Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 3 / 2023

Malta, D. S. – de Lima, G. G. – Leal, F. C. – Maroldi, W. V. – Mathias, L. A. – Magalhães, W. L. E. – Helm, C. V. – Masson, M. L.
Enhancing the health benefits of yogurt with pinhão seed coat extract: optimization of extraction methods and in vitro bioaccessibility
Journal of Food and Nutrition Research, 62, 2023, No. 3, s. 199-211

Danielle Specht Malta, Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Av. Cel. Francisco H. dos Santos 100, 81530-000 Curitiba, Brazil. E-mail: daniellesmalta@gmail.com

Original article
Received 27 March 2023; 1st revised 9 May 2023; accepted 17 May 2023; published online 7 July 2023.

Summary: This study evaluated two extraction methods for pinhão (Araucaria angustifolia) seed coat (PSC), namely, infusion and shaker compared with Soxhlet, so as to evaluate the potential use of the resulting bioactive extract in dairy products. Also, to provide an accessible product to small and medium agribusinesses. The shaker method presented a higher extraction efficiency compared to infusion but lower than Soxhlet. In comparison to the other two extraction methods, the extract obtained by the former method had lower toxicity on Artemia salina. That extract was chosen to be incorporated in yogurt, which resulted in a significant enhancement of phenolics (100 %), flavonoids (19 %), antioxidant potential with 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (17 %) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (116 %). Additionally, samples showed good stability during 30 days of shelf-life tests and low toxicity. In vitro gastrointestinal digestion increased the bioaccessibility of bioactive compounds such as phenolics, flavonoids and potential antioxidants. This bioactive extract has potential to be used as a functional ingredient in dairy products without affecting their taste, which is a significant contribution since the seed coat is considered a residue and can provide added value to food products.

Keywords: bioactive compound; antioxidant; phenolics; sterol

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