Flávia Della Lucia

Influence of Marolo (Annona crassiflora Mart.) Pulp Intake on the Modulation of Mutagenic/Antimutagenic Processes and Its Action on Oxidative Stress In Vivo

Brazilian savanna constitutes a valuable ecoregion that contributes to the supply of fruit known worldwide for its nutritional value and peculiar flavors. Among them, the Marolo (Annona crassiflora Mart.) fruit is known for its use in folk medicine. In order to establish the safety of Marolo for human consumption, this study evaluated the following: the chemical composition of Marolo pulp; its mutagenic and antimutagenic activities using micronucleus test; and the oxidative stress induced in the livers of mice fed a diet containing 1%, 10% or 20% pulp. It was observed that the chemical composition of marolo pulp was similar to that of common fruit; nevertheless, its lipidic content and energetic values were higher. In the mice fed experimental diets, the biochemical parameters of the blood serum showed normal levels of glucose, triglycerides, and cholesterol. The micronucleus test indicated neither mutagenic nor antimutagenic effects of Marolo consumption on bone marrow cells but showed potentialization of cyclophosphamide (CP). The oxidative stress levels observed indicated that CP was not exerting a great influence on the induction of reactive oxygen species. As the whole fruit is a complex matrix, the interactions between its components could be responsible for its negative and positive biological effects.

Quality of beef burger with addition of wet okara along the storage

Aliar o consumo de residuos agricolas e satisfazer o consumidor e um desafio que pode resultar em aporte financeiro para as industrias de alimentos carneos congelados, alem de originar produtos com valor nutricional diferenciado e qualidade tecnologica satisfatoria. Sendo assim objetivou-se elaborar e avaliar as caracteristicas fisicas, quimicas e microbiologicas de hamburgueres congelados crus e fritos de carne bovina com adicao de okara em sua forma umida ao longo do seu armazenamento em congelamento por um periodo de 120 dias. Observou-se que a inclusao de okara foi proporcional a diminuicao do teor proteinas, ao aumento dos teores de lipideos e umidade das formulacoes cruas e fritas e que apos os 120 dias de armazenamento as formulacoes atendiam o preconizado pelo Regulamento Tecnico de Identidade e Qualidade de Hamburgueres. A inclusao de okara aumentou a luminosidade dos hamburgueres e foi diminuindo com o passar dos dias de armazenamento, exceto nas formulacoes com 5 e 10% fritas. Para as formulacoes cruas no tempo zero observam-se menores valores de b*, a* quando comparados ao tempo zero dos hamburgueres fritos, o que leva uma coloracao marrom clara e indicando o clareamento na cor com o aumento da inclusao de okara. Os hamburgueres fritos tambem possuem esta indicacao, porem apresentaram-se marrom mais escuro. A cromaticidade foi maior conforme a inclusao de okara e o passar do tempo. Conclui-se que apos 120 dias de armazenamento os hamburgueres atendiam o preconizado pelo Regulamento Tecnico de Identidade e Qualidade de Hamburgueres no que diz respeito aos teores de proteinas, lipideos e umidade e que atendiam a legislacao do ponto de vista microbiologico. A coloracao marrom dos produtos modificou-se com a inclusao de okara sem, no entanto alterar a coloracao caracteristica de hamburgueres.

Acceptability of yoghurt with Marolo pulp (Annona crassiflora Mart.) in the traditional and diet/light formulations doi: http://dx.doi.org/10.5892/ruvrv.2012.102.8592

The aim of this study was to use marolo pulp in the confection of traditional (sucrose) and diet/light (sodium cyclamate/saccharine (2:1)) yoghurts, with variation in the concentrations of the pulp and sweeteners. The ripe fruit was harvested in Machado-MG and handled at UNIFAL-MG. Six testformulations were made, resulting from the factorial combination of 3 levels of natural and artificial sweetener (1.4% and 1.9% of sodium cyclamate/saccharine and 14,4% sucrose) with 2 levels of pulp (20% and 30%). The acceptance test was performed using the hedonic scale (9 points) with 30 panelists. Every acceptance grade remained between 6 and 8. The interaction sweetener*pulp was significant, therefore, analised. For the formulations with 20% pulp, the use of sucrose was more accepted, with average grade 0.68 point higher than the formulations containing artificial sweetener. Among the sweeteners, the dose containing 1.4% got significantly higher scores than the doses with 1.9%. The formulations with 30% pulp, didn’t present significant difference among the different types of sweeteners. For the use of 1.9% artificial sweetener the concentration of 30% pulp was most accepted. In the internal preference mapping, there isn’t difference in acceptation of formulations with 1.4% sodium cyclamate/saccharine with 20% and 30% of pulp and sucrose with 20% and 30% of pulp. There was superiority in the acceptability of the formulations with sucrose in relation to the artificial sweetener, and also, when comparing the 1.4% to the 1.9% artificial sweetener concentrations. It is concluded that yoghurt may be well accepted, mainly when sweetened with sucrose. keywords: Marolo; yoghurt; acceptability; internal preference mapping.