RESUMO
In Chile, limited information is available on colorants in commonly consumed foods among vulnerable age groups. We developed and validated a rapid HPLC-DAD method to simultaneously evaluate 11 synthetic colorants in candies, beverages, ice cream, and cereals. The method exhibited excellent analytical performance for all 11 colorants with LOD (0.44 - 1.55 mgL-1), LOQ v(1.32 - 4.70 mgL-1), precision (4.0 and 7.3% RSD), and recovery (80 - 105%) in fortified matrices (10-50-100 mgL-1). The highest detection frequencies were as follows: cereals > candies > beverages > ice cream. Sunset Yellow was the most prevalent colorant in all food matrices, followed by Allura Red and Azorubine. Positive samples contained between 1 and 5 synthetic colorants. With the exception of cereals, the colorant concentrations in the remaining matrices exceeded the Codex Alimentarius regulations and the values reported in other studies worldwide, indicating the Chilean population is at risk.
Assuntos
Corantes de Alimentos , Cromatografia Líquida de Alta Pressão , Chile , Corantes de Alimentos/análise , Grão Comestível/química , Bebidas/análise , Doces/análise , Sorvetes/análise , Contaminação de Alimentos/análiseRESUMO
Background: Lead is a neurotoxic metal potentially affecting the developing brain. Children are particularly susceptible since they can absorb between 50% and 100% of ingested lead. There is no safe level for lead, therefore preventing exposure is crucial. We previously reported a positive association between lead concentrations found in candy and concurrent blood lead levels in Mexican children. This first report garnered media and the general public's attention. Objective: To conduct a follow-up study to assess lead concentrations in candy brands that we previously reported with concentrations ≥0.1ppm the U.S. Food and Drug Administration's recommended maximum lead level in candy likely to be consumed frequently by small children. Methods: In 2018 we analyzed 50 additional candy samples. Lead concentrations were analyzed by an inductively coupled plasma mass spectrometer and lead content per candy unit was calculated. Findings: We found concentrations were typically low, with a marked decrease from prior levels (2008). Nevertheless two candy units had concentrations of 0.1 ppm of lead. Conclusions: Candy may have lead concentrations up to 0.1 ppm and 1.2 µg per unit. This is a concern because candies are exported and consumed in many countries worldwide potentially resulting in human exposure. Continued public health surveillance is needed to protect populations especially vulnerable to lead exposure, especially children.
Assuntos
Doces/análise , Contaminação de Alimentos/análise , Intoxicação por Chumbo/prevenção & controle , Chumbo/análise , Política Pública , Contaminação de Alimentos/legislação & jurisprudência , Contaminação de Alimentos/prevenção & controle , Humanos , México , Espectrofotometria AtômicaRESUMO
The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties.
Assuntos
Antioxidantes/metabolismo , Doces/análise , Farinha/análise , Trato Gastrointestinal/metabolismo , Digestão , Fermentação , Humanos , Polifenóis/análise , PaladarRESUMO
BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg-1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 °C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage. CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions. © 2019 Society of Chemical Industry.
Assuntos
Doces/análise , Mel/análise , Própole/análise , Antioxidantes/análise , Manipulação de Alimentos , Armazenamento de Alimentos , Géis/análise , Humanos , Reação de Maillard , PaladarRESUMO
The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical-chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose-free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. PRACTICAL APPLICATION: This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).
Assuntos
Chocolate/análise , Comportamento do Consumidor , Aditivos Alimentares/análise , Alimentos Congelados/análise , Lactose/análise , Edulcorantes/análise , Adulto , Animais , Doces/análise , Diterpenos do Tipo Caurano/análise , Feminino , Aromatizantes/análise , Análise de Alimentos , Humanos , Sorvetes/análise , Masculino , Stevia/química , Sacarose/análogos & derivados , Sacarose/análise , Paladar , Veganos , Adulto JovemRESUMO
Blue corn is an anthocyanin-rich material that can be used in the preparation of baking products. The aim of this work was to evaluate the physicochemical, nutraceutical, and sensory properties of polvorones (a traditional flour-based confectionery) made with whole blue-corn flour. All samples showed similar bromatological composition, but polvorones from whole blue-corn flour had a higher phenolics (837.1 mg gallic acid/kg) and anthocyanins (373.0 mg cyanidin-3-glucoside/kg) content, which exerted an influence on their higher antioxidant activity compared with wheat flour-based laboratory and commercial samples. The transformation of raw blue-corn flour into polvorones produced the degradation of some acylated anthocyanins into non-acylated forms. The substitution of wheat flour with whole blue-corn flour enhanced overall acceptability, as well as the color and flavor of polvorones. Our findings demonstrated that it is possible to use whole blue corn in the formulation of polvorones with more health beneficial properties and better consumer acceptability than refined wheat products.
