Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties

The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, water, and three different vegetable-sourced flours (oat, flaxseed, and coconut) to select the emulsion gels. From these results, vegan sausages were formulated to resemble frankfurters and meat Frankfurter-type sausages were employed in the control. Emulsion gels from flaxseed and oat flours displayed high emulsifying capacities and more resistance once the gelling agent was added. Both vegetable-sourced sausages displayed significant differences in protein, fat and sodium. Stability, pH, and water activity did not present significant alterations in 120 days of storage. It was possible to conclude that vegetable-sourced emulsion gels allow the formulation of plant-based sausages with enhanced nutritional properties when compared to traditional meat sausages.info:eu-repo/semantics/publishedVersio

Biosurfactants: Chemical Properties, Ecofriendly Environmental Applications, and Uses in the Industrial Energy Sector

The exploitation of nature and the increase in manufacturing production are the cause of major environmental concerns, and considerable efforts are needed to resolve such issues. Oil and petroleum derivatives constitute the primary energy sources used in industries. However, the transportation and use of these products have huge environmental impacts. A significant issue with oil-related pollution is that hydrocarbons are highly toxic and have low biodegradability, posing a risk to ecosystems and biodiversity. Thus, there has been growing interest in the use of renewable compounds from natural sources. Biosurfactants are amphipathic microbial biomolecules emerging as sustainable alternatives with beneficial characteristics, including biodegradability and low toxicity. Biosurfactants and biosurfactant-producing microorganisms serve as an ecologically correct bioremediation strategy for ecosystems polluted by hydrocarbons. Moreover, synthetic surfactants can constitute additional recalcitrant contaminants introduced into the environment, leading to undesirable outcomes. The replacement of synthetic surfactants with biosurfactants can help solve such problems. Thus, there has been growing interest in the use of biosurfactants in a broad gamut of industrial sectors. The purpose of this review was to furnish a comprehensive view of biosurfactants, classifications, properties, and applications in the environmental and energy fields. In particular, practical applications of biosurfactants in environmental remediation are discussed, with special focus on bioremediation, removal of heavy metals, phytoremediation, microbial enhanced oil recovery, metal corrosion inhibition, and improvements in agriculture. The review also describes innovating decontamination methods, including nanobioremediation, use of genetically modified microorganisms, enzymatic bioremediation, modeling and prototyping, biotechnology, and process engineering. Research patents and market prospects are also discussed to illustrate trends in environmental and industrial applications of biosurfactants

Aplicação de extrato vegetal no processamento de produtos cárneos como alternativa de substituição de nitrito residual: uma revisão integrativa / Application of plant extracts in the processing of meat products as an alternative substitute for residual nitrite: an integrative review

O nitrito é um aditivo alimentar utilizado em carnes curadas para melhorar os aspectos sensoriais do produto como cor, sabor, além de agir como antimicrobiano e conservante. O objetivo deste artigo foi identificar as alternativas naturais de substituição ou diminuição do uso de nitrito sintético no processamento de produtos cárneos aplicando extratos vegetais. Foi realizada uma revisão bibliográfica através das bases de dados: Google Acadêmico, Scielo e Pubmed no período de 2015 a 2020. Utilizando os descritores “nitrite” AND “vegetable juice” OR “plant extract” AND “meat products”. Como critérios de inclusão foram utilizados artigos em inglês, espanhol ou português, disponíveis na íntegra, estudos que relacionaram a substituição de nitrito por fonte vegetal em produtos cárneos de origem bovina, suína ou frango e estudos que realizaram testes físico-químicos e microbiológicos. Os critérios de exclusão, foram: teses, dissertações, revisão bibliográfica, resumo, resenhas e editoriais. O vegetal mais estudado foi o aipo, seguido pela beterraba vermelha e outros vegetais. O aipo foi indicado como fonte potencial de utilização, obtendo bons resultados eficientes pela ação antimicrobiana e antioxidante. Apesar de alguns resultados promissores, faz-se necessário realizar mais estudos identificar dos mais variados vegetais aumentando a escala de diversidade de produtos

A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions

The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m−1 in the flask-scale, comparable to 33 mN·m−1 in the 1.2-L reactor, to 31 mN·m−1 in the 3-L reactor, and to 30 mN·m−1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L−1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sauces, the most stable formula was observed with the addition of the biosurfactant at a concentration of 0.5% and the greatest results were associated with the guar and carboxymethyl cellulose gums. Thus, the biosurfactant from C. bombicola represents a promising alternative as a food additive in emulsions

Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with <i>Lactobacillus casei</i> and <i>Lactobacillus paracasei</i>

The aim of this study was to produce two fermented processed foods made from sheep meat, one of them inoculated with the probiotic Lactobacillus casei and the other with Lactobacillus paracasei, evaluating their microbial growth, viability, and the efficiency of these microorganisms as bioconservants. To that effect, physicochemical, physical, and microbiological analyses were carried out, as well as a count of lactic acid bacteria (LAB). The results regarding the physicochemical and physical characteristics were in accordance with Brazilian legislation, except for the humidity and carbohydrate analysis and water activity, the values of which were not in accordance with the legislation. However, the microbiological results regarding the pathogenic microorganisms’ growth were within the standard established in the legislation until the end of the time of analysis. Regarding the presence of probiotics, both fermented processed foods had values higher than 107 CFU/g relative to LAB count until the limit of 84 days. From these results, it can be concluded that the probiotics are viable, showing bioconservative activity and proper consumption conditions, since they are in conformity with the legislation

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (<i>Cucurbita moschata</i>) Seed Flour

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers

Evaluation of quality indicators of traditional and "Zero Lactose" probiotic yogurts / Avaliação de indicadores de qualidade de jovens tradicionais e probióticos "Zero Lactose"

It is assumed that the parameters related to food quality represents in the consumption the certification of a safe food. This experiment aimed to evaluate the physicochemical parameters (fat content, acidity, pH, dry extract, and viscosity); microbiological parameters (standard count of viable mesophilic and psychotropics aerobic, molds and yeasts, Staphylococcus aureus count, enumeration of coliforms at 35°C and 45°C; Listeria monocytogenes and Salmonella spp. occurrence.) and, weekly, the growth of Lactic Bacteria (LB) up to 42 days of yogurts produced in six different treatments (I1 to I6). Two types of milk were used: whole Ultra High Temperature (UHT) milk and semi-skimmed zero lactose, and four probiotic cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus paracasei and Lactobacillus casei. The produced yogurts presented physicochemical characteristics of fat content, pH, and acidity according to the legislation. They were considered safe, supported by the results of microbiological surveys. The Lactic Bacteria counting showed that all yogurts had viable cells about at least 106 CFU/mL, characterizing them as probiotics. The sensory analysis obtained better aroma and flavor evaluation with better purchase intention for yogurts I4 and I6, both zero lactose, added of the probiotics L. paracasei and L. casei, respectively