Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.

This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-ß-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.

Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation.

Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO-) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 µg·g-1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 µg·g-1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g-1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Nitrogen source and pH interact and modulate lipase secretion in a non-clinical strain of Candida parapsilosis

Lipases (E.C. 3.1.1.3) are serine-hydrolases, and act on long chain fatty acid ester bonds. They exhibit specific and enantioselective activities, which are desirable for many industrial applications. This study aimed at screening and optimizing the production of lipases by wild yeast strains from a variety of substrates, as well as characterizing the enzyme. An initial selection was made in oxygenated oil-supplemented minimum medium, and the enzymatic activity of the supernatant was tested over p-nitrophenyl palmitate. One-hundred and twenty-four yeast strains from different substrates were tested, and twenty-three showed significantly higher lipolytic activity (p<0.01). One yeast in particular, QU110, showed best lipase production and therefore was selected for the optimization and characterization processes. This yeast exhibits enzyme secretion in initial pH 6.0, with olive oil and tryptone as carbon and nitrogen sources, respectively. There was a strong interaction between nitrogen source and initial pH, and pH 9.0seems to inhibit enzyme secretion. The crude enzyme (cell-free supernatant) shows stability in surfactants and n-hexane, but not in ethanol or methanol. A Response Surface Model was created and optimal enzyme activity conditions were observed at 36°C and pH 8.0. The lipase is appropriate for transesterification reactions, as the enzyme is more stable in strong apolar solvents than moderately apolar ones. Also, secretion by pH was not reported elsewhere, which should be further investigated and contribute for other yeast bioprocesses as well.

Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance.

Opuntia monacantha mucilage was investigated for its physicochemical characteristics and functional properties. The mucilage extraction yield was 12% (DW) and it consisted of 80.12% carbohydrates, 15.14% ashes, 3.55% proteins, and 1.19% lipids. Monosaccharide profiling demonstrated a predominantly presence of galactose, glucuronic acid, and arabinose. Viscosimetric measurements gave an intrinsic viscosity of 9.02 dL/g and a molar mass of 1.12 × 106 g/mol. Reconstituted mucilage solution (1% w/v) had a mean particle diameter (D4,3) of 648 nm and solubility above 85%. Its emulsifying capacity improved with the increment of mucilage solution in the emulsion; likewise, it provided high emulsion stability through different ratios of oil to polysaccharide solution. It displayed good foaming capacity, although its foam stability progressively reduced over time. In addition, its blending with ovalbumin resulted in a foaming capacity enhancement and in a markedly greater foam stability compared to ovalbumin alone. The rheological studies indicated the mucilage solutions exhibited shear-thinning behavior at concentrations between 1 and 10% and fairly stable viscous properties in the temperature range of 5-80 °C. These outcomes support that O. monacantha mucilage may find potentially useful applications in food systems, particularly as an emulsifying, foaming and thickening agent, or as a stabilizer.

Bioactive compounds and protective effect of red and black rice brans extracts in human neuron-like cells (SH-SY5Y).

Rice bran is obtained from the rice polishing process, and this by-product contains many bioactive compounds. In this study, the composition of phenolic compounds from red and black rice brans was determined by HPLC-DAD-MS. Additionally, the neuroprotective ability of these brans in SH-SY5Y cells insulted with hydrogen peroxide (H2O2) was evaluated. The phenolic constituents of rice bran were separated into hydrophilic and pellet fractions. The major phenolic compound in both samples was ferulic acid. Cyanidin 3-glucoside was the main anthocyanin in black rice bran. The hydrophilic and pellet fractions showed a protective effect (38-94%) on SH-SY5Y cells insulted by H2O2 in DCFH-DA assay. No extract showed cytotoxicity in the SRB assay. These results suggest a neuroprotective effect of red and black rice brans extracts due to their high antioxidant capacity, along with the absence of cytotoxicity. Thus, they may potentially be used as sources of bioactive compounds.

Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage.

This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0-4 or during 0-15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4).; already fresh juice retained more values of quercetin (79% in day 0 and 245% in day 4), α-carotene (57% in day 4), ß-carotene and provitamin A (80% of retention in day 4). Therefore, the pasteurization processing was positive in orange passion fruit juice and improved the accessibility of most bioactive compounds.

Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation.

