Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Abstract

Physiological changes in elderly individuals (EI) can contribute to nutritional deterioration and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed flour in EI. EI (n = 23) living in nursing home conditions agreed to participate. A control stage was carried out (30 days) and subsequently, an intervention stage (30 days) was realized in which a muffin and a beverage, designed for EI, were added to the participants’ their usual diet. In both stages, anthropometric parameters, body composition, nutritional status, dietary intake, sarcopenic status, cognitive and affective states, biometric parameters, and total phenolic compounds (TPC), and antioxidant capacity in foods and plasma of EI were determined. The results showed that the consumption of the foods improved the energy intake and preserved the muscle reserves of the EI. The EI gained body weight (+1.1 kg), increased their protein (+18.6 g/day; 1.5 g/kg BW/day), dietary fiber (+13.4 g/day), iron (+4.4 mg/day), zinc (+1.8 mg/day), folic acid (+83.4 µg/day) consumption while reducing their cholesterol (−66 mg/day) and sodium (−319.5 mg/day) consumption. LDL-C lipoproteins reduced (14.8%) and urea (33.1%) and BUN (33.3%) increased. The TPC increased (7.8%) in the plasma, particularly in women (10.7%). The foods improve the EI nutritional status, and this has a cardiovascular protective effect that can benefit the health of the EI.

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

“…Improving the protein and fiber content in a popular snack, such as cookies, could have a substantial positive effect on its consumers [ 45 ]. Other foodstuffs made from Ramon flour include wheat tortillas [ 4 ], muffins, and beverages [ 46 ]; an increase in nutritional and functional quality, such as increased protein content, dietary fiber content, and antioxidant compounds content, has been registered in these foods. Therefore, Ramon seed flour could have great potential as an enriching ingredient [ 47 ].…”

Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies

“…An indigenous food source that is gaining in popularity is the seeds produced by Brosimum alicastrum trees. Seeds from the fruit of this tree can be used to make a composite flour for producing baked goods (Puleston, 1968; Rodríguez‐Tadeo et al, 2021; Subiria‐Cueto et al, 2019). The fruit from these trees is typically 1.5–2.5 cm in diameter, weighing approximately 4.5 g, with one seed (approximately 3 g) that may represent as much as 67% of the total weight of the fruit (Puleston, 1968).…”

“…A few studies have been conducted on the use of B. alicastrum as a food ingredient (Domínguez‐Zarate et al, 2019; Gillespie et al, 2004; Pardo‐Tejeda & Muñoz, 1981; Puleston, 1982; Rodríguez‐Tadeo et al, 2021; Roys, 1931; Subiria‐Cueto et al, 2019; Thompson, 1930; Yates & Ramírez‐Sosa, 2004). In many of these studies, the nutritional information on B. alicastrum seeds had been cited and recited from work that was done by a few independent labs for Central American government organizations from 1950 to the mid‐1970s (Coelho et al, 1976; Pardo‐Tejeda & Muñoz, 1981; Peters & Pardo‐Tejeda, 1982).…”

“…In many of these studies, the nutritional information on B. alicastrum seeds had been cited and recited from work that was done by a few independent labs for Central American government organizations from 1950 to the mid‐1970s (Coelho et al, 1976; Pardo‐Tejeda & Muñoz, 1981; Peters & Pardo‐Tejeda, 1982). Three studies investigated the use of composite flours of B. alicastrum seed powder to increase dietary nutrients of tortillas (Domínguez‐Zarate et al, 2019; Subiria‐Cueto et al, 2019) or bread (Domínguez‐Zarate et al, 2019; Rodríguez‐Tadeo et al, 2021). Only one of these studies (Subiria‐Cueto et al, 2019) reported on nutrient composition beyond dietary fiber and the later study (Rodríguez‐Tadeo et al, 2021) reported nutrient data conducted by Subiria‐Cueto et al (2019).…”

“…Three studies investigated the use of composite flours of B. alicastrum seed powder to increase dietary nutrients of tortillas (Domínguez‐Zarate et al, 2019; Subiria‐Cueto et al, 2019) or bread (Domínguez‐Zarate et al, 2019; Rodríguez‐Tadeo et al, 2021). Only one of these studies (Subiria‐Cueto et al, 2019) reported on nutrient composition beyond dietary fiber and the later study (Rodríguez‐Tadeo et al, 2021) reported nutrient data conducted by Subiria‐Cueto et al (2019).…”