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The technological potential of agro-industrial residue from grape pulping(Vitis spp.)for application in meat products:A review

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food Bioscience 2022年第5期49卷 40-49页

作者： Marcelo Edvan dos Santos Silva Cristiani Viegas Brandao Grisi Suzana Pedroza da Silva Marta Suely Madruga Fabio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoao PessoaParaiba58051-900Brazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil Federal University of Pernambuco’s Agreste Av.Bom PastorBoa Vista55296-901GaranhunsPEBrazil

This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical,sensory,and nutritional quality of meat and its *** studies have reported the presence of fiber,amino acids,essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal ***,the bioactive composition of grape pomace has anthocyanins,flavanols and phenolic acids capable of increasing the shelf life of meat products,inhibiting microbial development,and delaying the oxidative processes responsible for the deterioration of sensory and nutritional *** use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat *** technologies,applied individually or together,promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic *** addition to the technological potential,the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization,reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.

关键词： Natural antioxidant Grape bagasse Meat products Bioactive compounds Oxidation Waste reuse

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Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate

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food Bioscience 2022年第3期47卷 975-985页

作者： Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra Maria Teresa Bertoldo Pacheco Mércia de Sousa Galvão Marta Suely Madruga Post Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaCampus I58051-900João PessoaParaíbaBrazil Food Technology Institute (ITAL).Science and Food Quality Center 13070-179CampinasSão PauloBrazil

This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring *** 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 *** main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker *** 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 ***,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.

关键词： Aroma precursors Flavoring Goat byproducts Proteases Enzymatic hydrolysates Volatile compounds

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Propranolol hydrochloride degradation using La@TiO_(2) functionalized with CMCD

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Journal of Rare Earths 2022年第4期40卷 579-585,I0003页

作者： Gustavo Lopes Colpani Vitor Follmann Santos Rubieli Carla Frezza Zeferino Micheli Zanetti Josiane Maria Muneron de Mello Luciano Luiz Silva Natan Padoin Regina de Fatima Peralta Muniz Moreira Márcio Antônio Fiori Cíntia Soaresc Post-Graduate Program in Technology and Innovation Management Community University of ChapecóRegionChapecó89809-900Brazil Department of Chemical Engineering Community University of ChapecóRegionChapecó89809-900Brazil Laboratory of Materials and Scientific Computing(LabMAC) Department of Chemical and Food EngineeringFederal University of Santa CatarinaFlorianópolis88040-900Brazil

Propranolol hydrochloride can be considered a persistent and bioaccumulative pharmaceutical in the *** drug and its by-products are potentially toxic and have adverse effects,since these compounds have been associated with endocrine-disrupting effects,reproductive deficiencies,embryo abnormalities and pericardial ***_(2)–La 0.05%–carboxymethyl-β-cyclodextrin(CMCD)nanoparticles were successfully prepared by a simple two-step method,which consists of sonification and *** characterization analyses reveal that lanthanum is dispersed on the semiconductor surface,probably forming Ti–O–La bonds,which can induce oxygen vacancies and surface defects that effectively restrain the recombination of photogenerated electron/holes *** efficiency of TiO_(2)–La 0.05%–CMCD samples in degradation of propranolol under UV-light irradiation is higher than that of pristine TiO_(2) within 20 min reaction,probably due to complex formation between theβ-blocker and the oligosaccharide,which allows us to propose a photocatalytic mechanism based on the formation of intermediates and competition of these compounds to the radicals and CMCD cavities.

