The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications....The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.展开更多
Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not ...Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not only on their initial composition.This review evaluates how in vitro models of gastrointestinal digestion,particularly static systems(INFOGEST)and dynamic platforms(e.g.,TIM,DIDGI,SHIME),influence the bio-accessibility and chemical-structural reprogramming of bioactive compounds in different matrices(pulp,peel,seeds,flours,and agro-industrial by-products).By integrating evidence from studies employing harmonized and non-harmonized protocols,the review clarifies how methodological differences affect comparability,compound release,and the interpretation of bioaccessibility data.Evidence demonstrates that digestion induces matrixdependent transformations,including the depolymerization of phenolic compounds,the degradation of antho-cyanins at intestinal pH,and the micellization-dependent release of carotenoids.These processes often reduce overall antioxidant capacity after the intestinal phase but simultaneously generate low-molecular-weight me-tabolites with enhanced solubility and biological specificity,exhibiting anti-inflammatory and enzyme-inhibitory effects.Furthermore,protein digestibility and mineral bioaccessibility are influenced by structural organization,maturation stage,and matrix interactions.Unlike previous reviews focused primarily on compositional data or isolated compound classes,this work provides an integrated,model-driven perspective connecting digestion protocols,compound classes,and food matrix effects,while identifying critical gaps,including the limited use of dynamic models,the lack of characterization of the intermediate fraction,and the underrepresentation of colonic fermentation.展开更多
Pitaya is an exotic fruit that is widely consumed fresh or processed.The consumption of pitaya generates approximately 30%of co-products,mainly peels,that contain substances of interest to the food industry,such as fi...Pitaya is an exotic fruit that is widely consumed fresh or processed.The consumption of pitaya generates approximately 30%of co-products,mainly peels,that contain substances of interest to the food industry,such as fibers,phenolics,and betacyanins.This pigment is responsible for the coloration of the peel of fruits and can be exploited for technological properties such as natural colorant for application in food.This study aimed to evaluate the physical-chemical characteristics,profile of phenolic,antioxidant activity,and digestibility of pitaya peel powder(PPP)for application in food gel models.Pitaya peels were in an oven with forced air circulation at 60,70,and 80℃.In general,PPP dried at different temperatures presented similar characteristics:moisture 4.20,aw(0.210–0.243),and varied pH(4.5–5).However,PPP dried at 60℃ presented major content soluble solids(32.03°Brix),betacyanins,phenolic compounds,and consequently,a minor darkening index.On the other hand,PPP dried at 70 and 80℃ showed a reduction in betacyanins content,consequently in color parameters;however,maintenance phenolics contributed high antioxidant activity by DPPH·and ORAC radicals.Furthermore,the PPP dried at 60℃ showed stability in different pH varying from 3 to 7,and the potential of coloring to different food hydrocolloids such as cassava starch and gelatin showed potential power during 7 days of storage.Thus,PPP demonstrated technological potential for the application of such colorants in food as alternatives to artificial compounds.展开更多
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
Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a struct...Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a structuring agent for vegetable oils due to its amphiphilic nature.This study aimed to develop oleogels based on native starch(NS)or modified starch(MS)bean,sunflower oil,beeswax,and curcumin.The oleogels were evaluated for gel hardness,oil holding capacity,structural stability,weight loss,X-ray diffraction,peroxide value,and antioxidant activity during 30 days of storage.The modification reduced the amylose content by 36%,viscosity by 32%,breakdown by 78%,and retrogradation by 54%of the starch.The oleogels exhibited structural stability and oil binding capacity above 96%during 30 days.Oleogels with NS and 0.5%curcumin were 20%softer than those without curcumin.Over 30 days,the hardness of the oleogels increased by 21%-48%.The addition of 0.5%curcumin in native and OSA starch oleogels increased their antioxidant activities to 41%and 35%,respectively.The texture and antioxidant properties of the oleogels indicate the feasibility of their appli-cation in food products.展开更多
Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the acti...Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the active microbiota involved in its fermentation,and the application of starter cultures remains an unexplored area.Understanding the microbial dynamics of this process is essential for improving product consistency,safety,and quality.To address this gap,this study investigated the microbial profile of fermented cassava wastewater(manipueira)during tucupi production using a shotgun metaproteomic approach.The fermentation process was analyzed over 24 h,focusing on identifying the active microbiota and its response to the addition of Pediococcus acidilactici as a starter culture.The results showed that fermentation was dominated by lactic acid bacteria such as Lactobacillus,Lactococcus,and Limosilactobacillus,alongside yeasts such as Yarrowia,Saccharomyces,and Schizosaccharomyces.The inclusion of P.acidilactici promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis.However,potential bacterial contaminants such as Clostridium,Staphylococcus,and Streptococcus were detected in both fermentation settings,emphasizing the need for appropriate management strategies to ensure food safety.These findings provide crucial insights into the active microbiota involved in tucupi fermentation,highlighting the role of lactic acid bacteria and the impact of the starter culture.Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi,contributing to the development of controlled fermentation processes for this culturally significant product.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
Banana is a popular fruit commonly eaten in its ripe stage.However,the consumption of green bananas has been underscored.Furthermore,the increased interest in functional food products indicates the use of green banana...Banana is a popular fruit commonly eaten in its ripe stage.However,the consumption of green bananas has been underscored.Furthermore,the increased interest in functional food products indicates the use of green banana biomass(GBB)as a promising natural food ingredient both industrially and in homemade recipes.Thus,this study presents the current status of the research carried out on GBB application as an ingredient to improve the nutritional and technological properties of food products.GBB has been incorporated into a wide range of foods,including meat and dairy products,pasta,sauces,sweets,and snacks.GBB provides extra sources of valuable components,like resistant starch,and may also be a suitable fat replacer,meeting consumer demand for healthier foods.Moreover,it may confer technological advantages,which are mainly related to food texture(e.g.high water holding capacity,thickening potential)and yield.Regarding the sensory aspects,GBB addition has shown a minor impact on flavor and aroma,with changes in color attributes.Although GBB-based food products have been well accepted by consumers and GBB presents a unique combination of advantages,further studies must be performed aiming at the proper development of novel food products,without ignoring the possible technological and sensory alterations that may occur and reduce the acceptance when compared to the traditional ones.展开更多
基金funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES,https://www.gov.br/capes)and by Mitacs(https://www.mitacs.ca),under grant number IT42277Letícia Vitorazi acknowledges support from FAPERJ(https://www.faperj.br)under grant number E-26/200.129/2023—Bolsa JCNE/FAPERJ+1 种基金Flavia Braghiroli acknowledges the Natural Sciences and Engineering Research Council of Canada(NSERC),Alliance project ALLRP 585984-23the Fonds de recherche duQuébec—Nature et technologies(FRQNT)(https://doi.org/10.69777/355295),grant number 202250.
文摘The development of sustainable materials has encouraged the use of biopolymers as alternatives to synthetic polymers.Polymeric films have stood out for their high potential in environmentally sustainable applications.Conventional cellulose acetate(CA)-based films are attractive due to their biodegradability and film-forming ability.However,their functional performance often requires enhancement through the incorporation of additives.In this context,two bio-based additives were investigated:condensed tannin(0%,5%and 10%wt.),a natural polyphenol known for its antioxidant and antimicrobial properties,and nanocrystalline cellulose(CNC)(0%,0.5%and 1%wt.),which act as reinforcing agents to improve mechanical strength and barrier properties.The results showed that tannin generally enhanced mechanical strength and surface uniformity while imparting contact-based antimicrobial activity.CNC reduced water uptake and improved thermal stability,but when used alone,it tended to lower mechanical performance and increase surface roughness.The combination of CNC and tannin produced performance shifts that depended strongly on their relative concentrations,with no consistent synergistic effect across all properties.In certain balanced ratios,CNC benefited fromtannin’smatrix-stabilizing effect,leading to improved strength or reduced moisture absorption.Antimicrobial activity in acetic acid–based films was linked to residual acidity,whereas in acetonebased films,tannin alone was responsible for the antimicrobial effect by contact.These findings highlight that the physicochemical,mechanical,and functional performance of CA films(CAFs)is governed not only by additive type but also by the precise interplay between CNC and tannin,underscoring the need for formulation strategies tailored to the requirements of specific applications.
