BR102013020573A2 - milk composition with the functional benefits of agaricus blazei fungus - Google Patents

Abstract

milk composition with the functional benefits of agaricus blazei fungus. The present technology describes a composition comprising a dairy drink (yogurt) with potential functional health benefits gained from supplementing it with the agaricus biazei fungus extract. The technology has potential benefits to the health and well being of individuals, reducing the risk of disease due to the ingestion of antioxidant components present in the fungus.

Description

MILK COMPOSITION WITH THE FUNCTIONAL BENEFITS OF GARICUS FUNGUS presente The present technology describes a composition comprising a dairy drink (yogurt) with potential functional health benefits gained through its supplementation with the extract of the fungus Agarícus blazei. The technology has potential benefits to the health and well being of individuals, reducing the risk of disease due to the ingestion of antioxidant components present in the fungus.

Fungi used in human food are considered functional foods, a fact that has stimulated the consumption and the search for new nutraceutical products based on this food in the market (FURLANI, RPZ; GODOY, HT. Nutritional value of edible mushrooms: a review. Rev Inst Adolf Lutz, 64 (2): 149-154, 2005).

In Brazil, the main edible species cultivated are Agaricus bisporus, Lentinula edodes, Pleorotus spp and Agarícus blazei (FURLANI et al., 2005). The Agaricus blazei mushroom, known as Sun Mushroom, is made up of protein, carbohydrates, fiber, fat and minerals. In addition, it has several properties such as antimutagenic, bactericidal and stimulating actions of the immunological activities of the human organism, as well as antitumor and antioxidant compounds (SILVA, AC et al. Use of mushroom extract as natural antioxidant in vegetable oil. Ciênc. Agrotec. , Lavras, v. 33, no. 4, pp. 1103-1108, Jul. / Aug. 2009). For this reason its consumption has been expanding worldwide, being one of the main consumers, Japan.

Functional foods with antioxidant activity are extremely beneficial considering that biological systems are oxidized by the action of free radicals, which are extremely reactive, have instability and short half life, causing serious health damage such as cancers, cardiovascular and degenerative diseases (SOARES). Sérgio Eduardo Phenolic Acids as Antioxidants Campinas: Journal Nutrition, 15 (1); 71-81, Jan./abr., 2002; CAMPBELL, Μ K. Biochemistry, (translated. FERREIRA, Η. B. et al) 3. ed. Porto Alegre: Artmed, 2000. 752 p.).

Free radicals may originate from the body's normal biological processes such as the reduction of flavins, thiols from oxidases, cycloxygenases, lipoxygenases, dehydrogenases and peroxidases or from the presence of transition metals within the cell and from electron transport systems, mitochondria, lysosomes, peroxisomes, nucleus, endoplasmic reticulum and membranes are involved in these processes (SOARES, 2002). The production of free radicals can also be induced by exogenous elements such as tobacco use, excessive exposure to sunlight, atmospheric pollution, organic solvents, anesthetics, pesticides and radiation (SOARES, 2002). They can cause lipid peroxidation, thereby affecting materials that are prevalent in dietary constituents, seriously modifying the taste of food (SHILS, Maurice E. et al. Modern nutrition in health and disease. 10th ed. St. Paul: Manole , 2009.). Peroxidation by free radicals of polyunsaturated lipids in the cell membrane seriously impairs its function. Thus, isolated oxidative events may have profound effects on membrane function, causing cell death and may be directly related to diseases and noncommunicable diseases resulting from cell damage or alterations in normal cell signaling pathways (SHILLS; et al., 2009 ).

Noncommunicable diseases and disorders (NADs) are the leading causes of death worldwide, including cardiovascular disease, diabetes, obesity, cancer, respiratory disease, smoking, physical inactivity, alcoholism and unhealthy eating. Studies show that 72% of the causes of death correspond to the DANT's (Ministry of Health. Plan of Strategic Actions to Confront Non-Communicable Chronic Diseases (NCDs) in Brazil, 2011-2022).

Antioxidants may prevent or decrease the onset of oxidative reactions (ALLEN, JC, Hamilton, RJ. Rancidity in foods. London: Applied Science, 1983. 199p in SOARES, Sérgio E. Phenolic acids as antioxidants. Campinas, Rev de Nutrition, Jan / abr., 2002. p 71-81). They avoid oxidative stress - imbalance between free radical production and antioxidant defense mechanism - by sequestering free radicals. Data in the literature allude to the inverse relationship between consumption of antioxidant-rich fruits and vegetables and the occurrence of diseases such as cancer, Alzheimer's, and atherosclerosis (WILLET, WC Eat. New York: Simon and Schuster, 2001.).

