M.C. Pessanha de Araujo Santiago^1,a, R. Galhardo Borguini¹, L. Da Silva de Mattos do Nascimento¹, E.C. de Oliveira Braga², V. De Carvalho Martins³, A.C.M. Senna Gouvêa³, F. Marques Peixoto^3,4, S. Pacheco¹, R.I. Nogueira⁵ and R.L. de Oliveira Godoy^1
1Laboratório de Cromatografia Líquida, Embrapa Agroindústria de Alimentos, Av. Das Américas, 29501, Guaratiba, Rio de Janeiro, RJ, 23020470, Brazil
²Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A, Ilha do Fundão, Rio de Janeiro, RJ, 21941909, Brazil
³Departamento de Ciência e Tecnologia dos Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 465, km 7, Seropédica 8, RJ, 238908000, Brazil
⁴Departamento de Farmácia, Universidade Estadual da Zona Oeste, Av. Manuela Caldeira de Alvarenga, 1203, Campo Grande, Rio de Janeiro, RJ, 23070-200, Brazil
⁵Planta Piloto de Secagem, Embrapa Agroindústria de Alimentos, Av. Das Américas, 29501, Guaratiba, Rio de Janeiro, RJ, 23020470, Brazil

SUMMARY Introduction – Jabuticaba is a Brazilian fruit with a high concentration of bioactive compounds, mainly anthocyanins, in the peel. Although this fruit is an underutilized crop, it has a high productivity and requires practically no specific cultivation treatments. Due to the high perishability of the fruit and the difficulty of digesting its peel, facilitating the processing and consumption of them is a challenge. Although the chemical composition of jabuticaba fruits has been described previously, it is very important both for consumers and for the food industry to know the behavior of some compounds in the processed fruit, especially the behavior of the bioactive substances. The objective of this work is to obtain a product, in powder, based on jabuticaba peel through a simple and low-cost technology, and to chemically characterize and evaluate its application as a nutraceutical product. Materials and methods – Jabuticaba peel powder was obtained by convective drying and its anthocyanin content and stability were evaluated. Other flavonoids, phenolic acids, carotenoids and sugars content and antioxidant activity were also assessed. Results and discussion – The powder showed a high content of anthocyanins and ellagic acid, and other bioactive substances. The product also preserved its anthocyanin content over a 4-month-storage period. Conclusion – This powder product can be considered a potential functional ingredient and also a potential natural colorant, which could substitute synthetic dyes and at the same time be a source of bioactive compounds. Résumé La poudre d’écorce du fruit du jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) produite par séchage par convection: un produit riche en anthocyanes. Introduction – Le jabuticaba est un fruit brésilien dont l’écorce (ou la peau) contient une forte concentration de composés bioactifs, principalement des anthocyanes. Bien que cet arbre fruitier soit une culture sous-utilisée, il a une productivité élevée et ne nécessite pratiquement aucun entretien de culture spécifique. En raison de la haute périssabilité du fruit et de la difficulté à digérer sa peau, la transformation post-récolte et la consommation humaine restent à optimiser. Il est très important à la fois pour les consommateurs et pour l’industrie alimentaire de connaître le comportement de certains composés dans le fruit transformé, en particulier le comportement des substances bioactives. L’objectif de ce travail est d’obtenir un produit, en poudre, à base d’écorce de fruit du jabuticaba à travers une technologie simple et peu coûteuse, de caractériser chimiquement et d’évaluer son application comme produit nutraceutique. Matériel et méthodes – La poudre d’écorce du fruit du jabuticaba a été obtenue par séchage par convection et sa teneur en anthocyanes et sa stabilité ont été évaluées. Les teneurs en autres flavonoïdes, acides phénoliques, caroténoïdes et sucres et l’activité anti-oxydante ont également été évaluées. Résultats et discussion – La poudre présentait une teneur élevée en anthocyanes et en acide ellagique, ainsi que d’autres substances bioactives. Le produit a conservé sa teneur en anthocyanes sur une période de stockage de 4 mois. Conclusion – Le produit en poudre peut être considéré comme un ingrédient fonctionnel potentiel et également un colorant naturel potentiel, qui pourrait remplacer les colorants synthétiques et en même temps être une source de composés bioactifs. Keywords Brazil, jabuticaba, Myrciaria jaboticaba, natural ingredient, bioactive compounds, underutilized species Mots clés Brésil, jabuticaba, Myrciaria jaboticaba, ingrédient naturel, composés bioactifs, espèce sous-utilisée

Significance of this study What is already known on this subject? Jabuticaba peel is known as a source of bioactive compounds, mainly anthocyanins. What are the new findings? The product was obtained from the whole peel and by using a simple and low-cost technology (convective drying), which differs from products already reported (freeze-drying and spray-drying). The powder showed high anthocyanin stability, an important trait for possible use as functional ingredient. What is the expected impact on horticulture? The present study can contribute to add value to this Brazilian underutilized fruit and to promote its productive chain. The simple drying technology can be easily transferred and used by small-scale farmers, to diversify and secure their income.

E-mail: manuela.santiago@embrapa.br  

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Received: 20 December 2017 | Accepted: 15 March 2018 | Published: 23 July 2018 | Available online: 23 July 2018