Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100

Several studies have attributed health benefits to probiotics, as the contribution to intestinal microflora activity (Khan et al. 2013). However, adverse conditions in gastrointestinal transit can reduce the viability of probiotics as Lactobacillus plantarum. Acrycoat S100 is a co-polymer from methacrylic acid and methyl methacrylate, water insoluble and soluble in pH ≥ 7. Therefore, microencapsulation of probiotic in Acrycoat S100 could allow microorganism protection until it reach the intestine. The objective of this study was to determine the encapsulation efficiency of L. plantarum microencapsulated in Acrycoat S100.info:eu-repo/semantics/publishedVersio

A review of phytic acid sources, obtention, and applications

Phytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid solutions under heating and/or stirring and then purified, has shown beneficial health and physiological effects due to its pronounced antioxidant activity and ability to chelate Fe3+ ions. Publications on PA have increased, especially the ones reporting its effect on disease prevention and treatment. Moreover, recent studies have suggested the PA efficacy as a foodborne pathogens inhibitor. Therefore, due to its countless proven properties, phytic acid has gained greater attention than its common classification as just an antinutrient. Past and current studies have been reviewed to provide an overview on PA structure, sources, biosynthesis, extraction, purification, and applications.The authors would like to thank the financial support of CNPq, CAPES (finance code 001) and Fundação Araucária (project code 3462014). Joana S. Amaral is thankful to the Foundation for Science and Technology (FCT, Portugal) for their financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).This work was supported by the CNPq; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [001]; Fundação Araucária [3462014]; Foundation for Science and Technology [UIDB/00690/2020].info:eu-repo/semantics/publishedVersio

Mortadela tipo Bologna com reduzido teor de lipídios pela adição de biomassa de banana verde, pectina, carragena e farinha de linhaça

Considerando o elevado consumo de produtos cárneos e o elevado teor lipídico da maioria destes, se faz necessário o desenvolvimento de produtos cárneos com teor reduzido de lipídios, visto que há uma crescente demanda por alimentos mais saudáveis e seguros. O objetivo desse trabalho foi avaliar a possibilidade de redução do teor de lipídios de mortadela tipo Bologna pela adição de biomassa de banana verde. Foram elaboradas quatro formulações com 10% de biomassa de banana verde, sendo a Formulação Padrão (F1), elaborada sem a adição de farinha de linhaça marrom, pectina e carragena; as formulações F2, F3 e F4 foram adicionadas de 1% de farinha de linhaça marrom e 0,5%, 0,3% e 0,1% de pectina e carragena, respectivamente. As propriedades microbiológicas, físico-químicas e sensoriais das quatro formulações foram analisadas. Todas as amostras atenderam aos critérios microbiológicos e físico-químicos estabelecidos na legislação em vigor. O teor de lipídios sofreu uma redução de 49,8% (F1), 46,6% (F2), 45,7% (F3) e 46,6% (F4) quando comparado com a média de três marcas comerciais de mortadela tipo Bologna (produto referência). Na análise instrumental da cor, o valor de L* variou de 58,7 até 62,3 nas amostras, e as coordenadas de cromaticidade a* e b* mostraram predominância da cor vermelha e amarela. A força de cisalhamento variou entre 589,8 e 800,6 N. Os índices de aceitabilidade sensorial foram superiores a 70% em todas as amostras para os atributos cor, aparência, aroma, sabor, textura e aceitação global, exceto para a cor da amostra F4. A formulação F2 apresentou maior aceitação pelos consumidores, considerando-se os atributos avaliados, o que indica a viabilidade da substituição de gordura por biomassa de banana verde, farinha de linhaça, pectina e carragena em mortadela tipo Bologna

Lovage (Levisticum officinale W.D.J. Koch) roots: a source of bioactive compounds towards a circular economy

