Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. (C) 2011 Elsevier Ltd. All rights reserved.

Amaranth bars enriched with fructans: acceptability and nutritional value

Amaranth bars enriched with fructans: acceptability and nutritional value. There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and functional properties must be used on the development of these food products. Amaranth is a gluten-free grain with high nutrition value. Inulin and oligofructose are prebiotic ingredients presenting effects as the enhancement of calcium absorption. Amaranth bars enriched with inulin and oligofructose were developed in the flavors: banana, Brazilian nuts and dried grape, coconut, peach, strawberry and wall nut. The proximate composition were determined and compared to commercial cereal bars, available in traditional (n=59), light (n=60), diet (n=8), with soy (n=10) and quinoa (n=1) categories. Amaranth bars present mean global acceptance values from 6.3 to 7.6 on a 9-point hedonic scale, nutritional advantages as compared to commercial cereal bars (caloric reduction and higher levels of dietary fiber). Although amaranth is an unknown raw material in Brazil, it shows good potential to be used in the manufacturing of ready-to-eat products. As they are gluten free, these amaranth bars are also an alternative product for celiacs, also contributing to the enhancement of calcium absorption, a problem frequently observed in these patients.

Cholesterol-Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters

Hypercholesterolemic hamsters were fed for 4 wk on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein (control group, HC), whole cowpea seed (HWS), and cowpea protein isolate (HPI). Hamsters fed on HWS and HPI presented significant reductions in plasma total cholesterol and non-HDL cholesterol. HPI and HC presented similar protein digestibility, which were significantly higher than that of HWS. Animals fed on HWS presented significantly higher levels of bile acids and cholesterol in feces than did the animals fed on casein or HPI diets. Histological analyses of the liver showed that HC diet resulted in steatosis widely distributed throughout the hepatic lobule, while HWS and HPI diets promoted reductions in liver steatosis. The effectiveness of HWS for modulating lipid metabolism was greater than that of HPI, as measured by plasma cholesterol reduction and liver steatosis.

Effects of processing methods on amaranth starch digestibility and predicted glycemic index

Amaranth has attracted a great deal of interest in recent decades due to its valuable nutritional, functional, and agricultural characteristics. Amaranth seeds can be cooked, popped, roasted, flaked, or extruded for consumption. This study compared the in vitro starch digestibility of processed amaranth seeds to that of white bread. Raw seeds yielded rapidly digestible starch content (RDS) of 30.7% db and predicted glycemic index (pGI) of 87.2, the lowest among the studied products. Cooked, extruded, and popped amaranth seeds had starch digestibility similar to that of white bread (92.4, 91.2, and 101.3, respectively), while flaked and roasted seeds generated a slightly increased glycemic response (106.0 and 105.8, respectively). Cooking and extrusion did not alter the RDS contents of the seeds. No significant differences were observed among popped, flaked, and roasted RDS contents (38.0%,46.3%, and 42.9%, respectively), which were all lower than RDS content of bread (51.1%). Amaranth seed is a high glycemic food most likely because of its small starch granule size, low resistant starch content (< 1%), and tendency to completely lose its crystalline and granular starch structure during those heat treatments.

Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe

The processing of fish roe leads to changes in its chemical composition, the extent of which depends on the techniques and additives employed. This study aimed to investigate the effects of ripening temperature and the use of sodium benzoate and citric acid on the quality of ripened cod roe, with respect to the contents of volatile base nitrogen (VBN), trimethylamine (TMA), biogenic amines (BA) and on the lipid composition. In comparison with fresh roes, ripened roes presented higher contents of VBN, TMA, BA and the proportion of free fatty acids regardless of the temperature and additives used during the ripening process. The greatest increases were observed in the samples ripened at 17 degrees C without additives, in which histamine was detected at 8.8 mg/100 g. A low ripening temperature was the main factor responsible for minimising changes in the cod roe composition. The addition of sodium benzoate as a preservative or citric acid to decrease the pH value had a significant effect in maintaining the quality of the cod roes, mainly at high ripening temperature. (C) 2011 Elsevier Ltd. All rights reserved.

