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Brazil has the second highest COVID-19 death rate while Rio de Janeiro is among the states with the highest rate in the country. Although effective vaccines have been developed, it is anticipated that the ongoing COVID-19 pandemic will transition into an endemic state. Under this scenario, it is worrisome that the underlying molecular mechanisms associated with the disease clinical evolution from mild to severe, as well as the mechanisms leading to long COVID are not yet fully understood. In this study,1H Nuclear Magnetic Resonance spectroscopy and Liquid Chromatography-Mass spectrometry-based metabolomics were used to identify potential pathways and metabolites involved in COVID-19 pathophysiology and disease outcome. We prospectively enrolled 35 severe RT-PCR confirmed COVID-19 cases within 72 hours from intensive care unit admission, between April and July 2020 from two reference centers in Rio de Janeiro, and 12 samples from non-infected control subjects. Of the 35 samples from COVID-19 patients, 18 were from survivors and 17 from non-survivors. We observed that patients with severe COVID-19 had their plasma metabolome significantly changed if compared to control subjects. We observed lower levels of glycerophosphocholine and other choline-related metabolites, serine, glycine, and betaine, indicating a dysregulation in methyl donors and one-carbon metabolism. Importantly, non-survivors had higher levels of creatine/creatinine, 4-hydroxyproline, gluconic acid andN-acetylserine compared to survivors and controls, reflecting uncontrolled inflammation, liver and kidney dysfunction, and insulin resistance in these patients. Lipoprotein dynamics and amino acid metabolism were also altered in severe COVID-19 subjects. Several changes were greater in women, thus patient’s sex should be considered in pandemic surveillance to achieve better disease stratification and improve outcomes. The incidence of severe outcome after hospital discharge is very high in Brazil, thus these metabolic alterations may be used to monitor patients’ organs and tissues and to understand the pathophysiology of long-post COVID-19.

We investigated whether gestational diabetes mellitus (GDM) associated with maternal obesity modifies the placental profile of F

Structured lipids (SL) represent a new generation of lipids, considered bioactive compounds. Medium-chain, oleic (18:1n-9), and medium-chain fatty acid (MCFA) structured lipids (MOM-SL) were produced by acidolysis reaction in solvent-free medium with capric (10:0) and lauric (12:0) free fatty acids (FFAs) and triolein or olive oil, using Yarrowia lipolytica lipase as biocatalyst. MCFAs were rapidly incorporated into sn-1,3 SL in acidolysis reactions with triolein and olive oil, up until 30% of incorporation efficiency of capric and lauric acids in SLs. The kinetics of MCFA incorporation in MOM-SL was influenced by the FFA:TAG molar ratio, and for reactions between triolein and lauric acid, increasing FFA:TAG from 2:1 to 4:1 enhanced MCFA incorporation in SL. Y. lipolytica lipase showed a strictly 1,3-regioselective profile in acidolysis reaction, confirmed by nuclear magnetic resonance spectroscopy. Immobilization of this lipase by microencapsulation in chitosan-alginate beads resulted in similar incorporation efficiency for lauric acid with olive oil TAG and this reaction could be performed for 5 cycles without catalytic activity loss. This lipase showed promising properties as a potential biocatalyst that may be effectively used in production of bioactive structured lipids, which might be applied for prevention of metabolic and inflammatory disorders related to obesity.

Enzymatic interesterification has the advantage of promoting great control over the positional distribution of fatty acids in the final product. However, the difficulties associated with process control and scaling-up have reduced its industrial use as a catalyst for lipid modification. Thus, the objective of this work was to scale-up production and to evaluate the physic-chemical properties of a structured lipid (SL) based on soybean, olive and fully hydrogenated crambe oils obtained by an enzymatic interesterification process. Enzyme conditioning promoted low concentration of free fatty acids in the SL and the rearrangement of trisaturated triacylglycerols was completed after a reaction time of 4 h. The scaling-up did not reproduce exactly the same physicochemical modifications previously observed in SL obtained in a benchscale, but the process of obtaining the SL was controlled and showed low variation of the acidity indexes, triacylglycerol composition, regiospecificity and crystallization profile, and the levels of tocopherols, chlorophyll and oxidative stability did not altered. Thus, it was possible to upscale the SL production by 50 times, with modifications in its physico-chemical properties due to differences in lipase activity.

