RESUMO: A descoberta de novos aditivos naturais a partir de resíduos agroindustriais é considerada um importante tópico de pesquisa. Este estudo teve como objetivo investigar a viabilidade da extração assistida por ultrassom (EAU) de compostos antioxidantes do estigma do milho (EM) e o efeito de variáveis independentes (tempo e relação sólido-solvente) e sua interação na extração de EM. Os resultados indicaram que a EUA aumenta a atividade antioxidante e reduz o tempo de extração em 67%. Condições otimizadas para a extração simultânea de antioxidantes e polifenóis do EM foram obtidas com 5 min e uma relação sólido-solvente de 0,05 g mL-1. O extrato de EM obtido pela EUA foi caracterizado por ESI-ToF-MS e 27 fitoquímicos foram encontrados. O extrato apresentou atividades antifúngicas e antibacterianas promissoras contra 23 dos micro-organismos estudados. Portanto, o extrato de EM obtido pela extração assistida por ultrassom pode ser utilizado como fonte de compostos bioativos e antimicrobianos para uso como ingrediente funcional na indústria alimentícia e farmacêutica.

ABSTRACT: The discovery of new natural additives from agro-industrial waste is considered an important research topic. This study investigated the feasibility of ultrasound-assisted extraction (UAE) of antioxidant compounds from corn stigma (CS) and the effect of independent variables (time and solid-solvent ratio) and their interaction in the extraction of CS. Results indicated that the UAE method increases the antioxidant activity and reduces the extraction time by 67%. Optimized conditions for the simultaneous extraction of antioxidants and polyphenols from CS were obtained using 5 min and a solid-solvent ratio of 0.05 g mL-1. The CS extract obtained by UAE was characterized by ESI-ToF-MS and 27 phytochemicals were reported. The extract showed promising antifungal and antibacterial activities against 23 of the studied microorganisms. Therefore, the CS extract obtained by the UAE can be used as a source of bioactive and antimicrobial compounds for use as a functional ingredient in the food and pharmaceutical industry.

Abstract The food industry shows great interest on researching innovative and alternative methods to determine phenolics compounds’. Hence, the present study aims to develop a technique based on Folin-Ciocalteu’s method to determine the total amount of phenolic compounds of a sample using a smartphone as a tool for obtaining digital images of the analysis’ and evaluating them through the Colorgrab® application. In this study, color parameters S, L, V and I were evaluated, as well as experimental parameters such as distance between sample and camera, light temperature, and sample’s volume. To improve analytical conditions, phenolic compounds were determined through the conventional Folin-Ciocalteu’s method, with the results being compared to the data obtained from the adapted method. After optimization, the procedure was carried out using the S color parameter, cold light (6500 K), 7 cm distance between sample and camera, and a solution volume of 1.5 mL. The test showed suitable results for precision (RSD < 2.4%) and accuracy (98.4 to 103.8%) when compared to the conventional method. The proposed technique proved to be an innovative alternative to determine total phenolic compounds in routine analysis for different sectors of the food industry, showing good analytical results without requiring sophisticated equipment.

RESUMO: Este trabalho teve como objetivo desenvolver massas alimentícias adicionadas de microcápsulas de melaço de soja e avaliar o efeito das microcápsulas sobre as características físico-químicas, sensoriais, microbiológicas e vida de prateleira. As formulações das massas foram, controle (F1), com extrato livre (F2) e com microcápsulas (F3), foram realizadas as análises de pH, atividade de água, cor, análise sensorial, microbiológica e vida de prateleira dos fenólicos por 28 dias. As massas cozidas contendo microcápsulas permaneceram com 25% de fenólicos até o 14º dia, e as massas cruas com 15% de fenólicos até o 21° dia de armazenamento. As massas com microcápsulas mostraram boa aceitabilidade não diferindo da massa controle, entretanto as massas com o extrato livre mostraram menor aceitação em relação às demais. A adição das microcápsulas não alterou a parte microbiológica, pH, atividade de água e cor das massas.

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.

