Desenvolvimento E Avaliação Sensorial De Produtos Com Frutos Do Cerrado Brasileiro Araticum (annona Crassiflora Mart.) E Cagaita (eugenia Dysenterica Mart.)

The objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.1

Avaliação do conhecimento e da aceitação da ricota e do néctar de laranja por jogadores de Voleibol

O consumo de quantidades e fontes adequadas de carboidratos, proteínas e água são importantes para que o atleta obtenha um bom rendimento físico durante o treino ou nas competições. O objetivo do estudo foi avaliar o conhecimento e a aceitação de ricota e néctar de laranja por voleibolistas adolescentes. O conhecimento dos alimentos estudados foi analisado pelo paladar e da visão, enquanto que a aceitação dos mesmos ocorreu mediante o seu fornecimento durante 6 dias após o treino. Os dados do conhecimento foram analisados por meio do teste χ2 a 5% de probabilidade. Na avaliação do conhecimento pelo paladar, 100% das atletas acertaram o nome da ricota e menos de 50% dos atletas de ambos os gêneros acertaram o nome do néctar de laranja. Por meio da visão, 100% dos atletas acertaram o nome da ricota e a maioria destes (60%) acertou o nome do néctar de laranja. Não houve diferença significativa entre os gêneros para nenhum dos parâmetros avaliados pelo paladar e a visão. Tanto a ricota quanto o néctar de laranja foram aceitos pelos atletas de ambos os sexos no pós-treino, sendo o néctar de laranja melhor aceito que a ricota. Concluiu-se que não houve diferença estatística quanto o conhecimento dos alimentos utilizando os órgãos dos sentidos, e que tanto a ricota quanto o néctar foram aceitos no pós-treino do jogo de voleibol por adolescentes. Assim, sugere-se que estes alimentos possam ser introduzidos nos seus cardápios para melhorar sua condição nutricional e, consequentemente, seu desempenho físico. ABSTRACT Assessment of knowledge and acceptance of ricotta and orange nectar in volleyball playersThe consumption of appropriate quantity and sources of carbohydrates, proteins and water are important for the athlete to get a good physical performance during training or in competition. The aim of the study was to evaluate the knowledge and acceptance of ricotta and orange nectar for volleyball players adolescents. Knowledge of the foods studied was analyzed by taste and vision, while acceptance occurred by the supply for 6 days after training. The knowledge data were analyzed using the χ2 test at 5% probability. In the assessment of knowledge by taste, 100% of the athletes said the right name of ricotta and less than 50% of the athletes of both genders agreed the name of orange nectar. Through vision, 100% of the athletes said the right the name of ricotta and most of these (60%) said the right the name of orange nectar. There was no significant difference between genders for any of the parameters evaluated for taste and vision. The ricotta and the orange nectar were accepted by the athletes of both genders in the post-workout, and the orange nectar accepted more that the ricotta. It was concluded that there was no statistical difference in the knowledge of food using the sense organs, and the ricotta and the nectar were accepted in post-workout volleyball game for teenagers. It's suggested that these foods can be brought into their menus to improve their nutritional status and, consequently, their physical performance

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear un derstanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5–7 vast areas of the tropics remain understudied.8–11 In the American tropics, Amazonia stands out as the world’s most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepre sented in biodiversity databases.13–15 To worsen this situation, human-induced modifications16,17 may elim inate pieces of the Amazon’s biodiversity puzzle before we can use them to understand how ecological com munities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple or ganism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region’s vulnerability to environmental change. 15%–18% of the most ne glected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lostinfo:eu-repo/semantics/publishedVersio

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear understanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5,6,7 vast areas of the tropics remain understudied.8,9,10,11 In the American tropics, Amazonia stands out as the world's most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepresented in biodiversity databases.13,14,15 To worsen this situation, human-induced modifications16,17 may eliminate pieces of the Amazon's biodiversity puzzle before we can use them to understand how ecological communities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple organism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region's vulnerability to environmental change. 15%–18% of the most neglected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lost

Evaluation of antioxidant activity and the presence of oligosaccharides in araticum pulp (Annona crassiflora Mart.)

Orientador: Glaucia Maria PastoreDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Por apresentar basicamente fórmulas, o Resumo, na íntegra, poderá ser visualizado no texto completo da tese digitalAbstract: The complete Abstract is available with the full electronic documentMestradoCiência de AlimentosMestre em Ciência de Alimento

Araticum (annona crassiflora mart.) as a source of nutrients and bioactive compounds for food and non-food purposes : a comprehensive review

Araticum (Annona crassiflora Mart.) is a fruitful tree native to the Brazilian Cerrado biome that holds high nutritional, functional and economic potential. This plant has been used since ancient times by folk medicine for the treatment of several pathological conditions. There has been increasing interest in the development of pulp based food products as well as the by-products utilization to obtain value-added ingredients. Understanding the chemical composition and biological activities of different botanical parts of Annona crassiflora Mart. provides a basis to support future researches and applications. In this context, this paper carries out an exhaustive review of the scientific literature, on the main phytochemicals of different botanical parts of Annona crassiflora Mart. (fruit, leaves, stem and root) and their biological activities, assessing their potential uses for several industrial segments. Annona crassiflora Mart. fruits and especially their by-products (peel and seeds) and leaves have been shown a wide range of bioactive compounds such as phenolic compounds, alkaloids, annonaceous acetogenins, tocols, carotenoids, phytosterols, dietary fiber, vitamins, minerals and essential oils. These compounds contribute to various biological activities, including antioxidant, hepatoprotective, anti-inflammatory, antitumoral, analgesic, antidiabetic, skin healing, antidiarrhoeic, antimicrobial, antiparasitic, insecticide and herbicide activities of Annona crassiflora Mart. extracts. Therefore, these findings demonstrate that Annona crassiflora Mart. fruit, by-products and leaves can be excellent candidates to be used as functional foods and/or sources for obtaining bioactive compounds for the food, cosmetics and pharmaceutical application123450480COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP23038.000795/2018-612015/50333-

