This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat products...This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat products.Grape pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its derivatives.Several studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal feed.Additionally,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional quality.The use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat products.These technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic compounds.In addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.展开更多
This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-caja(Spondias bahiensis),a native Brazilian fruit,and to assess their bioaccessibility.Additionally,the in...This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-caja(Spondias bahiensis),a native Brazilian fruit,and to assess their bioaccessibility.Additionally,the influence of different concentrations of the umbu-caja bagasse(SBB)extract on the oxidative stability of precooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products.A central composite rotational design determined the optimal ethanol concentration,sonication time,and bagasse-solvent ratio.The optimized extract was applied to meatballs at two concentrations:EX2(meatballs with 7.0 g/100 g of added SBB extract)and EX4(meatballs with 13.7 g/100 g of added SBB extract).A control treatment(no antioxidant)and BHT-treated meatballs(0.02 g/100 g)were included as references.Meatballs were evaluated by measuring instrumental color,peroxide value,TBARS,carbonyl compounds,and through simulated digestion.Optimal extraction conditions were 55%ethanol,20 min of sonication,and a 1:36.8 bagasse-to-solvent ratio(m/v).The extract showed high antioxidant activity and bioaccessibility of catechin(1243.75%),epicatechin gallate(918.75%),procyanidins B2(915.38%),gallic acid(319.76%)and procyanidins B1(136.36%).SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change.The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction,indicating that SBB extract can partially or totally replace the synthetic preservative.展开更多
Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technologic...Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technological properties of interest to the food industry.Therefore,this study aimed to elaborate on an active film with keratin and protein hydrolysate extracted from the feathers of free-range chicken.Four treatments were elaborated:F0-control film without the addition of protein hydrolysate;F1-film with the addition of 1.5% of protein hydrolysate;F3-film with the addition of 3.0% protein hydrolysate and F6-film with 6.0% protein hydrolysate.The films were evaluated for optical and thermal properties,water solubility,degradability,and antioxidant potential.The influence of hydrolysate addition on mechanical properties,solubility,and permeability to water vapor was observed.The percentage of degradability and the ABTS antioxidant potential was higher in the F6 treatment than the others.Regarding thermal analyses,the films presented high stability,which was associated with keratin thermal resistance.The present study points out that producing active films from free-range chicken feathers is an alternative to reducing the by-products and the use of plastics harmful to the environment.The F6 formulation is recommended for use by the active packaging industry because it presents the highest antioxidant activity and tensile strength but lower permeability to water vapor.展开更多
Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing...Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products.In this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage.Three hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein oxidation.The microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g^(−1) for DPPH,ABTS and FRAP,respectively.Lower values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg MDA.kg^(−1),respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated extract.Similar behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM carbonyl.mg^(−1) in SEB,LEB and MEB,respectively.Thus,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold storage.The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.展开更多
Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence o...Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence of microwave-alkaline pretreatment(MAP)on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms.Four protein hydrolysates were prepared from the feathers treated in microwaves using the enzyme Flavourzyme®(PHFW)and Alcalase®(PHAW)and from untreated feathers using Flavourzyme®(PHF)and Alcalase®(PHA).A two-way ANOVA revealed a significant interaction effect between MAP and enzyme type on the antioxidant activity of the hydrolysates.The DPPH and ABTS radical scavenging capacities were higher in PHFW.Our findings suggest that the MAP enhances the action of the enzyme in hydrolytic cleavage,with Flavourzyme®demonstrating a superior ability to produce hydrolysates with high antioxidant capacity.For emulsifying capacity and emulsifier stability,only MAP had a significant effect,with higher values observed in hydrolysates obtained from treated feathers regardless of enzyme type.It can be concluded that the hydrolysates obtained from MAP feathers underwent conformational modification of proteins,promoting better enzyme action during hydrolysis,resulting in higher antioxidant activity and technological properties.展开更多
基金the“Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior”(CAPES,Brazil)for financial support and scholarships to the first author“Fundaçao de Apoioa Pesquisa do Estado da Paraíba”(FAPESQ,Paraiba,Brazil)for the financial support through project 005/2019.
文摘This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat products.Grape pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its derivatives.Several studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal feed.Additionally,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional quality.The use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat products.These technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic compounds.In addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.
基金funded by the Public Call n.03 Produtividade em Pesquisa PROPESQ/PRPG/UFPB grant n.PIO13550-2020National Council for Scientific and Technological Development-Brazil(CNPq)by the support through the projects 441287/2020-4,313663/2021-1,303384/2022-0,and 404506/2023-2.
文摘This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-caja(Spondias bahiensis),a native Brazilian fruit,and to assess their bioaccessibility.Additionally,the influence of different concentrations of the umbu-caja bagasse(SBB)extract on the oxidative stability of precooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products.A central composite rotational design determined the optimal ethanol concentration,sonication time,and bagasse-solvent ratio.The optimized extract was applied to meatballs at two concentrations:EX2(meatballs with 7.0 g/100 g of added SBB extract)and EX4(meatballs with 13.7 g/100 g of added SBB extract).A control treatment(no antioxidant)and BHT-treated meatballs(0.02 g/100 g)were included as references.Meatballs were evaluated by measuring instrumental color,peroxide value,TBARS,carbonyl compounds,and through simulated digestion.Optimal extraction conditions were 55%ethanol,20 min of sonication,and a 1:36.8 bagasse-to-solvent ratio(m/v).The extract showed high antioxidant activity and bioaccessibility of catechin(1243.75%),epicatechin gallate(918.75%),procyanidins B2(915.38%),gallic acid(319.76%)and procyanidins B1(136.36%).SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change.The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction,indicating that SBB extract can partially or totally replace the synthetic preservative.
基金funded by the Research Support Foundation of the State of Paraíba(FAPESQ-PB)through project 005/2019by the Public Call n.03 Research Productivity PROPESQ/PRPG/UFPB grant n.PVF13389-2020.
文摘Keratin can be applied in developing films for food packaging due to its biodegradable and non-toxic nature.It can be extracted from chicken feathers and used as a source of protein to obtain peptides with technological properties of interest to the food industry.Therefore,this study aimed to elaborate on an active film with keratin and protein hydrolysate extracted from the feathers of free-range chicken.Four treatments were elaborated:F0-control film without the addition of protein hydrolysate;F1-film with the addition of 1.5% of protein hydrolysate;F3-film with the addition of 3.0% protein hydrolysate and F6-film with 6.0% protein hydrolysate.The films were evaluated for optical and thermal properties,water solubility,degradability,and antioxidant potential.The influence of hydrolysate addition on mechanical properties,solubility,and permeability to water vapor was observed.The percentage of degradability and the ABTS antioxidant potential was higher in the F6 treatment than the others.Regarding thermal analyses,the films presented high stability,which was associated with keratin thermal resistance.The present study points out that producing active films from free-range chicken feathers is an alternative to reducing the by-products and the use of plastics harmful to the environment.The F6 formulation is recommended for use by the active packaging industry because it presents the highest antioxidant activity and tensile strength but lower permeability to water vapor.
基金funded in part by the Coordination for the Improvement of Higher Education Personnel-Brazil(CAPES)for the scholarship awarded to the first author-Finance Code 001“Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba”(FAPESQ-PB)for the financial support through project 005/2019.
文摘Grape processing generates residues rich in bioactive compounds with potential application in the meat industry.However,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat products.In this sense,a phenolic-rich extract from grape pomace was microencapsulated and evaluated for its potential to inhibit the oxidative process in raw and precooked beef burgers during cold storage.Three hamburger formulations containing lyophilized extract(LEB),microencapsulated extract(MEB)and synthetic antioxidant sodium erythorbate(SEB)were prepared,pre-cooked,and evaluated for lipid and protein oxidation.The microencapsulation,with 95.0%efficiency,provided a material with a crystalline structure,rich in phenolics and with high antioxidant potential,showing 377.4±0.01,1768.1±0.07 and 1185.0±0.20μmol TEAC.100 g^(−1) for DPPH,ABTS and FRAP,respectively.Lower values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg MDA.kg^(−1),respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated extract.Similar behavior was observed for the analysis of carbonyl compounds,with values of 11.1±1.1,8.7±1.4 and 6.8±1.0 nM carbonyl.mg^(−1) in SEB,LEB and MEB,respectively.Thus,the freeze-dried and microencapsulated grape extracts showed superior results when compared to the synthetic antioxidant,increasing the oxidative stability of hamburgers,and avoiding significant color changes during the cold storage.The results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.
基金the National Council for Scientific and Technological Development(CNPq)for the scholarship and grants awarded to the first author and for the financial support through project 441248/2017-9Coordination for the Improvement of Higher Education Personnel-CAPES for providing the scholarship for the second author[process number 88887.368510/2019-00].
文摘Chicken feathers has great potential to produce functional peptides.However,due to the highly rigid structure of keratin,the biotransformation of feathers is hindered.In this study,we aimed to evaluate the influence of microwave-alkaline pretreatment(MAP)on enzymatic hydrolysis of free-range chicken feathers using two distinct enzymes in functional and technological terms.Four protein hydrolysates were prepared from the feathers treated in microwaves using the enzyme Flavourzyme®(PHFW)and Alcalase®(PHAW)and from untreated feathers using Flavourzyme®(PHF)and Alcalase®(PHA).A two-way ANOVA revealed a significant interaction effect between MAP and enzyme type on the antioxidant activity of the hydrolysates.The DPPH and ABTS radical scavenging capacities were higher in PHFW.Our findings suggest that the MAP enhances the action of the enzyme in hydrolytic cleavage,with Flavourzyme®demonstrating a superior ability to produce hydrolysates with high antioxidant capacity.For emulsifying capacity and emulsifier stability,only MAP had a significant effect,with higher values observed in hydrolysates obtained from treated feathers regardless of enzyme type.It can be concluded that the hydrolysates obtained from MAP feathers underwent conformational modification of proteins,promoting better enzyme action during hydrolysis,resulting in higher antioxidant activity and technological properties.
