Abstract Fruits agro-industrial by-products may have a great variety of bioactive compounds that promote health. Thus, the effects of supplementation with acerola, cashew and guava processing by-products for 28 days on retinol level, lipid profile and on some aspects related to intestinal function in rats were investigated. The animals supplemented with different fruit by-products presented similar weight gain, faecal pH values and intestinal epithelial structures; however, they showed higher moisture and Lactobacillus spp. and Bifidobacterium spp. counts in faeces compared to the control group. Supplementation with the cashew by-product decreased the blood glucose, acerola and guava by-products reduced serum lipid levels and all fruit by-products tested increased serum and hepatic retinol. The results indicated that acerola and guava by-products possess a potential hypolipidemic effect. The three fruit by-products increase the hepatic retinol deposition and the faecal populations of beneficial bacterial groups and modulated aspects of intestinal function. The findings of this study can contribute to sustainable fruticulture and support future clinical studies with the supplementation of by-products.

Abstract Medication-related osteonecrosis of the jaw (MRONJ) is characterized by bone exposure for more than eight weeks in patients who have used or been treated with antiresorptive or antiangiogenic drugs, without a history of radiation therapy or metastatic diseases in the jaws. Obesity is associated with changes in periodontal tissues and oral microbiota that are linked to bone alterations. This study aimed to analyze the influence of obesity on the development of bisphosphonate-induced osteonecrosis. The experiment randomly and simply divided 24 male Wistar rats (Rattus norvegicus) into four groups: healthy, with osteonecrosis, obese, and obese with osteonecrosis (n=6 per group). Osteonecrosis was induced through weekly intraperitoneal injection for eight weeks at a dose of 250 µg/kg of zoledronic acid in a 4 mg/5 mL solution, combined with trauma (exodontia). Obesity was induced through a high glycaemic index diet. Each group was qualitatively and quantitatively evaluated regarding the development of models and pathological anatomy of the lesions. The results were expressed in mean percentage and standard deviation and statistically analyzed using one-way analysis of variance (ANOVA) followed by Tukey's post-hoc test, with a significance level of 5% (p<0.05) to establish differences found between the groups. Animals in the osteonecrosis group and the obese with osteonecrosis group presented larger necrosis areas (averages: 172.83±18,19 µm2 and 290.33±15,77 µm2, respectively) (p<0,0001). Bone sequestration, hepatic steatosis, and increased adipocyte size were observed in the obese group (average: 97.75±1.91 µm2) and in the obese with osteonecrosis group (average: 98.41±1.56 µm2), indicating greater tissue damage in these groups (p<0,0001). All parameters analyzed (through histological, morphometric, and murinometric analyses) increased for the obese and obese with osteonecrosis groups, suggesting a possible influence of obesity on the results. However, further studies are needed to confirm the role of obesity in the possible exacerbation of osteonecrosis and understand the underlying mechanisms.

RESUMO O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de resíduo de seriguela (Spondias purpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiológica e aceitação sensorial. A FRS foi elaborada e caracterizada quanto às suas características físico-químicas. Os biscoitos foram elaborados a partir da FRS nas concentrações de 0; 10; 20 e 30% e submetidos às análises de composição centesimal, acidez, pH, ácido ascórbico, atividade de água, além da determinação do rendimento e dos custos. A análise microbiológica dos biscoitos foi executada previamente à análise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calórico (313,21 Kcal/100 g). À medida que houve adição de resíduo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedônica de 9 pontos, e o biscoito contendo 10% da farinha de resíduo de seriguela foi o mais aceito, com intenção de compra e preferência semelhantes aos biscoitos-controle, que foram elaborados com 100% de farinha de trigo. O aproveitamento de resíduos da seriguela na elaboração de biscoitos pode ser uma alternativa viável de alto valor nutricional e de baixo custo dos ingredientes utilizados no processamento desses produtos alimentícios, além de ser importante sob o ponto de vista ambiental.

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.

Objectives To compare the effect of the consumption of buriti oil and soybean oil on the metabolism of rats under stress induced by iron overload.Materials and methods A total of 28 rats were randomized into control groups who consumed diet added of soybean (CS) or buriti oil (CB) and gavage with saline and two experimental groups who consumed diet added of soybean (ES) or buriti oil (EB) and daily gavage with iron II sulfate as stress inducer. The fatty acid profile of diets was analyzed. Body weight and diet consumption were evaluated every two days. The lipid profile and liver weight of animals were evaluated at the end of the experiment.Results Diet added of soybean oil showed higher percentage of polyunsaturated fatty acids (45.6%) and diet with buriti oil was rich in monounsaturated fatty acids (66.9%). There were no differences in food intake, total cholesterol, HDL-cholesterol and LDL-cholesterol among groups (p > 0.05). However, animals fed with diet supplemented with buriti oil showed intermediate triglyceride levels (CB: 65 mg/dL; EB: 68.7 mg/dL) compared to ES group (102.5 mg/dL). The liver of rats from the CS group had higher weight (2.06 ± 0.2 g) compared to the CB group (1.56 ± 0.1 g).Conclusion Buriti oil consumption was able to minimize some changes related to iron overload.

