Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study.

The Brazilian Cerrado biome is rich in plant biodiversity, with fruits that have unique sensory characteristics and high nutritional quality. Among the various fruits, baru (Dipteryx alata Vog.) has attracted the attention of researchers because of its high lipid, protein, carbohydrate, fiber, and micronutrient (minerals and vitamins) contents. The present study evaluated the effects of regular consumption of baru almonds for over 60 days on the biochemical and anthropometric profiles and fecal microbiota of obese individuals. A pilot study was conducted on 15 individuals with obesity who were instructed to consume a 20-gram portion of baru almonds throughout the day. The body composition was assessed using anthropometric measurements. Blood pressure, glucose levels, lipid profile, serum insulin and iron contents, and fecal microbiota composition were determined at baseline (day 0) and after 60 days. Baru almond consumption contributed to changes in biochemical parameters, improved HDL cholesterol levels, and reduced total and LDL cholesterol levels. Some positive changes in the microbiota composition after consuming baru almonds include a decrease in the Faecalibacterium family and an increase in the Provotella genus. Therefore, ingesting baru almonds can modulate gut microbiota of individuals with obesity.

Effects of Peanuts and Pistachios on Gut Microbiota and Metabolic Syndrome: A Review.

There is growing evidence that the gut microbiota is associated with various aspects of human health, including immune system regulation, vitamin synthesis, short-chain fatty acid production, etc. Peanuts and pistachios are foods rich in protein, unsaturated fatty acids, vitamins, polyphenols, and other dietary components that have been shown to benefit the gut microbiota. Therefore, this review aims to describe the effects of consuming peanuts and pistachios on the gut microbiota and the potential role of these microbiota in human health. This review suggests that the consumption of peanuts or pistachios can demonstrate the potential to exert a beneficial effect on the gut microbiota by promoting the growth of beneficial gut bacteria that produce, for example, short-chain fatty acids that are beneficial for human health. In the case of peanuts, in particular, the possible modulation of the microbiota is associated with an improvement in the risk factors of metabolic syndrome and the inflammatory process triggered by a high-fat diet.

Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far.

Metabolic syndrome (MetS) is characterized by complex metabolic changes involving a cluster of co-occurring conditions, such as abdominal obesity, high blood pressure, high fasting plasma glucose, high serum triglycerides, and high LDL cholesterol levels or low HDL cholesterol levels. The incidence and risk factors of MetS occurrence increase every year. It is estimated that MetS affects approximately 30% of the population of some countries. Therefore, novel strategies are being studied to reduce the negative impact of having an unbalanced diet and a lack of physical activity. One of these strategies is the administration of probiotic microorganisms, such as the yeast Saccharomyces boulardii, which has been associated with several beneficial health effects (including modulation of the intestinal microbiota and improvement of the inflammatory, antioxidant, antibacterial, antitumor, and anti-inflammatory profiles). Thus, the objective of this study was to review the risk factors of MetS occurrence and the beneficial effects of S. boulardii ingestion in the treatment of MetS. Here, we critically evaluate the treatment necessary to promote these benefits. Using the pre-established inclusion criteria, eight studies were reviewed, including five animal and three human studies. The results reported the regulation of the lipid profile, modulation of the intestinal microbiota and gene expression, and a decrease in mass gain as positive results when S. boulardii was administered. Although more experiments are needed to validate these results, especially using human models, there is a trend toward improvement in MetS and a reduction in its risk factors with the administration of S. boulardii.

Employing alternative culture media in kefiran exopolysaccharide production: Impact on microbial diversity, physicochemical properties, and bioactivities.

