<i>Araucaria angustifolia</i> and the pinhão seed: Starch, bioactive compounds and functional activity - a bibliometric review

Castrillon, Rafaela Graziele; Helm, Cristiane Vieira; Mathias, Alvaro Luiz

doi:10.1590/0103-8478cr20220048

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Sumário

FOOD TECHNOLOGY • Cienc. Rural 53 (9) • 2023 • https://doi.org/10.1590/0103-8478cr20220048 copy

Araucaria angustifolia and the pinhão seed: Starch, bioactive compounds and functional activity - a bibliometric review

Araucaria angustifolia e a semente de pinhão: Amido, compostos bioativos, e atividade funcional - uma revisão bibliométrica

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Araucaria angustifolia characterizes mixed Ombrophilous Forests. This Paraná pine tree has been of great economic, cultural and social importance for southern Brazil. Its cutting is restricted, as it is threatened with extinction and the use of its seed has been encouraged. This study highlights scientific research on this conifer by bibliometric analysis and reviews trends in new research on its seed and some of its food applications. The Web of Science© database revealed 620 scientific articles and the bibliometric analysis through VOSviewer showed the worldwide interest in growing. The increase in research in the areas of silviculture, phytoscience and ecology reflects the concern with the preservation of “Matas das Araucárias”. Concurrently, research in food science and technology has increased, as pine nut seed can produce starch-rich food flour with low glycemic response and source of dietary fiber and some minerals. Also, along with its husk, provide bioactive compounds with potential application in the special food, active/smart and reinforced packaging and even pharmacological industries.

Key words:
resistant starch; gluten-free food; functional food; phenolics compounds; trace elements; cosmetic.

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: mathias@ufpr.br. ^*Corresponding author

Journal	Record^#	NC^&	JCR^*	NC/Record
Starch Starke	9	158	2.226	17.6
International Journal of Food Science and Technology	4	85	2.773	21.3
Food Hydrocolloids	4	84	7.053	21.0
Food and Bioprocess Technology	3	23	3.356	7.7
Journal of Food Processing and Preservation	3	1	1.405	0.3
Journal of Food Engineering	2	74	4.499	37.0
LWT Food Science and Technology	2	66	4.006	33.0
Food Chemistry	2	52	6.306	26.0
Food Research International	2	50	4.972	25.0
Food Function	2	6	4.171	3.0
Journal of Food Science	2	5	2.479	2.5
Journal of Agricultural and Food Chemistry	1	89	4.192	89.0
Food Science and Technology	1	64	0.49	64.0
Food Packaging and Shelf Life	1	14	4.244	14.0
Journal of Food Process Engineering	1	25	1.703	25.0
Journal of the Science of Food and Agriculture	1	10	2.614	10.0
Boletim do Centro de Pesquisa de Processamento de Alimentos	1	9	nf	9.0
Food Biophysics	1	6	2.387	6.0
International Journal of Food Properties	1	6	1.808	6.0
Food and Chemical Toxicology	1	3	4.679	3.0
Journal of Food Science and Technology Mysore	1	3	1.946	3.0
Journal of the Institute of Brewing	1	1	1.504	1.0
Ukrainian Food Journal	1	0	0.453	0.0