Assuntos
Doces , Farinha/análise , Zea mays/química , Antocianinas/análise , Antioxidantes/análise , Antioxidantes/farmacologia , Doces/análise , Suplementos Nutricionais/análise , Análise de Alimentos/métodos , Humanos , Fenóis/análise , Pigmentação , Paladar , Triticum/químicaRESUMO
Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6â¯mV.ppb-1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices.
Assuntos
Compostos de Anilina/química , Doces/análise , Nariz Eletrônico , Análise de Alimentos/instrumentação , Odorantes/análise , Análise Discriminante , Desenho de Equipamento , Análise de Alimentos/métodos , Ouro , Limite de Detecção , Microeletrodos , Espectroscopia de Infravermelho com Transformada de FourierRESUMO
O Doce de leite é um importante derivado do leite, amplamente consumido em nosso País e possui uma grande importância nutricional. Diante do crescimento do consumo do doce de leite por parte da população, surge a preocupação de garantir que este alimento esteja isento de qualquer sujidade, mantendo-se o padrão de qualidade e identidade do produto. O objetivo do trabalho foi investigar a presença de contaminantes físicos e biológicos em quinze amostras de doce de leite processadas no setor de laticínio de uma instituição pública de ensino superior do Ceará. A pesquisa, de caráter experimental com abordagem qualitativa, foi desenvolvida no Laboratório de Segurança Alimentar e Nutricional (LABSAN) da Universidade Estadual do Ceará, no período de 11 de novembro de 2015 a 12 de fevereiro de 2016. As metodologias empregadas na avaliação das amostras foram: pesquisa macroscópica e microscópica de contaminantes físicos e biológicos. Foi realizada a inspeção das amostras sob uma superfície plana e os materiais estranhos foram removidos fazendo-se o uso de pinça dente de rato e colher de aço inoxidável estéril, onde os contaminantes foram identificados e caracterizados. A contaminação biológica foi avaliada por meio do método de sedimentação espontânea, com modificação. Verificou-se que todas as amostras estavam contaminadas, dentre a amostragem, 29% estavam contaminadas com ácaros, 23% tinham fibras, 18% com pelos, 12% apresentavam fragmentos de insetos e 12% continham larva de inseto. Os achados significativos e sua comparação com os padrões estabelecidos pelas legislações sanitárias vigentes, permitiram sugerir que as amostras do doce de leite estão inapropriadas para o consumo humano, sendo importante adotar medidas que reduzam as chances de contaminação, a fim de favorecer a prevenção de doenças veiculadas por esses produtos.(AU)
The Milk caramel is an important derivative of milk, widely consumed in our country and has great nutritional importance. Faced with the growth of the consumption of sweets by the population, a safety concern arises that this food is free of any dirt, maintaining the standard of quality and identity of the product. The objective of this work is to investigate a presence of physical and biological contaminants in fifteen samples of processed milk candy in the education sector of a pubic institution of higher education in Ceará. An experimental research in a qualitative approach developed at the Laboratory of Food and Nutrition Security (LABSAN) of the State University of Ceará, from November 11, 2015 to February 12, 2016. As methodologies used in the evaluation of samples: research macroscopic and microscopic analysis of physical and biological contaminants. Samples were inspected under a flat suface and the foreign materials were removed using metal and stainless steel tongs where the contaminants were identified and characterized. A biological contamination was evaluated through the spontaneous sedimentation method, with modification. Twenty-nine percent of the samples were contaminated with mites, 23% with fibers, 18% with hairs, 12% with insect remains and 12% with insect larvae. Considering the significant findings and these have been compared with the standards established by law, the current sanitary solutions allowed to suggest that as samples of dulce de leche are inapropriate for human consumption, it is important to adopt measures that reduce the chances of contamination, in order to favor disease prevention through products.(AU)
Assuntos
Laticínios , Contaminação de Alimentos/análise , Contaminação Biológica/análise , Doces/análise , Contaminação de Alimentos/legislação & jurisprudênciaRESUMO
A novel, unique electroanalytical method was developed for the simultaneous quantification of the dyes indigo carmine (IC) and allura red (AR) in candies by coupling flow injection analysis and multiple pulse amperometry with a cathodically pretreated boron-doped diamond electrode, using 0.30â¯molâ¯L-1 H2SO4 as supporting electrolyte. A dual-potential waveform was employed, causing the electrooxidation of either IC solely or IC and AR simultaneously. Thence, subtraction of current signals was used to quantify IC and AR in the concentration ranges of 70.0-1000â¯nmolâ¯L-1 and 40.0-770â¯nmolâ¯L-1, with limits of detection of 40.0â¯nmolâ¯L-1 and 7.0â¯nmolâ¯L-1, respectively. The proposed method, which permits up to 153 determinations per hour with good precision, was successfully applied in the quantification of these dyes in samples of commercial candies; their obtained contents were similar (at a 95% confidence level) to those from a comparative HPLC method.
