Farelo integral de arroz parboilizado submetido a armazenamento prolongado para alimentação de codornas de corte

O objetivo deste trabalho foi avaliar a estabilidade oxidativa do farelo integral de arroz parboilizado (FIAP) durante o armazenamento e os efeitos do seu uso na alimentação de codornas de corte. Foram utilizados 245 animais com sete dias de idade, de ambos os sexos, distribuídos em delineamento inteiramente casualizado, com cinco tratamentos, em arranjo fatorial 2x2+1, e sete repetições de sete aves. Avaliaram-se os seguintes tratamentos: dieta controle, sem adição de FIAP; e níveis de inclusão, na dieta controle, de 10 e 20% de FIAP armazenado por 180 dias (FIAPA) ou de FIAP novo (FIAPN). Houve oxidação lipídica do FIAP durante o armazenamento, e o índice de acidez foi de 4,25 e 63,50 (% em ácido oleico) e o de peróxido foi de 15,64 e 38,28 meq kg-1 para FIAPN e FIAPA, respectivamente. A inclusão do FIAP resultou em menor digestibilidade da matéria seca e do nitrogênio e em maior valor de energia metabolizável da ração, em comparação à ração controle. A inclusão de 20% de FIAPA resultou em menor energia metabolizável da ração do que a adição do FIAPN. As inclusões não influenciaram desempenho, características da carcaça, pesos relativos do fígado e do pâncreas, e crescimento e qualidade óssea. O FIAPA, mesmo com rancidez, pode ser utilizado na alimentação de codornas de corte em níveis de até 20% de inclusão

Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review

Capsicum genus (Solanaceae) is native to the Americas. Today, it is an important agricultural crop cultivated around the world, not only due to its economic importance, but also for the nutritional value of the fruits. Among their phytochemical constituents, capsaicinoids are characteristic and responsible of the pungency of sharp-tasting cultivars. Moreover, Capsicum and capsaicinoids (mainly, capsaicin) have been largely studied because of their health benefits. Thus, this study reviews the scientific knowledge about Capsicum spp. and their phytochemicals against cancer, diabetes, gastrointestinal diseases, pain, and metabolic syndrome, as well as their antioxidant and antimicrobial activity. These bioactivities can be the basis of the formulation of functional ingredients and natural preservatives containing Capsicum extracts or isolated compounds

Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p≤0.05) foam expansion, but lower (p≤0.05) foam stability than duck albumen. Pasteurization decreased (p≤0.05) the foam expansion of both albumens while decreasing (p≤0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p≤0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products

Role of Physical Structures in Bulk Oils on Lipid Oxidation

Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles. Unfortunately, the number of antioxidants available to food manufacturers to control oxidative rancidity is limited and the approval of new antioxidants is unlikely due to economic barriers in obtaining government approval for new food additives. Therefore, new antioxidant technologies are needed for food oils. This paper reviews the current knowledge of lipid oxidation in foods with emphasis on how physical properties of food systems impact oxidation chemistry. In particular, the role of association colloids in bulk oils on lipid oxidation chemistry is discussed in an attempt to understand mechanisms of oxidation. Increasing the understanding of how physical properties impact lipid oxidation could lead to the development of novel antioxidant technologies that not only protect the oil against oxidation and increase shelf-life but also allow food manufacturers to include more nutritionally beneficial fatty acids in their products

Impact of surface acative compounds on iron catalyzed oxidation of methyl linolenate in AOT-water-hexadecane Systems

Edible oils contain minor surface active components that form micro-heterogeneous environments, such as reverse micelles, which can alter the rate and direction of chemical reactions. However, little is known about the role of these micro-heterogeneous environments on lipid oxidation of bulk oil. Our objective was to evaluate the ability of water, cumene hydroperoxide, oleic acid, and phosphatidylcholine to influence the structure of reverse micelles in a model oil system: sodium bis(2-ethylhexyl) sulfosuccinate (aerosol-OT; AOT) in n-hexadecane. The influence of reverse micelle structure on iron catalyzed lipid oxidation was determined using methyl linolenate as an oxidizable substrate. The size and shape of the reverse micelle were investigated by small-angle x-ray scattering, and water contents was determined by Karl Fischer titrations. Lipid hydroperoxides and thiobarbituric acid reactive substances were used to follow lipid oxidation. Our results showed that AOT formed spherical reverse micelles in hexadecane. The size of the reverse micelles increased with increased water or phosphatidylcholine concentration, but decreased upon addition of cumene hydroperoxide or oleic acid. Iron catalyzed oxidation of methyl linolenate in the reverse micelle system decreased with increasing water concentration. Addition of phosphatidylcholine into the reverse micelle systems decreased methyl linolenate oxidation compared to control and reverse micelles with added oleic acid. These results indicate that water, cumene hydroperoxide, oleic acid, and phosphatidylcholine can alter reverse micelle size and lipid oxidation rates. Understanding how these compounds influence reverse micelle structure and lipid oxidation rates could provide information on how to modify bulk oil systems to increase oxidative stability