SUMMARY OBJECTIVE: The aim of this study was to evaluate the search for health information on the Internet and to determine the frequency and main means of spreading fake health news. METHODS: A descriptive cross-sectional study was conducted through the virtual distribution of questionnaires on social media platforms in 2019 by using the snowball technique. The questionnaire collected information regarding sociodemographics, means used to clarify doubts about health, implementation of information obtained through the Internet, receipt of fake news, and means of transmission of fake news. Quantitative variables are described as means and standard deviations, and categorical variables are described as frequencies and percentages. The chi-square and Fisher’s exact tests were used. RESULTS: Out of 1,195 respondents, 53% had followed Internet guidance without consulting a health professional, especially young people and individuals with low education levels (p<0.05). The resources most used to answer questions about health were a physician (78%) and Google (51%), and searches using the latter were more predominant among younger age groups (p<0.05). A large part of the sample (89.4%) had received fake news, and the main means of receipt were Facebook and WhatsApp. CONCLUSIONS: The Internet was the second most commonly used means to search for health information. A significant portion of the population adopts actions based on this information. The frequency of broadcasting fake news through this digital medium is high.

Resumo O objetivo deste estudo foi caracterizar os extratos liofilizados e microencapsulados obtidos a partir de resíduos de vinícola e avaliar os efeitos de sua adição na estabilidade oxidativa do patê de frango. O perfil fenólico, a atividade antioxidante e a eficiência da microencapsulação foram avaliados nesses extratos. Duas formulações de patê contendo bagaço de uva liofilizado (GPWL) e bagaço de uva microencapsulado (GPWM) foram produzidas. Além disso, uma formulação com eritorbato de sódio e uma formulação controle foram usadas para comparar os efeitos. Os patês foram avaliados pelo método de substâncias reativas ao ácido tiobarbitúrico (TBARS) durante o armazenamento refrigerado (4 °C/42 dias). Apesar de a eficiência de microencapsulação ter sido de 90,03%, o GPWL foi estatisticamente mais efetivo na inibição da oxidação lipídica no patê de frango do que o GPWM. No entanto, a adição de ambos os antioxidantes naturais no patê de frango resultou em valores mais baixos de TBARS do que o patê tratado com antioxidante sintético por causa da presença de ácido gálico, ácido cafeico, ácido vanílico, ácido ferúlico, ácido cumárico e trans-resveratrol com alta atividade antioxidante. Dessa forma, a presença dos compostos bioativos com atividade antioxidante detectados no GPWL e no GPWM abre possibilidades para uso como ingrediente potencial no patê de frango e demais produtos cárneos.

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 – control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE), T2 – with addition of BHT, and T3 – experimental, containing RLE). The high contents of total phenolic compounds (40.91 mg GAE g-1: Gallic Acid Equivalent) and total flavonoids (24.26 mg QE g-1: Quercetin Equivalents) were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage) in comparison to the control (T1), with low production of malonaldehyde, which has potential to be used in chicken burgers.

RESUMO Larvas de duas linhagens de tilápias do Nilo (Oreochromis niloticus) foram submetidas a diferentes densidades de estocagem. O ensaio foi conduzindo em um fatorial 2 x 4, sendo quatro densidades de estocagem (6,25; 12,50; 18,75 e 25,00 ind. L-1), e duas linhagens (GIFT e Tailandesa). Larvas irmãs das linhagens Tailandesa e GIFT (4.000 ind.), foram distribuídas em 32 aquários com 8 L de água cada, de modo casualizado com quatro repetições cada. Por um período de 36 dias, as larvas foram mantidas em aquários providos de aeração constante e fotoperíodo natural. As variáveis limnológicas estiveram dentro da faixa adequada à espécie. Os dados foram interpretados por meio de ANOVA e para os efeitos densidade, utilizou-se Teste de Tukey. Quanto às variáveis biológicas, não houve interação entre linhagem e densidade. A linhagem GIFT apresentou melhor desempenho em comprimento total e biomassa para o 36o dia. Dentre as densidades para cada linhagem os melhores resultados de comprimentos, peso e ganho de peso, foram para a densidade 6,25 ind. L-1, mas ao se utilizar 25 ind. L-1 ocorre aumento na biomassa e otimização do espaço utilizado. Portanto, indica-se as linhagens GIFT na densidade de 25,00 ind. L-1.

ABSTRACT Larvae from two Nile tilapia (Oreochromis niloticus) lineages were subjected to different storage densities. An experiment was conducted arranged in a 4 x 2 factorial scheme, four storage densities (6.25, 12.50, 18.75 and 25.00 larvae L-1) and two lineages (GIFT and Thai). Larvae from the lineage GIFT and Thai (4,000) were distributed in 32 aquariums with 8 liters of water each, in a randomized order with four replications. The larvae were maintained in the aquariums with constant aeration and natural photoperiod for 36 days. Limnological variables were within the proper range to the specie. Data were subjected to ANOVA, and the Tukey test was used for the density effects. Regarding the biological variables, there was no interaction between lineage and density. The GIFT lineage presented better performance on total length and biomass at the 36th day. Regarding the densities of each lineage, the greater length, weight and weight gain results were found with a density of 6.25 larvae L-1, however, an increase in biomass and a space use optimization occurs using 25 larvae L-1. Therefore, the lineage GIFT at density of 25.00 larvae L-1 is indicated for larval culture.