Resumo em Inglês:

Abstract Our objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive compounds. The high percentage of whey proteins and the structure of the protein micelles favor equine milk’s digestibility, while its bioactive protein richness and the good relationships established between fatty acids highlight it as a functional food. Children who are allergic to cow's milk protein, the elderly and/or people affected by skin and gastrointestinal disorders are potential consumer of equine milk. Assays have proven the therapeutic properties of koumiss ; high tolerability of equine milk by children who are intolerant to cow’s milk; beneficial effects in treating atopic dermatitis and chronic diseases of the gastrointestinal tract; and potential of this milk in the prophylaxis and/or nutritional support of patients affected by several diseases. Scientific findings highlight the potential of equine milk as a beneficial food for human health, regarding both its nutritional aspects and functionalities, which could contribute to the increased demand for equine milk in global dairy market.

Resumo em Inglês:

Abstract The market for ready-to-drink fruit nectars is one of the fastest growing ones, because fruits provide beneficial effects for health maintenance and disease prevention, mainly due to the presence of phenolic compounds and their antioxidant activity. Amongst these, jambolan stands out, but is still little explored. The objective of the present work was to evaluate the influence of different proportions of jambolan pulp, sucrose and water on the physicochemical characteristics and sensory acceptance of jambolan nectars, besides determining the content of some bioactive compounds and the antioxidant capacity of the selected nectar, with a view to adding value to the fruit. Six jambolan nectar formulations were established using a Simplex design. The ingredients significantly affected the Chroma (9.33-11.05), Hue angle (359.36-359.48), apparent viscosity (6.9-64.8 cP) and pH (3.84-3.93) of the jambolan nectars. The formulation with 55 g of jambolan pulp, 5 g of sucrose and 40 g of water per 100 g of nectar presented higher levels of anthocyanins when compared to tropical acai juice and camu-camu nectar. It is feasible to produce jambolan nectar with desirable physicochemical and sensory characteristics, rich in bioactive compounds, thus increasing the possibilities of applying this fruit as an ingredient in the food industry.

Resumo em Inglês:

Abstract This aim of this study was to characterize five varieties of avocado for their proximal composition, physical properties, fatty acids composition, antioxidant capacity, carotenoids and minerals. Quintal variety presented the best result for total lipids, physical properties, carotenoids and minerals. All the varieties presented a predominance of monounsaturated fatty acids (60%). The major monounsaturated fatty acid was oleic acid. Among the varieties analyzed, Breda variety had greater activity results for FRAP (145%) and DPPH (1.1200 µmol TE/g) assays, Quintal had higher values for ABTS analysis, Ouro Verde presented better results for ORAC assay (23%), and Margarida had the best result for L-ORAC analysis (200 µmol ET/g).

Resumo em Inglês:

Abstract The wild native species of the Brazilian savannah have attractive flavors and nutritive compounds. Among the Combretaceaes genus, the Buchenavia tomentosa Eichler plays an important role in popular medicine, however, little is known about its chemical composition. Thus, in order to a chemical-biological prospection in fruits of the Tocantins savannah, the aim of this work was to characterize the B. tomentosa fruits collected in the central and southern regions of Tocantins State, about some of its physical, physical-chemical and biochemical properties. The fruits, for this study, were collected in two regions (Palmas and Gurupi) in Tocantins State and analyzed in the parameters: coloration, centesimal composition, pectin, soluble solids, pH and acidity, vitamin C content and phenolic compounds. The study obtained results demonstrate that the fruits are of a light yellow color, are acidic, have high values of °Brix and glycidic fraction (carbohydrates). However, the high levels of vitamin C (1.26 to 3.57 g ascorbic acid per 100 g of pulp) and phenolic compounds (2.93 to 4.20 g GAE 100 g-1) are noteworthy. This study evidences a great nutritional potential for the fruits of B. tomentosa.

Resumo em Inglês:

Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.

Resumo em Inglês:

Abstract The objective of this study was to predict celeriac drying curves using artificial neural networks (ANNs). The experimental data for vacuum drying kinetics of celeriac slices reported by other researcher in the previously published article was used. The air temperature, chamber pressure and time values were used as ANN inputs. To predict the moisture content, the multilayer feed forward back propagation neural network, as a well-known network, was used. The network with Levenberg-Marquardt learning algorithm, hyperbolic tangent sigmoid transfer function, and 3-6-9-1 topology provided the superior results.

