Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, ...Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95℃ ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4℃ for V2, 71.5℃ for V3, 87.9℃ for V4, 69.5℃ for V6 and 71.5℃ for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95℃ for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19℃ (V6) to 65.14℃ (V4). The swelling power at 90℃ ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 - 1560 cP) comparable to non-common native waxy starches, a feature which indicates the capability of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.展开更多
<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods ...<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>展开更多
Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural ...Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural compounds are used for food preservation combined with encapsulation techniques to improve efficiency.This study evaluated the anti-Listeria potential of isolated and combined microencapsulated oregano(OEO)and cinnamon(CEO)essential oils in Italian salami.Different combination ratios of OEO and CEO were tested and 50:50 ratio(OEO:CEO)was encapsulated using sodium alginate.The microcapsules were evaluated for encapsulation efficiency(EE),morphology and action against L.monocytogenes in a meat matrix.Empty microcapsules and 50/50 combined EO were incorporated into the Italian salami to evaluate the physicochemical,microbiological and sensory properties.All combinations of EO showed L.monocytogenes inhibition zone and CIM with 1:16 dilution.The microencapsulated EO had 98.36%encapsulation efficiency.Using 2%microcapsule had a significant reduction of L.monocytogenes from the control.Even though the panellists mentioned the sandy attribute in the CATA,the salami with EO microcapsules texture did not differ from the control.Although the essential oils had high encapsulation efficiency,the smell and flavour of cinnamon and oregano interfered negatively with the sensory analysis.However,the encapsulation of the combined essential oils(50/50)significantly reduced L.monocytogenes in Italian salami.展开更多
This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of ...This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.展开更多
Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive com...Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive compounds of monovarietal grape juices of five Brazilian hybrid cultivars(V.vinifera x V.labrusca).Characterization of the chemical profiles in liquid chromatography(HPLC-DAD-RID),behaviour of phenolics in the stages of digestion and bioaccessibility through the INFOGEST protocol plus intestinal barrier passage were carried out.Of the 24 polyphenols identified in the grape juice samples,11 were bioaccessible,with emphasis on the class of flavanols.Procyanidin B2(101-426%),(+)-catechin(169-370%)and gallic acid(61-230%)stood out in all juices,showing that these compounds are key to the functionality of these drinks.Particularities were observed to differ between juices,demonstrating that factors such as the cultivar should be explored more extensively in studies on functional foods.The study also suggests that quality components such as sugars and organic acids influence the bioaccessibility of beverages.展开更多
Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In ge...Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, winelees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this reviewis to present an overview of the use of wine lees in the food industry and other sectors, by means of scientific andtechnological surveys.Methodology Bibliographical searches of the main works published on wine lees or grapes were carried out inarticles selected in the Scopus and SciELO databases, while the search for the technology protected or described inpatent documents involving wine lees and their main applications was carried out through the Espacenet onlinedatabase combined with the private platform from Questel company: Orbit^(®).Main text Wine lees represent an important fraction of winemaking by-products and contain several high-valuecomponents with potential to be exploited in industrial sectors, such as phenolic compounds. Through the Technological Prospection, it was demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. In 2016, there was a peak of patent filing growth and China was the countrywith the highest number of patents, totaling 31 deposits. Regarding the area of application, agriculture was themost common, followed by beverage production. Most of the inventors are of Asian origin, corroborating the resultspreviously discussed regarding the distribution of patents per country, and this might probably be related to the highinvestment of these countries in various stages of education and technological research.Conclusion The study suggests that different applications should aim at developing an integrated approach aimedat extracting from wine lees the highest number and quantities of compounds with possible applications in differentsectors.展开更多
文摘Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95℃ ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4℃ for V2, 71.5℃ for V3, 87.9℃ for V4, 69.5℃ for V6 and 71.5℃ for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95℃ for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19℃ (V6) to 65.14℃ (V4). The swelling power at 90℃ ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 - 1560 cP) comparable to non-common native waxy starches, a feature which indicates the capability of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
文摘<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>
基金the FAPERGS(process#19/2551-0001886-0)for partly funding the studyfinanced in part by the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brazil(CAPES)-Finance Code 001.
