RESUMO

This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C. Based on the results, all US pre-treatments improved the drying rate (up to 59%) and reduced the drying time (up to 31%) to reach 25% moisture compared to non-sonicated samples. The reduction in drying time (from ∼6 h to ∼4 h for US pre-treated samples) was crucial for maintaining the probiotic viability in the dehydrated guavas. These samples showed counts of 6.15 to 7.00 CFU∙g-1 after 4 h, while the control samples reached counts of 4.17 to 4.45 CFU∙g-1 after 6 h. US pre-treatment did not affect the color parameters of the samples before drying (p > 0.05). The functional compounds were reduced during drying (p < 0.05), however, all US pre-treated samples had lower reductions in vitamin C content (up to 20%), phenolic compounds (up to 41%) and antioxidant capacity (up to 47%) compared to control samples (up to 52%, 81% and 61%, respectively). Therefore, US pre-treatment (highlighting the US-assisted probiotic incorporation for 30 min) reduced the drying time for guava slices and minimized the thermal impact on probiotic viability and functional compounds, being a strategy to produce potentially probiotic dehydrated guava.

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Ischemic heart disease and stroke are two main causes of death that have prevailed for more than 15 years. Dyslipidemia and its parameters like hypercholesterolemia, hypertriglyceridemia, increase in low-density cholesterol, and a reduction of high-density cholesterol have been related with heart disease and risk of stroke. Approaches to improve the health and specifically reduce the risk of heart disease, such as medications and dietary interventions have been effective, but there are other potential sources of biological compounds that could have an effect due to their antioxidant properties. Avocado is a commonly consumed fruit especially its pulp, while the peel, seed, and leaf are usually discarded as waste. Some researchers have reported antioxidant, hepatoprotective, gastroprotective, lipid-lowering, and hypoglycemic effects in these wastes. In this review article, we have summarized the current evidence on the effect of biological compounds from avocado waste on dyslipidemia parameters in preclinical models. Also, we have included the compound extracted and the extraction method from the selected articles.

RESUMO

Abstract Uterus cervix cancer is one of the most common malignant gynecological tumors in women globally. Its standard treatment includes radiotherapy and chemotherapy are considered highly toxic, expensive and exhaustive for patients. Medicinal plants became increasingly a better and a safer alternative therapeutic approach. Rhus coriaria L., Anacardiaceae, is a medicinal plant whose anti-cancer effect has been explored in few cancer types including breast and colorectal cancer. However, its effect on uterus cervix cancer is still unknown. In this study, we showed that non-cytotoxic concentrations of R. coriaria reduces uterus cervix cell migration capacity. We have also found that R. coriaria has a growth inhibitory effect on cervical cancer cells in a time- and a concentration-dependent manner. We have carried out a phytochemical compound analysis of R. coriaria extract using liquid chromatography-mass spectrometry method in order to identify bioactive compounds in R. coriaria extract that could potentially induce its anti-cancer effects. Our results are promising to involve R. coriaria as a therapeutic drug candidate for uterus cervix cancer.

RESUMO

A new method was developed to determine the antioxidant properties of red cabbage extract (Brassica oleracea) by mid (MID) and near (NIR) infrared spectroscopies and partial least squares (PLS) regression. A 70% (v/v) ethanolic extract of red cabbage was concentrated to 9° Brix and further diluted (12 to 100%) in water. The dilutions were used as external standards for the building of PLS models. For the first time, this strategy was applied for building multivariate regression models. Reference analyses and spectral data were obtained from diluted extracts. The determinate properties were total and monomeric anthocyanins, total polyphenols and antioxidant capacity by ABTS (2,2-azino-bis(3-ethyl-benzothiazoline-6-sulfonate)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods. Ordered predictors selection (OPS) and genetic algorithm (GA) were used for feature selection before PLS regression (PLS-1). In addition, a PLS-2 regression was applied to all properties simultaneously. PLS-1 models provided more predictive models than did PLS-2 regression. PLS-OPS and PLS-GA models presented excellent prediction results with a correlation coefficient higher than 0.98. However, the best models were obtained using PLS and variable selection with the OPS algorithm and the models based on NIR spectra were considered more predictive for all properties. Then, these models provided a simple, rapid and accurate method for determination of red cabbage extract antioxidant properties and its suitability for use in the food industry.

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Spondias purpurea L. is a fruit native to Mexico, however, it is found as far away as Brazil. It possesses a high commercial potential owing to its sensorial and nutritional qualities and its low cost of production. There exists a variety of ecotypes that have not been characterized and their adequate selection process, according to their strongest functional characteristics, will allow the establishment of improvement programs for this genetic resource. The object of this study was the chemical characterization and the determination of the in vitro and in vivo antioxidant capacity of 7 Spondias purpurea L. ecotypes. Differences were observed in the antioxidant capacity and the content of functional compounds among all the ecotypes analyzed. A high total phenolic content and a low flavonoid and carotenoid content were found, both in the epicarp and in the pulp. In each ecotype, the hydrophilic phase presented up to 40 times greater antioxidant capacity compared to the lipophilic phase. The hydrophilic phase of the epicarp of "Costeña Tierra Colorada" had the greatest antioxidant capacity and highest total phenolic content, whereas "Jocote" presented the lowest antioxidant capacity and total phenolic content. A positive correlation was observed between phenol levels and the antioxidant capacity in the epicarp. Regarding antioxidant activity in vivo, it was observed that in all analyzed concentrations of hydrophilic extracts of the epicarp of "Costeña Tierra Colorada" and in the highest "Jocote" concentrations, they provided thermo-protection against heat stress as well as a general well-being to the worm as evidenced by their high mobility.

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Nowadays, there is a great interest in the research and the production of functional foods, such as isoflavones. Which present proven action on the prevention of health problems, such as cancer and cardiovascular diseases. Considering the importance of soybean supplements standardization, this study aimed identifying and quantifying the isoflavones in products sold at different pharmacies. Isoflavones samples were acquired in six different pharmacies specialized in the production of phytotherapic medications. The isoflavones were extracted, quantified and identified in HPLC. None of the samples, from different pharmacies, presented the isoflavones content presented on the label, i.e., 20 mg. In relation to the isoflavones profile, the highest levels found were of daidzein, with up to 66.8 ± 0.09 µg, being the lowest levels the ones of genistein. It is necessary, therefore, the adoption of methods for the standardization and characterization of the raw materials used by different pharmacies. It would assure the isoflavones content, once they are essential for the effects prescribed by the professionals in the medical area.

O uso do HPLC na identificação e quantificação dos teores de isoflavonas em amostras obtidas de farmácias de manipulação. Atualmente há um grande interesse na pesquisa e produção de alimentos funcionais, como as isoflavonas, que apresentam comprovada ação na prevenção de males, como o câncer e as doenças cardiovasculares. Considerando a importância da padronização dos suplementos de soja, o objetivo do presente estudo foi de identificar e quantificar as isoflavonas em produtos comercializados em diferentes farmácias de manipulação. Amostras de isoflavonas foram adquiridas em seis diferentes farmácias especializadas em manipulação de fitoterápicos. As isoflavonas foram extraídas, identificadas e quantificadas em CLAE. Nenhuma das amostras, das diferentes farmácias de manipulação, apresentou os teores de isoflavonas indicado no rótulo, ou seja, 20 mg. Quanto ao perfil de isoflavonas, os maiores teores encontrados nas amostras foi de daidzeína com até 66,8 ± 0,09 µg, e os menores de genistina. Sendo assim, é necessário que sejam adotados métodos de padronização e caracterização das matérias-primas utilizadas nas diferentes farmácias de manipulação. Assegurando os teores de isoflavonas, os quais são imprescindíveis para os efeitos prescritos pelos profissionais da área médica.

