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Calazans APCT, Milani TMS, Prata AS, Clerici MTPS, Nicoli JR, Martins FS, Borges MC. A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice. Curr Dev Nutr 2024; 8:102142. [PMID: 38655128 PMCID: PMC11035053 DOI: 10.1016/j.cdnut.2024.102142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/13/2024] [Accepted: 03/18/2024] [Indexed: 04/26/2024] Open
Abstract
Background The administration of probiotics has been shown to be beneficial in asthma. The administration of Saccharomyces cerevisiae UFMG A-905 prevented asthma development. Traditionally, probiotics are administered using dairy-based matrices, but other vehicles (e.g., fruit juices, biscuits, candies, and breads) can be used. Objectives This study aimed to assess the effect of bread fermented with S. cerevisiae UFMG A-905 in asthma prevention. Methods Three breads were produced: fermented with commercial yeast, fermented with S. cerevisiae UFMG A-905, and fermented with S. cerevisiae UFMG A-905 with the addition of alginate microcapsules containing live S. cerevisiae UFMG A-905. Characterization of the microbial composition of the breads was performed. Male Balb/c mice were sensitized and challenged with ovalbumin. Breads were administered 10 d before the first sensitization and during sensitization and challenge protocol. Yeast fecal count, in vivo airway hyperresponsiveness, and airway and lung inflammation were assessed. Results In UFMG A-905 bread, there was an increase in yeast number and a decrease in total and lactic acid bacteria. Animals that received S. cerevisiae UFMG A-905 fermented bread with microcapsules had a significant increase in yeast recovery from feces. S. cerevisiae UFMG A-905-fermented breads partially reduced airway inflammation, decreasing eosinophils and IL5 and IL13 concentrations. When adding microcapsules, the bread also diminished airway hyperresponsiveness and increased IL17A concentrations. Conclusions S. cerevisiae UFMG A-905 was able to generate long-fermentation breads. Microcapsules were a safe and viable way to inoculate the live yeast into food. The administration of breads fermented with S. cerevisiae UFMG A-905 prevented asthma-like characteristics, being more pronounced when the breads contained microcapsules with live yeast.
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Affiliation(s)
| | | | - Ana Silvia Prata
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Jacques Robert Nicoli
- Department of Microbiology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Flaviano Santos Martins
- Department of Microbiology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Marcos Carvalho Borges
- Department of Internal Medicine, Ribeirao Preto Medical School, University of Sao Paulo, Ribeirao Preto, Brazil
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Guimarães JB, Rodrigues VF, Pereira ÍS, Manso GMDC, Elias-Oliveira J, Leite JA, Waldetario MCGM, de Oliveira S, Gomes ABDSP, Faria AMC, Ramos SG, Bonato VLD, Silva JS, Vinolo MAR, Sampaio UM, Clerici MTPS, Carlos D. Inulin prebiotic ameliorates type 1 diabetes dictating regulatory T cell homing via CCR4 to pancreatic islets and butyrogenic gut microbiota in murine model. J Leukoc Biol 2024; 115:483-496. [PMID: 37947010 DOI: 10.1093/jleuko/qiad132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 09/04/2023] [Accepted: 10/14/2023] [Indexed: 11/12/2023] Open
Abstract
Gut dysbiosis is linked to type 1 diabetes mellitus (T1D). Inulin (INU), a prebiotic, modulates the gut microbiota, promoting beneficial bacteria that produce essential short-chain fatty acids for immune regulation. However, how INU affects T1D remains uncertain. Using a streptozotocin-induced (STZ) mouse model, we studied INU's protective effects. Remarkably, STZ + INU mice resisted T1D, with none developing the disease. They had lower blood glucose, reduced pancreatic inflammation, and normalized serum insulin compared with STZ + SD mice. STZ + INU mice also had enhanced mucus production, abundant Bifidobacterium, Clostridium cluster IV, Akkermansia muciniphila, and increased fecal butyrate. In cecal lymph nodes, we observed fewer CD4+Foxp3+ regulatory T cells expressing CCR4 and more Foxp3+CCR4+ cells in pancreatic islets, with higher CCL17 expression. This phenotype was absent in CCR4-deficient mice on INU. INU supplementation effectively protects against experimental T1D by recruiting CCR4+ regulatory T cells via CCL17 into the pancreas and altering the butyrate-producing microbiota.
