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Celiac Disease (CD) is considered an autoimmune pathology, which causes the carriers of the same to have to exclude gluten from the diet. However, there is a deficit of gluten-free products that present improved technological properties and high nutritional value. In this study, gluten-free breads were prepared substituting different concentrations of rice flour for soybean flour and fully soybean oil for coconut oil. It was evaluated the technological, structural and sensorial characteristics of these products. Results indicated that the replacement up to 8% of rice flour in breads, had a significant increase in protein content of 85.0% in relation of control bread, producing a slight decrease in the technological characteristics. The greater firmness obtained with the addition of soybean flour is a positive point for gluten-free breads, since the same ones that are available in the market are very brittle. Although the developed breads presented smaller specific volume, sensorial parameters showed good acceptability, with greater purchase intent for those with 6 and 8% of soybean flour that were the chosen and evaluated products. Therefore, soybean flour and coconut oil proved to be a new alternative for increasing the nutritional value of gluten-free breads, preserving the sensorial quality attributes and making them healthier foods.

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage—another chia seed product—is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.

Chia seeds have a high oil content that consists primarily of omega-3 and omega-6 fatty acids, which are essential for humans. The technique used for chia oil extraction can be influences the final quality of the oil; thus, it is highly important to study the different extraction techniques. This study aimed to determine the extraction yield from different techniques and to evaluate the oils obtained. Chia oils were extracted by pressing, cold solvent and by supercritical CO2 with/without ultrasound and co-solvent (ethanol) and the oils were evaluated for their chemical and physicochemical characteristics. In addition, the extracted oils were compared with a commercial sample. By the use of previous ultrasonic steps and the addition of a cosolvent, it was possible to increase the yield using supercritical extraction. Among all of the studied techniques, pressing, although it resulted in the highest peroxide value, was the technique that produced the best chemical quality. In addition, a simple methodology for determination of the fatty acid composition of chia oil through 1H NMR spectroscopy was successfully applied, without need sample pre-treatment steps such as derivatization. Therefore, by evaluating the characteristics of the extracted chia oils, we determined that they can be an excellent source of omega-3 fatty acids for foods, medicines, and cosmetics.

Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually, being considered oleaginous due to the high oil content, which corresponds to 30–40% of the seed, being rich in polyunsaturated fatty acids, mainly omega-3 (linolenic acid, 54–67%), higher than in any known plant source, and omega-6 (linoleic acid, 12–21%) fatty acids. Consumption of the essential fatty acids present in chia seeds is associated with the prevention of various chronic diseases, such as obesity, cardiovascular disease, and cancer. This oil can be extracted by various techniques and can be encapsulated through micro- and nanoencapsulation to provide the incorporation and preservation of fatty acids in foods. However, commercially available foods and scientific studies concentrate on the addition of whole chia seed, mainly in bakery products. In addition to the high oil content, the chia seed presents high protein content and dietary fiber, evidencing its high potential as a functional food.

Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of breads were evaluated. The results showed that the protein content of the protein concentrate (79.56%) increased significantly compared with the defatted chia flour (32.52%). The results of antioxidant activity of chia protein hydrolyzate showed that at 0.50 and 1.0 mg of hydrolyzate/mL showed the highest values of activity by the DPPH method (66.09 and 65.43%). However, the chia protein hydrolyzate at 0.5 mg/mL presented the highest activity with a value of 83.74% by ABTS method. The reducing power results indicated that the hydrolyzate showed a dose-dependent relation since an increase from 0.50 to 2.00 mg/mL resulted in a significant increasing from 0.380 to 0.881 in absorbance. The addition of chia hydrolyzate resulted in good technological characteristics and antioxidant properties, in both breads. The breads with 3 mg of chia hydrolyzate/g flour had good sensory characteristics, which were not lower than those of the control breads.

The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology to develop gluten-free and quality foods. This study aimed to develop and evaluate gluten-free bread with the addition of chia seed or chia flour. Gluten-free bread formulations were developed where 2, 4, 6, 8, and 10% chia seed or flour were added, based on rice flour, and were then evaluated for proximal composition and physical, technological, and sensory characteristics. The addition of chia flour and chia seed to gluten-free bread provided a significant increase (greater than 70%) in protein content, improving its nutritional quality. The addition of chia seed had a beneficial effect on the specific volume of the bread, as well as a higher total score. The bread added with chia flour showed greater firmness and less loss of mass during baking. In the sensory evaluation, gluten-free bread with 4% chia flour and 6% chia seed did not differ from the control bread, being well accepted by consumers. Therefore, the addition of chia contributed positively to gluten-free bread, providing more nutritious and good quality food.

The busy modern lifestyle, marked by the scarcity of time for food preparation, makes the industry focus on the production of fast-prepared, more practical, and better nutritional value foods. In this sense, one of the products that is highly used is pre-ready cake mixes, which during its preparation still needs the addition of other ingredients. Therefore, combining the practicality of preparation and better nutritional characteristics, this study aimed to develop a ready-made cake mix using dry chia mucilage as a fat substitute and requiring only the addition of water in its preparation. The ready-made mix was developed with wheat flour, sugar, powder milk, dehydrated whole egg, baking powder, and dry chia mucilage. Besides, these formulations were compared with a commercial cake mix through proximal composition and technological and physical characteristics. The ready-made cake mix developed with chia mucilage was easier and faster to prepare than the other formulations, due not the necessary addition of others ingredients. The formulations of the new mix had a lower lipid content than the commercial one, with emphasis on the pre-ready mix added with chia mucilage which showed a 60.4% reduction in the lipid content about the same pre-ready mix but added with margarine. Besides, this formulation showed cakes with higher protein content, and higher carbohydrate content since chia mucilage is mainly composed of fibers. Although the ready-made cake mix new was firmer than the others, the total score was acceptable. In this way, the cake mix was produced with better nutritional properties and easy preparation.

Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze‐dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability. Chia mucilage presents high emulsifying hability and water‐holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

The study of associations between diet, health, and the presence of bioactive compounds in foods has received a substantial amount of attention. They are mostly concentrated in cereals, pulses, fruits, vegetables, peptides, omega-3, and fiber. Epidemiological studies indicate that dietary intake of fruits and cereals prevents chronic diseases such as cancer and diabetes. Both animal and plant proteins are rich sources of bioactive peptides having specific physiological and biochemical functions. Marine oils, as a rich source of long-chain omega-3, have attracted considerable attention in recent years. Omega-3 have been known to lower plasma triacylglycerol along with a variety of other drugs such as fibrates, statins, niacin, and metformin. It has been proclaimed that daily dietary fiber intake helps in the prevention of many nutritional disorders like gut-related problems. In this chapter the effects and targets of bioactive compounds are assessed, allied as perspectives to promote health.

Bioactive ingredients provide some physiological benefits, which direct the food industry to focus its research on products of this nature. Therefore, this chapter is meant to provide information on the use of bioactive compounds as food ingredients. Polyphenols, carotenoids, and peptides are the most studied bioactive compounds. Bioactive components, such as chitosan, polyunsaturated fatty acids, and astaxanthin from marine animals and tocopherols of oils of plant origin have excellent potential as functional food ingredients, since they have health benefits. By adding bioactive ingredients to foods, many factors are involved in their bioavailability, among them are the matrix constituents that can either aid or impair, the concentration of the bioactive, the food production process, and the conditions in which the product will be stored. Therefore, a diet that presents bioactive ingredients is extremely important, and is a challenging area today, in order to improve health and quality of life.

Microalgal biomass is a potentially attractive source of several bioproducts, such as carbonic anhydrase, the enzyme responsible for catalyzing the reversible hydration of CO2. This biomolecule has been studied for its application in enzymatic systems of CO2 capture and sequestration. Therefore, the aims of this study were to evaluate the production of carbonic anhydrase in the culture of marine and freshwater microalgae and to monitor the growth in terms of biomass and pH. The marine microalgae Dunaliella tertiolecta, Tetraselmis suecica, Phaeodactylum tricornutum, Isochrysis galbana and Nannochloropsis oculata, and the freshwater microalgae Chlorella vulgaris and Scenedesmus obliquus were cultured in Erlenmeyer flasks at 25 °C. The freshwater microalga that had the highest enzyme production was C. vulgaris: its maximum activity was 44.0 U/L. Among the marine microalgae, P. tricornutum stood out as the best producer, with a maximum activity of 19.9 U/L. In terms of specific activity, the highest ...

Peroxidase catalyzes the oxidation of various substrates at the expense of hydrogen peroxide. Among the various techniques used for the purification of enzymes, expanded-bed adsorption chromatography is particularly popular because it offers several advantages, such as greater interactions between adsorbents and target molecules, increased overall yield, potential for a scale-up and shorter process times. It relies on the interaction between charged molecules in the mobile phase (i.e. buffer and sample) and oppositely charged groups coupled to the resin in the expanded-bed form. Other chromatographic techniques are also commonly used for peroxidase purification and characterization; however, there are no reports in the literature about the use of expanded-bed adsorption chromatography for this purpose. In this paper, the purification of peroxidase from rice bran using ion-exchange chromatography (expanded-bed column) was investigated. Chromatographic assays were carried out using STREAMLINE SP cationic resin with different buffer solutions and pH values in the equilibrium, washing and elution steps. The use of 0.025 mol/l sodium acetate buffer at pH 4.5 (during equilibration and washing) and 4.7 (during elution) allowed for the purification of peroxidase from rice bran, resulting in a purification factor and enzyme recovery of 2.4-fold and 41%, respectively.

Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze-dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability.Chia mucilage presents high emulsifying hability and water-holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.

A anidrase carbonica e uma metaloenzima que catalisa a hidratacao reversivel do CO 2 em bicarbonato com alta eficiencia, sendo aplicada em sistemas de captura enzimatica. A biomassa microalgal apresenta-se como uma fonte viavel de obtencao desta enzima. As cianobacterias sao, tambem, fontes potenciais de ficobiliroteinas, biocorantes naturais. Este trabalho apresenta a producao da enzima anidrase carbonica e de ficobiliproteinas pela microalga Spirulina platensis LEB 52. A alga foi cultivada em meio Zarrouk, 25 °C, 3000 lx com fotoperiodo fixado em 12 h claro/escuro e aeracao constante. Apos o rompimento celular, as suspensoes foram centrifugadas e o sobrenadante utilizado para determinar a atividade enzimatica e as ficobiliproteinas. A microalga apresentou potencial para producao da enzima anidrase carbonica, assim como para extracao dos biocorantes ficocianina e aloficocianina, com uma producao menor de ficoeritrina. Foi obtida uma atividade maxima de 41,6 U/L com uma produtividade maxima de biomassa de 0,060 g/L/dia.