Nutritional and chemical characterization of food products enriched with biological produced fruits of Vaccinum myrtillus L

Vaccinum myrtillus L. belongs to Ericaceae family, being commonly known for its sweet small fruits: the blueberries. Widely consumed in fresh, these fruits are also used in jams and marmalades due to their digestive and hypoglycemic properties and also due to the presence of several bioactive compounds [!]. Therefore, it has become a very appealing matrix in the development of functional products that, beyond their nutritional properties, will add a long-term beneficial physiological/health effect [2]. In the present work, three novel blueberry based products developed by RBR Foods Company (Portugal), were characterized in terms of their nutritional and chemical properties: carbohydrates, ash, proteins, fat and energetic value (following official methods of food analysis), fatty acids profile (by CG-FID), soluble sugars (by HPLCRI), organic acids (by HPLC-DAD) and tocopherols (by HPLC-fluorescence). The products result from a mixture of the fruits with rose petals (PI), marigold petals (P2) and apple and goji berries (P3). The blueberry fruits were used as control sample. The nutritional profile of the novel products was very similar to the control sample: the carbohydrates were the most abundant macronutrient, followed by proteins and total fat. Regarding sugars, fructose, glucose and sucrose were identified in all the samples. P 1 and P2 didn't show significant differences in comparison to the control, however, P3 revealed a lower concentration of sugars. In terms of fatty acids composition, all the studied samples presented higher contents in polyunsaturated fatty acids, especially due to the contribution of linoleic and alinolenic acids. The results of tocopherols revealed that the control sample only presented two isoforrns of tocopherols, a- and y-tocopherol, being the same observed in P3. However, P 1 revealed the presence of all the isoforrns of tocopherols, while P2 was lacking otocopherol; which is related with the contribution of rose and marigold petals, respectively. The a-tocopherol isoforrn was the most abundant in all the studied samples. Overall, this work contributed to the nutritional characterization of novel blueberry based products and is a part of a wider project that aims the detailed study of these products, namely their potential to be used as functional foods.

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

abuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.