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Affiliation(s)
- Jhefferson Barbosa Guimarães
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Vanessa Fernandes Rodrigues
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Ítalo Sousa Pereira
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Gabriel Martins da Costa Manso
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Jefferson Elias-Oliveira
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Jefferson Antônio Leite
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | | | - Sarah de Oliveira
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, State University of Campinas, Campinas, São Paulo, Brazil
| | - Arilson Bernardo Dos Santos Pereira Gomes
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, State University of Campinas, Campinas, São Paulo, Brazil
| | - Ana Maria Caetano Faria
- Department of Biochemistry and Immunology, Institute of Biological Sciences, University of Minas Gerais, Belo Horizonte, Minas Gerais,31270-901, Brazil
| | - Simone Gusmão Ramos
- Laboratory of Pathology, Department of Pathology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Vânia L D Bonato
- Laboratory of Immunology and Pulmonary Inflammation, Department of Biochemistry and Immunology, Ribeirao Preto Medical School, University of Sao Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - João Santana Silva
- Fiocruz-Bi-Institutional Translational Medicine Plataform, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
| | - Marco Aurélio Ramirez Vinolo
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, State University of Campinas, Campinas, São Paulo, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, São Paulo, 13083-970, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, São Paulo, 13083-970, Brazil
| | - Daniela Carlos
- Laboratory of Imunorregulation of Metabolic Diseases, Department of Biochemistry and Immunology, Ribeirão Preto Medical School, University of São Paulo, Ave. Bandeirantes, Ribeirão Preto, São Paulo, 14049-900, Brazil
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Salvador-Reyes R, Furlan LC, Martínez-Villaluenga C, Dala-Paula BM, Clerici MTPS. From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans. Food Res Int 2023; 173:113394. [PMID: 37803732 DOI: 10.1016/j.foodres.2023.113394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 08/15/2023] [Accepted: 08/19/2023] [Indexed: 10/08/2023]
Abstract
The search for plant-based superfoods has shown that many regional populations already have these foods in their diet, with significant potential for production and marketing. This critical review intends to show the history, diversity, characteristics, and uses, emphasizing their significance in traditional diets and potential in the food industry of Peruvian fava beans. As a valuable plant-based protein source, fava beans offer essential micronutrients and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and a natural color, protein, and fiber source in extruded foods. Key studies have highlighted the successful incorporation of fava beans into various food products, improving their nutritional properties, though some studies also point to limitations in their sensory acceptance. Further research is needed to understand the bioactive components, health effects, and techno-functional characteristics of beans. Challenges facing cultivating and consuming fava beans in Peru include adapting to climate change, enhancing productivity and quality, and promoting consumption and added value. Addressing these challenges involves developing climate-resilient varieties, optimizing agricultural practices, and providing access to resources and financing. In conclusion, this review highlights the promising prospects of Peruvian fava beans as a sustainable, nutritionally rich, and versatile ingredient in the food industry. By harnessing their potential and overcoming challenges, Peruvian fava beans can transition from an ancient crop to a modern superfood, inspiring a global shift towards sustainable and nutritionally balanced diets, aiding the fight against malnutrition, and enriching culinary traditions worldwide.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil; Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru.
| | | | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Technological Processes and Biotechnology, Jose Antonio Novais, 6, 28040 Madrid, Spain
| | - Bruno Martins Dala-Paula
- Laboratório de Nutrição Experimental, Faculdade de Nutrição, Universidade Federal de Alfenas, Alfenas, MG 37130-000, Brazil
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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Lima CT, dos Santos TM, Neves NDA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters. Foods 2023; 12:3902. [PMID: 37959021 PMCID: PMC10650639 DOI: 10.3390/foods12213902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.
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Affiliation(s)
- Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Tatiane Monteiro dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | - Luz Maria Paucar-Menacho
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | | | - Sílvia Letícia Rivero Meza
- Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil;
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
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Tagliapietra BL, Clerici MTPS. Brown algae and their multiple applications as functional ingredient in food production. Food Res Int 2023; 167:112655. [PMID: 37087243 DOI: 10.1016/j.foodres.2023.112655] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 02/20/2023] [Accepted: 02/25/2023] [Indexed: 03/09/2023]
Abstract
Brown algae are considered one of the resources that can contribute to transforming our global food system by promoting healthier diets and reducing environmental impact. In this sense, this review article aims to provide up-to-date information on the nutritional and functional improvement of brown algae when they are applied to different food matrices. Brown algae present sulfated polysaccharides (alginates, fucoidans, and laminarins), proteins, minerals, vitamins, dietary fibers, fatty acids, pigments, and bioactive compounds that can positively contribute to the development of highly nutritious food products, as well as used reformulate products already existing, to remove, reduce, increase, add and/or replace different components and obtain products that confer health-promoting properties. This review demonstrates that there is a tendency to use seaweed for the production of functional foods and that the number of commercially produced products from seaweed is increasing, that is, seaweed is a sector whose global market is expanding.
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Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870 Campinas, São Paulo, Brazil.
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Sampaio UM, da Silva MF, Goldbeck R, Clerici MTPS. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products. Food Res Int 2023; 165:112482. [PMID: 36869495 DOI: 10.1016/j.foodres.2023.112482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
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Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
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Salvador-Reyes SR, Correa de Brito AD, Sampaio U, Moro T, Pedrosa Silva Clerici MT, Behrens J. Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers. Sci agropecu 2023. [DOI: 10.17268/sci.agropecu.2023.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
This study aimed to explore the perception and sensory acceptance of Purple Maize (PM) breakfast cereals by a Brazilian panel. The extrudates were elaborated using 25%, 50%, 75%, and 100% PM in a commercial yellow corn base. A total of 117 consumers evaluated samples through an acceptability test (nine-point hedonic scale) followed by CATA questions (35 descriptive terms) and a market research questionnaire. The cereals formulated with 50% and 75% PM had the best scores (6) in color, aroma, texture, and overall liking during the acceptability test. Based on the penalty-lift analysis, Brazilian consumers' most important drivers of preference were the attractive color, crispy texture, and the natural and innovative purple color. In contrast, hard texture and brown color drivers negatively impacted the scores. In the market research, consumers indicated that they could eat the product both as a breakfast cereal and as a snack during the day; Likewise, they highlighted the possible health benefits, the innovative color, and the use of exotic raw materials as the best characteristics of the product. Therefore, using 50% PM or more allows for obtaining sustainable and nutritious breakfast cereals with characteristics of color, flavor, and texture well accepted by Brazilian consumers.
