DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
Navegar
7 resultados
Resultados da Pesquisa
Item Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba.(2022) Paula, Daiane Gabriele Couto de; Vasconcelos, Christiane Mileib; Pereira, Alexandre Fontes; Quintão, Anna Lídya da Cunha; Chaves, Jaísa Oliveira; Parreiras, Paola Machado; Salierno, Camila Carvalho MenezesJabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biological and technological point of view. This study evaluated the interference of maceration time over antioxidant capacity, volatile compounds profile and temporal dominant sensation of fermented jabuticaba. Four different treatments of fermented jabuticaba in different fermentation times were prepared (96, 120, 144 and 168 h). After preparation, total monomeric anthocyanin content, total antioxidant activity by 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid and iron reduction method, volatile compounds profile by gas chromatography and sensory analysis of temporal dominance of sensations were performed of fermented jabuticaba. The highest concentration of total anthocyanins (25.81 mg/100 g) and antioxidant activity (78.34 μmol Trolox/g e 84.69 μM FeSO4 /g) of jabuticaba is in its skin. Regarding the antioxidant activity by FRAP method, the fermented beverages presented higher value than the whole fruit. However, after 96 h of maceration, the values decreased, followed by an increase after 144 h. In all maceration times the predominant sensation was acidic taste, initially and then astringency, the most persistent sensation in all treatments. However, there was a downward trend in this sensation with the increase in maceration time, as well as isoamyl alcohol content.Item Compliance in handling of donated raw breast milk to human milk banks regarding microbiological quality.(2022) Chaves, Jaísa Oliveira; Fernandes, Angelica Maria de Freitas; Parreiras, Paola Machado; Passos, Maria Cristina; Cunha, Luciana Rodrigues da; Salierno, Camila Carvalho MenezesObjectives: microbiological quality of raw human milk (HM) from donors at the HMB (Human Milk Bank) of Santa Casa de Misericórdia de Ouro Preto was evaluated. Methods: the microbiological quality of milk from each of 10 donors in triplicate (30 samples) was evaluated by enumeration of Staphylococcus aureus and total aerobic mesophiles (surface plating) and total and thermotolerant coliforms (Most Probable Number - MPN). A questionnaire and a checklist were applied after the end of sample collection to verify the compliance of milk extraction and storage procedures by the donors. Results: inadequacies in the procedures for expression and storage of donated HM were observed. The presence of all microorganisms studied were verified in the milk of all donors, and in some cases exceeded the safety limits. The checklist indicated that some necessary hygienic-sanitary procedures were not carefully performed, making it important to properly guide the donors. Conclusions: this study points to an unfavorable scenario for the safety and quality of donated HM, and it is important to encourage further studies to be conducted so that the Brazilian network of HMB adopts stricter criteria for instructions on procedures and support for HM donors.Item Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity.(2022) Gomes, Nayara Resende; Parreiras, Paola Machado; Salierno, Camila Carvalho Menezes; Falco, Thaís Silva; Vieira, Michele Cristina; Passos, Maria Cristina; Cunha, Luciana Rodrigues daThis study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.Item Interference of germination on the nutritional composition and antioxidant capacity of black sesame (Sesamum indicum L.).(2021) Basso, Ana Carolina Dias; Machado, Pollyana Mara Ribeiro; Chaves, Jaísa Oliveira; Parreiras, Paola Machado; Salierno, Camila Carvalho MenezesPurpose – The purpose of this study was to evaluate the effect of black sesame germination on its nutritional composition and antioxidant activity. Design/methodology/approach – Germination occurred at constant temperature and humidity (35 8C and 95 ± 5%) for 72 h. The levels of moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates, calories, phenolic compounds and antioxidant capacity were determined. Findings – With germination, there was a significant increase in moisture and protein content, as well as a reduction in the other parameters assessed in terms of nutritional composition. When analysing bioactive compounds, no significant change was found in the content of phenolic compounds; however, there was a reduction in antioxidant capacity according to the three methods tested, which may be related to the characteristics of the grain itself, the conditions used for germination, or even the process of extracting phenolic compounds for analysis. Other conditions for the germination of black sesame using different times and temperatures should be evaluated in future studies. Originality/value – This is an original research article, which has an industrial and health impact by transmitting highly relevant responses on nutrition and food. The novelty of this research is the fact of studying the germination of black sesame on the nutritional composition (moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates and calories), levels of phenolic compounds and antioxidant capacity. These results can help improve the procedures adopted by the food industries and also in nutritional conduct, as the germination process leads to a change in the nutritional composition, especially with regard to protein synthesis, which is relevant, once it is an interesting protein option. However, it also brings us responses to reductions in important nutritional compounds.Item Effect of thermosonication on microorganisms, the antioxidant activity and the retinol level of human milk.