Pub Date : 2024-01-20DOI: 10.58951/fstoday.2024.002
Luis Eduardo Zúñiga-Moreno, María José Briones Ramos, Doris Guilcamaigua-Anchatuña, E. Landines
The growing consumer trend toward healthier foods has challenged the food industry to constantly innovate and offer alternatives that meet the demand for products appealing to the senses and providing attractive health benefits. Quinoa, a gluten-free pseudocereal with high protein content, and kiwi, a fruit with a pleasant taste and high vitamin C content, exemplify this shift. Conversely, watermelon, a widely consumed fruit, yields a fiber-rich by-product in its rind, often discarded and not fully utilized. Following this trend, this research aims to take advantage of the main components of such food matrices in a plant-based drink. Three treatments were developed, varying the content of kiwi, quinoa, and watermelon rind flour while keeping the remaining ingredients constant. Bromatological and microbiological analyses followed the Ecuadorian standard NTE INEN 2337:2008 specifications for fruit and vegetable beverages. The protein and fiber contents ranged from 1.72 to 5.28% and 2.95 to 6.19%, respectively. The evaluated parameters showed significant statistical differences (p<0.05) among all treatments. Vitamin C results ranged from 3.80 to 4.93 mg/100g, with no significant statistical difference. Finally, all microbiological parameters met the requirements of the respective standard. In conclusion, the results support the feasibility of using ingredients such as quinoa and watermelon rind flour to develop beverages with protein and fiber content, respectively.
消费者对健康食品的需求日益增长，这对食品行业提出了挑战，要求我们不断创新，提供既能满足感官需求又能提供诱人健康益处的替代产品。藜麦是一种不含麸质、蛋白质含量高的伪谷物，猕猴桃是一种口感宜人、维生素 C 含量高的水果，它们都是这种转变的典型代表。相反，西瓜作为一种广泛食用的水果，其果皮中含有丰富的纤维副产品，但往往被丢弃，没有得到充分利用。顺应这一趋势，本研究旨在利用植物饮料中此类食品基质的主要成分。在保持其余成分不变的情况下，开发了三种处理方法，分别改变猕猴桃、藜麦和西瓜皮粉的含量。溴化和微生物分析遵循厄瓜多尔标准 NTE INEN 2337:2008 中关于果蔬饮料的规范。蛋白质和纤维含量分别为 1.72% 至 5.28% 和 2.95% 至 6.19%。所有处理之间的评估参数均显示出明显的统计学差异（p<0.05）。维生素 C 的结果为 3.80 至 4.93 毫克/100 克，没有明显的统计学差异。最后，所有微生物参数都符合相应标准的要求。总之，研究结果表明，使用藜麦和西瓜皮粉等原料分别开发蛋白质和纤维含量饮料是可行的。
{"title":"Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink","authors":"Luis Eduardo Zúñiga-Moreno, María José Briones Ramos, Doris Guilcamaigua-Anchatuña, E. Landines","doi":"10.58951/fstoday.2024.002","DOIUrl":"https://doi.org/10.58951/fstoday.2024.002","url":null,"abstract":"The growing consumer trend toward healthier foods has challenged the food industry to constantly innovate and offer alternatives that meet the demand for products appealing to the senses and providing attractive health benefits. Quinoa, a gluten-free pseudocereal with high protein content, and kiwi, a fruit with a pleasant taste and high vitamin C content, exemplify this shift. Conversely, watermelon, a widely consumed fruit, yields a fiber-rich by-product in its rind, often discarded and not fully utilized. Following this trend, this research aims to take advantage of the main components of such food matrices in a plant-based drink. Three treatments were developed, varying the content of kiwi, quinoa, and watermelon rind flour while keeping the remaining ingredients constant. Bromatological and microbiological analyses followed the Ecuadorian standard NTE INEN 2337:2008 specifications for fruit and vegetable beverages. The protein and fiber contents ranged from 1.72 to 5.28% and 2.95 to 6.19%, respectively. The evaluated parameters showed significant statistical differences (p<0.05) among all treatments. Vitamin C results ranged from 3.80 to 4.93 mg/100g, with no significant statistical difference. Finally, all microbiological parameters met the requirements of the respective standard. In conclusion, the results support the feasibility of using ingredients such as quinoa and watermelon rind flour to develop beverages with protein and fiber content, respectively.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"81 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139611029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-07DOI: 10.58951/fstoday.2024.001
Aline da Silva Almeida, Leilane Costa de Conto