In this study, chia seed oil was nanoencapsulated utilizing chia seed mucilage (CSM) as wall material. The viscosity, encapsulation efficiency, loading capacity, transmission electron microscopy, FT-IR spectroscopy and thermal properties of chia seed oil nanoparticles (CSO-NP) were performed after preparation. Particle size, zeta potential, span value, and pH of CSO-NP and oxidation stability of nanoencapsulated and unencapsulated oil were evaluated during 28days of storage at accelerated conditions (40°C). The CSO-NP showed spherical shape, an average size of 205±4.24nm and zeta potential of -11.58±1.87mV. The encapsulation efficiency (82.8%), loading capacity (35.38%) and FT-IR spectroscopy demonstrated the interaction between oil and mucilage. Furthermore, CSO-NP were thermally stable at temperatures up 300°C and nanoencapsulated oil showed higher stability against oxidation than unencapsulated oil. The results suggest that chia seed mucilage represents a promising alternative to substitute synthetic polymers in nanoencapsulation.

Hydroethanolic extracts from different genotypes of açaí (Euterpe oleracea) presented antioxidant potential and protected human neuron-like cells (SH-SY5Y).

Fruit breeding programs have resulted in bioactive compounds increase and health effects. Thus, this study aimed to evaluate the antioxidant activity and neuroprotective effects of the hydroethanolic extracts from six açaí (Euterpe oleracea) genotypes using ABTS, deoxyribose, and glutathione oxidation assays, as well as, SH-SY5Y cells insulted with H2O2. L22P13 genotype showed the highest total content of anthocyanins, while L06P13 showed a high content of total carotenoids. However, the genotypes showed no difference in the antioxidant activity by ABTS and deoxyribose assays. The hydroethanolic extracts from different genotypes of açaí showed a protective effect (13-62%) on SH-SY5Y cells insulted by H2O2 at a concentration of 50µg/mL by DCFH-DA assay. Except L04P16, no genotypes showed cytotoxicity in the SRB assay. These results indicate that açaí genotypes have antioxidant effect against reactive species generated in SH-SY5Y cells, suggesting a neuroprotective effect of the hydroethanolic extracts from these fruits.

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

ABSTRACT The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL.

RESUMO O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado.

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties.

This study investigated the physicochemical and mechanical properties of a novel edible film based on chia mucilage (CM) hydrocolloid. CM (1% w/v) films were prepared by incorporation of three concentrations of glycerol (25%, 50%, and 75% w/w, based on CM weight). As glycerol concentration increased, water vapor permeability (WVP), elongation at break (EB), and water solubility of CM films increased while their tensile strength (TS), and Young's modulus (YM) decreased significantly (p<0.05). CM films containing a high concentration of glycerol were slightly reddish and yellowish in color but still had a transparent appearance. CM films exhibited excellent absorption of ultraviolet light, and good thermal stability. The scanning electron micrographs showed that all CM films had a uniform appearance. This study demonstrated that the chia mucilage hydrocolloid has important properties and potential as an edible film, or coating.

Avaliação física e química e aceitação pelo consumidor de laranjas 'Valência', produzidas sob sistemas de cultivo orgânico e convencional / Physical and chemical evaluation and consumer acceptance of 'Valencia' oranges grown under organic and conventional production systems

O objetivo foi verificar a influência do sistema de cultivo, orgânico e convencional, sobre as características físicas e químicas e sobre a aceitação pelo consumidor de laranjas 'Valência' (Citrus sinensis (L.) Osb.). Os pomares foram instalados no município de Montenegro, em julho de 2001, em espaçamento de 2,5mx5,0m, cada um possuindo uma área de 0,25ha. As avaliações foram realizadas a partir de amostras de frutos colhidas em setembro e outubro de 2011 e em outubro de 2012. Os parâmetros físicos e químicos analisados nos frutos foram: teor de suco (TS), teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT e índice de cor da casca.A avaliação da aceitação das laranjas foi realizada com avaliadores não treinados, e utilizando escala hedônica de nove pontos, que expressam o grau de gostar ou desgostar do produto. O delineamento experimental foi completamente casualizado. Os frutos apresentaram parâmetros de qualidade adequados aos padrões internacionais e não diferiram entre si quanto as suas características físicas e químicas na maioria dos atributos avaliados. A aceitação foi satisfatória em todos os atributos avaliados (todos superiores a 70%). As diferenças observadas nos atributos físicos e químicos não foram percebidas pelos avaliadores, não havendo, portanto, distinção na aceitação dos frutos pelo consumidor entre os sistemas de cultivo.(AU)

