RESUMO

Coffee husks are the main by-product of the coffee industry and have been traditionally discarded in the environment or used as fertilizers. However, recent studies have shown that coffee husks have bioactive compounds, such as phenolics and fiber-bound macro antioxidants, offering a range of potential health benefits. This study evaluated the antioxidant capacity, cytoprotective/cytotoxic properties, and stimulatory effects on the relative abundance of selected intestinal bacterial populations of individuals with diabetes of organic coffee husks. Organic coffee husk had good antioxidant capacity, maintained under simulated gastric conditions, with more than 50% of antioxidant capacity remaining. Organic coffee husk exerted cytoprotective properties in Caco-2 cells, indicating that cellular functions were not disturbed, besides not inducing oxidation. Overall, organic coffee husk promoted positive effects on the abundance of distinct intestinal bacterial groups of individuals with diabetes during in vitro colonic fermentation, with a higher relative abundance of Bifidobacterium spp., indicating the availability of components able to reach the colon to be fermented by intestinal microbiota. Organic coffee husk could be a circular material to develop new safe and pesticide-free functional ingredients with antioxidant and potential beneficial effects on human intestinal microbiota.

Assuntos

RESUMO

Reliable analytical methods are the basis for the elucidation of phenolic compounds in foods. This study aimed to optimize and validate a method for determining 42 phenolics using reverse-phase (RP) high-performance liquid chromatography (HPLC) coupled to diode-array-detector-DAD. The performance of two RP columns was evaluated. The 150x4.6 mm 3-µm column showed superior separation quality, whereas 35 of the 42 phenolics showed a separation resolution ≥1.5. The method's linearity, precision (coefficient variation< 3.09%), recovery (87.5-103.2%), specificity, limits of detection (0.04-0.25 mg/L), and quantification (0.06-0.25 mg/L) had acceptable ranges. Thirty phenolics were quantified in Citrus peels, mainly flavanones, flavanols, flavonols, and phenolic acids, highlighting the high values of hesperidin (535-35070 mg/kg) and naringin (26-36466 mg/kg). Lemon peels named 'Lisboa,' 'Thaiti,' 'Thaiti-2000', and 'Thaiti-2001' presented the main phenolics associated with antioxidant capacity. The presented method was robust for determining 42 phenolic compounds, offering a new approach for bioactive compound quantification in food matrices.

Assuntos

RESUMO

This study evaluated the effect of dielectric barrier discharge (DBD) and glow discharge (glow) cold plasma treatments in color, sugars, organic acids, phenolics (concentration and bioaccessibility), antioxidant activity, volatiles, and microbiota of edible mini-roses. Plasma treatments did not affect the flowers' color, while they increased organic acids and phenolics. Flowers treated with DBD had a higher concentration of most phenolics, including hesperidin (84.04 µg/g) related to antioxidant activity, and a higher mass fraction of most volatiles, including octanal (16.46% after 5 days of storage). Flowers treated with glow had a higher concentration of pelargonidin 3,5-diglucoside (392.73 µg/g), greater bioaccessibility of some phenolics and higher antioxidant activity. Plasma treatments reduced the microbiota diversity in mini-roses. Regardless of the plasma treatment, phylum Proteobacteria, family Erwiniaceae, and genus Rosenbergiella were the dominant groups. Results indicate plasma treatments as promising technologies to improve the quality and increase phenolic and specific volatile compounds in mini-roses.

Assuntos

RESUMO

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.