Lovage (Levisticum officinale W.D.J. Koch) is an aromatic plant from the Apiaceae (Umbelliferae) family used as a condiment in several regions of Europe and also described to have medicinal properties. While the aerial parts are used as foods, the roots are generally discarded. In the past, lovage roots were used in folk medicine for their diuretic, carminative, and spasmolytic properties. Therefore, the exploitation of this undervalued part of the plant can be a source of valuable bioactive compounds for food and/or pharmaceutical industries. Thus, in this study, extracts of different polarity were prepared and studied regarding their chemical composition and bioactive properties. To the best of our knowledge, the composition in phenolic compounds and the volatile profile of the n-hexane extract are reported for the first time. A total of 24 compounds were identified by GC-MS in the n-hexane extract, evidencing a high relative abundance of phthalides. A total of eight phenolic compounds were identified in lovage root extracts (decoction and hydroethanolic extract), with vanillic acid being the major compound. Regarding antioxidant activity, also reported for the first time, decoction and hydroethanolic extract exhibited a high antioxidant capacity in thiobarbituric acid reactive substances (TBARS) (179 ± 11 μg/mL) and in oxidative hemolysis (OxHLIA) assays (510 ± 6 μg/mL), respectively. n-Hexane extract showed relevant anti-proliferative activity against all tumor cell lines tested (GI50, 48-69 μg/mL), despite inhibiting also the growth of a non-tumoral hepatocyte cell line, however, presenting a significantly higher GI50 value (147 μg/mL). This study revealed that lovage root, an agri-food residue, can be a source of valuable bioactive compounds also presenting biological properties that deserve being explored, which could lead to a circular economy for food and/or the pharmaceutical industry.National funding by Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract for A. Fernandes, L. Barros, and R. C. Calhelha contracts and C. Pereira contract though the celebration of program-contract foreseen in No. 4, 5, and 6 of article 23º of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July. This work was also funded by FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).info:eu-repo/semantics/publishedVersio

Chemical and bioactive characterization of the aromatic plant Levisticum officinale W.D.J. Koch: a comprehensive study

Aromatic plants have been used since antiquity as seasoning ingredients to impart unique flavours to foods, and also as folk medicines, and are currently used as a source of several compounds of interest for different industries. Lovage (Levisticum officinale W.J.D. Koch) is an aromatic plant from the Apiaceae family with a strong flavour that has long been used in culinary products, in traditional medicine and by the food industry. Despite its significance and relevance, apart from its composition in volatile compounds, there is a scarcity of information about this plant species. To the best of our knowledge, this study documents for the first time the nutritional value and composition in fatty acids, organic acids and tocopherols of the edible aerial part of lovage, evidencing a low caloric value, a predominance of polyunsaturated fatty acids, mainly α-linolenic acid, oxalic acid as the most abundant organic acid and α-tocopherol as the most abundant vitamin E isoform. The essential oil was mainly characterised by the presence of monoterpenes, showing also a high abundance of phthalides. In addition, a total of 7 phenolic compounds were identified in the decoction and hydroethanolic extracts, which showed interesting antioxidant properties and bacteriostatic activity, particularly against Gram-positive bacteria. Only the decoction showed cytotoxicity against a tumoral cell line (HepG2).The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019). A. Fernandes, L. Barros and R. C. Calhelha contracts were provided by National funding by FCT, P. I., through the institutional scientific employment program-contract and C. Pereira contract through the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23° of Decree-Law No. 57/ 2016, of 29th August, amended by Law No. 57/2017, of 19th July. This work was also funded by the FEDER-Interreg España-Portugal programme through the project 0377_Iberphenol_6_E.info:eu-repo/semantics/publishedVersio

Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100

Microencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product.This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) -Finance Code 001, CNPq, and Fundação Araucária.info:eu-repo/semantics/publishedVersio

Phytic acid against clostridium perfringens type a: a food matrix study

This study evaluated the inhibitory effect of phytic acid (PA) on the spore germination and vegetative cells growth of Clostridium perfringens type A, as well as its effect in combination with maltodextrin (MD) in cooked sausages. The addition of 1% PA showed a satisfactory inhibition of spores’ germination and vegetative cells growth of C. perfringens in BHI media. The inhibitory effect of 1% PA on vegetative cells was similar to the additive sodium sorbate (SS) at 10%. Subsequently, a mixture of PA-MD (1:1; w/w) was evaluated for the inhibition of C. perfringens spores in cooked sausages. The PA-MD 1.5% and 2.5% had a similar performance to SS 10% and a similar or higher performance than 0.015% NO2 (p < 0.05). In an unprecedented way, the present study demonstrated that PA inhibited spore germination and vegetative cells growth of C. perfringens, highlighting its potential use as an alternative and natural preservative for the meat industry.This research was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brazil (CAPES)-Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico-Brazil (CNPq), and Fundação Araucária-Brazil-Programa Universal Pesquisa Básica e Aplicada (Edital 05/2011, Agreement 346/2014). J.S. Amaral is grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).info:eu-repo/semantics/publishedVersio

