| 1. |
- dos Santos Garruti, Deborah, et al.
(författare)
-
Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
- 2013
-
Ingår i: Ciência e tecnologia de alimentos. - Campinas : Sociedade Brasileira de Ciencia e Tecnologia de Alimentos. - 1678-457X. ; 33, s. 102-108
-
Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of ‘Cumari-do-Pará’ and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.
|
|
| 2. |
- Castelan, Florence P., et al.
(författare)
-
Natural Ecosystem Surrounding a Conventional Banana Crop Improves Plant Health and Fruit Quality
- 2018
-
Ingår i: Frontiers in Plant Science. - : Frontiers Media S.A.. - 1664-462X. ; 9
-
Tidskriftsartikel (refereegranskat)abstract
- Natural ecosystems near agricultural landscapes may provide rich environments for growing crops. However, the effect of a natural ecosystem on crop health and fruit quality is poorly understood. In the present study, it was investigated whether the presence of a natural ecosystem surrounding a crop area influences banana plant health and fruit postharvest behavior. Plants from two conventional banana crop areas with identical planting time and cultural practices were used; the only difference between banana crop areas is that one area was surrounded by a natural forest (Atlantic forest) fragment (Near-NF), while the other area was inserted at the center of a conventional banana crop (Distant-NF). Results showed that bananas harvested from Near-NF showed higher greenlife and a more homogeneous profile during ripening compared to fruits harvested from Distant-NF. Differences in quality parameters including greenlife, carbohydrate profile, and pulp firmness between fruits harvested from Near-NF and Distant-NF are explained, at least partly, by differences in the balance of plant growth regulators (indole-3-acetic acid and abscisic acid) in bananas during ripening. Furthermore, plants from Near-NF showed a lower severity index of black leaf streak disease (BLSD) and higher levels of phenolic compounds in leaves compared to plants from Distant-NF. Together, the results provide additional evidence on how the maintenance of natural ecosystems near conventional crop areas could be a promising tool to improve plant health and fruit quality.
|
|
| 3. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Aroma-Active Compounds of Capsicum Chinense Var. Biquinho
- 2014. - 1
-
Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 567-571
-
Bokkapitel (refereegranskat)abstract
- Capsicum chinense var. Biquinho presents a strong aroma without the burning pepper sensation. Headspace volatile compounds were isolated by SPME and analyzed by GC-FID, GC-MS, and GC-O. The major compounds profile showed similarity to the profile of spicier peppers, but several minor compounds presented high importance to Biquinho’s characteristic flavor. Aromagram showed 72 compounds; where α-cardinol, heptylisopentanoate, p-xylene, isohexanol, hexyl butanoate, and (Z)-3-hexenyl pentanoate may be potential markers for the sweet and mild pepper flavor of Biquinho. In future, genetic materials of other chili peppers may have crosses with this pepper, which will improve their sensory characteristics.
|
|
| 4. |
- Castro Alves, Victor Costas, 1986-, et al.
(författare)
-
Speeding up the extraction of mushroom polysaccharides
- 2016
-
Ingår i: Food Analytical Methods. - New York : Springer. - 1936-9751 .- 1936-976X. ; 9:9, s. 2429-2433
-
Tidskriftsartikel (refereegranskat)abstract
- Non-digestible polysaccharides from edible mush-rooms may have immunomodulatory properties. Therefore,the availability of mushroom polysaccharides is relevant for research or industrial purposes, as polysaccharides may be used as functional food ingredients. Recently, a method using successive extractions to obtain mushroom polysaccharides was developed, but it is time-consuming. As a way to enablea fast and efficient extraction, a set of improvements was proposed, allowing for obtaining water-soluble polysaccha-rides in half the time of the original method. Similar yield, composition, molecular weight, homogeneity and conforma-tion of polysaccharides obtained demonstrated that the optimised method could be explored as a fast and efficient way to obtain water-soluble non-digestible polysaccharides from mushrooms.
|
|
| 5. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Characterization and immunomodulatory effects of glucans from Pleurotus albidus, a promising species of mushroom for farming and biomass production
- 2017
-
Ingår i: International Journal of Biological Macromolecules. - : Elsevier. - 0141-8130 .- 1879-0003. ; 95, s. 215-223
-
Tidskriftsartikel (refereegranskat)abstract
- Polysaccharides from a number of mushroom species are recognized as functional food ingredients with potential health benefits, including immunomodulatory effects. In this study, polysaccharides extracted from the basidiome with cold water (BaCW), hot water (BaHW), and hot alkali (BaHA) solution, and exo-(MyEX) and endopolysaccharides (MyEN) from the submerged culture of Pleurotus albidus, a promising species for farming and biomass production, were analyzed for their chemical composition and structure and immunomodulatory effects on macrophages. Compositional (HPAEC-PAD and HPSEC-RID/MWD) and structural (FT-IR, 1D- and 2D-NMR) analyses identified BaCW and MyEX as beta-(1,6)-branched beta-(1,3)-glucans, BaHW and MyEN as alpha-(1,3)-(1,2)-branched alpha-(1,6)-glucans, and BaHA as a mixture of alpha-(1,6) and beta-(1,3)-glucans. BaCW and MyEX stimulated the production of tumor necrosis factor alpha (TNF-alpha) and nitric oxide (NO), but not interleukin-6 (IL-6), and decreased phagocytosis of zymosan particles. In contrast, BaHW and MyEN induced TNF-alpha, NO and IL-6 production, and increased zymosan phagocytosis, while BaHA displayed intermediary effects in comparison the other polysaccharides. In conclusion, the basidiome and the submerged culture of P. albidus are sources of easily extractable alpha- and beta-glucans with potential immunomodulatory effects.
|
|
| 6. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality : A case study using dill (Anethum graveolens)
- 2021
-
Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 344
-
Tidskriftsartikel (refereegranskat)abstract
- Using dill (Anethum graveolens L.) as a model herb, we revealnovel associations between metabolite profile and sensory quality, by integrating non-target metabolomics with sensory data. Low night temperatures and exposure to UV-enriched light was used to modulate plant metabolism, thereby improving sensory quality. Plant age is a crucial factor associated with accumulation of dill ether and α-phellandrene, volatile compounds associated with dill flavour. However, sensory analysis showed that neither of these compounds has any strong association with dill taste. Rather, amino acids alanine, phenylalanine, glutamic acid, valine, and leucine increased in samples exposed to eustress and were positively associated with dill and sour taste. Increases in amino acids and organic acids changed the taste from lemon/grass to a more bitter/pungent dill-related taste. Our approach reveals a novel approach to establish links between effects of eustressors on sensory quality, and may be applicable to a broad range of crops.
|
|
| 7. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Lipidomics in nutrition research
- 2022
-
Ingår i: Current opinion in clinical nutrition and metabolic care. - : Lippincott Williams & Wilkins. - 1363-1950 .- 1473-6519. ; 25:5, s. 311-318
-
Forskningsöversikt (refereegranskat)abstract
- PURPOSE OF REVIEW: This review focuses on the recent findings from lipidomics studies as related to nutrition and health research.RECENT FINDINGS: Several lipidomics studies have investigated malnutrition, including both under- and overnutrition. Focus has been both on the early-life nutrition as well as on the impact of overfeeding later in life. Multiple studies have investigated the impact of different macronutrients in lipidome on human health, demonstrating that overfeeding with saturated fat is metabolically more harmful than overfeeding with polyunsaturated fat or carbohydrate-rich food. Diet rich in saturated fat increases the lipotoxic lipids, such as ceramides and saturated fatty-acyl-containing triacylglycerols, increasing also the low-density lipoprotein aggregation rate. In contrast, diet rich in polyunsaturated fatty acids, such as n-3 fatty acids, decreases the triacylglycerol levels, although some individuals are poor responders to n-3 supplementation.SUMMARY: The results highlight the benefits of lipidomics in clinical nutrition research, also providing an opportunity for personalized nutrition. An area of increasing interest is the interplay of diet, gut microbiome, and metabolome, and how they together impact individuals' responses to nutritional challenges.
