Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy.

Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional properties of lentil-derived products. In this study, the use of near-infrared spectroscopy (NIRS) to predict the concentration of total carbohydrate, fibre, starch, total sugars, fructose, sucrose and raffinose was investigated. For this purpose, six different cultivars of macrosperm (n = 37) and microsperm (n = 43) lentils have been analysed, the samples were recorded whole and ground and the suitability of both recording methods were compared. Different spectral and mathematical pre-treatments were evaluated before developing the calibration models using the Modified Partial Least Squares regression method, with a cross-validation and an external validation. The predictive models developed show excellent coefficients of determination (RSQ > 0.9) for the total sugars and fructose, sucrose, and raffinose. The recording of ground samples allowed for obtaining better models for the calibration of starch content (R > 0.8), total sugars and sucrose (R > 0.93), and raffinose (R > 0.91). The results obtained confirm that there is sufficient information in the NIRS spectral region for the development of predictive models for the quantification of the carbohydrate content in lentils.

Can stable carbon isotope fingerprints be competent for geographic traceability of rice?

This study aimed to improve the traceability of rice-producing areas to address the increasing demand for accurate methods to confirm food quality and safety. Compound-specific δ13C of fatty acids, δ13C of starch and bulk of rice were measured. PCA, PLS-DA and VIP value analysis of the obtained data were performed to track the source of rice from the six regions. The PLS-DA model established with bulk δ13C, starch δ13C, and fatty acid δ13C, which clearly separated the rice from six regions. The VIP graph showed the value of starch, C18:0 and C18:2 δ13C values (VIP > 1) were important to distinguish the origin of rice. Also, according to loading plots the contribution of starch δ13C was the largest. The findings indicate that the introduction of starch δ13C improves the precision of rice traceability and provides an effective method for identifying rice origin.

Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications.

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

Quantification of resistant starch content in rice after hydrothermal treatments using terahertz spectroscopy.

Since hydrothermal treatments can enhance resistant starch (RS) content in rice and provide health benefits when consumed, a less laborious and non-destructive method to determine RS content is needed. Terahertz (THz) spectroscopy is hypothesized as a suitable method to quantify RS content in rice after hydrothermal treatment with its sensitivity for the intermolecular forces increase in the formation of RS. In this study, we first used the traditional in vitro hydrolysis method to determine the content of RS in rice. Then, the potential of starch absorbance peaks to quantify RS content after three commonly used hydrothermal methods, soaking, mild heat-moisture treatment, and parboiling, was investigated. The second derivative intensities of the peak at 9.0, 10.5, 12.1, and 13.1 THz were confirmed as being correlated with RS content and showed the high accuracy to predict RS content in samples (R2 > 0.96). Our results indicate the RS content of hydrothermally treated rice can be accurately quantified using these peaks.

Rapid determination of starch and alcohol contents in fermented grains by hyperspectral imaging combined with data fusion techniques.

Starch and alcohol serve as pivotal indicators in assessing the quality of lees fermentation. In this paper, two hyperspectral imaging (HSI) techniques (visible-near-infrared (Vis-NIR) and NIR) were utilized to acquire separate HSI data, which were then fused and analyzed toforecast the starch and alcohol contents during the fermentation of lees. Five preprocessing methods were first used to preprocess the Vis-NIR, NIR, and the fused Vis-NIR and NIR data, after which partial least squares regression models were established to determine the best preprocessing method. Following, competitive adaptive reweighted sampling, successive projection algorithm, and principal component analysis algorithms were used to extract the characteristic wavelengths to accurately predict the starch and alcohol levels. Finally, support vector machine (SVM)-AdaBoost and XGBoost models were built based on the low-level fusion (LLF) and intermediate-level fusion (ILF) of single Vis-NIR and NIR as well as the fused data. The results showed that the SVM-AdaBoost model built using the LLF data afterpreprocessing by standard normalized variable was most accurate for predicting the starch content, with an R P 2 $\ R_P^2$ of 0.9976 and a root mean square error of prediction (RMSEP) of 0.0992. The XGBoost model built using ILF data was most accurate for predicting the alcohol content, with an R P 2 $R_P^2$ of 0.9969 and an RMSEP of 0.0605. In conclusion, the analysis of fused data from distinct HSI technologies facilitates rapid and precise determination of the starch and alcohol contents in fermented grains.

Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying.

The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%-28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. PRACTICAL APPLICATION: The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.

Rice Origin Tracing Technology Based on Fluorescence Spectroscopy and Stoichiometry.

The origin of agricultural products is crucial to their quality and safety. This study explored the differences in chemical composition and structure of rice from different origins using fluorescence detection technology. These differences are mainly affected by climate, environment, geology and other factors. By identifying the fluorescence characteristic absorption peaks of the same rice seed varieties from different origins, and comparing them with known or standard samples, this study aims to authenticate rice, protect brands, and achieve traceability. The study selected the same variety of rice seed planted in different regions of Jilin Province in the same year as samples. Fluorescence spectroscopy was used to collect spectral data, which was preprocessed by normalization, smoothing, and wavelet transformation to remove noise, scattering, and burrs. The processed spectral data was used as input for the long short-term memory (LSTM) model. The study focused on the processing and analysis of rice spectra based on NZ-WT-processed data. To simplify the model, uninformative variable elimination (UVE) and successive projections algorithm (SPA) were used to screen the best wavelengths. These wavelengths were used as input for the support vector machine (SVM) prediction model to achieve efficient and accurate predictions. Within the fluorescence spectral range of 475-525 nm and 665-690 nm, absorption peaks of nicotinamide adenine dinucleotide (NADPH), riboflavin (B2), starch, and protein were observed. The origin tracing prediction model established using SVM exhibited stable performance with a classification accuracy of up to 99.5%.The experiment demonstrated that fluorescence spectroscopy technology has high discrimination accuracy in tracing the origin of rice, providing a new method for rapid identification of rice origin.

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study.

Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.

A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato.

Nine varieties of purple sweet potato were steamed and used for the production of shrimp freshness indicators. The impact of purple sweet potato's variety on the structure, physical property and halochromic ability of indicators was determined. Results showed different varieties of purple sweet potato had different starch, crude fiber, pectin, protein, fat and total anthocyanin contents. The microstructure, crystallinity, moisture content, water vapor permeability, tensile strength and elongation at break of indicators were affected by crude fiber content in purple sweet potato. The color, transmission and halochromic ability of indicators was associated with the total anthocyanin content in purple sweet potato. Freshness indicators produced from Fuzi No. 1, Ganzi No. 6, Ningzi No. 2, Ningzi No. 4, Qining No. 2 and Qining No. 18 of purple sweet potato were suitable to indicate shrimp freshness. This study provides useful information on screening suitable varieties of purple sweet potato for intelligent packaging.

Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.

In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15 min, Δ $\Delta $ E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15 min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15 min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.

Delayed sowing and its ramifications: biophysical, yield and quality analysis of wheat cultivars in the northwest Indo-Gangetic plains.

BACKGROUND: The continuous cultivation of rice-wheat in the same field is a key element of double-cropping systems in the Indo-Gangetic plains. Yields of such cropping systems are increasingly challenged as climate change drives increases in temperature, terminal stress and uneven rainfall, delaying rice harvesting and subsequently delaying sowing of wheat. In this paper, we evaluate the optimum sowing dates to achieve high grain yield and quality of wheat cultivars in northwest India. Three cultivars of wheat, HD-2967, HD-3086 and PBW-723, were sown on three different dates at the research farm of ICAR-IARI, New Delhi, to generate different weather conditions at different phenological stages. Different biophysical attributes, photosynthetic rate, stomatal conductance and transpiration rate, were measured at different phenological stages. Yield and grain quality parameters such as protein, starch, amylopectin, amylose and gluten were measured in different cultivars sown on different dates. RESULTS: Biophysical parameters were found to be higher in timely sown crops followed by late-sown and very late-sown crops. Further, the different sowing dates had a significant (P < 0.05) impact on the grain quality parameters such as protein, starch, amylopectin, amylose and gluten content. Percentage increases in the value of starch and amylose content under timely sown were ~7% and 11.6%, ~5% and 8.4%, compared to the very late-sown treatment. In contrast, protein and amylopectin contents were found to increase by ~9.7% and 7.5%, ~13.8% and 16.6% under very late-sown treatment. CONCLUSION: High-temperature stress during the grain-filling periods significantly decreased the grain yield. Reduction in the grain yield was associated with a reduction in starch and amylose content in the grains. The protein content in the grains is less affected by terminal heat stress. Cultivar HD-3086 had higher growth, yield as well as quality parameters, compared to HD-2967 and PBW-723 in all treatments, hence could be adopted by farmers in northwest India. © 2024 Society of Chemical Industry.

