Dietary Environmental Footprints and Their Association with Socioeconomic Factors and Food Purchase Practices: BRAZUCA Natal Study.

The analysis of dietary environmental impacts has proven to be an important tool for guiding the adoption of healthier and more sustainable diets. This study aimed to estimate the dietary carbon (CF), water (WF), and ecological (EF) footprints of residents in the city of Natal, Brazil; the study also aimed to verify their association with socioeconomic factors and food purchase practices. This is a cross-sectional study that used dietary data from 411 adults and elderlies, which was collected via a questionnaire that applied to the respondents. The results showed that the dietary CF was 1901.88 g CO2 eq/day/1000 kcal, the WF was 1834.03 L/day/1000 kcal, and the EF was 14.29 m2/day/1000 kcal. The highest environmental footprint values showed an association (p ≤ 0.05) with the factors of male sex, white ethnicity, and higher income and schooling, whereas the lowest environmental footprint values were associated with social vulnerability variables such as female sex, non-white ethnicity, and lower income and schooling (p ≤ 0.05). Moreover, people with lower environmental footprints consumed less fast food, had fewer meals at snack bars, and used food delivery services less often than those with higher footprints. The foods that most contributed to the CFs and WFs were beef and chicken, while fish and beef contribute the most to the EFs. The data in the present study show that a diet with a lower environmental impact is not always equal to a sustainable diet. This relationship is paradoxical and relates to food justice, as people with lower environmental footprint values are the same ones with worse socioeconomic conditions. In this sense, is it essential to consider the influence of the social context when assessing dietary environmental impacts and when assessing actions that promote healthier and more sustainable diets.

Food Acquisition, Hygiene, and Generation of Domestic Waste in an Academic Community during the COVID-19 Pandemic.

In 2020, the World Health Organization (WHO) declared COVID-19 a pandemic, and the closure of universities as a measure to prevent contamination directly affected academic communities. Access to food, though a basic need and a human right, was seriously affected. This study evaluated the locations and frequency of food acquisition; hand, food, and packaging hygiene habits; and household waste generation in an academic community during the COVID-19 pandemic. The research was cross-sectional and performed through an online questionnaire. Data (n = 1472) were analyzed using descriptive statistics; statistical tests were also applied, and p values < 0.01 were considered significant. Most of the population continued to purchase food in supermarkets (89.5%). The frequency of product orders from markets by delivery placed by professors and graduate students was also verified (31.7% and 24.2%). There was an increase in packaging hygiene in the studied population, as well as in fruit and vegetable hygiene; however, use of inappropriate methods was noted. This paper highlights important data on the behavior of an academic community dealing with the problem of solid waste generation during the pandemic. Moreover, there were no changes in waste generation during the pandemic, although there was an increase in packaging consumption (44%). Identifying the behavior of the university community regarding hygiene and food acquisition can help societies from the perspective of transforming habits related to food. Therefore, this research provides support for future investigations and interventions in the field of foods and post-pandemic sustainability.

Food Insecurity and Associated Factors in Brazilian Undergraduates during the COVID-19 Pandemic.

Undergraduates may face challenges to assure food security, related to economic and mental distress, especially during the COVID-19 pandemic. This study aimed to assess food insecurity and its associated factors in undergraduates during the COVID-19 pandemic. An online cross-sectional study was conducted from August 2020 to February 2021 with 4775 undergraduates from all Brazilian regions. The questionnaire contained socio-economic variables, the validated Brazilian food insecurity scale, and the ESQUADA scale to assess diet quality. The median age of the students was 22.0 years, and 48.0% reported income decreasing with the pandemic. Food insecurity was present in 38.6% of the students, 4.5% with severe food insecurity and 7.7% moderate. Logistic regressions showed students with brown and black skin color/race presented the highest OR for food insecurity; both income and weight increase or reduction during the pandemic was also associated with a higher OR for food insecurity, and better diet quality was associated with decreased OR for food insecurity. Our study showed a considerable presence of food insecurity in undergraduates. Policy for this population must be directed to the most vulnerable: those with brown and black skin color/race, who changed income during the pandemic, and those presented with difficulties maintaining weight and with poor diet quality.

The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects.

This study aimed to evaluate the use of food delivery apps (FDA) during the COVID-19 pandemic in Brazil. A total of 950 questionnaires were collected, covering four Brazilian regions: Southeast, Central-West, Northeast, and South. The data was collected during the peak of the second wave of the pandemic. A questionnaire with 39 measurement items was applied using an online survey. These items were evaluated using a five-point Likert scale covering the Unified Theory of Acceptance and Use of Technology 2 (UTAUT2). The data was analyzed using covariance-based structural equation modeling. About 47% of consumers use FDA weekly. The continuance intention of FDA during the pandemic in Brazil was affected by performance expectancy (ß = 0.496; p < 0.001), social influence (ß = 0.094; p < 0.001), hedonic motivation (ß = 0.068; p = 0.026), price value (ß = 0.103; p < 0.001), habit (ß = 0.305; p < 0.001), frequency of using FDA (ß = 0.051; p = 0.039), and solidarity with the foodservice sector (ß = 0.090; p < 0.001). It was also observed that the continuance intention reduces risk perception (ß = -0.403; p < 0.001), and risk perception reduces the frequency of using FDA (ß = -0.178; p < 0.001). The results indicate that the UTAUT2 strongly explains consumers' continuance intention. Differences in path estimates among Brazilian regions were observed, indicating some regional differences. It was possible to observe a tendency of using FDA during and after the pandemic, motivated by several factors. The FDA developers and foodservice managers could use this data to improve their services. Policies must be established to increase consumer and employee safety during the delivery service.

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus).

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria.

This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from Weissella cibaria 10 M was used to enzymatically synthesize α(1-6) linked glucan-oligosaccharides by transglycosylation reactions, with maltose as acceptor carbohydrate and sucrose as donor. The optimal yield of oligosaccharides was after 24 h, producing 19.4 g/L of oligosaccharides (degree of polymerization 3) from 36 g/L maltose and 19 g/L sucrose. All the blend proved to be good alternatives for synthesizing isomalto-oligosaccharides with different degrees of polymerization. Sensory analysis showed good average acceptability compared to natural orange juice, achieving scores of around 6 on a 9-point hedonic scale. In a comprehensive analysis, juice blends containing orange juice and malt extract with Weissella cibaria to produce oligosaccharides exhibited good sensory indicators as an innovative prebiotic beverage. A prebiotic oligosaccharide beverage can be produced by enzymatic synthesis of oligosaccharides with different degrees of polymerization.

Development of prebiotic food products and health benefits

In the current context from the nutritional and epidemiological point of view, it can be seen an occurrence increase of ChronicNon-Communicable Diseases, as well as the inflammatory ones, ordinarily associated to a wrong feed, poor in fibers andrich in fats and simple and refined carbohydrates. This view has evidenced a progressive increase of diseases, highlighting theimportance of colonic microbiota as an active mechanism of infectious processes control and modulation of immunologic answer.Therefore, constant the worries related to recovering and maintenance of healthy intestines, stocked with prebiotic nutrientsthat support the survival of beneficial health agents. This way, researchers and the segment of food industry has encouragedthe development of products with prebiotic properties, looking for the health promotion, treatment and diseases prevention,besides the strengthening on the competitive market. This article will embrace the contents about physiologic effects of themain known prebiotic, their potential in relation to fermentatives bacterias, new developed products and used methodologiesto the recognition of pre and probiotic functions.

