Functional Foods from Crops on the Northern Region of the South American Andes: The Importance of Blackberry, Yacon, Açai, Yellow Pitahaya and the Application of Its Biocompounds

Figures & data

Figure 1. Blackberry

Source: The authors.

Table 1. Functional properties of biocompounds found in blackberries

Biocomponent	Functional Effect obtained	Reference
Cyanidin-3-glycoside	Anticarcinogenic effect (it acts in a synergistic way with other components of the extract). In vitro	(Dai et al., 2009)
	Antioxidant capacity (oxidation induced by radicals by intracellular oxidation). In vitro	(Elisia et al., 2007)
Cyanidin-3-glycoside and Cyanidin-3-dioxaneglycoside	Toxicity Protection capacity induced by ethyl carbamate. In vitro	(Chen et al., 2016)
Polyphenolic Compounds	Brain aging lessening. In vivo	(Bickford et al., 2000; Duffy et al., 2008; Shukitt-Hale et al., 2009; Williams et al., 2008)
	Protection against neurodegeneration. In vitro	(Tavares et al., 2012)
	Protection against endothelial dysfunction and vascular insufficiency. In vitro	(Rossi et al., 2003)
	Reduction in the damage caused by an endo-toxic shock induced by LPS. In vivo	(Sautebin et al., 2004)
	Cytotoxic effect in lung and prostate cancer cells. In vivo	(Seeram et al., 2006)
	Cancerous cells’ apoptosis stimulation. In vitro	(Seeram et al., 2006)

Figure 2. Yacon in fresh

Source: The authors.

Table 2. Functional properties of the parts/biocompounds found in yacon

Part/Biocomponent	Functional effect obtained	Reference
Leaves extract	Hyperglycemia treatment and kidney disorder in traditional medicine. In vivo	(Oliveira et al., 2013)
Leaves extract	Hypoglycemic effect of polar extracts. In vivo	(Aybar et al., 2001; Baroni et al., 2008; Genta et al., 2010)
Fructo-oligosaccharides	Reduction of glucose levels in healthy and hyperglycemic bio models. In vivo	(Aybar et al., 2001; Choque Delgado et al., 2012)
	Prebiotic activity with short-chain fatty acids’ production. In vitro	(Sousa et al., 2015).
	Digestion effects, constipation prevention and lipids and blood glucose reduction. In vivo	(Genta et al., 2009)
	Effect on diabetes and metabolic syndrome. In vivo	(Susana et al., 2005)
Phenolic Compounds	Antioxidant activity and glucose reduction. In vitro e In vivo	(Valentová et al., 2005)
Chlorogenic acid and sesquiterpene lactones	Anti-inflammatory properties. In vivo	(Oliveira et al., 2013)
Yacon’s root flour (FOS)	Triglyceride and lipoproteins reduction. In vivo	(Habib et al., 2011).
Yacon syrup	Weight loss and increase in the defecation frequency and satiety sensation (M. obesas). In vivo	(Genta et al., 2009)

Figure 3. Açaí fruit

Source: image sent by Paulo Pedro Costa.

Table 3. Functional properties of biocompounds found in açaí

Biocomponent	Functional effect obtained	Reference
Antioxidants	Anemia, diarrhea, malaria, pain, inflammations, hepatitis and kidney diseases treatment.	(Marques et al., 2016)
	Antioxidant and anti-inflammatory properties. In vitro and In vivo	(Ulbricht et al., 2012; Wong et al., 2013)
Acaí powder	Reduction of colon cancer chemically induced. In vivo	(Fragoso et al., 2013)
	Inhibition of osteoclasts’ activity. In vitro	(Brito et al., 2016)
	Acting as adjuvant to lessen the risk of coronary atherosclerosis. In vivo	(Khayat, 2005)
Acaí juice or extract	Atherosclerosis protective effects (Mice having apolipoprotein E deficiency). In vivo	(Xie et al., 2011)
	Hypercholesterolemic effect. In vivo	(De Souza et al., 2012)
	Anti-inflammatory activity. In vitro	(Schauss et al., 2006)
	Kidney attenuation. In vivo	(El Morsy et al., 2015)
	Increase of neuronal cells’ viability in Alzheimer’s diseases. In vivo	(Wong et al., 2013)
Açaí pulp	Intake a Açaí pulp to a hypoenergetic diet for 60 days reduced oxidative stress and inflammation in patients with overweight and dyslipidemic	(Aranha et al., 2019)
Açaí oil	Antidiarrheal action and anti-inflammatory activity and contraceptive. In vivo	(Favacho et al., 2011)
	It doesn’t have a genotoxic effect in cells. In vivo	(Marques et al., 2016)

Figure 4. Yellow pitahaya fruit

Source: The authors.

