ResumoA crescente demanda por alimentos benéficos à saúde é acompanhada pela busca por processos que gerem baixo volume de resíduos sólidos ou que proporcionem seu reaproveitamento. Este trabalho propõe a elaboração e a avaliação da aceitabilidade de biscoitos enriquecidos com aveia e farinha de bagaço de uva. A farinha de bagaço de uva, produzida como alternativa de utilização do grande volume deste resíduo gerado pela indústria vitivinícola, representa uma ótima fonte de fibras e antioxidantes naturais de baixo custo. Esta foi obtida por meio da moagem do bagaço seco e posterior padronização granulométrica. A farinha integral de aveia, fonte de fibras alimentares, foi obtida pela moagem da aveia em flocos. Para a elaboração dos biscoitos, foram utilizadas três formulações com diferentes percentuais de substituição da farinha de trigo por farinha integral de aveia e farinha de bagaço de uva, as quais foram denominadas formulações A, B e C, com níveis de substituição de 30%, 40% e 50%, respectivamente. O experimento foi realizado em delineamento inteiramente casualizado, os resultados submetidos à análise de variância e as médias comparadas pelo teste de Tukey a 5% de significância. Os resultados obtidos demonstraram que os biscoitos elaborados apresentaram propriedades sensoriais aceitáveis, sendo os percentuais de substituição utilizados neste estudo aceitos pelos julgadores, dentre todos os atributos avaliados. O uso da aveia fornece um incremento de fibra alimentar e a farinha de bagaço de uva é um ingrediente alternativo para o reaproveitamento de um produto normalmente descartado. Palavras-chave: Vitis vinifera; Avena sativa; farinhas mistas; resíduo. SummaryThe growing demand for healthy food is accompanied by a search for processes that generate low volumes of solid waste, or which provide for its reuse. This paper proposes the development and evaluation of the acceptability of cookies enriched with oat and grape pomace flour. The grape pomace flour, produced as an alternative to the use of large volumes of waste generated by the wine industry, represents a great source of fibre and natural antioxidants at low cost. It was obtained by grinding the dry pomace and subsequent granulometric standardization. The oat flour, a source of food fibres, was obtained by grinding oat flakes. To prepare the cookies, three formulations with different percentages of replacement of the wheat flour by wholemeal oat flour and grape pomace flour were used, defined as Formulations A, B and C with 30%, 40% and 50% replacement respectively. The experiment was carried out using a completely randomized design, the results submitted to an analysis of variance and the means compared by the Tukey test at 5% significance. The results demonstrated that the cookies presented acceptable sensory properties and the percentage of substitution used in this study was accepted by the judges for all the attributes evaluated. The use of oat provided an increase in food fibre and the grape pomace flour was an alternative ingredient for the reus...

Introduction The hibiscus flower has received increasing interest because it contains high levels of bioactive compounds with remarkable functional properties. To the best of our knowledge, for the first time a detailed description of the carotenoid composition of hibiscus calyces is reported. Objectives Identification and quantification of carotenoids, phenolic compounds and antioxidant activity from hibiscus calyces. Material and methods The composition of the carotenoids and phenolic compounds from hibiscus calyces was determined by high‐performance liquid chromatography coupled to a diode array detector and tandem mass spectrometry (HPLC‐DAD‐MS/MS). Antioxidant activity was assessed using 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical scavenging and hydroxyl radicals scavenging assays. Results Twenty‐one carotenoids were found and from these compounds 15 were identified or tentatively identified. The major carotenoids were all‐trans‐lutein (316.43 ± 19.92 μg/100 g) and all‐trans‐β‐carotene (147.76 ± 5.59 μg/100 g). Twenty phenolic compounds were found, from which 14 compounds were identified or tentatively identified. The major phenolic compounds were delphinidin 3‐sambubioside (218.17 ± 12.69 mg/100 g) and 3‐caffeoylquinic acid (79.22 ± 7.01 mg/100 g), representing almost 60% (w/w) of the total phenolic compounds from hibiscus calyces. The hibiscus presented low vitamin A activity, measure as retinol activity equivalent (13.52 μg/100 g). The scavenging activity of ABTS and hydroxyl radicals were 7.8 μmol Trolox equivalent/g and 81%, respectively. Conclusion In this study we have shown that the hibiscus calyces can be considered as a food rich in lutein, chlorogenic acids and anthocyanins (delphinidin 3‐sambubioside).

Abstract:Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration.

The bioactive compounds incorporation for the production of biodegradable food packagings comes as a viable and environmentally friendly substitute in order to improve the nutritional value as well as extend the shelf life of highly perishable food products. Moreover, the use of bioactive compounds has been directly associated with the promotion of health aspects; the ingestion of bioactive compounds is related with minimizing risks of some diseases such as hypertension, diabetes, and coronary heart diseases. Therefore, the present study carried out a review of the current scenario in the film's production with natural antioxidants addition. The prebiotics and probiotics compound addition in films properties produced were also discussed in this work. Additionally, the film biodegradation properties should also be taken into account for their right disposal in the environment. Some factors that can to affect the biodegradation process are the nature of the polymer, the interactions among the blend components, its crystallinity, and the environmental conditions (light, temperature, O 2 concentrations; and humidity). Therefore, the evaluation of relationships between structure and the polymers biodegradability is the extreme importance.

Introduction:Hibiscus calyces are important sources from anthocyanins and pigments. The recovery of these bioactive compounds using non-organic solvents becomes very attractive for the food industry.Methods:For this reason, the separation of phenolic compounds by acidified aqueous extraction from hibiscus calyces was studied. The experiments were conducted by a fractional factorial design.Result and Conclusion:Four factors were evaluated: temperature, time, stirring speed and enzyme concentration. The extracts produced were subjected to analysis of color (L*,a*,b*andChroma), total monomeric anthocyanins, antioxidant capacity by ABTS and fourteen phenolic compounds were quantified. The results showed that the best condition to obtain hibiscus calyces extract was using an enzyme concentration of 50 µL/1000 g hibiscus extract, 400 rpm of stirring speed at 55 ºC by 4 hours of extraction, that corresponded to concentrations of 17595, 7516, 2568 μg/g, expressed on a dry basis, for total phenolic compounds, delphinidin 3-sambubioside and cyanidin 3-sambubioside, respectively, and antioxidant capacity measured by ABTS of 7.8 µmol of Trolox equivalent per gram.

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