Brazilian Journal of Food Technology最新文献_第7页

Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente 根据巴西现行立法对食品补充剂标签进行评估

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.12021

Rafael de Carvalho Arevalo, Fabiane La Flor Ziegler Sanches

{"title":"Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente","authors":"Rafael de Carvalho Arevalo, Fabiane La Flor Ziegler Sanches","doi":"10.1590/1981-6723.12021","DOIUrl":"https://doi.org/10.1590/1981-6723.12021","url":null,"abstract":"Resumo Segundo a Agência Nacional de Vigilância Sanitária do Brasil, suplemento alimentar é o produto utilizado via oral e apresentado em diversas formas farmacêuticas com o objetivo de complementar a alimentação da população saudável. Nesse contexto, a rotulagem nutricional é imprescindível para informar e garantir a qualidade na ingestão desses produtos pelos consumidores. O objetivo deste trabalho foi avaliar a conformidade da rotulagem de suplementos alimentares nacionais comercializados on-line frente à legislação brasileira vigente, segundo a Resolução nº 243, de 26 de julho de 2018. A coleta de dados foi realizada através de pesquisas em lojas virtuais de suplementos alimentares nacionais comercializados na cidade de Campo Grande-MS, nos meses de agosto de 2020 a janeiro de 2021. Foram aplicados três questionários na forma de check list para identificar e analisar os rótulos dos suplementos alimentares, os quais foram divididos em seis categorias: carboidratos, proteínas, aminoácidos isolados, creatina, cafeína e vitaminas e minerais. Foram avaliados 130 rótulos no total, sendo distribuídos, nas categorias supracitadas, obtendo-se 16,2% de carboidratos, 23,8% de proteínas, 21,5% de aminoácidos isolados, 10,8% de creatina, 11,5% de cafeína e 16,2% de vitaminas e minerais. Constatou-se que 61,5% dos suplementos alimentares não apresentaram a designação “Suplemento Alimentar”, acrescido da sua forma farmacêutica. A maioria dos rótulos avaliados estava inadequada em relação à designação e às advertências obrigatórias exigidas pela atual legislação, sendo recomendados novos estudos acerca do tema.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142563","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

The effect of ozonated water on changes in the quality of blanched edamame during cold storage 臭氧化水对冷库中漂烫毛豆品质变化的影响

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.14021

I. Krasnova, D. Segliņa, K. Juhnevica-Radenkova, L. Lepse, S. Zeipiņa

引用次数: 0

Industrially concentrated tocopherols from soybean oil deodorizer distillate 工业浓缩的大豆油脱臭馏出物中的生育酚

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.15621

Isaac Dias Bezerra, C. M. Belisário, R. Favareto, T. Taham, L. V. Castejon

引用次数: 1

Phytochemical evaluation of lipoxygenase-free soybean genotypes for human consumption 食用无脂氧合酶大豆基因型的植物化学评价

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.03221

Rose Marry Araújo Gondim-Tomaz, N. Braga, Cássia Regina Limonta Carvalho, P. B. Gallo, N. M. Erismann

{"title":"Phytochemical evaluation of lipoxygenase-free soybean genotypes for human consumption","authors":"Rose Marry Araújo Gondim-Tomaz, N. Braga, Cássia Regina Limonta Carvalho, P. B. Gallo, N. M. Erismann","doi":"10.1590/1981-6723.03221","DOIUrl":"https://doi.org/10.1590/1981-6723.03221","url":null,"abstract":"Abstract The present study aimed to screen genotypes for the presence/absence of lipoxygenases and to evaluate the phytochemical characteristics of lipoxygenase-free genotypes. Progenies derived from the cross between the cultivars IAC PL-2 (with lipoxygenases) and BRS 213 (lipoxygenase-free) generated 114 inbred lines in the F6/7 generation, evaluated by the qualitative colorimetric method, to verify the presence/absence of lipoxygenase isoenzymes L-1, L-2 and L-3. Eight triple-null (lipoxygenase-free) lines were confirmed by visible spectrophotometry. Progenitors and triple-null lines IAC 10-0003-1, IAC 10-0010-1, IAC 10-0010-2, IAC 10-0012, IAC 10-0043, IAC 10-0046, IAC 10-0107-1 and IAC 10-0115-2 were analyzed to assess their contents of protein, oil, phytic acid, tannins, total phenols and total flavonoids. Analyses showed significant differences in protein (from 38.80% to 41.89%) and oil (from 18.86% to 22.88%), consistent with the values observed in commercial soybean cultivars. The new triple-null lines, compared to the BRS 213 standard, showed lower contents of soluble condensed tannins; lower phytic acid in line IAC 10-0043 and greater amount of total phenols in line IAC 10-0115-2; whereas, the lines IAC 10-0010-1, IAC 10-0010-2, IAC 10-0043, IAC 10-0046 e IAC 10-0107-1 stood out with higher values of total flavonoids. The new lines will be potentially useful parents for genetic breeding and for a multiline strategy, aiming at greater phenotypic stability of lipoxygenase-free soybeans for human consumption.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139512","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

Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications 一种具有保健和未来食品应用前景的药剂——藤黄的文献计量学综述

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.06022

Mônica Ikeda, Anely Maciel de Melo, B. Costa, Igor Artur Eller Pazzini, R. H. Ribani

{"title":"Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications","authors":"Mônica Ikeda, Anely Maciel de Melo, B. Costa, Igor Artur Eller Pazzini, R. H. Ribani","doi":"10.1590/1981-6723.06022","DOIUrl":"https://doi.org/10.1590/1981-6723.06022","url":null,"abstract":"Abstract The achachairu (Garcinia humilis (Vahl) C.D. Adams) is a Bolivian fruit species that adapts well to tropical and sub-tropical climates and may feasibly be disseminated in other parts of the world. Data from the literature has revealed that both the plant and the fruit exhibited promising compounds for both nutritional and pharmacological purposes. This work aimed to review available publications involving the achachairu (G. humilis) through a bibliometric analysis using data from the Web of Science© (WOS) database. For greater precision and completeness in the research, the filters used included both the scientific nomenclature, and the popular name of the fruit, G. humilis and achachairu, respectively. The data-gathering stage yielded only 29 works containing the terms used in the search. Comprising 25 publications, Brazil was the country having the most records in the database, possibly because its climate is favorable for achachairu cultivation. Among the main research focus areas were attributes related to its chemical structure and pharmacological properties, particularly Guttiferone A, the compound responsible for the gastroprotective, antinociceptive and antiproliferative properties of its fruit, which occurs primarily in its seed. The peel also exhibited a bioactive and antioxidant composition. Thus, these two parts of the fruit, which are considered underutilized, due to the exclusive consumption of the fruit pulp, may have the potential for other purposes. Finally, considering the scarce scientific data regarding this matrix, which has a diversity of positive characteristics for the pharmacological and food industries, this bibliometric analysis revealed an opportunity for further research.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140136","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

Chemometric studies of hops degradation at different storage forms using UV-Vis, NIRS and UPLC analyses 利用紫外可见光谱、近红外光谱和超高效液相色谱分析研究啤酒花在不同贮藏形式下的降解化学计量学

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.09321

Lavínia Silva Veríssimo, Adésio Ferreira, P. F. Pinheiro, J. S. Ribeiro

{"title":"Chemometric studies of hops degradation at different storage forms using UV-Vis, NIRS and UPLC analyses","authors":"Lavínia Silva Veríssimo, Adésio Ferreira, P. F. Pinheiro, J. S. Ribeiro","doi":"10.1590/1981-6723.09321","DOIUrl":"https://doi.org/10.1590/1981-6723.09321","url":null,"abstract":"Abstract Hops (Humulus lupulus L.) are one of the vital raw materials of brewing and their form of storage directly influences the final organoleptic sensations of beers. When hops are incorrectly stored, the degradation of important bitter compounds occurs fast. In the present work, it was used the ultraviolet/visible and near infrared regions, maximized by Ultra-Performance Liquid Chromatographic (UPLC) analyses, to identify the best way to store hops, by varying the (i) storage temperature, (ii) contact with atmospheric air, and (iii) storage time. For that, three different varieties of commercial hops were stored for six months (Hersbrucker, Magnum and Zeus). The chemometric results obtained with the Ultraviolet/ Visible (UV-Vis) and Near Infrared Spectroscopy (NIRS) data demonstrated the hop degradation kinetics under different storage conditions, while the chromatographic results provided the quantification of this degradation. Together, the results indicated that hops stored at low temperatures (≤ -10 °C) under a vacuum plastic bag presented the lower α - acids degradation rates over the months of the study.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141500","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

Effects of different drying conditions on bioactive potential of Brazilian olive leaf 不同干燥条件对巴西橄榄叶生物活性潜力的影响

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.14721

A. Cagliari, T. R. Martiny, R. Nascimento, M. M. Morais, G. Rosa

{"title":"Effects of different drying conditions on bioactive potential of Brazilian olive leaf","authors":"A. Cagliari, T. R. Martiny, R. Nascimento, M. M. Morais, G. Rosa","doi":"10.1590/1981-6723.14721","DOIUrl":"https://doi.org/10.1590/1981-6723.14721","url":null,"abstract":"Abstract Olive leaf is a residue in olive oil and fruits production, which is considered with bioactive potential due to the high antioxidant activity attributed mainly to the phenolic compounds. The research aimed to investigate the Brazilian olive leaf drying, and also study its influence on the bioactive potential of the leaf. The desorption isotherms of olive leaves were determined and experimental curves were fitted to GAB, BET and Peleg models. Convective drying in a fixed bed dryer was used in different conditions of air temperature (50 ºC and 70 ºC) and air speed (0.9 m s-1 and 1.5 m s-1). Drying curves were obtained for each experimental test. The bioactive potential was reflected in the determination of total phenolic content, antioxidant activity and color parameters. Among the moisture equilibrium predictions between the GAB, BET and Peleg models, the first showed a better predictable capability. The results showed that in the drying operation, the increase in air temperature and speed influenced the increase in the drying rate and the reduction of time. The values of the effective diffusivity of the olive leaves varied between 2.61 x 10- 9 m2 s-1 and 10.12 x 10-9 m2 s-1. The samples dried until 10% of moisture (wet-basis) showed a good antioxidant activity, higher than 85%, and maintenance of the phenolic compounds regarding the fresh leaves around 70%. Bleaching and yellowing of leaves after drying were observed for all studied conditions and a decrease in green color at 70 ºC and 1.5 m s-1, in this condition the L*a*b* color parameters were 35.39, -5.00 and 42.66, respectively. This study demonstrated that the proper drying condition was at 70 ºC and 1.5 m s-1 for olive leaf drying and these conditions were important to maintain the original characteristics of the leaves and to spend less time in operation. Thus, this paper describe a viable drying process to take advantage of the olive leaf for the benefit of the environment and human health.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144005","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: 2