Table 4. Functional properties of biocompounds found in the yellow pitahaya

Part/Biocomponent	Beneficial effect obtained	Reference
Fibers and polysaccharides in the skin	Texture agent in the food industry	(De Mello et al., 2014)
Oligosaccharides	Resistance to hydrolysis due to the gastric juice and the α-amylase, and stimulating of lactobacillus and bifidobacterium’s growth. In vitro	(Wichienchot et al., 2010)
Seeds	Presence of essential fatty acids	(Wichienchot et al., 2010)
From the skin to the stem	Benefical properties lessening the risk of chronic diseases	(De Mello et al., 2014; Serna-Cock et al., 2013).

Table 5. Technologies applied to the biocompounds found in Andean food

Food	Biocomponent	Applied Technology	Optimal temperature employed in the process	Results	Reference
Açaí	Anthocyanins	Drying in fluidized bed using maltodextrin	Drying air temperature at 66 °C; 295 airflow rate of 1.24× Qms and maltodextrin concentration of 20.5 % w/w	The result was a nutritious energetic powder with low humidity content, high anthocyanins content, excellent fluidity and a heterogeneous porous surface	(Costa et al., 2015)
		Spray drying with maltodextrin 10DE as coating material	Inlet air temperature at 170 °C; feed flow rate of 15 g/min and maltodextrin concentration of 20%	Powder with high retention of anthocyanins, with influence in the dried temperature	(Tonon et al., 2008)
		Spray drying	The inlet and outlet air temperatures were 140 ± 2 °C and 78 ± 2 °C, respectively. Maltodextrin 10DE, Maltodextrin 20DE or Gum arabic as carrier agent	Powder with high pigment protection and high antioxidant capacity, with influence of the drying temperature and the coating material	(Tonon et al., 2010)
		Lyophilization and Pasteurization	The pulp was pasteurized at 90 °C for 30 seconds	The pasteurization process can improve the anthocyanins preservation and increases their shelf life	(Albarici and Pessoa, 2012)
	Polyphenols	Cross-flow microfiltration with enzymatic treatment (pectinase)	The enzymatic treatment was conducted for 30 min at 35 °C. The microfiltration unit was operated in batch mode for 120 min at 25 °C	Alternative process of flesh clarification, to stabilize the physicochemical properties and functions of açaí	(Machado et al., 2012)
		Lyophilization		Antioxidants and vitamins are preserved. It exhibits an antioxidant value extremely higher than other fruits	(Miao and Wu, 2014)
			Temperature = −20 °C	High content of anthocyanins, proanthocyanidins and other flavonoids	(Schauss et al., 2006)
Blackberry	Anthocyanins	Spray drying	The inlet air temperature was 145 °C and the concentration of carrier agent was 7% (w/w)	Stable powders rich in anthocyanins with high antioxidant capacity, extending their shelf life	(Ferrari et al., 2013; Mahdavi et al., 2014)
		Spray drying with co-pigments	The inlet and outlet temperature was set at 150 °C and 90 °C. The applied coating material was maltodextrin 19 (DE value 18–20)	The presence of co-pigments improved greatly the anthocyanins’ stability of spray dried blackberries	(Weber et al., 2017)
		Ultrasound	Treatment conditions of 100% amplitude level for 10 min at a frequency of 20 kHz	Appropriate preservation technique in the processing of blackberry juice with high anthocyanin retention	(Tiwari et al., 2009b)
	Phenolic compounds	Lyophilization	The solution was frozen at −80 °C for 24 h, with subsequent lyophilization by LIOBRAS L101	High efficiency of compounds’ encapsulation and antioxidant capacity, using B-cyclodextrin and xanthan	(Gonçalves et al., 2014)
	Phenolic compounds and anthocyanins	Freeze-drying with sugars addition and chlorogenic acid	Addition of chlorogenic acid and sugars like glucose and trehalose	Higher anthocyanins and total phenols retention, and high antioxidant capacity, with the addition of glucose and trehalose. Higher anthocyanin content with chlorogenic acid	(Kopjar et al., 2012; Kopjar et al., 2009)
