10 documents found, page 1 of 1
Novel bio-functional Aloe vera beverages fermented by probiotic Enterococcus fa...
Cuvas, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario; Teixeira, J. A.; Belmares, Ruth; Nobre, ClarisseAloe vera has been medicinally used for centuries. Its bioactive compounds have been shown to be very effective in the treatment of numerous diseases. In this work, a novel functional beverage was developed and characterized to combine the health benefits of probiotic bacteria with the Aloe vera plant itself. Two Aloe vera juices were obtained by fermentation either by a novel isolated Enterococcus faecium or a...
Effect of gastrointestinal digestion on the bioaccessibility of phenolic compou...
Cuvas, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario; Teixeira, J. A.; Belmares, Ruth; Nobre, ClarissePlant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe v...
Detoxification of ochratoxin A and zearalenone by Pleurotus ostreatus during in...
Nobre, Clarisse; Colunga, Alondra; Losoya, Carolina; Teixeira, J. A.; Belmares, Ruth; Abrunhosa, LuísPowdered Pleurotusostreatus (PO) was tested for the detoxification of ochratoxin A (OTA) and zearalenone (ZEN) through in vitro gastrointestinal digestion in the absence and presence of ground feed and cornmeal. Ochratoxin was detected in the chromatograms after OTA elimination, suggesting the presence of an OTA-hydrolytic enzyme in the PO, whereas ZEN was adsorbed by PO. OTA was totally eliminated at pH 5 and ...
Bioaccessibility and bioactivity of Aloe vera juice fermented with probiotics: ...
Cuvas-Limon, Ruth; Santos, Pedro Miguel Ferreira; Cruz, Mario; Teixeira, J. A.; Belmares, Ruth; Nobre, ClarisseIntroduction Fruit and vegetable-based beverages, fermented with Lactic Acid Bacteria, are considered excellent functional foods with great bioactive properties like antioxidant and probiotic action [1]. This study aims to explore the antioxidant activity, and bioaccessibility of bioactive compounds from an Aloe vera juice fermented with probiotic LAB Enterococcus faecium and Lactococcus lactis. Methodology A. ...
Spontaneously fermented traditional beverages as a source of bioactive compound...
Cuvas, Ruth; Nobre, Clarisse; Cruz, Mario; Rodriguez-Jasso, Rosa M.; Ruíz, Héctor A.; Loredo-Treviño, Araceli; Teixeira, J. A.; Belmares, RuthFermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are a...
Evaluation of functional and nutritional potential of a protein concentrate fro...
González, Abigail; Gonçalves, Clarisse Salomé Nobre; Simões, Lívia S; Cruz, Mario; Loredo, Araceli; Rodríguez, Rosa; Contreras, Juan; Teixeira, J. A.Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respec...
Edible mushrooms as a novel protein source for functional foods
Gonzalez, Abigail; Cruz, Mario; Losoya, Carolina; Gonçalves, Clarisse Salomé Nobre; Loredo, Araceli; Rodríguez-Jasso, Rosa M.; Contreras, Juan CarlosFast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources of protein, alternative to those of animal origin, usually plant proteins have been used for this purpose, however, most of them are not considered high quality proteins due to their lack of some...
Aloe vera as a source of antioxidant phenolic compounds
Cuvas, Ruth; Ferreira-Santos, P.; Cruz-Hernandez, M.; Teixeira, J. A.; Belmares, Ruth; Gonçalves, Clarisse Salomé NobreIntroduction. Aloe vera has been used for many centuries for its medicinal properties. It contains several compounds such as phenolics, which includes Aloin that has been proposed as a potential therapeutically option in cancer. Phenolic compounds are also of great interest for the food industry, since they have been assigned as functional ingredients. This study aimed to extract, identify and quantify the main...
Production of a protein hydrolysate of Pleurotus ostreatus mushroom
Colunga, Alondra; Cruz-Hernandez, M.; Losoya, Carolina; Loredo, Araceli; Rodríguez-Jasso, Rosa María; Contreras, Juan; Gonçalves, Clarisse Salomé NobreFast demographic growth has led to a growing interest in low-cost alternative protein sources to meet demands. Consequently, the attention of many researchers has focused on finding under- exploited sources of proteins, alternatives to those of animal origin, usually plant proteins have been used for this purpose. However, fungal proteins can be of a higher quality than those from many plants and may have certa...
Effect of Pleurotus ostreatus powder on the nutritional characteristics of bread
Losoya, Carolina; Cruz-Hernandez, M.; Colunga, Alondra; Rodríguez-Jasso, Rosa María; Loredo, Araceli; Flores, Adriana; Gonçalves, Clarisse Salomé NobrePleurotus ostreatus is one of the most produced edible mushrooms worldwide. It is a source of high quality proteins, rich in fiber, vitamins, minerals and essential amino acids. Several bioactive compounds have been identified in P. ostreatus, such as -glucans, with immunosuppressive and immunomodulatory activities, hypoglycemic and prebiotic effects. Aguamiel, obtained from Agave Salmiana, is a sweet-tasting l...