Application of fats in some food products

Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major trends of the food industry to meet the demands of modern society.

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil was evaluated in relation to chemical composition, and content of minerals and functional properties. Its microbiological quality and toxic potential, using Artemia salina sp, were also investigated. The results showed that the flour obtained from these residues had below neutral pH (3.82), moisture (3.33g/100g), acidity of (0.64g of citric acid/100g), and ash (4.65 g/100g). The amount of total dietary fiber (46.17g/100g) stood out quantitatively compared to the content of carbohydrate (29.2g/100 g), protein (8.49g/100g), and lipids (8.16g/100g). The total energy was 224Kcal/100g. With regard to the compounds with functional properties, higher values of insoluble fiber 79% (36.4 g/100 g); vitamin C (26.25 mg of acid ascorbic/100g), and anthocyanins (131mg/100g) were found. The minerals iron, potassium, zinc, manganese, and calcium were present in higher concentrations. There were no significant copper values. The results showed that the grape residues are an important source of nutrients and compounds with functional properties suggesting that they can be incorporated as an ingredient in the diet and/or used as a dietary supplement aiming at health benefits. The residues did not show microbiological contamination and were considered nontoxic.

Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile

Given the increasing use of nanotechnology in food production and packaging, its acceptance was evaluated in Temuco, Chile, and different consumer segments were identified. Different brands of sunflower oil were used at different prices as a case study. A structured questionnaire was applied to 400 supermarket shoppers. It was determined that brand was more important than nanotechnology application in packaging and food, and more important than price. The consumers preferred an average priced oil with a manufacturer's brand with nanoparticles to reduce cholesterol, and packaging with nanoparticles to increase the shelf life of the product and to prevent the growth of microorganisms. Three consumer segments were distinguished by the cluster analysis. The largest segment (44%) preferred the oil without nanotechnology. The second (35.2%) preferred the oil with nanotechnology in the food and the packaging, and the greatest preference was for packaging with nanoparticles extension in the shelf life of the product. The third segment (20.8%) had similar behavior, but it showed greater preference for the oil with nanoparticles that reduced cholesterol and for the packaging that prevented the growth of bacteria and viruses. The segments differed in terms of their satisfaction with food-related life and lifestyle. It was found that over 50% of the participants preferred oil with nanotechnology applications.

Main food sources of carotenoids, according to the purpose and degree of processing, for beneficiaries of the 'Bolsa Família' in Brazil

The intake of carotenoids is associated with antioxidant properties and some of these substances have activity of pro-vitamin A. This study aimed to estimate the intake of carotenoids (average values) by the Brazilian population focusing on beneficiaries of the 'Bolsa Família' Program and identify the dietary sources, according to the purpose and degree of processing and the inclusion of food additives. The database used is the personal food consumption module of the Household Budget Survey of 2008-2009, conducted by the Brazilian Institute of Geography and Statistics. The content of carotenoids in foods was obtained primarily from a National data source. Food products were classified into three categories: 1) fresh and minimally processed foods; 2) processed foods (containing food additives, except for flavoring and coloring agents); and 3) highly processed foods (containing flavoring and coloring agents). Insufficient intakes were identified for the conditional cash transfer program beneficiaries (3,547.1 µg). Fresh and minimally processed foods supplied between 48.6% (for girls) and 65.7% (for male adults) of pro-vitamin carotenoids. Processed foods were sources of between 55.5% and 57.0% of lutein + zeaxanthin for elderly and between 58.0% and 67.8% of lycopene for adults. Highly processed foods contributed to less than 5.0% of total carotenoids.

Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

The Brazilian Savannah, known as "Cerrado," has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100 g- 1, respectively), significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g- 1, magnesium: 125 mg.100 g- 1, and potassium: 1352 mg.100 g- 1. The jatobá flour extracted with different solvents (water, methanol, and acetone) exhibited antioxidant activity by the DPPH, FRAP, and ORAC methods. The solvent used in the extraction affected the total phenolic content and antioxidant activity. Acetone extraction produced the best results. Therefore, the jatobá flour is an ingredient that can be used to develop new products with properties that promote health.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Characterization of blueberry fruits (Vaccinium spp.) and derived products

The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

The objective was to determine the glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases. Nine fruits were investigated: coconut water (for the purpose of this study, coconut water was classified as a “fruit”), guava, tamarind, passion fruit, custard apple, hog plum, cashew, sapodilla, and soursop. The GI and GL were determined according to the Food and Agriculture Organization protocol. The GL was calculated taking into consideration intake recommendation guidelines; 77.8% of the fruits had low GI although significant oscillations were observed in some graphs, which may indicate potential risks of disease. Coconut water and custard apple had a moderate GI, and all fruits had low GL. The fruits evaluated are healthy and can be consumed following the daily recommended amount. However, caution is recommended with fruits causing early glycemic peak and the fruits with moderated GI (coconut water and custard apple).

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non- mutagenic.

Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.

Grape seed oil: a potential functional food?

Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value. Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits. The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism. Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also γ-tocotrienol and β-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters.

Study of the physical and physicochemical characteristics of fruits of the licuri palm (Syagrus coronata (Mart.) Becc.) found in the Atlantic Forest of Minas Gerais, Brazil

AbstractThe Atlantic Forest has species of native fruits, consumed fresh and processed, which have an important contribution to food sovereignty of families that consume it. This study examined the physical and physicochemical characteristics, proximate composition, concentration of carotenoids, vitamin C, vitamin E and minerals in the pulp and kernels of fruits of licuri (Syagrus coronata (Mart.) Becc.). Titratable acidity was analyzed by volumetric neutralization, soluble solids by refractometry, proteins by the micro-Kjeldahl method, lipids by gravimetry using soxhlet, dietary fiber by non-enzymatic gravimetry, carotenoids and vitamin C by HPLC-DAD, vitamin E by HPLC-fluorescence, and minerals by ICP-AES. Pulp were a source of Zn (0.95 mg 100–1), a good source of fiber (6.15 g 100–1), excellent source of provitamin A (758.75 RAE 100–1), Cu (0.69 mg 100–1), Fe (3.81 mg 100–1), Mn (3.40 mg 100–1) and Mo (0.06 mg 100–1). The kernel were a source of Fe (3.36 mg 100–1) and excellent source of Mn (6.14 mg 100–1), Cu (0.97 mg 100–1) and Mo (0.07 mg 100–1). The nutritional value and wide availability of licuri fruit make it an important resource for reducing food insecurity and improving nutrition of the rural population and other individuals who have access to it.

Acceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults

AbstractWith the aim of comparing the acceptance of milk obtained from cloned, genetically modified (GM) and conventionally bred cows among working adults and university students, and identifying and characterizing typologies among both subsamples in terms of their preferences, a survey was applied to 400 people in southern Chile, distributed using a simple allocation among the subsamples. Using a conjoint analysis, it was found that consumers preferred milk from a conventional cow. Using a cluster analysis, in both subsamples two segments sensitive to production technology were identified. Rejection of cloning was greatest among university students, whereas a higher proportion of working adults rejected GM. The segments differed in terms of area of residence, knowledge about GM, and milk consumption habits. Contrary to what was expected, no differences were found according to education, gender or degree of satisfaction with food-related life.