Inulin/fructooligosaccharides/pectin-based structured systems: promising encapsulating matrices of polyphenols recovered from jabuticaba peel

This paper investigated the effects of fructooligosaccharides (FOS) and inulin with different degrees of polymerization (DP) on the rheological, physical, and microstructural properties of pectin-based structured systems and their performance as encapsulating matrices of polyphenols extracted from jabuticaba (Myrciaria jabuticaba (Vell.) Berg) peel. The pseudoplastic pectin-based systems presented a predominantly viscous behavior. The addition of FOS diminished their apparent viscosity and the consistency index. On the other hand, the increase of inulin DP increased them. The rheological characteristics and microstructure found in the pectin-based encapsulating systems with the addition of inulin with DP ≥ 23 (P + IN23) enable its use as a functional structuring food ingredient. The addition of inulin darkened the samples with the increase in DP, indicating better color retention in the pectin-based matrix with higher inulin DP. It also showed the highest values of chemical properties like bioactivity and encapsulation efficiency (EE) (85.7%), followed by the sample with the addition of inulin with DP ≥ 10 (P + IN10) (80.6%), and the sample with the addition of FOS (P + FOS) (77.9%). Pectin-based sample (P) had the lowest values and EE (75.5%). Therefore, the addition of inulin improved these parameters, and this improvement was gradual with the increase of DP. During the four weeks of stability evaluation, only P + IN10 and P + IN23 samples remained stable. In the last week evaluated, P + IN23 presented the highest percentage of relative oxygen radical absorbance capacity (94%), and the values decreased with the decrease of DP (P + IN10 = 76% and P + FOS = 61%). The P encapsulating matrix presented the second-highest percentage (82%). P and P + IN23 samples were efficient in protecting the jabuticaba peel extract. They exhibited good retention of the antioxidant capacity. Likewise, the inulin addition and its molecular chain size contributed to the binding reordering of the system.111CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP140942/2016-5 ; 301496/2019-6Sem informação2015/50333-1 ; 2015/13320-

Antioxidant capacity and chemical composition of passion fruit peel (passifl ora edulis [capacidade antioxidante e composição química da casca de maracujá (passifl ora edulis)]

FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO CIENTÍFICO E TECNOLÓGICOThe aim of the study was to evaluate the chemical composition of fl our obtained from the peel of passion fruit and their antioxidant activity in vitro. The fruits were cleaned, the peels were separated from pulp, dried in an oven with circulating air and ground to obtain the fl our. The centesimal composition was determined and the polyphenols present in the peel were extracted by three methodologies. Total phenolic content and antioxidant activity were determined using three different methods (scavenging of 2,2-diphenyl-1-picrylhydrazyl - DPPH free radical, Ferric Reducing Antioxidant Power - FRAP e Oxigen Radical Absorbance Capacity - ORAC). The results show that the fl our has high fi ber content (65.22±0.27%) and 74% of which correspond to insoluble fraction. Although the results of total polyphenol indicate that there is a predominance of compounds with hydrophilic characteristics in the peel, the evaluation of the antioxidant activity of the extracts showed that the antioxidant power of lipophilic compounds present in the methanol / acetone extract was superior to the compounds present in the aqueous and ethanol extracts. The results of this study demonstrate that the passion fruit peel could be used as a source of fi ber and antioxidants, however , its incorporation into food formulations must address their physical, chemical and sensory, to ensure their best use and acceptance among consumers.The aim of the study was to evaluate the chemical composition of fl our obtained from the peel of passion fruit and their antioxidant activity in vitro. The fruits were cleaned, the peels were separated from pulp, dried in an oven with circulating air and ground to obtain the fl our. The centesimal composition was determined and the polyphenols present in the peel were extracted by three methodologies. Total phenolic content and antioxidant activity were determined using three different methods (scavenging of 2,2-diphenyl-1-picrylhydrazyl - DPPH free radical, Ferric Reducing Antioxidant Power - FRAP e Oxigen Radical Absorbance Capacity - ORAC). The results show that the fl our has high fi ber content (65.22±0.27%) and 74% of which correspond to insoluble fraction. Although the results of total polyphenol indicate that there is a predominance of compounds with hydrophilic characteristics in the peel, the evaluation of the antioxidant activity of the extracts showed that the antioxidant power of lipophilic compounds present in the methanol / acetone extract was superior to the compounds present in the aqueous and ethanol extracts. The results of this study demonstrate that the passion fruit peel could be used as a source of fi ber and antioxidants, however , its incorporation into food formulations must address their physical, chemical and sensory, to ensure their best use and acceptance among consumers44916991704FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO CIENTÍFICO E TECNOLÓGICOFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCAPES - COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIORCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO CIENTÍFICO E TECNOLÓGICO2010/10131-7; 2010/16752-3; 2012/24262-1sem informaçãosem informaçã

