Percorrer por autor "Steinmacher, Nádia Cristiane"
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- Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery productsPublication . Souza, M.V.S.; Saldanha, Ana Luísa; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Dias, Maria Inês; Barros, LillianNon-conventional food plants (NFPs) present themselves as a viable and efficient alternative for replacing the food products we consume today. Presenting a huge nutritional, chemical, physical, and biological potential, these plants are usually abundant and not competitors with other vegetable matrices used for human consumption.1 Attalea speciosa (Mart. Ex Spreng - Babassu) is a palm tree from the botanical family Arecaceae found in Brazil, and its mesocarp (BM) represents about 20.4% of the fruit and most of its application it’s in the manufacture of animal feed.2 Thus, the present work aimed to deepen the study the nutritional characterization of BM by AOAC methods; the determination, by chromatographic methods, of free sugars (HPLC-RI), fatty acids (GC-FID), and organic acids content (UPLC-DAD); and the study of the phenolic profile (HPLC-DAD/ESI(MS) and bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity activities) of the hydroethanolic extracts. Furthermore, given the possible industrial application, bakery products (bread) were developed with 12, 18, and 24% substitutions of wheat flour by BM flour. BM flour presented low moisture, fat, ash levels, being carbohydrates the main macronutrients, and palmitic (C16:0) and stearic (C18:0) acids were the main fatty acids found in the sample. Regarding phenolic composition, nine phenolic compounds were tentatively identified, six flavan-3-ols (catechin and epicatechin derivatives) and three Oglycosylated flavonoids (quercetin derivatives). Specifically, the flavan-3-ols group represented 99% of total amount of phenolic compounds mainly due to the presence of β-type (Epi)catechin dimer. The hydroethanolic extract of BM showed a high antioxidant capacity to inhibit lipid peroxidation and high anti-hemolytic capacity, showing an IC50 99% and 75% more effective than the positive control used (Trolox) in these assays, respectively. Moreover, it was able to inhibit all the tumor cell lines tested (MCF-7, NCIH460, CaCo, and AGS), however, it showed some toxicity towards healthy cells of PLP2 and VERO lines. The results obtained for the antibacterial activity of the BM extract were lower when compared to the positive controls used (E211 and E224). Comparing the results obtained with 100% wheat flour products, it was noted that the formulations with substitutions by BM presented remarkable results, providing a reasonable increase in the PUFAs content (despite decreasing protein content), maintaining the antioxidant capacity with lower IC50 values than the positive control used, and not presenting hepatotoxic activity (first validation of this flour for the incorporation in food matrices). In general, the formulation B24 was the one that presented greater similarity to the control bread (B0), relatively to the nutritional aspects, however, concerning the physical parameters it was the one that presented bigger discrepancy, especially regarding the specific volume, texture, and the color parameter L* (luminosity), tending for a darker and opaque coloration. All the formulations presented higher percentages of loss of rheological characteristics in the first three days of elaboration, however, formulation B24 was the one that presented the lowest percentage. This study presented innovative results regarding the nutritional, chemical and bioactive characterization of both the babassu mesocarp itself and the bread made from it, showing great potential to be applied in the food industry, however, there is still much to explore, especially in preparations that do not yet use non-conventional ingredients.
- Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in naturaPublication . Steinmacher, Nádia Cristiane; Salvati, Diogo; Ledur, E.H.; Paschoalinotto, B.H.; Dias, Maria Inês; Pereira, Carla; Barros, LillianSorghum (Sorghum bicolor (L.) Moench) is an Unconventional Food Plant (PANC) that has nutritional and chemical qualities with potential applications in the development of new products. Even with all the abundance of plants that have food potential, more than half of the global energy need is currently met by just four crops: rice, potato, wheat, and corn. Therefore, there is a gap in food biodiversity for human consumption. Bread products are the most consumed and easily accepted by the consumer, however, the application of sorghum for bread formulation requires additional technological practices, since PANC do not have the gliadin and glutenin proteins that form gluten, which is responsible for the structure and softness, essential and appreciation characteristics derived from wheat flour. Thus, the use of sorghum in bakery is a more complex process that requires association with other types of flour and technologies to give better results to the final product1. Sorghum germination is a technological alternative for nutritional and chemical improvement, since the germination process can increase starch and protein digestibility in addition to reducing anti-nutritional compounds such as phytate inhibitors, tannins and enzyme inhibitors and increase the concentration of enzymes, proteins and phenolic compounds, favors the release of bioactive peptides, which can exert a wide range of biological functions, beneficially affecting antioxidant, anti-inflammatory and antimicrobial activity, being of great value to the bakery industry2. The present work aims to develop four baking formulations with replacement of 15 and 30%, respectively, of wheat flour by germinated and in natura sorghum flour. The germination process was carried out with maceration of the grains for 24 hours, then drained, followed by another 24 hours at 30°C in an incubator for germination and then dried and crushed. The following physical parameters were evaluated: texture at different storage times (24, 72 and 120 hours) according to the AACC 74-094 method, using a texturometer (TA HD plus model, Stable Micro System, Godalming, United Kingdom ), specific volume by seed displacement technique, colorimeter staining (model CR400, Konica Minolta, New Jersey, USA) and water activity of the loaves were determined using AquaLabDew Point water activity meter. The formulations with substitutions of 15% and 30% of in natura sorghum flour showed lower crumb firmness after 24h of storage (237.16 ± 8.72 and 789.17 ± 14.62 g/force, respectively) and higher volumes specific, namely, 2.95 ± 0.11 and 3.89 ± 0.17g/mL. The bread formulations with the replacement of 15% and 30% of germinated sorghum showed greater crumb firmness (1388.35 ± 43.66 and 2998.26 ± 137.79 g/force, respectively) and lower specific volumes (2 .29 ± 0.04 and 2.43 ± 0.11 g/mL, respectively). The formulation with 30% of germinated sorghum flour showed greater firmness after 120 h of storage with 3525.55 ± 19.58 g/force, whereas the formulation with 15% of in natura sorghum flour showed less firmness after 120h of storage (335.02±4.92 g/force). The formulations with percentages of sorghum flour had no significant differences in terms of water activity after 120 h of storage. The control formulation showed significant differences in firmness on the day of preparation. The color of germinated and in natura sorghum flours only showed significant differences for the a* parameter. Regarding the coloring of the baked bread formulations, all formulations showed significant differences. The formulations with germinated sorghum flour replacement showed higher averages for the parameters L*, a* and b*, therefore, they presented a darker color in relation to the formulations of in natura breads. Breads with partial replacement of wheat flour by in natura and germinated sorghum flour obtained crumb structure, specific volume and color similar to other formulations of breads rich in fiber and whole grain3, demonstrating the technological potential for use of germinated sorghum flour in bakery products development
- Caracterización detallada de la harina del mesocarpio de Attalea speciosa y su aplicación para el desarrollo de nuevos productos de panaderíaPublication . Souza, M.V.S.; Saldanha, Ana Luísa; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Dias, Maria Inês; Barros, Lillian; Morais, CarlosLas plantas alimenticias no convencionales se presentan como una alternativa viable y eficiente para reemplazar los productos alimenticios que consumimos hoy. Presentando un enorme potencial nutricional, químico, físico y biológico, estas plantas suelen ser abundantes y no competidoras de otras matrices vegetales [1]. Attalea speciosa (Mart. Ex Spreng - Babassu) es una palmera que se encuentra en Brasil, y su mesocarpio (MB) representa cerca del 20,4% del fruto, presentando aplicabilidad en la fabricación de alimentos para animales [2]. Así, el presente trabajo tuvo como objetivo profundizar el estudio de la caracterización nutricional de MB por métodos de la AOAC; la determinación del contenido de azúcares libres (HPLC-RI), ácidos grasos (GC-FID), ácidos orgánicos (UPLC-DAD) y compuestos fenólicos (HPLCDAD/ ESI(MS); y propiedades bioactivas (antioxidante, antimicrobiana, antiinflamatoria, citotóxica y nefrotoxicidad) de los extractos hidroetanólicos. Además, se desarrollaron productos de panadería (pan) con 12, 18 y 24% de sustitución de harina de trigo por harina MB. La harina presentó bajos niveles de humedad, grasa y cenizas, siendo los carbohidratos los principales macronutrientes, y los ácidos palmítico y esteárico los principales ácidos grasos. Se identificó tentativamente nueve compuestos fenólicos, seis flavan-3-oles (99% de la cantidad total, sobre todo por la presencia del dímero de (epi)catequina tipo β) y tres flavonoides O-glicosilados. El extracto hidroetanólico mostró una alta capacidad antioxidante y antihemolítica, mostrando una IC50 de 99% y 75% más efectiva que el control positivo (Trolox), respectivamente. Además, fue capaz de inhibir todas las líneas celulares tumorales, per mostró cierta toxicidad hacia las células sanas. Para la actividad antibacteriana fueron obtenidas concentraciones mínimas inhibitorias inferiores a la de los controles positivos (E211 y E224). Finalmente, se observó que las formulaciones de pan con sustituciones presentaron un aumento razonable en el contenido de PUFAs, manteniendo la capacidad antioxidante con valores de IC50 más bajos que los del control positivo, y no presentando actividad hepatotóxica (primera validación de esta harina para la incorporación en matrices alimentarias). En general, la formulación B24 fue la que presentó mayor similitud con el pan control, en relación a los aspectos nutricionales, sin embargo, en cuanto a los parámetros físicos fue la que presentó mayor discrepancia (en volumen específico, textura, y luminosidad). Todas las formulaciones presentaron mayores porcentajes de pérdida de características reológicas en los primeros tres días de elaboración. Este estudio presentó resultados innovadores en cuanto a la caracterización nutricional, química y bioactiva tanto del propio mesocarpio de babasú como del pan elaborado a partir de él, mostrando un gran potencial para ser aplicado en la industria alimentaria, sin embargo, aún queda mucho por explorar, especialmente en preparaciones que todavía no use ingredientes no convencionales
- Characterization of nonconventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industryPublication . Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, LillianConsumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.
