Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity.

Autor:	Giaconia MA; Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil., Ramos SDP; Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil., Fratelli C; Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil., Assis M; CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil., Mazzo TM; Institute of Marine Sciences, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil., Longo E; CDMF/LIEC, Chemistry Department, Universidade Federal de São Carlos (UFSCar), São Carlos, Brazil., de Rosso VV; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil., Braga ARC; Department of Biosciences, LCBA, Institute of Health, Universidade Federal de São Paulo (UNIFESP), Santos, Brazil.; Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil.
Jazyk:	angličtina
Zdroj:	Frontiers in bioengineering and biotechnology [Front Bioeng Biotechnol] 2022 Mar 09; Vol. 10, pp. 814466. Date of Electronic Publication: 2022 Mar 09 (Print Publication: 2022).
DOI:	10.3389/fbioe.2022.814466
Abstrakt:	Among the species of plants present in the Atlantic Forest, the jussara ( Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2022 Giaconia, Ramos, Fratelli, Assis, Mazzo, Longo, de Rosso and Braga.)
Databáze:	MEDLINE
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