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Nutritional interventions have been shown to be an interesting approach for the treatment of chronic diseases, including inflammatory bowel disease (IBD). Persea americana Mill. (avocado), is a potential food to be used for the prevention or treatment of intestinal inflammation, due to its nutritional value and pharmacological effects. In this study we evaluated if the dietary intervention with avocado fruit pulp could as an intestinal anti-inflammatory diet using a trinitrobenzenesulfonic acid (TNBS) model of intestinal inflammation in rats. For this purpose, 5, 10 or 20% of avocado fruit pulp was incorporated in the diet of rats, for 21 days before and 7 days after TNBS-induced intestinal inflammation. Dietary intervention with avocado fruit pulp (20%) decreased the extension of colonic lesions (1.38 ± 0.99 vs. 2.67 ± 0.76 cm), weight/length colon ratio (151.03 ± 31.45 vs. 197.39 ± 49.48 cm), inhibited myeloperoxidase activity (891.2 ± 243.2 vs 1603 ± 158.2 U/g), reduced tumor necrosis factor-α (53.94 ± 6.45 vs. 114.9 ± 6.21 pg/mg), interleukin-1β (583.6 ± 106.2 vs. 1259 ± 81.68 pg/mg) and interferon gamma (27.95 ± 2.97 vs. 47.79 ± 3.51 pg/mg) levels and prevented colonic glutathione depletion (2585 ± 77.2 vs 1778 ± 167.2 nmol/g). The consumption of enriched diet with 20% avocado pulp by 28 days did not promote any alterations in the biochemical or behavioral parameters evaluated. Avocado showed intestinal anti-inflammatory activity, modulating immune response, and acting as antioxidant. The dietary intervention with avocado was safe, suggesting its potential as a complementary treatment in intestinal inflammation.

Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry.

Background Pot-pollen is a fermented product stored by stingless bees in cerumen pots and traditionally used as food or medicine by natives in tropical regions. The knowledge of pot-pollen composition from the Amazon region is important to strengthen the breeding of native bees and consequently contribute to sustainable development in this region. The aim of the present study was to determine the chemical composition of Melipona seminigra pot-pollen from Amazonas, Brazil. Results We report the identification of 21 phenolic compounds using UPLC-ESI-QToF-MS. Overall, the predominant constituents of pot-pollen were protein (333.8-470.7 g kg-1 ) and dietary fibers (247.6-353.3 g kg-1 ). The predominant fatty acids were polyunsaturated (44.95-59.57% of total fatty acid content) and the samples contained all essential amino acids. Total carotenoids content (TCC) ranged from 3.2-48.0 μg g-1 , total flavonoids content (TFC) from 1.9-4.5 mg CAE g-1 , total reducing capacity (TRC) from 7.0-15.0 mg GAE g-1 , ferric-reducing antioxidant power (FRAP) from 2.8-8.9 μmol TE g-1 and oxygen radical absorbance capacity (ORAC) from 224.9-1117.0 μmol TE g-1 . Conclusions This study reports for the first time a comprehensive chemical characterization of M. seminigra pot-pollen. The samples presented antioxidant activity, high values of nutrients and bioactive compounds such as polyphenols, carotenoids, insoluble dietary fibers, polyunsaturated fatty acids, and essential amino acids, comparable to other health foods. This article is protected by copyright. All rights reserved.

The Brazilian rainforest is a rich source of exotic fats. The physical and chemical properties of such fats are not well-known. This article looks at the physicochemical characterization of two fats from the Brazilian Amazon Rainforest: licuri oil and ucuuba butter.

Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of lipid nanostructures is the nanostructured lipid carriers (NLC), which are composed of lipid materials with different melting points (MP). High pressure homogenization (HPH) is one of the main methods used on an industrial scale to produce NLC, and the process conditions affect the characteristics and physical stability of the produced NLC. The objective of this study was to optimize the HPH process conditions (number of cycles and homogenization pressure) to produce NLC formulated with different emulsifiers. The pre-emulsion for producing NLC was composed of an aqueous phase (90 %) with a single emulsifier (ethoxylated sorbitan monooleate (Tween 80), sorbitan monostearate (Span 60), soy protein isolate (SPI), whey protein isolate (WPI), or enzymatically modified soy lecithin (SL) in a 2 % (w/w) proportion, and a lipid phase composed of glyceryl tristearate (TS) and glyceryl trioleate (TO) in a 40:60 (w/w) proportion, corresponding to a model system containing similar contents of saturated and unsaturated fatty acids. The influence of the homogenization pressure (HP) (500 to 900 bar) and the number of cycles (NC) (1 to 3) on the characteristics of the NLC was assessed separately for each emulsifier using a2-level full factorial design. The NLC were characterized by the particle size (PS), polydispersity index (PI), and zeta potential (ZP) at 24 h and 15 days after production. The results indicated that SL,Tween 80, and WPI promoted the production of NLC in the nanometric range (PS ranging from 136.00 to 277.17 nm) that were stable (ZP|20 mV|) during 15 days of storage at 25 °C. Of all the process conditions, 700 bar and 2 cycles were the optimal conditions for producing NLC with the different emulsifiers used in this study.

This study investigated the biocompounds present in the Scenedesmus obliquus biomass and evaluated the effect of the supplementation in the serum lipid profile and tissues antioxidant status of mice. Male mice were divided into control and microalgae biomass treated groups (T1 = 400 and T2 = 800 mg·kg−1 bw·d−1) for four weeks. Serum and tissues (heart, liver, kidneys, and spleen) were analyzed. The microalgae biomass presented a valuable content of biocompounds. In serum, the T2 treatment promoted an increase in high-density lipoprotein but also triglycerides levels. The T1 increased glutathione peroxidase (kidney) and antioxidant potential of all tissues, while T2 treatment was able to raise the glutathione reductase (liver) and glutathione peroxidase (kidneys) activities, as well as the heart antioxidant potential. The two doses reduced lipid peroxidation in all tissues. Thus, we observed that S. obliquus biomass (T1) exerted a protective influence against tissue lipid peroxidation.

Babassu and murumuru palms are both sources of lauric acid. Due to their high oxidative stability and well-defined melting points, fats from both plants are widely used in the cosmetic industry and in the preparation of specialty fats for confectionery, ice cream, margarines, and cocoa butter substitutes. This article reviews the composition and physicochemical properties of these exotic fats.

High-fat diets seem to have a negative influence on the development of obesity and the processes associated with low-grade chronic systemic inflammation. In recent years, partial hydrogenated oil, rich in trans isomers, has been associated with deleterious health effects. It has been replaced by interesterified fat (IF). However, there is no evidence whether IF ingestion can exert adverse effects on the intestinal mucosa. Thus, this study aimed to evaluate the effect of IF on the intestinal mucosa of male Swiss mice fed a normal or high-fat diet, focusing on its effects on intestinal permeability and bacterial translocation and its possible damage to the intestinal epithelium. The animals were divided into 4 groups: Control (C) and Interesterified Control (IC) groups (10 En% lipids from unmodified fat or interesterified fat, respectively) and High Fat (HF) and Interesterified High Fat (IHF) groups (45 En% lipids from unmodified fat or interesterified fat, respectively). Compare to C, the IC, HF, and IHF groups presented flattened epithelium, a shorter villi length and a lower percentage of goblet cells, less mucin 2, an increased oxidative stress and more inflammatory cells, higher IL-1β, IL-17, and IL-23 levels. These groups also presented increased intestinal permeability and gene expression of the protein claudin 2, while JAM-A and claudin 1 gene expression was reduced. IC and IHF increased IL-6 levels while reducing occludin expression. In addition, the IC group also presented a mucosa with lesions of low intensity in the ileum, an increased mucin 5ac, TNF-α levels, and reduced occludin expression in the distal jejunum. Moreover, there was a significant increase in bacterial translocation in the IC group to blood, liver, and lungs, while HF and IHF groups presented bacterial translocation which was restricted to the mesenteric lymph nodes. In summary, our results supported the hypothesis that IF added to a normolipidic diet can be considered harmful or even worse when compared to a HF.

