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
While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composi...While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg-1), lipid (410 g·kg-1), fiber (120 g·kg-1) and calcium (1,300 mg·kg-1) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg-1) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems.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
“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the g...“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.展开更多
Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase ...Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase generation.This work investigates the production of pectinolytic enzymes using a substrate composed of CPFW:Wheat bran using Aspergillus niger FSDE16 via semi-solid-state fermentation(SSSF).A blend of wheat bran:CPFW(1:1,g/g)with 60%moisture content was inoculated with 106 spores/mL for 144 h.Substrates were fermented using the 7 combinations of temperature(25-75℃)and pH(3-6)dispose in an experimental design.Upon the completion of fermentation,all analyses were conducted including the enzymatic production,optimal activity,and enzymatic thermostability.Afterwards,grape juice clarification was conducted,and the clarified juice was evaluated considering viscosity reduction,yield increase,turbidity reduction,yield increase,colour,and phenolic profile.Results demonstrate that enzyme stability was achieved within the temperature range of 30-40℃,with optimal activity recorded at 50℃(42.7 U/g).The application of crude enzymatic extract in grape juice clarification led to an increase of yield(>280%),and a viscosity(>80%)and turbidity(>98%)reduction.The clarification treatment revealed a significant increase in the phenolic compounds evaluated,except epi-catechin gallate,Pro-B2,and resveratrol,which reduced their concentrations.The clarification resulted in a colour intensity reduction.This study underscores the potential of using food waste for enzyme production,presenting a sustainable approach with implications for cost reduction and waste management in the food industry.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
Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers ...Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers address major challenges in food fortification,including environmental sensitivity,low solubility,volatility,and limited bioavailability of functional ingredients.Thus,this review aims to evaluate important findings on the incorporation of LNp loaded with diverse compounds into foods matrices.A bibliographic search was conducted in scientific databases,and only studies that incorporated LNp into foods and beverages,either by direct addition or as food coatings,were selected.Both types of LNp,solid lipid nanoparticles and nanostructured lipid carriers,are attractive for food applications,with properties primarily determined by composition and processing pa-rameters.LNp containing various bioactive compounds have been incorporated into beverages and food matrices,including dairy products,fruit and vegetable coatings,oils and emulsions,meat products,and baked products.These systems have been evaluated from six main perspectives:LNp stability,product stability,sensory analyses,and antioxidant,antimicrobial,and cytotoxic activities.Patent analyses also indicate growing indus-trial interest,particularly in beverages.Therefore,the potential of LNp as carriers of bioactive compounds is well demonstrated,especially for protecting compounds during processing and storage while preserving food and beverage quality.Nevertheless,further research is required to optimize formulations for food incorporation,evaluate efficacy and safety,and support regulatory frameworks for broader use in functional food systems.展开更多
The essential oils of cinnamon,clove,bergamot,lemongrass,citronella,rosemary,basil and lemongrass were extracted by hydrodistillation,had their composition determined by gas chromatography coupled with mass spectromet...The essential oils of cinnamon,clove,bergamot,lemongrass,citronella,rosemary,basil and lemongrass were extracted by hydrodistillation,had their composition determined by gas chromatography coupled with mass spectrometry and were investigated for their potential to restrict Botrytis cinerea cultivar in vitro,a fungus responsible for the gray mold disease that mainly attacks strawberry plants.Their composition was then correlated chemometrically to identify likely compounds that were related to the observed inhibition effects.Five essential oils demonstrated an inhibitory effect on Botrytis cinerea,through the well diffusion method,with the control plate being the plate without the addition of essential oil.Among these,clove,cinnamon and lemongrass showed the greatest action with the lowest inhibitory concentrations(0.85 mg/mL).The best fungicidal effects were for the essential oil of cinnamon(0.85 mg/mL),clove(1.27 mg/mL)and aloysia(2.12 mg/mL).The main correlated compounds were cinnamaldehyde,eugenol,β-citral and citronellal.Through the analysis of the main components,it is observed that lemongrass essential oil is closer to clove essential oil and,subsequently,to aloysia essential oil,having some compounds in common,among them limonene and citral.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
