The present work evaluated the quality and antioxidant characteristics of ‘Osogrande’ and ‘Camino Real’ strawberries at different ripeness stages. Strawberries (
Fragaria x ananassa Duch.) were ...harvested, selected, graded according to ripeness (green, pink or 3/4 ripe and ripe) and evaluated for pH, total soluble solids, total titratable acidity, sugar/acid ratio, vitamin C, total phenolic compounds, total ellagic acid, total and individual anthocyanins and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The highest total soluble solid content was found for pink (7.5° Brix) and ripe (7.9° Brix) ‘Osogrande’ strawberries. At pink stage, this cultivar showed higher amounts of total phenolics (2909.48
mg
kg
−1
FW) and total ellagic acid (454.16
mg
kg
−1
FW). Pink ‘Camino Real’ strawberries presented the highest content of vitamin C (528.55
mg
kg
−1
FW). Antioxidant activity was higher for ‘Osogrande’ cultivar, at green stage, according to DPPH (11.91
μmol
BHT
g
−1
FW) and FRAP (36.75
μmol
ferrous sulphate
g
−1
FW) assays and at ripe stage, only for DPPH assay (12.83
μmol
BHT
g
−1
FW). Anthocyanins increased along ripening, with more elevated concentrations in ripe ‘Camino Real’ strawberries (292.9
mg
kg
−1
FW). Cyanindin-3-glucoside showed a higher concentration for the same treatment (17.23
mg
kg
−1
FW), which might contribute to a more redish color. Although ripe berries have a better flavor and are more appreciated, higher antioxidant contents and activities were observed at pink stage in which higher amounts of total phenolics, total ellagic acid and vitamin C were noticed for both cultivars.
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Besides the sensory quality of food, other factors are related to the formation of expectations and selection process for a product. This study aimed to evaluate the effect of the major information ...found on packages of ready‐to‐drink orange juices marketed in Brazil on purchase intention of this product, using the conjoint analysis technique, and also associate the information defined to the attitudes of the participants regarding general health and their interest in natural/nonindustrialized products. Four factors were used, each one with two levels: nutritional information on vitamin C (rich in vitamin C × without information), sense of natural/industrialized product (homemade – with juicy bits × orange flavor added), information on preservative (without information × without added preservative) and price (high or low). Sixteen packages were designed and evaluated by 144 consumers segmented into three groups. Low price level was considered with the greatest positive impact, among all information for cluster 1. Cluster 2 just gave importance to “homemade – with juicy bits.” Only cluster 3 has more interest in general health than in natural products. Information rich in vitamin C, “homemade – with juicy bits,” without added preservative and low price grouped the ideal packaging of orange juice for most participants.
Practical Applications
Consumer expectations and what are their interests when buying food are important factors that should be known to improve the food industry because a continuous change has been noticed in eating habits and search for products that are healthier even with the current lifestyle of the twenty‐first century. In order to reach a larger number of accessions to the industrialized foods, the packages' contents deserve to be developed in accordance with the public that it wants to achieve. Therefore, additional research on what information must appear on food labels needs to be done frequently in order to adapt the package of products consumed, and seek to produce food with better nutritional quality to get the consumers' healthy expectations.
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Introdução: O leite é um alimento de grande importância na alimentação, pois possui elevado valor nutritivo e fornece macro e micronutrientes indispensáveis ao crescimento, desenvolvimento e ...manutenção da saúde. Contudo, a presença de alto teor de água, proteínas, gorduras, carboidratos, minerais e vitaminas o torna vulnerável a alterações físicoquímicas e microbiológicas. O monitoramento da qualidade do leite no comércio cabe ao Sistema Nacional de Vigilância Sanitária. A execução dessa ação é responsabilidade dos órgãos de Vigilância Sanitária estaduais, distrital e municipais em articulação com os Laboratórios Centrais de Saúde Pública (Lacen). Objetivo: Avaliar parâmetros microbiológicos e físicoquímicos dos leites pasteurizados e UHT comercializados no Distrito Federal (DF), por meio de laudos emitidos pelo Lacen-DF. Método: Foram analisadas 276 amostras, 228 de leites UHT e 48 de leites pasteurizados, coletadas entre 2015 e 2017. Resultados: Estavam insatisfatórias 0,4% das amostras de leite UHT, por apresentarem teor de proteína abaixo do valor de referência, e 37,5% das amostras de leite pasteurizado não atenderam aos padrões físico-químicos e microbiológicos, apresentando problemas na prova de cocção (2,1%), acidez (12,5%), teor de gordura (6,3%), SNG (12,5%), índice crioscópico (14,6%), coliformes (13,5%), rotulagem (13,5%) e avaliação sensorial (6,3%). Conclusões: Há necessidade de ação fiscalizadora permanente da Vigilância Sanitária em parceria com outros órgãos, no sentido de realizar medidas de controle de qualidade, visando garantir um alimento seguro ao consumidor.
A Lei da Inovação definiu o conceito de inovação no Brasil e pautou a criação dos Núcleos de Inovação Tecnológicas (NIT) nas Instituições de Ciência e Tecnologia (ICTs) para, entre outras ...atribuições, incentivar o empreendedorismo e a inovação. O artigo fez um estudo de caso das contribuições da Coordenação de Empreendedorismo e Desenvolvimento Empresarial e Social (CEDES) do Centro de Apoio ao Desenvolvimento Tecnológico da UnB (CDT), que atua como seu Núcleo de Inovação Tecnológica (NIT) para a implementação das diretrizes estratégicas da Política de Inovação institucional (PI/UnB), por meio de uma pesquisa de campo e uma ampla investigação documental e de pesquisa bibliográfica. Os resultados dos indicadores relacionados ao empreendedorismo de impacto e inovação no período de 2017 a 2021 comprovaram o papel fundamental da CEDES para a implementação das diretrizes estratégicas correspondentes elencadas na política de inovação da Universidade de Brasília, apesar dos impactos negativos causados pela pandemia de SARS-COV-2.