RESUMO: Este estudo teve como objetivo extrair isoflavonas do melaço de soja com diferentes solventes, além disso, o extrato selecionado com as características desejáveis em geral foi selecionado para avaliar os potenciais de diferentes agentes encapsulantes. Os agentes encapsulantes foram: 18% de maltodextrina DE20 (T1), 18% Hi-maize (T2) e uma mistura em proporções iguais de 9 % de maltodextrina DE20 e 9% de Hi-maize (T3). Foram testados os solventes, etanol e metanol a 80% e álcool de cereais a 50 e 80%. O melhor solvente para a extração de fenólicos e isoflavonas totais foi o álcool de cereais a 50%, sendo que este extrato também apresentou maior atividade antioxidante. Entre os agentes encapsulantes testados, 18% Hi-maize com ar de entrada de 130 °C mostrou ser o melhor para encapsular as isoflavonas. O método ORAC mostrou que as microcápsulas com o agente encapsulante Hi-maize a 18% também apresentaram maior atividade antioxidante.

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity.

RESUMO: O objetivo deste trabalho foi determinar a melhor condição de extração de compostos bioativos do capim-limão (Cymbopogon citratus), usando o método convencional e extração assistida por ultrassom, em diferentes temperaturas, a fim de avaliar a atividade antioxidante e a atividade antimicrobiana do extrato com maior poder antioxidante em linguiças de frango frescal durante o período de armazenamento. Os extratos foram obtidos pelo método convencional (extração com solvente) e por extração assistida por ultrassom, variando a temperatura (20°C, 40°C e 60°C). Foram medidos os compostos fenólicos, flavonoides totais e atividade antioxidante pelos métodos DPPH, FRAP, ORAC. Os métodos de extração convencional e ultrassom influenciaram no teor de fenólicos e flavonoides totais em todas as temperaturas testadas. Os métodos convencional e ultrassom não influenciaram no IC50 nas temperaturas de 40oC e 60oC. A atividade antioxidante pelo método DPPH e pelo método FRAP foi superior no método convencional na temperatura de 60°C, entretanto pelo método ORAC os melhores resultados foram na extração por ultrassom. Os resultados demonstram que a extração convencional a 60ºC foi melhor para obter extratos de capim-limão com maior quantidade de compostos bioativos. A capacidade antimicrobiana avaliada em linguiça frescal mostrou que na concentração de 1,0% do extrato protegeu o produto quanto o crescimento de aeróbios mesófilos e contra o crescimento de bactérias psicrotróficas. O capim-limão pode ser considerado uma alternativa natural para obtenção de extratos ricos em compostos bioativos, com atividade antioxidante e elevada capacidade antimicrobiana.

ABSTRACT: The aim of this work was to determine the best extraction condition of bioactive compounds from lemongrass (Cymbopogon citratus), using the conventional method and ultrasonic assisted extraction, varying the temperature, in order to evaluate the antioxidant activity and the antimicrobial activity of the extract with higher antioxidant power in fresh chicken sausages during the storage period. The extracts were obtained by the conventional method (solvent extraction) and by ultrasound assisted extraction, varying the temperature (20°C, 40°C and 60°C). Phenolic compounds, total flavonoids and antioxidant activity were measured by the DPPH, FRAP, ORAC methods. Conventional extraction and ultrasound methods influenced the phenolic and total flavonoid content at all tested temperatures. Conventional and ultrasonic methods did not influence the IC50 at temperatures of 40°C and 60°C. The antioxidant activity by the DPPH method and by the FRAP method was superior in the conventional method at the temperature of 60°C, however by the ORAC method the best results were in the extraction by ultrasound. The results demonstrate that the conventional extraction at 60ºC was better to obtain extracts of lemongrass with greater amount of bioactive compounds. The antimicrobial capacity evaluated in sausage of fresh chicken showed that in the concentration of 1.0% of the extract protected the product as the growth of mesophilic aerobes and against the growth of psychrotrophic bacteria. Lemongrass can be considered as a natural alternative to obtain extracts rich in bioactive compounds, with antioxidant activity and high antimicrobial capacity.

