley

Lima

et al. 2022

Journal of Functional Foods

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Bioaccessibility of Essential Elements in Açaı́ (Euterpe oleracea Mart.) Pulp

Cited by 3 publications

References 28 publications

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules

Nutraceutical potential of Amazonian oilseeds in modulating the immune system against COVID-19 – A narrative review

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