Resumo A ocorrência de surtos de doenças transmitidas por alimentos vem aumentando em escolas, e devido ao grande número de crianças que consomem a alimentação escolar como única refeição diária, esse fator se torna mais grave. Neste sentido, objetivou-se avaliar os aspectos higiênico-sanitários de Unidades de Alimentação e Nutrição Escolares (Uane) de escolas municipais de Bayeux/PB, quanto à adoção das Boas Práticas na Alimentação Escolar. Os dados foram coletados por meio de Lista de verificação própria para Uane, durante as visitas realizadas a essas unidades de 29 escolas. As Unidades avaliadas se encontravam em risco sanitário regular a muito alto quanto à estrutura e instalações, higienização dos manipuladores, do ambiente e dos alimentos. Foi verificado que 10,3% dos manipuladores utilizavam uniformes limpos e adequados, o ambiente e os equipamentos apresentavam estado precário em 75,9% e 89,7% das Unidades, respectivamente, o controle de pragas e vetores urbanos não era eficaz e a higienização dos hortifrutigranjeiros era realizada de maneira incorreta em 51,7% das Uane das escolas avaliadas. Pode-se concluir que a produção de refeições nas Uanes das escolas avaliadas não atende aos requisitos previstos pelas Boas Práticas na Alimentação Escolar.

Abstract The occurrence of foodborne illness outbreaks is increasing in schools, and due to the number of children who consume school meals as the only daily meal, this factor becomes even more worrisome. In this sense, the aim of this study was to evaluate the hygienic-health aspects of Food and Nutrition Units (SFNU) of public schools of Bayeux / PB in relation to the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist during visits to units in 29 schools. The health risk of units evaluated was from regular to very high regarding structure and facilities, hygiene of food handlers, environment and food preparation. It was found that 10.3% of handlers used clean and adequate uniforms, and environment and equipment showed poor conservation status in 75.9% and 89.7% of Units, respectively; control of urban pests and vectors was not effective and cleaning of fresh produce was incorrectly conducted in 51.7% of SFNU of schools evaluated. It could be concluded that the production of meals in SFNU of schools evaluated does not meet the requirements established by the best practices in school food and nutrition.

Resumo A ocorrência de surtos de doenças transmitidas por alimentos vem aumentando em escolas, e devido ao grande número de crianças que consomem a alimentação escolar como única refeição diária, esse fator se torna mais grave. Neste sentido, objetivou-se avaliar os aspectos higiênico-sanitários de Unidades de Alimentação e Nutrição Escolares (Uane) de escolas municipais de Bayeux/PB, quanto à adoção das Boas Práticas na Alimentação Escolar. Os dados foram coletados por meio de Lista de verificação própria para Uane, durante as visitas realizadas a essas unidades de 29 escolas. As Unidades avaliadas se encontravam em risco sanitário regular a muito alto quanto à estrutura e instalações, higienização dos manipuladores, do ambiente e dos alimentos. Foi verificado que 10,3% dos manipuladores utilizavam uniformes limpos e adequados, o ambiente e os equipamentos apresentavam estado precário em 75,9% e 89,7% das Unidades, respectivamente, o controle de pragas e vetores urbanos não era eficaz e a higienização dos hortifrutigranjeiros era realizada de maneira incorreta em 51,7% das Uane das escolas avaliadas. Pode-se concluir que a produção de refeições nas Uanes das escolas avaliadas não atende aos requisitos previstos pelas Boas Práticas na Alimentação Escolar.

Abstract The occurrence of foodborne illness outbreaks is increasing in schools, and due to the number of children who consume school meals as the only daily meal, this factor becomes even more worrisome. In this sense, the aim of this study was to evaluate the hygienic-health aspects of Food and Nutrition Units (SFNU) of public schools of Bayeux / PB in relation to the adoption of best practices in school food and nutrition. Data were collected through SFNU checklist during visits to units in 29 schools. The health risk of units evaluated was from regular to very high regarding structure and facilities, hygiene of food handlers, environment and food preparation. It was found that 10.3% of handlers used clean and adequate uniforms, and environment and equipment showed poor conservation status in 75.9% and 89.7% of Units, respectively; control of urban pests and vectors was not effective and cleaning of fresh produce was incorrectly conducted in 51.7% of SFNU of schools evaluated. It could be concluded that the production of meals in SFNU of schools evaluated does not meet the requirements established by the best practices in school food and nutrition.