The action of endo-xylanase and endo-glucanase on cereal cell wall polysaccharides and its implications for starch digestion kinetics in an in vitro poultry model.

Endo-xylanase and endo-glucanase are supplemented to poultry diets in order to improve nutrient digestion and non-starch polysaccharide (NSP) fermentation. Here, the action of these enzymes on alcohol insoluble solids (AIS) from wheat and maize grains as well as its implications for starch digestion in milled grains were evaluated in vitro, under conditions mimicking the poultry digestive tract. For wheat AIS, GH11 endo-xylanase depolymerized soluble arabinoxylan (AX) during the gizzard phase, and proceeded to release insoluble AX under small intestine conditions. At the end of the in vitro digestion (480 min), the endo-xylanase, combined with a GH7 endo-ß-1,4-glucanase, released 30.5 % of total AX and 18.1 % of total glucan in the form of arabinoxylo- and gluco-oligosaccharides, as detected by HPAEC-PAD and MALDI-TOF-MS. For maize AIS, the combined enzyme action released 2.2 % and 7.0 % of total AX and glucan, respectively. Analogous in vitro digestion experiments of whole grains demonstrated that the enzymatic release of oligomers coincided with altered grain microstructure, as examined by SEM. In the present study, cell wall hydrolysis did not affect in vitro starch digestion kinetics for cereal grains. This study contributes to understanding the action of feed enzymes on cereal NSP under conditions mimicking the poultry digestive tract.

How physicochemical and nutritional traits of potatoes may vary under field conditions over long periods.

BACKGROUND: Potato is the most important non-grain crop worldwide, whose quality characteristics are always affected by temporal and spatial variability. Knowledge of the performance consistency of quality characteristics over long periods could prove very important to identify which quality traits are less variable over time, and therefore provide greater guarantees of stability. In this research, variations in physicochemical and nutritional traits of tubers over five consecutive growing seasons of two potato genotypes (Arizona and Vogue) were monitored in two locations. RESULTS: Although qualitative performances of genotypes fluctuated across the seasons in both locations, two physicochemical traits (pH and dry matter content) and starch content showed less variability throughout the five seasons compared to total soluble solids and most of the nutritional traits (namely reducing sugars, citric acid, vitamin C, total phenolics and antioxidant capacity), which were considerably influenced by weather conditions. CONCLUSION: The results suggest that pH, dry matter content and starch content traits could be used advantageously in studies of temporal stability in potatoes. This approach could prove useful in providing scientific support for the setup of potato protected geographical identifications. © 2024 Society of Chemical Industry.

Mechanism for gel formation of pectin from mealy and crisp lotus rhizome induced by Na+ and D-glucono-d-lactone.

Lotus rhizome residue, a cell wall material produced during the production of lotus rhizome starch, has long been underutilized. This study aims to extract pectin-rich polysaccharides from the cell wall of lotus rhizome and investigate their gelation mechanism in order to improve their industrial applicability. The results indicated that both CP and MP (pectin extracted from crisp and mealy lotus rhizome) exhibited a highly linear low methoxyl pectin structure, with the primary linkage mode being →4)-GalpA-(1→. The pectin chains in MP were found to be more flexible than those in CP. Then the impact of Na+, D-glucono-d-lactone (GDL), urea, sodium dodecyl sulfate (SDS), either individually or in combination, on the rheological characteristics of gels was evaluated. The results indicated that gels induced by GDL exhibited favorable thermoreversible properties, whereas the thermoreversibility of Na+-induced gels is poor. In addition to hydrogen bonding and ionic interactions, hydrophobic interactions also play a significant role in the formation of pectin gels. This study offers theoretical guidance and methodologies to improve the utilization rate of lotus rhizome starch processing by-products, while also provides novel insights into the correlation between LMP structure and gelation mechanism.

