Anna Paola Trindade Rocha Pierucci

Comparison of α-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative

α-Tocopherol is a radical chain breaking antioxidant that can protect the integrity of tissues and play an important role in life process. Microparticles containing α-tocopherol were produced by spray drying technique using pea protein (PP), carboxymethylcellulose(CMC) and mixtures of these materials with maltodextrin (PP-M and CMC-M) as wall materials. The microparticles produced were characterised as regards the core retention (high performance liquid chromatography), the morphology (scanning electron microscopy) and size distribution (laser diffraction). The retention of α-tocopherol within all microparticles was above 77%. They showed a spherical shape and roughness at varied degrees. Their mean particles size remained below 7 µm, and the smallest sizes were found in PP and CMC-M microparticles. The results obtained in this work show that the pea protein use for α-tocopherol microencapsulation is a promising system for further application in food.

New microencapsulation system for ascorbic acid using pea protein concentrate as coat protector

Microencapsulation is essential to preserve biological activity of ascorbic acid (AA) and pea protein has not been used as a carrier in such processes. This work aimed to produce microparticles by a spray-drying process using pea protein (PPC) as wall material of AA and evaluate the retention of the core by HPLC, overall morphology SEM, size distribution by light scattering and release kinetics. Carboxymethylcellulose (CMC) and blends with maltodextrin (M) were produced for comparative analyses. The yields were compatible with the applied technology and the retention was above 84% for all materials. The PPC microparticles presented irregular and rough surfaces, CMC produced a regular and smooth surface and agglomeration was more intense in microparticles with M. Mean particle diameters were all below 8 µm. The microparticle release rates were lower than those with free AA, being best correlated to the Higuchi kinetic model. These results support the utilization of PPC for microencapsulation of AA.

Vitamin A modulates the expression of genes involved in iron bioavailability.

Iron bioavailability seems to be regulated by vitamin A (VA) but the molecular events involved in this mechanism are not well understood. It is also known that retinoids mediate most of their function via interaction with retinoid receptors, which act as ligand-activated transcription factors controlling the expression of a number of target genes. Here, we evaluated the VA effects on the modulation of the levels of mRNA encoding proteins involved in the iron bioavailability, whether in the intestinal absorption process or in the liver iron metabolism. The expression of genes involved in iron intestinal absorption (divalent metal transporter 1, duodenal cytochrome B, ferroportin 1 FPN1, and ferritin) were evaluated in vitro by treating Caco-2 cells with retinoic acid or in vivo by observing the effects of vitamin A deficiency (VAD) in BALB/C mice. Liver hepcidin and ferritin mRNA levels were upregulated by VAD; however, this condition did not promote any change on the expression of those genes that participate in the iron absorption. Moreover, data from the in vitro analysis showed that VA induced FPN1 gene expression by a hepcidin-independent manner. Therefore, the in vivo results support the idea that VAD may not affect iron absorption but would rather affect iron mobilization mechanisms. On the other hand, our results using Caco-2 cells raises the possibility that VA addition to intestinal epithelium may improve iron absorption through the induction of FPN1 gene expression.

Effective stabilization of CLA by microencapsulation in pea protein.

CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.

Determination of the centesimal composition and characterization of flours from fruit seeds.

Fruit seeds, common byproducts of the food industry, are generally discarded despite their potential use as a source of nutrients in the human diet. The dietetic use of the flour made from fruit seeds depends on their centesimal composition and other characteristics. In this work the centesimal compositions were determined of six fruits seeds. The flours obtained from these seeds were characterized by infrared absorption spectrometry, X-ray diffraction, thermogravimetric analysis, and low-field nuclear magnetic resonance. The protein content of the seeds ranged from a low of 10% (Surinam cherry) to a high of 32% (orange). The lipid content varied from 3% (Surinam cherry) to 39% (peach). The highest ash content was 3.9% (melon and peach). The X-ray diffraction analyses showed that the starches from jackfruit and Surinam cherry seeds presented A-type crystallinity and the thermogravimetric tests showed they were the most thermally resistant. The relaxometry studies of the hydrogen nucleus determined the mobility domains of each sample.

