Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations

Autores
Perez, Maria Jorgelina; Rodriguez, Ivana Fabiola; Zampini, Iris Catiana; Cattaneo, Florencia; Mercado, Maria Ines; Ponessa, Graciela Ines; Isla, Maria Ines
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or waste can be used as ingredients for new functional foods. The present study describes the characterization of P. nigra fruits waste to use as non-conventional sources of potential functional ingredients. The waste material with particle sizes >149 μm was processed to obtain powders with different granulometry named F1 (>840 μm), F2 (840-500 μm), and F3 (500-149 μm). All powders have a high fiber and fructose content. F3 have a homogeneous aspect with a high mesocarp proportion, mainly rich in free and bound phenolic compounds, C-glycosides derivates from apigenin, fibers, potassium and iron. Also, its phenolic enriched extract shows high antioxidant activity and inhibitory activity of enzymes related to carbohydrate metabolism (α-glucosidase and α-amylase). F1 were less homogeneous and were enriched in sucrose and fructose, digestible starch and phenolic components, showed antioxidant capacity and high effectiveness as lipase inhibitor. Therefore, the powder obtained from P. nigra fruits waste has a great potential to be a novel renewable, sustainable, and low-cost raw material for the production of food formulations to reduce the risk of metabolic syndrome development.
Fil: Perez, Maria Jorgelina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Cattaneo, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; Argentina
Fil: Mercado, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Miguel Lillo; Argentina
Fil: Ponessa, Graciela Ines. Fundación Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; Argentina
Materia
BOUND PHENOLICS
FREE PHENOLICS
FRUITS WASTE
FUNCTIONAL INGREDIENTS
PROSOPIS NIGRA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/146274
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/146274
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulationsPerez, Maria JorgelinaRodriguez, Ivana FabiolaZampini, Iris CatianaCattaneo, FlorenciaMercado, Maria InesPonessa, Graciela InesIsla, Maria InesBOUND PHENOLICSFREE PHENOLICSFRUITS WASTEFUNCTIONAL INGREDIENTSPROSOPIS NIGRAhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or waste can be used as ingredients for new functional foods. The present study describes the characterization of P. nigra fruits waste to use as non-conventional sources of potential functional ingredients. The waste material with particle sizes >149 μm was processed to obtain powders with different granulometry named F1 (>840 μm), F2 (840-500 μm), and F3 (500-149 μm). All powders have a high fiber and fructose content. F3 have a homogeneous aspect with a high mesocarp proportion, mainly rich in free and bound phenolic compounds, C-glycosides derivates from apigenin, fibers, potassium and iron. Also, its phenolic enriched extract shows high antioxidant activity and inhibitory activity of enzymes related to carbohydrate metabolism (α-glucosidase and α-amylase). F1 were less homogeneous and were enriched in sucrose and fructose, digestible starch and phenolic components, showed antioxidant capacity and high effectiveness as lipase inhibitor. Therefore, the powder obtained from P. nigra fruits waste has a great potential to be a novel renewable, sustainable, and low-cost raw material for the production of food formulations to reduce the risk of metabolic syndrome development.Fil: Perez, Maria Jorgelina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Cattaneo, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; ArgentinaFil: Mercado, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Miguel Lillo; ArgentinaFil: Ponessa, Graciela Ines. Fundación Miguel Lillo; ArgentinaFil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; ArgentinaElsevier Science2020-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/146274Perez, Maria Jorgelina; Rodriguez, Ivana Fabiola; Zampini, Iris Catiana; Cattaneo, Florencia; Mercado, Maria Ines; et al.; Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations; Elsevier Science; LWT - Food Science and Technology; 132; 10-2020; 1-100023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820308173info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109828info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:20:57Zoai:ri.conicet.gov.ar:11336/146274instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:20:58.236CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
title Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
spellingShingle Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
Perez, Maria Jorgelina
BOUND PHENOLICS
FREE PHENOLICS
FRUITS WASTE
FUNCTIONAL INGREDIENTS
PROSOPIS NIGRA
title_short Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
title_full Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