基金funded by the Coordination for the Improvement of Higher Education Personnel(CAPES/Brazil)and the Conselho Nacional de Desenvolvimento Científico e Tecnologico(CNPq)for the financial support essential to project execution.G.A.S.Martins received a grant and thanks the CAPES/Brazil n°:88881.200497/2018-0.CAPES-Processo n°23038.000878/2021-56,Programa de Desenvolvimento da Pos-Graduaçao-Parcerias Estrateg-icas nos Estados.
文摘Native Brazilian fruits are rich in phenolic compounds,carotenoids,anthocyanins,proteins,and minerals;however,their functional value depends on the transformations that occur during gastrointestinal digestion,and not only on their initial composition.This review evaluates how in vitro models of gastrointestinal digestion,particularly static systems(INFOGEST)and dynamic platforms(e.g.,TIM,DIDGI,SHIME),influence the bio-accessibility and chemical-structural reprogramming of bioactive compounds in different matrices(pulp,peel,seeds,flours,and agro-industrial by-products).By integrating evidence from studies employing harmonized and non-harmonized protocols,the review clarifies how methodological differences affect comparability,compound release,and the interpretation of bioaccessibility data.Evidence demonstrates that digestion induces matrixdependent transformations,including the depolymerization of phenolic compounds,the degradation of antho-cyanins at intestinal pH,and the micellization-dependent release of carotenoids.These processes often reduce overall antioxidant capacity after the intestinal phase but simultaneously generate low-molecular-weight me-tabolites with enhanced solubility and biological specificity,exhibiting anti-inflammatory and enzyme-inhibitory effects.Furthermore,protein digestibility and mineral bioaccessibility are influenced by structural organization,maturation stage,and matrix interactions.Unlike previous reviews focused primarily on compositional data or isolated compound classes,this work provides an integrated,model-driven perspective connecting digestion protocols,compound classes,and food matrix effects,while identifying critical gaps,including the limited use of dynamic models,the lack of characterization of the intermediate fraction,and the underrepresentation of colonic fermentation.
文摘Pitaya is an exotic fruit that is widely consumed fresh or processed.The consumption of pitaya generates approximately 30%of co-products,mainly peels,that contain substances of interest to the food industry,such as fibers,phenolics,and betacyanins.This pigment is responsible for the coloration of the peel of fruits and can be exploited for technological properties such as natural colorant for application in food.This study aimed to evaluate the physical-chemical characteristics,profile of phenolic,antioxidant activity,and digestibility of pitaya peel powder(PPP)for application in food gel models.Pitaya peels were in an oven with forced air circulation at 60,70,and 80℃.In general,PPP dried at different temperatures presented similar characteristics:moisture 4.20,aw(0.210–0.243),and varied pH(4.5–5).However,PPP dried at 60℃ presented major content soluble solids(32.03°Brix),betacyanins,phenolic compounds,and consequently,a minor darkening index.On the other hand,PPP dried at 70 and 80℃ showed a reduction in betacyanins content,consequently in color parameters;however,maintenance phenolics contributed high antioxidant activity by DPPH·and ORAC radicals.Furthermore,the PPP dried at 60℃ showed stability in different pH varying from 3 to 7,and the potential of coloring to different food hydrocolloids such as cassava starch and gelatin showed potential power during 7 days of storage.Thus,PPP demonstrated technological potential for the application of such colorants in food as alternatives to artificial compounds.
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.
基金the Fundaçao de Amparoa Pesquisa do Estado do Rio Grande do Sul-FAPERGS(22/2551-0000840-2)Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior-CAPES(code 001)Conselho Nacional de Desenvolvimento Científico e Tecnologico-CNPQ.
文摘Oleogels show promise in the food industry as potential substitutes for saturated fats,providing a medium for incorporating bioactive compounds.Starch modified with octenyl succinic anhydride(OSA)can serve as a structuring agent for vegetable oils due to its amphiphilic nature.This study aimed to develop oleogels based on native starch(NS)or modified starch(MS)bean,sunflower oil,beeswax,and curcumin.The oleogels were evaluated for gel hardness,oil holding capacity,structural stability,weight loss,X-ray diffraction,peroxide value,and antioxidant activity during 30 days of storage.The modification reduced the amylose content by 36%,viscosity by 32%,breakdown by 78%,and retrogradation by 54%of the starch.The oleogels exhibited structural stability and oil binding capacity above 96%during 30 days.Oleogels with NS and 0.5%curcumin were 20%softer than those without curcumin.Over 30 days,the hardness of the oleogels increased by 21%-48%.The addition of 0.5%curcumin in native and OSA starch oleogels increased their antioxidant activities to 41%and 35%,respectively.The texture and antioxidant properties of the oleogels indicate the feasibility of their appli-cation in food products.
基金funded by the Vale Institute of Technology-Sustainable Development,Belem,Para,Brazil and Banco da Amazonia S.A.(Basa/Brasil,Contract Number 2022-230)support of the Coordination for the Improvement of Higher Education Personnel(CAPES)for the scholarship grant and the Graduate Program in Biotechnology Applied to Agriculture at the Federal Rural University of the Amazon(UFRA)and the National Council for Scientific and Tech-nological Development(CNPq/Brazil)for providing master scholarship(Carla Danielle Gama Brício Feio,Process number 161678/2021-1).
文摘Tucupi is a traditional fermented cassava byproduct widely consumed in the Amazon region,valued for its distinctive sensory properties and cultural significance.Despite its extensive use,little is known about the active microbiota involved in its fermentation,and the application of starter cultures remains an unexplored area.Understanding the microbial dynamics of this process is essential for improving product consistency,safety,and quality.To address this gap,this study investigated the microbial profile of fermented cassava wastewater(manipueira)during tucupi production using a shotgun metaproteomic approach.The fermentation process was analyzed over 24 h,focusing on identifying the active microbiota and its response to the addition of Pediococcus acidilactici as a starter culture.The results showed that fermentation was dominated by lactic acid bacteria such as Lactobacillus,Lactococcus,and Limosilactobacillus,alongside yeasts such as Yarrowia,Saccharomyces,and Schizosaccharomyces.The inclusion of P.acidilactici promoted more stable bacterial diversity and increased the expression of proteins associated with glycolysis.However,potential bacterial contaminants such as Clostridium,Staphylococcus,and Streptococcus were detected in both fermentation settings,emphasizing the need for appropriate management strategies to ensure food safety.These findings provide crucial insights into the active microbiota involved in tucupi fermentation,highlighting the role of lactic acid bacteria and the impact of the starter culture.Future studies should aim to isolate key microbial strains and evaluate their influence on the sensory attributes of tucupi,contributing to the development of controlled fermentation processes for this culturally significant product.
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.
基金the Natl.Brazilian Research Foundations(CAPES)for the scholarship(Project 88887.692809/2022-00).
文摘Banana is a popular fruit commonly eaten in its ripe stage.However,the consumption of green bananas has been underscored.Furthermore,the increased interest in functional food products indicates the use of green banana biomass(GBB)as a promising natural food ingredient both industrially and in homemade recipes.Thus,this study presents the current status of the research carried out on GBB application as an ingredient to improve the nutritional and technological properties of food products.GBB has been incorporated into a wide range of foods,including meat and dairy products,pasta,sauces,sweets,and snacks.GBB provides extra sources of valuable components,like resistant starch,and may also be a suitable fat replacer,meeting consumer demand for healthier foods.Moreover,it may confer technological advantages,which are mainly related to food texture(e.g.high water holding capacity,thickening potential)and yield.Regarding the sensory aspects,GBB addition has shown a minor impact on flavor and aroma,with changes in color attributes.Although GBB-based food products have been well accepted by consumers and GBB presents a unique combination of advantages,further studies must be performed aiming at the proper development of novel food products,without ignoring the possible technological and sensory alterations that may occur and reduce the acceptance when compared to the traditional ones.