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Nowadays, there is a great interest in the research and the production offunctional foods, such as isoflavones. Which present proven action on the prevention of healthproblems, such as cancer and cardiovascular diseases. Considering the importance of soybeansupplements standardization, this study aimed identifying and quantifying the isoflavones inproducts sold at different pharmacies. Isoflavones samples were acquired in six differentpharmacies specialized in the production of phytotherapic medications. The isoflavones wereextracted, quantified and identified in HPLC. None of the samples, from different pharmacies,presented the isoflavones content presented on the label, i.e., 20 mg. In relation to the isoflavonesprofile, the highest levels found were of daidzein, with up to 66.8 ± 0.09 μg, being the lowestlevels the ones of genistein. It is necessary, therefore, the adoption of methods for thestandardization and characterization of the raw materials used by different pharmacies. It wouldassure the isoflavones content, once they are essential for the effects prescribed by theprofessionals in the medical area.(AU)

O uso do HPLC na identificação equantificação dos teores de isoflavonas em amostras obtidas de farmácias de manipulação.Atualmente há um grande interesse na pesquisa e produção de alimentos funcionais, como asisoflavonas, que apresentam comprovada ação na prevenção de males, como o câncer e asdoenças cardiovasculares. Considerando a importância da padronização dos suplementos de soja,o objetivo do presente estudo foi de identificar e quantificar as isoflavonas em produtoscomercializados em diferentes farmácias de manipulação. Amostras de isoflavonas foramadquiridas em seis diferentes farmácias especializadas em manipulação de fitoterápicos. Asisoflavonas foram extraídas, identificadas e quantificadas em CLAE. Nenhuma das amostras, dasdiferentes farmácias de manipulação, apresentou os teores de isoflavonas indicado no rótulo, ouseja, 20 mg. Quanto ao perfil de isoflavonas, os maiores teores encontrados nas amostras foi dedaidzeína com até 66,8 ± 0,09 μg, e os menores de genistina. Sendo assim, é necessário quesejam adotados métodos de padronização e caracterização das matérias-primas utilizadas nasdiferentes farmácias de manipulação. Assegurando os teores de isoflavonas, os quais sãoimprescindíveis para os efeitos prescritos pelos profissionais da área médica.(AU)

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Este trabalho teve por objetivo estabelecer procedimento tecnológico para produção de fruta estruturada a partir de "mix" de polpa de cajá e mamão, procurando unir as propriedades sensoriais de cada uma das frutas e potencializar as características funcionais do produto final. Avaliou-se o efeito da combinação de pectina, gelatina e alginato de sódio, via metodologia de superfície de resposta, nas características do gel de fruta. As polpas de mamão e cajá e os estruturados obtidos foram caracterizados com relação aos compostos funcionais, avaliando-se o teor de taninos e carotenóides totais, além das análises de composição centesimal, pH, acidez titulável, sólidos solúveis, açúcares, atividade de água, carboidratos e valor energético total. Os resultados obtidos através do planejamento experimental indicam que para o estruturado misto de cajá e mamão, somente o aumento da concentração de gelatina afeta a firmeza do produto final. Os estruturados de frutas desenvolvidos apresentaram boa aceitação sensorial para todos os atributos avaliados. Com relação à intenção de compra, 70 por cento dos provadores responderam que provavelmente ou certamente, comprariam o estruturado misto de cajá e mamão se o encontrassem à venda.

The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70 percent of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.

Assuntos

RESUMO

The objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.

Este trabalho teve por objetivo estabelecer procedimento tecnológico para produção de fruta estruturada a partir de "mix" de polpa de cajá e mamão, procurando unir as propriedades sensoriais de cada uma das frutas e potencializar as características funcionais do produto final. Avaliou-se o efeito da combinação de pectina, gelatina e alginato de sódio, via metodologia de superfície de resposta, nas características do gel de fruta. As polpas de mamão e cajá e os estruturados obtidos foram caracterizados com relação aos compostos funcionais, avaliando-se o teor de taninos e carotenóides totais, além das análises de composição centesimal, pH, acidez titulável, sólidos solúveis, açúcares, atividade de água, carboidratos e valor energético total. Os resultados obtidos através do planejamento experimental indicam que para o estruturado misto de cajá e mamão, somente o aumento da concentração de gelatina afeta a firmeza do produto final. Os estruturados de frutas desenvolvidos apresentaram boa aceitação sensorial para todos os atributos avaliados. Com relação à intenção de compra, 70% dos provadores responderam que provavelmente ou certamente, comprariam o estruturado misto de cajá e mamão se o encontrassem à venda.