Efeito do tempo e temperatura na maciez e teores de colágeno de carne bovina processada pelo método Sous Vide.

Sous vide é um sistema de processamento em que o alimento embalado a vácuo é cozido por longos períodos de tempo em temperaturas mais baixas. O binômio tempo/temperatura pode influenciar na maciez da carne bovina, atributo considerado mais importante na aceitação do produto pelo consumidor. O objetivo deste trabalho foi avaliar o efeito do tempo e temperatura no processamento sous vide na maciez do corte bovino fraldinha (Obliquus abdominis internus). Neste experimento, foram testadas as combinações de três tempos (60 min, 90 min e 120 min) e três temperaturas (65ºC, 75ºC e 85ºC) para cocção da carne bovina pelo método sous vide. As amostras foram analisadas quanto a perda por cocção, força de cisalhamento, colágeno total, solúvel e insolúvel. Observou-se o aumento da perda por cocção enquanto que não foi observada diferença estatística (p>0,05) para força de cisalhamento da carne do corte fraldinha. Houve diferença significativa (p<0,05) entre as combinações de temperatura x tempo para as frações de colágeno. As combinações de tempo e temperatura estudadas não afetaram a maciez da carne do corte fraldinha, apesar de apresentar teores de colágeno total e solúvel diferentes entre os tratamentos

Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction.

Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase microextraction (SPME) fibre coating materials for their volatile compounds extraction efficiency for roasted beef and to optimize the extraction conditions using response surface methodology. Gas chromatography coupled with a flame ionization detector (GC-FID) and mass spectrometry (GC-MS) were used. The choice of SPME fibre coating was based in the total area obtained by GC-FID analysis for the six fibre coatings. The optimum time and temperature for SPME extraction was 60 °C/65 minutes. The mixed-phase fibre coatings showed the best results for extracting volatile compounds in roasted beef as higher number of compounds were identified. The carboxen/polydimethylsiloxane (CAR/PDMS) fibre extracted the largest number of compounds under the optimum extraction condition. Aldehydes were the predominant class of compounds found in roasted beef, followed by alcohols and hydrocarbons

Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils.

Application of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:?-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: ?-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storag

Ruminal and feces metabolites associated with feed efciency, water intake and methane emission in Nelore bulls.

The objectives of this study were twofold: (1) to identify potential diferences in the ruminal and fecal metabolite profles of Nelore bulls under diferent nutritional interventions; and (2) to identify metabolites associated with cattle sustainability related-traits. We used diferent nutritional interventions in the feedlot: conventional (Conv; n= 26), and by-product (ByPr, n= 26). Thirty-eight ruminal fuid and 27 fecal metabolites were signifcantly diferent (P< 0.05) between the ByPr and Conv groups. Individual dry matter intake (DMI), residual feed intake (RFI), observed water intake (OWI), predicted water intake (WI), and residual water intake (RWI) phenotypes were lower (P< 0.05) in the Conv group, while the ByPr group exhibited lower methane emission (ME) (P< 0.05). Ruminal fuid dimethylamine was signifcantly associated (P< 0.05) with DMI, RFI, FE (feed efciency), OWI and WI. Aspartate was associated (P< 0.05) with DMI, RFI, FE and WI. Fecal C22:1n9 was signifcantly associated with OWI and RWI (P< 0.05). Fatty acid C14:0 and hypoxanthine were signifcantly associated with DMI and RFI (P< 0.05). The results demonstrated that diferent nutritional interventions alter ruminal and fecal metabolites and provided new insights into the relationship of these metabolites with feed efciency and water intake traits in Nelore bull

Sous vide processing of beef: effect of portioning type on cooking loss of two different cuts.

Sous vide is a process in which vacuum-packed food is cooked for long periods at low temperatures

Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis.

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Analysis Of Volatile Compounds In Capsicum Spp. By Headspace Solid-phase Microextraction And Gc × Gc-tofms

A suitable method based on headspace solid-phase microextraction (HS-SPME), comprehensive two-dimensional gas chromatography, with a time-of-flight mass spectrometry detector (GC × GC-TOFMS) and a chemometric approach was used aimed at the investigation of the volatile fraction of Brazilian Capsicum peppers: malagueta (C. frutescens), dedo-de-moça (C. baccatum) and murupi (C. chinense). A total of 184 volatiles compounds were identified in the three pepper samples and 123 of these compounds were described in Brazilian peppers for the first time. In addition, during Brazilian chili pepper maturation, as the maturation time increases, it was noted that the majority of volatile compounds responsible for green odor notes disappeared being replaced by others with fruity notes. Chemometric analysis (PCA) was able to separate samples according to their constituents, where malagueta was characterized by branched esters, murupi by terpenes and dedo-de-moça by the presence of aldehydes and terpenes. This journal is72521529Pruthi, J.S., (1980) Adv. Food Res., Suppl., pp. 1-449Sousa, E.T., Rodrigues, F.M., Martins, C.C., Oliveira, F.S., Pereira, P.A.P., Andrade, J.B., (2006) Microchem. J., 82, pp. 142-149Pino, J., González, M., Ceballos, L., Centurión-Yah, A.R., Trujillo-Aguirred, J., Latournerie-Moreno, L., Sauri-Duch, E., (2007) Food Chem., 104, pp. 1682-1686Mazida, M.M., Salleh, M.M., Osman, H., (2005) J. Food Compos. Anal., 18, pp. 427-437Pino, J., Sauri-Duch, E., Marbot, R., (2006) Food Chem., 94, pp. 394-398Van Ruth, S., Boscaini, E., Mayr, D., Pugh, J., Posthumus, M., (2003) Int. J. Mass Spectrom., 223-224, pp. 55-65Pino, J., Fuentes, V., Barrios, O., (2011) Food Chem., 125, pp. 860-864Wu, C.M., Liou, S.E., (1986) J. Agric. Food Chem., 34, pp. 770-772Cremer, D.R., Eichner, K., (2000) J. Agric. Food Chem., 48, pp. 2454-2460Pedroso, M.P., Ferreira, E.C., Hantao, L.W., Bogusz, S., Jr., Augusto, F., (2011) J. Sep. Sci., 34, pp. 1547-1554Bogusz Junior, S., Melo, A.M.T., Zini, C.A., Godoy, H.T., (2011) J. Chromatogr., A, 1218, pp. 3345-3350Bogusz Junior, S., Tavares, A.M., Teixeira Filho, J., Zini, C.A., Godoy, H.T., (2012) Food Res. Int., 48, pp. 98-107Von Mühlen, C., Zini, C.A., Caramão, E.B., Marriott, P.J., (2007) Quim. Nova, 30, pp. 682-687Beens, J., Blomberg, J., Schoenmakers, P.J., (2000) J. High Resolut. Chromatogr., 23, pp. 182-188Cardeal, Z.L., Gomes Da Silva, M.D.R., Marriott, P.J., (2006) Rapid Commun. Mass Spectrom., 20, pp. 2823-2836Von Mühlen, C., Zini, C.A., Caramão, E.B., Marriott, P.J., (2008) J. Chromatogr., A, 1200, pp. 34-42Kollmannsberger, H., Rodriguez-Burruezo, A., Nitza, S., Nuez, F., (2011) J. Sci. Food Agric., 91, pp. 1598-1611Rodríguez-Burruezo, A., Kollmannsberger, H., González-Mas, M.C., Nitz, S., Nuez, F., (2010) J. Agric. Food Chem., 58, pp. 4388-4400Schwab, W., Roscher, R., (1997) Recent Res. Dev. Phytochem., 1, pp. 643-673Schwab, W., Davidovich-Rikanati, R., Lewinsohn, E., (2008) Plant J., 54, pp. 712-732Pino, J., Fuentes, V., Barrios, O., (2011) Food Chem., 125, pp. 860-864Lui, Z., Phillips, J.B., (1991) J. Chromatogr. Sci., 29, pp. 227-231Phillips, J.B., Beens, J., (1999) J. Chromatogr., A, 856, pp. 331-347Andrade, R.H.S., Nascimento, L.S., Pereira, G.E., Hallwass, F., Paim, A.P.S., (2013) Microchem. J., 110, pp. 256-262Wold, S., (1987) Chemom. Intell. Lab. Syst., 2, pp. 37-5

Jaboticaba berry peel intake increases short chain fatty acids production and prevent hepatic steatosis in mice fed high-fat diet

In this study, a preventive model was proposed to check whether the intake of Myrciaria jaboticaba berry peel (MJP) could avoid harmful effects caused by a high-fat diet. The intake of the high-fat diet supplemented with MJP (HM mice) down-regulated pro-inflammatory cytokines in adipose tissue and prevented adipose tissue growth and accumulation. In addition, the intake of the high-fat diet supplemented with MJP prevented weight gain, increased the excretion of triglycerides, reduced hepatic steatosis area and stimulated the production of short chain fatty acids (SCFA) by the large intestinal microbiota. Furthermore, hepatic mRNA PPAR-α level was lowered in non-fasted animals of the HM mice, indicating lower oxidation of both fatty acids and lipotoxic metabolites by the liver. In conclusion, MJP intake induces higher production of the gut SCFA, compounds known to counteract obesity markers, as shown by the lowering of adipose tissue inflammation, weight gain, dyslipidemia and hepatic steatosis.48266274CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP301108/2016-1 ; 403328/2016-0 ; 305099/2011-6Sem informação2015/50333-