Acreditava-se anteriormente que o cultivo do lúpulo no Brasil não era viável. No entanto, após inúmeras tentativas, um agricultor de São Bento do Sapucaí – SP, obteve a primeira colheita em 2016, utilizando a variedade Cascade de lúpulo. Desde então, a produção de lúpulo se expandiu para diferentes regiões do país, despertando o interesse das cervejarias em incorporar o lúpulo brasileiro em suas bebidas, além de incentivar pesquisas para caracterizar e compreender suas propriedades. Assim, torna-se crucial a realização de um estudo que apresente a situação atual da produção e da pesquisa científica sobre as variedades de lúpulo brasileiro, sendo esse o objetivo principal deste trabalho. Uma revisão integrativa de literatura, com abordagem qualitativa, foi conduzida nas bases de dados eletrônicos SciELO, ScienceDirect e Google Acadêmico entre os meses de fevereiro a outubro de 2023, utilizando os descritores “lúpulo”, “lúpulo brasileiro”, “produção de lúpulo no Brasil”, “brazilian hop” e “hops”. Verificou-se que atualmente o lúpulo é cultivado em 14 estados, destacando-se Santa Catarina, Rio Grande do Sul e Paraná, totalizando 75 mil plantas em todo o país. Quanto às pesquisas, foram identificadas 13 publicações, sendo 12 artigos científicos e 1 livro. Esses estudos discorrem sobre a qualidade e a importância do cultivo do lúpulo no Brasil. Embora acredite-se que seja longo o caminho para alcançar uma produção significativa, capaz de atender à demanda da indústria brasileira de cerveja, os primeiros passos foram dados, conforme evidenciado nos trabalhos publicados com qualidade.
{"title":"Lúpulo no Brasil: Uma cultura promissora em ascensão","authors":"Aline da Silva Almeida, Leilane Costa de Conto","doi":"10.58951/fstoday.2024.001","DOIUrl":"https://doi.org/10.58951/fstoday.2024.001","url":null,"abstract":"Acreditava-se anteriormente que o cultivo do lúpulo no Brasil não era viável. No entanto, após inúmeras tentativas, um agricultor de São Bento do Sapucaí – SP, obteve a primeira colheita em 2016, utilizando a variedade Cascade de lúpulo. Desde então, a produção de lúpulo se expandiu para diferentes regiões do país, despertando o interesse das cervejarias em incorporar o lúpulo brasileiro em suas bebidas, além de incentivar pesquisas para caracterizar e compreender suas propriedades. Assim, torna-se crucial a realização de um estudo que apresente a situação atual da produção e da pesquisa científica sobre as variedades de lúpulo brasileiro, sendo esse o objetivo principal deste trabalho. Uma revisão integrativa de literatura, com abordagem qualitativa, foi conduzida nas bases de dados eletrônicos SciELO, ScienceDirect e Google Acadêmico entre os meses de fevereiro a outubro de 2023, utilizando os descritores “lúpulo”, “lúpulo brasileiro”, “produção de lúpulo no Brasil”, “brazilian hop” e “hops”. Verificou-se que atualmente o lúpulo é cultivado em 14 estados, destacando-se Santa Catarina, Rio Grande do Sul e Paraná, totalizando 75 mil plantas em todo o país. Quanto às pesquisas, foram identificadas 13 publicações, sendo 12 artigos científicos e 1 livro. Esses estudos discorrem sobre a qualidade e a importância do cultivo do lúpulo no Brasil. Embora acredite-se que seja longo o caminho para alcançar uma produção significativa, capaz de atender à demanda da indústria brasileira de cerveja, os primeiros passos foram dados, conforme evidenciado nos trabalhos publicados com qualidade.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"25 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-13DOI: 10.58951/fstoday.2023.52
Raul Augusto Lunardello, Yago Viccari Agostinho, Kelli Cristina Paiva, L. D. M. F. Vales, M. P. Nobrega
Nutritional supplements integrated with any physical or sports activity are substances aimed at increasing physical performance, improving physical effort efficiency, enhancing physical recovery processes after intense exertion, enhancing training quality, and facilitating physiological adaptations. Among the most commonly used supplements is creatine (CR), a non-essential nitrogenous compound formed by three amino acids: glycine, arginine, and methionine, whose main benefit lies in improving performance in high-intensity activities. The consumption of CR along with carbohydrate (CHO) sources promotes supplement absorption compared to isolated consumption due to increased plasma insulin levels. The human body can absorb approximately 25% more CR when ingested with a CHO source. This review aimed to