92 documents found, page 1 of 10
Enhancing coconut-based beverages with symbiotic microcapsules: evaluation of p...
Araújo, Alessandra Silva; Cavalcanti, Isabella Macário Ferro; Campos, Luís André de Almeida; Souza, Felipe Ravelly Alves deThis study highlights the effectiveness of ionic gelation combined with vibratory extrusion and chitosan hydrochloride coating as a robust strategy for the microencapsulation of Lacticaseibacillus rhamnosus GG intended for application in complex food matrices. The developed symbiotic microcapsules demonstrated desirable morphological and structural characteristics and provided significant protection to the enca...
Effect of Xylo-oligosaccharides and cello-oligosaccharides obtained from Agro-i...
Silva, Marcos Fellipe da; Batista, José Josenildo; Colunga, Alondra; Pereira, Catarina Rodrigues; Teixeira, J. A.; Nobre, Clarisse; Goldbeck, RosanaAgro-industrial residues, traditionally considered low-value by-products, have shown great potential to produce prebiotic oligosaccharides, such as xylo-oligosaccharides (XOS) and cello-oligosaccharides (COS). This study investigated the effects of XOS and COS, derived from sugarcane bagasse (SB) and corn husks (CH) by enzymatic hydrolysis, on the modulation of human intestinal microbiota in vitro. Cellulose an...
Sustainable development of a carob-based food with antioxidant and prebiotic fu...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseFructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainabil...
From carob pulp to cereal bowls: a functional flour for wellness and sustainabi...
Amoedo, Sofia Mendes; Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, Clarisse[Excerpt] Prebiotics, such as fructo-oligosaccharides (FOS), are known to support gut microbiota, enhancing metabolic and immune health while reducing the risk of diseases like obesity, diabetes, and cancer.
Strategies to increase prebiotic activity and neurotrophic potential through di...
Silva, Soraia P.; Gonzalez, Abigail; Roupar, Dalila; Salvador, Andreia Filipa Ferreira; Bastos, Rita; Mota, Mariana; Luís, Maria H.; Ferreira, Sónia S.Soluble polysaccharides and oligosaccharides are prebiotic compounds that promote the growth of beneficial gut bacteria and contribute to improved health. Industrial juice production results in juices with moderate amounts of soluble dietary fibre because most polysaccharides that constitute the dietary fibre are retained in the pulp. Incorporation of glucanases and pectinases into the juice production process ...
Structural characterization and in vitro gut microbiota fermentation of a polys...
Silva, Francisca Crislândia Oliveira; Araújo, Maria Isabela Ferreira de; Silva, Soraia P.; Coelho, Elisabete; Santos, Aline Teixeira dosThis study aims to structurally characterize a polysaccharide extracted from Cenostigma nordestinum gum (AGCn) and evaluate its prebiotic potential in human gut microbiota. AGCn, obtained by dissolution in water and precipitation in 70 % ethanol, was primarily composed of carbohydrates (93.61 %), with a low protein content (1.70 %) and some phenolic compounds (9.16 % Gallic Acid Equivalents). Its molecular weig...
Innovative valorization of cookie by-products for sustainable production of pre...
Amoedo, Sofia Mendes; Peixoto, Rita; Teixeira, J. A.; Nobre, Clarisse[Excerpt] Food industries generate significant amounts of by-products, contributing to waste and inefficiencies. ln the cookie production sector, large volumes of sucrose-rich by-products are discarded, representing an untapped resource for value-added applications. A sustainable alternative is to repurpose these by-products for the production of functional ingredients, reducing waste while enhancing economic a...
Cordia africana fruit hydrocolloid alleviates sodium dextran sulfate-induced co...
Araújo, Maria Isabela Ferreira de; Silva, Francisca Crislândia Oliveira; Fernandes, Ana; Silva, Soraia Pires; Batista, José Josenildo; Coelho, ElisabeteCordia africana fruit contains a mucilaginous pulp rich in hydrocolloid with nutraceutical potential, whose composition and bioactive potential remain uncertain. This study evaluated its structural characterization, toxicity and ability to prevent DSS-induced ulcerative colitis in mice. The hydrocolloid was extracted with hot water and precipitated with ethanol (1:3 v/v), yielding 7.2 % (w/w). The extracted hyd...
Enhancing milk kefir grain biomass: Effects of glucose, whey concentrate, and a...
Pascoal, A. C. F.; Silva, I. M. M.; Ramos, G. L. P. A.; Cruz, A. G.; Junior, M. A. M.; Nobre, Clarisse; Azevedo, E. P. P.; Oliveira, R. B. A.This study evaluated the use of glucose (GL, 1 and 3 % w/v), concentrated whey protein (CWP, 1 and 3 % w/v) and acetate buffer (AB, 0.04 and 0.12 mol.L1) on the metabolic activity, biomass growth and microbiota composition of milk kefir grain. The use of acetate buffer ensured a slight decrease in pH during the 48 h of fermentation. The variation in acidity between treatments ranged from 0.65 to 1.11 g lactic a...
Development of prebiotic fruit preparations via in-situ enzymatic conversion: t...
Gonçalves, Daniela Alexandra; Teixeira, J. A.; Nobre, ClarisseBackground: In line with the World Health Organization (WHO) recommendations to limit sugar consumption to less than 25 g/day, the food industry is pursuing the development of functional food products that promote health while maintaining desirable sensory qualities. Fructo-oligosaccharides (FOS), non-digestible carbohydrates with proven prebiotic activity and mild sweet-taste, offer a promising sugar alternati...