[(13)C(2)]- Acetaldehyde Promotes Unequivocal Formation of 1,N(2)-Propano-2 `-deoxyguanosine in Human Cells

Acetaldehyde is an environmentally widespread genotoxic aldehyde present in tobacco smoke, vehicle exhaust and several food products. Endogenously, acetaldehyde is produced by the metabolic oxidation of ethanol by hepatic NAD-dependent alcohol dehydrogenase and during threonine catabolism. The formation of DNA adducts has been regarded as a critical factor in the mechanisms of acetaldehyde mutagenicity and carcinogenesis. Acetaldehyde reacts with 2`-deoxyguanosine in DNA to form primarily N(2)-ethylidene-2`-deoxyguanosine. The subsequent reaction of N(2)-ethylidenedGuo with another molecule of acetaldehyde gives rise to 1,N(2)-propano-2`-deoxyguanosine (1,N(2)-propanodGuo), an adduct also found as a product of the crotonaldehyde reaction with dGuo. However, adducts resulting from the reaction of more than one molecule of acetaldehyde in vivo are still controversial. In this study, the unequivocal formation of 1,N(2)-propanodGuo by acetaldehyde was assessed in human cells via treatment with [(13)C(2)]-acetaldehyde. Detection of labeled 1,N(2)-propanodGuo was performed by HPLC/MS/MS. Upon acetaldehyde exposure (703 mu M), increased levels of both 1,N(2)-etheno-2`-deoxyguanosine (1,N(2)-epsilon dGuo), which is produced from alpha,beta-unsaturated aldehydes formed during the lipid peroxidation process, and 1,N(2)-propanodGuo were observed. The unequivocal formation of 1,N(2)-propanodGuo in cells exposed to this aldehyde can be used to elucidate the mechanisms associated with acetaldehyde exposure and cancer risk.

Determination of sorbate and benzoate in beverage samples by capillary electrophoresis - Optimization of the method with inspection of ionic mobilities

The aim of this study was to develop a fast capillary electrophoresis method for the determination of benzoate and sorbate ions in commercial beverages. In the method development the pH and constituents of the background electrolyte were selected using the effective mobility versus pH curves. As the high resolution obtained experimentally for sorbate and benzoate in the studies presented in the literature is not in agreement with that expected from the ionic mobility values published, a procedure to determine these values was carried out. The salicylate ion was used as the internal standard. The background electrolyte was composed of 25 mmol L(-1) tris(hydroxymethyl)aminomethane and 12.5 mmol L(-1) 2-hydroxyisobutyric acid, atpH 8.1.Separation was conducted in a fused-silica capillary(32 cm total length and 8.5 cm effective length, 50 mu m I.D.), with short-end injection configuration and direct UV detection at 200 nm for benzoate and salicylate and 254 nm for sorbate ions. The run time was only 28 s. A few figures of merit of the proposed method include: good linearity (R(2) > 0.999), limit of detection of 0.9 and 0.3 mg L(-1) for benzoate and sorbate, respectively, inter-day precision better than 2.7% (n =9) and recovery in the range 97.9-105%. Beverage samples were prepared by simple dilution with deionized water (1:11, v/v). Concentrations in the range of 197-401 mg L(-1) for benzoate and 28-144 mg L(-1) for sorbate were found in soft drinks and tea. (c) 2008 Elsevier B.V. All rights reserved.

Microbial diversity associated with algae, ascidians and sponges from the north coast of Sao Paulo state, Brazil