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Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. J Sci Food Agric 2023; 103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Aline Duarte Correa de Brito
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Jorge Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
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da Costa Pinto C, Sanches EA, Clerici MTPS, Rodrigues S, Fernandes FAN, de Souza SM, Teixeira-Costa BE, de Araújo Bezerra J, Lamarão CV, Campelo PH. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02970-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Tagliapietra BL, Borges LA, Ferreira NLB, Clerici MTPS. Seaweed as a potential new source for starch, produced in the sea: A short review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th Campinas 13083–862 Brazil
| | - Lara Aguiar Borges
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas Monteiro Lobato Street 80th Campinas 13083–862 Brazil
| | - Nadson Libio Bezerra Ferreira
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th Campinas 13083–862 Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th Campinas 13083–862 Brazil
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12
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Moro TDMA, Pereira APA, Lopes AS, Pastore GM, Clerici MTPS. Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Sampaio UM, Pereira APA, Campelo PH, Pastore GM, Chang YK, Clerici MTPS. Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil
| | - Pedro Henrique Campelo
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
- School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil
| | - Gláucia Maria Pastore
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Yoon Kil Chang
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil
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da Costa Pinto C, Sanches EA, Pedrosa Silva Clerici MT, Pereira MT, Campelo PH, Michielon de Souza S. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Tagliapietra BL, de Melo BG, Sanches EA, Plata‐Oviedo M, Campelo PH, Clerici MTPS. From Micro to Nanoscale: A Critical Review on the Concept, Production, Characterization, and Application of Starch Nanostructure. STARCH-STARKE 2021. [DOI: 10.1002/star.202100079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Bruna Lago Tagliapietra
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Bruna Guedes de Melo
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
| | - Edgar A. Sanches
- Laboratory of Nanostructured Polymers (NANOPOL) Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Manuel Plata‐Oviedo
- Graduate Program of Food Technology Federal University of Technology – Paraná (UTFPR) 1233, 87301–899 Campo Mourão Paraná Brazil
| | - Pedro H. Campelo
- School of Agrarian Science Federal University of Amazonas 69080–900 Manaus Amazonas Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Monteiro Lobato Street 80th, 13083–862 Campinas Brazil
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16
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Carvalho APMG, Barros DR, da Silva LS, Sanches EA, Pinto CDC, de Souza SM, Clerici MTPS, Rodrigues S, Fernandes FAN, Campelo PH. Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage. Int J Biol Macromol 2021; 182:1618-1627. [PMID: 34052266 DOI: 10.1016/j.ijbiomac.2021.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 11/30/2022]
Abstract
The goal of this paper was to evaluate the influence of a range of plasma generation voltages on the physicochemical, structural, and technological properties of Aria (Goeppertia allouia) starch. Untreated (0 kV) and high voltages of cold plasma generation (7, 10, 14, and 20 kV) treated samples were evaluated according to their amylose content, pH, groups carbonyl/carboxyl, molecular size distribution, structure and technological properties (empirical viscosity, hydration properties, thermal analysis and gel strength). The applied voltage of 14 kV resulted in the greatest depolymerization of the starch chains, while 20 kV allowed the formation of oxidized complexes, promoting crosslinking of the starches chain. The cold plasma technique did not affect the levels of resistant starches, but increased the starch digestibility. The increased carbonyl and carboxyl groups also influenced the paste viscosity, improved hydration properties. This study suggests that the cold plasma technique can be useful in the controlled modification of starches, producing starches with different technological properties.
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Affiliation(s)
- Ana Paula Miléo Guerra Carvalho
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Domingos Rodrigues Barros
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Camila da Costa Pinto
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Sérgio Michielon de Souza
- Graduation Program in Material Science & Engineering (PPGCEM), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil; Department of Physics, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | | | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici Bloco 858, 60440-900 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici Bloco 709, 60440-900 Fortaleza, Ceará, Brazil
| | - Pedro Henrique Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Universidade Federal do Amazonas, Manaus, Amazonas 69077-000, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil.
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Scarton M, Ganancio JRC, de Avelar MHM, Clerici MTPS, Steel CJ. Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. J Food Sci Technol 2021; 58:1819-1828. [PMID: 33897018 PMCID: PMC8021627 DOI: 10.1007/s13197-020-04693-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/30/2020] [Accepted: 08/04/2020] [Indexed: 06/12/2023]
Abstract
Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g-1, flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g-1 of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, aw, pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g-1 of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.
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Affiliation(s)
- Michele Scarton
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo Brazil
| | | | | | | | - Caroline Joy Steel
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo Brazil
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Felisberto MHF, Beraldo AL, Sentone DT, Klosterhoff RR, Clerici MTPS, Cordeiro LMC. Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry. Food Res Int 2021; 140:109866. [PMID: 33648184 DOI: 10.1016/j.foodres.2020.109866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 10/23/2022]
Abstract
Bamboo is a grass that has gained economic attention in the food industry as a source of dietary fiber, and the young bamboo culm may be an alternative to supply fibers to the market. The objective was to evaluate and characterize different portions (bottom, middle and top) of the young bamboo culm fibrous fractions from Dendrocalamus asper, Bambusa tuldoides and B. vulgaris regarding their color parameters, physicochemical composition and hemicellulosic polysaccharide characterization. Fibrous fractions were obtained after starch extraction and results showed high amounts of total dietary fiber (79-89%). The hemicellulosic polysaccharide contents (35.4-41.5%) demonstrated great potential for commercial extraction and so, we extracted them with alkali and fractionated regarding their solubility in cold-water. Insoluble polysaccharides (KP fractions) were obtained in higher yields (from 21.2% to 38.5%) than the soluble ones (KS fractions, yields from 2.3% to 5.2%). Monosaccharide composition showed mainly xylose and arabinose, with some minor amounts of mannose and galactose in some fractions. In a detailed NMR analysis, the presence of neutral xylans and arabinoxylans could be observed in all studied bamboo species, which can be used in food products and also in the production of xylooligosaccharides (XOS), biomaterials and biofuels.
