In recent years, the demand for fruits and vegetables has increased in several countries. Thereby, the consumption of natural beverages increased, and specifically those with claims of functional properties. However, there is a clear need for further studies on the beneficial effects of these beverages, and greater attention should be given to brands that use this information in a manner that is unconcerned with consumer health. This work aimed to study the physical-chemical composition and bioactive and functional compounds of some brands of natural drinks marketed in Brazil. Six brands of natural drinks were acquired and analyzed for pH, titratable acidity (%), soluble solids, total sugars, color, total phenolics, vitamin C, β-carotene/linoleic acid, DPPH and dietary fiber. The drinks analyzed are in accordance with the literature for acidity, except the 'E' brand. The sugar content found in three brands ('A, ' 'B-Le' and 'D') was higher than reported on the labels, and the 'A' brand misleads the consumer by stating that their drink is 'zero sugar. ' In general, the drinks showed yellowish color, except the 'E' brand with greenish coloration. The brand 'A' also had higher levels of vitamin C than established by law. The amount of phenolic compounds was higher in the 'A' and 'F' brands. The antioxidant content was higher in 'A, ' 'C' and 'F. ' The 'D' and 'F' brands were shown as sources of dietary fiber. The content of some brands analyzed is in disagreement with their labels which represents a danger to consumers with some kind of food restriction.
Objetivo: Estimar o teor de sódio no pão francês de panificadoras de uma rede de supermercados de grande porte da cidade de Goiânia (GO). Materiais e Métodos: Trata-se de um estudo observacional descritivo, realizado em três panificadoras de uma rede de supermercados com doze lojas. A quantificação do teor de sódio ocorreu por meio do acompanhamento de todas as etapas do processo produtivo do pão francês e pesagem direta dos ingredientes. Para os cálculos utilizou-se a Tabela Brasileira de Composição de Alimentos. Os resultados dos teores de sal e sódio obtidos foram comparados às recomendações da Organização Mundial da Saúde (OMS), com a meta da Agência Nacional de Vigilância Sanitária (ANVISA) para redução de sódio no pão francês produzido no Brasil, com a classificação do teor de sódio dos alimentos segundo a Food Standards Agency do Reino Unido e classificação proposta para teor de sódio baseada na legislação brasileira. Para comparação de diferença de dados entre os estabelecimentos, aplicou-se análise de variância. Resultados: Os valores encontrados de sódio no pão francês estão acima da meta proposta pela ANVISA, e acima dos valores encontrados nas principais tabelas que embasam o estudo da quantificação de nutrientes dos alimentos no campo da nutrição. Os pães foram classificados como contendo alto teor de sódio (>600 mg/100 g). Conclusão: É necessária uma revisão da receita padronizada desses supermercados com vistas à redução do teor de sódio, para oferecer um alimento mais saudável e de qualidade à população. Palavras-chave: Transição nutricional; sódio; pão; qualidade dos alimentos. Objective: Analyze the sodium content in bread rolls from the bakeries of a large-scale supermarkets chain in Goiânia (GO), Brazil. Materials and Methods: This is a descriptive observational study carried out at three in-store bakeries of a 12-store supermarket chain. The sodium level was quantified by monitoring all stages of the bread roll production process and through direct weighing of ingredients. The Brazilian Food Composition Table was used for calculations. The salt and sodium levels obtained were compared with World Health Organization (WHO) recommendations, with the National Sanitary Surveillance Agency's (ANVISA) goals for the reduction of sodium levels in bread rolls produced in Brazil, with UK Food Standards Agency's classification of food sodium levels and with a proposed sodium level classification based on Brazilian legislation. Variance analysis was used to compare data between different bakeries. Results: The sodium levels found in bread rolls are above those proposed by the National Sanitary Surveillance Agency and those found in the main tables used for quantifying food nutrients in the field of nutrition. The rolls were classified as having high sodium levels (>600 mg/100 g). Conclusion: These supermarkets need to review their standardized recipe to reduce bread sodium levels and offer a more healthful and higher quality product to the population.
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