Little is known about the microbial diversity associated with marine macroorganisms, despite the vital role microorganisms may play in marine ecosystems. The aim of the present study was to investigate the diversity of bacteria and fungi isolated from eight marine invertebrate and one algae samples. Data derived from ARDRA and sequencing analyses allowed the identification of marine-derived microorganisms isolated from those samples. Microbial strains identified up to the genus level revealed 144 distinct ribotypes out of 256 fungal strains and 158 distinct ribotypes out of 181 bacterial strains. Filamentous fungi were distributed among 24 different genera belonging to Ascomycota, Zygomycota and Basidiomycota, some of which had never been reported in the literature as marine invertebrate-inhabiting fungi (Pestalotiopsis, Xylaria, Botrysphaeria and Cunnninghamella). Bacterial isolates were affiliated to 41 different genera, being Bacillus, Ruegeria, Micrococcus, Pseudovibrio and Staphylococcus the most abundant ones. Results revealed an unexpected high microbial diversity associated to the macroorganisms which have been collected and suggested the selection of certain microbial taxonomic groups according to the host. The combined data gathered from this investigation contribute to broaden the knowledge of microbial diversity associated to marine macroorganisms, including as a promising source for the discovery of new natural products. (C) 2009 Elsevier GmbH. All rights reserved.

Fast and Simple Nuclear Magnetic Resonance Method To Measure Conjugated Linoleic Acid in Beef

Conjugated linoleic acids (CLAs) are a group of linoleic acid isomers that are naturally found in food products originating from ruminants (meat and dairy). These acids have received special attention in recent years due to their potential human health benefits. Research efforts have been proposed to increase the CLA content in beef to improve public health. However, because there are more than 30 million beef cattle used each year by the American food industry, it will be necessary to ensure their content in a large number of samples. Therefore, it is important to have an inexpensive and rapid analytical method to measure CLA content in food products. Because gas chromatography (GC), a current popular method for measuring CLAs, is slow, this paper describes a nuclear magnetic resonance spectroscopy ((1)H NMR) method that is potentially >10 times faster than the GC method. Analyses show a correlation coefficient of 0.97, indicating the capacity of NMR to quantify the CLA content in beef samples. Furthermore, the method proposed herein is simple and does not require sophisticated sample preparation.

A utilização de estratégias organizacionais no processo de internacionalização no setor de cooperativismo no estado do Paraná: estudo de caso da cooperativa industrial C&M do estado do Paraná.

A presente pesquisa possui um enfoque no processo de internacionalização das empresas brasileiras, um fenômeno que vem ocorrendo de forma lenta e gradual ao longo dos últimos 25 anos, com grande ênfase nos anos 1990, quando o Brasil abriu sua economia ao capital externo, proporcionando maiores investimentos em novos produtos, novas tecnologias, e a adoção por parte das nossas organizações de novas formas e práticas de gestão empresarial, as quais já faziam parte há um bom tempo das organizações multinacionais pelo mundo afora, que sempre utilizaram essas melhores formas de gestão empresarial em seu estado da arte. Este atraso do Brasil em relação ao mundo desenvolvido, em que o País se fechou como uma verdadeira "ostra", refletiu-se em prejuízos imensuráveis ao desenvolvimento social, político e econômico, resultando em atrasos tecnológicos e educacionais e na consequente falta de pessoal qualificado em face de um mundo globalizado, no qual se mostram imprescindíveis as inovações tecnológicas e a capacitação humana. Nesse contexto, o processo de internacionalização de empresas, especificamente o segmento do cooperativismo de agronegócio no estado do Paraná, ganha um impulso significativo, quando as cooperativas, a partir da década de 1980, buscam sua inserção internacional no mundo globalizado através de um aumento gradativo em suas exportações, inicialmente somente com produtos in natura e, posteriormente, com a introdução de novas tecnologias, equipamentos, pesquisas, modernas formas de gestão e educação continuada de pessoal, possibilitando às cooperativas, e de forma geral ao setor cooperativista paranaense, um grande salto financeiro e um aumento expressivo na composição do PIB do Paraná, representando nos dias atuais aproximadamente 40% do total das exportações do estado. Dessa forma, este trabalho procura contribuir com a academia e com as organizações cooperativistas do estado do Paraná no sentido de buscar as razões para esse importante e irreversível processo de internacionalização, que trouxe, e ainda traz, vantagens financeiras, tecnológicas e dinamismo à economia local com os seus diversos atores, e que transforma essas organizações paranaenses e brasileiras em grandes players globais nos negócios internacionais.

