Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

Amaral, Tatiana Nunes; Junqueira, Luciana Affonso; Prado, Mônica Elisabeth Torres; Cirillo, Marcelo Ângelo; Abreu, Luiz Ronaldo de; Costa, Fabiano Freire; Resende, Jaime Vilela de

doi:10.1016/j.foodhyd.2018.01.009

Cited by 51 publications

(31 citation statements)

References 30 publications

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“…The presence of mucilage/hydrocolloids in the leaves is a perspective for their use as a food additive by the high levels of biopolymers (ex. Arabinogalactan proteins) (Amaral et al, 2018; Mercê et al, 2001; Silva et al, 2019). The use of PAM in the elaboration of several food products may contribute to improve their cultivation, as well as to offer a new source of protein in regions where this plant is not cultivated.…”

Section: Introductionmentioning

confidence: 99%

Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization

Monteiro

Garcia

Tribuzi

et al. 2020

J Food Process Engineering

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Pereskia aculeata Miller (PAM) is a non‐conventional leaf vegetable that has drawn attention due to its remarkable nutritional quality, such as a high protein, carotenoids, and vitamin content. This study aimed to produce dehydrated PAM‐leaves by air‐drying (AD), freeze‐drying (FD), and microwave vacuum drying (MWVD), and evaluate the quality and physicochemical properties (moisture, aw, bulk density, particle density, bed porosity, apparent solubility, dispersion time, and β‐carotene content) of the dried powdered leaves. To produce powders with aw lower than 0.4 and moisture content below 6%, MWVD showed a drying time of 1.3 and 0.8 hr using the input power of 300 W and 500 W, respectively; besides, the final drying time for AD and FD was around 10 and 16 hr, respectively. MWVD dried powder showed bed porosity of ~67% and solubility around 30%, slightly less porous, and with a similar solubility to the FD‐powder. PAM powder dehydrated by MWVD preserved about 66% of the original content of β‐carotene equivalent for both microwave power, which is only 15% lower of the content in the FD‐powder, and twice bigger than AD‐powder. The MWVD of PAM allowed obtaining high‐quality powders comparable to the freeze‐dried PAM.Practical ApplicationsAs Pereskia aculeata Miller (PAM) is a leaf vegetable with high protein, carotenoids, and vitamin contents, its powders can be a suitable and stable presentation for a new proteinaceous product. This use of PAM as a powder with high protein concentration is in agreement with the global trend that seeks new plant‐based protein sources. In this way, the study of drying processes that result in PAM powders with suitable properties is of interest to researchers and food industries.

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Section: Introductionmentioning

confidence: 99%

Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization

Monteiro

Garcia

Tribuzi

et al. 2020

J Food Process Engineering

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“…Its main feature is high protein content in its leaves, which according to studies performed is around 25.5% of dry matter (Albuquerque et al 1991;Almeida and Correa 2012;Dayrell 1977;Mercê et al 2001;Rocha et al 2008;Silva and Pinto 2005;Takeiti et al 2009) and considerable amounts of essential amino acids, especially lysine. Moreover, studies conducted on this plant have identified compounds that can be exploited by the food industry, such as betalains, carotenoids, and mucilages, and the use of OPN meal in food products such as bread and pasta had broad acceptance from consumers (Agostini-Costa et al 2014;Amaral et al 2018;Lage et al 2015;Rocha et al 2008). As it is a hardy plant that is easily propagated, in some regions of the world, it is considered a weed or an invasive plant.…”

Section: Introductionmentioning

confidence: 99%

Ora-pro-nobis (Pereskia aculeata Mill.) Nutrition as Related to Soil Chemical and Physical Attributes and Plant Growth-Promoting Microorganisms

Vega

Kemmelmeier

Rufini

et al. 2020

J Soil Sci Plant Nutr

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The objective of this study was to evaluate the relationship of nutrients in Ora-pro-nobis to the physical-chemical attributes and the communities of N 2-fixing bacteria and arbuscular mycorrhizal fungi of the soils in the southern part of the state of Minas Gerais, Brazil. Rhizospheric soil, root, and leaf samples were collected from 12 sampling points in four neighboring municipalities. N 2-fixing bacteria from rhizospheric soil, roots, and washed roots macerated in water were isolated using a N-free semisolid medium, and the 16S rRNA gene was sequenced. Arbuscular mycorrhizal fungi spores were extracted from the soil by the wet-sieving method, followed by sucrose-gradient centrifugation. The collected roots were cleared and analyzed according to the traditional methods for the evaluation of mycorrhizal colonization. The soil samples and leaves were analyzed for physicalchemical and chemical attributes, respectively. There was no relationship between the total nitrogen in the soil and the protein content (based on N content) in the leaf of Ora-pro-nobis as well as between the concentration of the other nutrients in the leaf and their corresponding concentration in the soil, except for potassium and magnesium. Of the 86 isolates obtained, 70 were identified in the genus of the N 2-fixing bacteria Azospirillum. There was a variation in spore density and mycorrhizal colonization. The families Ambisporaceae, Archaeosporaceae, Claroideogloraceae, Glomeraceae, Acaulosporaceae, Diversisporaceae, and Gigasporaceae were identified. Associative N 2-fixing bacteria and arbuscular mycorrhizal fungi were abundantly found in close relationship with Ora-pro-nobis, which may explain the ability of this plant to sustain high protein content in its leaves even in soils with relatively low nitrogen concentration.

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“…Fermented milk beverages were obtained adding mucilage extract from P. aculeata as a gelling or emulsifier ingredient. The final product showed higher protein content, firmness and adhesiveness (Amaral et al, 2018).…”

Section: Nutraceutical and Food Applicationmentioning

confidence: 94%

Agronomic Cultivation, Chemical Composition, Functional Activities and Applications of Pereskia Species – A Mini Review

Maciel

Yoshida

Goycoolea

2019

CMC

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Background: The exploration of the plant biodiversity as a natural source to obtain sustainable food products and new bioactive pharmaceutical compounds has been growing significantly due to their abundance, safety and economy. Natural pharmaceutical and edible compounds present some advantages when compared to synthetic ones, such as being chemically inert and widely available. In this sense, plants of the genus Pereskia belonging to the Cactaceae family, have been studied. It is an unconventional wild edible plant that contains a large amount of protein and minerals. Studies have demonstrated their biological activities and potential application in different areas such as pharmaceutical, medicinal and food. Objective: This review is focused on the chemical composition, functional properties, applications on pharmaceutical, nutraceutical and food areas and formulation techniques to enhance the stability and bioavailability of bioactive compounds from the underutilized wild edible plant known as ora-pro-nobis (Pereskia aculeata or Pereskia grandifolia). Conclusion: The latest studies involving ora-pro-nobis demonstrated its great potential due to its biological activities, which could stimulate further investigations. The utilization of this plant as a natural source to supplement the diet, or to prepare new food products and pharmaceutical formulations is an attractive approach to explore and fully realize the potential of the rich biodiversity found in Brazil and in other countries.

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Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

Cited by 51 publications

References 30 publications

Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization

Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization

Ora-pro-nobis (Pereskia aculeata Mill.) Nutrition as Related to Soil Chemical and Physical Attributes and Plant Growth-Promoting Microorganisms

Agronomic Cultivation, Chemical Composition, Functional Activities and Applications of Pereskia Species – A Mini Review

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