Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 4 de 4
Filtrar
Mais filtros










Intervalo de ano de publicação
1.
J Sci Food Agric ; 103(10): 4956-4965, 2023 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-36960787

RESUMO

BACKGROUND: Jackfruit seed flour can be used as a cocoa aroma replacer with similar technological properties. The purpose of this study was to investigate the in vivo toxicity and in vitro antioxidant activity of fermented jackfruit seed flour (Fjs) and non-alkaline cocoa powder (Nac). RESULTS: Fjs and Nac extracts (Fjs-E and Nac-E) were produced and submitted to in vitro gastrointestinal digestion producing digested fractions named Fjs-D and Nac-D, respectively. Nac-E showed over two-fold higher oxygen radical absorbance capacity (ORAC) than Fjs-E. However, after simulated gastrointestinal digestion (in vitro), there were no significant differences between Nac-D and Fjs-D (P < 0.01). Similarly, the cellular antioxidant activity (CAA) of Nac-D and Fjs-D was not significantly different (P < 0.01). The anti-inflammatory assay in transgenic RAW 264.7 murine macrophages showed that Fjs-E did not affect cell viability up to 300 µg mL-1 (P > 0.05) and reduced by 15% the release of TNF-α (P < 0.05). Fjs-D did not affect cell viability up to 300 µg mL-1 (P > 0.05) and showed 58% reduction of NF-κB activation (P < 0.05), with no effects on TNF-α levels. Treatment with Nac-E up to 300 µg mL-1 did not decrease cell viability (P > 0.05) and reduced the release of TNF-α levels by 34% and 66% at 100 and 300 µg mL-1 , respectively (P < 0.05). Nac-D did not reduce the NF-κB activation or TNF-α levels at any tested concentration. CONCLUSION: Collectively, these findings indicate that Fjs is a safe and promising functional ingredient with biological activities even after gastrointestinal digestion. © 2023 Society of Chemical Industry.


Assuntos
Artocarpus , Chocolate , Camundongos , Animais , Antioxidantes/farmacologia , Antioxidantes/análise , Artocarpus/química , Farinha/análise , Fator de Necrose Tumoral alfa/genética , NF-kappa B/genética , Anti-Inflamatórios/farmacologia , Anti-Inflamatórios/análise , Sementes/química , Digestão
2.
Food Chem ; 354: 129537, 2021 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-33756328

RESUMO

The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy "roasted jackfruit seed" aroma. The fermented sample had the most similar aroma profile to cocoa powder.


Assuntos
Artocarpus/química , Análise de Alimentos , Manipulação de Alimentos , Odorantes/análise , Sementes/química , Chocolate/análise , Farinha/análise , Olfatometria , Compostos Orgânicos Voláteis/análise
3.
J Agric Food Chem ; 65(6): 1196-1208, 2017 Feb 15.
Artigo em Inglês | MEDLINE | ID: mdl-28110526

RESUMO

Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying and then roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n = 162), and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, aw, pH, luminosity, and color were also monitored to ensure that these properties were similar to those of cocoa powder or cocoa substitutes.


Assuntos
Artocarpus/química , Chocolate , Odorantes/análise , Sementes/química , Compostos Orgânicos Voláteis/análise , Acetatos/análise , Adolescente , Adulto , Feminino , Fermentação , Farinha , Cromatografia Gasosa-Espectrometria de Massas/métodos , Humanos , Resíduos Industriais , Masculino , Pessoa de Meia-Idade , Álcool Feniletílico/análogos & derivados , Álcool Feniletílico/análise , Gerenciamento de Resíduos , Adulto Jovem
4.
Ciênc. rural ; 42(2): 346-353, fev. 2012. ilus, tab
Artigo em Português | LILACS | ID: lil-618098

RESUMO

A pesquisa teve como objetivo avaliar os atributos de qualidade e de durabilidade dos ovos de duas diferentes linhagens de poedeiras, com dietas contendo aditivos artificiais ou naturais, em diferentes períodos de armazenamento. Foram quantificadas durante o armazenamento as variáveis perda de peso, pH da gema e albúmen, gravidade específica, índice de gema (IG) e foi realizada também classificação por peso e Unidade Haugh (UH). Os resultados foram avaliados segundo teste de Tukey (P≤0,05). As linhagens diferiram quanto à classificação extra dos ovos, com maior porcentagem para a Isa Brown. Os ovos obtidos das poedeiras Carijó apresentaram maior porcentagem de gema (Carijó 30,66 e Isa-Brown 24,55). O tempo de armazenamento fez com que a porcentagem de gema aumentasse nas duas linhagens (Carijó 30,66 tempo zero para 34,85 depois de 36 dias; e Isa- Brown de 24,55 para 27,48). As dietas com aditivos artificiais ou naturais não influenciaram a porcentagem de clara ( por cento Clara 58,72 Controle; 59,52 Aditivo; 60,11 Urucum 1,5 por cento; 59,43 e de gema por centoGema 27,64 Controle; 27,90 Aditivo; 27,21 Urucum 1,5 por cento; 27,66 Urucum 2 por cento). O pH da clara diferiu entre os tratamentos no tempo inicial e aos 36 dias de armazenamento, mas o pH da gema não diferiu durante todo o armazenamento. O índice de gema diferiu nos tempos de armazenamento, mas não diferiu considerando os tratamentos. Em dietas com aditivos artificiais ou naturais, as linhagens e os tempos de armazenamento influenciam na qualidade e durabilidade dos ovos.


The research has the aim of evaluating quality and durability attributes of eggs from two hens lines feed with and without natural or synthetics additives, at several storage periods. During storage, weight lost, albumen and yolk pH, specific gravity andyolk index (IG) were quantified , as well as, weight classification and Haugh Unit (HU) The results were analyzed by Tukey test (P≤0.05). Quality differences are bigger by lines and storage time and the extra classification of eggs were higher for Isa Brown. The egg of Carijó hens presented more yolk percentage (Carijó 30.66 e Isa-Brown 24.55). The storage higher increased yolk percentage (Carijó 30.66 time zero for 34.85 after 36 days; and Isa- Brown 24.55 for 27.48). Two lines diets with natural or synthetics additives didn't influence the white and yolk percentage ( percentwhite 58.72 Control; 59.52 Aditive; 60.11 Urucum 1.5 percent; 59.43 e de yolk and 27.64 Control; 27.90 Aditive; 27.21 Urucum 1.5 percent; 27.66 Urucum 2 percent). Clear pH differs among treatments at initial time and at 36 days of storage, but the yolk pH didn't chage during all storage. The yolk index differed in the storage time, but not at treatments. So, it's possible to concluded that diets with natural and synthetics additives, lines and storage times had influenced quality and durability attributes in the eggs.

SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA