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Our objectives were to develop a blend of heat-extracted jaboticaba juice and apple juice, and to investigate the protective effect of the addition of metallic cations on the stability of its anthocyanins during storage at 25 °C, 45 °C and 80 °C. Jaboticaba juice yields were similar when extracted at 70 °C and 90 °C. However, juice extracted at the higher temperature exhibited higher ideal proportions of apple juice for the attributes “sweetness” and “color” compared to that extracted at the lower temperature. The blended juice containing 55 % of jaboticaba juice extracted at 90 °C was sensory well-accepted (overall acceptance score of 7.1 in a 9-point scale), but the addition of apple juice resulted in 10 % higher losses in total anthocyanins contents after 30 days at 25 °C. The addition of Ca2+, Mg2+, Fe2+ and Fe3+ led to a less fast degradation of anthocyanins of jaboticaba juice only at 80 °C. At 45 °C, Zn2+ was the sole metallic cation which addition reduced total anthocyanins degradation of JAJ, while the other cations increased anthocyanins degradation. At 25 °C, Zn2+addition delayed anthocyanins degradation of both jaboticaba and blended juices, but better in the absence of apple juice. Although the use of apple juice instead of sucrose as a sweetener was detrimental to anthocyanins protection, it should be considered from the nutritional point of view.

Abstract Phycocyanin (PC) is commercially exploited in various commercial sectors, as novel applications are developed rapidly. However, the state-of-the-art is difficult to define, given the extremely heterogeneous information available. Hence, this study aimed to perform a technological and scientific review on PC production from Spirulina (Arthrospira spp.), based on a bibliometric analysis of patents and research articles deposited from 2015 to 2023. To close the knowledge gap evidenced by the prospection, we optimized the instrumental conditions of microalgae cultivation, i.e., orbital agitation, culture volume, and cultivation time, for the production of PC. We assessed the color parameters and stability of the PC used as an ice cream colorant. The prospection highlighted rather diverse points of view between academia and the industry regarding PC production methods. The optimization showed a substantial impact of cultivation time on PC yield and purity. A purification step via precipitation was note necessary to obtain food-grade PC (purity > 0.7). Optimal experimental conditions were 180 rpm, 250 mL, and 14 days of cultivation. The ice cream colored using PC from the optimized cultivation conditions showed concentration-dependent color variations, without significant color losses for 90 days.

The oxidative stability of açai-berry oil relating with the formation of oxidation products, the stability of minor components, and the evolution of volatile compounds under accelerated auto- and photo-oxidation was investigated. In both tests, peroxide value increased linearly with time and was negatively associated (R² ≥ 0.98) with α- and β-tocopherols, and chlorophyll a. γ-Tocopherol was one of the most unstable compounds, reaching complete loss between 0-to-3 days in auto-oxidation, and between 3-to-5 days in photo-oxidation. α-Tocopherol remained stable during auto-oxidation whereas β-Tocopherol degraded from 5-to-7 days, reaching 57 % loss. At 7 days of photo-oxidation, α-Tocopherol reached a small 26 % loss and β-Tocopherol a 32 % loss. Anthocyanins content decayed exponentially with time, reaching a 93 % loss after 7 days of auto-oxidation and a complete loss between 0-to-3 days of photo-oxidation. Hexanal and nonanal were formed in the advanced stages of auto-oxidation and in early stages of photo-oxidation, reaching after 7 days of oxidation contents that were over 15-fold and over 7-fold higher in the later than in the former. Conversely, 2-heptenal was formed only in photo-oxidation. Açai-berry oil was highly stable in auto-oxidation in the dark, but it requires storage under protection from light due to its low photo-oxidation stability.