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
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
Brown seaweed-derived alginate and fucoidan modulate starch digestibility through distinct mechanisms,but their combined effects on cassava starch remain unexplored.This study investigated alginate and fucoidan(2%w/w,...Brown seaweed-derived alginate and fucoidan modulate starch digestibility through distinct mechanisms,but their combined effects on cassava starch remain unexplored.This study investigated alginate and fucoidan(2%w/w,based on starch)at five mixing ratios(1:0,0.75:0.25,0.5:0.5,0.25:0.75,and 0:1).Polysaccharide-starch composites were characterized for digestion kinetics,estimated glycemic index(eGI),resistant starch(RS),pasting and rheological properties,water distribution,crystallinity,thermal properties,and antioxidant activity.Molecular docking assessed potential enzyme-polysaccharide interactions.Alginate interacted withα-amylase and glucoamylase,increased paste viscosity(1754 cP)and water absorption(2.05-10.87 g/g),and formed dense gels that partially restricted enzyme diffusion.However,its high breakdown viscosity(2735.5 cP)promoted granule disintegration,yielding moderate reductions in digestibility(RS=26.85%;eGI=63.00).Fucoidan exhibited stronger hydrogen bonding with starch,interacted with glucoamylase,limited starch granule swelling and breakdown,preserved crystalline order during heating(ΔH=14.61 J/g),and formed a porous matrix.These effects more effectively suppressed digestion(RS=32.86%;eGI=57.18),with higher total phenolic content(7.44 mg GAE/g DW)and antioxidant activity.The 1:1 blend combined both mechanisms:alginate reinforced the gel network,while fucoidan stabilized starch structure.This pairing produced the most balanced functional profile(RS=31.83%;eGI=57.95),characterized by intermediate water absorption,a stable gel network,and increased tightly bound water(A21=95.01%).Overall,alginate and fucoidan reduced cassava starch di-gestibility via complementary mechanisms,with their 1:1 blend optimizing structural integrity and enzyme restriction,providing a foundation for developing low-glycemic starch-based foods.展开更多
The manufacture of leather covers a wide productive chain and beyond contributes to the economic flow.The various stages of leather processing result in high volumes of solid waste.In Brazil,a daily generation of 375 ...The manufacture of leather covers a wide productive chain and beyond contributes to the economic flow.The various stages of leather processing result in high volumes of solid waste.In Brazil,a daily generation of 375 tons of solid waste is estimated,and landfills are still the most used route to its destination.In this review,emphasis will be given to researches that have sought alternatives for the use of solid waste from the tannery industry.Among the main applications of solid tannery wastes,the following stand out production of adsorbent materials,biodiesel,biogas,biopolymers,applications in agriculture and other applications involving extraction/recovery of compounds of industrial/commercial interest,isolation of microorganisms and production of enzymes and applications in the animal diet.In each alternative of waste application,the technologies used,the opportunities,and the challenges faced are mentioned.We hope that this review can provide valuable information to promote the broad understanding of the possibilities that tannery solid wastes has for the development of biodegradable and agricultural products,wastewater treatment,extraction of compounds of industrial and commercial interest,among others.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
The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepa...The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish(Cynoscion virescens).Four treatments were elaborated:SC(surimi control),SE(surimi with addition of 1%extract),SCP(surimi with the addition of 4%sorbitol+4%sucrose)and SECP(surimi with addition of 1%extract+4%sorbitol+4%sucrose).The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout storage.At the end of 12 days of cold storage,the surimi gel prepared with SE treatment presented high whiteness compared to the control samples.The inclusion of 1%YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of surimi.In conclusion,YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.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 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