文摘Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural compounds are used for food preservation combined with encapsulation techniques to improve efficiency.This study evaluated the anti-Listeria potential of isolated and combined microencapsulated oregano(OEO)and cinnamon(CEO)essential oils in Italian salami.Different combination ratios of OEO and CEO were tested and 50:50 ratio(OEO:CEO)was encapsulated using sodium alginate.The microcapsules were evaluated for encapsulation efficiency(EE),morphology and action against L.monocytogenes in a meat matrix.Empty microcapsules and 50/50 combined EO were incorporated into the Italian salami to evaluate the physicochemical,microbiological and sensory properties.All combinations of EO showed L.monocytogenes inhibition zone and CIM with 1:16 dilution.The microencapsulated EO had 98.36%encapsulation efficiency.Using 2%microcapsule had a significant reduction of L.monocytogenes from the control.Even though the panellists mentioned the sandy attribute in the CATA,the salami with EO microcapsules texture did not differ from the control.Although the essential oils had high encapsulation efficiency,the smell and flavour of cinnamon and oregano interfered negatively with the sensory analysis.However,the encapsulation of the combined essential oils(50/50)significantly reduced L.monocytogenes in Italian salami.
基金the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq)the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES)+2 种基金the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ)their financial support in Project 005/2019/PRONEXfor the scholarship granted to the first author.
文摘This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.
文摘Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive compounds of monovarietal grape juices of five Brazilian hybrid cultivars(V.vinifera x V.labrusca).Characterization of the chemical profiles in liquid chromatography(HPLC-DAD-RID),behaviour of phenolics in the stages of digestion and bioaccessibility through the INFOGEST protocol plus intestinal barrier passage were carried out.Of the 24 polyphenols identified in the grape juice samples,11 were bioaccessible,with emphasis on the class of flavanols.Procyanidin B2(101-426%),(+)-catechin(169-370%)and gallic acid(61-230%)stood out in all juices,showing that these compounds are key to the functionality of these drinks.Particularities were observed to differ between juices,demonstrating that factors such as the cultivar should be explored more extensively in studies on functional foods.The study also suggests that quality components such as sugars and organic acids influence the bioaccessibility of beverages.
基金supported by the National Council for Scientific Development(CNPq-Project number 21055)in the Institutional Scientific Initiation Scholarship Program(PIBIC)supported by the National Council for Scientific Development(CNPq-Project number 21049)in the Institutional Program for Initiation Scholarships in Technological Development and Innovation(PIBITI)+2 种基金supported by the Bahia State Research Support Foundation(FAPESB-Proc.0203/2020)COS is a Technological Development fellow from CNPq(Proc.313641/2019-6)MAUG(Proc.304747/2020-3).
文摘Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentationstage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, winelees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this reviewis to present an overview of the use of wine lees in the food industry and other sectors, by means of scientific andtechnological surveys.Methodology Bibliographical searches of the main works published on wine lees or grapes were carried out inarticles selected in the Scopus and SciELO databases, while the search for the technology protected or described inpatent documents involving wine lees and their main applications was carried out through the Espacenet onlinedatabase combined with the private platform from Questel company: Orbit^(®).Main text Wine lees represent an important fraction of winemaking by-products and contain several high-valuecomponents with potential to be exploited in industrial sectors, such as phenolic compounds. Through the Technological Prospection, it was demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. In 2016, there was a peak of patent filing growth and China was the countrywith the highest number of patents, totaling 31 deposits. Regarding the area of application, agriculture was themost common, followed by beverage production. Most of the inventors are of Asian origin, corroborating the resultspreviously discussed regarding the distribution of patents per country, and this might probably be related to the highinvestment of these countries in various stages of education and technological research.Conclusion The study suggests that different applications should aim at developing an integrated approach aimedat extracting from wine lees the highest number and quantities of compounds with possible applications in differentsectors.
