Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population

There are very few studies evaluating the exposure of the general population to food colours. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) by the Brazilian population of four rather seldom-used synthetic food colours: Azorubine, Erythrosine, Indigotine, and Ponceau 4R. The study was conducted using data from the two most recent National Household Budget Surveys (carried out in 2008/2009 and 2017/2018). The study covered the country’s population, sorted into the following groups: gender, geographic region, and age (among people older than 10 years). The results show that the mean TMDI (mg/day) does not exceed the Acceptable Daily Intake (ADI) in any population group for any of the food colours. The highest values found were 12.5% of the ADI for Erythrosine in 2008/2009 and 4% in 2017/2018. A decrease in the mean TMDI was observed for all food colours comparing 2008/2009 and 2017/2018. Intake increases with decreasing age, adolescents being the group with the highest mean TMDI. When considering the prevalence of food consumption instead of the mean consumption, TMDI gets closer to the ADI, reaching 79% of the ADI of Erythrosine for adolescent females. The intake of these food colours proved to be within the recommended levels

Overview on bioactive compounds’ profile of Brassicaceae microgreens : an approach on different production systems and the use of elicitors

We investigated the literature to find the bioactive compounds’ profile of Brassicaceae microgreens and the influence of different production systems and the elicitors use in its overall quality. For this, a summary of the latest progress in bioactive compounds qualification and quantification are presented in the relevant databases. Determining the exact role of production systems is not a straightforward process, although it seems to have greater influence according to the intended plant. From the nutritional point of view, the microgreens production demonstrates a high content of bioactive compounds. The use of elicitors, as one of the dependent variables, appears to increase the concentrations of bioactive compounds, especially the use of the light. Besides that, the conditions of growth, harvest and processing remain crucial factors that should be considered in the successful development of the seed

Projeto integrado de conscientização infantil nos âmbitos da alimentação, higiene e sustentabilidade

O Programa de Educação Tutorial (PET) é constituído por estudantes universitários, intitulados “petianos”, sob a tutoria de um docente, formando grupos orientados pelo princípio da indissociabilidade entre ensino, pesquisa e extensão.  Com respeito ao pilar da extensão, diversos projetos vêm sendo desenvolvidos pelo grupo nos últimos anos, especialmente aqueles direcionados ao público infantil, uma vez que muitos dos valores, atitudes e comportamentos do indivíduo como cidadão são desenvolvidos na primeira infância e levados à fase adulta. Sendo assim, a educação infantil é uma potencial ferramenta no processo de transformação social

Protective effect of guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine) against cisplatin-induced hypercholesterolemia in rats

The present study was the first to examine the protective effect and antioxidant potential of two fruits native to the south of Brazil, namely guabiju (Myrcianthes pungens (O. Berg) D. Legrand) and red guava (Psidium cattleyanum Sabine), with respect to reducing the effects of cisplatin-induced hypercholesterolemia in male Wistar rats. The cisplatin-treated animals showed high glucose, LDL cholesterol, oxidized LDL cholesterol and total cholesterol levels. These native fruits reversed the increase in these parameters. The fat levels in the liver improved with supplementation with the fruits, and there were no differences in the thiobarbituric acid reactive substances (TBARS), creatinine, urea or HDL cholesterol levels, nor in the weight of the organs analyzed, indicating that the dose used did not affect these markers.O presente estudo foi o primeiro realizado para avaliar o efeito protetor e o potencial antioxidante de duas frutas nativas do sul do Brasil, conhecidas como Guabiju (Myrcianthes pungens (O. Berg) D. Legrand) e araçá vermelho (Psidium cattleyanum Sabine), em relação a reduzir os efeitos da hipercolesterolemia induzida pela cisplatina em ratos Wistar machos. Os animais tratados com a cisplatina apresentaram elevada taxa de glicose, altos níveis de colesterol LDL, colesterol LDL oxidado e colesterol total. Os frutos nativos atuaram protegendo os animais pela redução destes parâmetros. Os níveis de gordura no fígado melhoraram com a suplementação pelos frutos e não houve diferenças nas substâncias reativas ao ácido tiobarbitúrico (TBARS) e níveis de creatina, uréia e colesterol HDL e, também, no peso dos órgãos analisados, indicando que a dose utilizada não foi capaz de afetar tais marcadores

Elaboration and evaluation of gluten-free cookies made with rice bran and rice and soy flours

