Determination of cyanide in whole seeds and brans of linseed (Linum usitatissimum Linn) by molecular spectrophotometry

Abstract The addition of linseed (Linum usitatissimum Linn) in the diet, as a functional food, has increased over the years. However, it possesses cyanogenic glycosides. This study aimed to quantify and compare cyanide concentration in whole seed and bran of brown and golden types to establish a safe limit of intake. Three commercial labels, from brown and golden whole seed types (Ab, Ag, Bb, Bg, Cb and Cg), and six commercial labels of brown and golden bran (1b, 2g, 3g, 4b, 5g, and 6b), were selected, totalizing twelve samples. Total cyanide concentration was quantified by a colorimetric method employing alkaline picrate, after acid hydrolysis. The whole seed cyanide values were between 348.4 and 473.20 µg/g and the bran cyanide values were between 459.53 and 639.35 µg/g. The analyzed bran presented increased cyanide concentrations than the whole seeds with no differences between brown and golden types. Food able to produce cyanide less than 90 µg/kg body weight, daily, is considered secure for consumption. Considering this limit and analyzed samples, it is safe to eat approximately two tablespoons of seeds or one tablespoon of bran. These results point out the importance of cyanide amount daily intake information to be in linseed packaging, to ensure secure consumption

Superalimentos: fundamentação científica / Superfoods: scientific basis / Superalimentos: base científica

Este trabalho tem por objetivo realizar uma pesquisa visando a fundamentação científica dos superalimentos. Embora não existam diretrizes oficiais para o que constitui um "superalimento", geralmente está denominação se aplica a produtos alimentícios que contêm grandes quantidades de nutrientes específicos (por exemplo, antioxidantes, vitaminas e minerais). Estes bioativos atuam como potenciais agentes de prevenção e complementam os tratamentos de doenças crônicas como síndrome metabólica, diabetes, hipertensão, inflamações, doenças autoimunes entre outras. Como exemplos de superalimentos, encontram-se os brotos, sementes, vegetais, frutas, cúrcuma, chá verde, algas como a espirulina, alho, gengibre, cacau, pólen, geleia real, mel de abelha, coco e açaí. Nesse sentido, outros estudos poderiam ser realizados para investigar como estão sendo compreendidos os superalimentos dentro do campo científico.

This work aims to carry out research aiming at the scientific foundation of superfoods. While there are no official guidelines for what constitutes a "superfood", this designation generally applies to food products that contain large amounts of specific nutrients (eg, antioxidants, vitamins and minerals). These bioactives act as potential preventive agents and complement treatments for chronic diseases such as metabolic syndrome, diabetes, hypertension, inflammation, autoimmune diseases, among others. As examples of superfoods, there are sprouts, seeds, vegetables, fruits, turmeric, green tea, algae such as spirulina, garlic, ginger, cocoa, pollen, royal jelly, bee honey, coconut and açaí. In this sense, other studies could be carried out to investigate how superfoods are being understood within the scientific field.

El objetivo de este trabajo es realizar una investigación sobre la base científica de los superalimentos. Aunque no existen directrices oficiales sobre lo que constituye un "superalimento", esta denominación se aplica generalmente a los productos alimenticios que contienen grandes cantidades de nutrientes específicos (por ejemplo, antioxidantes, vitaminas y minerales). Estos bioactivos actúan como agentes potenciales para prevenir y complementar los tratamientos de enfermedades crónicas como el síndrome metabólico, la diabetes, la hipertensión, la inflamación, las enfermedades autoinmunes y otras. Como ejemplos de superalimentos, están los germinados, las semillas, las verduras, las frutas, la cúrcuma, el té verde, las algas como la espirulina, el ajo, el jengibre, el cacao, el polen, la jalea real, la miel de abeja, el coco y el acai. En este sentido, se podrían realizar otros estudios para investigar cómo se entienden los superalimentos dentro del ámbito científico.

