RESUMO

This study produced pH-sensing carboxymethyl cellulose (CMC) films functionalized with bioactive compounds obtained by pressurized liquid extraction (PLE) of grape peel to monitor the freshness of pork and milk. A semi-continuous PLE was conducted using hydroethanolic solution (70:30, v/v) at a flow rate of 5 mL/min, 15 MPa, and 60 °C. The films were produced by the casting technique using CMC (2.5 %, w/v), glycerol (1 %, v/v), and functionalized with 10, 30, and 50 % (v/v) grape peel extract. From the results obtained, LC-MS/MS revealed that PLE extracted twenty-seven phenolic compounds. The main phenolic compounds were kaempferol-3-glucoside (367.23 ± 25.88 µg/mL), prunin (270.23 ± 3.62 µg/mL), p-coumaric acid (236.43 ± 26.02 µg/mL), and procyanidin B1 (117.17 ± 7.29 µg/mL). The CMC films presented suitable color and mechanical properties for food packaging applications. The addition of grape peel extract promoted the pH-sensing property, showing the sensitivity of anthocyanins to pH changes. The films functionalized with grape peel extract presented good release control of bioactive compounds, making them suitable for food packaging applications. When applied to monitor the freshness of pork and milk, the films exhibited remarkable color changes associated with the pH of the food during storage. In conclusion, PLE is a sustainable approach to obtaining bioactive compounds from the grape peel, which can be applied in the formulation of pH-sensing films as a promising sustainable material to monitor food freshness during storage.

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RESUMO

This study evaluated the use of a semi-continuous high-pressure hydrothermal process for the recovery of value-added products from pitaya peel. The process was carried out at 15 MPa, a water flow rate of 2 mL/min, a solvent-to-feed ratio of 60 g water/g pitaya peel, and temperatures ranging from 40 to 210 °C. The results show that extraction temperatures (between 40 and 80 °C) promoted the recovery of betacyanin (1.52 mg/g), malic acid (25.6 mg/g), and citric acid (25.98 mg/g). The major phenolic compounds obtained were p-coumaric acid (144.63 ± 0.42 µg/g), protocatechuic acid (91.43 ± 0.32 µg/g), and piperonylic acid (74.2 ± 0.31 µg/g). The hydrolysis temperatures (between 150 and 210 °C) could produce sugars (18.09 mg/g). However, the hydrolysis process at temperatures above 180 °C generated Maillard reaction products, which increased the total phenolic compounds and antioxidant activity of the hydrolysates. Finally, the use of semi-continuous high-pressure hydrothermal process can be a sustainable and promising approach for the recovery of value-added compounds from pitaya peel, advocating a circular economy approach in the agri-food industry.

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RESUMO

The valorization of the by-product of the agro-industrial processing of jabuticaba (Myrciaria cauliflora) was studied by hydrothermal pretreatment. Experiments were carried out in a semi-continuous flow-through process for 45 min, at 15 MPa, a water flow rate of 5 mL min-1, and at different temperatures (60 - 210 °C). The results demonstrate that fructose and glucose were the sugars with the highest concentration in all analyzed treatments. Arabinose and cellobiose were obtained only at higher temperatures (above 130 °C), demonstrating that they were released from the hydrolysis of polysaccharides. The highest cyanidin-3-glucoside yield (1.88 mg g-1) was achieved at 60 °C. The treatments at 135 and 210 °C promoted the degradation of cyanidin-3-glucoside, leading to yields lower than 0.05 mg g-1. At 60 °C, it was possible to recover 74.18 mg g-1 of glucose, 103.77 mg g-1 of fructose, 30.75 mg g-1 of citric acid, and 1.88 mg g-1 of cyanidin-3-glucoside, without the presence of furfural and 5-hydroxymethylfurfural. The results suggest that hydrothermal pretreatment is a promising eco-friendly technology to recover sugars, organic acids, and anthocyanins from jabuticaba by-products in a circular economy framework.

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RESUMO

Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.(AU)

