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SSRN 2025年

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these diseases. This study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. The TAC of the foods was primarily estimated according to Carlsen et al. (2010), through the Ferric-Reducing Ability of Plasma (FRAP) assay. Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p=0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as in natura or minimally processed, highlighting their importance in providing bioactive compounds with health benefits. © 2025, The Authors. All rights reserved.

关键词： food ingredients

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What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)

Food and Humanity

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food and Humanity 2025年 4卷

作者： Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017–2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76 % of the foods with the highest polyphenol levels belonged to the in natura and minimally processed food category, while 15 % corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Techno-functional properties of Cactaceae polysaccharides for food packaging application: A review

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International Journal of Biological Macromolecules 2025年 312卷 144099页

作者： Coqueiro, Júlia Matos Singh, Rakesh K. Kupski, Larine Fernandes, Sibele Santos Otero, Deborah Murowaniecki Graduate Program in Food Science Faculty of Pharmacy Federal University of Bahia Campus Ondina Bahia Salvador40170-290 Brazil Food Science & Technology College of Agricultural & Environmental Science University of Georgia 706-542-3000 AthensGA30602 United States Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande RS Rio Grande Brazil Graduate Program in Food Nutrition and Health Nutrition School Federal University of Bahia Campus Canela Bahia Salvador40110907 Brazil

The growing environmental concerns over the use of synthetic polymers have encouraged the search for biodegradable alternatives in food packaging. Among natural sources, the Cactaceae family has emerged as a promising candidate due to its abundance, sustainability, and versatile functional properties. Mucilage extracted from Opuntia cladodes and pectin obtained from Pitaya peels exhibit valuable characteristics, including antioxidant and antimicrobial activities. Furthermore, cactus fruit provides a rich source of bioactive pigments and nutrients, further enhancing the functionality of the resulting packaging materials. While the mechanical properties of current cactus-based films require further improvement through polymer blending and cross-linking techniques, their potential for extending shelf life and enabling intelligent packaging solutions is evident. This review aims to underscore the techno-functional attributes of Cactaceae species, focusing on their potential for developing biodegradable films and coatings through an in-depth literature review and bibliometric analysis. © 2025 Elsevier B.V.

关键词： Labels

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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population

Food and Humanity

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food and Humanity 2025年 4卷

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil

Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. food TAC was mainly estimated using the Ferric-Reducing Ability Power (FRAP) method, based on Carlsen et al. (2010). Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p = 0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as natural or minimally processed. These findings reinforce the public health value of promoting diets based on natural or minimally processed foods, highlighting their importance in providing bioactive compounds which may help prevent chronic diseases and improve population health. © 2025 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

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food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked 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. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá

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Exploring Carotenoid from Chlorella Sorokiniana as a Natural Alternative to Yellow Artificial food Dyes: Stability and Application in Model System

SSRN

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SSRN 2025年

作者： Bianchini, Carlen Bettim Minatel, Gabriela Gomes Schappo, Flávia Barbosa Arend, Giordana Demaman de Mello Castanho Amboni, Renata Dias De Rosso, Veridiana Vera Nunes, Itaciara Larroza Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina Florianópolis88034-001 Brazil Graduate Program in Food Engineering Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina Florianópolis88040-900 Brazil Nutrition and Food Service Research Center Federal University of São Paulo Santos11015-020 Brazil

This study investigated ultrasound-assisted extraction using ethanol from Chlorella sorokiniana-derived carotenoids and encapsulation by co-crystallization. The carotenoid extract was quantified and identified (HPLC-DAD) and its encapsulation efficiency was assessed. Co-crystals were analyzed for FTIR spectra, morphology (SEM) and stability (moisture, water activity, carotenoid content, and color) over 90 days. Their potential as a natural dye in gelatin was also evaluated. Lutein and β-carotene were the major carotenoids, with an encapsulation efficiency of 53%. FTIR analysis of the co-crystals demonstrated characteristic functional groups of sucrose and carotenoids, while SEM revealed a porous structure with particles diameters ranging from 2 μm to 20 μm. Over storage, moisture, and water activity increased, while carotenoid content decreased. Yellow remained stable in co-crystals for 90 days, whereas gelatin powder showed reduced red and yellow colors. The color of the ready-to-serve gelatin remained stable for seven days. Co-crystals can replace artificial dyes and sugar in gelatin. © 2025, The Authors. All rights reserved.