Privacidade e inovação na era do Big Data

A coleta e o armazenamento de dados em larga escala, combinados à capacidade de processamento de dados que não necessariamente tenham relação entre si de forma a gerar novos dados e informações, é uma tecnologia amplamente usada na atualidade, conhecida de forma geral como Big Data. Ao mesmo tempo em que possibilita a criação de novos produtos e serviços inovadores, os quais atendem a demandas e solucionam problemas de diversos setores da sociedade, o Big Data levanta uma série de questionamentos relacionados aos direitos à privacidade e à proteção dos dados pessoais. Esse artigo visa proporcionar um debate sobre o alcance da atual proteção jurídica aos direitos à privacidade e aos dados pessoais nesse contexto, e consequentemente fomentar novos estudos sobre a compatibilização dos mesmos com a liberdade de inovação. Para tanto, abordará, em um primeiro momento, pontos positivos e negativos do Big Data, identificando como o mesmo afeta a sociedade e a economia de forma ampla, incluindo, mas não se limitando, a questões de consumo, saúde, organização social, administração governamental, etc. Em seguida, serão identificados os efeitos dessa tecnologia sobre os direitos à privacidade e à proteção dos dados pessoais, tendo em vista que o Big Data gera grandes mudanças no que diz respeito ao armazenamento e tratamento de dados. Por fim, será feito um mapeamento do atual quadro regulatório brasileiro de proteção a tais direitos, observando se o mesmo realmente responde aos desafios atuais de compatibilização entre inovação e privacidade.

Trading-up e a nova classe trabalhadora: a ressignificação do consumo sob a ótica do capital simbólico

Esta dissertação tem como objetivo entender os hábitos de consumo das mulheres da nova classe trabalhadora para conhecer as aspirações, motivações e desejos que influenciam suas decisões de compra, e para identificar qual o significado, para elas, dos produtos característicos do “novo luxo”. A problemática deste trabalho envolve o entendimento do comportamento de consumo da ‘nova classe trabalhadora’ (Souza, 2012), e tem por objetivo compreender os novos hábitos de consumo dessa classe, no que tange ao consumo de bens constitutivos do chamado ‘novo luxo’ (Silverstein & Fiske, 2008). Os resultados desta pesquisa trarão entendimento às ressignificações de produtos de novo luxo para a nova classe trabalhadora, conhecimento sobre as preferências e prioridades dessa classe, e compreensão sobre o valor simbólico do consumo desse tipo de produto. No primeiro capítulo, foi abordado o comportamento do consumidor, mostrando a importância do estudo do comportamento de consumo para as estratégias mercadológicas, além de explorar a influência da cultura na tomada de decisão dos consumidores; o segundo capítulo abordou os conceitos de habitus, capital simbólico e cultural, em que são exploradas as questões relacionadas a valores, atitudes e hábitos, e a importância destes na expressão do indivíduo na sociedade e na formação de sua identidade; no terceiro capítulo, discutiu-se o conceito de classe social, trabalhando com as principais divergências encontradas nas premissas utilizadas por cada autor para identificar suas características distintivas, mencionando os principais argumentos relacionados aos conceitos de ‘nova classe média’ (Neri, 2011) e de ‘nova classe trabalhadora’ (Souza, 2012); por fim, o quarto capítulo tratou do fenômeno do trading-up (Silverstein & Fiske, 2008), que demonstra que o consumidor tem optado por produtos considerados de novo luxo, mesmo que paguem valores superiores para obtê-los. O produto de novo luxo é definido pelos autores como um produto premium, que apresenta melhorias e características superiores em relação a produtos similares, porém com preços mais acessíveis se comparados aos de luxo tradicional. A metodologia escolhida para este trabalho foi a pesquisa qualitativa de caráter exploratório-descritivo, considerando uma amostragem não probabilística, usando a seleção por julgamento. Os resultados da pesquisa demonstraram que, de fato, o fenômeno do trading-up está presente no dia-a-dia das mulheres da nova classe trabalhadora, ao priorizarem determinados itens que julgam importantes para o seu conforto, bem-estar, e melhoria na qualidade de vida.

