Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations

PÉREZ, MARÍA JORGELINA; RODRIGUEZ, IVANA FABIOLA; ZAMPINI, IRIS CATIANA; CATTANEO, FLORENCIA; MERCADO, MARÍA INÉS; PONESSA, GRACIELA; ISLA, MARÍA INÉS

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2020 vol. 132

0023-6438

granulometry is considered a waste. Metabolites such as phenolics compounds, fibers, and proteins obtainedfrom vegetable by-products or waste can be used as ingredients for new functional foods. The present studydescribes the characterization of P. nigra fruits waste to use as non-conventional sources of potential functionalingredients. The waste material with particle sizes >149 μm was processed to obtain powders with differentgranulometry named F1 (>840 μm), F2 (840-500 μm), and F3 (500-149 μm). All powders have a high fiber andfructose content. F3 have a homogeneous aspect with a high mesocarp proportion, mainly rich in free and boundphenolic compounds, C-glycosides derivates from apigenin, fibers, potassium and iron. Also, its phenolicenriched extract shows high antioxidant activity and inhibitory activity of enzymes related to carbohydratemetabolism (α-glucosidase and α-amylase). F1 were less homogeneous and were enriched in sucrose and fructose,digestible starch and phenolic components, showed antioxidant capacity and high effectiveness as lipaseinhibitor. Therefore, the powder obtained from P. nigra fruits waste has a great potential to be a novel renewable,sustainable, and low-cost raw material for the production of food formulations to reduce the risk of metabolicsyndrome development.