Mangaba (hancornia speciosa): exploring potent antifungal and antioxidant properties in lyophilised fruit pulp extract through in vitro analysis.

Mangaba is a fruit native to Brazil, rich in bioactive compounds. To evaluate physicochemical composition, bioactive compounds, antioxidant and antifungal activity of mangaba fruit pulp. Moisture, ash, protein, lipid, energy values and phenolic compounds were determined. Antioxidant activity was determined by capture of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. Evaluation of antifungal activity was performed by Minimum Inhibitory Concentration, according to protocols M07-A9 and M27-S3, and minimum fungicidal concentration. Freeze-dried mangaba pulp presented high levels of carbohydrates, low levels of lipids, and high energy density. Phenolic analysis demonstrated that chlorogenic acid was found in the highest concentration, followed by p-coumaric acid and ferulic acid. Mangaba extract showed antioxidant activity like BHT. Mangaba extract inhibited the growth of Candida albicans (ATCC 90028), Cryptococcus gattii (AFLP4), Candida guilliermondii (ATCC 6260) and Candida albicans (MYA 2876). Freeze-dried mangaba inhibited fungal activity associated with antioxidant effect due to presence of phenolic compounds.

Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability.

Mangabeira (Hancornia speciosa) is a Brazilian tree and a socioeconomic key due to the commercialization of its food products and tree parts to treat health conditions empirically. This review gathers the main chemical, and microbiological characteristics of the mangabeira tree parts (leaves, fruits, tree bark, latex, and seeds), emphasizing its applicability in food science and focusing on its bioapplicability in health conditions. Leaves, fruits, and tree bark can be used to develop functional foods, and phytochemical products; the tree latex have great potential in the bioengineering material field; and the seeds in sustainable energy production. Leaves and fruits were the main samples bioapplied in health conditions in vitro (oxidative stress and chemopreventive effect) and in vivo (gastrointestinal and cardiovascular health, anti-inflammatory, and antidiabetic effect), whereas tree bark and latex also exhibited health effects and seeds showed low cytotoxicity. All parts of the mangabeira tree can be explored by extractivist families and industries from a sustainable point of view.

Barra de cereais com adição de farinha de casca de chuchu: caracterização físico-química e sensorial entre crianças / Cereal bar with added chayote peel flour: physico-chemical and sensory characteristics among children

O estudo objetivou verificar a aceitabilidade sensorial de barras de cereais tradicional e barras de cereais adicionadas de farinha de casca de chuchu, bem como determinar e comparar as composições físico-químicas entre as formulações. Foram elaboradas e analisadas cinco formulações de barras de cereais, sendo: F1: padrão (0%) e as demais adicionadas de farinha de casca de chuchu nas proporções de 6,75% (F2); 13,5%(F3); 20,25% (F4) e; 27% (F5). Participaram da análise sensorial 60 provadores, com idade entre 7 a 10 anos.Não houve diferença significativa (p>0,05) nos atributos aparência, aroma, textura e cor entre as formulações.Para os atributos sabor, aceitação global e intenção de compra, notas maiores foram observadas na amostra padrão quando comparada à F5, sem diferença entre as notas dadas às demais amostras. Não houve diferença estatística (p>0,05) para os teores de umidade, proteínas, lipídios e calorias entre as formulações F1 e F4. Entretanto, maiores teores de cinzas e fibra alimentar e menor teor de carboidratos foram observados em F4 comparada a F1. A comparação entre os produtos permitiu comprovar que um nível de adição de até 20,25%de farinha de casca de chuchu em barras de cereais teve uma boa aceitação sensorial junto ao painel infantil, semelhante ao produto padrão e com boas expectativas de comercialização.

The study aimed to verify the sensory acceptability of traditional cereal bars and cereal bars added with chayote peel flour, and determine the physico-chemical compositions of their formulations. Five cereal bars formulas were prepared and analyzed as follows: F1: standard (0%) and with the addition of chayote peel flour in the proportions of 6.75% (F2); 13.5% (F3); 20.25% (F4) and 27% (F5). Sixty tasters, aged 7-10 took part in the sensorial analysis. There was no significant difference (p> 0.05) regarding appearance, aroma,texture and color among formulations. For the attributes taste, overall acceptance and purchase intention, higher scores were given towards the standard sample when compared to F5, but no differences were observed among the other sample scores. There was no statistical difference (p>0.05) for moisture, protein, fat and calories between F1 and F4 formulations. However, higher levels of ash and dietary fiber and lower level of carbohydrates were observed in F4 compared to F1. The formulas preparation demonstrated that alevel of addition of up to 20.25% of chayote peel flour in cereal bars was well accepted by the panel, with asensory acceptance similar to the standard product and good trading expectation.

Propriedades sensoriais e físico-químicas de patê de frango com teor reduzido de sal / Sensory and physical-chemical properties of chicken pate with reduced salt content

O objetivo deste estudo foi de verificar a aceitabilidade sensorial de patês de frango elaborados com diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamatomonossódico (GM) e avaliar a composição físico-química do produto. Na Etapa 1, avaliaram-secinco formulações de patê, com adição de NaCl e KCl (de 0 a 1 %). Na Etapa 2, foram avaliadas as mesmas formulações com adição de GM (0,2 %). Na Etapa 1, não houve diferença significativa para os atributos aparência, aroma, textura e cor. Contudo, para as características sabor, aceitação global e intenção de compra a amostra contendo KCl (1 %) recebeu menores notas do que aquela sem adição de KCl. Na Etapa 2, os produtos apresentaram aumento na aceitabilidade após adição de GM. Foi possível reduzir 75 % de sódio nos patês de frango(NaCl - 0,25 % e KCl - 0,75 %), e obter amostra com aceitação sensorial semelhante ao produto padrão e maior possibilidade de adição de KCl, principalmente em conjunto com o GM.

This study aimed at assessing the sensory acceptability of chicken pate made with different concentrations of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG), and the physical-chemical features of the product were evaluated. In the Step 1, five pate formulations with addition of NaCl and KCl (0 to 1 %) were assessed. The Step 2 analyzed these same formulations but containing MG (0.2 %). In Step 1, no significant difference was found for the attributes appearance, aroma, texture and color. As for taste, overall acceptance and purchase intent characteristics, the sample containing KCl (1 %) received lower scores than that KCl-free formulation. In Step 2, the formulated products showed an increase in the acceptability after adding MG. It was feasible to reduce 75 % of sodium in the chicken pates (NaCl - 0.25 % and KCl - 0.75 %), and to get a sample with the sensory acceptance similar to the standard product, and being achievable to add KCl, specially in conjunction with MG.