X-ray diffractograms, optic and electronic microscopy were used to study the structural changes on extruded orange pulp using a Brabender<span style="white-space:nowrap;">®</span> laborat...X-ray diffractograms, optic and electronic microscopy were used to study the structural changes on extruded orange pulp using a Brabender<span style="white-space:nowrap;">®</span> laboratory single-screw extruder (GNF 1014/2, 20:1, L/D). The results showed that most of the cellulose would be in the amorphous state, with small crystalline areas in the angular region of 2<em>θ</em> = 14.5<span style="white-space:nowrap;">°</span>. The evaluated extrusion conditions did not affect the crystallinity of the raw cellulose, maintaining the size of the crystalline regions in the angular region of 2<em>θ</em> = 22.5<span style="white-space:nowrap;">°</span>. Neutral detergent solubilized the crystalline areas of potassium citrate and cellulose, formed during the extrusion process. However, these conditions did not affect the crystallinity of the raw cellulose. In addition, no change was observed in the crystallinity of pectin. The electron microphotographs allowed for the estimation of the heterogeneity of orange pulp and assessment of the difference of resistance between the walls of the buds and juice vesicles. Thus, it was demonstrated that during the extrusion process most of the porosity and the cellular structure of the endocarp remained unaltered.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While some reports show that physical characteristics of the baru fruits (Dipteryx alata Vog.) differ within and among the Brazilian Savanna regions, a study shows that there are differences in the nutritional composition of baru almonds from different trees from the same Savanna area. It is unknown, however, whether the Savanna’s region influences the nutritional quality of this native almond. Thus, we evaluated the influence of East, Southeast and West regions of the Brazilian Savanna on physical characteristics, nutrient composition and protein quality of the baru almond. Chemical composition and amino acid profile were analyzed, and Amino Acid Score (AAS), Net Protein Ratio (NPR), and Protein Digestibility–Corrected Amino Acid Score (PDCAAS) were estimated. The physical characteristics significantly differed within but not among regions. The protein (310 g kg-1), lipid (410 g·kg-1), fiber (120 g·kg-1) and calcium (1,300 mg·kg-1) contents of baru almonds were high, with significant differences among regions for insoluble fiber content (94.3 - 128.3 g·kg-1) and amino acid profile (AAS = 77% - 89%). The relative NPR (RNPR) values were similar among regions (mean value of RNPR = 71%), and the PDCAAS values ranged from 65 to 73%. The region of the Brazilian Savanna influences the fiber and amino acid profiles, but not the total content of nutrients, the protein quality and the physical characteristics of the native baru almonds. The baru almond is a potential food as source of complementary protein for healthy diets and as a nutritious raw material for various food systems.
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“Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.
基金financial support provided by PROPESQ/UFPB(PVF14848-2021)to the Coordination for the Improvement of Higher Level Personnel(CAPES)for granting a schol-arship during this study+1 种基金to EMBRAPA(The Brazilian Agricultural Research Corporation),Petrolina/PE/Braziland to the Postgraduate Program in Food Science&Technology(PPGCTA),Campus I,at Federal University of Paraíba,(UFPB),Brazil.
文摘Caatinga passion fruit waste(CPFW):Wheat bran has shown reliable performance for enzyme production.However,the mixture of wheat bran and CPFW may provide all nutrient sources needed by Aspergillus niger for pectinase generation.This work investigates the production of pectinolytic enzymes using a substrate composed of CPFW:Wheat bran using Aspergillus niger FSDE16 via semi-solid-state fermentation(SSSF).A blend of wheat bran:CPFW(1:1,g/g)with 60%moisture content was inoculated with 106 spores/mL for 144 h.Substrates were fermented using the 7 combinations of temperature(25-75℃)and pH(3-6)dispose in an experimental design.Upon the completion of fermentation,all analyses were conducted including the enzymatic production,optimal activity,and enzymatic thermostability.Afterwards,grape juice clarification was conducted,and the clarified juice was evaluated considering viscosity reduction,yield increase,turbidity reduction,yield increase,colour,and phenolic profile.Results demonstrate that enzyme stability was achieved within the temperature range of 30-40℃,with optimal activity recorded at 50℃(42.7 U/g).The application of crude enzymatic extract in grape juice clarification led to an increase of yield(>280%),and a viscosity(>80%)and turbidity(>98%)reduction.The clarification treatment revealed a significant increase in the phenolic compounds evaluated,except epi-catechin gallate,Pro-B2,and resveratrol,which reduced their concentrations.The clarification resulted in a colour intensity reduction.This study underscores the potential of using food waste for enzyme production,presenting a sustainable approach with implications for cost reduction and waste management in the food industry.