The impact of corporate social responsibility on the Peruvian consumer’s purchasing behavior

This exploratory research aims to find out the extent to which Corporate Social Responsibility (CSR) impacts the purchasing behavior of Peruvian consumers when it comes to convenience food products. The study includes qualitative and quantitative analysis. Qualitative analysis consists of in-depth interviews with CSR representatives from consumer product companies, CSR practitioners and some consumers from the quantitative sample. That group’s composition was selected in order to obtain a wide picture of the consumers’ perception towards CSR, including their understanding of the concept and the relevance in their decision making process when buying convenience food products. The quantitative analysis portion consists of an on-line survey focused on Peruvian consumers who live in Lima during the year 2015. Consumers included in the sample were selected by convenience. After analyzing the 134 completed surveys, the results obtained suggest that even though there is an increasing interest in CSR, including CSR as an attribute of the purchased goods, interest is not fully demonstrated by the purchasing behavior of consumers. The main breach leading to this inconsistency appears to be the lack of or failure in the companies’ CSR communication towards consumers. Consumers demand reliable information which socially responsible companies usually provide; however at this stage, the target audiences of such information are mostly corporations and communities surrounding the manufacturing plants of convenience food products.

Análise microestrutural de misturas cerâmicas de grês porcelanato com adição de chamote de telhas cerâmicas

MELO, Maxymme Mendes de ; PINHEIRO, Andrea Santos ; NASCIMENTO, R. M. ; MARTINELLI, Antonio Eduardo ; DUTRA, Ricardo Peixoto Suassuna ; MELO, Marcus Antônio de Freitas . Análise microestrutural de misturas cerâmicas de grês Porcelanato com adição de chamote de telhas cerâmicas. Cerâmica (São Paulo. Impresso), v. 55, p. 356-364, 2009

Avaliação da ação bioinseticida de SBTI e vicilina de Erythrina velutina em enzimas digestivas e membrana peritrófica de larvas de Plodia interpunctella (Lepidoptera: Pyralidae)

Plodia interpunctella (Indian meal moth) is a cosmopolitan pest that attacks not only a wide range of stored grain as well other food products. Due to its economic importance several researches have focused in a method with ability to control this pest with few or no damage to the environment. The study of digestive enzymes inhibitors, lectins and chitin-binding proteins, has often been proposed as an alternative to reduce insect damage. In this study we report the major classes of digestive enzymes during larval growth in P. Interpunctella, being those proteinases actives at pH 9.5 and optimum temperature of 50 oC to both larvae of the 3rd instar and pre-pupal stage of development. In vitro and zymogram assays presented the effects of several inhibitors, such as SBTI, TLCK and PMSF to intestinal homogenate of 3rd instar larvae of 62%, 92% and 87% of inhibition and In pre-pupal stage of 87%, 62 % and 55% of inhibition, respectively. Zymograms showed inhibition of two low molecular masses protein bands by TLCK and that in presence of SBTI were retarded. These results are indicative of predominance of digestive serine proteinases in gut homogenate from Plodia interpunctella larvae. This serine proteinase was then used as a target to evaluate the effect of SBTI on larvae in in vivo assay. Effect of SBTI on mortality and larval mass was not observed at until 4% of concentration (w/w) in diets. Chitin, another target to insecticidal proteins, was observed by chemical method. Moreover, optic microscopy confirmed the presence of a peritrophic membrane. Established this target, in vivo effect of EvV, a chitin binding vicilin, evaluated during the larval development of P. interpunctella and was obtained a LD50 of 0,23% and WD50 of 0,27% to this protein. Mechanism of action was proposed through of the in vivo digestibility of EvV methodology. During the passage through the larval digestive tract was observed that EvV was susceptible to digestive enzymes and a reactive fragment, visualized by Western blotting, produced by digestion was recovered after dissociation of the peritrophic membrane. The bound of EvV to peritrophic membrane was confirmed by immunohystochemical assays that showed strong immunofluorescent signal of EvV-FITC binding and peritrophic membrane. These results are a indicative that vicilins could be utilized as potential insecticide to Plodia interpunctella and a control methods using EvV as bioinsecticide should be studied to reduce lost caused by storage insect pests