Search

Copyright of Tanzania Journal of Health Research is the property of Tanzania Health Research User's Trust Fund and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present research study aims to characterize and quantify bioactive compounds from red and purplefleshed potatoes (Solanum stenotomum and Solanum tuberosum spp. andigena) from the Apurímac region (Peru). Colorants are extracted by acidic treatment, followed by anthocyanin spectra identification through UVVisible spectroscopy, FTIR-ATR, and HPLC-DAD chromatography. The content of total anthocyanins (CAT) is determined by using the differential pH method, total polyphenols (PFT) by the Folin-Ciocalteu method, and antioxidant capacity by the TEAC-DPPH method. The results show anthocyanic structures: pelargonidin and cyanidin in red-fleshed potatoes, and petunidin, peonidin, and cyanidin in purple-fleshed potatoes. CAT (1.51 to 16.38 mg of cyanidin 3-glucoside/100g), PFT (35.17 to 263.03 mg of gallic acid/100g), and antioxidant capacity (13.01 to 35.95 μmol Trolox/g) show a positive correlation between CAT/PFT and antioxidant capacity. In conclusion, there is evidence of antioxidant capacity in pigmented potatoes, which may encourage their farming and consumption. [ABSTRACT FROM AUTHOR]

New lifestyles, higher incomes and access to consumer information are factors that are increasing demand for innovative food products. Kefir has been associated with health benefits as well as red pitaya. In the development of new products, the concept test is important so that it is possible to identify the acceptance of the product, in addition to improving it before its launch. The aim of this study was to develop concept test research to evaluate the acceptance and market potential of the kefir product of milk with red pitaya jam. The survey was conducted with 106 people, through an online questionnaire. The results of the research showed that the product obtained positive acceptance, evidenced by the purchase intention, in which from the analysis of the description of the product proposal, 71.7% of people answered that they would buy the product and 24.5% said they might buy it and only 3.8% reported that they would not buy the product. Thus, product tests are recommended to deal with residual doubts and refinement of the proposed product, given the market potential pointed out by the present study.

Introdução: A incorporação de matrizes alimentares alternativas em panificados é uma estratégia para produção de alimentos veganos saudáveis. Objetivo. Desenvolver brownies veganos e obter a composição físico-química e os aspectos microbiológicos e sensoriais. Material e métodos. Foram elaboradas quatro formulações, F1 (isenta de feijão), F2 (45% de feijão e 11% cacau), F3 (45% de feijão e 6% de cacau) e F4 (60% de feijão). Para a produção, os ingredientes foram multiprocessados com água e a massa obtida foi assada. A atividade de água foi verificada no Aqualab Series 3TE. A qualidade microbiológica foi analisada em 0, 5, 10, 15 e 20 dias. Na análise sensorial foi utilizado o teste de aceitação por Escala Hedônica. A composição centesimal foi determinada e o valor energético calculado conforme os fatores de conversão de Atwater. Resultados. As formulações F3 e F4 foram aceitas sensorialmente. Apesar da atividade de água elevada, os brownies apresentaram estabilidade microbiológica e, quando armazenados sob refrigeração, podem ser consumidos em até 20 dias. Os produtos obtiveram teores significativos de umidade, cinzas, proteínas e fibras alimentares, e apresentaram valor calórico médio (219,3 kcal) inferior às formulações onívoras disponíveis na literatura (320 – 468 kcal). Conclusão. Os brownies apresentaram características físico-químicas, microbiológicas e sensoriais viáveis, fomentando o mercado de panificados e sobremesas veganas.