provide an expanded outlook on the consumption of CR combined with CHO sources and its relationship with increased CR transport into muscle cells in individuals engaging in strength exercises. Studies have shown that the increase or improvement in CR absorption by muscle cells may be related to increased blood glucose levels and consequent insulin release, which acts in a co-dependent and direct manner on the membrane transporter that regulates the entry of CR together with sodium into the intracellular environment, demonstrating that CHO supplementation is not necessary every time CR is consumed, but instead that this improvement consists of increased serum glucose and insulin release.
{"title":"Effects of creatine supplementation on strength exercise and its optimization through carbohydrates: A review","authors":"Raul Augusto Lunardello, Yago Viccari Agostinho, Kelli Cristina Paiva, L. D. M. F. Vales, M. P. Nobrega","doi":"10.58951/fstoday.2023.52","DOIUrl":"https://doi.org/10.58951/fstoday.2023.52","url":null,"abstract":"Nutritional supplements integrated with any physical or sports activity are substances aimed at increasing physical performance, improving physical effort efficiency, enhancing physical recovery processes after intense exertion, enhancing training quality, and facilitating physiological adaptations. Among the most commonly used supplements is creatine (CR), a non-essential nitrogenous compound formed by three amino acids: glycine, arginine, and methionine, whose main benefit lies in improving performance in high-intensity activities. The consumption of CR along with carbohydrate (CHO) sources promotes supplement absorption compared to isolated consumption due to increased plasma insulin levels. The human body can absorb approximately 25% more CR when ingested with a CHO source. This review aimed to provide an expanded outlook on the consumption of CR combined with CHO sources and its relationship with increased CR transport into muscle cells in individuals engaging in strength exercises. Studies have shown that the increase or improvement in CR absorption by muscle cells may be related to increased blood glucose levels and consequent insulin release, which acts in a co-dependent and direct manner on the membrane transporter that regulates the entry of CR together with sodium into the intracellular environment, demonstrating that CHO supplementation is not necessary every time CR is consumed, but instead that this improvement consists of increased serum glucose and insulin release.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125870808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.58951/fstoday.2023.49
Silmara Batista de Oliveira, Renata Baraldi de Pauli Bastos, Lea Rita Pestana Ferreira Mello Ivano
Food product labels, widely used in advertising and marketing actions, play an important role in ensuring the population’s health. The industry communicates with the consumer through it by highlighting the main characteristics of the food, in addition to information regarding the chemical and nutritional composition of the product. Thus, this study aimed to discuss the impact of the new Brazilian legislation for food labeling provided by ANVISA’s RDC 429/2020 on access to nutritional information based on a literature review in digital collections of scientific publications, such as SciELO (Scientific Electronic Library Online), LILACS (Latin American and Caribbean Literature on Health Sciences), and BVS (Virtual Health Library). A time frame of 10 years (2013-2023) was used. It was possible to see that food labeling has evolved over the past decades, always with the aim of providing consumers with a better understanding of what they are eating. Furthermore, RDC 429/2020 brought new mandatory information to the nutrition table, especially with front labeling for foods with high added sugars, saturated fats, and/or sodium content. A positive impact is expected with its fulfillment, which may enable easy access to information for consumers, who will make a more conscious choice about the food products they intend to consume. Therefore, considering avoiding frontal labeling, the food industry will be obliged to reduce the percentage of these compounds, improving the nutritional quality of commercialized products.