Resumo em Inglês:

Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg protein after 12 months of storage. Samples under freezing at −6 °C for 12 months presented an increase in psychrotrophic count. This behaviour was not observed in the samples stored at −12 and −18 °C. Considering the different analyzes, the maximum storage period was 6 days at 4 °C, 8 months at –6 and –12 °C and at least 12 months storage at –18 °C.

Resumo em Inglês:

Abstract The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple comparison test were performed. Temperature exerted a great influence on Aw, MC and RAA. The optimal drying conditions to obtain acerola and seriguela juice mix powder were an inlet temperature of 140 °C, a flow rate of 0.60 L/h, 20% maltodextrin 10 DE. There was no significant difference in the acceptance of the quality attributes or in the multiple comparison test between the nectars made with the juice mix powder. Acceptance was approximately 70%. Therefore, this acerola and seriguela mix powder can be considered a good source of ascorbic acid and a potential ingredient for the food industry.

Resumo em Inglês:

Abstract The Andean Blueberry (Vaccinium floribundum) is a fruit with a recognized antioxidant capacity. Its consumption is limited to typical food in the Andean Ecuadorian zones. In this study, the effect of the addition of Andean blueberry (AB) pulp on loaf bread quality was determined. The specific volume was affected by the low fermentation rate due to the acidic pH of the fruit. The texture profile measurement demonstrated a product with harder consistency, due to the low number and circularity of the alveoli. Higher air retention in the crumb was also found. Simulated Gastrointestinal conditions directly affected the antioxidant capacity of the AB, producing a reduction of 96.9%. On the other hand, the AB bread initially presented a value of 37 μM Trolox/g and, after the digestion process, a value of 10.6 μM Trolox/g, corresponding to a percentage of bioaccessibility of 28.6%. The global results indicate that the gluten network would protect the antioxidant compounds of the AB. It was possible to develop bread with healthier properties, due to the high antioxidant content of the AB.

Resumo em Inglês:

Abstract The majority of tilapia farming is used for the production of fillets, resulting in the generation of waste that can be used to increase food stocks by producing minced fish. The aim of this study was to characterize and evaluate the viability of boiling and mechanical techniques for obtaining minced fish in relation to performance, physical-chemical and microbiological parameters and to reduce the waste generated in the process of filleting Nile tilapia. Based on performance outcomes, the mechanical technique proved to be 12% more efficient than the boiling one. The cost of the boiling technique was higher due to performance and operating costs. In both techniques microbiological alterations were not observed. Centesimal analysis results showed a difference in humidity between the techniques, which was expected due to loss of water during the boiling process, which possibly also affected protein levels. Over all, the use of a deboning machine allied lower operating cost, better performance, quality and practicality. The debone machine technique it's feasible considering the large volume of waste generated daily on fish farms, which requires a speedy and effective disposal. Further, makes possible obtaining a nutritional raw material of high added-value and contributing to the reduction of environmental impacts.

Resumo em Inglês:

Abstract In banana farming, the bagging of bunches with bags impregnated by pyrethroid insecticide is a practice that prevents damage to fruits caused by insect pests. The aim of this study was to monitor the presence and permanence of bifenthrin residue during the maturation of ‘Grande Naine’ banana by gas chromatography coupled to mass spectrometer in the selective ion mode (GC-MS-SIM). Fruits were from bagged and non-bagged bunches and the extraction of bifenthrin residue from peel and pulp was performed with QuEChERS and LSE-LTP (Liquid-Solid Extraction - Low Temperature Partitioning) methods. The maturation stages were characterized as 1; 3 and 7 depending on the fruit peel color. The bifenthrin recovery percentages in banana peel and pulp obtained by QuEChERS and LSE-LTP methods are between 97% and 117%, and therefore, within the criteria of acceptability for residues of agrochemicals according to the Brazilian legislation and vary according to the matrix. The mean bifenthrin concentrations in the peel of fruits from bagged bunches were 0.34 mg kg -1, 0.29 mg kg -1 and 0.10 mg kg -1 at stage 1 (harvest point); 3 and 7, respectively. No bifenthrin residue was detected in fruit pulp at any maturation stage.