In the search to generate new natural alternatives that are less harmful to the body, the use of Lactic Acid Bacteria (LAB) has been chosen due to its ability to grow in different conditions and generate antagonism against other pathogenic microorganisms. Escherichia coli has been the cause of emerging food outbreaks, especially in children and the elderly who have weak immune systems, being a risk to public health. In addition, this pathogen has been demonstrating decreased sensitivity to antibiotics. The present study sought to evaluate the antimicrobial power of 4 LAB strains isolated from food from the Huila-Colombia region against Escherichia coli ATCC 25922 through disc-diffusion and well-diffusion. The strains that inhibited in the presence of cells were L, D (strains isolated from coffee fermentation mass), and 12 (Huila cheese isolate), obtaining inhibition percentages of 37.27±4.15, 32.65±0.97 and 23.47±0.34 for strains L, D and 12, respectively. In the absence of cells, the organic acids of strains L and D obtained from the coffee fermentation process stood out, with inhibition percentages of 27.28±0.27 and 23.63±1.00 respectively. The findings demonstrate the effectiveness of strains native to the region, exalting those obtained from the coffee chain. We performed a multifactorial analysis between LAB and inhibition methods, finding statistically significant differences between methods with p

Copyright of Revista Colombiana de Biotecnología is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

El tomate (Solanum lycopersicum L.) por su alta demanda y producción es la hortaliza más importante en el mundo aunado a esto es un alimento funcional por su contenido de antioxidantes. Este cultivo se produce bajo un sistema protegido con una fuente de fertilización inorgánica sintética, lo cual incrementa los costos de producción. Es importante encontrar una fuente alternativa de fertilización y un manejo agronómico que incremente los rendimientos, mejore la calidad comercial y nutraceútica de este cultivo. El objetivo del estudio fue comprobar el efecto sobre la calidad comercial y los compuestos bioactivos de tomate, con dosis de estiércol bovino solarizado y el número de tallos bajo un sistema protegido, así como evaluar el efecto de la fertilización orgánica en el suelo. La investigación se desarrolló durante el ciclo primavera-verano 2021. Se obtuvieron ocho tratamientos (factorial 4×2) originados de la combinación de cuatro dosis de fertilización (0, 40, 60 Mg ha-1 de estiércol solarizado y fertilizante químico [Urea (46-0-0) y MAP (11-52-0)] con dos números de tallos (uno y dos tallos) por planta. La calidad comercial fue superior organolépticamente con el tratamiento de 60 Mg ha-1 y con un solo tallo encontrándose superior a los 4.8 °Brix. El mayor rendimiento se obtuvo con la dosis de 60 Mg ha-1 de estiércol bovino siendo estadísticamente similar a la fertilización química. El contenido de compuestos bioactivos (licopeno y la capacidad antioxidante) se incrementó un 36% con el efecto de la interacción de 60 Mg ha-1 de estiércol y un tallo en comparación con el tratamiento químico. El contenido de MO, NO3-, NH4+y PO4-3 en el suelo se incrementó con las dosis de estiércol, por lo que se ve reflejado uno de los beneficios del uso de este abono orgánico.

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

O presente trabalho realizou a análise bromatológica e avaliou as propriedades antioxidantes do suco pasteurizado de cupuaçu (Theobroma grandiflorum) fermentado por Lacticaseibacillus rhamnosus ATCC 9595. Os sucos foram pasteurizados (80 °C/10 minutos), para posterior fermentação com L. rhamnosus ATCC 9595 (inóculo de 108 UFC). Após 48h, foi analisado a viabilidade de L. rhamnosus, produção de ácidos orgânicos e resistência à lisozima e sais biliares. As amostras foram mantidas sob refrigeração durante 28 dias para análises bromatológicas. Os sucos foram submetidos à extração com acetato de etila para avaliação da atividade antioxidante, dosagem de compostos fenólicos e flavonoides. L. rhamnosus ATCC 9595 cresceu no suco pasteurizado de cupuaçu (~9 Log UFC/mL), se mantendo estável durante os 28 dias (p>0,05). Todas as amostras estavam nos padrões microbiológicos estabelecidos pelas diretrizes brasileiras para sucos. De igual modo, não foram detectadas alterações significativas nos teores de Cinzas, umidade e B° nos períodos analisados (p>0,05). L. rhamnosus ATCC 9595 cultivado no suco ou MRS resistiu a ação da lisozima (100 mg/L) e sais biliares (0,5% e 1,0%). A capacidade antioxidante do suco de cupuaçu aumentou significativamente após a fermentação por L. rhamnosus ATCC 9595 e os teores de compostos fenólicos. As amostras de suco fermentados apresentaram valores de IC50 semelhantes durante o armazenamento, enquanto o extrato não fermentado apresentou variação a partir do 21º dia. Os resultados que a fermentação por L. rhamnosus ATCC 9595 é uma estratégia eficiente para aumentar as características antioxidantes do suco de cupuaçu.

