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This study aims to determine the commercial expiration date of and characterize lactose-free artisanal ice cream with dairy and non-dairy bases. We evaluated four ice cream with different bases at 0, 7, 14, and 21 d of storage. Their centesimal composition was analyzed for proteins, lipids, ashes, carbohydrates, and moisture. The physicochemical properties analyzed included overrun, density, titratable acidity, pH, water activity, and total soluble solids. The L*, a*, b*, C*, and h* parameters were used to evaluate color. Microbiological analyses included Salmonella sp., coagulase-positive Staphylococci, coliforms at 45° C, and mesophilic and psychrotrophic heterotrophic bacteria. Sensory analysis analyzed the consumer profile and measured their acceptance and intent to purchase the samples, with the zero-lactose milk base obtaining the best nutritional values, the best sensory characteristics, and more than 70% intent to purchase, indicating that it is the most accepted formulation. All treatments had a shelf life of 21 d at −18° C. Este trabajo tiene como objetivo determinar la vida útil comercial y caracterizar el helado artesanal sin lactosa a base de leche y no lácteos. Se evaluaron cuatro helados con diferentes bases a los 0, 7, 14 y 21 días de almacenamiento. Su composición próxima se analizó en busca de proteínas, lípidos, cenizas, carbohidratos y humedad. Las propiedades fisicoquímicas analizadas incluyeron resiliencia, densidad, acidez titulable, pH, actividad del agua y sólidos solubles totales. Se utilizaron los parámetros L *, a *, b *, C * yh * para evaluar el color. Los análisis microbiológicos incluyeron Salmonella sp., Estafilococos coagulasa positivos, coliformes a 45 ° C y bacterias heterótrofas mesófilas y psicrotróficas. El análisis sensorial analizó el perfil del consumidor y midió su aceptación e intención de compra de las muestras, obteniendo la leche cero lactosa los mejores valores nutricionales, las mejores características sensoriales y más del 70% de intención de compra, indicando que es la máxima redacción aceptada. Todos los tratamientos tuvieron una vida útil de 21 días a -18 ° C. Este trabalho tem como objetivo determinar o prazo de validade comercial e caracterizar sorvetes artesanais sem lactose à base de leite e não lácteos. Foram avaliados quatro sorvetes com diferentes bases aos 0, 7, 14 e 21 dias de armazenamento. Sua composição centesimal foi analisada para proteínas, lipídios, cinzas, carboidratos e umidade. As propriedades físico-químicas analisadas incluíram superação, densidade, acidez titulável, pH, atividade de água e sólidos solúveis totais. Os parâmetros L *, a *, b *, C * e h * foram usados ​​para avaliar a cor. As análises microbiológicas incluíram Salmonella sp., Staphylococci coagulase-positiva, coliformes a 45 ° C e bactérias heterotróficas mesofílicas e psicrotróficas. A análise sensorial analisou o perfil do consumidor e mediu sua aceitação e intenção de compra das amostras, com o leite à base de zero lactose obtendo os melhores valores nutricionais, as melhores características sensoriais e mais de 70% de intenção de compra, indicando que é o máximo formulação aceita. Todos os tratamentos tiveram uma vida útil de 21 dias a -18 ° C.

Extracts of green coffee fruits (GCFEs), either of the Arabica or Robusta variety, obtained by percolation with a 68% (w/w) aqueous ethanol solution using a 0.9:10 (w/w) solid-to-solvent ratio, were tested in this study as antioxidant additives to delay sunflower oil oxidation. In addition, safety of the major secondary metabolites of the extracts was investigated by in silico modeling. For this purpose, GCFEs were spray dried either as such or microencapsulated with a 1:1 (w/w) maltodextrin and gum Arabic mixture as wall material. The encapsulation efficiencies of Arabica and Robusta GCFEs were as high as 96.9 ± 0.04 and 97.36 ± 0.03% and the chlorogenic acid retentions 59.61 ± 1.3 and 73.72 ± 2.49%, respectively. The HPLC-DAD analysis revealed higher contents of total chlorogenic acids and caffeine but a lower content of trigonelline in the Robusta GCFE compared with the Arabica one. The ACD/I-Lab, AdmetSAR, and pKCSM computational tools allowed excluding, for GCFEs major compounds, any toxicological potential in terms of Ames toxicity, carcinogenicity, hERG inhibition, hepatotoxicity, reproductive toxicity and skin sensitization. Foodstuff application of GCFE powders demonstrated that microencapsulated GCFEs were more effective in delaying sunflower oil oxidation than free GCFEs and butylated hydroxytoluene as a synthetic antioxidant. These results suggest the use of microencapsulated GCFE as a source of natural antioxidants to stabilize food products, especially unsaturated vegetable oils.