The characterisation of proteome and peptidome of adolescent mothers’ breast milk brings important information to both mother’s and infant’s health; however, it has not been investigated. Bioactive peptides derived from milk proteins have numerous functions. The bioactivity of breast milk peptides includes anti-inflammatory and antimicrobial activities and regulation of gastrointestinal function. We aimed to characterise the proteome and peptidome of mature breast milk of adolescent mothers and investigate whether it is affected by lactational period. We used a combination of electrophoretic and nano-scale LC-quadrupole time-of-flight MS/MS (nLC-Q-TOF-MS/MS) techniques and bioinformatics to explore the proteome of human skimmed milk expressed by lactating adolescents in two groups according to postpartum period (up to 3 and over 5 weeks postpartum). This is the first study that analysed the proteome of adolescent mothers’ breast milk produced during two periods of lactation using 1D-electrophoresis combined with nLC-Q-TOF-MS/MS analysis. Our results showed that the protein composition of adolescent milk varies independently of lactation stage and showed high inter-individual variation. A total of 424 proteins were identified in skimmed milk, of which 137 proteins were common to both groups. Most of the peptides found in adolescents’ breast milk were not derived from major proteins in milk. Association maps showed several interactions between groups of peptides that pointed to the relevance of breast milk peptides to neonatal defensive system.

The aim of this study was to understand estolide enzyme polymerization from free ricinoleic acid (FRA) and its lubricant properties, by controlling the reaction time, during the course of a reaction involving a two-step enzymatic hydroesterification from castor oil. Adding water increased the reaction rate, reducing the total acidity to 30% in 24 h. FRA is the major component of castor oil (up to 90%). A GC analysis of the FRA, expressed as g/100 g of sample, was used to determine the FRA profile during estolide polymerization. These data suggested a relationship between the total acidity of the samples and the FRA concentration. The estolide profile and number (EN) were determined by GPC and NMR analyses. A 14-hour reaction time was needed for total consumption of FRA, with an EN of 5.5 and a degree of polymerization of the major estolide of 6/7. The analysis showed that estolides of several sizes [dimers, trimers, tetramers, and pentamers (+)] were produced during the reaction; between 8 and 14 h the EN grew exponentially until reaching a plateau after about 16 h of reaction. From 14 to 24 h, although the estolide-size profile did not change significantly, EN continued to increase with increasing reaction time, until a polymerization degree of 7/8 at 24 h. The increase in EN corresponds to the increase in the viscosity index and oxidative stability, reaching 164 and 43 min, respectively, after 20 h of reaction; as well as to the decrease in pour point and total acidity number, which reached −48 °C and 36.8 mg KOH/g of sample after 20 h of reaction. This is the first description of a kinetic method to control the degree of estolide polymerization, by controlling the reaction time; and of its relationship between the EN and the lubricant properties of these molecules, aiming toward the production of different biolubricants for several applications and desired uses.

The present study investigated the influence of the extraction techniques expeller pressing, alcohol-extraction and supercritical CO2 (SC-CO2) on the chemical composition, antioxidant capacity and oxidative stability of pomegranate seed oil (PSO) and determined, by experimental design, improved conditions of SC-CO2 extraction with co-solvent to obtain PSO concentrated in bioactive compounds from the seeds. Pressed-PSO (P-PSO) and SC-CO2-PSO (SC-PSO) presented higher conjugated linolenic acid (cLnA) contents, while alcohol-extracted-PSO (A-PSO) showed higher contents of phenolic compounds, tocopherols and phytosterols, and higher antioxidant capacity and oxidative stability than P-PSO and SC-PSO. The fractional factorial design of the SC-PSO with alcohol as co-solvent indicated two improved extraction conditions, one resulting in an oil enriched with tocopherols and the other in an oil enriched with phenolics. A-PSO and SC-PSO with alcohol as co-solvent can be considered specialty oils, rich in cLnA, phenolics and tocopherols, promising as nutraceutical ingredients.

This study investigated the chemical composition of three commercial pomegranate seed oils (PSO) from Turkey and Israel, with emphasis on PSO’s bioactivity and quality, as follows: fatty acid profile, lipid classes, volatile compounds, quality indexes, oxidative stability and bioactive compounds (phenolics, tocopherols and carotenoids). Principal component analysis (PCA) was used to identify regional trends in the PSO, based on bioactive compounds profile. PSO samples were similar concerning quality indexes and lipid classes. Punicic acid content (ca. 590 mg/g oil) was similar among all samples however, total conjugated linolenic acid (cLnA) content was higher in PSOIsrael_A (87.0 g/100 g). Phenolic acids, quercetin and naringenin were the phenolic compounds present in PSO samples. γ-Tocopherol was the major tocol, especially in PSOTurkey_batches_1/2 (ca. 1143 mg/100 g), but samples showed low carotenoids contents. PSO showed low oxidative stability, possibly because of cLnA’s oxidizability. The volatile fraction of PSOs varied between samples and was composed chiefly by alcohols, aldehydes, ketones, esters and carboxylic acids. Bioactive compounds data provided a marginal discrimination of PSO’s geographical origin, by PCA analysis. The high contents of minor components in PSO add to its potential bioactivity attributed to cLnA.

