Navegando por Autor "Morais, Ana Heloneida Araújo"
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Artigo Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product(Heliyon, 2024-05-15) Passos, Thaís Souza; Medeiros, Luciana Daniela Gurgel de; Carvalho, Leticya Bianca Almeida de; Freitas, Erika Paula Silva; Porto, Dayanne Lopes; Aragão, Cícero Flávio Soares; Sousa Júnior, Francisco Canindé de; Damasceno, Karla Suzanne Florentino da Silva Chaves; Assis, Cristiane Fernandes de; Morais, Ana Heloneida Araújo; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0002-3434-2602; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-6884-1023; https://orcid.org/0000-0001-7595-5395Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8–16, and finegrained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17–22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63–78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new productsArtigo Safety and potential functionality of nanoparticles loaded with a trypsin inhibitor isolated from tamarind seeds(Elsevier, 2020) Morais, Ana Heloneida Araújo; Costa, Rafael Oliveira de Araújo; Matias, Lídia Leonize Rodrigues; Passos, Thaís Souza; Queiroz, Jaluza Luana Carvalho de; Carvalho, Fabiana Maria Coimbra de; Maciel, Bruna Leal Lima; Uchôa, Adriana Ferreira; Amado, Isabel Rodríguez; Gonçalves, Catarina; Pastrana, Lorenzo; https://orcid.org/0000-0002-6460-911XThe trypsin inhibitor isolated from tamarind seeds(TTI) presentssatietogenic and anti-inflammatory effects. In the present study, TTI encapsulation by nanoprecipitation in purified chitosan and whey protein isolate (ECW) was performed to maintain TTI’s integrity and protection through the gastrointestinal tract. The interaction between TTI and the encapsulating agents was determined by filtration monitoring the antitrypsin activity. Cytotoxicity was evaluated at different concentrations (0.5, 2.5 and 5.0 mg/mL) in Caco-2 and CCD-18Co cells. Subacute blood toxicity was evaluated in Wistar rats (12.5 mg/kg) for ten days. The particles presented a smooth surface, with 118.00 (17.27) nm of diameter, 0.37 (0.02) of polydispersity index, -38.26 (0.15) mV (neutral pH) of sur face charge, and 95.31 (0.31)% of incorporation efficiency. At neutral pH, there was a strong interaction of the encapsulating agents and TTI, and a gradual release of TTI at pH 3.0. Cell viability (> 70%) evaluation, in vivo biochemical and hepatic parameters of Wistar rats showed the absence of toxic effects of the nanoparticles with TTI. The study showed that TTI nanoparticles are potentially safe and represent a promising formulation for the clinical application of TTI and may become an option as a novel ingredient in foodArtigo Vitamin A status improvement in obesity: findings and perspectives using encapsulation techniques(Nutrients, 2021) Morais, Ana Heloneida Araújo; Gomes, Camila de Carvalho; Passos, Thais Souza; https://orcid.org/0000-0002-6460-911XThe association between obesity and vitamin A has been studied. Some studies point to the anti-obesity activity related to this vitamin, carotenoids with provitamin A activity, and carotenoid conversion products. This performance has been evaluated in respect of adipogenesis, metabolic activity, oxidation processes, secretory function, and oxidative stress modulation, showing a new property attributed to vitamin A in preventing and treating obesity. However, vitamin A and its precursors are highly sensitive and easily degraded when subjected to heat, the presence of light, and oxygen, in addition to losses related to the processes of digestion and absorption. In this context, encapsulation presents itself as an alternative capable of increasing vitamin A’s stability in the face of unfavorable conditions in the environment, which can reduce its functionality. Considering that vitamin A’s status shows a strong correlation with obesity and is an innovative theme, this article addresses the associations between vitamin A’s consumption and its precursors, encapsulated or not, and its physiological effects on obesity. The present narrative review points out those recent studies that demonstrate that vitamin A and its encapsulated precursors have the most preserved functionality, which guarantees better effects on obesity therapy.