Análisis descriptivos a partir del rotulo nutricional: calcio y facilitadores de su absorción en bebidas vegetales procesadas / Descriptive analysis based on nutritional label: calcium and absorption facilitators in processed vegetable beverages

Introducción: El calcio es el mineral más abundante e importante en el organismo. Los factores dietéticos que aumentan la absorción del calcio son: vitamina D, lactosa, lípidos, aminoácidos y citratos. Dado los escasos estudios en relación con los componentes facilitadores de la absorción del calcio en bebidas vegetales procesadas elaboradas a partir de leguminosas, cereales, coco, y frutos secos se pretendió conocer la cantidad, el tipo de calcio y los componentes facilitadores de su absorción en estas bebidas. Material y métodos: Se realizó un estudio cuantitativo y descriptivo a partir de una muestra de 49 bebidas vegetales presentes en las 3 cadenas de supermercados en la ciudad de Montevideo. Se estudiaron las variables cantidad y tipo de calcio adicionado, cantidad y tipo de facilitadores (proteínas, lípidos, vitamina C y D), declarados en el rotulado nutricional y en la lista de ingredientes respectivamente. Se calculó media, desvío estándar, coeficiente de variación para analizar los datos, test de Student, ANOVA, ANOVA Post Hoc, y correlación de Pearson. Resultados: El 31% de las bebidas vegetales procesadas en estudio se adicionaron con calcio (valor promedio: 120 mg). Predomina en la muestra el carbonato de calcio adicionado. Los componentes facilitadores están presentes en todas las bebidas muestra, siendo las de soja las que presentaron los cuatro facilitadores. Se observó diferencia significativa en el contenido de vitamina D en bebidas vegetales con adición y sin adición de calcio. Existe correlación positiva para el contenido de lípidos y vitamina D. El aporte de calcio y vitamina D de las BV adicionadas con calcio en una porción (200ml) representa el 26 % y 20% de la ingesta diaria recomendada respectivamente. Conclusiones: Conocer la composición nutricional de las bebidas vegetales procesadas según el contenido mineral y facilitadores de la absorción es relevante para la recomendación de este tipo de alimentos

Introduction: Calcium is the most abundant and important mineral in the body. Dietary factors that increase calcium absorption are: vitamin D, lactose, lipids, amino acids, and citrates. In view of the scant studies on the components that facilitate calcium absorption in processed vegetable beverages made from legumes, cereals, coconut, and nuts, our intention was to determine the amount and type of calcium and of the components that facilitate its absorption in these beverages. Materials and methods: A quantitative and descriptive study was conducted from a sample of 49 vegetable drinks present in the three supermarket chains in Montevideo. The variables studied: amount and type of calcium added, and amount and type of facilitators (proteins, lipids, vitamin C and D), as declared in the nutritional labels and lists of ingredients, respectively. Mean, standard deviation, coefficient of variation were calculated to analyze the data, Student test, ANOVA, ANOVA Post Hoc, and Pearson correlation. Results: 31% of the processed vegetable beverages studied had calcium added (average value: 120 mg). Added calcium carbonate predominates in the sample. Facilitating components are present in all the vegetable beverages in the sample, with soy drinks presenting all four facilitators. A significant difference in vitamin D content was observed in vegetable beverages with and without calcium addition. There is a positive correlation for lipid content and vitamin D. The contribution of calcium and vitamin D of the BV with added calcium in one portion (200ml) represents 26% and 20% of the recommended daily intake respectively. Conclusions: Knowing the mineral content and the absorption facilitators in the nutritional composition of processed vegetable drinks is relevant when recommending this type of food

The Effect of Coloring Beverages on Color Stability of Hybrid Ceramics with Different Surface Treatments

ABSTRACT Objective To assess the effects of coloring beverages on the color stability of two types of hybrid ceramics with different surface treatments. Material and Methods 180 specimens of two hybrid ceramics (Vita Enamic and Mazic Duro) and a feldspathic ceramic (Vita Mark II) were prepared (n=60 in each group). Half of the discs in each group were glazed while the other was polished. The specimens were then divided into three subgroups and immersed in distilled water, carrot juice, and coffee. The overall color difference (∆E) was calculated based on CIE L*a*b* color space. Data were analyzed using three-way and one-way ANOVA; Tukey's honest significant difference was also done for pairwise comparisons (α=0.05). Results Vita Mark II specimens revealed less overall color changes compared to other groups. The ∆E of the glazed Vita Enamic specimens was greater than polished specimens following immersion in distilled water (p=0.03) and coffee (p=0.001), but it was not significant for carrot juice. The same results were obtained for polished Mazic Duro specimens. Relatively similar amounts of ∆E were recorded in polished and glazed subgroups of Vita Mark II. Conclusion The ∆E of hybrid ceramics was higher than Vita Mark II. Polishing could be recommended for surface treatment of hybrid ceramics instead of glazing, saving time and facilitating the process.