Assuntos

RESUMO

Preclinical evidence suggests that probiotic administration may exert an anti-inflammatory effect and reduce autonomic dysfunction and blood pressure. This study evaluated the effects of probiotic therapy on inflammatory biomarkers and characterized the correlations between inflammation and cardiac autonomic function in women with arterial hypertension. Women were randomized into probiotics (n = 20) or placebo (n = 20). The probiotic group received 109 CFU/day of Lactobacillus (L.) paracasei LPC-37, L. rhamnosus HN001, L. acidophilus NCFM, and Bifidobacterium lactis HN019, and the placebo group received polydextrose. Clinical, electrocardiogram, heart rate variability (HRV) analysis, and cytokine levels were assessed at baseline and after 8 weeks. Women who received probiotics for 8 weeks had increased serum levels of IL-17A (p = 0.02) and decreased INF-γ (p = 0.02) compared to baseline. Probiotic supplementation increased serum levels of IL-10 compared to the placebo group (p = 0.03). Probiotic or placebo administration did not change serum levels of TNFα and IL-6. Serum levels of IL-2 (p = 0.001, and p = 0.001) and IL-4 (p = 0.001, and p = 0.001) were reduced in women receiving placebo or probiotics, respectively. Correlations between HRV indices and inflammatory variables showed that INF-γ was positively correlated with heart rate (HR) and sympathetic HRV indices and negatively correlated with vagal HRV indices. IL-10 was negatively correlated with HR and sympathetic HRV indices. IL-6 was negatively correlated with parasympathetic HRV indices and positively correlated with SD2/SD1 ratio. Probiotic therapy has a discreet anti-inflammatory effect in hypertensive women, and pro-inflammatory cytokines were negatively correlated with vagal modulation and positively correlated with sympathetic modulation of HRV. The clinical trial was registered in the Brazilian Registry of Clinical Trials (ReBEC) with the identification RBR-9mj2dt.

RESUMO

This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.

Assuntos

RESUMO

Geopropolis resins are produced by stingless bees (Meliponinae), developed from the collection of resinous materials, waxes and exudates, from the flora of the region where stingless bees are present, in addition to the addition of clay or earth in its composition. Several biological activities are attributed to Ethanol Extracts of Geopropolis (EEGP). The bioactive properties are associated with the complex chemical composition that the samples have. This work aims to evaluate the biological activities of the EEGP, in order to contribute with a natural therapeutic alternative, to face infections, mainly those caused by resistant strains of Staphylococcus aureus. The EEGP MIC tests showed antibacterial activity against two strains of S. aureus, both at concentrations of 550 µg/mL. The MBC performed with the inhibition values showed that the EEGP has bacteriostatic activity in both strains. Biofilm inhibition rates exhibited an average value greater than 65 % at the highest concentration. The EEGP antioxidant potential test showed good antioxidant activity (IC50) of 11.05±1.55 µg/mL. In the cytotoxicity test against HaCat cells, after 24 hours, EEGP induced cell viability at the three tested concentrations (550 µg/mL: 81.68±3.79 %; 1100 µg/mL: 67.10±3.76 %; 2200 µg/mL: 67.40±1.86 %). In view of the above, the safe use of EEGP from the brazilian northeast could be proven by the cytotoxicity test, and its use as an antioxidant and antibacterial agent has proven to be effective, as an alternative in combating oxidative stress and microorganisms such as S. aureus, which, through the spread and ongoing evolution of drug resistance, generates an active search for effective solutions.

Assuntos

RESUMO

Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.

Assuntos

RESUMO

This study assessed the fate of a Salmonella enterica cocktail (S. Typhimurium, S. Enteritidis, S. Newport, S. Agona and S. Anatum; initial counts 3.5 log CFU/g) in minimally processed sliced chard, broccoli and red cabbage at 16 conditions of different temperature (7, 14, 21 and 37 °C) and relative humidity (RH; 15, 35, 65 and 95%) over six days (144 h). Linear regression was used to estimate the rate change of Salmonella in cut vegetables as a function of temperature and relative humidity (RH). R2 value of 0.85, 0.87, and 0.78 were observed for the rates of change in chard, broccoli, and red cabbage, respectively. The interaction between temperature and RH was significant in all sliced vegetables. Higher temperatures and RH values favored Salmonella growth. As temperature or RH decreased, the rate of S. enterica change varied by vegetable. The models developed here can improve risk management of Salmonella in fresh cut vegetables.

Assuntos

RESUMO

The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, ß-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.