Made available in DSpace on 2022-04-29T08:36:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-15 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter the viability of the probiotic strain, during 180 days of storage at 20 °C. The formulations presented similar contents of proteins, lipids, and carbohydrates, water activity below 0.5, thermal stability and were microbiologically stable. The decrease of saturated fat had a negative effect on the rheological properties of the spreads, with reduction on viscosity, Casson yield value and texture parameters. However, only the spread with 75% substitution of vegetable fat by structured TAG showed severe reduction in rheological properties that affected the product spreadability. The use of probiotic strain and replacement of fat (50%) by MLM-type TAG resulted in a new functional chocolate spread with significant increment in medium-chain and unsaturated fatty acids. Department of Clinical Analysis School of Pharmaceutical Sciences Sao Paulo State University (UNESP) Department of Engineering Bioprocesses and Biotechnology Sao Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Analytical Chemistry Sao Paulo State University (UNESP) Institute of Chemistry of Araraquara Department of Food Technology School of Food Engineering State University of Campinas (UNICAMP) Institute of Food Technology (ITAL) Centre of Cereals and Chocolate Technology (CEREAL CHOCOTEC) Reference Center for Lactobacilos (CERELA) San Miguel de Tucumán Department of Clinical Analysis School of Pharmaceutical Sciences Sao Paulo State University (UNESP) Department of Engineering Bioprocesses and Biotechnology Sao Paulo State University (UNESP) School of Pharmaceutical Sciences Department of Analytical Chemistry Sao Paulo State University (UNESP) Institute of Chemistry of Araraquara CAPES: 001 FAPESP: 2017/11482-7

Agradecimentos: This work was financially supported by Sao Paulo Research Foundation - FAPESP (grant numbers 2009/53006-0, 2012/10871-6); and PIBITI - UNICAMP Abstract: Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 degrees C and under oscillating temperature between 20 and 32 degrees C. All samples stored at 20 degrees C did not develop fat bloom and the required beta(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The beta(V) to beta(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP Fechado

Dark chocolate is a mixture of cocoa solids and sucrose in a fatty dispersion that is primarily composed of cocoa butter (CB). However, to achieve various technological and economic goals, many types of chocolate and chocolate coatings produced today contain a mixture of CB and other vegetable fats, which may lead to unexpected physical properties in the final product. The objective of this work was to assess the physical and chemical effects of the use of alternative fats, such as cocoa butter substitutes (CBS) and cocoa butter equivalents (CBE), in dark chocolate. Chocolate was stored under ideal conditions for 100 days at 20 °C or under temperature cycling with six cycles of 20 °C/33 °C, and fat bloom formation was assessed using the following measurements: whiteness index, microstructure, melting behavior, and polymorphism. Under ideal storage conditions, no differences were observed between chocolate made with pure CB and chocolates made with alternative fats. However, when the same types of chocolate were exposed to temperature fluctuations, they differed in resistance to fat bloom formation. Pure chocolate made with CB was less resistant and showed the first signs of fat bloom as early as the third cycle, chocolate made with CBS showed signs of fat bloom only at the sixth cycle, and chocolate made with CBE did not show signs of fat bloom formation.

This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications.

Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3 h at 70 °C at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C52, C54, C60, C62 and C64 TAG contents and an increase in the C56, C58 e C66 TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominant in the IE while large symmetrical spherulites were observed in the BE. Reduction in the mean crystal diameter was observed in all the blends, in addition to modifications of the crystal morphology. X-ray diffraction analysis showed a predominance of the β’ form crystals in both the IE and CI. The SLs were produced for application in the food industry as bakery/confectionery fats in the proportions of 60:40/50:50 and as additive in the crystallization of lipids in the proportions of 40:60/30:70.

Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contain high contents of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by supercritical technology using GRAS solvents (Generally Recognized as Safe). Freeze-dried avocado (Persea Americana) pulp with 65% lipids was subjected to supercritical extraction in a fixed bed at temperatures of 40, 60, and 80 °C and pressures of 200, 300 and 400 bar, using supercritical carbon dioxide (scCO2) as a solvent in a first step, and a scCO2/ethanol mixture (93/7 w/w) in a second step. Extraction curves (mass of oil extracted versus extraction time) were obtained from the overall extraction yields, and from this curve the solubility of oil in scCO2 was calculated. The extraction appeared to be technically viable to obtain up to 98% oil recovery. The solubility values correlated well with the Chrastil equation, and presented similar order of magnitude to the solubility of oils reported in literature.

Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO 2 ) to extract avocado oil and use it as a co-solvent with scCO 2 in carotenoid extraction from tomato pomace, simultaneous extractions of oil and lycopene were carried out to produce an avocado oil enriched with lycopene and a semi defatted avocado cake of potential commercial value. Therefore, freeze-dried avocado and tomato pomace were placed separately in the same fixed bed extractor, where lipids and lycopene were simultaneously extracted with scCO 2 , first passing through the avocado bed and then both scCO 2 and the oil extracted from avocado passed through the second bed of tomato pomace. Lipids extracted in the first bed served as a co-solvent with scCO 2 for lycopene extraction in the second bed. The experiments were performed using different proportions of the raw materials at 50 °C and 400 bar and in equal parts of avocado pulp and tomato pomace while varying the temperature and pressure conditions (40, 50 and 60 °C; 200, 300 and 400 bar). The results showed that the lycopene extraction yields (lycopene recovery) increased as the proportion of avocado increased and the best condition for extraction of lycopene present in tomato pomace was at 400 bar and 50 °C. The extracts are raw avocado oils enriched with about 110–170 μg of lycopene per gram of oil, resulting from up to 80% recovery of oil and lycopene. The resulting avocado cake is a semi-defatted product with potential commercial value.

O mercado de óleos e gorduras para fins cosméticos sempre busca novas fontes com propriedades de cristalização diferenciadas. A mistura de fontes distintas pode promover o aparecimento de sistemas eutéticos, o que acaba prejudicando sua performance. Com isso a proposta deste trabalho foi a avaliação de misturas binárias contendo óleo de girassol alto oléico (HOSO) e óleo de palmiste totalmente hidrogenado (OPTH) antes e depois da interesterificação química e avaliação de parâmetros físico-químico, principalmente alguns relacionados com a cristalização.

Butter is highly valued for its characteristic flavor and aroma; however, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein on structure and composition of butter. Olein was obtained by two stage dry fractionation process of the anhydrous milk fat (AMF) and added to commercial cream prior to butter manufacture. The fractions were characterized for triacylglycerols composition, solid fat content, crystallization isotherm, and thermal behavior. Butter was manufactured using commercial cream or cream containing 50% olein. Butter samples were characterized for physicochemical composition, instrumental color, crystallization parameters, and firmness after 1 and 7 days of storage at 10 °C. The firmness of butter subjected to room temperature was also evaluated. Butter containing olein differed significantly from the control and had darker yellow color, higher crystallization time, and lower solid fat content after 120 min at 15 °C, and hence lower firmness after 1 and 7 days of refrigerated storage. Although lower firmness was observed over time for all samples at room temperature, butter containing olein exhibited lower firmness after both 1 and 7 days, thus suggesting changes in organization of solid fat crystal network in the liquid fat. The addition of olein to butter allowed obtaining a softer product, with more intense color and possible nutritional benefits due to the medium chain triglycerides and higher carotene levels.