BACKGROUND Lipid modification results in several benefits for the food industry, biotechnology advances and human health. Customizing bioactive lipids is very appealing because it improves the product's nutritional quality. Lipases are sustainable biocatalysts that can be reused, show selectivity towards substrates and reactions occur in mild conditions. OBJECTIVES We aimed at systematically searching for patents deposited worldwide, that approached the production of structured lipids by using lipases as biocatalysts. METHOD A patent-search strategy was set up in Questel-Orbit and the search strategy adopted was based on the combination of specific keywords in the title/abstract of the documents, encompassing thoroughly the search scope. We revised all patents relating structured lipids produced by enzyme reactions and provided an overview of the main objectives of the patents describing it, as well as a view of the principal depositors, years of publication and principal countries of deposit, as a mean to access the technological landscape on the subject. RESULTS Forty-four documents, published over the last 34 years, were retrieved. Nine main patents' objectives were found, and the two major groups are: SL with bioactive properties and/or with fatty acids (FA) esterified at specific triacylglycerol positions and SL analogous of natural lipids. China, Japan and USA were the three main patent depositors. CONCLUSION Although the number of patents retrieved was relatively low, this review indicates that SL production aiming at improvements in nutritional/health and/or physical attributes for food enhancement is a new field, and technological interest and innovation have been increasing over the last ten years.

Palm oil production chain generates a greasy residue in the refining stage, the Palm Oil Deodorizer Distillate (PODD), mainly composed of free fatty acids. Palm oil is also used industrially to fry foods, generating a residual frying oil (RFO). In this paper, we aimed to produce lipase from palm agro-industrial wastes using an unconventional yeast. RFO_palm, from a known source, consisted of 0.11% MAG + FFA, 1.5% DAG, and 97.5 TAG, while RFO_commercial, from a commercial restaurant, contained 6.7% of DAG and 93.3% of TAG. All palm oil wastes were useful for extracellular lipase production, especially RFO_commercial that provided the highest activity (4.9 U/mL) and productivity (465 U/L.h) in 75 h of processing time. In 48 h of process, PODD presented 2.3 U/mL of lipase activity and 48.5 U/L.h of productivity. RFO_commercial also showed the highest values for lipase associated to cell debris (843 U/g). This naturally immobilized biocatalyst was tested on hydrolysis reactions to produce Lipolyzed Milk Fat and was quite efficient, with a hydrolysis yield of 13.1% and 3-cycle reuse. Therefore, oily palm residues seem a promising alternative to produce lipases by the non-pathogenic yeast Y. lipolytica and show great potential for industrial applications.

The sequential fractionation by supercritical-CO

Palm oil production chain generates a greasy residue in the refining stage, the Palm Oil Deodorizer Distillate (PODD), mainly composed of free fatty acids. Palm oil is also used industrially to fry foods, generating a residual frying oil (RFO). In this paper, we aimed to produce lipase from palm agro-industrial wastes using an unconventional yeast. RFO_palm, from a known source, consisted of 0.11% MAG + FFA, 1.5% DAG, and 97.5 TAG, while RFO_commercial, from a commercial restaurant, contained 6.7% of DAG and 93.3% of TAG. All palm oil wastes were useful for extracellular lipase production, especially RFO_commercial that provided the highest activity (4.9 U/mL) and productivity (465 U/L.h) in 75 h of processing time. In 48 h of process, PODD presented 2.3 U/mL of lipase activity and 48.5 U/L.h of productivity. RFO_commercial also showed the highest values for lipase associated to cell debris (843 U/g). This naturally immobilized biocatalyst was tested on hydrolysis reactions to produce Lipolyzed Milk Fat and was quite efficient, with a hydrolysis yield of 13.1% and 3-cycle reuse. Therefore, oily palm residues seem a promising alternative to produce lipases by the non-pathogenic yeast Y. lipolytica and show great potential for industrial applications.

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region of production was conducted. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed based on the results of recent published work by our research group on the evaluation of the quality parameters, the metabolic profile, and other typical features of commercial EVOOs from Brazil. One of the oleuropein aglycone isomers, linoleic acid, α-tocopherol, and free sterols were found to be the most discriminating variables within the models. PLS-DA also revealed the region of production as a significant factor in samples’ clustering. The present work provides a preview of Brazilian EVOOs typicity and discloses the urge for further investigations with a higher number of commercial samples, from different olive cultivars and production regions. The comprehensive definition of the identity of their chemical profiles could provide Brazilian oils with a significant added value, and possibly show distinctive features that could motivate the future establishment of protected designation of origin.

