Browsing by Author "Silva, Tamires Barlati Vieira"
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- Analytical validation of an ultraviolet–visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into foodPublication . Silva, Tamires Barlati Vieira; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Silva, Kelly Cristina; Zanin, Rodolfo Campos; Bona, Evandro; Gonçalves, Odinei Hess; Shirai, Marianne Ayumi; Peron, Ana Paula; Leimann, Fernanda VitóriaVitamin D is a water-insoluble compound presented in two main forms (D2 and D3), susceptible to environmental conditions. Microencapsulation is an alternative to supplements and preserve vitamin D properties in foods. Entrapment efficiency (EE) is the main property to evaluate the encapsulation effectiveness and therefore it is of interest the study of analytical methods for the identification and quantification of this compound within the particle. This paper describes a low cost UV–Vis methodology validation to the identification and quantification of vitamin D3 in microparticles produced by hot homogenization. The method was validated following the International Conference on Harmonization (ICH) guidelines. To guarantee safe application in foodstuff, microparticles toxigenicity was evaluated with Allium cepa L. in vivo model, showing no cytotoxic nor genotoxic potential. High entrapment efficiency was obtained, the results also demonstrated that the concentration of vitamin D3 in microparticles can be safely accessed by the validated method.
- Araucaria angustifolia (Bertol.) Kuntze extract as a source of phenolic compounds in TPS/PBAT active filmsPublication . Silva, Tamires Barlati Vieira; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle; Bilck, Ana Paula; Gonçalves, Odinei Hess; Ferreira, Isabel C.F.R.; Barros, Lillian; Barreiro, M.F.; Yamashita, Fabio; Shirai, Marianne Ayumi; Leimann, Fernanda VitóriaThere is growing interest in the development of biodegradable packaging materials containing natural antioxidant extracts. In this sense, the use of extracts obtained from agro-industrial byproducts has proved to be a sustainable alternative. In this study, Pinhão extract, a byproduct of Pinhão (Araucaria angustifolia (Bertol.) Kuntze) seed consumption, was characterized by HPLC-DAD-ESI/MSn, demonstrating the presence of eight phenolic compounds, (+)-catechin and (−)-epicatechin being the most abundant molecules. TPS/PBAT films containing Pinhão extract were produced by blown extrusion and their properties (tensile properties, thermal characteristics and microstructure) were evaluated in order to determine the effect of the presence of extracts. Results suggested that the interaction between the phenolic compounds of the extract and the polymeric matrix caused the reduction in the crystallinity degree, and an increase in the starch glass transition temperature. The presence of Araucaria angustifolia (Bertol.) Kuntze extract significantly (p < 0.05) affected the color and opacity of the film. Regarding water vapor permeation, no significant difference (p > 0.05) was detected. However, the water solubility and the contact angle with water (polar solvent) and diiodomethane (non-polar solvent) significantly changed due to the extract addition. Moreover, the Pinhão extract conferred significant antioxidant capacity to the TPS/PBAT films as determined by DPPH, suggesting that this material can be applied as an active packaging material.
- Bioactivity screening of pinhão (Araucaria Angustifolia (Bertol.) Kuntze) seed extracts: the inhibition of cholinesterases and α-amylases, and cytotoxic and anti-inflammatory activitiesPublication . Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Pepinelli, Ana Luísa; Costa, Luis Gustavo Médice Arabel; Leal, Luana Eloísa; Silva, Tamires Barlati Vieira; Gonçalves, Odinei Hess; Ineu, Rafael P.; Dias, Maria Inês; Barros, Lillian; Abreu, Rui M.V.; Ferreira, Isabel C.F.R.; Bracht, Lívia; Leimann, Fernanda VitóriaThe objective of this work was to determine the potential bioactive properties of extracts from bio-residues of pinhão (Araucaria angustifolia (Bertol.) Kuntze) seeds, namely the α-amylase and cholinesterase inhibition, cytotoxicity, and anti-inflammatory properties. The pinhão extracts evaluated were obtained from cooking water (CW) and as an ethanolic extract from residual pinhão seed shells (PS). Catechin was the major compound found in both extracts. The PS extract presented higher antioxidant levels and the better inhibition of human salivary and porcine pancreatic α-amylases when compared to the CW extract. Also, based on in vivo evaluations, the PS extract did not differ significantly from acarbose when compared to a control group. The most potent inhibitor of cholinesterases was the CW extract. No cytotoxicity toward normal cells was detected, and neither extract showed anti-inflammatory activity. The PS extract presented cytotoxic activity toward non-small-cell lung, cervical, hepatocellular and breast carcinoma cell lines. Overall, the results demonstrated the potential bioactivity of extracts obtained from pinhão bioresidues.