{"title":"The impact of the new Brazilian labeling standard, RDC 429/2020, on access to food nutrition information: A review","authors":"Silmara Batista de Oliveira, Renata Baraldi de Pauli Bastos, Lea Rita Pestana Ferreira Mello Ivano","doi":"10.58951/fstoday.2023.49","DOIUrl":"https://doi.org/10.58951/fstoday.2023.49","url":null,"abstract":"Food product labels, widely used in advertising and marketing actions, play an important role in ensuring the population’s health. The industry communicates with the consumer through it by highlighting the main characteristics of the food, in addition to information regarding the chemical and nutritional composition of the product. Thus, this study aimed to discuss the impact of the new Brazilian legislation for food labeling provided by ANVISA’s RDC 429/2020 on access to nutritional information based on a literature review in digital collections of scientific publications, such as SciELO (Scientific Electronic Library Online), LILACS (Latin American and Caribbean Literature on Health Sciences), and BVS (Virtual Health Library). A time frame of 10 years (2013-2023) was used. It was possible to see that food labeling has evolved over the past decades, always with the aim of providing consumers with a better understanding of what they are eating. Furthermore, RDC 429/2020 brought new mandatory information to the nutrition table, especially with front labeling for foods with high added sugars, saturated fats, and/or sodium content. A positive impact is expected with its fulfillment, which may enable easy access to information for consumers, who will make a more conscious choice about the food products they intend to consume. Therefore, considering avoiding frontal labeling, the food industry will be obliged to reduce the percentage of these compounds, improving the nutritional quality of commercialized products.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116283489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-06DOI: 10.58951/fstoday.2023.59
A. Marin, Emanoelly Cristiny Prates Fronza, Liliane dos Santos, Silmara Pastre, Albimara Hey, R. Pereira
Beer is the most consumed alcoholic beverage in the world, obtained by cooking barley malt with the addition of hops and brewer's yeast. The craft beer market has been growing, and, at the same time, the demand for studies on nutritional issues, compounds, and chemical reactions. The forced aging analysis assesses the long-term stability of the drink to simulate the reality of storage. During the shelf life, the drink may undergo reactions that alter the physical-chemical characteristics, color, and flavor. Thus, this research aimed to evaluate changes in phenolic compounds and physical-chemical parameters of beers subjected to the forced aging process. After production, beer samples remained at 50 °C for 1, 3, 6, 9, and 13 days. Afterward, color-EBC analyses were performed through reading at 430 nm, pH, dry extract, phenolic compounds’ content, and physical-chemical analyses in the Beer Analyzer® equipment. The most significant results were related to color, which showed a darkening during the experiment; the pH was more alkaline during aging, and the total phenolic compounds dropped over the days. The results obtained can be related to changes due to storage temperature and product instability after bottling.
