Alimentos e Nutrição 01/2009;
Source: DOAJ

ABSTRACT As reações de escurecimento enzimático e não enzimático são uns dos mais importantes fenômenos que ocorrem durante o processamento e armazenamento dos alimentos. Devido às restrições ao uso de sulfito em alimentos, ciclodextrinas estão sendo estudadas como uma alternativa para inibir o escurecimento de alimentos. Elas são moléculas cíclicas compostas por monômeros de Dglicoses produzidas pela ação da enzima ciclodextrina glicosiltransferase (CGTase) sobre o amido, e são capazes de formar complexos de inclusão com outras substâncias em solução aquosa. A inclusão de compostos precursores de reações de escurecimento podem evitar a complementação destes processos. Esta revisão descreve algumas propriedades das CDs, tendo como principal característica a sua complexação com compostos fenólicos presentes em vegetais, frutas e bebidas, proporcionando a redução do escurecimento enzimático desses alimentos, os quais poderão ter uma maior vida de prateleira, visto que o escurecimento poderá alterar as propriedades organolépticas e a aparência dos produtos alimentícios.

  • [Show abstract] [Hide abstract]
    ABSTRACT: We report a study of the inclusion complex of p-chlorophenol inside α-cyclodextrin (α-CD) by the theory of atoms in molecules (AIM). We use a quantitative comparison of some AIM properties of isolated p-chlorophenol (PCP) and the inclusion complex (PCP-CD) and we characterize some weak interactions within the host–guest complex. Furthermore, we compare the electrophilic aromatic substitution on the p-chlorophenol in the isolated state and inside α-CD. The analysis of the bond critical points of PCP shows that there is no trend in the effect on the AIM properties of PCP due to inclusion in the α-CD.
    Chemical Physics Letters 11/2005; 416(1):70-74. DOI:10.1016/j.cplett.2005.09.048 · 1.99 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Potatoes and other plant foods accumulate a variety of secondary metabolites, including phenolic compounds, phytoalexins, protease inhibitors, and glycoalkaloids, as a protection against adverse effects of mechanical bruising, light, and injury by predators including beetles, fungi, and insects. Since these phytochemicals are consumed by insects, animals, and humans as part of their normal diet, a need exists to develop a better understanding of the role of these compounds in both the plant and the diet. To contribute to this effort, this multidisciplinary overview describes analytical and compositional aspects of phenolic compounds in potatoes; their biosynthesis, molecular genetics, and role in host-plant resistance relationships; bruising-, ferrous ion-, and heat-induced discolorations such as after-cooking blackening and blackspot formation, which affect appearance and sensory properties of potatoes; polyphenol-oxidase-catalyzed enzymatic browning reactions and their prevention by chemical and plant molecular biology techniques; and effects of baking, cooking, microwaving, light, and gamma-radiation on the stability of the major potato polyphenol, chlorogenic acid. Also covered are beneficial effects of phenolic compounds in the diet as antioxidants, antimutagens, anticarcinogens, antiglycemic, and hypocholesterolemic agents; adverse effects on protein nutritional quality; and recommendations for future research. Understanding the biochemical basis of stress-induced formation of polyphenols in plants, the chemistry of their transformations in the plant and in foods, and their functions in plant physiology, food science, nutrition, and health should stimulate interest in maximizing beneficial sensory, nutritional, and health effects of polyphenols in the diet. Such efforts should lead to better foods and improved human health.
    Journal of Agricultural and Food Chemistry 05/1997; 45(5). DOI:10.1021/jf960900s · 3.11 Impact Factor
  • Chemical Reviews 08/1998; 98(5):2035-2044. DOI:10.1021/cr970014w · 45.66 Impact Factor
Show more