O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de produção, orgânico e convencional, com ou ...sem sombreamento pelo consórcio com mandioca. As amostras foram avaliadas por Análise Descritiva Quantitativa e por teste de aceitação com escala hedônica. Os dados do perfil descritivo e de aceitação foram analisados por Mapa de Preferência Externo, Análise de Variância e teste de comparação de médias de Fisher. Observou-se que os frutos que não foram submetidos ao sombreamento apresentaram néctares com perfil sensorial bastante semelhante e maior aceitação. Néctares de maracujá convencional não sombreado e orgânico não sombreado apresentaram correlação com os atributos aroma verde, homogeneidade e gosto ácido. As maiores diferenças na aceitação foram observadas entre as amostras convencional sombreada e orgânico não sombreada, com diferenças significativas nos atributos de cor, sabor e qualidade global. O Mapa de Preferência Externo apontou que a amostra de néctar convencional sombreado, com menor aceitação, foi correlacionada com os atributos fibrosidade e viscosidade.
Crop improvement generally focuses on yield, seed quality and nutritional characteristics, rather than resistance to biotic and abiotic stresses. A clear consequence of this approach is the absence ...of natural anti-feedant toxins in some improved seed materials, allowing predation of commercial crops by insect herbivores. Cowpea (
Vigna unguiculata), commonly cultivated by small farmers, is particularly affected by insect-pests that reproduce and develop inside stored seeds. One alternative to conventional pesticides for pest control is the use of biotechnological tools, such as the digestive enzyme inhibitors, that could be introduced in transgenic crops to enhance resistance. In this study, it was verified that the
in vivo bioassays using artificial seeds containing 0.5%, 1.0% and 1.5% (w/w) of
Delonix regia rich fraction, containing α-amylase inhibitors with effectiveness toward insect α-amylases and other sources, caused remarkable reduction in development and increased mortality of
Callosobruchus maculatus cowpea weevil and to cotton boll weevil
Anthonomus grandis. Therefore, attempts were made to isolated those inhibitors by SP-Sepharose ion exchange chromatography followed by high performance liquid chromatography on a Vydac C18-TP analytical column. Four inhibitor peaks were obtained with molecular masses of 6.0, 20 and 24
kDa. Their N-termini showed high sequence similarities with Kunitz-like inhibitor family members. These results provide evidence that
D. regia synthesizes a multiple family of Kunitz-like α-amylase inhibitors, with different molecular masses and a wide biotechnological potential to control insect-pests.
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We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total ...flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies.
•Baru flour showed high fibers, lipids, iron, cooper, zinc and low carbohydrates.•Baru flour presented antioxidants' contents comparable to those of known sources.•Hardness and fracturability increased in cookies from 75 g/100 g of baru flour.•Replacement of 25 g/100 g of baru flour led to acceptance close to control cookie.
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New strategies are needed to face the current panorama in world population fast ageing. Old age generally involves specific situations that interfere in the aspects of food intake and nutrition such ...as a) decrease of availability of financial resources, making the access to healthy and functional foods more difficult; b) decrease or loss of autonomic decision, influencing choices of what eat and how to prepare it; c) sensory losses (vision, flavor and taste) that interfere with the level of food intake and the amount of added condiments (salt and sugar, mainly); d) physiological losses (masticatory, enzymatic, gastro-intestinal) that lead to nutrient decreased intake, digestion and absorption. The inclusion of functional foods in diet is currently discussed as a strategy to prevent damage to health and prevent or delay the establishment of chronic diseases related to age. However, regarding older people diet, there is still a gap between scientific and technological knowledge that was developed in laboratories and what in fact is applied. One hindrance about the inclusion of healthy and functional ingredients (FI) in the diet of the elderly is the difficulty to change food habits, since the food pattern results of lifelong choices. Within this context, our research group works on two main strategies: improving the acceptability of FI-containing preparations and conducting clinical trials, mainly aiming older people. In studies of acceptability improvement, yellow passion fruit (Passiflora edulis) peel flour--PePF, a very rich fiber ingredient (total fiber content is higher than 65%, db), was used. Men and women (n = 36) with daily fiber intake below the recommended healthy levels (21g for women and 30g for men with more than 50 years old) were selected to perform acceptability tests. The participants middle age was about 69.1±5.6 years old. They were submitted to anamnesis and food survey to identify preparations that were compatible with their eating habits. The two more popular dishes were supplemented with PePF (16g/100g). The final products had acceptability and consumption intention evaluated by an elderly panel. PePF-enriched preparations had a high acceptability index (93.44%) and a high consumption intention (79.9% of the elderly reported that they intend to consume PePF-enriched preparations always or very frequently). According to Brazilian laws, each portion of developed preparations can be labeled as fiber source food. In the clinical trial, yacon root pulp (Smallanthus sonchifolius)--YRP, containing 65-70% of fructooligosaccharides--FOS (db) was used. The effect of daily supplementation with 100g of YRP for 60 days on the lipid profile, glycemic index and insulinemic index of postmenopausal women (n = 46) aged about 65.7 + 8.5 years old was investigated. Supplementation with YRP pulp did not cause alterations in the lipid profile or glycemic parameters during the investigated period compared with the control group. However, it led to a decrease in body weight and waist circumference. This model of clinical trial with elderly people will be used to evaluate functional effects of PePF added foods.
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