ABSTRACT
Abstract Bjerkandera adusta, a globally distributed fungus, is commonly used in the nutritional practices of the East Asian population. In this study, we evaluated the nutritional composition of the lyophilized mycelium of B. adusta as well as the phenolic composition and antioxidant activity of its extracts. The mycelium exhibited moisture (7.97 %), ash (3.27 %), and fiber (5.31 %) content values similar to the established values reported in the available literature. In addition, a high protein (9.32 %) and carbohydrate (63.45 %) content was shown, with a low lipid (1.36 %) content. The energy value per 100 g sample of mycelium was 1445.85 kJ. The results obtained indicated a statistically significant variation (p < 0.05) in the phenolic composition (81.84-110.96 mg gallic acid equivalents (GAE) per g of extract), free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (IC50 29.05-340.46 µg·mL-1), phosphomolybdenum antioxidant content (34.89-55.64 %), reduction of ferricyanide ion (66.55-69.4 %), and thiobarbituric acid reactive substance (TBARS) values (44.66-133.03 %). These results are unprecedented for this species and emphasize its nutraceutical potential.
Subject(s)
Functional Food/analysis , Fungi/metabolism , Antioxidants , Asian People , Food Analysis/instrumentation , Nutritive ValueABSTRACT
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that predominated in tucum-do-Pantanal oil were lauric (58.48), myristic (12.59) and oleic (10.15%) acids. The oil of tucum-do-Pantanal had an acid index of 3.01 KOH / g, peroxide index of 4.84 meq / kg, saponification index of 140.91 mg KOH / oil g, iodine index of 3.72 gI2 / 100 g, refractive index of 1.46, density of 0.92 g / mL, water content of 493.11 ppm and oxidation stability of 32.01 h. The results suggest that tucum-do-Pantanal almond as an important source of oil, calories and fibers, with potential use in the food industry.
Subject(s)
Arecaceae/chemistry , Fatty Acids/analysis , Brazil , Food Analysis/instrumentationABSTRACT
O artigo apresenta a evolução da Tabela Brasileira de Composição de Alimentos (TBCA-USP), desde sua criação até sua próxima atualização. Caracteriza a base de dados da TBCA-USP como um bem público e ressalta a importância da compilação de dados de composição de alimentos como atividade de elevada relação custo-benefício. Relata a relevância social das informações de composição de alimentos e a importância dessa base de dados no contexto nacional. Sinaliza estratégias de ampliação e atualização da TBCA-USP.
The article shows the evolution of the Brazilian Food Composition Database (TBCA-USP), since its creation until its next update. The article characterizes the TBCA-USP database like a public good and highlights the importance of the food composition data compilation as a high cost-effective activity. It reports the social relevance of the information about food composition and the importance of this database in the national context. It also indicates extension and update strategies of the TBCA-USP.
Subject(s)
Humans , Databases, Factual/standards , Food Analysis/instrumentation , Brazil , Diet Surveys , Energy Intake , InternetABSTRACT
La nariz electrónica, instrumento que utiliza un conjunto de sensores y un sistema de reconocimiento de patrones para el análisis cualitativo de aromas, ha encontrado numerosas aplicaciones en la industria alimentaria, gracias a su versatilidad. En este trabajo una breve descripción de la nariz electrónica, de su modo de operación y de sus ventajas y desventajas, ha sido realizada. Además, las principales aplicaciones de este instrumento en la industria de alimentos, con un énfasis especial en la industria láctea, han sido revisadas. Estas aplicaciones incluyen la detección de microorganismos en la leche, la identificación de aromas indeseados en la leche, la estimación del tiempo de vida útil de la leche y de varios tipos de quesos, la identificación de leche mastítica, la clasificación de quesos en función del tiempo de maduración, la diferenciación de quesos por origen geográfico y el control de la fermentación de la leche, entre otros. Los resultados de esta revisión indican que la nariz electrónica podría ser utilizada como un instrumento para un rápido control de calidad de los productos.
The electronic nose, instrument that uses a group of sensors and a system of pattern recognition for the qualitative analysis of aroma, has found many applications in the food industry, because of its versatility. In this work a brief description of the electronic nose, its operation mode and its advantages and disadvantages were carried out. Moreover, the main applications of this instrument in the food industry, with special emphasis on the dairy industry, have been reviewed. These applications include the detection of microorganisms in milk, the identification of off-flavours in milk, the shelf life of milk and various types of cheeses, the identification of mastitic milk, the classification of cheeses according to their time of ripening, the discrimination of cheeses by geographic origin and the control of the milk fermentation, among other. The results of this review indicate that electronic nose could be used as an instrument for the rapid quality control of dairy products.