Food Trade for Specific Health Use FOSHU through Patents in LATAM: Relevant Aspects in International Law / Comercio de Alimentos para Uso Específico de Salud FOSHU a través de Patentes en LATAM: Aspectos Relevantes en el Derecho Internacional

Introduction: This article addresses the legal regulations for Foods for Specified Health Uses (FOSHU) in the main trade associations of Latin America (LATAM), based on the Codex Alimentarius system. Objective: The objective is to determine regulatory progress in the trade of FOSHU products. Material and methods: This study includes a review of the literature emanating from the databases from 2018 to 2022, according to the framework of three general food marketing regulations: food safety claims; inspection regulations, and food manufacturing and labeling. Results: The results reveal the absence of a specific legislation for FOSHU foods, as these are only mentioned in the area of nutrition. Conclusions: The legal framework in the trade of these products is based on jus cogens. Registration of industrial patents in the main member countries of LATAM trade associations can be facilitated through the Patent Prosecution Highway (PPH)(AU)

Introducción: El artículo aborda las regulaciones jurídicas en Alimentos para Uso Específico de Salud "FOSHU" en las principales asociaciones comerciales de América Latina (LATAM), basados en el sistema Codex Alimentarius. Objetivo: Determinar el avance regulatorio en la comercialización de productos FOSHU. Materiales y métodos: Se revisa la literatura emanada de las bases de datos desde el año 2018 al 2022, según el marco de tres regulaciones generales de comercialización de alimentos: las declaraciones de seguridad alimentaria; las regulaciones de inspecciones, las de manufacturas de alimentos y etiquetado. Resultados: Los resultados revelaron la ausencia de una legislación específica para alimentos FOSHU, siendo solo mencionados en el área de la nutrición. Conclusiones: El revestimiento jurídico en la comercialización de estos productos; se cimienta en el ius cogens. Las inscripciones de patentes industriales en los principales países miembros de las asociaciones comerciales en LATAM pueden facilitarse por la vía del Patent Prosecution Highway (PPH)(AU)

Evaluation of the nutritional composition and antioxidant activity of Bjerkandera adusta

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.

Adición de un probiótico de Lactobacillus plantarum microencapsulado en el alimento para pollos / Addition of a probiotic containing microenscapsulated Lactobacillus plantarum to chicken feed

Introducción: En producción avícola el uso de antibióticos promotores del crecimiento es limitado, debido al incremento de resistencia bacteriana. Una alternativa evalúa los probióticos microencapsulados y su efecto en la salud intestinal. Objetivo: Determinar el efecto de Lactobacillus plantarum microencapsulado sobre parámetros intestinales e inmunológicos en pollos de engorde. Materiales y métodos: A 240 pollos Ross-308-AP de un día de nacidos se suministró alimento con o sin adición de probiótico bajo el siguiente modelo: sin probiótico-(T0), con probiótico comercial-(T1), con L. plantarum microencapsulado-(T2) y sin microencapsular-(T3). L. plantarum ATCC-8014 se microencapsuló mediante secado por aspersión, determinando su viabilidad en (%). Se evaluaron parámetros intestinales, morfo-histopatológicos e inmunológicos por Azul de Alcian, microscopia de barrido e inmunohistoquímica y la abundancia microbial por UFC/mL. Resultados: El microencapsulado confirió una viabilidad in vivo de L. plantarum del 88,1%. El tratamiento T2 mejoró los parámetros inmunológicos y confirió beneficios intestinales con una abundancia de bacterias benéficas (Lactobacillus) de (9,13x105-UFC/mL), significativamente mayor a la encontrada en los tratamientos T1 (8,91x105) y T3 (8,23x105) y el control T0 (9,18x104), (p<0,05). Conclusiones: La adición de L. plantarum microencapsulado en alimento para pollos mejora parámetros inmunológicos y confiere mayor abundancia de bacterias benéficas presentes en la microbiota intestinal.

Introduction: Usage of growth-promoting antibiotics in poultry production is limited due to the increase in bacterial resistance. An alternative to assess microencapsulated probiotics and their effect on gut health is presented in this study. Objective: To determine the effect of microencapsulated L. plantarum on intestinal and immunological parameters in broilers. Materials and methods: 240 Ross-308-AP chickens (one day old) were fed with or without the addition of a probiotic, under the following model: without probiotic (T0); with commercial probiotic (T1); with probiotic containing either microencapsulated (T2) or non-microencapsulated (T3) L. plantarum. ATCC-8014 was microencapsulated by spray drying, assessing its viability in (%). Alcian blue, scanning microscopy, and immunohistochemistry were used to evaluate intestinal, morpho-histopathological, and immunological parameters. Microbial abundance was quantified by UFC/ml. Results: Microencapsulation of L. plantarum induced an 88.1% in vivo viability. T2 treatment improved both immunological parameters and the intestinal population of beneficial bacteria (Lactobacillus) (9.13x105 UFC/ml), which was significantly higher than that found in T1 (8.91x105), T3 (8.23x105), and control T0 (9.18x104), (p<0.05). Conclusion: Adding microencapsulated L. plantarum to chicken feed improves immunological parameters and increases the population of beneficial bacteria in the intestinal microbiota.

