Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey

The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total solids contents) and rheological characteristics of lactic beverages using response surface methodology. The physicochemical characteristics of the lactic beverages were similar to those of commercial products. All beverages showed non-Newtonian fluid behavior with thixotropy and yield stress. The total solids content of the lactic beverages had a greater influence on the rheological behavior of these products than the carrageenan level. Wide ranges of consistency measurements were observed by varying the stabilizer level and total solids content.

O consumo de bebidas alcoólicas por estudantes do ensino médio e características do grupo de pares

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Identificação dos inibidores de acetilcolinesterase em Tetrapterys mucronata Cav. (Malpighiaceae) e comparação quali e quantitativa dos derivados triptamícos presentes na espécie em estudo e Ayahuasca

Pós-graduação em Química - IQ

Effects of an isotonic beverage on autonomic regulation during and after exercise

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

Use of psychoactive substances in students at a public university

Introduction: The use of psychoactive substances by the student population has been the object of various studies in Brazil. Objective: To determine the prevalence of substance use among students. Methods: Quantitative study with a closed questionnaire based on standardized assessment instruments was developed. It consists of questions related to types of psychoactive substance use, abuse, frequency and duration of use, self-criticism regarding the use, consequences of use in relation to health, and misdemeanors committed under the influence of psychoactive substances. The sample included the participation of 268 students. A total of 183 (68.3%) questionnaires were analyzed, and only those with positive result for substance abuse at some point in life, the remainder, 85 (31%) questionnaires, had negative responses to psychoactive substances. Results: Students’ responses to the two years surveyed indicated that the first psychoactive substance used was alcohol (77.9%), followed by tobacco use (10.9%), and marijuana (7.6%). Of the students surveyed, 145 (79.2%) answered that still make use of psychoactive substances, and the current frequency of use varies from one or more times per week. When asked about the possibility of being or becoming drug addicts, 169 (92.3%) responded that they are not or will not become dependent. Conclusion: The results indicate the high rate of substance use among college students surveyed, and point to their contradiction to consider such psychoactive substances harmful to their health.

Estudo do efeito da ayahuasca sobre a agressividade de ratos submetidos ao estresse por contenção

Agressividade humana e animal acima dos padrões comportamentais esperados têm sido noticiados constantemente pela mídia e revistas especializadas na área de neurociência e neurocomportamento, sendo que várias causas tem sido atribuídas a este desvio, incluindo modificações dos padrões de relações sociais, situações levando a aumento do estresse (ES), substâncias químicas poluentes ambientais, etc. Em toxicologia já se conhece bem o fato de que aumento do estresse pode levar a aumento de comportamentos como ansiedade e agressividade. A Ayahuasca (Ay) é uma beberagem indígena que foi liberada no Brasil e em alguns outros países, para utilização em rituais religiosos. Vários estudos observacionais com humanos têm informado que a Ay poderia diminuir a agressividade, mas não existem dados experimentais concretos sobre esta possibilidade. Neste estudo objetivou-se avaliar o efeito da Ay na agressividade de animais experimentais recebendo estresse por contenção. Para os experimentos três grupos de animais (N=8), respectivamente controle (Ct), recebendo estresse por contenção (ES) e recebendo estresse por contenção mais Ayahuasca (ES+Ay), foram testados para o comportamento de agressividade utilizando o paradigma do animal residente/intruso. Os resultados obtidos demonstram que o grupo ES apresentou alterações dos parâmetros testados para agressividade e que no grupo ES+Ay estes parâmetros estavam normalizados. Conclui-se que a Ayahuasca conseguiu impedir a agressividade aumentada provocada pelo estresse por imobilização.

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

LC-MS/MS quantitative determination of tetrapterys mucronata alkaloids, a plant occasionally used in ayahuasca preparation

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

Ayahuasca alters structural parameters of the rat aorta

Ayahuasca is a hallucinogenic brew traditionally used by Northwestern Amazonian indigenous groups for therapeutic purposes. It is prepared by the decoction of Banisteriopsis caapi with the leaves of Psychotria viridis. Banisteriopsis caapi contains β-carbolines that are inhibitors of monoamine oxidase and P. viris is rich in dimethyltryptamine, a 5-HT(1A/2A/2C) agonist. Acute ayahuasca administration produces moderate cardiovascular effects in healthy volunteers, but information regarding long-term use is lacking. This study investigated the effects of ayahuasca (2-4 mL/kg) in the rat aorta after acute and chronic (14 days) administration. Ayahuasca caused flattening and stretching of vascular smooth muscle cells and changes in the arrangement and distribution of collagen and elastic fibers. Chronic treatment with the higher dose significantly increased media thickness and the ratio of media thickness to lumen diameter. More research is needed on the cardiovascular function of long-term ayahuasca consumers.

Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy

The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with differing proportions of soy and quinoa extracts were tested. The viability of the microorganism, the pH, and the acidity of all formulations were monitored until the 28th day of storage at 5 ℃. The chemical composition of the extracts and beverages and the rheological and sensory properties of the final products were analyzed. Although an increase in acidity and a decrease in pH were observed during the 28 days of storage, the viability of the probiotic microorganism was maintained at 10(8) CFU·mL(-1) in all formulated beverages throughout the storage period. An increase in viscosity and consistency in the formulations with higher concentrations of quinoa (F1 and F2) was observed. Formulation F4 (70% soy and 30% quinoa extracts) showed the least hysteresis. Formulations F4 and F5 (100% soy extract) had the best sensory acceptance while F4 resulted in the highest intention to purchase from a group of 80 volunteers. For chemical composition, F3 (50% soy and 50% quinoa extracts) and F4 showed the best results compared to similar fermented beverages. The formulation F4 was considered the best beverage overall.

Forensic electrochemistry: indirect electrochemical sensing of the components of the new psychoactive substance Synthacaine

Synthacaine is a New Psychoactive Substance which is, due to its inherent psychoactive properties, reported to imitate the effects of cocaine and is therefore consequently branded as legal cocaine. The only analytical approach reported to date for the sensing of Synthacaine is mass spectrometry. In this paper, we explore and evaluate a range of potential analytical techniques for its quantification and potential use in the field screening Synthacaine using Raman spectroscopy, presumptive (colour) testing, High Performance Liquid Chromatography (HPLC) and electrochemistry. HPLC analysis of street samples reveals that Synthacaine comprises a mixture of methiopropamine (MPA) and 2-aminoindane (2-AI). Raman spectroscopy and presumptive (colour) tests, the Marquis, Mandelin, Simon's and Robadope test, are evaluated towards a potential in-the-field screening approach but are found to not be able to discriminate between the two when they are both present in the same sample, as is the case in the real street samples. We report for the first time a novel indirect electrochemical protocol for the sensing of MPA and 2-AI which is independently validated in street samples with HPLC. This novel electrochemical approach based upon one-shot disposable cost effective screen-printed graphite macroelectrodes holds potential for in-the-field screening for Synthacaine.

Development of a synbiotic low-calorie beverage made from soy and yacon extracts

The objective of this study was to develop a new low-calorie symbiotic beverage made from yacon (prebiotic source) and soy extracts, containing probiotic Bifidobacterium animalis ssp. lactis BB-12. The synbiotic beverage was first produced with a range of sucrose concentrations in order to determine ideal sweetness by an acceptance test using a “just-about-right scale”. Sucrose was then replaced by sucralose or aspartame to produce sugar-free beverages. Characteristics including viable cell numbers, physicochemical properties, sensorial characteristics and fructooligosaccharides content were investigated. The ideal sweetness of the beverages with sucrose, aspartame and sucralose were 7.28%, 0.0486% and 0.0167%, respectively. Sucralose exhibited higher scores in acceptance test and was used to replace sucrose in the low-calorie symbiotic beverage. The synbiotic beverage exhibited counts of Bifidobacterium spp. of 108 CFU·mL-1 , sufficient condition to be considered probiotic. The chemical composition of the product was (g/100 g): 2.91 of protein, 1.41 of fat, 2.41 of total carbohydrate; 0.82 of FOS and 148.22 Kj of energy value. The synbiotic beverage developed in this study may be successful in health applications, due to their functional ingredients (soy, probiotic bacteria and yacon prebiotics) that can afford benefits to health or can present disease-preventing properties, beyond their inherent nutritional value. In addition this low-calorie beverage can be consumed by diabetic individuals and people concerned about the ingestion of calories.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.

