Brazilian Journal of Food Technology最新文献_第3页

Amido de sementes de manga: Obtenção, propriedades e aplicações 芒果种子淀粉的制备、性质及应用

Brazilian Journal of Food Technology Pub Date : 2023-05-08 DOI: 10.1590/1981-6723.29719a

Shirlyanne Ferreira da Silva Oliveira, A. Rocha, Thais Jaciane De Araújo

{"title":"Amido de sementes de manga: Obtenção, propriedades e aplicações","authors":"Shirlyanne Ferreira da Silva Oliveira, A. Rocha, Thais Jaciane De Araújo","doi":"10.1590/1981-6723.29719a","DOIUrl":"https://doi.org/10.1590/1981-6723.29719a","url":null,"abstract":"Resumo Este estudo tem como objetivo realizar a revisão de literatura sobre a importante utilização de resíduos de manga na indústria alimentícia como nova fonte de amido, a extração de amido de manga da parte das sementes dos resíduos, ressaltando as propriedades, a reologia e suas diferentes aplicações na indústria. Realizou-se uma pesquisa bibliográfica nas bases de dados SciELO, GOOGLE ACADÊMICO, PubMed, LILACS, PERIÓDICOS CAPES, com as palavras-chave: preparação do amido a partir de sementes de manga (preparation of starch from mango seeds), propriedades dos amidos (properties of starches), aplicação de resíduos de manga em alimentos (application of mango waste in food) e reologia (rheology). Os artigos usados neste trabalho foram publicações do tipo artigos científicos, todos na íntegra, disponíveis e com livre acesso eletrônico; utilizaram-se também artigos nacionais e internacionais, delimitando um período de tempo de 2014 a 2019. Conclui-se que diversos estudos têm demostrado que o amido utilizado como fonte renovável pode influenciar de forma expressiva em vários processos tecnológicos da indústria alimentícia, tanto e, principalmente no metabolismo vital da alimentação humana, como na textura dos produtos. Assim, os diversos pontos comentados nesta revisão demostram que o amido é considerado mais que um componente energético e pode ser bastante estudado nas suas caracterizações químicas e também no seu aproveitamento tecnológico e nutricional.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67147403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller) ora-pro-nóbis面粉的抗氧化活性和生物活性物质

Brazilian Journal of Food Technology Pub Date : 2023-05-01 DOI: 10.1590/1981-6723.05422

Ariane Cristina de Almeida Ciríaco, Ricardo Mendes, Vânia Silva Carvalho

{"title":"Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller)","authors":"Ariane Cristina de Almeida Ciríaco, Ricardo Mendes, Vânia Silva Carvalho","doi":"10.1590/1981-6723.05422","DOIUrl":"https://doi.org/10.1590/1981-6723.05422","url":null,"abstract":"Abstract The ora-pro-nóbis (Pereskia aculeata Miller) is a cactus popularly known as “poor man's meat” due to its popular use related to the protein content found in its leaves and its low cost, thus being classified as an Unconventional Food Plant (UFP). The plant is recognized for the high nutritional value of their leaves, and it can be used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of ora-pro-nóbis fruits are scarce. This study aimed to evaluate the antioxidant potential and phenolic compounds of the stem and leaf flours and fruit pulp of P. aculeata Miller. The stem and leaves were washed and dried in a circulation oven at 60° ± 2 °C, and crushed in an industrial blender. The fruit was washed and macerated in natura, then hydroethanolic extracts were prepared. The content of phenolic compounds was evaluated using the Folin-Ciocalteau reagent and the results showed a total phenol content in the stem, leaves and fruits of 0.25; 1.01 and 118.2 mg EAG g-1 of extract, respectively. Antioxidants were evaluated using the DPPH method, obtaining values for stem, leaf and fruit of 1.20; 1.40 and 1.50 mg of fruit g-1 of DPPH respectively, and also by the ABTS method of stem, leaf and fruit of:13.82; 6.30; 3.20 µmol of Trolox g-1, respectively. Thus, P. aculeata Miller presented in its stem, leaves and fruits an expressive amount of phenolic and antioxidant compounds, being a potential resource to contribute to the prevention of several disorders associated with the production of free radicals as well as an alternative in the enrichment of foods and being a useful source for a food additive.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars 特色和常规大豆品种豆浆的营养和消费者接受度评价

Brazilian Journal of Food Technology Pub Date : 2023-04-07 DOI: 10.1590/1981-6723.07522