title_fullStr Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
title_full_unstemmed Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
title_sort Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations
dc.creator.none.fl_str_mv Perez, Maria Jorgelina
Rodriguez, Ivana Fabiola
Zampini, Iris Catiana
Cattaneo, Florencia
Mercado, Maria Ines
Ponessa, Graciela Ines
Isla, Maria Ines
author Perez, Maria Jorgelina
author_facet Perez, Maria Jorgelina
Rodriguez, Ivana Fabiola
Zampini, Iris Catiana
Cattaneo, Florencia
Mercado, Maria Ines
Ponessa, Graciela Ines
Isla, Maria Ines
author_role author
author2 Rodriguez, Ivana Fabiola
Zampini, Iris Catiana
Cattaneo, Florencia
Mercado, Maria Ines
Ponessa, Graciela Ines
Isla, Maria Ines
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BOUND PHENOLICS
FREE PHENOLICS
FRUITS WASTE
FUNCTIONAL INGREDIENTS
PROSOPIS NIGRA
topic BOUND PHENOLICS
FREE PHENOLICS
FRUITS WASTE
FUNCTIONAL INGREDIENTS
PROSOPIS NIGRA
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or waste can be used as ingredients for new functional foods. The present study describes the characterization of P. nigra fruits waste to use as non-conventional sources of potential functional ingredients. The waste material with particle sizes >149 μm was processed to obtain powders with different granulometry named F1 (>840 μm), F2 (840-500 μm), and F3 (500-149 μm). All powders have a high fiber and fructose content. F3 have a homogeneous aspect with a high mesocarp proportion, mainly rich in free and bound phenolic compounds, C-glycosides derivates from apigenin, fibers, potassium and iron. Also, its phenolic enriched extract shows high antioxidant activity and inhibitory activity of enzymes related to carbohydrate metabolism (α-glucosidase and α-amylase). F1 were less homogeneous and were enriched in sucrose and fructose, digestible starch and phenolic components, showed antioxidant capacity and high effectiveness as lipase inhibitor. Therefore, the powder obtained from P. nigra fruits waste has a great potential to be a novel renewable, sustainable, and low-cost raw material for the production of food formulations to reduce the risk of metabolic syndrome development.
Fil: Perez, Maria Jorgelina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Cattaneo, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; Argentina
Fil: Mercado, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fundación Miguel Lillo; Argentina
Fil: Ponessa, Graciela Ines. Fundación Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fundación Miguel Lillo; Argentina
description Prosopis nigra fruits are consumed in Argentina principally as fine flour. The plant material with the highest granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtained from vegetable by-products or waste can be used as ingredients for new functional foods. The present study describes the characterization of P. nigra fruits waste to use as non-conventional sources of potential functional ingredients. The waste material with particle sizes >149 μm was processed to obtain powders with different granulometry named F1 (>840 μm), F2 (840-500 μm), and F3 (500-149 μm). All powders have a high fiber and fructose content. F3 have a homogeneous aspect with a high mesocarp proportion, mainly rich in free and bound phenolic compounds, C-glycosides derivates from apigenin, fibers, potassium and iron. Also, its phenolic enriched extract shows high antioxidant activity and inhibitory activity of enzymes related to carbohydrate metabolism (α-glucosidase and α-amylase). F1 were less homogeneous and were enriched in sucrose and fructose, digestible starch and phenolic components, showed antioxidant capacity and high effectiveness as lipase inhibitor. Therefore, the powder obtained from P. nigra fruits waste has a great potential to be a novel renewable, sustainable, and low-cost raw material for the production of food formulations to reduce the risk of metabolic syndrome development.
publishDate 2020
dc.date.none.fl_str_mv 2020-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/146274
Perez, Maria Jorgelina; Rodriguez, Ivana Fabiola; Zampini, Iris Catiana; Cattaneo, Florencia; Mercado, Maria Ines; et al.; Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations; Elsevier Science; LWT - Food Science and Technology; 132; 10-2020; 1-10
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/146274
identifier_str_mv Perez, Maria Jorgelina; Rodriguez, Ivana Fabiola; Zampini, Iris Catiana; Cattaneo, Florencia; Mercado, Maria Ines; et al.; Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations; Elsevier Science; LWT - Food Science and Technology; 132; 10-2020; 1-10
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820308173
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109828
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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