{"title":"Evaluation of physicochemical parameters and phenolic compounds of craft beer subjected to forced aging","authors":"A. Marin, Emanoelly Cristiny Prates Fronza, Liliane dos Santos, Silmara Pastre, Albimara Hey, R. Pereira","doi":"10.58951/fstoday.2023.59","DOIUrl":"https://doi.org/10.58951/fstoday.2023.59","url":null,"abstract":"Beer is the most consumed alcoholic beverage in the world, obtained by cooking barley malt with the addition of hops and brewer's yeast. The craft beer market has been growing, and, at the same time, the demand for studies on nutritional issues, compounds, and chemical reactions. The forced aging analysis assesses the long-term stability of the drink to simulate the reality of storage. During the shelf life, the drink may undergo reactions that alter the physical-chemical characteristics, color, and flavor. Thus, this research aimed to evaluate changes in phenolic compounds and physical-chemical parameters of beers subjected to the forced aging process. After production, beer samples remained at 50 °C for 1, 3, 6, 9, and 13 days. Afterward, color-EBC analyses were performed through reading at 430 nm, pH, dry extract, phenolic compounds’ content, and physical-chemical analyses in the Beer Analyzer® equipment. The most significant results were related to color, which showed a darkening during the experiment; the pH was more alkaline during aging, and the total phenolic compounds dropped over the days. The results obtained can be related to changes due to storage temperature and product instability after bottling.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114836720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-05DOI: 10.58951/fstoday.2023.17
Beatriz de Aquino Marques da Costa, A. Porto, V. M. Oliveira, T. S. Porto
The development of the collagen peptides industry is associated with new consumption trends among the population, projected to reach a value of 795 million USD by 2025. Given the relevance of the topic, the present work provides an overview of collagen, its sources, applications, as well as the properties and bioactivities of the peptides formed from its hydrolysis. In addition, a bibliometric analysis was performed to highlight a global overview of publication trends, co-authorship, and co-occurrence of keywords. Bibliometric data were obtained from the Web of Science platform using the descriptors “marine collagen peptide,” “marine collagen peptides,” “aquatic collagen peptide,” “aquatic collagen peptides,” “marine collagen hydrolysate,” “marine collagen hydrolysates,” “aquatic collagen hydrolysate” and “aquatic collagen hydrolysates” and the Boolean operator “OR,” to include terms that cover the possible variations used in the search. From the results obtained, articles and reviews published between 2000 and 2021 were selected. From the analysis of the data collected, it became evident the still relatively recent nature of the research on collagen peptides derived from aquatic organisms and the role of countries in Asia and Europe as leaders in the segment. The co-authorship analysis reveals that the collaboration network between authors/institutions is still scarce and strongly restricted to researchers/institutions in the same region. The co-occurrence analysis reveals that most of the works are related to the health area, highlighting its potential in the prevention/treatment of diseases. In view of the results obtained, it is expected that the growth of the production and commercial branch of these peptides will be accompanied by the amplification of collaboration between authors and institutions from different territories, establishing a global network of partnerships.
胶原蛋白多肽产业的发展与人口中的新消费趋势有关，预计到2025年将达到7.95亿美元的价值。鉴于该主题的相关性，本工作概述了胶原蛋白，其来源，应用，以及由其水解形成的肽的特性和生物活性。此外，还进行了文献计量分析，以突出全球出版趋势、合著性和关键词共现性的概述。文献计量数据从Web of Science平台获得，使用描述符“海洋胶原肽”、“海洋胶原肽”、“水生胶原肽”、“水生胶原肽”、“海洋胶原水解物”、“海洋胶原水解物”、“水生胶原水解物”和“水生胶原水解物”以及布尔运算符“OR”，包括涵盖搜索中可能使用的变化的术语。从获得的结果中，选择2000年至2021年间发表的文章和评论。通过对收集到的数据进行分析，可以清楚地看到，从水生生物中提取的胶原蛋白肽的研究仍然是相对较新的性质，亚洲和欧洲国家在这一领域处于领先地位。共同作者分析表明，作者/机构之间的合作网络仍然是稀缺的，并且严重局限于同一地区的研究人员/机构。共现分析显示，大多数作品与卫生领域有关，突出了其在预防/治疗疾病方面的潜力。鉴于所获得的结果，预计这些肽的生产和商业分支的增长将伴随着来自不同地区的作者和机构之间的扩大合作，建立一个全球伙伴关系网络。
