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  1. Article ; Online: Gum acacia dietary fiber: Significance in immunomodulation, inflammatory diseases, and cancer.

    Barkeer, Srikanth / Pothuraju, Ramesh / Malakar, Pushkar / Pimentel, Tatiana Colombo / Siddiqui, Jawed A / Nair, S Asha

    Phytotherapy research : PTR

    2024  Volume 38, Issue 3, Page(s) 1509–1521

    Abstract: Gum arabic/acacia (GA), derived from Acacia trees, is a versatile natural product offering a broad spectrum of applications. Its rich content of soluble dietary fibers, coupled with a low caloric profile, renders GA a valuable dietary component ... ...

    Abstract Gum arabic/acacia (GA), derived from Acacia trees, is a versatile natural product offering a broad spectrum of applications. Its rich content of soluble dietary fibers, coupled with a low caloric profile, renders GA a valuable dietary component associated with numerous health benefits. Furthermore, its fermentation by gut microbiota yields short-chain fatty acids, renowned for their positive impact on health. Immunomodulation, a crucially regulated mechanism in the body, serves to fend off pathogenic infections by releasing pro-inflammatory cytokines. However, prolonged synthesis of these cytokines can lead to chronic inflammation, tissue damage, and potentially contribute to the development of autoimmune diseases and cancer. Hence, there is an urgent need to identify plant-based biomolecules that can effectively reduce inflammation and inhibit inflammation-induced complications or disorders. In this context, edible biomolecules like GA are gaining prominence for their noteworthy immunomodulatory properties. Therefore, in the present review we have explored the role of GA in immunomodulation, inflammation, and inflammation-associated metabolic diseases, and cancer.
    MeSH term(s) Humans ; Gum Arabic/pharmacology ; Inflammation ; Dietary Fiber ; Cytokines ; Acacia ; Neoplasms
    Chemical Substances Gum Arabic (9000-01-5) ; Dietary Fiber ; Cytokines
    Language English
    Publishing date 2024-01-25
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 639136-9
    ISSN 1099-1573 ; 0951-418X
    ISSN (online) 1099-1573
    ISSN 0951-418X
    DOI 10.1002/ptr.8125
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.

    Veiga, Géssica Cristina da / Mafaldo, Ísis Meireles / Barão, Carlos Eduardo / Baú, Tahis Regina / Magnani, Marciane / Pimentel, Tatiana Colombo

    Comprehensive reviews in food science and food safety

    2024  Volume 23, Issue 3, Page(s) e13345

    Abstract: Supercritical carbon dioxide (SC- ... ...

    Abstract Supercritical carbon dioxide (SC-CO
    MeSH term(s) Microbial Viability ; Carbon Dioxide/chemistry ; Carbon Dioxide/pharmacology ; Colony Count, Microbial ; Comprehension ; Food Handling/methods
    Chemical Substances Carbon Dioxide (142M471B3J)
    Language English
    Publishing date 2024-04-17
    Publishing country United States
    Document type Review ; Journal Article
    ZDB-ID 2185829-9
    ISSN 1541-4337 ; 1541-4337
    ISSN (online) 1541-4337
    ISSN 1541-4337
    DOI 10.1111/1541-4337.13345
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  3. Article ; Online: Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

    Pierezan, Milena Dutra / de Melo, Ana Paula Zapelini / Chacon, Wilson Daniel Caicedo / Bidim, Michelli Fátima / Valencia, Germán Ayala / Pimentel, Tatiana Colombo / Verruck, Silvani

    Starch ‐ Stärke. 2024 Jan., v. 76, no. 1-2 p.e2200238-

    2024  

    Abstract: Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, ... ...

    Abstract Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, this review presents and discusses the recent advances in emerging carbohydrates‐based prebiotics and potential carbohydrate‐based prebiotic foods. In addition, the evolution of the prebiotic concept is detailed, and the worldwide prebiotics regulatory aspects are presented.
    Keywords chitooligosaccharides ; evolution ; food science ; glucomannans ; prebiotics ; raffinose ; starch ; xylooligosaccharides
    Language English
    Dates of publication 2024-01
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note REVIEW
    ZDB-ID 241168-4
    ISSN 0038-9056
    ISSN 0038-9056
    DOI 10.1002/star.202200238
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    Z 1923: Show issues

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  4. Article ; Online: Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

    Fiori, Aline Gouveia / Barão, Carlos Eduardo / Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Monteiro, Antonio Roberto Giriboni

    International Journal of Food Science & Technology. 2023 Oct., v. 58, no. 10 p.5027-5036

    2023  

    Abstract: Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may ... ...

    Abstract Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (Lacticaseibacillus casei), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted S. bicolor can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.
    Keywords Sorghum bicolor ; antioxidant activity ; beverages ; cold storage ; dissolved oxygen ; gastrointestinal system ; glass ; lactose ; milk proteins ; phytochemicals ; polyethylene ; polyethylene terephthalates ; probiotics
    Language English
    Dates of publication 2023-10
    Size p. 5027-5036.
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 883561-5
    ISSN 0950-5423
    ISSN 0950-5423
    DOI 10.1111/ijfs.16600
    Database NAL-Catalogue (AGRICOLA)

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  5. Article: Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

    Pimentel, Tatiana Colombo / de Oliveira, Louise Iara Gomes / de Souza, Rafaela Carvalho / Magnani, Marciane

    International journal of dairy technology. 2022 Feb., v. 75, no. 1

    2022  

    Abstract: This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal ... ...

    Abstract This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream’s importance as a probiotic carrier.
    Keywords dairy technology ; gastrointestinal system ; ice ; ice cream ; milk ; probiotics
    Language English
    Dates of publication 2022-02
    Size p. 59-76.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note REVIEW
    ZDB-ID 1363788-5
    ISSN 1364-727X
    ISSN 1364-727X
    DOI 10.1111/1471-0307.12821
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  6. Article ; Online: What to expect from different drugs used in the treatment of COVID-19: A study on applications and in vivo and in vitro results.

    Marcolino, Vanessa Aparecida / Pimentel, Tatiana Colombo / Barão, Carlos Eduardo

    European journal of pharmacology

    2020  Volume 887, Page(s) 173467

    Abstract: The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 ... ...

    Abstract The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.
    MeSH term(s) Anti-Inflammatory Agents/therapeutic use ; Antimalarials/therapeutic use ; Antiviral Agents/therapeutic use ; COVID-19 ; Coronavirus Infections/drug therapy ; Dexamethasone/therapeutic use ; Humans ; In Vitro Techniques ; Pandemics ; Pneumonia, Viral/drug therapy ; COVID-19 Drug Treatment
    Chemical Substances Anti-Inflammatory Agents ; Antimalarials ; Antiviral Agents ; Dexamethasone (7S5I7G3JQL)
    Keywords covid19
    Language English
    Publishing date 2020-08-08
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 80121-5
    ISSN 1879-0712 ; 0014-2999
    ISSN (online) 1879-0712
    ISSN 0014-2999
    DOI 10.1016/j.ejphar.2020.173467
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    Zs.A 522: Show issues Location:
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  7. Article: The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin.

    Ansari, Fereshteh / Pimentel, Tatiana Colombo / Pourjafar, Hadi / Ibrahim, Salam A / Jafari, Seid Mahdi

    Foods (Basel, Switzerland)

    2022  Volume 11, Issue 21

    Abstract: The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The ...

    Abstract The addition of prebiotics to bread is one of the most important ways to improve its techno-functional properties. In this study, the effects of resistant starch, polydextrose, and inulin on wheat flour, dough, and bread properties were investigated. The farinography results showed that resistant starch significantly increased the development time (2:18) via a boosting effect; however, polydextrose (1:48) and inulin (1:36) weakened the dough (p < 0.05). Inulin, polydextrose, and resistant starch had the greatest effect on reducing water absorption (40, 43.2, and 48.9), respectively, (p < 0.05). According to extensography data, the addition of inulin produced the best result in baking compared to other polysaccharides. In terms of baked breads, the samples containing resistant starch had high moisture content that could be due to starch gelatinization and moisture-retention, which delays the staling process of the bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected the rheological properties of the dough, overall bread quality and organoleptic characteristics; however, resistant starch was the best prebiotic used in this study.
    Language English
    Publishing date 2022-10-26
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods11213366
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  8. Article ; Online: Lactiplantibacillus plantarum

    Duarte Luiz, Josilaene / Manassi, Cynthia / Magnani, Marciane / Cruz, Adriano Gomes da / Pimentel, Tatiana Colombo / Verruck, Silvani

    Critical reviews in food science and nutrition

    2023  , Page(s) 1–13

    Abstract: Dysbiosis in neurological disorders has highlighted the gut-microbiota-brain axis and psychobiotics and their ability to act on the brain-gut axis. Studying and discovering new approaches in therapies for neuropsychiatric disorders are strategies that ... ...

    Abstract Dysbiosis in neurological disorders has highlighted the gut-microbiota-brain axis and psychobiotics and their ability to act on the brain-gut axis. Studying and discovering new approaches in therapies for neuropsychiatric disorders are strategies that have been discussed and put into practice.
    Language English
    Publishing date 2023-11-11
    Publishing country United States
    Document type Journal Article ; Review
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2023.2280247
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    Zs.A 1459: Show issues Location:
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  9. Article: Simultaneous Extraction of Bioactive Compounds from

    Jaski, Jonas Marcelo / da Cruz, Rayane Monique Sete / Pimentel, Tatiana Colombo / Stevanato, Natalia / da Silva, Camila / Barão, Carlos Eduardo / Cardozo-Filho, Lucio

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 5

    Abstract: Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in ... ...

    Abstract Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (
    Language English
    Publishing date 2023-02-23
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12050948
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  10. Article: Açaí Flan, A Functional Food with

    Anselmo, Paulyne Tolentino / Sabino, Beatriz Cardoso / Rosolém, Carla Prado / de Melo Rodrigues, Márcia Simoni / Silva, José Renato / Guergoletto, Karla Bigetti / Pimentel, Tatiana Colombo / Benis, Carina Moro / Spinosa, Wilma Aparecida / Costa, Giselle Nobre

    Food technology and biotechnology

    2024  Volume 62, Issue 1, Page(s) 72–77

    Abstract: Research background: Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using : Experimental approach: The chemical composition, ... ...

    Abstract Research background: Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using
    Experimental approach: The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product.
    Results and conclusions: The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product.
    Novelty and scientific contribution: Açaí flan has proven to be a suitable carrier for
    Language English
    Publishing date 2024-04-03
    Publishing country Croatia
    Document type Journal Article
    ZDB-ID 1340467-2
    ISSN 1330-9862
    ISSN 1330-9862
    DOI 10.17113/ftb.62.01.24.8208
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    Z 7645: Show issues

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