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Affiliation(s)
- Mária Herminia Ferrari Felisberto
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | | | - Daniel Tourinho Sentone
- Department of Biochemistry and Molecular Biology, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Rafael R Klosterhoff
- Department of Biochemistry and Molecular Biology, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
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20
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Salvador-Reyes R, Rebellato AP, Lima Pallone JA, Ferrari RA, Clerici MTPS. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Res Int 2021; 140:110044. [PMID: 33648270 DOI: 10.1016/j.foodres.2020.110044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023]
Abstract
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Rebellato
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Roseli Aparecida Ferrari
- Institute of Food Technology (ITAL), Food Science and Quality Center (CCQA), Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
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David Wesley S, Helena Maria André B, Clerici MTPS. Gluten-free rice & bean biscuit: characterization of a new food product. Heliyon 2021; 7:e05956. [PMID: 33521353 PMCID: PMC7820923 DOI: 10.1016/j.heliyon.2021.e05956] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 07/08/2019] [Accepted: 01/08/2021] [Indexed: 10/25/2022] Open
Abstract
As the market does not offer a portable and long-lasting product combining rice and beans in a single preparation, this study intends to characterize a new and alternative gluten-free biscuit, based on the most classic Brazilian staple food: rice and beans. For that, six formulations were designed to test using those ingredients as raw flours and cooked grains. One of them, formulated with wheat flour served as control. After baking, biscuits were submitted to instrumental, physicochemical, and consumer's sensory tests. Tests showed that when cooked beans substituted dried beans flour, the notes of acceptance increased and nutritional profile improved significantly (p < 0.05), which demonstrated to be an innovative use to bakery ingredients. One of the formulations even superseded the acceptance of the control formulation. At least two of the rice and beans formulations presented physicochemical profiles close to the control, with good protein (±10 g/100g) and mineral (±5 g/100g) contents, also being a food source of fibers (±8.2 g/100g), meaning they can bring potential benefits to people on gluten-restricted diets and celiac consumers, as well as to Brazilians who could consume rice and beans, now in a new versatile way.
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Affiliation(s)
- Silva David Wesley
- Food and Nutrition Department, Food Engineering Faculty, State University of Campinas, Brazil
| | | | - Maria Teresa Pedrosa Silva Clerici
- Food Technology Department, Food Engineering Faculty, State University of Campinas, Depan, FEA, UNICAMP, State University of Campinas, Brazil
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Pereira APA, Angolini CFF, Adani HB, Usberti FCS, Paulino BN, Clerici MTPS, Neri-Numa IA, Moro TDMA, Eberlin MN, Pastore GM. Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill). Food Res Int 2021; 139:109910. [PMID: 33509477 DOI: 10.1016/j.foodres.2020.109910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 12/23/2022]
Abstract
Fruta-do-lobo (Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p-coumaroylquinic acid (peel and pulp) and 1-O-sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil; Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Avenida Fernando Corrêa da Costa, 2367 Cuiabá, Mato Grosso, Brazil
| | | | - Heloísa Banin Adani
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Franciane Colares Souza Usberti
- School of Agriculture Engineering, University of Campinas, Av. Cândido Rondon, 501 - Barão Geraldo, Campinas, São Paulo, Brazil
| | - Bruno Nicolau Paulino
- School of Pharmaceutical Sciences, Federal University of Amazonas, Avenida General Rodrigo Octávio Jordão Ramos, 6200 Manaus, Amazonas, Brazil
| | | | - Iramaia Angelica Neri-Numa
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, Rua Josué de Castro, 126, Campinas, São Paulo, Brazil; School of Engineering, Mackenzie Presbyterian University, São Paulo-SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
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Scarton M, Nascimento GC, Felisberto MHF, Moro TDMA, Behrens JH, Barbin DF, Clerici MTPS. Muffin with pumpkin flour: technological, sensory and nutritional quality. Braz J Food Technol 2021. [DOI: 10.1590/1981-6723.22920] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Pumpkin is a yellow or orange-colored vegetable with a mild flavor that stands out as a fiber and nutrient source. However, the products with pumpkins are still little explored in Brazil, due to high perishability in natura and to the lack of eating habits of regional baked goods. This study aimed to produce and characterize a pumpkin flour to be used as an ingredient in muffins, evaluate the technological, and sensory characteristics of these cakes, and select the most sensorially accepted muffin for nutritional composition evaluation. Three muffins were produced as following: one control (M0); and two containing 5 (M1) and 10 (M2) g/100 g of partial substitution of wheat flour by pumpkin flour, thus maintaining the other ingredients common to cakes. The technological characteristics of firmness, volume and color were evaluated. Sensory acceptance was assessed using an affective test on an unstructured 9-point hedonic scale. There were no significant differences in the firmness and image analysis (distribution, size, and pore area of the crumb) among the three muffins, however, M1 and M2 presented darker crust color, more orange crumb, and a lower volume compared to M0. The sensory acceptability of the muffins was considered as a criterion for selection for nutritional composition analysis. The muffins’ acceptance of M1 was better than M0, but without differences to M2. The consumers’ opinions were also considered, and M1 was selected for having greater acceptance. Nutritionally, M0 and M1 presented similar levels of proteins, digestible carbohydrates, and lipids, however, M1 showed a higher content of ash and total dietary fibers: 2.01 ± 0.03 and 1.57 g/100 g (dry basis), respectively. Thus, the pumpkin flour could be produced and used as a regional, enriched, and natural-colored ingredient for muffins or other bakery products, and therefore they had a socially positive impact on family farming.
