10,506 research outputs found
Consumer Power to Change the Food System? A Critical Reading of Food Labels as Governance Spaces: The Case of Acai Berry Superfoods
This article argues that the marketing claims on food labels are a governance space worthy of critical examination. We use a case study of superfood aƧaĆ berry products to illustrate how marketing claims on food labels encapsulate dominant neoliberal constructions of global food systems. These marketing claims implicitly promise that by making careful choices consumers can resist and redress the ravages of unbridled global capitalism. Food labels suggest that consumers can use market signals to simultaneously govern our own selves and the market to ensure sustainable, fair, and healthy consumption. In response, this article develops, justifies and applies a socio-legal approach to researching food chain governance which uses the food label as its unit of analysis and traces from the micro level of what the everyday consumer is exposed to on a food label to the broader governance processes that the food label both symbolizes and effects. We demonstrate our approach through a ālabel and chain governance analysisā of aƧaĆ berry marketing claims to deconstruct both the regulatory governance of the chain behind the food choices available to the consumer evident from the label and the way in which labels seek to govern consumer choices. Our analysis unpacks the nutritionist, primitivist undertones to the health claims made on these products, the neo-colonial and racist dimensions in their claims regarding fair trade and rural socio-economic development, and, the use of green-washing claims about biodiversity conservation and ecological sustainability. Through our application of this approach to the case study of aƧaĆ berry product labels, we show how food labels can legitimize the market-based governance of globalized food chains and misleadingly suggest that capitalist production can be adequately restrained by self-regulation, market-based governance and reflexive consumer choices alone. We conclude by suggesting the need for both greater deconstruction of the governance assumptions behind food labels and to possibilities for collective, public interest oriented regulatory governance of both labelling and the food system
Potential Pro-Carcinogenic Suppression of Cytochrome P450 1A1 via the AƧaĆ Berry
Undergraduate
Basi
Extruded snacks enriched with aƧaĆ berry: physicochemical properties and bioactive constituents
This work aimed to develop extrudates enriched with aƧaĆ and evaluate the effect of this fruit on their physicochemical properties and bioactive constituents of these foods. Rice/corn (2 : 1) extrudates containing 0, 2, 4, and 6% of freeze-dried aƧaĆ were prepared using a twin-screw extruder and characterized towards proximate composition, the concentration of anthocyanin and carotenoids, and typical process-related extrudate characteristics. The addition of aƧaĆ increased the total anthocyanins (from 0 to 20.1 mg 100 g-1) and total carotenoid content (from 1.6 to 6.2 Ī¼g g-1). AƧaĆ enrichment elevated the protein and mineral content by 6.3% and 32.2%, respectively. There was no significant difference between the samples regarding the expansion index. Higher incorporation of aƧaĆ resulted in crispier snacks extrudates and high total color difference (ĪE). Therefore, aƧaĆ (up to 6%) can be regarded as stable in the extrusion conditions applied and be used in extrudates to enhance their bioactive and nutritional properties, providing color and suitable physical characteristics. AƧaĆ extrudates can serve as an alternative for consumers interested in convenience food with bioactive constituents
Cultivo e manejo do aƧaizeiro para produĆ§Ć£o de frutos.
O aƧaizeiro (Euterpe oleracea Mart.) Ć© a palmeira nativa da AmazĆ“nia, que mais tem se destacado nos mercados nacional e internacional pela polpa produzida de seus frutos, o que tem estimulado muitos produtores no seu cultivo em escala comercial, inclusive em outros estados do Brasil, como tambĆ©m, o manejo de suas populaƧƵes naturais. Ocorre em grandes extensƵes no estuĆ”rio amazĆ“nico, onde recebe vĆ”rias denominaƧƵes como AƧaĆ-do-ParĆ”, aƧaĆ-do-Baixo Amazonas, aƧaĆ-de-touceira, aƧaĆ-de-planta e aƧaĆ-verdadeiro. Na AmazĆ“nia Ć© utilizado de inĆŗmeras formas: como planta ornamental (paisagismo); na construĆ§Ć£o rĆŗstica (de casas e pontes); como remĆ©dio (vermĆfugo e anti-diarrĆ©ico); na produĆ§Ć£o de celulose (papel Kraft); na alimentaĆ§Ć£o (polpa processada e palmito); na confecĆ§Ć£o de biojĆ³ias (colares, pulseiras etc.); raĆ§Ć£o animal; adubo; etc. Mas, sua importĆ¢ncia econĆ“mica, social e cultural estĆ” centrada na produĆ§Ć£o de frutos e palmito
Preferences and attitudes towards aƧaĆ-based products among North American consumers.
