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Lessa, Ozana Almeida,Reis, Nadabe dos Santos,Leite, Selma Gomes Ferreira,Gutarra, Melissa Limoeiro Estrada,Souza, Alexilda Oliveira,Gualberto, Simone Andrade,de Oliveira, Julieta Rangel,Aguiar-Oliveir 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.
Ozana Almeida Lessa,Nadabe dos Santos Reis,Selma Gomes Ferreira Leite,Melissa Limoeiro Estrada Gutarra,Alexilda Oliveira Souza,Simone Andrade Gualberto,Julieta Rangel de Oliveira,Elizama Aguiar-Olivei 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
During cocoa (Theobroma cacao L.) processing, the accumulated cocoa shell can be used for bioconversion to obtain valuable compounds. Here, we evaluate the effect of solid-state fermentation of cacao flour with Penicillium roqueforti on secondary metabolite composition, phenol, carotenoid, anthocyanin, flavonol, and fatty acids contents, and antioxidant activity. We found that the total concentrations of anthocyanins and flavonols did not change significantly after fermentation and the phenolic compound and total carotenoid concentrations were higher. The fermentation process produced an increase in saponin concentration and antioxidant activity, as well as significant changes in the levels of oleic, linoleic, gamma-linolenic, and saturated fatty acids. Based on our findings, we propose that the reuse of food residues through solid state fermentation is viable and useful.
André Freire Cruz,Nathalia Lima Medeiros,Gustavo Lessa Benedet,Maira Borges Araújo,Carlos Hidemi Uesugi,Marisa Alvares da Silva Velloso Ferreira,José Ricardo Peixoto,Luiz Eduardo Bassay Blum 한국원예학회 2015 Horticulture, Environment, and Biotechnology Vol.56 No.3
The control of anthracnose (Colletotrichum simmondsii) during the post-harvest stage in guava fruits (Psidium guajava L.) was performed by the application of phosphites [phosphite-K (40% P2O5 and 30% K2O) and phosphite-Ca (10.7% P2O5, 3.89% Ca, and 0.5% B)] including the Carbendazim as reference, calcium chloride (CaCl2), acetyl salicylic acid (ASA), hot water (HW), and 1-methylcyclopropene (1-MCP). These treatments were applied individually or in combination each other with two or three compounds. The evaluated parameters were diameter of anthracnose lesion (DL), number of lesions (NL), and fruit quality (fresh weight loss, pH, total soluble solids, and titrable acidity]. The fruits were disinfested, inoculated, and maintained in an incubator containing fluorescent lights at 75 μmol·m-2·s-1 (25°C, 12h photoperiod) for 5 days and were then analyzed. The results showed that the DL and the NL were reduced following treatments, and that the HW (47°C for 20 min) was the strongest and the 1-MCP treatment was the least effective. The physico-chemical characteristics of fruits were affected by some treatments without compromising fruit quality. The combination of treatments was also able to alleviate the anthracnose effect on fruits compared to individual treatments and the control without affect the fruit quality. The combinations which included the HW treatment showed the best performance to control this disease, particularly when combined with the 1-MCP and phosphite.
( Ramon Souza Lino ),( Laura Souza Lagares ),( Caio Victor Coutinho Oliveira ),( Ciro Oliveira Queiroz ),( Lélia Lessa Teixeira Pinto ),( Luiz Alberto Bastos Almeida ),( Eric Simas Bonfim ),( Clarcson 한국운동영양학회 2021 Physical Activity and Nutrition (Phys Act Nutr) Vol.25 No.1
[Purpose] Sodium bicarbonate shows ergogenic potential in physical exercise and sports activities, although there is no strong evidence which performance markers show the greatest benefit from this supplement. This study evaluated the effects of sodium bicarbonate supplementation on time trial performance and time to exhaustion in athletes and sports practitioners. [Methods] A systematic review was conducted using three databases, including 17 clinical trials. Among these clinical trials, 11 were considered eligible for the meta-analysis according to the criteria for the assessment of methodological quality using the PEDro Scale. Time to exhaustion was assessed in six studies, while time trial performance was evaluated in five studies. [Results] A significant beneficial effect of supplementation on time to exhaustion was found in a random effects model (1.48; 95% confidence interval [CI], 0.49 to 2.48). There was no significant effect of supplementation on time trial performance in a fixed effects model (slope = -0.75; 95% CI, -2.04 to 0.55) relative to a placebo group. [Conclusion] Sodium bicarbonate has the potential to improve sports performance in general, especially in terms of time to exhaustion.