O óleo de pequi é rico em compostos bioativos, os quais podem ser encapsulados para aumentar a proteção a fatores extrínsecos. A tecnologia de microencapsulamento, além de retardar a degradação do composto ativo, possibilita mascarar aromas e sabores indesejáveis. A coacervação complexa é uma técnica baseada na interação eletrostática entre dois biopolímeros com cargas opostas, que formam uma matriz complexada ao redor do agente de interesse. Entretanto, muitas vezes, se faz necessário o uso da reticulação para tornar as partículas mais rígidas. O objetivo deste trabalho foi produzir e caracterizar micropartículas de óleo de pequi em matriz de goma de cajueiro (GC) e gelatina (GE) reticulada com ácido tânico. As micropartículas de óleo de pequi reticuladas foram produzidas variando as concentrações de biopolímeros (0,5% a 1,5% m/v) e do ácido tânico, em relação à massa de biopolímeros (0,3% a 8,1% m/m), a partir de um delineamento de composto central rotacional. A proporção de GC, GE e óleo foi de 2:1:1 (m/m/m), respectivamente, em pH 4,5. O processo de reticulação foi realizado com ácido tânico por 30 minutos a 40 ºC. A formulação otimizada foi de 0,65% (m/v) de biopolímeros (GC e GE) e 6,9% (m/m) de ácido tânico. O aumento do percentual de ácido tânico na reticulação das partículas de óleo de pequi conferiu maior rendimento e eficiência de encapsulamento. A reticulação proporcionou aumento na temperatura de degradação do material, e consequente estabilidade térmica das partículas. O processo de reticulação foi vantajoso para a produção das micropartículas.(AU)

Assuntos

RESUMO

Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by varying the concentrations of biopolymers (0.5% to 1.5%) and tannic acid (0.3% to 8.1%) using a rotational central compound design. Ratio of cashew gum, gelatin and oil was 2:1:1 (m/m/m);respectively, at pH 4.5. The cross-linking process was performed with tannic acid for 30 minutes at 40 °C. The optimized formulation by means of the rotational central compound design for microparticle formation was 0.65% biopolymers (CG and GE) and 6.9% tannic acid. Increasing the tannic acid percentage in the cross-linking of the pequi oil particles had a higher yield and encapsulation efficiency. Cross-linking provided an increase in the degradation temperature of material; and consequently, improved the thermal stability of the particles. The cross-linking process was advantageous in producing the microparticles.

O óleo de pequi é rico em compostos bioativos, os quais podem ser encapsulados para aumentar a proteção a fatores extrínsecos. A tecnologia de microencapsulamento, além de retardar a degradação do composto ativo, possibilita mascarar aromas e sabores indesejáveis. A coacervação complexa é uma técnica baseada na interação eletrostática entre dois biopolímeros com cargas opostas, que formam uma matriz complexada ao redor do agente de interesse. Entretanto, muitas vezes, se faz necessário o uso da reticulação para tornar as partículas mais rígidas. O objetivo deste trabalho foi produzir e caracterizar micropartículas de óleo de pequi em matriz de goma de cajueiro (GC) e gelatina (GE) reticulada com ácido tânico. As micropartículas de óleo de pequi reticuladas foram produzidas variando as concentrações de biopolímeros (0,5% a 1,5% m/v) e do ácido tânico, em relação à massa de biopolímeros (0,3% a 8,1% m/m), a partir de um delineamento de composto central rotacional. A proporção de GC, GE e óleo foi de 2:1:1 (m/m/m), respectivamente, em pH 4,5. O processo de reticulação foi realizado com ácido tânico por 30 minutos a 40 ºC. A formulação otimizada foi de 0,65% (m/v) de biopolímeros (GC e GE) e 6,9% (m/m) de ácido tânico. O aumento do percentual de ácido tânico na reticulação das partículas de óleo de pequi conferiu maior rendimento e eficiência de encapsulamento. A reticulação proporcionou aumento na temperatura de degradação do material, e consequente estabilidade térmica das partículas. O processo de reticulação foi vantajoso para a produção das micropartículas.

Assuntos

RESUMO

The aim of study was to assess the correlation between the changes in serum CK activity after a resistance exercise and renal function measured by glomerular filtration rate (eGFR). Twenty-nine trained women (32 ± 10 years; 157 ± 4 cm; 58.8 ± 6.4 kg) performed a resistance exercise session with 17 exercises with 3 × 12 repetitions in a circuit training fashion. Subjects provided blood samples prior to exercise session (PRE), and at 24, 48, and 72 h following exercise session for creatine kinase (CK) and creatinine. 24-Urine samples were collected before and 72 h after exercises. eGFR was obtained by the three most recommended methods (MDRD; MCQE; Cockcroft-Gault). After the exercise session, serum CK activity increase up 1.68 times (P < 0.01). Serum creatinine increased 25.5% (P = 0.0000) while urinary creatinine decreased on average 6.4% (P = 0.0422). eGFR decreased in all formulas: MDRD by 21.5%, MCQE by 14.2%, and C-G by 17% (all with P < 0.01). Ccr also decreased (-22.9%, P < 0.01). The index of correlation was significant for MDRD (r = -0.924; P < 0.01), C-G (r = -0.884; P < 0.01), and MQCE (r = -0.644; P < 0.05). In conclusion, we observed a significant negative correlation between CK activity and the eGFR indices of renal function.

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