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The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively) added with probiotic (Bifidobacterium animalis subsp. lactis) and compared to a control yoghurt. Proximal composition and physicochemical analyses were carried out after one day of processing. The microbiological viability of the starter and probiotic cultures, physicochemical composition, and technological properties of yoghurts during 28 days of storage were also evaluated. CF1 yoghurts showed the highest increase in protein content compared to the yoghurt CF2 and control. Consequently, this feature favoured lower post-acidification, better texture, higher water holding capacity, and absence of syneresis. Ultrafiltration was also satisfactory for enhancing the mineral content, especially calcium, phosphorus, and zinc. The probiotic bacteria remained viable throughout the refrigerated storage period, hence the use of ultrafiltered milk proved to be appropriate for producing high protein content probiotic yoghurts.

Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.

The sunflower Helianthus annuus L. represents the 4th largest oilseed cultivated area worldwide. Its balanced amino acid content and low content of antinutrient factors give sunflower protein a good nutritional value. However, it is underexploited as a supplement to human nutrition due to the high content of phenolic compounds that reduce the sensory quality of the product. Thus, this study aimed at obtaining a high protein and low phenolic compound sunflower flour for use in the food industry by designing separation processes with high intensity ultrasound technology. First, sunflower meal, a residue of cold-press oil extraction processing, was defatted using supercritical CO2 technology. Subsequently, sunflower meal was subjected to different conditions for ultrasound-assisted extraction of phenolic compounds. The effects of solvent composition (water: ethanol) and pH (4 to 12) were investigated using different acoustic energies and continuous and pulsed process approaches. The employed process strategies reduced the oil content of sunflower meal by up to 90% and reduced 83% of the phenolic content. Furthermore, the protein content of sunflower flour was increased up to approximately 72% with respect to sunflower meal. The acoustic cavitation-based processes using the optimized solvent composition were efficient in breaking down the cellular structure of the plant matrix and facilitated the separation of proteins and phenolic compounds, while preserving the functional groups of the product. Therefore, a new ingredient with high protein content and potential application for human food was obtained from the residue of sunflower oil processing using green technologies.

The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms contained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0% respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexation and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into formulations.

There is a great interest in neuroprotective molecules capable of inhibiting the signaling, transduction and amplification of inflammatory and oxidative pathways to reverse or prevent brain cell damage and neurodegeneration. Peptides derived from food proteins represent a potential natural source for this action. Although there are several food sources and amino acid sequences that have shown promising effects, the mechanism of action on brain cells is not fully understood. Food peptides must resist digestion and be absorbed by the gastrointestinal and brain barriers. Its intact form or its metabolites must reach the brain tissue to exert action on a cellular level. It remains unknown which are the main receptors and intracellular pathways through which peptides act in inflammatory and oxidative conditions, and structure-activity relationships. This article reviews the main findings on food-derived peptides with anti-inflammatory and antioxidant bioactivity on brain cell culture and in vivo models of neurotoxicity. We highlight the main oxidative and inflammatory pathways by which food peptides interact at cellular level. The evaluation of the interaction/affinity of these food peptides with different brain cellular compounds may provide insight of possible therapeutic use or food supplement development.

Sunflower (Helianthus annuus L.) and African palm kernel (Elaeis guineensis Jacq.) are among the most cultivated in the world regarding oil extraction. The oil industry generates a large amount of meal as a by-product, which can be a source of nutrients and bioactive compounds. However, the physiological effects of bioactive compounds in such matrices are only valid if they remain bioavailable and bioactive after simulated gastrointestinal digestion. This study evaluated the chemical composition and antioxidant and prebiotic potential of de-oiled sunflower (DS) and de-oiled palm kernel (DP) meal after in vitro digestion. The DS sample had the highest protein content and the best chemical score, in which lysine was the limiting amino acid. Digested samples showed increased antioxidant activity, measured by in vitro methods. The digested DS sample showed a better antioxidant effect compared to DP. Moreover, both samples managed to preserve DNA supercoiling in the presence of the oxidizing agent. The insoluble fractions after digestion stimulated the growth of prebiotic bacterium, similar to inulin. In conclusion, simulated gastrointestinal digestion promoted in both matrices an increase in protein bioaccessibility and antioxidant capacity, pointing to a metabolic modulation favorable to the organism.

Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC50 0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis). The ethanolic extract was effective against all of these microorganisms, out of which E. coli was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning in vitro anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry.

The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and mango pulp (40%) were prepared, as follows: formulation F1 containing 2.0 % COS-Glc, and formulation F2 without the addition of COS-Glc (control). Commercial probiotic culture of Bifidobacterium lactis ssp. was used in both formulations. The products were evaluated for hygienic-sanitary quality, physicochemical composition, titratable acidity, syneresis, and bacteria viability (selective enumeration of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Bifidobacterium spp.) after one day of manufacture. The viability of the microorganisms, the hygienic-sanitary quality and the physicochemical characteristics (titratable acidity and syneresis) of the beverages were evaluated throughout 30 days of storage at 8 ± 1°C. The hygienic-sanitary quality was satisfactory, and the beverages were suitable for consumption. The addition of modified chitooligosaccharides to the probiotic beverage led to an increase in titratable acidity and syneresis. The formulation F1 presented significantly higher total solids, total dietary fiber, and carbohydrates when compared to F2. The addition of COS-Glc did not affect the viability of the probiotics in the beverage along with the storage, which remained within the recommended dose to exert its therapeutic effect. The combination of COS-Glc and probiotics can be an interesting tool to produce smoothie type dairy beverages without adversely affecting the characteristics of the product, besides conferring added value to the product due to the incorporation of an ingredient with potential prebiotic activity.

ABSTRACT: Known as an animal of multiple functions, the Equus asinus has always been used for various purposes, such as entertainment, horseback riding, means of transport, agricultural traction and dairy farming. Although, donkeys are associated with a vast heritage of social, cultural, economic and ecological importance, they have lost their importance in the activities of rural properties, both in the developed economies of European countries and in the Northeast region of Brazil. Specific studies of production systems aimed rational exploitation of the donkey species in Brazil do not exist. New perspectives for the use of donkey in the Brazilian semiarid region through the dairy industry has aroused scientific interest and the interest of investors. The donkey, allied to the low production costs and rusticity of the species, has the capacity to contribute to the economy with products of high biological value and therapeutic characteristics. Thus, this review provided a broad view of the donkey bred in the Northeast of Brazil, observing its characteristics and relevance for the region. The benefits of donkey milk and the need to promote the production and marketing of this milk in the dairy production chain will also be discussed.

The growing world population and its environmental impact motivate searching for new protein sources for the human diet. Agro-industrial by-products are potential sources due to high protein content. This study characterized meals from five sources (pumpkin seed, flaxseed, chia seed, sesame seed, and grapeseed), about the proximate composition, antinutritional factors (ANFs), amino acid profile (AA), and in vitro protein digestibility (IVPD). These by-products present protein content up to 40% and IVPD between 70-85%. ANFs results presented a low phytic acid content for all seed meals and high tannins content in grapeseed meal. In terms of essential AA, the chia seed meal did not show any deficiency. In contrast, the first limiting AA in sesame meal and brown flaxseed meal was lysine, and in pumpkin seed meal, grapeseed meal, and flaxseed meal were sulfur amino acids. These agro-industrial by-products are alternatives for replacing animal protein sources due to recovering high-quality proteins, minimizing adverse environmental impacts, and conserving scarce natural resources.

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.