Among the most researched antioxidants are vitamin E, vitamin C, carotenoids and more recently phenolic compounds (DUBOST, NJ; OU, B.; BEELMAN, RB. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. ., v.105, p.727-735, 2007). There are also descriptions of membrane proteins that are responsible for protecting against damage caused by oxidative stress (SHILLS; et al ,, 2009).

Although it also has antioxidant activity, in some countries it is not yet common to include Sun Mushroom in food, however this picture has been slowly changing thanks to marketing campaigns carried out in some Brazilian television stations (LEMOS, Fernanda Munhoz Da Rocha. Elaboration and characterization of the hamburger analogous product of Agarícus Brasiliensis Mushroom Federal University of Paraná Pl 1RITIRA 900Cn ι σΙαΙΙσ.ΟυΓΛί I iD / Λ, The Sun Mushroom (Agarícus blazei) is an aerobic fungus that has the potential to degrade rich organic matter. in cellulose, hemicellulose and lignin for energy.This mushroom has been taxonomically reclassified by Wasser as Agarícus brasiliensis, but the name Agarícus blazei has been the most widely used in the scientific literature due to its biotechnological and medicinal aspects, as well as most of them. of its currently marketed products [WASSER, SP Medicinal mushrroms as a source of antitumor and immunomodulating polysaccharides. Appl. Microbiol. Biotechnol., V.60, p.258-74, 2002); AMAZONAS, M.A.L.A Agaricus brasiliensis (= Agaricus blazei SS.Heinem.): The last view on the controversial taxonomic identity of one of the most promising mushrooms in the world market: IN: International Symposium on Mushrooms in Brazil, Brasilia, DF. P. 78-80, 2004], Its nutritional and medicinal value, coupled with peculiar characteristics such as its taste, almond fragrance and excellent texture, make it particularly suitable for numerous culinary applications, being one of the most valued cultivated mushrooms in the world market. (STIJVE, T .; AMAZONAS, MAL; GILLER, V. Flavor and taste components of Agaricus blazei SS. Heinem: a new gourmet and medicinal mushroom. Deutsche Lebensmittel-Rundschau, Stuttgart, v.98, pp. 448-453, 2002 ).

The medicinal and functional effects of the Sun mushroom may be related to its bioactive compounds that include a variety of secondary metabolic compounds, such as phenolic compounds, polyketides, terpenes and steroids, which gives basidiomycete an antioxidant property (SOARES, 2007).

Phenolic compounds are secondary metabolites of plants, have in their chemical structure hydroxyls and aromatic rings in simple or polymer forms. These plant metabolites are essential for their growth and reproduction. In humans they form under stressful conditions such as infections, injuries, ÜV radiation, and their antioxidant activity is due to their chemical form (ANGEL, PM; N. Phenolic compounds in food: a brief review. Rev. Instituto Adolfo Lutz v .66, p.232-240, 2007). They are present in vegetables in free form or linked to sugars (glycosides) or proteins. These compounds have antioxidant activity functioning as free radical scavengers and sometimes as metal chelators. They and some of their derivatives are effective in preventing lipid oxidation (SOARES, 2002).

Among the phenolic compounds are flavonoids, which are a potent group of antioxidants, not synthesized by the human body, which occur naturally in fresh fruits, vegetables, teas and red wines. They are distributed in algae, fungi and more in angiosperms (SIMÃO, C. et al. Pharmacognosy from plant to drug. 2nd ed. Rev. Porto Alegre / Florianópolis: Ed University / UFRGS / Ed. University / UFSC, 2000). In general, flavonoids are relatively stable, resist oxidation, high temperatures and moderate acidity variations (PETERSON, DWYER, 1998). Nevertheless, losses can occur to a greater or lesser extent during food preparation, which varies with the type of food and the method of preparation employed (PETERSON, J .; DWYER, J, Flavonoids: dietary occurrence and biochemical activity. Nutrition Research, Vol 18, No 12, 1995-2018, 1998. Review Adolfo Lutz Institute Journal, 66, No. 1, 232-240, 2007; BIRT, DF; HENDRICH, S; WANG W. Dietary agents in cancer prevention: flavonoids and isoflavonoids Pharmacology, Therapeutics, v. 90, pp. 157-177, 2001).