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Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
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Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
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Badaró AT, Amigo JM, Blasco J, Aleixos N, Ferreira AR, Clerici MTPS, Barbin DF. Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta. Food Chem 2020; 343:128517. [PMID: 33199118 DOI: 10.1016/j.foodchem.2020.128517] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 10/23/2022]
Abstract
Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed. Usually, determinations of parameters in pasta are destructive and time-consuming. The use of Near Infrared-Hyperspectral Imaging (NIR-HSI), together with machine learning methods, is valuable to improve the efficiency in the assessment of pasta quality. This work aimed to investigate the ability of NIR-HSI and augmented Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) for the evaluation, resolution and quantification of fiber distribution in enriched pasta. Results showed R2V between 0.28 and 0.89, %LOF < 6%, variance explained over 99%, and similarity between pure and recovered spectra over 96% and 98% in models using pure flour and control as initial estimates, respectively, demonstrating the applicability of NIR-HSI and MCR-ALS in the identification of fiber in pasta.
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Affiliation(s)
- Amanda Teixeira Badaró
- Department of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil; Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Ctra. CV-315, km. 10,7, 46113 Moncada, Valencia, Spain.
| | - José Manuel Amigo
- IKERBASQUE, Basque Foundation for Science, 48011 Bilbao, Spain; Department of Analytical Chemistry, University of the Basque Country UPV/EHU, P.O. Box 644, 48080 Bilbao, Basque Country, Spain.
| | - Jose Blasco
- Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA), Ctra. CV-315, km. 10,7, 46113 Moncada, Valencia, Spain.
| | - Nuria Aleixos
- Departamento de Ingeniería Gráfica, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Amanda Rios Ferreira
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
| | - Douglas Fernandes Barbin
- Department of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária, 13083-862 Campinas, São Paulo, Brazil.
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Fachi JL, Sécca C, Rodrigues PB, Mato FCPD, Di Luccia B, Felipe JDS, Pral LP, Rungue M, Rocha VDM, Sato FT, Sampaio U, Clerici MTPS, Rodrigues HG, Câmara NOS, Consonni SR, Vieira AT, Oliveira SC, Mackay CR, Layden BT, Bortoluci KR, Colonna M, Vinolo MAR. Acetate coordinates neutrophil and ILC3 responses against C. difficile through FFAR2. J Exp Med 2020; 217:133544. [PMID: 31876919 PMCID: PMC7062529 DOI: 10.1084/jem.20190489] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 04/29/2019] [Accepted: 12/09/2019] [Indexed: 12/11/2022] Open
Abstract
Microbiota-derived acetate coordinates innate immune responses during intestinal Clostridium difficile infection through its cognate receptor FFAR2. Acetate accelerates early neutrophil recruitment and increases ILC3 expression of the IL-1 receptor, boosting ILC3 production of IL-22 in response to neutrophil-derived IL-1β. Antibiotic-induced dysbiosis is a key predisposing factor for Clostridium difficile infections (CDIs), which cause intestinal disease ranging from mild diarrhea to pseudomembranous colitis. Here, we examined the impact of a microbiota-derived metabolite, short-chain fatty acid acetate, on an acute mouse model of CDI. We found that administration of acetate is remarkably beneficial in ameliorating disease. Mechanistically, we show that acetate enhances innate immune responses by acting on both neutrophils and ILC3s through its cognate receptor free fatty acid receptor 2 (FFAR2). In neutrophils, acetate-FFAR2 signaling accelerates their recruitment to the inflammatory sites, facilitates inflammasome activation, and promotes the release of IL-1β; in ILC3s, acetate-FFAR2 augments expression of the IL-1 receptor, which boosts IL-22 secretion in response to IL-1β. We conclude that microbiota-derived acetate promotes host innate responses to C. difficile through coordinate action on neutrophils and ILC3s.
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Affiliation(s)
- José Luís Fachi
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil.,Department of Pathology and Immunology, Washington University School of Medicine, Saint Louis, MO
| | - Cristiane Sécca
- Department of Pathology and Immunology, Washington University School of Medicine, Saint Louis, MO
| | - Patrícia Brito Rodrigues
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Felipe Cézar Pinheiro de Mato
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Blanda Di Luccia
- Department of Pathology and Immunology, Washington University School of Medicine, Saint Louis, MO
| | - Jaqueline de Souza Felipe
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Laís Passariello Pral
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Marcella Rungue
- Department of Biochemistry and Immunology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Victor de Melo Rocha
- Department of Biochemistry and Immunology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Fabio Takeo Sato
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Ulliana Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | - Hosana Gomes Rodrigues
- Laboratory of Nutrients & Tissue Repair, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | | | - Sílvio Roberto Consonni
- Department of Biochemistry & Tissue Biology, Institute of Biology, University of Campinas, Campinas, Brazil
| | - Angélica Thomaz Vieira
- Department of Biochemistry and Immunology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Sergio Costa Oliveira
- Department of Biochemistry and Immunology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | | | - Brian T Layden
- Division of Endocrinology, Diabetes and Metabolism, Department of Medicine, University of Illinois at Chicago, Chicago, IL.,Jesse Brown Veterans Medical Center, Chicago, IL
| | - Karina Ramalho Bortoluci
- Center for Cellular and Molecular Therapy, Federal University of São Paulo, Vl Clementino, São Paulo, Brazil
| | - Marco Colonna
- Department of Pathology and Immunology, Washington University School of Medicine, Saint Louis, MO
| | - Marco Aurélio Ramirez Vinolo
- Laboratory of Immunoinflammation, Department of Genetics and Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, Brazil.,Experimental Medicine Research Cluster, Campinas, Brazil
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27