关键词： TiO_(2) Lanthanum CMCD Propranolol Photocatalysis Functionalization

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Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis *** Var):Effects on oxidative stability of raw and pre-cooked bovine burger

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food Bioscience 2022年第6期50卷 2120-2129页

作者： Marcelo Edvan dos Santos Silva Rodrigo Lira de Oliveira Thamyres Cesar de Albuquerque Sousa Cristiani Viegas Brandão Grisi Valquíria Cardoso da Silva Ferreira Tatiana Souza Porto Marta Suely Madruga Suzana Pedroza da Silva Fábio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoão PessoaParaiba58051-900Brazil Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE)Dom Manoel de MedeirosDois Irmãos52171-900RecifePEBrazil Federal University of Pernambuco's Agreste (UFAPE) GaranhunsAv.Bom PastorBoa Vista55296-901 GaranhunsPEBrazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil

Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage of meat *** 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 *** 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 *** 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,*** values of malonaldehyde were found in LEB and MEB(2.9±0.3 and 1.4±0.5 mg ***^(−1),respectively)at the end of storage,with emphasis on for the hamburgers that received the microencapsulated *** 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 ***^(−1) in SEB,LEB and MEB,***,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 *** results indicate the high potential of the microencapsulated material to be used as a natural antioxidant in the meat industry.

关键词： Lipid oxidation Protein oxidation Meat products Natural antioxidant Encapsulation

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Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

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LWT 2022年 162卷

作者： Souza Olegario, Lary González-Mohino, Alberto Estévez, Mario Madruga, Marta Suely Ventanas, Sonia Post-Graduate Program in Food Science and Technology Department of Food Engineering Technology Centre Federal University of Paraiba Paraíba João Pessoa58051-900 Brazil IPROCAR Research Institute TECAL Research Group Universidad de Extremadura Cáceres10003 Spain

This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) and lactose-free (SLF-Y) commercial version of yogurts using the multiple-intake TDS technique, providing information about the dominant sequence of six flavor and texture sensory attributes. Moreover, information regarding the overall liking of the evaluated products was obtained. During the first intake, in SLF-Y samples, sourness presented a higher dominance rate compared to SNY. A similar dominance profile was obtained during the second intake between the two yogurts. During the third intake, SNY consumption was dominated by dairy attribute whereas during SLF-Y intake, fermented and creaminess were the dominance attributes. Yogurt version and the numbers of intakes presented a significant impact on temporal perception. Moreover, similar liking scores were reported for both evaluated yogurts. The present study revealed that absence of lactose showed an impact of temporal sensory perception of yogurt and the potential modifications on sensory perception can be revealed by applying the multiple intake TDS approach. © 2022 The Authors

关键词： Sensory perception

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Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model

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SSRN 2023年

作者： Abreu, Thaianaly Leite Estévez, Mario de Carvalho, Leila Moreira de Medeiros, Lorena Lucena da Silva Pereira, Valquíria Cardoso Salu, Bruno Ramos Vilela Oliva, Maria Luiza Madruga, Marta Suely Alencar Bezerra, Taliana Kênia Post-Graduate Program in Food Science and Technology Department of Food Engineering Technology Centre Federal University of Paraiba PB João Pessoa58051-900 Brazil Research Institute of Meat and Meat Products IPROCAR TECAL Research Group Universidad de Extremadura Cáceres10003 Spain Department of Biochemistry Federal University of São Paulo SP São Paulo Brazil

The large amounts of by-products generated in the coffee industry are a problem for a sustainable agro-industry. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. To achieve this objective, three extracts were prepared, namely extractable polyphenols (EP), hydrolyzable non-extractable polyphenols (HNEP) and non-extractable polyphenols (NEP). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affects the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The condensed phenols and polyphenols found in the extracts and digests not only showed antioxidant properties against ABTS, FRAP and DPPH radicals, but also had remarkable bioavailability and anticoagulant potential. These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023, The Authors. All rights reserved.