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling. The latter included: (1) the determination of individual phenolic compounds (belonging to four diverse chemical classes) and triterpenic acids by means of a powerful multi-class reversed-phase LC-MS method; (2) the quantitative profiling of tocopherols, phytosterols, and pigments by normal-phase LC-DAD/fluorescence; and (3) the quantitative appraisal of the volatile pattern of the oils by solid-phase microextraction (SPME)-gas chromatography (GC)-MS. By applying these methods, the concentrations of approximately 70 minor compounds were determined in commercial EVOOs from Brazil. To the best of our knowledge, the content of a very large number of phenolic compounds of those determined in the current report (mainly secoiridoids), the three triterpenic acids (maslinic, betulinic, and oleanolic acids), and the individual chlorophyll derivatives had not been previously evaluated in Brazilian EVOOs. The present work provides a broad picture of the compositional profile and other parameters of relevance of selected commercial Brazilian EVOOs available on local markets, describing their typicity and most particular features, some of which are known to have potential impacts on consumers’ health., CAPES, National Council for Scientific and Technological Development (CNPq), University of Granada, CAPES 001, National Council for Scientific and Technological Development (CNPq) 432484/2016-7 434637/2018-1, Carlos Chagas Filho Foundation for Research Support of the State of Rio de Janeiro (FAPERJ) E-26/010.001436/2019, Proyecto Feder (Programa Operativo FEDER Andalucia 2014-2020) B-AGR-416-UGR18

Antioxidants help prevent lipid oxidation, and therefore are critical to maintain sensory quality and chemical characteristics of edible oils. Jussara berry (Euterpe edulis M.) oil is a source of minor compounds with potential antioxidant activity. The aim of this work was to investigate the role of such compounds on the effectiveness to prevent or delay oxidation of oil present in oil-in-water emulsions, and how the emulsions' physical stability would be affected. RESULTS Jussara berry oil extracted by ethanol extraction, its stripped variations (partially stripped, highly stripped and highly stripped with added butylhydroxytoluene), and expeller-pressed oil were used to prepare oil-in-water emulsions. Jussara berry oils were analyzed before emulsions preparation to ensure their initial quality and composition, and oil-in-water emulsions were analyzed regarding their oxidative and physical stability. Ethanol extracted oil emulsion presented higher oxidative stability than highly stripped oil emulsion with added synthetic antioxidant butylahydroxytoluene (oxidative stability index 45% lower, after 60?days, and reached undetectable levels after 90?days). All emulsions remained physically stable for up to 120?days of storage. CONCLUSION Our results indicate that natural antioxidants in jussara berry oil protect emulsions from oxidation while keeping physical stability unchanged. ? 2018 Society of Chemical Industry

The sequential fractionation by supercritical-CO2 (SC-CO2) was applied to obtain fractions enriched in bioactive compounds of pomegranate peel, and we investigated if pomegranate peel extract and fractions would be effective to inhibit lipid and protein oxidation, and discolouration of bluefish patties stored at 4 °C for 9 days, after UV-C irradiation. The non-fractionated SC-CO2 extract from pomegranate peel was rich in phenolic compounds, mainly ellagitannins, besides, it possessed lipophilic compounds such as tocopherols and β-carotene. These compounds were successfully separated by the fractionation protocols, in a lipid fraction concentrated in lipophilic compounds, and one or two fractions enriched with phenolic compounds, especially ellagitannins. The lipid fraction and the high phenolics fraction from pomegranate peel were then as effective as the synthetic antioxidant BHT in avoiding bluefish patties oxidation during refrigerated storage. Our data indicates that pomegranate peel fractions could be used to replace a synthetic antioxidant in fish meat.

International audience; The current study evaluated the content and profile of phenolic compounds, the in vitro antioxidant activity, and the role of the Nrf2-signaling pathway in the cellular antioxidant activity of acal seed extract (ASE) in H2O2-induced oxidative stress in human endothelial cells (HUVEC). Seven phenolic compounds were quantified in ASE by HPLC-DAD-MS, among which (-)-epicatechin and (+)-catechin were the most abundant. ASE exhibited a potent in vitro antioxidant activity evaluated by different assays. In HUVEC, ASE decreased H2O2-induced cytotoxicity, prevented migratory capacity loss and oxidative stress. ASE promoted up-regulation of the master antioxidant transcription factor Nrf2 through activation of ERIC, thus leading to an increased expression of antioxidant enzymes. Our results demonstrated that ASE, rich in phenolic compounds, reversed H2O2-induced oxidative stress and that this effect was partially attributed to positive modulation of Nrf2 signaling pathway in HUVEC.