Application	Material	Reference	Journal
Flour used in commercial product	Pinhão seed	CONFORTI & LUPANO, 2008CONFORTI, P. A.; LUPANO, C. E. Comparative study of the starch digestibility of Araucaria angustifolia and Araucaria Araucana seed flour. Starch/Stärke, v.60, p.192-198, 2008. Available from: <Available from: https://doi.org/10.1002/star.200700671 >. Accessed: Mar. 12, 2021. doi: 10.1002/star.200700671. https://doi.org/10.1002/star.200700671...	Starch-Starke
Gluten-free cakes	Pinhão seed	IKEDA et al., 2018IKEDA, M. et al. Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes. Ciência Rural, v.48, n.6, e20170732, 2018. Available from: <Available from: https://doi.org/10.1590/0103-8478cr20170732 >. Accessed: Jun. 20, 2022. doi: 10.1590/0103-8478cr20170732. https://doi.org/10.1590/0103-8478cr20170...	Ciência Rural
Gluten-free breads	Pinhão seed	POLET et al., 2019POLET, J. P. et al. Physico-chemical and sensory characteristics of gluten-free breads made with pine nuts (Araucaria angustifolia) associated to other flours. Journal of Culinary Science & Technology, v.17, 2ed., p.136-145, 2019. Available from: <Available from: https://doi.org/10.1080/15428052.2017.1405861 >. Accessed: Jun. 20, 2022. doi: 10.1080/15428052.2017.1405861. https://doi.org/10.1080/15428052.2017.14...	Journal of Culinary science & Technology
Extruded foods	Pinhão seed	ZORTÉA-GUIDOLIN et al., 2017bZORTÉA-GUIDOLIN, M. E. B. et al. Influence of extrusion cooking on in vitro digestibility, physical and sensory properties of Brazilian pine seeds flour (Araucaria angustifolia). Journal of Food Science, v.82, n.4, p.977-984, 2017b. Available from: <Available from: https://doi.org/10.1111/1750-3841.13686 >. Accessed: Mar. 12, 2021. doi: 10.1111/1750-3841.13686. https://doi.org/10.1111/1750-3841.13686...	Journal of Food Science
Starch extraction and pharmaceutical excipient	Pinhão seed	DAUDT et al., 2014DAUDT, R. M. et al. Determination of properties of pinhão starch: Analysis of its applicability as pharmaceutical excipient. Industrial Crops and Products, v.52, p.420-429, 2014. Available from: <Available from: https://doi.org/10.1016/j.indcrop.2013.10.052 >. Accessed: Mar. 12, 2021. doi: 10.1016/j.indcrop.2013.10.052. https://doi.org/10.1016/j.indcrop.2013.1...	Industrial Crops and Products
Modified starch nanoparticles	Pinhão seed	GONÇALVES et al., 2014GONÇALVES, P. M. et al. Characterization of starch nanoparticles obtained from Araucaria angustifolia seeds by acid hydrolysis and ultrasound. LWT - Food Science and Technology, v.58, n.1, p.21-27, 2014. Available from: <Available from: https://doi.org/10.1016/j.lwt.2014.03.015 >. Accessed: Jun. 20, 2022. doi: 10.1016/j.lwt.2014.03.015. https://doi.org/10.1016/j.lwt.2014.03.01...	LWT - Food Science and Technology
Cereal bar using 20% of pine nut seed	Pinhão seed	CONTO et al., 2015CONTO, L. C. et al. Sensory properties evaluation of pine nut (Araucaria angustifolia) cereal bars using response surface methodology. Chemical Engineering Transactions, v.44, p.115-120, 2015. Available from: <Available from: https://doi.org/10.3303/CET1544020 >. Accessed: Jun. 20, 2022. doi: 10.3303/CET1544020. https://doi.org/10.3303/CET1544020...	Chemical Engineering Transactions
Edible films of seed flour reinforced or not with husk powder	Pinhão seed and husk	DAUDT et al., 2017DAUDT, R. M. et al. Development of edible films based on Brazilian pine seed (Araucaria angustifolia) flour reinforced with husk powder. Food Hydrocolloids, v.71, p.60-67, 2017. Available from: <Available from: https://doi.org/10.1016/j.foodhyd.2017.04.033 >. Accessed: Jun. 20, 2022. doi: 10.1016/j.foodhyd.2017.04.033. https://doi.org/10.1016/j.foodhyd.2017.0...	Food Hydrocolloids
Nanosuspension applied to cereal bars	Pinhão husk	TIMM et al., 2020TIMM, T. G. et al. Nanosuspension of pinhão seed coat development for a new high-functional cereal bar. Journal of Food Processing and Preservation, v.44, n.6, e14464, 2020. Available from: <Available from: https://doi.org/10.1111/jfpp.14464 >. Accessed: Jun. 20, 2022. doi: 10.1111/jfpp.14464. https://doi.org/10.1111/jfpp.14464...	Journal of Food Processing and Preservation
Broad spectrum of antimicrobial activity	Pinhão husk	TROJAIKE et al., 2019TROJAIKE, G. H. et al. Antimicrobial activity of Araucaria angustifolia seed (Pinhão) coat extract and its synergism with thermal treatment to inactivate Listeria monocytogenes. Food and Bioprocess Technology, v.12, n.1, p.193-197, 2019. Available from: <Available from: https://doi.org/10.1007/s11947-018-2192-4 >. Accessed: Mar. 12, 2021. doi: 10.1007/s11947-018-2192-4. https://doi.org/10.1007/s11947-018-2192-...	Food and Bioprocess Technology
Composite for food packaging	Pinhão husk	ENGEL et al., 2020ENGEL, J. B. et al. Reuse of different agroindustrial wastes: Pinhão and pecan nutshells incorporated into biocomposites using thermocompression. Journal of Polymers and the Environment, v.28, p.1431-1440, 2020. Available from: <Available from: https://doi.org/10.1007/s10924-020-01696-w >. Accessed: Jun. 20, 2022. doi: 10.1007/s10924-020-01696-w. https://doi.org/10.1007/s10924-020-01696...	Journal of Polymers and the Environment
Nanosuspension for therapeutic feeding	Pinhão husk	LIMA et al., 2020LIMA, G. G. et al. Characterization and in vivo evaluation of Araucaria angustifolia pinhão seed coat nanosuspension as a functional food source. Food & Function, v.11, p.9820-9832, 2020. Available from: <Available from: https://doi.org/10.1039/D0FO02256J >. Accessed: Mar. 12, 2021. doi: 10.1039/D0FO02256J. https://doi.org/10.1039/D0FO02256J...	Food & Function
Extract encapsulated in electrospun starch fibers	Pinhão husk	FONSECA et al., 2020FONSECA, L. M. et al. Electrospun starch fibers loaded with pinhão (Araucaria angustifolia) coat extract rich in phenolic compounds. Food Biophysics, v.15, p.355-367, 2020. Available from: <Available from: https://doi.org/10.1007/s11483-020-09629-9 >. Accessed: Mar. 12, 2021. doi: 10.1007/s11483-020-09629-9. https://doi.org/10.1007/s11483-020-09629...	Food Biophysics