Efeito da ingestão de suco de uva sobre a expressão de microRNA no plasma e em células mononucleares em mulheres com sobrepeso / Effect of grape juice ingestion on microRNA expression in plasma and mononuclear cells in overweight women

Introdução: O padrão da dieta ocidental, caracterizado pela ingestão elevada de açúcares e lipídios, está relacionado à gênese da inflamação metabólica, a qual é caracterizada por um quadro de inflamação crônica, sistêmica e de baixa intensidade. A inflamação metabólica contribui para o desenvolvimento de doenças crônicas não transmissíveis (DCNT), as quais representam a principal causa de morte no mundo. Por outro lado, a ingestão de uma dieta saudável, rica em frutas e hortaliças, é relevante para a redução do risco das DCNT. Nesse contexto, destaca-se o suco de uva, bebida rica em compostos bioativos, que possui potencial efeito anti-inflamatório. Estudos recentes sugerem que nutrientes e compostos bioativos dos alimentos possam atenuar a inflamação por meio da modulação da expressão de microRNA, os quais representam novos biomarcadores inflamatórios, contribuindo para a identificação do risco de desenvolvimento de doenças cardiometabólicas. Objetivo: Investigar o efeito da ingestão de suco de uva integral sobre a expressão de microRNA no plasma e em células mononucleares do sangue periférico (PBMC) e sua relação com a resposta inflamatória. Métodos: Estudo intervencional, no qual, durante quatro semanas, as voluntárias ingeriram 500 mL diários de suco de uva integral, com coletas de sangue no momento basal, 2 e 4 semanas após o início da ingestão da bebida. A população do estudo foi composta por mulheres saudáveis (n = 20), com idade entre 18 e 40 anos e índice de massa corpórea classificado como sobrepeso (25,0 - 29,9 kg/m2). Foram avaliados o perfil lipídico, o hemograma e as concentrações plasmáticas de glicose, insulina, leptina, adiponectina, lipopolissacarídeos e seus ligantes plasmáticos LBP e sCD14 e biomarcadores inflamatórios (IL-10, IL-6, TNF-α, proteína C reativa, MCP-1, VCAM-1 e ICAM-1), bem como a concentração dos principais compostos bioativos presentes no suco de uva. Dois painéis de microRNA, sendo um plasmático e outro de PBMC, de 8 indivíduos foram avaliados, em todos os tempos, pelo ensaio de PCR em tempo real. Posteriormente, foram selecionados os microRNA relacionados à resposta inflamatória e à endotoxemia metabólica, os quais foram avaliados no restante das voluntárias. As proteínas-alvo dos microRNA em PBMC foram analisadas por Western Blotting. O consumo alimentar foi avaliado pela análise de três recordatórios de 24 horas coletados em todos os tempos experimentais. Resultados: A ingestão de suco de uva, após 4 semanas de intervenção, em PBMC, promoveu redução da expressão gênica do TNF-α, IL-6 e das subunidades p50 e p65, as quais compõem o fator de transcrição NF-kB. Em relação ao conteúdo de proteínas nestas células, houve apenas diminuição da fosforilação da TAK-1 em relação ao seu conteúdo total. Dentre os miRNA analisados, o miR-144-5p e o miR-144-3p tiveram a sua expressão aumentada no plasma e em PBMC, respectivamente. A concentração plasmática de sICAM-1 reduziu significativamente na semana 4 em relação a semana 2, enquanto, a concentração plasmática de gama glutamil transferase aumentou significativamente na última semana. As voluntárias apresentaram menor pressão arterial diastólica no final do estudo em relação ao momento basal. Conclusão: A ingestão do suco de uva, após 4 semanas de intervenção, influenciou a concentração de biomarcadores relacionados ao processo inflamatório mediado pela via do fator de transcrição NF-kB em mulheres com sobrepeso.

Introduction: The Western diet pattern, characterized by excessive ingestion of sugars and lipids, is related to the genesis of metabolic inflammation, which is characterized by a condition of a chronic, systemic, and low-grade inflammation. Metabolic inflammation contributes to the development of chronic non-communicable diseases (NCDs), the leading cause of death in the world. On the other hand, the adoption of a healthy diet rich in fruits and vegetables is relevant to reduce the risk of NCDs. Grape juice is a beverage rich in bioactive compounds which have a potential anti-inflammatory effect. Recent studies suggest that nutrients can modulate inflammation through microRNAs action, which have been highlighted because they are new inflammatory biomarkers, contributing to the identification of the risk of cardiometabolics diseases. Objective: Investigate the effect of the grape juice ingestion on microRNA expression in plasma and peripheral blood mononuclear cells (PBMC) and its relationship with the development of the inflammatory process. Methods: Interventional study, in which, for four weeks, the volunteers ingested 500 mL of whole grape juice daily, with blood drawn at baseline, 2 and 4 weeks after the intake. The study population consisted of healthy women (n = 20), aged between 18 and 40 years and body mass index classified as overweight (25.0 - 29.9 kg/m2). The lipid profile, blood count and plasma concentrations of glucose, insulin, leptin, adiponectin, lipopolysaccharides, and their plasma ligands LBP and sCD14 and inflammatory biomarkers (IL-10, IL-6, TNF-α, C-reactive protein, MCP-1, VCAM-1 and ICAM-1) were evaluated, as well as the concentration of the main bioactive compounds present in grape juice. Two microRNA panels, one plasma and the other PBMC, from 8 individuals were evaluated, at all times, by real-time PCR. Subsequently, microRNAs related to the inflammatory response and metabolic endotoxemia were selected, which were evaluated in the rest of the volunteers. MicroRNA target proteins in PBMC were analyzed by Western Blotting. Food consumption was assessed by analyzing three 24-hour recalls collected at all experimental times. Results: The intake of grape juice, after 4 weeks of intervention, in PBMC, promoted a reduction in gene expression of TNF-α, IL-6 and p50 and p65 subunits, which composes the NF-kB transcription factor. Regarding the protein content in these cells, there was only a decrease in TAK-1 phosphorylation in relation to its total content. Among the analyzed miRNAs, miR-144-5p and miR-144-3p had their expression increased in plasma and in PBMC, respectively. The plasma concentration of sICAM-1 significantly reduced in week 4 compared to week 2, while the plasma concentration of gamma glutamyl transferase increased significantly in the last week. The volunteers had lower diastolic blood pressure at the end of the study compared to baseline. Conclusion: The intake of grape juice after 4 weeks of intervention influenced the concentration of biomarkers related to the inflammatory process mediated by the transcription factor NF-kB pathway in overweight women.