The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.0 and 2.0 core to EC ratio showed darker color, and higher anthocyanins contents and antioxidant activity. Seven microparticles showing high water solubility and desirable surface morphology. Hygroscopicity (10.7% and 11.5%) and wettability (41s and 43s) were improved when OSA starch and mixtures of inulin and maltodextrin were used. The anthocyanins contents and color of the microparticles did not change when exposed to light at 50°C for 38days. Finally, microparticles produced at 1.0 core to EC ratio with 2/3 OSA starch, 1/6 inulin and 1/6 maltodextrin were selected. These microparticles may be applied as colorant in numerous foods, whilst adding prebiotic fiber and anthocyanins.

Our aims were to investigate vitamin A and E status during lactation and the determinants of breast milk content for the appropriate nutrition of the infant in a study with nursing Brazilian women. We hypothesized that both inadequate intake and the lipoprotein distribution of vitamin A and E during lactation could have an impact on their breast milk levels from early- to mid-lactation. Nineteen adult lactating women participated in this longitudinal observational study, in which dietary records, blood and mature breast milk samples were collected for the analysis of vitamin A and E, and carotenoids in early- (2nd to 4th week) and mid-lactation (12th to 14th week). Nutrient intake was balanced by the Multiple Source Method (MSM), and the intake of vitamin A and E was inadequate in 74 and 100% of the women, respectively. However, these results were not reflected in low serum concentrations of retinol and only 37% of the volunteers were vitamin E deficient according to the blood biomarker. As lactation progressed, vitamin A and E status worsened, and this was clearly observed by the decrease in their content in breast milk. The reduced content of vitamin A and E in the breast milk was not related to their distribution in lipoproteins. Taken together, the contents of vitamin A and E in breast milk seemed to be more sensitive markers of maternal nutrition status than respective blood concentrations, and dietary assessment by the MSM in early lactation was sensitive to indicate later risks of deficiency and should support maternal dietary guidance to improve the infant&rsquo, s nutrition.

In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer’s antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5–14.7mg/L) and low contents of ferulic acid (0.2–1.8mg/L). Using PLS, beer’s antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.

We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour.

The objective of this study was to develop a functional ingredient containing punicic acid, a bioactive conjugated linolenic acid isomer, via microencapsulation of pomegranate seed oil (PSO) by complex coacervation. Whey protein and gum Arabic were used as encapsulating agents and spray drying was applied as a hardening step. The effects of total polymer concentration (Cp) (2.2–7.8 g/100 mL) and wall material:oil ratio (WM:Oil) (0.5–5.0) on microparticles physical-chemical characteristics (oil retention, microencapsulation efficiency (ME), punicic acid content and particle size) were evaluated, according to a 22 rotatable central composite design. Microparticles' morphology and surface composition were also assessed. Both Cp and WM:Oil ratio affected oil retention, ME, punicic acid content and particle size. Intermediate values of Cp and WM:Oil ratio were considered the best conditions for PSO encapsulation, resulting in the highest oil retention (near 100 g/100 g; and punicic acid content, near 64 g/100 g fatty acid). High Cp and low WM:Oil ratios promoted microparticles’ agglomeration. PSO microparticles rich in punicic acid were successfully produced by complex coacervation, enabling future use of PSO as a functional ingredient in food products.

This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2–83.6 h) and antioxidant capacity (4.07–5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6–21.0), β-carotene (0.49–0.65) and chlorophyll (44.3–54.0), and unsaponifiable matter (2.48–2.99 g/100 g). Pulp drying process and avocado (un)peeling were the major contributors to the induction period (R2 = 0.61; p = 0.0139) and antioxidant capacity (R2 = 0.62; p = 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.

The aim of this study was to produce and to characterize a new functional food ingredient from Brazil nut (Bertholletia excelsa) cake extract, microencapsulated by inulin and octenyl succinic anhydride modified starch (OSA-starch). Varying proportions of the encapsulating agents were tested, and the particles morphology, average diameter, and contents of total phenolic compounds, antioxidant capacity, and chemical stability were determined. Microparticles containing OSA-starch and inulin (1:1) were selected for their properties, and stability of phenolic compounds and antioxidant capacity for 120 days of storage. Analysis of these microparticles by HPLC and LC-HRMS revealed seven phenolic acids: gallic, protocatechuic, p-hydroxybenzoic, 2,4-dihydroxybenzoic, p-coumaric, sinapinic and 2-hydroxybenzoic, and five flavonoids: quercetin 3-β-D-glucoside, (+)-catechin, (−)-epicatechin, myricetin and quercetin. β-Tocopherol was the major tocol identified and microparticles showed high selenium contents (4.95 μg/g), determined by ICP-MS. The Brazil nut microparticles produced consist of a food-grade powder with interest for use in functional foods, combining the bioactive compounds in their core with the prebiotic encapsulating agent, while simultaneously adding-value to the byproduct of Brazil nut oil production.