The objective of the research was to investigate the influence of cultivating systems (organic and conventional) on physical and chemical attributes, and consumer acceptance of 'Valencia' oranges (Citrus sinensis (L.) Osb.). The orchards were field planted in Montenegro, Brazil, in July 2001. Plants are spaced 2.5m in the row by 5.0m between rows, totaling 0.25ha each orchard. Evaluations were made using fruit samples collected in September and October of 2011, and October of 2012. The physical and chemical attributes evaluated were: juice contents (TS), soluble solids (SS), titratable acidity (AT), ratio SS/AT and color index in the peel (ICC). The oranges' consumer acceptance was determined by untrained evaluators using a nine-point hedonic scale, where the degree in which they'like' or 'dislike' the product is expressed. The experimental design was completely randomized. As results, oranges showed parameters of quality accordingly to international standards. The physical and chemical attributes were not different between conventional and organic systems for most attributes evaluated. Consumer acceptance was satisfactory in all attributes evaluated (all above 70%). The differences observed on the physical and chemical attributes were not perceived by the evaluators; therefore, there is no distinction on the acceptability of the fruits by consumers despite of the cultivation system.(AU)

Avaliação física e química e aceitação pelo consumidor de laranjas 'Valência', produzidas sob sistemas de cultivo orgânico e convencional / Physical and chemical evaluation and consumer acceptance of 'Valencia' oranges grown under organic and conventional production systems

O objetivo foi verificar a influência do sistema de cultivo, orgânico e convencional, sobre as características físicas e químicas e sobre a aceitação pelo consumidor de laranjas 'Valência' (Citrus sinensis (L.) Osb.). Os pomares foram instalados no município de Montenegro, em julho de 2001, em espaçamento de 2,5mx5,0m, cada um possuindo uma área de 0,25ha. As avaliações foram realizadas a partir de amostras de frutos colhidas em setembro e outubro de 2011 e em outubro de 2012. Os parâmetros físicos e químicos analisados nos frutos foram: teor de suco (TS), teor de sólidos solúveis (SS), acidez titulável (AT), relação SS/AT e índice de cor da casca.A avaliação da aceitação das laranjas foi realizada com avaliadores não treinados, e utilizando escala hedônica de nove pontos, que expressam o grau de gostar ou desgostar do produto. O delineamento experimental foi completamente casualizado. Os frutos apresentaram parâmetros de qualidade adequados aos padrões internacionais e não diferiram entre si quanto as suas características físicas e químicas na maioria dos atributos avaliados. A aceitação foi satisfatória em todos os atributos avaliados (todos superiores a 70%). As diferenças observadas nos atributos físicos e químicos não foram percebidas pelos avaliadores, não havendo, portanto, distinção na aceitação dos frutos pelo consumidor entre os sistemas de cultivo.

The objective of the research was to investigate the influence of cultivating systems (organic and conventional) on physical and chemical attributes, and consumer acceptance of 'Valencia' oranges (Citrus sinensis (L.) Osb.). The orchards were field planted in Montenegro, Brazil, in July 2001. Plants are spaced 2.5m in the row by 5.0m between rows, totaling 0.25ha each orchard. Evaluations were made using fruit samples collected in September and October of 2011, and October of 2012. The physical and chemical attributes evaluated were: juice contents (TS), soluble solids (SS), titratable acidity (AT), ratio SS/AT and color index in the peel (ICC). The oranges' consumer acceptance was determined by untrained evaluators using a nine-point hedonic scale, where the degree in which they'like' or 'dislike' the product is expressed. The experimental design was completely randomized. As results, oranges showed parameters of quality accordingly to international standards. The physical and chemical attributes were not different between conventional and organic systems for most attributes evaluated. Consumer acceptance was satisfactory in all attributes evaluated (all above 70%). The differences observed on the physical and chemical attributes were not perceived by the evaluators; therefore, there is no distinction on the acceptability of the fruits by consumers despite of the cultivation system.

