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The effectiveness of home enteral nutrition depends on the supply and delivery of the prescribed nutrients. This study compared the macronutrient and energy values of home-prepared enteral tube feeding analyzed in the laboratory with the same information calculated from labels and food composition tables.A total of 107 enteral formulations were analyzed: 66 commercial enteral formulas (CEFs), 19 homemade enteral preparations, and 22 blended enteral preparations (BEPs). The values of macronutrients and energy and the ratio between the values found in the laboratory and the calculated values were all evaluated. The tolerance limit of acceptable variation was 20%. The results were subjected to chemometric methods using principal component analysis (PCA) and hierarchical cluster analysis (HCA).In the three categories of the enteral formulations, the calculated values for protein and fat were higher than those obtained in the laboratory. The calculated values for energy were higher than those obtained in the laboratory for the BEPs and CEFs. The CEFs had the highest percentage within the limit of acceptable variation for carbohydrate and protein, whereas the BEPs presented the lowest values for fat and energy. In the exploratory analysis of data using PCA and HCA, it was possible to verify similarities and discrepancies between the enteral formulations analyzed in the laboratory with those calculated from the labels and food composition tables.The enteral formulations showed differences between the values of macronutrients and energy analyzed in the laboratory and those calculated from labels and/or food composition tables.

Syzygium cumini fruit is a rich source of excellent bioactive compounds, including polyphenols and flavonoids with high antioxidant potential and pharmacological properties. Yet, this plant’s improvement of the extraction yield of total polyphenol content (TPC) and antioxidant potential has never been inspected in depth. The objective of this study was to use a 23 factorial design with three repetitions of the central point to investigate the influence of combined parameters such as ultrasonication, solvent concentration, time, and temperature and to employ RSM to optimize the extraction of phenolic compounds from jambolão at three ripeness stages (unripe, mid-ripe and ripe) and maximize their antioxidant activity. The best conditions of the variables for increasing the yield, total phenolic and antioxidant capacity were obtained with 30 % ethanol for 68.4 min, at 39.2 °C for unripe jambolão, with 30 % ethanol for 30 min, at 47.2 °C for mid-ripe and with 90 % ethanol for 30 min, at 60 °C for ripe fruit. The yield, TPC, DPPH, ABTS and FRAP decreased during fruit ripeness. For such optimized conditions of ultrasound-assisted extraction, the highest yield and TPC were experimentally determined for the unripe stage at 9.01 % and 549.16 mg GAE/100g, respectively, with an antioxidant capacity of 45.19 mMol TE/100 g DPPH, 68.20 mMol TE/100 g ABTS and 72.30 mMol TE/100 g FRAP and agreed with the obtained model values. This study showed that it is possible to obtain bioactive-rich extracts from jambolão using experimental design to improve the extraction process.

Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases. This work aimed to investigate the influence of cooking methods on in vitro bioaccessibility of phenolics and antioxidant activity of red cabbage. The vegetable was subjected to boiling, steaming, and microwaving for different times to evaluate color parameters, total phenolic (TPC), total flavonoid (TFC), anthocyanin content (AC), and antioxidant activity (FRAP, DPPH, and ABTS). The phytochemical bioaccessibility before and after cooking was also evaluated by in vitro simulated digestion. Steaming showed the most significant retention of the compounds after 20 and 25 minutes of cooking (72-86% for TPC, 72-77% for TFC, 75-79% for FRAP, 84-91% for DPPH, 70-83% for ABTS), followed by microwaving, which was more stable in 10 minutes. Microwaving decreased TFC and AC over time. Boiling did not show significant differences between the cooking times and showed more than 50% of losses of TPC, TFC, and AC and 30 to 60% of antioxidant activity. Steaming was the best cooking method, showing the most significant tendency to black coloration (< L*). In 10 minutes, it still showed the highest percentages of increase in TPC and the minor losses of TFC and AC in the gastric and intestinal phases. Steaming also increased the antioxidant after digestion when compared to uncooked red cabbage. These results are important to help consumers choose the most effective cooking method for red cabbage to retain its health-promoting components.

This study evaluated the biocidal activity of aqueous fruit extracts from Ilex paraguariensis progenies at different ripening stages in two ecotoxicity assays using Pomacea canaliculata juveniles and Danio rerio larvae. Mutagenicity was verified by the Salmonella/microsome assay (TA 98 and TA 100) in the presence and absence of hepatic metabolism in vitro. The results showed that the snails were more sensitive than the larvae to the P.1 progeny extracts in all three evaluated ripening stages. P.3 progeny extracts were the most toxic to Danio rerio larvae after 96 hours of exposure. The toxicity results indicate that the progenies' selection influenced the metabolic contents present in the fruits in all ripening stages over time, indicating high molluscicidal activity for the P.1 progeny. In the Salmonella/microsome assays, the semi-ripe and ripe extracts from progenies P.1 and P.3 showed mainly base pair substitution mutation in assays with metabolism, but at higher doses than the toxic concentrations detected for Danio rerio or Pomacea canaliculata. Therefore, the toxicological investigation of the progenies' extracts can be interesting, given the selection of plant materials influenced the response of the bioassays.

Several species of the Myrcia genus have been used in folk medicine to treat diabetes. Therefore, the aim of this work was to investigate the inhibitory activity of α-glucosidase and pancreatic lipase in the crude extract (EBF) and in the ethyl acetate fraction (FFA) of Myrcia hatschbachii, as well as to identify isolated phenolic compounds and to evaluate the antioxidant property and preliminary in vitro toxicity against Artemia salina. EBF (IC50: 3.21 μg/mL) and FFA (IC50: 1.14 μg/mL) showed inhibitory activity superior to acarbose (IC50: 193.65 μg/mL). In addition, they showed inhibitory effects of pancreatic lipase (IC50: 556.58 μg/mL for EBF and 532.68 μg/mL for FFA), antioxidant potential, absence of preliminary toxicity and presence of gallic andellagic acids in FFA. The relevant results in the inhibition of α-glucosidase and pancreatic lipase motivate new studies for the development of herbal medicines that assist in the treatment of diabetic patients.

The combination of nutritional and chemical factors in honey and pollen produced by Tetragonisca angustula (jataí) reveals a unique ecosystem that is conducive to developing microorganisms. However, there is a lack of information regarding the microbial species grown in the nest pots of this stingless bee species. The objectives of this study were to count, isolate and identify the microbiota associated with the pots of honey and pollen. The samples were collected from three jataí beehives. Microbiological analyses showed that the average total aerobic mesophiles ranged between 3.78 and 3.71 log CFU/g; lactic bacteria were 3.59 and 3.56 log CFU/g; and the yeast was 4.41 and 4.66 log CFU/g for the honey and pollen, respectively. There were four gram-positive cocci bacteria (Staphylococcus saprophyticus subsp. bovis, S. vitulinus, S. kloosii and S. pasteuri); two spore-forming gram-positive bacteria (Bacillus pumilus and B. thuringiensis); and one gram-negative bacteria (Pantoe agglomerans). One lactic bacteria (Leuconostoc mesenteroides subsp. mesenteroides) was also identified. Three yeast species were isolated (Starmerella meliponinorum, Candida magnoliae and Zygosaccharomyces bailli). Bacillus was the main bacteria in jataí honey and pollen. Z. bailli was the dominant yeast in the pollen, and S. meliponinorum was the dominant yeast in the honey. T. angustula bees and their products (honey and pollen) are ecosystems that provide sustainable environmental and technological integration. They also provide a selection of microorganisms that can be applied in the food, cosmetic and pharmaceutical industries.

The aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and antimicrobial activities and identify the main phenolic compounds present in the extracts. A Box-Behnken design was used and the effects of temperature (X1, 25?55 °C), solvent-to-solid ratio (X2, 30?70 mL per gram) and solvent concentration (X3, 25?75%) were evaluated. In the optimum conditions of extraction, the antioxidant (DPPH, ABTS and FRAP assays) and antimicrobial activities of the extract were tested against the bacteria: Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enteritidis. In addition, the phenolic compounds of the extracts were quantified. The A. brasiliensis mushrooms showed the higher phenolic contents (13.16 mgGAE/g) and antioxidant activity by DPPH and ABTS assays of 50.64 and 128.60 μmolTE/g, respectively, among the phenolic extracts of the mushrooms analyzed. The gallic acid was the main phenolic compound identified and the A. brasiliensis had the highest concentration (491.89 μg/g). All extracts presented antibacterial activity for Gram-positive strains (MIC ≤ 200 mg/mL). The high content of antioxidant compounds, extracted by a non-toxic solvent, suggested that the A. brasiliensis extract can be applied in the food industry as a natural antioxidant. Made available in DSpace on 2022-05-20T11:13:27Z (GMT). No. of bitstreams: 1 2019-C.Helm-LWT-Bio-compounds.pdf: 483157 bytes, checksum: bfd2dc6d11bb28333101bf5a7b1b2748 (MD5) Previous issue date: 2019

The environmental problems caused by industrial residues and petroleum-based packaging must be addressed, and alternative biodegradable solutions sought. This study investigated the potential application of an industrial byproduct, the fruits of Ilex paraguariensis (yerba mate, YM) polyphenol extracts in the production of environment-friendly and bioactive cornstarch films. Thus, optimized extracts of YM fruits at three different maturity stages (ripe, mid-ripe, unripe) were incorporated into cornstarch filmogenic solutions. Polyphenol extracts were obtained from commercial dried and toasted yerba mate leaves and then incorporated into the filmogenic solutions for comparison. The physicochemical (moisture, thickness, solubility, water vapor permeability, light transmission, opacity, color), structural (crystallinity, surface), mechanical (tensile strength, elongation at break), and thermal (glass transition, melting temperature) properties, in addition to bioactive compounds (total phenolic content, total flavonoid content) and antioxidant activity (ABTS, DPPH, FRAP scavenging) of the films were assessed. Results revealed that YM fruit extracts act as plasticizers, particularly those from ripe fruits. The structural, mechanical, and thermal properties demonstrated that biodegradable, bioactive, strong, flexible, and thermally resistant films can be produced from cornstarch impregnated with YM extracts. The physicochemical properties suggested that the YM fruits-cornstarch films may be applied to maintain freshness of products and to prevent light-triggered oxidative deterioration. Additionally, YM fruit extracts were effective in enhancing the antioxidant properties of cornstarch films, proving that this byproduct has the potential for the development of eco-friendly packaging materials.

The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of Amaranthus viridis (AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static in vitro digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.

Chicken blood is a slaughterhouse by-product rich in protein commonly transformed into blood meal. In this study, the potential of chicken blood meal as a source of protein hydrolysates with interesting properties for the industry was investigated. The hydrolysis performed at 60 °C, pH 8.0 and 5% enzyme-to-substrate ratio with Alcalase® 2.4L for 90 minutes resulted in a DH of 19.3% by the pH-stat method and 22.7% by the OPA assay. A 1:3 (v/v) O/W emulsion prepared with 1% hydrolysate solution had an emulsifying activity index of 74.4 m²/g and an emulsifying stability index of 413.2 min. Microphotographs taken at days 0 and 7 showed that the number of droplets in the emulsion seems to decrease over time due to coalescence. After whipped, the 1% hydrolysate solution had 32% foam capacity and 6% foam stability after one-hour rest. The hydrolysate was found to be an electron donor and metal reducer according to the FRAP assay (6.8 μmol TE/g), but displayed no radical scavenging activity according to the ABTS and DPPH assays. The results suggest that chicken blood meal hydrolysate may be a potential ingredient in the food, pharmaceutical and cosmetic industries.

Stingless bees, important pollinating insects in the tropics, produce honey whose unique quality features differentiate their origin. The feasibility of multivariate data analysis for quality discrimination of stingless bee honey from different genera (Melipona bicolor, quadrifasciata, marginata and Scaptotrigona bipunctata) by mineral content, physicochemical and microbiological properties were investigated. The principal component analysis explained 72.12% of the total variance of the data, and the separation into two main groups in a scatter plot was observed. Group 2 was formed by Scaptotrigona genus, that showed the highest values of pH, ash, and soluble solids. Potassium was the most abundant mineral followed by calcium and sodium for both groups quantified by inductively coupled plasma optical emission spectrometry. This honey has higher acidity and moisture than Apis mellifera honey. Microbiological analyses showed that total aerobic mesophiles ranged between 2.00 and 4.77 log CFU/g. Salmonella spp. was not detected, while the mould and yeast content was above the maximum allowed under the Apis mellifera honey legislation. The evaluated honey samples presented the lactic acid bacteria, which are considered a benefit. The multivariate statistical analysis was efficient in discriminate stingless bee honey, contributing to approaches that can be used for standardization and regulation.

Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference. Resumo A beterraba vermelha é altamente nutritiva e pode ser preservada pela secagem, a fim de evitar desperdícios, aproveitar os excedentes das culturas e agregar valor durante a entressafra. O objetivo deste estudo foi avaliar os efeitos dos pré-tratamentos de desidratação osmótica (DO) e ultrassom (US) na qualidade nutricional e nas características sensoriais de chips de beterraba desidratados. A cinética de perda de umidade durante DO e US foi prevista pelo ajuste dos dados experimentais com modelos de camada fina. Foram determinados parâmetros físico-químicos (umidade, proteína, lipídio, carboidrato, energia, cinzas, sódio e nitrato) e propriedades sensoriais (ordem de preferência afetiva e teste de aceitação). As correlações entre os tratamentos e a aceitabilidade sensorial avaliada pelas percepções do consumidor foram realizadas aplicando técnicas quimiométricas não supervisionadas (Análise de Componentes Principais e Análise de Agrupamento Hierárquico). O modelo exponencial de dois termos forneceu melhor ajuste para os dados experimentais de secagem. O tratamento US promoveu maior taxa de secagem e menores valores de lipídios, cinzas e energia, enquanto o processo DO resultou em maiores valores de cinzas e sódio. A análise multivariada revelou que os tratamentos US e DO melhoraram as propriedades sensoriais dos chips de beterraba. US foi o pré-tratamento mais eficiente para a produção de chips de beterraba, em razão da redução significativa no tempo de secagem e do nível intermediário de preferência sensorial.