Copyright of Brazilian Journal of Biology is the property of Instituto Internacional de Ecologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Terra Latinoamericana is the property of Sociedad Mexicana de la Ciencia del Suelo A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this work was to evaluate the probiotic potential in vitro in fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal Minas cheese from the North of Minas Gerais. The isolated strains of Lactobacillus rhamnosus and Lactobacillus plantarum were inoculated into milk, which was subjected to fermentation. Physical-chemical and microbiological analyzes were carried out to investigate the effects on the beverage after fermentation. For the analysis of protein and ash it was observed that these variables did not show statistical differences between treatments (single effect) and there was no significant interaction between the factors. Fermented milk made from skimmed milk (Fat content 0.5%) was within the established standards for the count of lactic acid bacteria (108 CFU.g-1). The strains tested showed sensitivity to three of the six antibiotics tested, showing moderate sensitivity to ciprofloxacin, and resistance to gentamicin and streptomycin. The lactic acid bacteria were verified in the final product throughout the evaluated storage period, being able to observe the probiotic potential of the elaborated fermented milk.

Los efectos beneficiosos de los microorganismos probióticos cuando se ingieren en cantidad suficiente tienen una influencia positiva para la salud de los seres humanos y animales. Los probióticos, especialmente los Lactobacilos, pueden inhibir el crecimiento de patógenos y mejorar la inmunología y las funciones metabólicas del hospedador. Las cepas de Lactobacillus reuteri son habitantes comunes del intestino de los mamíferos y exhiben propiedades que promueven la salud. Por esta razón, el objetivo de este trabajo fue determinar el efecto de diferentes formulaciones preparadas con cereales y leguminosas sobre el crecimiento de L. reuteri DSM 17938. Para esto, en el presente trabajo, sustratos solos o mezclas de cereales y leguminosas fueron fermentados con L. reuteri DSM 17938 para estudiar y comparar el efecto de la formulación de los medios sobre su crecimiento. Los medios se formularon utilizando dos harinas de cereales y dos de leguminosas: cebada, avena, quinchoncho y soja y mezclas de cereales y leguminosas (soja– avena, cebada–soja, quinchoncho–avena y quinchoncho–cebada). Se prepararon dos tratamientos un medio sólido (T1) y otro medio líquido (T2). Los resultados mostraron que hubo diferencias significativas (P0,05) entre los medios sólidos y líquido. El medio de cebada (8,87 log UFC·g-1) soportó significativamente mejor crecimiento en comparación con los medios de avena, soja y quinchoncho. La población de células de L. reuteri en los medios con mezclas de cereales y leguminosas varió de 9,01 a 7,32 log UFC·g-1. La combinación de soja y avena fue la más eficiente en mantener la viabilidad. Los valores de pH estuvieron entre 4 y 5.

Debido a los problemas de salud producidos por el alto consumo de alimentos ultraprocesados, es necesario determinar el contenido de compuestos fenólicos durante la elaboración de panes artesanales fermentados con dos tipos de harina, un cultivo iniciador y dos sustratos vegetales. Se prepararon cinco formulaciones, harina de trigo+agua (HT), harina de trigo integral+agua (HTI), harina de trigo integral+agua+cerveza (HTIC), harina de trigo integral+agua+cerveza+chile habanero (HTICH) y harina de trigo integral+agua+cerveza+chile serrano (HTICS). El pan HTIC fue el más esponjoso y los panes HT y HTI fueron los más ácidos. En las diferentes etapas del proceso de elaboración de pan, la cantidad de fenoles totales fue mayor en la masa madre HTICS (33.74±0.03 mg EAG/100 g), mientras que el pan HT tuvo el mayor contenido de flavonoides totales (13.32±0.06 mg EQ/100 g). Los panes artesanales pueden considerarse como un alimento funcional para mejorar la salud del ser humano.

Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Functional foods are those that, in addition to offering nutrients, promote one or more benefits to the human body. Among them, those that carry probiotic microorganisms stand out. The artisanal Minas cheese, traditionally made with raw milk in rural properties from Minas Gerais State, Brazil, presents a great microbial diversity, including some with probiotic potential. Lactic acid bacteria (LAB) found in that cheese are of great relevance and are characterized by fermenting lactose to produce lactic acid; therefore, they are widely used in food processing. The development of research with the purpose of increasing knowledge about the microbiota present in artisanal Minas cheese and its potential probiotic effects provides new perspectives to improve food quality and safety, also helping to preserve the desirable microorganisms. Due to the great economic and cultural importance of artisanal Minas cheese and the beneficial health effects associated with probiotics, the present work aimed to carry out a literature review on the probiotic potential of LAB isolated from that cheese variety. The analysis of scientific papers, according to results of in vitro and in vivo tests, revealed that microorganisms isolated from that cheese showed desirable results regarding the potential probiotic effects; however, some of them presented resistance to antimicrobials. The artisanal Minas cheese represents an important source of desirable microorganisms, and further studies should be conducted in order to identify candidates for use as probiotics.

Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud.

O propósito deste artigo é apresentar uma denominação alternativa para os alimentos industrializados ricos em açúcares refinados, gorduras não saudáveis, sódio e aditivos químicos, uma vez que não estão claras para a população as consequências no longo prazo de sua ingestão. Estes alimentos não só contribuem para o ganho de peso, mas também estão associados a outros efeitos deletérios ao organismo em função da sua composição e presença de aditivos químicos. Uma vez que os consumidores são atraídos por adjetivos que evidenciam potenciais benefícios de alguns alimentos, como a denominação de alimentos funcionais, este artigo sugere o emprego de uma denominação que alerte o consumidor para a necessidade de se evitar ou limitar a ingestão dos alimentos ultraprocessados. No sentido oposto aos alimentos funcionais, este artigo apresenta denominação de alimentos disfuncionais para aqueles alimentos ricos em açúcares refinados, gorduras não saudáveis, sódio e aditivos químicos que, além de não nutrirem o organismo, conferem prejuízos adicionais à saúde.

Copyright of Innotec is the property of Laboratorio Tecnologico del Uruguay and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasiliense Camb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, antiinflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit's native area to attempt distinct health allegations of the product. [ABSTRACT FROM AUTHOR]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Fides et Ratio is the property of Universidad La Salle de Bolivia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

O objetivo foi identificar o padrão alimentar e realizar uma intervenção educativa sobre alimentos funcionais (AF) com idosos. Foram pesquisadas a renda, escolaridade, sexo e idade de 345 idosos assistidos pela Estratégia Saúde da Famí­lia. Aplicou-se o Recordatório de 24h com 10% dos indiví­duos, selecionados de forma randomizada, e para todos o Questionário de Frequência de Consumo Alimentar (QFCA) e Questionário de Conhecimentos sobre AF, antes e após a intervenção educativa. Os testes estatí­sticos utilizados foram c2 (Chi-quadrado), t de Student e Coeficiente de Correlação de Pearson, com ní­vel de significância de 5%. Observou-se que 67,8% dos idosos tinham entre 60 e 75 anos, predominando o sexo feminino; 52,2% não frequentaram a escola e possuí­am renda mensal de 1 e 2 salários mínimos. Para o padrão alimentar, os alimentos incluí­dos diariamente na dieta foram do grupo dos cereais (pão - 95,5%; arroz - 92,2%), seguindo-se das carnes, ovos e leguminosas, destacando-se o feijão (61,7%). A frequência de consumo de frutas e hortaliças foi baixa. Observou-se que os idosos apresentaram inadequação no padrão alimentar, com a presença de alimentos ricos em carboidratos simples e gorduras, e deficientes em micronutrientes e fibras alimentares. Antes da intervenção, 94,9% não tinha conhecimento sobre AF e, após, 6,5% permaneceu nessa condição, demonstrando a eficácia da intervenção. Concluiu-se que os idosos apresentaram padrão alimentar com baixa diversificação e preservação do hábito de consumo de arroz e feijão. A intervenção realizada foi eficaz, pois possibilitou a aquisição de conhecimentos acerca dos AF pela maioria dos idosos