Efeitos da ingestão do suco de laranja Pera e suco de laranja Moro na microbiota intestinal e marcadores inflamatórios em indivíduos com obesidade / Effect of Pera and Moro orange juice consumption on the gut microbiota and inflammatory parameters in volunteers with obesity

A obesidade é uma doença complexa que está associada inflamação crônica de baixo grau que contribui para o desenvolvimento de diversos distúrbios metabólicos como a resistência à insulina e estudos recentes sugerem a influência da microbiota intestinal no desenvolvimento e manutenção da doença. Diversos estudos apontam para o benefício da ingestão de frutas e vegetais na prevenção e tratamento de doenças crônicas. O suco de laranja contém diversos compostos bioativos com ações anti-inflamatórias, antioxidantes com efeitos na composição da microbiota intestinal. Deste modo, o objetivo principal deste estudo foi avaliar os efeitos da ingestão do suco de laranja Pera e Moro sobre a composição da microbiota intestinal e de parâmetros inflamatórios em voluntários com obesidade e resistência à insulina. Foi realizado um ensaio clínico crossover com suplementação de suco de laranja (400ml/dia) por 15 dias com um período de washout de 40 dias. As análises de sangue, fezes, urina, composição corporal, consumo alimentar foram realizadas antes e após cada intervenção. A comparação entre os tratamentos foi realizada utilizando equações de estimativas generalizadas e adotou-se um nível de significância de 5%. Em relação à microbiota intestinal, em ambos os tratamentos, os dois filos mais abundantes foram Firmicutes e Actinobateria. Dos gêneros analisados, observou-se maior abundância de Bifidobacterium após a suplementação com o suco de laranja Moro. O suco de laranja Pera promoveu uma diminuição da zonulina e o suco de laranja Moro contribuiu para redução de citocinas inflamatórias, diminuição da pressão arterial e aumento nos níveis de acetato nas fezes. Após a separação dos voluntários por grau de obesidade, observamos que o suco de laranja Moro contribuiu para o aumento na abundância de Akkermansia, Alistipes, Bacteroides e Catenibacterium em indivíduos com obesidade grau 3. Além disso, em ambos os sucos encontramos redução da razão Firmicutes/Bacteroidetes e aumento da excreção de metabólitos de flavonoides após os tratamentos. Diante destes resultados, conclui-se que o suco de laranja Pera apresentou ações positivas sobre a permeabilidade intestinal e o suco de laranja Moro promoveu efeitos mais expressivos na modulação da inflamação associada à obesidade e da microbiota intestinal

Obesity is a complex disease that is associated with low-grade chronic inflammation, and it contributes to the development of several metabolic disorders such as insulin resistance, and recent studies suggest the influence of the intestinal microbiota in the development and maintenance of the disease. Several studies have suggested the benefit of fruits and vegetables consumption in the prevention and treatment of chronic diseases. The orange juice contains some bioactive compounds with anti-inflammatory and antioxidant actions with effects in the composition of the gut microbiota. Thus, the main objective of this study was to evaluate the effects of Pera and Moro orange juice consumption on the composition of the gut microbiota and inflammatory parameters in volunteers with obesity and insulin resistance. A crossover clinical trial was carried out with orange juice supplementation (400ml/day) for 15 days with a washout period of 40 days. Blood, feces, urine, body composition, food consumption were analyzed before and after each intervention. Comparison between treatments was performed using generalized estimating equations and a significance level of 5% was adopted. In relation to gut microbiota, in both treatments, the two most abundant phyla were Firmicutes and Actinobateria. In the analysis of bacterial genera, a greater abundance of Bifidobacterium was observed after supplementation with Moro orange juice. The Pera orange juice reduced zonulin and Moro orange juice contributed to a reduction on inflammatory cytokines, a decrease in blood pressure and an increase in acetate levels in the stool. After separating the volunteers by degree of obesity, we observed that Moro orange juice contributed to the increase in the abundance of Akkermansia, Alistipes, Bacteroides and Catenibacterium in individuals with grade 3 obesity. Furthermore, in both juices we found a reduction in the Firmicutes/Bacteroidetes ratio and increased excretion of flavonoid metabolites after treatments. Therefore, we concluded that Pera orange juice had positive actions on intestinal permeability and Moro orange juice promoted more expressive effects on the modulation of inflammation associated with obesity and on the intestinal microbiota

Jugos de fruta y productos herbáceos como perpetradores de interacciones farmacocinéticas mediadas por enzimas metabolizadoras y transportadores de membrana. Relevancia en clínica / Pharmacokinetic interactions of fruit juices and herbal preparations

Drug disposition in the human body is strongly influenced by transporters and metabolizing enzymes expressed in key organs including intestine, liver and kidney. Since drugs and chemicals present in foods such as fruit juices and herb-based products are substrates of the above-mentioned proteins, there is a high probability of pharmacokinetic interactions. Findings from preclinical and clinical studies helped to characterize the mechanisms by which the components of fruit juices and herbs act as perpetrators of pharmacokinetic interactions. The aim of this review is to provide an overview of pharmacokinetic fruit juice- and herb-drug interactions that could be relevant in the clinical setting.

