Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.

BACKGROUND: Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS: The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1 ) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply). CONCLUSIONS: Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.

BACKGROUND: Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. RESULTS: Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. CONCLUSION: The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg-1 ) in samples with a particle size of 158 µm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.

Spirulina platensis Enhances the Beneficial Effect of Exercise on Oxidative Stress and the Lipid Profile in Rats

ABSTRACT This study aimed to evaluate the effect of Spirulina platensis and moderate exercise on oxidative stress and lipid profiles in the rats. Forty male Wistar rats were allocated to the following 10-week treatments, three times a week: exercise (E, 30 min swimming),S. platensis (SP, 26 mg/Kg); exercise andSpirulina (ES); and control (C). Outcomes were Thiobarbituric Acid Reactive Substances (TBARS) in serum and brain, and cholesterol and triglycerides (TG) in serum. Rats treated with exercise showed lower brain TBARS than the controls, mostly in association withS. platensis. In the groups E and ES, serum TBARS decreased after intervention. Compared with the controls, both E and ES prevented an increase in cholesterol and reduced triglycerides. Results demonstrated thatS. platensis enhanced the beneficial effect of exercise on oxidative stress and lipid profiles in rats, which might be a promising approach for treating metabolic syndrome in humans.

Barley ß-glucans extraction and partial characterization.

Barley is rarely used in the food industry, even though it is a main source of ß-glucans, which have important health benefits and a technological role in food. This work evaluated the humid extraction of barley ß-glucans and partially characterized them. The extraction was studied using surface response methodology with both temperature and pH as variables. The extracted ß-glucans were characterized by chemical and rheological analysis, infrared spectroscopy and scanning electron microscopy. The effect on extraction of linear and quadratic terms of pH and temperature corresponding to the regression model was significant, and we obtained a maximum concentration of 53.4% at pH 7.56 and temperature 45.5°C, with protein and mainly starch contamination. The extracted ß-glucans presented a higher apparent viscosity than the commercial ones, the behavior of the commercial and extracted samples can be described as Newtonian and pseudoplastic, respectively. The results of infrared spectroscopy and scanning electron microscopy were characteristic of commercial ß-glucans, indicating that this method is efficient for extracting ß-glucans.

Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães / Pasting properties of whole and refined wheat flour blends used for bread production

Na produção de pães integrais de trigo no Brasil, são utilizadas mesclas de farinha integral (FI) com farinha refinada (FR), as quais diferem em sua composição. Assim, o objetivo deste estudo foi investigar as propriedades de pasta de mesclas de FI com FR. Foram analisadas amostras com 100% de FI, 100% de FR (controles) e mesclas de FI com FR nas proporções de 20, 40, 60 e 80%, em equipamento RVA (Rapid Visco Analyzer). A temperatura de pasta das amostras foi semelhante. A viscosidade máxima diminuiu proporcionalmente com o aumento de FI na mescla. Maiores valores de quebra e de viscosidade mínima à temperatura constante foram encontrados em farinhas com pico de viscosidade elevado. Os valores de viscosidade final e de tendência à retrogradação diminuíram à medida que aumentou o teor de FI na mescla. As propriedades de pasta das mesclas de FI com FR devem ser vistas de forma conjunta, pois afetam a produção de pão e o armazenamento. Os resultados mostraram também que o RVA pode ser usado para ajudar a formular mesclas de FI/FR com certas propriedades de pasta.

In whole wheat bread production in Brazil blends of whole flour (WF) with refined flour (RF) are used, which differ in their composition. Thus, the objective of this study was to investigate the pasting properties of WF with RF blends. Samples with 100% of WF, 100% of RF (controls) and blends of WF with RF in the proportions of 20, 40, 60 and 80% were analyzed, in a RVA (Rapid Visco Analyzer) equipment. The samples pasting temperatures were similar. The peak viscosity decreased proportionally with the increase of WF in blends. Higher values of breakdown and holding strength were found in flour with high viscosity peak. Final viscosity and setback values decreased as the content of WF in blends increased. The pasting properties of WF with RF blends must be seen in a combined way, because they affect bread production and storage. The results also showed that RVA can be used to help in formulating WF/RF blends with certain pasting properties.

Extração de β-glucanas de cevada e caracterização parcial do amido residual / Extraction of barley β-glucans and partial characterization of residual starch

O objetivo do trabalho foi avaliar os parâmetros da extração de β-glucanas de cevada e caracterizar parcialmente o amido residual da extração. Foi desenvolvida metodologia para extração de β-glucanas de cevada sem degradação do amido, avaliando as variáveis pH e temperatura de extração. O percentual de β-glucanas extraída variou de 44,21 a 53,38 por cento, sendo influenciado pela temperatura, e o de amido extraído variou de 65,98 por cento a 77,54 por cento, sendo influenciado pelo pH. O amido residual da extração de β-glucanas de cevada apresentou poder de inchamento e solubilidade de 8,54±0,29 por cento e 6,04±0,073 por cento, respectivamente. O amilograma de ARV desse amido apresentou viscosidade máxima de 164,67±1,30 RVU e quebra de viscosidade de 45,79±2,06 RVU. O espectro de infravermelho do amido residual é típico de amido de cevada nativo e semelhante ao de amidos isolados de milho, trigo e mandioca. De acordo com as micrografias eletrônicas de varredura da fração amido, foi possível visualizar uma mistura de grânulos grandes e lenticulares, com um diâmetro médio de 19,15µm e de granulos pequenos com forma esférica, de 4,78µm. As características demonstradas pelo amido residual da extração de β-glucanas de cevada sugerem sua viabilidade para utilização na indústria de alimentos.

The objective of the study was to evaluate the parameters of the extraction of barley´s β-glucans and partially characterize the residual starch after extraction. A method was developed for the extraction of barley β-glucans without damaging the residual starch, assessing the variables pH and extraction temperature. The percentage of β-glucans in the extracted fraction varied from 44,21 to 53,38 percent , being influenced by temperature and the extracted starch varied from 65,98 percent a 77,54 percent, being influenced by pH. The residual starch from barley's β-glucan extraction had a swelling power and solubility of 8.54±0.29 percent and 6.04±0.07 percent, respectively. The RVA´s amylograph for this starch showed a maximum viscosity of 164.67±1.30 RVU and breakdown viscosity of 45.79±2.06 RVU. The infrared spectrum of the residual starch was typical of native barley starch and similar to isolated starch from corn, wheat and cassava. According to the scanning electron micrographs fraction of starch, it was possible to see a mixture of large lenticular granules with an average diameter of 19.15µm and small spherically shaped ones, with 4.78µm. The characteristics showed by the residual starch from barley´s β-glucan extraction, suggest a possible application in the food industry.

Cadmium induced testicular damage and its response to administration of succimer and diphenyl diselenide in mice.

Acute effects of cadmium in mice testes were evaluated. Animals received a single dose of CdCl2 (2.5 mg/kg or 5 mg/kg, intraperitoneally) and a number of toxicological parameters in mice testes were examined such as delta-aminolevulinic acid dehydratase (delta-ALA-D) activity, lipid peroxidation, hemoglobin content and components of the antioxidant defenses (superoxide dismutase (SOD) activity and ascorbic acid concentration). Furthermore, a possible protective effect of meso-2,3-dimercaptosuccinic acid (DMSA) and diphenyl diselenide (PhSe)2 are studied. The results demonstrated inhibition of delta-ALA-D and SOD activities, reduction in ascorbic acid, increase of lipid peroxidation induced by cadmium, indicating testes damage. DMSA (400 micromol/Kg) and (PhSe)2 (100 micromol/Kg) protected inhibitory effect of 2.5 mg/kg CdCl2 on delta-ALA-D and restored the increase of TBARS levels. Otherwise, (PhSe)2 treatment was effective in reducing the increase of TBARS levels induced by 5 mg/kg CdCl2, whereas DMSA and (PhSe)2, in combination, were ineffective in reducing TBARS level. However, these compounds alone or in combination, were unable to protect SOD activity and to improve ascorbic acid levels near to the normal value. The use of combined therapy (DMSA plus (PhSe)2) not proved be better than the monotherapy, in improving toxicological parameters evaluated in this model of testicular damage induced by cadmium.