Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging.

Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A "Check All That Apply" test with emojis and the Food Technology Neophobia scale were used. The "processed by ultrasound" information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the "processed by ultrasound" information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.

High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity.

High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.

Characterization and in vitro evaluations of Baru pulp from almond production waste ensiled with different additives.

The silage process is an efficient way of storing nutrients for animal nutrition. Our hypothesis was that the Baru pulp can be preserved in the form of silage, regardless of the use of additives to aid the process. Silages of Baru pulp containing different additives were evaluated through in vitro analysis, fermentation parameters, and composition and thermal analysis including differential scanning calorimetry and thermogravimetry. The treatments consisted of (1) silage with Baru pulp (BP) in natura without additive; (2) BP in natura with acetic acid; (3) BP in natura with formic acids; and (4) BP in natura added with microbial inoculums in a randomized experimental design with three replications per treatment and analyzed in duplicate. The ensiled material was kept in anaerobic conditions for a period of 30 days. BP before and after the silage process presented averages of 67.31 and 66.24% for in vitro digestibility of DM (IVDMD). Microbial inoculant additive was the most effective in reducing pH, followed by acetic acid and formic acid. There were effects of additives on silages for all degradation parameters in ruminal liquid in vitro. It was observed that BP before ensiling had the highest A fraction (7.9 mL gas/100 mg DM), without differing from the silage treated with formic acid (7.1 mL gas/100 mg DM). Similar effects were observed on mass loss (TG) and heat flux (DSC) between the silages. Our findings suggest that Baru pulp with formic acid is more efficient in the conservation and preservation of fermentable carbohydrates as well as in silage production.

Effects of Baru Almond Oil (Dipteryx alata Vog.) Treatment on Thrombotic Processes, Platelet Aggregation, and Vascular Function in Aorta Arteries.

Background: This study assessed the effects of Baru (Dipteryx alata Vog.) almond oil supplementation on vascular function, platelet aggregation, and thrombus formation in aorta arteries of Wistar rats. Methods: Male Wistar rats were allocated into three groups. The control group (n = 6), a Baru group receiving Baru almond oil at 7.2 mL/kg/day (BG 7.2 mL/kg, n = 6), and (iii) a Baru group receiving Baru almond oil at 14.4 mL/kg/day (BG 14.4 mL/kg, n = 6). Baru oil was administered for ten days. Platelet aggregation, thrombus formation, vascular function, and reactive oxygen species production were evaluated at the end of treatment. Results: Baru oil supplementation reduced platelet aggregation (p < 0.05) and the production of the superoxide anion radical in platelets (p < 0.05). Additionally, Baru oil supplementation exerted an antithrombotic effect (p < 0.05) and improved the vascular function of aorta arteries (p < 0.05). Conclusion: The findings showed that Baru oil reduced platelet aggregation, reactive oxygen species production, and improved vascular function, suggesting it to be a functional oil with great potential to act as a novel product for preventing and treating cardiovascular disease.

Multivariate analysis in the selection of baru genotypes / Análises multivariadas na seleção de genótipos de barueiro

In terms of extension and flora, the cerrado is the second largest Brazilian biome, which harbors native fruit species that produce fruits with different characteristics, attractive colors, and exclusive flavors, such as baru. However, the uncontrolled and unsustainable exploitation of resources in this biome has been a cause of great concern worldwide. In view of the importance and productive potential of baru, breeding programs should characterize its fruits and seeds in seedling formation by univariate and multivariate analyses and frequency histograms. This study describes an experiment laid out in a completely randomized design with seven populations of baru from the south and southeast regions of the state of Goiás, Brazil. Five replicates were used, totaling 35 experimental plots, with 15 fruits per replicate. For estimated 100-fruit weight, estimated 100-seed weight, and pulp thickness, the populations of Caldas Novas and Bom Jesus stood out with the highest means for some of the evaluated traits. As for frequency intervals, the population of Caldas Novas showed the largest amplitude for seed length, whereas the Edéia population exhibited the greatest amplitude for seed width. In the analysis of the fruit, the population of Caldas Novas showed the largest amplitudes for both length and width. After genetic dissimilarity analysis, the UPGMA clustering method grouped the Caldas Novas and Bom Jesus populations into one group and the others into another. The highest correlation indices observed were between 100-fruit weight and 100- seed weight (87%) and between seed length and fruit length (86%). Clustering based on the k-means method resulted in two groups formed: one comprising the populations of Caldas Novas, Aloândia, and Bom Jesus the other the remaining populations.