Assuntos
Compostos Azo/análise , Doces/análise , Análise de Injeção de Fluxo/métodos , Corantes de Alimentos/análise , Índigo Carmim/análise , Boro/química , Diamante , Técnicas Eletroquímicas/instrumentação , Técnicas Eletroquímicas/métodos , Eletrodos , Análise de Alimentos/instrumentação , Análise de Alimentos/métodos , Hidrogênio/química , Limite de DetecçãoRESUMO
Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry.
Assuntos
Cacau , Chocolate/análise , Comportamento do Consumidor , Lycium , Prebióticos , Edulcorantes , Paladar , Antioxidantes , Doces/análise , Cor , Laticínios , Gorduras na Dieta , Manipulação de Alimentos/métodos , Frutas , Alimento Funcional , Humanos , Análise dos Mínimos Quadrados , Odorantes , SacaroseRESUMO
The objective of this work was to adapt a synbiotic aerated diet dessert, produced with the addition of a probiotic culture of Lactobacillus acidophilus La-5 and prebiotic ingredients (fructooligosaccharides and inulin), from the previously developed sucrose-containing formulation, and to evaluate the effects of its ingestion on adult volunteers with metabolic syndrome (MetS) during a period of 8 weeks of intervention. In addition, to improve the resistance of the probiotic to simulated gastrointestinal conditions, a microencapsulation process was optimized. For the development of the product, the formulations were produced in triplicates, in which probiotic culture survival, instrumental texture and sensory acceptability were evaluated up to 112 days of storage under freezing (-18 °C). Subsequently, a randomized, double-blind, placebo-controlled trial was carried out in which the product developed was administered to forty-five volunteers with MetS assigned into two groups, each receiving 40 g/day of: synbiotic diet mousse (SDM) (n=23) and placebo diet mousse (PDM) without pro- and prebiotics (n=22). Fasting blood samples were collected at the beginning and after 8 weeks of daily consumption of both mousses to determine the anthropometric, biochemical, haematological, inflammatory, and immunological parameters. Afterward, with the goal of improving the survival of L. acidophilus La-5 to in vitro simulated gastrointestinal conditions, the microencapsulation process conditions of the probiotic strain via spray drying were optimized using inulin as the encapsulating agent. The viability of L. acidophilus La-5 incorporated into SDM was above 7.8 log CFU/g and remained stable throughout storage. PDM showed lower acceptability (5.77-6.50) after storage than SDM (6.67-7.03). The texture was the most appreciated attribute and hardness of the SDM increased during storage, but remained stable for PDM. The clinical trial revealed significant reductions of total cholesterol and HDL-cholesterol, as well as of immunoglobulins (A and M), and interleukin-1ß in both groups during the intervention period. However, regarding intergroup changes, there were not any significant differences for all parameters evaluated (p>0.05). After the optimization of the microencapsulation process of the probiotic culture (80 mL/min, 82% and 10%, respectively for feed flow, aspiration rate, and inulin concentration), the microencapsulated probiotic strain incorporated in the SDM mousse showed the highest in vitro gastrointestinal survival (p<0.05) in the different stages of the assay, as follows: after the gastric phase: 5.68 log CFU/g (83.3%), the enteral phase I: 5.61 log CFU/g (82.3%), the enteral phase II: 5.56 log CFU/g (81.4%). Therefore, these results suggest that the presence of probiotic and prebiotics in SDM did not provide an additional effect on the health of volunteers with MetS. Additionally, the results confirm the appropriateness of the spray drying process to microencapsulate L. acidophilus La-5 using inulin as coating agent, providing increased resistance to the microencapsulated probiotic strain under in vitro gastrointestinal stress