	Phenolic Compounds, anthocyanins and ascorbic acid	Thermo-ultrasound	The optimal conditions were: 50 ± 1 °C at 17 ± 1 min	Alternative to pasteurization for high quality healthy juices’ production with a rise in bioactive compounds and antioxidant capacity	(Cervantes-Elizarrarás et al., 2017)
		High pressure processing	High pressure treatment at pressures from 400–600 MPa for 15 min at ambient temperature (≈20 °C)	Efficient method to preserve compounds and their antioxidant capacity in fresh and nutritious purées, with superior properties than those thermally processed	(Patras et al., 2009)
Yellow Pitahaya		Osmotic deshydration	Osmotic dehydration at atmospheric pressure using sucrose (65 ° Brix) for 4 h at 30 °C	Appropriate preservation technique and/or pretreatment for agroindustrialization of fruit	(Ayala Aponte et al., 2010)
		Lyophilization	The fresh pitahaya slices were frozen at −35 °C and a vacuum pressure of 8 Pa was applied to the sublimation process. The process time was 12 h	Appropriate method to preserve the physical and physicochemical properties of fruit slices	(Ayala et al., 2010)
		Application of 1-methylcyclopropene	application of 200 mg L^−1 aqueous solution of 1-methylcyclopropene (1-MCP) on preharvest yellow pitahaya	Significant beneficial effects on physicochemical and sensorial properties, extending their shelf life	(Serna-Cock et al., 2013; Serna et al., 2012)
Yacon	Fructans	Pulsed vacuum osmotic dehydration	The optimum condition with sorbitol was concentration of 38 °Brix, temperature of 35 °C and vacuum pressure of 74 mmHg	Appropriate pretreatment to get dehydrated yacon with high fructans retention and minor color changes	(Fernandes et al., 2016)
		Ultrasound-assisted osmotic dehydration	The optimum condition was: solution concentration of 60° Brix for both solutions and tus of 2.67 min for xylitol samples and 0 min for sorbitol samples	Appropriate technique for the fruit’s shelf life extension, with good fructans retention under short ultrasound times	(De Mendonça et al., 2015)
	Fructo-oligosaccharides	Scalding and drying	Blanching treatments that included ascorbic acid/CaCl2 and the use of 80 °C as drying temperature	Yacon flour rich in fructo-oligosaccharides with potential for the production of prebiotic functional food items	(Campos et al., 2016)
		Ultrasound	US at 600–1200 W L^−1 for 5 min	Non-thermal technologies appropriate for the processing of fructo-oligosaccharides, without creating significant changes in their concentration or the degree of polymerization	(Alves Filho et al., 2016)
		High pressure processing	HPP at 450 MPa for 5 min
		Cold atmospheric plasma	ACP at 70 kV for 15–60 s
	Phenolic compounds and Fructo-oligosaccharides	Spray drying	Inlet drying air temperature of 140 °C and outlet drying air of 90 °C. Polydextrose were used in concentrations of 10 and 15% (w/v)	This technique showed bioactive compounds’ retention with high antioxidant capacity, and fructo-oligosaccharides suffered less de-polimerization in simple sugars	(Carvalho Lago and Zapata Noreña, 2016)
		Foam mat drying	Yacon juice added of egg albumin as foaming agent were subjected to foam mat drying using a temperature of 70 °C and thicknesses of the foam layer of 0.5 cm	Efficient alternative for processing yacon, through the extraction of high quality, low water activity and satisfactory physicochemical characteristics powdered juices	(Szlapak Franco et al., 2016)
		Vacuum drying	High-drying temperature (65 °C), low slice thickness (0.2 cm) and high acid concentration (1.0 g/100 g solution)	Appropriate technique to dry yacon at low temperatures, increasing its shelf life while keeping its functional and sensorial characteristics	(Reis et al., 2012)

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