RESUMO

Chilean papaya, also known as mountain papaya (Vasconcellea pubescens), is a fruit valued for its nutritional value and pleasant fragrance. The oblong fruit, featuring five ridges and a seed-filled mucilage cavity, is typically consumed cooked due to its high protease content. The mucilage and the seeds are usually discarded as byproducts. This study analyzed the biochemical composition of mountain papaya seed mucilage using methods such as HPAEC and immunolabeling. Results revealed that papaya seeds yield nearly 20% of their weight in mucilage polysaccharides, which can be separated into soluble and adherent layers. The mucilage exhibited a high proportion of acidic sugars, indicating that homogalacturonan (HG) is the predominant domain. It also contained other domains like rhamnogalacturonan-I (RG-I) and hemicelluloses, predominantly xyloglucan. The HG-rich mucilage, currently considered waste, emerges as a promising source of polysaccharides, indicating its multifaceted utility in various industrial applications.

RESUMO

Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and chocolate. There has been a growing interest in valorizing the secondary components of the cocoa fruit, such as the peel, placenta, and mucilage/pulp, as valuable sources of nutrients for healthy food preparation. In other words, by-products derived from these raw materials are an exploitable source of nutrients in the preparation of healthy food. In the present study, two varieties of cocoa, National Cocoa Fino de Aroma (NCFA) and Colección Castro Naranjal 51 (CCN-51), were evaluated and harvested during both dry and rainy seasons. This evaluation was based on the profiling of the cob, peel, grain, placenta, and mucilage in different stages of ripeness (underripe, ripe, and overripe). Also, from the ripe raw material, a fermented beverage prototype was developed, such as kombucha, with different concentrations of mucilage (40, 60, 80, and 100 g/L). Physicochemical analyses, such as acidity, °Brix, pH, moisture, ash, protein, fat, fiber, vitamins, sugars, and polyphenols of the raw mucilage material and acidity, °Brix, and pH values of the fermented kombucha, were carried out. The best performances were obtained with the CCN-51 variety in the rainy season. Among the fermented drink panelists, the CN40 treatment (Nacional Mucilage + 40 g/L of sugar) received the highest acceptability and was considered the best. Given its efficiency, nutritional content, and potential applications, this product presents a promising strategy to address Sustainable Development Goals related to zero hunger, health and well-being, and climate action.

RESUMO

Species of the Microcystis genus are the most common bloom-forming toxic cyanobacteria worldwide. They belong to a clade of unicellular cyanobacteria whose ability to reach high biomasses during blooms is linked to the formation of colonies. Colonial lifestyle provides several advantages under stressing conditions of light intensity, ultraviolet light, toxic substances and grazing. The progression from a single-celled organism to multicellularity in Microcystis has usually been interpreted as individual phenotypic responses of the cyanobacterial cells to the environment. Here, we synthesize current knowledge about Microcystis colonial lifestyle and its role in the organism ecology. We then briefly review the available information on Microcystis microbiome and propose that changes leading from single cells to colonies are the consequence of specific and tightly regulated signals between the cyanobacterium and its microbiome through a biofilm-like mechanism. The resulting colony is a multi-specific community of interdependent microorganisms.

Assuntos

RESUMO

This study compares oil and mucilage idioblasts occurring together in the vegetative organs of Ocotea pulchella, a Lauraceae species. Our focus is specifically on the ontogeny and developmental cytology of these secretory cells. Both types of idioblasts originate from solitary cells located in the fundamental meristem, underlying the protodermis. The growth of both types of idioblasts is asynchronous, with the oil idioblasts developing first, but their initiation is restricted to the early stages of organ development. Mucilaginous idioblasts occur exclusively in the palisade parenchyma, while oil idioblasts are scattered throughout the mesophyll, midrib, and petiole of the leaves. The lamellar secretion of mucilage idioblasts is mostly made up of polysaccharides, while the secretion of oil idioblasts is made up of terpenes and lipids. Cupule occurred only in the oil idioblasts, while suberized layers occurred in both types of cells. We found that immature oil idioblasts that are close to each other fuse; mature mucilage idioblasts have labyrinthine walls arranged in a reticulate pattern; the cells close to the oil idioblasts have a pectin protective layer; and the oil idioblasts have a sheath of phenolic cells. In contrast to previous reports, the two types of secretory idioblasts were recognized during the early stages of their development. The results emphasize the importance of combining optical and electron microscopy methods to observe the ontogenetic, histochemical and ultrastructural changes that occur during the development of the secretory idioblasts. This can help us understand how secreting cells store their secretions and how their walls become specialized.

Assuntos

RESUMO

Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.

