Functional product enriched with the microencapsulated extract of cupuassu (<i>Theobroma grandiflorum</i> Schum.) seed by-product

COSTA, Russany Silva da; SANTOS, Orquídea Vasconcelos dos; RODRIGUES, Antônio Manoel da Cruz; RIBEIRO-COSTA, Roseane Maria; CONVERTI, Attilio; SILVA JÚNIOR, José Otávio Carréra

doi:10.1590/fst.11319

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Original Article • Food Sci. Technol (Campinas) 40 (3) • July-Sept 2020 • https://doi.org/10.1590/fst.11319 copy

Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to slight decreases in carbohydrate and protein contents, while the total energy value was reduced by 6.4% due to the increase in unsaturated fatty acids content. The enriched multimixture showed a significant antioxidant activity and high levels of Ca²⁺, Fe²⁺, Zn²⁺ and ω-9 and ω-6 unsaturated fatty acids. Nutritional and functional qualities of this multimixture, as well as its excellent stability against progressive temperature increases frequently occurring in food preparations, suggest its use as a basic ingredient for food supplementation. The results also indicate excellent technological properties of the multimixture to formulate new food products.

Keywords:
functional food; antioxidant activity; functional composition; food technology; agroindustrial by-product; multimixture

Energy value / component ^a a All values refer to 100 g of multimixture on a dry basis and are expressed as means of triplicates ± standard deviations. Mean values on the same line with different capital letters differ significantly at the 5% probability level by the Tukey’s test.	MM I	MM II	RDI ^b b Recommended Daily Intake values based on a 2000 kcal (8400 kJ) diet. Daily values may be higher or lower depending on the individual's energy needs (FDA, 2018).
TEV (kcal)^c c Total Energy Value.	368.2 ± 8.7^**	344.5 ± 2.3^*	2000
Carbohydrates (g)	46.6 ± 1.4^**	33.9 ± 0.5^*	300
Proteins (g)	1.7 ± 0.1^**	1.6 ± 0.0^*	75
Total fats (g)	18.9 ± 1.5^**	22.5 ± 0.4^*	55
Saturated fats (%)	27.9 ± 0.0^**	21.6 ± 0.0^*	22
Unsaturated fats (%)	72.2 ± 0.01	78.4 ± 0.01	NM
Trans fats (g)	0,00^*	0,00^**	NM^d d Not mentioned.
Insoluble dietary fiber (g)	14.0 ± 0.2^*	17.7 ± 0.7^**	25
Soluble dietary fiber (g)	3.3 ± 0.6^*	9.1 ± 0.6^**	25
Total dietary fiber (g)	17.3 ± 0.4^*	26.7 ± 0.1^**	25
Moisture (%)	9.4 ± 0.9^*	8.8 ± 0.3^*	NM^d
Ash (%)	6.0 ± 0.5^*	6.3 ± 0.1^*	NM^d
Total polyphenols (mg_GAE)^e e GAE = Gallic Acid Equivalents.	-	48.9 ± 1.2	NM^d
Antioxidant activity (mg_TEAC)^f f TEAC = Trolox Equivalent Antioxidant Capacity. Different asterisks on the same line means that there was a statistical difference p <0.05.	-	51.4 ± 0.4	NM^d

Fatty acid profile ^a a All values are the means of two determinations ± standard deviations. Mean values on the same line with different capital letters differ significantly at the 5% probability level by the Tukey’s test.	MM I (%)	MM II (%)
Saturated fatty acids
Palmitic acid (C16:0)	21.29 ± 0.02^**	18.08 ± 0.00^*
Stearic acid (C18:0)	6.56 ± 0.01^**	3.49 ± 0.02^*
Monounsaturated fatty acid
Oleic acid (C18:1, ω-9)	40.81 ± 0.00^*	44.32 ± 0.00^**
Polyunsaturated fatty acid
Linoleic acid (C18:2, ω-6)	31.34 ± 0.01^*	34.11 ± 0.01^**
Lipid functional quality
AI^b b Atherogenicity index.	0.29^**	0.23^*
TI^c c Thrombogenicity index.	0.77^**	0.55^*
HH^d d Ratio between hypocholesterolemic and hypercholesterolemic fatty acids. Different asterisks on the same line means that there was a statistical difference p <0.05.	3.39^*	4.34^**

Nutritional parameter	MM II	Frozen pulp of açaí ^a a Núcleo de Estudos e Pesquisas em Alimentação (2011).	Cooked cassava^a
TEV (kcal/100g)	278	58	125
Proteins (g/100g)	1.6	0.8	0.68
Lipids (g/100g)	9.1	3.9	0.30
Carbohydrates (g/100g)	47	6.2	30.1
Dietary fiber (g/100g)	27	2.6	1.6
Ca (mg/100g)	258	35	19
Mg (mg/100g)	660	17	27
Mn (mg/100g)	9.9	6.2	0.06
P (mg/100g)	1384	16	22
Fe (mg/100g)	5.1	0.4	0.1
Na (mg/100g)	35	5.0	1.0
K (mg/100g)	1110	124	100
Zn (mg/100g)	2.6	0.3	0.2

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[1] *Corresponding author: carrera@ufpa.br