Análise da adequação do termo detox nos rótulos de bebidas industrializadas à base de frutas e vegetais / Analysis of the adequacy of the term detox on the labels of industrialized drinks based on fruits and vegetables

Dietas populares, como as detox, surgem a todo o momento. Todavia, poucos dados científicos comprovam a eficácia e segurança destas dietas. Este trabalho avaliou rótulos de bebidas à base de frutas e vegetais e identificou as que se autodenominam detox. Tratou-se de estudo transversal descritivo, realizado de setembro a outubro/2016. O tamanho da porção na informação nutricional e as alegações encontradas nos rótulos foram analisados em relação às legislações vigentes. Composição nutricional, quantidade total de ingredientes e presença de aditivos alimentares e/ou outros ingredientes não usuais em preparações culinárias foram comparados entre as bebidas detox e as comuns. De 83 produtos analisados, 9,6% (n=8) se autodenominaram detox. A composição nutricional e o número médio de ingredientes não diferiram entre as bebidas detox e as comuns. Alegações nutricionais e de saúde estavam presentes em 77,1% (n=64) dos produtos e 53,0% (n=44) apresentaram alegações não previstas na RDC nº 54/2012. As informações mais frequentes foram quanto aos teores de micronutrientes, açúcares, sódio e fibras. O termo detox, apesar de não permitido, é encontrado neste tipo de produto no mercado brasileiro. Os resultados sugerem que o termo detox seja utilizado mais como estratégia de marketing do que como real alegação de propriedade nutricional. (AU)

Popular diets, such as detox, appear all the time. However, few scientific data prove the efficacy and safety of these diets. This work evaluated labels of drinks based on fruits and vegetables and identified those that call detox. This was a descriptive cross-sectional study, carried out from September to October/2016. The portion size in the nutrition information and the claims found on the labels were analyzed in relation to the current legislation. Nutritional composition, total amount of ingredients and presence of food additives and other unusual ingredients in culinary preparations were compared between detox and ordinary drinks. Of 83 products analyzed, 9.6% (n=8) called detox. The nutritional composition and the average number of ingredients did not differ between detox drinks and ordinary drinks. Nutritional and health claims were present in 77.1% (n=64) of the products and 53.0% (n=44) presented claims not provided for in RDC nº 54/2012. The most frequent information was about the levels of micronutrients, sugars, sodium and fibers. The term detox, although not allowed, is found in this type of product in the Brazilian market. The results suggest that the term detox is used more as a marketing strategy than as a real claim of nutritional property. (AU)

Análise do marketing dos produtos alimentícios infantís / Marketing analysis of children's food products

Objetivo ­ Analisar o marketing nos produtos alimentícios destinados ao público infantil. Métodos ­ O método de abordagem utilizado foi de observação, hipotético dedutivo, de forma quantitativa, dos produtos voltados para o público infantil, comercializados em hipermercados (representados por Y¹ e Y²), em mercado de bairro (representados por X¹ e X²) e atacadistas (representados por Z¹ e Z²), no município de Taubaté/SP. Cada produto analisado foi classificado em sete categorias. Resultados ­ Foi feita a observação de 432 produtos que possuem em seus rótulos personagens ou desenhos infantis, sendo 419 produtos industrializados e 13 produtos naturais. Foram encontrados 30,09% de guloseimas; 27,54% de produtos lácteos; 15,5% de biscoito recheado; 14,81% salgadinho de milho; 9,02% de suco de fruta; 1,38% de frutas e 1,62% produtos integrais. Conclusão ­ Ao analisar quantos produtos naturais e industrializados fazem uso do mesmo personagem, não foi encontrado nenhum em comum. No momento da coleta dos dados foi possível observar que os produtos que possuem um marketing mais infantilizado estão dispostos em prateleiras mais baixas nos mercados de grande e médio porte, já nos mercados de pequeno porte estes produtos nem sempre estão em prateleiras baixas.