Estudo do processo de salga na produção de paleta suína salgada curada dessecada / Salting process study in obtaining a dried cured salted pork shoulder

O consumo da carne suína possui grande importância econômica em diversos países, sendo que no Brasil, a maior parte da produção desta matéria-prima é absorvida pelo mercado interno. Portanto, estimular o consumo pela oferta de produtos diferenciados com preço competitivo torna-se uma alternativa interessante. O processo para obtenção de carnes salgadas curadas dessecadas geralmente envolve longos períodos de secagem, com parte do processo realizada com exposição das peças em varais ao sol. O presente trabalho consistiu no estudo das etapas de salga (úmida e seca) na elaboração de um produto salgado curado dessecado de carne suína, paleta desossada fracionada em pequenas porções, visando acelerar o tempo de produção. A influência do tempo de salga úmida e do tempo de salga seca na desidratação de cortes pequenos (70 ± 20 g) de paleta suína desossada, foi avaliada pela determinação dos parâmetros: rendimento, umidade, atividade de água e resíduo mineral fixo. A paleta suína salgada com a cura úmida por 90 minutos em apenas 1 dia de salga seca apresentou parâmetros físico-químicos adequados para essa classe de produto comparado a legislação de produtos salgados curados dessecados e maior rendimento no produto final. Ressalta-se que este fator é importante para a indústria uma vez que promove economias pela aceleração do processo além de, dispensar o uso de outros processos de secagem como a estufa, que ocasionaria uma elevação no custo do produto, ou secagem ao sol, cujo método apresenta difícil controle de qualidade microbiológico e de padronização

Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model Approach

Consumers are increasingly looking for healthy foods without the addition of synthetic additives. The aim of this study was to evaluate the efficiency of coffee extracts as a natural antioxidant in fresh pork sausage. Firstly, the conditions for obtaining coffee green extracts were optimized (Central Composite Rotatable Design 23, variables: extraction time, ethanol-water ratio, and sample-solvent ratio) in an ultrasound bath (70 degrees C). The response variables were the bioactive compounds levels and antioxidant activity. Valid models were obtained (p 0.751), with higher bioactive content and antioxidant activity in the central point region. Extracts of Robusta and Arabica coffee green (RG and AG) and medium roast (RR and AR) obtained, and central point (10 min, an ethanol concentration of 30%, and a sample-solvent ratio of 10 g/100 mL) and optimized (14.2 min, 34.2%, and 5.8 g/100 mL) parameters were characterized. The RG presented a significantly (p <= 0.05) higher content of caffeine (3114.8 +/- 50.0 and 3148.1 +/- 13.5 mg/100 g) and 5-CQA (6417.1 +/- 22.0 and 6706.4 +/- 23.5 mg/100 g) in both extraction conditions, respectively. The RG and RR coffee presented the highest antioxidant activity. Two concentrations of RG and RR coffee extracts were tested in fresh pork sausage. The Robusta coffee extract presented the highest antioxidant activity in both roasted and green states. However, when applied to a meat product, the extract prepared with RG coffee showed better results, with efficiency in replacing synthetic antioxidants (content of malonaldehyde/kg of sample below 0.696 +/- 0.059 in 20 days of storage), without altering the sensory attributes of the product (average scores above 7.16 +/- 1.43 for all attributes evaluated). Therefore, the RG coffee extract was a suitable alternative as a natural antioxidant applied to fresh pork sausage.The authors acknowledge the Central Analítica Multiusuário (CEANMED) and Laboratório Central Analítica (LABCA) for the assays performed. Joana S. Amaral acknowledges the support of the strategic funding of FCT/MCTES (PIDDAC) to CIMO UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020), UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020), and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020).info:eu-repo/semantics/publishedVersio

Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance

The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.info:eu-repo/semantics/publishedVersio