Resumo em Inglês:

Abstract Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which has given rise to a growing interest in colourants from natural sources. Thus, this work obtained the moisture adsorption isotherms of the natural food dyes of anthocyanins, betalains and curcumin and evaluated the humidity, water activity (aw), hygroscopicity, colour and antioxidant capacity in vitro. Isotherms were determined by the static gravimetric method with saturated salt solutions (LiCl. H2O, MgCl2.6H 2O, Mg(NO3)2.6H2O, NaCl, KCl and K2 SO4) at 25 °C. Experimental data were adjusted by GAB, BET, Halsey, Oswin and Henderson models. All models, except Henderson's for Curcumin, fitted the data and BET was used to represent the moisture adsorption isotherm. All the isotherms were type sigmoidal, characteristic of most foods. The observed water content (<0.3%) and a w (<0.03) can be considered favourable to stability. Colour analysis indicated a high colouring strength and the antioxidant capacity suggested that, in addition to representing a source of colour in food products, natural dyes may have an additional function, with possible health benefits.

Resumo em Inglês:

Abstract This work presents the mathematical modeling of clarification kinetics of the sugarcane juice by ozonation in batch reactor considering the reaction occurs homogeneously and ozone saturation in the juice is guaranteed. The sugarcane juice color was considered proportional to the light absorbance at wavelength λ = 420 ηm, according to the International Unit specified by ICUMSA - International Commission for Uniform Methods of Sugar Analysis. The model equation coefficients were obtained numerically, using the MATLAB® software, based on the experimental absorbance as a function of time, obtained for three different temperatures of the juice. The obtained results were so much satisfactory and led to the conclusion that mathematical model represents well the kinetics of clarification in the proposed conditions.

Resumo em Inglês:

Abstract The aim of this study was to extract sheep abomasum protein concentrates (SAPC) by ultrasound-assisted extraction (UAE) and to investigate the properties of SAPC. Response surface methodology and Box-Behnken design were applied to determine the optimal parameters for UAE. The maximum water-soluble protein concentration was 320.5 mg protein/g dry raw material under the optimal conditions with ultrasonic treatment time of 28 min, ultrasonic power of 450 W, liquid/solid ratio of 25 mL/g, and pH of 10. Compare with conventional extraction method (CEM), the UAE not only provided the higher protein concentration and yield but also required much shorter extraction times. Additionally, the SAPC obtained by UAE demonstrated better solubility, emulsifying properties, foaming properties and oil holding capacity as compared to CEM. However, use of the UAE method did not significantly increase the water holding capacity of SAPC.

Resumo em Inglês:

Abstract The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and assess their acceptance. A completely randomized design was used and the treatments consisted of five different popsicle formulations: camu-camu pulp (T1 and T2: 27%, T3 and T4: 20.8%; T5: 61%), water (T1 and T2: 43.5%, T3 and T4: 20.8%; T5: no water), whole milk powder (T1 and T2: 14.7%, T3 and T4: 29.2%; T5: 18.3%), sugar (T1 and T2: 14.7%, T3 and T4: 29% and T5: 20.6%), neutral alloy and emulsifier. The formulations were processed and the popsicles were evaluated for pH, soluble solids, titratable acidity, vitamin C, acceptability index (SS/TA) and macro and micro nutrients were identified. In the sensorial analysis, the popsicles were evaluated for appearance, color, flavor, texture and purchase intent by 40 untrained tasters. The acceptance of the camu-camu popsicles was lower when the formulation was more diluted. Formulations T3, T4 and T5 showed the most wanted qualitative attributes and these preparations received top scores in the sensory analysis.

Resumo em Inglês:

Abstract Rice bean (Vigna umbellata L.) sprouts are richer in metabolites and biological activities after germination. The total polyphenol and total flavonoid contents were analyzed during the sprouting process. The antioxidant activities of the sprouts were tested using 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) screening assay. To determine the reason for increased activity, quantitative analysis of 8 flavonoids, in the germination process of methyl jasmonate (MeJA)-treated and control groups, was performed using high-performance liquid chromatography coupled with diode array detection (HPLC/DAD) and partial least squares discriminant analysis (PLS/DA). The metabolites in MeJA-treated beans shows that addition of 100.0 μmol MeJA significantly increased the total flavonoid and polyphenol contents during the sprouting process. DPPH screening assay and analytical results show that MeJA has a significant influence on the production of secondary metabolites in sprouts between the 4th and 6th days, thereby inducing increased antioxidant activity. Flavonoids rutin, kaempferol-3-O-rutinoside, daidzin, and genistin are further identified as the main contributors to the increased DPPH screening activity.

