Mixtures of phenolic extracts of , and fruits and identification of the anthocyanins by HPLC-DAD-ESI/MS.

A blend of phenolic extracts from jabuticaba (), jussara (), and blueberry () has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS.

Development of Gelatin/Polyvinyl Alcohol Films Incorporated with Blueberry Extracts for Freshness Detection of Shrimp.

The objective of this study was to evaluate the physical, chemical, mechanical, thermal, and topological properties of polyvinyl alcohol (PVA) and gelatin (GL) films after incorporating three different fractions of blueberry extract: crude extract (EB, without purification), phenolic portion (EF), and concentrated anthocyanins (EA). Additionally, the study aimed to analyze the efficiency of these colorimetric indicator films in monitoring the freshness quality of shrimp. The experiment followed a completely randomized design with one factor-different types of films-studied at six levels: film incorporated with crude blueberry extract (FB), film incorporated with phenolic extract (FF), and film incorporated with anthocyanin extract (FA), in addition to the control films: the plasticized blend containing glycerol, PVA, and GL (FC), the pristine gelatin film (FG), and the pristine PVA film (FPVA).

Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.

Brazil nut (Bertholletia excelsa), a high-methionine oilseed, offers a balanced amino acid profile and could serve as a viable protein ingredient in the food industry. This study evaluates the chemical and physicochemical properties of Brazil nut protein concentrate (BNPC), comparing its techno-functional properties to commercial proteins from soy and pea. BNPC exhibited a predominance of β-sheet structures (52%), high hydrophobicity, and excellent oil-holding capacity (~ 3 g oil.

Sustainable extraction of carotenoids from macauba pulp and press-cake: Use of ethyl acetate and ultrasound as optimization strategies.

Macauba (Acrocomia aculeata) is a Brazilian palm whose pulp is rich in carotenoids and holds potential for the development of healthy foods. This study presents an innovative approach utilizing ethyl acetate, a solvent recognized as generally safe (GRAS), in conjunction with ultrasound technology, to optimize the extraction of carotenoids from both macauba pulp (MP) and its pulp press-cake (PPC). The effects of varying time and temperature parameters (5-30 min at 25-60°C) alongside ultrasound conditions (25 and 60°C at frequencies of 25 and 45 kHz) on the extraction process were evaluated, with total carotenoid content quantified via spectrophotometry.

Techno-functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins.

Background: With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant-based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well-established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry.

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil.

The study targeted to compare the nutritional profile of two varieties of açaí, the white and purple, found in different mesoregions of Pará, Brazil. The research focused on analyzing levels of total phenolics, total anthocyanins, antioxidant capacity, and mineral composition in these two varieties. The study sought to identify significant differences between the two varieties in terms of nutritional composition and antioxidant potential, providing valuable information into the specific nutritional and functional properties of each type of açaí studied.

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Cocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient product. The produced nibs were analyzed for total phenolics, flavonoids, and antioxidant capacity using DPPH, ABTS, and FRAP methods.

Optimization of ultrasound-assisted extraction of sorghum phenolics and effect on the stability of 3-deoxyanthocyanins.

Sorghum 3-deoxyanthocyanins (3-DXAs) have greater stability when compared to other anthocyanins. However, the efficiency in extracting these phenolic compounds from cereals, using conventional methods, is low, because most of them are bound to the cell wall. Thus, the aim of this study was to optimize the ultrasound-assisted extraction (UAE) of anthocyanins and total phenolics from sorghum flour, and evaluate the stability of the 3-DXAs.

Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of and L. samples.

This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.

Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality.

This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C.

Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity.

This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.

Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties.

Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test.

Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.

Red beetroot (Beta vulgaris L.) is a great source of betalains. The main betalains are the betacyanins, responsible for the purple color, and betaxanthins, which present a brownish color.

Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MS.

The aim of this study was to investigate phenolic compounds in peel, pulp and seeds of five different jabuticabas - Plinia trunciflora, "cabinho", P. cauliflora, cultivars "paulista" and "canaã-açu", P. jaboticaba, "sabará" and P.

Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.

The objective of the present work was to evaluate and compare the effect of toasted white and tannin sorghum flours on lipid metabolism and antioxidant potential in vivo. Male spontaneously hypertensive rats (SHR) were induced to oxidative stress with paracetamol and fed a normal diet (AIN-93M) and diets containing toasted tannin sorghum flour and toasted white sorghum flour (without tannins), replacing 100% cellulose, during 29 days. Hepatotoxicity was assessed by biochemical tests and by quantifying oxidative stress markers.

Optimization of pectin extraction from Ubá mango peel through surface response methodology.

A central composite design was used to determine effects of pH (1.16-2.84), extraction temperature (63-97°C) and time (35-85min) on the yield, degree of degree of esterification (DE) and viscosity of pectins extracted.

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MS.

Extracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV-Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these phenolic compounds were comprehensively studied in four species of Brazilian jabuticaba fruit - Plinia trunciflora, variety 'jabuticaba de cabinho'; P. caulifora, varieties 'jabuticaba paulista' and 'jabuticaba canaã-açu'; P.

Anti-inflammatory activity of polyphenolics from açai (Euterpe oleracea Martius) in intestinal myofibroblasts CCD-18Co cells.

The demand for tropical fruits high in polyphenolics including açai (Euterpe oleracea Mart.) has been increasing based on ascribed health benefits and antioxidant properties. This study evaluated the anti-inflammatory activities of açai polyphenolics in human colon myofibroblastic CCD-18Co cells to investigate the suppression of reactive oxygen species (ROS), and mRNA and protein expression of inflammatory proteins.

Preparation of dry extract of Mikania glomerata Sprengel (Guaco) and determination of its coumarin levels by spectrophotometry and HPLC-UV.

Guaco (Mikania glomerata Sprengel) syrup is one of the most popular herbal medicines used to treat the symptoms of asthmatic bronchitis, cough and hoarseness. The coumarin 2H-1-benzopyran-2-one, is one of the major constituents of Guaco and contributes to its pharmacological effects. The pharmaceutical capsule form of dry extract of Guaco is recommended by the Brazilian Program of Medicinal Plants and Herbal Medicines and used in primary health care.

Pharmacological properties of the ethanol extract of Muehlenbeckia platyclada (F. Muell.) meisn. leaves.

Antinociceptive and anti-inflammatory activities of the Muehlenbeckia platyclada leaves' ethanol extract were investigated in animal models. The extract (p.o.

Seasonal variation, chemical composition and antioxidant activity of Brazilian propolis samples.

Total phenolic contents, antioxidant activity and chemical composition of propolis samples from three localities of Minas Gerais state (southeast Brazil) were determined. Total phenolic contents were determined by the Folin-Ciocalteau method, antioxidant activity was evaluated by DPPH, using BHT as reference, and chemical composition was analyzed by GC/MS. Propolis from Itapecerica and Paula Cândido municipalities were found to have high phenolic contents and pronounced antioxidant activity.