Allophylus edulis (A. St.-Hil., A. Juss. & Cambess.) Radlk. (Sapindaceae) is an edible plant from the South American biodiversity that is a potential source of bioactive compounds. The mineral content and antioxidant activity of Allophylus edulis leaves were investigated, as well as the composition and the antioxidant activity of the essential oil. The mineral content was determined by ICP - OES and the antioxidant assays were assessed by ABTS, DPPH and FRAP. The essential oil was obtained by hydrodistillation and analyzed by GC/MS. Calcium, potassium, phosphorus, sulfur, and magnesium were the main minerals found in A. edulis leaves. Of the toxic metals that were present, a low level of aluminum was detected. The essential oil of A. edulis has (E)-nerolidol as major compound and both, the leaves, and the essential oil isolated from the leaves have antioxidant potential. These findings could provide a framework for developing new food and non-food products with A. edulis leaves.

Background Honey is a natural product produced and marketed worldwide by stingless bees and Apis bees. Both these types of honey contain unique and distinct compounds of variable nutritional and biological importance. Stingless bee honey is popular for its distinct sweetness, mixed with an acidic taste, and fluid texture; it has higher added value than Apis mellifera honey. Due to the relatively low output of stingless bee honey compared to Apis mellifera honey, comprehensive data regarding the former is limited. This complex, natural product requires official, international methodologies and standards to be established to serve as a reference for quality control, to prevent adulteration, and to aid marketing purposes. Scope and approach The article summarises the existing literature regarding the physicochemical parameters, chemical composition, bioactive constituents, biological properties, and modification detection strategies of honey originated from 478 honey samples from 66 different stingless bee species produced worldwide. Key findings and conclusions Stingless bee honey is one of the most complex natural foodstuffs. This type of honey quantitatively possesses a higher moisture content, greater acidity, a slightly lower level of total carbohydrates, and higher levels of antioxidant and biological activities than Apis mellifera honey. This review emphasises that stingless bee honey represents an important innovation for the food, pharmaceutical and cosmetic industries, due to its positive health effects and market potential.

Honey is a product that is often adulterated by the addition of water. Stingless bee honey naturally has a higher moisture content than that produced by the traditional Apis mellifera. In most countries, there is a lack of quality standards and methods to characterise and assure the authenticity of stingless bee honey, which demands for the development of fast methods to assess its main properties, avoiding potential fraud. Thus, this work aimed to develop a non-destructive moisture determination method for stingless bee honey based on diffuse reflectance near infrared spectroscopy combined with chemometrics. Thirty-two honey samples from four stingless bee species ( Melipona quadrifasciata, Melipona marginata, Melipona bicolor and Scaptotrigona bipuncata) were used to develop calibration models using partial least squares regression analyses. Results revealed intense absorption bands in C–H, O–H and C–O vibrations in the spectra of stingless bee honey. The calibration model was used to predict the moisture content in honey from an external group. The prediction of the honey’s moisture showed good correlation (r2 = 0.93) with the refraction index method and an average error of 2.14%. The statistics variables for the calibration ( R2 = 0.947, SEP = 1.005 and RPD = 4.3) revealed that this model can be used to predict the moisture from stingless bee honey and that near infrared spectroscopy is a reliable tool to be applied in quality control with rapid, simple and accurate results.

The aim of this work was to investigate the physicochemical, thermal, and functional properties of partially defatted sapucaia nut (Lecythis pisonis Cambess.) flours (PDSF) degreased by subcritical propane (20–60 °C; 20–100 bar) and supercritical CO2 + ethanol (1:1 w/w) as co-solvent (60 °C; 200 bar) in comparison to the PDSF obtained through Soxhlet extraction with petroleum ether. Under the conditions studied herein, compressed propane has a minor effect on the granules' morphology (average particle size between 22 and 32 μm) or in the physicochemical characteristics of the PDSF. It caused a minimum impact on the nutritional profile of the samples; unlike, the thermogravimetric analysis revealed that there is an influence on the thermal stability of the PDSF. Functional characteristics, such as emulsifying (8–20 m2/g), foam (6–12%), and high water (0.35–1.38 g/g flour) and oil (0.72–1.57 g/g flour) absorption capacity, were observed in PDSF. Defatted flours were found to be effective in the production of emulsions with structures that showed micrometric-sized droplets (up to 85% droplet size

The functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald–de Waele and Herschel–Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.

Achyrocline satureioides or Macela, a native plant from South America, has been studied due to its potential antioxidant activity. This study sought to optimize the conditions for extraction of the bioactive compounds from Macela. The solvents 50% (v/v) acetone and 70% (v/v) ethanol were selected from preliminary assays, for a comparison study. The application of ultrasound for the extractions increased the amount of total phenolic compounds by 6.1-fold and the antioxidant activity by 3.4-fold compared with conventional extraction. Principal component analysis revealed that both solvents did not present statistical differences in the extractions, although the liquid chromatography analysis showed that relative to ethanol, the acetone extracts had a higher amount of quercetin, the major flavonoid present in Macela plants. Therefore, the best ultrasound-assisted extraction condition for both solvents studied was a temperature of 25 °C and a 1:40 solute:solvent ratio (w/v), independent of the extraction time (10, 50 or 90 min).

Investigating non-conventional starch sources is essential because different chemical compositions, granular sizes and shapes, and amylose and amylopectin ratios, reveal new technological features. The loquat ( Eriobotrya japonica ), which is from the Rosaceae plant family, has a high amount of starch in its seeds (≅ 20%). Thus, this study aimed to characterise the physicochemical, thermal, rheological and structural properties, as well as the bioactive compounds, of loquat seed starch (LSS) derived from urban afforestation and commercial fruits at two stages of maturity: ripe (RI) and unripe (UN). Scanning electron micrographs showed oval- and cylindrical-shaped LSS granules. Using X-ray diffraction patterns it was possible to classify the LSS as having a C-type crystalline structure. The LSS (RI and UN) exhibited a higher thermal stability range in relation to degradation than conventional starches in the thermogravimetric assays (TG/DTG). Using differential scanning calorimetry it was possible to suggest a correlation between the peak temperatures with the gelatinisation temperatures obtained by the oscillatory shear test of the LSS. The rheological assays revealed that the LSS gels present pseudoplastic behaviour, with a high degree of thixotropy. Furthermore, higher content of polyphenols and higher antioxidant capacity were observed for the UN unpurified starch samples. Seven bioactive compounds were quantified in the raw starches by Ultra-High Performance Liquid Chromatography, with major concentrations of kaempferol (up to 330.46 μg/kg) and 5-caffeoylquinic acid (up to 135.00 μg/kg). The LSS showed compatible characteristics for industrial usage as an alternative to chemically modified starches.