Resumo em Inglês:

Abstract The nutritional, functional and tasty components of three categories of Sufu, divided by strains in the culture phase, were comprehensively investigated in this study. The levels of isoflavones, γ-aminobutyric acid (GABA), phytosterols and soyasaponin were 0.58-2.20, 7.46-57.95, 0.73-2.72 and 10.89-23.35 mg/g dry matter (DM), respectively. Glu was the most abundant of the 17 detected free amino acids (FAAs), followed by Phe, Leu, Val and Asp. Additionally, potential tasty peptide profiles were typed by the segment of molecular weight (MW) < 300 Da, ranging from 79.22% ± 4.12% to 95.24% ± 2.93%. The complex taste impression based on the electronic tongue showed that the bitterness intensity was the highest, which was followed by saltiness and the umami intensity. To some extent, different Sufu categories can be distinguished according to the electronic tongue. The results provide a theoretical basis for improving the quality control and standardization of the manufacturing process.

Resumo em Inglês:

Abstract The decreasing stock of the main species consumed in Brazil has stimulated studies regarding the use and development of products using low commercial value species. The shrimp trawling modality produces a large volume of a “mix” category comprising low commercial value fish. However, it is necessary to develop products with greater practicality to meet the current demands of the Brazilian consumer. The aim of the present study was to develop a sausage using a low commercial value fish, the Brazilian flathead (Percophis brasiliensis ), caught in the fish trawling “mix” category landed in Niterói/RJ, and perform physico-chemical, microbiological, toxicological and sensorial analyses. The centesimal composition of the analyzed fish were as follows: humidity 73.78%, proteins 16.17%, carbohydrates 3.75%, total lipids 4.41% and ash 1.78%. The microbiological and toxicological results were within the legislation standards. Twenty varieties of fatty acids (AG) were detected, with the most frequent being palmitic acid (22.81%). Among the omega-3 series, the most frequent were eicosapentaenoic acid (5.36%) and docosahexaenoic acid (15.95%). Regarding minerals, the most noteworthy were sodium, calcium and iron (1114.24 mg, 112.32 mg and 1.73 mg respectively). The sausage showed 87.30% acceptability. The results demonstrate that the low commercial value fish Brazilian flathead resulted in a viable product for use in fish technology, with excellent nutritional results.

Resumo em Inglês:

Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the formulations. The formulation elaborated with 33.33% of each type of milk obtained the highest positive intent to purchase, the highest acceptability index for overall impression and the highest score for the flavor attribute. Considering the number of probiotic microorganisms present in the cream cheese composition, the developed product can be considered a functional food. It is possible to prepare cream cheese with different types of milk and whey retention, creating a competitive product for the market and an alternative for the industry.

Resumo em Inglês:

Abstract The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm2 in relation to the treatment with higher frequency and less intensity. In conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.

Resumo em Inglês:

Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.

Resumo em Inglês:

Abstract Introduction regular fish consumption has been associated with health benefits and prevention of risk factors of chronic diseases; however, consumption is heterogeneous worldwide. Consumption is higher among populations that have fish as a traditional food or among people who tend to adopt a more active and healthy lifestyle. Objectives to evaluate the level of physical activity and perception of life quality among groups with higher and lower frequency of fish consumption. Material and methods quantitative and cross-sectional study carried out via the Internet using the WHOQOL- bref tools to assess perception of life quality. The IPAQ short version normal week was used to evaluate the level of physical activity and proper tool to assess fish consumption. The frequency of fish consumption stratified into two groups (higher and lower frequency) was used as predictor variable. As outcome variable, it was considered the perception of life quality and level of physical activity among groups. Results the group of participants with the highest fish consumption presented better perception of life quality and are more physically active. Discussion and conclusion the results reinforces that regular fish consumption may be related to healthier lifestyle that, consequently, lead to a better perception of life quality.

Resumo em Inglês:

ABSTRACT The present study was stimulated by the growing demand for healthy food and the technology available for the detection and identification of microbial organisms in fishery products. Molecular tools were used to identify the bacterial community and detect the presence of pathogenic species in samples of farmed and wild-caught fish. Samples of muscle tissue were obtained from the local market in Cuiabá, Mato Grosso, Brazil. The 16S rDNA gene was used to detect 11 bacterial genera: Enterobacter (29.29%), Aeromonas (24.24%), Pseudomonnas (17.17%), Enterococcus (10.10%), Acinetobacter (6.06%), Citrobacter (4.04%), Bacillus (3.03%), Klebsiella and Lactococcus (2.02%), and Clostridium and Lysinibacillus (1.01%). High percentages of deleterious bacteria were recorded. Species-specific primers were used to detect the presence of Escherichia coli (35.71%), Staphylococcus aureus (12.5%), and Salmonella (7.14%), although Shigella was absent. These concentrations exceeded the limits established by the currently public health legislation. The molecular techniques used in the present study provide an alternative approach for the reliable diagnosis of contamination, which can be used on a large scale.