Objective ­ To analyze the marketing of food products related to children. Methods ­ The method of approach used for observation, hypothetical deductive, quantitative form, products aimed at children, marketed in hypermarkets (represented by Y and Y²), neighborhood market (represented by X and X²) and wholesalers (represented Z¹ and Z²), in the municipality of Taubaté / SP. Each product analyzed was classified into seven categories. Results ­ An observation was made of 432 products that have on their labels characters or children's drawings, being 419 processed products and 13 natural products. We found 30.09% of fat, 27.54% of dairy products, 15.5% of stuffed crackers, 14.81% of corn chips, 9.02% of fruit juice, 1.38% of fruits and 1, 62% whole products. Conclusion ­ When analyzing how many natural and industrialized products make use of the same character, none were found in common. At no time in the data collection was it possible to observe that products that have a more childish marketing are arranged on the lower shelves in the medium and large markets, whereas in the small markets these products are not always on the lower shelves

Nutritional profile of sugar-sweetened beverages destined to the youngsters marketed in Brazil and Portugal / Perfil nutricional de bebidas açucaradas destinadas ao público infantojuvenil comercializadas no Brasil e em Portugal

ABSTRACT Objective To analyze and compare the sugar content in sugar sweetened beverages in Brazil and Portugal, according to the Pan American Health Organization nutritional profile model. Methods One hundred six equivalent sugary beverages were selected in the markets of São Paulo, Brazil and Porto, Portugal. Nutritional information reported on the labels was reviewed, according to the Pan American Health Organization nutritional profile model, regarding the critical content of free sugars, salt, total saturated fats and trans fatty acids. Results The Brazilian nectars presented higher amounts of sugar and vitamin C compared to Portuguese nectars that contained more protein. The juices in Portugal contained a higher content of vitamin C and Portuguese dairy beverages had higher levels of protein and sodium, while the Brazilian ones had more total fats. According to the critical nutrients proposed by the Pan American Health Organization, Brazil had excess sodium in dairy beverages and soft drinks, while in Portugal excess sodium was found in nectars and dairy beverages. In both countries, excess free sugars were present in all beverages. Conclusion The amount of sugar in the beverages represents an important contribution of added sugar, especially in the Brazilian nectars. The identification of this component in sugary beverages is fundamental for the adoption of strategies of food education to control obesity.

RESUMO Objetivo Este estudo buscou analisar e comparar o teor de açúcar presente em bebidas prontas para consumo no Brasil e em Portugal, segundo o modelo de perfil nutricional da Organização Pan-Americana de Saúde. Métodos Selecionaram-se 106 bebidas açucaradas comercializadas nos mercados das cidades de São Paulo e do Porto. Analisaram-se informações nutricionais nos rótulos, conforme o modelo de perfil nutricional da Organização Pan-Americana de Saúde, quanto ao teor crítico de açúcares livres, sal, gorduras totais, saturados e ácidos graxos trans. Resultados Os néctares brasileiros apresentaram maior quantidade de açúcar e vitamina C; os portugueses evidenciaram maior valor proteico. Os sucos em Portugal continham maior teor de vitamina C, e as bebidas lácteas portuguesas demonstraram ter maior teor de proteína e sódio; já as brasileiras, maior quantidade de gorduras totais. De acordo com os nutrientes críticos propostos pela Organização Pan-Americana de Saúde, o Brasil possuiu excesso de sódio nas bebidas lácteas e refrigerantes, enquanto Portugal, nos néctares e nas bebidas lácteas. Em ambos os países, o excesso de açúcares livres esteve presente em todas as bebidas. Conclusão A quantidade de açúcar nas bebidas representa uma expressiva contribuição de açúcar adicionado, destacando-se os néctares brasileiros. A identificação desse componente em bebidas açucaradas é fundamental para a adoção de estratégias de educação alimentar contra a obesidade.

Effect of mango (Mangifera indica) cv. azúcar juice consumption on plasma antioxidant capacity and oxidative stress biomarkers / Efecto del consumo del jugo de mango (Mangifera indica) variedad azúcar sobre la capacidad antioxidante del plasma y biomarcadores de estrés oxidativo

Background: Mango (Mangifera indica L.) is one of the world's most consumed fruit, and it is also a rich source of antioxidants that may prevent oxidative stress. Objectives: This study aimed to determine if mango (cv. Azúcar) juice can improve the antioxidant status of healthy individuals with low consumption of vegetables and fruit. Methods: This was a cross-over single-blind study carried out with 16 healthy individuals for 73 days. Participants were randomly assigned to either a mango juice period or a placebo period. Total phenolic content, antioxidant capacity, mangiferin, thiobarbituric acid reactive substances (TBARS), total glutathione, and 8 hydroxydeoxyguanosine levels were determined in plasma. Results: Plasma antioxidant activity was significantly higher in the juice consumption period than the placebo consumption period; however, total phenolic content, total glutathione, TBARS, and 8-hydroxydeoxyguanosine levels did not show significant differences between juice period and placebo period. Mangiferin was detected in every participant after juice consumption. Conclusions: Mango (cv. Azúcar) juice daily consumption improves plasma antioxidant capacity.

Antecedentes: El mango (Mangifera indica L.) es una de las frutas más consumidas en el mundo y también es una fuente rica en antioxidantes los cuales pueden prevenir el estrés oxidativo. Objetivos: El objetivo de este estudio fue determinar si el mango (c.v Azúcar) puede mejorar el estado antioxidante de individuos sanos con un bajo consumo de frutas y vegetales. Métodos: Se llevó a cabo un estudio cruzado, simple-ciego en 16 individuos sanos durante 73 días. Los participantes fueron asignados aleatoriamente al período del consumo del jugo o del placebo. Se determinó el contenido fenólico total, la capacidad antioxidante y los niveles de sustancias reactivas al ácido tiobarbiturico (TBARS), mangiferina, glutatión total y 8-hidroxi-guanosina, en el plasma obtenido de los participantes. Resultados: La capacidad antioxidante en plasma fue mayor en el período del consumo del jugo en comparación con el período del consumo del placebo; sin embargo, el contenido fenólico total, y los niveles de glutation total, 8-hidroxideoxiguanosina y TBARS no mostraron diferencias significativas entre el período del jugo y el período del placebo. La mangiferina se detectó en todos los individuos después del consumo del jugo. Conclusiones: El consumo diario de jugo de mango variedad Azúcar mejora la capacidad antioxidante en plasma.