Em termos de extensão e flora, o cerrado constitui o segundo maior bioma brasileiro e apresenta espécies frutíferas nativas, que produzem frutos com características diferenciadas, cores atraentes e sabores exclusivos, como o barueiro. Contudo, a exploração descontrolada e insustentável dos recursos deste bioma vem sendo motivo de grande preocupação em todo mundo. Diante da importância e potencial produtivo do barueiro, torna-se necessário a caracterização de frutos e sementes na formação de mudas através de análises univariadas, multivariadas e histogramas de intervalo de frequência em programas de melhoramento. O delineamento utilizado foi inteiramente ao acaso, com sete populações de barueiros provenientes das regiões sul e sudeste do estado de Goiás, com cinco repetições totalizando trinta e cinco parcelas experimentais, com quinze frutos por repetição. Verificou-se que para massa estimada de 100 frutos, massa estimada de 100 sementes e espessura de polpa, as populações de Caldas Novas e Bom Jesus se destacaram por apresentarem maiores médias em algumas características avaliadas. Quanto aos intervalos de frequência, a maior amplitude para sementes foi observada na população de Caldas Novas, enquanto para a largura, maior amplitude foi observada na população de Edéia. Para frutos, as maiores amplitudes foram observadas em relação ao comprimento e largura para a população de Caldas Novas. Após a análise de dissimilaridade genética, o método de agrupamento por UPGMA agrupou as populações de forma que um grupo foi formado pelas populações Caldas Novas e Bom Jesus e o outro pelas demais. Os maiores índices de correlação observados foram massa de cem frutos e massa de cem sementes (87%) e comprimento de sementes e comprimento de frutos (86%), respectivamente. No sistema de agrupamento pelo método k-means houve a formação de dois grupos com Caldas Novas, Aloândia e Bom Jesus em um dos grupos e o outro grupo formado pelas demais populações.

Transfer of Metal(loid)s from Soil to Leaves and Trunk Xylem Sap of Medicinal Plants and Possible Health Risk Assessment.

The objective of the present study was to investigate metal(loid)s in soils, in the trunk xylem sap and in the leaves of the Dipteryx alata plant located near the highway with high vehicle traffic in agricultural regions and near landfills, and to assess the transfer of metal(loid)s from soil to plant and possible health risk assessment. Trunk xylem sap, leaves and soil samples were collected at three sites near the highway. The analysis of trace elements was carried out using inductively coupled plasma optical emission spectroscopy (ICP OES). In the three soil sampling sites far from the highway edge, 15 elements were quantified. The concentrations of elements in the soil presented in greater proportions in the distance of 5 m in relation to 20 and 35 m. The metal(loid)s content in the study soil was higher than in other countries. The concentrations of Al, Cu, Fe, Mg, Mn, P, Se and Zn in the xylem sap were much higher than the leaves. The values of transfer factor of P, Mg and Mn from soil to the xylem sap and transfer factor of P from soil to leaf were greater than 1, indicating that the specie have a significant phytoremediation and phytoextraction potential. This plant has a tendency to accumulate As, Cd and Cr in its leaf tissues. The chronic hazard index (HI) values recorded in this study were above 1 for adults and adolescents. It is concluded that the soil, the trunk xylem sap and leaves of this plant are contaminated by heavy metals. Ingestion of the trunk xylem sap of this plant can cause toxicity in humans if ingested in large quantities and in the long term; therefore, its consumption should be avoided.

In vitro antioxidant and wound healing properties of baru nut extract (Dipteryx alata Vog.) in pulmonary epithelial cells for therapeutic application in chronic pulmonary obstructive disease (COPD).

Baru nuts (Dipteryx alata Vog.) are a native species from Brazil, rich in phenols and other antioxidants, with high socioeconomic value and possible pharmaceutical applications. Here we investigated baru nut ethanolic extract (BNEE) antioxidant and wound healing activities in human NCI-H441 and A549 lung epithelial cell lines for a possible use in conditions related to oxidative stress and wound healing impairments, such as chronic obstructive pulmonary disease (COPD). BNEE was characterised with high DPPH free radical scavenging activity and high total phenolics content, amongst them gallic acid, that was identified and quantified by HPLC. BNEE was not cytotoxic at concentrations studied, reduced the levels of reactive oxygen species before and during oxidative stress and increased wound healing in cell monolayers. These are the first steps to investigate the beneficial properties of baru in diseases related to oxidative stress and wound healing impairments such as COPD.

Effects of baru almond oil (Dipteryx alata Vog.) supplementation on body composition, inflammation, oxidative stress, lipid profile, and plasma fatty acids of hemodialysis patients: A randomized, double-blind, placebo-controlled clinical trial.

