Potential use of other starch sources in the treatment of glycogen storage disease type Ia - an in vitro study.

BACKGROUND: Glycogen storage disease type Ia (GSD-Ia) is one of the most common hepatic GSD. Its treatment mainly consists of a diet including a high intake of slow-digestion carbohydrates such as raw cornstarch and the restriction of simple sugars. This enables the maintenance of euglycemia and prevents secondary metabolic disorders. Starch is a glucose polymer formed by amylose and amylopectin, which can be obtained from distinct sources. Although uncooked cornstarch has been successfully used in the treatment of GSD-Ia, it can lead to hyperglycemia and weight gain. in vitro andin vivo tests indicated that sweet manioc starch can be potentially used in the treatment of GSD-Ia. RESULTS: The moisture analysis revealed a variation from 10.3 to 12.8% in the sweet manioc starch samples, whereas the moisture content of uncooked cornstarch ranged from 7.3 to 11.1%. Quantifiable sugar was detected in 3/5 samples of sweet manioc starch and 1/3 samples of uncooked cornstarch. Notably, this uncooked cornstarch brand is widely employed in GSD-Ia treatment in Brazil. Products B and E had higher values of amylopectin and undetectable levels of sugars. A clinical trial is warranted to compare samples F and G and determine the impact of sugar trace in the same dietary source of starch. CONCLUSIONS: Collectively, the results demonstrated possible therapeutic alternatives for GSD-Ia in addition to traditional uncooked cornstarch.

Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.

Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

Biodegradable sodium alginate films incorporated with lycopene and ß-carotene for food packaging purposes.

Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and ß-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 µm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or ß-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or ß-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or ß-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.

Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.

This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-ß-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet.

Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow-up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.

Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits.

Despite the consumption recommendations and the potential health benefits, Brazilian biodiversity has a large number of fruit species that are still unexplored, such as Butia catarinensis (Butiá da Praia), Butia eriospatha (Butiá da Serra) and Opuntia elata (Arumbeva). The phenolic compounds of these fruits were determined by HPLC-DAD-MS/MS. Morever, in vitro assays of antioxidant capacity on hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO) and ABTS radicals were evaluated. In vivo assays evaluating the survival of worms and reactive oxygen species (ROS) generation were performed using the nematode Caenorhabditis elegans. Eighteen, twenty-eight and seventeen phenolic compounds were identified in Butiá da Praia, Butiá da Serra and Arumbeva, respectively. The main groups of phenolic compounds found in the fruits were hydroxybenzoic acids (60.5, 26.5 and 96.1% of the total phenolic compounds for Butiá da Praia, Butiá da Serra and Arumbeva, respectively), flavan-3-ols (23.6 and 61.2% of the total phenolic compounds for Butiá da Praia and Butiá da Serra) and flavonols (2.6% of the total phenolic compounds for Arumbeva). The hydroethanolic extracts of these fruits were free radical scavenger, sources of phenolic compounds and did not cause toxic effects in vivo. In hydroethanolic extracts of Butiá da Praia and Arumbeva, the total phenolic content increased by around 67% and 35%, respectively. Besides the health benefits, these proved to be promising sources of natural antioxidants, with phenolic composition variating among species and collection site. The obtained results enable future applications of studied fruits extracts in food and/or pharmaceutical products, encouraging and valuing the sustainable use of biodiversity.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO-) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 µg·g-1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 µg·g-1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g-1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Vitamin and bioactive compound diversity of seven fruit species from south Brazil.

BACKGROUND: The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS: Sample 1 of Eugenia pyriformis presented the highest value of ß-carotene (0.1021 g kg-1 ), lutein (0.0511 g kg-1 ), zeaxanthin (0.0370 g kg-1 ), and α-carotene (0.0112 g kg-1 ), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg-1 ) and vitamin A content (0.106, 0.035 and 0.178 g kg-1 RAE) of all seven species analyzed. The cyanidin 3-glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg-1 ) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg-1 ). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION: In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry.

Determinação de vitamina C e análise sensorial de barras de cereais adicionadas de frutas desidratadas / Determination of vitamin C and sensorial evaluation of cereal bars added dehydrated fruits

The aim of this study was to make and analyze cereal bars added of vitamin C, besides evaluating the products sensorially. It was followed a formulation with dried fruit to make the cereal bars as well as added the ascorbic acid. The cereal bar was produced containing 0,2% of ascorbic acid. The determination of vitamin C achieved through Tillmans method undergoing some adaptations and, it was also analyzed during 30 days after the bars making. The sensorial analysis was accomplished by 50 non-trained judges, according to bars appearance, flavor, texture and smell. The cereal bar that was made presented about 200mg of vitamin C, while industrialized achieved 100mg. Vitamin C analysis at the bars making day showed a mean of 40I,16±16 mg%, showing significant result (p

