Compal Essencial brand extension : the new category of fruit portions

Compal was a well-known Portuguese company in the industry of soft drinks. It launched Compal Essencial in 2006, which introduced consumers to a new category of fruit portions. Essencial was equivalent to a fruit portion and aimed to improve people’s fruit consumption habits by providing a quality and convenient product. This dissertation provides an overview of how Compal Essencial’s development process led to its success, translated in high sales levels, penetration rates and market share. Nevertheless, over the years new competitors emerged and the success of Compal Essencial seemed to vanish. In 2012 consumers appeared to understand the product concept and most of its important features, but this did not translate into high levels of consumption, as it did during the initial years of Essencial in the market. To give a broader overview of the product management, this work also contemplates a brief analysis of Compal Essencial’s internationalization strategy. Compal Essencial was exported to foreign partners with the ultimate goal of achieving numerical distribution and volume generation. Partnerships gave most control to the host country entity, which was responsible for most of the marketing decisions of placement, pricing and promotion. Compal’s contribution was mostly in providing the product along with general guidelines of communication content. The result was an expansion over nine new markets, though in some of them Essencial pulled out because the partnerships broke down. This dissertation provides material that allows an analysis over the factors that contributed to Compal Essencial’s brand extension success, as an example of innovation in the soft drinks industry. Furthermore, Compal Essencial’s case study allows an overview on how the process of strategic decision making and product management take place in the real world

Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters

Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters

Potential prebiotic effect of whey protein and spent brewer yeast hydrolysates by enzymes of Cynara cardunculus extract

Biologically active peptides are of particular interest to food science and health since they have demonstrated beneficial physiological roles upon ingestion. These biopeptides can be released and/or activated in vivo during gastrointestinal digestion or otherwise via enzyme-mediated proteolysis throughout food processing. The survival of many bacterial species inhabiting the large bowel depends essentially on the substrates made available to them, most of which come directly from the diet. Some of these substrates can be selectively considered asprebiotics - which are nondigestible food ingredients that can stimulate beneficial bacteria such as lactobacilli or bifidobacteria growth in the colon. Thus, the major objective of this research work was to study the potential prebiotic activity of peptide extracts obtained via hydrolysis of whey proteins from a mixture of milk (cow, ewe and goat) and spent brewer yeast extracts achieved by cardosins present in Cynara cardunculus aqueous extract. The strains tested were probiotic strains viz. Lactobacillus acidophillus Ki and Bifidobacterium lactisBb12 and Frutooligosacharides were used as positive control of prebiotic activity. From whey protein hydrolysates two fractions were tested, the ultrafitration permeate (PM >1000 Da and 20000 Da). Incorporation of the extracts in media without glucose did not produce such good results, but the better activity was obtained for the ultrafiltration permeate of whey hydrolyzate (>1000 and >20000 Da); this result was expected since both extracts stimulate mainly the bacterial growth through the nitrogen compounds: peptides and aminoacids.info:eu-repo/semantics/publishedVersio

Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin

The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not sig- nificantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrow- ia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipoly- tica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface

Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes

Whey protein isolate and glycerol were mixed to form a matrix to incorporate antimicrobial agents and produce edible films with antimicrobial activity against Listeria monocytogenes strains isolated from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary assay without nisin, the effect of each organic acid was evaluated with respect to the rheological properties of the film solutions and the inhibitory and mechanical properties of the films. Lactic, malic, and citric acids (3%, wt/vol), which were used in a subsequent study of their combined inhibitory effect with nisin (50 IU/ml), had significantly higher antilisterial activity (P , 0.05) compared with the control (2 N HCl, 3% [wt/vol], with nisin). The largest mean zone of inhibition was 4.00 6 0.92 mm for malic acid with nisin. Under small-amplitude oscillatory stress, the proteinglycerol- acid film solutions exhibited a predominantly viscous behavior or a weak gel behavior, with the storage modulus (G9) slightly higher than the loss modulus (G0). The malic acid–based solution was the only one whose viscosity was not influenced by the addition of nisin. The addition of nisin resulted in a nonsignificant (P . 0.05) increase in the percentage of elongation at break. Results from tensile and puncture stress were variable, but in general no significant differences were found after the incorporation of nisin. The overall results support the use of malic acid with nisin to produce effective antimicrobial films to control L. monocytogenes growth

Current extraction techniques towards bioactive compounds from brewers spent grain A review

