Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products.

This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of Lactiplantibacillus plantarum and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, Lp. plantarum was immobilized in millet and its viability and metabolic activity were assessed during non-refrigerated long-term storage and OGI. Metabolic activity was higher with 15 min. of grain sterilization and 72 h of immobilization. Lp. plantarum in millet showed the highest count. Millet grains were able to maintain the high population (>7 log CFU/g) and the metabolic activity of Lp. plantarum during up to 150 d of storage and conferred a protective effect on entrapped probiotic cells during OGI. Millet is a promising immobilizing matrix for the addition of probiotics in dry food products.

Amazonian palm tree fruits: From nutritional value to diversity of new food products.

The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.

Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review.

As a current trend of fabricating healthier products, food manufacturing companies seek for natural-based food colorant aiming to replace the synthetic ones, which apart from meeting sensorial and organoleptic aspects, they can also act as health promoters offering additional added value. Carminic acid is a natural based food colorant typically found in several insect taxa. However, there are current approaches which pursue the production of this natural pigment via biotechnological synthesis. To date, this colorant has been intensively applied in the manufacture of several food items. Unfortunately, one of the main limitations deals with the establishment of the right protocol of extraction and purification of this component since there is no report analyzing the main extraction techniques for obtaining carminic acid. Therefore, this review, for the first time, comprehensively analyzes the ongoing strategies and protocols proposed by scientists towards either extraction or purification of carminic acid from its origin source, and from biotechnological systems. Emphasis has been focused on the main findings dealing with extraction techniques and the relevant insights in the field. A detailed discussion is provided on the advantages and drawbacks of the reported extraction and purification methods, main solvents used and their key interactions with target molecules.

The amazing native Brazilian fruits.

A number of native Brazilian plant species are under exploited by the scientific community, despite the country's precious biodiversity. The vast majority of native Brazilian fruits (NBF) is source of compounds that provide many health benefits and can potentially be used to prevent diseases and formulate high-added value products. This review covers the scientific research over the last decade (2012-2022) on eight NBF, and focuses on information about the production and market panorama, physical description, physicochemical characterization, nutritional composition, their functional value of bioactive compounds and health benefits, as well as the potential for utilizations for each. The studies herein compiled reveal the outstanding nutritional value of these NBF. They are sources of vitamins, fibers, minerals and bioactive compounds that exhibit antioxidant activity, and they contain phytochemicals with anti-inflammatory action, anti-obesity and other functions that bring many health benefits to consumers. NBF can be also used as raw material for multiple products such as nectars, juices, jams, frozen pulps, liquor, among others. The dissemination of knowledge about NBF has fundamental implications worldwide.

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics.

This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.

SARS-CoV-2 transmission via aquatic food animal species or their products: A review.

Outbreaks of COVID-19 (coronavirus disease 2019) have been reported in workers in fish farms and fish processing plants arising from person-to-person transmission, raising concerns about aquatic animal food products' safety. A better understanding of such incidents is important for the aquaculture industry's sustainability, particularly with the global trade in fresh and frozen aquatic animal food products where contaminating virus could survive for some time. Despite a plethora of COVID-19-related scientific publications, there is a lack of reports on the risk of contact with aquatic food animal species or their products. This review aimed to examine the potential for Severe Acute Respiratory Syndrome-Coronavirus-2 (SARS-CoV-2) contamination and the potential transmission via aquatic food animals or their products and wastewater effluents. The extracellular viability of SARS-CoV-2 and how the virus is spread are reviewed, supporting the understanding that contaminated cold-chain food sources may introduce SAR-CoV-2 via food imports although the virus is unlikely to infect humans through consumption of aquatic food animals or their products or drinking water; i.e., SARS-CoV-2 is not a foodborne virus and should not be managed as such but instead through strong, multifaceted public health interventions including physical distancing, rapid contact tracing, and testing, enhanced hand and respiratory hygiene, frequent disinfection of high-touch surfaces, isolation of infected workers and their contacts, as well as enhanced screening protocols for international seafood trade.

In vitro and in vivo capacity of yeast-based products to bind to aflatoxins B1 and M1 in media and foodstuffs: A systematic review and meta-analysis.

