Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

Fonteles, Thatyane Vidal; Leite, Ana Karoline Ferreira; Silva, Ana Raquel Araújo; Carneiro, Alessandra Pinheiro Góes; Miguel, Emílio de Castro; Cavada, Benildo S.; Fernandes, Fabiano A. N.

doi:10.1016/j.ultsonch.2016.01.003

Cited by 74 publications

(40 citation statements)

References 42 publications

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“…Sonication improved the quality of dried cashew apple bagasse, with an important enhancement (400%) of the total phenolic bioaccessibility (Fonteles et al, 2016).…”

Section: Ultrasounds Treatmentmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

248

189

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Phenolic compounds are important constituents of plant-based foods, as their presence is related to protective effects on health. To exert their biological activity, phenolic compounds must be released from the matrix during digestion in an absorbable form (bioaccessible) and finally absorbed and transferred to the bloodstream (bioavailable). Chemical structure and matrix interactions are some food-related factors that hamper phenolic compounds bioaccessibility and bioavailability, and that can be counteracted by food processing. It has been shown that food processing can induce chemical or physical modifications in food that enhance phenolic compounds bioaccessibility and bioavailability. These changes include: (i) chemical modifications into more bioaccessible and bioavailable forms; (ii) cleavage of covalent or hydrogen bonds or hydrophobic forces that attach phenolic compounds to matrix macromolecules; (iii) damaging microstructural barriers such as cell walls that impede the release from the matrix; and (iv) create microstructures that protect phenolic compounds until they are absorbed. Indeed, food processing can produce degradation of phenolic compounds, however, it is possible to counteract it by modulating the operating conditions in favor of increased bioaccessibility and bioavailability. This review compiles the current knowledge on the effects of processing on phenolic compounds bioaccessibility or bioavailability, while suggesting new guidelines in the search of optimal processing conditions as a step forward towards the design of healthier foods.

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“…Sonication improved the quality of dried cashew apple bagasse, with an important enhancement (400%) of the total phenolic bioaccessibility (Fonteles et al, 2016).…”

Section: Ultrasounds Treatmentmentioning

confidence: 99%

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Ribas-Agustí

Martı́n-Belloso

Soliva‐Fortuny

et al. 2017

Critical Reviews in Food Science and Nutrition

248

189

View full text Add to dashboard Cite

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“…Numerous studies have been reported a higher mass transfer during extraction (Goula, ; Jovanovic‐Malinovska, Kuzmanova, & Winkelhausen, ; Zhao, Shi, Yang, & Mao, ) and drying (do Nascimento, Mulet, Ascheri, de Carvalho, & Cárcel, ; Fonteles et al, ; Ozuna, Cárcel, Walde, & Garcia‐Perez, ; Rodríguez et al, ). The enhancement in extraction is related to the mechanically disruption of the cell walls and reduction in the particle size (Rodrigues & Pinto, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mashkour

Maghsoudlou

Kashaninejad

et al. 2018

J Food Process Preserv

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In this study, the whole potato was fortified with iron by using vacuum impregnation (VI) with an ultrasound (US) pretreatment. The physicochemical properties of VI‐processed potatoes were evaluated after a cooking process. The optimization of US pretreatment parameters was performed with respect to area fraction parameter, color, and texture and components leakage. The use of US with a lower frequency and a higher power intensity caused a higher ink impregnation, leakage of sugar content, and phenolic components after VI processing. The parameters of US have not a significant effect on color and texture of VI‐processed potatoes. The obtained results indicated that VI and US–VI processes significantly enhanced the iron content about 137.5 and 210%, respectively. For fortified‐cooked potatoes, the relative bioavailability of SunActive Fe was lower than the ferrous sulfate, but it had no undesirable effect on sensory evaluation, color parameters, and texture of fortified potatoes. Practical applications Food fortification with iron is a suitable strategy to control the iron deficiency. The ultrasound (US) pretreatment prior to vacuum impregnation (VI) leads to a higher iron impregnation. The US pretreatment has not significant effects on the color and textural properties of whole potatoes fortified by VI. SunActive Fe can be also considered as a suitable iron source to fortification of potato due to no undesirable effect on sensory properties, color parameters, and oxidative stability.

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“…From products derived from cashew apple, juice is the one presenting the largest market and its extraction generates a residue called bagasse or cashew fiber, which represents 20 to 40% of the cashew apple weight (ROCHA et al, 2014;ALBUQUERQUE et al, BIASOTO et al, 2015, FONTELES et al, 2016. Cashew fiber is traditionally directed to animal feed (SIQUEIRA, BRITO, 2013) or even used as a substrate for the production of co-products such as ethanol and xylitol (ROCHA et al, 2014;ALBUQUERQUE et al, 2015;COSTA et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

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-This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. Index terms: sensory acceptance, proximate composition, microbiological quality, by-product, shelf life. HAMBÚRGUERES VEGETAIS DE FIBRA DE CAJUE PROTEÍNA TEXTURIZADA DE SOJA RESUMO -Neste trabalho, avaliou-se a utilização da fibra de caju em associação à proteína texturizada de soja para elaboração de hambúrguer vegetal. Foram estudados dois tratamentos para a redução do tamanho da fibra (prensagem mecânica associada ou não à maceração enzimática) e seu impacto nas caraterísticas físico-químicas, aceitação sensorial e estabilidade dos hambúrgueres armazenados a -18ºC, por 180 dias. As duas formulações dos hambúrgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipídeos. A maceração enzimática da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hambúrgueres, observaram-se redução de pH e de ácido ascórbico, e aumento de acidez, não tendo sido observadas tendências para os parâmetros de cor. Os hambúrgueres estiveram dentro dos padrões microbiológicos da legislação brasileira para o consumo humano, e as médias de aceitação sensorial, dentro da zona de aceitação durante todo o período de armazenamento. Conclui-se que, a inclusão de maceração enzimática ao processo de tratamento da fibra não apresenta vantagens e que os hambúrgueres obtidos de fibra de caju e proteína texturizada de soja podem ser consumidos até seis meses de armazenamento congelado. Termos para indexação: aceitação sensorial, composição centesimal, qualidade microbiológica, subproduto, vida de prateleira.1 ( Paper 285-15).

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Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

Cited by 74 publications

References 42 publications

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

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