Exotic coffees may be defined as extravagant and unique coffees, primarily due to their production mode, including unusual bioprocessing or fermentation conditions associated with superior sensorial characteristics. The aim of the present study was to investigate the influence of bioprocessing and of growing conditions on flavor precursors of Jacu and Kopi Luwak exotic green coffees, respectively. Moreover, this is the first study to perform a detailed chemical analysis of these exotic coffees. Thirteen green Coffea arabica bean samples were obtained, five from Espírito Santo state, Brazil, and eight Kopi Luwak from different regions of Indonesia. Samples were analyzed regarding their proximate composition, chlorogenic acids (CGA), sucrose, alkaloids, triacylglycerols (TAG), diacylglycerols, free fatty acids, sterols, diterpenes and tocopherols. Scanning electron micrography confirmed bioprocessing of Jacu and Kopi Luwak coffee samples. Bioprocessing by the Jacu bird caused reductions of 69 and 28% in caffeine and CGA contents, respectively. The TAG profile of Jacu coffee was modified. TAG containing two saturated fatty acids were preferably hydrolyzed in detriment to those containing two unsaturated fatty acids. Other coffee components were not affected by the bird's digestion of the beans. Kopi Luwak coffee samples had a chemical composition in accordance with reported ranges for non-bioprocessed green C. arabica samples, except for caffeine (0.48 g/100 g) and CGA (5.09 g/100 g), which were found in low amounts. Crop year rather than location or post-harvest processing discriminated Kopi Luwak coffee samples, suggesting that weather conditions would be the most crucial aspect for their chemical composition, especially in terms of total lipids, ashes, total CGA, sucrose and proteins.

The soybean (Glycine Max) meal extracts inhibitory action, the aqueous extract by infusion (AE), its high molecular weight fraction (HMWF) and the aqueous extract by infusion of a commercially isolated soy protein (CIP) towards the mild steel corrosion in 0.5 mol L−1 H2SO4 was investigated by weight loss measurements, electrochemical impedance spectroscopy (EIS), and potentiodynamic polarization curves. Additionally, scanning electron microscopy (SEM) and X-ray photoelectron spectroscopy (XPS) were used, respectively, to characterize morphologically and chemically the surface. The total content of proteins in the different extracts was determined by a quantitative method, the Biuret methods, as well as by two qualitative methods, the nuclear magnetic resonance (NMR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis (SDS-PAGE). The AE, its HMWF and CIP extracts acted as good corrosion inhibitors, reaching inhibition efficiencies of 85.2%, 88.7% and 94.8% for 800 mg L−1, respectively, from the jcorr data. The polarization curves show that these extracts act as mixed-type inhibitor with predominantly cathodic characteristics. The adsorption of components from AE, its HMWF, and CIP on the mild steel surface follows the Langmuir adsorption isotherm. The SEM results indicate that the surface was covered by the inhibitor and the XPS analyses confirm chemical interactions between the extracts components and the mild steel surface. The results obtained with HMWF from AE and CIP suggest that the proteins are probably responsible for the inhibitory action.

This paper aims to establish precisely the scope of Pierre Bayle’s influence on the construction of Kant’s second antinomy of pure reason, since there is a remarkable parallelism between this second cosmological conflict and the argument against extension of the article “Zeno of Elea” of Bayle’s Dictionary. It is argued that Bayle, employing the skeptical method in metaphysical research, has a major influence on the construction of the main arguments of the second antinomy and sets a precedent for its logical solution.

Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential.

Dietary nitrate has been associated with nitric oxide bioconversion and beneficial vascular effects. A randomized, controlled, crossover and placebo 3-week supplementation trial with a beetroot-cereal bar enriched in nitrate (9.5 ± 0.05 mmol) and polyphenols was performed on patients displaying three risk factors for the development of cardiovascular diseases. The beetroot-cereal bar formulation was elected because it showed the highest nitrate, phenolic compounds, antioxidant capacity than beetroot chips and juice. Plasmatic nitrate and nitrite were increased ≈15 and ≈7 fold, respectively, endothelial function was improved, arterial stiffness was reduced and arterial blood pressures, both systolic and diastolic, were reduced by ≈−14.0 mm Hg and ≈−6.5 mm Hg, respectively. The nitrate and phenolic compound bioacessibility from the beetroot-cereal bar were 85% and 68% after intestinal uptake of simulated gastrointestinal digestion, respectively. Beetroot-cereal bar may be an effective strategy to improve cardiovascular parameters in patients presenting risk factors for the development of cardiovascular diseases.