Fibra de casca de laranja como substituto de gordura em pão de forma / Citrus peel fiber and its application as a fat substitute in loaf brad

Os subprodutos da indústria de frutas possuem alta qualidade nutricional, de forma que sua transformação em ingredientes para aplicação em produtos alimentícios é de grande importância. No presente estudo, foram avaliados os efeitos da substituição total da gordura em pães de forma através da utilização de fibra de casca de laranja (0 a 5%), um subproduto industrial. A adição da fibra de laranja foi combinada ao uso de α-amilase (10 a 50ppm), através de um planejamento experimental fatorial completo 22. Para fins de comparação, foi elaborada uma formulação controle, sem fibras, sem enzimas e com 2% de gordura. A qualidade dos pães foi avaliada através de análises de vida útil (por índice de retrogradação, DSC), volume, cor, atividade de água e análise sensorial. A fibra de laranja, associada ao uso de enzimas, contrapôs os possíveis efeitos negativos causados pela ausência da gordura, para as concentrações de fibra e enzima estudadas, permitindo a obtenção de pães isentos de gordura e com fibras. A presença de 2,5% de fibra de laranja combinada ao uso de 30ppm de α-amilase gerou um pão com volume 23% maior ao alcançado pela amostra controle e com índice de aceitação em torno de 80%.(AU)

Food industry byproducts have high nutritional quality, so that its transformation into ingredients for use in food products is of great importance. This study aimed to analyze the effects of total fat replacement in loaf bread, by adding orange peel fiber (0-5%), an industrial byproduct. The use of citrus fiber was combined with the addition of α -amylase (10 to 50ppm), by using a complete experimental factorial design (22). A formulation containing 2% of fat, without citrus fiber and enzyme was used as control. The breads quality was measured by analyzing shelf life (by Retrogradation Index determination), volume, crumb color, water activity and sensorial parameters. The citrus fiber in association with the addition of α-amylases neutralized the potential negative effects that the removal of fat could cause, considering the ranges of fiber and enzyme studied, allowing to obtain fat-free breads with fibers. The presence of 2.5% of citrus fiber combined with the use of 30ppm of α-amylase increased the volume of breads by 23%, comparing with the control formula, and had an acceptance index of around 80%.(AU)

Fibra de casca de laranja como substituto de gordura em pão de forma / Citrus peel fiber and its application as a fat substitute in loaf brad

Os subprodutos da indústria de frutas possuem alta qualidade nutricional, de forma que sua transformação em ingredientes para aplicação em produtos alimentícios é de grande importância. No presente estudo, foram avaliados os efeitos da substituição total da gordura em pães de forma através da utilização de fibra de casca de laranja (0 a 5%), um subproduto industrial. A adição da fibra de laranja foi combinada ao uso de α-amilase (10 a 50ppm), através de um planejamento experimental fatorial completo 22. Para fins de comparação, foi elaborada uma formulação controle, sem fibras, sem enzimas e com 2% de gordura. A qualidade dos pães foi avaliada através de análises de vida útil (por índice de retrogradação, DSC), volume, cor, atividade de água e análise sensorial. A fibra de laranja, associada ao uso de enzimas, contrapôs os possíveis efeitos negativos causados pela ausência da gordura, para as concentrações de fibra e enzima estudadas, permitindo a obtenção de pães isentos de gordura e com fibras. A presença de 2,5% de fibra de laranja combinada ao uso de 30ppm de α-amilase gerou um pão com volume 23% maior ao alcançado pela amostra controle e com índice de aceitação em torno de 80%.

Food industry byproducts have high nutritional quality, so that its transformation into ingredients for use in food products is of great importance. This study aimed to analyze the effects of total fat replacement in loaf bread, by adding orange peel fiber (0-5%), an industrial byproduct. The use of citrus fiber was combined with the addition of α -amylase (10 to 50ppm), by using a complete experimental factorial design (22). A formulation containing 2% of fat, without citrus fiber and enzyme was used as control. The breads quality was measured by analyzing shelf life (by Retrogradation Index determination), volume, crumb color, water activity and sensorial parameters. The citrus fiber in association with the addition of α-amylases neutralized the potential negative effects that the removal of fat could cause, considering the ranges of fiber and enzyme studied, allowing to obtain fat-free breads with fibers. The presence of 2.5% of citrus fiber combined with the use of 30ppm of α-amylase increased the volume of breads by 23%, comparing with the control formula, and had an acceptance index of around 80%.

Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.

Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.

Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia / Development of food thickener with aggregated nutritional value, for the management of dysphagia

A disfagia se caracteriza por uma disfunção no processo de deglutição, sinal prevalente de doenças degenerativas como esclerose múltipla e doença de Parkinson. Alimentos de textura modificada e bebidas espessadas são tradicionalmente utilizados no auxílio para o tratamento clínico da disfagia. Assim, este trabalho objetivou desenvolver uma formulação de espessante alimentar com valor nutricional agregado, e avaliar sua eficiência em diferentes alimentos líquidos (leite integral, sucos de maçã, uva e laranja), sob diferentes condições de tempo de preparo (10 e 120 minutos e 24 horas) e temperatura ambiente (25°C) e refrigerada (10°C). A formulação foi composta de concentrado proteico de soro, mix de vitaminas e minerais e goma guar como agente espessante. Os valores obtidos para a viscosidade mostraram diferença estatisticamente significativa (P 0,05) entre os tempos de espessamento, sendo que as viscosidades no tempo de 10 minutos e após 24 horas variaram, respectivamente, 58±3cP a 180±2cP na consistência de néctar; de 310±4Cp a 1084±3cP na consistência de mel e 844±14 a 2848±22cP na consistência de pudim. No entanto, a maioria das bebidas permaneceu dentro dos padrões internacionais sugeridos pela National Dysphagia Diet (NDD), para a consistência de alimentos destinados a pacientes disfágicos.(AU)

Dysphagia is characterized by a dysfunction of the swallowing process, being a prevalent symptom of degenerative diseases such as multiple sclerosis and Parkinson's disease. Foods with modified texture and thickened beverages are traditionally used in the clinical treatment of dysphagia. This study aims to develop a formulation of food thickener with value nutritional aggregate, as well as evaluate its action on various liquid food , under different conditions of preparation time (10 and 120 minutes and 24 hours) temperature (25°C) and refrigeration (10°C). The formulation was composed of whey protein concentrate (WPC), mix of vitamins and minerals and guar gum as a thickening agent. The values obtained for the viscosity showed a difference statistically significant at the 5% level, between the times of thickening, ranging from 58±3CP to 2848±3CP, as well as between different samples tested when compared to each other for the same time. However, viscosity measurements showed that the most beverages are in international standards suggested by the National Dysphagia Diet (NDD), for consistency of food for dysphagia patients.(AU)

Desenvolvimento de espessante alimentar com valor nutricional agregado, destinado ao manejo da disfagia / Development of food thickener with aggregated nutritional value, for the management of dysphagia

A disfagia se caracteriza por uma disfunção no processo de deglutição, sinal prevalente de doenças degenerativas como esclerose múltipla e doença de Parkinson. Alimentos de textura modificada e bebidas espessadas são tradicionalmente utilizados no auxílio para o tratamento clínico da disfagia. Assim, este trabalho objetivou desenvolver uma formulação de espessante alimentar com valor nutricional agregado, e avaliar sua eficiência em diferentes alimentos líquidos (leite integral, sucos de maçã, uva e laranja), sob diferentes condições de tempo de preparo (10 e 120 minutos e 24 horas) e temperatura ambiente (25°C) e refrigerada (10°C). A formulação foi composta de concentrado proteico de soro, mix de vitaminas e minerais e goma guar como agente espessante. Os valores obtidos para a viscosidade mostraram diferença estatisticamente significativa (P<0,05) entre os tempos de espessamento, sendo que as viscosidades no tempo de 10 minutos e após 24 horas variaram, respectivamente, 58±3cP a 180±2cP na consistência de néctar; de 310±4Cp a 1084±3cP na consistência de mel e 844±14 a 2848±22cP na consistência de pudim. No entanto, a maioria das bebidas permaneceu dentro dos padrões internacionais sugeridos pela National Dysphagia Diet (NDD), para a consistência de alimentos destinados a pacientes disfágicos.

Dysphagia is characterized by a dysfunction of the swallowing process, being a prevalent symptom of degenerative diseases such as multiple sclerosis and Parkinson's disease. Foods with modified texture and thickened beverages are traditionally used in the clinical treatment of dysphagia. This study aims to develop a formulation of food thickener with value nutritional aggregate, as well as evaluate its action on various liquid food , under different conditions of preparation time (10 and 120 minutes and 24 hours) temperature (25°C) and refrigeration (10°C). The formulation was composed of whey protein concentrate (WPC), mix of vitamins and minerals and guar gum as a thickening agent. The values obtained for the viscosity showed a difference statistically significant at the 5% level, between the times of thickening, ranging from 58±3CP to 2848±3CP, as well as between different samples tested when compared to each other for the same time. However, viscosity measurements showed that the most beverages are in international standards suggested by the National Dysphagia Diet (NDD), for consistency of food for dysphagia patients.

Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia / Physical, chemical and sensory characterization of soy-based desserts made with chia mucilage

No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.(AU)

In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.(AU)

Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia / Physical, chemical and sensory characterization of soy-based desserts made with chia mucilage

No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.

In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.