Introdução: O cenário atual, caracterizado pela crescente procura por alimentos saudáveis e práticos, representa uma importante oportunidade de inovação com agregação de valor no desenvolvimento de novos produtos. Objetivo: Esta pesquisa teve como objetivo desenvolver uma farinha liofilizada de yacon como fonte de ingrediente prebiótico e aplicá-la no desenvolvimento de um cookie funcional. Materiais e Métodos: O estudo trata-se de uma metodologia experimental com delineamento transversal. Foram desenvolvidas três formulações com diferentes porcentagens de farinha liofilizada de yacon (40%, 50% e 60%). A análise sensorial das três formulações foi realizada por 62 provadores, utilizando a escala hedônica de nove pontos, com escore variando em desgostei muitíssimo a gostei muitíssimo. O estudo foi aprovado pelo Comitê de Ética e Pesquisa (CEP) da Universidade do Vale do Rio dos Sinos (UNISINOS), sob nº 80170017.6.0000.5344. Resultados: Observou-se uma redução de 40%, 37,7% e 38,47% de gorduras totais; redução de 41,38%, 30,51% e 31,67% de gorduras saturadas; aumento no valor total de fibras de 240%, 200% e 170%, respectivamente, quando comparado à formulação do cookie padrão inicial. Em relação aos atributos sensoriais, comprova-se que, de forma geral, houve uma boa aceitação das três formulações desenvolvidas do cookie. Discussão: Em comparação com os dados da literatura o produto desenvolvido apresentou uma boa aceitação e com um percentual maior da farinha de yacon. Conclusão: A farinha de yacon liofilizada demonstrou ser um ingrediente de alto potencial tecnológico para a redução de gorduras e açúcares em produtos, além conter fibras prebióticas importante para a saúde intestinal.

A oferta de alimentos saudáveis para indivíduos em fase escolar é fundamental para favorecer o crescimento e o desenvolvimento adequados. Os estudantes das escolas públicas brasileiras possuem o direito garantido de acesso à alimentação no ambiente escolar por meio do Programa Nacional de Alimentação Escolar (PNAE). Os flavonoides são compostos bioativos de importância nutricional, principalmente para a prevenção e/ou combate das doenças crônicas não transmissíveis (DCNT), que são as doenças que mais matam no mundo e têm atingido, cada vez mais, crianças e adolescentes. O objetivo desse artigo foi realizar uma revisão de literatura sobre a relevância nutricional da inserção de alimentos fontes de flavonoides na alimentação escolar. Realizou-se uma revisão de literatura pautada na leitura exploratória de textos completos selecionados através da biblioteca online Scientific Eletronic Library Online - Scielo, da base de dados Public Medline - PubMed publicados no período de 2011 a 2021 e dos documentos vinculados aos Ministérios da Educação , da Saúde e da American Dietetic Association. Nessa revisão, para compreensão do tema, foram abordadas a conceituação, contexto histórico e a aquisição de alimentos do PNAE, a situação nutricional de escolares no Brasil e a inserção de flavonoides na alimentação escolar. Concluiu-se que os alimentos fontes de flavonoides são relevantes do ponto de vista nutricional para os escolares ao prevenirem as DCNT e que podem ser facilmente inseridos no cardápio escolar, por contemplarem todos os requisitos preconizados pelo PNAE, como por serem de fácil acesso.

Background: Oats-based mueslis contain beta-glucans, a type of soluble fiber known for its hypocholesterolemic and hypoglycemic properties. The claim of these health benefits, oat muesli products may attract potential consumers. Objectives: This study aimed to assess the impact of a functional claim on consumers' acceptance and attitudes toward oat muesli. Additionally, the study evaluated the effects of muesli containing oats on satiety and mood perceptions. Methods: Two muesli products were formulated: one with oats and another with rice flakes (control) for sensory analysis. The oat muesli was presented with two codings (n=160): one with a functional food claim and another without the claim. Consumers were asked about their liking, interest in usage, and perceived benefits before and after tasting the mueslis using hedonic scales. Furthermore, a clinical trial was conducted with 9 healthy adult women subjects (average age 22 years) in a crossover design with a one-week washout period between interventions. The subjects completed a self-perceived mood and satiety questionnaire using visual analog scales (VAS) at baseline and 240 minutes after consuming the mueslis for breakfast. Results: The oat muesli with the functional claim was perceived as the most beneficial product among the samples (p<0.05), receiving high scores for liking and interest in use. However, oat muesli consumption did not significantly influence participants' average mood and satiety during the trial (p>0.05), as no significant differences between interventions were found. Conclusion: The inclusion of a functional claim positively affected the acceptance of the health benefits associated with oat muesli. [ABSTRACT FROM AUTHOR]