This is the first study on ellagitannin metabolism in a non-European population, through consumption of jabuticaba, a Brazilian berry. From 35 volunteers (19 normoweight and 16 overweight or obese), 63% reported the occurrence of diarrhea, probably caused by the high amount of ellagitannins consumed. Urolithin excretion showed high interindividual variability (1.77–522 μmol) and was reduced by diarrhea, but not affected by gender or nutritional status. As reported for Europeans, three urolithin metabotypes (A, B and 0) were observed in Brazilians, with a higher prevalence of metabotype B in overweight and obese individuals (37.5%) than normoweight (21.1%). However, metabotype 0 prevalence (17.1%) was higher than that previously described (∼10%), probably due to diarrhea. This unexpected side effect reinforces the essential role of gut microbiota in ellagitannin metabolism. Besides, despite cultural and ethnical differences between Europeans and Brazilians, their gut microbiota composition may be similar in terms of ellagitannin metabolism.

The aim of this study is to investigate the bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Phenolics from coffee were predominantly found in free forms (68%, mainly chlorogenic acids), whereas those from bread were mostly bound to melanoidins (61%, mainly ferulic acid). Bioacessibility of coffee total free phenolics slightly decreased during simulated digestion (87, 86, and 82% after the oral, gastric, and intestinal steps, respectively), with caffeoylquinic acids being isomerized and chlorogenic acids being partially hydrolyzed to the corresponding hydroxycinnamic acids. Bioacessibility of bread total free phenolics decreased during simulated digestion (91, 85, and 67% after the oral, gastric, and intestinal steps, respectively), probably related to complexation with the proteins in simulated gastric and intestinal fluids. Upon gut fermentation, the bioaccessibility of total free phenolics from both coffee and bread decreased, mainly after the first 4 h (56 and 50%, respectively). Caffeic and ferulic acids were the predominant metabolites found during coffee and bread gut fermentation, respectively. Melanoidin-bound phenolics from coffee and bread were progressively released after the gastric and intestinal steps, probably due to hydrolysis caused by the acidic conditions of the stomach and the action of pancreatin from the intestinal fluid. The bioaccessibilities of all phenolics from coffee and bread melanoidins after the gastric and intestinal steps were, on average, 11 and 26%, respectively. During gut fermentation, phenolics bound to both coffee and bread melanoidins were further released by the gut microbiota, whereas those from coffee were also metabolized. This difference could be related to the action of proteases on melanoproteins during gastrointestinal digestion, probably anticipating phenolics release. Nevertheless, bioaccessibilities of melanoidin-bound phenolics reached maximum values after gut fermentation for 24 h (50% for coffee and 51% for bread). In conclusion, the bioaccessibilities of coffee and bread free phenolics during simulated digestion and gut fermentation were remarkably similar, and so were the bioaccessibilities of coffee and bread melanoidin-bound phenolics.

ABSTRACT Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We have developed a ready-to-drink jabuticaba nectar with the addition of lyophilized jussara pulp (LJP) applying sensory tests, such as acceptance test and Check-All-That-Apply (CATA). Optimal sensory conditions ranged between 150 g L-1 and 200 g L-1 for sucrose concentration and between 450 mL L-1 and 550 mL L-1 for jabuticaba pulp concentration. Just-about-right scale showed that the ideal concentration of LJP used as a natural color additive was 7.2 g L-1 (R2=0.99902). Affective test showed that nectars added with LJP had higher acceptance means than samples without the colorant (P0.05). Jabuticaba nectar added with LJP presented high acceptance among consumers (P

This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.