Resumo em Inglês:

Abstract The aim of this study was to evaluate the influence of chicken nuggets packaging attributes on Brazilian consumer purchase intention. Focus group technique was employed in order to identify the relevant packaging characteristics. Forty consumers were interviewed in six sessions where five different types of chicken nuggets packaging were evaluated. After identifying the most relevant parameters for the study (color, picture, brand, and price), the impact of each characteristic (factor) on the purchase intent was evaluated. The conjoint analysis technique was applied to 100 consumers data. Eight stimuli (labels) were prepared by combining two levels for each factor using a fractional factorial design 24-1. The price significantly influences at the time of purchase, which was quantitatively confirmed by the conjoint analysis, demonstrating the importance of a product supplied with a competitive market price. The picture influences at the time of purchase more than color and brand. Despite having less relative importance, warm colors and a brand already associated with the product might contribute positively to purchase intention.

Resumo em Inglês:

Abstract The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcuma added samples (CS) and 30 fish were used for each treatment group. Samples were stored under refrigerated (3 ± 1 °C) conditions for 60 days. Control group was vacuum packed and sous –vide processed and stored under chilled conditions while laurel and curcuma were added as a seasoning for the other groups. During the storage time the counts of total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB) and Enterobacteriaceae have not reached the maximum allowable number of 7.00 log cfu/g. The highest TVB-N content (30.80 mg N/100g) was found for LS group at the end of the storage time. Regarding the changes in quality indicators the shelf life of the samples was found 45, 49 and 55 days for group C, LS and CS, respectively. The shelf life of the samples was extended 8.88 and 22.2% by addition of ground laurel and curcuma, respectively.

Resumo em Inglês:

Abstract PCR was applied for the discovery of adulteration of crude and processed beef meat with horse and donkey tissue. This was performed by blending (w/w) horse or donkey meat to beef meat in an extent up to 1:10000 (0.01%). The sensitivity was resolved as high as 0.01%. All used primers showed specificity in the PCR reactions utilizing layout DNAs from three animal species. PCR application on 96 beef meat and meat product samples gathered randomly from street vendors and prominent retail markets (24 of burger, 16 of minced meat, 24 of kofta, 16 of sausage, 7 of raw meat and 9 of launcheon) uncovered 6 positive for donkey tissue (3 from sausage, 2 from minced meat and 1 from kofta) and 2 positive for horse tissue (from sausage). This basic PCR strategy effectively distinguished adulteration of raw and processed beef meat samples with horse and donkey tissue. This work also highlights on the severity of the meat adulteration problem in Egypt.

Resumo em Inglês:

Abstract The influence of film coefficient formed during the diffusion of inorganic salts (NaCl and KCl) in biosolids was studied using a 3D computer modeling by Finite Elements Method (FEM) in COMSOL Multiphysics® software combined with SOM-type Artificial Neural Networks (ANN). Such tools have shown that the influence of the film formed in the biosolid/solution interface occurs in a heterogeneous manner and is due to the matrix geometry, the type of system (agitated or static) and the ion size (Na+ or K+). The influence of film coefficient was more pronounced for K+ ion, and for a static system. Comparing the geometry of biosolids, ion diffusion was more pronounced in the (Y±) axis in relation to other axes, X (±) and Z (±), as well as in between the poles (±) of this axis. FEM simulation associated with SOM-type ANN were efficient tools to evaluate this complex and unknown biophysical phenomenon.

Resumo em Inglês:

Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values ​​of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.

Resumo em Inglês:

Abstract The purpose of this research is to determine the incidence and occurrence of aflatoxin M1 (AFM1) in 104 samples of milk, white cheese, kashar and butter in Sakarya, Turkey. Followed by immunoaffinity column (IAC) purification, high performance liquid chromatography (HPLC)-fluorescence detection method was implemented to analyze the samples. Results show that 61.5% of milk, 40% of white cheese, 65.4% of kashar and 29.6% of butter contains AFM1. In 53 of samples (50.96%) are not determined AFM1. The amount of AFM1 in 51 samples (49.04%) ranges from 2.4 to 47.8 ng/L/kg. AFM1 levels do not exceed the limit set by Turkish regulations (50 ng/L/kg). However, the incidence of AFM1 contamination is a potential health risk for customers, particularly for children and infants. These results emphasize the significance of constant monitoring of AFM1 levels in milk and dairy products (MDPs) in Sakarya, Turkey.

