The development of colorectal cancer involves some morphological changes, and in the initial stage, pre-neoplastic lesions called aberrant crypt foci (ACF) appear. Thus, an intervention with sources of bioactive compounds such asHibiscus sabdariffaL., rich in phenolic compounds and anthocyanins, could attenuate the risk of developing these lesions due to its antioxidant, anti-inflammatory and anti-proliferative properties. Therefore, the aim of this study was to evaluate the effects of 5 % and 10 % supplementation of dehydratedH. sabdariffacalyces (DHSC) during the development of 1,2-dimethylhydrazine-induced pre-neoplastic lesions in male BALB/c mice. The characterisation of DHSC was carried out. Thein vivoexperiment lasted 12 weeks, and the animals were randomly divided into three experimental groups: the control group (CON) and the supplemented groups with 5 % DHSC and 10 % DHSC. The activities of liver enzymes catalase (CAT) and superoxide dismutase were determined. In addition, ACF, SCFA, presence of inflammatory infiltrates, goblet cells and leucocytes in the colonic mucosa were quantified. There was a significant reduction in ACF and the presence of inflammatory infiltrates in the colon of animals in groups 5DHSC and 10DHSC. In addition, the 10DHSC group showed an increase in the activity of the CAT enzyme, in the production of butyrate and in the presence of natural killer cells in the colon, in addition to more hypertrophied goblet cells. Based on these findings, it is suggested that DHSC supplementation may be recommended to attenuate cellular responses in the early stage of pre-neoplastic lesions.

Phenolic compound extracts from Hibiscus sabdariffa L. (HS) exhibit promising functional and technological properties; however, their application in foods is limited by their susceptibility to degradation, making microencapsulation a promising strategy. This study aimed to test different extraction conditions for phenolic compounds from HS, microencapsulate the HS extract, incorporate the selected microcapsules into a fermented dairy beverage based on buttermilk (a dairy co-product) containing Lactobacillus gasseri (L. gasseri), and evaluate stability during 28 days of refrigerated storage. The use of 70% cereal alcohol resulted in the highest recovery of bioactive compounds and antioxidant capacity. The microcapsules exhibited an acidic pH, solubility exceeding 75%, encapsulation efficiency ranging from 48.86% to 92.12%, and heterogeneous morphology across samples. The beverage demonstrated satisfactory physicochemical stability and slow degradation of phenolic compounds (half-life [t½] of 34.5 days). Finally, ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) confirmed the presence of 14 compounds in the HS calyces, microcapsules, and beverage, indicating the retention of these compounds through to the final product. Overall, microencapsulation enabled the incorporation of bioactive HS compounds into a fermented dairy matrix, confirming their potential as a functional ingredient and natural colorant.

O interesse por produtos mais saudáveis está se tornando cada vez maior entre os consumidores. Este fato tem levado pesquisadores e a indústria de alimentos a procurarem maneiras de desenvolverem alimentos que atendam às exigências dos consumidores, como por exemplo, produtos com acrescidos de nutrientes que proporcionem benefícios à saúde e ao estado nutricional. Realizou-se uma pesquisa de mercado com 68 alunos e funcionários do Centro de Ciências Agrárias e Engenharias da Universidade Federal do Espírito Santo, para verificar a aceitabilidade de um cookie integral com goma de linhaça. Este, por sua vez, seria um produto rico em fibras, ômega 3 e reduzido em gordura, visto que a goma de linhaça seria usada em substituição ao ovo. Observou-se que o consumo de linhaça e produtos integrais é feito por grande parte dos entrevistados, 56% e 78% respectivamente. Em relação à aquisição, 69% dos entrevistados talvez compraria, e 31% definitivamente compraria este produto