关键词： Antioxidants

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engineering Cellular Redox Homeostasis to Optimize Ethanol Production in Xylose-Fermenting Saccharomyces Cerevisiae Strains

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SSRN 2024年

作者： dos Santos, Leandro Vieira Neitzel, Thiago Lima, Cleiton Santos de Carvalho, Lucas Miguel de Lima, Tatiani Brenelli Ienczak, Jaciane Lutz Corrêa, Thamy Lívia Ribeiro Pereira, Gonçalo Amarante Guimarães Genetics and Molecular Biology Graduate Program Institute of Biology São Paulo Campinas13083-862 Brazil SP Campinas13083-862 Brazil Department of Biotechnology Engineering College of Lorena University of São Paulo São Paulo Lorena12602-810 Brazil Post Graduate Program in Health Sciences São Francisco University São Paulo Bragança Paulista12916-900 Brazil Ctra de Can Ruti Camí de les Escoles s/n Barcelona Badalona08916 Spain Department of Chemical and Food Engineering Federal University of Santa Catarina SC Florianópolis88040-900 Brazil Department of Chemistry University of York Heslington YorkYO10 5DD United Kingdom

The transition from fossil fuels dependency to embracing renewable alternatives is pivotal for mitigating greenhouse gas emissions, with biorefineries playing a central role at the forefront of this transition. As a sustainable alternative, lignocellulosic feedstocks hold great promise for biofuels and biochemicals production. However, the effective utilization of complex sugars, such as xylose, remains a significant hurdle. To address this challenge, yeasts can be engineered as microbial platforms to convert the complex sugars derived from biomass. The efficient use of xylose by XR-XDH strains still poses a significant challenge due to redox imbalance limitations, leading to the accumulation of undesirable by-products. In this study, we focused on engineering the industrial S. cerevisiae strain PE-2, known for its robustness, and compared different strategies to balance cellular redox homeostasis, guided by a genome-scale metabolic model. Flux balance analysis guided the selection of four approaches: i. decoupling NADPH regeneration from CO2 production;ii. altering XDH cofactor affinity;iii. shifting XR cofactor preference;iv. incorporating alternate phosphoketolase and acetic acid conversion pathways. A comparative time-course targeted metabolic profile was conducted to assess the redox status of xylose-fermenting cells under anaerobic conditions. The main limitations of xylose-fermenting strains were tested and the replacement of xylose reductase with a NADH-preferred XR in the LVY142 strain proved to be the most effective strategy, resulting in an increase in ethanol yield and productivity, coupled with a reduction in by-products. Comparative analysis of various genetic approaches provided valuable insights into the complexities of redox engineering, highlighting the need for tailored strategies in yeast metabolic engineering for efficient biofuels and biochemicals production from lignocellulosic feedstocks. © 2024, The Authors. All rights reserved.

关键词： Ethanol

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Physical characteristics of modified cassava flour wastewater at room temperature

Physical characteristics of modified cassava flour wastewate...

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International Conference on food Science and Technology 2018, ICFST 2018

作者： Yaqin, N. Al-Baarri, A.N. Legowo, A.M. Widayat Budihardjo, M.A. Program of Environmental Science School of Post-Graduate Studies Diponegoro University Semarang Indonesia Food Technology Department Faculty of Animal and Agricultural Sciences Diponegoro University Semarang Indonesia Chemical Engineering Department Faculty of Engineering Diponegoro University Semarang Indonesia Center of Research and Services Diponegoro University Semarang Indonesia Department of Environmental Engineering Faculty of Engineering Diponegoro University Indonesia

Cassava is an agricultural material that is considered as important raw resources in the industrial sector. The benefits are even greater after being modified using lactic acid bacteria. However, the mocaf industry often causes water and air pollution. Environmental problems arise after the fermentation process. Determination problems with lightness, TDS (Total Dissolved Solid), conductivity and pH analysis are required to measure the impact to the environment. This research was used waste water from mocaf during 3 days fermentation. The wastewater had the highest color level (Lightness) on initial day of fermentation at 83.7±3.73 and then decrease along the day of fermentation at the averages of 65.2±2.0. The highest TDS was resulted from the mocaf wastewater at a value of 1218 ± 4.6 ppm which continued to decline until day 4. The conductivity and pH showed a decrease along the day of fermentation. As conclusion, physical characteristic of wastewater from mocaf production could be analyzed specifically and determined through color, TDS, conductivity, and pH. © 2019 Published under licence by IOP Publishing Ltd.