This study assessed the effect of whey protein substitution with isolated soy protein in protein bar (PB) formulations at 25% (PB2), 50% (PB3), or 75% (PB1) weight/weight on the proximate and mineral composition, sensory, and antidiabetic properties. Sensory evaluation was conducted within diabetic (DB) and non-diabetic (NDB) consumers by preference ranking and acceptance test. The formulations were analysed in terms of moisture, ash, protein, lipid, carbohydrates, fibers and mineral content. The consumers did not distinguish the formulations by preference ranking test. However, the acceptability test showed a rating of 9 most frequent for PB1 (36.30%), followed by PB2 and PB3 (both 34.09%), among DB consumers. The PB1 and PB3 showed higher content of total, soluble and insoluble fibers and, PB 2 presented higher carbohydrate content. Potassium, sodium and calcium showed the highest mineral content in the formulations. PB3 was assessed for glycaemic and lipidemic control in diabetics and non-diabetics female Wistar rats, for this 20% of PB was added in the ration consumed ad libitum, besides, the rats received 100 mg/kg b. w. by gavage daily. The treatment did not reduce significantly fasting glucose, lipid profile, or peripheral glucose disposal in DB or NDB rats. However, it significantly improved insulin tolerance test values in diabetic rats. The results suggest that the formulations showed good acceptance and potentially ameliorate insulin resistance both in control group and in animal model of type II diabetes.

Buriti is a fruit with potential for economic exploitation due to its nutritional components; however, there are few studies about their post-harvest characteristics. Thus, the aim of this study was to determine the physicochemical characteristics and analyze the antioxidant activity of Buriti pulp. Fruits were harvested at full maturity stage, sanitized, pulped and stored under refrigeration until freezing. Then, pulp was submitted to the following analyses: moisture, protein, total carbohydrates and reducing carbohydrates, ashes, lipids, crude fiber, water activity, titratable acidity (TA), pH, color, ß-carotene, a-carotene, antioxidant activity and total energy value (TEV). Analyses were performed in triplicate, and the mean, standard deviation and variation coefficient were determined. Fruit pulp presented 0.98 of water activity, TA of 8.82g/100 g of citric acid, pH 3.78, 59.69% of moisture, 20.92% of fat, 8.56 % of crude fiber, 1.04% of ash, 7.28% of total carbohydrates, 4.50% of reducing carbohydrates, 9098µg/100g of ß carotene and 10086µg/100g of a-carotene. TEV found was 228.28 kcal/100g, the color analysis showed that the pulp has an average light tint value of L * = 59.69, with high hue H * = 68.36 and vivid color with C *= 62.03. Regarding the antioxidant activity, it was observed that Buriti is a fruit that can be used to combat oxidation, as it reduced by 82.42% the amount DPPH reagent used. RESUMO O Buriti é um fruto com potencial para exploração econômica, devido aos seus componentes nutricionais; no entanto, poucas são as pesquisas quanto a suas características pós-colheita. Sendo assim, o objetivo deste trabalho foi determinar as características físicas e químicas e analisar a atividade antioxidante da polpa de buriti. Os frutos foram colhidos em completo estádio de maturação, sanitizados, despolpados e armazenados sob refrigeração até o congelamento. Em seguida a polpa foi submetida às análises de umidade, proteína, glicídios totais e redutores, cinzas, lipídios, fibra bruta, atividade de água, acidez titulável (AT), pH, cor, ß caroteno, a caroteno, atividade antioxidante e valor energético total (VET). As análises foram realizadas em triplicata, sendo determinadas a média, desvio-padrão e o coeficiente de variação. A polpa da fruta apresentou valores de 0,98 para atividade de água, AT de 8,82 g/100g de ácido cítrico, pH de 3,78, 59,69% para umidade, 20,92% de lipídios, 8,56% de fibra bruta, 1,04% de cinzas, 7,28% de glicídios totais, 4,50% para glicídios redutores, 9098µg/100g de ß caroteno e 10086µg/100g de a caroteno. O VET encontrado foi de 229,28 Kcal/100g, a análise de cor mostrou que a polpa possui tonalidade clara com valor médio de L*=59,69, alta tonalidade cromática com H*= 68,36 e cor viva com C*= 62,03. Quanto à atividade antioxidante, observou-se que o buriti é um fruto que pode ser utilizado no combate a oxidação, pois reduziu em 82,42% a quantidade do reagente DPPH utilizado.

