Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters

The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein and concentrated whey protein, in proportions of 0, 10, 15 and 20%. The proximate composition was analyzed of PB, for microbiological quality of Bacillus cereus, Filamentous fungi and yeast count, total fecal coliforms, and Salmonella ssp. search. Sensory analysis was performed utilizing acceptance testing of characteristics on a nine-point hedonic scale for various attributes, including purchasing intention of the tested PB. Bars showed 20% moisture, 2.3% ash, 20-23% protein and 19% lipids. The effect of increasing of chia was to increase crude fiber content and decrease total carbohydrate and total energy value. All samples were within the microbiological food standards established by current legislation. All PB formulations obtained a good overall impression index and all characteristics were above mean grades, with the exception of taste (63%) in the PB containing 0% chia. Chia grain has a positive influence on sensory aspects and appears to be an alternative way to increase the nutritional quality of high-protein diet bars

High-Protein bar Supplemented with Chia Seed Improves Lipidemic Parameters in Wistar Rats

Chia (Salvia hispanical.) seeds are known to have high content of polyunsaturated fatty acids (PUFA) and fiber. This study aimed to evaluate the effect of a High-Protein Bar (PB) supplemented with chia seed added to the feed on the organs, tissues, and biochemical parameters of male Wistar adult rats (n=32) divided into four groups (n=8), namely group I (ration + 20% chia seeds); group II (ration + PB without chia seeds); group III (ration + 20% PB containing 15% chia seed); group IV (ration + 20% PB containing 20% chia seeds). The shelf-life of PBs was assessed during 45 days in terms of texture, color, and antioxidant activity using the \u3b2-carotene/linoleic acid assay. The centesimal composition of the formulations showed a significantly higher value of fiber offered to group I. Animals of groups III and IV showed a lower consumption of the ration (p<0.05), while those of group I lower weight of the heart as well as of retroperitoneal, epididymal and perirenal tissues (p<0.05). The biochemical parameters showed a significant improvement (p<0.05) in testosterone levels in groups that received the rations partially replaced by chia seed-containing PB. In addition, group II, which received the ration enriched with PB without chia seed, showed the highest serum triacylglycerol value, highlighting the important role of chia seeds on lipidemic parameters. It is worth mentioning that more in-depth studies must be carried out to validate the results obtained in the current study

Siparuna guianensis: obtenção do óleo essencial e avaliação do potencial farmacológico

Este trabalho tem por objetivo apresentar uma importante planta medicinal e aromática: Siparuna guianensis Aublet, família Siparunaceae utilizada nos neotrópicos, e que vem sendo apontada por estudiosos como uma espécie prioritária de conservação para a região do cerrado. Estudou-se a variação da composição do óleo das folhas Siparuna guianensis de uma área de preservação ambiental no município de Cuiabá-MT, visando o manejo sustentável da espécie, o controle da matéria-prima utilizada como medicinal, bem como se avaliou sua potencial atividade sobre o sistema nervoso centra

Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids

The optimal conditions to microencapsulate green coffee (Coffea canephora) fruit extract (GCFE) by spray drying using a maltodextrin (MD)-gum Arabic (GA) mixture as carrier material were selected. For this purpose, a Central Composite Rotational Design was applied to investigate the combined effects of the MD percentage in the mixture and the extract-to-carrier agent mass ratio (m(E)/m(C)) as the independent variables. These effects were modelled by second-order polynomial models on several responses, namely process yield, encapsulation efficiency, water activity, losses of reducing capacity, caffeic acid, caffeine, trigonelline, 5-O-caffeoilquinic acid (5-CQA) from microcapsules (MCs) and 5-CQA retention after 180-days storage. The statistically significant effects were then submitted to more in-depth analysis by Response Surface Methodology. The highest process yield was obtained using a MD percentage of 80% and a m(E)/m(C) ratio of 1:1.5 (w/w). Both microencapsulated and non-encapsulated GCFE showed good stability during the accelerated stability study performed at 40 degrees C for 180 days. Surface morphology and particle size distribution of GCFE-loaded MCs were shown to be suitable for use in the food industry100CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MATO GROSSO - FAPEMAT404522/2016-5; 304092/2016-9não tem220261/201

Meat characteristics of Nellore steers fed whole cottonseed

The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were negatively influenced when cottonseed addition was greater than 27.51 and 34.09 kg/100 kg of the diet, respectively. Cottonseed diet did not modify the concentration of conjugated linoleic acid, saturated fatty acids or total unsaturated fatty acids, but linearly reduced the concentration of monounsaturated fatty acids in the meat.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil

The aim of the present study to determine the proximate composition (moisture, ashes, proteins and lipids), fatty acid profiles, cholesterol concentrations of five species of pacu-pevas from the Cuiaba river and the rivers of the Alto Paraguai basin in the Pantanal region of the state of Mato Grosso. My. paraguayensis and My. orbignyanum were found to contain significantly higher fractions of protein (19.79% and 20.16%, respectively; p < 0.05) than the other pacu-pevas species. Mt. maculatus had the highest total lipid concentration (10.36%; p < 0.05). Polyunsaturated fatty acid concentrations varied between 22.23 and 38.01 g/100 g total fatty acid, and saturated fatty acid rates were between 25.87 and 29.99 g/100 g total fatty acid. Oleic (omega 9) (29.89 to 35.07 g/100 g total fatty acid), linoleic (omega 6) (11.36 to 25.78 g/100 g total fatty acid) and palmitic acids (14.81 to 19.78 g/100 g total fatty acid) predominated in all studied species. Mp. Levis and My. orbignycomm had the highest omega 6 rates. Linolenic (omega 3) acid varied between 7.16 to 12.33 g/100 g total fatty acid and cholesterol concentrations varied between 10.96 and 19.61 mg/100 g in the species studied. All species had high nutritional quality in terms of the fatty acids content, as indicated by the omega 6:omega 3 ratio, low thrombogenicity indices and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. The studied species are therefore good sources of dietary protein, monounsaturated, and polyunsaturated fatty acids83FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MATO GROSSO - FAPEMAT042/2016; 0213823/2017PPGCTA of the Federal Institute of Education, Science, and Technology of Mato Grosso [IN05/2015, RESOL.10/2015]; FAPEMAT [042/2016, 0213823/2017]; CAPES/FAPEMA

Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil

Extracts of green coffee fruits (GCFEs), either of the Arabica or Robusta variety, obtained by percolation with a 68% (w/w) aqueous ethanol solution using a 0.9:10 (w/w) solid-to-solvent ratio, were tested in this study as antioxidant additives to delay sunflower oil oxidation. In addition, safety of the major secondary metabolites of the extracts was investigated by in silico modeling. For this purpose, GCFEs were spray dried either as such or microencapsulated with a 1:1 (w/w) maltodextrin and gum Arabic mixture as wall material. The encapsulation efficiencies of Arabica and Robusta GCFEs were as high as 96.9 +/- 0.04 and 97.36 +/- 0.03% and the chlorogenic acid retentions 59.61 +/- 1.3 and 73.72 +/- 2.49%, respectively. The HPLC-DAD analysis revealed higher contents of total chlorogenic acids and caffeine but a lower content of trigonelline in the Robusta GCFE compared with the Arabica one. The ACD/I-Lab, AdmetSAR, and pKCSM computational tools allowed excluding, for GCFEs major compounds, any toxicological potential in terms of Ames toxicity, carcinogenicity, hERG inhibition, hepatotoxicity, reproductive toxicity and skin sensitization. Foodstuff application of GCFE powders demonstrated that microencapsulated GCFEs were more effective in delaying sunflower oil oxidation than free GCFEs and butylated hydroxytoluene as a synthetic antioxidant. These results suggest the use of microencapsulated GCFE as a source of natural antioxidants to stabilize food products, especially unsaturated vegetable oil

Acute and subacute oral toxicity assessment of dry encapsulated and non-encapsulated green coffee fruit extracts

The coffee fruit is a high source of bioactive compounds such as phenolic acids and methylxanthines, comprising chlorogenic acids and caffeine, respectively. Extract from this matrix may be used as supplement or active ingredient of functional foods, energy drinks, cosmetics or drugs. Safety of caffeine- and chlorogenic acid-rich encapsulated and nonencapsulated hydroethanolic extracts from green coffee fruit (GCFE) was assessed by acute and subacute toxicity tests. In the acute test, oral single dosage until 1000 mg/kg per body weight (bw) did not show any adverse effect on both female and male mice according to the Hippocratic screening and clinical parameters for a period of 14 days. While the oral median lethal dose of non-encapsulated GCFE was 5000 mg/kg bw/day, that of encapsulated GCFE was not detectable likely due to the delayed release of caffeine and other compounds from GCFE. Non-encapsulated GCFE displayed a stimulating effect at a dose of 1000 mg/kg bw/day after 30 min of oral administration, but not after 60 min. Daily consumption of encapsulated GCFE for 30 days showed no adverse effect in male rats even at the highest dose. Extrapolating this value of no-observed-adverse-effect level (1000 mg/kg bw/day) to human consumption, a human equivalent dose of 189 mg/kg bw/day or 11.34 g/day could be estimated for encapsulated GCFE considering a 60 kg adult body weight