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From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis

Food and Humanity

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food and Humanity 2023年 1卷 581-588页

作者： de Jesus, Eliane Pompeu Techi Diniz, Luan Gabriel Alves, Vanessa da Silva, Yara Prock Schmitz, Ana Camila Quast, Leda Battestin dos Passos Francisco, Cátia Tavares Tormen, Luciano Bertan, Larissa Canhadas Food Engineering and Food Science and Technology Post Graduation Program Federal University of Fronteira Sul Laranjeiras do Sul Parana Brazil

There is a growing trend in the consumption of plant-based raw materials and the use of nuts is a promising alternative in the development of non-dairy foods. This study aimed to produce vegan Dulce de leche with water-soluble baru and cashew nuts extracts (WSBE and WSCE). The WSBE and WSCE were produced using a nut: water ratio of 1:6 (w/v) with the subsequent addition of sucrose and heat treatment to produce Dulce de leche made with baru and cashew nuts (DLBN and DLCN). The nutritional composition of WSBE, WSCE, DLBN, and DLCN showed significant protein and lipids levels with high profile of monounsaturated fatty acids – MUFA and polyunsaturated – PUFA, and lower saturated fatty acids – SFA, leading to lower atherogenicity and thrombogenicity indexes. The Dulce de leche showed a balanced energy value (kcal) and lower hydroxymethylfurfural (HMF) levels. The sensory acceptance test showed a higher scores for WSBE and DLBN for the attributes evaluated, corresponding to “slightly liked” and “moderately liked” when compared to the WSCE and DLCN, with no differences for the purchase intention, which was classified as “probably would buy, probably would not buy”. Thus, the use of water-soluble nut-based extracts can be an alternative for the development of vegan Dulce de leche, contributing positively to consumer health, animal welfare, and the environment. © 2023 Elsevier B.V.

关键词： Baru nuts Cashew nuts Dulce de leche Non-dairy foods Plant-based

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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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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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Effects of a Combination of Phytoestrogens on Risk Factors for Cardiovascular Diseases in Climacteric Women: A Randomized, Placebo-controlled Trial

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Current Bioactive Compounds 2023年第2期19卷 20-28页

作者： de Barros, Evayne dos Santos, Paola Cristine de Bortoli Frigo, Maiara Weber, Jucieli Zanelatto, Carla Koehnlein, Eloá Angélica Course of Nutrition Federal University of Fronteira Sul Realeza Brazil Post Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil University center of Pato Branco Brazil

Background & Aims: The incidence of cardiovascular disease in climacteric women has increased, becoming the main cause of death in mature women. The use of phytoestrogens, isoflavones, and lignans derived from soy and flaxseed can be natural alternative treatments for this phase of life. This study investigates the utility of isoflavones and lignans derived from soy and flaxseed as natural alternatives to pharmaceuticals to alleviate the symptoms of menopause. Methods: A clinical, prospective, randomized, blind, placebo-controlled trial was performed. For-ty-eight women aged 40 to 65 years were divided into two groups, Phytoestrogen (PHY), which received a cereal bar containing isoflavones and lignans for 90 days, and Placebo (PLA), which received expanded rice flake bar. The sociodemographic, clinical, anthropometric data, blood pressure (BP) measurements, and biochemical and hormonal tests were performed. Results: Forty-three women were included in this study (PHY=21 and PLA=22). There was a significant reduction in diastolic BP in the PHY group after the intervention (p<0.001). The frequen-cy of BP fluctuations in the PHY group significantly decreased to 23.8% after the intervention period (p=0.027), with no significant differences for the other indicators studied. Conclusion: The combination of phytoestrogens showed a trend in reducing the blood pressure of climacteric women. However, no significant changes in cardiovascular risk factors were observed. Clinical Trial Registration: The clinical trial was registered on the REBEC-Brazilian Clinical Trials Registry, number 6z8qqy (https://***/). © 2023 Bentham science Publishers.

关键词： cereal bar estrogen deficiency isoflavones lignans lipid metabolic disorder Menopause

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Ginger infusion increases diet-induced thermogenesis in healthy individuals:A randomized crossover trial

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food Bioscience 2022年第6期50卷 314-319页

作者： Ana Paula da Costa Soares Natália Cristina de Faria Guilherme Fonseca Graciano James Almada da Silva Vitoria Shievila dos Santos Gonçalves Virginia Del Carmen Trancoso Valenzuela Maria Isabel Toulson Davisson Correia Lucilene Rezende Anastácio Post-Graduate Program in Food Science Pharmacy SchoolUniversidade Federal de Minas GeraisBrazil Surgical Post-Graduate Program Alfa Institute of GastroenterologyHospital das ClínicasUniversidade Federal de Minas GeraisBrazil Pharmacy Department Universidade Federal de SergipeBrazil Fundação Ezequiel Dias Brazil

The purpose of this study is to evaluate the acute effect of ingesting ginger infusion on energy metabolism,appetite responses,and food intake in healthy *** is a clinical(RBR-9ZJGQM),randomized,open,and crossover study with a minimum interval of seven days between *** drinks,ginger infusion(2 g)and water(control)were served with a standard *** has 21 volunteers of both sexes(18–40 years old,18.5–26 kg/m^(2)).Consumption of ginger tea increased on average 95.5±27.4 kcal/day the non-nitrogen energy expenditure after 240 min of ingestion(p=0.002).There was a significant effect of ginger on diet-induced thermogenesis(difference between ginger tea treatment ***:113.0±43.0 kcal/day,p=0.016).However,appetitive responses and prospective food intake did not differ between ginger tea and water intake.

关键词： Zingiber officinale Ginger Indirect calorimetry Energy metabolism

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Edible coating from VCO, iota-carrageenan and alginate blends for pindang fish preservation

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Green Materials 2023年第1期13卷 3-16页

作者： Iswahyuni, Hana Suyatma, Nugraha Edhi Wulandari, Nur Irianto, Hari Eko Dewi, Fera Roswita Nurhayati Sinurat, Ellya Nurbayasari, Rodiah Giyatmi Fransiska, Dina Analyst Ministry for Marine Affairs and Fisheries IPB University Bogor Indonesia Master of Food Technology Study Program Graduate School IPB University Bogor Indonesia Department of Food Science and Technology Faculty of Agricultural Engineering and Technology IPB University Bogor Indonesia Research Center for Marine and Land Bioindustry National Research and Innovation Agency of the Republic of Indonesia Lombok Indonesia Food Technology Study Program Faculty of Food Technology and Health Sahid University Jakarta Indonesia Research Center for Applied Microbiology National Research and Innovation Agency of the Republic of Indonesia Cibinong Indonesia

This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota-carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involved three stages: material preparation, characterization and determination of factors and responses for experimental design;parameter optimization to achieve optimal conditions;and application and analysis of pre- and post-coating characteristics of pindang fish. The parameter ranges were 0.5–1.5% for alginate concentration, 0.5–1.5% for iota-carrageenan concentration and 0.5–1.0% for VCO nanoemulsion concentration. The result of this study was an optimized food coating solution that was clear and bright white in color. Pindang fish coated with this layer showed improved quality in terms of water content (48.46%), weight loss (0.39%), pH (5.84), total volatile base (47.01%), salt content (2.9%), appearance (7), texture (7) and slime (7). At the same time, the total bacterial count remained unchanged (8 log colony-forming units (CFU)/g), the mold count remained unchanged (5 log CFU/g) and the aroma and taste received a score of 6. Thus, this study successfully produced an optimized edible coating that can enhance the quality and extend the shelf life of pindang fish, making it suitable for broader market distribution. © 2023 ICE Publishing. All rights reserved.

关键词： Fish

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Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population

SSRN

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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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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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What are the Levels of Polyphenols in Brazilian Meals? An Estimate Based on the Degree of food Processing (Nova Classification)

SSRN

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SSRN 2024年

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 fresh 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, The Authors. All rights reserved.

关键词： food chemistry

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Application of LDPE Film–Loaded Nutmeg Essential Oil Pickering Emulsion to Extend Tilapia Fillets’ Shelf Life

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food and Bioprocess technology 2024年第10期17卷 3031-3045页

作者： Yudhistira, Bara Chang, Chao-Kai Punthi, Fuangfah Cheng, Kuan-Chen Husnayain, Naila Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City Central Java57126 Indonesia Institute of Biotechnology National Taiwan University Taipei10617 Taiwan Graduate Institute of Food Science Technology National Taiwan University Taipei10617 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Medical Research China Medical University Hospital Taichung City404333 Taiwan International Master Program of Agriculture National Chung Hsing University Taichung City402 Taiwan

The food industry is still dependent on plastics for packaging materials, primarily due to their effectiveness in safeguarding products from external factors, such as moisture, light, and gas. However, traditional plastic packaging lacks the ability to actively preserve the quality and extend the shelf life of food. To address this challenge, various methods are currently being developed through surface modifications and the incorporation of active compounds. In most cases, studies on the modification of active film using low-pressure plasma (LPP) use different parameters, including time, pressure, and power, without a systematic optimization process. Therefore, this study aims to determine the optimum parameters for the combination of LPP treatment and Pickering emulsion (PE) of nutmeg essential oil (NEO) using Taguchi’s orthogonal assay design (OAD) to produce LDPE-active film. The results showed that the optimum conditions were 15 W LPP power, 30 s LPP duration time, and 1.5% PE-NEO concentration. These results showed a 50% improvement in power and time efficiency. LDPE film–loaded PE-NEO was then applied to tilapia fillets in cold storage. The results showed that the TBARS and TBVN values of the samples after the treatment were lower than those of the control by 12.11% and 16.74%, respectively. © The Author(s), under exclusive licence to Springer science+Business Media, LLC, part of Springer Nature 2024.

关键词： Cold storage

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