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Blueberry bagasse, a bioactive residue to be included in new food products

2021Documento de conferência Acesso aberto
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorNovais, Cláudia
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-15T10:38:57Z
dc.date.available2024-11-15T10:38:57Z
dc.date.issued2021
dc.description.abstractBlueberry (Vaccinium myrtillus L.) is a very popular fruit, native to the northern hemisphere and consumed worldwide. It has been widely studied for being a rich source of bioactive compounds with recognized beneficial properties for human health. For this reason, several industrialized products, such as juices and derivatives, have been developed from blueberries. However, its manufacture produces about 20-30% of solid waste, which is usually discarded without recovery. In juice processing, for example, there is a large amount of residue generated (bagasse), which represents an environmental issue and a high cost of waste treatment for the industry. Because of light stimulation and other environmental reasons, the phytochemical content of a fruit is usually greater in the epicarp, which is the most representative part of the production of blueberry juice residues (Paes et al., 2014). In this sense, the present work aimed to analyse the phenolic composition of blueberry bagasse hydroethanolic extract, by HPLC DAD/ESI-MS, and to evaluate its bioactivity, namely the antioxidant capacity, through TBARS and OxHLIA assays, and the antimicrobial activity against a set of eight bacterial strains of interest in the health field, by the microplate microdilution method using a colorimetric assay (INT), as well as its cytotoxicity through the in vitro sulforodamine B (SRB) assay, tested in a primary culture of cells prepared from porcine liver. Eight anthocyanin compounds were identified in significant amounts, with cyanidin-3-O-glucoside and malvidin-3-O-glucoside as the most abundant compounds, and four non-anthocyanin compounds, with cis 5-O-caffeoylquinic acid and trans 5-O-caffeoylquinic acids as the most representative ones. Regarding bioactive properties, as expected considering its chemical composition, the extract also revealed a strong antioxidant capacity, being able to inhibit lipid peroxidation and oxidative hemolysis. In terms of antimicrobial activity, the studied extract did not show bactericidal action at the tested concentrations; however, it inhibited the growth of four of the five gram-negative bacteria and two of the three gram-positive bacteria. The best results were achieved against Morganella morganii and methicillin resistant Staphylococcus aureus (MRSA). Regarding cytotoxicity, the effect of inhibiting non-tumour cell growth was not observed, which is of great importance for considering its inclusion if foodstuff. The results obtained in the present study validate the bioactive quality of the extract obtained from blueberry bagasse, justifying its application in the development of novel and functionalized foods.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts, and A.K. Molina (2020.06231.BD) and M.G. Leichtweis (2020.06706.BD) PhD grants. To ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBackes, Emanueli; Leichtweis, Maria Gabriela; Novais, Cláudia; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Blueberry bagasse, a bioactive residue to be included in new food products. In RETASTE: Rethink Food Waste. Atenas. ISBN 978-618-84774-2-1pt_PT
dc.identifier.isbn978-618-84774-2-1
dc.identifier.urihttp://hdl.handle.net/10198/30592
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHellenic Mediteranean Universitypt_PT
dc.relationMountain Research Center
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlueberry bagassept_PT
dc.subjectBioresiduept_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectBioactive propertiespt_PT
dc.subjectFood ingredientpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleBlueberry bagasse, a bioactive residue to be included in new food productspt_PT
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dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumber2020.06231.BD
oaire.awardNumber2020.06706.BD
oaire.awardTitleMountain Research Center
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.citation.conferencePlaceAtenaspt_PT
oaire.citation.endPage124pt_PT
oaire.citation.startPage123pt_PT
oaire.citation.titleRETASTE: Rethink Food Wastept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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