PPG Nutrição e Alimentos

Avaliação da atividade antimicrobiana da nanoemulsão do óleo essencial das folhas da Cúrcuma Longa L

Thu, 28 Aug 2025 00:00:00 GMT

Avaliação da atividade antimicrobiana da nanoemulsão do óleo essencial das folhas da Cúrcuma Longa L Kirsten, Camila Nedel

Prática de suplementação de micronutrientes em pacientes com síndrome metabólica e obesidade: análise da ingestão dietética e conduta profissional

Fri, 29 Aug 2025 00:00:00 GMT

Prática de suplementação de micronutrientes em pacientes com síndrome metabólica e obesidade: análise da ingestão dietética e conduta profissional Soyer, Aline de Brito Metabolic Syndrome (MS) is characterized by a cluster of interrelated risk factors, including abdominal obesity, hyperglycemia, hypertension, and dyslipidemia, and is associated with an increased risk of type 2 diabetes (T2DM), cardiovascular events, and mortality. Obesity and T2DM are chronic conditions with high prevalence and significant impact on public health. Despite frequently excessive caloric intake, individuals with these conditions may present deficiencies in essential micronutrients, such as magnesium, zinc, and selenium, which play key roles in metabolic, inflammatory, and antioxidant processes. This study aimed to evaluate micronutrient supplementation practices in patients with obesity and/or metabolic syndrome through the analysis of dietary intake and professional practices. In addition, it discusses the influence of nutritional ecology and the mismatch between modern diets and ancestral human physiology in the rising prevalence of nutritional deficiencies. Among the main methodologies employed, 18 adult patients diagnosed with obesity and/or metabolic syndrome answered the Food Frequency Questionnaire (ELSA-Brazil – reduced version) and another instrument assessing health status. For 17 health professionals (physicians and nutritionists), a structured questionnaire was applied to map clinical practices related to micronutrient screening and supplementation. The main findings revealed dietary intakes below the recommendations for all micronutrients assessed. Principal Component Analysis (PCA) and heatmap visualization indicated heterogeneous dietary patterns among participants. Regarding professional practice, there was wide variability in prescription strategies, administration routes, and criteria for evaluating treatment response, with no standardized protocols in place. Taken together, these findings suggest a high risk of subclinical deficiencies and highlight the need for personalized and standardized nutritional strategies, as well as training of health professionals for the appropriate management of these patients.

Composição físico-química, perfil de ácidos graxos e compostos bioativos de frutos e estabilidade do óleo de noz-pecã do sul do Brasil

Wed, 28 Aug 2024 00:00:00 GMT

Composição físico-química, perfil de ácidos graxos e compostos bioativos de frutos e estabilidade do óleo de noz-pecã do sul do Brasil Silva, Tamires de Oliveira Duarte da Pecan is an oilseed known for its high content of polyunsaturated fatty acids and vitamin E. In Brazil, the cultivation and processing of this species stands out in Rio Grande do Sul, highlighting the need to improve knowledge about its composition. This study aimed to evaluate the physicochemical characteristics, fatty acid profile and bioactive compounds of different pecan cultivars, in addition to analyzing the extraction of oil by cold pressing and its oxidative stability with and without the addition of antioxidants. Fruit samples from seven cultivars were collected and subjected to analyses of color, centesimal composition, acidity, peroxide value, specific extraction coefficient, as well as the composition of fatty acids, tocopherols and phenolic compounds. The results highlighted the Elliot cultivar for its high lipid content of 74.66%. On the other hand, the Shawnee cultivar was more susceptible to oxidation, presenting high acidity and peroxide values. Elliot also stood out for its highest gammatocopherol content, while the Success cultivar had the highest delta-tocopherol content. The Shawnee, Elliot and Mohawk cultivars exhibited the highest amounts of saturated, monounsaturated and polyunsaturated fatty acids, respectively. Despite variations in the fatty acid profile among the cultivars, unsaturated fatty acids predominated, suggesting better nutritional quality, although with a higher oxidation potential. Oil samples were obtained from a blend of pecan nuts by cold pressing and stored with and without tocopherol. Physicochemical analyses over eight months revealed a predominance of oleic and linoleic fatty acids. These results provide important support for establishing quality standards and improving production processes in the Brazilian agroindustry of this promising product.

Resíduos de agrotóxicos em produtos de origem vegetal in natura comercializados em supermercados de Santa Catarina: um estudo acerca do Programa de Rastreabilidade e Monitoramento de Alimentos – RAMA (2018-2023)

Wed, 24 Jul 2024 00:00:00 GMT

Resíduos de agrotóxicos em produtos de origem vegetal in natura comercializados em supermercados de Santa Catarina: um estudo acerca do Programa de Rastreabilidade e Monitoramento de Alimentos – RAMA (2018-2023) Teodoro, Gledciani Alves The monitoring of pesticide residues in fresh plant products intended for human consumption is regulated by the National Health Surveillance Agency (ANVISA) and the Ministry of Agriculture, Livestock and Supply (MAPA), through Joint Normative Instruction INC 02/2018, which determines the procedures for applying traceability throughout the production chain, in order to guarantee better management and quality of processes and products. The Traceability System for plant products must ensure that food production is completely safe for consumption and easily checked by consumers or inspection bodies. Within a supply chain structure, the supermarket is of fundamental importance in the service and product it offers to the end consumer. The aim of this study was to evaluate the history of pesticide residue results from the RAMA Program sold in supermarkets in Santa Catarina between January 2018 and December 2023. The study covered 25 supermarket chains. The information collected corresponded to 53 types of FLV. Up to 419 active pesticide ingredients were identified, 92 of which were distinct in a total of 3,538 samples, with around 30% being unsatisfactory. The results were classified into 5 categories: (1) Prohibited, (2) Unauthorized (NA) and Maximum Residue Limit (MRL) - Application of unauthorized active ingredient and error in handling authorized pesticides, (3) Maximum Residue Limit (MRL) - Substance with a value higher than the maximum residue limit (4) NA - Unauthorized and (5) No Occurrences. Of the total of 3,538 laboratory reports, an average of 13% of the plant products evaluated had some kind of irregularity, with 4% exceeding the maximum residue limit and 9% using active ingredients not authorized for the crop. These results highlight the ongoing need for rigorous monitoring and control over the use of pesticides in order to guarantee the quality and safety of the food consumed. Through the traceability coordinated by the RAMA Program, retailers are able to provide consumers with the best in horticultural products.

Associação entre o consumo de ultraprocessados e características de hiperatividade em adolescentes: estudo longitudinal

Thu, 24 Sep 2020 00:00:00 GMT

Associação entre o consumo de ultraprocessados e características de hiperatividade em adolescentes: estudo longitudinal Ferreira, Ricardo Campos This longitudinal study aims to verify the association between consumption of ultra-processed foods and the presence of characteristics of hyperactivity in adolescents. The study consists of an analysis of secondary data from a larger study, which has a randomized field trial design with children recruited at birth. At birth, the mother-child pairs were randomized into an intervention and control group, and the intervention group was submitted to a program of dietary guidelines, related to the guidelines developed by the General Coordination of Food and Nutrition Policy of the Ministry of Health called: “Ten Steps to Healthy Eating for Children Under Two Years”. The study comprised four phases of data collection, through home visits through interviews with mothers. The analyzes of the present study considered the data collected at 3-4, 7-8 and 12-13 years and did not take into account the initial group that the child was part of. Two 24-hour recall surveys were conducted with each child, and from them the consumption of ultra-processed grams, kcal and percentage of energy in relation to the total energy value of the diet was calculated. The SDQ skills and difficulties questionnaire version for adolescents was applied, an instrument that tracks mental health problems and was answered by the participants themselves (version intended for 11-16-year old). As for the results with statistical significance, it was observed that the consumption of kcal from ultra-processed foods at 4 years of age and being overweight at 12 years of age are associated with the presence of characteristics of hyperactivity in adolescence (p = 0.002 and p = 0.034). This study shows that the consumption of an unhealthy diet in childhood can impact behavioral aspects in adolescence, which reinforces the importance of early action aimed at the development of healthy eating habits.