In recent years consumers seem to be increasingly concerned and aware that a healthy diet is the best way to prevent and assist in the treatment of numerous diseases (LEMOS, 2009). This has influenced the development of food products, justifying the increasing application of nutritional marketing strategies (KOTLER; ARMSTRONG. Marketing Principles. Rio de Janeiro: PhB, 2004).

When the product is food, we consider this as a desire of individuals, so the demand is composed of the desire for specific products, allied to the willingness and ability to purchase them (SCAGLIUSI, FB; MACHADO, FMS; TORRES, EAFS Applied Marketing Food Industry.

It is well known that the consumer's desire is to obtain a nutritionally healthy and biologically safe product, with low fat and sugar content and containing nutrients or substances capable of preventing or treating diseases (HERRERA, Ozana Maria, 1956- H565p. economicity and energetic parameters of Agaricus blazei mushroom: a productive chain approach Paulista State University, Faculty of Agronomic Sciences Botucatu: [sn], 2001.x, 192 f). Therefore, more and more functional and nutraceutical foods have been commented around the world, as they have in their composition bioactive substances capable of preventing or treating human health and well-being, reducing the risk of diseases (MORAES, Fernanda COLLA, Luciane M. Functional and Nutraceutical Foods: Definitions, Legislation and Health Benefits Rev. Eletrônica de Pharmacy V. 3 (2), 109-122, 2006). Yogurt is a fermented product of pasteurized or sterilized milk, which is fermented with protosymbiotic cultures of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to which other lactic acid bacteria may be complementarily complemented (MINISTRY OF AGRICULTURE, LIVESTOCK AND SUPPLY, 2000). Yogurt is a source of protein, calcium, zinc, vitamins A and B complex (Source of Nutritional Information: Brazilian Table of Food Composition - TACO 4th eduction - 2011 * http://br.minasfungi.com.br/? url = agaricus_composition).

Due to its sensory and nutritional characteristics, yogurt is a widely recommended product, as well as being made with milk containing high solids, lactic culture and sugar, it can also be enriched. In addition, the addition of fruit effectively increases product acceptance, as not all consumers prefer yogurt in its natural form (WHEELS, Maria Auxiliadora de Brito et al. Physicochemical, Histological and Viability of Lactic Bacteria in Fruit Yoghurts, Science Technology Food, Campinas, 21 (3): 304-309, Sep-Dec 2001). The food industry does not offer many options regarding the consumption of the mushroom Agarícus blazei other than dehydrated powder or sliced capsule. It is also consumed in the form of tea (hot aqueous extract) or in the form of juice (cold aqueous extraction), but we know of the industry's intention to increase and diversify the offer of industrialized mushroom products (LEMOS, 2009). The elaboration of a product with the sun mushroom, which is attractive, presentable with sensory quality will lead to an increase in the consumption of this product by the population (KOTLER et al., 2004).

Thus, the present technology features a yogurt composition with added sun mushroom. For the preparation was concerned with the palatability of the offered product, since Agarícus blazei has a characteristic flavor with greater difficulty of acceptance due to the very intense taste. With this in mind, the sun mushroom used in the creation of the new product was subjected to a hot-water solution with fruit-flavored gelatin and cold water. To this solution was added the dehydrated sun mushroom, it remained resting in the refrigerator for 24 hours for rehydration and flavor concentration until yogurt preparation. The present formulation has as its primary function to offer the Brazilian population the functional benefit of the mushroom through the elaboration of a common food to the taste of this population with the addition of A. blazei with the following justification: As the mushroom Agarícus blazei, considered a functional food with properties that contribute beneficially to various functions of the organism (Moraes FP and Colla LM / Electronic Pharmacy Journal Voi 3 (2), 99-112, 2006), there is a need to stimulate its consumption. It is seen that the food industries do not offer variety of consumption of Agarícus blazei mushroom, but we know of its interest in increasing and diversifying the consumption of Agarícus blazei. Therefore our study is justified by creating a new product enriched with mushroom Agarícus blazei, product with unusual food source and increasing use, which will add not only functional but also nutritional properties to a consumer product widespread by various audiences, which It's yogurt.

