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Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product

2020Artigo científico Acesso aberto
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dc.contributor.authorVeloso, Felipe da Silva
dc.contributor.authorCaleja, Cristina
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.contributor.authorGenena, Aziza Kamal
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:48Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:48Z
dc.date.issued2020
dc.description.abstractCurrently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side e ects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing e ects, and anticipating a possible valorisation of this bio-residue.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha’s contracts; this work is also funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project Mobilizador Norte-01-0247-FEDER-024479: ValorNatural®; and to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationVeloso, Felipe da Silva; Caleja, Cristina; Calhelha, Ricardo C.; Pires, Tânia C.S.; Alves, Maria José; Barros, Lillian; Genena, Aziza K.; Barreira, João C.M.; Ferreira, Isabel C.F.R. (2020). Characterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry product. Molecules. ISSN 1420-3049. 25:7, p. 1-17en_EN
dc.identifier.doi10.3390/molecules25071481en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22338
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectBioactivityen_EN
dc.subjectFood applicationen_EN
dc.subjectPectinen_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectPunica granatum Len_EN
dc.titleCharacterization and application of pomegranate epicarp extracts as functional ingredients in a typical Brazilian pastry producten_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameCaleja
person.familyNameCalhelha
person.familyNamePires
person.familyNameAlves
person.familyNameBarros
person.familyNameBarreira
person.familyNameFerreira
person.givenNameCristina
person.givenNameRicardo C.
person.givenNameTânia C.S.P.
person.givenNameMaria José
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.identifier2118829
person.identifier469085
person.identifier144781
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person.identifier.ridJ-2172-2014
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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