Nutrition and Cardiovascular Diseases: Programming and Reprogramming

Abstract The Developmental Origin of Health and Disease (DOHaD) is an area of science dedicated to studying the processes by which insults during critical periods of mammals development leading to physiological changes resultig in diseases throughout life. Studies point to a complex interaction between nutritional status in early life and cardiovascular system homeostasis in which maternal malnutrition during gestation and/or lactation, as well as early weaning, are associated with development of cardiovascular diseases in adulthood. In this context, epigenetic changes, such as DNA methylation, histone acetylation, and change in microRNA expression have been considered molecular bases of cellular plasticity, which can also be gender-dependent. Experimental studies have demonstrated that interventions encompassing the consumption of functional food/bioactive compounds, as well as energetic and nutrients adjustments on the diet, may attenuate or even prevent consequences associated with plasticity of development, improving cardiovascular health. This review aimed to gather and discuss the findings within this context, published over the last ten years.

Isoflavonas como tratamento alternativo na sintomatologia climatérica: uma revisão sistemática / Isoflavones as alternative treatment in climacteric symptomatology: a systematic review

O climatério é uma fase natural da vida da mulher que ocorre entre os 40 e 65 anos de idade e é caracterizado pela transição entre a fase reprodutiva e não reprodutiva. Neste período, devido às alterações hormonais, ocorrem alterações biológicas, endócrinas e clínicas. Sintomas vasomotores são típicos do hipoestrogenismo e podem interferir negativamente na qualidade de vida das mulheres. Este estudo teve como objetivo revisar os resultados dos estudos de intervenção que utilizaram isoflavonas na sintomatologia de mulheres climatéricas não usuárias de Terapia de Reposição Hormonal (TRH). Realizou-se uma revisão sistemática de artigos publicados entre os anos de 2008 e 2019 na base de dados PubMed. Foram encontrados 169 estudos, e considerando os critérios de inclusão, 18 artigos foram selecionados, em que houve intervenção com isoflavonas por meio de cápsulas e/ou suplementos ou alimentos para tratamento da síndrome climatérica. Foram verificados resultados positivos nos sintomas globais, com destaque para sintomas vasomotores, em mais da metade dos estudos avaliados, em que doses entre 45 mg a 160 mg diárias de isoflavonas por pelo menos 12 semanas foram administradas, especificadamente nas mulheres no período da pós-menopausa. (AU)

The climacteric is a natural phase during women's life, which occurs between 40 and 65 years. It is characterized by the transition from their reproductive to non-reproductive phase. In this period, due to hormonal changes, biological, endocrine and clinical modifications also occur. Vasomotor symptoms are characteristic of hypoestrogenism and can negatively affect women's quality of life. This study aimed to review the results of intervention studies which used isoflavones to treat the symptoms of climacteric women who did not undergo Hormone Replacement Therapy (HRT). A systematic review of articles published between 2008 and 2019 in the PubMed database was carried out. 169 studies were found, and considering the inclusion criteria, 18 articles were selected, in which it was described isoflavones intervention with capsules and/ or supplements or foods for the treatment of climacteric syndrome. Positive results were observed regarding to global symptoms, with emphasis on vasomotor symptoms in more than half of the studies, in which daily doses of isoflavones, between 45 mg to 160 mg, for at least 12 weeks, were administered specifically in postmenopausal women. (AU)

Isoflavonas como tratamento alternativo na sintomatologia climatérica: uma revisão sistemática / Isoflavones as alternative treatment in climacteric symptomatology: a systematic review

O climatério é uma fase natural da vida da mulher que ocorre entre os 40 e 65 anos de idade e é caracterizado pela transição entre a fase reprodutiva e não reprodutiva. Neste período, devido às alterações hormonais, ocorrem alterações biológicas, endócrinas e clínicas. Sintomas vasomotores são típicos do hipoestrogenismo e podem interferir negativamente na qualidade de vida das mulheres. Este estudo teve como objetivo revisar os resultados dos estudos de intervenção que utilizaram isoflavonas na sintomatologia de mulheres climatéricas não usuárias de Terapia de Reposição Hormonal (TRH). Realizou-se uma revisão sistemática de artigos publicados entre os anos de 2008 e 2019 na base de dados PubMed. Foram encontrados 169 estudos, e considerando os critérios de inclusão, 18 artigos foram selecionados, em que houve intervenção com isoflavonas por meio de cápsulas e/ou suplementos ou alimentos para tratamento da síndrome climatérica. Foram verificados resultados positivos nos sintomas globais, com destaque para sintomas vasomotores, em mais da metade dos estudos avaliados, em que doses entre 45 mg a 160 mg diárias de isoflavonas por pelo menos 12 semanas foram administradas, especificadamente nas mulheres no período da pós-menopausa.

The climacteric is a natural phase during women’s life, which occurs between 40 and 65 years. It is characterized by the transition from their reproductive to non-reproductive phase. In this period, due to hormonal changes, biological, endocrine and clinical modifications also occur. Vasomotor symptoms are characteristic of hypoestrogenism and can negatively affect women’s quality of life. This study aimed to review the results of intervention studies which used isoflavones to treat the symptoms of climacteric women who did not undergo Hormone Replacement Therapy (HRT). A systematic review of articles published between 2008 and 2019 in the PubMed database was carried out. 169 studies were found, and considering the inclusion criteria, 18 articles were selected, in which it was described isoflavones intervention with capsules and/ or supplements or foods for the treatment of climacteric syndrome. Positive results were observed regarding to global symptoms, with emphasis on vasomotor symptoms in more than half of the studies, in which daily doses of isoflavones, between 45 mg to 160 mg, for at least 12 weeks, were administered specifically in postmenopausal women.

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)

Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion

BACKGROUND: A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract. RESULTS: The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (108 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant (S. boulardii) to the most sensitive (B. breve). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food. CONCLUSIONS: In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii, which stands a high chance to occupy a good place on the market of functional food.

Physical-chemical characterization of fresh shanklish cheese with kefir and turmeric extract (Curcuma longa l. ) / Caracterização físico-química de queijo chancliche fresco adicionado de kefir e extrato de açafrão (Curcuma longa l. ) / Caracterización física y química del queso chancliche fresco añadido con extracto de kefir y azafrán (Curcuma longa l. )

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.(AU)

Atualmente é grande o número de consumidores que buscam incluir alimentos funcionais em suas dietas visando além do valor nutricional a prevenção de problemas de saúde, entre esses alimentos encontram-se os produtos probióticos e os vegetais contendo compostos bioativos. O objetivo deste trabalho foi desenvolver e avaliar físico-quimicamente queijos Chancliche frescos com adição de kefir e extrato de cúrcuma buscando o desenvolvimento de um queijo funcional. Foram fabricados queijos Chancliche e submetidos a três tratamentos diferentes: com adição de kefir, extrato de cúrcuma e ambos. Os resultados obtidos para a composição dos queijos estavam próximos dos resultados encontrados na literatura e os queijos mostraram pH estável durante os 21 dias de armazenamento a 8ºC. Concluiu-se que a adição de kefir e extrato de cúrcuma em queijo Chancliche é uma maneira de desenvolver um queijo funcional.(AU)

Actualmente, una gran cantidad de consumidores buscan incluir alimentos funcionales en sus dietas, apuntando más allá del valor nutricional para prevenir problemas de salud, entre estos alimentos se encuentran los productos probióticos y los vegetales que contienen compuestos bioactivos. El objetivo de este trabajo fue desarrollar y evaluar químicamente quesos Chancliche frescos con la adición de kéfir y extracto de cúrcuma para desarrollar un queso funcional. Los quesos Chancliche fueron elaborados y sometidos a tres tratamientos diferentes: con la adición de kéfir, extracto de cúrcuma y ambos. Los resultados obtenidos para la composición de los quesos estaban cercanos a los resultados encontrados en la literatura y los quesos mostraron pH estable durante los 21 días de almacenamiento a 8ºC. Se concluyó que la adición de kéfir y extracto de cúrcuma en queso Chancliche es una forma de desarrollar un queso funcional.(AU)

Oligosacáridos y polisacáridos no digeribles: una fuente de salud para los adultos mayores / Non-digestible oligosaccharides and polysaccharides: a source of health for older people

RESUMEN Los adultos mayores son especialmente vulnerables a sufrir enfermedades asociadas al tracto gastrointestinal, ya que el envejecimiento conlleva naturalmente a un desbalance en la diversidad y cantidad de los microorganismos presentes en el intestino. Por ello, la suplementación de su dieta con oligosacáridos y polisacáridos no digestibles (OPND) ha cobrado gran relevancia científica. Esto, con el propósito de prevenir y revertir, en parte, los cambios negativos en la microbiota intestinal derivados del envejecimiento. Se ha observado que la suplementación de OPND en adultos mayores genera variados beneficios, entre los que destacan una mejora en el sistema inmune, una mayor absorción de calcio, reducción en la incidencia de alergias, reducción de la constipación y una disminución en los niveles de glicemia y colesterol sanguíneos. Debido a que, los efectos del consumo de OPND en adultos mayores han sido escasamente discutidos en la literatura científica en idioma castellano, el propósito de esta revisión es abordar el tema haciendo énfasis en la realidad chilena y latinoamericana. Ello, con miras a fomentar la incorporación de OPND en alimentos y programas de alimentación dirigidos específicamente a personas de la tercera edad.

ABSTRACT Since aging naturally leads to an imbalance in the diversity and quantity of microorganisms present in the intestine, older people are particularly vulnerable to diseases associated with the gastrointestinal tract. Thus, supplementing the diet of elderly persons with non-digestible oligosaccharides and polysaccharides (OPND) has gained scientific relevance. Supplementation aims to prevent and (partially) revert the negative changes in intestinal microbiota due to aging. It has been observed that OPND supplementation in older adults provides several benefits, including an improvement in the immune system, increased calcium absorption, a reduction in the incidence of allergies, a reduction in constipation and a decrease in blood levels of cholesterol and glucose. Because the effects of OPND supplementation in older adults has been scarcely discussed in the scientific literature in the Spanish language, the purpose of this review is to address the issue with emphasis on the Chilean and Latin-American reality. The article promotes the incorporation of OPND in processed food and feeding programs specifically designed for older people in Latin America.

Encapsulación de extractos antioxidantes desde sub-productos agroindustriales: una revisión / Encapsulation of antioxidant extracts from agroindustrial by-products: a review

RESUMEN Actualmente se generan grandes cantidades de sub-productos agroindustriales como residuos, aun cuando pueden ser fuente importante de variados compuestos antioxidantes. Una de las formas de aprovechar esta funcionalidad es concentrar los antioxidantes mediante la elaboración de extractos, siendo las "extracciones verdes", que usan solventes como agua o etanol, que por ser más amigables con el medio ambiente y la salud humana, han sido las más estudiadas en los últimos años. Sin embargo, uno de los principales problemas de reutilizar este tipo de compuestos bioactivos es mantener su estabilidad, debido a que luego de ser extraídos desde su matriz biológica son muy sensibles a distintas condiciones medioambientales y de almacenamiento. Una tecnología que puede reducir la inestabilidad de los compuestos antioxidantes es la encapsulación, la cual también reduce las alteraciones organolépticas que se pudieran producir cuando son incorporados en alimentos. Según nuestro conocimiento no existen revisiones de encapsulación de extractos de sub-productos agroindustriales (en donde se puede encontrar una gran variedad de compuestos antioxidantes) y la información existente se basa en compuestos antioxidantes específicos encapsulados. Por tanto, el objetivo de esta revisión fue recopilar información actualizada respecto a la encapsulación de extractos antioxidantes obtenidos a partir de sub-productos agroindustriales vegetales y su incorporación como ingredientes en alimentos.

ABSTRACT Currently large quantities of agro-industrial by-products are generated as waste even when they can be used as important sources of various antioxidant compounds. One of the ways to take advantage of this functionality is to concentrate antioxidants via the preparation of extracts. Due to their lower impact on the environment and human health "green extractions" using solvents such as water or alcohol have been the most studied in recent years. However, one of the main problems in re-using these bioactive compounds is maintaining stability after being extracted from their biological matrix. Instability relates to different environmental and storage conditions. One technology that can reduce antioxidants instability is encapsulation, which also reduces organoleptic alterations that could occur when they are incorporated into food. To our knowledge there are no reviews of encapsulation of agroindustry by-product extracts (where a wide variety of antioxidant compounds can be found) and existing information is based on specific encapsulated antioxidant compounds. Therefore, the objective of this review was to gather up-to-date information regarding the encapsulation of antioxidant extracts obtained from vegetable agro-industrial by-products and their incorporation as ingredients in food.