Cancer cells demand high ATP provisions to support proliferation, and targeting of energy metabolism is a good strategy to increase their sensitivity to treatments. In Brazil, wine manufacture is expanding, increasing the amount of pomace that is produced. We determined the phenolic composition and antioxidant properties of a dark skin Grape Pomace Extract and its effects on metabolism and redox state in human hepatocarcinoma HepG2 cells. The material and the methods used represented the industrial process since pomace derived from white wine production and the extract concentrated by pilot plant scale reverse osmosis. Grape pomace extract was rich in polyphenols, mainly anthocyanins, and presented high antioxidant capacity. Short-term metabolic effects, irrespective of any cytotoxicity, involved increased mitochondrial respiration and antioxidant capacity and decreased glycolytic metabolism. Long-term incubation was cytotoxic and cells died by necrosis and GPE was not toxic to non-cancer human fibroblasts. To the best of our knowledge, this is the first report to characterize pomace extract from white wine production from Brazilian winemaking regarding its effects on energy metabolism, suggesting its potential use for pharmaceutical and nutraceutical purposes.

We aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions. With the exception of jabuticaba pulp, both fruits and their fractions might be exploited as dietary fibre sources. Jabuticaba fruit may be considered as source of vitamin A and its pulp source of Fe, Mn and Cu, while jussara pulp may be considered a source of Mn, Cu and vitamins A and E. The phenolic profile of jabuticaba fractions (pulp, peel, seeds and depulping residue) and jussara whole fruit and seed was investigated for the first time. Eleven phenolic compounds were determined in each fruit, of which soluble forms were predominant, anthocyanins being the most abundant phenolics. Jabuticaba and jussara presented higher antioxidant activity compared with berries. Our results indicate that jabuticaba and jussara have high commercial potential due to their nutritional and functional properties.

Total antioxidant capacity (TAC) may be a comprehensive oil quality index because of its potential association with chemical composition, oxidative stability, and fresh oil quality. We aimed to investigate the chemical determinants of the oxidative stability and TAC of oils using multivariate statistical analyses and the use of the TAC assay as a predictor of oil stability. Fatty acids, tocols, phenolic compounds, peroxide value, acid value, induction period (by the Rancimat test) and TAC (by the TEAC assay) were determined in refined canola, corn, soybean, and sunflower oils as well as cold-pressed nut oils. Principal component analysis was used for data reduction and variable extraction. Generalized linear models successfully estimated the TAC (R2 = 90.3%, p

We aimed at investigating oxidative stability and changes in fatty acid and tocopherol composition of extra virgin olive oil (EVOO) in comparison with refined seed oils during short-term deep-frying of French fries, and changes in the composition of the French fries deep-fried in EVOO. EVOO samples from Spain, Brazil, and Portugal, and refined seed oils of soybean and sunflower were studied. Oil samples were used for deep-frying of French fries at 180 °C, for up to 75 min of successive frying. Tocopherol and fatty acid composition were determined in fresh and spent vegetable oils. Tocopherol, fatty acid, and volatile composition (by SPME–GC–MS) were also determined in French fries deep-fried in EVOO. Oil oxidation was monitored by peroxide, acid, and p-anisidine values, and by Rancimat after deep-frying. Differential scanning calorimetry (DSC) analysis was used as a proxy of the quality of the spent oils. EVOOs presented the lowest degree of oleic and linoleic acids losses, low formation of free fatty acids and carbonyl compounds, and were highly stable after deep-frying. In addition, oleic acid, tocopherols, and flavor compounds were transferred from EVOO into the French fries. In conclusion, EVOOs were more stable than refined seed oils during short-term deep-frying of French fries and also contributed to enhance the nutritional value, and possibly improve the flavor, of the fries prepared in EVOO.

CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical–chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical–chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical–chemical characteristics necessary for food applications.