O objetivo deste trabalho foi adaptar uma sobremesa aerada simbiótica diet do tipo musse, processada com a adição de uma cultura probiótica de Lactobacillus acidophilus La-5 e de ingredientes prebióticos (fruto-oligossacarídeos e inulina), a partir da formulação contendo sacarose desenvolvida anteriormente, e avaliar os efeitos de sua ingestão em voluntários adultos com síndrome metabólica (MetS) durante um período de 8 semanas de intervenção. Adicionalmente, para melhorar a resistência do probiótico frente às condições gastrintestinais simuladas, otimizou-se um processo de microencapsulação da cepa probiótica. Para o desenvolvimento do produto, as formulações foram produzidas em triplicata, em que se avaliou a sobrevivência da cultura probiótica, a textura instrumental e a aceitabilidade sensorial até 112 dias de armazenamento sob congelamento (-18 oC). Em seguida, foi realizado um estudo randomizado, duplo-cego e controlado por placebo, no qual o produto desenvolvido foi administrado a quarenta e cinco indivíduos com MetS divididos em dois grupos, cada um recebendo 40 g/dia de: mousse simbiótica diet (SDM) (n=23) e musse placebo diet (PDM) sem componentes pro- e prebióticos (n=22). As amostras sanguíneas foram coletadas em jejum no início e após 8 semanas de consumo diário de ambas as musses para a determinação dos parâmetros antropométricos, bioquímicos, hematológicos, inflamatórios e imunológicos. Posteriormente, com o intuito de melhorar a sobrevivência do L. acidophilus La-5 em condições gastrointestinais simuladas in vitro, as condições de processo de microencapsulação da cepa probiótica via spray drying foram otimizadas, utilizando inulina como agente encapsulante. A viabilidade de L. acidophilus La-5 incorporados na SDM foi superior a 7,8 log UFC/g e se manteve estável ao longo do armazenamento. A PDM mostrou menor aceitabilidade (5.77-6.50) após o armazenamento do que a SDM (6.67-7.03). A textura foi o atributo mais apreciado, sendo que a dureza da SDM apresentou elevação, enquanto a da PDM manteve-se estável. O ensaio clínico revelou reduções significativas de colesterol total, colesterol-HDL, imunoglobulinas (A e M) e interleucina1ß em ambos os grupos durante o período de intervenção. Entretanto, no que se refere às mudanças intergrupos, não se observou diferenças significativas para todos os parâmetros avaliados (p>0,05). Após a otimização do processo de microencapsulação da cultura probiótica (80 mL/min, 82% e 10%, respectivamente para o fluxo de alimentação, taxa de aspiração e concentração de inulina), a cepa probiótica microencapsulada incorporada a amostra SDM apresentou a maior sobrevivência gastrointestinal in vitro (p<0,05) nas diferentes etapas do ensaio, a saber: após a fase gástrica: 5,68 log UFC/g (83,3%); fase entérica I: 5,61 log UFC/g (82,3%); fase entérica II: 5,56 log UFC/g (81,4%). Portanto, esses resultados sugerem que a presença de probiótico e prebiótico na SDM não apresentou efeitos adicionais na saúde dos voluntários com MetS. Adicionalmente, os resultados confirmaram a adequação do processo de spray drying para a microencapsulação de L. acidophilus La-5 utilizando inulina como agente de revestimento, proporcionando uma maior resistência da cepa probiótica microencapsulada às condições gastrintestinais simuladas in vitro.