{"title":"Bioactive collagen peptides: bibliometric approach and market trends for aquatic sources","authors":"Beatriz de Aquino Marques da Costa, A. Porto, V. M. Oliveira, T. S. Porto","doi":"10.58951/fstoday.2023.17","DOIUrl":"https://doi.org/10.58951/fstoday.2023.17","url":null,"abstract":"The development of the collagen peptides industry is associated with new consumption trends among the population, projected to reach a value of 795 million USD by 2025. Given the relevance of the topic, the present work provides an overview of collagen, its sources, applications, as well as the properties and bioactivities of the peptides formed from its hydrolysis. In addition, a bibliometric analysis was performed to highlight a global overview of publication trends, co-authorship, and co-occurrence of keywords. Bibliometric data were obtained from the Web of Science platform using the descriptors “marine collagen peptide,” “marine collagen peptides,” “aquatic collagen peptide,” “aquatic collagen peptides,” “marine collagen hydrolysate,” “marine collagen hydrolysates,” “aquatic collagen hydrolysate” and “aquatic collagen hydrolysates” and the Boolean operator “OR,” to include terms that cover the possible variations used in the search. From the results obtained, articles and reviews published between 2000 and 2021 were selected. From the analysis of the data collected, it became evident the still relatively recent nature of the research on collagen peptides derived from aquatic organisms and the role of countries in Asia and Europe as leaders in the segment. The co-authorship analysis reveals that the collaboration network between authors/institutions is still scarce and strongly restricted to researchers/institutions in the same region. The co-occurrence analysis reveals that most of the works are related to the health area, highlighting its potential in the prevention/treatment of diseases. In view of the results obtained, it is expected that the growth of the production and commercial branch of these peptides will be accompanied by the amplification of collaboration between authors and institutions from different territories, establishing a global network of partnerships.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"120 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114552675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-30DOI: 10.58951/fstoday.v1i1.12
Gleice Reinert, A. Almeida, R. D. de Armas, M. V. O. B. Maciel
Caruru and ora-pro-nóbis are unconventional food plants rich in proteins, essential amino acids, fibers, vitamins, minerals, and bioactive compounds but contain antinutritional factors. Blanching is one of the recommended methods to eliminate antinutrients, but it can change the chemical composition of foods. Therefore, the study’s objective was to evaluate the physicochemical characteristics (pH and acidity), the proximate composition, the bioactive compounds (total phenolic compounds and vitamin C), the antioxidant activity and the presence of saponins in fresh caruru and ora-pro-nóbis leaves and subjected to blanching. The analyzed samples showed significant content of moisture, ash, protein, fiber, total phenolic compounds, vitamin C and antioxidant activity. In caruru, blanching increased pH, total solids, proteins, lipids, and carbohydrates while decreasing moisture, antioxidant activity and saponins. In ora-pro-nóbis, this processing increased pH, fiber, and total phenolic compounds and decreased vitamin C and saponins.
{"title":"Physicochemical analysis, antioxidant activity and research of saponins in fresh and blanched caruru (Amaranthus deflexus Linn) and ora-pro-nóbis (Pereskia aculeata Miller) leaves","authors":"Gleice Reinert, A. Almeida, R. D. de Armas, M. V. O. B. Maciel","doi":"10.58951/fstoday.v1i1.12","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.12","url":null,"abstract":"Caruru and ora-pro-nóbis are unconventional food plants rich in proteins, essential amino acids, fibers, vitamins, minerals, and bioactive compounds but contain antinutritional factors. Blanching is one of the recommended methods to eliminate antinutrients, but it can change the chemical composition of foods. Therefore, the study’s objective was to evaluate the physicochemical characteristics (pH and acidity), the proximate composition, the bioactive compounds (total phenolic compounds and vitamin C), the antioxidant activity and the presence of saponins in fresh caruru and ora-pro-nóbis leaves and subjected to blanching. The analyzed samples showed significant content of moisture, ash, protein, fiber, total phenolic compounds, vitamin C and antioxidant activity. In caruru, blanching increased pH, total solids, proteins, lipids, and carbohydrates while decreasing moisture, antioxidant activity and saponins. In ora-pro-nóbis, this processing increased pH, fiber, and total phenolic compounds and decreased vitamin C and saponins.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121852771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. Maieves, Bruna Vaz da Silva, Marielly Ewerling, Ugo Ribeiro Comparotto, Francielly Becker Lessa, Amábile Nunes Lemos, Júlia Porto Hepp
