Details

Autor(en) / Beteiligte

• do Carmo Brito, Brenda de Nazaré
• Campos Chisté, Renan
• Santos Lopes, Alessandra
• Abreu Glória, Maria Beatriz
• da Silva Pena, Rosinelson

Titel

Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production

Ist Teil von

• Food research international, 2019-06, Vol.120, p.209-216

Ort / Verlag

Canada: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In addition, the physicochemical changes, instrumental color parameters and carotenoid profile were monitored during tucupi production. Regarding the changes on the profile of carotenoids, all-trans-β-carotene was the major carotenoid, followed by its 9- and 13-cis isomers, and this profile was not altered throughout the process. Spermidine (polyamine), putrescine, tyramine and histamine (biogenic amines) were the bioactive amines identified during the tucupi production process, but at low levels (0.76–7.24 mg/L). Principal Component Analysis suggested three distinct stages during tucupi production: the first stage was characterized by the manipueira up to 12 h of fermentation with the highest values of pH, total and reducing sugars, and total starch; the second stage refers to the end of the fermentation process (16 to 24 h), in which biogenic amines (histamine and tyramine) were produced; and the third stage was characterized by the final product (tucupi), with the highest values of total acidity, soluble solids, polyamines and tyramine. Therefore, the results suggest the need of an accurate control of the fermentation of the manipueira to avoid or minimize the formation of biogenic amines. [Display omitted] •Bioactive amines and carotenoids were monitored in tucupi for the first time.•Tyramine and histamine were only produced at the end of fermentation.•Spermidine and putrescine levels did not change during fermentation.•β-carotene and its 9- and 13-cis isomers was not altered during tucupi production.