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BIOACTIVE COMPOUNDS IN NEW FOOD PRODUCTS FROM AMAZONIC FRUITS
Published: 25 March 2013 by MDPI in Foods: Bioactives, Processing, Quality and Nutrition session Chemical and Nutritional Content of Foods
Abstract: Bioactive compound are extracted directly from plants, animals or microorganisms through physical, chemical or enzymatic processes, acceptable for cleaning process. Amazonic bioresources are abundant and contain a great amount of bioactive compounds, such as antioxidants, polyphenols and many others. Amazonic extracts from Acai (Eutherpe precatoria), Copoazu (Theobroma grandiflorum) and Cocona (Solanum sessiliflorum) were characterized in total polyphenols and antioxidant capacity as well as ascorbic, oxalic, citric, succinic and malic acid contents and theobromine, caffeine, epicatequin and gala epicatequin, glucose, fructose and sucrose in order to preserve the nutrient and bioactive compounds. Some processing techniques were evaluated: spray drying and convective dehydration. Spry drying allow encapsulation of active ingredients and therefore effective protection of extracted metabolites compared with convective dehydration. Powders were used to evaluate some functional beverages and gums candies. Both beverages and candies showed higher antioxidant capacity when they were made from spray drying extract, confirming the success in preservation of bioactive compounds.
Keywords: asai, copoazu, cocona, antioxidant,beverage, food processing