O objetivo deste estudo foi elaborar e analisar o teor de vitamina C de barras de cereais adicionadas de vitamina C, assim como avaliar sensorialmente o produto elaborado. Para elaboração das barras de cereais utilizou-se na formulação frutas desidratadas consideradas fontes de vitamina C e 0,2% de ácido ascórbico. Determinou-se a vitamina C pelo método de Tillmans adaptado e analisou-se por um período de 30 dias após a elaboração das barras. A análise sensorial foi realizada por 50 avaliadores não treinados os quais avaliaram: aparência, sabor, textura e aroma. A barra formulada apresentou aproximadamente 200mg de vitamina C, enquanto que a barra comercial lOOmg.Os níveis de vitamina C no dia de elaboração das barras foi de 401,16±16mg%, sendo significativamente mais alto (p

Elaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensos / Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics

Neste estudo foram elaborados pães caseiros com baixo teor de cloreto de sódio e acrescido de condimentos, o qual foi avaliado quanto à aceitação. A presente investigação foi realizada seguindo-se o modelo experimental, com a participação de 50 avaliadores não treinados. Os aspectos sensoriais de três amostras elaboradas foram analisados utilizando-se escala hedônica, baseada nos pontos de 1 a 9 para os seguintes atributos: aparência, sabor, odor e textura. Observou-se diferença estatística significativa para o pão com adição de manjericão e cebola, o qual mostrou maior aceitação em todos os atributos. Para os atributos sensoriais avaliados, os condimentos enquadram-se como aceitáveis na sugestão dietoterápica, podendo ser utilizados como alternativas dietéticas, não apenas no tratamento de hipertensos, mas também para a população em geral e, ainda, promover melhor qualidade de vida por meio de inserção de hábitos alimentares saudáveis.

Elaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensos / Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics

Neste estudo foram elaborados pães caseiros com baixo teor de cloreto de sódio e acrescido de condimentos, o qual foi avaliado quanto à aceitação. A presente investigação foi realizada seguindo-se o modelo experimental, com a participação de 50 avaliadores não treinados. Os aspectos sensoriais de três amostras elaboradas foram analisados utilizando-se escala hedônica, baseada nos pontos de 1 a 9 para os seguintes atributos: aparência, sabor, odor e textura. Observou-se diferença estatística significativa parao pão com adição de manjericão e cebola, o qual mostrou maior aceitação em todos os atributos. Para os atributos sensoriais avaliados, os condimentos enquadram-se como aceitáveis na sugestão dietoterápica, podendo ser utilizados como alternativas dietéticas, não apenas no tratamento de hipertensos, mas também para a população em geral e, ainda, promover melhor qualidade de vida por meio de inserção de hábitos alimentares saudáveis.(AU)

The present study aimed at preparing condiment-added homemade breads and containing low amount of sodium, and also to evaluate their acceptance aspects. This study was performed as an experimental investigation, and the sensory parameters were evaluated by 50 non–trained tasters. The bread samples were prepared with reduced sodium contents and adding condiments, such as: basil, sage and onion, as an alternative. Three elaborated samples were analyzed on sensory characteristics by using an appropriate hedonic scale, based on the points from 1 to 9 for measuringthe following attributes: appearance, flavor, odor and texture. The basil and onion-added breads showed statistically significant differences, and these samples demonstrated the highest acceptance in all of the sensorial attributes. According to the sensory characteristics, the condiments were well accepted as a dietotherapy approach and to be used as an alternative, not only for hypertension treatment, but also for the general population to promote better life quality by making use of healthful nourishment habits.(AU)

A proteinúria como fator de risco para retinopatia diabética / Proteinuria as a risk factor for diabetic retinopathy

Introdução: A diabete mélito é doença metabólica complexa que envolve hiperglicemia, doença microvascular (retina e rim) e neuropatia. A retinopatia e a nefropatia são importantes causas de cegueira e falência renal respectivamente, e complicações relacionadas à diabete mélito. Objetivo: Determinar a relação entre a presença de proteinúria e nefropatia com a gravidade da retinopatia diabética num estudo transversal de pacientes diabéticos. Métodos: Estudo transversal de pacientes diabéticos, sem tratamento oftalmológico prévio, atendidos em serviço de oftalmologia terciário. Estes pacientes foram submetidos a exame fundoscópico, exames laboratoriais e interrogados quanto ao tempo de duração e o tipo de diabete. Comparados os fatores de risco abordados com os achados fundoscópicos. Na análise dos dados quantitativos foi usado o teste t de Student. Resultados: Estudados 81 pacientes, 28 do sexo masculino, 53 do sexo feminino, 28 com diabete insulino-dependente 53 com diabete não-insulino-dependente. Fatores correlacionados estatisticamente com o grupo com retinopatia diabética mais grave incluem: diabete mélito insulino dependente (a<0,01), nefropatia (a<0,05), proteinúria (a<0,05), maior tempo de doença (p<0,001) e valores mais elevados de glicemia de jejum (p=0,01). Conclusões: Concluiu-se que a gravidade de retinopatia diabética está relacionada à presença de proteinúria e nefropatia além de sofrer influência de fatores de risco tais como tempo de duração da doença, tipo de diabete e controle metabólico da doença.