Navegando por Palavras-chave "Functional Food"

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    Estudo da bioacessibilidade de antocianinas empregando sistema modelo de iogurte de Juçara
    (Universidade Federal de São Paulo (UNIFESP), 2017-09-22) Fonseca, Camila Pizano [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Demand for improvements in the quality of life, health and well-being of food consumers is increasing, encouraging the development and consumption of novel food products with functional properties. Studies on bioactive compounds that have antioxidant properties bring to the discussion the interest in health benefits and the possibility of enriching foods through these compounds and their functionalities. These compounds include anthocyanins, which are related to the reduction of oxidative stress, but their effectiveness depends on their absorption by the human body. In this context, the present study sought to evaluate the bioaccessibility of anthocyanins in a model yogurt system, as well as to evaluate the physical-chemical, sensorial and functional characteristics of the yogurt developed. From the experimental design, we obtained a model for the bioconversion of one of the major anthocyanins of the jussara, cyanidin 3-rutinoside. As this model was validated, the formulation of yogurt with higher concentration of jussara and lower concentration of sugar had the best value of anthocyanin bioconversion (49.3 ± 8.9%). The antioxidant activity was evaluated by the ORAC method, for two formulations, both with the same concentration of jussara, varying only the sugar concentration, being the antioxidant capacity evaluated before and after the fermentation process. Both formulations showed a significant improvement in the antioxidant capacity after fermentation, but did not present significant differences between them, therefore, the sugar had no significant influence on the antioxidant capacity. The results obtained by the in vitro digestion process suggest that during the process of metabolism of anthocyanins, there were alterations in its structure, which consequently led to compounds of lower molecular weight, possibly increasing its bioaccessibility. Therefore, both anthocyanins and their metabolites can contribute to human health. From the count of lactic bacteria both yogurt formulations developed were 8.5 x 108 (CFU), thus allowing to be classified as probiotic. The final product obtained suggests that the fermentation process may favor the bioconversion of anthocyanins, the antioxidant capacity performed as well as its bioaccessibility. Finally, the sensorial analysis of both formulations was performed, varying only the sugar concentration, as a result, there was no significant difference in the acceptance between both formulations.