The aflatoxins are hepatotoxic and carcinogenic metabolites produced by Aspergillus species during growth on crop products. In this regard, a systematic review to collect the quantitative data regarding the in vitro capacity of yeasts-based products to bind to aflatoxin B1 (AFB1) and/or aflatoxin M1 (AFM1) was performed. After screening, 31 articles which met the inclusion criteria was included and then the pooled decontamination of aflatoxins in the defined subgroups (the type of foods, pH, contact time, temperature, yeast species, and aflatoxin type) was calculated by the random effect model (REM). The overall binding capacity (BC) of aflatoxins by yeast was 52.05% (95%CI: 49.01-55.10), while the lowest and highest aflatoxins' BC were associated with Yeast Extract Peptone (2.79%) and ruminal fluid + artificial saliva (96.21%), respectively. Regarding the contact time, temperature, pH and type of aflatoxins subgroups, the binding percentages varied from 50.83% (>300 min) to 52.66% (1-300 min), 50.71% (0-40 °C) to 88.39% (>40 °C), 43.03% (pH: 3.1-6) to 44.56% (pH: 1-3) and 59.35% (pH > 6), and 48.47% (AFB1) to 69.03% AFM1, respectively. The lowest and highest aflatoxins' BC was related to C. fabianii (18.45%) and Z. rouxii (86.40%), respectively. The results of this study showed that variables such as temperature, yeast, pH and aflatoxin type can be considered as the effective factors in aflatoxin decontamination.

Characteristics of Allergen Labelling and Precautionary Allergen Labelling in Packaged Food Products Available in Latin America.

The characteristics of food allergen labelling are relevant for avoiding accidental exposure to the allergens of interest but no Latin American country has evaluated these characteristics. Our aim was to evaluate the characteristics of food allergen labelling and precautionary allergen labelling (PAL) in six Latin American countries. All data were collected directly from the supermarkets surveyed. A total of 10,254 packaged food products were analyzed, of which 63.3% (n = 6494) and 33.2% (n = 3405) featured allergen labelling and/or PAL, respectively. Most products complied with local regulations (≥87.4% for both locally produced and imported). Thirty-three types of PAL statements were detected; the most frequent was "may contain traces of…" (35.1%). Countries without regulations on the characteristics of allergen labelling had two-fold more products that contained allergens in their ingredients lists but no food allergen labelling. The use of PAL in countries that regulate it (38.2%) was as high as that in countries without PAL regulations (19.2%-44.7%). The findings suggest that the lack of regulations for the characteristics of allergen labeling increases the risk of accidental exposure to allergens of interest. Our findings also suggest that beyond regulations, a scientific approach is required for minimizing and standardizing the use of PAL.

Chemical profiling of liposoluble liquid smokes obtained from Eucalyptus wood tar: confirmation of absence of polycyclic aromatic hydrocarbons.

Liposoluble liquid smoke (LS) preparations are versatile food additives used worldwide. The objective of the present work was to characterise the chemical composition of four types of industrial liposoluble LS currently used as the basis for the production of commercial smoke flavourings. The LS was obtained by vacuum fractional distillation from a raw pyrolysis oil (raw LS) obtained primarily from eucalyptus wood tar. The raw LS and the four LS flavourings obtained therefrom were analysed by gas chromatography/mass spectrometry (GC/MS) to characterise the main groups of components. Additional analyses were carried out to evaluate the occurrence of PAHs (polycyclic aromatic hydrocarbons) in the samples, as the producer claimed that these samples are free of PAHs. The main chemical components characterised in the LS were organic acids, aldehydes, esters, furans, pyrans and phenols, with phenolic compounds being the major chemical group. For the four LS tested samples, no PAHs could be detected with the method employed, which could indicate that the industrial processing was able to effectively remove this harmful class of compounds, or at least decrease its concentrations to levels below the limits of detection of the method of analysis.

Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture / Folhas frescas de ora-pro-nóbis em bolos preparados a partir de pré-mistura comercial

Establishing good eating habits in childhood is quite important for proper growth and development. Vegetables such as the ora-pro-nóbis (an unconventional vegetable, known in English speaking countries as Barbados Goosenberry, scientific name Pereskia aculeata Miller) have leaves that are rich in proteins, fibers and minerals, such as iron. These nutrients can contribute to improving child food products. In order to improve the nutritional value of commercial chocolate cake premixes, in natura ora-pro-nóbis leaves were added at ratios of 0 (standard), 10, 20, 30 and 40% leaf weight per batter weight, which were covered with chocolate icing. Moisture, ashes, lipids, proteins, crude fiber, carbohydrates and total caloric content (TCC) were analyzed in the elaborated formulations. The cakes with green leaves of ora-pro-nóbis are technologically viable up to 40% of leaf inclusion. The results showed a significant increase in water retention, crude fiber content and decrease in total caloric content (TCC) in cakes to which ora-pro-nóbis leaves were added. Lipid content was not affected by treatments.

O estabelecimento de uma boa alimentação na infância é de suma importância para o crescimento e desenvolvimento adequados. Vegetais como a ora-pro-nóbis (hortaliça não convencional) que possuem em suas folhas proteínas, fibras e minerais como o ferro, podem contribuir para melhorar a alimentação infantil. Com objetivo de melhorar o valor nutricional de pré-misturas comerciais de bolo, foram adicionadas folhas de ora-pro-nóbis in natura na proporção de 0 (padrão), 10, 20, 30 e 40% de folhas em relação a massa de sólidos pré-formulada para elaboração do bolo de sabor chocolate, com cobertura de chocolate tipo brigadeiro. Foram realizadas análises de umidade, cinzas, lipídeos, proteínas, fibra bruta e determinados os teores de carboidratos e valor calórico total (VCT) nas formulações elaboradas. Os bolos elaborados com folhas de ora-pro-nóbis in natura são viáveis do ponto de vista tecnológico, até 40% de inclusão de folhas. Os resultados revelaram um aumento significativo na retenção de água, no teor de fibra bruta e diminuição do valor calórico total (VCT) nos bolos adicionados de folhas de ora-pro-nóbis. Não houve influência dos tratamentos sobre o conteúdo de lipídeos.

Trans Fat Labeling Information on Brazilian Packaged Foods.

Although the adverse effects of trans fat consumption are well documented, industrially-produced trans fats are still used in a variety of food products. Our objective was to investigate the presence of trans fat information on the nutrition facts panel, in the list of ingredients, and the use of trans fat claims in packaged food and beverages marketed in Brazil. This was a cross-sectional study that used data from packaged food and beverages available in the five supermarket chains with the largest market share in Brazil. Of the 11,434 products that were analyzed, 81.3% did not present a source of trans fats in the list of ingredients. The percentages of products with specific (hydrogenated fats or oils) and unspecific trans fat terms (margarine, vegetable fat, and vegetable cream) in the list of ingredients were 4.1% and 14.6%, respectively. Bakery products, cookies and crackers, candies and desserts, snacks, and convenience foods had the highest percentages of trans fat claims. We also found claims in products with ingredients that are sources of trans fats. In conclusion, trans fat ingredients were found in almost one-fifth of the Brazilian packaged foods. The current Brazilian legislation is not sufficient to inform consumers about the content of trans fats in packaged foods. Along with measures to restrict the use of industrially-produced trans fats, improvements in nutritional labeling are also needed.

Assessment of Antimicrobial and Pesticide Residues in Food Products Sourced from Peasant Family Farming in Chile.

The presence of antimicrobial and pesticide residues in products sourced from peasant family farms selected from eight regions of Chile was determined. A total of 204 samples were analyzed from family farm products, including honey, lettuce, tomato, strawberry, raspberry, lamb meat, and cow's milk. Pesticide residues were found in 43 of 107 samples tested for them, but only 4 samples had concentrations that exceeded the maximum residue limits (MRLs) set by Chilean regulations. As for animal products, 2 of 15 cow's milk samples tested positive for permethrin residues; however, these concentrations did not exceed Chilean MRLs. No pesticide residues were detected in honey samples. As for antimicrobial drugs, 4 of 14 lamb meat samples and 11 of 79 cow's milk samples tested positive for different classes of antimicrobial residues, such as tetracyclines, macrolides, aminoglycosides, and ß-lactams. Among these, only three samples exceeded the MRLs for these matrices. Traces of tetracyclines and sulfonamides were detected in 7 of 29 honey samples. These findings show that these chemical contaminants are present in trace concentrations in foodstuffs produced by peasant family farms in Chile; however, most residues did not exceed the regulatory limits. This study is the first assessment of the presence of residues from antimicrobial drugs and pesticides in food products sourced from peasant family farms in Chile. Data about the current state of drug residues in this segment of food products provide a baseline for efforts to close possible gaps in current surveillance schemes.