关键词： Ethanol

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Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization

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Innovative food science and Emerging Technologies 2025年 103卷

作者： Punthi, Fuangfah Mulyani, Rizka Chang, Chao-Kai Adi, Prakoso Gavahian, Mohsen Yudhistira, Bara Listyaningrum, Ratna Sari Cheng, Kuan-Chen Hou, Chih-Yao Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402202 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung City402202 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Science National Pingtung University of Science and Technology Pingtung City912301 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Technology Muhammadiyah University of Bandung Bandung City40614 Indonesia Graduate Institute of Food Science and Technology National Taiwan University Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Taipei City10617 Taiwan Department of Medical Research China Medical University Hospital Taichung City404327 Taiwan Department of Food Science Fu Jen Catholic University New Taipei City242062 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung City81157 Taiwan Department of Food Science National Ilan University Yilan City260007 Taiwan

The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. Pleurotus ostreatus (oyster mushroom), a functional mushroom known for its antioxidant properties, was investigated for its potential in nutraceutical and food applications. This study evaluates the extraction efficiency, structural integrity, bioactivity, and energy efficiency of Pleurotus ostreatus polysaccharides obtained through eco-friendly, non-thermal techniques known to enhance mass transfer and disrupt cell wall structures. These include ultrasound-assisted extraction (UAE), plasma-assisted extraction (PAE), and plasma pretreatment-ultrasound extraction (PPUE), in comparison to conventional hot water extraction (HWE). PPUE, under optimal conditions (1 min plasma pretreatment and 30 min ultrasound), achieved the highest crude polysaccharide yield (12.0 %), surpassing PAE, UAE, and HWE by 23.7 %, 57.5 %, and 72.4 %, respectively. PPUE also exhibited superior energy efficiency (975.6 kJ/g), indicating lower energy consumption per unit of extracted polysaccharide. Additionally, it showed enhanced water solubility index (65.7 %) and water holding capacity (4.66 g/g), alongside the highest total phenolic content (67.07 μg GAE/g) and antioxidant activity (ABTS, 81.5 %), reflecting its ability to preserve functional compounds effectively. Structural analyses revealed that PPUE synergistically combines oxidative cleavage by plasma-generated reactive oxygen and nitrogen species with ultrasound cavitation, thereby enhancing cell wall disruption, permeability, mass transfer, and polysaccharide release. Kinetic modeling confirmed that PPUE follows a two-site extraction mechanism, effectively balancing rapid desorption and controlled diffusion. While this study demonstrates PPUE as a promising and energy-efficient extraction method, further investigation is recommended to validate its applica

关键词： Osmosis

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Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity

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food and Humanity 2025年 4卷

作者： dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil

Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the characteristics of the raw material. Consequently, natural alternatives that can replace synthetic additives in these products may be an alternative. This study aimed to produce an artisanal smoked pork sausage with the addition of pink pepper and evaluate the product's antioxidant properties. The dehydrated pink pepper was characterized for phenolic compounds, chemical composition via GC-MS, and antioxidant activity (DPPH and FRAP assays). Five formulations of smoked pork sausage were prepared: a control, three with pink pepper powder (0.5 %, 1.0 %, and 1.5 %), and a formulation with BHT (0.01 %). The sausages were analyzed for pH, titratable acidity, instrumental color, and thiobarbituric acid reactive substances (TBARS) assay at the beginning of the manufacture and every 5 days over 30 days of storage at 25 ºC. Due to the product's artisanal nature, the analysis period was shortened. The formulation with the best results was characterized by proximate, microbiological, and sensory analyses. The pink pepper demonstrated promising antioxidant capacity in the samples evaluated. The pH remained stable at around 5.4, while titratable acidity varied across the formulations, with values increasing over the storage. The addition of 0.5 % pink pepper effectively prevented lipid oxidation compared to the control and BHT formulation. This formulation had high protein and low lipid contents. It also presented good sensory acceptance and purchase intention. Pink pepper can be a viable natural alternative to synthetic antioxidants, especially for use in meat products and artisanal smoked sausages. © 2025 Elsevier B.V.

