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This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. On addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.

Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the moisture adsorption isotherms of the natural food dyes of anthocyanins, betalains and curcumin and evaluated the humidity, water activity (a w), hygroscopicity, colour and antioxidant capacity in vitro. Osotherms were determined by the static gravimetric method with saturated salt solutions (LiCl. H 2 D, MgCl 2 .6H 2 D, Mg(ND 3) 2 .6H 2 D, NaCl, KCl and K 2 SD 4) at 25 °C. Experimental data were adjusted by GAB, BET, Halsey, Dswin and Henderson models. All models, except Henderson's for Curcumin, fitted the data and BET was used to represent the moisture adsorption isotherm. All the isotherms were type sigmoidal, characteristic of most foods. The observed water content (<0.3%) and a w (<0.03) can be considered favourable to stability. Colour analysis indicated a high colouring strength and the antioxidant capacity suggested that, in addition to representing a source of colour in food products, natural dyes may have an additional function, with possible health benefits.

This research determined the nutritional composition, antioxidant activity and total phenolic compound content of sweet potato flour from different cultivars: Beauregard cv. sweet potato (BF) and the common sweet potato Brazlândia Rosada cv. (CF). Total lipids, proteins, moisture, carbohydrates, pH, titratable acidity, fiber, ash, iron, zinc, beta-carotene, vitamin A and determination of caloric value were analyzed. Antioxidant activity and total phenolic compounds were also determined by the DPPH (2,2-diphenyl-1-picryl-hydrazyl), ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power) methods. CF showed higher levels of carbohydrates, ash, fiber, pH and antioxidant activity by the ABTS method. Protein and zinc contents were similar between the two flours. BF had higher moisture content, caloric value, lipids, iron, DPPH radical scavenging capacity and antioxidant activity by the FRAP method, as well as total phenolic compounds, beta-carotene and vitamin A content. The data revealed good nutritional composition for both analyzed flours. The Beauregard flour can be highlightedregarding its higher beta-carotene and iron content. Moreover, the Beauregard sweet potato flour is a good source of provitamin A, in addition to being a source of fiber.

A mudança nos hábitos alimentares que vem ocorrendo no contexto social, de forma global, tem trazido consigo impactos negativos à saúde dos indivíduos. A dinâmica das transições (demográfica, epidemiológica e nutricional) e seus impactos no consumo alimentar populacional, caracterizado pela diminuição do consumo de alimentos in natura com consequente aumento do consumo de alimentos ultraprocessados, aliada ao aumento das prevalências das doenças crônicas não transmissíveis, descrevem claramente o contexto no qual o Brasil está inserido. Um dos mecanismos mais acessíveis ao cidadão brasileiro a uma orientação sobre alimentação é o atendimento nutricional na atenção básica, onde o profissional através de estratégias de educação alimentar e nutricional promove a prevenção e tratamento de Doenças Crônicas Não Transmissíveis (DCNT), com vistas ao estímulo da autonomia e do autocuidado do indivíduo. O presente trabalho teve como objetivo propor a construção de material ilustrativo e audiovisual para aconselhamento dietético em atendimento ambulatorial em nutrição na atenção básica. O material foi composto de uma cartilha informativa com explicações sobre algumas das DCNT, contando também com orientações nutricionais básicas e um cardápio qualitativo, sendo esta ilustrada, afim de facilitar o entendimento por parte do usuário. Além desta, temos também um material audiovisual, com o conteúdo da cartilha para ser utilizado em consultas de tele atendimento ou com pacientes que não são alfabetizados. No contexto atual, os dois materiais seriam de grande auxilio no atendimento ambulatorial, visto que pode ser utilizado de forma física ou virtual, sendo assim mais uma ferramenta para o nutricionista da Atenção Básica utilizar e conseguir resultados satisfatórios com o elo nutricionista-paciente.