I. Felberg, M. Carrão-Panizzi, R. Deliza, S. Freitas, E. B. Gonçalves, S. Pacheco, M. Santiago, R. Antoniassi

{"title":"Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars","authors":"I. Felberg, M. Carrão-Panizzi, R. Deliza, S. Freitas, E. B. Gonçalves, S. Pacheco, M. Santiago, R. Antoniassi","doi":"10.1590/1981-6723.07522","DOIUrl":"https://doi.org/10.1590/1981-6723.07522","url":null,"abstract":"Abstract The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey’s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource 用可可豆荚壳钾提取物作为碱化生物资源生产荷兰可可的特性

Brazilian Journal of Food Technology Pub Date : 2023-04-03 DOI: 10.1590/1981-6723.02322

G. Arueya, Olukunle O. Sharon

{"title":"Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource","authors":"G. Arueya, Olukunle O. Sharon","doi":"10.1590/1981-6723.02322","DOIUrl":"https://doi.org/10.1590/1981-6723.02322","url":null,"abstract":"Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochemical and safety characteristics in the production of Dutch-Cocoa. CPH was calcined, potash extracted, characterized, and applied in formulation (1% to 5% conc.) in Dutch-production of Cocoa. Quality parameters of the resultant product were analyzed following AOAC procedures ( p ≤ 0.05). In addition, rats(n=30) were fed it over a 21 -day duration while nutritional and safety indicators were monitored. Sensory properties were also evaluated. The results showed some predominant properties of CPH potash extract [Potassium 35.7%, pH 12.3, alkalinity 15.6 g/100 g CO 3 ] and Dutch-cocoa [protein (15.8% to 16.5%), colour (Hunter L,a,b) 36.9, 8.8, 11.7 light - dark red), dispersibility (1.5 to 2.3), wettability (143.7 s), sedimentation (20.7 % to 49.3%)] which favourably compared with commercial variants. Apparent digestibility (AD%) was significant (Protein 86%, Fat 88%, Fiber 66% etc) ( p ≤ .0.05). Safety indices exhibited no deleterious effect and the product was adjudged acceptable. Dutch-cocoa produced using CPH-derived-potash as an alternate alkalizing bioresource is feasible, while simultaneously providing an environmentally friendly outlet for CPH","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate 鼠李糖乳杆菌GG对分离乳清蛋白百香果饮料的生存力和耐药性

Brazilian Journal of Food Technology Pub Date : 2023-03-27 DOI: 10.1590/1981-6723.05122

Adriana Couto Guerra, E. Martins, D. Paula, Bruno Ricardo de Castro Leite Júnior, Roselir Ribeiro da Silva, F. Franco, M. L. Martins, G. H. H. Oliveira

引用次数: 1

Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay 巴拉圭食用物种贝氏白蛉的生物化学、营养和毒理学特性及人种学记录

Brazilian Journal of Food Technology Pub Date : 2023-03-06 DOI: 10.1590/1981-6723.12622

M. Campi, Claudia Mancuello, Y. Maubet, Enzo Cristaldo, Brenda Veloso, Francisco Ferreira, Lara Thornton, G. Robledo

{"title":"Biochemical, nutritional, and toxicological properties of the edible species Phlebopus beniensis with ethnomycological notes from Paraguay","authors":"M. Campi, Claudia Mancuello, Y. Maubet, Enzo Cristaldo, Brenda Veloso, Francisco Ferreira, Lara Thornton, G. Robledo","doi":"10.1590/1981-6723.12622","DOIUrl":"https://doi.org/10.1590/1981-6723.12622","url":null,"abstract":"Abstract In recent decades, mushrooms have been recognized as an important resource and efforts to characterize their potential to aid nutrition and human health have increased. Phlebopus beniensis specimen from a semi-urban community in Paraguay were analyzed for its biochemical properties, nutritional value, and toxicity. The species was identified by morpho-anatomical and molecular tools. Analyses for antioxidants by Ultraviolet-visible (UV-VIS) and nutritional content revealed that P. beniensis is a favorable source of antioxidants, proteins, carbohydrates, dietary fiber, and fats. Spectrometry through Gas Chromatography-Mass Spectrometry (GC-MS) further showcased other mycochemicals such as the specific phenolic, antioxidant, and fatty acid compounds that serve important biological roles in human diets. Applying an ethnomycological framework across local Paraguayan populations, we also report accounts of histories, knowledge, and usage of P. beniensis in South America among settlers and Paraguayan people.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Pesticides in honey: bibliographic and bibliometric analysis towards matrix quality for consumption 蜂蜜中的农药:消费用基质质量的文献和计量学分析

Brazilian Journal of Food Technology Pub Date : 2023-03-03 DOI: 10.1590/1981-6723.11222