(2020) Parreiras, Paola Machado; Nogueira, Janaina Aparecida Vieira; Cunha, Luciana Rodrigues da; Passos, Maria Cristina; Gomes, Nayara Resende; Breguez, Gustavo Silveira; Falco, Thaís Silva; Bearzoti, Eduardo; Salierno, Camila Carvalho MenezesIn order to reduce the degradation of naturally-occurring components by conventional heat treatment, alternative processing techniques have been studied to preserve the nutritional properties of processed foods, such as thermosonication. This study evaluates the application of thermosonication for the inactivation of pathogenic microorganisms, and its effect on antioxidant activity and retinol level in donated human milk. We evaluate the effect of thermosonication on Staphylococcus aureus, Escherichia coli, and Salmonella spp. microorganisms in human milk by analyzing the effect of time and temperature of the thermosonication on these microorganisms using a central composite rotatable design. Also evaluated the effects of thermosonication (60 °C/4 min) on antioxidant activity using DPHH (2, 2-diphenyl-1-picrylhydrazyl) free radical and ABTS (2,2′-azino-bis 3- ethylbenzothiazoline-6-sulfonic acid) scavenging methods and on the retinol level in human milk and compared them to the effects of holder pasteurization (62.5 °C/30 min) in vitro. For this evaluation, a pool of the 10 human milk samples was made and distributed 40 mL, from this pool, for two interventions (holder pasteurization and thermosonication) and one control (untreated milk). Both in thermosonication and non-ultra-sound heat treatments, the microorganism counts tended to remain stable at lower temperatures, with the most significant and continuous reductions in thermosonication observed at the points of inflexion of the curves of the adjusted models: at 53.7 °C, 52.0 °C, and 60.9 °C for S. aureus, E. coli, and Salmonella, respectively. Thermosonication also promoted greater decimal reductions of the microorganisms analyzed than heat treatment at 60 °C, 48 °C, and 65 °C for S. aureus, E. coli, and Salmonella, respectively. Holder pasteurization significantly reduced the antioxidant activity when compared to the control, while thermosonication increased it. Retinol level remained stable following both pasteurization and thermosonication. This study could be used to encourage further studies to fill in the remaining gaps for this type of processing on human milk.Item Effect of storage on retinol content and total antioxidant capacity of human milk.(2019) Chaves, Jaísa Oliveira; Fernandes, Angelica Maria de Freitas; Parreiras, Paola Machado; Breguez, Gustavo Silveira; Passos, Maria Cristina; Cunha, Luciana Rodrigues da; Salierno, Camila Carvalho MenezesPurpose – The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity of pasteurized HM. Design/methodology/approach – Donor milks were homogenized to form the pool of the experimental study characterized by the evaluation of the effects of time (0, 2, 4, 8 and 15 days) freezing temperatures (−3°C, −8°C and −18°C) and the interference of the type of packaging on the antioxidant activity and retinol levels of HM. Findings – The existing studies do not reveal the real impact of HM storage conditions adopted by human milk banks (HMB) in Brazil on their compounds, mainly in relation to the effects of temperature and freezing time and the incidence of light on retinol levels and antioxidant activity. In view of the already documented importance of these compounds for the growth, development and health of children, it is extremely important to assess their stability according to the procedures adopted by the banks. It has been observed in this study that lower freezing temperatures (−18°C) further preserve the antioxidant activity. It was found that the amber and transparent vials wrapped with aluminum foil allowed for greater retinol stability of HM, with values of 2.501±0.757 µmol/L and 4.991±0.825 µmol/L, respectively. On the contrary, there was no significant influence on antioxidant activity. Originality/value – It is suggested that HMB store milk at lower temperatures and use glass jars that block the passage of light.Item Stability of antioxidant capacity of human milk after freezing and pasteurization.(2018) Nogueira, Janaina Aparecida Vieira; Santos, Marina Maximiano de Oliveira; Passos, Maria Cristina; Cunha, Luciana Rodrigues da; Parreiras, Paola Machado; Salierno, Camila Carvalho MenezesPasteurization and freezing are processes used in human milk banks that can affect some of the nutritional and biological properties of human milk. The aim of this study was to evaluate impact of the processing steps adopted by human milk banks on the contents of total phenolic compounds and antioxidant capacity in vitro. Experimental study was realized, in which 40 mL human milk were collected from 8 mothers registered at the Human Milk Bank of Ouro Preto, state of Minas Gerais. Samples were homogenized to form the pool. Human milk was divided into four portions that characterized the treatments: 1) immediately after milking; 2) pasteurization soon after the milking; 3) 7 days after freezing at -8.5 (± 2.8°C) and pasteurized; 4) 14 days after freezing at -8.5 (± 2.8°C) and pasteurized. The content of total phenolic compounds was determined, and the antioxidant capacity was assessed using the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl free radicals scavenging. The results were expressed as mean and standard deviation of six replications. There was a positive correlation between the evaluated methods and reduction in total phenolic content and total antioxidant capacity with slow pasteurization and according to freezing time. There was a negative effect of pasteurization and freezing on the total phenolic content and total antioxidant capacity, and the most significant reduction was observed within the first 7 days of storage.