Eduardo Henrique Miranda Walter

Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease

This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and oxidative stress of individuals with chronic kidney disease. Extruded sorghum breakfast meal presented higher carbohydrate concentration (approximately 71%), followed by protein (approximately 11%) and lipid (approximately 0.4%). When compared to extruded maize breakfast meal, it presented higher percentage of dietary fiber (p < 0.05), and higher content of phenolic compounds and tannin, consequently higher antioxidant activity (p < 0.05). Extruded sorghum breakfast cereal combined with unfermented probiotic milk decreased the C-reactive protein (p < 0.05) and malondialdehyde (p < 0.05) serum levels and increased the total antioxidant capacity and superoxide dismutase (p < 0.05) in patients with chronic kidney disease. Therefore, the extruded sorghum, source of tannin, anthocyanin, and dietary fiber, when consumed with unfermented probiotic milk alleviates the inflammation and oxidative stress in patients with chronic kidney disease.

COMPATIBILITY AMONG PATOGENIC INDICATOR MICRORGANISM STRAINS USED IN DECONTAMINATION TESTS OF ASSAI BERRIES

Valeria Saldanha Bezerra (valeria.bezerra@embrapa.br); Izabela Alves Gomes; Eduardo Henrique Miranda Walter; Otniel Freitas-Silva; Lourdes Maria Correa Cabral 1 Embrapa Amapá, Macapá, Brazil 2 PPGCAL/Institute of Chemistry Federal University of Rio de Janeiro (UFRJ), Brazil 3 Food and Nutrition Graduate Program (PPGAN) – Federal University of Rio de Janeiro State (UNIRIO), Brazil 4 Embrapa Food Technology, Rio de Janeiro, Brazil

Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study

Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with “no added salt”, the claim “contains probiotic microorganisms” and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared that they would buy reduced salt cheese if such reduction would not compromise the flavor. The meaning of the claim “contains probiotic microorganisms” was often declared as unknown during the discussion. However, they would buy a probiotic product. In addition, it was mentioned that a premium price would be paid for such functional cheese. Participants declared that would buy goat cheese. Nevertheless, to pay a higher price over the conventional one was a controversial and debatable issue among consumers. Results revealed important implications for the development of marketing strategies for fresh cheese.

Avaliação Microbiológica de Maionese Contendo Antimicrobiano Natural

Izabela Alves Gomes, Ana Paula de Oliveira Ribeiro, Vanessa Fiuza de Mello, Simone Duarte de Oliveira Costa, Eduardo Henrique Miranda Walter, Andre de Souza Dutra, Janine Passos Lima da Silva. Avaliacao Microbiologica de Maionese Contendo Antimicrobiano Natural. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-287 Avaliacao Microbiologica de Maionese Contendo Antimicrobiano Natural