In this context the creation of a new attractive product, presentable with sensory quality will lead to an increase of its consumption by the population (KOTLER etal., 2004). Creating a new product is critical to improving the quality of life. Associated with this fact, the techniques of food preparation become important because they are determinant in the nutritional and sensory quality of meals. The choice of appropriate preparation techniques enables the ingestion of more tasty foods and contributes to the maintenance of nutrients in food (SACAGLIUSI; MACHADO; TORRES, 2002). The product created serves completely different audiences, but has nutritional needs and food tastes and aversions (SACAGLIUSI; MACHADO; TORRES, 2002). The present technology is justified by creating an attractive and well-accepted yogurt in the market with a differential: the addition of sun mushroom in order to increase the quality of life and meet consumer expectations. JP9191852 describes a freeze-dried yogurt powder with the addition of main ingredients which are calcium salts and oligosaccharides, shark cartilage nucleic acids, Chlorella, a type of freshwater green algae, Agaricus mushroom extract. champignon mushroom blazei in a 3: 1 ratio and multivitamins, blackberry tea, soy protein, aloe and ginseng rind as auxiliary foods. The justification for adding these ingredients would be that they would have a synergy capable of increasing the benefit to the human organism. Patent document KR20030059985 (A) describes the production of a fermented milk consisting of mushroom extract with a mix of Agaricus bisporus, Cordyceps militaris mushroom, Ling Chiu mushroom, Oak mushroom, Phellinus linteus and pine mushroom, and soy and rice extracts. In addition to the addition of auxiliary ingredients such as garlic, grape seeds and germ. The present technology differs from the above because it is a more simplified liquid composition, but of great functional and nutritional value. The proposed composition was prepared in liquid form with the consistency of yogurt sold on the market with the addition of whole milk, whole yogurt, fruit flavored gelatin, fresh fruit pulp, sugar and dehydrated mushroom.

In addition, the mushroom was prepared with the addition of strawberry gelatin to make it taste more pleasant to the consumer's taste, and after this preparation was added to the preparation the strawberries properly cleaned according to good manufacturing practices and mixed. to the yogurt previously prepared. In this formulation, the antioxidant activity of A.blazei mushroom was maintained without the addition of other foods with proven antioxidant activity, in which case the mushroom is the main ingredient responsible for such benefit to the human organism.

BRIEF DESCRIPTION OF THE FIGURES

Figure 1: Comparative graph of protein concentration (mg / mL) of products made with the addition of Agaricus blazei mushroom and products without the addition of mushroom extract. COG GL MO (mushroom + strawberry gelatin); IOG NAT (natural yogurt); IOG C CG S GEL ED (Gelatin-free mushroom yogurt with sweetener); IOG MO C CG DIET (strawberry pulp yogurt with diet mushroom); IOG C CG GEL (strawberry pulp yogurt with mushroom and gelatin); IOG MO S GEL C CG AC (strawberry pulp yogurt with gelatin and crystal sugar); IOG MO C CG (strawberry-mushroom pulp yogurt); IOG MO S CG (non-mushroom strawberry pulp yogurt).

Figure 2: Comparative graph of flavonoid concentration (mg / mL) of A. blazei-added and A.blazei-free products. C GL MO (mushroom + strawberry gelatin); IOG CG SGL CED (Mushroom-free yogurt with sweetener); IOG CG GL (strawberry pulp yogurt with mushroom and gelatin); IOG CG DIET (strawberry pulp yogurt with diet mushroom); IOG SGE CG AC (non-gelatine strawberry pulp yogurt with mushroom and crystal sugar); IOG NAT (natural yogurt); IOG MO CG (strawberry-mushroom pulp yogurt); IOG MO SG (non-mushroom strawberry pulp yogurt).

