Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

Byrsonima crassifolia L. Kunth is a plant native to the Americas that grows in tropical and subtropical areas. Fresh B. crassifolia fruits are a good source of ascorbic acid and carotenoids and contain volatile compounds such as butyric and caproic acids. Although B. crassifolia is commonly exploited from wild natural ecosystems, it exhibits the potential to become a crop plant. When optimal agronomic management systems support propagation by seed, fruits with more homogeneous characteristics can be produced compared to those obtained from wild or backyard plants. B. crassifolia fruits can be found in local markets in Central and South America. The pulp, peel, and other B. crassifolia fruit components can be processed to make traditional and innovative food products, namely candies, cookies, cakes, candied fruits, ice creams, sorbets, jellies, juices, liqueurs, jams, nectars, pickles, and fruit drinks as an alternative to avoid the waste of overripe fruits. Additionally, the woody fraction of the B. crassifolia tree is used as a source of firewood, as shade, and for constructing living fences. These uses also allow the maximum use of biomass by establishing support for cultivation with the circular economy and strengthening food security. Therefore, this review aims to provide insights into the generation and dissemination of knowledge supporting the development of strategies in the areas of agronomy, postharvest management, and technological processing of B. crassifolia to promote its sustainable use and exploitation.

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Byrsonima crassifolia L. Kunth a bio-resource with potential: Overview and opportunities

Martín-Hernández

Martínez-Téllez

Valenzuela-Amavizca

et al. 2023

Folia Horticulturae

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Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Bas-Bellver,

Barrera,

Seguí

2024

Foods

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Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated into valorisation processes to generate structural or biochemical changes that improve powders’ characteristics. This study deepens into the impact of biological (fermentation, FERM) and thermophysical (autoclaving, AUTO; microwaves, MW; ultrasound, US; and pasteurisation, PAST) pretreatments, combined with dehydration (hot air-drying, HAD; or freeze-drying, FD) on the characteristics of powdered products obtained from broccoli stems. The impact of pretreatments on physicochemical (moisture, water activity, total soluble solids) and antioxidant properties (phenols, flavonoids, antioxidant capacity by ABTS and DPPH) on residue and powdered products was studied, together with their impact on plant tissue structure (Cryo-SEM) and the powders’ phenolic profile (HPLC). Probiotic viability was also determined on the fermented samples. The pretreatments applied, particularly the ultrasound, improved the antioxidant properties of the broccoli stems compared to the unpretreated samples, in line with microscopic observations. Dehydration did also improve the antioxidant attributes of the broccoli wastes, especially drying at 60 °C. However, pretreatments combined with dehydration did not generally lead to an improvement in the antioxidant properties of the powders. Probiotic properties were preserved in the freeze-dried products (>107 CFU/g). In conclusion, pretreatments may be applied to enhance the antioxidant attributes of broccoli wastes, but not necessarily that of dried powdered products.

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Degradation kinetics of ascorbic acid in peach nectar during thermal processing

Cedeño-Sares,

Díaz-Torres,

Núñez-Quezada

et al. 2023

RevFacAgron(LUZ)

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Ascorbic acid is a beneficial component for health, but it is degraded during the thermal pasteurization of food products. The aim of this research was to determine the influence of temperature on the thermal degradation of ascorbic acid in peach nectar at 75, 85 and 95 °C, evaluating this effect at 0, 30, 60, 90 and 120 minutes. The degradation of ascorbic acid follows a first order reaction model with rate constants that vary between 5.5 to 10.9 x 10-3 min-1. D-Values ranged from 211.28 to 418.73 min, while Z value was 69.4 oC. The values of the free energy of inactivation ranged between 112.63 and 117.17 kJ.mol-1, while for the activation enthalpy the values varied between 25.37 and 25.54 kJ.mol-1 and the range for the activation entropy was from -249.36 to -250.15 J.mol-1.K-1.It can be concluding that the reaction is endothermic and does not occur spontaneously. The knowledge of these values is important not only to explain the loss of ascorbic acid, but also to design and optimize thermal processes aimed at preserving the nutritional quality of peach nectar.

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Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage

Abstract: Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 3 publications

References 33 publications

Byrsonima crassifolia L. Kunth a bio-resource with potential: Overview and opportunities

Byrsonima crassifolia L. Kunth a bio-resource with potential: Overview and opportunities

Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Degradation kinetics of ascorbic acid in peach nectar during thermal processing

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