Sugar-Sweetened Beverage Taxes in Brazil

Objectives. We investigated whether taxing sugar-sweetened beverages (SSBs) would improve the diets of households in Brazil. Methods. We used household food consumption data that the Brazilian Institute of Geography and Statistics collected in 2002-2003 from a nationally representative sample of 48470 Brazilian households. The consumption of SSBs is expressed as the total SSB calories consumed and as the SSB percentage of the total calories purchased. We investigated price elasticity with regression models, controlling for demographic variables, income, and prices of all other foods and drinks. Results. Increases in the price of SSBs led to reductions in consumption. A 1.00% increase in the price of SSBs led to a 0.85% reduction of SSB calories consumed (1.03% reduction for the poor and 0.63% for the nonpoor). Increased income had a positive effect on SSB consumption, but the effect was less than half the size of the price elasticity (0.41% increase in SSB calories consumed for every 1.00% increase in income). Conclusions. High SSB price elasticity in Brazil indicates that a tax on purchased weight or volume would lead to reductions in SSB consumption. (Am J Public Health. 2012;102:178-183. doi:10.2105/AJPH.2011.300313)

Analisi e progettazione dei processi aziendali per la certificazione del sistema gestione qualità. Il caso SACMI S.C. - Business Beverage.

Il lavoro tratta l’applicazione di un progetto di Certificazione del Sistema di Gestione della Qualità di un’innovativa linea di Business nel settore delle macchine per il confezionamento delle bevande. Questo lavoro è stato preparato durante un periodo di Stage della durata di sei mesi effettuato presso SACMI IMOLA S.C. (Imola, BOLOGNA) a seguito della necessità, riscontrata dal management, di allineare il sistema gestione qualità della nuova linea di business alla normativa ISO 9001:2008, come per le altre linee di business dell’azienda. Tutto questo mediante l’implementazione di un sistema di Business Process Management (BPM) e di tutti i sistemi informatici ad esso collegati. La tesi si struttura in tre parti. Nella prima parte, attraverso un’indagine della letteratura di riferimento, si sono indagati l’evoluzione storica, la struttura attuale e i possibili scenari evolutivi inerenti il concetto di qualità, il sistema gestione qualità e la normativa di riferimento. La seconda parte è dedicata all’approfondimento delle tematiche del BPM, i cui principi hanno guidato l’intervento effettuato. La ricerca è stata condotta allo scopo di evidenziare le radici e gli elementi innovativi che contraddistinguono questo approccio di “management”, descrivere gli aspetti che ne hanno determinato la diffusione e l’evoluzione ed evidenziare, inoltre, il collegamento tra l’approccio per processi che sta alla base di questa filosofia di management e lo stesso approccio previsto nella normativa ISO 9001:2008 e, più specificatamente nella cosiddetta Vision 2000. Tale sezione si conclude con la formalizzazione delle metodologia e degli strumenti effettivamente utilizzati per la gestione del progetto. La terza ed ultima parte del lavoro consiste nella descrizione del caso. Vengono presentate le varie fasi dell’implementazione del progetto, dall’analisi dell’attuale situazione alla costruzione dell’infrastruttura informatica per l’attuazione del BPM ottenuta attraverso l’applicazione dei “criteri di progettazione” trattati dalla letteratura di riferimento, passando per la mappatura dei processi attualmente in vigore e per l’analisi delle performance del processo attuale, misurate attraverso indicatori sviluppati “ad hoc”. Il lavoro è arricchito dall’analisi di un’innovativa metodologia per la creazione di un sistema di gestione integrato delle certificazioni (ISO 9001, ISO 14001, OHSAS 18001) fondato sull’infrastruttura informatica creata.