The protecting ability of the organic goji berry extract as an alternative to synthetic antioxidants against oxidation of soybean oil was investigated. For this, the extraction of phenolic compounds with high antioxidant activity was optimized. The main bioactive compounds of the optimized extract were identified and quantified. Different solvents were used in the extraction process. The effects of temperature (25–45 °C), time (60–180 min), and solid:solvent ratio (1:10–1:30, w/v) in the extraction were evaluated by a Box–Behnken experimental design. Analyses of phenolic acids and flavonoids were performed by Ultra Performance Liquid Chromatography (UPLC), in optimal extraction conditions. The effect of the organic goji berry extract on improving the soybean oil oxidative stability was evaluated using the Rancimat test. A solution of ethanol/water (70/30, v/v) was the most efficient in the extraction of phenolics with a high antioxidant activity. The optimum conditions for the extraction is obtained by the experimental design were 45 °C, 162 min and a solid:solvent ratio of 1:30, resulting in an extract with 1338.80 mg/100 g of phenolics, and antioxidant activity of 0.73, 3.66, and 2.81 mmolTE/100 g for FRAP, ABTS, and DPPH, respectively. The phenolic acids identified were as follows: syringic, chlorogenic, gallic, caffeic, p-coumaric, 4-hydroxybenzoic, ferulic, and trans-cinammic. The flavonoids were as follows: rutin, naringin, quercetin, catechin, and kaempferol. The protection factor (PF) values of soybean oil with organic goji berry extract (500–3000 mg/kg) were significantly higher than that of oil with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) (100 mg/kg). These results suggest that the organic goji berry extract may be a substitute for synthetic antioxidants in stabilizing oil against oxidative deterioration.

Sapucaia (Lecythis pisonis) is a tree that grows in Colombia, Venezuela and the Guyanas and is widely distributed in Brazil. This work presents a study of sapucaia nut oils (SO) that were obtained by Bligh and Dyer (LP1) and Soxhlet (LP2) methods and were evaluated for their fatty acid composition, rheological and thermal properties, total phenolic compounds (TPC), antioxidant properties and oxidative stability using Rancimat and ATR-FTIR spectroscopy. The analyses showed that the method of extraction impacts the fatty acid profiles of SO. Oil extracts present considerable TPC content and antioxidant properties. Thermal analysis revealed three degradation steps for SO in the air atmosphere, starting at around 130 °C, being thermally stable up to 300 °C (with a ~ 5% mass loss) and reaching total degradation near 620 °C. Thermal analysis under N2 produced two degradation steps, initiating at around 130 °C and finishing at 500 °C. Rancimat also confirmed the high thermal stability of SO, with induction periods of 13.28 h (LP1) and 7.18 h (LP2). The DSC parameters of SO were similar among each other. Crystallization (− 8.04 to − 73.93 °C) and melting (− 31.34 to 8.28 °C) phases occurred over a large temperature range. SO presented FTIR spectral features with characteristic bands for vegetable oils. Ostwald–de Waele and Herschel–Bulkley rheological models indicated major pseudoplastic behavior for SO, with a predominant viscous component. These results reinforce that SO are appropriate for human consumption and open up new possibilities for their industrial exploitation, such as for food and the cosmetic, pharmaceutical and biodiesel industries.

Made available in DSpace on 2018-11-26T15:38:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-05-01 National Council of Araucaria Foundation (FA) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The effects of gamma radiation on the physicochemical, thermogravimetric, microstructural and microbiological properties of apple pomace flour were evaluated for a period of nine months storage. Calcium levels were higher in the irradiated samples. The irradiated samples remained stable during storage regarding the contents of protein, lipids, total dietary fibre, total reducing sugars, potassium, zinc, iron and manganese. The chemometric approach enabled a better visualisation of the samples. The results were not influenced by the effect of gamma radiation during storage. The thermogravimetric curves showed four major mass losses in consecutive reactions. The photomicrographs showed a composite of organic and heterogeneous material, with agglomerated particles with irregular shapes and sizes. For the microbiological analysis at a dose of 1 kGy, the presence of moulds occurred at 9 months of storage, however, the levels were below the indicative tolerance and for 2 kGy there was no contamination of yeasts and moulds. (C) 2016 Elsevier Ltd. All rights reserved. State Univ Ponta Grossa UEPG, Post Grad Program Food Sci & Technol, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-8403090 Ponta Grossa, PR, Brazil Fed Univ Parana UFPR, Post Grad Program Food Engn, Polytech Ctr, Av Cel Francisco Heraclito Dos Santos 210, BR-81531980 Curitiba, PR, Brazil State Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303 Luiz De Queiroz Campus, BR-13900470 Piracicaba, Brazil State Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303 Luiz De Queiroz Campus, BR-13900470 Piracicaba, Brazil

To study the effect of the mixing, three types of starch from Dioscorea sp., Dioscorea piperifolia Humb. var. Wild. and Dioscorea Trifida tubers were mixed in different proportions and their thermal, structural and rheological properties were characterised. Using thermogravimetric (TG) and differential thermal analysis (DTA) it was found that all the mixed samples presented enhanced thermal stability. By differential scanning calorimetry (DSC) and viscoamylograph (RVA) techniques it was verified that the amylose content from the D. sp. starch influenced the gelatinisation and paste properties of the mixed samples. Furthermore, using scanning electron micrograph (SEM) analysis it was possible to suggest a correlation between the size of the starch granules and their relative degree of crystallinity, which was calculated by the X-ray diffraction (XRD) patterns. The colour analysis revealed that, irrespective of the proportion, the strong tendency to yellow of the native Dioscorea piperifolia predominated in the mixed samples.

Fescue toxicosis is problematic for growing steers, causing lower DMI and productivity when fed endophyte-infected (E+) tall fescue. A complete understanding of underlying mechanisms of how fescue toxicosis affects growing steers is lacking. Therefore, the overall objective of this multiexperiment study was to determine whether ruminally dosed ergovaline (ERV) affects rumen motility, rumen contents, and eating patterns. In Exp. 1, an 8-h period to assess ruminal motility began 4 h after feeding by monitoring pressure changes using a wireless system for 21 d. Eight ruminally cannulated steers (283 kg BW) were pair fed with alfalfa cubes (1.5 × NEm) and assigned to endophyte free (E−; 0 μg ERV/kg BW/d) or E+ treatment (20 μg ERV/kg BW/d). Overall, E+ steers had more frequent rumen contractions (Seed P = 0.05 and day of feeding P = 0.02). On days 7 to 9, both treatments showed lower frequencies and E− steers had greater amplitude of contractions (P 0.29). Serum prolactin concentrations were lower in E+ steers in Exp. 1 to 3. Eating patterns of pair-fed E− and E+ steers were relatively slower in E+ than E− (Exp. 4) by measuring every 2 h across 24 h. Number of meals were higher in E+ than E− steers, but meal duration and meal size were not different between treatments. Rumen content (DM%) tended to be higher in E+ than in E− when steers were fed once a day (P = 0.07), but there was no difference for rumen content (DM%) when E− and E+ steers were fed 12 times a day (P = 0.13). These results suggest the changes in rumen fill associated with fescue toxicosis may be driven more by changes in feeding behavior and eating pattern rather than by changes in motility.

In this study, response surface methodology based on simplex- centroid design was used to optimize the gluten-free bread formulation with rice flour and cassava starch as independent variables. Bread formulations were evaluated by physicochemical analysis and descriptive sensory analysis encompassing appearance, structure, texture, and aroma parameters by a trained sensory panel. The five formulations composition showed statistical differences concerning aw, lipid and protein content. Carbohydrate was significantly correlated with specific volume and lipids with protein. Overall, rice flour's addition improved lipid and protein, whereas further rises in cassava starch allowed developing bread with higher specific volume and sensory scores. The optimum combinations of the variables to maximize scores of porosity, texture, elasticity, and protein content, should be obtained with 51.75% of rice flour and 48.25% of cassava starch. The use of the simplex-centroid design and the response desirability function in the optimization was useful for evaluating the influence and potential of the binary mixture of rice flour and cassava starch on the sensory quality and chemical characteristics of gluten-free bread. These research findings open the scope for further investigation of rice flour and cassava starch and their useful application in gluten-free bread processing. En este estudio se utilizó la metodología de superficie de respuesta basada en el diseño simplex-centroide para optimizar la formulación de pan sin gluten con harina de arroz y almidón de yuca como variables independientes. Las formulaciones de pan se evaluaron mediante un análisis físico-químico y un análisis sensorial descriptivo que cubría los parámetros de apariencia, estructura, textura y sabor por un panel sensorial entrenado. La composición de las cinco formulaciones mostró diferencias estadísticas en relación al contenido de aw, lípidos y proteínas. Los carbohidratos se correlacionaron significativamente con el volumen específico y los lípidos con las proteínas. En general, la adición de harina de arroz aumentó los lípidos y proteínas, mientras que la adición de una mayor cantidad de almidón de yuca permitió el desarrollo de pan con un mayor volumen específico y una mayor puntuación sensorial. Las combinaciones óptimas de las variables para maximizar las puntuaciones de porosidad, textura, elasticidad y contenido de proteína deben obtenerse con 51,75% de harina de arroz y 48,25% de almidón de yuca. El uso del diseño simplex-centroide y la función de deseabilidad en la optimización fue útil para evaluar la influencia y el potencial de la mezcla binaria de harina de arroz y almidón de yuca sobre la calidad sensorial y las características químicas del pan sin gluten. Los resultados de esta investigación abren un espacio para futuras investigaciones sobre la harina de arroz y el almidón de yuca y su aplicación efectiva en el procesamiento de pan sin gluten. Neste estudo, a metodologia de superfície de resposta baseada no delineamento simplex-centroide foi usada para otimizar a formulação de pão sem glúten com farinha de arroz e amido de mandioca como variáveis independentes. As formulações de pães foram avaliadas por análise físico-química e análise sensorial descritiva abrangendo parâmetros de aparência, estrutura, textura e sabor por um painel sensorial treinado. A composição das cinco formulações apresentou diferenças estatísticas em relação a aw, teor de lipídeos e proteínas. O carboidrato foi significativamente correlacionado com o volume específico e os lipídios com a proteína. No geral, a adição de farinha de arroz aumentou lipídios e proteínas, enquanto a adição de maior quantidade de amido de mandioca permitiu o desenvolvimento de pão com maior volume específico e maior pontuação sensorial. As combinações ótimas das variáveis para maximizar os escores de porosidade, textura, elasticidade e teor de proteína devem ser obtidas com 51,75% de farinha de arroz e 48,25% de amido de mandioca. O uso do delineamento simplex-centroide e da função de desejabilidade na otimização foi útil para avaliar a influência e o potencial da mistura binária de farinha de arroz e amido de mandioca na qualidade sensorial e nas características químicas do pão sem glúten. Os resultados desta pesquisa abrem espaço para investigações adicionais sobre a farinha de arroz e o amido de mandioca e sua aplicação efetiva no processamento de pão sem glúten.

Flours obtained from unripe and ripe inaja palm tree fruit pulp, as well as co-products that were generated after oil extraction, were evaluated for the first time. In addition, the oils extracted using ethanol as a solvent were also analyzed. The oils showed similar thermal characteristics, such as thermal stability up to about 253 °C, while also presenting a rich composition of phenolic compounds, antioxidant capacity and carotenoid content. Concerning the raw flours and their defatted counterparts, their free and bound phenolic compounds, which comprised gallic acid, 4-dihydroxybenzoic acid, ferulic acid, p-coumaric acid, and m-coumaric acid, were identified and quantified using high-performance liquid chromatography. Moreover, the defatting process improved thermal stability and decreased the peak viscosity of the unripe and ripe flours. The presence of starch and bioactive compounds in all the inaja flours provides a rationale for the development of new food and non-food products.

Papaya seeds, a high source of dietary nutrients and phytochemicals are wasted when Carica papaya fruit is processed and consumed. This study investigates bioactivity of papaya seeds (PS) from 3 different locations in Kenya for potential valorization as porridge. PS was treated with acetic acid and sodium bicarbonate to improve pallatability. HPLC analysis revealed that PS flour added compounds which were absent from cornmeal (p-hydroxybenzoic, 2,4-dihydroxybenzoic and vanillic acids) and increased over 25% the pre-existing ones. Acid and alkali treatments increased the phenolic compounds content and antioxidant capacities of the seed 1 porridges in ≈19% average. The differential scanning calorimetry and the rapid visco analysis showed a significant decrease in the enthalpy required (≈44%) to gelatinize cornmeal-PS blend and the tendency for retrogradation (from 2188 to 700 cP average). Therefore, our findings indicate that PS can contribute to improved phytochemical and functional properties of cornmeal porridges.

