ABSTRACT
The objective of this study was to evaluate the viability of juá pulp for fermentation by monoculture L. casei (Lc - 01) and L. acidophilus (La - 05) and co-culture (25 and 37 °C) for 72 h. Viable strain values (> 7 log CFU/g), pH reduction (below 3.7), fructose and glucose and increased of lactic acid showed that the pulp of juá served as a good matrix for fermentation. Catechin, epicatechin, epigallocatechin procyanidin B1, and gallic acid were the main phenolics that contributed to antioxidant activity. Fermentation by mono or co-culture increased or reduced the content of phenolics and antioxidant activity. Results showed that culture, time and temperature have effects in the fermentation of juá pulp. The co-cultivation of La - 05 + Lc - 01 contributed to improving the bioaccessibility of gallic acid (72.9%) of the jua pulp. Finding indicate juá pulp as a promising substrate to obtaining a new probiotic plant-based fermented beverage.
ABSTRACT
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
Subject(s)
Bibliometrics , Oils, Volatile , Food , Hot Temperature , Multivariate Analysis , PolymersABSTRACT
O objetivo da pesquisa é compreender os espaços de contatos de adolescentes com a prática da dança enquanto atividade de lazer e as suas percepções sobre diferentes estilos de dança e gênero na sociedade. Utilizou-se como procedimento de coleta de dados questionário estruturado e para a interpretação, fez-se a análise descritiva. A amostra foi constituída por 200 estudantes do segundo ano do Ensino Médio. Identificou-se que, embora os adolescentes considerem a maior parte dos estilos de dança como uma dança possível de ser praticada por todos, ainda é presente uma divisão por gênero de determinadas danças. Foi observado também as danças consideradas como desconhecidas pelos adolescentes que em maior parte eram compostas por danças folclóricas. Percebeu-se que os homens eram os mais reprodutores da divisão de gênero e os que menos conheciam a diversidade de danças, principalmente as do folclore brasileiro.
The objective of the research is to understand the spaces of contact between adolescents and dance as a leisure activity, as well as their perceptions of different dance styles and gender in society. A structured questionnaire was used as the data collection procedure, and descriptive analysis was employed for interpretation. The sample consisted of 200 students in their second year of high school. It was identified that although adolescents consider the majority of dance styles as accessible to everyone, there still exists a gender division for certain dances. Additionally, dances that were largely unknown to the adolescents were predominantly composed of folk dances. It was observed that men were the main perpetuators of gender division and had the least knowledge of dance diversity, particularly regarding Brazilian folklore dances.