A total of 1,500 one-day-old Hy-Line W36 pullets were randomized in two treatments, 15 repetitions and 50 pullets per repetitions to evaluate the dietary use of a processed vegetable ingredient (PVI) as a functional feed on the growth performance of pullets. The dietary treatments consisted of the inclusion of 10, 8, 5, and 3 % of the processed vegetable ingredient in starter 1 (0-3 weeks), starter 2 (4-6 weeks), grower (7-12 weeks), developer and pre-lay (13-15; 16-17 weeks, respectively). From the third week on, the functional feed increased (P<0.05) the body weight of pullets compared to the control diet (193.98 vs 204.38 g), without notable changes for viability, uniformity, and feed conversion ratio for 17 experimental weeks (P>0.05). The dietary inclusion with the processed vegetable ingredient had a natural growth-promoting effect on pullets. [ABSTRACT FROM AUTHOR]

The consumption of edible mushrooms is an ancient activity that today, thanks to the studies conducted on them, is a common action due to the large number of benefits that they provide. Recently, the choice of alternative diets in which the consumption of functional foods is increasing has become a trend, since they bring greater health benefits. That is why the objective of this review was to clarify and compile existing research related to the mushroom that is most consumed on the planet, the Ganoderma lucidum --also known as Reishi mushroom--, to reach a conclusion about its benefits. In order to conduct this the research, a search on the internet mas made to find articles that had the mushroom as their main subject. Nearly one hundred articles were found. Eighty of them were chosen because they met the selection criteria established for the development of the research. In this way, it was possible to know the nutritional composition of the Reishi mushroom and the benefits that this functional food has for the body, its behavior against different diseases such as obesity, cancer, among others, and the nutritional benefits that its extract provides when added to different foods such as meat products, yogurt, orange juice, among others. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: In recent decades, research has focused on the design of food products with functional potential, driven by the demand for healthy foods and their effects on gastrointestinal health. Justification: Jaggery is a nutritious and traditional product derived from sugarcane with great demand in Latin America. Granulated jaggery is a ready-to-eat presentation used in a variety of recipes. A multitude of studies have demonstrated that Lactobacillus reuteri is capable of promoting intestinal health and modulating the intestinal microbiota. However, these microorganisms are susceptible to industrial processes, which represents a limiting factor in the design of functional foods. Microencapsulation by spray drying of bioactive compounds is proposed as a means of protecting the microorganism to guarantee the recommended minimum concentration of 107 UFC/mL. Objective: To evaluate the microencapsulation of Lactobacillus reuteri and its addition in granulated jaggery. Methods: The L. reuteri inoculum was reconstituted, preserved, and adjusted for microencapsulation by spray drying at 130 ℃ (inlet temperature) with a binary matrix of inulin (10% w/w) and maltodextrin (10% w/w). Structural, morphological, and capsule size characterization was performed by scanning electron microscopy (SEM). Subsequently, efficiency, viability, humidity, water activity (aw), solubility, wettability, and survival were evaluated under in-vitro gastrointestinal conditions in three phases: oral, gastric, and intestinal. Finally, microencapsulated L. reuteri was incorporated in granulated jaggery and viability of the probiotic was evaluated. Results and Discussion: The yield of the microencapsulation process of L. reuteri was 47.86%. The microphotographed microcapsules exhibited a smooth, homogeneous, circular external structure with an average diameter of 5.8 μm. The characterization of the microencapsulated material revealed an efficiency of 91.35%, viability of 100%, humidity of 5.54%, aw of 0.306, solubility of 99.01%, and wettability of 90 seconds. The plate count was 2.4x109 CFU/mL following in-vitro gastrointestinal tests. Lastly, the viability of the probiotic was 100% when added to granulated jaggery with a count exceeding 1x107 CFU/mL. Conclusion: The microencapsulation of L. reuteri by spray drying demonstrated the stability of the microorganism following the drying process and when added to granulated bread. [ABSTRACT FROM AUTHOR]