Comparative Analysis of Lycopene Content from Different Tomato-Based Food Products on the Cellular Activity of Prostate Cancer Cell Lines.

Lycopene is more bioavailable in processed tomato products than in raw tomatoes, since arrangement of cis-isomers of lycopene during food processing and storage may increase its biological activity. The aim of the study is evaluate the influence of lycopene content from different tomato-based food products (extract, paste, ketchup and sauce) on cell proliferation, cell cycle, and rate of apoptosis of human prostate cancer cell lines. DU-145 and PC-3 cell lines were treated with lycopene content from different tomato-based food products (500-5000 µg/mL) for 96 h. The data showed a decrease in cell viability in both DU-145 and PC-3 cells after treatment with all lycopene extracts from tomato-based food products. Analysis of cell cycle revealed a decrease in the percentage of prostate cancer cells in G0/G1 and G2/M phases after 96 h of treatment when using lycopene content from tomato paste and tomato extract. However, lycopene extracted from tomato sauce and ketchup promoted a decrease in the percentage of cells in G0/G1 phase and an increase in S and G2/M phases after 96 h of treatment. Lycopene content from all of those tomato-based food products also increased apoptosis in both prostate cancer cell lines. In this regard, lycopene has proved to be a potent inhibitor of cell viability, arrest cell cycle and increase the apoptosis in human prostate cancer cells, suggesting an effect in the balance of human prostate cancer cell lines growth.

Nutritional Composition of Brazilian Food Products Marketed to Children.

Most food industry marketing in products targeted at children is found in packages of foods containing either excessive fat, sugar, or salt. This study audited all 5620 packaged foods available in a store of a large Brazilian supermarket chain and retrieved information from the nutrition facts tables on package labels. Products were photographed for further visual analysis to determine the presence of marketing strategies directed at children. Comparison of nutrient content per 100 g between children's and non-children's food products employed the Student t-test or the Mann-Whitney U-test (p-value < 0.05), due to the non-normal distribution of the nutritional composition data as verified through the Shapiro-Wilk test. Brazilian children's food products from groups 4, 5, and 7 presented higher carbohydrate content than similar non-children's products, while children's food products from groups 1 and 7 presented lower fiber content. Results indicate that regulation on food labeling needs revising as it has not been effective in stopping the marketing of energy-dense nutrient-poor foods towards children.

Fatty acid profile and carcass characteristics in castrated and uncastrated hair lambs.

The aim of this study was to investigate the effects of castration on carcass characteristics and fatty acid profile of visceral fat and meat from lambs. Eighteen six-month-old Santa Inês male lambs (18.9 ± 2.4 kg of body weight (BW)) were used. Animals were assigned to two treatments according to their sexual condition: uncastrated (U) or castrated (C). During a 98-day experimental period, animals were kept on an Andropogon gayanus grass pasture area of 1 ha and supplemented with 200 g/animal/day of concentrate mixture. Water and mineral salt were available ad libitum. The lambs were weighed fortnightly, and at the last day of the trial, they were slaughtered for evaluation of carcass characteristics and fatty acids profile of perirenal fat and longissimus lumborum muscle samples. Castrated lambs showed higher BW than U during most part of the experiment (p < 0.05). Fat deposition was higher in C lambs as evidenced by their increased carcass fat cover. Meat from U lambs showed lower content of C16:0 and higher polyunsaturated fatty acids (PUFA) (p < 0.05) than that from C (U, 14.3 and C, 10.5%). Conjugated linoleic acid (CLA) content was not affected by castration (p > 0.05) (U, 0.74 and C, 0.76%). The cis-9, cis-12 C18:2n-6 (U, 10.6 and C, 6.86%) fatty acid and the PUFA:SFA (saturated fatty acids) ratio (U, 0.36 and C, 0.25) were higher in the muscle of U lambs (p < 0.05), indicating that the meat from U animals may provide more benefits to human health than that of C.

Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart) fruits / Caracterização físico-química, nutricional e antioxidante de frutos de tucumã (Astrocaryum huaimi Mart)

The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.(AU)

O Cerrado Brasileiro é responsável por uma ampla riqueza de espécies frutíferas que ainda não foram estudadas em relação às suas características nutricionais e físico-químicas. O tucumã é um fruto elipsoide de polpa fibrosa, consistência pastosa e odor característico, representando uma importante atividade econômica regional. O objetivo deste estudo foi analisar as propriedades físico-químicas, nutricionais e antioxidantes do fruto tucumã (Astrocaryum huaimi Mart) do Estado de Minas Gerais. Foram realizadas análises físicas, umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar total, pH, acidez titulável, sólidos solúveis, vitamina C, minerais e ácidos graxos. Fenóis totais, taninos e a atividade antioxidante foram analisados pelo método Folin-Ciocalteau, Folin-Denis e pelo método fotocolorimétrico do radical livre estável DPPH, respectivamente, em três extratos: aquoso, acetônico e etanólico. Os constituintes que se destacaram no fruto foram lipídios, fibras, vitamina C, ácidos graxos insaturados, ferro, potássio, manganês e compostos bioativos. Em relação aos compostos bioativos analisados foi possível verificar o elevado potencial antioxidante desse fruto. Dentre os extratos analisados, o acetônico foi o que apresentou a maior capacidade antioxidante seguido do etanólico e do aquoso. Os resultados indicaram que o fruto de tucumã apresenta importantes propriedades nutricionais, como fonte de lipídios, fibras, calorias, vitamina C, minerais, ácidos graxos insaturados, bem como elevado potencial antioxidante. O consumo de polpa de tucumã poderá contribuir para prevenir carências nutricionais e também na prevenção de doenças crônicas não transmissíveis.(AU)

Barriers to and facilitators of ultra-processed food consumption: perceptions of Brazilian adults.

OBJECTIVE: To explore how individuals perceive the availability of ultra-processed foods in their neighbourhoods and the barriers to and facilitators of consumption of such foods. DESIGN: A qualitative design was chosen. In-depth, face-to-face semi-structured interviews were conducted and a content analysis was performed. SETTING: São Paulo, Brazil. SUBJECTS: A purposeful sample of adults (n 48), stratified by sex and age group (20-39 years and 40-59 years). RESULTS: All participants perceived their neighbourhoods as favourable regarding the availability of ultra-processed foods. Three barriers were identified: health concerns, not appreciating the taste of these foods and not being used to eating them. Five facilitators, however, were identified: appreciating the taste of these foods, their children's preference, convenience, addiction and cost. CONCLUSIONS: Participants perceived their neighbourhoods as favourable to the consumption of ultra-processed foods and reported more facilitators than barriers to their consumption. Reported barriers point to the need to include measures promoting a healthy food system and traditional eating practices. The facilitators reinforce the idea that these foods are habit-forming and that regulatory measures to offset the exposure to ultra-processed foods are necessary.

Association of neighbourhood food availability with the consumption of processed and ultra-processed food products by children in a city of Brazil: a multilevel analysis.

OBJECTIVE: To investigate the association between neighbourhood food availability and the consumption of ready-to-consume products (RCP), either processed or ultra-processed, and unprocessed/minimally processed foods (UF-MPF) by children. DESIGN: Cross-sectional. 24 h Dietary recalls were collected from children from January 2010 to June 2011. Neighbourhood food availability data were collected from 672 food stores located within 500 m of participants' homes, using an adapted and validated instrument. Neighbourhood-level socio-economic status (SES) was obtained by calculating the mean years of household head's education level in each census tract covered by 500 m buffers. Foods that were consumed by children and/or available in the food stores were classified based on their degree of industrial processing. Multilevel random-effect models examined the association between neighbourhood food availability and children's diets. SETTING: Santos, Brazil. SUBJECTS: Children (n 513) under 10 years old (292 aged <6 years, 221 aged ≥6 years). RESULTS: The availability of RCP in food stores was associated with increased RCP consumption (P<0·001) and decreased UF-MPF consumption (P<0·001). The consumption of UF-MPF was positively associated with neighbourhood-level SES (P<0·01), but not with the availability of UF-MPF in the neighbourhood. CONCLUSIONS: Results suggest that food policies and interventions that aim to reduce RCP consumption in Santos and similar settings should focus on reducing the availability in food stores. The results also suggest that interventions should not only increase the availability of UF-MPF in lower-SES neighbourhoods, but should strive to make UF-MPF accessible within these environments.