Assuntos

RESUMO

Antibiotic resistance in Citrobacter freundii is a public health concern. This study evaluated the closed genome of a C. freundii isolated from the stool of a hospitalized patient initially related to a Salmonella outbreak. Confirmation of the isolate was determined by whole-genome sequencing. Nanopore sequencing was performed using a MinION with a Flongle flow cell. Assembly using SPAdes and Unicycler yielded a closed genome annotated by National Center for Biotechnology Information Prokaryotic Genome Annotation Pipeline. Genomic analyses employed MLST 2.0, ResFinder4.1, PlasmidFinder2.1, and VFanalyzer. Phylogenetic comparison utilized the Center for Food Safety and Applied Nutrition (CFSAN)-single nucleotide polymorphism pipeline and Genetic Algorithm for Rapid Likelihood Inference. Antimicrobial susceptibility was tested by broth microdilution following Clinical and Laboratory Standards Institute criteria. Multi-locus sequence type in silico analysis assigned the C. freundii as sequence type 64 and the blaCMY-41 gene was detected in resistome investigation. The susceptibility to antibiotics, determined using Sensititre® plates, revealed resistance to aztreonam, colistin, cefoxitin, amoxicillin/clavulanic acid, sulfisoxazole, ampicillin, and streptomycin. The genetic relatedness of the C. freundii CFSAN077772 with publicly available C. freundii genomes revealed a close relationship to a C. freundii SRR1186659, isolated in 2009 from human stool in Tanzania. In addition, C. freundii CFSAN077772 is nested in the same cluster with C. freundii clinical strains isolated in Denmark, Mexico, Myanmar, and Canada, suggesting a successful intercontinental spread.

Assuntos

RESUMO

Functional foods are gaining significant attention from people all over the world. When added to foods, probiotic bacteria can turn them healthier and confer beneficial health effects, such as improving the immune system and preventing cancer, diabetes, and cardiovascular disease. However, adding probiotics to foods is a challenging task. The processing steps often involve high temperatures, and intrinsic food factors, such as pH, water activity, dissolved oxygen, post-acidification, packaging, and cold storage temperatures, can stress the probiotic strain and impact its viability. Moreover, it is crucial to consider these factors during food product development to ensure the effectiveness of the probiotic strain. Among others, techniques such as microencapsulation and lyophilization, have been highlighted as industrial food functionalization strategies. In this review, we present and discuss alternatives that may be used to functionalize foods by incorporating probiotics and/or delivering bioactive compounds produced by probiotics. We also emphasize the main challenges in different food products and the technological characteristics influencing them. The knowledge available here may contribute to overcoming the practical obstacles to food functionalization with probiotics.

Assuntos

RESUMO

This study assessed the efficacy of ozone (bubble diffusion in water; 6.25 ppm) and photodynamic inactivation (PDT) using curcumin (75 µM) as photosensitizer (LED emission 430-470 nm; 33.6 mW/cm2 irradiance; 16.1, 20.2, and 24.2 J/cm2 light dose) against the Norovirus surrogate bacteriophage MS2 in Brazilian berries (black mulberry and pitanga) and surfaces (glass and stainless steel). Contaminated berries and surfaces were immersed in ozonized water or exposed to PDT-curcumin for different time intervals. Transmission electron microscopy was used to assess the effects of the treatments on MS2 viral particles. The MS2 inactivation by ozone and PDT-curcumin varied with the fruit and the surface tested. Ozone reduced the MS2 titer up to 3.6 log PFU/g in black mulberry and 4.1 log PFU/g in pitanga. On surfaces, the MS2 reduction by ozone reached 3.6 and 4.8 log PFU/cm2 on glass and stainless steel, respectively. PDT-curcumin reduced the MS2 3.2 and 4.8 log PFU/g in black mulberry and pitanga and 2.7 and 3.3 log PFU/cm2 on glass and stainless steel, respectively. MS2 particles were disintegrated by exposure of MS2 to ozone and PDT-curcumin on pitanga. Results can contribute to establishing effective practices for controlling NoV in fruits and surfaces, estimated based on MS2 bacteriophage behavior.

Assuntos

Assuntos

RESUMO

Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.

Assuntos

RESUMO

Dysbiosis in neurological disorders has highlighted the gut-microbiota-brain axis and psychobiotics and their ability to act on the brain-gut axis. Studying and discovering new approaches in therapies for neuropsychiatric disorders are strategies that have been discussed and put into practice. Lactiplantibacillus plantarum is a lactic acid bacteria species with an extensive history of safe use whose action as a psychobiotic has been successfully explored. This review describes and discusses the mechanisms of action of L. plantarum and its potential for the prevention and treatment of neurological disorders. Randomized and controlled trials in humans or animals and using supplements based on different strains of L. plantarum were selected. The psychobiotic effect of L. plantarum has been shown, mainly through its action on the Hypothalamic-Pituitary-Adrenal (HPA) axis and regulation of levels of pro-inflammatory cytokines. Furthermore, it could protect the integrity of the intestinal barrier and decrease inflammation, alleviating a series of symptoms of neurological diseases. The results showed improvements in cognitive function, memory, anxiety, hyperactivity, Attention Deficit Hyperactivity Disorder (ADHD), sleep quality, and growth stimulation of beneficial species of bacteria in the gut. Larger and deeper studies are needed to use psychobiotics to prevent and treat neurological disorders.