The purpose of this article is to present an alternative name for processed foods rich in sugars, unhealthy fats, sodium, and chemical additives, since the long-term consequences of their intake are not clear to the population. These foods not only contribute to weight gain but are also associated with other deleterious effects on the body due to their composition and the presence of chemical additives. Since consumers are attracted to adjectives that show potential benefits of some foods, such as the name of functional foods, this article suggests the use of a name that alerts the consumer to the need to avoid or limit the intake of ultraprocessed foods. In the opposite direction to functional foods, this article presents the name of dysfunctional foods for those food rich in sugars, unhealthy fats, sodium, and chemical additives that, in addition to not nourishing the organism, confer additional damage to health. [ABSTRACT FROM AUTHOR]

Uno de los grandes problemas que enfrenta la sociedad actual, es la enorme cantidad de desechos que se generan en la industria agroalimentaria. Estos subproductos, que aún poseen compuestos potencialmente útiles, pueden representar una nueva fuente de recursos renovables para su uso como aditivos alimentarios. Lo anterior, puede permitir establecer iniciativas de desarrollo sostenible para mitigar problemas ambientales, y al mismo tiempo, desarrollar productos con un valor nutricional mejorado. Recientemente, se ha buscado incluir ingredientes y conservadores más naturales en la producción de alimentos. Es en la industria cárnica, donde se tiene especialmente un problema de descomposición y oxidación de los productos. El objetivo del presente artículo de divulgación es dar a conocer el trabajo que, desde la ciencia de los alimentos, se hace por mejorar el procesamiento y la calidad de los productos cárnicos, a través del uso de subproductos.

Copyright of Revista Saúde is the property of Revista Saude and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

La capacidad antioxidante se ha convertido en una característica ampliamente demandada en los alimentos contemporáneos. El conocimiento de las moléculas que imparten esta actividad, así como los alimentos donde pueden encontrarse de manera natural, aporta información para el correcto aprovechamiento de estas importantes sustancias. Sin embargo, aún hoy día, los métodos para medir la capacidad antioxidante in vitro siguen poco unificados. Aunque existen al menos tres métodos universalmente utilizados, las unidades en la que se expresan los resultados son heterogéneas, lo que dificulta un poco la comparación certera entre muestras de naturaleza similar. El objetivo del presente artículo fue realizar una revisión sobre aspectos fundamentales de la capacidad antioxidante, con énfasis en las moléculas responsables de tal actividad y los métodos disponibles para cuantificarla. Adicionalmente, dado que los alimentos de origen vegetal son la principal fuente natural de compuestos antioxidantes, se incluyen reportes de estudios que cuantifican la capacidad antioxidante de frutos tropicales y de productos o coproductos de éstos.

The monofloral avocado honey (AH), characterized by its dark amber color, contains a higher level of bioactive compounds than the multi-floral honey; these characteristics qualify it as a possible sweetener alternative for domestic use. Therefore, the purpose of the present study was to assess the effect of the consumption of avocado honey (25 g/day) on anthropometric and biochemical parameters in healthy subjects for 4-weeks. Thirteen healthy subjects (control group: n = 7 or honey group n: 6) aged 25–50 years, with BMI (body mass index): <25 kg/m2 completed the study (ClinicalTrials.gov: NCT04572607). There was no significant difference in BMI and body fat percentage. Likewise, no effects on fasting blood glucose (FBG), triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were detected. These data suggest that AH might be as effective as a functional food or natural sweeter without negatively influencing anthropometric and biochemical parameters. [ABSTRACT FROM AUTHOR]