Microwave-assisted UV digestion of starch and skimmed milk powder: Environmentally friendly protocol for essential and toxic elements determination.

The present work evaluated a microwave-assisted wet digestion method using diluted HNO3 with in situ UV radiation for the digestion of starch and skimmed milk powder for further metals determination by spectrometric plasma-based techniques. The sample digestion was conducted using an in situ UV lamp (electrodeless discharge lamp), and the digestion efficiency was improved by employing O2 (20 bar) and 2 mL 30 % H2O2 as auxiliary reagents. The accuracy of the proposed digestion method was evaluated by metals determination (Ca, Cd, Cu, Fe, K, Mg, Mo, Mn, Na, Pb, and Zn) in certificated reference material, which agreed with certified values (Student t-test <0,05). With the use of a UV lamp an environmentally friendly protocol was developed for starch and skimmed milk powder digestion using 0.1 mol L-1 HNO3 with auxiliary reagents (H2O2 or O2). The RCC value ranged from 0.9 to 1.2 % (starch and skimmed milk powder, respectively). The simultaneous cooling approach further improved the digestion efficiency (RCC <0,3 % for both samples), allowing to use milder digestion conditions, or even just water, being environmentally friendly, reducing the waste generation and reagents consumption, allowing food quality control through a greener approach.

In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.

The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing, but its application is still facing technological difficulties. The objective of this study was to understand the influence of substituting the wheat flour (WF) with 10, 20, 30 and 40 % mass of whole bean flour (FBF) or 10 and 20 % mass of faba bean protein-rich fraction (FBPI) on the quality (volume, specific volume, density, colour, and texture), nutritional composition (total starch, free glucose, and protein contents), and kinetics of in vitro starch and protein digestibility (IVSD and IVPD, respectively) of the breads. Automated image analysis algorithm was developed to quantitatively estimate the changes in the crumb (i.e., air pockets) and crust (i.e., thickness) due to the use of FBF or FBPI as part of the partial substitution of wheat flour. Higher levels of both FBF and FBPI substitution were associated with breads having significant (p < 0.05) lower (specific) volume (at least 25 % reduction) and higher density (up to 35 %), increased brownness (up to 49 % and 78 % for crust and crumb respectively), and up to 2.3-fold increase in hardness. Result from the image analysis has provided useful insights on how FBF and FBPI affecting bread characteristics during baking such as loss of crumb expansion, decrease in air pocket expansion and increase in crust thickness. Overall, incorporation of FBF or FBPI in wheat bread were favourable in reducing the starch content and improving the protein content and IVPD of wheat bread. Since bread remains as a staple food due to its convenience, versatility and affordability for individuals and families on a budget, wheat bread enriched with faba bean could be a perfect food matrix to increase daily protein intake.

Applications and safety aspects of bioactives obtained from by-products/wastes.

Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bioactives obtained from by-products or wastes can be utilized by new end-users by considering the safety aspects. It has been reported that physical, biological, and chemical safety features of raw materials, instruments, environment, and processing methods should be assessed before and during valorization. It has also been indicated that meat by-products/wastes including collagen, gelatin, polysaccharides, proteins, amino acids, lipids, enzymes and chitosan; dairy by-products/wastes including whey products, buttermilk and ghee residue; fruit and vegetable by-products/wastes such as pomace, leaves, skins, seeds, stems, seed oils, gums, fiber, polyphenols, starch, cellulose, galactomannan, pectin; cereal by-products/wastes like vitamins, dietary fibers, fats, proteins, starch, husk, and trub have been utilized as animal feed, food supplements, edible coating, bio-based active packaging systems, emulsifiers, water binders, gelling, stabilizing, foaming or whipping agents. This chapter will explain the safety aspects of bioactives obtained from various by-products/wastes. Additionally, applications of bioactives obtained from by-products/wastes have been included in detail by emphasizing the source, form of bioactive compound as well as the effect of said bioactive compound.