The current trend of lowering 5-hydroxymethylfurfural (5-HMF) dietary exposure is challenging since its formation is parallel with the development of food color, flavor and aroma. We aimed to investigate the effect of gallic acid (GA) addition on 5-HMF formation, color development and antioxidant activity (AA) in a series of Maillard Reaction (MR) model systems. The effects of GA addition on browning and AA development were not uniform for all model systems, but always occurred in the same direction, indicating that these phenomena were interconnected. GA mitigated 5-HMF development in four of the nine tested systems, possibly by preventing the oxidation of MR intermediates. Correlation analysis indicated that when GA addition mitigated 5-HMF formation, browning was either promoted or not affected. The proposed strategy was effective for glucose/arginine and sucrose/arginine systems, since GA mitigated 5-HMF formation (49% and 54%, respectively) in addition to increasing color development and antioxidant activity.

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

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 açaí 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 ERK, 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.

Brazil is the world’s third largest common bean (Phaseolus vulgaris L.) producer, and 60% of its population consumes this legume. Although organic farming is a sustainable alternative to nonorganic agriculture, its effect on chemical composition is still controversial. Therefore, the aim of this study was to investigate differences in the nutritional and phenolic compounds profiles between organically and nonorganically produced Brazilian black beans. Samples were obtained from the same harvest periods and from near geographical locations at metropolitan and coastal regions of Rio de Janeiro state, Brazil. No residues of 294 evaluated pesticides were detected in the samples. In both regions, organic beans had 17% fewer lipids, 10% less phytate and 20% more proteins when compared to nonorganic ones. Sixteen different phenolic compounds were identified as soluble and insoluble forms in black beans, with anthocyanins being the most abundant (on average, 66%). In both regions, soluble and total phenolic compounds contents in organic beans were consistently higher (on average, 25% and 28%, respectively) than in nonorganic ones. Our results show that organic farming improves the nutritional profile and increases the phenolic compounds content of black beans.

Jaboticaba (Myrciaria jaboticaba) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we aimed at producing jaboticaba juice by steam extraction and at investigating its microbiological, sensorial and chemical qualities during storage for up to 168 days. Juice was microbiologically safe and even though unsweetened juice was well accepted, sucrose addition further improved flavor (21%), overall impression (11%) and purchase intent (21%) scores. Cyanidin-3-O-glucoside (C3G) was the major phenolic (40%), followed by gallic (28%) and ellagic acids (21%). Total phenolics contents decreased from 27% (50 °C) to 50% (25 °C), mainly driven by C3G degradation. At 60 °C, total phenolics contents did not change after 42 days since C3G degradation was counterbalanced by gallic acid formation (129%), which followed zero-order reaction kinetics. Anthocyanins degradation followed first-order reaction kinetics (C3G half-life at 25 °C = 21.7 days) and was associated with color changes during storage. In conclusion, steam extraction followed by hot-filling technique ensured a juice with at least six months of shelf life.

The behavior of roasted coffee extract and its isolated high molecular weight fraction have been investigated as carbon steel corrosion inhibitors in HCl solution by weight loss measurements, potentiodynamic polarization curves, electrochemical impedance and scanning electron microscopy analysis. All results showed that the high molecular weight fraction, rich in melanoidins, present an important role in the inhibitory action of the roasted coffee extract in the acid corrosion of carbon steel.

A. Brancacci (1990) ha interpretado y reconstruido la filosofía de Antístenes de Atenas en clave semántica, negando el nominalismo antisténico y acentuando el carácter vincular que el método antisténico de investigación filosófica establece entre la habilidad retórica y el saber moral. La interpretación de Brancacci se ha tornado canónica; sin embargo, los pasajes antisténicos referidos al análisis de los nombres parecen más bien el ejemplo de una filosofía nominalista (en el sentido que la expresión ‘nominalista’ cobrara en las disputas del siglo XII sobre el estatuto de los términos universales) que un modelo exclusivamente destinado al análisis semántico de conceptos.