The review was elaborated to know the effect of fiber used as a prebiotic in broilers and laying hens. A review was made on the generalities of fiber and its benefits on immunity, digestive development, nutrient digestibility and productive performance. It was found that fiber as an additive can be included at levels lower than 3% to improve the immune response of the birds, increase the development of intestinal villi and the amount of cytokines that regulate chemotaxis, limiting the permeability of toxic substances to the bloodstream, and regulate the inflammatory response of the intestine. Fiber stimulates the intestinal microbiota by preventing the adherence and development of pathogenic bacteria, as well as the production of antimicrobial peptides. In addition, fiber can regulate intestinal motility, general microbiota, lipid accumulation in the liver, lower cholesterol, contribute to liver function, reduce pollutant emissions to the environment and improve nutrient absorption. Therefore, fiber can improve weight gain, feed conversion and gizzard muscle development. It is concluded that fiber as a prebiotic can be included in the poultry diet to replace synthetic additives to increase the productive performance of poultry. [ABSTRACT FROM AUTHOR]

This review analyzes the most relevant information from 88 publications of which 41 are focused on the nutritional and functional quality of canaryseed, which is native to the Mediterranean region with a world production of approximately 257,600 tons in 2020. It contains a moderate contribution of protein, within which stands out some amino acid content rich in lysine, arginine and tryptophan, higher than other edible grains, it also has a high content of monounsaturated and polyunsaturated fats; in addition, it has been found to provide a high content of lipase type enzymes helping in the reduction of triglycerides in the blood when used as an ingredient in the diet of humans. More recent studies indicate that it is a very important source of sterols, which is why this seed has been used in popular culture to treat problems associated with increased cholesterol and some cardiovascular diseases, especially in people with obesity. However, in freshwater fish the use of this seed has not been potentiated to increase aspects such as added value and to propose new non-conventional ingredients for the aquaculture food industry, therefore, these aspects are the central part of this review. [ABSTRACT FROM AUTHOR]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Antecedentes: en Colombia, la ahuyama se destina principalmente para su uso en la gastronomía, en la elaboración de cremas, sopas y postres. Esta hortaliza es buena fuente de betacarotenos, vitamina C, vitamina A y E y algunos microelementos como hierro, fósforo y calcio. Por otro lado, la naranja se destaca por poseer una alta cantidad de vitamina C, cantidades apreciables de folatos y vitamina A. Objetivo: analizar fisicoquímica, microbiológica y sensorialmente una compota elaborada a partir de ahuyama (AHU) con zumo de naranja (ZN) y determinar su contenido de vitamina A. Métodos: los frutos fueron lavados y desinfectados con hipoclorito de sodio al 5 %. Posteriormente, se retiró el exocarpio de la AHU y se trituró para reducir su tamaño de partícula a un diámetro menor a 1 mm; por otra parte, se extrajo el ZN mediante compresión. Se realizó la cocción de la AHU a 65°C y 25 min para obtener un ablandamiento celular. Se realizaron 3 formulaciones diferentes de la compota de AHU con ZN en concentraciones de 50/50%, 60/40 % y 80/20 % en peso respectivamente. A las formulaciones se les realizó un análisis fisicoquímico (Grados Brix, Acidez, pH, Aw, Vitamina A), microbiológico (S. aureus, E. Coli, hongos, levaduras, mesófilos aerobios totales) y sensorial (panel hedónico) con el fin de encontrar la mejor formulación con estas tres características. Resultados: los resultados obtenidos por el análisis organoléptico evidenciaron una mayor aceptabilidad hacia la formulación 80 - 20 % peso AHU-ZN, la cual se concibe como el mejor tratamiento con los atributos de color, olor, sabor, textura y consistencia aceptable según los 20 catadores. A partir del análisis fisicoquímico se obtuvo que dicha formulación arrojó concentraciones de vitamina A: 2 mg/kg, grados brix: 9, acidez: 16°D, pH: 3,8, Aw: 0,83 y humedad: 5,11 % peso. Con respecto al análisis microbiológico, hubo ausencia de microorganismos cumpliendo con las Normas Técnicas Colombianas establecidas. Conclusiones: se observó que la compota obtenida puede ser un alimento potencial de innovación en el mercado, cumpliendo con la aceptabilidad de los catadores y con su función de aportar vitamina A. [ABSTRACT FROM AUTHOR]