Dysphagia is a health condition that causes swallowing difficulty, which may be treated by many techniques. Feeding modified foods should be a usual protocol for these individuals, as it will rarely be a diet of choice but a diet necessary to maintain a safe oral intake of nutrients. All people who suffer from changes in swallowing have difficulty in oral feeding, which compromises their nutritional status, mainly due to dehydration. Thickening of fluids is a well-established management strategy for oropharyngeal dysphagia. Thus, this research aimed to evaluate commercial lemon-based beverages (juices and flavored waters) with the addition of thickeners through the gravity flow test, according to the protocol established by the International Dysphagia Diet Standardization Initiative (IDDSI). Eight commercial beverage samples, categorized as flavored carbonated water (L01, L02, L03, L04), isotonic beverage (L05), liquid soft drink (L06) and powdered soft drink (L07 and L08), in addition to two thickeners based on xanthan gum were used. A 10 mL slide-tip syringe with a barrel length of 61.5 mm was employed for the flow test. thickening agents to lemon-based beverages caused substantial changes in their rheological properties. Differences between samples and treatments were observed according to the type and amount of thickener. Samples L05 and L08 showed 8.55 and 8.05 mL retention in the syringe, respectively, classifying them as moderately thickened liquids, while the others samples were classified as slightly thickened liquids. The ideal treatment for the dysphagic patient aims to ensure a safe intake and a correct nutritional and water supply, in addition to the consequent improvement of the patient’s general clinical condition. According to their nutritional profile, the inclusion of these beverages may be interesting in increasing some micronutrients such as sodium, potassium, calcium, phosphorus and magnesium. The flow properties of lemon-based beverages can be a good option for patients with dysphagia when improved using low amounts of thickening agents to suit their diets.
{"title":"The behavior of lemon-based thickened fluids submitted to the IDDSI flow test as a strategy for dysphagia treatment","authors":"H. Maieves, Bruna Vaz da Silva, Marielly Ewerling, Ugo Ribeiro Comparotto, Francielly Becker Lessa, Amábile Nunes Lemos, Júlia Porto Hepp","doi":"10.58951/fstoday.v1i1.8","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.8","url":null,"abstract":"Dysphagia is a health condition that causes swallowing difficulty, which may be treated by many techniques. Feeding modified foods should be a usual protocol for these individuals, as it will rarely be a diet of choice but a diet necessary to maintain a safe oral intake of nutrients. All people who suffer from changes in swallowing have difficulty in oral feeding, which compromises their nutritional status, mainly due to dehydration. Thickening of fluids is a well-established management strategy for oropharyngeal dysphagia. Thus, this research aimed to evaluate commercial lemon-based beverages (juices and flavored waters) with the addition of thickeners through the gravity flow test, according to the protocol established by the International Dysphagia Diet Standardization Initiative (IDDSI). Eight commercial beverage samples, categorized as flavored carbonated water (L01, L02, L03, L04), isotonic beverage (L05), liquid soft drink (L06) and powdered soft drink (L07 and L08), in addition to two thickeners based on xanthan gum were used. A 10 mL slide-tip syringe with a barrel length of 61.5 mm was employed for the flow test. thickening agents to lemon-based beverages caused substantial changes in their rheological properties. Differences between samples and treatments were observed according to the type and amount of thickener. Samples L05 and L08 showed 8.55 and 8.05 mL retention in the syringe, respectively, classifying them as moderately thickened liquids, while the others samples were classified as slightly thickened liquids. The ideal treatment for the dysphagic patient aims to ensure a safe intake and a correct nutritional and water supply, in addition to the consequent improvement of the patient’s general clinical condition. According to their nutritional profile, the inclusion of these beverages may be interesting in increasing some micronutrients such as sodium, potassium, calcium, phosphorus and magnesium. The flow properties of lemon-based beverages can be a good option for patients with dysphagia when improved using low amounts of thickening agents to suit their diets.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"257 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123233044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-25DOI: 10.58951/fstoday.v1i1.13
S. Ávila, Polyanna Silveira Hornung, Claudia Carneiro Hecke Kruger, S. M. R. Ferreira
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.
