Solange Guidolin Canniatti-Brazaca

Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile

The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumers acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers.

Avaliação da disponibilidade de ferro em ovo, cenoura e couve e em suas misturas

The most common nutritional disorder in the world is a deficiency in iron. The availability of iron is influenced by other substances. The aim of this research is to evaluate the availability of iron in food iron sources and vitamin A, egg (e), carrot (c) and cabbage (cb), as well as to analyse the interaction of the iron with a, b-carotene and with other interferences. The mixtures were egg with carrot and egg with cabbage in the proportions of (1:1), (1:1.5), (1:2), (1:2.5) and (1:3) plus the three food types alone, which totalled 13 food mixtures. After being prepared, the food mixtures were analysed for the centesimal composition, iron, tannin, phytic acid, oxalic acid, a, b-carotene and in vitro iron dialysability. The data was analysed using Tukey and correlation. A significant positive correlation of in vitro iron dialysability in relation to moisture and b-carotene, negative for fat, proteins and ash was observed. The mixture of 1.5 c showed high levels of tannins and the mixtures of 1xa0cb and 1.5xa0cb high levels of oxalates and lower levels of in vitro iron dialysability in relation to the other mixtures. It can be concluded that the mixtures with larger carrot and cabbage proportions increased the iron availability and there was no interference from the antinutritional factors. The b-carotene showed a significant positive correlation with in vitro iron dialysability influencing the decrease of the antinutritional factors effect in iron availability.

Iron bioavailability of common beans (Phaseolus vulgaris L.) intrinsically labeled with 59Fe

A radiobioassay was performed in rats with or without iron depletion to evaluate the iron bioavailability of diets enriched with common beans and with multimixture, a nutritional supplement based on parts of foods that are not usually eaten. The full-body (59)Fe level was determined after 5h, the absorbed (59)Fe level was determined after 48 h, and the amount of (59)Fe retained was determined after 7 days. Iron bioavailability was assessed by the full-body radioactivity of the animals, determined using a solid scintillation detector. The iron bioavailability of common beans was higher in the iron-depleted animals (55.7%) than in the non-depleted animals (25.12%) because of the higher absorption rate in the iron-depleted animals. The multimixture did not influence dietary iron bioavailability. In addition, the iron bioavailability of common beans was similar to that observed in the standard source of iron for Wistar rats. Hence, common beans may be considered an adequate dietary iron source because of its high bioavailability.

Bioavailability of Iron in the Regional Basic Diet (RBD) with Dietary Supplement in Brazil

The consumption of the regional basic diet (RBD) determines a state of malnutrition found in the low-income population of Northeastern Brazil. A dietary supplement known as multimixture has been used as an alternative source of iron in food for the prevention and/or treatment of anemia and for the recovery from malnutrition. The purpose of the present work was to evaluate the bioavailability of iron in the RBD supplemented with multimixture in iron-depleted and non-depleted Wistar rats. To produce iron depletion in the animals, pretest depletion diets without iron and the pretest control diet based on the AIN-93 diet were used for 8xa0weeks. This phase was followed by the test diets: control, AIN-93 extrinsically labeled with 59FeCl3; RBD, containing carioca beans intrinsically labeled with 59Fe; and RBDMM, RBD plus multimixture, supplied in a single meal. Hemoglobin concentration, weight gain, and dietary intake were determined in the pretest phase. Iron bioavailability was determined by the determination of total-body radiation in the animals for 7xa0days, using a solid scintillation detector. The hemoglobin concentration, weight gain, and dietary intake were greater in the non-depleted animals than in the iron-depleted ones. The iron bioavailability of the diets did not differ significantly. It was concluded that the multimixture did not affect the bioavailability of Fe contained in the beans of the RBD.

Efeito da irradiação em carne de coelho congelada

O crescimento nacional da producao de carne de coelhos necessita de maior conhecimento sobre caracteristicas da carne, bem como o efeito de um processo que permita sua maior conservacao. Os cortes congelados da carne de coelho: coxa, pernil e lombo, tratados com dois tipos de antibioticos, norfloxacina e ciprofloxacina, foram irradiados nas doses de 0, 3 e 6 kGy e determinados os teores de ferro heme e nao heme dos cortes. As doses de irradiacao empregadas foram influentes nos teores de ferro heme e nao heme, sendo que a dose de 3 kGy foi a que apresentou os maiores valores, independente do tipo de antibiotico utilizado. Para o ferro heme o antibiotico norfloxacina apresentou os maiores valores e para o ferro nao heme os maiores valores foram notados para o antibiotico ciprofloxacina.