Microencapsulação por gelificação iônica e interação eletrostática do corante de buriti (Mauritia flexuosa L. f.)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of edible coatings on convective drying and characteristics of the dried pineapple

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bacterial cellulose production by Gluconacetobacter xylinus by employing alternative culture media

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5 +/- 1 degrees C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages.

Padronização de técnica manual para obtenção de plasma rico em plaquetas de bovino

To evaluate the biochemical profile and protein concentration of whey from milk samples of healthy Murrah primiparous and pluriparous buffaloes, 30 female buffaloes were analyzed during a complete lactation. The animals were divided into three groups: G1 = 10 primiparous buffaloes, G2 = 10 pluriparous buffaloes with 2-3 lactations and G3 = 10 pluriparous buffaloes with > 3 lactations. The lactation period was divided into: early stage (I: 1-3 months of lactation), intermediate stage (T: 4-6 months of lactation) and final stage (F: 7-9 months of lactation). Before milk sampling, physical examination of the mammary gland, strip cup test and California Mastitis Test (CMT) were performed. After mammary quarters asepsis, 20mL of milk were collected monthly from each mammary quarter, during a complete lactation, in sterilized plastic bottles without preservative, in order to perform microbiological isolation, biochemical profile and protein electrophoresis in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and 30mL of milk from each mammary quarter were collect, in sterilized plastic bottles containing preservative bronopol to perform the somatic cell count (SCC). A total of 1,042 milk samples were collected from the experimental groups during lactation, of which 923 samples showed negative reaction to CMT and negative microbiological isolation and were selected to biochemical profile analysis and protein electrophoresis in SDS-PAGE. There were influence of parity order and stage of lactation in biochemical profile and protein concentration of healthy Murrah buffaloes'whey. Primiparous buffaloes (G1) showed higher gamma-glutamyltransferase (GGT: 2,346 U/L), alkaline phosphatase (ALP: 181 U/L), phosphorus (P; 56.6mg/dL), potassium (K; 32.0mg/dL) and alpha-lactalbumin (458mg/dL). Buffaloes with 2-3 lactations (G2) showed higher SCC (70,700 cells/mL) and higher concentrations of total protein (1.55g/dL), albumin (100mg/dL), magnesium (Mg; 8.80mg/dL), chlorides (Cl; 176mg/dL), iron (Fe; 10.7 mu g/dL), sodium (Na; 178mMol/L) and lactoferrin (59.5mg/dL). Bufalloes with > 3 lactations (G3) showed higher concentrations of total calcium (Ca; 41.8mg/dL), ionized calcium (iCa; 2.92mMol/L), immunoglobulin A (IgA; 1.32mg/dL), serum albumin (99.1mg/dL), immunoglobulin G (IgG; 49.7mg/dL) and beta-lactoglobulin (1,068mg/dL). During lactation it was observed increase in SCC, GGT, ALP, total protein, albumin, P, Mg, Cl, Na, lactoferrin, serum albumin, IgG and alpha-lactalbumin, as well as decrease in concentrations of Ca, Fe, iCa, K, IgA and beta-lactoglobulin in buffaloes'whey. The results may be used as reference for buffaloes and to support diagnosis and prognosis of diseases common to lactation periods.

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use asinnovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.

Rendimento e qualidade do queijo tipo Minas Frescal de cabras alimentadas com raspa de mandioca e alfalfa

Pós-graduação em Zootecnia - FMVZ

Secagem por atomização do suco de uva: microencapsulação das antocianinas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Uso de substâncias ergogênicas suplementares nutricionais em praticantes de musculação

Ergogenic substances are all nutritional or pharmacological additional devices which physiologically influence on the individual's performance. Currently, the practice of physical exercises that modern gyms have is growing and embracing a new recreational space for the population. In particular, for the male audience, weight training; and for the female audience, aerobic gymnastics. This study has the objective of explaining the importance of ergogenic resources in the physiological and psychological planes, emphasizing the point that supplementation is really valid and beneficial. To achieve the objective of the study, a literature review will be carried out, searching for scientific articles published in books, magazines and online newspapers that address some issues that cut across the thematic proposed in this work. From the point of view of Sport Psychology, the issues discussed on body image and emotional changes have concerns professionals of this area, but the literature suggests it is unnecessary the use of ergogenic substances to the concreteness of that purpose. Supplements of any kind will not be enough to transform the psychological and physiological aspects, the way the media assume conclusively. Thus, with our documentary research, we started a provocation that feeds new studies in the area. We conclude that supplementation is a resource that should be used in the final occasion, that is, if the bodybuilders (non-athletes) have time to be nourished from the normal diet, the use of supplements like whey and creatine, are not needed. Used appropriately supplements do not result in physiological damage, however, can contribute beneficially to the individual's nutrition, thus the abusing dosages, in addition to financial loss, can cause damage to the body

Avaliação do soro de leite como coagulante do látex de borracha natural

Pós-graduação em Ciência dos Materiais - FEIS