Menezes C.C.,Federal University of Lavras |
de Deus Souza Carneiro J.,Federal University of Lavras |
Borges S.V.,Federal University of Lavras |
da Silva V.S.N.,ITAL Institute of Food Technology |
And 2 more authors.
Food and Chemical Toxicology | Year: 2012
Faced with the search for healthy products that provide additional benefits to consumers' health, the main objectives of this work were to develop a low-calorie preserve containing prebiotics (lactulose and polydextrose) and to evaluate the effects of these prebiotics on oxidative stress and colon carcinogenesis in male rats treated with 1,2-dimethylhydrazine (DMH). A total of 62.5% w/w of the sucrose in conventional preserves was replaced by polydextrose, and lactulose was added at 0%, 16%, 19.5% or 23% w/w concentrations. The acceptance of these four low-calorie guava preserve samples and the conventional sample was equal (P>0.05), with a score of 6.49. The level of degradation of lactulose was low (18.45g100g-1lactulose), ensuring that even at a lower concentration of this prebiotic (16% w/w), the concentration remained above the minimum level considered functional. We found that consumption of the low-calorie preserves with prebiotics does not have an effect on the development of mucin-negative ACF and classical ACF in the initiation phase of the mutagenic process. However, the consumption of 1.5g of the preserve/rat/day potentiated lipid peroxidation and proteic oxidation in the liver. © 2012 Elsevier Ltd.
Fadini A.L.,ITAL Institute of Food Technology |
Rocha F.S.,University of Campinas |
Alvim I.D.,ITAL Institute of Food Technology |
Sadahira M.S.,ITAL Institute of Food Technology |
And 3 more authors.
Food Hydrocolloids | Year: 2013
The aim of this study was to develop and characterise edible films produced from hydrolysed collagen and cocoa butter and plasticised with sucrose. The mechanical properties, water vapour permeability, opacity and morphology of the films were characterised. The film composition that yielded the best results was used to produce a coating for application in chocolate panned products. A water-based coating with desirable barrier properties that could replace shellac is important for the environment as well as health, and also because chocolate products have great appeal among children. The films obtained were easily manageable and flexible. Sucrose reduced tensile strength (TS), while hydrolysed collagen at concentrations above 15% increased it. Cocoa butter resulted in less-resistant films. The elongation at break values (EAB%) were higher for films containing higher sucrose concentrations. The water vapour permeability (WVP) ranged from 0.32 to 0.63 g mm m -2 h -1 kPa -1. For the same concentration of cocoa butter, the WVP was directly affected by the thickness of the film, i.e., the greater the thickness, the higher the WVP. Cocoa butter increased film opacity, while sucrose decreased it, particularly at concentrations above 17.5%. High concentrations of hydrolysed collagen produced films with more homogeneous surfaces. The brightness of the product with the coating developed in this study was attractive; however the brightness of the product with shellac was considered more intense. The properties of these films indicate that they are promising systems for coating chocolate panned products. © 2012 Elsevier Ltd.
Coelho A.L.A.,ITAL Institute of Food Technology |
Paterniani J.E.S.,University of Campinas |
Viotto L.A.,University of Campinas |
Tocchini R.P.,ITAL Institute of Food Technology |
And 3 more authors.
Journal of Water Process Engineering | Year: 2015
Evaporated water is produced during the juice concentration process by separation of the condensed water in the evaporator. This evaporated water is fully, but poorly used, for example, washing fruits. Considering it as a fraction of the fruit itself, this study proposed its use as "fruit water" bottled for human consumption. Evaporated water samples were characterized according to the following parameters established by the Brazilian technical regulations for bottled water: inorganic, organic substances, pesticides, microorganisms, and physical properties. The results show that the only parameters that exceed the maximum permitted levels were apparent color and turbidity. Then, tests were conducted in laboratory and in pilot scale for evaluation of technology of the membrane separation process (MSP) for the purpose of reducing the apparent color of the evaporated water of citric juice to less than or equal to 5. units of Pt/Co and simultaneously the turbidity to less than or equal to 1 NTU. The ultrafiltration in cellulose membrane of 30. kDa at 1. bar pressure was effective in reducing the apparent color and turbidity of the recovered water from concentrate orange juice, with values below the maximum allowed by law, demonstrating that this water meets Brazilian quality requirements for human consumption. © 2015 Elsevier Ltd.