DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
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Resultados da Pesquisa
Item Baru seed extracted oil (Dipteryx alata Vog.) : chemical composition and thermal and oxidative stability.(2023) Paulo, Linamarys Aparecida de Oliveira; Fernandes, Raquel Nunes; Gandra, Kelly Moreira Bezerra; Minim, Valéria Paula Rodrigues; Minim, Luis Antonio; Grimaldi, Renato; Vidigal, Márcia Cristina Teixeira RibeiroBaru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry.Item Avaliação da estabilidade de iogurte concentrado salgado adicionado de orégano durante o armazenamento.(2020) Dias, Jéssica Gonzaga; Guedes, Jean; Monteiro, Reginaldo de Souza; Pinto, Vitória Regina; Gandra, Kelly Moreira Bezerra; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida PimentaAtualmente, nota-se uma grande demanda por produtos que tragam benefícios para a saúde, com sabores diferenciados e acima de tudo, seguros para o consumo. Desta forma, o objetivo deste trabalho foi avaliar a estabilidade física, físico-química e microbiológica de iogurtes concentrados salgados com e sem adição de orégano durante armazenamento e verificar a estabilidade dos compostos fenólicos totais e da atividade antioxidante do iogurte concentrado salgado adicionado de orégano durante o armazenamento. Foram realizadas análises de sinérese, cinzas, umidade, lipídios, proteínas, acidez, pH, contagem total de bactérias láticas, coliformes totais e termotolerantes, bolores e leveduras, compostos fenólicos totais e atividade antioxidante (ABTS e DPPH). Observou-se que os aspectos físico (sinérese) e alguns parâmetros físico-químicos dos iogurtes concentrados salgados foram influenciados pela adição de orégano, e que em ambos (com e sem adição de orégano) sofreram alterações durante o armazenamento. Apesar de estar dentro dos valores exigidos pela legislação, este estudo demonstrou que a adição de orégano influenciou negativamente a sobrevivência das bactérias láticas, inibindo-as, durante o armazenamento refrigerado do iogurte. Os iogurtes concentrados salgados com e sem adição de orégano apresentaram contagens de coliformes dentro dos padrões estabelecidos pela legislação brasileira. Já em relação à enumeração de bolores e leveduras, esta encontrou-se fora dos padrões estabelecidos pela legislação desde o início do armazenamento. Os iogurtes concentrados salgados adicionados de orégano apresentaram aumento dos teores de compostos bioativos ao longo do armazenamento, sendo uma alternativa interessante para o mercado de produtos lácteos. Contudo, seriam necessários estudos posteriores para diminuir a contagem de bolores e leveduras até o limite permitido pela legislação.Item Pitanga and grumixama extracts : antioxidant and antimicrobial activities and incorporation into cellulosic films against Staphylococcus aureus.(2020) Carvalho, Franciele Mendes de; Martins, Jéssica Tatiana Aparecida; Lima, Emília Maria França; Santos, Hellen Vidal; Pereira, Patrícia Aparecida Pimenta; Pinto, Uelinton Manoel; Cunha, Luciana Rodrigues daThere is great interest in developing alternatives to improve food safety, since food-borne diseases (FBD) are a major public health concern worldwide. Plant extracts have the potential to inhibit microbial growth due to the action of secondary metabolites, such as phenolic compounds. This study evaluated the antioxidant and antimicrobial activities of phenolic compounds extracted from grumixama (Eugenia brasiliensis) and pitanga (Eugenia uniflora) fruits and the antimicrobial potential of extract of grumixama upon incorporation into cellulosic films. Both fruits were rich in total phenolic compounds and their extracts showed antioxidant activity. The crude and phenolic extracts of grumixama showed higher activity than those isolated from pitanga. All extracts inhibited the growth of Staphylococcus aureus. After incorporation into cellulosic films, the crude extract of grumixama remained active, reducing the S. aureus population in 4 log cycles. The cellulosic films incorporated with grumixama extract were stable after seven days of storage under refrigeration at 7º C; but they partially lost antimicrobial activity when exposed to UV radiation. These phenolic compound-containing cellulosic films could be used as a complementary preservation method of foods that are prone to contamination with S. aureus.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 Intake of protein hydrolysates and phenolic fractions isolated from flaxseed ameliorates TNBS-Induced colitis.(2018) Silva, Fernanda Guimarães Drummond e; Paiatto, Lisiery Negrini; Yamada, Aureo Tatsumi; Netto, Flavia Maria; Simioni, Patricia Ucelli; Tamashiro, Wirla Maria da Silva CunhaScope In the attempt to develop new therapeutic treatments for colitis, fractions containing phenolic compound isolate (Phi) and phenolic reduced‐flaxseed protein hydrolysate (phr‐FPH) from flaxseed are evaluated for their effects on the in vitro production of pro‐inflammatory mediators and on the course of experimental colitis. Methods and results The anti‐inflammatory effects of Phi and phr‐FPH from flaxseeds are studied in RAW264.7 cells and in trinitrobenzene sulphonic acid (TNBS) colitis model. It is observed that the incubation with Phi or phr‐FPH result in lower levels of tumor necrosis factor α and nitric oxide in macrophages stimulated with bacterial lipopolysaccharide + interferon‐γ. Prophylactic and therapeutic treatments with Phi and phr‐FPH, respectively, greatly contribute to the prevention of weight loss and colon inflammation in colitic BALB/c mice. T cell proliferation, expansion of TH1 and TH17 cells, and pro‐inflammatory cytokines are lower, whereas Treg cells are higher in spleen cell cultures from Phi‐treated mice. In addition, therapeutic phr‐FPH treatment is able to reduce the expansion of TH17 in splenic cell cultures. Conclusion The consumption of phenolic and protein compounds extracted from flaxseeds has a protective effect on TNBS‐induced colitis, and may be useful in the control of other inflammatory disorders.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.Item Antioxidant, antimicrobial and anti - quorum sensing activities of Rubus rosaefolius phenolic extract.(2016) Oliveira, Brígida D’Ávila; Rodrigues, Adeline Conceição; Cardoso, Bárbara Moreira Inácio; Ramos, Ana Luiza Coeli Cruz; Bertoldi, Michele Corrêa; Taylor, Jason Guy; Cunha, Luciana Rodrigues da; Pinto, Uelinton ManoelPhenolic compounds are plant secondary metabolites that present many biological effects includingantioxidant and antimicrobial activities. Studies have shown that these compounds can also inhibitquorum sensing bacterial communication. The aim of this study was to characterize the centesimalcomposition, mineral and phenolic content, to determine the antioxidant and antimicrobial effect aswell as the inhibition of quorum sensing by the phenolic extract obtained from wild strawberry (Rubusrosaefolius). Centesimal composition and minerals were in the range expected for fruits of the Rubusgenerum, even though Fe and Zn presented higher levels. The phenolic content was 5902.89 mg GAE/L,also approaching the levels found for fruits of Rubus sp. The antioxidant activity determined throughthe ABTS method was 162.4 ± 5.6 and 120.8 ± 1.5 _M Trolox/g of fruit in the DPPH assay, indicating anelevated potential for ABTS and medium potential for DPPH method. The phenolic extract was able toinhibit all the evaluated bacteria presenting MICs in the range of 491.90–1475.74 mg GAE/L. In sub-MIC concentrations, the phenolic extract inhibited all the phenotypes typically regulated by quorum sens-ing in bacteria, including violacein production, swarming motility and biofilm formation. The phenolicextract of R. rosaefolius presented antioxidant, antimicrobial and anti-quorum sensing activities whichare in agreement with previous studies linking phenolic compounds to these properties.