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Ferrari Felisberto MH, Souza Costa M, Villas Boas F, Lopes Leivas C, Maria Landi Franco C, Michielon de Souza S, Pedrosa Silva Clerici MT, Mach Côrtes Cordeiro L. Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch. Food Res Int 2020; 136:109569. [DOI: 10.1016/j.foodres.2020.109569] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/21/2022]
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28
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Campelo PH, Sant’Ana AS, Pedrosa Silva Clerici MT. Starch nanoparticles: production methods, structure, and properties for food applications. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Felisberto MHF, Beraldo AL, Costa MS, Boas FV, Franco CML, Clerici MTPS. Bambusa vulgaris starch: Characterization and technological properties. Food Res Int 2020; 132:109102. [DOI: 10.1016/j.foodres.2020.109102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 02/10/2020] [Accepted: 02/15/2020] [Indexed: 10/25/2022]
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30
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Neves ECA, Nascimento GC, Ferreira AR, Neves DA, Fukushima AR, Leoni LAB, Clerici MTPS. Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil. Braz J Food Technol 2020. [DOI: 10.1590/1981-6723.14319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A região Norte é grande produtora de mandioca, cuja farinha tem sido consumida como parte diária do hábito alimentar da população, sendo produzida artesanalmente. Devido à escassez de informações técnicas, este trabalho objetivou classificar e caracterizar nutricional e tecnologicamente nove amostras de farinhas de mandioca adquiridas em Belém-PA. Os resultados foram submetidos à análise de variância e, quando significativos (p < 0,05), foi feito o teste de diferença de médias Scott Knott. As farinhas estavam dentro dos padrões da legislação brasileira em relação a umidade e cinzas, e foram classificadas como de alta acidez, sendo que quatro das nove farinhas apresentaram teor de cianetos entre 15 e 31 mg HCN/kg. Apesar de serem seguras para o consumo, recomendam-se melhorias em etapas de processo para diminuir o teor de cianetos. Quanto a cor e granulometria, foram consideradas amarelas (67%) e brancas (33%) e grossas (67%) e médias (33%), respectivamente. Nutricionalmente, podem contribuir como fonte de fibra alimentar (7,67% a 11,26%) e amido cru, sendo benéficas para dar saciedade. Tecnologicamente, apresentaram-se como espessantes, por apresentarem amido cru, tanto no consumo direto quanto em produtos cozidos, formando pastas claras, textura longa e não firmes. Estas variações nas características nutricionais e tecnológicas permitiram verificar que são necessárias modificações no processamento para padronização da qualidade das farinhas utilizadas como ingrediente alimentício sem glúten.
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31
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Salvador-Reyes R, Clerici MTPS. Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses. Food Res Int 2019; 130:108934. [PMID: 32156382 DOI: 10.1016/j.foodres.2019.108934] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 12/16/2019] [Accepted: 12/17/2019] [Indexed: 11/17/2022]
Abstract
Ancient grains are considered to have been minimally changed by selective breeding, thus they are resistant to pests and environmental adversities and have stood out as a healthy food for consumption. This article aimed to review Peruvian Andean maize (PAM), which despite being used in local cuisine, little information has been found in literature about its characteristics and bioactive properties. The highest yielding varieties of PAM include Chullpi, Piscorunto, Sacsa, Giant Cuzco, and Purple, which differs from the commercial maize by their greater variety of color, size, and higher levels of protein, lipids, and bioactive compounds. The genetic characteristics of PAM associated with a geographical origin allow for the production of agricultural products with higher added value, without exhausting the existing plantations and maintaining the sustainability of the Andean region.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, SP Zip-code 13083-862, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas, SP Zip-code 13083-862, Brazil.
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32
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Felisberto MHF, Beraldo AL, Costa MS, Boas FV, Franco CML, Clerici MTPS. Characterization of young bamboo culm starch from Dendrocalamus asper. Food Res Int 2019; 124:222-229. [DOI: 10.1016/j.foodres.2018.03.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 03/21/2018] [Accepted: 03/25/2018] [Indexed: 11/28/2022]
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33
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Antunes KH, Fachi JL, de Paula R, da Silva EF, Pral LP, Dos Santos AÁ, Dias GBM, Vargas JE, Puga R, Mayer FQ, Maito F, Zárate-Bladés CR, Ajami NJ, Sant'Ana MR, Candreva T, Rodrigues HG, Schmiele M, Silva Clerici MTP, Proença-Modena JL, Vieira AT, Mackay CR, Mansur D, Caballero MT, Marzec J, Li J, Wang X, Bell D, Polack FP, Kleeberger SR, Stein RT, Vinolo MAR, de Souza APD. Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response. Nat Commun 2019; 10:3273. [PMID: 31332169 PMCID: PMC6646332 DOI: 10.1038/s41467-019-11152-6] [Citation(s) in RCA: 199] [Impact Index Per Article: 39.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 06/25/2019] [Indexed: 02/07/2023] Open
Abstract
Severe respiratory syncytial virus (RSV) infection is a major cause of morbidity and mortality in infants <2 years-old. Here we describe that high-fiber diet protects mice from RSV infection. This effect was dependent on intestinal microbiota and production of acetate. Oral administration of acetate mediated interferon-β (IFN-β) response by increasing expression of interferon-stimulated genes in the lung. These effects were associated with reduction of viral load and pulmonary inflammation in RSV-infected mice. Type 1 IFN signaling via the IFN-1 receptor (IFNAR) was essential for acetate antiviral activity in pulmonary epithelial cell lines and for the acetate protective effect in RSV-infected mice. Activation of Gpr43 in pulmonary epithelial cells reduced virus-induced cytotoxicity and promoted antiviral effects through IFN-β response. The effect of acetate on RSV infection was abolished in Gpr43−/− mice. Our findings reveal antiviral effects of acetate involving IFN-β in lung epithelial cells and engagement of GPR43 and IFNAR. Dietary fibers and SCFAs can exert a protective effect against respiratory syncytial virus (RSV). Here, the authors report that microbiota-derived acetate protects mice against RSV infection via GPR43- mediated type 1 interferon response induction in the lungs.
