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Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product

Russany Silva da COSTA Orquídea Vasconcelos dos SANTOS Antônio Manoel da Cruz RODRIGUES Roseane Maria RIBEIRO-COSTA Attilio CONVERTI José Otávio Carréra SILVA JÚNIORAbout the authors

Abstract

This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to slight decreases in carbohydrate and protein contents, while the total energy value was reduced by 6.4% due to the increase in unsaturated fatty acids content. The enriched multimixture showed a significant antioxidant activity and high levels of Ca2+, Fe2+, Zn2+ and ω-9 and ω-6 unsaturated fatty acids. Nutritional and functional qualities of this multimixture, as well as its excellent stability against progressive temperature increases frequently occurring in food preparations, suggest its use as a basic ingredient for food supplementation. The results also indicate excellent technological properties of the multimixture to formulate new food products.

Keywords:
functional food; antioxidant activity; functional composition; food technology; agroindustrial by-product; multimixture

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