Physicochemical, microbiological and sensory evaluation of a bioactive food blend

Abstract

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Effectiveness of a bioactive food compound in anthropometric measures of individuals with HIV/AIDS: A nonrandomized trial

“…Previous results indicate that BFC exerts an antiatherogenic effect on glycemic control and reduces triglycerides [ 9 , 10 ], which is probably due to its chemical composition, its high linolenic acid, soluble fibers and isoflavone contents, and the benefits observed in this study.…”

“…Database”), there were few changes: 20 more participants in the expected sample amount and inclusion of one more study variable, the Conicity Index. Regarding the bromatological, microbiological and sensory analysis of the BFC and the lipid profile after consumption have already been published in other manuscripts [ 9 , 10 ].…”

The Effectiveness of a Bioactive Food Compound in the Lipid Control of Individuals with HIV/AIDS

“…A study conducted by Ferreira et al [36], who reported the nutritional quality indexes found in the BFC, showed the efficacy of fatty acids with respect to the reduction of atherogenic and thrombogenic events, since the compound contains flaxseed in its formulation. The significant reduction in LDL-C levels and total cholesterol levels is due to the functionality of fatty acids and soluble fiber, which act primarily in reducing atherogenic cholesterol, decreasing the deposition of atheroma in vein walls and arteries, thus preventing cardiovascular events, and consequently, factors associated with metabolic syndrome [37,38].…”

The Complex Puzzle of Interactions Among Functional Food, Gut Microbiota, and Colorectal Cancer

“…BFC is rich in proteins, in PUFAs (60.41%) (n-3 series (30%) and n-6 series (27%)) and also in dietary fibers. Among such fiber it is possible to find soluble fibers including lignan and β-glucans, both with high viscosity and fermentable potential ( 107 ). Moreover BFC has been studied as adjuvant therapy in the NCDs directly related to metabolic syndrome (MS) including atherosclerosis.…”