Nutritional and technological implications of including antioxidants in dairy products
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20866 |
Resumo: | Biologically, antioxidants have the function of inhibiting or even slowing down oxidation processes naturally generated by the physiological system of cells. Technologically, they are widely added to foods, cosmetics, and pharmaceuticals, not only with the aim of delaying oxidation reactions and increasing their shelf life, but also to fight free radicals and protect the physiological system of the human body. The present work aimed to investigate, through a literature review, the use of natural antioxidants that can be technologically added to dairy products, as sources of aid, not only to the physiological system of the body, but also to the physical and chemical properties, rheological and sensory characteristics of products. The addition of antioxidants in any type of food, cosmetic or drug product must be carefully evaluated and tested, according to the desirable characteristics of the final product, always respecting current legislation. Several plant foods are used as sources of antioxidants for nutritional and technological enrichment of products. These functional ingredients can be obtained and applied by different techniques, depending on the purpose of the application. However, little is known about the in vivo effect of these foods when consumed, requiring further research to address the actual absorption of these compounds by the body. |
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Nutritional and technological implications of including antioxidants in dairy products Implicaciones nutricionales y tecnológicas de la inclusión de antioxidantes en productos lácteosImplicações nutricionais e tecnológicas da inclusão de antioxidantes em produtos lácteos Bioactive compoundsCheesesFood fortificationFree radicalsYogurt.Compuestos bioactivosFortificación de alimentosQuesosRadicales libresYogur.Compostos BioativosRadicais LivresEnriquecimento de AlimentosQueijosIogurteRadicais livres.Biologically, antioxidants have the function of inhibiting or even slowing down oxidation processes naturally generated by the physiological system of cells. Technologically, they are widely added to foods, cosmetics, and pharmaceuticals, not only with the aim of delaying oxidation reactions and increasing their shelf life, but also to fight free radicals and protect the physiological system of the human body. The present work aimed to investigate, through a literature review, the use of natural antioxidants that can be technologically added to dairy products, as sources of aid, not only to the physiological system of the body, but also to the physical and chemical properties, rheological and sensory characteristics of products. The addition of antioxidants in any type of food, cosmetic or drug product must be carefully evaluated and tested, according to the desirable characteristics of the final product, always respecting current legislation. Several plant foods are used as sources of antioxidants for nutritional and technological enrichment of products. These functional ingredients can be obtained and applied by different techniques, depending on the purpose of the application. However, little is known about the in vivo effect of these foods when consumed, requiring further research to address the actual absorption of these compounds by the body.Biológicamente, los antioxidantes tienen la función de inhibir o incluso ralentizar los procesos de oxidación generados naturalmente por el sistema fisiológico de las células. Tecnológicamente, se añaden ampliamente a alimentos, cosméticos y productos farmacéuticos, no solo con el objetivo de retrasar las reacciones de oxidación y aumentar su vida útil, sino también para combatir los radicales libres y proteger el sistema fisiológico del cuerpo humano. El presente trabajo tuvo como objetivo investigar, a través de una revisión de la literatura, el uso de antioxidantes naturales que se pueden agregar tecnológicamente a los productos lácteos, como fuentes de ayuda, no solo al sistema fisiológico del cuerpo, sino también a las propiedades físicas y químicas, reológicas y sensoriales de los productos. La adición de antioxidantes en cualquier tipo de producto alimenticio, cosmético o farmacéutico debe ser cuidadosamente evaluada y probada, de acuerdo con las características deseables del producto final, respetando siempre la legislación vigente. Varios alimentos vegetales se utilizan como fuentes de antioxidantes para el enriquecimiento nutricional y tecnológico de los productos. Estos ingredientes funcionales pueden obtenerse y aplicarse mediante diferentes técnicas, dependiendo del propósito de la aplicación. Sin embargo, se sabe poco sobre el efecto in vivo de estos alimentos cuando se consumen, lo que requiere más investigación para abordar la absorción real de estos compuestos por el cuerpo.Biologicamente, os antioxidantes possuem a função de inibirem ou ainda frearem processos de oxidação gerados naturalmente pelo sistema fisiológico das células. Tecnologicamente, são amplamente adicionados aos alimentos, cosméticos e fármacos, não somente com o intuito de retardar reações de oxidação e aumentar a vida útil, como também, para combater os radicais livres e proteger o sistema fisiológico do corpo humano. O presente trabalho teve como objetivo investigar, através de revisão de literatura, o uso de antioxidantes naturais que podem ser adicionados tecnologicamente a produtos lácteos, como fontes de auxílio, não somente ao sistema fisiológico do corpo, como também, às propriedades físico-químicas, reológicas e sensoriais dos produtos. A adição de antioxidantes em qualquer tipo de produto alimentício, cosmético ou fármaco, deve ser minuciosamente avaliada e testada, de acordo com as características