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 |
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Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/5342 http://lattes.cnpq.br/0419141617249414 |
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oai:repositorio:1-5342 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 Murta, Gabriela Carneiro Duncan, Wallice L. Paxiuba Camu-camu Tecnologia de alimentos Alimento nutracêutico 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. A crescente preocupação dos consumidores com assuntos relacionadas à saúde tem incentivado o desenvolvimento de alimentos com propriedades funcionais, que são aqueles que contêm compostos com potencial para retardar e/ou prevenir o surgimento de doenças. De acordo com a literatura científica o camu-camu (Myrciaria dubia H.B.K) tem apresentado evidente potencialidade para utilização preventiva e terapêutica na síndrome metabólica (diabetes e dislipidemias) graças à atividade biotiva dos seus compostos (flavonoides e ácido ascorbico), capazes de alterar o metabolismo energético tanto em protocolos experimentais com animais de laboratório quanto em humanos. Nesse contexto, o presente trabalho teve como objetivo elaborar a formulação de um alimento funcional tipo shake, enriquecido com camu-camu (Myrciaria dubia H.B.K.) liofilizado, visando ampliar as perspectivas em obter uma nova opção de shake para o mercado de alimentos funcionais, bem como testar o seu efeito e a biodisponibilidade de substancias bioativas em ratos induzidos ao diabetes. As formulações do shake foram compostas por uma parte fixa (13%), que corresponde a adoçante à base de Sucralose (8%) e Maltodextrina (5%) e uma parte variável (87%), composta por leite em pó desnatado e camu-camu liofilizado em sete formulações diferentes, baseando-se nas formulações disponíveis no mercado. Foram realizadas as determinações de composição centesimal e de fibras alimentares (solúvel e insolúveis), acidez titulável, pH e sólidos solúveis (°Brix), teor de vitamina C e minerais do produto elaborado. Verificou-se a aceitação do shake, formulado por meio de testes sensoriais e suas características microbiológicas. Foi determinado a vida de prateleira por um período de 180 dias. No ensaio biológico foram utilizados ratos Wistar machos, onde os mesmos foram submetidos a indução do diabetes experimental com injeção de Aloxano (60 mg/kg) e posteriormente tratados com o shake de camu-camu via gavagem por um período de 28 dias. Ao final do experimento, os animais foram eutanasiados, para a retirada de sangue e posterior análises bioquímicas no plasma. Os resultados das análises microbiológicas no shake deram negativos para Salmonella spp., coliformes e Bacillus cereus havendo apenas crescimento de fungos filamentosos e leveduras, porém em quantidades aceitáveis pela legislação vigente, indicando que o shake foi processado e manipulado sob condições higiênico-sanitárias apropriadas. Os resultados obtidos após a análise sensorial e aplicação do teste de aceitação e intenção de compra foram: dentre as 7 formulações elaboradas e testadas, a formulação 3 obteve 77% de preferência do total de 30 provadores, destacando-se com as maiores porcentagens para os atributos sabor, textura e aceitação global, 57%; 87% e 70%, respectivamente, sendo essa formulação utilizada nas analises microbiológicas, centensimal, físico-quimica e ensaio biológico. A vida de prateleira demonstrou que o shake armazenado sob refrigeração em embalagem laminada e embalagem de polietileno âmbar, não apresentou interferência nos resultados físicoquimicos, tais como pH e acidez titutável, bem como não houve alteração na análise de cor refletida, mantendo-se apropriada para o consumo. A composição centesimal apresentou resultados semelhante aos shakes comerciais, no entanto, os teores de vitamina C, proteínas, carboidratos, minerais como cálcio e potássio e valor energético total foram superiores aos dos disponíveis no mercado consumidor. Os resultados do ensaio biológico demonstraram que substâncias bioativas presentes no shake elaborado melhoraram os níveis de triglicerídeos e HDl (lipoproteína de alta densidade) em animais diabéticos, o que sugere ação benéfica através da capacidade de diminuição da hipercolesteromia. Entretanto, não houve efeito na glicose indicando a necessidade de mais estudos para confirmar o efeito benéfico e a ausência de toxicidade no consumo do shake de camu-camu para controle de diabetes. Portanto é possível concluir que o presente trabalho demonstrou que produtos obtidos dos frutos de camu-camu podem ser usados como alimentos funcionais, para controle no perfil lipídico e não como alimento com ação hipoglicemiante. 2020-01-20T20:05:27Z 2020-01-20T20:05:27Z 2017-04-07 Dissertação https://repositorio.inpa.gov.br/handle/1/5342 http://lattes.cnpq.br/0419141617249414 por Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ application/pdf Instituto Nacional de Pesquisas da Amazônia - INPA Agricultura no Trópico Úmido - ATU |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
por |
| topic |
Camu-camu Tecnologia de alimentos Alimento nutracêutico |
| spellingShingle |
Camu-camu Tecnologia de alimentos Alimento nutracêutico Murta, Gabriela Carneiro 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 |
| topic_facet |
Camu-camu Tecnologia de alimentos Alimento nutracêutico |
| description |
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. |
| author_additional |
Duncan, Wallice L. Paxiuba |
| author_additionalStr |
Duncan, Wallice L. Paxiuba |
| format |
Dissertação |
| author |
Murta, Gabriela Carneiro |
| title |
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 |
| title_short |
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 |
| title_full |
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 |
| title_fullStr |
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 |
| title_full_unstemmed |
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 |
| title_sort |
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 |
| publisher |
Instituto Nacional de Pesquisas da Amazônia - INPA |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/5342 http://lattes.cnpq.br/0419141617249414 |
| _version_ |
1787145396224524288 |
| score |
11.755432 |