Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products.

This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.

de Oliveira SD ，de Souza EL ，Araújo CM ，Martins ACS ，Borges GDSC ，Lima MDS ，Viera VB ，Garcia EF ，da Conceição ML ，de Souza AL ，de Oliveira MEG ... -  《3 Biotech》

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extracti

The aim of this study was to analyze the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L. and Spondias tuberosa L. regarding their total phenolic compounds contents, antioxidant activity (ABTS, DPPH and FRAP), soluble sugars, carotenoids, organic acids by HPLC-DAD/RID and individual phenolic compounds by the UPLC-QDa-MS system. The genipap residue had a high content of soluble sugars (422.72 ± 19.15 mg.g-1 DW), with a higher content of sucrose (170.83 ± 10.89 mg.g-1 DW). Nystose was found in the residues of guava (6.59 ± 0.56 mg.g-1 DW) and umbu (65.61 ± 2.31 mg.g-1 DW). The residues of acerola and umbu showed contents of β-carotene of 5.84 ± 0.01 mg.g-1 DW and 0.10 ± 0.05 mg.g-1 DW, respectively while high concentration (1116.00 ± 2.00 mg.100 g-1 DW) of tartaric acid was found in acerola residue and quinic acid (6340 ± 104.00 mg.100 g-1 DW) in umbu residue. Acetone (80%) and ultrasonic extraction were the best conditions for the residues of acerola, guava and genipap, however, for the umbu residue, extraction with shaker showed better results. The acerola and umbu residues showed higher yields of total phenolics, the values being 378.69-444.05 mg GAE.100 g-1 DW and 326.14-404.36 mg GAE.100 g-1 DW, respectively, as well as antioxidant activity. Naringenin was the individual phenolic compound with the highest concentration in the residue of acerola and genipap, vanillin in guava and rutin in umbu. Thus, residues powders from acerola, guava, genipap and umbu constitute potential sources of bioactive compounds, which could be used in the food, pharmaceutical and cosmetic industries.

Carvalho Gualberto N ，Santos de Oliveira C ，Pedreira Nogueira J ，Silva de Jesus M ，Caroline Santos Araujo H ，Rajan M ，Terezinha Santos Leite Neta M ，Narain N ... -  《-》

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients.

Araújo CM ，de Albuquerque TMR ，Sampaio KB ，de Oliveira JN ，da Silva JYP ，Lima MDS ，Nascimento YMD ，da Silva EF ，da Silva MS ，Tavares JF ，de Souza EL ，de Oliveira MEG ... -  《Foods》

Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats.

Batista KS ，Alves AF ，Lima MDS ，da Silva LA ，Lins PP ，de Sousa Gomes JA ，Silva AS ，Toscano LT ，de Albuquerque Meireles BRL ，de Magalhães Cordeiro AMT ，da Conceição ML ，de Souza EL ，Aquino JS ... -  《-》

Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend.

Paiva YF ，Figueirêdo RMF ，Queiroz AJM ，Amadeu LTS ，Santos FSD ，Reis CGD ，Carvalho AJBA ，Lima MDS ，Lima AGB ，Gomes JP ，Moura RL ，Moura HV ，Silva ETV ... -  《MOLECULES》