关键词： Fermentation

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Ion-exchanged zeolite as a hybrid system: Fluoxetine removal and antibacterial activity

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Microporous and Mesoporous Materials 2025年 396卷

作者： Demiti, Gabriela Maria Matos Homem, Natália Cândido Felgueiras, Helena Prado Ribeiro, Anna Carla de Abreu Filho, Benício Alves Scaliante, Mara Heloisa Neves Olsen Rodríguez, Miguel Torres Bergamasco, Rosângela State University of Maringá Department of Chemical Engineering Av. Colombo 5790 Paraná Maringá87020-900 Brazil Simoldes Plastics Research and Innovation Department Comendador António da Silva Rodrigues Street 100 Oliveira de Azeméis3720-502 Portugal Azurém Campus University Street Guimarães4800-058 Portugal State University of Maringá Department of Biotechnology Genetics and Cell Biology Av. Colombo 5790 Paraná Maringá87020-900 Brazil State University of Maringá Post-Graduate Program in Food Science Av. Colombo 5790 Paraná Maringá87020-900 Brazil Metropolitan Autonomous University Division of Basic Science and Engineering Av. San Pablo Xalpa 180 San Martin Xochinahuac Azcapotzalco Ciudad de México02128 Mexico

The increasing consumption of antidepressants, aggravated by the coronavirus disease 2019 (COVID-19) pandemic, has resulted in the detection of compounds such as fluoxetine in drinking water. This substance is highly toxic to aquatic organisms and has the potential for bioaccumulation in aquatic environments. This study evaluated the effects of modifying natural zeolites through ion exchange to enhance their adsorption capacity and assess their multifunctional potential. Natural zeolites were modified by immersion in 0.1 mol L−1 solutions of AgNO3, MgCl2, FeSO4, and FeCl3, and their performance in fluoxetine removal was systematically compared. The samples were characterized by Fourier-transform infrared spectroscopy, X-ray diffraction, X-ray fluorescence spectroscopy, thermogravimetric analysis, point of zero charge, scanning electron microscopy, and transmission electron microscopy. Adsorption experiments were conducted with an adsorbent concentration of 1 g L−1 and an initial fluoxetine concentration of 20 mg L−1. The silver-modified zeolite (ZN-AgNO3), which achieved the best performance among the tested materials, was selected for further testing. The pseudo-second-order and Langmuir models provided the best kinetic and isotherm fits, respectively, with a maximum adsorption capacity of 36.36 mg g−1, achieved at 308 K and an equilibrium time of 21 h. Desorption experiments showed that the adsorbent maintained recovery rates above 50 % over four cycles of reuse. The main adsorption mechanisms involved ion exchange, electrostatic interactions, and hydrogen bonding, in addition to the affinity of silver with the functional groups of fluoxetine. The adsorbent also inhibited the growth of Escherichia coli. Overall, ZN-AgNO3 demonstrated potential for fluoxetine removal and antibacterial activity. © 2025 Elsevier Inc.

关键词： Fourier transform infrared spectroscopy

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Physical Characteristics of Modified Cassava Flour Wastewater at Room Temperature

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IOP Conference Series: Earth and Environmental Science 2019年第1期292卷

作者： N Yaqin A N Al-Baarri A M Legowo Widayat M A Budihardjo Program of Environmental Science School of Post Graduate Studies Diponegoro University Semarang Indonesia Center of Research and Services-Diponegoro University Semarang Indonesia Food Technology Department Faculty of Animal and Agricultural Sciences Diponegoro University Semarang Indonesia Chemical Engineering Department Faculty of Engineering Diponegoro University Semarang Indonesia Department of Environmental Engineering Faculty of Engineering Diponegoro University Indonesia

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