DETAILED DESCRIPTION OF THE TECHNOLOGY The present technology is concerned with a dairy composition that has the potential functional benefits of Agaricus blazei fungus and also the process of preparation of this composition. The composition comprises Milk, Whole Yogurt, Gelatin, Fresh Fruit, Sweetener and Agaricus blazei Mushroom Pieces. The mushroom Agaricus blazei present in the milk composition is previously dehydrated and rehydrated with a fruit flavored gelatin solution, preferably strawberry. The process of preparing the milk composition comprises the following steps: (a) heating the milk to 100 ° C to completely eliminate any presence of coliforms; (b) allow the milk to cool to a temperature of 20 to 45 ° C; (c) When the ideal temperature is reached add natural yogurt and mix until thoroughly blended; (d) keep the mixture at rest for 15 to 35 hours at room temperature; e) Process yogurt together with sugar and fruits until complete homogenization, f) Wrap yogurt in suitable jars and add pieces of previously dehydrated Agarícus blazei fungus and rehydrated in fruit-flavored gelatin.

For a better understanding of the present technology follow non-limiting examples.

Example 1- Formulations for the establishment of recipes for homemade sun mushroom yogurt (Agarícus blazei). The preparation of the new mushroom-based product Agarícus blazei was carried out at the Dietetic Technique Laboratory of the Pontifical Catholic University of Minas Gerais - PUC Minas Barreiro Unit. The sun mushroom used in yogurt production was subjected to a hot-water solution with fruit-flavored gelatin, with strawberry flavor and cold water. To this solution, the dehydrated sun mushroom was added to a porcelain wedge, which remained in the refrigerator for 24 hours for rehydration and flavor concentration until yogurt preparation.

A standard recipe for homemade strawberry flavored yogurt without the addition of sun mushroom has been prepared to be modified and compared with the new product for the purpose of comparing them nutritionally. In the standard yogurt recipe, the following ingredients were used; UHT (Ultra High Temperature) cow's milk, natural yogurt, crystal sugar, strawberry, all branded.

The ingredients used for the preparation of the sun mushroom yogurt were the same as in the standard recipe with the hydrated strawberry flavored sun mushroom.

The milk was heated to 100 ° C to completely eliminate any presence of coliforms, then rested until the temperature reached 38 ° C, which is the ideal temperature for fermentation. . 2. When the ideal temperature was reached the natural yogurt was added and mixed until completely homogenized. 3. The mixture was placed for 24 hours at room temperature in a glass jar and covered with properly sealed paper towels. 4. The yogurt was transferred to the blender, added sugar and strawberries which was processed for 30 seconds until complete homogenization. 5. Strawberry-flavored yogurt was evenly distributed in plastic jars. 6. The sun mushroom was removed from the porcelain wedge and the strawberry flavored gelatin was discarded. 7. Then the rehydrated strawberry-flavored mushroom was minimally processed on a polyethylene plastic cutting board with the aid of a knife and evenly distributed in plastic pots with a lid. 8. Plastic pots containing the new product were stored at 4 ° C in the refrigerator.

Example 2- Establishment of Preparation Technical Data Sheets (FTP) for analysis of the techniques used, home measurements and nutritional composition of homemade sun mushroom yogurt For the establishment of FTP Technical Data Sheets for analysis of the preparation techniques, home measurements and nutritional composition of home yogurt sun mushroom, the standard model of the FTP cards was used (Table 1). This template contains all this information. Home measures were established according to Phillipi (2003). The determination of the portion was defined according to BRAZIL (2008). Nutritional parameters such as caloric value and carbohydrate, protein, total iipid, saturated lipid, crude dietary fiber contents were determined using a spreadsheet using the Excel® software from Microsoft® version 2007. They were used as a database. , the Brazilian food composition table (TACO, 2011), a sun mushroom chemical evaluation article (HELM, et al 2009) and the information contained in the ingredient labels [PHILIPPI et al. Rev. Nutr., Campinas, 16 (1): 5-19, 2003; BRAZIL. Ministry of Health. Department of Health Care. Department of Primary Care. Food guide for the Brazilian population: promoting healthy eating. Brasília: Ministry of Health, 2008. 210p. (Series A. Standards and Technical Manuals); HELM, C.V .; CORADIN, J.H. RIGONI, D.Evaluation of the chemical composition of edible mushrooms Agaricus bisporus, Agaricus brasiliensis, Agaricus bisporus portobello, Lentinula edodes and Pleorotus ostreatus.EMBRAPA. Colombo, PR .September, 2009. ISSN 1517-5030], Table 1- Preparation Data Sheet Conversion Indicator (preparation) = Cooking Factor: * Preparation technique: A) Day 1: 1. Yogurt Preparation - Boil the milk and refrigerate until it reaches 38 ° C. Mix with plain yogurt put in a glass jar and cover with paper. And leave in the closet for 24 hours. 2. Preparation of the mushroom - Prepare the gelatin (pour 100 ml of hot water + 35 g of gelatin and mix + 100 ml of cold water); Put the dehydrated mushrooms in the gelatin and leave in the cabinet. B) Day 2: Sanitize strawberries in chlorinated solution for 15 min. Mince the strawberries into cubes. Process the strawberries with yogurt and sugar. Mince the mushrooms that were marinated in very small pieces and mix with the strawberry yogurt. Divide yogurts into jars so they can be consumed.