Suplementos alimentares têm sido muito utilizados por atletas de elite e até por indivíduos que são fisicamente ativos. Divergências nas informações nutricionais contidas nos rótulos desses suplementos são muitas vezes publicadas na mídia e em trabalhos científicos, prejudicando a confiança do consumidor nesses produtos, podendo trazer prejuízos financeiros, sanitários e de saúde. Objetivos: Analisar o perfil do consumidor de suplementos alimentares no distrito de Barão Geraldo, Campinas-SP e a composição química dos suplementos mais utilizados por essa população. Métodos: Questionários de perguntas abertas e fechadas foram aplicadas nos consumidores de suplementos. A partir da seleção dos suplementos, foram realizadas análises químicas de Cromatografia Líquida de Alta Performance (HPLC) e Microscopia Eletrônica de Varredura (MEV). Resultados: Os resultados mostraram que apenas três suplementos, de três marcas diferentes, não estavam de acordo com os limites de variação permitidos pela legislação. Não houve inadequação nos minerais quando comparados com o rótulo, com exceção do ferro. Conclusão: A maioria dos consumidores são homens e praticantes de musculação. A maior parte dos suplementos continha as quantidades de nutrientes descritas no rótulo em conformidade com a legislação vigente. Sugere-se que haja uma rotina de análises laboratoriais para fiscalização frequente das concentrações de nutrientes dos suplementos, uma vez que que alguns produtos analisados apresentaram divergência entre a informação nutricional do rótulo e os valores laboratoriais. ABSTRACT Food supplements: consumer profile and chemical composition Dietary supplements consume increased amongst athletes or even physically active people. Divergences in nutritional labelling of these products are many times published in the news or in scientific articles, harming consumer’s thrust, which could bring financial issues, sanitary problems through contamination of other substances and even health related issues. Aim: Discover dietary supplements consumer’s profile in the district of Barão Geraldo, Campinas. After these data, apply chemical analyses on the most consumed products to observe its integrity with the nutrition label. Methods: Close-ended and open-ended questions were used in order to obtain consumer’s profile. With these data, chemical analyses such as High Performance Liquid Chromatography (HPLC) and Scanning Electron Microscopy (SEM) were applied to obtain nutrient content. Results: Results shown that only 3, from 3 distinct brands, dietary supplements were not in accordance with its labelling and with the current national law. The minerals not shown any irregularities, with exception of the iron. Conclusion: The majority of the consumers are males whom practices resistance training. Most of the dietary supplements had the proper information according to its nutritional label. However, it is necessary to continuously make routine analyses to supervise dietary supplements companies, since some products shown irregularities.

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m2). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.

The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.

Abstract The main objective of this literature review was to summarize and characterize the main factors and events that may negatively influence quality of life and human longevity. The factors that act on premature aging processes are essentially the same as those of natural or healthy aging, but in a more intense and uncontrolled manner. Such factors are: 1) genetic (genome); 2) metabolic (metabolome); 3) environmental (life conditions and style, including diet). Factors 1 and 2 are more difficult to control by individuals; once depending on socioeconomic, cultural and educational conditions. Differently of environmental factors that may be totally controlled by individuals. Unfamiliarity with these factors leads to chronic and/or degenerative diseases that compromise quality of life and longevity.

Abstract This review is an attempt to compile current knowledge on concepts and transformations that occur naturally in the human body and that characterize what is defined today as biological aging with quality of life and longevity. Many authors define natural aging as a continuous and uninterrupted process, which occurs in the human body causing structural and functional changes, classified as: cumulative, progressive, intrinsic and deleterious (CUPID). Usually these changes begin early in life and culminate in physical death. Genetic, chemical and biochemical changes lead to progressive degeneration of cells, tissues and organs, body systems and the organism as a whole, leading to loss of structures and functions due to aging. All these changes were discussed in some detail in the review here presented. We concluded that aging is not genetically determined, resulting in the accumulation of cellular and tissue damage, particularly in chromatin and DNA within cells, in addition to structural and bioactive proteins that command the general metabolism. Environmental factors such as feeding (nutrition) and lifestyle were also discussed.