Reduced in vitro starch hydrolysis and in vivo glycemic effects after addition of soy presscake to corn tortillas.

BACKGROUND: Chronically elevated blood glucose leads to development of prediabetes and type 2 diabetes, as well as increased risk for heart and kidney disease and vision loss. For many, elevated blood glucose can be managed through diet and exercise. Consequently, the availability of foods that limit blood glucose elevation would aid in addressing this global problem. This paper investigated the effect of adding soy presscake (SP) to corn tortillas on starch hydrolysis in vitro as well as the glycemic responses elicited in vivo upon consumption of these modified tortillas. RESULTS: SP in corn tortillas decreased the rate and extent of starch hydrolysis in vitro. The in vivo glycemic index (GI) values decreased from 43 for corn control tortillas to 31 with 40% SP fortification. A high correlation (r = 0.9781) was found between the GI values from in vivo analysis and the area under the curve of starch hydrolysis in vitro. The best correlations (r > 0.96) between GI and degree of hydrolysis were found at 45-90 min of in vitro starch hydrolysis. CONCLUSIONS: Incorporating SP into corn-based tortillas lowers glycemic responses to them. In addition, in vitro starch hydrolysis could be used to estimate the GI values of food products and, in particular, the comparison of multiple items during food product development. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation of fat substitute based on maize starch hydrolysates and application in reduced-fat acidified milk gel.

Reduced-fat food has become a popular choice among contemporary consumers. This study aims to develop a starch-based fat substitute and incorporate it into reduced-fat milk gel acidified with glucono-δ-lactone (GDL) to achieve similar rheological properties as a full-fat gel. The gel properties of the fat substitute were assessed. The study examined the rheological properties, syneresis, textural properties and microstructure of acidified milk gels while also monitoring acidification process. Starch hydrolysates with low dextrose equivalent (DE) (<5.1 %) can serve as an effective fat substitute due to their excellent gelling properties The rheological and textural properties of the reduced-fat acidified milk gel with DE at 3.1 % of starch hydrolysate and 30 % fat substitution are similar to those of the full-fat milk gel. The syneresis and confocal laser scanning microscopy (CLSM) results indicated that the microstructure of the reduced-fat acidified milk gel was similar to the full-fat version. Moreover, the sensory properties of the reduced-fat acidified milk gel were acceptable when the DE was 3.1 %, and 30 % fat was replaced. In our study, we utilized hydrolyzed starch to produce reduced-fat acidified milk gels, which could potentially be used in the development of reduced-fat yogurt formulations.

Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release.

The bioactive compounds extraction from fruit pomace is an ecological alternative for these abundant and low-added-value by-products. This study aimed to evaluate the antimicrobial potential of pomace extracts from Brazilian native fruits (araçá, uvaia, guabiroba and butiá) and the effect on physicochemical, mechanical properties and the migration of antioxidants and phenolic compounds from starch-based films. The film with butiá extract had the lowest mechanical resistance (1.42 MPa) but the highest elongation (63 %). In comparison, uvaia extract had less impact on film mechanical properties (3.70 MPa and 58 %) compared to the other extracts. The extracts and films showed antimicrobial activity against Listeria monocytogenes, L. inoccua, B. cereus and S. aureu. Approximately 2 cm inhibition halo was noticed for the extracts, while films ranged from 0.33 to 1.46 cm inhibition halo. Films with guabiroba extract had the lowest antimicrobial activity (0.33 to 0.5 cm). The phenolic compounds were released from the film matrix in the first hour at 4 °C with maintenance in the stability. The fatty-food simulator showed a controlled release of antioxidant compounds, which can assist in controlling food oxidation. Brazilian native fruit has shown to be a viable alternative to isolate bioactive compounds and produce film packaging with antimicrobial and antioxidant activities.