Kátia Gomes de Lima Araújo

Inclusion complexes of red bell pepper pigments with β-cyclodextrin: preparation, characterisation and application as natural colorant in yogurt.

This work aimed to prepare inclusion complexes between red bell pepper pigments and β-cyclodextrin using two different procedures (i.e., magnetic stirring and ultrasonic homogenisation), to characterise the prepared inclusion complexes and to evaluate the colour stability of a selected complex added to yogurt. The mass ratio of extract to β-cyclodextrin was 1:4. The formed extract: β-cyclodextrin complexes and a physical mixture of extract and β-cyclodextrin were evaluated by differential scanning calorimetry, Fourier transform-infrared spectroscopy, proton nuclear magnetic resonance, particle size distribution and Zeta potential. The obtained data showed that ultrasonic homogenisation resulted in better yield and inclusion efficiency compared to magnetic stirring. The yogurt with the added complex produced by ultrasonic homogenisation showed slower variations for the a(∗) (redness) and b(∗) (yellowness) indices compared to yogurt with added extract, indicating a higher protection of the colour during storage.

Ascorbic acid retaining using a new calcium alginate-Capsul based edible film

This work aimed to produce a new calcium alginate-Capsul edible film with antioxidant incorporated in matrix. The vitaminic stability was evaluated in the films during their storage under different conditions for 140 days. The films were characterized with respect to their mechanical properties and surface morphology. The results indicated a 25.6% of vitamin C incorporation in matrix during the film preparation. The films stored under refrigeration in the dark did not show a decrease in the vitaminic retention. The films stored under room temperature in the dark and in the bright/dark cycles exhibited significant decreases in the vitamin retaining from the 84th and 70th days, respectively. The vitamin C addition significantly decreased the tensile strength in the new pellicle. The results of the microscopy revealed a cohesive matrix in the new edible films. These results support the utilization of the new pellicle to protect ingredients, although more studies are necessary.This work aimed to produce a new calcium alginate-Capsul edible film with antioxidant incorporated in matrix. The vitaminic stability was evaluated in the films during their storage under different conditions for 140 days. The films were characterized with respect to their mechanical properties and surface morphology. The results indicated a 25.6% of vitamin C incorporation in matrix during the film preparation. The films stored under refrigeration in the dark did not show a decrease in the vitaminic retention. The films stored under room temperature in the dark and in the bright/dark cycles exhibited significant decreases in the vitamin retaining from the 84th and 70th days, respectively. The vitamin C addition significantly decreased the tensile strength in the new pellicle. The results of the microscopy revealed a cohesive matrix in the new edible films. These results support the utilization of the new pellicle to protect ingredients, although more studies are necessary.

Colour evaluation of a phycobiliprotein‐rich extract obtained from Nostoc PCC9205 in acidic solutions and yogurt

BACKGROUND Phycobiliproteins are coloured proteins produced by cyanobacteria, which have several applications because of their colour properties. However, there is no available information about the colour stability of phycobiliproteins from Nostoc sp. in food systems. The aim of this work was to study the colour stability of a purple-coloured phycobiliprotein-rich extract from the cyanobacterium Nostoc PCC9205 in acidic solutions and yogurt. RESULTS Variations of pH for Nostoc PCC9205 extract have shown stability for the L* (lightness) and a* (redness) indexes in the range 1.0-7.0. The b* index (blueness), however, increased at pH values below 4.0, indicating loss of the blue colour. The Nostoc PCC9205 extract was used as colorant in yogurt (pH 4.17) stored for 60 days. Instrumental colour analysis showed no changes for the L* and a* indexes during storage, whereas the b* index changed after 20 days of storage. A multiple comparison test showed colour instability after 20 days of storage. A hedonic scale test performed on the 60th day of storage showed acceptability of the product. CONCLUSIONS The red component of the phycobiliprotein-rich extract from Nostoc PCC9205 presented an improved stability in acidic media and yogurt compared with the blue component of this extract.

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0-1.50g/100g), as well as temperature (T) (53-87°C), on phenolic content and antioxidant capacity of mango were evaluated. Mango pulp contains antioxidant, such as mangiferin, that can be utilized in foods to enhance their functional properties. Our results indicated that L and T had negative effects (p<0.05) on the phenolic content and antioxidant capacity, whereas CMC had a positive effect (p<0.05). Increasing the total amount of phenolic compounds present in dried mango contributed to the higher antioxidant capacity after the drying process. This study concluded that a drying T of 80°C, and a concentration of 0.30g/100g of CMC and L are optimal for increased retention of phenolic compounds and antioxidant capacity.