BACKGROUND: The consumption of nuts and edible seeds is associated with the improvement of the metabolic profile and reduction of cardiovascular diseases. However, the effects of its subproducts, such as oil, are still poorly studied. This study aimed to evaluate the effect of the baru almond oil supplementation on inflammation, oxidative stress, body composition, lipid profile, and plasma fatty acids of hemodialysis patients. METHODS: In a randomized, double-blind, 12-week placebo-controlled clinical study, hemodialysis patients were supplemented with 5 g of baru oil (BG, n = 17) or 5 g of mineral oil (placebo, BP, n = 12). Body composition, renal function, ultra-sensitive C-reactive protein (us-CRP), oxidative stress, plasma fatty acids, and lipid profile were analysed before and after the intervention. RESULTS: Patients were aged 50.5 ±â€¯2.2 years and the average time of dialyses was 52,1 ±â€¯42,6 months. The BG decreased us-CRP concentration compared to PG (-1.2 ±â€¯0.2 vs. + 0.8 ±â€¯0.2 mg / L,d = 0.88; p =  0.01). Baru almond oil supplementation was not effective in improving body composition, lipid profile, and oxidative stress. CONCLUSION: Baru almond oil supplementation decreased us-CRP concentration in patients with chronic kidney disease under hemodialysis treatment.

Nucleário, cardboard, or manual crowning: which maintenance technique is most cost-effective in tree seedling survival establishment?

In ecological restoration, one of the main challenges is to develop new methods, techniques, and incentives that both favour and reduce maintenance costs in restoration projects. Besides, post-planting maintenance is often neglected hampering seedling survival over time owing to alien grasses, which compete strongly with native plants for resources. To solve these issues, recently, an innovative technology called Nucleário has been developed in Brazil. Aiming to hinder alien competition filters, the Nucleário also attempts to condition a better microenvironment, reducing drought stress through the water storage tank, decreasing temperatures, which facilitates the survival and growth of seedlings in areas under restoration. Another method used to decrease alien grasses, which is inexpensive, is seedling crowning using cardboard lowing maintenance needs in restored areas. Cardboard has similar functions to Nucleário, such as protecting soil against loss of water and nutrients and reducing competition with invasive exotic grasses. Therefore, comparing them also with traditional manual weeding (i.e., clean-weeded crown by hoe), we aimed to verify which technique is most cost-efficient for seedling crown maintenance of Dipteryx alata Vog., which is an indigenous tree species with high economic value owing to its nuts. We tested three techniques in areas under restoration in the Cerrado, in the Environmental Protection Area "Córrego Guariroba" located in Campo Grande, Mato Grosso do Sul, Brazil. We monitored seedlings submitted to the three methods in the wet and the dry periods for biotic (competition with exotic grasses, herbivory, and growth) and abiotic (moisture and soil temperature) indicators. We observed that the Nucleário was the treatment that maintained the highest soil moisture, resulting in a larger canopy area. However, these effects do not reflect increases in the survival rate, diameter, and height of the seedlings. None of the treatments was effective in reducing herbivory. Nucleário was the most effective treatment in reducing the competition of seedlings with invasive grasses. Cardboard presented an implementation value 21.5 times lower than Nucleário and 1.2 times than manual crowning. Given the high purchase price, the Nucleário's cost-benefit ratio was very high compared to the crowning of cardboard and the manual weeding, which discourages us from recommending it for this species with high survival rates. Its project can be revised to decrease herbivory rates, as well as its efficiency tested in the short and long term in different ecosystems and species, particularly species susceptible to water stress.

A baru almond-enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial.

OBJECTIVES: Nut consumption is associated with reduced risks of cardiovascular disease. Baru almonds have a high protein content and high quantities of mono- and polyunsaturated fatty acids, phenolic compounds, and antioxidants. This study aimed to evaluate the effects of a baru almond-enriched diet on body composition and markers of lipid metabolism in overweight and obese women. METHODS: A randomized, placebo-controlled, 8-wk clinical trial of 46 overweight and obese women was conducted. Participants were randomly assigned to 1 of 2 normocaloric and isoenergetic diets: baru almond-enriched diet or baru almond-free diet. Both groups received dietary instructions. Body composition was assessed by anthropometry and dual-energy x-ray absorptiometry. Blood pressure, glucose levels, lipid profile, and plasma fatty acids, as well as apolipoproteins, angiopoietin-like-3, and cholesteryl ester transfer protein expression, were determined at the beginning and end of the study. RESULTS: The consumption of baru almonds reduced waist circumference (-2.45 cm; 95% confidence interval [CI], -3.90 to -0.23; P = 0.03), cholesteryl ester transfer protein expression (-0.23 mcg/mL; 95% CI, -1.24 to-0.08; P = 0.03), and increased high-density lipoprotein concentrations (+4.82 mg/dL; 95% CI, 0.03-8.88; P = 0.04) compared with baru almond-free diet. CONCLUSIONS: A baru almond-enriched diet for 8-wk reduced abdominal adiposity and improved high-density lipoprotein in overweight and obese women. This trial was registered at clinicaltrials.gov as RBR-2 wpryx.

Dipteryx alata Vogel May Improve Lipid Profile and Atherogenic Indices in Wistar Rats Dipteryx alata and Atherogenic Indices.

