Prebiotic Potential of Pulp and By-products from Native Fruits of the Brazilian Savannah

Deborah Dias Oliveira, Luciana Conrado Duarte de Souza, Jessica Pereira Barbosa, Bibiana da Silva, Ana Carolina de Oliveira Costa, Eduardo Purgatto, Jose Eduardo Goncalves and Patrícia Amaral Souza

Journal of Food Research, 2025, vol. 14, issue 2, 43

Abstract: Native fruits from the Brazilian Savannah, such as jatobá-do-Cerrado (Hymenaea stigonocarpa) and jenipapo (Genipa americana L.), have interesting sensory and nutritional qualities. Jatobá-do-Cerrado consumption is limited due to its aroma and texture. Jenipapo is widely used in food and cosmetics, though its by-products (peel and seeds) are often discarded. The present study evaluates the nutritional aspects (proximate composition, antioxidant capacity, phenolic compounds, and prebiotic potential) as well as the technological properties (water and oil holding capacity) of the jatobá-do-Cerrado pulp (JAP) and the jenipapo by-product (JEBP). JAP and JEBP exhibited high dietary fiber content, mainly insoluble fiber, as well as a high concentration of phenolic compounds and antioxidant activity superior to other Cerrado fruits. JAP and JEBP showed WHC of 3.16 and 4.06 g/g and OHC of 3.09 and 1.14 g/g, respectively, indicating their potential for food processing and product development. Fermentation tests showed that JAP and JEBP supported probiotic (Lactobacillus and Bifidobacterium) growth similarly to fructooligosaccharides (FOS), lowering the medium’s pH. Fermentation also stimulated the synthesis of bioactive amines such as spermidine and phenylethylamine. Thus, they are promising prebiotic ingredients for functional foods and supplements.

Date: 2025
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