- Effects of a Myrciaria jaboticaba peel extract on starch and triglyceride absorption and the role of cyanidin-3- O -glucosidePublication . Castilho, Pâmela Alves; Bracht, Lívia; Barros, Lillian; Albuquerque, Bianca R.; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Comar, Jurandir Fernando; Silva, Tamires Barlati Vieira; Peralta, Rosane M.; Sá-Nakanishi, Anacharis B. de; Bracht, AdelarThe purpose of this study was to perform a parallel and comparative investigation of the effects of a Myrciaria jaboticaba (common name jabuticaba) peel extract and of its constituent cyanidin-3-O-glucoside on the overall process of starch and triglyceride intestinal absorption. The peel extract inhibited both the porcine pancreactic α-amylase and the pancreatic lipase but was 13.6 times more potent on the latter (IC50 values of 1963 and 143.9 μg mL-1, respectively). Cyanidin-3-O-glucoside did not contribute significantly to these inhibitions. The jabuticaba peel extract inhibited starch absorption in mice at doses that were compatible with its inhibitory action on the α-amylase. No inhibition of starch absorption was found with cyanidin-3-O-glucoside doses compatible with its content in the extract. The extract also inhibited triglyceride absorption, but at doses that were considerably smaller than those predicted by its strength in inhibiting the pancreatic lipase (ID50 = 3.65 mg kg-1). In this case, cyanidin-3-O-glucoside was also strongly inhibitory, with 72% inhibition at the dose of 2 mg kg-1. When oleate + glycerol were given to mice, both the peel extract and cyanidin-3-O-glucoside strongly inhibited the appearance of triglycerides in the plasma. The main mechanism seems, thus, not to be the lipase inhibition but rather the inhibition of one or more steps (e.g., transport) in the events that lead to the transformation of free fatty acids in the intestinal tract into triglycerides. Due to the low active doses, the jabuticaba peel extract presents many favourable perspectives as an inhibitor of fat absorption and cyanidin-3-O-glucoside seems to play a decisive role. This journal is.
- How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?Publication . Nespeca, Lucas de Souza; Paulino, Hellen Fernanda da Silva; Silva, Tamires Barlati Vieira; Bona, Evandro; Leimann, Fernanda Vitória; Marques, Leila Larisa Medeiros; Cardoso, Flávia Aparecida Reitz; Droval, Adriana Aparecida; Fuchs, Renata Hernandez BarrosGluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.