Worldwide prevalence of noncommunicable chronic degenerative diseases is among the main causes of death worldwide. The consumption of some foods such as nuts and seeds may be beneficial in preventing these diseases. Dipteryx alata Vogel (DA), known popularly as Baru, belongs to the family Fabaceae and is a native fruit tree from the Brazilian savanna. The purpose of this study was to evaluate the use of seeds of DA on the metabolic and oxidative profile of Wistar rats. Animals were divided randomly into four groups (n = 10): G1 (control group), and G2 (treated with DA 20%), G3 (treated with DA 30%), and G4 (treated with DA 40%). After 40 days, animals were euthanized and metabolic and oxidative profiles were analyzed (glycemia, cholesterol, triglycerides [TGs], high-density lipoprotein-cholesterol [HDL-c], very low-density lipoprotein-cholesterol [VLDL-c], low-density lipoprotein-cholesterol [LDL-c], C reactive protein, aspartate aminotransferase, alanine aminotransferase, Lee index, weight, visceral fat, ferric reducing ability of plasma, and ferric-xylenol orange method. The use of the seeds was effective in reducing TGs, VLDL-c, LDL-c, and increasing HDL-c but did not interfere in the percentage of weight gain, visceral fat, levels of total cholesterol, and oxidative stress. Based on our results, it is possible to say that the use of DA may improve the lipid profile of Wistar rats and we may suggest that the consumption of DA almonds or products prepared with them may be an effective option for the intake of healthy products.

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond / Elaboração, aceitação sensorial e caracterização de bebida fermentada saborizada à base de extrato hidrossolúvel da amêndoa de baru

The impact of alimentation on lifes quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.(AU)

Os impactos da alimentação na qualidade de vida têm incentivado a busca de alternativas alimentares de melhor qualidade e a utilização de frutos nativos com potencial tecnológico e nutricional contribui para o desenvolvimento de novos produtos. Assim, o objetivo deste trabalho foi elaborar uma bebida fermentada saborizada, potencialmente probiótica, à base de extrato hidrossolúvel da amêndoa de Baru, realizar a avaliação sensorial, determinar sua composição centesimal e acompanhar a vida de prateleira. O extrato foi fermentado por uma cultura contendo Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium. Após a fermentação foram incorporados espessantes, sacarose e polpa de ameixa, estes dois últimos segundo o delineamento fatorial proposto que totalizou sete ensaios. As formulações foram submetidas a análise sensorial, que compreendeu o teste de aceitação e de intenção de compra. A formulação otimizada teve suas características físico-químicas e nutricionais avaliadas pela determinação da composição centesimal e de minerais. Avaliou-se a viabilidade das bactérias probióticas e os parâmetros de pH e acidez durante vinte e oito dias de armazenamento. As formulações obtiveram altos índices de aceitabilidade e intenção de compra e a bebida otimizada apresentou boas características nutricionais, sendo um alimento com alto conteúdo de manganês e fonte de magnésio e fósforo. Durante o armazenamento os valores de pH e acidez variaram e a contagem de microrganismos probióticos aumentou. Justifica-se a potencialidade probiótica dessa bebida pela presença de ambos micro-organismos e pela contagem verificada a partir do sétimo dia de armazenamento do produto.(AU)

Physical characteristics of baru tree fruit aimed at kernel extraction / Características físicas do fruto do baruzeiro visando a extração da amêndoa

The baru tree fruit has a sustainable economical potential. However, the shelling process to release the whole kernel, the most valued part of the fruit, is still performed in a rather inefficient way. The objective of this investigation was to determine the physical-mechanical properties of the fruit to understand its behavior during shelling. Fruit and nut were characterized by unit mass, dimensions, volume and bulk, and real densities. Compression tests up to endocarp disruption were performed to determine maximum force, corresponding deformation, and deformation energy. X-ray tomography was used to identify potential nut internal dimension changes, affected by the treatments. Whole fruits and nuts showed average unit mass values of 28.20 ± 0.99 g and 16.52 ± 1.67 g, respectively. Their average dimensions, such as length, width, and thickness were 52.40 ± 4.48 mm, 38.31 ± 4.05 mm, and 28.64 ± 3.67 mm, and 50.78 ± 5.57 mm, 34.65 ± 5.14 mm, and 21.36 ± 2.86 mm, respectively. Average bulk and real densities values were 519.33 ± 49.63 kg/m3 and 918.87 ± 77.77 kg/m3, and 517.14 ± 41.88 kg/m3 and 1072.00 ± 187.01 kg/m3, respectively. Considering all treatments, the average rupture force ranged between 7926.7 and 9284.4 N, with corresponding widthwise specific deformation of 5.1% and 6.6%, to release 100% whole kernels of the tested nuts. Up to maximum force, deformation energy values ranged between 6.55 and 9.26J. There was no evidence of treatments effect on the internal dimension.Based on its mechanical behavior, showing that it is possible to open the endocarp and release the wholekernel, it was concluded that the baru nut has mechanized shelling potential.(AU)

O fruto do baruzeiro apresenta potencial econômico sustentável, mas o processo de decorticação com liberação de amêndoa inteira, a parte mais valiosa, é ainda realizada de forma um tanto ineficiente. O objetivo nesta investigação foi determinar suas propriedades físico-mecânicas visando compreensão do seu comportamento durante a decorticação. Fruto e castanha foram caracterizados pela massa, volume e dimensões unitários e massas específicas aparente e real. Ensaios de compressão até a ruptura do endocarpo foram realizados para determinar a força máxima, deformações correspondentes e energia de deformação. Utilizou-se da tomografia de raio-X para investigar potenciais modificações, causadas pelos tratamentos, nas dimensões internas. Fruto e castanha apresentaram massa unitária média de 28,20 ± 0,99 e 16,52 ± 1,67 g, respectivamente. O comprimento, a largura e a espessura médias foram 52,40 ± 4,48, 38,31 ± 4,05 e 28,64 ± 3,67 mm, e 50,78 ± 5,57, 34,65 ± 5,14 e 21,36 ± 2,86 mm, respectivamente. Os valores médios das massas específicas aparente e real foram 519,33 ± 49,63 e 918,87 ± 77,77 kg/m3, e 517,14 ± 41,88 e 1072,00 ± 187,01 kg/m3, respectivamente. Considerando todos os condicionamentos, a força média de ruptura do endocarpo variou entre 7926,7 e 9284,4 N, com deformação específica entre 5,1 e 6,6% da largura para a obtenção de 100% de amêndoas inteiras. Os valores médios de energia dedeformação até a força máxima variaram entre 6,55 e 9,26 J. Não foi possível evidenciar os efeitos dosdiversos condicionamentos nas dimensões internas. Devido ao seu comportamento mecânico evidenciara possibilidade de abertura do endocarpo com liberação de amêndoa inteira, concluiu-se que existepotencial para a decorticação mecanizada da castanha de baru.(AU)

Antimicrobial activity of hydroalcoholic extracts from genipap, baru and taruma / Atividade antimicrobiana dos extratos hidroalcoólicos de jenipapo, baru e tarumã

ABSTRACT: Microbial resistance is a serious public health problem, which has led to the search for alternative treatments to replace antibiotics, including studies to evaluate the antimicrobial potential of species in Brazils Cerrado. Therefore, the present study aimed to evaluate the antimicrobial activity of hydroalcoholic extracts of genipap, baru, and taruma against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans using disc diffusion tests and microdilution. Results indicated that all genipap extracts showed inhibition zones and minimum inhibitory concentrations (MICs) and minimum microbicidal concentrations (MMCs) ranging between 150g/mL and 940g/mL against all microorganisms tested. Baru pulp extracts exhibited larger inhibition zones against S. aureus and MIC and MMC results between 150µg/mL and 1000µg/mL against all microorganisms except P. aeruginosa. The taruma 30% pulp and seed extracts exhibited the largest halos against S. aureus and MIC and MMC results were between 150g/mL and 1000g/mL against all microorganisms except C. albicans. All fruits displayed potential for antimicrobial activity, particularly the genipaps pulp extracts. Further studies should be performed to identify compounds with antimicrobial activity and to test their applicability as preservatives in foods, as alternatives to antibiotic growth promoters, and as sanitizing agents.(AU)

RESUMO: A resistência microbiana é um sério problema de saúde pública que conduz a busca de alternativas de tratamentos em substituição aos antibióticos, entre elas, pesquisas para avaliar o potencial antimicrobiano de espécies existentes no Cerrado brasileiro. Assim a presente pesquisa teve como objetivo avaliar a atividade antimicrobiana dos extratos hidroalcoólicos de jenipapo, baru e tarumã frente à Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa e Candida albicans, através dos testes de difusão em disco e microdiluição. Os principais resultados obtidos mostraram que todos os extratos de jenipapo tiveram halos de inibição e concentração inibitória mínima (MIC) e concentração microbicida mínima (MMC) que variaram entre 150µg/mL a 940µg/mL frente aos microrganismos testados. Os extratos da polpa de baru obtiveram maiores halos de inibição para S. aureus, no teste para MIC e MMC apresentaram resultados entre 150µg/mL a 1000µg/mL para os microrganismos, exceto para P. aeruginosa. Os extratos de tarumã exibiram bons resultados, com destaque para os da polpa e da semente a 30%, com maiores halos para S. aureus, obtiveram MIC e MMC com valores de150µg/mL a 1000µg/mL para todos os microrganismos, exceto para C. albicans. Todos os frutos apresentaram grande potencial para atividade antimicrobiana, em especial os extratos da polpa de jenipapo. Novos estudos devem ser elaborados com intuito de identificar os compostos com atividade antimicrobiana, além de ensaios de potencial farmacológico bem como sua aplicabilidade como conservantes em alimentos, substitutos de antibióticos promotores de crescimento e de agentes sanitizantes.(AU)