Kefiran is a biomaterial with potential application in developing novel materials for food technology. In this study, sugarcane sugar (REF), raw sugar (RAS), brown sugar (BRS), soy molasses (SOM), and sugarcane molasses (SCM) were evaluated for the production of kefiran from kefir biomass rather than cow's milk (CMK), the usual medium. The produced kefiran was purified and characterized by colorimetry, Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis, and morphology. It was also assayed for antioxidant and antimicrobial activity. SCM had the highest average daily rate of kefir biomass production (29.17 %/day). The composition of the culture medium affected the microbial diversity of kefir grains, and the Lactobacillus genus was the most abundant (39.8 %, 40.0 %, and 83.9 % to SCM, SOM, and CMK, respectively) in the samples that presented the highest biomass production and kefiran extraction yields. FTIR spectra showed that the bands of kefiran produced in REF and RAS were narrower than those of the other samples. Kefiran grew in an alternative culture medium also exhibited higher thermal stability (Tonset and TMax was higher than 250 and 280 °C, respectively). Those grown in SOM and SCM displayed antimicrobial and antioxidant activities similar to those of kefiran produced in CMK. The results indicate that agro-industrial by-products (SCM and SOM) are potential alternatives for kefiran production from kefir biomass.

Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods.

The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In this scenario, there is a growing demand for plant-based foods, making it necessary to find new plant-based ingredients for application in foods and beverages. Flaxseed, chia seed, and Barbados gooseberry contain mucilage, a component with potential application in plant-based products. These hydrocolloids can be used as gelling agents, texture modifiers, stabilizers, and emulsifiers in solid and semi-solid foods. This review presents the extraction, characterization, and application of flaxseed, chia seed, and Barbados gooseberry mucilage for use in plant-based foods. It was found that mucilage composition varies due to the extraction method used, extraction conditions, and geographic location of the seed or leaf. However, applications in plant-based foods are currently limited, mainly focused on applying chia mucilage in bakery products and packaging. Research on applying flaxseed and Barbados gooseberry mucilage to plant-based products is limited, though it has been shown to have potential applications in packaging. Mucilage may also increase the nutritional profile of the product and provide better technological, functional, and sensory characteristics. Therefore, because of mucilage's excellent functional and technological properties, it is a promising candidate to act as an ingredient in plant-based food products.

Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry.

This study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. 'Oso Grande' in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6-3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40-60 %), and reduced microbial load (3.59-4.03 log CFU g-1 for mesophilic aerobic bacteria and 4.45-5.22 log CFU g-1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest quality of fresh strawberries.

Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains.

Betalains are natural nitrogenous water-soluble pigments found in species belonging to the Caryophyllales order and in mushrooms. Betalains can be considered multifunctional molecules due to their diverse bioactivities such as antioxidant, antimicrobial, anticancer, and anti-inflammatory. Furthermore, they can detect pH variations in foods and are considered promising colorimetric bioindicators. The bioactivities of betalains have improved their use as active and bioactive agents, and colorimetric indicators in the development of edible and biodegradable films for foods, which are trends in the food packaging market. Thus, this review presents the state-of-art information on the use of betalains as a multifunctional molecule in the development of smart, active, and bioactive edible and biodegradable packaging for foods. Studies have revealed that betalains can be successfully used to develop: smart films to indicate the freshness and spoilage of foods such as shrimp, fish, and chicken; active films with antimicrobial and antioxidant potentials to increase the shelf life of sausage and shrimp; and bioactive films with health benefits.

A review of nondairy kefir products: their characteristics and potential human health benefits.

Functional foods are foods that, in addition to having nutrients, contain in their composition ingredients that act specifically on body functions associated with the control and reduction of the risk of developing some diseases. In this sense, kefir, a group of microorganisms in symbiosis, mainly yeasts and lactic acid bacteria, stands out. The trend of ingesting kefir has been focused on the development of products that serve specific consumers, such as those who are lactose-intolerant, vegans and vegetarians, and consumers in general who seek to combine the consumption of functional products with the improvement of their health and lifestyle. This overview provides an insight into kefir, presenting the technological process to produce a nondairy beverage and evidence of the benefits of its use to reduce the risk of disease. We also discuss regulatory aspects of products fermented using kefir. Until now, the use of kefir (isolated microorganism, kefiran, or fermented product) has demonstrated the potential to promote an increase in the number of bifidobacteria in the colon and an increase in the glycemic control while reducing the blood cholesterol and balancing the intestinal microbiota, which helps in reducing constipation and diarrhea, improving intestinal permeability, and stimulating and balancing the immune system. However, the literature still has gaps that need to be clarified, such as the consumption dose of kefir or its products to cause some health benefit.