Background: Brewers spent grain is one of the most abundant by-products of the brewing industry and is rich in various bioactive compounds (phenolic acids, insoluble dietary fiber and proteins). While at the present brewers spent grain is mainly used as animal feed its rich nutritional content makes it an interesting alternative for food applications. Scope and approach: As the range of applications of the bioactive compounds extracted from by-products has been growing in recent years, there is the need to obtain and characterize these bioactive compounds. Extraction methods (supercritical carbon dioxide, autohydrolysis, alkaline hydrolysis, solvent extraction, ultrasound assisted extraction, dilute acid hydrolysis, enzymatic hydrolysis, microwave assisted extraction) have been developed and are always being subjected to new approaches to allow better extraction yields of the bioactive compounds. Key findings and conclusions: This review aims to provide a better understanding of the current advantages and limitations of brewers spent grain extraction processes and to provide a background of brewers spent grain composition and applications.The authors would like to thank to the projects Co-promoção,NORTE-01-0145-FEDER-000004 and OCI-01-0145-FEDER-006684.Furthermore, the authors would also acknowledge the FCT projects UID/Multi/50016/2019, UID/BIO/04469/2013. The author T. Bonifácio-Lopes would also like to acknowledge the grant UMINHO/BD/11/2016.info:eu-repo/semantics/publishedVersio

Rheological, textural and microstructural features of probiotic whey cheeses

Whey cheeses have been manufactured with probiotic bacteria e viz. Bifidobacterium animalis Bo and Lactobacillus casei LAFTIrL26, from combinations of bovine whey and milk, following protein denaturation at 90 ºC; they were subsequently inoculated (at 10%) with those strains, and homogenized afterwards; additives such as salt and sugar were then incorporated; and the resulting solid matrices were stored at 7º C for up to 21 d. Oscillatory measurements and instrumental texture profile analyses were performed, and sensory analyses were carried out by a trained panel. Microstructural features were in addition ascertained by scanning electron microscopy. L. casei exhibited a higher acidifying activity than B. animalis, which produced distinct textures; higher firmness and viscoelasticity were indeed found in matrices inoculated with the former. Incorporation of sugar and L. casei favoured consumer acceptability, relative to plain matrices. Microstructural differences were detected between matrices at different times of storage and formulated with distinct additives.info:eu-repo/semantics/acceptedVersionhttps://creativecommons.org/licenses/by-nc-nd/4.0

Synergistic effects between wild mushroom extracts and standard antibiotics against multi-resistant bacteria

The indiscriminate use of antibiotics and chemotherapeutic agents, among other factors, has been contributing for the development of resistant species (Andrade et al. 2006). Bacteria such as methicillin-resistant Staphylococcus aureus (MRSA) and Extended-spectrum β-lactamase (ESBL)-producing Escherichia coli are microorganisms of concern with regard to multi-resistances. Due to this problem, there is a need to investigate new strategies to reverse this tendency in order to achieve the appropriate and effective treatment against infections by such microorganisms. Natural matrices, in particular wild mushroom extracts emerge as interesting possibilities to be explored as antimicrobial drugs (Alves et al. 2012a). Our previous results proved the antibacterial activity of extracts from specific wild mushrooms (Fistulina hepatica, Leucopaxillus giganteus, Mycena rosea, Russula delica, Sarcodon imbricatum) (Alves et al. 2012b). Those extracts were applied upon different multi-resistant microorganisms (Escherichia coli, Extended-spectrum beta-lactamase-producing (ESBL) Escherichia coli and Methicillin-resistant Staphylococcus aureus (MRSA), combined with commercial antibiotics (penicillin, ampicillin, amoxicillin/clavulanic acid, cefoxitin, ciprofloxacin, cotrimoxazol, levofloxacin). The main objective was to evaluate the capacity of natural extracts to potentiate the action of standard antibiotics, through synergisms that allow a decrease in their therapeutic doses and ultimately contribute to the reduction of resistances. Microdilution method was used to determine minimum inhibitory concentrations (MICs). The results obtained showed higher synergistic effects against MRSA than against E. coli. Mycena rosea and Fistulina hepatica were the best mushroom extracts for synergistic effects against MRSA. The efficiency of Russula delica extract against E. coli 1 (resistant to ampicillin, ciprofloxacin and trimethoprim/sulfasoxazole) and E. coli 2 (resistant to amoxicillin/clavulanic acid and ampicillin) was higher than that of Leucopaxillus giganteus extract; nevertheless the latter extract exhibited better synergistic effects against ESBL E. coli. This study shows that, similarly to plants, some mushroom extracts can potentiate the action of antibiotics extensively used in clinical practice for Gram-positive or Gram-negative bacteria, with positive action even against multi-resistant bacteria. Therefore, mushroom extracts could decrease therapeutic doses of standard antibiotics and reduce microorganism’s resistance to those drugs