Erosive Influence of Amazonian Tucupi on Microshear Bond Strength to Enamel and Dentin.

Background: The scientific literature has studies that assess the influence of erosive challenges with citric acidic drinks and substances on the adhesive bond strength to enamel and dentin, but does not contain information about the influence of regional components of an acidic diet on this process. Thus, this study evaluated the erosive influence of Amazonian tucupi on enamel and dentin microshear bond strength.

Materials And Methods: One hundred and sixty-eight healthy bovine incisors teeth were used, divided into 12 groups ( = 14).

Alternative Substrates for the Development of Fermented Beverages Analogous to Kombucha: An Integrative Review.

Kombucha is a fermented beverage that originated in China and is spread worldwide today. The infusion of leaves is mandatory as the substrate to produce kombucha but alternative plant infusions are expected to increase the opportunities to develop new fermented food products analogous to kombucha, with high technological potential and functional properties. This review gathers information regarding promising alternative substrates to produce kombucha-analogous beverages, focusing on plants available in the Amazonia biome.

Amazonian palm tree fruits: From nutritional value to diversity of new food products.

The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (), pupunha (), buriti (), and tucumã ().

Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial , a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil.

is a broth derived from cassava roots which is produced after the spontaneous fermentation of (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles.

Garcinia macrophylla: a Promising Underutilized Source of Bioactive Compounds in the Amazonia - A Review.

Native species from the Amazonia are still unknown or underutilized and few information about their chemical and biological properties are available in the literature. Among the underutilized plant species in the Amazonia, Garcinia macrophylla can be seen as a promising source of bioactive compounds with relevant biological properties. The stem bark and leaves were the main investigated plant parts, mainly concerning the antioxidant, antibacterial, cytotoxicity and antidiabetic properties.

Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review.

Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing.

Sustainable Applications of Nanopropolis to Combat Foodborne Illnesses.

Propolis has numerous biological properties and technological potential, but its low solubility in water makes its use quite difficult. With the advent of nanotechnology, better formulations with propolis, such as nanopropolis, can be achieved to improve its properties. Nanopropolis is a natural nanomaterial with several applications, including in the maintenance of food quality.

Açai Seeds ( Mart) Are Agroindustrial Waste with High Potential to Produce Low-Cost Substrates after Acid Hydrolysis.

Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The structural carbohydrates and physicochemical characterization of açai seeds from the Amazonia were assessed followed by the determination of the optimal hydrolysis conditions using HPO (phosphoric acid) and HSO (sulfuric acid) to obtain a liquor with high contents of simple carbohydrates and low levels of potential microbial inhibitors usually generated during acid hydrolysis of carbohydrates. A central composite rotational design was carried out varying the concentrations of diluted acid (0-5%, /), solids (0.

Extracts of Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS.

L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of leaves, obtained by ultrasound-assisted extraction using green solvents [water (HO), ethanol (EtOH), and ethanol/water (EtOH/HO)], was investigated against the most common reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in both physiological and food systems.

Ultrasound-assisted extraction using ethanol efficiently extracted carotenoids from peels of peach palm fruits ( Kunth) without altering qualitative carotenoid profile.

Peach palm ( Kunth) is an amazonian fruit in which its peel has been appointed as a carotenoid-rich byproduct with biological properties. For analytical purposes, carotenoids are frequently extracted by non-green (use of toxic organic solvents) and time-consuming methods, which can affect the quality (carotenoid profile) and safety of extracts for direct food applications. We investigated herein the effect of different extraction methods on the individual carotenoid profile of extracts of peach palm peels by HPLC-DAD.

Effects of cold plasma on chlorophylls, carotenoids, anthocyanins, and betalains.

Plasma is considered by several researchers to be the fourth state of matter. Cold plasma has been highlighted as an alternative to thermal treatments because heat induces less degradation of thermolabile bioactive compounds, such as natural pigments. In this review, we provide a compilation of the current information about the effects of cold plasma on natural pigments, such as the changes caused by plasma to the molecules of chlorophylls, carotenoids, anthocyanins, and betalains.

Stability Kinetics of Anthocyanins of Grumixama Berries ( Lam.) during Thermal and Light Treatments.

Grumixama ( Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities.

Scavenging Capacity of Extracts of Leaves from the Amazonia against ROS and RNS of Physiological and Food Relevance.

, a medicinal plant found in the Amazon rainforest, is a promising source of bioactive compounds which can be used to inhibit oxidative damage in both food and biological systems. In this study, the in vitro scavenging capacity of characterized extracts of leaves, obtained with green solvents of different polarities [water, ethanol, and ethanol/water (1:1, /)] through ultrasound-assisted extraction, was investigated against reactive oxygen (ROS) and nitrogen (RNS) species, namely superoxide anion radicals (O), hydrogen peroxide (HO), hypochlorous acid (HOCl), and peroxynitrite anion (ONOO). The extract obtained with ethanol-water presented about three times more phenolic compound contents (11.

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.

The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and physical and chemical characteristics that are accepted by the chocolate market. This study aimed to evaluate the physical and chemical transformations of cocoa beans during fermentation after inoculation with starter cultures of yeast species Pichia manshurica (PF) and Saccharomyces cerevisiae (SF), both previously isolated in cocoa bean fermentations in the Brazilian Amazon, in comparison with a fermentation without the inoculum addition (CF). During the fermentation time, which was carried out on a cocoa farm in Igarapé-Miri (Amazon biome, Pará, Brazil), the contents of phenolic compounds (catechin and epicatechin), sugars (glucose, fructose, and sucrose), acetic acid, and ethanol were monitored by HPLC, and the volatile compounds profiles were assessed by GC-MS.

Use of wildlife as an alternative protein source: Collared peccary meat.

Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat.

Lactic Acid Bacteria and Bioactive Amines Identified during Fermentation for Production.

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during fermentation for . Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database.

Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications.

The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H.

Biotechnological Production of Carotenoids Using Low Cost-Substrates Is Influenced by Cultivation Parameters: A Review.

Carotenoids are natural lipophilic pigments mainly found in plants, but also found in some animals and can be synthesized by fungi, some bacteria, algae, and aphids. These pigments are used in food industries as natural replacements for artificial colors. Carotenoids are also known for their benefits to human health as antioxidants and some compounds have provitamin A activity.

Antrocaryon amazonicum: An unexploited Amazonian fruit with high potential of scavenging reactive oxygen and nitrogen species.

Antrocaryon amazonicum fruits are unexploited sources of bioactive compounds found in the Amazonia region of Brazil. In this study, for the first time, the carotenoid and phenolic compound profiles of the pulp and peel of A. amazonicum fruits, from two varieties at two harvest periods, were determined by LC-MS.

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers.

Peach palm flour: production, hygroscopic behaviour and application in cookies.

In this work, two types of flour from peach palm fruits () were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes ( > 0.

Profile of phenolic compounds and carotenoids of Arrabidaea chica leaves and the in vitro singlet oxygen quenching capacity of their hydrophilic extract.

Arrabidaea chica (Brazilian name = pariri) is a plant species that belongs to the Bignoniaceae family, occurring in tropical America and widespread in the Amazonian region of Brazil. In this study, the phenolic compound and carotenoid profiles of A. chica leaves were determined by HPLC-DAD-MS.

Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production.

Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In addition, the physicochemical changes, instrumental color parameters and carotenoid profile were monitored during tucupi production.