Orientadora: Prof. Dra. Rosemary Hoffmann Ribani Coorientadora: Profa. Dra. Marcia Regina Beux Supervisora Internacional: Profª. Drª. Trust Beta Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Alimentos. Defesa : Curitiba, 28/03/2019 Inclui referências: p. 116-131 Resumo: O mel de abelhas sem ferrão (MASF) requer o estabelecimento de metodologias e padrões oficiais e internacionais. A literatura existente sobre os parâmetros físico-químicos, composição química, constituintes bioativos, propriedades biológicas e estratégias de detecção de modificações de mel provenientes de 478 amostras de 66 diferentes espécies de abelhas produzidas ao redor do mundo foram apresentadas. Diferentemente do gênero Apis mellifera, MASF tem um caráter ácido (pH ácido e alta acidez), nível ligeiramente inferior de carboidratos totais e alta higroscopicidade devido a sua alta umidade e altos valores de atividade de água. No geral, as principais dificuldades para o estabelecimento de padrões têm sido a grande diversidade de espécies de abelhas sem ferrão e origem botânica, bem como variações na composição química desses méis. Por esta razão, foi investigado a viabilidade da análise multivariada para a discriminação da qualidade do MASF de diferentes gêneros (Melipona bicolor, quadrifasciata, marginata e Scaptotrigona bipuncata). A análise de componentes principais (PCA) explicou 72,12% da variância total dos dados e obteve-se a separação em dois grupos principais (Melipona e Scaptotrigona). Dois grupos também foram sugeridos pela análise hierárquica de agrupamentos (HCA), corroborando com PCA, na qual o grupo 2 foi formado pelo gênero Scaptotrigona. Este grupo apresentou os maiores valores de pH, cinzas e ºBrix. Em relação aos coliformes, apenas 6% das amostras do gênero Scaptotrigona apresentaram coliformes a 45 ºC. O potássio foi o mineral mais abundante quantificado e, como uma bactéria que pode ser considerada benéfica, o mel apresentou bactéria do ácido láctico em níveis mais elevados frente o gênero Melipona. A viabilidade da análise multivariada de dados para agrupamento de MASF também foi investigada quanto ao espectro de pólen, análise físico-química, compostos antioxidantes e antimicrobianos. MASF apresentou correlação positiva entre o teor de compostos fenólicos (220 a 708 mg de ácido gálico (GAE)/kg) e a capacidade antioxidante. Ácido p-cumárico, quercetina e hesperitina foram quantificados por HPLC-DAD. A atividade antibacteriana foi mais efetiva com bactérias Gram negativas (Escherichia coli e Salmonella typhimurium). O MASF possui um maior nível de atividade biológica do que o mel produzido por Apis mellifera. PCA mostrou que MASF pertencentes às mesmas origens florais apresentavam perfis semelhantes, o que tornou possível agrupar o mel em grupos com predominância de família botânica. Um método rápido e não destrutivo para a determinação de umidade em MASF usando espectroscopia de infravermelho próximo foi apresentado. Espectros de mel mostraram faixas de absorção intensa em CH, OH e vibrações de CO. O modelo de calibração pelas análises de regressão de componentes principais (PLS) mostrou boa correlação com o método de referência (índice de refração). As espécies de abelhas sem ferrão e a origem botânica do polén afetam as propriedades do mel. MASF é fonte de macrominerais, rico em compostos bioativos, com alta capacidade antioxidante e propriedades biológicas. Palavras-chave: Melipona, Scaptotrigona, composição química, análise microbiológica, análise multivariada, melissopalinologia. Abstract: Stingless bee honey (SBH) requires the establishment of official and international methodologies and standards to serve as a reference for quality control, to avoid adulteration and to assist marketing purposes. The literature on the physicochemical parameters, chemical composition, bioactive constituents, biological properties and strategies for the detection of honey modifications from 478 samples of 66 different bee species produced in the world were presented. Distinct the genera Apis mellifera, SBH has an acidic character (acid pH and high acidity), slightly lower level of total carbohydrates and high hygroscopicity due to its high moisture and high values of water activity. In general, the main difficulties in setting standards have been the great diversity of stingless bee species and botanical origin, as well as variations in the chemical composition of these honey. For this reason, the feasibility of the multivariate analysis for the quality discrimination of stingless bee honey of different genera (Melipona bicolor, quadrifasciata, marginata and Scaptotrigona bipuncata) was investigated. Principal component analysis (PCA) explained 72.12% of the total data variance and separation was obtained in two main groups (Melipona and Scaptotrigona). Two groups were also suggested by the hierarchical grouping analysis (HCA), corroborating with PCA, in which group 2 was formed by the genus Scaptotrigona. This group had the highest values of pH, ash and ºBrix. In relation to the coliforms, only 6% of the samples of the genus Scaptotrigona presented coliforms at 45ºC. Potassium was the most abundant mineral quantified and, as a bacterium that can be considered beneficial, honey presented lactic acid bacteria at higher levels compared to the Melipona genus. The feasibility of multivariate analysis of data for SBH classification was also investigated for pollen spectrum, physicochemical analysis and antioxidant and antimicrobial compounds. SBH showed a positive correlation between the content of phenolic compounds (220 to 708 mg of gallic acid/GAE) and antioxidant capacity. p-coumaric acid, quercetin and hesperitin were quantified by HPLC-DAD. Antibacterial activity was more effective with Gram negative bacteria (Escherichia coli e Salmonella typhimurium). SBH has a higher level of biological activity than honey produced by Apis mellifera. PCA showed that SBH belonging to the same floral origins presented similar profiles, which made it possible to group honey in groups with a predominance of botanical family. A rapid and non-destructive method for the determination of SBH moisture using near infrared spectroscopy was presented. Honey spectra showed bands of intense absorption in CH, OH and CO vibrations. The calibration model by regression analysis of principal components (PLS) showed good correlation with the reference method (refractive index). Stingless bee species andbotanical origin of the pollen affect the properties of honey. MASF is a source of macrominerals, rich in bioactive compounds, with high antioxidant capacity and biological properties. Keywords: Melipona, Scaptotrigona, chemical composition, microbiological analysis, multivariate analysis, melissopalynology.

Multivariate data analysis feasibility for the evaluation of Brazilian stingless bee honey (SBH) by pollen spectrum, bioactive compounds content, physicochemical, antioxidant and antimicrobial analysis was investigated. Levels of total and individual phenolics content were analyzed by HPLC-PDA. The antioxidant capacity was performed by 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH), oxygen radical absorption capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays. The total phenolic compounds from the thirty-two SBH was positively correlated with the antioxidant capacity. Bioactive compounds such as p-coumaric acid, quercetin, and hesperetin were identified in all the samples. Brazilian SBH shows more effective antibacterial activity against Gram-negative bacteria (E. coli and S. Typhimurium) compared to Gram-positive ones. Results also revealed that SBH could reach up to 45% higher antioxidant and biological activities than the traditional Apis mellifera honey. Chemometrics shows that chemical and biological properties of SBH have a strong relationship with the pollen botanical origin. Principal component analysis (PCA) grouped the honey into three categories with predominant pollen from Verbenaceae, Asteraceae and Sapindaceae families, confirming that SBH belonging to the same floral origin present similar characteristics.

Four Holstein steers (156 ± 33 kg of body weight (BW)) fitted with duodenal cannula and rumen catheter, were housed in metabolism pens and used in a 4 × 4 Latin square trial to evaluate the effect of dietary inclusion of levels of Acacia mearnsii tannin extract on rumen fermentation, digestion and duodenal flux of amino acids. The diet was offered at a restricted amount of 20 g dry matter (DM)/kg BW and consisted of oat (Avena strigosa) plus concentrate, in a proportion of 0.55:0.45 (DM basis) respectively. Treatments were no tannin (Control) or inclusion of tannin extract in the concentrate at a rate of 20, 40 or 60 g/kg DM (i.e. 9, 18 or 27 g/kg of total dietary DM). The apparent total-tract organic matter (OM) digestibility was not affected whereas the neutral detergent fiber (aNDF) digestibility and the OM true total-tract digestibility tended to linearly decrease (P

SUMMARYFour Holstein steers (297 ± 56 kg of body weight (BW)) fitted with duodenal cannula and rumen catheter, were housed in metabolism cages and used in a 4 × 4 Latin Square trial to evaluate the effect of both protein source andAcacia mearnsiitannin extract on digestibility, ruminal fermentation, rumen microbial protein synthesis, N utilization and on duodenal flow of individual amino acids. The diet was offered at restricted amount of 25 g of dry matter (DM)/kg BW and consisted of maize silage plus concentrate, in a proportion of 0·7:0·3 (DM basis) respectively. Concentrate was formulated with either soybean meal or canola meal as protein source, with or without 50 g/kg ofA. mearnsiitannin extract (i.e. 15 g/kg of total dietary DM). There was no effect of protein source on most variables. The apparent and true organic matter (OM) digestibilities, as well as neutral detergent fibre (NDF) digestibility were negatively affected by tannin extract inclusion without, however, affecting digestible OM intake. The amount of nitrogen (N) excreted in faeces increased whereas the urinary N excretion decreased in tannin extract treatments. No interaction time × treatment was detected for any rumen variable and no treatment effect was observed for rumen fluid pH and reducing sugars concentration. Rumen fluid concentration of ammonia N was lower for the canola meal plus tannin extract treatment. Rumen concentration ofα-amino compounds was not affected by tannin extract but was higher when canola meal was the protein source. The duodenal flow of OM, total N,α-amino N and non-ammonia non-microbial N increased with tannin extract inclusion, whereas the duodenal flow of microbial N was not affected by treatment. For both protein sources, the amount of most individual amino acids flowing to the duodenum increased due to tannin extract addition. In conclusion, the dietary inclusion of 15 g/kg DM of tannin extract fromA. mearnsiiimproved the amino acid supply independently of whether the protein source was canola meal or soybean meal, without affecting the amino acid profile, to steers fed maize silage plus concentrate, with a minor but significant impact on OM digestibility.

A total of 19 Brazilian frozen pulps from the following fruits: acai (Euterpe oleracea), blackberry (Rubus sp.), caja (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, acai, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.

Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp. Keywords: White-rot fungi, Intrinsic and extrinsic factors, Biological efficiency, Oyster mushroom

Four Polwarth × Texel wethers (30 ± 1.8 kg body weight), fitted with a chronic rumen catheter and duodenal cannulae, housed in metabolic cages and offered ryegrass (Lolium multiflorum Lam) ad libitum were used in a 4 × 4 Latin Square experiment to evaluate the effects of infusing Acacia mearnsii tannin extract on intake, digestion and nutrients supply. Treatments consisted of no tannin (0) or intraruminal infusion of a tannin extract solution in a final volume that allowed for a tannin extract concentration of 20, 40 or 60 g/kg of dry matter (DM) intake. Intake and total digestibility of organic matter (OM), neutral detergent fiber (NDF) and N compounds linearly reduced (P ≤ 0.05) at increased levels of tannin infusion. Urinary N excretion linearly decreased (P ≤ 0.05) whereas the proportion of ingested N, which was retained was not affected by treatments. Duodenal flow of α-amino N was not affected by treatments whereas rumen microbial N entering the duodenum tended to linearly decreased (P = 0.15) at increased levels of tannin infusion. Ruminal degradability of both OM and dietary N compounds linearly decreased (P

Made available in DSpace on 2018-11-26T15:28:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-02-01 State University of Ponta Grossa (UEPG) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Araucaria Foundation (FA) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The aim of this study was to evaluate the effects of gamma radiation on the phenolic compounds and antioxidant activity of apple pomace flour (0,1 and 2 kGy dose at times of 0,3, 6 and 9 months) during storage using multivariate techniques. The a* and h degrees colour attributes at a dose of 1 kGy, and the phenolic compound phloridzin showed constant levels during the experiment. The dose of 1 kGy at time 0 provides better results for antioxidant activity, total phenolic compounds and some individual compounds. Chlorogenic acid and its class of hydroxycinnamic acids increased proportionally with time in the irradiated samples. The chemometric approach made it possible to observe the influence of irradiation and storage time on the samples of apple pomace flour. The effect of irradiation on the phenolic compounds was related to the intensity and the characteristics of each individual compound. Industrial relevance: Irradiation has been shown to be an economically viable alternative for the treatment of foods; it has several advantages compared to traditional processing methods and can be applied independently or combined with existing techniques such as dehydration. Thus, this combination of treatments, as well as increasing the shelf life of apple pomace also increases the concentrations of nutrients and can be applied in the pharmaceutical, cosmetics and food industries. This advantage can translate into economic advantages, with added values in various applications and help to partially reduce negative impacts on the environment. (C) 2016 Elsevier Ltd. All rights reserved. State Univ Ponta Grossa UEPG, Food Sci & Technol Grad Program, Av Carlos Cavalcanti 4748 Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil Fed Univ Parana UFPR, Food Engn Grad Program, Av Cel Francisco Heraclito Santos 210 Polytech, BR-81531980 Curitiba, Parana, Brazil State Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303,Luiz de Queiroz Campus, BR-13900470 Piracicaba, Brazil State Univ Sao Paulo USP, Ctr Nucl Energy Agr, Av Centenario,303,Luiz de Queiroz Campus, BR-13900470 Piracicaba, Brazil

Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg 100g-1 (ripe 'Brazos' variety). The highest levels of phenolic compounds were observed for the unripe fruit of both varieties, while antioxidant activity showed no significant difference during the ripening stages. The studied pulp showed a high content of phenolic compounds (ten times higher than that found in the ripe fruits). The anthocyanin content and antioxidant activity did not show the same increase due to the degradation of anthocyanins caused by the heat treatment that was used. The alcoholic fermented beverage made from blackberries remained stable (total phenolic compounds and antioxidant activity) during two years of storage, but the in third year a significant reduction in antioxidant activity was observed. These results can be important for establishing the shelf life of this kind of product made with blackberry Algumas frutas de clima temperado e tropical, principalmente as do tipo "berries", têm como característica o acúmulo de compostos antioxidantes e são objeto de inúmeros estudos, haja vista a sua correlação com os benefícios para a saúde humana. Os objetivos deste trabalho foram quantificar as antocianinas, os compostos fenólicos e mensurar a capacidade antioxidante (ferric reducing antioxidant power - FRAP) de amoras-pretas de duas cultivares ('Brazos' e 'Tupy'), nos três estágios de maturação, considerados verde, semi-maduro e maduro, e dos seus produtos (polpas e fermentados). No processo de maturação da fruta, observou-se que o peso, tamanho, diâmetro e teor de açúcar aumentaram significativamente enquanto a acidez diminuiu. Os teores de antocianinas aumentaram de 4,19 (FSM cv. 'Tupy') (frutos semi-maduros) para 205,75mg 100g-1 (FM cv. 'Brazos') (frutos maduros). Os maiores teores de compostos fenólicos foram verificados para os frutos verdes (FV) das duas cultivares, enquanto a atividade antioxidante não apresentou diferença significativa nos estádios de maturação. A polpa estudada acumulou um elevado teor de compostos fenólicos (dez vezes superior ao encontrado nas frutas maduras). Os teores de antocianinas e de atividade antioxidante não apresentaram o mesmo perfil em função da degradação das antocianinas pelo processo térmico utilizado. O fermentado alcoólico de amora permaneceu estável (fenóis totais e atividade antioxidante) durante dois anos de estocagem, porém, no terceiro ano, foi observada uma redução significativa da atividade antioxidante. Estes resultados são importantes para o estabelecimento da vida-de-prateleira desses produtos derivados da amora