Effect of Maltodextrin Concentration and Inlet Air Temperature on Properties of Spray Dried Powder from Reverse Osmosis Concentrated Sweet Orange Juice

Abstract Sweet orange juice is an important part of diet since it is nutritious beverage offering good taste and play significant part in a healthy diet. High hygroscopicity, thermo-plasticity and presence of low molecular weight components in sweet orange juice offer low glass transition temperature (Tg), likely to form soft particle with sticky surface leading to sticky powder during drying. Maltodextrins are amorphous drying aids that tend to inhibit sugar crystallization and form a high Tg product after drying. In this study, the effect of the different spray drying parameters on the quality of powder derived from control and concentrated juice at three inlet air temperatures 120, 130 and 140 °C and at three levels of juice total soluble solids (TSS): maltodextrin levels at 1:0.5; 1:1 and 1:1.5 were studied. The impact of inlet air temperature and maltodextrin concentration has significantly affected various properties of sweet orange powder. For control juice, process yields increased with increase in inlet air temperature and maltodextrin concentration. However, for reverse osmosis (RO) concentrate, process yield increased with increase in maltodextrin concentration and decreased with increase in inlet air temperature. For control juice, process yields obtained were in the range of 12.59-41.16% and in case of concentrated juice, the process yield obtained was in the range of 21.35-56.95% at different combinations of inlet air temperature and maltodextrin concentrations. Spray-dried powder was considered as "possible" and "fair" in terms of flowability and cohesiveness. Vitamin C retention was high at lower inlet air temperature with lower concentration of maltodextrin.

Efecto del zumo de sandía (citrullus lanatus) en el estrés oxidativo en espermatozoides humanos / Effect of watermelon juice (citrullus lanatus) on oxidative stress in human sperm

INTRODUCCIÓN: Las alteraciones reproductivas de causa masculina relacionadas con el estrés oxidativo son cada día más estudiadas y dan cuenta de causas de infertilidad diagnosticada como idiopáticas. El objetivo del presente trabajo fue evaluar el efecto del zumo de sandía sobre los parámetros seminales convencionales y funcionales in vitro e in vivo. MATERIALES Y MÉTODOS: Cinco muestras de espermatozoides puros fueron incubados con peróxido de hidrógeno (H2O2, 5mM) y 0,45% de extracto de sandía, se determinó la movilidad espermática al tiempo 0, 30 y 60 minutos. En los ensayos in vivo se incluyeron 20 individuos a los cuales se les determinaron los parámetros espermáticos convencionales, funcionales y la capacidad antioxidante del plasma seminal por microscopía, citometría y espectrofotometría en los días 0, 7 y 15 después de iniciar el consumo diario de 16 onzas de zumo de sandía. RESULTADOS: El extracto de sandía protege a los espermatozoides del efecto deletéreo del H2O2 sobre la movilidad espermática. Además, el consumo regular de jugo de sandía disminuye la lipoperoxidación de la membrana espermática, la producción intracelular de especies reactivas del oxígeno, el índice de fragmentación del ADN el día 15 y la capacidad antioxidante el día 7 y 15. CONCLUSIONES: El extracto de sandía genera un efecto protector sobre los espermatozoides humanos in vitro, protegiendo su movilidad del efecto negativo del H2O2. Además, si bien el consumo regular de zumo de sandía no mejora los parámetros seminales convencionales, si mejora algunos parámetros funcionales relacionados con el estrés oxidativo.

OBJETIVE: Male reproductive alterations related to oxidative stress are increasingly studied and account for causes of infertility diagnosed as idiopathic. The aim of this work was to evaluate the effect of watermelon juice on conventional and functional seminal parameters in vitro and in vivo. MATERIALS AND METHODS: Five samples of pure sperm were incubated with hydrogen peroxide (H2O2, 5mM) and 0.45% watermelon extract, sperm motility was determined at time 0, 30 and 60 minutes. In vivo assays, 20 individuals were included. Conventional and functional sperm parameters, and antioxidant capacity of seminal plasma using microscopy, cytometry and spectrophotometry were determined on days 0, 7 and 15 after starting daily consumption of 16 ounces of watermelon juice. RESULTS: Watermelon extract protects sperm cells from the deleterious effect of H2O2 on sperm motility. In addition, regular consumption of watermelon juice decreases sperm membrane lipoperoxidation, intracellular production of reactive oxygen species, DNA fragmentation index on day 15 and antioxidant capacity on day 7 and 15. CONCLUSION: Watermelon extract generates a protective effect on human sperm in vitro, protecting sperm motility from the negative effect of H2O2. In addition, although regular consumption of watermelon juice does not improve conventional seminal parameters, it does improve some functional parameters related to oxidative stress.

Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage

Background: Foods including probiotics are considered "functional foods." As an alternative to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice. Juices of fruits such as pineapple, raspberry, and orange were assessed. Free and microencapsulated forms of L. casei were compared, and the viability of the probiotic was evaluated under storage at 4°C for 28 d. Microbiological analyses were carried out to ensure a safe and healthy product for consumers who look for foods with probiotics from sources other than dairy. Results: Low pH affected L. casei survival during storage depending on the type of fruit juice. In the case of pineapple juice, some microcapsules were broken, but microcapsules recovered at the end of the storage period had 100% viability (2.3 × 107 CFU/g spheres). In the case of orange juice, more than 91% viability (5.5 × 106 CFU/g spheres) was found. In raspberry juice, viability decreased rapidly, disappearing at the end of the storage period, which was caused by the absorption of high concentrations of anthocyanin inside microcapsules more than low pH. Conclusion: Low pH affected the survival of L. casei under refrigeration; even when they were microencapsulated, acidic conditions impacted their viability. Although pH affects viability, its value is very sensitive and will depend on the type of fruit juice and its composition. Some fruit juices contain compounds used as substrates for Lactobacillus and other compounds with antimicrobial effects.

Co-production of ethanol and biodiesel from sweet sorghum juice in two consecutive fermentation steps

Background: Sugars from sweet sorghum stalks can be used to produce ethanol and also to grow oleaginous yeasts. Instead of two separate processes, in this paper we propose a different route producing ethanol and microbial oil in two consecutive fermentation steps. Results: Three yeasts were compared in the first ethanol producing step. In the second step four different oleaginous yeasts were tested. Sweet sorghum juice was first clarified and concentrated. High gravity ethanol fermentation was carried out with concentrated juice with 23.7 g/100 mL of total sugars and without added nutrients. Total sugars were 2.5 times more than the original clarified juice. One yeast gave the best overall response over the two other tested; relative high ethanol productivity, 1.44 g ethanol/L•h−1 , and 90% of sugar consumption. Aeration by flask agitation produced superior results than static flasks for all yeasts. Microbial oil production was done employing the residual liquid left after ethanol separation. The pooled residual liquid from the ethanol distillation contained 7.08 g/mL of total carbohydrates, rich in reducing sugars. Trichosporon oleaginosus and Lipomyces starkeyi produced higher dry biomass, total sugar consumption and oil productivity than the other two oleaginous yeasts tested; with values around 25 g/L, 80%, and 0.55 g oil/L•h−1 respectively. However, the biomass oil content in all yeasts was relatively low in the range of 14 to 16%. Conclusion: The two step process is viable and could be considered an integral part of a consolidated biorefinery from sweet sorghum.

Crop residues activity against the free-living stages of small ruminant nematodes / Atividade de resíduos de culturas contra os estágios de vida livre de nematoides de pequenos ruminantes

Abstract The nematicidal effect of different organic materials was evaluated in order to develop a non-chemical alternative soil treatment for control of the free-living stages of small ruminant gastrointestinal nematodes. The selected organic materials were residues from the juice industry of acerola, cashew, grape, guava, papaya and pineapple, as well as castor residue from the biodiesel industry. LC90 results showed that pineapple residue was the most efficient inhibitor of larval development, followed by castor, grape, cashew, acerola, guava and papaya. Castor residue was also a good source of nitrogen and was used in a greenhouse experiment to prevent larval development in contaminated goat faeces that was deposited in pots containing the grasses Brachiaria brizantha (var. Paiaguás) or Megathyrsus maximus x M. infestum (var. Massai). Castor residue caused a significant (P < 0.05) reduction (85.04%) in Paiaguás grass contamination (L3.dry mass-1) and a reduction of 17.35% in Massai grass contamination (P > 0.05), with an increase in the biomass production of Massai (251.43%, P < 0.05) and Paiaguás (109.19%, P > 0.05) grasses. This strategy, called Econemat®, with good results in vitro shows to be promising on pasture increasing phytomass production.

Resumo O efeito nematicida de diferentes materiais orgânicos foi avaliado, com o objetivo de desenvolver um tratamento alternativo não químico do solo para o controle dos estágios de vida livre de nematoides gastrintestinais de pequenos ruminantes. Os materiais orgânicos selecionados foram resíduos da indústria de suco de acerola, caju, uva, goiaba, mamão e abacaxi, além do resíduo de mamona da indústria de biodiesel. Os resultados da LC90 mostraram que o resíduo de abacaxi foi o mais eficiente inibidor do desenvolvimento larval, seguido pela mamona, uva, caju, acerola, goiaba e mamão. O resíduo de mamona também se mostrou uma boa fonte de nitrogênio, sendo usado em experimento em casa de vegetação para prevenir o desenvolvimento larval em fezes contaminadas, depositadas em vasos, contendo as gramíneas Brachiaria brizantha (var. Paiaguás) ou Megathyrsus maximus x M. infestum (var. Massai). O resíduo de mamona reduziu (85,04%) significativamente (P < 0,05) a contaminação no capim-Paiaguás (L3.dry massa-1), 17,35% no capim Massai (P> 0,05), e aumentou a produção de biomassa das gramíneas Massai (251,43%, P <0,05) e Paiaguás (109,19%, P> 0,05). Essa estratégia, chamada Econemat®, com bons resultados in vitro, mostra-se promissora nas pastagens aumentando a produção de fitomassa.