Chemical composition and functional properties of chocolate cakes formulated with yacon tube roots (Smallanthus sonchifolius)

This present work aimed at developing a cake using yacon flour (20% and 40%), for replacing partially thew heat flour. The products were characterized on the nutritional composition, glycemic index, glycemic charge and in vitro prebiotic effect. The physico chemical analyses showed a high fiber concentration in the experimental cakes, in compliance with the legislation in force, being 7.49g% for the cake A (yacon 20%)and 10.75g% for the cake B (yacon 40%). Low concentrations of available carbohydrates of 11.22g% and 9.35g% were found in both cake A and B, respectively. Glicemic index lower than 55 and glycemic chargelo wer than 10 were detected. The prebiotic effect was observed by keeping the lactic bacteria above 106UFC/g of substrate. On that account, cakes containing high fiber concentrations were achieved. Regard lessof the added amounts of yacon flour to the experimental cakes, they were classified as of low glycemic index and glycemic charges products, besides their in vitro prebiotic effect.

Freshcut: uma revisão / Freshcut: a review

O processamento mínimo tem sido descrito como a manipulação, preparo, embalagem e distribuição de produtos agrícolas, através de procedimentos como a seleção, limpeza, lavagem, descascamento e corte, que não afetem as suas características organolépticas e agreguem valor aos mesmos, resultando em produtos naturais, práticos, cujo preparo e consumo requerem menos tempo, atendendo às exigências da vida moderna. A finalidade dos alimentos minimamente processados e refrigerados é proporcionar ao consumidor um produto similar ao fresco, garantindo segurança e mantendo a qualidade nutritiva e sensorial. O processo tem despertado interesse para a realização de pesquisas, principalmente, relacionando as alterações microbiológicas, físico-químicas e sensoriais que influenciam a vida de prateleira destes produtos. O objetivo da presente revisão foi avaliar os principais aspectos que envolvem a qualidade e segurança na produção de produtos pré-processados.

Potencialidades do yacon (Smallanthus sonchifolius) no diabetes mellitus / Potential of yacon (smallanthus sonchifolius) for diabetic indivisuals

O diabetes Mellitus é uma doença crônica que acomete pessoas em todo mundo, necessitando de tratamento intensivo, orientação médica e nutricional adequada. Estudos recentes estão estudando substâncias contidas nos alimentos que apresentem benefícios à saúde, objetivando a prevenção dessa doença e melhoria na qualidade de vida da população. O yacon (Smallanthus sonchifolius), conhecido como pelo seu conteúdo de componentes prebióticos, inulina e frutoligossacarídeos, é uma raiz tuberosa de origem andina, que nos últimos anos tem sido cultivada no Brasil. Tem como carboidrato de reserva os frutanos, substâncias que atuam como fibras solúveis, além de outras funções fisiológicas, tais como: diminuição da glicemia pós-prandial, redução do índice glicêmico e carga glicêmica. Os frutanos presentes no yacon não necessitam de insulina para seu metabolismo, um dos fatores que justificam o desenvolvimento de novos produtos utilizando o yacon como alternativa de substituição ao açúcar, destinados a pacientes diabéticos. A inulina e os frutoligossacarídeos presentes no yacon estão sendo cada vez mais estudados e aplicados na tecnologia de alimentos, como substitutos de gordura e açúcar , respectivamente. Nesse sentido, promissores na aplicação clínica, pois além de melhorar a saúde intestinal, somam benefícios funcionais em indivíduos portadores de diabtes Mellitus

Avaliação do tempo de secagem e da atividade de óxido-redutases de yacon (Smallanthus sonchifolius) sob tratamento químico / Drying evaluation time and yacon (Smallanthus sonchifolius) enzymatic activity inhibition under chemical treatment

