Browsing by Author "Kalschne, Daneysa Lahis"
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- Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptancePublication . Melo, Priscila F. de; Kalschne, Daneysa Lahis; Silva-Buzanello, Rosana; Amaral, J.S.; Torquato, Alex S.; Corso, Marinês Paula; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, CristianeThe aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.
- Chemical composition and biological activity of Commelina erecta: an edible wild plant consumed in BrazilPublication . Cavichi, Lucas V.; Liberal, Ângela; Dias, Maria Inês; Mandim, Filipa; Pinela, José; Kostić, Marina; Soković, Marina; Kalschne, Daneysa Lahis; Fernandes, Ângela; Canan, Cristiane; Barros, Lillian; Amaral, Joana S.In recent years, the interest in products of natural origin has boosted the exploitation and use of plants as food and sources of bioactive compounds, especially wild plants widely used in different cultures for several purposes. Commelina erecta is a wild edible plant (WEP) traditionally used as food and medicine, about which few studies exist. Thus, this study aimed at enhancing the knowledge about its nutritional, chemical and bioactive profile, considering different plant parts and development stages, in order to increase its inclusion in the diet of South American communities. The nutritional profile was found to be similar to other WEP frequently consumed in Brazil. Thirteen phenolic compounds (HPLC-DAD-ESI/MS) were tentatively identified, with apigenin, luteolin and quercetin derivatives being the most abundant. Fructose and oxalic acid were the major sugar and organic acid, respectively, in the aerial parts of C. erecta, and four isoforms of tocopherols were also identified. Regarding the plant’s antioxidant activity, the EC50 values varied between 18.4 and 1060 µg/mL in the inhibition of lipid peroxidation assay (TBARS) and between 53 and 115 µg/mL in the oxidative haemolysis inhibition (OxHLIA) assay. The hydroethanolic extract obtained from stems at the flowering stage also presented anti-inflammatory activity. In general, all the extracts evidenced promising antimicrobial activity. Altogether, these results reinforce the traditional use of this plant species as food and medicine to support the diet of needier populations and also promote food sovereignty and sustainability.
- Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model ApproachPublication . Fetsch, Vanessa Tanara; Kalschne, Daneysa Lahis; Canan, Cristiane; Flores, Éder Lisandro de Moraes; Viegas, Marcelo Caldeira; Peiter, Gabrielle Caroline; Zara, Ricardo Fiori; Amaral, Joana S.; Corso, Marinês PaulaConsumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 degrees C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p <= 0.05, R2 > 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p <= 0.05) higher content of caffeine (3114.8 +/- 50.0 and 3148.1 +/- 13.5 mg/100 g) and 5-CQA (6417.1 +/- 22.0 and 6706.4 +/- 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 +/- 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 +/- 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.
- Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100Publication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaSeveral studies have attributed health benefits to probiotics, as the contribution to intestinal microflora activity (Khan et al. 2013). However, adverse conditions in gastrointestinal transit can reduce the viability of probiotics as Lactobacillus plantarum. Acrycoat S100 is a co-polymer from methacrylic acid and methyl methacrylate, water insoluble and soluble in pH ≥ 7. Therefore, microencapsulation of probiotic in Acrycoat S100 could allow microorganism protection until it reach the intestine. The objective of this study was to determine the encapsulation efficiency of L. plantarum microencapsulated in Acrycoat S100.
- Feasibility of L. plantarum and prebiotics on Aflatoxin b1 detoxification in cow milkPublication . Vasconcelos, Rute Alexandra Machado; Kalschne, Daneysa Lahis; Wochner, Katia Francine; Moreira, Maria Clara Cândido; Becker-Algeri, Tania Aparecida; Centenaro, Andressa Inez; Colla, Eliane; Rodrigues, Paula; Drunkler, Deisy A.Milk is a key food worldwide prone to mycotoxins contamination. Lactobacillus plantarum and prebiotics detoxification ability was evaluated by a Plackett-Burman Design considering the reduction of aflatoxin B1 (AFB1) and its bioaccessibility in artificially contaminated ultra-high temperature cow milk. Six variables were evaluated: AFB1 concentration (from 5.0 to 10.0 μg L−1); incubation time (0 to 6 h); and inulin, oligofructose, β-glucan, and polydextrose concentrations (from 0.00 to 0.75%). The reduction in AFB1 ranged from 0% to 55.85% and in vitro bioaccessibility from 15.62% to 51.09%. The greatest reduction in AFB1 occurred by adding L. plantarum combined with inulin, oligofructose and β-glucan. The greatest reduction in bioaccessibility occurred by adding inulin or oligofructose and L. plantarum with a 10.0 μg L−1 AFB1 concentration. A sharp reduction in AFB1 was accompanied by higher bioaccessibility rates, and in this case, bioaccessibility is considered the main factor to ensure a low AFB1 absorption by the body. The best experimental condition was 10.0 µg L-1 AFB1, added of L. plantarum and inulin or oligofructose (0.75%), ensuring > 16% final bioaccessibility. Such results represent a safe AFB1 decontamination level for milk.
- Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100Publication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Scremin, Fernando Reinoldo; Bittencourt, Paulo Rodrigo Stival; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaMicroencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product.
- Morfologia de microcápsulas de Lactobacillus plantarumPublication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Biasuz, Thais; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaEstudos têm correlacionado o consumo de probióticos à benefícios na atividade intestinal. Mas as condições adversas do sistema digestório podem reduzir a viabilidade dos microrganismos. A microencapsulação é uma alternativa para o aumento da viabilidade de probióticos. O Acrycoat S100® é um copolímero insolúvel em água e solúvel em pH ≥ 7,0, que pode ser usado na microencapsulação para liberação controlada. O objetivo deste estudo foi avaliar a morfologia e diâmetro médio do L. Plantarum microencapsulado em Acrycoat S100® e estimar a estabilidade das microcápsulas. A proporção de 5:1 copolímero:microrganismo garantiu maior estabilidade às microcápsulas produzidas com diâmetros médios característicos.
- Phytic acid against clostridium perfringens type a: a food matrix studyPublication . Bloot, Ana Paula Marinho; Kalschne, Daneysa Lahis; Nogues, Diego Ricardo Nunes; Amaral, Joana S.; Flores, Eder Lisandro Moraes; Colla, Eliane; Habu, Sascha; Baraldi, Ilton J.; Canan, CristianeThis study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.
- A review of phytic acid sources, obtention, and applicationsPublication . Bloot, Ana Paula Marinho; Kalschne, Daneysa Lahis; Amaral, Joana S.; Baraldi, Ilton J.; Canan, CristianePhytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid solutions under heating and/or stirring and then purified, has shown beneficial health and physiological effects due to its pronounced antioxidant activity and ability to chelate Fe3+ ions. Publications on PA have increased, especially the ones reporting its effect on disease prevention and treatment. Moreover, recent studies have suggested the PA efficacy as a foodborne pathogens inhibitor. Therefore, due to its countless proven properties, phytic acid has gained greater attention than its common classification as just an antinutrient. Past and current studies have been reviewed to provide an overview on PA structure, sources, biosynthesis, extraction, purification, and applications.