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Affiliation(s)
- Krist Helen Antunes
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - José Luís Fachi
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Rosemeire de Paula
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Emanuelle Fraga da Silva
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - Laís Passariello Pral
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Adara Áurea Dos Santos
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | - Greicy Brisa Malaquias Dias
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | - José Eduardo Vargas
- Biological Science Institute (ICB), Passo Fundo University, Passo Fundo, 99052900, State of Rio Grande do Sul, Brazil
| | - Renato Puga
- Clinical Research Center, Hospital Israelita Albert Einstein HIAE, São Paulo, 05652900, Brazil
| | - Fabiana Quoos Mayer
- Molecular Biology Laboratory, Veterinary Research Institute Desidério Finamor, Agricultural Diagnosis and Research Department, Secretariat of Agriculture, Livestock and Irrigation, Eldorado do Sul, 92990000, RS, Brazil
| | - Fábio Maito
- Laboratory of Pathology, Healthy Science School, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - Carlos R Zárate-Bladés
- Laboratory of Iimmunoregulation, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, UFSC, Florianopolis, 8804900, SC, Brazil
| | - Nadim J Ajami
- Alkek Center for Metagenomics and Microbiome Research, Department of Molecular Virology and Microbiology, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Marcella Ramos Sant'Ana
- Laboratory of Nutritional Genomics, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Thamiris Candreva
- Laboratory of Nutrients and Tissue Repair, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Hosana Gomes Rodrigues
- Laboratory of Nutrients and Tissue Repair, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Teófilo Otoni, 39803371, MG, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, 13083970, São Paulo, Brazil
| | - José Luiz Proença-Modena
- Emerging viruses study Laboratory, Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, 13083970, Brazil
| | - Angélica Thomas Vieira
- Department of Biochemistry and Immunology, Federal University of Minas Gerais, Belo Horizonte, 31270901, MG, Brazil
| | - Charles R Mackay
- Biodiscovery Research Institute, Monash University, Clayton, 3800, Australia
| | - Daniel Mansur
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | | | - Jacqui Marzec
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Jianying Li
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Xuting Wang
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Douglas Bell
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Fernando P Polack
- Fundación INFANT, Buenos Aires, 1406, Argentina.,Vanderbilt University, EUA, Nashville, 37240, TN, USA
| | - Steven R Kleeberger
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Renato T Stein
- Infant Center, School of Medicine, Department of Pediatrics, São Lucas Hospital PUCRS, Porto Alegre, 90610-000, RS, Brazil
| | - Marco Aurélio Ramirez Vinolo
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil.
| | - Ana Paula Duarte de Souza
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil. .,School of Heath Science, PUCRS, Porto Alegre, 90610-000, RS, Brazil.
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34
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Pereira APA, Clerici MTPS, Schmiele M, Pastore GM. Blackberries ( Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties. J Food Sci Technol 2019; 56:1445-1453. [PMID: 30956324 DOI: 10.1007/s13197-019-03628-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/27/2019] [Accepted: 01/31/2019] [Indexed: 11/26/2022]
Abstract
This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in cookies, using a Central Rotatable Composite Design (R2 > 0.75, and p < 0.10 for model validation). Similar color and fracturability behavior was observed for all cookies with BF and BP, however the phenolic compounds (TPC) and anthocyanins (TAC) levels increased with increasing BF and BP. The formulation selected in the desirability function, containing 7.94% and 4.72% BP and BF, respectively, presented 1553.79 mg GAE/100 g TPC, 63.90 mg CGE/kg TAC. The WGWF and BF can be alternative ingredients to improve color and provide health benefits of cookies.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- 1Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862 Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- 2Laboratory of Cereals, Roots, and Tubers, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo Brazil
| | - Marcio Schmiele
- 3Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina, Minas Gerais Brazil
| | - Glaucia Maria Pastore
- 1Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862 Brazil
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35
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Felisberto MHF, Beraldo AL, Costa MS, Boas FV, Franco CML, Clerici MTPS. Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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36
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Menezes L, Alvarez TM, Persinoti GF, Franco JP, Squina F, Moreira EA, Alvaredo Paixão DA, Costa-Leonardo AM, da Silva VX, Clerici MTPS, Arab A. Food Storage by the Savanna Termite Cornitermes cumulans (Syntermitinae): a Strategy to Improve Hemicellulose Digestibility? Microb Ecol 2018; 76:492-505. [PMID: 29270662 DOI: 10.1007/s00248-017-1128-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 12/11/2017] [Indexed: 06/07/2023]
Abstract
It has been suggested that food storage inside the nest may offer termites with a nutritional provision during low resource availability. Additionally, feces employed as construction material provide an excellent environment for colonization by microorganisms and, together with the storage of plant material inside the nest, could thus provide some advantage to the termites in terms of lignocellulose decomposition. Here, we conducted for the first time a comprehensive study of the microbial communities associated to a termite exhibiting food storage behavior using Illumina sequencing of the 16S and (ITS2) regions of rRNA genes, together with enzymatic assays and data collected in the field. Cornitermes cumulans (Syntermitinae) stored grass litter in nodules made from feces and saliva located in the nest core. The amount of nodules increased with nest size and isolation, and interestingly, the soluble fraction of extracts from nodules showed a higher activity against hemicellulosic substrates compared to termite guts. Actinobacteria and Sordariales dominated microbial communities of food nodules and nest walls, whereas Spirochetes and Pleosporales dominated gut samples of C. cumulans. Within Syntermitinae, however, gut bacterial assemblages were dissimilar. On the other hand, there is a remarkable convergence of the bacterial community structure of Termitidae nests. Our results suggest that the role of nodules could be related to food storage; however, the higher xylanolytic activity in the nodules and their associated microbiota could also provide C. cumulans with an external source of predigested polysaccharides, which might be advantageous in comparison with litter-feeding termites that do not display food storage behavior.