Antioxidant and Vasodilatory Action of Grape Juices Produced in Different Regions of Brazil

Grapes and its derivatives (wines and juices) are rich in polyphenols that have high antioxidant and vasodilator capacity. These biological activities may vary in the juices marketed and produced in different regions of Brazil. Objectives: To determine the antioxidant and vasorelaxant effects of grape juice samples produced in different regions of Brazil. Methods: The content of phenolic compounds and antioxidant capacity were evaluated by the methods of Folin-Ciocalteau, DPPH, ABTS and a new electroanalytical approach (differential pulse voltammetry - DPV). Vasodilator effects were analyzed in isolated aorta from rats in an organ bath. Results: The samples from RJ and SP presented respectively the higher and lower phenolic content and also antioxidant capacity by the methods used (ABTS and DPPH). The results of the electrochemical index corroborate to the other tests, with the best results to RJ (21.69 ± 3.15 µA/V) and worse to the SP sample (11.30 ± 0.52 µA/V). In the vascular reactivity studies, the relaxation induced by each sample presented more distinct differences, following the order: RJ (87.9 ± 4.8%) > RS1 (71.6 ± 8.6%) > GO (56.2 ± 7.2%) > SP (39.9 ± 7.8%) > PR (39.4 ± 9.5%) > RS2 (19.5 ± 6.2%). Inhibition of endothelial NO practically abolished (p < 0.001) the relaxation for all samples, except one. Conclusion: The phenolic content and antioxidant capacity vary greatly among samples. The results obtained for the order of antioxidant activity were: RJ > RS1 > GO > RS2 > PR > SP. The juices were able to induce vascular relaxation at quite varied levels, and the RJ sample the most effective. The L-NAME practically blocked all samples except one (RS2)

Desenvolvimento de iogurte grego delactosado probiótico enriquecido com quinoa (Chenopodium quinoa) e saborizado com polpa de manga (Mangifera indica) / Development of the probiotic probiotic delicious yoghurt enriched with quinoa (Chenopodium quinoa) and saborized with manga polpa (Mangifera indica)

A pesquisa teve como propósito o desenvolvimento de iogurtes gregos delactosado e tradicional probióticos enriquecido com quinoa e saborizado com manga. Foram realizados ensaios físico-químicos, controle microbiológico e avaliação sensorial. Os iogurtes apresentaram valores médio de pH (4,32), acidez (>1,07 g/100 g) e sua composição centesimal dentro do determinado pela legislação. A contagem de coliformes: totais ( 70%), concluindo-se que os iogurtes atenderam todos os requisitos no desenvolvimento de um novo produto.

Desenvolvimento de iogurte probiótico saborizado com polpa de caju (Anacardium occidentale L) / Development of probiotic yoghurt flavored with cashew pulp (Anacardium occidentale L)

O objetivo foi produzir dois iogurtes grego delactosados probióticos (Lactobacillus acidophilus), saborizados com polpa de caju in natura (IF) e industrializada (IP) e a partir da caracterização físico-químicos, microbiológicos e sensoriais verificar diferença entre os produtos. Ambas apresentaram padrão físico-químico de acordo com a lei. Na avaliação microbiológica no dia 0 a amostra IF obteve valor para coliformes termotolerantes fora do aceitável, porém aos 35 dias redução total. Para leveduras a amostra IP mostrou ausência. A contagem probiótica comprovou eficácia até os 35 dias (107 UFC/mL) em ambas. Na análise sensorial as duas amostras tiveram valores de aceitação >80%. Concluímos que ambos os iogurtes são viáveis e apresentaram comportamentos semelhantes, porém o IF apresentou maior teor de vitamina C no dia 0.

Elaboração e caracterização de iogurte saborizado com polpa de oiti (Licania tomentosa)

Objetivou-se elaboração e caracterização de iogurte saborizado com polpa de oiti (Licania tomentosa). Foram produzidos quatro formulações com diferentes concentrações da polpa de oiti. Os parâmetros físico-químicos foram pH, Acidez em ácido lático, Umidade, Atividade de água (Aw), Cinzas, Lipídeos, Proteínas, Sólidos Solúveis Totais (ºBrix), Carboidratos totais, Valor Calórico (Kcal), Açúcares Redutores, Açúcares não redutores e Açúcares Totais. As análises microbiológicas foram realizadas durante 21 dias de armazenamento. As análises físico-químicas foram submetidos à análise de variância (ANOVA) e ao teste de Tukey. As análises microbiológicas atenderam aos limites estabelecidos pela legislação. E os iogurtes apresentaram dentro dos padrões, sendo uma opção para a região produtora dessa fruta.

Composição fenólica e perfil antioxidante do suco de uva Concord / Phenolic composition and antioxidant profile of Concord grape juice

O suco de uva apresenta na constituição química uma diversidade de substâncias com ações benéficas, especialmente compostos fenólicos. O trabalho teve como objetivo analisar a composição fenólica e a capacidade antioxidante in vitro do suco de uva Concord. A atividade antioxidante foi avaliada pelos métodos de oxidação da GSH, geração do radical ABTS e ensaio da desoxirribose. A análise da composição fenólica foi realizada utilizando HPLC-DAD-MS. O suco reduziu a geração dos radicais ABTS e hidroxil bem como elevou o conteúdo de GSH. Os compostos fenólicos majoritários no suco de uva Concord foram antocianinas, ácidos fenólicos e flavonols. Os resultados obtidos demonstram o potencial antioxidante do suco da variedade Concord, possivelmente associado à sua composição fenólica.