- Jatoba (Hymenaea courbaril L.) Pod Residue: A Source of Phenolic Compounds as Valuable BiomoleculesPublication . Del Angelo, Gabriela Lucca; Oliveira, Isabela Silva de; Albuquerque, Bianca R.; Kagueyama, Samanta Shiraishi; Silva, Tamires Barlati Vieira; Santos Filho, José Rivaldo dos; Dias, Maria Inês; Pereira, Carla; Calhelha, Ricardo C.; Alves, Maria José; Ferrari, Ariana; Yamaguchi, Natalia Ueda; Zielinski, Acacio A.F.; Bracht, Adelar; Peralta, Rosane M.; Corrêa, Rúbia C.G.This study aimed at investigating the chemical composition and a selected group of bioactivities of jatoba (Hymenaea courbaril L.) pod residue. An aqueous extract (deionized water; AE) and a hydroethanolic extract (ethanol: deionized water, 70:30 v/v; ETOH) were obtained via maceration. Ten phenolic compounds were characterized via LC-DAD-ESI/MSn: seven procyanidins, two quercetin derivatives and one taxifolin derivative, with dimers and trimers of procyanidins being the main components of both extracts. Total phenolic compound levels of 2.42 ± 0.06 and 11 ± 1 mg/g were found in AE and ETOH, respectively; however, only seven compounds were identified in ETOH. The jatoba pod residue extracts showed notable antioxidant activities: ETOH had greater antioxidant potential in the OxHLIA and DPPH assays (IC50 = 25.4 μg/mL and 0.71 μg/mL, respectively); however, EA demonstrated greater potential in the FRAP system (IC50 = 2001.0 μM TE/mg). Only AE showed antiproliferative potential, being effective against cell lines of gastric (GI50 = 35 ± 1 μg/mL) and breast (GI50 = 89 ± 4 μg/mL) adenocarcinomas. Likewise, only AE showed modest anti-inflammatory potential (IC50 = 225 ± 2 μg/mL) in mouse macrophages. Bacteriostatic effects against bacteria were exerted by both extracts. Enterococcus faecalis and Listeria monocytogenes (MICs = 2.5 mg/mL) were especially sensitive to the ETOH extract. Taken together, the results suggest potential for jatoba pod residue as a source of molecules with biological activities and with possible industrial applications.
- Optimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingredientePublication . Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Pepinelli, Ana Luísa; Costa, Luis Gustavo Médice Arabel; Silva, Tamires Barlati Vieira; Coqueiro, Aline; Fuchs, Renata Hernandez Barros; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian; Gonçalves, Odinei Hess; Bracht, Lívia; Leimann, Fernanda VitóriaPinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulation of cookies as a bioactive ingredient. For that, pinhão extract was encapsulated in different biopolymers (sodium caseinate, gelatin, and gum arabic) and with different shear mechanisms (sonication, Ultra-Turrax, and magnetic stirring). The best encapsulation procedure has been defined by a chemometric analysis (hierarchical cluster analysis), considering thermal properties (DSC) of particles and ( +)-catechin encapsulation efficiency (HPLC). The optimized conditions were gelatin as encapsulation agent and Ultra-Turrax as shear mechanism (70.1 ± 2.8 °C maximum endothermic peak temperature and 96.0 ± 2.3% ( +)-catechin encapsulation efficiency). The phenolic profile of the encapsulated extract showed the presence of ( +)-catechin (0.31 ± 0.01 (mg/gparticle), protocatechuic acid (0.29 ± 0.00 mg/gparticle), and ( −)-epicatechin (0.11 ± 0.00 mg/ gparticle). Both the pure and encapsulated extracts were incorporated into the cookie formulation, which was characterized in terms of centesimal composition, color parameters, texture, and sensory aspects. It was found that cookies with the pure and the encapsulated extract showed significant differences concerning the centesimal composition, products added with pinhão extract and encapsulated extract presented higher values when compared to the control, probably influenced by the mineral content of the pinhão. In addition, higher hardness values were detected for cookies formulated with the encapsulated extract, which possibly negatively affected the consumer’s sensory perception.
- Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in micePublication . Silva, Tamires Barlati Vieira; Dias, Maria Inês; Pereira, Carla; Mandim, Filipa; Ivanov, Marija; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, Lillian; Seixas, Flávio Augusto Vicente; Bracht, Adelar; Peralta, Rosane M.A variety of the classic green tea plant, Camellia sinensis, was developed and is exclusive to Kenya. Due to high content of anthocyanin polyphenols in its leaves, the beverage obtained from this variety is purple in color and is the origin of the name purple tea. This work had two main purposes. The first one was to identify and quantify the major anthocyanin polyphenols in a hot water aqueous extract of the purple tea leaves. The second one was to test the hypothesis if this extract is capable of inhibiting triglyceride absorption considering that anthocyanin polyphenolics have been frequently associated to antilipidemic effects. Parallel experiments were always done with a similar green tea extract for comparison purposes. The antioxidant, anti-inflammatory, and cytotoxic activities of both tea varieties are similar. The purple tea extract, however, was strongly inhibitory toward the pancreatic lipase (minimal IC50 = 67.4 mu g mL(-1)), whereas the green tea preparation was a weak inhibitor. Triglyceride digestion in mice was inhibited by the purple tea extract starting at 100 mg kg(-1) dose and with a well-defined dose dependence. Green tea had no effect on triglyceride digestion at doses up to 500 mg kg(-1). The latter effect is probably caused by several components in the purple tea extract including non-anthocyanin and anthocyanin polyphenols, the first ones acting solely via the inhibition of the pancreatic lipase and the latter by inhibiting both the lipase and the transport of free fatty acids from the intestinal lumen into the circulating blood. The results suggest that the regular consumption of Kenyan purple tea can be useful in the control of obesity.
- Soubilidade em água, cor, atividade antioxidante e propriedades térmicas de filmes de TPS/PBAT adicionados de curcuminaPublication . Campos, Sabrina Silva; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Silva, Tamires Barlati Vieira; Fernandes, Isabel P.; Barreiro, M.F.; Leimann, Fernanda VitóriaMateriais biodegradáveis têm sido muito explorados para produção de embalagens por extrusão e sopro, como por exemplo, blendas de amido termoplástico (TPS) e poli(butileno adipato-co-tereftalato) (PBAT). Além do mais, as embalagens ativas vêm se destacando, pois possuem em sua formulação compostos antioxidantes e/ou antimicrobianos, que interagem com o alimento minimizando possíveis reações que possam diminuir a vida de prateleira do produto. Assim, o objetivo desse trabalho foi produzir filmes biodegradáveis com diferentes concentrações de curcumina e avaliar sua atividade antioxidante pelo método de DPPH e ABTS, sua cor (colorímetro), hidrofilicidade (solubilidade em água) e suas propriedades térmicas (Differential Scanning Calorimetry, DSC e Thermogravimetric Analysis, TGA). Por meio dos resultados obtidos, foi possível perceber que a curcumina apresentou atividade antioxidante, se mantendo estável mesmo após ser submetida a alta temperatura de extrusão. Os filmes apresentaram coloração amarelada, característica da curcumina. Com as análises térmicas percebeu-se que a temperatura de fusão cristalina (Tm) do segmento de butileno tereftalato (BT) foi menor para as amostras contendo curcumina.
- Soy protein isolate films incorporated with pinhão (Araucaria angustifolia (Bertol.) Kuntze) extract for potential use as edible oil active packagingPublication . Souza, Karen Cristine; Correa, Luana Gabrielle; Silva, Tamires Barlati Vieira; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle; Sakanaka, Lyssa Setsuko; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Valderrama, Patrícia; Leimann, Fernanda Vitória; Shirai, Marianne AyumiOne of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant properties. In this work, soy protein isolate (SPI) films with different concentrations of pinhão cooking water extract (EP, 0.5, 1, and 2% wt/wt) were produced and physical properties, microstructure, and antioxidant capacity were investigated. The films were applied as packaging (as sachet-type) for linseed oil, and the oil oxidative stability was evaluated during 10 days under accelerated storage condition (60 °C) by conventional procedures (peroxide index, specific extinction coefficient, and UV-Vis spectrophotometry) and by multivariate curve resolution with alternating least squares (MCR-ALS) chemometric method. The film with EP contributed to the oxidative stability of linseed oil being an interesting alternative of active biodegradable packaging for edible oils.