RESUMOMucuna pruriens (MP) tem sido comercializada como suplemento para emagrecimento mesmo sem comprovação científica. Este estudo objetiva avaliar o efeito da MP associada ao treinamento resistido sobre parâmetros murinométricos e consumo alimentar em ratos. Os animais foram randomizados nos grupos: controle sedentário e treinado, MP sedentário e treinado. Os treinados executaram protocolo de saltos e os suplementados receberam 250 mg de MP/kg/dia via gavagem. O consumo alimentar e peso corporal foram avaliados semanalmente e medidas murinométricas ao final do protocolo. Não houve alterações no consumo alimentar (147 a 180 g), peso (341 a 368 g), comprimento (entre 24,6 e 25,5 cm), circunferências torácica (de 14,1 a 16,2 cm) e abdominal (variação de 14,5 a 15,8 cm), índice de massa corporal (entre 0,53 e 0,56 g/cm2) e índice de Lee (entre 4,5 e 4,8 cm3). Suplementação de MP associada ao exercício não altera consumo alimentar, peso e medidas murinométricas em ratos.

ABSTRACTMucuna pruriens(mp) has been marketed as a supplement for weight loss even without scientific proof. this study aims to evaluate the effect of mp supplementation associated with resistance training on murinometric parameters and food consumption in rats. animals were randomized into sedentary and control groups, supplemented with mp or not. trained animals performed the jump protocol and received the mp supplementation (250 mg/kg/day) by gavage. food consumption and body weight were assessed weekly and murinometric parameters, at the end of the protocol. there were no changes in food intake (147 - 180 g), weight (341 - 368 g), length (24.6 - 25.5 cm), chest (14.1 - 16.2 cm) and abdominal circumferences (14.5 - 15.8 cm), body mass index (0.53 - 0.56 g/cm2) and lee index (4.5 - 4.8 g/cm3). mp supplementation during exercise does not alter food intake, weight and murinometric measurements in rats.

Aproximadamente 20% dos ovos de avestruz são inférteis, podendo ser consumidos na alimentação humana. No entanto, seu elevado volume e perecebilidade indicam a necessidade de um processamento tecnológico adequado. Nesse sentido, objetivou-se determinar a composição química de ovos de avestruz in natura, bem como os parâmetros físicos, químicos e microscópicos dos ovoprodutos de avestruz, após desidratação. Determinou-se a composição química de ovos in natura de avestruz e de galinha. As claras, gemas e ovos integrais de avestruz foram fermentados e desidratados em mini spray-dryer. Após a desidratação, determinou-se o rendimento, composição e diâmetro de partículas dos ovoprodutos coletados em ciclone e na câmara do spray-dryer. A gema e a clara de ovos in natura de avestruz apresentaram maior teor proteico (respectivamente 15,21% e 11,54%) e lipídico (respectivamente 38,48% e 0,34%), em comparação aos ovos de galinha. As amostras coletadas do ciclone apresentaram menor percentual de umidade e melhor uniformidade no diâmetro de partículas. Os ovoprodutos de avestruz apresentaram rendimento, uniformidade e valor nutricional satisfatórios, demonstrando que a secagem por spray-dryer é mais uma alternativa para a conservação e aproveitamento desse alimento na alimentação humana.

Approximately 20% of ostrich eggs are infertile and can be consumed by humans, however, its high volume and perishability indicate the need of appropriate technological processes. Thus, this study aimed to determine the chemical composition of in natura ostrich eggs, as well as physical, chemical and microscopic parameters of ostrich egg products after dehydration. The chemical composition of in natura ostrich and chicken eggs was determined. Ostrich egg whites, yolks and whole eggs were fermented and dried in mini spray-dryer. After dehydration, yield, composition and particle diameter of egg products collected in the cyclone and spray-dryer chamber were evaluated. In natura ostrich egg white and yolk showed higher protein (respectively 15.21% and 11.54%) and fat (respectively 38.48% and 0.34%) contents, when compared to chicken eggs. Samples collected from the cyclone showed a lower moisture content and better particle diameter uniformity. The ostrich egg products presented satisfactory yield, uniformity and nutritional value, demonstrating that the spray-dryer technique is another alternative for conservation and use of this food for human consumption.