Physicochemical, Technological Properties, And Health-benefits Of Cucurbita Moschata Duchense Vs. Cehualca. A Review

Squash (Cucurbita moschata D.), is a vegetable crop native from México. Since ancient times it has been essential in the diet of rural communities and some urban areas worldwide, mainly in the nowadays squash is a marginalized crop in terms of cultivation, marketing, industrialization and research. There are few of scientific studies on its physical, chemical, physicochemical, nutrimental, functional and technological characteristics. Some scientific literature on squash highlights its importance as a source of α and β-carotene, lutein, vitamin C, dietary fiber, minerals, and phenolic compounds. These nutrimental and bioctive components are very important in providing human health benefits. Different researchers agree in indicating that more scientific studies are needed to achieve greater and better utilization of this important crop. This review will focus on the physical, chemical, nutritional, and technological aspects of the squash (C. moschata). © 2011.44925872593Aguilar-Gutiérrez, F., Zazueta-Morales, J.J., Camacho-Hernández, I.L., (2006), Metodología de superficie de respuesta en la obtención de hojuelas precocidas deshidratadas de calabaza (Cucurbita Moschata D.) Cehualca. Tesis de licenciatura. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de SinaloaAguilar-Gutiérrez, F., Zazueta-Morales, J.J., Camacho-Hernández, I.L., (2009), Caracterización Química, Física, Funcional y Nutrimental de la Calabaza Cehualca (Cucurbita moschata D.) cv Cehualca Integral. Tesis de maestría. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de SinaloaAréchiga-Carbajal, J., Zazueta-Morales, J.J., Camacho-Hernández, I.L., (2007), Efecto del procesamiento sobre las Características Fisicoquímicas de una Harina Precocida de Calabaza Cehualca (Cucurbita Moschata Duchense) Deshidratada. Tesis de licenciatura. Facultad de Ciencias Químico Biológicas, Universidad Autónoma de SinaloaDe Nuestra Cosecha. La calabaza y la calabacita mexicanas en el mercado norteamericano (1999) Claridades Agropecuarias, 76, pp. 3-24. , ASERCACanul, K.J., Ramírez-Vallejo, P., Castillo-González, F., Chávez-Servia, J.L., Diversidad morfológica de la calabaza cultivada en el centro - oriente de Yucatán, México (2005) Fotetecnia Mexicana, 28 (4), pp. 339-349Castilho, G.C., Mauro, M.A., Kimura, M., Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata) (2007) Journal of Food Engineering, 82, pp. 284-291Delgado-Nieblas, C.I., Gallegos-Infante, J.A., Zazueta-Morales, J.J., Aguilar-Palazuelos, E., Rocha-Guzmán, N.E., González-Laredo, R.F., Physicochemical and functional characterization of third generation snacks enriched with pumpkin (Cucurbita moschata D) flour manufactured by extrusion process (2010) Fourth International Congress on Food Science and Food Biotechnology in Developing CountriesDelgado-Nieblas, C.I., Zazueta-Morales, J.J., Aréchiga-Carbajal, J.J., Lopez-Valdez, C., Camacho-Hernández, I.L., Caro-Corrales, J.J., Efecto del tiempo de precocción y temperatura de secado sobre el contenido de β-caroteno y características microestructurales de harinas precocidas de calabaza cehualca (Cucúrbita moschata Duchense) cv cehualca (2007) VI Congreso del Noroeste, II Nacional, en Ciencias Alimentarias y Biotecnología, pp. 14-17. , Sonora, MéxicoDelgado-Nieblas, C.I., Zazueta-Morales, J.J., Aréchiga-Carbajal, J., Lopez-Valdez, C., Camacho-Hernández, I.L., Caro-Corrales, J.J., Utilización de la metodología de superficie de respuesta para la optimización del proceso de obtención de harinas precocidas de calabaza (Cucurbita moschata Duchense) cv Cehualca (2007) VI Congreso del Noroeste, II Nacional, en Ciencias Alimentarias y Biotecnología, pp. 14-17. , Sonora, MéxicoDoymaz, I., The kinetics of forced convective air-drying of pumpkin slices (2007) Journal of Food Engineering, 79, pp. 243-248Fu, C., Shi, H., Li, Q., A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for human nutrition (formerly qualitas plantarum) (2006) Springer Netherlands, 61 (2), pp. 73-80. , http://www.springerlink.com/content/u64g58483p22t4vk/fulltext.pdf, Accessed on:González, E., Montenegro, M.A., Nazareno, M.A., Carotenoid composition and vitamin A value of an Argentinian squash (Cucurbita moschata) (2001) Archivos Latinoamericanos de Nutrición, 51 (4), pp. 395-399. , http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-062 22001000400012&lng=es&nrm=iso, Accessed on: ISSN 0004-0622Grover, J.K., Yadav, S.P., Pharmacological actions andpotential uses of Momordica charantia: a review (2004) Journal of Ethnopharmacology, 93, pp. 123-132Holdsworth, S.D., Conservación por el calor (1988) Conservación de Frutas y Hortalizas, pp. 49-76. , España, S.A. Acribia, Zaragoza (Eds.)Ill-Min, C., Eun-Hye, K., Min-A, Y., Sun-Jin, K., Myong-Cheol, S., Hyung-In, M., Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats (2011) Food Research International, 44 (1), pp. 127-132Jacobo-Valenzuela, N., Zazueta-Morales, J.J., Pérez-Castañeda, V., Camacho-Hernández, I.L., Gallegos-Infante, J.A., Rocha-Guzmán, N.E., González-Laredo, R.F., Rediscovering Winter Squash (Cucurbita moschata D.) cv. Cehualca as a Magic Food in Sinaloa State. 3rd International Congress of Food Science and Food Biotechnology in Developing Countries (2008) AMECA, , 14-17 October, 475-478Jun, H., Lee, C.H., Song, G.S., Kim, Y.S., Characterization of the pectic polysaccharides from pumpkin peel (2006) Elsevier, 39, pp. 554-561Kumar-Reddy, C.V., Sreeramulu, D., Raghunath, M., Antioxidant activity of fresh and dry fruits commonly consumed in India (2010) Food Research International, 43, pp. 285-288Lee, C.H., Cho, J.K., Lee, S.J., Koh, W., Park, W., Kim, C.H., Enhancing β-carotene content in Asian noodles by adding pumpkin powder (2002) Cereal Chemistry, 79 (4), pp. 593-595Lira, S.R., Montes, H.S., (1992) Cultivos marginados otra perspectiva de 1492. La agricultura en Mesoamérica. Cucúrbita (Cucurbita spp.), , http://www.rlc.fao.org/es/agricultura/produ/cdrom/contenido/libro09/Cap2_3.htm#auto, Cultivos Andinos-FAO, Accessed on:Montes, C.R., Vallejo, C.F.A., y Baena, G.D., Diversidad genética de germoplasma colombiano de zapallo (Cucurbita moschata Dúchesne Exp. Prior) (2004) Acta Agronómica, 53 (3). , http://www.revista.unal.edu.co/index.php/acta_agronomica/article/viewFil e/97/210, Colombia. Accessed on:Noor, A.A.A., Komatchi, C.A., Physicochemical and functional properties of peeled and unpeeled pumpkin flour (2009) Journal of Food Science, 74 (7), pp. 328-333. , http://ddr.nal.usda.gov/bitstream/10113/74/1/IND20626906.pdf, Accessed on:Noseworthy, J., Loy, B., Improving eating quality and carotenoid content of squash (2008) Proceedings of the IXth EUCARPIA meeting on genetics and breeding of Cucurbitaceae, , INRA, Avignon (France), May 21-24th, 521-528, M. Pitrat (Ed.)Know what you eat. 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Jaboticaba (myrciaria Jaboticaba (vell.) Berg.) Peel Increased Triglycerides Excretion And Hepatic Lipid Peroxidation In High-fat-fed Rats [consumo De Casca De Jabuticaba (myrciaria Jaboticaba (vell.) Berg.) Melhorou A Excreção De Triglicerídeos E A Peroxidação Lipídica Hepática De Ratos Alimentados Com Dieta Hiperlipídica]