Background: Beetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (NO3–). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects. Objective: The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. Design and subjects: A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel. Results: The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg), diastolic BP (−5.2 mm Hg), and heart rate (−7 bpm).

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.

Besides its importance in the coffee tree nutrition, there is almost no information relating zinc nutrition and bean quality. This work evaluated the effect of zinc on the coffee yield and bean quality. The experiment was conducted with Coffea arabica L. in "Zona da Mata" region, Minas Gerais, Brazil. Twelve plots were established at random with 4 competitive plants each. Treatments included plants supplemented with zinc (eight plots) and control without zinc supplementation (four plots). Plants were subjected to two treatments: zinc supplementation and control. Yield, number of defective beans, beans attacked by berry borers, bean size, cup quality, beans zinc concentration, potassium leaching, electrical conductivity, color index, total tritable acidity, pH, chlorogenic acids contents and ferric-reducing antioxidant activity of beans were evaluated. Zinc positively affected quality of coffee beans, which presented lower percentage of medium and small beans, lower berry borer incidence, lower potassium leaching and electrical conductivity, higher contents of zinc and chlorogenic acids and higher antioxidant activity in comparison with control beans.Apesar da importância do zinco na nutrição do cafeeiro, quase não há informações que relacionem o suprimento de zinco e a qualidade dos grãos. Este trabalho avaliou o efeito de zinco sobre a produção e a qualidade dos grãos de café. O experimento foi conduzido com Coffea arabica L. na Zona da Mata de Minas Gerais, Brasil. O delineamento utilizado foi inteiramente ao acaso, com dois tratamentos: suplementação com zinco (oito parcelas) e controle, sem zinco (quatro parcelas). Cada parcela útil constou de quatro plantas competitivas. Foram avaliados a produtividade, número de grãos defeituosos, grãos atacados por brocas, tamanho de grãos, qualidade da bebida, teor de zinco nos grãos, potássio lixiviado, condutividade elétrica, índice de coloração, acidez total titulável, pH, teores de ácidos clorogênicos e atividade antioxidante dos grãos de café. O zinco afetou positivamente a qualidade dos grãos de café, que apresentou menor percentagem de grãos de tamanhos médio e pequeno, menor incidência de broca, menor lixiviação de potássio e condutividade elétrica, maiores teores de zinco e ácidos clorogênicos e maior atividade antioxidante, em comparação com os grãos do controle.

A. Brancacci (1990) ha interpretado y reconstruido la filosofía de Antístenes de Atenas en clave semántica, negando el nominalismo antisténico y acentuando el carácter vincular que el método antisténico de investigación filosófica establece entre la habilidad retórica y el saber moral. La interpretación de Brancacci se ha tornado canónica; sin embargo, los pasajes antisténicos referidos al análisis de los nombres parecen más bien el ejemplo de una filosofía nominalista (en el sentido que la expresión ‘nominalista’ cobrara en las disputas del siglo XII sobre el estatuto de los términos universales) que un modelo exclusivamente destinado al análisis semántico de conceptos.A. Brancacci (1990) has interpreted and rebuilt the philosophy of Antisthenes semantically, denying antisthenic nominalism and pointing out the binding status of the antisthenic method of philosophical research, which links rhetorical skill and moral knowledge. Brancacci’s interpretation has become canonical, but the antisthenic passages, which refer to the analysis of names, seem more an example of nominalist philosophy (according to the meaning that ‘nominalism’ acquired in the twelfth century disputes about status of universals) rather than an exclusively pattern for the semantic analysis of concepts.