Assuntos
Humanos , Masculino , Feminino , Doces/análise , Síndrome Metabólica , Oligossacarídeos , Ensaio Clínico , Probióticos/análise , Composição de Medicamentos , Alimentos/normas , Inulina , Lactobacillus acidophilus/químicaRESUMO
Objetivou-se elaborar doce em pasta cremoso de juçara com banana e com abacaxi e determinar suas características físico-químicas, microbiológicas e sensoriais. Os doces de juçara com abacaxi e de juçara com banana apresentaram, respectivamente, pH de 3,94 e 4,33 e acidez titulável de 0,86 e 0,48%. O valor médio encontrado de sólidos solúveis de ambos foi de 61,93 ºBrix. Não foi constatada diferença (p>0,05) nos valores de L*, a* e b* entre os doces. Os produtos apresentaram <0,03 NMP/g de coliformes totais e termotolerantes, <1,0x10² UFC/g estimado de fungos filamentosos e leveduras e ausência de Salmonella sp. Os doces não diferiram entre sim quanto às características físico-químicas (p>0,05) e estão de acordo com os padrões microbiológicos exigidos pela legislação, sendo, assim, um produto seguro, de boa qualidade e com grande potencial para o mercado consumidor. A avaliação sensorial foi realizada por 50 julgadores não treinados. Os provadores detectaram diferença significativa (p<0,05) entre as amostras em relação aos atributos cor, sabor, aroma, textura e impressão global, sendo os escores médios das respostas dos provadores para o doce de juçara com abacaxi maiores (p<0,05). Além disso, os escores médios obtidos quando se utilizou a escala FACT e a de intenção de compra diferiram (p<0,05) e foram maiores neste doce. Portanto, o doce de juçara com abacaxi foi o preferido. Entretanto, o doce de juçara com banana também apresentou boa aceitação sensorial.
The aim of this study was to develop sweet paste of juçara with banana and of juçara with pineapple and determine its physico-chemical, microbiological and sensory characteristics. The sweets of juçara with pineapple and banana with juçara presented, respectively, pH 3.94 and 4.33, and titratable acidity of 0.86 and 0.48%. The mean of soluble solids was 61.93 °Brix for both. It was not found difference (p>0.05) in the L *, a * and b * values between the sweets. Products exhibited <0.03 MPN/g of total and fecal coliforms, <1.0 x 10² CFU/g estimated of filamentous fungi and yeast and absence of Salmonella sp. The sweets did not differ in relation to the physicochemical characteristics (p>0.05) and they are in agreement with the microbiological standards required by law, been safe products, of good quality and with great potential for the consumer market. The sensory evaluation was performed by 50 untrained panelists. The tasters detected a significant difference (p<0.05) between samples in relation to the attributes color, flavor, aroma, texture and overall, with the average scores of the responses of tasters for the juçara and pineapple sweet higher (p<0,05). In addition, the average scores obtained when using the FACT scale and buying intention differed (p<0.05) and were higher for this sweet. So the juçara with pineapple sweet was preferred. However, the juçara with banana sweet also presented good sensory acceptance.
Assuntos
Doces/análise , Musa , Ananas , Euterpe , Frutas , Alimentos Fortificados , Fenômenos QuímicosRESUMO
Flavonoids in cocoa and yerba mate have a beneficial role on inflammation and oxidative disorders. Their effect on HIV individuals has not been studied yet, despite the high cardiovascular risk of this population. This study investigated the role of cocoa and yerba mate consumption on oxidative and inflammatory biomarkers in HIV+ individuals. A cross-over, placebo-controlled, double-blind, randomized clinical trial was conducted in 92 individuals on antiretroviral therapy for at least six months and at viral suppression. Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. At baseline, and at the end of each intervention regimen, data regarding anthropometry, inflammatory, oxidative and immunological parameters were collected. High-sensitivity C-reactive protein, fibrinogen, lipid profile, white blood cell profile and thiobarbituric acid reactive substances were assessed. There was a difference between mean concentrations of HDL-c (ANOVA; p ≤ 0.05) among the different regimens: dark chocolate, chocolate-placebo, yerba mate and mate-placebo. When a paired Student t-test was used for comparisons between mean HDL-c at baseline and after each regimen, the mean concentration of HDL-c was higher after supplementation with dark chocolate (p = 0.008).
