Ana Lúcia Fernandes Pereira

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information). The conditions for probiotic beverage production were initial pH5.8, the temperature of 30°C, and 18h of fermentation. L. casei had viability higher than 9.34LogCFU/mL with 18h of fermentation. The fructose was the most consumed sugar (84.76%), followed by sucrose (62.10%) and glucose (34.52%). The antioxidant activity increased during the fermentation. The organic acids present in the cupuassu (citric, ascorbic and quinic acids) also supported L. casei growth, being consumed during the fermentation improving the nutritional value of the beverage. The acceptance of the probiotic drink increased when the juice was presented to the informed tasters. Therefore, the nutrition claims were effective in increasing the acceptance. The probiotic cupuassu beverage was well accepted as an alternative functional food.

Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice

The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processing on the volatile profile of probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics with 67.9% and 81.0% of the variance in the first principal component for melon and cashew juices, respectively. The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation. These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds.

Egg quality and yolk lipid composition of laying hens fed diets containing cashew nut meal

O objetivo deste trabalho foi avaliar o efeito da inclusao do farelo de castanha de caju (0%, 5%, 10%, 15%, 20% e 25%) nas racoes de poedeiras sobre a qualidade do ovo e a composicao lipidica da gema. As variaveis estudadas foram: peso dos ovos, gravidade especifica, Unidades Haugh, porcentagem de casca, albumen e gema, umidade, solidos totais, lipidios totais, perfil de acidos graxos e colesterol da gema. A inclusao de ate 25% do farelo da castanha do caju nas racoes nao afetou as caracteristicas de qualidade e de frescor do ovo, o teor de umidade e de solidos totais. No entanto, observou-se um aumento no teor total de lipidios e uma diminuicao da pigmentacao nas gemas com a inclusao. O nivel de acido oleico aumentou, enquanto que os niveis dos acidos palmitico, estearico e linoleico diminuiram. A inclusao de farelo de castanha de caju aumentou a relacao dos monoinsaturados/saturados e proporcionou reducao no teor de colesterol. Assim, a utilizacao do farelo da castanha de caju na racao de poedeiras modifica favoravelmente o perfil de acidos graxos da gema e contribui para uma melhor aceitacao deste alimento pelos consumidores, uma vez que tambem reduz os niveis de colesterol na gema.

Cupuassu—Theobroma grandiflorum

Abstract Among the Amazonian fruits, the cupuacu stands out for its economic potential. The pulp of the fruit has a yellowish-white color and strong flavor, being very appreciated by local communities, and also international markets. The seeds contain high amounts of fat and may be used in food products and in cosmetics. The seeds can also be processed to yield a chocolate-like product called “cupulate”. Thus, the rising commercial interest of this fruit has led to the development of new industries and has encouraged research on this food product. Moreover, this tree grows in synergy with other native rainforest species, offering an ecological approach for sustainable agroflorestal management and preservation.

Turning Fruit Juice Into Probiotic Beverages

Probiotic foods have positive effects on intestinal microbiota composition and overall health. Probiotics are defined as microorganisms that provide benefits to the host when administered in appropriate amounts. The use of fruit juices as vehicles for probiotic microorganisms has been increasing as an alternative for those who do not consume dairy products for any reason. In this chapter, the main aspects of probiotic fruit processing, the principles of probiotic systems, sensory analysis, and some commercially available probiotic juices are discussed.

Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective.

Addition of anacardic acid as antioxidants in broiler chicken mortadella

The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.