Health-promoting activities of edible seaweed extracts from Chilean coasts: assessment of antioxidant, anti-diabetic, anti-inflammatory and antimicrobial potential / Actividades promotoras de la salud de extractos de algas comestibles de las costas chilenas: evaluación del potencial antioxidante, antidiabético, antiinflamatorio y antimicrobiano

ABSTRACT The aim of this study was to evaluate the antioxidant, antidiabetic, anti-inflammatory and antimicrobial activities of three edible seaweed extracts from Chilean coasts: Pyropia orbicularis, Ulva spp, and Durvillaea antarctica. Seaweed extracts in methanol and 70% acetone were performed to evaluate antioxidant and antidiabetic activities, whereas 60% methanol was used to measure anti-inflammatory and antimicrobial activities. Acetone extracts from D. antarctica had the highest total phenolic content and consequently exhibited the strongest antioxidant activity, while methanol extract of this seaweed presented the highest α-glucosidase inhibition (IC50= 0.004 mg mL-1). In the tests against E. coli and Penicillium sp., the extracts obtained from Ulva spp. were the most effective and exhibited the maximum anti-inflammatory effect against phorbol 12-myristate 13-acetate irritant agent (61.8% inhibition) in mice. Results indicated that all evaluated Chilean seaweed extracts are promising candidates for application in functional foods and in the pharmaceutical industry.

RESUMEN El objetivo de este estudio fue evaluar las actividades antioxidantes, antidiabéticas, antiinflamatorias y antimicrobianas de los extractos de tres algas marinas comestibles de las costas Chilenas (Pyropia orbicularis, Ulva spp. y Durvillaea antarctica). Se realizaron extractos de algas marinas en metanol y acetona al 70% para evaluar las actividades antioxidantes y antidiabéticas, mientras que el metanol al 60% se usó para actividades antiinflamatorias y antimicrobianas. Los extractos de acetona de D. antarctica tuvieron el mayor contenido de fenoles totales (TPC) y, en consecuencia, exhibieron la mayor actividad antioxidante, mientras que el extracto metanólico de estas algas presentó la mayor inhibición de la α-glucosidasa (IC50= 0,004 mg mL-1). En las pruebas contra E. coli y Penicillium sp., los extractos obtenidos de Ulva spp., actuaron como los más efectivos y exhibieron el máximo efecto antiinflamatorio contra el agente irritante de forbol 12-miristato 13-acetato (TPA) (inhibición del 61,8%) en ratones. Por lo tanto, los resultados indican que todos los extractos de algas chilenas evaluados pueden ser candidatos prometedores para su aplicación en alimentos funcionales y en las industrias farmacéuticas.

Aminoácidos de cadena ramificada: implicaciones en la salud / Branched chain amino acids and health implications

El consumo de proteína y especialmente aminoácidos esenciales juega un papel fundamental en la dieta, ya que suple las necesidades de nitrógeno del organismo y favorece el mantenimiento de estructuras corporales. En los últimos años, la nutrición y la tecnología de los alimentos están experimentando una profunda transformación debido al desarrollo del concepto de alimentos funcionales y nutracéuticos. Tanto las proteínas funcionales como los péptidos bioactivos están cobrando gran importancia ya que, además de su papel nutricional por ser fuente de aminoácidos, son capaces de ejercer diferentes efectos biológicos específicos sobre el sistema inmune, el sistema cardiovascular o el tracto gastrointestinal. Los aminoácidos de cadena ramificada (BCAAs denominación por las siglas en inglés) como lo son la Leucina, Isoleucina y Valina son considerados útiles para el tratamiento y predicción de algunas enfermedades, el presente artículo de revisión, se recopila información acerca de los aminoácidos de cadena ramificada y su uso positivo en el tratamiento de diferentes patologías como enfermedades neurológicas, hepáticas, cardiometabólicas, cáncer, además de su uso en deportistas. Se tuvieron en cuenta los siguientes criterios de inclusión: 1. La búsqueda se realizó en reconocidas bases de datos, 2. Se incluyeron artículos desde el 2006 a la fecha, 3. Se realizó la búsqueda con palabras como aminoácidos de cadena ramificada y efecto en diferentes patologías, con la inclusión de artículos donde se menciona el consumo humano de los mismos, se excluyeron artículos donde los aminoácidos no intervengan de manera positiva en su consumo y tratamiento de enfermedades(AU)

The consumption of protein and especially essential amino acids play a fundamental role in the diet, in order to meet the body's nitrogen needs and the maintenance of body structures. In recent years nutrition and food technology are undergoing a profound transformation due to the development of the concept of functional foods and nutraceuticals. Both functional proteins and bioactive peptides are becoming very important since, in addition to their nutritional role as a source of amino acids, they are capable of exerting different specific biological effects on the immune system, the cardiovascular system or the gastrointestinal tract. Branched-chain amino acids (BCAAs), such as Leucine, Isoleucine and Valine, are considered useful for the treatment and prediction of some diseases. This review article collects information about branched-chain amino acids. and it's positive use in the treatment of different pathologies such as neurological, liver, cardiometabolic diseases, cancer, in addition to it's use in athletes. The following inclusion criteria were taken into account: 1. The search was carried out in recognized databases, 2. Articles were included from 2006 to date, 3. The search was carried out with words such as branched-chain amino acids and effect in different pathologies, with the inclusion of articles where their human consumption is mentioned, articles were excluded where amino acids do not intervene positively in their consumption and treatment of diseases(AU)