María José Jaramillo-Zárate, L. M. Londoño-Giraldo

{"title":"Pesticides in honey: bibliographic and bibliometric analysis towards matrix quality for consumption","authors":"María José Jaramillo-Zárate, L. M. Londoño-Giraldo","doi":"10.1590/1981-6723.11222","DOIUrl":"https://doi.org/10.1590/1981-6723.11222","url":null,"abstract":"Abstract Honey is a matrix noted for its wide consumption as a sweetener and its anti-inflammatory, antioxidant, and antimicrobial properties; however, its physicochemical quality can be compromised by the presence of toxicants such as pesticides. This review aims to gather recent information on pesticides in honey from the approach to their detection, understanding, and adverse effects on human health. A bibliographic and bibliometric analysis was carried out in academic databases limited to the last five and thirty years, respectively, comprising the keywords “honey”, “pesticides” and their types of pesticides or the agrochemical compound directly. It was found that there are about 30 pesticides detected in honey, in which organochlorine, organophosphate, and neonicotinoid compounds stood out for their concentrations concerning Maximum Residue Levels (MRL). Their physicochemical alteration was not well explored beyond slight variations in brightness and manganese concentration, and its consumption may have repercussions on human reproductive health. It was also determined that there was limited development on the scientific subject seeing that it is important to explore and investigate more on the issue due to the great impact of honey as a product of high consumption at a global level.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antimicrobial effect of phenolic-rich jaboticaba peel aqueous extract on Staphylococcus aureus and Escherichia coli 富酚草皮水提物对金黄色葡萄球菌和大肠杆菌的抑菌作用

Brazilian Journal of Food Technology Pub Date : 2023-03-03 DOI: 10.1590/1981-6723.08722

Nataís Fleck, Wemerson de Castro Oliveira, R. L. Padilha, A. Brandelli, V. Sant'anna

{"title":"Antimicrobial effect of phenolic-rich jaboticaba peel aqueous extract on Staphylococcus aureus and Escherichia coli","authors":"Nataís Fleck, Wemerson de Castro Oliveira, R. L. Padilha, A. Brandelli, V. Sant'anna","doi":"10.1590/1981-6723.08722","DOIUrl":"https://doi.org/10.1590/1981-6723.08722","url":null,"abstract":"Abstract Jaboticaba peels are an important source of health-benefit and antimicrobial compounds. The present work aims to evaluate concentration of polyphenolics and the mode of action of aqueous extract from jaboticaba peels against Staphylococcus aureus and Escherichia coli. Jaboticaba peel extract showed minimum inhibitory concentration and minimum bactericidal concentration against S. aureus of 5.1 g L-1 and 10.1 g L-1, respectively; meanwhile, against E. coli the parameters were 2.0 g L-1 and 3.4 g L-1. Kinetics of viable cell counts indicated a bacteriolytic action against both bacteria and Scanning Electron Microscopy (SEM) showed that jaboticaba peel extract causes subtle morphological changes in bacterial cells. Concentration of total polyphenols in the extract was 1535.04±36.05 mg of gallic acid equivalent (GAE) mL-1, monomeric anthocyanins was 14.52 ± 0.98 mg of cyanidin 3-glucoside mL-1, condensed tannins was 0.49 ± 0.05 mg of epicatechin equivalent mL-1 and phenolic acids was 80.04 ± 4.11 mg of caffeic acid equivalent (CAE) mL-1, which have demonstrated well-documented antibacterial activity. In conclusion, jaboticaba peel aqueous extract may be an interesting natural preservative to control Gram-positive and Gram-negative bacteria growth when interacting with the bacteria cell wall.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of post-harvest UV-B irradiation on phenolic content and antioxidant activity of Rhodomyrtus tomentosa fruit 采后UV-B辐照对毛蕊红果实酚类物质含量及抗氧化活性的影响

Brazilian Journal of Food Technology Pub Date : 2023-02-13 DOI: 10.1590/1981-6723.07322

T. Lai, Lan Phuong Hoang, Van Lam Nguyen, H. T. Tran

引用次数: 0

Physicochemical composition and functional properties of bee pollen produced in different locations 不同产地蜂花粉的理化成分及功能特性

Brazilian Journal of Food Technology Pub Date : 2023-02-10 DOI: 10.1590/1981-6723.00622

Brena Karisa Campos de Melo, Jackeline Alves da Silva, Rhaabe D.S. Gomes, Patrícia Peixoto Custódio, Gunthineia Alves de Lira, Adriana Margarida Zanbotto Ramalho, M. C. Gonçalves, Sthelio Braga da Fonseca, A. H. Rangel, M. F. Bezerra

引用次数: 2