Preditores de dificuldades emocionais e comportamentais na adolescência: um estudo longitudinal

Thu, 17 Nov 2022 00:00:00 GMT

Preditores de dificuldades emocionais e comportamentais na adolescência: um estudo longitudinal Rosário, Kênia Oliveira do Mental disorders in childhood and adolescence have received greater attention over the last few decades due to their early and persistent presentation, and many will continue to present mental health problems (PSM) in adulthood, generating impactful short and long time negative consequences on the functioning of these individuals with disabilities heavy family, social, economic and public health. Scientific evidence shows that between 10% and 20% of children will have some disorder or PSM throughout their life cycle. Therefore, the objective of this research was to investigate predictors of emotional and behavioral difficulties in a community sample of adolescents from São Leopoldo/RS. This is a secondary analysis of a randomized field trial with children recruited at birth at Hospital Centenário between October 2001 and July 2002 and who were followed from then until age 13 years old. For this study, a longitudinal analysis was performed (2001 to 2014) based on data collected at birth in the medical record and on subsequent household collections when children were aged 6 months, 12-16 months, 4 years, 8 years and 13 years. Sociodemographic, maternal and perinatal variables were obtained at 6 months and 12-16 months, anthropometric variables and screen time at 4 and 8 years and at 13 years, 174 adolescents completed the Strengths and Difficulties Questionnaire (SDQ) to assess the outcome. The results of child weight, age and low maternal schooling and low socioeconomic conditions were predictors of the outcome, which reinforces the importance of multidisciplinary actions for prevention and early intervention in children's mental health.

Construção de um modelo e-learning de educação permanente para profissionais da saúde sobre a relação da microbiota intestinal e do estilo de vida saudável na prevenção de doenças crônicas não transmissíveis

Sat, 28 Aug 2021 00:00:00 GMT

Construção de um modelo e-learning de educação permanente para profissionais da saúde sobre a relação da microbiota intestinal e do estilo de vida saudável na prevenção de doenças crônicas não transmissíveis Viuniski, Nataniel

Análise do perfil fitoquímico e da atividade antioxidante e citotóxica do óleo essencial de gengibre (Zingiber officinale)

Mon, 30 Apr 2018 00:00:00 GMT

Análise do perfil fitoquímico e da atividade antioxidante e citotóxica do óleo essencial de gengibre (Zingiber officinale) Pierotto, Moara Farina Abstract: In Brazil, the National Cancer Institute (INCA) estimates about 600,000 new cases of cancer between the years 2016 and 2017. Ginger essential oil (OEG) is known for presenting important pharmacological activities, such as antioxidant and anti-aging activities. -inflammatory, antibacterial and anticancer. The objective of this work is to identify the main components present in OEG, as well as to analyze the antioxidant and cytotoxic potential of ginger essential oil in vitro. Methods: OEG was extracted by hydrodistillation and analyzed by gas chromatography (GC/MS). Antioxidant activity was determined via DPPH and ABTS radical scavenging tests. Cytotoxic activity was determined through the MTT assay, using cell lines of human colon adenocarcinoma (HT-29), human hepatocarcinoma (HepG2) and breast cancer (MDB-MA-231). Results: OEG was characterized by the dominant presence of α-citral (29.1%), β-citral (16.6%) and geraniol (10.84%). The antioxidant effect on DPPH radical inhibition was IC50 values of 4.43 ± 0.20 mg/mL. Furthermore, the tested OEG showed excellent free radical scavenging properties against the ABTS cation radical, 0.74 ± 0.05 mg/Ml, when compared to the DPPH radical scavenging potential. IC50 values of OEG in HT-29, HepG2 and MDA-MB-231 cells were 37.41 ± 0.38 µg/ml, 3.73 ± 0.10 µg/ml and 145.19 ± 0.95 µg/ml , respectively. Therefore, OEG showed good inhibition of proliferation of all cell lines at concentrations ranging from 4.11 to 1000 µg/mL. The inhibitory effect was dose-dependent, and the higher the OEG concentration, the better the inhibition. Conclusion: OEG has good biological properties demonstrating excellent antioxidant and cytotoxic activity. However, more research is needed to make this rich biological component able to properly collaborate with human health.

A influência do estado nutricional sobre as complicações infecciosas apresentadas pelos pacientes adultos do programa melhor em casa do município de Mineiros (GO)

Thu, 27 Sep 2018 00:00:00 GMT

A influência do estado nutricional sobre as complicações infecciosas apresentadas pelos pacientes adultos do programa melhor em casa do município de Mineiros (GO) Abreu, Melissa Carvalho Martins de Melhor em Casa program is a service of basic attention to health, home care, which performs the enteral nutrition therapy, with the purpose of improving or maintaining the nutritional status of patients by providing nutritional, energy be orally, probes or ostomias. There is a concern about the nutritional efficacy associated with the proposed program, which aims to treat malnutrition and reduce infectious frames to reduce the rates of complications and internees. So the objective of this work was to relate the nutritional status to the emergence of infectious complications in adult patients the Best program in the House of the municipality of Mineiros (GO). For this we conducted a cross-sectional study of descriptive and analytical character, developed through the collection of data previously reported by doctors and dietitians in medical records of adult patients and the elderly, between 18 and 80 years of both sexes, using diet s in use of supplemental enteral diet, better home program, the municipality of Mineiros, Goiás State, between July 2015 and July 2017. A total of 174 individuals were served by the program, these 58 attended the inclusion and exclusion criteria established in the study. Malnutrition was correlated positively with the infections present in individuals, moreover, the deaths found were correlated with the infection, and the absolute frequency of the use of antibiotic therapy was higher in individuals with add nutritional. However the study allows you to demonstrate that the program better at home is part of an important measure geared towards public health, however one should intensify monitoring and/or nutritional care of patients, as this will ensure greater success in well-being and survival of individuals served by the program.

Panorama de acesso a plantas medicinais e a fitoterapia na atenção primária à saúde no município de Mineiros-GO

Thu, 27 Sep 2018 00:00:00 GMT

Panorama de acesso a plantas medicinais e a fitoterapia na atenção primária à saúde no município de Mineiros-GO Batista, Marina Ressiore In 1972, at the International Conference on Primary Health Care, WHO recognized the use of herbal and medicinal plants as a therapeutic option and recommended the diffusion and insertion of phytotherapy into Primary Health Care (PHC) programs. The Unified Health System (UHS) indicates phytotherapy as an integrative and complementary therapy to health and proposes specific policies and regulations of this practice. It is a field research, carried out between 2017 and 2018, in the primary care of the municipality of Mineiros-GO, aiming to point out the medicinal and phytotherapeutic plants most frequently used by PHC users, as well as those most prescribed by the professionals and also highlight the interest of managers in facilitating and expanding access to these therapies. It is possible to evaluate the main difficulties encountered by the prescribers regarding the indication of these drugs, relating them to the year and model of training, personal interest in the subject and availability to participate in workshops promoted from the data listed. With regard to the users, it is possible to know the profile of age, schooling and frequency of use, besides the interest that these therapies are available in the basic network for consumption. Among the managers, there was concern about the cost of programs that value medicinal plants and herbal medicines, even with the advent of PIC`S, indicating a shortage of financing. Didactic material was elaborated at the end of the study with the purpose of reaching two publics, users and prescribers, clarifying doubts and pointing out more used medicines in our region.

