Research background. Commercialization of Mauritia flexuosa (buriti) fruits in Brazil is at an early stage. Herein, we evaluate the nutritional value of pulp, peel and endocarp samples from buriti fruits, perform macroscopic and microscopic evaluations and analyze their physicochemical properties. Experimental approach. Size and mass, pH, sugar and protein contents, soluble/insoluble fiber, total titratable acidity and energy value of the samples were analyzed. Mineral profiling was performed by energy dispersive X-ray fluorescence spectrometry, and fatty acids and phytosterols were determined by gas chromatography-mass spectrometry. Samples were also submitted to differential scanning calorimetry coupled to a thermal analyzer, and microstructure, morphology, surface and viscosity were evaluated by scanning electron microscopy (SEM) and X-ray diffraction (XRD) with copper radiation. Rheological behavior was also studied. Results and conclusions. Lyophilized pulp had higher nutritional content of minerals, proteins, carbohydrates and energy than in natura pulp. Lyophilized pulp and its by-products showed suitable yields (>17.31 %) and low aw, and potassium, manganese and monounsaturated fatty acid contents. Peels showed elevated amounts of saturated and polyunsaturated fatty acids and phytosterols (β-sitosterol and stigmasterol), and endothermic behavior. The reductions of calcium, magnesium and manganese ranging from 18.5 to 22.7 % were observed following the lyophilization. Drying processes generated semi-crystalline powders. Both peels and endocarp contained higher amounts of insoluble fiber and lower contents of sugars. Similar results were obtained by microscopic morphological analysis, differential scanning calorimetry and XRD analysis. Pulp and endocarp exhibited pseudoplastic non-Newtonian behavior, and flow behavior index values were lower than 1, while peels presented dilatant behavior. Thus, physicochemical and nutritional characterization of pulp and by-products, such as peels and endocarp, are essential to support scientific research and exploration of new sustainable products. Novelty and scientific contribution. Processing and conservation techniques, like lyophilization, maintain the good quality of nutritional contents and bioactive compounds of buriti whole fruits, and can be used to extend their shelf life, preserve alimentary characteristics and provide wider purposes and availability. Such parameters may generate income and food security for local and regional communities.

Dairy desserts containing Caesalpinia pulcherrima seed galactomannan were evaluated to determine their static and dynamic rheological behaviors. Variations in consistency index (k), flow behavior (n), yield stress and thixotropy of the desserts indicated that the galactomannan caused an increase in the shear stress and apparent viscosity of the system. All samples exhibited shear-thinning behavior with flow behavior index values (n) between 0.06 and 0.37. Dynamic rheological behavior was evaluated for MD (high solid levels) and MD/2 (half the amount of solids) groups, and both G’ and G’’ moduli were depended on the frequency. The MD and MD/2 groups showed variations in the elastic modulus (G’) throughout the temperature range (mainly at 50 °C), showing greater sensitivity at high temperatures. C. pulcherrima galactomannan was able to promote synergism with starch, milk protein and sucrose and to improve the development of stronger and more resistant gels.

A mucilagem de pseudocereais apresenta aplicação na indústria de panificação como espessante, gelificante e emulsificante. Esse estudo objetivou verificar a influência da adição das mucilagens de semente de chia (Salvia hispanica L.) e linhaça marrom (Linum usitatissimum L) na qualidade tecnológica de pães tipo forma. Foram realizadas análises físico-químicas das mucilagens e farinha de trigo; glútens úmido e índex da farinha de trigo; cararterísticas físicas e tecnológicas dos pães. A avaliação dos parâmetros da textura dos pães deu-se através do delineamento composto central rotacional, por superfície de resposta e suas respectivas curvas de contorno. As mucilagens de chia e linhaça apresentaram respectivamente, umidade de 4,37 % e 7,23 %; cinzas 7,56 % e 4,42 %; proteínas 16,32 % e 17,69 %; lipídeos 2,79 % e 0,98 %; carboidratos 21,43 % e 23,47%. Aumentando-se a concentração de mucilagem de linhaça (> 0,3%) e de chia (0,1 a 0,4%) elevou a dureza dos pães. Essa influencia não se observou na elasticidade e coesão. A luminosidade do miolo variou segundo a concentração da mucilagem adicionada, aproximando-se da cor preta e evidenciando que a coloração das mucilagens influenciou significativamente a cor do miolo dos pães. Considerando os resultados obtidos, a adição das mucilagens afetou positivamente as características nos pães.

Os idosos passam por processos de alterações funcionais, biológicas, psicológicas e na motilidade do sistema gastrointestinal, estas propiciam o aparecimento de doenças do trato gastrintestinal, incluindo a disbiose intestinal. Com isso, os alimentos funcionais estão sendo cada vez mais utilizados para modular a microbiota intestinal, o sistema imunológico e melhorar a função intestinal, principalmente através do uso de probióticos. O objetivo do presente trabalho foi demonstrar a importância do uso de probióticos para melhoria da disbiose intestinal em pacientes idosos e a melhoria da qualidade de vida. Trata-se de uma revisão integrativa, utilizando como descritores: metabolism, seniors, probiotic, intestinal microbiota. As bases de dados utilizadas foram Science Direct, MEDLINE e Web of Science. Os critérios de inclusão foram publicações em inglês, português e espanhol no período de 2009 a 2019 e textos disponíveis na íntegra. Ao todo encontrou-se 43 artigos, dos quais 12 foram utilizados para composição do estudo. Como resultados, observou-se que os probióticos favorecem uma série de efeitos benéficos para a saúde como: preservação da integridade intestinal, diminuição dos níveis de colesterolemia, controle da glicemia, efeito anticarcinogênico, diminuição na produção de citocinas pró-inflamatórias, melhora do sistema imune e redução das infecções intestinais, configurando-se como uma ferramenta útil na prevenção de alguns distúrbios que acometem os idosos, principalmente os relacionados ao sistema imunológico. Entretanto, ressalta-se, a necessidade de se desenvolverem mais estudos, devido sua complexidade e influência em diversos órgãos e vias metabólicas.

The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and improve the shelf life of baked products. In this work, we analyzed the effect of plant hemicelluloses such as Caesalpinia pulcherrima galactomannans and Tamarindus indica xyloglucans on the stability of frozen French bread dough. The amount of these additives used was optimized from an obtained central composite design- (CCD-) response surface methodology (RSM) of the alveograph parameters. Batches were characterized for moisture, water activity (a_w), and texture using SEM, DSC, and TGA analyses when frozen for up to 60 days. Batches containing hemicelluloses showed better stability for a_w over time. There was no difference between the texture parameters of the samples studied for 60 days. Both added hemicelluloses presented fewer fractures at 30 days and less wear at 60 days, in addition to better performance in the TGA analysis after less than 30 days of frozen storage. Batches containing only xyloglucans or galactomannans had a higher solidification peak temperature after 60 days. Both plant hemicelluloses reduced the damage caused by cold storage and improved stability for water activity. Also, dough preparations containing these additives showed better moisture retention, as well as less wear and tear and fewer fractures over their shelf life. Our evaluation suggests C. pulcherrima and T. indica are nonconventional sources of hydrocolloids that could be utilized in the bakery industry.

The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage.