Development of an ultrasonic device for quality evaluation of yogurt

In this article a possibility of application of the ultrasonic non-contact method for assessing the quality of yogurt was researched. A prediction assessment was made by an ultrasound based on four parameters – pH, conductivity, fat content, and viscosity. An ultrasonic device was developed to determine the parameters of yoghurt by modified ultrasound sensor available commercially. In order to obtain data for post-processing, a software application was designed for recognizing the ultrasonic signal through the image processing and analysis techniques.The developed algorithms and procedures were applied to determine the distance between the object and the sensor, whereby basic physico-chemical parameters of yogurt could be predicted with the lowest relative error. The working distance was 35 cm for the considered system. The survey results show that the parameters fat content, pH, conductivity, and viscosity of yogurt could be predicted by the proposed system for contactless measurement with accuracy of 94-97%

Development of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil

The U.S. frozen dessert business, including retail and foodservice markets, is the largest in the world. There is a need for deserts that offer better nutritional attributes, such as antioxidants than traditional deserts. Purple rice bran oil (PRBO) is an excellent source of natural antioxidants including tocopherol, tocotrienol, and oryzanol. Adding nano-emulsions of purple rice bran oil (NPRBO) to many products including frozen yogurts (FY) will improve the nutritional profile of the product by substantially increasing the natural antioxidant content. This fortification may have the potential to broaden the FY market. The objectives of this study were to develop and evaluate a frozen yogurt with NPRBO. A stable emulsion was prepared using PRBO (10%), sodium caseinate (5%) and water (85%). The emulsion was sonicated followed by ultra-shearing to produce the nano-emulsion. The nano-emulsion was mixed with the frozen yogurt ingredients to produce a FY-containing-NPRBO (FYNRO). Plain-frozen-yogurt (PFY) and frozen-yogurt-with-sodium caseinate (5%) (FYSC) were used as controls. The yogurts were analyzed for total aerobes (ACP), lactic acid bacteria (LAB), thiobarbituric-acid-reactive-substances (TBARS), peroxide value (PV), rheological properties, microstructure, and α-tocopherol, γ-tocotrienol, and γ-oryzanol content. Triplicate experiments were conducted and data was analyzed at α = 0.05. All of the frozen yogurts had similar texture, melting rate, overrun, fat instability, pH, color and microbial counts. No coliforms were found, ACP counts were \u3c10 CFU/g, and LAB counts were similar for all FY. PV’s (mmol/kg of FY) were 3.55, 2.38 and 2.13 for FYNRO, FYSC, and PFY, respectively, while TBARS (µmoles malonaldehyde /kg of FY) values 5.2, 4.57, and 4.66 for FYNRO, FYSC, and PFY, respectively. FYNRO had 6.51 (µg/g oil) α-tocopherol, 12.89 (µg/g oil) γ-tocotrienol, and 754.44 (µg/g oil) γ-oryzanol. No significant physical, chemical, and or microbial properties changed in FYNRO during six weeks of storage at -22 °C. The study demonstrated that FY could be fortified with NPRBO to create a product with unique marketing potential

Storage Stability and In Vitro Bioaccessibility of Microencapsulated Tomato (Solanum Lycopersicum L.) Pomace Extract

Tomato pomace is rich in carotenoids (mainly lycopene), which are related to important bioactive properties. In general, carotenoids are known to react easily under environmental conditions, which may create a barrier in producing stable functional components for food. This work intended to evaluate the storage stability and in vitro release of lycopene from encapsulated tomato pomace extract, and its bioaccessibility when encapsulates were incorporated in yogurt. Microencapsulation assays were carried out with tomato pomace extract as the core material and arabic gum or inulin (10 and 20 wt%) as wall materials by spray drying (160 and 200 C). The storage stability results indicate that lycopene degradation was highly influenced by the presence of oxygen and light, even when encapsulated. In vitro release studies revealed that 63% of encapsulated lycopene was released from the arabic gum particles in simulated gastric fluid, whereas for the inulin particles, the release was only around 13%. The feed composition with 20% inulin showed the best protective ability and the one that enabled releasing the bioactives preferentially in the intestine. The bioaccessibility of the microencapsulated lycopene added to yogurt increased during simulated gastrointestinal digestion as compared to the microencapsulated lycopene alone. We anticipate a high potential for the inulin microparticles containing lycopene to be used in functional food formulationsinfo:eu-repo/semantics/publishedVersio

Recent Advances and Application of Biotechnology in the Dairy Processing Industry: A Review

Worldwide continuous demand for milk and milk products triggers different stakeholders in the dairy sector, which leads to the establishment of modern dairy farms, processing companies, and the invention of artificial intelligence. This dramatic change in the sector boosted milk production and reduce the impact of dairying on the environment. There has been a tremendous improvement in all unit activities such as separation, standardization, pasteurization, homogenization, and packing due to modern innovations in the fluid milk processing business. Advanced technologies in milk processing are applied to extend the shelf life, enhance the nutritional quality and safety of dairy products and health advantages without altering its physicochemical characteristics. Generally, the use of recent technologies in milk production has a significant impact to address the demand for milk and milk products, poverty alleviation, reducing GHG emissions, and other global challenges. The dairy industry can benefit greatly from new advancements and innovations in modern biotechnology, such as rDNA technology, transgenics, probiotics, bio preservatives, recombinant enzymes, starter culture, and improved bioprocess engineering tools by producing novel foods customized for specific consumers. While biotechnology brings incredible benefits, it also persuades a potential impact on health and the environment. Therefore, its application needs great intention

Resíduos e contaminantes em alimentos infantis : desenvolvimento e validação de métodos analíticos

Orientador: Helena Teixeira GodoyTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O objetivo deste trabalho foi o desenvolvimento, validação e aplicação de métodos analíticos para a determinação de resíduos de agrotóxicos, contaminantes ambientais (hidrocarbonetos policíclicos aromáticos - HPAs e ftalatos), contaminantes de processamento térmico (acrilamida, 5-hidroximetilfurfural e 4-hidroxi-2,5-dimetil-3(2H)-furanona) e as poliaminas espermina e espermidina em alimentos infantis. Métodos de preparo de amostra associados à cromatografia a gás (CG), cromatografia a líquido de alta eficiência (CLAE) e espectrometria de massas (EM) foram otimizados e desenvolvidos visando o consumo mínimo de reagentes e solventes orgânicos, e menor geração de resíduos químicos. QuEChERS (quick, easy, cheap, effective, rugged and safe) combinado com a microextração líquido-líquido dispersiva (DLLME ¿ dispersive liquid-liquid microextraction) apresentou adequadas características de desempenho e sensibilidade analítica para o monitoramento de 24 agrotóxicos no limite máximo de resíduo de 10 µg kg¿1 para alimentos infantis, usando CG-EM. Como uma alternativa à CG, um novo método empregando CLAE-EM foi desenvolvido para a análise simultânea de piretrinas naturais e resíduos de piretróides. Para isto, um simples e rápido preparo de amostra envolvendo extração líquido-líquido assistida por salting out (SALLE ¿ salting-out assisted liquid-liquid extraction), e outro método baseado em DLLME assistida por ultrassom (UA-DLLME ¿ ultrasound-assisted dispersive liquid-liquid microextraction), foram validados e comparados quanto às suas características de desempenho. Os HPAs foram analisados usando CG-EM; assim, diferentes técnicas miniaturizadas de extração foram combinadas resultando em um novo seletivo e sensível método de preparo de amostra, o qual envolve extração dos analitos com QuEChERS, limpeza do extrato por extração em fase sólida dispersiva (d-SPE ¿ dispersive solid-phase extraction) com os sorventes amina primária e secundária e C18, e concentração dos HPAs no extrato final usando DLLME combinada com ultra-baixa temperatura (¿80°C). Esta etapa de limpeza contribui para uma redução de 80% dos co-extrativos provenientes da matriz. Acrilamida e 4-hidroxi-2,5-dimetil-3(2H)-furanona foram simultaneamente analisadas usando CLAE-EM, cuja extração em fase sólida em cartuchos promoveu a remoção de um potencial interferente analítico, com mesma transição m/z 72>55 monitorada para acrilamida, sem afetar a acurácia e a sensibilidade analítica do método final. Outro composto formado durante o processamento térmico, 5-hidroximetilfurfural, foi investigado nos alimentos infantis usando CLAE com detecção por arranjo de diodos, após rápida extração com acetonitrila e subsequente diluição dos extratos visando minimizar o efeito de matriz. Extração com acetonitrila foi também utilizada para analisar 7 ftalatos em alimentos infantis usando CG-EM, cuja purificação dos extratos foi conseguida a baixa temperatura (¿18°C), a qual demonstrou ser uma eficiente técnica de limpeza com redução de 50% do teor total de co-extrativos da matriz. Os primeiros dados sobre poliaminas em alimentos infantis foram disponibilizados, para isto, extração por par iônico empregando bis(2-etilhexil)fosfato seguida da reação de derivatização com anidrido heptafluorobutírico assistida por micro-ondas foi otimizada usando planejamento fatorial associado à análise de superfície de resposta. A aplicação dos métodos analíticos desenvolvidos em amostras comerciais de alimentos infantis a base de frutas revelou a presença de acrilamida (35 µg kg¿1), 4-hidroxi-2,5-dimetil-3(2H)-furanona (25¿262 µg kg¿1), 5-hidroximetilfurfural (2,3¿195,4 µg kg¿1), dietil ftalato (4,4 µg kg¿1), benzilbutil ftalato (3,3 µg kg¿1), di-n-octil ftalato (1,4¿2,5 µg kg¿1), bis(2-etilhexil) ftalato (48,5¿90,3 µg kg¿1), e resíduos de procimidona (68,8 µg kg¿1), cialotrina (0,7 µg kg¿1) e etofenproxi (0,6 µg kg¿1)Abstract: The aim of this work was to develop, validate and apply analytical methods for the determination of pesticide residues, environmental contaminants (polycyclic aromatic hydrocarbons - PAHs and phthalates), heat-processing contaminants (acrylamide, 5-hydroxymethylfurfural and 4-hydroxy-2,5-dimethyl-3(2H)-furanone) and the polyamines spermidine and spermine in baby foods. Sample preparation methods coupled to gas chromatography (GC), high performance liquid chromatography (HPLC) and mass spectrometry (MS) were optimized and developed focusing minimal consumption of reagents and organic solvents, and lower generation of chemical residues. QuEChERS (quick, easy, cheap, effective, rugged and safe) combined with dispersive liquid-liquid microextraction (DLLME) presented adequate performance characteristics and analytical sensibility for the monitoring of 24 pesticides at maximum limit residue of 10 µg kg¿1 for baby foods, using GC-MS. As an alternative to GC, a novel HPLC-MS method was developed for simultaneous analysis of natural pyrethrins and pyrethroids residues. For this, a simple and fast sample preparation method based in salting out-assisted liquid-liquid extraction, and other method including ultrasound-assisted DLLME, were evaluated and compared regarding its performance characteristics. PAHs were analyzed using GC-MS; therefore, different miniaturized extraction techniques were combined resulting in a novel selective and sensitive sample preparation, which involves analytes extraction using QuEChERS, extract cleanup by dispersive-solid phase extraction with primary and secondary amine and C18 sorbents, and PAHs enrichment in the final extract using DLLME combined with ultra-low temperature (¿80°C). This cleanup contributed to a removal of 80% of matrix co-extractives. Acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were simultaneous analyzed using HPLC-MS, whose solid-phase extraction in cartridges resulted in the removal of potential analytical interference, with same transition m/z 72>55 monitored for acrylamide, without affecting accuracy and analytical sensibility of final method. Other compound formed during heat processing, 5-hydroxymethylfurfural, was investigated in baby foods using HPLC with diode array detection, after fast extraction with acetonitrile and subsequent dilution of extracts in order to minimize matrix effects. Acetonitrile-based extraction was used also to analyze 7 phthalates in baby foods employing GC-MS, whose extract cleanup was achieved with low-temperature purification (¿18°C), which demonstrated to be an efficient cleanup technique with reduction of 50% of total matrix co-extractives content. The first data about polyamines in baby foods were reported, for this, ion-pair extraction with bis(2-ethylhexyl)phosphate followed by microwave-assisted derivatization with heptafluorobutyric anhydride was optimized using factorial design associated to reponse surface analysis. The application of the developed analytical methods to commercial fruit-based baby food samples revealed the presence of acrylamide (35 µg kg¿1), 4-hydroxy-2,5-dimethyl-3(2H)-furanona (25¿262 µg kg¿1), 5-hydroxymethylfurfural (2.3¿195.4 µg kg¿1), diethyl phthalate (4.4 µg kg¿1), benzylbutyl phthalate (3.3 µg kg¿1), di-n-octyl phthalate (1.4¿2.5 µg kg¿1), bis(2-ethylhexyl) phthalate (48.5¿90.3 µg kg¿1), and residues of procymidone (68.8 µg kg¿1), cyhalothrin (0.7 µg kg¿1) and etofenprox (0.6 µg kg¿1)DoutoradoCiência de AlimentosDoutor em Ciência de Alimentos140271/2013-9CNP

Natural Additives in Food

In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as “natural additives”. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents

Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Worldwide consumers seek most delightful and appealing foodstuffs, at the same time they require safer, more nutritious and healthier products. Color is one of the most important organoleptic attributes that directly affects consumers’ acceptance and food selection. Scope and approach: The present report aims to provide an extensive approach to the field of food (natural/synthetic) colorants, namely those who are currently allowed with established acceptable daily intake (ADI). It also describes the biotechnological and industrial techniques that have been used to optimize food attractiveness, shelf life and color stability, as well as the general trends and future perspectives of food science and technology in the topic of food colorants. Key findings and conclusions: Synthetic food colorants were largely used, but have been progressively substituted by those obtained from natural origins. Numerous side effects and toxicity, at both medium and long-terms, allergic reactions, behavioral and neurocognitive effects have been related with their use. Otherwise, naturally-derived food colorants seem to provide high quality, efficiency and organoleptic properties, and also play a contributive role as health promoters. Anthocyanins, carotenoids, phenolic compounds, beet derivatives, annatto and some curcuminoids are among the most commonly used, while strict regulatory practices have been applied looking for food quality assurance

Conventional and Unconventional Crystallization Mechanisms

Understanding the crystallization behavior of fats and oils is essential to ensure certain desirable characteristics in a given industrial application. In recent years, some advances in the structuring of lipid phases have enabled a direct influence on the food properties. The structuring mechanisms of lipid bases can be classified as either conventional or unconventional. Conventional crystallization mechanisms consist of nucleation, growth, and maturation of the crystals, thus resulting in a crystalline lattice. Co-crystallization or seeding agents and emerging technologies such as ultrasound can be used to aid in crystallization and improve the physical properties of fats and oils. Unconventional mechanisms bring organogel technology as a trend, which consists in the use of self-assembly agents to entrap the liquid oil, resulting in a structured gel network. In this chapter, the formation process of crystalline networks and gel networks will be presented in stages, highlighting the main differences related to the mechanisms of formation and stabilization of both types of networks