Oxidative stability and sensory evaluation of microencapsulated flaxseed oil

Abstract Cold pressed flaxseed oil was microencapsulated by spray drying using an emulsion containing modified starch. The fatty acid composition, moisture, water activity, wettability, water holding capacity, water solubility, crystallinity, and particle size distribution of the microcapsules were determined. The stability of the microcapsules and the crude oil were assessed. An acceptance test was used for the sensory evaluation of a powdered supplement containing the microcapsules. The fatty acid composition was not significantly affected by the microencapsulation. The moisture, water activity, wettability, water solubility and crystallinity were appropriate for dry powders. The microcapsules had no cracks and showed better oxidative stability compared with the crude oil. Storage under vacuum prevented oxidation of the microcapsules. In sensory evaluation, all quality scores of the supplement containing microcapsules were mid-range or higher. The microencapsulation improved the oxidative stability of the oil and this procedure was satisfactorily applied in powdered food.

Estudo do amido de farinhas comerciais comestíveis

Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

Background Beetroot (Beta vulgaris L.) is a dietary source of natural antioxidants and inorganic nitrate (NO3-). It is well known that the content of antioxidant compounds and inorganic nitrate in beetroot can reduce blood pressure (BP) and the risk of adverse cardiovascular effects. Objective The aim of the present study was to formulate a beetroot gel to supplement dietary nitrate and antioxidant compounds able to cause beneficial health effects following acute administration. Design and subjects A beetroot juice produced from Beta vulgaris L., without any chemical additives, was used. The juice was evaluated by physicochemical and microbiological parameters. The sample was tested in five healthy subjects (four males and one female), ingesting 100 g of beetroot gel. Results The formulated gel was nitrate enriched and contained carbohydrates, fibers, saponins, and phenolic compounds. The formulated gels possess high total antioxidant activity and showed adequate rheological properties, such as high viscosity and pleasant texture. The consumer acceptance test for flavor, texture, and overall acceptability of beetroot gel flavorized with synthetic orange flavor had a sensory quality score >6.6. The effects of acute inorganic nitrate supplementation on nitric oxide production and BP of five healthy subjects were evaluated. The consumption of beetroot gel increased plasma nitrite threefold after 60 min of ingestion and decreased systolic BP (−6.2 mm Hg), diastolic BP (−5.2 mm Hg), and heart rate (−7 bpm).

Immunobiologic and Antiinflammatory Properties of a Bark Extract from Ampelozizyphus amazonicus Ducke

Ampelozizyphus amazonicus is used in the treatment and prevention of malaria. The effect of an aqueous extract from this plant (SART) on the immune response was investigated by measuring immunoglobulin production induced by immunization with the antigen TNP-Ficoll in Plasmodium chabaudi-infected mice. SART treatment increased antigen-specific IgM and IgG levels in TNP-Ficoll-immunized mice. The B cell response during malarial infection was also modified by SART. There was an increase in total serum IgM and IgG and a decrease in the percentage of splenic plasma cells (CD138+ cells) in P. chabaudi-infected, SART-treated animals. SART (1, 3 or 10 mg/kg, p.o.) and the reference drug dexamethasone (5 mg/kg) were also tested in carrageenan-induced leukocyte migration to the subcutaneous air pouch (SAP). All SART doses significantly reduced leukocyte migration into the SAP. The protein concentration resulting from extravasation into the peritoneum was also significantly reduced. Our data indicate that SART possesses immunomodulatory properties, inducing an in vivo modification of the B lymphocyte response and anti-inflammatory properties, which are partly due to a reduction in cell migration and are most likely due to an inhibition of the production of inflammatory mediators. Preliminary HPLC-ESI-MS/MS analysis of SART shows a complex saponin profile with deprotonated molecule [M-H]− ions in the range of m/z 800–1000.

Development of a beetroot-based nutritional gel containing high content of bioaccessible dietary nitrate and antioxidants.

Abstract Beetroot, a food rich in nitrate and antioxidants has gained attention because of its potential effect on improving cardiovascular health and exercise performance. This work had the purpose of developing a beetroot-based nutritional gel (BG) and estimating the in vitro bioaccessibility of the nitrate, total antioxidant capacity (TAC), total phenolic (TP) and potassium content, as compared to beetroot juice (BJ). Nitrate was assessed by a high-performance liquid chromatography system, TAC was assessed using the Trolox equivalent antioxidant capacity (TEAC) assay and TP was measured using the Folin–Ciocalteu method before and after an in vitro digestion. Significantly higher values of nitrate, TEAC, TP and potassium before and after digestion were observed in BG as compared to BJ. The results suggest a new nutritional strategy to give high contents of bioaccessible nutrients (nitrate, antioxidants and potassium) that are potentially relevant to improve cardiovascular health and exercise performance.