RESUMEN
The Sapotaceae family encompasses the genus Pouteria spp., comprising approximately 1,250 species of fruits cherished by consumers for their delightful assortment and flavors. Over the years, extensive research has been devoted to exploring the natural bioactive compounds present in these fruits, with the primary goal of preventing and/or mitigating the risk of degenerative diseases. Despite their widespread popularity in numerous countries, the chemistry, nutritional content, and biological potential of these fruits remain relatively unexplored. This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. By doing so, a broad perspective on the current trends in characterizing these compounds and their potential applications were provided, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry were explored herein.
Asunto(s)
Frutas , Pouteria , Frutas/química , Pouteria/química , Antioxidantes/análisis , Industria de AlimentosRESUMEN
The Passiflora genus (Passifloraceae family) extends worldwide, but it is mainly found in the Americas. The present review aimed to select the main reports published over the last 5 years involving the chemical composition, health benefits, and products obtained from the pulps of Passifora spp. The pulps of at least 10 species of Passiflora have been studied presenting different classes of organic compounds, especially phenolic acids, and polyphenols. The main bioactivity properties include antioxidant and in vitro α-amylase and α-glucosidase enzyme inhibition. These reports highlight the potential of Passiflora for the development of a variety of products, especially fermented and non-fermented beverages, as well as foods to attend a demand for non-dairy products. In general, these products are prominent source of probiotic bacteria resistant to in vitro gastrointestinal simulation, representing an alternative for intestinal microbiota regulation. Therefore, sensory analysis is encouraging herein, as well as in vivo tests to enable the development of high value pharmaceuticals and food products. The patents confirm the great interest in research and products development in different food technology areas, as well as in biotechnology, pharmacy, and materials engineering.
Asunto(s)
Passiflora , Passiflora/química , Frutas/química , Antioxidantes/análisis , Polifenoles/análisis , BacteriasRESUMEN
The Amazon region has a significant biodiversity composed of several fruits with health benefits and distinguished potential for technological application and development of novel products. Buriti (Mauritia flexuosa) is one of the main Amazonian fruits with expressive nutraceutical properties. For this reason, this review aims to elucidate the current state of knowledge on buriti, providing information on its bioactive compounds, nutraceutical, and health potential for both technological and economic development especially in food and pharmaceutical areas. Different parts of buriti are important sources of carotenoids, fatty acids, phenolic compounds, and fibers. Antioxidant, antimicrobial, prebiotic, anti-diabetes, and anti-cancer properties have also been reported. In addition, the buriti oil presents a synergistic effect with antibiotics and it has been also an alternative to artificial dyes. However, there is a lack of information about the in vivo evaluation of the buriti's bioactive compounds providing a clearer elucidation on its biological potential, toxicity information and mechanisms of action. Proper sensory methods and the relationship between sensory quality and consumer perception are also needed to extend the possibility of developing new products. Finally, the use of non-thermal techniques is encouraged to improve the bioavailability of nutraceutical compounds and potentiate their action on human health.
Asunto(s)
Arecaceae , Frutas , Antioxidantes/farmacología , Humanos , Fenoles , Extractos VegetalesRESUMEN
The aim of this review was to compile the main reports over the last 5 years concerning the Ficus spp. fruits (Moraceae family) based on chemistry, properties, and applications as products. About 30 Ficus spp. fruits were reported focusing on their chemical composition rich in phenolic acids such as gallic, caffeic and chlorogenic acids, as well as quercetin and cyanidin derivatives. The fruits from Moraceae family presented mainly antioxidant and antimicrobial properties in addition to other functional properties to consumers health. Therefore, these fruits can be successfully considered by the food industry for the development of new products with high added value and also be considered a source of bioactive compounds.