Assuntos

RESUMO

Experimental studies have provided evidence that physicochemical interactions in the food matrix can modify the biologically beneficial effects of bioactive compounds, including their effect on gut microbiota. This work aimed to evaluate the effect of a food gel matrix with Opuntia ficus cladodes mucilage pectin and Citrus Aurantium extract on the growth of four beneficial gut bacteria obtained from the fecal microbiota of people who are lean or who have obesity after digestion in the upper digestive system. To accomplish this, a base formulation of Opuntia ficus cladodes mucilage with or without C. aurantium extract was submitted to an ex vivo fecal fermentation in an automatic and robotic intestinal system. The changes in the intestinal microbiota were determined by means of plate culture and 16S sequencing, while short-chain fatty acids (SCFA) produced in the colon were determined via gas chromatography. In the presence of the extract in formulation, greater growth of Bifidobacterium spp. (+1.6 Log10 Colonic Forming Unit, UFC) and Lactobacillus spp. (+2 Log10 UFC) in the microbiota of lean people was observed. Only the growth in Salmonella spp. (-1 Log10 UFC) from both microbiota was affected in the presence of the extract, which decreased in the ascending colon. SCFA was mainly produced by the microbiota of people who were lean rather than those who had obesity in the presence of the extract, particularly in the ascending colon. The effect of sour orange extract seems to depend on the origin of the microbiota, whether in people who have obesity (25 mM/L) or are lean (39 mM/L).

RESUMO

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these characteristics is increasing. Chia seeds have excellent potential as a functional ingredient in these products since they are a source of proteins, lipids, and fibers. Allied with this, the full use of chia through the seed and its fractions highlights the numerous beneficial characteristics of the formulation regarding nutritional characteristics and techno-functionality. Therefore, this review aims to highlight the potential of chia seed and its fractions for applications in meat-like products. Chia seeds are protein sources. Chia oil is rich in polyunsaturated fatty acids, and its application in emulsions ensures the oil's nutritional quality and maintains its technological characteristics. Defatted chia flour has a high protein content and can be used to extract chia mucilage. Due to its high emulsification capacity, chia mucilage is an effective ingredient for meat products and, consequently, meat-like products. Therefore, this literature review demonstrates the strategic potential of using chia seeds and their fractions to develop meat analogs.

Assuntos

RESUMO

Two chia mucilages with different viscosities, obtained by extraction conditions optimized in a previous work, were homogenized by high pressure homogenization (HPH). Particle size, molecular weight, zeta potential, FTIR spectrum, rheological properties, water absorption capacity, water holding capacity and iron binding capacity were determined on both mucilages treated and without treatment. Homogenization led to a significant reduction in viscosity respect to chia mucilage controls, which can be related to the decrease in particle size and molecular weight. A high iron binding capacity was obtained for both mucilages. FTIR spectra of both mucilages with iron showed displacements in bands related with stretching of carboxylic uronic acids, suggesting the interaction site with this mineral. This interaction was also verified by particle size determination with a displacement to higher sizes in the presence of iron. Potential zeta showed a significant reduction in the presence of iron. A model to explain the binding between chia mucilage and iron is proposed. HPH appears as an alternative to expand chia mucilage functionality reducing the viscosity of chia mucilage solutions for the offer of a new ingredient also with optimal levels of hydration and iron binding capacity.

Assuntos

RESUMO

Cactus pear cladodes, clones 'Miúda' (MIU) and 'Orelha de Elefante Mexicana' (OEM) were harvested at 6 am and 8 pm during the rainy-dry, dry and rainy seasons to evaluate the effect of type of clone and harvest seasons on the physicochemical and technological properties of mucilage as well as the optical, physicochemical, mechanical, thermal and microstructural characteristics of the films obtained. The mucilage of the OEM clone presented a higher content of phenolic compounds, compared to the Nopalea genus, regardless of the season and time of harvest. Furthermore, the dry period resulted in higher carbohydrate levels, regardless of the harvest time. The biopolymeric films produced from the OEM clone harvested in the rainy season and rainy-dry transition showed darker color, better mechanical properties, water barrier, compact microstructure and thermal stability when compared to the MIU clone. Furthermore, harvesting at 6 am provided improvements in the mechanical conditions, permeability and thermal stability of the films of both types of clones studied. These results showed strong environmental modulation, naturally incorporating important macromolecules such as carbohydrates and phenolic compounds, used in the industry in the production of nutraceutical foods, into the mucilage. Furthermore, harvesting cladodes at 6 am in the rainy and transitional (rainy-dry) periods provided better quality biopolymeric films and/or coatings.

Assuntos

RESUMO

Pereskia aculeata Miller and Pereskia grandfolia Haw, known as 'ora-pro-nobis', are unconventional vegetables belonging to the Cactaceae family, native to the Americas and common in the northeast and southeast regions of Brazil. This review attempts to present a balanced account of both the methods used for obtaining extracts from the diverse parts of the plants and the results that were obtained in terms of their applicability to foods and other products with biological activities. Attention will also be devoted to the properties of their bioactives and their applications to real food products. Methods for obtaining extracts from the diverse parts of the plants will be analyzed, as well as the chemical nature of the bioactives that were hitherto identified. Next, the applicability of ora-pro-nobis in either its integral form or in the form of extracts or other products (mucilages) to the production of food and dietary supplements will be analyzed. The species have been extensively investigated during the last few decades. But, the determination of chemical structures is frequently incomplete and there is a need for new studies on texture determination and color evaluation. Further studies exploring the fruit and flowers of P. aculeata are also required.