Preparation Time: 1st Day: 1 hour 2nd Day: 1 hour and 30 min Total Preparation Weight: 715.61 g Serving Weight (g): 20 g Number of Servings - Yield: 6 Homemade Serving Portion: 1/2 glass of curd Utensils and equipment: thermometer; cup; silicone spoon; jar; pyrex; pan; blender; board; Knife; balance; cup; tray; toilet bowl.

Example 3- Analysis of the physicochemical characteristics of yogurt 1. Lipid extraction by the Bligh & Dyer method To remove lipid interferents that make absorbance reading difficult, lipids were extracted. The method consists of adding methanol: chloroform: water. Initially 25 ml of methanol, 12.5 ml of chloroform and 5 ml of water are added to each sample of 5 grams, then the solution is stirred for 20 minutes. After this time 12.5 ml of chloroform and 12.5 ml of sodium sulfate solution (1.5%) are added and stirred for a further 2 minutes. Soon after this solution is transferred to a separation funnel where a biphasic system is formed. The lower layer (rich in chloroform and lipids) is removed and the upper lipid free part is subjected to a vacuum concentrator for removal of the remaining chloroform and stored for analysis. 2. Determination of protein content by the Lowry method Determination of the protein content of the A.blazei mushroom-free products and products with the addition thereof was carried out by colorimetric method for absorbance reading on a 750 nm wavelength spectrophotometer. that the mean absorbance is calculated in a linear equation to obtain the mg / mL value of proteins (Lowry OH, Rosebrough NJ, Farr AL & Randall R J. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193 : 265, 1951). An aliquot of 2 µl of each sample was used, adding 18 µl of distilled and deionized water (Mili-Q), 210 µl of biuret solution, after 10 minutes in the dark, 20 µl of Folin- Ciocalteau: Mili-Q water (1: 2). It was homogenized and allowed to react for 1 hour in the dark. As white, water, biuret solution and Folin-Ciocalteau solution were used. A calibration curve with bovine albumin (BSA) solutions was constructed for comparison using the line equation y = 0.0185x - 0.0093 and mathematical correlation R2 = 0.9967. Figure 1 compares the protein concentration of the A.blazei mushroom and exempt products and the mushroom addition products.

Through the results it can be observed that the addition of mushroom contributed to the increase of protein concentration in the food. This can be considered relevant when compared to the total calorie increase in the product that is not significant showing gain in important nutrients without increasing caloric intake. 3. Determination of flavonoids The determination of flavonoids from A.blazei mushroom-free products and products with the addition thereof was performed by colorimetric method for absorbance reading in a wavelength spectrophotometer of 410 nm, where the mean absorbance is calculated in a linear equation to obtain the mg / mL value of flavonoids. To an aliquot of 2 μΙ_ of sample were added: 8.70 μί_ 10.6% sodium carbonate, 17.40 μΙ_ 2% aluminum chloride in methanol, 58 μΙ_ 1M sodium hydroxide, 58 μΙ_ Water. The solution was homogenized and allowed to stand for 5 minutes. Absorbance readings were taken at 410 nm on a Varioskan Thermo Scientific spectrophotometer. As white, sodium carbonate (10.6%), aluminum chloride in methanol (2%), sodium hydroxide (1M) and water were used. A calibration curve was constructed with quercetin solutions per ml of the sample fractions for comparison, using the equation of the line y = 0.0573x - 0.0132 with mathematical correlation R2 = 0.995. Figure 2 shows a comparative graph of the flavonoid concentration of A. blazei added products and A.blazei non-added products. From the results it can be observed an increase in the amount of flavonoids, potentially antioxidant components that may explain the functional potential of the developed food. 4. Determination of antioxidant activity The antioxidant activity was determined by the DPPH (2,2-diphenyl-1) method. -picrii-hidrazil), proposed by Brand-Williams et al., 1995), in which DPPH capture occurs by antioxidants producing a decrease in absorbance at 515 nm. To an aliquot of 5μ1_ of sample is added 195 μΙ_ of DPPH solution (60μΜ). Absorbance reading was performed on a Varioskan Thermo Scientific spectrophotometer until stabilization. Maximum antioxidant activity was calculated by converting absorbance to percentage antioxidant activity (AAmax) using the formula: AAmax (%) - 100 - {[(AbSample - AbSwhite) X 100] / AbSCOntrol} · UtTI negative control was performed with 5 µl of methanolic aqueous solution and 195 µl of DPPH. Table 2 shows the percentage of the maximum antioxidant activity of products with and without A. blazei added.

