de Oliveira Bianca Ribeiro, Egea Mariana Buranelo, Lemes Suélem Aparecida de França, Hernandes Thais, Takeuchi Katiuchia Pereira
Instituto Federal de Educação, Ciência e Tecnologia Goiano-IF Goiano, Campus Rio Verde, Rio Verde 75901-970, GO, Brazil.
Departamento de Química, Universidade Federal de Mato Grosso-UFMT, Campus Cuiabá, Cuiabá 78060-900, MT, Brazil.
Foods. 2024 Aug 14;13(16):2533. doi: 10.3390/foods13162533.
The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts ( Bonpl) and bocaiuva almonds ( (Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva almond, and water (//), as follows: (i) NB, nut:water, 1:10; (ii) AB, almond:water, 1:10; (iii) NAB1, 1:0.1:10, nut:almond:water; (iv) NAB5, nut:almond:water, 1:0.5:10; and (v) NAB10, nut:almond:water, 1:1:10. The physicochemical, chemical, technological, and microbiological parameters were evaluated. After heat treatment (HT) and enrichment with minerals, the beverages that demonstrated stability in these characteristics were tested in a biological assay. The physical and biochemical parameters of male Wistar rats were evaluated after administering beverages for 28 days. HT decreased the total phenolic content and the antioxidant activity; however, it guaranteed microbiological safety. Mineral supplementation changed the colors and increased the pH values of the beverages. After the beverages were administered, the Wistar rats in the (i) NB group showed decreases in retroperitoneal adipose tissue, total cholesterol, and triglycerides; (ii) those in the AB group exhibited decreased triglycerides contents; and (iii) those in the NAB10-group presented decreased liver weights. The beverages evaluated in this study demonstrate a protective effect against risk factors such as fat accumulation in the liver, retroperitoneal adipose tissue, and hypercholesterolemia.
本研究的目的是评估用巴西坚果（Bonpl）和薄壳山核桃杏仁（(Jacq.) Lodd. Ex Mart.）配制的饮料的特性。用巴西坚果、薄壳山核桃杏仁和水（//）研制了五种饮料，具体如下：（i）NB，坚果:水，1:10；（ii）AB，杏仁:水，1:10；（iii）NAB1，坚果:杏仁:水，1:0.1:10；（iv）NAB5，坚果:杏仁:水，1:0.5:10；以及（v）NAB10，坚果:杏仁:水，1:1:10。对其理化、化学、工艺和微生物参数进行了评估。经过热处理（HT）和矿物质强化后，对在这些特性上表现出稳定性的饮料进行了生物学测定。在给雄性Wistar大鼠喂食饮料28天后，评估了其生理和生化参数。热处理降低了总酚含量和抗氧化活性；然而，它保证了微生物安全性。矿物质添加改变了饮料的颜色并提高了pH值。在饮用饮料后，（i）NB组的Wistar大鼠腹膜后脂肪组织、总胆固醇和甘油三酯减少；（ii）AB组的大鼠甘油三酯含量降低；以及（iii）NAB10组的大鼠肝脏重量减轻。本研究中评估的饮料对肝脏脂肪堆积、腹膜后脂肪组织和高胆固醇血症等危险因素具有保护作用。
