Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds.

Juçara fruit pomace is one of the most abundant byproducts of the pulp-making process, generally discarded despite their attractive nutritional content. In this sense, this study aimed to investigate the potential of juçara fruit pomace as an alternative source of starch and natural dyes. Starch extracted from juçara seed (JS) was characterized in approximate composition, crystallinity, thermal profile, morphology, and equilibrium moisture data. Total phenolic content, anthocyanins content, and in vitro antioxidant capacity were assessed for the juçara seedless pomace (JSP). JSP is rich in monomeric anthocyanins (7.19 to 7.23 mg cyanidin 3-O-glycoside/g dry matter [dm]), presents high antioxidant potential, elevated dietary fibers (72.7% dm), considerable amount of lipids (12.8% dm), low protein content, and ash traces. JS is a rich carbon source (76.91% fibers [dm]; 12.21% amylaceous reserve). Being high in carbohydrates, mainly starch, it can be classified as high starch content flour (juçara seed starch-flour [JSS-F]). JSS-F presented B-type crystallinity and conventional starch-like thermal stability. JSS-F exhibited type III sorption isotherm behavior and the Gugghenheim-Anderson-DeBoer model adequately represented the moisture equilibrium data. As a nutritive source of bioactive compounds and starch, juçara pomace should be regarded as a coproduct to be explored as an alternative natural ingredient to food, pharmaceutical, and chemical industries. PRACTICAL APPLICATION: Juçara agroindustrial residues (pomace and seeds) are a promising source of antioxidants and unconventional starch, which are usually discarded after depulping, representing approximately 74% of the fruits. Juçara pomace can be used to produce flour with marketing potential due to their functional properties and nutritional value. This flour can be incorporated directly into formulations or be used in extraction processes to obtain components of interest, for example, anthocyanins, to be used as a natural food dye. Starch can be extracted from juçara seeds, presenting adequate technological properties for partial replacement of conventional starches.

Bioactive compounds and biological properties of Brazilian stingless bee honey have a strong relationship with the pollen floral origin.

Multivariate data analysis feasibility for the evaluation of Brazilian stingless bee honey (SBH) by pollen spectrum, bioactive compounds content, physicochemical, antioxidant and antimicrobial analysis was investigated. Levels of total and individual phenolics content were analyzed by HPLC-PDA. The antioxidant capacity was performed by 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), oxygen radical absorption capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays. The total phenolic compounds from the thirty-two SBH was positively correlated with the antioxidant capacity. Bioactive compounds such as p-coumaric acid, quercetin, and hesperetin were identified in all the samples. Brazilian SBH shows more effective antibacterial activity against Gram-negative bacteria (E. coli and S. Typhimurium) compared to Gram-positive ones. Results also revealed that SBH could reach up to 45% higher antioxidant and biological activities than the traditional Apis mellifera honey. Chemometrics shows that chemical and biological properties of SBH have a strong relationship with the pollen botanical origin. Principal component analysis (PCA) grouped the honey into three categories with predominant pollen from Verbenaceae, Asteraceae and Sapindaceae families, confirming that SBH belonging to the same floral origin present similar characteristics.