Assuntos
Síndrome da Imunodeficiência Adquirida/dietoterapia , Anti-Inflamatórios não Esteroides/uso terapêutico , Antioxidantes/uso terapêutico , Doenças Cardiovasculares/prevenção & controle , Chocolate , Flavonoides/uso terapêutico , Infecções por HIV/dietoterapia , Síndrome da Imunodeficiência Adquirida/sangue , Síndrome da Imunodeficiência Adquirida/tratamento farmacológico , Síndrome da Imunodeficiência Adquirida/fisiopatologia , Anti-Inflamatórios não Esteroides/análise , Antirretrovirais/efeitos adversos , Antirretrovirais/uso terapêutico , Antioxidantes/análise , Biomarcadores/sangue , Brasil/epidemiologia , Doces/análise , Doenças Cardiovasculares/epidemiologia , Doenças Cardiovasculares/etiologia , Doenças Cardiovasculares/imunologia , Chocolate/análise , Terapia Combinada/efeitos adversos , Estudos Cross-Over , Método Duplo-Cego , Feminino , Flavonoides/análise , Infecções por HIV/sangue , Infecções por HIV/tratamento farmacológico , Infecções por HIV/imunologia , Humanos , Ilex paraguariensis/química , Mediadores da Inflamação/antagonistas & inibidores , Mediadores da Inflamação/sangue , Masculino , Pessoa de Meia-Idade , Estresse Oxidativo/efeitos dos fármacos , Risco , Chás de Ervas/análiseRESUMO
BACKGROUND: Recent studies have shown that lead exposure continues to pose a health risk in Mexico. Children are a vulnerable population for lead effects and Mexican candy has been found to be a source of exposure in children. There are no previous studies that estimates lead concentrations in candy that children living in Mexico City consume and its association with their blood lead level. OBJECTIVES: To evaluate whether there is an association between reported recent consumption of candies identified to have lead, and blood lead levels among children in Mexico City. METHODS: A subsample of 171 children ages 2-6 years old, from the Early Life Exposure in Mexico to Environmental Toxicants (ELEMENT) cohort study was assessed between June 2006 and July 2007. The candy reported most frequently were analyzed for lead using ICP-MS. The total weekly intake of lead through the consumption of candy in the previous week was calculated. Capillary blood lead levels (BLL) were measured using LeadCare (anodic stripping voltammetry). RESULTS: Lead concentrations ≥0.1ppm, the FDA permitted level (range: 0.13-0.7ppm) were found in 6 samples out of 138 samples from 44 different brands of candy. Median BLL in children was 4.5µg/dl. After adjusting for child's sex, age, BMI, maternal education & occupation, milk consumption, sucking the candy wrapper, use of lead-glazed pottery, child exposure behavior, living near a lead exposure site and use of folk remedies, an increase of 1µg of lead ingested through candy per week was associated with 3% change (95% CI: 0.1%, 5.2%) in BLL. CONCLUSIONS: Although lead concentrations in candy were mostly below the FDA permitted level, high lead concentrations were detected in 4% of the candy samples and 12% of brands analyzed. Although candy intake was modestly associated with children's BLL, lead should not be found in consumer products, especially in candy that children can consume due to the well documented long-lasting effect of lead exposure.
Assuntos
Doces/análise , Chumbo/sangue , Criança , Pré-Escolar , Feminino , Humanos , Masculino , MéxicoRESUMO
Existem vários produtos no mercado além do doce de leite tradicional, entretanto não há opções do doce de leite sem ou com reduzido teor de lactose. Observando que várias pessoas tem alergia ou intolerância à lactose e há uma certa escassez de produtos para atender tal público, este trabalho teve como objetivo comparar as características sensorias e físico-químicas dos doces de leite tradicionais, produzidos com leite integral (padrão), leite com baixo teor de lactose e leite sem lactose. Foram realizadas análises de composição centesimal, cor instrumental e análise sensorial. Os atributos analisados foram cor, sabor, textura, aparência global por meio de escala hedônica estruturada de 9 pontos e intenção de compra (escala de 3 pontos). Os dados foram avaliados por ANOVA e teste de Tukey (p<0,05). Não foi observada diferença significativa entre as amostras (p<0,05) para todos os atributos estudados. Na avaliação físico-quimica observou-se diferença significativa somente no teor de lipídios. Referente à cor, o doce padrão se apresentou mais claro que os demais. Assim, pode-se afirmar que os doces produzidos apresentaram uma ótima aceitação sensorial, sendo o doce de leite de baixa lactose o que apresentou maior índice de aceitação (87,55%), seguido do doce sem lactose (80,00%) e em último lugar ficou o doce tradicional com 76,89%.