Objetivo: Determinar a prevalência de insegurança alimentar em famílias com escolares de áreas urbana e rural do município de Picos, Piauí, relacionando-a com o perfil socioeconômico das famílias, com o consumo alimentar e o estado nutricional dos escolares. Métodos: Participaram do estudo famílias com escolares entre 7 e 10 anos matriculados na rede municipal de ensino, totalizando 342 famílias/escolares. O estudo foi conduzido na própria escola, mediante entrevista com as mães ou responsáveis, utilizando-se questionários baseados na Escala Brasileira de Insegurança Alimentar e variáveis socioeconômicas das famílias e de frequência alimentar dos escolares. O estado nutricional dos escolares foi avaliado quanto aos índices: peso/ idade, altura/idade e índice de massa corporal/idade. Resultados: A prevalência de insegurança alimentar foi elevada e similar para as áreas rural e urbana: 84,3% e 83,3% respectivamente. No geral, a menor renda familiar e o consumo de água sem tratamento estiveram associados à maior frequência de insegurança alimentar (p≤0,01). Na área urbana, observa-se um maior percentual de insegurança alimentar para os menores níveis de escolaridade (p≤0,05). O consumo alimentar e o perfil nutricional dos escolares não estiveram associados à condição de insegurança alimentar de suas famílias. Conclusão: O percentual de famílias em insegurança alimentar bem como o perfil de consumo alimentar e nutricional dos escolares foram similares entre as áreas urbana e rural, caracterizando-se como uma população homogênea quanto às condições socioeconômicas.

Objective: This study aimed to determine the prevalence of food insecurity among schoolchildren living in urban and rural areas of Picos, Piauí associated with the socioeconomic profile of families and their food intake and nutritional status. Methods: Study participants were families with children aged 7-10 years enrolled in municipal schools, totaling 342 families/schoolchildren. The study was conducted at school facilities through interviews with mothers - or guardians - using a questionnaire based on the Brazilian Food Insecurity Scale and socioeconomic variables and food frequency questionnaire. The nutritional status of children was assessed using the following indexes: weight/age, height/age and body mass index/age. Results: The prevalence of food insecurity was high and similar for rural and urban areas, 84.3% and 83.3%, respectively. In general, lower income and consumption of untreated water was associated with greater frequency of food insecurity (p≤0.01). In urban areas, higher percentage of food insecurity was associated to lower educational levels (p≤0.05). Dietary intake and nutritional status of schoolchildren were not associated with food insecurity condition of families. Conclusion: The percentage of families at food insecurity, as well as the food consumption and nutritional status of schoolchildren were similar between urban and rural areas, characterized as a homogeneous population in terms of socioeconomic conditions.

O objetivo deste trabalho foi avaliar uvas Vitis vinifera L. das variedades comerciais: Brasil, Benitaka, Itália e Red Globe, quanto às características físico-químicas e sensoriais. Os teores de sólidos solúveis, diâmetro e comprimento das bagas, cujos resultados apresentaram conformidade com os padrões comerciais, foram determinados. A avaliação sensorial foi realizada por meio da Análise Descritiva Quantitativa - ADQ. Foram selecionados e treinados os julgadores que, sob orientação de um líder, estabeleceram os atributos sensoriais capazes de descrever com fidedignidade as características das uvas, conforme se segue: tonalidade de cor, uniformidade de cor, aroma característico, firmeza, gosto doce, gosto amargo, gosto ácido, adstringência, sabor e qualidade global. Constatou-se que as médias obtidas nos atributos tonalidade de cor, uniformidade de cor, firmeza, sabor e qualidade global diferiram estatisticamente dentre as uvas avaliadas e, ainda, que os atributos do sabor, seguido do gosto doce e da tonalidade da cor, apresentaram as correlações mais fortes com a qualidade global, determinantes, portanto, das características sensoriais das uvas.

The goal of this study was to evaluate the following commercial varieties of fine table grapes Vitis vinifera L.: Brazil, Benitaka, Italy and Red Globe in respect to physicochemical and sensory characteristics. Total soluble solid content and diameter and length of berries were assessed, and results showed conformity with commercial standards. The sensory evaluation was accomplished through the Quantitative Descriptive Analysis - QDA. Evaluators were selected and trained by a leader, who established and defined the sensory attributes capable of describing accurately the following grape characteristics: color tone, color uniformity, aroma, firmness, sweetness, bitterness, acidity, astringency, flavor and overall quality. Regarding sensory analyses, it was verified that the mean values of the attributes color tone, color uniformity, firmness, flavor and overall quality statistically differed among grapes and that flavor, followed by sweetness and color tone were attributes that showed the strongest correlations with overall quality, being determinant for the sensory characteristics of grapes.

