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de Oliveira BR, Egea MB, Lemes SADF, Hernandes T, Takeuchi KP. Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats. Foods 2024; 13:2533. [PMID: 39200460 PMCID: PMC11353289 DOI: 10.3390/foods13162533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva almond, and water (m/m/v), as follows: (i) NB, nut:water, 1:10; (ii) AB, almond:water, 1:10; (iii) NAB1, 1:0.1:10, nut:almond:water; (iv) NAB5, nut:almond:water, 1:0.5:10; and (v) NAB10, nut:almond:water, 1:1:10. The physicochemical, chemical, technological, and microbiological parameters were evaluated. After heat treatment (HT) and enrichment with minerals, the beverages that demonstrated stability in these characteristics were tested in a biological assay. The physical and biochemical parameters of male Wistar rats were evaluated after administering beverages for 28 days. HT decreased the total phenolic content and the antioxidant activity; however, it guaranteed microbiological safety. Mineral supplementation changed the colors and increased the pH values of the beverages. After the beverages were administered, the Wistar rats in the (i) NB group showed decreases in retroperitoneal adipose tissue, total cholesterol, and triglycerides; (ii) those in the AB group exhibited decreased triglycerides contents; and (iii) those in the NAB10-group presented decreased liver weights. The beverages evaluated in this study demonstrate a protective effect against risk factors such as fat accumulation in the liver, retroperitoneal adipose tissue, and hypercholesterolemia.
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Affiliation(s)
- Bianca Ribeiro de Oliveira
- Instituto Federal de Educação, Ciência e Tecnologia Goiano—IF Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil;
| | - Mariana Buranelo Egea
- Instituto Federal de Educação, Ciência e Tecnologia Goiano—IF Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil;
| | | | - Thais Hernandes
- Departamento de Alimentos e Nutrição, Universidade Federal de Mato Grosso—UFMT, Campus Cuiabá, Cuiabá 78060-900, MT, Brazil;
| | - Katiuchia Pereira Takeuchi
- Departamento de Alimentos e Nutrição, Universidade Federal de Mato Grosso—UFMT, Campus Cuiabá, Cuiabá 78060-900, MT, Brazil;
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Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component's Osmolality. Molecules 2021; 26:molecules26185607. [PMID: 34577078 PMCID: PMC8471852 DOI: 10.3390/molecules26185607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/17/2022] Open
Abstract
High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks’ stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks’ polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27–49 mg GAE/100 mL and vitamin C level was 8.1–20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).
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Silva ALLE, Santos DCD, Sousa TLD, Silva FG, Egea MB. “Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103950] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Comelli RN, Seluy LG, Grossmann IE, Isla MA. Treatment of High-Strength Wastewater from the Sugar-Sweetened Beverage Industry by an Alcoholic Fermentation Process. Ind Eng Chem Res 2015. [DOI: 10.1021/acs.iecr.5b00591] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Raúl N. Comelli
- Departamento
de Medio Ambiente de la Facultad de Ingeniería y Ciencias Hídricas
(FICH), Universidad Nacional del Litoral y Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Ciudad Universitaria
CC 242 Paraje El Pozo, 3000 Santa Fe, Argentina
| | - Lisandro G. Seluy
- Departamento
de Medio Ambiente de la Facultad de Ingeniería y Ciencias Hídricas
(FICH), Universidad Nacional del Litoral y Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Ciudad Universitaria
CC 242 Paraje El Pozo, 3000 Santa Fe, Argentina
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), General Güemes
3450, 3000 Santa
Fe, Argentina
| | - Ignacio E. Grossmann
- Chemical
Engineering Department, Carnegie Mellon University, 5000 Forbes
Avenue, Pittsburgh, Pennsylvania 15213, United States
| | - Miguel A. Isla
- Departamento
de Medio Ambiente de la Facultad de Ingeniería y Ciencias Hídricas
(FICH), Universidad Nacional del Litoral y Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Ciudad Universitaria
CC 242 Paraje El Pozo, 3000 Santa Fe, Argentina
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), General Güemes
3450, 3000 Santa
Fe, Argentina
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Ferreira MSL, Santos MCP, Moro TMA, Basto GJ, Andrade RMS, Gonçalves ÉCBA. Formulation and characterization of functional foods based on fruit and vegetable residue flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:822-30. [PMID: 25694690 PMCID: PMC4325016 DOI: 10.1007/s13197-013-1061-4] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2013] [Accepted: 03/04/2013] [Indexed: 10/26/2022]
Abstract
Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g(-1) of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.
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Affiliation(s)
- Mariana S. L. Ferreira
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Mônica C. P. Santos
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Thaísa M. A. Moro
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Gabriela J. Basto
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Roberta M. S. Andrade
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - Édira C. B. A. Gonçalves
- Department of Food Technology, Nutrition School, Food and Nutrition Master Program, Federal University of Rio de Janeiro State- UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
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ROWLANDS DAVIDSTEPHEN, WADSWORTH DANIELP. No Effect of Protein Coingestion on Exogenous Glucose Oxidation during Exercise. Med Sci Sports Exerc 2012; 44:701-8. [DOI: 10.1249/mss.0b013e318237e7c5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Amendola C, Iannilli I, Restuccia D, Santini I, Vinci G. Multivariate statistical analysis comparing sport and energy drinks. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.01.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Brouns F, Nieuwenhoven MV, Jeukendrup A, Marken Lichtenbelt WV. Functional foods and food supplements for athletes: from myths to benefit claims substantiation through the study of selected biomarkers. Br J Nutr 2002; 88 Suppl 2:S177-86. [PMID: 12495460 DOI: 10.1079/bjn2002683] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The development of the sports food market and industrial involvement have led to numerous nutritional studies to define the type of nutrients that are most suited to support energy metabolism, fluid balance and muscle function. The key question in many of these studies was: 'Does the product lead to a significant product/consumer benefit that can be used as a claim on the package?' New methods and techniques have been developed, partly with sponsorship of the food industry, with the goal of measuring the effects of specific nutrients and supplements on athletic performance and metabolism. In line with this development, a wide variety of supplements and sports foods/drinks labelled with various performance or health benefit statements have been launched on the sports nutrition market. Although a variety of products have been tested clinically, there are also many products on the market with benefit claims that cannot be supported by sound nutritional and sports physiological science. The current short review highlights some of the methods and biomarkers that are used to substantiate product/consumer benefit claims for foods and drinks that are marketed as functional foods for athletes.
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Affiliation(s)
- Fred Brouns
- Nutrition and Toxicology Research Institute Maastricht, Maastricth University, The Netherlands.
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