Antimicrobial activity of hydroalcoholic extracts from genipap, baru and taruma / Atividade antimicrobiana dos extratos hidroalcoólicos de jenipapo, baru e tarumã

ABSTRACT: Microbial resistance is a serious public health problem, which has led to the search for alternative treatments to replace antibiotics, including studies to evaluate the antimicrobial potential of species in Brazils Cerrado. Therefore, the present study aimed to evaluate the antimicrobial activity of hydroalcoholic extracts of genipap, baru, and taruma against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans using disc diffusion tests and microdilution. Results indicated that all genipap extracts showed inhibition zones and minimum inhibitory concentrations (MICs) and minimum microbicidal concentrations (MMCs) ranging between 150g/mL and 940g/mL against all microorganisms tested. Baru pulp extracts exhibited larger inhibition zones against S. aureus and MIC and MMC results between 150µg/mL and 1000µg/mL against all microorganisms except P. aeruginosa. The taruma 30% pulp and seed extracts exhibited the largest halos against S. aureus and MIC and MMC results were between 150g/mL and 1000g/mL against all microorganisms except C. albicans. All fruits displayed potential for antimicrobial activity, particularly the genipaps pulp extracts. Further studies should be performed to identify compounds with antimicrobial activity and to test their applicability as preservatives in foods, as alternatives to antibiotic growth promoters, and as sanitizing agents.

RESUMO: A resistência microbiana é um sério problema de saúde pública que conduz a busca de alternativas de tratamentos em substituição aos antibióticos, entre elas, pesquisas para avaliar o potencial antimicrobiano de espécies existentes no Cerrado brasileiro. Assim a presente pesquisa teve como objetivo avaliar a atividade antimicrobiana dos extratos hidroalcoólicos de jenipapo, baru e tarumã frente à Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa e Candida albicans, através dos testes de difusão em disco e microdiluição. Os principais resultados obtidos mostraram que todos os extratos de jenipapo tiveram halos de inibição e concentração inibitória mínima (MIC) e concentração microbicida mínima (MMC) que variaram entre 150µg/mL a 940µg/mL frente aos microrganismos testados. Os extratos da polpa de baru obtiveram maiores halos de inibição para S. aureus, no teste para MIC e MMC apresentaram resultados entre 150µg/mL a 1000µg/mL para os microrganismos, exceto para P. aeruginosa. Os extratos de tarumã exibiram bons resultados, com destaque para os da polpa e da semente a 30%, com maiores halos para S. aureus, obtiveram MIC e MMC com valores de150µg/mL a 1000µg/mL para todos os microrganismos, exceto para C. albicans. Todos os frutos apresentaram grande potencial para atividade antimicrobiana, em especial os extratos da polpa de jenipapo. Novos estudos devem ser elaborados com intuito de identificar os compostos com atividade antimicrobiana, além de ensaios de potencial farmacológico bem como sua aplicabilidade como conservantes em alimentos, substitutos de antibióticos promotores de crescimento e de agentes sanitizantes.

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond / Elaboração, aceitação sensorial e caracterização de bebida fermentada saborizada à base de extrato hidrossolúvel da amêndoa de baru

The impact of alimentation on lifes quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

Os impactos da alimentação na qualidade de vida têm incentivado a busca de alternativas alimentares de melhor qualidade e a utilização de frutos nativos com potencial tecnológico e nutricional contribui para o desenvolvimento de novos produtos. Assim, o objetivo deste trabalho foi elaborar uma bebida fermentada saborizada, potencialmente probiótica, à base de extrato hidrossolúvel da amêndoa de Baru, realizar a avaliação sensorial, determinar sua composição centesimal e acompanhar a vida de prateleira. O extrato foi fermentado por uma cultura contendo Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium. Após a fermentação foram incorporados espessantes, sacarose e polpa de ameixa, estes dois últimos segundo o delineamento fatorial proposto que totalizou sete ensaios. As formulações foram submetidas a análise sensorial, que compreendeu o teste de aceitação e de intenção de compra. A formulação otimizada teve suas características físico-químicas e nutricionais avaliadas pela determinação da composição centesimal e de minerais. Avaliou-se a viabilidade das bactérias probióticas e os parâmetros de pH e acidez durante vinte e oito dias de armazenamento. As formulações obtiveram altos índices de aceitabilidade e intenção de compra e a bebida otimizada apresentou boas características nutricionais, sendo um alimento com alto conteúdo de manganês e fonte de magnésio e fósforo. Durante o armazenamento os valores de pH e acidez variaram e a contagem de microrganismos probióticos aumentou. Justifica-se a potencialidade probiótica dessa bebida pela presença de ambos micro-organismos e pela contagem verificada a partir do sétimo dia de armazenamento do produto.

