Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications

• Published in: Trends in food science & technology Vol. 153; p. 104744
• Main Authors: Bocker, Ramon, Silva, Eric Keven
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2024
• Subjects: Brazilian berries; Hydrogel; Jabuticaba; Myrciaria cauliflora; Myrciaria jaboticaba; Spray drying; Myrciaria jaboticaba; Spray drying; Jabuticaba; Hydrogel; Brazilian berries; Myrciaria cauliflora
• ISSN: 0924-2244
• DOI: 10.1016/j.tifs.2024.104744

Jaboticaba (Myrtaceae), a native Brazilian fruit, is increasingly recognized for its sensory attributes, nutritional profile, and biological activities. Rich in vitamins, phenolic compounds, minerals, and dietary fibers, jaboticaba provides various health benefits. Recent studies have linked its regular consumption to anti-proliferative, anti-diabetic, and anti-obesity effects. However, the large-scale production of jaboticaba is constrained by the significant instability of its bioactive compounds, particularly anthocyanins, during processing and storage. These anthocyanins are prone to degradation due to factors such as light, heat, oxygen, enzymes, and pH. This instability underscores the need for strategies to enhance their physicochemical stability in food applications. Microencapsulation techniques (e.g., spray drying, freeze-drying) and incorporation into hydrogel matrices are among the most promising approaches. This review provides a comprehensive characterization of jaboticaba, with an emphasis on its rich content of dietary fibers, vitamins, and phenolic compounds, particularly anthocyanins. The methods used to assess antioxidant, antimicrobial, anti-inflammatory of the jaboticaba, and other bioactivities are evaluated alongside its anti-proliferative, anti-obesity, and anti-diabetic effects. Additionally, the review explores the potential of microencapsulation and hydrogel matrices to address the perishability of the fruit and the instability of anthocyanins, which limit its commercialization, thereby supporting the development of jaboticaba-based functional foods and supplements. Recent studies suggest that regular consumption of jaboticaba may offer benefits in the prevention and management of health conditions such as diabetes, obesity, and cancer. The instability of anthocyanins, which hinders the development of jaboticaba-based food products, can be mitigated through microencapsulation and hydrogel inclusion. These techniques enhance the physical and chemical stability of anthocyanins, protecting them from heat and light degradation, extending shelf life, and enabling sustained release. Consequently, jaboticaba-based functional foods and supplements developed using these methods could facilitate the incorporation of bioactive compounds into daily diets. [Display omitted] •Jaboticaba fruit is a good source of compounds with biological activity.•Jaboticaba peel, seed, and pulp present antioxidant, antimicrobial, and anti-inflammatory activity.•In vivo studies highlight jaboticaba positive effects on diabetes, obesity, and tumors.•Spray drying, freeze drying, and hydrogels are effective for minimizing the anthocyanins degradation.•Jaboticaba can be used to develop nutraceutical food products.