RESUMO: O objetivo deste trabalho foi avaliar o efeito das condições de extração sobre os compostos bioativos, bem como sobre a atividade antioxidante e atividade antimicrobiana do extrato com maior característica antioxidante. Os extratos foram obtidos pelo método convencional e extração assistida por ultrassom, variando a temperatura (20oC, 40oC e 60oC). Foram quantificados os fenólicos totais, flavonóides totais, a atividade antimicrobiana, e atividade antioxidante pelos métodos DPPH, FRAP, e ORAC. Os métodos de extração convencional e ultrassom influenciaram no teor de fenólicos em todas as temperaturas testadas. Os flavonóides não sofreram influência dos métodos de extração. A atividade antioxidante (DPPH) foi superior no método ultrassom nas temperaturas de 40°C e 60°C, entretanto pelo método FRAP os melhores resultados foram na extração convencional. Os métodos convencional e ultrassom não influenciaram no IC50 nas temperaturas de 20oC e 40oC, mas a atividade antioxidante pelo método ORAC sofreu influencia dos métodos em todas as temperaturas. O extrato obtido a 60°C pelo método ultrassom possui elevada ação antimicrobiana frente a cepas de Salmonella sp., Escherichia coli, e Staphylococcus aureus. A extração assistida por ultrassom pode ser considerada adequada para obtenção de extratos de marcela, que são ricos em compostos bioativos com alta atividade antioxidante.

ABSTRACT: The aim of this study was to evaluate the effect of extraction conditions on bioactive compounds, as well as on antioxidant activity, and the antimicrobial activity of the extracts with the highest antioxidant characteristics. The extracts were obtained by conventional method and ultrasound-assisted extraction at various temperatures (20°C, 40°C and 60°C). Total phenolics, total flavonoids, antimicrobial activity and antioxidant activity were quantified by the methods of DPPH, FRAP, and ORAC, respectively. The conventional extraction method and ultrasound method influenced the phenolic content at all the tested temperatures. Flavonoids were not influenced by extraction methods. The antioxidant activity (DPPH) was highest in the ultrasonic method at temperatures of 40°C and 60°C; however, in the case of the FRAP method the best results were for the conventional extraction method. The conventional and ultrasonic methods did not influence the IC50 at temperatures of 20°C and 40°C, but using ORAC the antioxidant activity was influenced by the methods at all temperatures. The extract obtained at 60°C by the ultrasound method had high antimicrobial action in relation to the strains of Salmonella sp., Escherichia coli, and Staphylococcus aureus. Extraction ultrasonic-assisted can be considered adequate to obtain extracts of marcela, which are rich in bioactive compounds with high antioxidant activity.

Resumo Objetivo : Avaliar a prevalência de dor nas costas, incapacidade funcional e alterações posturais na coluna vertebral em indivíduos adultos de diferentes faixas etárias e com diferentes níveis de IMC. Metodologia : Participaram da pesquisa 534 usuários de um distrito do Sistema Único de Saúde (SUS) da cidade de Porto Alegre, Brasil. A avaliação da coluna vertebral torácica e lombar foi realizada utilizando-se o instrumento flexicurva. A dor nas costas e a incapacidade foram avaliadas por questionário. Os dados foram analisados a partir de estatística descritiva e do cálculo das Razões de Prevalência (RP) e seus respectivos intervalos de confiança de 95% (IC95%). Foram realizados três tipos de análises com as variáveis dependentes: dor, incapacidade funcional e postura. Resultados : Foi encontrada associação significativa entre dor e sexo feminino (p = 0,000) e dor e alteração na coluna lombar (p = 0,014). A variável incapacidade esteve associada com o IMC (p = 0,004) e com a idade (p = 0,001). Quando se analisou a alteração postural, encontrou-se associação significativa somente com a idade (p = 0,032). Conclusão : Estes achados evidenciam a necessidade de prevenção e inserção na atenção primária de programas de educação postural visando à redução desses acometimentos na população de adultos.

Abstract Objective : To evaluate the prevalence of back pain, disability, and postural changes in the spines of adults of different ages and with different levels of body mass index (BMI). Methodology : A total of 534 users of the Brazilian Public Health System in Porto Alegre, Brazil, were included in the study. An evaluation of the thoracic and lumbar spine was performed using the Flexicurve instrument. Data was analyzed using descriptive statistics and the calculation of prevalence ratios (PR) and their respective confidence intervals of 95% (CI 95%). Three analyses were performed with the dependent variables pain, functional disability, and posture. Results : A significant association between pain and female gender (p = 0.000), and pain and change in the lumbar spine (p = 0.014) were found. The variable disability was associated with BMI (p = 0.004) and age (p = 0.001). When we analyzed postural change, an association was found only with age group (p = 0.032). Conclusion : These findings highlight the need for prevention and primary care educational programs aimed at reducing postural aberrations in the adult population.