Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product

Tomé, Alessandra Cristina; Silva, Flávio Alves da; Monteiro, Maria Lúcia Guerra; Mársico, Eliane Teixeira

doi:10.1080/10498850.2020.1850587

Cited by 4 publications

(1 citation statement)

References 52 publications

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“…John et al (2018) reported in their studies that the peel of the achachairu, which is considered a food subproduct, exhibits potent cardioprotective properties in rats with metabolic syndromes induced by their diet. The peel also exhibited other favorable properties with nutritional applications, such as antioxidant activity, the presence of minerals (Tomé et al, 2019) and oxidative stability in meat products (Tomé et al, 2021).…”

Section: Categories Of Publication and Review Of The Main Resultsmentioning

confidence: 99%

Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications

Ikeda

Melo

Costa

et al. 2022

Braz. J. Food Technol.

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The achachairu (Garcinia humilis (Vahl) C.D. Adams) is a Bolivian fruit species that adapts well to tropical and sub-tropical climates and may feasibly be disseminated in other parts of the world. Data from the literature has revealed that both the plant and the fruit exhibited promising compounds for both nutritional and pharmacological purposes. This work aimed to review available publications involving the achachairu (G. humilis) through a bibliometric analysis using data from the Web of Science© (WOS) database. For greater precision and completeness in the research, the filters used included both the scientific nomenclature, and the popular name of the fruit, G. humilis and achachairu, respectively. The data-gathering stage yielded only 29 works containing the terms used in the search. Comprising 25 publications, Brazil was the country having the most records in the database, possibly because its climate is favorable for achachairu cultivation. Among the main research focus areas were attributes related to its chemical structure and pharmacological properties, particularly Guttiferone A, the compound responsible for the gastroprotective, antinociceptive and antiproliferative properties of its fruit, which occurs primarily in its seed. The peel also exhibited a bioactive and antioxidant composition. Thus, these two parts of the fruit, which are considered underutilized, due to the exclusive consumption of the fruit pulp, may have the potential for other purposes. Finally, considering the scarce scientific data regarding this matrix, which has a diversity of positive characteristics for the pharmacological and food industries, this bibliometric analysis revealed an opportunity for further research.

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Section: Categories Of Publication and Review Of The Main Resultsmentioning

confidence: 99%

Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications

Ikeda

Melo

Costa

et al. 2022

Braz. J. Food Technol.

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Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal‐based foods

Gomes,

Rodrigues,

Silva

et al. 2024

J Sci Food Agric

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BACKGROUNDAchachairu is an exotic fruit that is being studied for its bioactive compound composition. However, there is scarce information on the properties of its by‐products and their incorporation into food. In this study, achachairu peels were used to obtain phenolic‐rich and sustainable ingredients. Furthermore, their potential for use in the fortification of food, particularly cereal‐based products, was evaluated. Different ratios of ethanol:water were used to extract the phenolic compounds from achachairu (100:0, 90:10 and 70:30). The optimal extract was characterised regarding its total phenolic content (TPC) and antioxidant, antimicrobial and anti‐enzymatic properties. Finally, achachairu peel powder and extract were incorporated into bread and their influence on the texture, antioxidant properties and shelf life of the product was evaluated.RESULTSHigh‐performance liquid chromatographic analysis showed that the 90:10 extract contained a higher phenolic composition than the other samples. The achachairu extract presented a TPC of 88.7 mgGAE g−1, good antioxidant capacity towards DPPH and ABTS radicals and the capacity to inhibit the activity of α‐amylase by almost 80%. The addition of achachairu peel powder and extract to bread increased its hardness, chewiness and gumminess, not affecting the remaining texture parameters. An increase in the TPC, antioxidant properties and shelf life of the product was also observed.CONCLUSIONThis study proves the potential for achachairu by‐products incorporated into cereal‐based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry.

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Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage

Tomé

Silva

Monteiro

et al. 2023

Applied Food Research

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Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product

Cited by 4 publications

References 52 publications

Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications

Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications

Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal‐based foods

Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage

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