RESUMO

Mini-roses (Rosa chinensis Jacq.) is largely used in salty dishes and desserts. This study evaluated instrumental color, sugars, organic acids, phenolics, volatiles, and the indigenous microbiota (fungi and bacteria) in edible mini-roses farmed in discarded fruits biocompost and animal manure systems. A descriptive sensory analysis of flowers was also performed. Mini-roses farmed in biocompost had higher luminosity and intensity of instrumental red color, a higher concentration of phenolic compounds, including anthocyanins related to red color, and fructose than mini-roses farmed in animal manure (p < 0.05). Furthermore, mini-roses farmed in biocompost had higher concentrations of various volatiles (p < 0.05), including hexyl acetate and cis-3 -hexenyl butyrate related to the fruity aroma. Bacterial groups related to plant growth-promoting such as Stenotrophomonas and endophilic fungal groups such as Eurotiales sp, Pleosporales sp were found in higher abundance (p < 0.05) in mini-roses farmed in biocompost. Mini-rose farmed in biocompost also received higher score (p < 0.05) for fruity aroma and red color than mini-rose mini-roses farmed in animal manure. Results indicate that farming mini-roses using biocompost from discarded fruits impacts the synthesis of phenolics and volatiles, resulting in a more intense fruity aroma and red color. Findings also suggest that the microbiota of mini-roses farmed in biocompost or animal manure do not represent a major risk for the safety of these products.

Assuntos

RESUMO

Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial properties. Nevertheless, little is known about their possible negative effect against human gut microorganisms during their passage though the gastrointestinal tract. This work studied the effect of digestible (corn oil) or non-digestible (paraffin oil) citral nanoemulsions against specific microorganisms of human microflora under in vitro digestion conditions. The use of a citral lipid carrier (paraffin oil or corn oil) decreased the nanoemulsion particle size and increased its stability after gastric conditions with regards to the pure citral nanoemulsions. Digestible nanoemulsions formulated with corn oil and citral presented a lower bactericidal activity against Lactobacillus acidophilus and Escherichia coli after being subjected to in vitro digestion conditions in comparison to the initial nanoemulsion. However, a non-digestible nanoemulsion formulated with paraffin oil and citral presented a similar antimicrobial activity against L. acidophilus and E. coli to the one of the initial nanoemulsion. This evidences that non-digestible nanoemulsions may entrap the citral in the lipid core and thus retaining its antimicrobial potential during their passage though the gastrointestinal tract. Hence, this work evidences the impact of the lipid carrier digestibility when formulating antimicrobial nanoemulsions on certain intestinal probiotic bacteria.

Assuntos

RESUMO

High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.

Assuntos

RESUMO

Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered to collect the wort - remaining sugar-rich liquid), sweet wort, green beer, spent yeast, and in beer. Physicochemical parameters (pH, titratable acidity, color parameters, total soluble solids), sugars, organic acids, alcohols, and phenolics were evaluated after mashing, and in sweet wort, green beer, and beer samples. Density and yeast counts were determined over 120 h of sweet wort fermentation every 24 h. The AFB1 levels in the final beer were 0.22 µg/L, while the spent grains and spent yeasts contained 0.71 ± 0.17 and 0.11 ± 0.03 µg/kg of AFB1, respectively. AFB1 contamination did not influence the final product's physicochemical parameters, density during fermentation, fructose, or glycerol content. Higher yeast counts were observed during the first 48 h of non-contaminated wheat craft beer fermentation, with higher ethanol, citric acid, and propionic acid contents and lower glucose, malic acid, and lactic acid contents compared with beer contaminated with AFB1. Non-contaminated wheat craft beer also had higher concentrations of gallic acid, chlorogenic acid, catechin, procyanidin A2, and procyanidin B1. AFB1 contamination of wheat malt may not affect basic quality parameters in wheat craft beer but can influence the final product's organic acid and phenolic contents. Our findings show that if wheat craft beer is made with contaminated malt, AFB1 can remain in the final product and may pose a risk to consumers.

Assuntos