Although the greatest variety of Brazilian flora is in the Amazon region, the Southern region of Brazil also has an estimated number of at least 5,000 species of vascular native plants. These species have been neglected as potential food sources, remaining unknown and under-utilized and limiting the potential variety in the diet of Brazilians and other peoples. Therefore the aim of this study was to characterize the mineral composition and content present in seven native fruit species of Southern Brazil using inductively coupled plasma optical emission spectrometry (ICP-OES). The essential element concentrations in the fruit samples were higher or similar to the values reported for traditional fruits. The araticum-do-mato fruit samples had high concentrations of the elements Ca, K, and Cu, and trace elements such as Pb and Sr. Mandacaru-de-três-quinas had predominance of Ba, Bi, and Ga, and the essential elements Mg and Mn. Uvaia and guabiroba had the highest levels of Al and Cr, but uvaia had high levels of Fe and Zn. The pindo palm had high amounts of Cd and Ni, and the yellow guava had high concentrations of Na, while red guava had high levels of Co.
Dysphagia is characterized by a dysfunction of the swallowing process, being a prevalent symptom of degenerative diseases such as multiple sclerosis and Parkinson's disease. Foods with modified texture and thickened beverages are traditionally used in the clinical treatment of dysphagia. This study aims to develop a formulation of food thickener with value nutritional aggregate, as well as evaluate its action on various liquid food , under different conditions of preparation time (10 and 120 minutes and 24 hours) temperature (25°C) and refrigeration (10°C). The formulation was composed of whey protein concentrate (WPC), mix of vitamins and minerals and guar gum as a thickening agent. The values obtained for the viscosity showed a difference statistically significant at the 5% level, between the times of thickening, ranging from 58±3CP to 2848±3CP, as well as between different samples tested when compared to each other for the same time. However, viscosity measurements showed that the most beverages are in international standards suggested by the National Dysphagia Diet (NDD), for consistency of food for dysphagia patients.
A disfagia se caracteriza por uma disfunção no processo de deglutição, sinal prevalente de doenças degenerativas como esclerose múltipla e doença de Parkinson. Alimentos de textura modificada e bebidas espessadas são tradicionalmente utilizados no auxílio para o tratamento clínico da disfagia. Assim, este trabalho objetivou desenvolver uma formulação de espessante alimentar com valor nutricional agregado, e avaliar sua eficiência em diferentes alimentos líquidos (leite integral, sucos de maçã, uva e laranja), sob diferentes condições de tempo de preparo (10 e 120 minutos e 24 horas) e temperatura ambiente (25°C) e refrigerada (10°C). A formulação foi composta de concentrado proteico de soro, mix de vitaminas e minerais e goma guar como agente espessante. Os valores obtidos para a viscosidade mostraram diferença estatisticamente significativa (P<0,05) entre os tempos de espessamento, sendo que as viscosidades no tempo de 10 minutos e após 24 horas variaram, respectivamente, 58±3cP a 180±2cP na consistência de néctar; de 310±4Cp a 1084±3cP na consistência de mel e 844±14 a 2848±22cP na consistência de pudim. No entanto, a maioria das bebidas permaneceu dentro dos padrões internacionais sugeridos pela National Dysphagia Diet (NDD), para a consistência de alimentos destinados a pacientes disfágicos.