Physical characteristics of baru tree fruit aimed at kernel extraction / Características físicas do fruto do baruzeiro visando a extração da amêndoa

The baru tree fruit has a sustainable economical potential. However, the shelling process to release the whole kernel, the most valued part of the fruit, is still performed in a rather inefficient way. The objective of this investigation was to determine the physical-mechanical properties of the fruit to understand its behavior during shelling. Fruit and nut were characterized by unit mass, dimensions, volume and bulk, and real densities. Compression tests up to endocarp disruption were performed to determine maximum force, corresponding deformation, and deformation energy. X-ray tomography was used to identify potential nut internal dimension changes, affected by the treatments. Whole fruits and nuts showed average unit mass values of 28.20 ± 0.99 g and 16.52 ± 1.67 g, respectively. Their average dimensions, such as length, width, and thickness were 52.40 ± 4.48 mm, 38.31 ± 4.05 mm, and 28.64 ± 3.67 mm, and 50.78 ± 5.57 mm, 34.65 ± 5.14 mm, and 21.36 ± 2.86 mm, respectively. Average bulk and real densities values were 519.33 ± 49.63 kg/m3 and 918.87 ± 77.77 kg/m3, and 517.14 ± 41.88 kg/m3 and 1072.00 ± 187.01 kg/m3, respectively. Considering all treatments, the average rupture force ranged between 7926.7 and 9284.4 N, with corresponding widthwise specific deformation of 5.1% and 6.6%, to release 100% whole kernels of the tested nuts. Up to maximum force, deformation energy values ranged between 6.55 and 9.26J. There was no evidence of treatments’ effect on the internal dimension.Based on its mechanical behavior, showing that it is possible to open the endocarp and release the wholekernel, it was concluded that the baru nut has mechanized shelling potential.

O fruto do baruzeiro apresenta potencial econômico sustentável, mas o processo de decorticação com liberação de amêndoa inteira, a parte mais valiosa, é ainda realizada de forma um tanto ineficiente. O objetivo nesta investigação foi determinar suas propriedades físico-mecânicas visando compreensão do seu comportamento durante a decorticação. Fruto e castanha foram caracterizados pela massa, volume e dimensões unitários e massas específicas aparente e real. Ensaios de compressão até a ruptura do endocarpo foram realizados para determinar a força máxima, deformações correspondentes e energia de deformação. Utilizou-se da tomografia de raio-X para investigar potenciais modificações, causadas pelos tratamentos, nas dimensões internas. Fruto e castanha apresentaram massa unitária média de 28,20 ± 0,99 e 16,52 ± 1,67 g, respectivamente. O comprimento, a largura e a espessura médias foram 52,40 ± 4,48, 38,31 ± 4,05 e 28,64 ± 3,67 mm, e 50,78 ± 5,57, 34,65 ± 5,14 e 21,36 ± 2,86 mm, respectivamente. Os valores médios das massas específicas aparente e real foram 519,33 ± 49,63 e 918,87 ± 77,77 kg/m3, e 517,14 ± 41,88 e 1072,00 ± 187,01 kg/m3, respectivamente. Considerando todos os condicionamentos, a força média de ruptura do endocarpo variou entre 7926,7 e 9284,4 N, com deformação específica entre 5,1 e 6,6% da largura para a obtenção de 100% de amêndoas inteiras. Os valores médios de energia dedeformação até a força máxima variaram entre 6,55 e 9,26 J. Não foi possível evidenciar os efeitos dosdiversos condicionamentos nas dimensões internas. Devido ao seu comportamento mecânico evidenciara possibilidade de abertura do endocarpo com liberação de amêndoa inteira, concluiu-se que existepotencial para a decorticação mecanizada da castanha de baru.

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond / Elaboração, aceitação sensorial e caracterização de bebida fermentada saborizada à base de extrato hidrossolúvel da amêndoa de baru

ABSTRACT: The impact of alimentation on life's quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

RESUMO: Os impactos da alimentação na qualidade de vida têm incentivado a busca de alternativas alimentares de melhor qualidade e a utilização de frutos nativos com potencial tecnológico e nutricional contribui para o desenvolvimento de novos produtos. Assim, o objetivo deste trabalho foi elaborar uma bebida fermentada saborizada, potencialmente probiótica, à base de extrato hidrossolúvel da amêndoa de Baru, realizar a avaliação sensorial, determinar sua composição centesimal e acompanhar a vida de prateleira. O extrato foi fermentado por uma cultura contendo Streptococcus thermophilus, Lactobacillus acidophilus e Bifidobacterium. Após a fermentação foram incorporados espessantes, sacarose e polpa de ameixa, estes dois últimos segundo o delineamento fatorial proposto que totalizou sete ensaios. As formulações foram submetidas a análise sensorial, que compreendeu o teste de aceitação e de intenção de compra. A formulação otimizada teve suas características físico-químicas e nutricionais avaliadas pela determinação da composição centesimal e de minerais. Avaliou-se a viabilidade das bactérias probióticas e os parâmetros de pH e acidez durante vinte e oito dias de armazenamento. As formulações obtiveram altos índices de aceitabilidade e intenção de compra e a bebida otimizada apresentou boas características nutricionais, sendo um alimento com alto conteúdo de manganês e fonte de magnésio e fósforo. Durante o armazenamento os valores de pH e acidez variaram e a contagem de microrganismos probióticos aumentou. Justifica-se a potencialidade probiótica dessa bebida pela presença de ambos micro-organismos e pela contagem verificada a partir do sétimo dia de armazenamento do produto.

Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health / Oleaginosas nativas do Cerrado apresentam perfis de ácidos graxos favoráveis à saúde cardiovascular

ABSTRACT Objective: To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of traditional oilseeds. Methods: Baru almonds, Cerrado cashew nuts, and pequi almonds were extracted from the fruits using appropriate equipment. All edible seeds and nuts were roasted, except for the Brazil nut. The sample lipids were extracted via cold pressing. The fatty acids were esterified, and the fatty acid esters were analyzed by gas chromatography. Results: The native and traditional edible seeds and nuts contain mostly monounsaturated fatty acids (42.72 g to 63.44 g/100 g), except for the Brazil nut, which showed predominance of polyunsaturated fatty acids (45.48 g/100 g). Pequi almond had the highest saturated fatty acid content (36.14 g/100 g). The fatty acids with the highest concentration were oleic and linoleic acids, and palmitic acid was also found in considerable concentration in the oilseeds studied. The Cerrado cashew nut and the traditional cashew nut have similar fatty acid profiles. As for the ratio of ω-6 to ω-3, the baru almond showed the highest ratio, 9:1, which was the closest to the recommended intake of these fatty acids. Conclusion: The fatty acid profile of the edible seeds and nuts native to the cerrado is similar to those of traditional oilseeds. We suggest the inclusion of native oilseeds in the diet aiming at reducing the risk of cardiovascular disease, especially the baru almond and the cerrado cashew nut, due to the fact they have high ratio of monounsaturated fatty acids to saturated fatty acids.

RESUMO Objetivo: Avaliar a composição de nozes e sementes comestíveis nativas do cerrado, no que diz respeito aos ácidos graxos, e comparar com oleaginosas tradicionais. Métodos: A amêndoa de baru, a castanha-de-caju-do-cerrado e a amêndoa de pequi foram extraídas dos frutos com equipamentos apropriados. Todas as nozes e sementes comestíveis foram torradas, exceto a castanha-do-brasil. Os lipídeos das amostras foram extraídos a frio, os ácidos graxos foram esterificados e os ésteres de ácidos graxos foram analisados por cromatografia gasosa. Resultados: As nozes e sementes comestíveis tradicionais e nativas possuem, predominantemente, ácidos graxos monoinsaturados (42,72 g a 63,44 g/100 g), exceto a castanha-do-brasil, que apresentou predominância de ácidos graxos poli-insaturados (45,48 g/100 g). A amêndoa de pequi apresentou o maior teor de ácidos graxos saturados (36,14 g/100 g). Os ácidos graxos encontrados em maior concentração nas oleaginosas foram o ácido oleico e o linoleico; o ácido palmítico foi também detectado em proporções consideráveis. O perfil de ácidos graxos da castanha-de-caju-do-cerrado é comparável ao da castanha-de-caju tradicional. Quanto à relação entre ácidos graxos w-6 e w-3, a amêndoa de baru apresentou o valor de 9:1, mais próximo ao recomendado para consumo. Conclusão: O perfil de ácidos graxos das nozes e sementes comestíveis nativas do cerrado se assemelha ao das tradicionais. Sugere-se, portanto, a inclusão das oleaginosas nativas em planos alimentares que visem a redução do risco de doenças cardiovasculares, sobretudo a amêndoa de baru e a castanha-de-caju-do-cerrado, por suas elevadas concentrações de ácidos graxos monoinsaturados em relação aos ácidos graxos saturados.

Chemical quality of baru almond (Dipteryx alata oil) / Qualidade química do óleo da amêndoa de baru (Dipteryx alata)

Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil.(AU)

Óleos vegetais são indicados na alimentação humana como parte de uma alimentação saudável. Parte dos frutos nativos do cerrado, como a amêndoa de baru, são fontes naturais desses óleos. Objetivou-se, com este estudo, informar a respeito da qualidade do óleo de baru, tendo como base de comparação o óleo de soja e o azeite de oliva, usualmente consumidos na alimentação humana. Foram realizadas análises de índice de acidez, peróxido e iodo segundo normas oficiais para todos os óleos e, para o óleo de baru, foi realizada ainda a composição em ácidos graxos, também segundo metodologia oficial. O óleo de baru tem potencial para fazer parte da alimentação humana em dietas saudáveis de forma similar ao óleo de soja e ao azeite de oliva.(AU)