Resumo em Inglês:

Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix.

Resumo em Inglês:

Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to MCT (X 1: 1:9-2:8), concentrations of emulsifier (X2: 0.50-1.00), and ratio of W/O to secondary aqueous coating material (X 3: 1:5-1:9). According to the RSM results, the ratio of tomato extract to MCT at 1.24:8.76 (v/v), concentration of emulsifier at 1.00% (w/v), and ratio of W/O phase to secondary aqueous coating material of 1.00:6.16 (v/v) were found to be the optimal conditions for producing microemulsion of tomato extracts. At these conditions, the yield of W/O/W microemulsion determined as approximately 99.69%. After optimizing the conditions for producing microemulsion of tomato extract by RSM, the emulsion was spray-dried. The average particle size ( D(4,3)) and zeta-potential value of the spray-dried microcapsules under optimized condition were approximately 5 µm and -29.68 mV, respectively. Results of the present study provide practical information on optimum conditions for producing W/O/W microemulsions and spray-dried microcapsules of tomato extracts.

Resumo em Inglês:

Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), induction period (h), total carotenoids (ppm) and color measurements (CIELab) were analyzed to determine stability of oils every months until 12 months. All of the crude/refined initial oils were of good quality, except for one sample of CPO. Storage at 26-32 °C and exposure to light intensified the oxidative reactions. The estimated shelf life of CPO, RPO, RPOL and RPS, when stored at 20-25 °C and in the dark, would be approximately 6, 9, 9 and 12 months, respectively. The best quality oils was found stored at 4-8 °C when compared to those stored in other storage conditions.

Resumo em Inglês:

Abstract Quinoa is an Andean crop with extraordinary nutritional properties. Its high protein content and well-balanced amino acid composition make it a unique food product for health-conscious consumers. The aim of this study was to develop a cereal bar using organic quinoa with amaranth, chia seeds, nuts and dried fruits. Seven bar prototypes were designed and evaluated in a consumer acceptance test where the attributes flavor, sweetness, texture, and appearance were assessed. The prototype with the highest acceptance scores had the following composition: 9.1% puffed quinoa; 12.1% quinoa flake; 6.1% puffed amaranth; 5.2% chia seeds; 12.1% dried cranberry; 15.2% macadamia nut; 12.1% sunflower oil; 18.2% honey; 9.1% panela; 0.8% agar-agar. The selected bar was further analyzed in an accelerated stability study over a period of 48 days at three different temperatures. The estimated storage life for each temperature was 35 days at 18 °C, 29 days at 25 °C and 25 days at 37 °C. Calculations were based on the peroxide value which had been determined as the most critical parameter for the maintenance of the quinoa bar’s quality. The developed food product represents an alternative healthy snack with the potential to increase awareness and encourage consumption of quinoa and organic products in Colombia.

Resumo em Inglês:

Abstract The survival of Escherichia coli O157: H7 and Staphylococcus aureus, which are foodborne pathogens was investigated during fermentation and storage of kefir. The kefir grains were inoculated with 5% of the whole fat UHT cow milk and the E. coli O157: H7 and S. aureus cultures were added separately to give 105 cfu mL-1 and left to incubate at 22 °C for 24 hours at first stage. During the incubation, the bacteria and yeast counts, pH and titratable acidity amounts were determined. In the second stage, E. coli O157: H7 and S. aureus cultures were separately added to produce 105 cfu mL -1 of kefir and was stocked at 5 °C for 3 days. Every day samples were taken and the same tests were done. During fermentation, in all samples the initial while TA was 0.14%, the fermentation was 1.0% and 1.01% at the end. The kefir samples were pH 4.5 at the end of the 3 day period of storage. S.aureus was significantly inhibited while E.coli was not inhibited during the fermentation process. During storage, E. coli O157: H7 and S. aureus were inhibited within 2 days. The kefir has the quality of being a healthy product during fermentation and storage.

Resumo em Inglês:

Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.

Resumo em Inglês:

Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with phosphate easily. CaPInu could stimulate the growth of Bifidobacteria and decrase pH in vitro fermentation. Low pH in colon is benefit to the dissolution of calcium. Mice fed CaPInu diet had a higher serum calcium and femur weight compared with the control diet.