STUDY OF PALM OIL AND GLUTAMINE AS FUNCTIONAL FOODS ON PEPTIDE TYROSINE TYROSINE AND GLUCAGON-LIKE PEPTIDE 1 IN OBESE PATIENTS FOLLOWING UP ON THE AMBULATORY HEALTH SERVICES OF A PUBLIC HOSPITAL

Incretin-based therapies are an alternative for the treatment of type 2 diabetes and weight reduction. In this respect, functional foods such as palm oil and glutamine are dietary strategies for the stimulation of intestinal peptides. Objective: The aim of this study was to evaluate whether the palm oil capsules of ileal release (LI) and of glutamine (LI) result in increased secretion of glucagon-like peptide-1 (GLP-1) and Peptide tyrosine tyrosine (PYY). Method: Nineteen obese patients follow-up of the Ambulatory Health Services, received nutritional guidance and supplementation with ileal release capsules containing palm oil and glutamine. Result: Prospective analysis showed an increase in median GLP-1 levels between T0 (before treatment) and T2 (after 2 months of treatment) from 21.9 pmol/liter (2-93) to 25.7 pmol/liter (3-92.5) (p= 0.564). The baseline of peptide YY increased between T0 68.5 pg / mL (46.5 to 150) to 71 pg / mL (46-181) in T2 (p= 0.909). The significant level established for all analyses was 5% (p <0.05). Conclusion: The daily intake of palm oil capsules (LI) and of glutamine (LI) by a period of 2 months did not influence the secretion of GLP-1 and PYY in obese patients. However, weight maintenance was observed during the evaluated period. Further studies are needed for inferences in this population, to determine if functional foods such as palm oil and glutamine are associated with other specific health benefits.

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance / Yogurt griego adicionado de harinas integrales de sorgo: potencial antioxidante y evaluación sensorial

ABSTRACT The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1: 82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.

RESUMEN El trabajo tuvo como propósito desarrollar y evaluar las características antioxidantes y la aceptación sensorial de yogurt griego con adición de harinas integrales de sorgo (HIS) de los genotipos BRS305 (con taninos) y BR501 (sin taninos). Cinco formulaciones fueron elaboradas: 1) Control (sin HIS); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 y 5) 4% BRS305. Las formulaciones fueron evaluadas en función de su actividad antioxidante, antocianinas totales, fenólicos totales, taninos condensados, aceptación sensorial e intención de compra. La formulación 4% BRS305 presentó más propiedades antioxidantes, pero menor aceptación sensorial que las otras formulaciones. No se observó diferencia significativa entre el control y el 2% BR501 para el color, sabor e impresión global, ni tampoco para textura e impresión global en relación al 4% BR501. El análisis de componente principal ha explicado que todas las variables asociadas a las propiedades antioxidantes han sido positivamente correlacionadas con el primer componente principal (PC1: 82,7%). Las formulaciones 2% y 4% BR501 se han correlacionado más con el PC1 (92,7%), así como el control con las características sensoriales. La adición de HIS BRS305 ha mejorado las propiedades antioxidantes de los yogurts y la adición de HIS BR501 no ha interferido en la aceptación sensorial de las formulaciones. La similitud de la aceptación sensorial del yogurt que contiene el HIS del genotipo BR501 con el control, abre perspectivas para la inserción del sorgo en la alimentación humana, utilizando productos lácteos como matrices adecuadas, agregando funcionalidad potencial a este tipo de producto.

Elaboração de paçoquinha com linhaça dourada / Preparation of peanut candy with golden flaxseed

