Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications
Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food. Thus, this article aims was to obtain flour from mesquite grains under different drying temperatures (50, 60, and...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000028 |
| _version_ | 1818251050105176064 |
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| author | Atacy Maciel de Melo Cavalcante Anely Maciel de Melo Acsa Victoria Ferreira da Silva Genésio José da Silva Neto Rafaela Cristina Turola Barbi Mônica Ikeda Gisela Benatti Silva Caroline Joy Steel Osvaldo Soares da Silva |
| author_facet | Atacy Maciel de Melo Cavalcante Anely Maciel de Melo Acsa Victoria Ferreira da Silva Genésio José da Silva Neto Rafaela Cristina Turola Barbi Mônica Ikeda Gisela Benatti Silva Caroline Joy Steel Osvaldo Soares da Silva |
| author_sort | Atacy Maciel de Melo Cavalcante |
| collection | DOAJ |
| description | Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food. Thus, this article aims was to obtain flour from mesquite grains under different drying temperatures (50, 60, and 70ºC) and classify them by their physical-chemical, microstructural, technological, antioxidant, bioactive, and pasting properties. Both the mesquite grain and the mesquite grain flour showed a high amount of proteins and low-fat content. Analyses on morphology and viscosity indicated the presence of starch. Among the temperatures studied, the flour dried at 60 ºC presented the best results for the capacity of water and oil absorption, antioxidant activities, and total phenolic compounds. Seventeen compounds were detected by chromatography, with kaempferol, catechin, and quinine being the most abundant. This confirms the potential of mesquite flour as a relevant source of proteins and phenolic compounds for food products. |
| first_indexed | 2024-12-12T16:02:07Z |
| format | Article |
| id | doaj.art-9ea502c5acf841ada81e8f4d9ab72fdf |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-12-12T16:02:07Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-9ea502c5acf841ada81e8f4d9ab72fdf2022-12-22T00:19:23ZengElsevierFuture Foods2666-83352022-06-015100114Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applicationsAtacy Maciel de Melo Cavalcante0Anely Maciel de Melo1Acsa Victoria Ferreira da Silva2Genésio José da Silva Neto3Rafaela Cristina Turola Barbi4Mônica Ikeda5Gisela Benatti Silva6Caroline Joy Steel7Osvaldo Soares da Silva8Department of Food Engineering, Federal University of Campina Grande, Technology Center, 58400-000, Campina Grande, PB, Brazil; Federal Institute of Education, Science and Technology of Pernambuco, 55560-000, Barreiros, PE, BrazilDepartment of Chemical Engineering, Federal University of Paraná, 81531-990, Curitiba, PR, Brazil; Corresponding author at: Chemical Engineering, Federal University of Paraná, 81531-990 Curitiba, PR, BrazilFederal Institute of Education, Science and Technology of Pernambuco, 55560-000, Barreiros, PE, BrazilDepartment of Chemical Engineering, Federal University of Paraná, 81531-990, Curitiba, PR, BrazilDepartment of Chemical Engineering, Federal University of Paraná, 81531-990, Curitiba, PR, BrazilDepartment of Chemical Engineering, Federal University of Paraná, 81531-990, Curitiba, PR, BrazilDepartment of Food Technology, School of Food Engineering, University of Campinas, 3083-872, Campinas, SP, BrazilDepartment of Food Technology, School of Food Engineering, University of Campinas, 3083-872, Campinas, SP, BrazilDepartment of Food Engineering, Federal University of Campina Grande, Technology Center, 58400-000, Campina Grande, PB, BrazilMesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food. Thus, this article aims was to obtain flour from mesquite grains under different drying temperatures (50, 60, and 70ºC) and classify them by their physical-chemical, microstructural, technological, antioxidant, bioactive, and pasting properties. Both the mesquite grain and the mesquite grain flour showed a high amount of proteins and low-fat content. Analyses on morphology and viscosity indicated the presence of starch. Among the temperatures studied, the flour dried at 60 ºC presented the best results for the capacity of water and oil absorption, antioxidant activities, and total phenolic compounds. Seventeen compounds were detected by chromatography, with kaempferol, catechin, and quinine being the most abundant. This confirms the potential of mesquite flour as a relevant source of proteins and phenolic compounds for food products.http://www.sciencedirect.com/science/article/pii/S2666833522000028Mesquite flourAntioxidant activityPhenolic compoundsBioactive compoundsBy-product |
| spellingShingle | Atacy Maciel de Melo Cavalcante Anely Maciel de Melo Acsa Victoria Ferreira da Silva Genésio José da Silva Neto Rafaela Cristina Turola Barbi Mônica Ikeda Gisela Benatti Silva Caroline Joy Steel Osvaldo Soares da Silva Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications Future Foods Mesquite flour Antioxidant activity Phenolic compounds Bioactive compounds By-product |
| title | Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications |
| title_full | Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications |
| title_fullStr | Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications |
| title_full_unstemmed | Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications |
| title_short | Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications |
| title_sort | mesquite prosopis juliflora grain flour new ingredient with bioactive nutritional and physical chemical properties for food applications |
| topic | Mesquite flour Antioxidant activity Phenolic compounds Bioactive compounds By-product |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000028 |
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