Resumo em Inglês:

Abstract Due mainly to the taste and appearance, the strawberry stands out in relation to the other fruits. and for the presence of antioxidant compounds. However, little attention has been devoted to the impact of abiotic stresses on the quality of strawberry and its agronomic performance. In the present study, we evaluated the effect of two levels of DS (L1 - 70% and L2 - 50% of crop evapotranspiration) on the quality of strawberry fruit and on some agronomic and physiological variables. There was a dose-dependent reduction in the evaluated agronomic variables in the DS plants, and the content of some minerals in the fruit and leaves was modified. The activities of the oxidative enzymes were higher in the fruit of L2 treatment, and the content of sucrose, reduced sugars, phenolic compounds and the total antioxidant activity were increased in the fruit from L2 treatment; while those of anthocyanins and L-ascorbic acid were reduced in L1 and L2 treatments, respectively. The phenylalanine ammonia lyase gene was upregulated and other genes related to phenylpropanoid and ascorbate pathways were downregulated in the fruit of stressed plants. Thus, our results indicate that DS seems to be a promising strategy to improve the content of antioxidant compounds and sugars.

Resumo em Inglês:

Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.

Resumo em Inglês:

Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CO2, total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and O2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel , once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

Resumo em Inglês:

Abstract At present, the phenomenon of elastoplastic coupling isn’t considered in establishing the mechanics model of the milled mixture of sugar cane. In order to describe elastoplastic coupling and yield characteristics, based on uniaxial confined compression tests and direct shear tests, the evolution of the elastic parameters of the solid fiber with void ratio and the plastic deformation, and the plastic mechanics behavior of the solid fiber is described by Modified Drucker-Prager Cap model, the expressions of the parameters of the plastic mechanics model are derived and the corresponding parameters are calculated; and the elastoplastic coupling mechanics model is established. The evolution of the parameters of the model is achieved by the custom subroutine written in Fortran, the numerical simulation of the elastoplastic coupling model is realized by ABAQUS. The results of uniaxial confined compression tests and finite element simulation show that the elastoplastic coupling mechanics model is more accurate than the non-elastoplastic coupling mechanics model to predict the axial pressure. The results provide an important reference for the analysis and understanding of the milling process of sugar cane and the establishment of an accurate mathematical model of the milled mixture of sugar cane.

Resumo em Inglês:

Abstract In this study, we examined the phytochemical properties and antioxidant activities of the methanol extracts of maca (Lepidium meyenii Walp.) leaves and roots. A total of 25 chemical compounds were identified by LC-Q-TOF and classified as saponins, phenols, flavonoids, steroids, alkybenzenes, and amines. Among all the chemical compounds identified, three saponins (tanshinone I, panaxytriol, and rotundifolioside), one phenol (gingerol), and one steroid (ergosterol peroxide) were found in the both leaf and root extracts. Levels of saponins, phenols, and flavonoids in the methanol extract from maca leaves were significantly higher than in the extract of roots. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing ability of plasma) of the methanol extracts of maca leaves were higher than those of the roots. Antioxidant activities were highly correlated with total phenol content in the methanol extracts of maca leaves. Therefore, the methanol extract from maca leaves exhibited higher antioxidant activities than those of roots, and could be used as a nutritional material with potential health benefits.

Resumo em Inglês:

Abstract This research aimed to assess the properties of biodegradable films prepared with lyophilized myofibrillar proteins (LMP) from fish filleting residues, fatty acids (stearic, palmitic, and caproic), and surfactant (SLS). The films were characterized to assess the effects of adding those components. Adding fatty acids and SLS resulted in more flexible films with higher elongation values compared to the LMP film. The films prepared with 5% stearic acid and 10% SLS and with 10% palmitic acid and 20% SLS had higher tensile strength compared to the LMP film. Solubility reached 100% in the films added with 10% fatty acids with and without SLS. Increasing the concentration of fatty acids and SLS led to less transparent films. Microscopy analysis showed changes in the morphological structure of the films added with fatty acids and SLS, resulting in whitish films when greater SLS contents were used.