OBJETIVO: Este trabalho teve como objetivo desenvolver biscoitos tipo cookie adicionado de óleo de buriti a fim de se analisarem sua aceitação sensorial e seu valor nutricional, visando a sua utilização na merenda escolar, bem como avaliar o consumo de alimentos fontes de vitamina A por escolares. MÉTODOS: Uma formulação-controle (15% de óleo de soja) e duas formulações experimentais (7,5% e 15% de óleo de buriti) foram produzidas e avaliadas quanto à composição centesimal, conteúdo de vitamina A e aceitação sensorial, testada por 201 escolares. Avaliou-se também o consumo de alimentos fontes de vitamina A por esses escolares mediante questionário semiquantitativo contendo 28 alimentos considerados fontes da referida vitamina. RESULTADOS: O biscoito elaborado com 15% de óleo de buriti obteve boa aceitação, e apresenta maior percentual de proteínas, de minerais e de vitamina A, podendo ser considerado fonte deste último nutriente. Observou-se uma maior frequência de consumo de alimentos com baixo teor de vitamina A, como também uma menor frequência de consumo dos frutos da região Nordeste. CONCLUSÃO: Os biscoitos adicionados de óleo de buriti podem ser uma alternativa de inclusão de alimentos fontes de vitamina A na dieta de escolares, no entanto o consumo de frutas e hortaliças fontes dessa vitamina deve ser estimulado, tendo em vista que os escolares consomem pouca variedade de alimentos fontes dessa vitamina, o que aumenta o risco de deficiência a longo prazo.

OBJECTIVE: The objective of this study was to make cookies with buriti oil for school meals and analyze their acceptance and nutritional content. The study also assessed schoolchildren's dietary vitamin A intake. METHODS: A control batch was made using 15% soybean oil and two batches were made using 7.5% and 15% buriti oil, respectively. The following were then assessed: centesimal composition, vitamin A content and acceptance by 201 children. Consumption of vitamin A by these children was also investigated using a semiquantitative questionnaire listing 28 good dietary sources of vitamin A. RESULTS: The cookie containing 15% buriti oil was well accepted and presented higher protein, mineral and vitamin A contents, so it may be considered a source of vitamin A. Consumption of foods with low vitamin A content was high and intake frequency of fruits from the Brazilian northeast was low. CONCLUSION: Cookies containing buriti oil may be an alternative source of dietary vitamin A in school meals. However, the consumption of fruits and vegetables with this vitamin should also be encouraged since schoolchildren consume a small variety of dietary sources of vitamin A, which increases their long-term susceptibility to vitamin A deficiency.

Objetivou-se comparar os parâmetros físico-químicos e termo-oxidativos do óleo bruto de buriti com o refinado, como também determinar o teor de vitamina A, perfil lipídico e potencial antioxidante destes óleos. Amostras de óleo bruto e refinado foram avaliadas quanto à viscosidade, densidade relativa, índices de refração, acidez, ácidos graxos livres, peróxido e de iodo, grau de oxidação lipídica por UV-Vis, termogravimetria, calorimetria, capacidade antioxidante, teor de vitamina A e perfil de ácidos graxos. O refino do óleo diminuiu o percentual de ácidos graxos livres e os índices de acidez, de iodo e de peróxido, apresentando maior estabilidade termo-oxidativa que o óleo bruto. Porém sua capacidade antioxidante, o teor de vitamina A e o de ácidos graxos insaturados foram reduzidos em relação ao óleo bruto. Logo, sugere-se a otimização do processo de refino para minimizar perdas nutricionais no óleo de buriti, que por suas características pode ser considerado um alimento funcional.

The objective of this study was to compare the physicochemical, thermo-oxidative and nutritional characteristics of crude and refined buriti oil. Crude and refined oil samples were evaluated for viscosity, relative density, refraction, acidity, free fatty acids, peroxide and iodine, lipid oxidation degree by UV-Vis, thermogravimetry, calorimetry, in vitro antioxidant capacity, vitamin A content and fatty acids profile. The refining process decreased the free fatty acids percentage and acidity, peroxide and iodine indexes, with greater thermal-oxidative stability, which is critical for its use in cooking food. However, its antioxidant capacity, vitamin A and unsaturated fatty acids contents were reduced compared to crude oil. Therefore, it is suggested to optimize the refining process to minimize nutritional losses in buriti oil, which due to its characteristics, can be considered a functional food.