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.

Antioxidant potential of various solvent extract from Morus alba fruits and its major polyphenols composition / Potencial antioxidante de vários extratos de frutos de Morus alba e de sua composição majoritária de polifenóis

ABSTRACT: Extraction conditions are an important factor in the process of obtaining bioactive compounds from plant matrix. These compounds differ structurally. Structures of phyto-compounds and their interactions with other food ingredient are not fully known, while these two aspects should play a significant role in extrahents choice and determination of extraction process conditions. Mulberry (Morus alba) is a plant growing in Asia, which fruits are rich in bioactive ingredients and high anti-oxidative potential. In our study we analyzed mulberry fruits extracts differing in the extra hent applied: acetone, methanol, ethanol and water. All tested extracts possessed rich polyphenolic composition and radical scavenging ability. The significant differences among the extracts in phenolic acids and flavonoids compositions were noticed, where the highest values were observed for acetone extract. The extrahent applied affects the antioxidative profile of tested samples, as well. The highest scavenging activity against ABTS was observed for acetone and ethanol extracts, while the poorest activity had water extract. Similar results were provided for ferrous ion reducing test and Fe chlating activity (acetone>ethanol>methanol>water). These results are helpful when selecting solvents with appropriate bioactive compounds compositions and high phytochemical profiles to be used as ingredients in supplements, as well as in functional foods.

RESUMO: As condições de extração são um fator importante no processo de obtenção de compostos bioativos da matriz vegetal. Estes compostos diferem-se estruturalmente. As estruturas de fito conjugações e suas interações com outros ingredientes alimentares não são totalmente conhecidas, enquanto esses dois aspectos devem desempenhar um papel significativo na escolha de extrações e na determinação das condições do processo de extração. A amoreira (Morus alba) é uma planta que cresce na Ásia, cujos frutos são ricos em ingredientes bioativos e com alto potencial antioxidante. Em nosso estudo, analisamos extratos de frutos de amoreira diferindo no extraente aplicado: acetona, metanol, etanol e água. Todos os extratos testa dos possuíam composição polifenólica rica e capacidade de eliminação de radicais livres. As diferenças significativas entre os extratos em composições de ácidos fenólicos e flavonóides foram observadas, em que os maiores valores foram observados para o extrato de acetona. O extraente aplicado afeta também o perfil antioxidante das amostras testadas. A maior atividade de eliminação contra o ABTS foi observada para a acetone e etanol extração, enquanto a atividade mais pobre tinha água. Resultados semelhantes foram fornecidos para teste de redução de íons ferrosos e atividade de aglutinação de Fe (acetona>etanol>metanol>água). Estes resultados são úteis na seleção de solventes com composições apropriadas de compostos bioativos e altos perfis fitoquímicos para serem usados como ingredientes em suplementos, bem como em alimentos funcionais.

Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)

Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5­2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.

Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves / Temperatura de secagem ao ar altera o teor de ácidos fenólicos e flavonóis em folhas de amoreira branca (Morus alba L.)

ABSTRACT: The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

RESUMO: As folhas da amoreira branca estão normalmente disponíveis no mercado em forma seca ou encapsulada. Assumiu-se no estudo que a secagem adequada das folhas da amora branca é importante para a obtenção de produtos intermediários com alto teor de compostos com atividade antioxidante. O objetivo do estudo foi determinar a influência da temperatura de secagem de ar de folhas de amoreira sobre o teor de ácidos fenólicos e flavonóis. Foi determinado que o conteúdo destes compostos nas folhas dependia da temperatura de secagem. Secagem a 60 °C favoreceu a liberação de ácidos fenólicos e flavonóis a partir de complexos e / ou formação de novos compostos. Seu teor total foi 22% superior ao das folhas secas a 30 °C. A secagem a 90 °C reduziu o teor de ácido fenólico e flavonol em 24%. A temperatura de secagem mais favorável foi de 60 °C.

Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential / A composição dos polifenóis das espargos (Asparagus officinalis) e o seu potencial antioxidante

ABSTRACT: The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel's Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphenols were determined by applying the HPLC-DAD system. The obtained results were subjected to the principal component analysis. Among the analyzed asparagus samples cv. Grolim contained the highest amounts of phenolic acids and flavonols. The varied quantitative and qualitative composition of polyphenolics resulted most probably from changes occurring during vegetation, such as a lack of access to light in the case of white asparagus and limited access to light in purple asparagus. The scavenging activity on DPPH radicals by asparagus extract is dependent on the variety and color and was the greatest for green asparagus samples. Similar green extracts scavenged ABTS radicals to the highest degree. Results of this study suggested that asparagus may constitute a good source of natural antioxidants to be used in our diet as well as by industries for functional food formulations.

RESUMO: O objetivo deste estudo foi examinar o impacto da cor da cultivar e da cor dos turiões na composição de polifenóis em aspargos (Asparagus officinalis). Os cinco genótipos (Schwetzinger Meisterschuss, Huchel's Alpha, Gijnlim, Grolim e Eposs) e três condições de cultivo de aspargos (Asparagus officinalis) foram investigados. Os polifenóis foram determinados aplicando o sistema HPLC-DAD. Os resultados obtidos foram submetidos à análise de componentes principais. Entre as amostras de aspargos analisadas a cv. Grolim continha as maiores quantidades de ácidos fenólicos e flavonóis. A composição quantitativa e qualitativa variada dos polifenóis resultou muito provavelmente de mudanças ocorridas durante a vegetação, como a falta de acesso à luz no caso dos aspargos brancos e o acesso limitado à luz nos aspargos purpúreos. A atividade sequestradora dos radicais DPPH pelo extrato de aspargos é dependente da variedade e cor, sendo que foi a maior para as amostras de aspargos verdes. Extratos verdes semelhantes capturaram os radicais ABTS no mais alto grau. Os resultados deste estudo sugerem que os espargos podem constituir uma boa fonte de antioxidantes naturais a serem utilizados em nossa dieta, bem como pelas indústrias para formulações de alimentos funcionais.