Utilização de abacaxi (Ananas comosus L.) cv. Pérola e Smooth cayenne para a produção de vinhos: estudo da composição química e aceitabilidade

The objective of the present work was to study the chemical characteristics of wine made with two different varieties of pineapple: Perola and Smooth cayenne, in order to predict its quality based on composition and acceptance. The pineapple musts were chemically characterized through the analysis of pH, total acidity, fixed organic acids, total sugar, total pectin, phenolic compounds, and K, Ca, N e P. The wines were characterized by volatile acidity, alcoholic grade, higher alcohols, acetaldehyde, ethyl acetate, glycerol, methanol, and color. The results showed that there are similarities between the pineapple and grape musts and wines. The analysis of volatile compunds performed during the alcoholic fermentation showed that the pineapple must composition interfered with the quantities of volatiles formed by Saccharomyces cerevisiae. The 9-point hedonic scale acceptance indicated that the two varieties of wine were accepted by the panel.

Advances in Drug Discovery to Assess Cholinergic Neurotransmission: A Systematic Review

Neurotransmission is essential to physiological processes of cellular communication. The search for new molecules that may influence neurotransmission systems is an open field with possible impact on several pathophysiological conditions or diseases: Alzheimers disease, Parkinsonism and myasthenia gravis, etc. The present review describes the most important aspects of cholinergic neurotransmission, as well as natural and synthetic compounds that, as clinical or experimental drugs, are able to influence this transmission. The pharmacological effects of substances that bind to muscarinic or nicotinic cholinergic receptors, along with their corresponding affinities will also be presented.

Biomass production by Arthrospira platensis under different culture conditions

In biotechnological processes, the culture media components are responsible for high costs and exert a strong influence on the cyanobacteria behavior. The objective of this study was to evaluate the Arthrospira platensis growth potential for biomass production under different cultivation conditions using an experimental design. Three factors that are important for cyanobacteria growth were evaluated: sodium bicarbonate (9 to 18 g/l), sodium nitrate (1.25 to 2.5 g/l), and irradiance (20 to 120 µmol photons/ m 2 .s -1 ). The results showed that the concentration of NaN D 3 in the A. platensis medium can be reduced, resulting in increased concentrations of biomass produced. There was a higher biomass production due to the increase in the concentration of NaHC D 3 and irradiance, mainly when these two factors varied tending towards the highest values studied. The results demonstrate the potential to produce Arthrospira platensis with lower costs and effluent generation without affecting cultivation performance.

Effect of calcium addition and pH on yield and texture of Minas cured cheese

Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that calcium addition significantly influenced the texture of cheeses, regardless of the pH of milk clotting. The sensory panel did not find a difference in the hardness ofcheeses produced at the same pH of milk clotting in function of CaCl2 addition. There was no difference in the texture of Minascured cheese due to the calcium addition to milk for dairy product consumers, which brings a new perspective on manufacture for cheese markers.

Alpinia Essential Oils and Their Major Components against Rhodnius nasutus, a Vector of Chagas Disease

Species of the genus Alpinia are widely used by the population and have many described biological activities, including activity against insects. In this paper, we describe the bioactivity of the essential oil of two species of Alpinia genus, A. zerumbet and A. vittata, against Rhodnius nasutus, a vector of Chagas disease. The essential oils of these two species were obtained by hydrodistillation and analyzed by GC-MS. The main constituent of A. zerumbet essential oil (OLALPZER) was terpinen-4-ol, which represented 19.7% of the total components identified. In the essential oil of A. vittata (OLALPVIT) the monoterpene β-pinene (35.3%) was the main constituent. The essential oils and their main constituents were topically applied on R. nasutus fifth-instar nymphs. In the first 10 min of application, OLALPVIT and OLALPZER at 125 μg/mL provoked 73.3% and 83.3% of mortality, respectively. Terpinen-4-ol at 25 μg/mL and β-pinene at 44 μg/mL provoked 100% of mortality. The monitoring of resistant insects showed that both essential oils exhibited antifeedant activity. These results suggest the potential use of A. zerumbet and A. vittata essential oils and their major constituents to control R. nasutus population.

Inclusion complexes of yellow bell pepper pigments with β‐cyclodextrin: preparation, characterisation and application as food natural colorant

BACKGROUND This work aimed to prepare inclusion complexes using yellow bell pepper pigments and β-cyclodextrin by two different procedures (method A, ultrasonic homogenisation; method B, kneading), to characterise them and evaluate their colour stability in an isotonic beverage model. The extract/β-cyclodextrin ratio was 1:2 for both inclusion methodologies evaluated. The formed extract-β-cyclodextrin complexes and a physical mixture of extract and β-cyclodextrin were evaluated by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). RESULTS Both methodologies resulted in good complex yield and inclusion efficiency. The colour indices L* (lightness), a* (green/red) and b* (blue/yellow) of isotonic drinks added with the complexes were measured during storage under irradiance (1400 lx) and in the absence of light at temperatures between 25 and 31 °C for 21 days. CONCLUSION The complex obtained by inclusion method B promoted better colour protection for the beverage compared with the use of the crude extract, showing that the molecular inclusion of yellow bell pepper carotenoids can provide good results for that purpose.