Folhas de taioba como matéria-prima para produção de leathers comestíveis: explorando novas formas de consumo de panc

Abstract

The valorization of plant-based foods with functional potential has driven the development of innovative and sustainable products. In this context, unconventional food plants (UFPs) stand out mainly due to their nutritional potential, with taioba (Xanthosoma sagittifolium) being a promising species that is still underexplored. Within this context, the present study aimed to produce and characterize edible leathers prepared with different concentrations of taioba puree and carrageenan gum. Four formulations were developed containing 20 g or 30 g of taioba puree / 100 g of leather-forming mass with the addition of 0.5 g or 0.75 g of carrageenan gum / 100 g of leather-forming mass, using the tape-casting technique followed by drying in an oven at 40 °C. The edible leathers were characterized in terms of proximate composition, energy value, mineral content, physicochemical parameters (water activity, pH, thickness, color parameters and browning index), total phenolic compounds and antioxidant activity (ABTS•+). Scanning electron microscopy analyses, online and in-person sensory evaluation, and antimicrobial activity assays against Staphylococcus aureus, Salmonella spp., Escherichia coli, and Listeria monocytogenes were also performed. The results demonstrated that it was possible to obtain leathers with good matrix formation and suitable handling characteristics. Increasing the concentration of taioba puree influenced the fiber content, phenolic compounds, and antioxidant activity, while carrageenan gum contributed mainly to the structural organization of the matrix and to variations in the content of some minerals. All formulations presented protein contents higher than 13 g/100 g (wet basis), being considered a source of protein. The pH and water activity values were within a suitable range for product preservation. Electron microscopy analyses revealed differences in matrix organization among the formulations. In the antimicrobial assay, no inhibition halos were observed; however, absence of bacterial growth was detected in the region of direct contact with the material. In the sensory analysis, the leathers showed satisfactory acceptance, with mean scores higher than 5 on the hedonic scale. Therefore, the results indicate that the production of edible leathers based on taioba puree can be considered an innovative alternative for the development of plant-based snacks with nutritional potential and technological applicability.