Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

Abstract

SummaryOven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (>5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.