Loading...
4 results
Search Results
Now showing 1 - 4 of 4
- Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flourPublication . Sousa, Sérgio; Pinto, Jorge; Rodrigues, César; Gião, Maria; Pereira, Cláudia; Tavaria, Freni; Malcata, F. Xavier; Gomes, Ana; Pacheco, M. T. Bertoldo; Pintado, ManuelaThe objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222 ± 2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275 ± 3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products.
- Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilusPublication . Machado, Tamires Alcântara Dourado Gomes; Oliveira, Maria Elieidy Gomes de; Campos, Maria Isabel Ferreira; Assis, Paloma Oliveira Antonino de; Souza, Evandro Leite de; Madruga, Marta Suely; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Queiroga, Rita de Cássia Ramos do EgyptoThis study aimed to analyze the influence of adding stingless bee honey (produced by Melipona scutellaris Latrelle - uruçu) on the technological, physicochemical and sensory characteristics of goat yogurt containing probiotic Lactobacillus acidophilus La-05 during 28 days of refrigerated storage. Four formulations of goat yogurt were prepared, each varying in the added stingless bee honey amount [(0%, 5%, 10% and 15% (v/v)], but all inoculated with the probiotic L. acidophilus La-05 (0.1 g/L of goat milk). The incorporation of stingless bee honey positively affected several characteristics in goat yogurt containing L. acidophilus La-05, namely the color, syneresis, viscosity, sensory acceptance and purchase intention. All yogurt formulations presented counts of L. acidophilus La-05 above 6.0 log cfu/g by 28 days of storage, but the presence of honey increased the counts (ca. 1 log cfu/g) of L. acidophilus La-05 and yogurt starter bacteria until 21 days of storage. The results of this study presented a successful incorporation of both the probiotic L. acidophilus La-05 and the honey produced by a native Brazilian stingless bee as ingredients of a new goat dairy product with satisfactory nutritional and sensory quality and added market value because of its potential functional properties.
- In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potentialPublication . Sousa, Sérgio; Pinto, Jorge; Pereira, Claúdia; Malcata, F. Xavier; Bertoldo Pacheco, M.T.; Gomes, Ana M.; Pintado, ManuelaYacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] roots have been shown to be a source of prebiotic compounds. However, there are no known studies concerning processed yacon roots. The objective of this study was to investigate the potential prebiotic activity of yacon tuber flour. For this purpose, an aqueous extract was tested for selection of yacon incorporation and sterilization method and selection of the most favourable concentration to be tested for prebiotic activity. Once these conditions were identified, the potential prebiotic activity of the yacon extract was evaluated by determination of viable cell numbers and metabolic activity against four probiotic strains, namely, Enterococcus faecium 32, Bifidobacterium animalis Bo, Lactobacillus acidophilus Ki and Lactobacillus casei L26). Results showed that the best incorporation and sterilization method was to autoclave the supernatant, resultant from the yacon tuber flour suspension, at 121 degrees C for 20 min and add it to sterilized basal medium. For the confirmation of potential prebiotic activity, de Man-Rogosa-Sharpe (MRS) medium without a conventional carbon source (negative control), with 2% (w/v) glucose per se (positive control) and associated with 1% (w/v) yacon tuber flour were chosen. Yacon tuber flour revealed a potential prebiotic activity upon the growth of the probiotic strains tested, probably due to its fructooligosaccharides (FOS) content. (C) 2015 The Institution of Chemical Engineers.
- Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus speciesPublication . Duarte, Francisca Nayara Dantas; Rodrigues, Jéssica Bezerra; Lima, Maiara da Costa; Lima, Marcos dos Santos; Pacheco, Maria Teresa Bertoldo; Pintado, Maria Manuela Estevez; Aquino, Jailane de Souza; Souza, Evandro Leite deThe prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified.