Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea () kombucha.

Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21.

Human colostrum protein digestion: peptidomics by liquid chromatography-Orbitrap-high-resolution MS and prospection for bioactive peptides via bioinformatics.

Breast milk is known to contain bioactive peptides that are released during digestion, being a major source of bioactive peptides to the new-born, some of which act against invading pathogens. However, the formation of bioactive peptides during digestion of human colostrum remains largely uninvestigated. This study aimed to investigate the formation of peptides during simulated digestion of human colostrum from adult women and to prospect antimicrobial peptides.

Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffè latte beverage.

Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated.

Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors.

Baru (Dipteryx alata Vogel) Oil Extraction by Supercritical-CO: Improved Composition by Using Water as Cosolvent.

Baru (Dipteryx alata) almond is an emerging nut from the Brazilian savannah, that presents unique flavor and an interesting specialty oil. In this study, we aimed at investigating the effects of pressure, temperature, type (alcohol and/or water), and concentration of polar cosolvent on the extraction yield and tocopherol contents of baru oil obtained by supercritical-CO extraction (SC-CO); and to investigate the effect of temperature and pressure on phytosterol, phenolic, and volatile compounds' profile in the oil when HO was the cosolvent. Baru oil extracted with SC-CO using alcohol as a cosolvent showed a higher extraction yield (20.

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara () Juice.

Jussara () fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.

Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil.

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO's typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a comprehensive characterization of EVOO samples acquired at local stores (at Rio de Janeiro and Rio Grande do Sul, from the two most prevalent cultivars, Arbequina and Koroneiki) was carried out considering the most relevant quality parameters, antioxidant capacity, oxidative stability, total phenolic content, fatty acid composition, and minor component metabolic profiling.

Protective factors in mature human milk: a look into the proteome and peptidome of adolescent mothers' breast milk.

The characterisation of proteome and peptidome of adolescent mothers' breast milk brings important information to both mother's and infant's health; however, it has not been investigated. Bioactive peptides derived from milk proteins have numerous functions. The bioactivity of breast milk peptides includes anti-inflammatory and antimicrobial activities and regulation of gastrointestinal function.

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit.

This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.

Patent Landscape on Structured Lipids Produced by Enzyme Technology.

Background: Lipid modification results in several benefits for the food industry, biotechnology advances and human health. Customizing bioactive lipids is very appealing because it improves the product's nutritional quality. Lipases are sustainable biocatalysts that can be reused, show selectivity towards substrates and reactions occur in mild conditions.

Seasonal Variation in Fat Quality and Conjugated Linoleic Acid Content of Dairy Products from the Tropics: Evidence of Potential Impact on Human Health.

Seasonal variation in conjugated linoleic acid (CLA) content and atherogenicity index (AI) of retail dairy products (whole milk, butter, and , a soft yellow cheese) from Brazil was investigated. CLA content of dairy products ranged from 0.55 to 1.

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles.

The influence of encapsulating carbohydrates (EC) with varying properties on the technological and functional properties of jussara pulp microparticles produced by spray drying were evaluated using experimental design. Microparticles produced with sodium octenyl succinate (OSA) starch at 0.5 core to EC ratio and with mixtures of inulin and maltodextrin at 1.

Benzene as a Chemical Hazard in Processed Foods.

This paper presents a literature review on benzene in foods, including toxicological aspects, occurrence, formation mechanisms, and mitigation measures and analyzes data reporting benzene levels in foods. Benzene is recognized by the IARC (International Agency for Research on Cancer) as carcinogenic to humans, and its presence in foods has been attributed to various potential sources: packaging, storage environment, contaminated drinking water, cooking processes, irradiation processes, and degradation of food preservatives such as benzoates. Since there are no specific limits for benzene levels in beverages and food in general studies have adopted references for drinking water in a range from 1-10 ppb.

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity.

In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness.

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.

We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying.

Oxidative stability and sensory evaluation of microencapsulated flaxseed oil.

Cold pressed flaxseed oil was microencapsulated by spray drying using an emulsion containing modified starch. The fatty acid composition, moisture, water activity, wettability, water holding capacity, water solubility, crystallinity, and particle size distribution of the microcapsules were determined. The stability of the microcapsules and the crude oil were assessed.

Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari).

Background: The effects of boiling and frying on the bioaccessibility of all-trans-beta-carotene in biofortified BRS Jari cassava roots have not been investigated, although these are conventional methods of cassava preparation.

Objective: The aims of the present study were to investigate beta-carotene micellarization efficiency of yellow-fleshed BRS Jari cassava roots after boiling and frying, as an indicator of the bioaccessibility of this carotenoid, and to apply fluorescence microscopy to investigate beta-carotene in the emulsified fraction.

Methods: Uncooked, boiled, and fried cassava roots were digested in vitro for the evaluation, by reversed-phase high-performance liquid chromatography (HPLC), of the efficiency of micellarization of all-trans-beta-carotene in BRS Jari cassava roots.