desejáveis do produto final, respeitando sempre a lesgislação vigente. Vários alimentos de origem vegetal são utilizados como fontes de antioxidantes para o enriquecimento nutricional e tecnológico de produtos. Estes ingredientes funcionais podem ser obtidos e aplicados por diversas técnicas, dependendo do objetivo da aplicação. Contudo, ainda pouco se sabe sobre o efeito in vivo desdes alimentos quando consumidos, necessitando mais pesquisas que abordem a real absorção destes compostos pelo organismo.Research, Society and Development2021-10-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2086610.33448/rsd-v10i13.20866Research, Society and Development; Vol. 10 No. 13; e11101320866Research, Society and Development; Vol. 10 Núm. 13; e11101320866Research, Society and Development; v. 10 n. 13; e111013208662525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/20866/18611Copyright (c) 2021 Melina Aparecida Plastina Cardoso; Venicio Macedo Carvalho; Jessyca Caroline Rocha Ribas; Bianka Rocha Saraiva; Fernando Antônio Anjohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCardoso, Melina Aparecida Plastina Carvalho, Venicio Macedo Ribas, Jessyca Caroline Rocha Saraiva, Bianka Rocha Anjo, Fernando Antônio 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/20866Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:23.344636Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Nutritional and technological implications of including antioxidants in dairy products Implicaciones nutricionales y tecnológicas de la inclusión de antioxidantes en productos lácteos Implicações nutricionais e tecnológicas da inclusão de antioxidantes em produtos lácteos |
| title |
Nutritional and technological implications of including antioxidants in dairy products |
| spellingShingle |
Nutritional and technological implications of including antioxidants in dairy products Cardoso, Melina Aparecida Plastina Bioactive compounds Cheeses Food fortification Free radicals Yogurt. Compuestos bioactivos Fortificación de alimentos Quesos Radicales libres Yogur. Compostos Bioativos Radicais Livres Enriquecimento de Alimentos Queijos Iogurte Radicais livres. |
| title_short |
Nutritional and technological implications of including antioxidants in dairy products |
| title_full |
Nutritional and technological implications of including antioxidants in dairy products |
| title_fullStr |
Nutritional and technological implications of including antioxidants in dairy products |
| title_full_unstemmed |
Nutritional and technological implications of including antioxidants in dairy products |
| title_sort |
Nutritional and technological implications of including antioxidants in dairy products |
| author |
Cardoso, Melina Aparecida Plastina |
| author_facet |
Cardoso, Melina Aparecida Plastina Carvalho, Venicio Macedo Ribas, Jessyca Caroline Rocha Saraiva, Bianka Rocha Anjo, Fernando Antônio |
| author_role |
author |
| author2 |
Carvalho, Venicio Macedo Ribas, Jessyca Caroline Rocha Saraiva, Bianka Rocha Anjo, Fernando Antônio |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Cardoso, Melina Aparecida Plastina Carvalho, Venicio Macedo Ribas, Jessyca Caroline Rocha Saraiva, Bianka Rocha Anjo, Fernando Antônio |
| dc.subject.por.fl_str_mv |
Bioactive compounds Cheeses Food fortification Free radicals Yogurt. Compuestos bioactivos Fortificación de alimentos Quesos Radicales libres Yogur. Compostos Bioativos Radicais Livres Enriquecimento de Alimentos Queijos Iogurte Radicais livres. |
| topic |
Bioactive compounds Cheeses Food fortification Free radicals Yogurt. Compuestos bioactivos Fortificación de alimentos Quesos Radicales libres Yogur. Compostos Bioativos Radicais Livres Enriquecimento de Alimentos Queijos Iogurte Radicais livres. |
| description |
Biologically, antioxidants have the function of inhibiting or even slowing down oxidation processes naturally generated by the physiological system of cells. Technologically, they are widely added to foods, cosmetics, and pharmaceuticals, not only with the aim of delaying oxidation reactions and increasing their shelf life, but also to fight free radicals and protect the physiological system of the human body. The present work aimed to investigate, through a literature review, the use of natural antioxidants that can be technologically added to dairy products, as sources of aid, not only to the physiological system of the body, but also to the physical and chemical properties, rheological and sensory characteristics of products. The addition of antioxidants in any type of food, cosmetic or drug product must be carefully evaluated and tested, according to the desirable characteristics of the final product, always respecting current legislation. Several plant foods are used as sources of antioxidants for nutritional and technological enrichment of products. These functional ingredients can be obtained and applied by different techniques, depending on the purpose of the application. However, little is known about the in vivo effect of these foods when consumed, requiring further research to address the actual absorption of these compounds by the body. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-10-03 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/20866 10.33448/rsd-v10i13.20866 |
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https://rsdjournal.org/index.php/rsd/article/view/20866 |
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10.33448/rsd-v10i13.20866 |
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por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20866/18611 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 13; e11101320866 Research, Society and Development; Vol. 10 Núm. 13; e11101320866 Research, Society and Development; v. 10 n. 13; e11101320866 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052691291045888 |