Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95–5.64 g/100 g), and h...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2016-06, Vol.71 (2), p.137-144
Hauptverfasser:	Selani, Miriam Mabel, Bianchini, Andreia, Ratnayake, Wajira S., Flores, Rolando A., Massarioli, Adna Prado, de Alencar, Severino Matias, Canniatti Brazaca, Solange Guidolin
Format:	Artikel
Sprache:	eng
Schlagworte:	Ananas - chemistry Antioxidants - analysis Antioxidants - isolation & purification Chemistry Chemistry and Materials Science Chemistry/Food Science Chromatography, High Pressure Liquid Dietary Fiber - analysis Ecology Fats - analysis Food Science Food-Processing Industry Fruit - chemistry Mangifera - chemistry Nutrition Original Paper Passiflora - chemistry Phenols - analysis Phenols - isolation & purification Plant Physiology
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Zusammenfassung:	The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95–5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit co-products, dietary fiber represented more than 50 % of the sample. Low pH, water activity, along with high acidity indicated that these co-products would not be easily susceptible to deterioration as food ingredients. Pineapple and passion fruit co-products had significant ( p
ISSN:	0921-9668 1573-9104
DOI:	10.1007/s11130-016-0531-z