Publications by authors named "Janaina Maria Batista Sousa"
This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps.
View Article and Find Full Text PDFPrebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12.
Food Res Int
February 2020
Article Synopsis
- This study examined the prebiotic effects of honeys from two native Brazilian plants, Ziziphus joazeiro and Mimosa arenosa, on the growth of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium animalis.
- The honeys were found to promote growth of the probiotics and showed positive prebiotic activity scores, with Ziziphus joazeiro honey (JJ) having the strongest effects on probiotic growth and metabolism.
- Measurements over 48 hours indicated that sugars decreased while organic acids increased during the cultivation with honey, highlighting the potential of these honeys as beneficial prebiotics in the semi-arid region of Brazil.
This study assessed the effects of supplementation with honey from Mimosa quadrivalvis L. (malícia) (MH) produced by jandaíra stingless bees (Melipona subnitida D.) on the lipid metabolism, antioxidant status and some intestinal health parameters of rats with diet-induced dyslipidaemia.
View Article and Find Full Text PDFMonofloral honeys produced by stingless bees M. subnitida Ducke and M. scutellaris Latrelle in typical flowering of the Brazilian semi-arid Ziziphus juazeiro Mart (juazeiro), Croton heliotropiifolius Kunth (velame branco) and Mimosa arenosa willd Poir (jurema branca) were characterized in relation to volatile and sensorial profile.
View Article and Find Full Text PDFCoalho is a semihard medium- to high-moisture cheese produced in various states in the northeastern region of Brazil. This study was conducted to predict the growth kinetics (maximum growth rate, Grmax) of Escherichia coli, Listeria monocytogenes, Salmonella, and Staphylococcus aureus using the ComBase predictor with various combinations of temperature, pH, and water activity (a) in commercial Coalho cheese samples. The growth of two antibiotic-resistant derivative strains of L.
View Article and Find Full Text PDFThe efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices.
Int J Food Microbiol
December 2016
This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L.
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