Introdução: A linhaça dourada apresenta importantes quantidades de ácido αlinolênico, fibras solúveis e lignanas, podendo trazer benefícios para a saúde. Objetivo: Desenvolver paçoquinha adicionada de farinha de linhaça dourada (FLD) em diferentes proporções, bem como determinar sua composição centesimal e aceitação sensorial. Materiais e métodos: Foram elaboradas paçoquinhas com adição de 10%, 15% e 20% de FLD. A composição centesimal foi determinada e, após, foram aplicados testes de aceitação (escala hedônica). Os dados foram analisados através de teste de Kruskal Wallis e ANOVA, adotando-se nível de significância de 5%. Resultado: As paçoquinhas padrão e adicionadas de FLD não apresentaram diferença no teor de umidade (17,1 a 18,5%) e lipídeos (30,8 a 34,2%). Quanto ao teor de cinzas, apenas as formulações com 15 e 20% de FLD tiveram maior percentual, 1,94% e 2,03%, respectivamente. O teor de proteínas foi significativamente menor nas formulações com adição de linhaça (15,4 a 18,5%) e a quantidade de fibras alimentares aumentou nas formulações com FLD. Em relação à análise sensorial, as paçoquinhas adicionadas de FLD obtiveram boa aceitabilidade, não sendo observadas diferenças significativas com relação aos atributos avaliados em comparação com a paçoquinha padrão. Conclusão: Os dados obtidos permitiram verificar que é possível a substituição parcial do amendoim em paçoquinhas por farinha de linhaça dourada, pois os novos produtos apresentaram características sensoriais que agradaram aos consumidores em todos os atributos avaliados, além de apresentarem valor nutricional superior no que se refere ao incremento de fibras e teor de minerais. (AU)

Introduction: Golden flaxseed has important amounts of α-linolenic acid, soluble fibers and lignans, which can bring benefits to health. Objective: To prepare peanut candy added with golden flaxseed flour (GFF) in different proportions and determine its proximate composition and sensory acceptance. Materials and methods: Peanut candies were prepared with the addition of 10%, 15% and 20% of GFF. The proximate composition was determined and then acceptance tests (hedonic scale) were applied. Data were analyzed using the Kruskal Wallis test and ANOVA, adopting a significance level of 5%. Result: Regular peanut candy and a preparation added with GFF showed no difference in moisture (17.1 to 18.5%) and lipid (30.8 to 34.2%) content. As for ash content, only formulations with 15 and 20% of GFF had the highest percentage, 1.94% and 2.03%, respectively. The protein content was significantly lower (15.4 to 18.5%) and the amount of dietary fiber increased in formulations with GFF. In relation to sensory analysis, the candies added with GFF obtained good acceptability, with no significant differences regarding the attributes evaluated in comparison with the regular peanut candy. Conclusion: The data obtained allowed us to see that it is possible to partially replace peanuts with golden flaxseed flour in the preparation of candies, as the new products presented sensory characteristics that pleased consumers in all the evaluated attributes, in addition to superior nutritional value with regard to increased fiber and mineral content. (AU)

Obesidade: inflamação e compostos bioativos / Obesity: Inflammation and Bioactive Compounds

Objetivo: realizar um levantamento bibliográfico com enfoque nos compostos bioativos que modulam a inflamação na obesidade. Métodos: foram utilizadas as bases de dados Scientific Eletronic Library Online e PubMed, com artigos de revisão e originais, em língua portuguesa e inglesa, publicados entre 2010 e 2019, adotando os seguintes descritores: obesity, inflammation e bioactive compounds. Resultados: alimentos com propriedades funcionais e fontes de compostos bioativos podem auxiliar na modulação de citocinas pró-inflamatórias, como a curcumina no açafrão da terra, as catecolaminas no chá-verde, punicalagina na romã, a ß-glucana na aveia e os polifenóis no azeite de oliva. Tais compostos geralmente atuam inibindo mediadores, como fator nuclear Kappa ß, diminuindo marcadores inflamatórios, como fator de necrose tumoral α e as interleucinas (1, 2, 6, 8, e 12). Conclusão: tendo em vista o potencial dos alimentos em modular a inflamação na obesidade, o conhecimento de suas propriedades funcionais é importante por auxiliar os profissionais de Nutrição no planejamento de estratégias para a prevenção e o tratamento da obesidade.

Obijective: To perform a bibliographical survey with a focus on bio-active compounds with the potential to modulate inflammation in obesity. Methods: Scientific Electronic Library Online and PubMed databases were used, with review articles and originals, in Portuguese and English, published between 2010 and 2019, adopting the following descriptors: obesity, inflammation e bioactive compounds. Results: Foods with functional properties, sources of bio-active compounds may aid in the modulation of pro-inflammatory cytokines such as curcumin in earth turmeric, catecholamines in green tea, punicalagin in pomegranate, ß-glucan in oats and polyphenols in olive oil which mostly act to inhibit mediators such as nuclear factor Kappa ß, thereby decreasing inflammatory markers such as tumor necrosis factor α and interleukins 1, 2, 6, 8, and 12. Conclusion: Considering the potential of food to modulate inflammation in obesity, knowledge about its functional properties is important as it assists nutrition professionals in planning strategies for obesity prevention and treatment.