Optimization Of Extraction Parameters Of Total Phenolics From Annona Crassiflora Mart. (araticum) Fruits Using Response Surface Methodology

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)In this study, response surface methodology was used to optimize the extraction temperature (25-75 A degrees C) and ethanol concentration (0-70 %, ethanol/water, v/v) to maximize the extraction of total phenolic compounds (TPC) from araticum pulp. The efficiency of the extraction process was monitored over time, and equilibrium conditions were reached between 60-90 min. A second-order polynomial model was adequately fit to the experimental data with an adjusted R (2) of 0.9793 (p < 0.0001) showing that the model could efficiently predict the TPC content. Optimum extraction conditions were ethanol concentration of 46 % (v/v), extraction temperature of 75 A degrees C and extraction time of 90 min. Under the optimum conditions, the araticum pulp showed high TPC content (4.67 g GAE/100 g dw) and also high antioxidant activity in the different assays used (46.56 mu g/mL, 683.65 mu mol TE/g and 1593.72 mu mol TE/g for DPPH IC50, TEAC and T-ORAC(FL), respectively). From our extraction procedure, we successfully recovered a significantly higher amount of TPC compared to other studies in the literature to date (1.5-22-fold higher). Furthermore, TPC and antioxidant activity were present in the fruit in levels that are difficult to find in other common fruits. These results expose a potential approach for improving human health through consumption of araticum fruit.101100110Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [130508/2013-6]Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Oligosaccharide Profile In Brazilian Cerrado Fruit Araticum (annona Crassiflora Mart.)

Araticum is an exotic fruit of the Brazilian Cerrado rich in sugars and dietary fibers, besides being a potential source of functional ingredients. This study aimed to determine the mono- (fructose and glucose), di- (sucrose and maltose) and oligosaccharides (fructo-, malto-, galacto- and xylooligosaccharides) contents in araticum pulp, as well as to evaluate the influence of the ethanol concentration in the extraction of these compounds by using high performance anion exchange chromatography coupled pulsed amperometric detection. The results demonstrated that employment of 50% ethanol (v/v) led to the maximal amount of extracted oligosaccharides from araticum pulp. Similar amounts of fructose (116.09-132.91 mg/g dw) and glucose (108.98-125.92 mg/g dw) were detected on the fruit pulp. Six oligosaccharides were identified: 1-kestose, 1F-beta-fructofuranosylnystose, maltotriose, xylotriose, xylopentaose and xylohexaose. Among the identified oligosaccharides, the highest contents were observed for the 1-kestose (2.67-3.00 mg/g dw), whereas the 1F-beta-fructofuranosylnystose (0.13-0.25 mg/g dw) was present in lower amounts. These results show that the araticum fruit may contribute to dietary intake of prebiotic oligosaccharides. (C) 2016 Elsevier Ltd. All rights reserved.76part B27828311th Latin American Symposium on Food Science (SLACA)NOV 08-11, 2015Sao Paulo, BRAZI

DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL DE IOGURTE ADICIONADO DE “CAVIAR” DE CENOURA POR CRIANÇAS

This study aimed investigated to the preparation of yogurt with addition of “caviar” carrot and realize carried out sensory analysis of acceptance by children from elementary school. The “caviar” was prepared using the spherification technique with sodium alginate and added to the beaten-type yogurt without pulp addition at the ratio of one portion of the carrot for one portion of yogurt. Were conducted microbiological analyses and subsequently the sensory evaluation with children. The microbiological analyses showed that the product was fit for consumption. The average score in points obtained in the sensory analysis with 52 children was 6.7 (with 6.6 in males and 6.8 in females), it is that girls had higher scores (p < 0.05). The general index of acceptability to yogurt with “caviar” of carrot was 95.70%. It concludes that yogurt plus “caviar” carrot sensory was accepted because it presents high notes reflecting on their acceptability index, suggesting that this product is used as an alternative to increase the consumption of carrots by children.O objetivo do trabalho foi elaborar um iogurte com a adição de “caviar” de cenoura e analisar sua aceitação sensorial por crianças do ensino fundamental. O “caviar” foi elaborado utilizando-se a técnica da esferificação com alginato de sódio, sendo adicionado em iogurte do tipo batido sem a adição de polpa na proporção de uma porção de cenoura para uma porção de iogurte. Foram realizadas as análises microbiológicas e posteriormente a avaliação da aceitação sensorial com crianças. De acordo com as análises microbiológicas o produto estava apto para o consumo. O escore médio em pontos obtido na análise sensorial realizada com 52 crianças foi de 6,7 (sendo 6,6 no gênero masculino e 6,8 no feminino). As crianças do gênero feminino apresentaram as maiores notas (p < 0,05). O índice de aceitabilidade geral obtido para o iogurte com “caviar” de cenoura foi de 95,70%. Conclui-se que o iogurte acrescido de “caviar” de cenoura foi aceito sensorialmente, pois apresenta elevadas notas que reflete no seu índice de aceitabilidade, sugerindo que este produto seja empregado como uma alternativa para aumentar o consumo de cenoura por crianças