关键词： Antioxidant activity Lipid oxidation Meat products Schinus terebinthifolius

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Antioxidant system alterations and oxidative stress caused by polyfluoroalkyl substances (PFAS) in exposed biota: a review

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science of the Total Environment 2025年 977卷 179395页

作者： Soares, Lorena Oliveira Souza de Araujo, Gabriel Farias Gomes, Thais Braga Júnior, Sidney Fernandes Sales Cuprys, Agnieszka Katarzyna Soares, Raquel Moraes Saggioro, Enrico Mendes Laboratory of Environmental Health Assessment and Promotion Oswaldo Cruz Institute Oswaldo Cruz Foundation Av. Brasil 4365 RJ Rio de Janeiro21045-900 Brazil Post-Graduate Program in Public Health and Environment Sergio Arouca National School of Public Health Oswaldo Cruz Foundation Av. Leopoldo Bulhões 1480 RJ Rio de Janeiro21041-210 Brazil Faculty of Science and Technology Norwegian University of Life Sciences P.O. Box 5003 Ås1432 Norway Post-Graduate Program in Environmental Technology and Water Resources Department of Civil and Environmental Engineering – FT University of Brasília Darcy Ribeiro Campus Via L3 Norte DF Brasília70910-900 Brazil

Contamination of aquatic and terrestrial organisms by Perfluoroalkyl substances (PFAS), emerging contaminants, is widespread, as these compounds are present in water, soil, air, and food, owing to their environmental persistence. PFAS exposure induces biochemical process alterations associated with the disruption of the antioxidant defense system in several species. This review aims to discuss how PFAS-induced antioxidant system alterations lead to changes in biochemical processes in different organisms exposed to these pollutants. This disruption, then leads to an imbalance in antioxidant defense systems, contributing to the formation of reactive oxidative species (ROS), which, in turn, can be exacerbate oxidative stress, induce cellular damage, enhance lipid peroxidation, destabilize lysosomal membranes, and cause genotoxic effects, ultimately compromising DNA integrity. In acute tests, PFAS have led to mortality, growth inhibition, diminished behavioral and locomotor abilities, and reproductive impairment. PFAS-induced effects differ with varying species or types of substances, and further bioaccumulation through food chains exacerbates environmental contamination, carrying considerable risks. These findings demonstrate the complex and enduring impact of PFAS on environmental health, emphasizing the importance of this review in corroborating studies on sub-lethal toxicity in exposed organisms and how these effects reflect on the environment. © 2025 Elsevier B.V.

关键词： Biotic

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Vegan salad dressing based on cashew nuts with or without Spirulina platensis : Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds

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International Journal of Gastronomy and food science 2025年 41卷

作者： Edilene Ferreira da Silva Bruna Rafaela da Silva Monteiro Wanderley Natália Duarte de Lima Carlen Bettim Bianchini Carlise Beddin Fritzen-Freire Renata Dias de Mello Castanho Amboni Silvani Verruck Itaciara Larroza Nunes Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Florianopolis 88034-001 Brazil

The growing demand for plant-based foods has driven the development of innovative vegan products. In this context, cashew nuts represent an excellent plant-based matrix for sauces, while Spirulina platensis emerges as a promising ingredient due to its phenolic compounds. This study aimed to develop innovative vegan salad dressings based on cashew nuts, incorporating Spirulina platensis as a functional ingredient. By combining these components, the formulation offers a novel plant-based alternative that aligns with the growing demand for nutritious, clean-label products free from animal-derived ingredients. Three formulations were developed: F1 without S. platensis (control), and F2 and F3 with 1 % and 2 % S. platensis biomass, respectively. The formulations were subjected to proximate composition, microbiological, and sensory analyses. During refrigerated storage, the formulations were evaluated for physicochemical characteristics, color, rheological properties and texture, in vitro digestion, antioxidant activity, and the bioaccessibility of phenolic compounds. The salad dressing formulations presented a similar average lipid (8.84 %) and protein (4.86 %) contents, and can be considered to have a reduced lipid content. F1 had the highest carbohydrate content (13.07 %), and F3 had the highest ash content (2.29 %). When adding S. platensis biomass, the brightness decreased and there was a tendency to develop a green color during storage, while the rheological behavior and textural profile remained the same. Based on in vitro digestion, F3 stood out as a source of phenolic compounds, presenting a higher concentration in the intestinal phase (0.85 g gallic acid equivalents g −1 ). The bioaccessibility of phenolic compounds increased as the S. platensis biomass increased. For the sensory evaluation, most of the panelists expressed interest in consuming foods containing microalgae. S. platensis had no significant influence on the overall acceptance, color, and aroma, and

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