Assuntos
Humanos , Doces/análise , Leite/química , Intolerância à Lactose , Amostras de Alimentos , Composição de Alimentos , Lactose/administração & dosagemRESUMO
Existem vários produtos no mercado além do doce de leite tradicional, entretanto não há opções do doce de leite sem ou com reduzido teor de lactose. Observando que várias pessoas tem alergia ou intolerância à lactose e há uma certa escassez de produtos para atender tal público, este trabalho teve como objetivo comparar as características sensoriais e físico-químicas dos doces de leite tradicionais, produzidos com leite integral (padrão), leite com baixo teor de lactose e leite sem lactose. Foram realizadas análises de composição centesimal, cor instrumental e análise sensorial. Os atributos analisados foram cor, sabor, textura, aparência global por meio de escala hedônica estruturada de 9 pontos e intenção de compra (escala de 3 pontos). Os dados foram avaliados por ANOVA e teste de Tukey (p<0,05). Não foi observada diferença significativa entre as amostras (p<0,05) para todos os atributos estudados. Na avaliação físico-quimica observou-se diferença significativa somente no teor de lipídios. Referente à cor, o doce padrão se apresentou mais claro que os demais. Assim, pode-se afirmar que os doces produzidos apresentaram uma ótima aceitação sensorial, sendo o doce de leite de baixa lactose o que apresentou maior índice de aceitação (87,55%), seguido do doce sem lactose (80,00%) e em último lugar ficou o doce tradicional com 76,89%.(AU)
There are several products on the market beyond the traditional Dulce de leche, but no one without or with reduced lactose content options. Noting that several people have allergy or intolerance to lactose and there is a certain lack of products with low lactose, this study aimed to compare the sensory and physicochemical characteristics of traditional duce de leche, made with whole milk (control), milk with low lactose content and lactose-free milk. We evaluated the centesimal composition, instrumental color, and sensory analyses. The sensory attributes evaluated were color, flavor, texture, overall appearance in a structured hedonic scale of 9 points and purchase intent (3 points scale). Data are treated by ANOVA and Tukey test (p<0,05). No significant difference was observed between the samples (p <0.05)for all attributes studied. In physico-chemical analysis there was a significant difference only in lipid content. Formulation control was lighter than the others. Thus, it can be stated that the produced dulce de leche had a great sensory acceptance, being the dulce de leche milk of low lactose which showed higher acceptance rate (87.55%), followed by the lactose free (80.00%) and lastly was the traditional dulce de leche with 76.89%.(AU)
Assuntos
Doces/análise , Doces/microbiologia , Lactose/administração & dosagem , Intolerância à LactoseRESUMO
Objetivou-se elaborar doce em pasta cremoso de juçara com banana e com abacaxi e determinar suas características físico-químicas, microbiológicas e sensoriais. Os doces de juçara com abacaxi e de juçara com banana apresentaram, respectivamente, pH de 3,94 e 4,33 e acidez titulável de 0,86 e 0,48%. O valor médio encontrado de sólidos solúveis de ambos foi de 61,93 °Brix. Não foi constatada diferença (p>0,05) nos valores de L*, a* e b* entre os doces. Os produtos apresentaram <0,03 NMP/g de coliformes totais e termotolerantes, <1,0x102 UFC/g estimado de fungos filamentosos e leveduras e ausência de Salmonella sp. Os doces não diferiram entre sim quanto às características físico-químicas (p>0,05) e estão de acordo com os padrões microbiológicos exigidos pela legislação, sendo, assim, um produto seguro, de boa qualidade e com grande potencial para o mercado consumidor. A avaliação sensorial foi realizada por 50 julgadores não treinados. Os provadores detectaram diferença significativa (p<0,05) entre as amostras em relação aos atributos cor, sabor, aroma, textura e impressão global, sendo os escores médios das respostas dos provadores para o doce de juçara com abacaxi maiores (p<0,05). Além disso, os escores médios obtidos quando se utilizou a escala FACT e a de intenção de compra diferiram (p<0,05) e foram maiores neste doce. Portanto, o doce de juçara com abacaxi foi o preferido. Entretanto, o doce de juçara com banana também apresentou boa aceitação sensorial.(AU)