The influence of drying and extraction on the quality of Hass avocado oil was investigated in this study. Pulp from ripe avocados was ground and dried under microwaves or oven drying with forced air circulation. Pre-treatment with pectinolytic enzymes in the oven-drying stage was also assessed. Avocado oil was extracted using expeller pressing or solvent extraction, with petroleum ether or ethanol. Oil from pressed and microwave-dried avocado pulp presented the lowest acid (0.2 ± 0.02% oleic acid) and peroxide values (4.79 ± 0.004 mEq O2/kg) and the highest oxidative stability (20.8 ± 1.63 h) in contrast with the oil from ethanol extraction (0.42 ± 0.02% oleic acid, 12.2 ± 0.20 mEq O2/kg, and 3.22 ± 0.14 h, respectively). Fatty acid composition did not differ significantly (p > 0.05) between the processes. Thermogravimetric analysis (TGA) revealed that pressed oils were typically moisture free and presented mass losses characteristic of fatty acid and triacylglycerol degradation. Pressing avocado pulp dried under microwaves stands out as a promising alternative for avocado oil processing, as it produces oil with low acidity and high oxidative stability that is appropriate for consumption as an edible oil. Practical applications: Combining microwave drying and pressing of avocado pulp led to a superior quality avocado oil, in terms of acid value, peroxide value, and oxidative stability. This procedure is a promising technology to obtain solvent-free avocado oil with potential uses in cosmetic, pharmaceutical, and gourmet food products. Hass avocado oil extracted by a combination of microwave drying and pressing presented the best quality.

This paper presents a literature review on benzene in foods, including toxicological aspects, occurrence, formation mechanisms, and mitigation measures and analyzes data reporting benzene levels in foods. Benzene is recognized by the IARC (International Agency for Research on Cancer) as carcinogenic to humans, and its presence in foods has been attributed to various potential sources: packaging, storage environment, contaminated drinking water, cooking processes, irradiation processes, and degradation of food preservatives such as benzoates. Since there are no specific limits for benzene levels in beverages and food in general studies have adopted references for drinking water in a range from 1–10 ppb. The presence of benzene has been reported in various food/beverage substances with soft drinks often reported in the literature. Although the analyses reported low levels of benzene in most of the samples studied, some exceeded permissible limits. The available data on dietary exposure to benzene is minimal from the viewpoint of public health. Often benzene levels were low as to be considered negligible and not a consumer health risk, but there is still a need of more studies for a better understanding of their effects on human health through the ingestion of contaminated food.

Jabuticaba (Myrciaria jaboticaba) is a Brazilian fruit rich in phenolic compounds and much appreciated for its sweet and slightly tangy taste. However, the high perishability of this fruit impairs its economic exploitation, creating an opportunity for the development of innovative products, such as high hydrostatic pressure (HHP) processed juices. We investigated the effect of HHP (200, 350 and 500 MPa for 5, 7.5 and 10 min) on phenolic compounds, antioxidant activity and microbiological quality of jabuticaba juice and the effect of the most effective HHP condition on its sensory acceptance.Pressurization increased total phenolic compound content (up to 38%) and antioxidant activity by FRAP assay (up to 46%), probably by increasing phenolic compound extractability due to tissue damage. Pressurization progressively decreased microbial counts, and colony growth was undetectable at pressures of 350 MPa or 500 MPa. With the exception of aroma, which was 10% lower in pressurized juice at 350 MPa for 7.5 min in relation to unprocessed juice, HHP did not affect sensory acceptance scores.Our results show that HHP was effective in ensuring microbiological quality, increasing bioactive potential and maintaining overall acceptance of jabuticaba juice, reinforcing the potential application of this processing technology in bioactive-rich foods. © 2017 Society of Chemical Industry.

The aim of the current study was to assess phase angle (PA) and bioelectrical impedance vectors (BIVA) in adolescent (n = 105, 12–19 y) and adult (n = 90, 20–50 y) male athletes practicing varied sports modalities. Bioelectrical impedance analysis (BIA) was performed with a single-frequency tetrapolar impedance analyzer after the athletes had fasted overnight for 8 h. PA and BIVA were determined from BIA data. PA presented correlations (P < .01) with body-mass index (r = .58) in all athletes and also with age in adolescent (r = .63) and adult (r = –.27) athletes. Compared with adults, adolescent athletes presented lower PA and higher frequency of PA below the 5th percentile of a reference population (P < .001). The adolescents with low PA were mostly football and basketball players. The BIVA confidence ellipses of adult and adolescent athletes were different (P < .001) between them and from their respective reference populations and were closer than those of adult and adolescent nonathletes. About 80% of the athletes were in the 95th percentile of BIVA tolerance ellipses and in quadrants consistent with adequate body cell mass and total body water. The adolescent athletes outside the 95th percentile ellipse were all football and basketball players who showed indications of decreased water retention and body cell mass and of increased water retention, respectively. PA and BIVA ellipses showed that the intense training routine of the athletes changed functional and hydration parameters and that the magnitude of these changes in adolescents may depend on the sport modality practiced.