Table 2- Percentage of antioxidant activity Caption: COG GL MO (mushroom + strawberry gelatin); IOG NAT (natural yogurt); IOG CG SGL ED (Gelatin-free mushroom yogurt with sweetener); IOG MO CG DIET (strawberry pulp yogurt with diet mushroom); IOG MO CG GEL (strawberry pulp yogurt with mushroom and gelatin); IOG MO GEL CG AC (strawberry pulp yogurt with gelatin and crystal sugar); IOG MO CG (strawberry-mushroom pulp yogurt); IOG MO SG (non-mushroom strawberry pulp yogurt).

According to the table we can see that the products with the addition of the mushroom had a higher antioxidant activity than the other products. 5. Determination of phenolic compound content The phenolic compound content of products with and without the addition of A. blazei was determined by the Folin-Ciocalteau colorimetric method proposed by Singleton et al. (1999). To a 2 μΙ_ aliquot of each sample was added 15.20 μΐ_ of methanol, 10.75 μΙ_ of Folin-Ciocalteau: water (1: 2), 129 μΐ_ of water and 43 μΙ_ of sodium carbonate (15%). . Staying for 1 hour in the dark at room temperature. The absorbance reading was taken on a Varioskan Thermo Scientific spectrophotometer at 750 nm. For comparison of the results the calibration curve with gallic acid solution was made for comparison using the equation of the line y = 0.0576x + 0.1106 with mathematical correlation R2 = 0.9916. The results are presented in table 3.

Table 3- Concentration of phenolic compounds from A.blazei exempt and mushroom products and products with added mushroom Caption: COG GL MO (mushroom + strawberry gelatin); IOG NAT (natural yogurt); IOG CG SGL ED (Gelatin-free mushroom yogurt with sweetener); IOG MO CG DIET (strawberry pulp yogurt with diet mushroom); IOG MO CG GEL (strawberry pulp yogurt with mushroom and gelatin); IOG MO GEL CG AC (strawberry pulp yogurt with gelatin and crystal sugar); IOG MO CG (strawberry-mushroom pulp yogurt); IOG MO SG (non-mushroom strawberry pulp yogurt).

According to the results we can observe that the content of total phenolic compounds is increased when the mushroom is added to the preparations. This is important because in addition to flavonoids, which are phenolic compounds, other compounds of this class may also contribute to antioxidant functional activity.

Claims (4)

Dairy composition with potential functional benefits, comprising gross weight: 150 to 300g milk, 65 to 100g whole yogurt, 15 to 50g gelatin, 200 to 300g fresh fruit, sweetener and 10 to 40g mushroom pieces Agaricus blazei. Milk composition with potential functional benefits according to claim 1, characterized in that the sweetener is preferably sucrose and comprises a gross weight of 60 to 90g. Milk composition with potential functional benefits according to Claim 1, characterized in that the mushroom Agarícus blazei present in yogurt is previously dehydrated and rehydrated with a fruit-flavored gelatin solution, preferably strawberry. 4. A process of preparing milk composition with potential functional benefits, comprising the following steps: (a) heating the milk to 100 ° C; (b) cool the milk to a temperature of 20 to 45 ° C; (c) Add whole yogurt and mix until thoroughly blended; (d) keep the mixture at rest for 15 to 35 hours at room temperature; (e) Add the sugar and fruit and process until complete homogenization; - (f) Moisturize the fruit-flavored gelatin and add to it the pieces of the fungus Agarícus blazei; g) Add the mixture obtained in “f” to the mixture obtained in “e”, mix and pack in suitable pots.