小茴香果实含有丰富的生物活性物质，包括多酚和类黄酮，具有高抗氧化潜力和药理作用。然而，该植物对总多酚含量(TPC)提取率和抗氧化能力的提高尚无深入研究。本研究采用23因子设计，中心点3次重复，考察超声、溶剂浓度、时间、温度等综合参数对杏叶中酚类化合物的影响，并采用RSM优化杏叶中酚类化合物在3个成熟阶段(未成熟、中成熟和成熟)的提取工艺，最大限度地提高其抗氧化活性。提高产量、总酚含量和抗氧化能力的最佳条件为:30%乙醇浸泡68.4 min, 39.2°C未熟jambolo, 30%乙醇浸泡30 min, 47.2°C中熟，90%乙醇浸泡30 min, 60°C成熟。果实成熟后产量、TPC、DPPH、ABTS和FRAP均下降。实验结果表明，在超声辅助提取条件下，未成熟阶段的产率和TPC分别为9.01%和549.16 mg GAE/100g，抗氧化能力分别为45.19 mMol TE/100 g DPPH、68.20 mMol TE/100 g ABTS和72.30 mMol TE/100 g FRAP，与模型值吻合。本研究表明，通过实验设计改进提取工艺，可以获得富含生物活性的jambolbol提取物。
{"title":"Ultrasound-assisted extraction optimization of polyphenols from jambolão (Sygium cumini) fruit and their in vitro antioxidant capacity","authors":"S. Ávila, Polyanna Silveira Hornung, Claudia Carneiro Hecke Kruger, S. M. R. Ferreira","doi":"10.58951/fstoday.v1i1.13","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.13","url":null,"abstract":"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.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121589762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Daniele Cobus, Graziela Nunes, Luane de Oliveira Maior, L. G. Lacerda, V. Ito
Unconventional food plants (UFPs) are little-explored plant species that can be used in human nutrition. In addition to the low cost of production, these plants can add nutritional value to food products, so their use as a raw material may be feasible within the food industry. Among the UFPs is the nasturtium (Tropaeolum majus L.), an easy cultivation species with all edible parts except the roots. Its flowers can be used in various culinary preparations besides having antioxidant potential; therefore, their consumption may benefit human health. Furthermore, the leaves, stalks and seeds can also be used in different ways in food; however, few studies have been reported on these parts of the plant. This review brings an approach to the nutritional and functional properties of edible parts of nasturtium, aiming at adding value with potential applications for the development of new nutritious and functional food products, thus valuing biodiversity.
{"title":"Unconventional Food Plants (UFPs): an approach to the nutritional and functional properties of nasturtium (Tropaeolum majus L.)","authors":"Daniele Cobus, Graziela Nunes, Luane de Oliveira Maior, L. G. Lacerda, V. Ito","doi":"10.58951/fstoday.v1i1.4","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.4","url":null,"abstract":"Unconventional food plants (UFPs) are little-explored plant species that can be used in human nutrition. In addition to the low cost of production, these plants can add nutritional value to food products, so their use as a raw material may be feasible within the food industry. Among the UFPs is the nasturtium (Tropaeolum majus L.), an easy cultivation species with all edible parts except the roots. Its flowers can be used in various culinary preparations besides having antioxidant potential; therefore, their consumption may benefit human health. Furthermore, the leaves, stalks and seeds can also be used in different ways in food; however, few studies have been reported on these parts of the plant. This review brings an approach to the nutritional and functional properties of edible parts of nasturtium, aiming at adding value with potential applications for the development of new nutritious and functional food products, thus valuing biodiversity.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124043458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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