ABSTRACT
This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical-chemical, microbiological, and sensory characteristics. Formulations F1, F4, and F5 showed higher mass loss and lower expansion factor after cooking. Formulations F4, F6, and F7 presented a greater increase in diameter. In turn, formulations F5, F6, and F7 presented greater thickness. The content of fatty acids varied according to the composition of each biscuit, and formulations 2 and 3 presented the best lipid profile (oleic acid ~32%). In addition, it was observed that the addition of PI almond increased the fiber content (~7.15%). The sensory evaluation showed that formulation F5 obtained a score of 5, proving that the partial replacement of hydrogenated vegetable fat with PA fat and grated coconut with PI almond favored the panelists' purchasing decision. The results indicate that unconventional sources of lipids and nuts can be used without loss of quality in biscuits.
ABSTRACT
Campomanesia adamantium is a medicinal plant of the Brazilian Cerrado. Different parts of its fruits are used in popular medicine to treat gastrointestinal disorders, rheumatism, urinary tract infections and inflammations. Despite its widespread use by the local population, the mechanisms involving platelet aggregation and the inhibition of cyclooxygenase by C. adamantium are unknown. This study evaluated the chemical composition, antioxidant activities and potential benefits of the C. adamantium peel extract (CAPE) and its components in the platelet aggregation induced by arachidonic acid in platelet-rich plasma. Aspects of the pharmacological mechanism were investigated as follows: platelet viability, calcium mobilization, levels of the cyclic nucleotides cAMP and cGMP, thromboxane B2 levels, and the inhibitory effects on COX-1 and COX-2 were studied in vitro and using molecular docking in the catalytic domain of these proteins. The major CAPE constituents standing out from the chemical analysis are the flavonoids, namely those of the flavones and chalcones class. The results showed that CAPE, quercetin and myricetin significantly decreased arachidonic acid-induced platelet aggregation; the assays showed that CAPE and quercetin decreased the mobilization of calcium and thromboxane B2 levels in platelets and increased cAMP and cGMP levels. Moreover, CAPE inhibited the activity of COX-1 and COX-2, highlighting that quercetin could potentially prevent the access of arachidonic acid more to the catalytic site of COX-1 than COX-2. These results highlight CAPE's potential as a promising therapeutic candidate for the prevention and treatment of diseases associated with platelet aggregation.
ABSTRACT
ABSTRACT Guavira fruits have antimicrobial, antioxidant, antinociceptive, and anti-inflammatory activities. Spray drying has been widely used in the food industry presenting good retention in bioactive compounds used to transform the pulp/fruit juice into powder form. Therefore, the present study has evaluated the anti-inflammatory and antinociceptive activities of the microencapsulated pulp of Campomanesia adamantium (Cambess.) O.Berg, Myrtaceae, by spray drying. Different groups of mice were treated with the doses of 100 and 300 mg/kg of microencapsulated "guavira" pulp and inflammatory parameters were assessed in a carrageenan paw edema-model and leukocyte migration with pleurisy model, while the antinociceptive activity was assessed using the formalin method and CFA-induced hyperalgesia model. A significant reduction in leukocyte migration and in paw edema was observed in rodents in all time after carrageenan injection for both doses of microencapsulated pulp of C. adamantium when compared with control group. Microencapsulated pulp of C. adamantium also reduced licking time at the first (nociceptive) and second (inflammatory) phases in the formalin model. In CFA-induced cold and mechanical hyperalgesia, depressive behavior, and knee edema, all parameters analyzed were significantly inhibited by microencapsulated pulp of C. adamantium. Microencapsulation by spray drying proved to be a technique that promotes bioavailability and the preservation of bioactive components in guavira pulp.
ABSTRACT
The objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam mat drying process. The dehydrated guavira pulp was packed into low density polyethylene (LDPE) bags and stored under two controlled conditions: environmental (25°C, RH 75%) and accelerated (35°C, RH 90%) for 90 days. The shelf life was accompanied by carrying out the following analyses every 10 days: moisture content, water activity, vitamin C content, pH and titratable acidity. Vitamin C was the quality attribute used to determine the shelf life of the product, by determining its degradation kinetics as a function of storage time. The linear regression data showed that the vitamin C degradation reaction fitted the zero and first order kinetic models. The shelf life of the powdered guavira pulp under environmental conditions was approximately 49 days, and under accelerated conditions (35°C) 45 days. The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental conditions. The moisture content for these conditions was 10.0% e 5.4% for 35°C and 25°C, respectively. The above demonstrate the efficiency of the accelerated test in predicting the shelf life of the product.
Subject(s)
Food Storage/methods , Myrtaceae/chemistry , Powders/chemistry , Ascorbic Acid/analysis , Environment, Controlled , Food Packaging , Food Storage/instrumentation , Temperature , Water/analysisABSTRACT
Os objetivos deste trabalho foram secar e caracterizar física e quimicamente frações de goiabas vermelhas cv Pedro Sato. Os frutos foram divididos em casca, polpa, polpa com casca e miolo, secos, em estufa a 55ºC por 72 h e triturados em moinhos de facas. As análises realizadas nas farinhas foram pH, acidez titulável, atividade de água, umidade, cinzas, açúcares totais e redutores e pectina. As farinhas mostraram-se com umidade adequada para armazenamento em temperatura ambiente, fonte de minerais e de pectina.