Análise dos efeitos da terapia manipulativa osteopática como tratamento em pacientes com síndrome do intestino irritável: uma revisão sistemática

Mon, 26 Nov 2018 00:00:00 GMT

Análise dos efeitos da terapia manipulativa osteopática como tratamento em pacientes com síndrome do intestino irritável: uma revisão sistemática Martins, Letícia Costa Irritable bowel syndrome (IBS) is a common and frequent life-long functional gastrointestinal disorder. According to the low efficiency of the drugs available for IBS, there is a growing interest in alternative therapies. Therefore, this systematic review aimed to evaluate the effectiveness of osteopathic manipulative therapy (BMT) for the management of IBS symptoms. Articles were selected in Portuguese and English in the following databases: PubMed, Embase, Cochrane Library and OSTMED.DR. Research terms included irritable bowel syndrome, IBS, functional colonic disease, irritable bowel, osteopathy, osteopathic manipulation, clinical trial, and randomized clinical trial. Citation identification, study selection, and data extraction were performed independently by two reviewers with a Cochrane data extraction form. A consensus method was used to resolve disagreements on the methodological quality assessment of the RCTs that were reviewed. As a result, the research identified 12 studies that examined the use of BMT for IBS patients, but only 3 studies (97 patients) met the inclusion criteria. All studies were assessed as having low risk of bias according to Cochrane Collaboration criteria, although there were heterogeneity in outcome measures and control interventions. All studies reported more pronounced short-term improvements with the use of BMT compared with placebo or standard treatment alone. These differences remained statistically significant after different post-treatment follow-up times. The present systematic review allows us to conclude that there is preliminary evidence that BMT may be beneficial in the treatment of patients with IBS. However, caution is required in the interpretation of these findings, owing to the limited number of studies available and the small sample size.

Consumo de quercetina e lipídeos séricos, insulina, glicemia e índice de massa corporal em crianças: estudo longitudinal

Fri, 27 Feb 2015 00:00:00 GMT

Consumo de quercetina e lipídeos séricos, insulina, glicemia e índice de massa corporal em crianças: estudo longitudinal Pistóia, Larissa Fitarelli Introduction: Chronic Non-Communicable Diseases (NCDs) are a global health problem and poor diet is one of the main causes. Scientific evidence alerts us to the fact that risk factors are becoming more and more precocious. A diet rich in fruits and vegetables is beneficial for cardiovascular health due to the flavonoids contained in food. Quercetin is the main flavonoid present in the human diet and its consumption is associated with cardioprotective effects. Objective: to evaluate the consumption of quercetin in children aged 3-4 years and 7-8 years and associate it with cardiovascular risk factors such as serum lipids, triglycerides, insulin, blood glucose and body mass index (BMI). Methods: Two 24-hour recalls were carried out, one in the pre-school phase (3-4 years) and the other in school age (7-8 years). Weight, height and classification of the body mass index were measured. Blood collections were eliminated after fasting for 12 hours. Glucose, total cholesterol, HDL cholesterol, triglycerides and insulin were determined by the semi-automated enzymatic method and LDL cholesterol was formed by the Friedewald formula. Results: In phase II, 322 children and in phase III, 315 children were evaluated. At 8 years of age, 28.1% of the children were overweight and 12.6% obese. Percentage quercetin consumption was at 7-8 years was higher at P50 when compared to 3-4 years. The mean total and HDL cholesterol at 8 years was higher among children in the third tertile of consumption, compared to children in the second tertile. A positive relationship was observed between quercetin consumption at 3-4 years and total cholesterol values at 7-8 years. For the other outcomes, there was no association with quercetin consumption in preschool age. Discussion: Quercetin consumption was not associated with insulin, blood glucose and BMI levels in childhood, on the other hand, serum cholesterol was positively associated with higher quercetin consumption.

Desenvolvimento de uma bebida funcional prebiótica de soro de leite e suco de uva branco

Mon, 30 Aug 2021 00:00:00 GMT

Desenvolvimento de uma bebida funcional prebiótica de soro de leite e suco de uva branco Bettanin, Maiara Whey is an industrial by-product resulting from cheese production. Whey preserves about 55% of milk compounds, such as proteins, vitamins and minerals. The search for new alternatives for the use and valorization of whey has been growing in recent years. The incorporation of fruit juice to whey provides, in addition to a healthy combination of nutrients, an improvement in the desirable characteristics of the product and consequently to greater acceptability. Associated with the development of functional products, the addition of fructooligosaccharides in beverages has demonstrated that they have the ability to improve the nutritional and functional characteristics of these products. This work aimed to develop five formulations with different proportions of whey and white grape juice and a standard amount of fructooligosaccharides and to evaluate the physicochemical and sensory characteristics, bioactive compounds and storage stability during 60 days of refrigerated storage. The increase in the proportion of grape juice promoted an increase in turbidity, acidity, a* value, antioxidant capacity and phenolic compounds and a reduction in pH, conductivity and L* and b* values. The increase in storage time promoted an increase in turbidity, acidity, L* and b* values and flavonoids and a reduction in electrical conductivity and pH. However, the sensory parameters show that drinks with a higher proportion of juice had better evaluations, especially the drink with 40% whey and 60% grape juice, which had the highest purchase intention and higher acceptability rate. With this work it was demonstrated that it is possible to development of a drink based on whey, white grape juice and fructooligosaccharides with stability of 60 days of storage with minimal changes in physicochemical, microbiological and sensory properties. The product developed in this study can be an alternative for agro-industries aiming at valuing this by-product, as well as by reducing the environmental impacts caused by its inappropriate disposal.

Avaliação das competências da equipe de enfermagem sobre terapia de nutrição enteral em uma unidade de pronto atendimento

Tue, 31 Jul 2018 00:00:00 GMT

Avaliação das competências da equipe de enfermagem sobre terapia de nutrição enteral em uma unidade de pronto atendimento Ataides Neto, João da Costa The organism needs daily nutrients that provide energy and substrate for the maintenance of physiological reactions that maintain homeostasis and human life. The growing interest of health professionals in nutrition is due to the recognition that it is important as an adjuvant and even primary therapy in several diseases. Thus, malnutrition is a continuous process that begins with inadequate nutrient intake and perpetuates itself with metabolic and functional changes. Its high incidence in hospitalized patients has been noted since the 1970s, and the association between malnutrition and increased morbidity and mortality has been proven. Therefore, nutritional support becomes a fundamental item of medical therapy, where enteral nutrition is the first intervention option. The decision to initiate nutritional therapy in the patient involves several phases that establish the attributions of each professional. The nursing team is responsible for the maintenance and safety of the administration route, the preservation of enteral nutrition until the moment of administration within strict principles of asepsis, patient monitoring and participation in the selection and standardization of equipment for administration. Thus, this research aimed to assess the skills of the nursing team on enteral nutrition therapy provided in an Emergency Care Unit. Therefore, a transversal, observational and quantitative approach research was carried out. As a result of the observation, gaps in knowledge and care practice in enteral nutrition were identified by the nursing team, which requires educational and mobilizing strategies to improve the quality of comprehensive care.

Efeitos na coloração, atividade antioxidante, e composição fenólica no suco de uva (Vitis Labrusca L.), enriquecido de termomaceração dos subprodutos de prensagem

Mon, 30 Apr 2018 00:00:00 GMT

Efeitos na coloração, atividade antioxidante, e composição fenólica no suco de uva (Vitis Labrusca L.), enriquecido de termomaceração dos subprodutos de prensagem Silva, Hugo César Stéfano da Grape juice is among the top growing juice consumption in recent years. The countries that stand out are the United States and Brazil, where the American varieties of the species Vitis labrusca L. are widely cultivated. Grapes are one of the richest sources of phenolic compounds among fruits and therefore have been extensively studied because of their potential beneficial effects on human health. They emphasize the ability to prevent diseases associated with oxidative stress, including cancers , cardiovascular diseases and neurodegenerative diseases. The grapes used in the experiment were of the Isabel species Vitis Labrusca of the 2018 crop year, in the state of Rio Grande do Sul, Southern Brazil, in the Serra Gaúcha. The technique of aqueous maceration with pectolitic enzymes was used to recover the compounds present in the skins and seeds from the cold press process, the pressing cake was exposed for 5 hours in agitation, aligned to high pressures generated by piston and hydraulic unit in Pilot press equipment at temperature up to 60 ° C and later concentrated to the original brix of the fruit in rotavapor equipment at a temperature not exceeding 65 ° C. Regarding the results, a significant difference was observed between practically all the analyzed parameters, demonstrating the presence of compounds in grape pomace due to their incomplete extraction during processing. As for the total polyphenol content (IPT), the juice sample considered as the final product composed of the proposed blend of 70% juice of 1st extraction plus 30% of juice of 2nd extraction resulted in 47 IPT, 791 mg / l in anthocyanins total, as for color, the results suggest more bluish tones in comparison to juice of 1st extraction and intensity (420 + 520 + 620 nm) of 1.532. The highest correlation observed in antioxidant activity was for the ABTS test with the content of phenolic compounds (r = 0.99511), suggesting that these compounds have high free radical sequestration capacity and, therefore, important sources of antioxidants, of great importance to the food industry.

Desenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas

Mon, 31 Jul 2017 00:00:00 GMT

Desenvolvimento e aplicação de uma metodologia de harmonização de azeites de oliva extra virgem com diferentes preparações cárneas Pinto, Gustavo Corrêa This work aimed to analyze the sensory characteristics of monovariet olive oils with different types of meat prepared in different cooking methods, in order to understand if, through the harmonization of oil and food, which oil would be more suitable for each type of food. The harmonizing method developed in this study shows that the combination of olive oil, food and seasoning are the harmonies that received higher notes in the perfect harmony scales in an expert panel.

Avaliação do efeito da quantidade de polifenois e análises físico-químicas e a percepção de características sensoriais de diferentes estilos de cervejas artesanais gaúchas

Thu, 28 Jul 2016 00:00:00 GMT

Avaliação do efeito da quantidade de polifenois e análises físico-químicas e a percepção de características sensoriais de diferentes estilos de cervejas artesanais gaúchas Jardim, Carmelita da Costa Currently, craft beers have cornered the market and has gained a large number of consumers. Thus, the need for studies on the drink is important. With the Rio Grande beer market expanding, we were used 6 styles beers of the Rio Grande do Sul for the study: Standard American Lager, Red Ale, Pilsen, Wiess, and Porter India Pale Ale (IPA). It was verified consumer preference, the composition, the polyphenols and antioxidant activity in the samples of each beer style. For sensory analysis, participated in 54 untrained subjects and 8 tasters experts to compose the trained panel. Consumers preferred the Pilsen beer, however, the trained panel preferred the IPA. The beer was less preferred Standard American Lager style (and trained consumer panel). Regarding the polyphenols, the beers with higher total polyphenols and antioxidant activity were Porter (EAG 1,618/ml and 5,578 mM Trolox/ml, respectively) and Red Ale (EAG 0,946/ml and 3,232 mM Trolox/ml, respectively). Have beer with less polyphenols and antioxidant activity was the Standard American Lager (0,346 EAG/ml and 1,742 mM Trolox/ml, respectively) which also had the lowest acceptance trained judges and group of consumers.

Presença de risco nutricional em pacientes admitidos em um hospital filantrópico

Fri, 01 Jan 2016 00:00:00 GMT

Presença de risco nutricional em pacientes admitidos em um hospital filantrópico Lorencet, Bárbara Currently, malnutrition is considered an important public health problem, given its association with negative outcomes, in addition to the increase in morbidity and mortality. Specifically in the hospital environment, it negatively contributes to the patient's recovery, prolonging their length of stay in the hospital and, consequently, increasing the cost of their hospital stay (BEGHETO et al., 2008). When approaching the patient, the first signs of malnutrition are not easily detected and can be harmful to the patient if malnutrition is only detected in its most advanced stage, usually after several days of hospitalization (ELIA et al., 2005; POSTHAUER, 2006) . Because many patients do not show obvious signs of malnutrition upon admission to hospital, Barbosa & Barros suggest that identifying nutritional risk upon admission is as important as early diagnosis of malnutrition, thus preventing the worsening of the patient's initially adequate nutritional status (BARBOSA & BARROS, 2002).

Associação entre o consumo da alimentação escolar e a qualidade da dieta de escolares da cidade de São Leopoldo

Fri, 28 Oct 2016 00:00:00 GMT

Associação entre o consumo da alimentação escolar e a qualidade da dieta de escolares da cidade de São Leopoldo Bonatto, Andréia Facchini The quality of the diet of children and adolescents has been shown below the recommended both in developed and developing countries, requiring new health approaches also focused on the quality of food. In this contexto, the role of school meal is inserted as part of the feeding routine of the children. Objective: To investigate the association between the consumption of school meal and nutrient intake and diet quality in schoolchildren in São Leopoldo. Methods: Cross-sectional study with data based on the children between 7-8 years old that participated in a randomized field trial conducted in São Leopoldo. Two 24-hour dietary recalls were made for nutrient intake. The consumption of ultraprocessed foods and the Healthy Eating Index (HEI) were evaluated from this instrument. The children were asked about the origin of the school lunch: if taken home, bought in the canteen or the food offered by the school. Results: Data from 313 children were avaluated. 32.6% ate school meal exclusively. Compared to other groups, this one that consumed exclusive school meal had higher fiber intake (p = 0.017), lower consumption of ultraprocessed food and a lower percentage of energy coming from this type of food (p <0.001). The avarage of HEI score was higher (66.6) (p = 0.041) and lower the prevalence of poor diet (2.0%) (p = 0.027) among those who consumed only school meal. Conclusion: The children who ate school meal had better diet quality, lower consumption of ultraprocessed food and higher fiber intake in relation to those that brougth home snack or purchased in the canteen.

Associação entre variáveis clínico-nutricionais e úlceras por pressão em idosos residentes em instituições de longa permanência

Mon, 03 May 2021 00:00:00 GMT

Associação entre variáveis clínico-nutricionais e úlceras por pressão em idosos residentes em instituições de longa permanência Gouveia, Léa Cristina Pressure ulcers (UPP) are described as lesions located on the skin and or on the underlying tissue, usually on a bony prominence, resulting from pressure or from the combination of pressure and shear. The applied force affects cellular metabolism, reducing or obstructing the circulation of tissues, resulting in ischemia in this region (EUROPEAN PRESSURE ULCER ADVISORY PANEL - EPUAP, 2014 and EUROPEAN PRESSURE ULCER ADVISORY PANEL - NPUAP, 2014). It commonly develops in individuals who are unable to move due to illness or old age. However, it can be influenced by other factors, such as microclimate, soft tissue perfusion conditions (reduced tissue tolerance), presence of comorbidities (degenerative diseases, urinary or fecal incontinence) and nutritional status (malnutrition or obesity) (DE SOUSA, et al 2016). In addition, malnutrition, a common clinical feature in hospitalized patients, is a potentially important predisposition for the development of PU and delayed wound healing (SAGHALEINI, et al. 2018).

Efeitos da suplementação de colágeno hidrolisado no envelhecimento da pele: uma revisão sistemática e metanálise

Tue, 24 Nov 2020 00:00:00 GMT

Efeitos da suplementação de colágeno hidrolisado no envelhecimento da pele: uma revisão sistemática e metanálise Miranda, Roseane Bertolin de Introduction: Skin aging has become a recurring concern even for younger people, mainly owing to increased life expectancy. Appearance is important in aspects such as social attractiveness and health. In this context, the use of nutricosmetics as supplements has increased in recent years. Moreover, numerous scientific studies have shown the benefits of hydrolyzed collagen supplementation in improving the signs of skin aging. Objective: The objective of this study was to summarize the evidence on the effects of hydrolyzed collagen supplementation on human skin through a systematic review followed by a meta-analysis of clinical trials focusing on the process of skin aging. Methods: A literature search was conducted in the Medline, Embase, Cochrane, LILACS (Latin American and Caribbean Health Sciences Literature), and Journal of Negative Results in BioMedicine databases for articles published in English, Spanish, and Portuguese, with no restrictions on publication date. Eligible studies were randomized, double-blind, and controlled trials that evaluated oral supplementation with hydrolyzed collagen as an intervention and reported at least one of the following outcomes: skin wrinkles, hydration, elasticity, and firmness. Results: After retrieving articles from the databases, 19 studies were selected, with a total of 1,125 participants aged between 20 and 70 years (95% women). In the meta-analysis, a grouped analysis of studies showed favorable results of hydrolyzed collagen supplementation compared with placebo in terms of skin hydration, elasticity, and wrinkles. The findings of improved hydration and elasticity were also confirmed in the subgroup meta-analysis. Conclusion: On the basis of results obtained from the studies, ingestion of hydrolyzed collagen for 90 days is effective in reducing skin aging, as it reduces wrinkles and improves skin elasticity and hydration. Supplements rich in prolylhydroxyproline and hydroxyprolylglycine peptides are effective in reducing wrinkles and improving skin elasticity after 4 weeks of use. Hydrolyzed collagen is a safe food supplement, as evidenced by the absence of adverse effects in all analyzed studies.