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.
文摘Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers address major challenges in food fortification,including environmental sensitivity,low solubility,volatility,and limited bioavailability of functional ingredients.Thus,this review aims to evaluate important findings on the incorporation of LNp loaded with diverse compounds into foods matrices.A bibliographic search was conducted in scientific databases,and only studies that incorporated LNp into foods and beverages,either by direct addition or as food coatings,were selected.Both types of LNp,solid lipid nanoparticles and nanostructured lipid carriers,are attractive for food applications,with properties primarily determined by composition and processing pa-rameters.LNp containing various bioactive compounds have been incorporated into beverages and food matrices,including dairy products,fruit and vegetable coatings,oils and emulsions,meat products,and baked products.These systems have been evaluated from six main perspectives:LNp stability,product stability,sensory analyses,and antioxidant,antimicrobial,and cytotoxic activities.Patent analyses also indicate growing indus-trial interest,particularly in beverages.Therefore,the potential of LNp as carriers of bioactive compounds is well demonstrated,especially for protecting compounds during processing and storage while preserving food and beverage quality.Nevertheless,further research is required to optimize formulations for food incorporation,evaluate efficacy and safety,and support regulatory frameworks for broader use in functional food systems.
基金funded by the Coordination for the Improvement of Higher Education Personnel(CAPES)(Financial Code 001)National Council for Scientific and Technological Development(CNPQ)Rio Grande do Sul State Research Support Foundation(FAPERGS)。
文摘The essential oils of cinnamon,clove,bergamot,lemongrass,citronella,rosemary,basil and lemongrass were extracted by hydrodistillation,had their composition determined by gas chromatography coupled with mass spectrometry and were investigated for their potential to restrict Botrytis cinerea cultivar in vitro,a fungus responsible for the gray mold disease that mainly attacks strawberry plants.Their composition was then correlated chemometrically to identify likely compounds that were related to the observed inhibition effects.Five essential oils demonstrated an inhibitory effect on Botrytis cinerea,through the well diffusion method,with the control plate being the plate without the addition of essential oil.Among these,clove,cinnamon and lemongrass showed the greatest action with the lowest inhibitory concentrations(0.85 mg/mL).The best fungicidal effects were for the essential oil of cinnamon(0.85 mg/mL),clove(1.27 mg/mL)and aloysia(2.12 mg/mL).The main correlated compounds were cinnamaldehyde,eugenol,β-citral and citronellal.Through the analysis of the main components,it is observed that lemongrass essential oil is closer to clove essential oil and,subsequently,to aloysia essential oil,having some compounds in common,among them limonene and citral.
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 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supported by the ASEAN Talented Young Scientist Program of Guangxi(ATYSP),Grant No.ATYSP2024005the SUT research and development fund,Grant No.IRD3-303-68-12-13.
