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| Registros recuperados: 35 | |
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| LOPES,SUSIANY; BUENO,LUCIANO; AGUIAR JÚNIOR,FRANCISCO DE; FINKLER,CHRISTINE. |
| ABSTRACT This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotics; Biopolymers; Functional foods; Microencapsulation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000401601 |
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| BASSANI,DÉBORA C.; NUNES,DOMINGOS S.; GRANATO,DANIEL. |
| This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phenolic composition; Correlation analysis; Desirability function; Phytochemicals; Functional foods. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200923 |
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| MÜLLER,LUCIELI K.F.; PAIANO,DIOVANI; BOTTARI,NATHIELI B.; SANTURIO,JANIO M.; ZAMPAR,ALINE; SCHETINGER,MARIA R.C.; ZANETTE,RÉGIS A.; MENDES,RICARDO E.; GLORIA,EDUARDO M.; BALDISSERA,MATHEUS D.; SILVA,ALEKSANDRO S. DA. |
| Abstract This study was aimed to analyze the effects of spray-dried porcine plasma (SDPP) on the health of post weaning piglets challenged with diets contaminated with aflatoxins and fumonisins. Fifty-six male piglets (7.15 ± 0.61 kg) were allocated in four groups: CTL group received a regular diet; SDPP group received a regular diet and 6% SDPP; MYC group received a diet containing 300 µg/kg aflatoxins and 8,000 µg/kg fumonisins; group MYC+SDPP received 300 µg/kg aflatoxins, 8,000 µg/kg fumonisins and 6% SDPP. The animals that received the experimental diet containing mycotoxins (MYC group) had lower weight gain at the end of the experiment compared to the other treatments. Animals receiving SDPP showed decreased urea levels throughout the experiment... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Intoxication; Mycotoxins; Pigs; Health. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000603115 |
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| Santos,João Paulo Victorino; Araújo,Tatiane Ferreira; Ferreira,Célia Lúcia de Luces Fortes; Goulart,Simone Machado. |
| In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kefir; Antagonism; Inhibitors; Functional foods. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500014 |
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| Bof,Cristine Maso Jeusti; Fontana,Roselei Claudete; Piemolini-Barreto,Luciani Tatsch; Sandri,Ivana Greice. |
| The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 º C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Pulps; Jellies; Free radicals; Storage. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100014 |
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| Ferreira,Rosângela dos Santos; Hiane,Priscila Aiko; Guimarães,Rita de Cássia Avellaneda; Ramos,Maria Isabel Lima; Demarque,Daniel Pecoraro; Meira,Júnia Elisa Carvalho de. |
| The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Physicochemical; Microbiological and sensory analysis; Acceptability; Nutritional proposal for HIV patients. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300026 |
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| Fiorentini,Ângela Maria; Ballus,Cristiano Augusto; Oliveira,Marlon Leonardo de; Cunha,Márcio Ferraz; Klajn,Vera Maria. |
| Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bifidobacterium spp; Lactobacillus acidophilus; Lactic beverages; Soybean; Probiotics; Functional foods. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300008 |
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| Granato,Daniel; Masson,Maria Lucia; Ribeiro,Jéssica Caroline Bigaski. |
| The aim of this study was to use a factorial design approach for developing a palatable and stable soy-based dessert with the addition of Soy Protein (SP), oligofructose, and Passion Fruit Juice (PFJ). Panelists (n = 50) used a seven-point hedonic scale to assess the overall liking, degree of liking of creaminess, taste, and color of the desserts. In addition, the samples were submitted to a preference ranking test in order to evaluate the products' preference. Water Holding Capacity (WHC) and backscattering (BS) measures were also determined to assess the physical stability of the trials. Sample F3 (35% PFJ and 2% SP) was the only one that presented a WHC index of 94.8%; moreover, none of the developed samples had synerisis after 72 hours of storage... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fructooligosaccharides; Functional foods; Soy-based desserts; Acceptability; Stability; Fruit juices. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100018 |
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| PÓŁTORAK,Andrzej; MARCINKOWSKA-LESIAK,Monika; LENDZION,Krzysztof; ONOPIUK,Anna; MOCZKOWSKA,Małgorzata; WOJTASIK-KALINOWSKA,Iwona; WIERZBICKA,Agnieszka. |
| Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Sausages; Natural components; Bioactive component. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232 |
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| Granato,Daniel; Masson,Maria Lucia. |