Produção de linguiça frescal utilizando o pó de aipo em substituição ao nitrito e extrato de alecrim como antioxidante

Thu, 24 Sep 2020 00:00:00 GMT

Produção de linguiça frescal utilizando o pó de aipo em substituição ao nitrito e extrato de alecrim como antioxidante Siqueira, Felipe Segabinazzi The fresh sausage is a meat product much appreciated in Brazil. The technological challenges of its processing are related to high susceptibilities to oxidation and microbial proliferation. To avoid changes in product quality and microbiological contamination, the use of preservatives and antioxidants is permitted. It is known that these synthetic additives can cause harm to health, as some types of cancer, so the replacement of these compounds with natural extracts, such as celery (Apium graveolens) and rosemary (Rosmarinus officinalis), has been studied. This work aimed to develop and evaluate the shelf life of a fresh sausage with preservatives and natural antioxidants, stored under refrigeration, in which celery was used as a substitute for nitrite and rosemary as an adjuvant in preventing oxidation. Three samples were produced, one using powdered celery and rosemary extract (LA), a sample using sodium nitrite and sodium erythorbate (LN), and another sample, where no type of preservative (LC). During the study of refrigerated shelf life (15 days), the samples obtained similar results for the pH value; LA obtained higher values of residual nitrite compared to LN, indicating that it may have an activity against microbiological contamination for longer. There was an increase in the oxidation of the LC sample, while in the LA and LN samples there was stability, demonstrating that the additives present in their formulations were effective in preventing oxidation. Regarding microbiological contamination, there was an increase in LC and a slight reduction in both LA and LN, a result that confirms that both preservatives used are effective in combating bacterial proliferation. The physical-chemical analyzes indicated that the samples are within the standards recommended by the legislation. The LA and LN samples were more reddish, while the LC sample had a brownish color, due to the formation of metmyoglobin. In the sensory analysis, the LA sample obtained the highest scores for the items texture, flavor and global acceptance, while in appearance, color and aroma there were no significant differences in relation to LN. LA obtained the highest score for the purchase intention. The study showed that celery associated with rosemary extract can be an adequate technological solution to replace artificial additives when used in the production of fresh sausages.

Consumo de frutas e vegetais por pacientes com doença pulmonar obstrutiva crônica e sua relação com o status da doença

Tue, 23 Jul 2019 00:00:00 GMT

Consumo de frutas e vegetais por pacientes com doença pulmonar obstrutiva crônica e sua relação com o status da doença Amaral, Vinícius Araújo The intake of fruits and vegetables has been associated to the improvement of pulmonary function in those patients who have the Chronic Obstructive Lung Disease. Until the present moment there is not enough research that demonstrate association between diet and the staging of the disease, designed by the Global Initiative for Chronic Obstructive Lung Disease protocol. This observational and cross-sectional research assessed the relation between the intake of fruits and vegetables and the staging of the disease. Thirty-two chronic patients were evaluated, men and women between 55 and 93 years old, and submitted to a clinical evaluation for the staging of the disease designed by the protocol. The patients were divided into two groups according to the highest frequency of symptoms (A/C and B/D) and had answered a Food Frequency Questionnaire. There was no statistically significant difference between fruit consumption and disease staging in both groups (p = 0.920 and p = 0.562). The same result was found in relation to vegetable consumption (p = 0.064 and p = 0.483). The results showed a tendency for the patients with B/D staging (who present more symptoms) to consume fewer vegetables when compared to those with A/C staging (with less symptoms), (p = 0.064). The result of this study did not show a significant association between the frequency and the amount of fruit and vegetable consumption with the staging of the disease.

Seleção de leveduras não-Saccharomyces e avaliação da produção de aromas durante as fermentações na forma pura, mista e sequencial em mosto sintético

Wed, 25 Mar 2020 00:00:00 GMT

Seleção de leveduras não-Saccharomyces e avaliação da produção de aromas durante as fermentações na forma pura, mista e sequencial em mosto sintético Lima, Pâmela Martinez The use of yeasts in fermentation processes is important, because in addition to the production of ethanol and carbon dioxide, they contribute significantly to the production of aroma compounds. Yeasts from the non-Saccharomyces group have been receiving more space due to the potential to increase the generation of aromatic molecules, especially esters and alcohols, which contribute positively to the aroma of fermented drinks. Thus, the objective of the present study was to select a nonSaccharomyces yeast capable of generating aromas and to evaluate its production potential of esters and alcohols during fermentations in pure, mixed and sequential form in synthetic must. Of the 32 strains of non-Saccharomyces yeasts surveyed, UMSC 19.11 was selected due to its ability to produce esters, especially phenethyl acetate, in addition to the feasibility for carrying out fermentations in synthetic must. This strain was inoculated in pure, mixed and sequential form in synthetic must and the esters and alcohols were evaluated after 3, 7 and 10 days of fermentation at 20 ºC and 25 ºC. Thirteen volatile compounds, including 8 esters and 5 alcohols have been identified. Phenethyl acetate in pure fermentation with the non-Saccharomyces strain, at 25 ° C for 3 days, was expressively produced, in mixed fermentation the highlight was the production of isopentanol and phenethyl alcohol and in sequential fermentation, hexanoate and ethyl octanoate. However, ethanol production was higher in fermentations using the S. cerevisiae strain. In general, the temperature of 25 ° C showed that the acetyl esters group was more favorable and the temperature of 20 ° C for ethyl esters. The results of this work indicated that the non-Saccharomyces yeast, identified as Hanseniaspora opuntiae, demonstrates its capacity to contribute positively to the generation of aromas in synthetic must, which corroborates the continuity of its study and its possible application in fermented beverages.

Plano para a educação em saúde no uso da fitoterapia na atenção primária da saúde no município de Mineiros-GO

Sun, 25 Aug 2019 00:00:00 GMT

Plano para a educação em saúde no uso da fitoterapia na atenção primária da saúde no município de Mineiros-GO Borges, Manuce Aparecida Machado The Ministry of Health has created and encouraged policies aimed at PICs, including herbal medicine, which for millennia has been used by our ancestors as a source of treatment for various diseases. This paper deals with an action research, where the subjects were 36 prescribing professionals, legally supported by their advice, from the 11 Basic Health Units of Minas Gerais GO, aiming to develop a health education plan to expand access to Phytotherapy in the Primary Health Care in the municipality. The results show that professionals are aware of the benefits of expanding herbal medicine in SUS, especially in Primary Care, however, due to the lack of knowledge and qualification of these professionals, prescriptions and / or guidelines have been flawed. Therefore, a health education plan was promoted through interviews, didactic materials via e-mail and a proposal plan, in order to solve possible doubts and improve the knowledge of these professionals, providing equity to the care provided. Through the results achieved in the study it is possible to conclude that the use of Phytotherapy in Primary Health Care depends on actions to promote therapy.