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Affiliation(s)
- Letícia Menezes
- Departamento de Biologia, Instituto de Biociências, Universidade Estadual Paulista (UNESP), Rio Claro, SP, Brazil
| | - Thabata Maria Alvarez
- Universidade Positivo, Curitiba, PR, Brazil
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais, Campinas, SP, Brazil
| | - Gabriela Félix Persinoti
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais, Campinas, SP, Brazil
| | - João Paulo Franco
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais, Campinas, SP, Brazil
| | - Fábio Squina
- Programa em Processos Tecnológicos e Ambientais, Universidade de Sorocaba (UNISO), Sorocaba, SP, Brazil
| | - Edimar Agnaldo Moreira
- CCNH-Center for Natural Sciences and Humanities, Federal University of ABC (UFABC), Santo André, SP, Brazil
| | - Douglas Antonio Alvaredo Paixão
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais, Campinas, SP, Brazil
| | - Ana Maria Costa-Leonardo
- Departamento de Biologia, Instituto de Biociências, Universidade Estadual Paulista (UNESP), Rio Claro, SP, Brazil
| | | | | | - Alberto Arab
- CCNH-Center for Natural Sciences and Humanities, Federal University of ABC (UFABC), Santo André, SP, Brazil.
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Moro TMA, Celegatti CM, Pereira APA, Lopes AS, Barbin DF, Pastore GM, Clerici MTPS. Use of burdock root flour as a prebiotic ingredient in cookies. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Felisberto MHF, Miyake PSE, Beraldo AL, Clerici MTPS. Young bamboo culm: Potential food as source of fiber and starch. Food Res Int 2017; 101:96-102. [DOI: 10.1016/j.foodres.2017.08.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 08/23/2017] [Accepted: 08/26/2017] [Indexed: 11/26/2022]
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Felisberto MHF, Beraldo AL, Clerici MTPS. Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.06.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Affiliation(s)
- Adriana Lucia Wahanik
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Yoon Kil Chang
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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Felisberto MHF, Wahanik AL, Gomes-Ruffi CR, Clerici MTPS, Chang YK, Steel CJ. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.114] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ferrari MC, Clerici MTPS, Chang YK. A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA). Food Sci Technol 2014. [DOI: 10.1590/fst.2014.0038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Clerici MTPS, Oliveira MED, Nabeshima EH. Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim. Braz J Food Technol 2013. [DOI: 10.1590/s1981-67232013005000017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Os objetivos deste trabalho foram o desenvolvimento e a avaliação sensorial e físico-química de biscoitos tipo cookies com farinha desengordurada de gergelim (FDG), que é um subproduto da extração de óleo de gergelim. A partir de uma formulação padrão (F0), foram feitas substituições da farinha de trigo por FDG nos níveis de 10 % (F1), 20 % (F2) e 30 % (F3). Foi realizado o teste de aceitação sensorial (textura, cor, sabor e aparência), bem como o teste de intenção de compra, para selecionar os cookies com maiores médias de aceitação, que foram analisados quanto às suas características tecnológicas e à composição centesimal. Para a avaliação sensorial, foi feita a análise de variância seguida de teste de Tukey (p < 0,05); para as demais análises, foi feito o teste de Student (p < 0,05). F0 e F1 foram selecionados pela avaliação sensorial, pois apresentaram significativamente os maiores valores para o sabor e a intenção de compra, em comparação com F2 e F3. Tecnologicamente, F0 e F1 não apresentaram diferença significativa em relação a densidade de massa, a w, firmeza e atributos de cor L* e b*, porém F0 apresentou os menores valores de volume específico e atributo de cor a*. A composição centesimal mostrou que o cookie F1 apresentou significativamente os maiores valores de cinzas (1,83 %), proteínas (10,88 %) e fibra alimentar (3,07 %), e menor teor de umidade (4,79 %), em comparação com F0. Foi possível obter biscoitos tipo cookies com substituição da farinha de trigo por até 10 % de FDG, o que propiciou o aumento do teor de proteínas e fibra alimentar, com aceitação sensorial e características tecnológicas semelhantes ao cookie usado como controle.
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Leoro MGV, Clerici MTPS, Chang YK, Steel CJ. Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour. Ciênc Tecnol Aliment 2010. [DOI: 10.1590/s0101-20612010000400019] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Pedrosa Silva Clerici MT, Airoldi C, El-Dash AA. Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.08.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Clerici MTPS, El-Dash AA. [Extruded rice flour as a gluten substitute in the poduction of rice bread]. Arch Latinoam Nutr 2006; 56:288-94. [PMID: 17249491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.
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