| Response Surface Methodology (RSM) was applied to evaluate the chromatic features and sensory acceptance of emulsions that combine Soy Protein (SP) and red Guava Juice (GJ). The parameters analyzed were: instrumental color based on the coordinates a* (redness), b* (yellowness), L* (lightness), C* (chromaticity), h* (hue angle), visual color, acceptance, and appearance. The analyses of the results showed that GJ was responsible for the high measured values of red color, hue angle, chromaticity, acceptance, and visual color, whereas SP was the variable that increased the yellowness intensity of the assays. The redness (R²adj = 74.86%, p < 0.01) and hue angle (R²adj = 80.96%, p < 0.01) were related to the independent variables by linear models, while... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Colorimetry; Response surface methodology; Sensory acceptability; Functional foods; Glycine max. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400039 |
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| PIVETTA,Franciele Pozzebon; SILVA,Maritiele Naissinger da; TAGLIAPIETRA,Bruna Lago; RICHARDS,Neila Silvia dos Santos. |
| Abstract This study evaluated the effects of the addition of encapsulated Lactobacillus acidophilus and green banana biomass on the characteristics of requeijão cremoso processed cheese during the storage period of 45 days under refrigeration. The elaborated requeijões cremosos processed cheeses included addition of encapsulated Lactobacillus acidophilus as probiotic source, and green banana biomass as partial fat substitute, in a total of five treatments. Analyses were performed to evaluate probiotic viability, microbiological conditions, centesimal composition (moisture, fat, fat in dry extract, protein, ashes, carbohydrates), water activity, resistant starch, colour, texture, lipid profile and sensory acceptability. The addition of green banana biomass... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Fat reduction; Dairy derivative. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200451 |
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| RIBEIRO,Alice de Souza; SILVA,Maritiele Naissinger da; TAGLIAPIETRA,Bruna Lago; BRUM JÚNIOR,Berilo de Souza; UGALDE,Mariane Lobo; RICHARDS,Neila Silvia Pereira dos Santos. |
| Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Biological evaluation; Helianthus tuberosus L.; Symbiotic yogurt. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600418 |
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| Tribst,Marcelo Fernandes; Magalhães,Leticia Rocha; Silva,Ricardo Augusto; Caetano,Heliard Rodrigues dos Santos; Oliveira,Weber Gutemberg Alves de; Rufino,Marcos Natal; Keller,Rogéria; Sanches,Osimar de Carvalho; Louzada,Mario Jefferson Quirino; Bremer-Neto,Hermann. |
| ABSTRACT: Cigarette smoke in large centers is one of the most important causes of chronic inflammatory diseases in public health and is associated with a decrease in bone mass, consolidation process, and bone remodeling. Due to their ability to improve intestinal absorption and compete with pathogenic microorganisms, dietary supplementation with functional foods may contribute to improvement in bone quality. Therefore, the objective of this study was to evaluate the effects of functional, probiotic, prebiotic, or symbiotic food supplementation on mineral composition, histomorphometry, and bone biomechanical properties of rats in the growth phase, chronically exposed to cigarette smoke (T).Sixty-four young male rats were randomly assigned to eight groups... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Femur; Bone mass; Nutrition; Cigarette smoke. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500551 |
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| LUCENA, C. C. de; BENEVIDES, S. D.; GUIMARAES, V. P.; MARTINS, E. C.. |
| Resumo: Neste estudo, objetivou-se analisar a aceitação mercadológica do queijo de leite de cabra em função do perfil socioeconômico dos consumidores. Para tanto foi aplicado um questionário semiestruturado para obtenção dos indicadores de perfil socioeconômico (idade, sexo, escolaridade e renda), frequência do consumo de queijos, percepção dos preços de queijo de leite caprino, interesse dos consumidores para experimentar novos alimentos (perfil inovador), nível de aceitação sensorial e nível de interesse dos consumidores (adoção potencial), estas duas últimas variáveis, utilizando a escala likert de três pontos. O universo amostral foi de 740 consumidores, escolhidos aleatoriamente, em supermercados varejistas das cidades de Fortaleza-CE, João Pessoa-PB... |
| Tipo: Folhetos |
Palavras-chave: Queijo artesanal; Alimento funcional; Aceitação; Goat’s artisanal cheese; Caprino; Leite de Cabra; Consumidor; Mercado; Goat milk; Functional foods. |
| Ano: 2018 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1101483 |
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| Los,Paulo Ricardo; Simões,Deise Rosana Silva; Leone,Roberta de Souza; Bolanho,Beatriz Cervejeira; Cardoso,Taís; Danesi,Eliane Dalva Godoy. |
| Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bactris gasipaes; Spinacia oleracea; Antioxidant activity; Check-all-that-apply; Fibers; Functional foods. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018001101259 |
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| Registros recuperados: 35 | |
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