Desenvolvimento de uma panqueca com biomassa de banana verde e seu efeito agudo em sinais subjetivos de fome e saciedade

Fri, 29 Mar 2019 00:00:00 GMT

Desenvolvimento de uma panqueca com biomassa de banana verde e seu efeito agudo em sinais subjetivos de fome e saciedade Cappellari, Fernanda Toaldo Green banana is known for its high fiber content as well as for a starch concentration that is not digested or absorbed by the intestine. Studies suggest that consumption of green banana biomass, possibly due to the high content of starch resistant, can generate health benefits, such as reduction of glycemia, colon’s fermentation by bifidobacteria, production of short-chain fatty acids, increased fecal and prevention of some types of cancer. The objective of this study was to evaluate if the consumption of meal based on green banana biomass impacts on the subjective signs of hunger and satiety and subsequent food consumption. The pancake with biomass was developed and evaluated sensorially by 60 untrained tasters, using the hedonic scale of nine points, with a score varying in Dislike Extremely and Like Extremely. For the evaluation of the subjective signs of hunger and satiety, a randomized and cross-over trial was conducted in which 36 adult and eutrophic women participated in the study, receiving two pancakes containing 60 grams of green banana biomass and 2,6 grams of starch resistant, with organic strawberry syrup or the control pancake (without green banana biomass). The levels of hunger and satiety were analyzed through a Visual Analog Scale (VAS) before, 30, 60, 120 and 180 minutes after ingestion. Subsequent food consumption was analyzed by offering an ad libitum lunch. The results of the sensorial analysis showed that was a good acceptance in both pancakes but the sample containing green banana biomass was the best evaluated by the tasters in all the attributes. Regarding the clinical study, the results showed that there was no significant difference between the parameters of hunger and satiety and consumption in none of the meals offered. It was concluded that breakfast enriched with green banana biomass, rich in resistant starch, was not able to alter the subjective signs of hunger and satiety nor to reduce the subsequent food consumption among the eutrophic women selected to participate in this study. Therefore, more studies are necessary to increase knowledge about the specific topic.

Desenvolvimento de um azeite de oliva aromatizado com tomilho liofilizado

Fri, 28 Sep 2018 00:00:00 GMT

Desenvolvimento de um azeite de oliva aromatizado com tomilho liofilizado Ocanha, Priscilla Taroco The growing request for olive products are now attracting interest from industries that see in this segment the possibility of improving nutritional and sensorial aspects to better meet the market’s demands. The aim of this work was to develop an olive oil flavored with lyophilized thyme (Thymus vulgaris L., Lamiaceae), which meets the sensory requirements desired by critical consumers who seek for more information about what they consume, that wish to diversify the existing products in the market and who are most attached to maintaining a healthy and tasty diet (without the presence of artificial ingredients in the formulation). The development took place from formulations found in literature, applied in pilot scale. The product was analyzed physically chemically and also through a chromatographic profile, which allowed the confirmation of the oils high quality maintenance. Even after the aromatization, all applied quality control analyzes showed that the parameters required by the Ministério da Agricultura, Pecuária e Abastecimento (MAPA) (BRAZIL, 2012) are maintained at the extra virgin olive oils levels. No significant difference was demonstrated between flavored oils at room temperature and heated to 60°C. Therefore, for lyophilized thyme heat the oil has not been efficient either to obtain improvements in the extraction of herb’s compounds for olive oil, or for physical-chemicals characteristics in general, as well as, it was not noticed any damage in heating the oil at this temperature.

Viabilidade e utilização em confeitaria de corantes naturais obtidos a partir da variedade de uva black magic, da beterraba e do mirtilo

Mon, 30 Apr 2018 00:00:00 GMT

Viabilidade e utilização em confeitaria de corantes naturais obtidos a partir da variedade de uva black magic, da beterraba e do mirtilo Rosa, Juliano da Dyes are substances added to foods and beverages, in order to confer or intensify the color of the product, making it more attractive. Usually, artificial dyes are used for both the lower cost of production and greater stability over the natural ones. The search for healthier living standards causes industries to seek new alternatives to serve the market. This work will seek to evaluate the viability of confectionery of natural dyes obtained by lyophilization of the variety of black magic grape, beet and blueberry, replacing the artificial dyes. For this, the products were prepared, lyophilized and tested in the confectionery by means of their addition to the French meringue; °Brix test; color analysis and sensory testing. For the triplicate samples of beet, blueberry and grape °Brix, values of 5,92, 8,52 and 15,17 °Brix respectively were obtained, thus the beet has the lowest amount of sugar among the products. With regard to color, all products were satisfactory, with color intensified proportionally, as the dye contraction increases. The sensorial test, the beet given its accentuated characteristic taste, becomes impractical for application in the confectionery. Thus, among the evaluated dyes: black magic grape, beet and blueberry, only those of grape and blueberry have general satisfactory characteristics to their use in the confectionery, it is emphasized however that additional studies are necessary regarding the adequacy of the conditions of processing, storage, determination of maximum permissible concentrations, these being the most critical points of production.

Desenvolvimento de protocolo de condutas e rotinas na terapia nutricional para pacientes com câncer colorretal no Hospital do Câncer - CEONC de Francisco Beltrão - Paraná

Thu, 10 Nov 2016 00:00:00 GMT

Desenvolvimento de protocolo de condutas e rotinas na terapia nutricional para pacientes com câncer colorretal no Hospital do Câncer - CEONC de Francisco Beltrão - Paraná Weissheimer, Angela Cristina This work aims to develop a protocol for conducts and nutritional therapy routines for patients with diagnosis of rectal colon cancer (CCR) in the Francisco Beltrão Cancer Hospital, seeking to improve the care, evaluation and nutritional follow-up of patients, acting in Preventive and immediate way in the necessary nutritional intervention and in an individualized way. The use of this protocol turns to nutritionists, to be applied specifically to patients with colorectal cancer. Such use makes it indispensable to understand the methods and techniques determined here, the accuracy of filling all data and conduct so that this monitoring allows a thorough evaluation of the nutritional evolution of the patient. The effective use of the standardization protocol for nutritional therapy routines and routines is the beginning of a differentiated format in patient care, seeking agility, confidence and security in the information provided, guaranteeing to the multidisciplinary team current data regarding the patient's nutritional status for Performance in their respective areas. Its implementation will bring greater individuality in the attention to the needs of each patient and continuous follow-up, seeking to meet the current and individual needs of each patient during the entire treatment, from diagnosis to hospital discharge.

Avaliação da liberação de AGEs (Advanced Glycation End Products) e características sensorias em carne de frango e bovina em diferentes métodos de cocção

Wed, 30 Jul 2014 00:00:00 GMT

Avaliação da liberação de AGEs (Advanced Glycation End Products) e características sensorias em carne de frango e bovina em diferentes métodos de cocção Teles, Luana Duarte Feeding practices have been studied by Health Sciences, mainly showing the relationship between diet and some chronic diseases. Thus, it is important to identify alternative ways of preparing and cooking, which shall maintain food nutritional quality and sensory characteristics. The objective of this study was to evaluate the effect of different cooking methods that use high temperature greater than 100 oC (bake and broil) and a method that uses low-temperature (less than 100 oC), sous vide, on the release Advanced Glycation End Products (AGEs) in the chicken breast and filet mignon. In addition, the proximate composition (protein, lipid, ash and carbohydrate and minerals) were evaluated as well as their sensory acceptability. The amount of AGEs formed and soluble protein was analyzed in raw cuts, baked in 9 and 21 minutes, grilled in 3 and 15 minutes and sous-vide in 30 and 42 minutes by ELISA using the anti-AGE monoclonal antibody specific and Bradford method, respectively. The proximate and mineral composition was determined in raw breast and fillet, grilled (3 and 9 minutes) and sous-vide (30 and 36 minutes). The sensory analysis assessed appearance, texture, flavor and overall quality attributes in baked (15 min), grilled (9 min), sous-vide (36 min) and sous-vide (36 min) burned cuts. The sensory acceptability index was also calculated. Chicken breast showed increased amount of AGEs when subjected to different cooking methods evaluated with increased cooking time. The baking method promoted the AGEs highest formation in breast over time. These behaviors were not found in filet and in the comparison between raw and cooked cuts. The raw filet and breast soluble protein content was higher than in boiled and decreased with the time cooking in roast filet and grilled breast. Decline in moisture and increasing in macronutrients and minerals levels was observed when cuts were cooking and over cooking time. In sensory analysis, grilled filet and breast had the highest acceptance and acceptability index, followed by sous-vide burned, while sous-vide got lower acceptance in general.