Ameliorating effects of metabolic syndrome with the consumption of rich-bioactive compounds fruits from Brazilian Cerrado: a narrative review.

Evidence suggests that bioactive compounds present in fruits and vegetables, including carotenoids, polyphenols, and phytosterols, may have beneficial effects against the development of obesity and other diseases. The fruits of the Brazilian Cerrado are rich in biologically active compounds but are underexplored by the population being used only locally dietary consumption. The objective of this review is to direct attention to the bioactive compounds already elucidated for the fruits of "Cerrado" cashew (Anacadium othanianum Rizz.), baru almond (Dipteryx alata Vogel), cagaita (Eugenia dysenterica DC.), "Cerrado" pear (Eugenia klotzschiana Berg), mangaba (Hancornia speciosa), and pequi (Caryocar brasiliense Camb), demonstrating possible metabolic effects of the consumption of these fruits on the metabolic syndrome and its risk factors. Studies have shown that Cerrado native fruits have a high content of bioactive compounds such as phenolic compounds, which also demonstrate high antioxidant capacity and may be related to the protective effect in metabolic syndrome-related diseases by act as inhibitors in various processes in lipid metabolism and glucose transport. Although more scientific evidence is still needed, the consumption of native fruits from the Cerrado seems to be a promising strategy which -along with other strategies such as nutritional therapy- can ameliorate the effects of the metabolic syndrome.

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis.

Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.

The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review.

Among the bioactive compounds that are considered important for the food industry, anthocyanins, which are flavonoid compounds presenting antioxidant activity and are responsible for beneficial health effects, have received researchers' attention in the last decades. In addition, anthocyanins are highly reactive and can be used as indicators of foodstuff quality conditions, particularly as a packaging ingredient. Considering this line of work, the eco-friendly film is a novel packaging technology that arose from the concern to reduce non-renewable resources and their impact on the environment. These films can be vehicles for loading bioactive compounds such as anthocyanins. Among the contribution of films in the food industry, we can highlight several potential applications: i) smart film: assess food quality and safety, transmitting food information to consumers and increasing the reliability of their consumption without breaking the packaging; ii) active film: use to preserve food quality through the release of active agents; and iii) bioactive film: carry substances in desired concentrations until their controlled or rapid diffusion within the gastrointestinal tract so that they can promote its benefit to human health. Thus, this review presents anthocyanin extract's potential as a powerful tool to improve the development of eco-friendly films, directing its purpose to the application as smart, active, and bioactive films.

Eugenia Klotzschiana O. Berg Fruits as New Sources of Nutrients: Determination of their Bioactive Compounds, Antioxidant Activity and Chemical Composition

Abstract: The Cerrado is one of the world's biodiversity hotspots and Brazil's second largest biome. Many native species of the Brazilian Cerrado provide fruits that have unique sensory characteristics and high nutritional value. This study aimed at characterizing the pulp of Eugenia klotzschiana O. Berg, concerning its proximal composition, bioactive compound content and antioxidant activity. The pulp under study had high moisture (89.47 g kg-1) and caloric (96.07 kcal kg-1) values whereas its contents of protein (0.59 g kg-1) and lipids (2.35 g kg-1) were low. The cerrado pear pulp also had high iron content (16.5 mg kg -1) and dietary fiber (6.45 g kg-1), besides 0.034-0,055 mg kg-1 carotenoids, 8.66 mg kg-1 ascorbic acid and 0.66 mg kg-1 total chlorophyll. Total phenolic compounds (333.41-566.33 mg EAG kg-1) and flavonoids (225-50 mg EQ kg-1) were found by extraction methods named Method 1 (water) and Method 2 (acetone+methanol), respectively. Thus, the cerrado pear can be an alternative to improving nutrient intake and to providing sustainable use of the native flora in the Cerrado.