Objective The aim of this study was to evaluate the influence of high-fat diets with 1%, 2%, and 4% freeze-dried jaboticaba peel on the serum, liver, and fecal lipid profile of obese rats. Methods Thirty male Sprague-Dawley rats were divided into 5 groups. Obesity was induced in four groups using a high-fat diet (35% lipids). One group was used as a high-fat diet control (High-fat group - HF). The other three high-fat-diet groups were given 1%, 2%, and 4% freeze-dried jaboticaba peel (High-Fat Jaboticaba - HFJ1, HFJ2, and HFJ4, respectively) in the last 40 experimental days. Blood and the liver were collected after 70 days of treatment and feces were collected in the last experimental week. Total cholesterol, triglycerides, and lipids were measured in the serum, liver, and dried feces. Results In the second phase of the experiment, HFJ4 group consumed more food and calories than the high-fat group. Total serum cholesterol and triglyceride levels did not differ in the experimental groups. HFJ2 group had the highest hepatic and fecal lipid contents compared with the group fed a diet with normal fat content (N), but low hepatic lipid peroxidation. HFJ4 group had the highest mean hepatic and fecal cholesterol levels. Hepatic triglyceride levels did not differ among the groups, and groups HFJ1 and HFJ4 presented the highest fecal triglyceride content. Conclusion The amounts of jaboticaba peel used by this study did not protect against hepatic steatosis or undesired levels of other studied lipids, but it did increase fecal triglycerides. Lipid peroxidation in the liver decreased in the HFJ2 group.265571581Abe, L.T., Lajolo, F.M., Genovese, M.I., Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell) Berg) (2012) J Sci Food Agric, 92 (8), pp. 1679-87. , doi: 10.1002/Jsfa5531Lima, A.D.B., Correa, A.D., Saczk, A.A., Martins, M.P., Castilho, R.O., Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria Cauliflora (Mart) OBerg]. (2011) Rev Bras Frutic., 33 (3), pp. 877-87Leite-Legatti, A.V., Batista, A.G., Dragano, N.R.V., Marques, A.C., Malta, L.G., Riccio, M.F., Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities (2012) Food Res Int, 49 (1), pp. 596-603. , doi: 10.1016/jfoodres.2012.07.044Esteves, E.A., Oliveira, L.G., Pires, S.T., Batista, A.G., Dessimoni-Pinto, N.A.V., Santana, R.C., Nutritional composition of Copaifera langsdorffii Desf aril flour and its effect on serum lipids and glucose in rats (2011) Food Res Int., 44 (7), pp. 2357-61. , doi: 10.1016/ j.foodres.2010.12.005Kim, H., Bartley, G.E., Rimando, A.M., Yokoyama, W., Hepatic gene expression related to lower plasma cholesterol in hamsters fed high-fat diets supplemented with blueberry peels and peel extract (2010) J Agric Food Chem, 58 (7), pp. 3984-91. , doi 10.1021/Jf903230sLenquiste, S.A., Batista, A.G., Marineli, R.D., Dragano, N.R.V., Marostica, M.R., Freeze-dried jaboticaba peel added to high-fat diet increases HDL-cholesterol and improves insulin resistance in obese rats (2012) Food Res Int, 49 (1), pp. 153-60. , doi: 10.1016/j foodres.2012.07.052Kwon, S.H., Ahn, I.S., Kim, S.O., Kong, C.S., Chung, H.Y., Do, M.S., Anti-obesity and hypolipidemic effects of black soybean anthocyanins (2007) J Med Food, 10 (3), pp. 552-6. , doi: 10.1089/Jmf2006.147Jayaprakasam, B., Olson, L.K., Schutzki, R.E., Tai, M.H., Nair, M.G., Amelioration of obesity and glucose intolerance in high-fat-fed C57BL/6 mice by anthocyanins and ursolic acid in Cornelian cherry (Cornus mas) (2006) J Agric Food Chem, 54 (1), pp. 243-8. , doi: 10.1021/Jf0520342Prior, R.L., Wu, X.L., Gu, L.W., Hager, T.J., Hager, A., Howard, L.R., Whole berries versus berry anthocyanins: Interactions with dietary fat levels in the C57BL/6J mouse model of obesity (2008) J Agric Food Chem, 56 (3), pp. 647-53. , doi: 10.1021/Jf0719930Tsuda, T., Horio, F., Uchida, K., Aoki, H., Osawa, T., Dietary cyanidin 3-O-beta-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice (2003) J Nutr, 133 (7), pp. 2125-30Lima, A.J.B.C., Corrêa, A.D., Alves, A.P.C., Abreu, C.M.P., Dantas-Barros, A.M., Caracterização química do fruto jabuticaba (Myrciaria cauliflora Berg) e de suas frações (2008) Arch Latinoam Nutr, 58 (4), pp. 416-21Kalt, W., Foote, K., Fillmore, S.A.E., Lyon, M., Van Lunen, T.A., McRae, K.B., Effect of blueberry feeding on plasma lipids in pigs (2008) Br J Nutr, 100 (1), pp. 70-8. , doi: 10.1017/S0007114507877658Leite, A.V., Malta, L.G., Riccio, M.F., Eberlin, M.N., Pastore, G.M., Marostica, M.R., Antioxidant potential of rat plasma by administration of freeze-dried jaboticaba peel (Myrciaria jaboticaba Vell Berg) (2011) J Agric Food Chem, 59 (6), pp. 2277-83. , doi: 10.1021/Jf103 181x,23Aviram, M., Fuhrman, B., Wine flavonoids protect against LDL oxidation and atherosclerosis (2002) Alcohol Wine Health Dis, 957, pp. 146-61. , doi: 10.1111/j.17 49-6632.2002.tb02913.xMarques, A.Y., Dragano, N.R., Lenquiste, S.A., Batista, A.G., Palazzo, C.C., Maróstica Júnior, M.R., Freeze-dried jaboticaba peel powder rich in anthocyanins did not reduce weight gain and lipid content in mice and rats (2012) Archi Latinoamer Nutr, 62 (1), pp. 37-43Reeves, P.G., Nielsen, F.H., Fahey, G.C., Ain-93 purified diets for laboratory rodents - 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Jabuticaba peel extract modulates adipocyte and osteoblast differentiation of MSCs from healthy and osteoporotic rats

The jabuticaba peel extract (JPE) contains bioactive compounds that regulate fat metabolism. Because the negative correlation between fat accumulation and bone formation in bone marrow, we hypothesized that JPE inhibits adipocyte as well as favors osteoblast differentiation of mesenchymal stromal cells (MSCs) under healthy and osteoporotic conditions, a disease that display an imbalance between adipocyte and osteoblast differentiation resulting in reduced bone mass. Material and methods: To test these hypotheses, bone marrow MSCs were harvested from healthy and osteoporotic rats and cultured in adipogenic and osteogenic media with three concentrations of JPE, 0.25, 5 and 10 µg/ml, and vehicle (control). After selecting the most efficient concentrations of JPE, we used them to evaluate adipocyte and osteoblast differentiation of MSCs from both sources. Results: We observed that, in general, JPE inhibited adipocyte differentiation of MSCs with more pronounced effects in cells from healthy than osteoporotic rats. In addition, JPE increased osteoblast differentiation, exhibiting a slightly higher osteogenic potential on MSCs from osteoporotic compared to healthy condition. Conclusion: Our results demonstrated that JPE drives MSCs to inhibit adipocyte differentiation and toward osteoblast differentiation under healthy and osteoporotic conditions. These findings pave the way for further translational studies to investigate the therapeutic possibilities of JPE in both prevention and treatment of osteoporosis.CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP303464/2016-0 ; 403328/2016-0 ; 301496/2019-6 ; 140942/2016-5Sem informação2015/50333-1 ; 2017/12622-7 ; 2017/20349-9 ; 2018/11069-5 ; 2015/13320-

Sorghum Flour Fractions: Correlations Among Polysaccharides, Phenolic Compounds, Antioxidant Activity And Glycemic Index

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. 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