Betanin is the only betalain approved for use in food and pharmaceutical products as a natural red colorant. However, the antioxidant power and health-promoting properties of this pigment have been disregarded, perhaps due to the difficulty in obtaining a stable chemical compound, which impairs its absorption and metabolism evaluation. Herein, betanin was purified by semi-preparative HPLC-LC/MS and identified by LC-ESI(+)-MS/MS as the pseudomolecular ion m/z 551.16. Betanin showed significant stability up to −30 °C and mild stability at chilling temperature. The stability and antioxidant ability of this compound were assessed during a human digestion simulation and ex vivo colon fermentation. Half of the betanin amount was recovered in the small intestine digestive fluid and no traces were found after colon fermentation. Betanin high antioxidant ability was retained even after simulated small intestine digestion. Betanin, besides displaying an inherent colorant capacity, was equally effective as a natural antioxidant displaying peroxy-radical scavenger ability in pork meat. Betanin should be considered a multi-functional molecule able to confer an attractive color to frozen or refrigerated foods, but with the capacity to avoid lipid oxidation, thereby preserving food quality. Long-term supplementation by beetroot, a rich source of betanin, should be stimulated to protect organisms against oxidative stress.

Soybeans display strategic potential in food security as a source of protein and functional bioactives for human consumption. Polyphenols and other bioactive compounds can be recovered after an aqueous extraction from soybean meal, a byproduct of soy oil refining. The objective of the present study was to compile and quantify compounds from soybean oil refinery by-products, providing information about valuable bioactive phytochemicals, their bioaccessibility and potential bioactivities. Genistin, daidzin, glycitin and malonylgenistin were the predominant isoflavones, and the overall bioaccessibility of their glycosidic forms was of nearly 75%. Sixteen phenolics were identified and caffeic acid, 5-caffeoylquinic chlorogenic acid and hesperidin were the most predominant. Approximately 30% of gallic acid, syringic acid, vanillic acid and myricetin were released and the antioxidant capacity of aqueous extract was enhanced after simulated in vitro gastro intestinal digestion. The ability of aqueous soybean meal extract to inhibit lipid peroxidation was higher than natural and synthetic food antioxidants. Antimicrobial activity against several foodborne pathogens and antitumoral activity towards human glioblastoma cell line were also observed, but the aqueous extract showed no cytotoxicity to healthy murine cells. Compounds derived from the aqueous soybean meal extract have the potential to be used as health promoting agents.

Agro-industrial residues have become an important source for the production of chemical compounds using biological pathways, contributing to preservation of the environment and making the overall process economically supportable. Vanillin is a very important aromatic compound for the food, beverage, and pharmaceutical industries. The aim of the present study was to evaluate the vanillin production by solid-state fermentation on green coconut residue using the basidiomycete Phanerochaete chrysosporium. Solid-state fermentation was carried on a support of green coconut husk treated in two different ways: sun-dried and mechanical-pressed. A Plackett-Burman experimental design was used to screen the compounds of liquid medium culture of the vanillin production. Nineteen variables were studied to optimize the culture conditions, and eleven of them were significant. The screening improved the production of vanillin from 44.4 g/g of support to 52.5 g/g of support in 24 hours of fermentation. Sun-dried coconut husk was found to be superior to mechanical-pressed coconut husk for production of vanillin. HPLC was used for the quantification of vanillin aroma.

Seasonal variation in conjugated linoleic acid (CLA) content and atherogenicity index (AI) of retail dairy products (whole milk, butter, and prato, a soft yellow cheese) from Brazil was investigated. CLA content of dairy products ranged from 0.55 to 1.53 g CLA/100 g fatty acids and was on average 25% higher during the rainy season compared to the dry season. Dairy products from the rainy season also had lower AI levels, indicating a lower risk of causing cardiovascular disease in consumers. This seasonality led to estimated seasonal variations of milk fat quality consumed by the population of southeastern Brazil, meaning 15% and 19% variation in daily intake of CLA and AI values, respectively. Dietary consumption of CLA (g/day) was greater in the rainy season, despite higher intake of dairy products during the dry season. We show that dairy products produced during the rainy season in Brazil are expected to be more beneficial to human health than are those produced during the dry season.