The mixture of starch comprising starches from different botanical origins and species can improve the mechanical properties of films and coatings. Thus, the aim of this work was to develop a sustainable process of starch modification to obtain enhanced starch films through mixing three Dioscoreaceae starches and to study the films resultant mechanical (tensile strength and elongation at break), thermal (glass transition and melting temperature) and physicochemical (moisture, solubility, thickness, colour, transparency, light transmission, water vapour permeability, crystallinity, and surface uniformity) properties. The films obtained after the mixing process showed low moisture content and high transparency, high solubility desirable for biodegradability, and significantly different thickness. An improved light barrier was achieved and water vapor permeability barrier properties were obtained. Using differential scanning calorimetry, it was observed that the glass transition temperature of the films decreased. The starch mixture improved the mechanical characteristics of the films by 200 % for tensile strength and 232 % for elongation at break. After mixing, the films showed increased crystallinity and no crack or pinholes in their surface. These findings demonstrate that the yam starch mixtures formed strong and flexible films suitable for various industrial products through a simple green process.

A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.

Seis ovinos Texel × Corriedale (43,6±4,4kg de peso corporal (PC)), alimentados ad libitum com silagem de bagaço de sorgo sacarino (Sorghum bicolor (L.) Moench ssp. saccharatum), foram usados em um experimento em duplo Quadrado Latino 3×3 para avaliar o efeito nutricional da suplementação com níveis de farelo de girassol (0, 7 ou 14g kg-1 de PC). Uma solução (8%, p/v) de ureia e sulfato de amônio (9:1, respectivamente) foi misturada à silagem no momento do fornecimento aos animais, em todos os tratamentos, numa proporção de 50ml de solução kg-1 de silagem. O consumo total de matéria seca (MS), matéria orgânica (MO), fibra em detergente neutro (FDN) e de carboidratos não fibrosos (CNF), assim como o consumo de MS da silagem e de MO digestível, foram positivamente afetados (P

With this study, we aimed at evaluating the nutritional value and chemical composition of forage legume intercropping with elephant grass (EG) + spontaneous growth species (SGS) + annual ryegrass (AR) + peanut forage (PF), as treatment T1; and EG + SGS + AR + red clover (RD), as T2. The EG was planted in 4-m spaced rows. The annual ryegrass was planted between the EG rows during the cool season; the RC was sowed and the PF was preserved. The experiment was performed between October 2009 and April 2010, with six grazing cycles. Samples of forage legume was collected, under simulated the grazing, to determine the levels of organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), organic matter in situ digestibility (OMISD), total phenols (TF), total tannins (TT), and condensed tannins (CT). The mean values of OM, CP, NDF, OMISD, TF, TT and TC were 90.8, 20.96, 48.38, 86.68, 1.92, 1.42 and 1.39%; and 91.84, 21.41, 41.36, 85.18, 1.90, 1.31 and 0.17% for peanut forage and red clover, respectively. Higher values (p < 0.05) were observed in the level of CT of peanut forage. Com esta pesquisa, objetivou-se avaliar o valor nutritivo e a composição química da forragem de leguminosas consorciadas com o capim elefante (CE) + espécies de crescimento espontâneo (ECE) + azevém anual (AZ) + amendoim forrageiro (AF), como tratamento T1; e CE + ECE + AZ + trevo vermelho (TV), como T2. O CE foi estabelecido em linhas afastadas a cada 4 m. O azevém anual foi estabelecido entre as linhas do CE durante o período hibernal; o TV foi semeado e o AF foi preservado. O experimento foi realizado entre outubro de 2009 e abril de 2010, sendo realizados seis pastejos. Foram coletadas amostras de forragem das leguminosas, simulando o pastejo, para determinação dos teores de matéria orgânica (MO), proteína bruta (PB), fibra em detergente neutro (FDN), digestibilidade in situ da matéria orgânica (DISMO), fenóis totais (FT), taninos totais (TT) e taninos concentrados (TC). Os valores médios de MO, PB, FDN, DISMO, FT, TT e TC foram de 90,8; 20,96; 48,38; 86,68; 1,92; 1,42 e 1,39%; e de 91,84; 21,41; 41,36; 85,18; 1,90; 1,31 e 0,17% para o amendoim forrageiro e trevo vermelho, respectivamente. Valores superiores (p < 0,05) foram observados no teor de TC da forragem do amendoim forrageiro.

A cultura de pereira apresenta potencial de expansao na Regiao Sul do Brasil podendo aproveitar parte da infraestrutura tecnologica e de armazenamento ja instalada para a cultura da macieira, desde a pesquisa de melhoramento genetico com tecnicas de manejo mais atualizadas e economicas. O pais, considerado um grande produtor de frutas, pode dentro de algum tempo suprir a demanda com peras de qualidade como aconteceu com a pomicultura nas ultimas tres decadas. O objetivo deste artigo trata da avaliacao das possibilidades de serem usados os caminhos tecnologicos da maca para a pera com tempo habil para que possa ser incrementada a sua producao e ao mesmo tempo possa ser planejado o seu processamento com produtos nobres. Raras unidades industriais sao vinculadas ao processamento de suco, porem safras com muita producao bem como os subprodutos desqualificados para o comercio no varejo faz com que se viabilize o processamento de produtos nobres, ate mesmo como base para outras bebidas inovadoras. Para tanto, amostra de peras comerciais sao descritas quanto as suas singularidades desde aspectos botânicos ate de acabamento de produtos, mantendo a maca como referencial cientifico e tecnologico e com isto se procura verificar se os equipamentos utilizados no processamento da maca sao adequados para a pera. Os rendimentos gravimetricos comparados do suco de pera e de maca foram uteis para indicar a afinidade de cada materia prima sendo que os resultados obtidos com a despolpadeira e pela tecnologia enzimatica foram os quantitativamente melhores enquanto o convencional apresentou o mais baixo.