文摘Brown seaweed-derived alginate and fucoidan modulate starch digestibility through distinct mechanisms,but their combined effects on cassava starch remain unexplored.This study investigated alginate and fucoidan(2%w/w,based on starch)at five mixing ratios(1:0,0.75:0.25,0.5:0.5,0.25:0.75,and 0:1).Polysaccharide-starch composites were characterized for digestion kinetics,estimated glycemic index(eGI),resistant starch(RS),pasting and rheological properties,water distribution,crystallinity,thermal properties,and antioxidant activity.Molecular docking assessed potential enzyme-polysaccharide interactions.Alginate interacted withα-amylase and glucoamylase,increased paste viscosity(1754 cP)and water absorption(2.05-10.87 g/g),and formed dense gels that partially restricted enzyme diffusion.However,its high breakdown viscosity(2735.5 cP)promoted granule disintegration,yielding moderate reductions in digestibility(RS=26.85%;eGI=63.00).Fucoidan exhibited stronger hydrogen bonding with starch,interacted with glucoamylase,limited starch granule swelling and breakdown,preserved crystalline order during heating(ΔH=14.61 J/g),and formed a porous matrix.These effects more effectively suppressed digestion(RS=32.86%;eGI=57.18),with higher total phenolic content(7.44 mg GAE/g DW)and antioxidant activity.The 1:1 blend combined both mechanisms:alginate reinforced the gel network,while fucoidan stabilized starch structure.This pairing produced the most balanced functional profile(RS=31.83%;eGI=57.95),characterized by intermediate water absorption,a stable gel network,and increased tightly bound water(A21=95.01%).Overall,alginate and fucoidan reduced cassava starch di-gestibility via complementary mechanisms,with their 1:1 blend optimizing structural integrity and enzyme restriction,providing a foundation for developing low-glycemic starch-based foods.
文摘The manufacture of leather covers a wide productive chain and beyond contributes to the economic flow.The various stages of leather processing result in high volumes of solid waste.In Brazil,a daily generation of 375 tons of solid waste is estimated,and landfills are still the most used route to its destination.In this review,emphasis will be given to researches that have sought alternatives for the use of solid waste from the tannery industry.Among the main applications of solid tannery wastes,the following stand out production of adsorbent materials,biodiesel,biogas,biopolymers,applications in agriculture and other applications involving extraction/recovery of compounds of industrial/commercial interest,isolation of microorganisms and production of enzymes and applications in the animal diet.In each alternative of waste application,the technologies used,the opportunities,and the challenges faced are mentioned.We hope that this review can provide valuable information to promote the broad understanding of the possibilities that tannery solid wastes has for the development of biodegradable and agricultural products,wastewater treatment,extraction of compounds of industrial and commercial interest,among others.
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)the financial support through project approved in the Support Program for Centers of Excellence-(project 005/2019-PRONEX 2018).
文摘The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish(Cynoscion virescens).Four treatments were elaborated:SC(surimi control),SE(surimi with addition of 1%extract),SCP(surimi with the addition of 4%sorbitol+4%sucrose)and SECP(surimi with addition of 1%extract+4%sorbitol+4%sucrose).The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout storage.At the end of 12 days of cold storage,the surimi gel prepared with SE treatment presented high whiteness compared to the control samples.The inclusion of 1%YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of surimi.In conclusion,YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.
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.
文摘X-ray diffractograms, optic and electronic microscopy were used to study the structural changes on extruded orange pulp using a Brabender<span style="white-space:nowrap;">®</span> laboratory single-screw extruder (GNF 1014/2, 20:1, L/D). The results showed that most of the cellulose would be in the amorphous state, with small crystalline areas in the angular region of 2<em>θ</em> = 14.5<span style="white-space:nowrap;">°</span>. The evaluated extrusion conditions did not affect the crystallinity of the raw cellulose, maintaining the size of the crystalline regions in the angular region of 2<em>θ</em> = 22.5<span style="white-space:nowrap;">°</span>. Neutral detergent solubilized the crystalline areas of potassium citrate and cellulose, formed during the extrusion process. However, these conditions did not affect the crystallinity of the raw cellulose. In addition, no change was observed in the crystallinity of pectin. The electron microphotographs allowed for the estimation of the heterogeneity of orange pulp and assessment of the difference of resistance between the walls of the buds and juice vesicles. Thus, it was demonstrated that during the extrusion process most of the porosity and the cellular structure of the endocarp remained unaltered.
