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1.
Heliyon ; 7(5): e07081, 2021 May.
Article in English | MEDLINE | ID: mdl-34041411

ABSTRACT

INTRODUCTION: With the increase of chronic diseases as a consequence of the population's eating habits, there is also a growing interest in foods rich in bioactive compounds capable of mitigating these diseases. Thus, this study aimed to evaluate the effects of supplementation with kombucha and green banana flour (GBF) on Wistar rats fed with cafeteria diet (CAF). METHODS: The animals were randomized into five groups of seven animals each, which were fed with the following diets: Treatment 1 (T1): Control treatment/commercial feed; Treatment 2 (T2): cafeteria diet (CAF); Treatment 3 (T3): CAF + kombucha; Treatment 4 (T4): CAF + green banana flour (GBF); Treatment 5 (T5): CAF + GBF + kombucha. Daily weight gain, daily food consumption, feed conversion, blood glucose, total cholesterol and fractions, triglycerides, liver enzymes, antioxidant activity, and body composition were evaluated. RESULTS: T5 presented lower feed intake and less weight gain. Liver histology revealed vacuolization in all treatments except T1, which was confirmed by the results of liver enzymes. There was no increase in blood glucose, and changes were observed in the lipid profile of the animals. T1 had the lowest body fat and the highest protein levels. Differences were observed for the antioxidant capacity in the liver of animals among treatments. CONCLUSION: The intake of cafeteria diet altered the lipid and liver profile of the animals and the consumption of kombucha and GBF did not prevent these changes. The high polyphenols level of kombucha did not exert a hepatoprotective effect as an antioxidant. However, this supplementation generated greater satiety in the animals, leading to less weight gain until the end of the experiment.

2.
J Sci Food Agric ; 96(8): 2620-34, 2016 Jun.
Article in English | MEDLINE | ID: mdl-26676414

ABSTRACT

Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.


Subject(s)
Fatty Acids, Omega-3/chemistry , Meat Products/analysis , Animals , Lipid Peroxidation , Oxidation-Reduction
3.
Bol. Centro Pesqui. Process. Aliment ; 29(1): 33-42, jan.-jun. 2011. graf, tab
Article in Portuguese | LILACS | ID: lil-605699

ABSTRACT

O propósito desse estudo foi avaliar a aceitabilidade, perante o mercado consumidor, de linguiça toscana com baixo teor de sódio, bem como investigar o consumo de carne suína e seus derivados na região oeste do Paraná. Três amostras de linguiça toscana com diferentes concentrações de sódio foram avaliadas por 70 julgadores não treinados, utilizando-se diferentes testes sensoriais: escala hedônica, aceitabilidade e preferência, escala ideal de sabor e intenção de compra. Investigou-se o consumo de carne suína e seus derivados por meio de questionário, contendo 13 questões semi-estruturadas. Todas as amostras apresentaram aceitabilidade acima de 70% para os atributos avaliados. A amostra preferida, com adição de 50% de cloreto de potássio, alcançou 79% de intenção de compra. Também foi verificado que a região oeste do Paraná é potencial consumidora de carne suína, sendo os embutidos mais consumidos do que a carne "in natura".


Subject(s)
Food Analysis , Food Technology , Sodium
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