Dados do Trabalho

Título

LEATHERS BASED ON ORA-PRO-NÓBIS LEAF PUREE AS A SOURCE OF PHENOLIC COMPOUND

Introdução

The development of new products, such as edible leathers from unconventional edible plants (UEP), has promoted food innovation, offering more sustainable and healthier options. This initiative aligns with the Sustainable Development Goals (SDGs), aiming to achieve targets such as eradicating hunger (SDG 2) and promoting healthy and sustainable diets (SDG 3). Within this context, the present study aimed to produce edible leathers rich in active compounds based on ora-pro-nóbis puree (OPNP) with 40 and 60 g of OPNP/ 100 g of leather-forming mass (LFM) and 3 g agar-agar / filmogenic solution using the tape casting technique.

Material e Métodos

The OPNP was produced by steam cooking the leaves in a combined oven (98 °C, 100% steam for 1 hour), followed by cutting in a cutter (3.000 rpm for 5 min) and characterizing in terms of visual aspects, thickness, water activity, and total phenolic compounds.

Resultados e Discussão

Regardless of the concentration of OPNP used, it was possible to observe the formation of leathers from ora-pro-nóbis leaves and agar-agar. The thickness of the leathers ranged from 0.38±0.05b to 0.49±0.07a mm and the water activity from 0.997±0.002a to 0.996±0.005a, indicating that the higher concentration of OPNP (60 g) led to a significant increase in leather thickness (p > 0.05), possibly due to the higher solid content. However, the water activity remained stable in all formulations, indicating good microbiological stability, depending on storage conditions. Additionally, it was observed that the formulation with a higher concentration of ora-pro-nóbis leaf puree (60 g) had significant high concentration of total phenolic compounds (830.57±91.71a mg GAE/100 g leathers), differing (p>0.05) from leathers with 40 g of OPNP (696.37±61.41b mg GAE/100 g leathers).

Conclusão

Thus, edible leathers developed based on ora-pro-nóbis leaf puree can be considered a potential source of total phenolic compounds, as well as other compounds of interest to the consumer, and to be considered a stable food product and a new way to consume this important UEP, encouraging the production of sustainable and nutritious foods.