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product 罗非鱼屠宰副产物水解蛋白解吸等温线及等容热

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.16921

J. Haab, G. Johann, Edson Henrique Oliveira da Silva, Melissa Gurgel Adeodato Vieira

{"title":"Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product","authors":"J. Haab, G. Johann, Edson Henrique Oliveira da Silva, Melissa Gurgel Adeodato Vieira","doi":"10.1590/1981-6723.16921","DOIUrl":"https://doi.org/10.1590/1981-6723.16921","url":null,"abstract":"Abstract Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, under 60 oC for 2 hours, and spray-dried under 130 oC. After the drying process, equilibrium isotherms of the by-products were obtained through the dynamic method, under temperatures of 20 oC, 35 oC, and 50 oC. All the equilibrium curves presented type III behavior and in the adjustment of the empirical models, the White and Eyring model represented more properly the experimental data of equilibrium. This model presented the highest value of the determination coefficient and lower values of the Sum of the Squares of Residuals (SSR), Relative Mean Error (RME), and Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by the Othmer method, varied from 2395 to 5682 kJ/kg, for equilibrium moisture contents between 0.09 and 0.30 kg/kg. The equation obtained for the calculation of the isosteric desorption heat of the tilapia by-product hydrolysate can be employed in calculations related to the modeling, simulation, optimization, and control of industrial-scale drying processes.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144527","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

Evaluation of two analytical methods of detection for intestinal parasites in curly lettuce sold in food stalls 大排档卷生菜肠道寄生虫两种检测方法的评价

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.00221

J. Oliveira, Rafaela Cássia da Cunha Pedroso, Sirbene Nunes da Cunha, V. S. Castro, Adelino da Cunha Neto

{"title":"Evaluation of two analytical methods of detection for intestinal parasites in curly lettuce sold in food stalls","authors":"J. Oliveira, Rafaela Cássia da Cunha Pedroso, Sirbene Nunes da Cunha, V. S. Castro, Adelino da Cunha Neto","doi":"10.1590/1981-6723.00221","DOIUrl":"https://doi.org/10.1590/1981-6723.00221","url":null,"abstract":"Abstract This study aimed to investigate the occurrence of parasitic structures in curly lettuce (Lactuca sativa L.) sold in food stalls open markets in Cuiabá city, in the Brazilian state of Mato Grosso (MT). For this purpose, 50 samples were evaluated using spontaneous sedimentation and centrifugal flotation methods. These techniques showed positivity in 96% (48/50) and 78% (39/50) of the samples, respectively. The sedimentation method was statistically (p ≤ 0.05) more effective in detecting parasitic structures of the pathogens as Entamoeba histolytica, Ascaris spp., Strongyloides spp., Larvae and Hookworm eggs, when comparing both methods. However, these methods did not differ significantly for the detection of Giardia lamblia. Ascaris spp and Entamoeba coli occurred in 64% (32/50) and 46% (23/50) of the positive samples, respectively, with the highest percentages observed. The occurrence of Blastocystis spp., Fasciola spp., Dipylidium caninum and Ascaris lumbricoides revealed detection exclusively by the spontaneous sedimentation method, while Iodamoeba butschlii and Enterobius vermicularis were detected by centrifugal– flotation procedure. These results could reinforce the need to use methods based on sedimentation and the fluctuation of parasite structures in the analysis of lettuce. The presence of parasites in lettuce by fecal origin, with recognized pathogenicity, represents a risk to consumer health and demonstrates a deficit in good agricultural practices in the production, distribution and commercialization of lettuce.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67138998","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: 2

Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil 内在和外在因素对巴西东南部消费者水牛肉感官知觉和购买意愿的影响

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.00222

Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, J. Carneiro, P. R. Fontes, R. A. T. Torres Filho, E. Ramos, A. Ramos

{"title":"Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil","authors":"Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, J. Carneiro, P. R. Fontes, R. A. T. Torres Filho, E. Ramos, A. Ramos","doi":"10.1590/1981-6723.00222","DOIUrl":"https://doi.org/10.1590/1981-6723.00222","url":null,"abstract":"Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139052","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: 3