Resumo em Inglês:

Abstract The aim of this study was to optimize the addition of oat fiber and inulin as fat substitutes in cooked Paio sausage using response surface methodology. The chemical composition, textural parameters, color properties, lipid oxidation, microbial analysis and sensory properties were assessed in twelve different treatments. The addition of dietary fiber led to a significant (P < 0.05) increase in moisture content and also a decrease in fat content of between 60.78% and 63.16%. Color parameters were significantly affected by the addition of inulin and oat fiber, as lightness decreases with the addition of oat fiber. Similar happened with redness, the lowest results were for the treatment with higher dietary fiber content added. Regarding lipid oxidation, the inclusion of fiber did not influence the TBARS values among treatments and throughout the storage time. Sausages manufactured with inulin and oat fiber present similar scores for color, taste and overall acceptability, while lower texture values were found in sausages manufactured with oat fiber. The addition of up to 6% of inulin with up to 0.85% oat fiber in a low fat cooked Paio sausage did not compromise technological parameters and sensory acceptably.

Resumo em Inglês:

Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum compressive strength (MPa) of the active films. On the other hand, it increased elongation at break (mm) of active films compared to control. WVP of control film was higher (p < 0.05) to active films. In structural characterization, active films presented difference between the size of the oil droplets. It has been observed that the films produced have good mechanical, physical and structural properties. Further studies should be conducted for sensory evaluation, nutritional aspects and storage stability.

Resumo em Inglês:

Abstract In many places of the world, medicinal plants represent the only form of treatment for various diseases. This work aimed to determine and correlate minerals of infusions and leaves of medicinal plants grown in Northeastern Brazil. Principal component and hierarchical cluster analysis and Pearson correlation were performed. The higher content of Na was for Ocimum basilicum L. (94.3 mg/100g) and Datura stramonium L. (91.6 mg/100g). The plants examined had low levels of K in infusions. All samples contain Mg at significant levels. The cluster analysis divided the medicinal plants into three groups, associated with Passiflora edulis, Capraria biflora and Phyllanthus amarus. Ca and Al were the minerals that contributed most to an association between the plants in principal component 1; while K, Na and Mg contributed most in principal component 2. Furthermore, the high percentage of extraction, mainly Ca and Mg, suggests these plants could be used as potential mineral supplements.

Resumo em Inglês:

Abstract Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.

Resumo em Inglês:

Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.

Resumo em Inglês:

Abstract The present study aims to evaluate the uniformity of the high intensity ultrasound (US) effects on the quality of beef longissimus dorsi. For this purpose L. dorsi muscles from Hereford carcasses were cut into 2.54 cm thick slices. Each sample was marked into concentric areas of 2 cm wide. Ultrasound (37 kHz and 7 W/cm2) treatment was performed for 60 min using an ultrasonic bath and treated meat was stored at 4 °C for 0 and 7 days. pH values decreased after 7 days of aging at 4 °C with and without ultrasound application (P < 0.0001). The color parameters a* and b* and WHC increased significantly in the sonicated samples after 7 d of storage at 4 °C (P < 0.0001). No differences by US (P = 0.6711) and storage time (P = 0.4184) were found. Therefore, ultrasonic intensity was homogeneously distributed in the samples and had no negative effects on the quality of the meat. A reduction (P < 0.0001) in psychrophilic and coliform (P < 0.0001) bacteria was observed by US, while mesophilic bacteria increased (P < 0.0001) by US. US could be considered as an efficient technology to be used in beef to improve meat quality and safety.

Resumo em Inglês:

Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO) and soluble orthophosphate (OP) analysis were conducted. Study results indicated that STP increased pH, whereas SPP decreased pH compared to control (p<0.05). SPP was determined as the most effective polyphosphate type to inhibit lipid oxidation (p<0.05). In addition, the use of eSPP significantly reduced OP content compared to uSPP (p<0.05). The lowest TBARS and LPO formation were determined in the groups produced with only eSPP or its combinations with uSPP or uSTP or eSTP (p<0.05). Since the group containing a combination of 0.25% eSTP and 0.25% eSPP was found to have lower CL than the other groups produced with only eSPP or its combinations with uSPP or uSTP, this group was suggested as the most appropriate group which can be used in ready to eat meat product processing by the meat industry.

Resumo em Inglês:

Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different proportions to concentrated pineapple juice. The beverages were analyzed for antioxidant capacity, microbiological properties and sensorial acceptance. No hemagglutinins and low oxalate content were found in the samples. The antioxidant capacity of the aqueous husk extract was higher than that of the grains. The beverage made with the addition of concentrated pineapple juice was sensorially preferred by the tasters. In addition, it contributed to raise the antioxidant capacity of the beverage. It was concluded that the aqueous extract of coffee husk appears as a new alternative for the beverage industry.