The aim of this study was to develop sweet paste of juçara with banana and of juçara with pineapple and determine its physico-chemical, microbiological and sensory characteristics. The sweets of juçara with pineapple and banana with juçara presented, respectively, pH 3.94 and 4.33, and titratable acidity of 0.86 and 0.48%. The mean of soluble solids was 61.93 ºBrix for both. It was not found difference (p>0.05) in the L *, a * and b * values between the sweets. Products exhibited <0.03 MPN/g of total and fecal coliforms, <1.0 x 102 CFU/g estimated of filamentous fungi and yeast and absence not differ in relation to the physicochemical characteristics (p>0.05) and they are in agreement with the microbiological standards required by law, been safe products, of good quality and with great potential for the consumer market. The sensory evaluation was performed by 50 untrained panelists. The tasters detected a significant difference (p<0.05) between samples in relation to the attributes color, flavor, aroma, texture and overall, with the average scores of the responses of tasters for the juçara and pineapple sweet higher (p < O, 05). In addition, the average scores obtained when using the FACT scale and buying intention differed (p<0.05) and were higher for this sweet. So the juçara with pineapple sweet was preferred. However, the juçara with banana sweet also presented good sensory acceptance.(AU)
Assuntos
Euterpe/química , Doces/análise , Musa , Ananas , Frutas em Calda , Fenômenos Químicos , Qualidade dos Alimentos , Frutas/química , Técnicas MicrobiológicasRESUMO
o processo de concentração de leite, com o intuito de conservar os nutrientes deste alimento, propicia a obtenção de produtos como queijo, leite condensado, leite em pó, leite evaporado e doce de leite. Embora o doce de leite não seja um produto favorável ao crescimento de micro- -organismos, a possibilidade de veicular bactérias patogênicas não está excluída. A presença de micro- -organismos, como Salmonella, Staphylococcus, coliforrnes, bolores e leveduras, em doce de leite tem sido motivo de preocupação por parte dos órgãos responsáveis pela inspeção de alimentos, os quais têm estabelecido limites de tolerância para tais micro- -organismos no produto. Cuidados higienicossanitários no processamento e manuseio do doce de leite estão entre as principais medidas preventivas para evitar sua contaminação. A qualidade microbiológica de amostras de doce de leite fracionado para venda a varejo foi investigada e os resultados indicam que em 100% das amostras não ocorreu a presença de micro-organismos indesejáveis. (AU)
lhe concentrationprocess of milk aiming at preserving the nutrients of this food is favorable to obtain products such as cheese, condensed milk, powdered milk, vaporized milk and dulce de leche (caramel spread or milk jam). Although dulce de leche is not a product favorable to the microorganism growing for showing low water activity, the possibility of conveying pathogenic bacteria is not excluded. The presence of microorganisms, such as Salmonella, Staphylococcus, coliforms, mold and yeast, in dulce de leche has been a reason for concern by the Public Department responsible for food inspection, and they have set some boundaries to the occurrence of these microorganisms in the product. Hygienic and sanitary care during the processing and handling of dulce de leche are among the main preventive measures to avoid its contamination. The microbiological quality of samples of fractioned dulce de leche for retail was investigated and the results show that in 100% of the samples the presence of unwanted microorganisms was not detected. (AU)
Assuntos
Humanos , Doces/análise , Doces/microbiologia , Leite/microbiologia , Microbiologia de Alimentos , Tecnologia de Alimentos , Amostras de Alimentos , Legislação sobre AlimentosRESUMO
No presente trabalho foi determinada a qualidade do doce de leite pastoso comercial para discutir se há descaracterização do produto tradicional pela indústria de alimentos, considerando-se o padrão de identidade e qualidade (PIQ). Foram avaliadas cinco marcas de doce de leite pastoso e uma marca definida como amostra padrão, codificadas em DL I, DL II, DL III, DL IV, DL V e DL P. As amostras foram submetidas à análise físico-química de umidade, cinzas, lipídios, proteínas e análise dos parâmetros de cor e textura. Os ingredientes dos rótulos foram analisados e confrontados com o padrão de identidade e qualidade. Os resultados foram tratados pela análise de variância (ANOVA) e teste Tukey com p <0,05 no software Statistica 10.0 (StatSoft). Os valores obtidos das amostras quando comparados com a amostra padrão sugerem que o doce de leite tem sido modificado ao longo dos anos. No entanto, mesmo com a adição de outros ingredientes não tradicionais ao doce de leite, o produto final está de acordo com os parâmetros estabelecidos pelo padrão de identidade e qualidade, o que pode ser atribuído a uma permissividade da legislação Brasileira, aliada à apropriação da indústria de alimentos sobre o produto tradicional...