Classificação dos alimentos quanto ao processamento industrial: uma revisão bibliográfica / Food classification for industrial processing: a review

Introdução: O processamento artificial de alimentos tem sido considerado um fator de risco importante na saúde. O objetivo deste estudo é revisar a literatura científica quanto à definição da classificação dos alimentos referente ao seu grau de processamento industrial. Métodos: revisão narrativa de artigos publicados nas bases de dados indexadas MEDLINE (PubMed) e LILACS e guias alimentares disponíveis na página online da Food and Agriculture Organization of the United Nations (FAO). A estratégia de busca utilizada compreendeu os seguintes descritores: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. Não houve restrição quanto ao idioma utilizado nas publicações. Resultados: foram identificados 1301 artigos nas bases de dados PubMed e LILACS e 35 na página da FAO. Definições de alimentos processados ou ultraprocessados foram encontradas em diretrizes de apenas 8 dos 34 países avaliados nessa revisão. Apenas três diretrizes eram baseadas na classificação NOVA, utilizada no Brasil. Os demais países que utilizam classificações baseadas no grau de processamento industrial se pautam em definições variadas, baseadas na quantidade de aditivos, açucares, gorduras e outras substâncias. Além disso, apenas quatro países utilizam a classificação de ultraprocessados para alimentos altamente industrializados. Conclusões: apesar dos riscos já evidenciados em relação ao consumo destes alimentos, as evidências demonstram que o conceito em relação ao grau de processamento industrial de alimentos não apresenta uma definição padronizada.

Introduction: artificial food processing has been considered a major health risk factor. The objective of this study is to review the scientific literature regarding the definition of food classification related to its degree of industrial processing. Methods: narrative review. Articles published in MEDLINE (PubMed) and LILACS indexed databases and food guides available on the Food and Agriculture Organization of the United Nations (FAO) website were evaluated. The search strategy used included the following descriptors: Processed food OR Unprocessed food OR Artisanal food OR Minimally processed food OR Highly processed OR Ultra-processed food OR Industrial food processing. There was no restriction on the language used in the publications. Results: 1301 articles in the PubMed and LILACS databases and 35 on the FAO website were identified. Food classifications based on the degree of industrial processing were found in only 8 of 34 countries included in this review. Of those, only three guidelines were based on the NOVA classification, currently used in Brazil. Other countries with food classifications based on industrial processing used definitions characterized by the addition of sugars, chemical additives, fats and other substances. Furthermore, only four countries used definitions for ultraprocessed foods specifically. Conclusion: the evidence demonstrates the concept in relation to industrial processing does not present a standard definition, despite the risks already evidenced in relation to the consumption of these.

Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart) fruits / Caracterização físico-química, nutricional e antioxidante de frutos de tucumã (Astrocaryum huaimi Mart)

The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.

O Cerrado Brasileiro é responsável por uma ampla riqueza de espécies frutíferas que ainda não foram estudadas em relação às suas características nutricionais e físico-químicas. O tucumã é um fruto elipsoide de polpa fibrosa, consistência pastosa e odor característico, representando uma importante atividade econômica regional. O objetivo deste estudo foi analisar as propriedades físico-químicas, nutricionais e antioxidantes do fruto tucumã (Astrocaryum huaimi Mart) do Estado de Minas Gerais. Foram realizadas análises físicas, umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar total, pH, acidez titulável, sólidos solúveis, vitamina C, minerais e ácidos graxos. Fenóis totais, taninos e a atividade antioxidante foram analisados pelo método Folin-Ciocalteau, Folin-Denis e pelo método fotocolorimétrico do radical livre estável DPPH, respectivamente, em três extratos: aquoso, acetônico e etanólico. Os constituintes que se destacaram no fruto foram lipídios, fibras, vitamina C, ácidos graxos insaturados, ferro, potássio, manganês e compostos bioativos. Em relação aos compostos bioativos analisados foi possível verificar o elevado potencial antioxidante desse fruto. Dentre os extratos analisados, o acetônico foi o que apresentou a maior capacidade antioxidante seguido do etanólico e do aquoso. Os resultados indicaram que o fruto de tucumã apresenta importantes propriedades nutricionais, como fonte de lipídios, fibras, calorias, vitamina C, minerais, ácidos graxos insaturados, bem como elevado potencial antioxidante. O consumo de polpa de tucumã poderá contribuir para prevenir carências nutricionais e também na prevenção de doenças crônicas não transmissíveis.