The aim of the present study to determine the proximate composition (moisture, ashes, proteins and lipids), fatty acid profiles, cholesterol concentrations of five species of pacu-pevas from the Cuiaba river and the rivers of the Alto Paraguai basin in the Pantanal region of the state of Mato Grosso. My. paraguayensis and My. orbignyanum were found to contain significantly higher fractions of protein (19.79% and 20.16%, respectively; p

Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T19:08:00Z No. of bitstreams: 1 S1516-35982013000300006.pdf: 318279 bytes, checksum: cea909f125435c1e031ba0868bd0cb7d (MD5) Made available in DSpace on 2013-08-22T19:08:00Z (GMT). No. of bitstreams: 1 S1516-35982013000300006.pdf: 318279 bytes, checksum: cea909f125435c1e031ba0868bd0cb7d (MD5) Previous issue date: 2013-03-01 Made available in DSpace on 2013-09-30T20:12:50Z (GMT). No. of bitstreams: 2 S1516-35982013000300006.pdf: 318279 bytes, checksum: cea909f125435c1e031ba0868bd0cb7d (MD5) S1516-35982013000300006.pdf.txt: 49965 bytes, checksum: 5cabfda188a49fb6cbc91427932abc06 (MD5) Previous issue date: 2013-03-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:18:24Z No. of bitstreams: 2 S1516-35982013000300006.pdf: 318279 bytes, checksum: cea909f125435c1e031ba0868bd0cb7d (MD5) S1516-35982013000300006.pdf.txt: 49965 bytes, checksum: 5cabfda188a49fb6cbc91427932abc06 (MD5) Made available in DSpace on 2014-05-20T15:18:24Z (GMT). No. of bitstreams: 2 S1516-35982013000300006.pdf: 318279 bytes, checksum: cea909f125435c1e031ba0868bd0cb7d (MD5) S1516-35982013000300006.pdf.txt: 49965 bytes, checksum: 5cabfda188a49fb6cbc91427932abc06 (MD5) Previous issue date: 2013-03-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were negatively influenced when cottonseed addition was greater than 27.51 and 34.09 kg/100 kg of the diet, respectively. Cottonseed diet did not modify the concentration of conjugated linoleic acid, saturated fatty acids or total unsaturated fatty acids, but linearly reduced the concentration of monounsaturated fatty acids in the meat. Instituto Federal do Mato Grosso UNESP FCA UNESP FMVZ USP ESALQ Departamento de Zootecnia UNESP FCA UNESP FMVZ

Bowdichia virgilioides H.B.K stem bark (Fabaceae), locally known as "sucupira-preta", is a reputed folk-remedy to treat some inflammatory disorders. To validate its traditional claim, the ethanolic extract from B. virgilioides was evaluated in several animal models of inflammation and nociception. The extract at oral doses of 100 to 1000 mg/kg body weight caused a significant inhibition of carrageenan-induced hind paw oedema, suppression of exudate volume and leukocyte immigration in rat pleurisy induced by carrageenan, and reduction of granuloma weights in the model of subcutaneous granulomas promoted by cotton pellets. In addition, the plant extract significantly inhibited the vascular permeability increase induced by intraperitoneal acetic acid. It also showed marked antinociceptive effect in acetic acid-induced writhing test and in the second phase of formalin test in mice. These findings evidence the anti-inflammatory potential of Bowdichia virgilioides bark and supports its traditional use in inflammatory conditions.A casca do caule de Bowdichia virgilioides H.B.K (Fabaceae), conhecida localmente como sucupira-preta, é um remédio popular muito utilizado para tratar inflamações. Com o objetivo de validar sua crença popular, o extrato etanólico de B. virgilioides foi avaliado em vários modelos experimentais de inflamação e nocicepção. O extrato administrado, via oral, em doses de 100 a 1000 mg/kg de peso corporal produziu inibição significativa no edema de pata induzido por carragenina, no aumento na permeabilidade vascular induzido por acido acético, no volume de exudato e na migração leucocitária no teste de pleurisia induzida por carragenina, bem como no peso de granulomas induzidos por pelotas de algodão, em ratos. Em camundongos, o EE Bv reduziu o número de contorções abdominais induzidas por ácido acético e a lambedura da pata na segunda fase do teste da formalina. Esses resultados validam o potencial anti-inflamatório da casca de Bowdichia virgilioides e referendam seu uso tradicional em condições inflamatórias.