Servidor WEB microprocessado

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Concentrações de microminerais (cobre, cobalto, ferro, molibdênio e zinco) no fígado de vacas leiteiras da Região de Campos Gerais, Paraná, Brasil

Universidade Federal do Paraná. Departamento de Medicina Veterinária. Curitiba, PR, Brazil.Universidade Federal do Pará - Campus Castanhal. Instituto de Medicina Veterinária. Castanhal, PA, Brazil.Universidade Federal do Pará - Campus Castanhal. Instituto de Medicina Veterinária. Castanhal, PA, Brazil.Universidade Federal do Sul e Sudeste do Pará. Instituto de Estudos do Trópico Úmido. Xinguara, PA, Brazil.Ministério da Saúde. Secretaria de Vigilância em Saúde e Ambiente. Instituto Evandro Chagas. Laboratório de Toxicologia. Ananindeua, PA, Brasil.Universidade Federal do Paraná. Departamento de Medicina Veterinária. Curitiba, PR, Brazil.Universidade do Estado de Santa Catarina. Departamento de Medicina Veterinária. Florianópolis, SC, Brazil.Universidade Federal do Paraná. Departamento de Medicina Veterinária. Curitiba, PR, Brazil.Universidade Federal do Paraná. Departamento de Medicina Veterinária. Curitiba, PR, Brazil.This study collected samples from 50 Holstein cows, most intensively bred, and from the Campos Gerais region, Paraná, with an average milk production of 30.21L/day. Samples of the liver, spleen and lymph nodes were collected to determine the levels of copper, cobalt, iron, molybdenum and zinc. Spleen and lymph nodes were subjected to histological analysis and evaluation of the degree of hemosiderosis. The average concentrations of copper (495.05ppm), molybdenum (4.19ppm), and zinc (274.49ppm) were higher than those established for the bovines. For cobalt 26% of the animals presented levels below the established level, which characterized cobalt deficiency. Only iron (299.12ppm) exhibited an adequate average level. Histopathologically hemosiderosis was observed mainly in the spleen (78%) and less frequently in the lymph nodes (20%). The observation of hemosiderin in the spleen and lymph nodes is not related to copper deficiency. Still it may be related to high levels of molybdenum, zinc, iron, or other undetermined causes

Evaluation of the functionality of bread loaves prepared with quinoa flakes through biological tests

The aim of this study was to evaluate quinoa flakes and bread prepared with the pseudocereal with regard to nutritional aspects by determining chemical composition, content of tocopherols and fatty acid composition as well as to possible beneficial effects in Wistar rats given commercial feed supplemented or not with quinoa flakes and cholesterol. The following parameters were determined: weight gain, food intake, liver weight, fat in liver and lipid profile in blood and liver. The results showed that processing affected the nutritional characteristics of bread because there was a significant increase in dietary fiber content but reduction in soluble fiber. Increased fiber did not influence food intake or weight gain. Regarding fat in liver of rats, the group that consumed bread without quinoa but with cholesterol showed higher lipid content. The addition of quinoa increased significantly the level of all types of tocopherols, especially in the group of animals that consumed 20% quinoa bread, improving the lipid profile both in blood and liver, largely due to a reduction in oxidized LDL. O objetivo deste estudo foi avaliar os flocos de quinoa e os pães elaborados com o pseudocereal, tanto em relação a aspectos nutricionais por meio da análise da composição centesimal, do teor de tocoferóis, composição em ácidos graxos, quanto aos possíveis efeitos benéficos, através de experimento com ratos Wistar, consumindo ração comercial, suplementados ou não com flocos de quinoa e colesterol. Foram determinados: ganho de peso, consumo de alimento, peso e gordura do fígado e perfil lipídico do sangue e do fígado. Pelos resultados, verificou-se que o processamento afetou as características nutricionais dos pães, pois houve aumento significativo no teor de fibras totais, porém redução nas fibras solúveis. O aumento de fibras não influenciou no consumo alimentar nem no ganho de peso. Em relação à gordura do fígado dos ratos, o grupo que consumiu pão sem quinoa com colesterol apresentou maior teor de lipídios. A adição de quinoa incrementou significativamente o teor de alguns tipos de tocoferóis, principalmente no grupo de animais que consumiu o pão com 20% de quinoa, melhorando o perfil lipídico, tanto do sangue quanto do fígado, principalmente devido à redução do LDLoxidado. Unitermos: Quinoa/flocos/avaliação nutricional. Quinoa/flocos/efeitos benéficos. Pão/processamento/ efeitos. Pão/avaliação nutricional. Pão/adição de quinoa/avaliação nutricional. Tocoferóis

El Iris : diario católico: Año V Número 1322 - 1917 Septiembre 10

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Chitosan coating efficiently delays post-harvest ripening of tomato fruits

Among the different approaches currently used to improve shelf life and prevent the gradual storage loss of nutraceutical quality after harvest, the use of edible coatings (ECs) has attracted increasing interest. ECs act as protective barriers controlling gas transfer, reducing respiration and transpiration rates, lowering ethylene emission, sealing small wounds and inhibiting microorganism growth. ECs may be also employed as effective carriers of bioactive ingredients, as vitamins, antioxidants, antimicrobial agents, which increase the functional potential of the bio-based food coatings. Chitosan is a non-toxic, antimicrobial and highly biodegradable polysaccharide derived from deacetylation of chitin, the principal component of crustacean shells and of some fungi, which has good film-forming capacity. The research was aimed to test the effectiveness of chitosan coating containing the apocarotenoid bixin in delaying the post-harvest ripening of tomato fruits. Ethylene emission, technological parameters and the content and profile of carotenoids and phenylpropanoids were determined during two weeks of storage at room temperature. Chitosan coating reduced ethylene emission of about 30-50% during the storage. In accordance with ethylene behavior, lycopene and -carotene peak of accumulation was delayed of three-four days, confirming the slower ripening rate of chitosan-coated fruits. Most phenylpropanoids were more concentrated in chitosan-coated fruits after one week of storage and, similarly to what observed for carotenoids, caffeic and ferulic acids and quercetin showed a 3-days-delayed peak of accumulation in respect to control fruits. These results suggest that chitosan coating could be a valuable tool to prolong the shelf life of tomato fruits

Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile

Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of Salmonella ssp. The viability of Lactobacillus ssp., Streptococcus spp. and Bifidobacterium ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product’s target audience