The Impact of Pre-Exercise Carbohydrate Meal on the Effects of Yerba Mate Drink on Metabolism, Performance, and Antioxidant Status in Trained Male Cyclists.

INTRODUCTION: The consumption of yerba mate (YM), a source of antioxidants, in a fasted state increases fatty acid oxidation (FATox) during low-moderate-intensity exercise and improves performance in high-intensity exercise. However, the impact of a pre-exercise carbohydrate (CHO) meal on YM effects during exercise is unknown. OBJECTIVE: We investigated the effects of yerba mate drink (YMD) consumed in the fasted state (YMD-F) or after a CHO meal (YMD-CHO) on measurements of metabolism, performance, and blood oxidative stress markers in cycling exercise. METHODS: In a randomized, repeated-measures, crossover design, eight trained male cyclists ingested (i) YMD-CHO, (ii) YMD-F, or (iii) control-water and CHO meal (Control-CHO). The YMD (an infusion of 5 g of ultrarefined leaves in 250 mL of water) was taken for 7 days and 40 min before exercise. CHO meal (1 g/kg body mass) was consumed 60 min before exercise. The cycling protocol included a 40-min low-intensity (~ 53% V̇O2peak) constant load test (CLT); a 20-min time trial (TT); and 4 × 10-s all-out sprints. Blood samples and respiratory gases were collected before, during, and/or after tests. RESULTS: During CLT, YMD-CHO increased FATox ~ 13% vs. YMD-F (P = 0.041) and ~ 27% vs. Control-CHO (P < 0.001). During TT, YMD-CHO increased FATox ~ 160% vs. YMD-F (P < 0.001) and ~ 150% vs. Control-CHO (P < 0.001). Power output during TT improved ~ 3% (P = 0.022) in YMD-CHO vs. Control-CHO and was strongly correlated with changes in serum total antioxidant capacity (r = -0.87) and oxidative stress index (r = 0.76) at post-exercise in YMD-CHO. Performance in sprints was not affected by YMD. CONCLUSION: CHO intake did not negate the effect of YMD on FATox or TT performance. Instead, a synergism between the two dietary strategies may be present. Clinical Trial Registration NCT04642144. November 18, 2020. Retrospectively registered.

Effects of dietary replacement of fishmeal by mealworm meal on muscle quality of farmed shrimp Litopenaeus vannamei.

This study investigated the muscle quality of the shrimp Litopenaeus vannamei fed on a diet containing different proportions of mealworm meal (MW) (0, 25, 50, 75 and 100%) as a substitute for fishmeal, which is the normal diet used in shrimp commercial production. The proximate composition, fatty acid profile, colour and texture of the shrimps were evaluated. Moisture, protein, and ash content of shrimp muscle were not significantly altered when fishmeal was replaced by MW (p>0.05). However, the replacement resulted in a linear increase in lipid content (p<0.05). The fatty acid composition of the experimental diets directly mirrored the fatty acid composition of shrimp muscle. The absence of long-chain polyunsaturated fatty acids in MW composition resulted in a linear decrease in eicosapentaenoic and docosahexaenoic fatty acids in shrimp muscle with increasing levels of MW in the diet. The n-3/n-6 ratio ranged from 0.50 to 0.67. Colour and firmness were unchanged between the treatments. Although the use of MW as a fishmeal substitute in L. vannamei diets has affected the lipid and fatty acid composition of shrimp muscle, from a human nutritional perspective, the lipid content of the shrimps is considered low and the n-3/n-6 ratio remained within the human dietary requirements. Therefore the use of a mealworm diet for shrimp production is a viable alternative to increasingly expensive fishmeal based diets.

Microstructure, nutrient composition and antioxidant capacity of king palm flour: a new potential source of dietary fibre.

The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95 mg/100g, respectively. The high concentration of glucose, xylose and arabinose suggests the presence of some polysaccharides, such as cellulose and hemicelluloses (xyloglucans and arabinoxylans). Methanol and aqueous extracts of king palm flour showed 1.27 and 0.95 mg/g (Gallic Acid Equivalents) of total polyphenols, respectively. Methanol extract yielded the best antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH()) and 2,2'-azino-di(3-ethylbenzthiazoline sulphonate) (ABTS()(+)) methods. The micrographs of leaf sheath showed the presence of druses, which are characterized as calcium oxalate deposition, contributing to the calcium content in king palm flour. The presence of primary and secondary cell walls lignified in leaf sheath contributed to high levels of dietary fibre detected in king palm flour.

Chemical characterization of candy made of Erva-Mate (Ilex paraguariensis A. St. Hil.) residue.

The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on consumers' acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols. The total dietary fiber content of the mate candies ranged from 5.7 to 6.29% on a dry matter basis. Supplementation with mate powder caused significant increases in polyphenol and mineral contents of mate candies. The incorporation of mate powder increased the hardness of the candies and produced desirable results in their nutritional characteristics. The sensory tests indicated that mate candies were acceptable and approved in relation to purchase intent.

Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology.

A central composite design was employed to optimize the extraction of pectin with citric acid. The independent variables were citric acid concentration (0.086-2.91% w/v) and extraction time (17-102 min). The combined effect of these variables on the degree of esterification was investigated. Results have shown that the generated regression models adequately explained the data variation and significantly represented the actual relationship between the independent variables and the responses. Besides that, the citric acid concentration was the most important factor to affect the degree of esterification, as it exerted a significant influence on the dependent variable. Lower citric acid concentration increased the pectin degree of esterification. The surface response showed the relationships between the independent variables, and thus responses were generated. Through this surface, the satisfactory condition of 0.086% w/v citric acid for 60 min was established for extraction of high-ester yellow passion fruit pectin.

Television use and food choices of children: qualitative approach.

This study reports the results of 12 focus group interviews with primary school students (7-10 years old, n=57) in Florianópolis, Brazil, regarding their food choices, television (TV) viewing, and physical activity habits. In 2005, an average Brazilian child aged 4-11 years watched TV almost 5 h per day. Intensive TV use in childhood and adolescence may contribute to sedentarism and unhealthy eating habits, and excessive viewing might have long-lasting adverse effects on health. Results indicated that frequent ingestion of snack foods was not a habit for most students, possibly because of an acknowledged parental interference, but these were the food items they bought with their own money. Daily TV viewing was reported by almost all students, especially during meals and before bedtime, but students still found the time to be physically active. Most of them mentioned going to sports classes and engaging in active play regularly. No attempts by the parents to regulate TV viewing in the household were mentioned. The habit of eating while watching TV, together with the students' behavior as primary consumers of food products, pointed to the need for strategies that will reduce TV viewing and educate the children as consumers.

Microscopia de fluorescencia para detectar fraudes en cafe tostado y molido / Fluorescence microscopy for detection of frauds in ground coffee

Un método nuevo basado en fluorescencia, y que es más eficiente y rápido que el actualmente utilizado por órganos fiscales para evaluación de la pureza del café tostado y molido, se propone en este trabajo. Para estos análisis, se comparó café puro con café adulterado con 2,5, 5,0 y 10,0 por ciento de centeno, cebada, maiz y trigo. En todos los análisis microscópicos de fluorescencia del café adulterado, se detectó inmediatamente la presencia de almidón, lo que no ocurrió con microscopía óptica. Este método propuesto para la detección de adulterantes de café es más eficaz y simple que el método oficial utilizado actualmente.