- Effect of ultrasound on the rheological and mcrobiological properties of the olive pastePublication . Teixeira, Hugo Rafael Duarte; Steinmacher, Nádia Cristiane; Feltrin, Valdemar P.; Peres, António M.; Baraldi, Ilton J.The olive tree (Olea europaea L.) Is one of the most important cultures of the Mediterranean landscape. Olive oil and fermented table olives (Fig. 1) are (he most important products from olive, however in an attempt to take advantage of raw material that visually is not within the standards of quality, emerged the olive paste (Fig. 2), which is basically pitted table olives, mixed with olive oil, lemon juice and spices. Ultrasound is a technology that has proven quite effective in pasteurization process, extracting, homogenizing, among others. It is an Interesting technology due to is considered clean, has low maintenance and operational costs and enable satisfactory results as an adjunct for manufacturing a wide range of products. The aim of this work was to study the effect of ultrasound on rheological and microbiological properties of the olive paste and compare results with olive paste made through mechanical homogenization and thermal pasteurization.
- Effect of ultrasound on the rheological and mcrobiological properties of the olive pastePublication . Teixeira, Hugo Rafael Duarte; Steinmacher, Nádia Cristiane; Feltrin, Valdemar P.; Peres, António M.; Baraldi, Ilton J.The olive tree (Olea europaea L.) Is one of the most important cultures of the Mediterranean landscape. Olive oil and fermented table olives (Fig. 1) are (he most important products from olive, however in an attempt to take advantage of raw material that visually is not within the standards of quality, emerged the olive paste (Fig. 2), which is basically pitted table olives, mixed with olive oil, lemon juice and spices. Ultrasound is a technology that has proven quite effective in pasteurization process, extracting, homogenizing, among others. It is an Interesting technology due to is considered clean, has low maintenance and operational costs and enable satisfactory results as an adjunct for manufacturing a wide range of products. The aim of this work was to study the effect of ultrasound on rheological and microbiological properties of the olive paste and compare results with olive paste made through mechanical homogenization and thermal pasteurization.
- Exploring the impacts of sorghum (Sorghum bicolor L. Moench) germination on the flour’s nutritional, chemical, bioactive, and technological propertiesPublication . Salvati, Diogo; Paschoalinotto, B. H.; Mandim, Filipa; Ferreira, Isabel C.F.R.; Steinmacher, Nádia Cristiane; Pereira, Carla; Dias, Maria InêsGermination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
- Non-conventional seeds for the development of new bakery products: a new trend or myth?Publication . Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, LillianOf the numerous ways that the food industry has revolutionized itself in the last century, it is possible to point out the use of unconventional food plants (UFP) as one of them. These plants, in addition to their abundance, organoleptic, nutritional, and bioactive characteristics, do not compete directly with other plant matrices used for human consumption [1,2]. All of these facts led us to the following question: the use of non-conventional seeds for the development of new bakery products can be a new trend or is just a myth? To answer this question, the flour of three PANC seeds, Guizotia abyssinica (Lf, niger) Cass., Panicum miliaceum L. (millet) and Phalaris canariensis L. (birdssed) were chosen for the development of new bread products. Physical parameters (granulometry and water absorption index - WAI) were studied, followed by the nutritional value (AOAC methods), free sugars (HPLC-RI), fatty acids (GC-FID), organic acids (UPLC-DAD), tocopherols (HPLC -fluorescence) and phenolic compounds (HPLC-DAD/ESI/MSn). The antioxidant, hepatotoxic, and antimicrobial potential of the hydroethanolic extracts was also determined. The breads were prepared with partial replacement of the wheat flour (20% of the UFP’s flour), having been studied several physical-chemical characteristics of the products, supported by the centroid simplex statistical method to understand the real effect of the application of the UFP flours. The use of the three flours should be complemented with other flours for bakery application, since all presented high granulometry and a high WAI. The seed that stood out the most was niger seed, with high total fat, PUFA, sugars, tocopherols, and phenolic compounds contents; as also low IC50 and MIC values (hydroethanolic extracts) for inhibition of lipid peroxidation and antimicrobial activity, respectively. Niger and millet presented outstanding results as antifungal, with MIC values lower than the positive controls used (E211 and E224). None of the samples presented hepatotoxicity. Finally, the most similar breads in terms of texture, specific volume, and color to the control bread (100% wheat) were the ones prepared with partial replacement with millet and birdseed. Considering their nutritional, chemical, and bioactive profile, the use of these seeds is highly advisable in the context of a fortified diet, with beneficial health effects for the consumer. In addition, all proved to have a great potential to be a new trend in the bakery industry.
- Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery productsPublication . Lima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, LillianThe use of unconventional food plants (PANC) has been an asset for the food industry, due to its abundance, the non-competing with other vegetable matrices used for human consumption, and their nutritional properties, chemical and bioactive potentiality [1,2]. The present work aimed to study the flour of three PANC seeds, namely Guizotia abyssinica (Lf, niger) Cass., Panicum miliaceum L. (millet) and Phalaris canariensis L. (birdssed), starting with the study of its granulometry and water absorption index. Furthermore, the nutritional value (AOAC methods), free sugars (HPLC-RI), fatty acids (GC-FID), organic acids (UPLC-DAD), tocopherols (HPLC - fluorescence) and phenolic compounds (HPLC-DAD / ESI (MS) composition as also assessed, followed by the antioxidant, hepatotoxic and antimicrobial potential of the hydroethanolic extracts. Finally, bread samples were prepared with partial replacement of the wheat flour (20% of the PANC’s flour), and a centroid simplex statistical method was applied to understand the effect of applying PANC flours on the final physical-chemical characteristics of the breads obtained. The flour of the three seeds presented high granulometry, associated with high water absorption index (indicating that their use would have to be complemented with other flours for bakery application). Niger seed was the one that stood out the most, presenting higher contents of total fat, PUFA, sugars, tocopherols and phenolic compounds. The hydroethanolic extracts presented relatively low IC50 and MIC values for inhibition of lipid peroxidation and for antimicrobial activity, respectively. The results obtained for antifungal activity of niger and millet were lower when compared with the positive controls used (E211 and E224). The samples didn’t present hepatotoxicity. The partial replacement of 20% wheat flour by millet and birdseed flour allowed to obtain similar breads as the control samples in terms of texture, specific volume and color. This study allowed to present innovative results in relation to the nutritional, chemical and bioactive properties of seeds that have been little studied and consumed, but with great potential to be applied in the food industry. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial effects for the health of the consumer.
- Utilização de ultrassom na produção de pasta de azeitonaPublication . Teixeira, Hugo Rafael Duarte; Steinmacher, Nádia Cristiane; Feltrin, Valdemar P.; Peres, António M.; Baraldi, Ilton J.Os produtos derivados da azeitona como o azeite e azeitonas fermentadas (Fig. 1) são muito apreciados. A necessidade de utilizar as azeitonas que não possuam aparência deseja, mas igualmente adequada ao consumo, surgiu a pasta de azeitona (Fig. 2). A pasta de azeitona é obtida do corte fino da azeitona de mesa. As tecnologias de processamento de alimentos estão em constante evolução, visando atender os anseios dos consumidores e elevar os padrões de qualidade. O ultrassom (US) surge como uma dessas novas tecnologias, considerada limpa e que pode ser aplicada a alimentos. Estudos utilizando US demonstram que sua aplicação é eficiente em processos de homogeneização, elimina microrganismos, inativa enzimas e aumenta eficiência nos processos de extração. Logo se espera que o US substitua o processo de homogeneização e tratamento térmico na fabricação da pasta de azeitona, simplificando o processo de fabricação.