Seleção de uma cultura microbiana camercial para indústria de laticínios com baixa pós-acidificação e aumento de viscosidade em leites fermentados

Thu, 31 Jul 2014 00:00:00 GMT

Seleção de uma cultura microbiana camercial para indústria de laticínios com baixa pós-acidificação e aumento de viscosidade em leites fermentados Barth, Andréia Ruppenthal The traditional cultures of lactic acid bacteria used in the preparation of fermented milk post-acidify even at refrigeration temperature. A careful selection could reduce the impacts caused by failures in the cold chain and improve the sensory quality of products offered to the consumer market. Therefore, the aim of this study was to select appropriate microbial cultures for the dairy industry, and the main feature was sought low post acidification and viscosity increase of fermented milks. The three cultures currently used in the dairy industry and five new cultures for yogurt and fermented dairy drink products were evaluated. Fermentation time was checked for both cultures, when the after acidification from the product was maintained at a temperature of fermentation, addition of pH and viscosity during the shelf life, when the product was cooled at 10 and 15 º C before packaging. The results show low viscosity and high post acidification for two currently cultures used by the company, which were discontinued. Three new cultures showed satisfactory results for the proposed objective. It was concluded that the choice of the microbial culture interferes strongly in the post acidification and viscosity for the product fermented dairy drink and that interference is not as significant for the yogurt product. Through this study it was found that the shelf life of fermented milk could be increased from 45 to 60 days.

O uso de suplementos proteicos na prática de atividades físicas: uma revisão sistemática

Fri, 29 Aug 2014 00:00:00 GMT

O uso de suplementos proteicos na prática de atividades físicas: uma revisão sistemática Gomes, João Luís Pereira The aim of this study is to present a literature review in the area of protein supplementation for practitioners of physical activities, trained or not. Food supplements are requesting, for some time, special attention, since they are embedded in a broad recommendation to use for both, athletes and untrained. The reasons for this increase in the manufacturing and consumption of supplements are multifactorial, as an example, we can mention the pursuit of the perfect body, greatly influenced by the media, and the restriction of supply by avoiding the high energy content, but mainly associated with the impossibility to follow a natural and healthy diet, either for lack of time, unwillingness to buy food or any other factor that brings difficulties in maintaining this diet and regularity. The search was performed in electronic databases and reference lists of identified articles. The following descriptors, in Portuguese and English, were used: "exercise", "strength", "protein supplement", "adults", “whey protein”, “creatine”, “BCAAs”. The initial electronic search yielded 181 articles between proteinuria whey, creatine and branched chain amino acids (BCAA). Of the 38 articles found with BCAA, none of them met the inclusion criteria in this review, so they were all excluded from the review process. The process of analysis of the two studies indicate that supplementation studied (whey protein and creatine) are really effective, in terms of strength, endurance and strength gain, main concern of this study.

Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim

Wed, 30 Jul 2014 00:00:00 GMT

Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim Silva, Flavia da Silveira e The high synthetic additives ingestion in meat processed products has been associated to the development of some health problems such as cardiovascular diseases and some cancers, so the reduction of these additives in a diet has to be prioritized by consumers seeking a healthier way of life as well as by industries considering the rising trend in developing products bearing clean labels. In this context, this study had the main objective of evaluate the functionality of rosemary essential oil, assessing its antioxidant capacity over quality features of an organic fresh pork sausage, concerning its physical-chemical, microbiological and sensorial aspects. The consumption of organic pork meat as well as the parameters of natural and synthetic antioxidants usually used in meat products production were also discussed. The total antioxidant activity (TAA) of rosemary essencial oil, extracted from fresh organic leaves in comparison with the one extracted from dry organic leaves was evaluated by DPPH radical scavenging activity (2,2-diphenyl-1-picryl-hydrazyl). Four different organic pork sausages were formulated: control exempt of additives (Tc), with addition of curing salts (Tsc) and with addition of rosemary essential oil in different concentrations 0,01% (T0,01%) e 0,1% (T0,1%). The samples were stored under refrigeration and submitted to the following analysis: physical-chemical analysis of water activity, pH and 2-tiobarbituric acid reacting substances (TBARS); microbiological analysis as determined by RDC 12/2001, as well as total heterotrophic bacteria counting, and sensorial analysis such as acceptance purchase, intent and preference tests. A consumer perception test was also carried out. The results showed that the drying operation in rosemary organic leaves adversely affected the essential oil TAA even the statistical analysis did not show significance. Evaluating the performance of rosemary essencial oil substituting traditionally used additives, it was verified that, during storage period, for the four samples, water activity and pH remained stable and in acceptable range for raw meat products. Concerning lipid oxidation results in TBARS values, there were no statistical differences in Tc and T0,1% in the fifth and last day of analysis. The four sausages were well accepted in its appearance, odor and color. Rosemary residual taste was strongly mentioned on the sample containing higher essential oil concentration (0,1%) and the sample containing lower concentration (0.01%) was chosen as the favorite one (40,63%). Product sensorial analysis, through acceptance test, has confirmed the consumer perception test suggesting the 0,01% rosemary essential oil sample as the favorite one and the leading to higher purchase intent. Furthermore, it was concluded that the demand for organic food is increasing, indicating a positive attitude toward the purchase of a fresh pork sausage with organic rosemary essential oil as a natural antioxidant.

Análise do perfil de compostos fenólicos e da atividade antioxidante em sementes de trigo Triticum eastivum L. e de cevada Hordeum vulgare em diferentes estágios de germinação

Wed, 30 Jul 2014 00:00:00 GMT

Análise do perfil de compostos fenólicos e da atividade antioxidante em sementes de trigo Triticum eastivum L. e de cevada Hordeum vulgare em diferentes estágios de germinação Cunha, Adriano Farina da Numerous benefits to human health can be acquired in the diet through foods with significant amounts of bioactive compounds. Among the foods with the best performance are those with significant levels of vitamin C (ascorbic acid), vitamin E (α-tocopherol) and carotenoids phenolic compounds, particularly the flavonoids. From the secondary plant metabolites, these compounds are able to combat harmful reactions in the human body chain. According to the literature, one can find numerous beneficial properties extracted seeds germinated plants, able to delay or prevent oxidative damage to cells caused by the action of free radicals. Complex processes occurring during germination event, including reorganization of the membrane and organelles, increasing the respiratory activity, synthesis and consumption of ATP, protein synthesis, and mRNAs and activation of enzymes. The aim of this study was to analyze the profile of phenolic compounds and antioxidant activity in edible seeds of cereals wheat (Triticum eastivum L.) and barley (Hordeum vulgare), on different days of germination, using the techniques of determination of total phenolic compounds, and the antioxidant activity from the ABTS (ácido 2,2-azino-bis(3-etilbenzotiazolin)-6-sulfônico) e DPPH (2,2-difenil-1- picrilidrazil) radicals. Our results showed that germination increased the levels of phenolic compounds, as well as the antioxidant activity of the seeds in the different days of the processo of germination. Records peak periods were significant for both samples from the fourth day of germination. The process of seed germination is an effective technique for handling the seeds with the intention of getting important bioactive compounds for maintaining human health.

Desenvolvimento de uma bala adicionada de ingredientes funcionais e sialogogos

Wed, 01 Jan 2014 00:00:00 GMT

Desenvolvimento de uma bala adicionada de ingredientes funcionais e sialogogos Dalmagro, Maristela Fátima Xerostomia, known as dry mouth, may be a consequence, or not, of the decline or interruption of salivary gland function with reduced salivary flow. Xerostomia has a varied etiology and multiple consequences which may compromise the nutritional status and health of the individual, and there are few options in the market to minimize its symptoms. The purpose of this study was the development of a jelly candy with addition of sialogogue substances with amounts in accordance to the Brazilian law. Three jelly candies were developed in tangerine, strawberry and mint flavors, and they were submitted to physicochemical, microbiological and sensory analysis. The results of sensory analysis were obtained by applying the Acceptance Test with a nine-point hedonic scale ranging from dislike extremely to like extremely, whose considered attributes were appearance, flavor, texture and aroma. The microbiological analysis results showed the jelly candies were suitable for the consumption. Regarding the physicochemical analysis, the jelly candies presented 308 kcal/100g, being 75.90% from carbohydrates, 23.69% from proteins and 0.41% from lipids. In the sensory analysis, there was no difference in the appearance and texture attributes. As to aroma attribute, the strawberry jelly candy differed from the others and as flavor attribute, all of them were different, being the strawberry jelly candy the best accepted. The development of a jelly candy as an innovative product that answers the needs of patients with xerostomia may be an alternative to improve the quality of life, because besides the sialogogue effect, the jelly candy can be a tasty vehicle for essential nutrients to the human health.