A conjugated linoleic acid (CLA) depletion-repletion study was carried out to investigate the effects of dietary c9,t11 CLA on C-reactive protein, transcription factor NFκB, metalloproteinases 2 and 9, inflammatory mediators (adiponectin, TNFα, IL-2, IL-4, IL-8, IL-10), body composition, and erythrocyte membrane composition in healthy normal-weight human adults. CLA depletion was achieved through an 8-week period of restricted dairy fat intake (depletion phase; CLA intake was 5.2±5.8 mg/day), followed by an 8-week period in which individuals consumed 20 g/day of butter naturally enriched with c9,t11 CLA (repletion phase; CLA intake of 1020±167 mg/day). The participants were 29 healthy adult volunteers (19 women and 10 men, aged 22 to 36 years), with body mass index between 18.0 and 29.9 kg m(-2). Blood samples were collected at baseline and at the end of both depletion and repletion phases. The content of CLA in erythrocytes decreased during CLA-depletion and increased during CLA-repletion. Intake of CLA-enriched butter increased the serum levels of anti-inflammatory IL-10 but reduced transcription factor NFκB in blood and serum levels of TNFα, IL-2, IL-8 and inactive metalloproteinase-9. Moreover, reduced activity of metalloproteinases 2 and 9 in serum was observed during the CLA-repletion period. In contrast, intake of CLA-enriched butter had no effects on body composition (DXA analysis) as well as on serum levels of adiponectin, C-reactive protein, and IL-4. Taken together, our results indicate that the intake of a c9,t11 CLA-enriched butter by normal-weight subjects induces beneficial changes in immune modulators associated with sub-clinical inflammation in overweight individuals.

The growing interest in lipases is related to its high biotechnological potential. In this work we investigated the regio- and typo-selectivity of extracellular lipase from Yarrowia lipolytica 583 (IMUFRJ 50682) in its free form and immobilized on magnetic nano-sized particles. Results of p-nitrophenyl laurate hydrolysis showed optimal stability of these biocatalysts at pH 6–8 and between 20 and 45 °C. The immobilization of lipase on nano-sized magnetic particles increased thermo and pH stabilities of the enzyme. Both catalysts displayed high hydrolytic activity on triolein and on triacylglycerols in vegetable oils in 5 min. The free lipase showed a strict 1,3-regioselectivity, whereas the immobilized lipase was only slightly 1,3-regioselective, in hydrolysis reactions of triolein and vegetable oils. Both lipases were able to hydrolyze saturated esters, but showed no typo-selectivity for this group. However, the lipases are selective for the hydrolysis of unsaturated esters, especially for 18:2 fatty acids. These results give a better knowledge of this lipase hydrolytic activity, both in the free form and immobilized and widen their potential biotechnological use, especially in the synthesis of structured lipids. (Resume d'auteur)

Objective To investigate the relationship between gestational diabetes mellitus (GDM) and the usual intake of fatty acids and indices of dietary fat quality [the atherogenicity (AI) and thrombogenicity indices (TI), and the ratios of hypo-and hypercholesterolemic (hH), ∑n-3/∑n-6, and polyunsaturated/saturated fatty acids (P:S)], during mid-pregnancy. Methods 799 adult pregnant women living in Ribeirao Preto, SP, Brazil were screened and accepted for this cross-sectional GDM study. The Multiple Source Method was used to estimate participants’ usual diet, using two 24-hour dietary recalls during mid-pregnancy. Diagnosis of GDM was defined by the American Diabetes Association criteria of 2015. Logistic regression analysis were used to assess the association between GDM and dietary fat, adjusted for age, education, parity, gestational age at the time of the interview, pre-pregnancy and current BMI, prior GDM, family history of diabetes, smoking, physical activity, energy, fiber, and fatty acids. Results The mean (standard deviation) age of the women was 28 (5) years, and 19% had GDM. After multiple adjustments, inverse associations between the highest tertile of ∑n-3 fatty acids intake [0.21 (0.08-0.56)], α-linolenic intake [0.15 (0.05-0.42)], and GDM were found. A positive association between GDM and the highest tertile of TI [2.66 (1.34-5.29)], and a negative association with the highest tertile of hH ratio [0.41 (0.22-0.77)], were observed. No association between GDM and other indices of dietary fat quality were found. Conclusion The quality of dietary fat during pregnancy is strongly associated with GDM. Randomized clinical trial are needed to confirm these findings.