Abstract The main objective of this review was to describe and emphasize the care that a woman must have in the period prior to pregnancy, as well as throughout pregnancy and after the birth of the baby, cares and duties that should continue to be followed by mother and child throughout the first years of the child’s life. Such cares are of nutritional, behavioral and lifestyle natures, and also involve the father and the whole family. Human development, from conception to maturity, consists of a critical and important period due to the multitude of intrinsic genetic and environmental factors that influence, positively or negatively, the person's entire life. The human being, who originated and passed his/her first phase of development in the womb, receives influence from different factors: a) of parental origin (father and mother), including health and lifestyle of the father and mother, genetic inheritance, nutrition of the mother prior to and during pregnancy; b) events that affected the mother and hence the child under development in intrauterine life, at birth (delivery), during perinatal period, and throughout the early years of life. The fragility of development continues throughout the preschool, school and adolescent periods during which proper nutrition with a balanced lifestyle is essential and depends on guidance from the parents, caregivers and teachers.

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.O objetivo neste estudo foi determinar a qualidade e a composição em ácidos graxos da fração lipídica de silagens de resíduos do processamento de tilápias. A estratificação da camada lipídica das silagens foi realizada em tempos diferentes entre os dois tipos de silagem (ácida e fermentada) e o maior volume de óleo foi observado na silagem ácida (8,67% p/p). A silagem ácida apresentou-se mais oxidada, embora com menores teores de ácidos graxos livres, provavelmente porque o grau de hidrólise dos seus componentes é inferior ao da silagem fermentada. A composição em ácidos graxos não diferiu entre os processos, uma vez que o teor de ϖ-3 foi um pouco maior na silagem fermentada. De acordo com o grau de saturação, os ácidos graxos monoinsaturados destacaram-se como a categoria predominante nas silagens ácida e fermentada, com valores de 39,69 e 33,39%, respectivamente. É necessário o uso de antioxidantes na ensilagem, uma vez que esse processo de produção é conduzido a temperaturas superiores à ambiente. O óleo das silagens tem excelente valor nutricional e contém os ácidos graxos essenciais à alimentação animal.

O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). O soro de leite foi obtido da fabricação industrial do queijo tipo frescal. Foram estudados concentrações do polímero (0,1% a 0,9% CMC p/v) e valores de pH, a fim de se obter uma precipitação seletiva das proteínas do soro de leite, sendo as condições otimizadas para produção em piloto. Mediante ajuste gradual, foi possível obter, no pH 3, uma precipitação das proteínas totais (PT/CMC); no pH 4, da beta-lactoglobulina (beta-Lg/CMC) e, no pH 3,2, a maior proporção de alfa-lactoalbumina (alfa-La/CMC). Os coacervados foram separados, por aplicação de força centrífuga, e caracterizados em relação à composição centesimal e perfil eletroforético. O maior rendimento foi verificado no fracionamento da beta-lactoglobulina, com 86% de recuperação dessa classe de proteínas do soro desnatado. O coacervado beta-lactoglobulina-CMC (beta-Lg/CMC) apresenta maior conteúdo protéico, provavelmente em conseqüência da proporção estabelecida entre os hidrocolóides coacervados. O coacervado composto pela alfa-La/CMC apresentou menor conteúdo protéico e porcentagem de recuperação dessas proteínas presentes no soro.This work aimed to recover and fractionate milk whey proteins through the coacervation technique, using sodium carboxymethyl cellulose (CMC) polysaccharide. Milk whey was obtained from the manufactured cheese type "frescal". Polymer concentration (0.1-0.9% CMC w/v) and pH values were studied in order to obtain a selective precipitation of whey proteins; conditions were optimized to pilot scale production. After pH gradual adjustment the precipitation of total proteins (PT/CMC) was achieved for pH 3; for pH 4 beta-lactoglobulin (beta-Lg/CMC) precipitation and for pH 3.2 the greatest proportion of alpha-lactoalbumin (alpha-La/CMC) precipitation. Coacervates were separated by centrifuge force, and characterized in relation to their composition and electrophoretic profile. The highest yield was obtained from fractionation of beta-Lg/CMC with precipitation of 86% of this whey protein type. Highest protein content was showed by beta-Lg/CMC, probably due to the proportion among hydrocolloids. The alpha-La/CMC showed minor protein content and yield recuperation of this whey protein fraction.

ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.