Euterpe oleracea,Mart. is a palmtreewidely distributed in South America and the juicewhich is prepared fromits eatable pulp is popularly called ?aƧaĆ? in Brazil. It has a high nutritional value consisting mainly of fat, fiber and vitamin and minerals, but is also rich in anthocyanins, phenolic compounds and demonstrates high antioxidant capacity. The aimof this studywas to evaluate North American consumers' acceptance, intention to purchase and attitudes towards different aƧaĆ-based products available in theUS. Acceptance and purchase intention testswere carried out with 155 consumers for seven different aƧaĆ-based products. Demographics and attitudes were also measured in an exit survey. A sorbet, a juice and a smoothiewere themost liked products but purchase intentions were relatively low. Overall liking was driven by liking for flavor and aftertaste of the products. Consumers' segmentation based on acceptance revealed three groups, with a segment of aƧaĆ likers and another of dislikers. Most consumers had heard of aƧaĆ (83.9%) and 55.5% had tasted it before. Consumers knew aƧaĆ was healthy, nutritive, and rich in vitamins, minerals and antioxidants; however they did not know that aƧaĆ was oily, rich in fiber and that it may prevent degenerative diseases. Most participants showed low food neophobia (67.7%) and 51% scored high in general health interest. A promising market for aƧaĆ-based products among American consumers maybe women and health conscious consumers
Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction
Two optimized methods for ultrasound-assisted extraction were evaluated for the extraction of two types of acai bioactive compounds: Total anthocyanins (TAs) and total phenolic compounds (TPCs). For the extraction optimization, a Box Behnken factorial design of different variables in the following intervals was used: Methanol-water (25%-75%) for solvent composition, temperatures between 10 and 70 degrees C, amplitude in the range between 30% and 70% of the maximum amplitude -200 W), extraction solvent pH (2-7), the ratio for sample-solvent (0.5 g:10 mL-0.5 g:20 mL), and cycle between 0.2 and 0.7 s. The extraction kinetics were studied using different periods between 5 and 30 min. TA and TPC were analyzed by UHPLC and the Folin-Ciocalteu method, respectively. Optimized conditions for TA were: 51% MeOH in water, 31 degrees C temperature, pH 6.38, cycle 0.7 s, 65% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Optimized conditions for the TPC were: 49% MeOH in water, 41 degrees C temperature, pH 6.98, cycle 0.2 s, 30% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Both methods presented a relative standard deviation below 5% in the precision study. The suitability of the methods was tested in real samples. It was confirmed that these methods are feasible for the extraction of the studied bioactive compounds from different acai matrices
AƧaĆ extract powder as natural antioxidant on pork patties during the refrigerated storage
The current trends among consumers are pushing for the use of natural antioxidants options. AƧaĆ fruit is rich on
polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The
objective was to investigate the effect of aƧaĆ extract on refrigerated pork patties quality. Five treatments were
done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg ā 1 (ERY), AƧaĆ Extract: 250 (AEL), 500 (AEM),
750 mg.kg ā 1 (AEH). AƧaĆ extract did not affect the proximate composition, pH and cooking parameters. The
concentrations of aƧaĆ extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293,
and 0.217 vs. 0.889 mg MDA.kgā 1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment
did not affect the color parameters, showing the best option for the application on pork patties. Thus, aƧaĆ extract
at 250 mg.kgā 1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of
refrigerated pork pattiesCYTED | Ref. 119RT0568GAIN (Axencia Galega de InnovaciĆ³n) | Ref. IN607A2019/0
Extraction of Anthocyanins and Total Phenolic Compounds from AƧai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction
In this work, two methods based on microwave-assisted extraction techniques for the extraction of both anthocyanins and total phenolic compounds from acai have been developed. For that, a full factorial design (Box-Behnken design) has been used to optimize the following four variables: solvent composition (25-75% methanol in water), temperature (50-100 degrees C), pH (2-7), and sample/solvent ratio (0.5 g: 10 mL-0.5 g: 20 mL). The anthocyanins and total phenolic compounds content have been determined by ultra high-pressure liquid chromatography and Folin-Ciocalteu method, respectively. The optimum conditions for the extraction of anthocyanins were 38% MeOH in water, 99.63 degrees C, pH 3.00, at 0.5 g: 10 mL of ratio, while for the extraction of total phenolic compounds they were 74.16% MeOH in water, 99.14 degrees C, pH 5.46, at 0.5 g: 20 mL of ratio. Both methods have shown a high repeatability and intermediate precision with a relative standard deviation lower than 5%. Furthermore, an extraction kinetics study was carried out using extraction periods ranging from 2 min until 25 min. The optimized methods have been applied to acai-containing real samples. The results with such real samples have confirmed that both methods are suitable for a rapid and reliable extraction of anthocyanins and total phenolic compounds
Anthocyanin absorption and metabolism by human intestinal Caco-2 cells: a review
Anthocyanins from different plant sources have been shown to possess health beneficial effects against a number of chronic diseases. To obtain any influence in a specific tissue or organ, these bioactive compounds must be bioavailable, i.e., effectively absorbed from the gut into the circulation and transferred to the appropriate location within the body while still maintaining their bioactivity. One of the key factors affecting the bioavailability of anthocyanins is their transport through the gut epithelium. The Caco-2 cell line, a human intestinal epithelial cell model derived from a colon carcinoma, has been proven to be a good alternative to animal studies for predicting intestinal absorption of anthocyanins. Studies investigating anthocyanin absorption by Caco-2 cells report very low absorption of these compounds. However, the bioavailability of anthocyanins may be underestimated since the metabolites formed in the course of digestion could be responsible for the health benefits associated with anthocyanins. In this review, we critically discuss recent findings reported on the anthocyanin absorption and metabolism by human intestinal Caco-2 cells
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