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1.
Foods ; 9(9)2020 Aug 31.
Artigo em Inglês | MEDLINE | ID: mdl-32878017

RESUMO

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory parameters of yogurts was evaluated during 21 days of refrigerated storage. The incorporation of winery byproduct extracts in yogurt resulted in a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant and antidiabetic properties, compared to the controls. The grape skin yogurt showed the highest (p < 0.05) TPC (0.09 ± 0.00 mg GAE/g yogurt) and antioxidant capacity (7.69 ± 1.15 mmol TE/g yogurt). Moreover, the grape skin yogurt presented the highest (p < 0.05) inhibition of the activity of the enzyme α-glucosidase (56.46 ± 2.31%). The addition of inulin-type fructans did not significantly (p > 0.05) modify the overall antioxidant capacity or inhibition of the enzyme α-glucosidase of control and winery byproduct extract yogurts. Yogurts containing winery byproduct extracts and dietary fiber achieved high overall acceptance scores (6.33-6.67) and showed stable physicochemical, textural and microbiological characteristics during storage, assuring an optimal 21-day shelf life. According to their antioxidant and antidiabetic properties, we propose the yogurt containing grape skin extract, together with inulin and FOS, as a novel food product for the promotion of sustainable health.

2.
Biomolecules ; 10(9)2020 Aug 21.
Artigo em Inglês | MEDLINE | ID: mdl-32825719

RESUMO

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

3.
Nutr Res Rev ; : 1-16, 2020 May 26.
Artigo em Inglês | MEDLINE | ID: mdl-32450931

RESUMO

The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body's advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body's AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body's AGE/ALE pool and to achieve sustainable nutrition and health.

4.
Foods ; 9(5)2020 May 12.
Artigo em Inglês | MEDLINE | ID: mdl-32408584

RESUMO

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called "Instant Cascara" (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. "Instant Cascara" (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: "low fat", "low sugar" "high fiber" and "source of potassium, magnesium and vitamin C". For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.

5.
Nutrients ; 12(3)2020 Feb 27.
Artigo em Inglês | MEDLINE | ID: mdl-32121016

RESUMO

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastrointestinal wellbeing, and their effect on the sensory and technological properties of the product. For this purpose, we tested four coffee-cascara yogurt treatments in a blind cross-over nutritional trial with 45 healthy adults: a coffee-cascara yogurt without inulin (Y0) and coffee-cascara yogurts containing 3% (Y3), 7% (Y7), and 13% (Y13) of inulin. The ratings on sensory acceptance, satiety, gastrointestinal tolerance, and stool frequency were measured. Surveys were carried out digitally in each participant's cellphone. Yogurt pH, titratable acidity, syneresis, and instrumental texture were analyzed. Inulin addition increased the yogurt's firmness and consistency. Y13 achieved significantly higher overall acceptance, texture, and taste scores than Y0 (p < 0.05). Y3 presented similar gastrointestinal tolerance to Y0. However, 7% and 13% of inulin produced significant (p < 0.05) bloating and flatulence when compared to Y0. The appetite ratings were not significantly affected by the acute intake of the different yogurts. Overall, Y3 was identified as the formulation that maximized nutritional wellbeing, reaching a "source of fiber" nutritional claim, without compromising its technological and sensory properties.

6.
Molecules ; 25(6)2020 Mar 17.
Artigo em Inglês | MEDLINE | ID: mdl-32192041

RESUMO

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims "source of protein and high in dietary fiber" were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

7.
Nutrients ; 10(10)2018 Sep 22.
Artigo em Inglês | MEDLINE | ID: mdl-30249001

RESUMO

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.


Assuntos
Comportamento do Consumidor , Laticínios , Aditivos Alimentares , Indústria Alimentícia , Alimento Funcional , Resíduos Industriais , Paladar , Tecnologia de Alimentos , Humanos , Desenvolvimento Sustentável
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