Silvana Mariana Srebernich

Stability and sensory assessment of emulsions containing propolis extract and/or tocopheryl acetate

The prevention of skin aging has been one of the main aims of cosmetic products. Propolis and tocopheryl acetate can be promising substances because of their antioxidant properties. In this study, propolis extract was obtained and associated with tocopheryl acetate in a cream formulation, which then underwent stability and sensory assessment. The formulation containing propolis extract and tocopheryl acetate proved to be stable in the preliminary stability study, demonstrating gradual darkening and slight pH decrease when subjected to 60oC for 28 days, but showing stability on rheological study. In the sensory analysis, the formulation containing these two components was preferred by the product testers over the base cream and creams containing propolis extract or tocopheryl acetate alone. In conclusion, given the stability of the formulation and the preference of the product testers for this formulation, this association proved promising for use in cosmetic formulations.

Use of Curcuma longa in cosmetics: extraction of curcuminoid pigments, development of formulations, and in vitro skin permeation studies

Curcuma longa e uma erva aromatica, pertencente a familia Zingiberaceae e seus rizomas contem pigmentos curcuminoides, dentre eles a curcumina, conhecida por seu efeito anti-inflamatorio. O objetivo deste trabalho foi obter extratos ricos nestes pigmentos, desenvolver e avaliar a estabilidade de formulacoes topicas e realizar o estudo da penetracao cutânea. Extratos de Curcuma longa foram obtidos e utilizados no desenvolvimento de formulacoes. A penetracao e retencao cutâneas de pigmentos curcuminoides foi avaliada em pele de orelha de porco, utilizando celula de difusao de Franz modificada. As formulacoes de gel creme preparadas que continham ureia foram instaveis e as demais apresentaram estabilidade satisfatoria e comportamento reologico pseudoplastico. A quantidade de pigmentos curcuminoides encontrada na solucao receptora foi insignificante, enquanto que a quantidade retida na pele foi superior a 20 µg/g de pele. Concluiu-se como possivel o desenvolvimento de formulacoes topicas contendo curcumina ou extrato de Curcuma longa, conciliando a adicao de adjuvantes para a preservacao e maior durabilidade da mesma. As formulacoes promoveram a penetracao da curcumina limitada as camadas superiores da pele, possivelmente sem o risco de ocorrencia de acao sistemica sendo possivel a sua utilizacao para acao local com atividade anti-inflamatoria.

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin).

Occurrence of Salmonella in Minimally Processed Vegetables

Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow microorganisms to multiply rapidly increasing the initial microbial load and thus reducing considerably the shelf life of these products (FARBER, 1999). Therefore, the sanitization step aiming the reduction or destruction of pathogenic and spoilage microorganisms to acceptable levels is critical for these products (BACHELLI, 2010) since food poisoning outbreaks associated with contamination of vegetables continue to exist despite the technological advances. Leafy vegetables have been identified as significant vehicles of pathogens relevant to public health, including enterohaemorrhagic Escherichia coli (O157: H7), Listeria sp., Salmonella sp. and Shigella spp. (FRANK & TAKEUSHI, 1999) especially if proper care is not met on the steps of growing, harvesting and processing (GARG et al., 1990). Thus, a minimally processed product should be consistent, to have fresh look, be of acceptable color, free from defects and safe from a microbiological standpoint.

Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

1 Pontifícia Universidade Católica de Campinas, Centro de Ciências da Vida, Faculdade de Nutrição. Av. John Boyd Dunlop, s/n., Jd. Ipaussurama, 13060-904, Campinas, SP, Brasil. Correspondência para/Correspondence to: SM SREBERNICH. E-mail: <srebernich@uol.com.br>. 2 Pontifícia Universidade Católica de Campinas, Centro de Ciências da Vida, Faculdade de Farmácia. Campinas, SP, Brasil. 3 Universidade Federal de São Paulo, Instituto de Saúde e Sociedade, Departamento de Políticas Públicas e Saúde Coletiva. Santos, SP, Brasil. Fortifying pork liver mixture: Evaluation of protein quality and iron bioavailability – Part 2

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

Iron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc.