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Almond and Dairy Desserts with Baru Regulates Gastrointestinal Transit in Rats

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Almond and Dairy Desserts with Baru Regulates Gastrointestinal Transit in Rats Received: 23 April 2019 | Revised: 18 June 2019 | Accepted: 30 July 2019 DOI: 10.1111/jfpp.14167 ORIGINAL ARTICLE Baru (Dipteryx alata Vogel) almond and dairy desserts with baru regulates gastrointestinal transit in rats Pollyanna Nogueira da Cruz1 | Loyane Almeida Gama2 | Madileine Francely Américo2 | Paula Becker Pertuzatti1,2 1Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Abstract Federal de Mato Grosso, Barra do Garças, The present study aimed to verify the antioxidant capacity in vitro of baru almond, Brazil evaluate the effect of baru intake on gastrointestinal transit and biochemical profile 2Programa de Pós‐Graduação em Imunologia e Parasitologia Básicas e in rats and based on such results characterize the chemical composition of a baru‐ Aplicadas, Instituto de Ciências Biológicas enriched dairy dessert and analyze its effect in vivo. It was observed that traditional e da Saúde, Universidade Federal de Mato Grosso, Barra do Garças, Brazil dairy desserts hastened the gastric emptying and delayed intestinal transit. Ingestion of dairy dessert with baru slowed gastric emptying and avoided the delay of intestinal Correspondence Paula Becker Pertuzatti, Engenharia de transit time. After baru consumption, the biochemical profile was extremely favora‐ Alimentos, Instituto de Ciências Exatas e da ble with reduced triglycerides and very low‐density lipoprotein, and increased high‐ Terra, Universidade Federal de Mato Grosso, Av. Valdon Varjão 6900, Barra do Garças density lipoprotein‐c. The results show that baru almond is a good source of lipids, 78600‐000, MT, Brazil. fibers, and antioxidants (1,179 mg GAE kg−1 sample by ABTS and 8,342 mg GAE kg−1 Email: [email protected] sample by ferric tripyridyltriazine). The dairy desserts with the highest content of Funding information baru normalized gastrointestinal transit compared to traditional dessert, and im‐ Conselho Nacional de Desenvolvimento Científico e Tecnológico, Grant/Award proved biochemical parameters in rats. Number: 407220/2016‐0; Fundação de Pratical applications Amparo à Pesquisa do Estado de Mato Grosso; Universidade Federal de Mato In our work, we have developed a new dairy dessert with a Brazilian almond called Grosso Baru. The manuscript is significant because it demonstrates the presence of lipids, fibers, and antioxidants in high levels in baru almond and the health benefits associ‐ ated with the intake of these compounds in dairy desserts. 1 | INTRODUCTION & Mohanty, 2000). According to Beres et al. (2016), antioxidant dietary fiber constituents obtained from fruits usually has better functional New product ideas derive from tracking global trends that apply to each quality than dietary fiber from grains because of a higher concentra‐ region, with manufacturers combining innovation and tradition in de‐ tion of bioactive compounds, such as phenolics. However, the gastro‐ veloping new products (Dabija, Codinâ, Ropciuc, & Stroe, 2019). In this intestinal digestive process could affect the bioaccessibility of bioactive context, baru almond has a great importance in Brazil and has generated compounds (Ng & See, 2019) and there are no reports about the impact recent scientific interest due to its nutritional composition, especially of baru ingestion on gastrointestinal transit using experimental model. dietary fibers, which can improve dairy products functionality, creating Gastrointestinal transit can be quantified in rats, by measuring functional foods with health benefits (Bento, Cominetti, Simões Filho, the movement of charcoal, dye, and radiopaque markers (Baggio, & Naves, 2014; Fernandes, Freitas, Czeder, & Naves, 2010; Karaca, Freitas, Rieck, & Marques, 2003). For this procedure, a large number Saydam, & Güven, 2019; Raninen, Lappi, Mykkänen, & Poutanen, 2011; of animals are killed in order to determine the propulsion of such Takemoto, Okada, Garbelotti, Tavares, & Aued‐Pimentel, 2001). markers within the gut at predetermined time intervals (Baggio Dietary fiber is essential in the human diet, since it plays an import‐ et al., 2003). For following up gastrointestinal transit during baru in‐ ant role in disease prevention and health maintenance (Nayak, Pattnaik, take in the same animal, alternative methodologies are necessary. J Food Process Preserv. 2019;43:e14167. wileyonlinelibrary.com/journal/jfpp © 2019 Wiley Periodicals, Inc. | 1 of 8 https://doi.org/10.1111/jfpp.14167 2 of 8 | DA CRUZ ET AL. Alternate current biosusceptometry (ACB) is an inexpensive, radi‐ TABLE 1 Matrix of the experimental design for the addition ation‐free, and noninvasive method previously employed as a reli‐ of different chocolate and baru concentrations in dairy desserts able technique to record gastrointestinal transit and contractility in formulation rodents (Dall'Agnol et al., 2017; Mendonça, Gama, Hauschildt, Corá, Coded levels & Américo, 2019). of independent Non‐coded levels of inde‐ On the other hand, there are literature references about antiox‐ Assays variables pendent variables idant capacity of baru (Siqueira et al., 2012). However, to the best Factorial points X1 X2 Chocolate (%) Baru (%) of our knowledge there are very few studies involving the antioxi‐ 1 −1 −1 5.45 2.04 dant capacity analyzed by ABTS and FRAP methods. It is believed 2 1 −1 12.55 2.04 that these studies can contribute to increased interest about this 3 −1 1 5.45 11.96 Brazilian cerrado fruit. The use of baru almond in dairy desserts, 4 1 1 12.55 11.96 the evaluation of dessert effect on gastrointestinal transit, and bio‐ Axial points chemical profile in rats can create a technological alternative to the 5 −1.41 0 4 7 functional enrichment of dairy desserts. This provides economic, nu‐ 6 1.41 0 14 7 tritional, and environmental benefits. The aims of this study were (a) 7 0 −1.41 9 0 to characterize the chemical composition of baru almond, including its antioxidant capacity in vitro; (b) to produce a dairy dessert with 8 0 1.41 9 14 chocolate and baru; and (c) to evaluate its effects on gastrointestinal Central points transit and biochemical profile in rats. 9 0 0 9 7 10 0 0 9 7 11 0 0 9 7 2 | MATERIALS AND METHODS 2.1 | Chemicals and reagents 5 ppm, roasted in the oven at 140°C for 60 min, crushed in a stain‐ The chemicals, 2,4,6‐tris(2‐pyridyl)‐s‐triazine (TPTZ, 99%), 2,2’‐ less steel industrial blender and the mixing of ingredients, in the fol‐ azinobis (3‐ethyl‐benzothiazoline‐6‐sulphonate) (ABTS, 99%), lowing concentration was performed: milk (43%), sugar (18%), table and galic acid, were purchased from Sigma‐Aldrich (Steinheim, cream (17%), guar gum (0.5%), potassium sorbate (0.08%), chocolate Germany). (Table 1), and baru almond (Table 1), then the mixture was pasteur‐ ized between 70 and 80°C for 20–40 s. Immediately after pasteuri‐ zation, the desserts were blended to reduce fat globules size and 2.2 | Sample thus make the emulsion thin and stable, viscous, sweet, and brown. The fruits in natura were obtained in the city of Pontal do Araguaia Subsequently, they were cooled to 4°C and then stored in glass (MT/Brazil) (coordinates: 15° 50′ 39″ S and 52° 0′ 13″ W, and alti‐ packaging until analyzed. tude of 319 m). The ingredients used in dairy desserts formulation were: baru, milk, sugar, table cream, guar gum, potassium sorbate, 2.5 | Physicochemical analyses and chocolate. All raw materials were conserved by refrigeration until the date of analyses. Physicochemical analyses were carried out in the baru almonds and dairy desserts following the procedures described by AOAC (2001). 2.3 | Experimental design The effects of two independent variables on dairy dessert process‐ 2.6 | Determination of the antioxidant capacity ing were investigated: chocolate and baru. This study used a central in vitro composite rotational design (CCRD) 22 (Table 1) with 11 experimen‐ tal trials, including three true replicates at the center point. The re‐ Extracts were prepared by the method described by Pertuzatti sponses assessed to determine the best dairy dessert to test in vivo et al. (2014). were: physicochemical and antioxidant assays. The free radical capture ABTS was done as described by Re et al. (1999), in which the absorbance at 734 nm was measured and the reduction of ferric tripyridyltriazine (FRAP) was measured by 2.4 | Dairy desserts processing the method of Benzie and Strain (1996), in which the absorbance at For the preparation of dairy desserts, first the fruits were opened 593 nm was measured. Both results were expressed as mg galic acid and the baru almond was obtained and washed with active chlorine equivalent (GAE). DA CRUZ ET AL. | 3 of 8 TABLE 2 Average values of physicochemical parameters in dairy desserts and baru almond Assays pH Acidity (%) Moisture (%) Ashes (%) Lipids (%) Fiber (%) Baru almond 5.96 ± 0.01 15.98 ± 0.28 7.16 ± 0.04 2.94 ± 0.01 43.60 ± 0.07 13.98 ± 0.48 1 6.76 ± 0.01c 2.30 ± 0.16f 44.7 ± 2.22b 0.75 ± 0.02g 8.97 ± 0.45h 0.69 ± 0.03cd 2 6.80 ± 0.01b 3.74 ± 0.11bc 31.44 ± 0.24e 1.08 ± 0.01cd 9.79 ± 0.33g 1.32 ± 0.34bcd 3 6.45 ± 0.01h 3.97 ± 0.16ab 28.87 ± 1.28e 1.09 ± 0.03c 11.36 ± 0.13ef 1.94 ± 0.34b 4 6.52 ± 0.01g 2.45 ± 0.10f 23.76 ± 0.81f 1.31 ± 0.01ª 12.74 ± 0.32b 2.41 ± 0.73ª 5 6.53 ± 0.01fg 2.59 ± 0.11ef 39.43 ± 0.63c 0.85 ± 0.02f 12.64 ± 0.51bc 1.42 ± 0.15bc 6 6.64 ± 0.01d 3.95 ± 0.65ab 24.14 ± 0.57f 1.17 ± 0.02b 10.88 ± 0.18f 1.57 ± 0.05b 7 6.93 ± 0.01a 2.44 ± 0.05f 50.08 ± 0.46ª 0.89 ± 0.02f 12.14 ± 0.06bcd 0.54 ± 0.21d 8 6.55 ± 0.01f 4.42 ± 0.21ª 23.38 ± 0.45f 1.23 ± 0.01b 13.92 ± 0.07ª 2.69 ± 0.03ª 9 6.60 ± 0e 2.96 ± 0.03def 34.77 ± 0.62d 1.02 ± 0.03de 11.87 ± 0.06de 1.42 ± 0.07bc 10 6.60 ± 0.02e 3.33 ± 0.03bcd 35.48 ± 0.49d 1.03 ± 0.03cde 11.90 ± 0.10cde 1.40 ± 0.04bc 11 6.61 ± 0.02e 3.14 ± 0.12cde 34.75 ± 1.04d 0.99 ± 0.03e 11.93 ± 0.07cde 1.44 ± 0.01bc Note: Averages followed by different lowercases on the same column differ significantly p ≤ .05 by the Tukey’s test.
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