|
|
| 8. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals
- 2019
-
Ingår i: International Journal of Biological Macromolecules. - : Elsevier. - 0141-8130 .- 1879-0003. ; 127, s. 502-510
-
Tidskriftsartikel (refereegranskat)abstract
- The contribution of dietary fiber to decrease the risk of atherosclerosis may occur through other mechanisms besides the increased excretion of cholesterol. Although macrophages are crucial for lipid clearance, the excessive uptake of cholesterol crystals (CC) by these cells induce NLRP3 inflammasome and foam cell formation. Thus, we investigated whether the water-soluble DF from chayote (WSP) regulate CC-pretreated macrophage-like THP-1 cells. Linkage analysis indicated that WSP is composed mainly of pectic homogalacturonan and highly branched type I rhamnogalacturonan as well as hemicellulosic material including glucomannan, xyloglucan, and glucurono(arabino)xylan. WSP reduced interleukin (IL)-1β and chemokine release in CC-pretreated macrophages. Notably, WSP also reduced lipid accumulation in cells previously exposed to CC. Furthermore, WSP upregulated liver X receptor alpha expression, which may account for increased lipid efflux, and reduced matrix metallopeptidase 9 expression. WSP also reduced active caspase-1 protein levels, and downregulated NLRP3 and IL-1β gene expression in CC-pretreated cells, suggesting that this polysaccharide fraction regulates the priming signals required for NLRP3 inflammasome activation. Thus, WSP regulate lipid efflux and suppress inflammasome priming in macrophages, suggesting that the health benefits of this dietary fiber could go beyond its physical properties on the gastrointestinal tract.
|
|
| 9. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Polysaccharides from raw and cooked chayote modulate macrophage function
- 2016
-
Ingår i: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 81, s. 171-179
-
Tidskriftsartikel (refereegranskat)abstract
- Chayote (Sechium edule) pulp is consumed raw or cooked and is source of polysaccharides with potential immunomodulatory properties in macrophages, which are cells that play important roles in homeostasis and innate immune responses to pathogens; however, these immunomodulatory effects of chayote polysaccharides remain unknown. Therefore, polysaccharides from raw (SeR) and cooked (SeC) chayote and from the hot water extract obtained after heating (SeH) were analyzed for their composition and effects on macrophages. Chayote has a high- (340 kDa) and a low- (46 kDa) molecular weight (MW) polysaccharide fraction containing high amounts of galactose, arabinose and galacturonic acid. After cooking, SeC was enriched in high-MW galactose-rich fractions, whereas SeH was enriched in low-MW arabinans and homogalaturonans-rich fractions. The polysaccharides induced tumor necrosis factor alpha (TNF-α) and nitric oxide (NO) secretion in macrophages; however,only SeR and SeH reduced TNF-α, NO and interleukin-6 secretion in activated macrophages. Furthermore, SeRand SeCW, but not SeC, affected phagocytic activity. In conclusion, bioactive polysaccharides in chayote modulate macrophage functions, and minor changes in composition resulting from the solubilization of a small proportion of low-MW arabinans and homogalacturonans during cooking accounted for the different effects of raw and cooked chayote.
|
|
| 10. |
- Castro Alves, Victor, 1986-, et al.
(författare)
-
Sensory and Volatile Compounds Profile of Thap Maeo Banana : an Option for the Replacement of Pest-susceptible Cultivars
- 2012
-
Ingår i: The Natural Products Journal. - Bentham : Bentham Science Publishers Ltd.. - 2210-3163 .- 2210-3155. ; 2:3, s. 205-211
-
Tidskriftsartikel (refereegranskat)abstract
- Musa (AAB group) Thap Maeo is very productive and resistant to various banana diseases. However, quality attributes of this fruit were poorly investigated so far. The aim of this work was to establish a parallel between the sensory and volatile compound profile of this cultivar. A Quantitative Descriptive Analysis technique was used for sensory evaluation and the headspace volatile profile was analyzed by solid-phase microextraction and gas chromatography-mass spectrometry. Judges have described Thap Maeo with a moderate intensity of ripe banana aroma and flavor, which was confirmed by obtaining a poor volatile profile, with 14 compounds. 3-methybutyl butanoate and 3-methylbutanoate were the major compounds detected in the headspace, which could explain the perception of significant fruity flavors by the judges in the sensory tests.
|
|