A exclusão do glúten da dieta é um grande desafio, pois muitos produtos que o contém fazem parte dos hábitos alimentares da população. Esse trabalho teve como objetivo avaliar as características físicas, químicas e sensoriais de biscoitos sem glúten, elaborados a partir de farinha de arroz, farelo de arroz e farinha de soja. Foram elaboradas quatro formulações: FT- padrão (trigo); FAFS- farinhas de arroz e de soja; FEFS- farelo de arroz e farinha de soja (1:1); FAFEFS- farinhas de arroz e de soja e farelo de arroz (1:1:1). Foram avaliados os seguintes parâmetros físicos: peso pós-cocção, diâmetro e espessura pós-cocção, e fator de expansão. Foram determinadas as quantidades de umidade, proteínas, lipídios, cinzas e carboidratos. Na análise sensorial, avaliou-se os atributos de aparência, cor, textura, sabor e aceitação global, e a intenção de compra. Em relação aos parâmetros físicos, FAFEFS apresentou diferença estatística significativa (p < 0,05) quanto ao aumento de diâmetro e fator de expansão. Quanto às análises químicas, FEFS apresentou valores estatisticamente significativos (p < 0,05) quanto ao teor proteico. Sobre a aceitabilidade, os biscoitos dos tratamentos alternativos não diferiram estatisticamente do padrão. Os biscoitos do tratamento FAFEFS obtiveram maior porcentagem de intenção de compra. Pode-se concluir, portanto, que os biscoitos elaborados com farelo de arroz e farinha de soja (FEFS) como substituto de farinha de trigo, se caracterizaram como uma alternativa viável do ponto de vista nutricional e sensorial.The exclusion of gluten from the diet is a great challenge, since a lot of products that contain it are part of the population’s food habits. The objective of this work was to evaluate the physical, chemical and sensory properties of gluten-free cookies, made with rice flour, rice bran and soy flour. Four formulations were made: FT- standard (wheat); FAFS- rice flour (50%) and soy flour (50%); FEFS- rice bran (50%) and soy flour (50%); FAFEFS- rice flour (33%), soy flour (33%) and rice bran (33%). The following physical parameters were evaluated: weight loss after cooking, increased diameter and thickness after cooking, and the expansion factor. The moisture, protein, fat, ash and carbohydrate contents were also determined. In the sensory analysis the attributes of appearance, colour, texture, flavour and overall acceptance were evaluated and the purchase intent determined. Regarding the physical parameters, FAFEFS showed statistically different results for the increase in diameter and expansion factor. As for the chemical analyses, FEFS showed statistically different values for the protein and dietary fibre contents. With respect to acceptability, the alternative treatments did not differ from the standard. The FAFEFS cookies showed the highest percentages for purchase intention. It can be concluded that cookies made with rice bran and soybean flour (FEFS) as a substitute for wheat flour are a viable alternative from the nutritional and sensory points of view

Projeto “Univerisdade, SIM!”

O PET (Programa de Educação Tutorial) é um Programa pertencente ao Ministério da Educação (MEC) e desenvolvido por grupos de estudantes, com tutoria de um docente, organizados a partir de formações em nível de graduação nas Instituições de Ensino Superior (IES) do país, orientados pelo princípio da indissociabilidade entre ensino, pesquisa e extensão e da educação tutorial. O projeto de extensão “Universidade, SIM!” tem como objetivo promover a conscientização de alunos do Ensino Médio de escolas públicas de Porto Alegre quanto à importância do ingresso no Ensino Superior, bem como explicitar os modos de acesso e permanência na universidade

Overview on bioactive compounds’ profile of Brassicaceae microgreens: An approach on different production systems and the use of elicitors

Abstract We investigated the literature to find the bioactive compounds’ profile of Brassicaceae microgreens and the influence of different production systems and the elicitors use in its overall quality. For this, a summary of the latest progress in bioactive compounds qualification and quantification are presented in the relevant databases. Determining the exact role of production systems is not a straightforward process, although it seems to have greater influence according to the intended plant. From the nutritional point of view, the microgreens production demonstrates a high content of bioactive compounds. The use of elicitors, as one of the dependent variables, appears to increase the concentrations of bioactive compounds, especially the use of the light. Besides that, the conditions of growth, harvest and processing remain crucial factors that should be considered in the successful development of the seed

Effect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatments

Stability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis was conducted to identify the presence of coliforms at 35°C and 45°C, mesophilic microorganisms, and yeast and mold. Physicochemical analyses of mass loss, pH, soluble solids, and total acidity were conducted. The color measurements were performed using a Portable Colorimeter model CR-400. The antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis- 3-ethylbenzothiazoline-6-sulfonic methods. The sensory evaluation was carried out using a hedonic scale to test overall acceptance of the samples during storage. The sodium hypochlorite (150 mg.L-1) solution provided greater safety to the final product. The values of pH ranged from 6.17 to 6.25, total acidity from 0.405 to 0.435%, soluble solids from 0.5 to 0.6 °Brix, mass loss from 1.7 to 7.2%, and chlorophyll from 1.068 to 0.854 mg/100g. The antioxidant activity of radicchio did not show significant changes during the first 3 days of storage. The overall acceptance of the sample stored in the sealed package without modified atmosphere was 70%, while the fresh sample was obtained 77% of approval. Although the samples packaged under modified atmosphere had a higher acceptance score, the samples in sealed packages had satisfactory results during the nine days of storage. The use of modified atmosphere, combined with cooling and good manufacturing practices, was sufficient to prolong the life of minimally processed radicchio, Folha Larga cultivar, for up to ten days of storage