Isolamento e caracterização de proteínas foliares da Ilex paraguariensis St. Hil. (erva mate)

Mon, 09 Mar 2015 00:00:00 GMT

Isolamento e caracterização de proteínas foliares da Ilex paraguariensis St. Hil. (erva mate) Pereira, Danieli Hofmann The Ilex paraguariensis is a plant from Aquifoliaceae family, native from subtropical South America, consumed and produced on a large scale in the southern regions of Brazil. The interest in the plant is increasing as studies are developed showing many benefits of Ilex paraguariensis. Most of these studies associate the antioxidant activity with its phenolic composition. However, since studies with other plant sources have also correlated the antioxidant properties with proteinaceous bioactive compounds it is important the evaluation and characterization of the Ilex paraguariensis proteins leaves, since bioactive compounds can be used as supplements for health or functional ingredients. In this context, the aim of this study was to characterize the foliar proteins from Ilex paraguariensis. Therefore, the leaves have gone through different extraction processes and fractionation. Initially, the plant material was homogenized with 50 mM Tris HCl pH 8, 1 mM EDTA, 0.5 mM DTT, 5% glycerol and 0.1% Triton X100 buffer, than filtered and centrifuged; subsequently the material was precipitated at different salt concentrations, dialyzed and further separated through ultrafiltration membrane. The samples from each step of this process were evaluated for the amount of protein, total polyphenols, protein profile characterization (SDS-PAGE) and antioxidant activity. Regarding protein characterization, foliar concentration obtained was 5.29 to 36.47 mg/mL. The protein profile by SDS-PAGE showed bands with a molecular weight between 3 and 188 kDa. As for analysis of total polyphenols, values from 0.125 to 0.338 mg GAE/mL were obtained. All samples had antioxidant activity, however, the isolate evaluation of those showed that much of this activity can be attributed to the protein-polyphenol compound present in Fraction III A. This sample had a protein band of approximately 10 kDa that when isolated continued to present a great antioxidant capacity.

Avaliação da capacidade antioxidante e conteúdo de compostos fenólicos de frutas vermelhas submetidas a processamentos por calor (micro-ondas, sous vide, fervura e desidratação)

Fri, 27 Feb 2015 00:00:00 GMT

Avaliação da capacidade antioxidante e conteúdo de compostos fenólicos de frutas vermelhas submetidas a processamentos por calor (micro-ondas, sous vide, fervura e desidratação) Colpo, Lucinéia Puiatti There is an increasing interest in the relationship between food and health. Recently the intake of food containing naturally occurring antioxidants has gained increasing evidence. Fruits, specially blue or red ones, contain high amounts of antioxidants and are important sources of total phenolic compounds. A wide range of biological effects, including disease prevention, have already been attributed to antioxidant compounds. It is widely believed that a regular fruit and vegetable consumption, along with a healthy life style including balanced diet and physical exercise, can bring potential benefits to human health. However, fruits and vegetables are not always consumed fresh, they are often consumed after being submitted to some kind of processing, which can alter its nutritional properties. It seems therefore important to study the stability of these compounds in food processed prior to consumption. In this way, the aim of this work was to evaluate the effects of heat processing by different methods (sous vide, microwave, boiling and dehydration) in the antioxidant properties of red fruit (blackberry, bilberry, cherry, jaboticaba and strawberry). Total phenolic compound content and antioxidant activity of each fruit were evaluated, both fresh and processed by different heating methods. It was observed that jaboticaba presented the highest phenolic compound content and also the highest antioxidant activity among all red fruits studied, in all processes evaluated, except in dehydration, in which blackeberry and strawberry had higher results in the conditions studied. Besides, it could be observed that red fruits processed by microwave and dehydration presented higher phenolic compound content and higher antioxidant activity than those submitted to the other processes studied. Results obtained show that appears to be a clear influence of the kind of process used into red fruits antioxidant properties. However, more studies are needed do better understand the effects of heat processing in antioxidant activity of red fruits.

Microcervejarias: avaliação de boas práticas de fabricação e incidência de bactérias no processo

Fri, 27 Feb 2015 00:00:00 GMT

Microcervejarias: avaliação de boas práticas de fabricação e incidência de bactérias no processo Gastaldello, Débora In recent years, the market globalization promoted wide access to new products to consumers. This has caused a shift in consumer food profile, who seeks to differentiated products. Craft beer production is also growing in quantity and variety, influenced by the new consumer increasingly demanding. Thinking in this market, this study aimed to evaluate the presence of microorganisms in equipment of the beer production process and evaluate the microbreweries in Good Manufacturing Practices. This work was conducted in three microbreweries, named A, B and C, analyzing four equipment that comes into contact directly or indirectly with beer after brewing the beer wort. The research identified different microorganisms in the two microbreweries, which showed percentage of adequacy of legal requirements relating to Good Manufacturing Practices respectively of 77%, 93% and 91%. The results show that the application of Good Practices of Manufactory is essential to quality insurance, especially the sanitization of equipment and utensils.

Avaliação da compreensão da representação gráfica das informações nutricionais de rótulos de alimentos em adolescentes

Fri, 06 Mar 2015 00:00:00 GMT

Avaliação da compreensão da representação gráfica das informações nutricionais de rótulos de alimentos em adolescentes Silva, Maria Cristina Furtado da This paper aims at evaluating the understanding of graphical representation of nutritional information on food labels by young adolescent students. Therefore, it was carried out a cross-sectional study with 56 young adolescent students (n = 56), aged between 15 and 17 years, enrolled in a private school in Porto Alegre / RS. A specific questionnaire containing nine dichotomous and multiple choice closed questions was used for data gathering. The results showed that 41% of young adolescent students usually read the labels before purchasing, 71% of them claim to know the meaning of the energetic value of food, 63% say they understand the information written on the labels, and 61 % trust the information written on food packages. Most adolescents understand the nutritional components present on the labels of Brazilian foods, and only 45% understood the nutrition information on the Traffic Light labelling system, showing that the labels used in Brazil are better understood. The results indicate that a meaningful number of adolescents (63%) understands the nutritional components on the labels of Brazilian food, and a meaningful number of individuals understood and identified the healthiest nutritional information given on labels; however, it is suggested the development of nutrition education programs to enhance the understanding of the nutritional information on the labels for this consumer profile.

Avaliação bioquímica nutricional de cultivares de arroz

Thu, 24 Jul 2014 00:00:00 GMT

Avaliação bioquímica nutricional de cultivares de arroz Matos, Amanda Dupas de Rice is a cereal recognized by its functional properties mainly due to the bioactive compounds present in the outer layers of the grain. Although there is great phenotypic variety of rice, most part of has light brown pericarp and canbe consumed in the whole or polished form. Researchershave reported that rice canprovide nutritional and functional differences related to pigmentation of the pericarp.Therefore, the aim of this study was to analyze the amount of total soluble phenolic compounds (TSPC), antioxidant activity (AOA) and protein content of different rice cultivars with pigmented and non-pigmented pericarp and evaluate TSPC and AOA raw rice infusions. The AOA was determined from the concentration of TSPC and expressed in different units. The results showed differences in the quantity of TSPC and AOA (g/g DPPH) between the analyzed rice cultivars (raw and cooked intragroup) with emphasis on the black and red rice. After cooking, red and light brown rice differed in levels of TSPC and light brown rice in the AOA (g/g DPPH). Regarding the capacity to radical sequester (%Inhibition), there was no difference between the red and light brown rice, cooked and raw, and between cooked light brown and polished rice. In infusions, red rice was the one with most released TSPC to soaking water. As to %Inhibition of infusions, there were differences in the black and red rice compared to the light brown and polished rice. In protein characterization, there was no difference between cultivars (dry and wet basis intragroup), owever black, red and light brown grains differed when compared between groups (dry vs wet basis). The black rice showed stability of bioactive compounds such as less susceptibility to thermal degradation. The knowledge of the chemical and functional potential of the rice will allow the development of new possibilities using these grains as means for antioxidants aimed to health promotion.