Perfil sensorial de balas mastigáveis convencionais e de reduzido valor calórico formuladas com polpa de Araçá Amarel

Vergara, Lisiane Pintanela; Rodrigues, Rosane da Silva; Zambiazi, Rui Carlos; Franzon, Rodrigo Cezar; Chim, Josiane Freitas

doi:10.34117/bjdv6n3-420

Cited by 11 publications

(5 citation statements)

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“…A bala mastigável do presente estudo apresentou valores superiores de compostos fenólicos e atividade antioxidante pela captura do radical DPPH˚ do que o observado por Vergara (2016), em estudos com balas mastigáveis convencionais formuladas com polpa de pitanga vermelha, de 16,22 ± 0,50 e 1,85 ± 0,71, respectivamente. O mesmo autor relatou valores de antocianinas e de carotenoides superiores ao do presente estudo, de 43,58 ± 1,52 cianidina 3-glicosídeo 100 g -1 e 5,45 ± 1,96 µg de β-caroteno 100 g -1 , respectivamente.…”

Section: Discussionunclassified

“…Este comportamento é bastante interessante considerando-se que balas são consumidas pelo público de todas as idades, particularmente crianças e adolescentes. Vergara et al (2020a) avaliaram o perfil sensorial de balas mastigáveis convencionais e de reduzido valor calórico formuladas com polpa de araçá amarelo, e apresentaram índice de aceitabilidade superior a 70 % indicando que as balas tem potencial para consumo entre crianças.…”

Section: Discussionunclassified

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Efeito Da Retenção De Compostos Bioativos E Perfil Sensorial Em Balas Mastigáveis Formuladas Com Polpa Blend/ Effect of the Bioactive Compounds Retention and Sensory Profile in Chewy Candies Made With Blend Pulp

Vergara

Oliveira

Franzon

et al. 2020

BJD

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Section: Discussionunclassified

Efeito Da Retenção De Compostos Bioativos E Perfil Sensorial Em Balas Mastigáveis Formuladas Com Polpa Blend/ Effect of the Bioactive Compounds Retention and Sensory Profile in Chewy Candies Made With Blend Pulp

Vergara

Oliveira

Franzon

et al. 2020

BJD

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“…Posteriormente, a polpa obtida foi utilizada na formulação dos produtos conforme Tabela 1. Fonte: Adaptado de Vergara (2016). "BSBU" = Bala sem bagaço de uva "BBUA" = Bala com bagaço da uva e açúcar comum "BBUAF" = Bala com bagaço de uva e açúcar Fit.…”

Section: Metodologiaunclassified

Nutrição em foco: uma abordagem holística

2022

Nutrição Em Foco: Uma Abordagem Holística

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Background and aims: Chia seeds have been explored owing to its dense concentrations of antioxidant and anti-inflammatory compounds, as well as recognized benefit on anthropometric measures. This study evaluated the potential effect of Chia intake on plasma antioxidant status and anthropometric parameters in individuals with chronic diseases. Methods: Fifty-nine participants were selected, including patients with Type 2 Diabetes Mellitus (T2DM) and/or hypertension (SAH) and/or obesity (group A, n=34) and healthy volunteers (group B, n=25). Plasma antioxidant status was determined by the MTT (tetrazolium salt) reduction test and weight (W), abdominal circumference (AC), waist circumference (WC) and body mass index (BMI), that were determined before (T0) and after 6 months (T6) of ingestion of 20 g/day of Chia seeds. Results: After Chia seeds consumption, the plasma antioxidant potential increased in both group A and group B (p < 0.0001). It was also observed a reduction in W, AC, WC and BMI in both groups, with all p-values being less than 0.05. High content of antioxidant compounds may explain these effects and polysaccharide gel formation in the digestive tract, which gives satiety and consequently provides a reduction in anthropometric measurements. Conclusion:In the field of nutrition, the chia seed can be a potential alternative to increase antioxidant status and reduce anthropometric measurements, improving the health status of patients, especially those who suffer from chronic disease.

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“…Food technology allows the incorporation of araçá into a multitude of products in order to make it available on the market, and it is found in the form of sweets, jams, and flour, benefiting producers and adding economic value to certain communities [ 20 ]. In scientific study, araçá was used in the development of jams [ 20 ], yoghurts [ 21 ], chewable bullets [ 22 ], and bulk candy [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

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This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.

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Perfil sensorial de balas mastigáveis convencionais e de reduzido valor calórico formuladas com polpa de Araçá Amarel

Cited by 11 publications

References 0 publications

Efeito Da Retenção De Compostos Bioativos E Perfil Sensorial Em Balas Mastigáveis Formuladas Com Polpa Blend/ Effect of the Bioactive Compounds Retention and Sensory Profile in Chewy Candies Made With Blend Pulp

Efeito Da Retenção De Compostos Bioativos E Perfil Sensorial Em Balas Mastigáveis Formuladas Com Polpa Blend/ Effect of the Bioactive Compounds Retention and Sensory Profile in Chewy Candies Made With Blend Pulp

Nutrição em foco: uma abordagem holística

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

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