Evidências científicas reconhecem o yacon (Smallanthus sonchifolius) como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS). No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimento enzimático. Este trabalho teve como objetivo avaliar o emprego de agentes químicos no processamento de yacon, para obtenção de farinha, a fim de inibir o escurecimento enzimático do produto e favorecer o tempo de secagem. Amostras de yacon sem inibição química, de yacon submetido à solução de cloreto de cálcio 1,0g 100g-1 por 30 minutos e de yacon submetido à solução de metabissulfito de potássio 0,5g 100g-1 por 5 minutos foram secas a 55°C, em estufa ventilada, e o teor de água e curvas de secagem foram determinados. As atividades das enzimas peroxidase (POD) e polifenoloxidase (PPO) foram determinadas antes e após a secagem como um possível marcador bioquímico do escurecimento enzimático desse tubérculo. No parâmetro umidade, os três tratamentos apresentaram-se semelhantes; porém, o tratamento 2 (cloreto de cálcio) reduziu a umidade no menor tempo. Antes e após o tratamento térmico, a atividade enzimática foi maior no tratamento 3 (metabissulfito de potássio). As atividades enzimáticas não foram inativadas completamente pela ação térmica. Para a obtenção da farinha de yacon, o tratamento com cloreto de cálcio 1,0g 100g-1 por 30 minutos foi o que apresentou melhor resultado. Apesar de não inibir totalmente a atividade das enzimas POD e PPO foi o melhor tratamento de inativação, propiciando menor tempo de secagem e melhor firmeza da matéria-prima e facilitando o processamento para obtenção da farinha.

Scientific evidences acknowledged the yacon (Smallanthus sonchifolius) like a promise source of fructans, as inulin and fructooligosaccharides - FOS, meanwhile, the presence of phenolic coumpounds became this susceptible to enzimatic browning reaction. This project aimed to evaluate the use of chemical agents in yacon processing to obtain flour in a way that inhibits enzymatic darkening of the product besides determining the enzymatic activity in these treatments. Samples of yacon without chemical inhibitions, yacon treated with 1.0g 100g-1 calcium chloride for 30 seconds and yacon treated with 0.5g 100g-1 potassium metabisulfite for 5 minutes were dried at 55oC in a ventilated greenhouse and the proportions of humidity and drying curves were determined. The peroxidase activities and polyphenol oxidase enzymes were checked before and after being dried with an enzymatic darkening possible biochemist marker of this tubercle. Regarding humidity Parameter all the three treatment were equivalent, but treatment 2 (calcium chloride) reduced the humidity in lower time. Before and after the thermal treatment the enzymatic activity was higher in treatment 3 (potassium metabisulfite). The thermal action did not inhibit completely polyphenol oxidase and peroxidase. The treatment with calcium chloride at 1.0g 100g-1 for 30 minutes to obtain yacon flour was the one with better result despite the fact that it did not inhibit completely peroxidase and polyphenol oxidase enzymes activity, offering a better drying time better material of row firmness , facilitating the process for obtaining the meal.

Influência da solução clorada no controle higiênico-sanitário de saladas cruas, produzidas em unidade de alimentação e nutrição hospitalar / Influence of chlorine solution in the hygienic control of raw salads, produced in units of hospital food and nutrition

O presente estudo teve como objetivo verificar a eficácia do Hipoclorito de Sódio (NaCIO) a 200ppm como agente sanitizante no pré-preparo de saladas cruas produzidas em uma Unidade de Alimentação e Nutrição, em Natal, RN. Foram coletadas 20 amostras de saladas cruas, no início de sua distribuição, sendo que 10 sofreram ação desinfetante antes da manipulação e 10 amostras com desinfetante antes da manipulação e 10 amostras com desinfecção após a manipulação. Amostras de utensílios (faca e tábua de corte) utilizados no pré-preparo destas saladas, também foram analisadas a fim de se observar a possível contaminação.(...)Conclui-se neste trabalho que a exposição de vegetais e hortaliças durante 15 minutos á solução de NaCIO à 200ppm, quando usado após a manipulação, se mostrou mais eficiente do ponto de vista microbiológico. No entanto, a qualidade sensorial da salada foi prejudicada, diminuindo seu consumo pelos comensais.