RESUMO
Here, a comprehensive review of sugarcane industrialization and its relationship with bioactive compounds (BCs) detected in various products and by-products generated during its processing is presented. Furthermore, it is discussed how these compounds have revealed important antioxidant, antineoplastic, antidiabetic, and antimicrobial activities. From this bibliographic research highlights the significance of two types of BCs of natural origin (phenolic compounds (PCs) and terpenoids) and a group of compounds synthesized during industrial transformation processes (Maillard reaction products (MRPs)). It was found that most of the studies about the BCs from sugarcane have been conducted by identifying, isolating, and analyzing ones or a few compounds at a specific period, this being a conventional approach. However, given the complexity of the synthesis processes of all these BCs and the biological activities they can manifest in a specific biological context, novel approaches are needed to address these analyses holistically. To overcome this challenge, integrating massive and multiscale methods, such as omics sciences, seems necessary to enrich these studies. This work is intended to contribute to the state of the art that could support future research about the exploration, characterization, or evaluation of different bioactive molecules from sugarcane and its derivatives.
RESUMO
Background: in Colombia the consumption of fresh green mango (also known as mango "biche") is quite popular, and is consumed with lemon juice, salt, and honey. However, its high humidity content and high water activity makes of mango a highly perishable fruit, thus requiring processing alternatives. Osmotic dehydration (OD) is an interesting alternative for the conservation of mango. In OD, binary solutions (Solute + water) and ternary solutions (2 Solutes + water), have been traditionally used, however, more water removal can be achieved using ternary solutions, which leads to the improved organoleptic properties of dehydrated products. Objetives: to evaluate the kinetic water loss (WL), solutes gain (SG), weight reduction (WR), water activity (aw), and volume (Shrinking Coefficient, SC)) in green mango (Mangifera indica L. Filipino variety) osmotically dehydrated (OD). Additionally, to calculate water and solutes diffusivity (Def) for each treatment. Methods: green mango samples, with maturity scale zero, were used. Ternary solutions of sucrose at 40% and NaCl at 3, 6 and 9% were used for OD. The binary solution of sucrose with water as control treatment, was used. In the osmotic process samples were taken out at different times of OD (15, 30, 60, 90, 180, 240, and 300 min). Results: the findings show that at a higher concentration of NaCl, the dehydration kinetics was more rapid, aw and SC were smaller and water and solutes Def were higher. The samples dehydrated with the greatest solutes concentration (40 - 9%) reached the highest WL, SG, and WR with 89.52, 13.10, and 46.68%, respectively. Coefficients Defw and Defs showed a magnitude order of 10-10 m2/s, which is within the interval of dehydrated foods. Conclusions: this research showed that binary (sucrose + water) and ternary (NaCl + sucrose + water) solutions, are suitable for dehydrating green mango, however, the ternary solutions were more effective.
Antecedentes: en Colombia el consumo de mango verde fresco (también conocido como mango "biche") es popular, y se consume con zumo de limón, sal y miel. Sin embargo, su alto contenido de humedad y alta actividad de agua hace que el mango sea un fruto altamente perecedero, por lo que requiere alternativas de procesamiento. La deshidratación osmótica (OD) es una interesante alternative para la conservación de mango. En OD se utilizan tradicionalmente soluciones binarias (solute + agua) y soluciones ternarias (2 solutos + agua), sin embargo, puede removerse mayor cantidad de agua utilizando soluciones ternarias, las cuales permiten mejorar las propiedades organolépticas de productos deshidratados. Objetivos: evaluar las cinéticas de pérdida de agua (WL), ganancia de solutos (SG), reducción de peso (WR), actividad de agua (aw) y volumen (coeficiente de encogimiento, SC) en muestras de mango verde (Mangifera indica L. Variedad filipino) deshidratadas osmóticamente (OD). Adicionalmente, calcular la difusividad (Def) del agua y de solutos, en los distintos tratamientos. Métodos: se usaron mangos verdes con escala de madurez cero. En la OD se usaron soluciones ternarias compuestas por sacarosa (40%) y NaCl al 3, 6 y 9%. Como tratamiento control se usó una solución binaria de sacarosa más agua. En el proceso osmótico las muestras fueron tomadas a diferentes tiempos de OD (15, 30, 60, 90, 180, 240, and 300 min). Resultados: los resultados mostraron que al incrementar la concentración de NaCl, las WL fueron más rápidas, la aw y el SC fueron menores y las de agua y solutos mayores. Las muestras deshidratadas con la máxima concentración de solutos (40-9%), alcanzaron las mayores WL, SG y WR con valores de 59.82, 13.10 y 46.68%, respectivamente. Los coeficientes Defw and Defs mostraron orden de magnitude de 10-10 m2/s, valor que se encuentra en el intervalo para alimentos deshidratados. Conclusiones: esta investigación mostró que soluciones binarias (sacarosa + agua) y ternarias (NaCl + sacarosa + agua) son adecuadas para deshidratar mango verde, sin embargo, las soluciones ternarias fueron más efectivas.
