摘要
This research aims to characterize the ethanolic extract of jambu and evaluate its application as an ingredient in the elaboration of vegetable gelatin.The vegetable extract presented a yield of 4.75%,and the spilanthol was identified as the main compound(85.52 mg/g),which presented a purity of 83.60%,determined by CG-MS analysis.Jambu extract did not present toxicity,exhibiting a great concentration of phenolic compounds(1053.27 mg EAG/100 g)as well as elevated antioxidant activity(117.54μM Trolox/g extract),which was correlated with its antimicrobial activity against Listeria monocytogenes,Staphylococcus aureus,and Salmonella enteritidis.The ethanolic extract of jambu was added to vegetable gelatin in different concentrations of spilanthol(9,14,and 30 mg/mL),and all samples were evaluated within the acceptance range by the judges.However,the gelatin prepared with 9 mg/mL,with the lowest ethanolic extract of jambu content,was preferred by 33.75%of the judges.After its simulated digestion,it presented a 23.38%bioaccessible percentage of spilanthol.The jambu extract is demonstrated to be a potential bioactive ingredient for the enrichment of conventional food,being an available source of spilanthol that benefits human health.This research provided valuable information about the application of vegetable extracts in food processing and development.
