Desenvolvimento e efeito de bebida tipo shake à base de pó de camu-camu (Myrciaria Dubia [H.B.K.] McVaugh) no controle da diabetes, in vivo
Consumer’s growing concern with health issues has encouraged the development of functional foods properties, which are those that contain compounds with potential to delay and / or prevent the onset of disease. According to the scientific publications, the camu-camu fruit (Myrciaria dubia H.B.K)...
| Autor principal: | Murta, Gabriela Carneiro |
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| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5342 http://lattes.cnpq.br/0419141617249414 |
| Resumo: |
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Consumer’s growing concern with health issues has encouraged the development of
functional foods properties, which are those that contain compounds with potential to
delay and / or prevent the onset of disease. According to the scientific publications,
the camu-camu fruit (Myrciaria dubia H.B.K) fruit has shown a strong potential for
preventive and therapeutic use in the metabolic syndrome (diabetes and
dyslipidemias), due to its bioactive compounds (flavonoids and ascorbic acid),
change able energy metabolism both in experimental protocols with laboratory
animals and in humans. In this context, the present work aimed to elaborate the
formulation of a functional food shake, enriched with lyophilized camu-camu
(Myrciaria dubia H.B.K), in order to increase the prospects for a new shake option for
the functional food market, as well as to test its effect and the bioavailability of
bioactive substances in rats induced to diabetes. The shake formulations were
composed of a fixed part (13%), which corresponds to sweetener based on
Sucralose (8%) and Maltodextrin (5%) and a variable part (87%), consisting of
skimmed milk powder and camu lyophilized in seven different formulations, based on
formulations available on the market. The determinations of centesimal composition
and dietary fiber (soluble and insoluble), titratable acidity, pH and soluble solids (°
Brix), vitamin C levels and minerals of the elaborated product were determined. It
was verified the acceptance of the product elaborated through sensorial tests and its
microbiological characteristics. The shelf life of the product has been determined for
a period of 180 days. In the biological assay, male Wistar rats were submitted to
induction of experimental diabetes with injection of Aloxan (60 mg / kg) and treated
with the shake of camu-camu oral gavage around 28 days. At the end of the
experiment, the rats were euthanized for biochemical analysis in the blood serum.
The results of the microbiological analyzes in the shake negative results for
Salmonella spp., coliforms and Bacillus cereus with only filamentous fungi and yeasts
growth, but in quantities acceptable by the current legislation, indicating that the
shake was processed and handled under appropriate hygienic-sanitary conditions.
The results obtained after the sensory analysis and application of the acceptance test
and purchase intention were: among the seven formulations elaborated and tested,
formulation 3 obtained 77% of 30 tasters in totality, standing out with the highest
percentages for the attributes, texture, and overall acceptance, 57%, 87% and 70%,
respectively, being this formulation used in the microbiological, centensimal,
physicochemical and biological assay. Shelf life demonstrated that the shake stored
under refrigeration in both laminated and amber polyethylene packaging showed no
interference in the physico-chemical results, such as pH and titratable acidity, as well
as there was no change in the reflected color analysis, appropriate for consumption.
The centesimal composition presented results similar to the commercial shakes,
however, the levels of vitamin C, proteins, carbohydrates, minerals (calcium and
potassium) and total energy value were higher than those available in the consumer
market. The results of the biological assay demonstrated that bioactive substances
present in the processed shake improved the levels of triglycerides and HDL (High
density lipoprotein) in diabetic animals, suggesting beneficial action through the
ability to decrease hypercholesterolemia. However, there was no effect on glucose
indicating the need for further studies to confirm the beneficial effect and absence of
toxicity in the consumption of the camu-camu shake for diabetes control. Therefore
to conclude that the present work demonstrated that products obtained from camu
camu fruit can be used as functional foods for control in the lipid profile and not as
food with hypoglycemic action. |