Extraction and application of lipids from edible insects.

Research on new food sources is a worldwide challenge due to the constant increase in the global population. In this scenario, insects and bug based products have been investigated as feasible food alternatives. They are nutritionally healthy and environmentally sustainable. Eating insects (entomophagy) or utilizing their macronutrients in food formulations can efficiently solve the demand for nutritious food. The benefits of insect-based foods are reported in the literature, mainly because they are viable sources of fat (∼38%) and proteins (∼68%). Fats and oils are recognized as essential nutrients in human nutrition, as they provide a concentrated source of energy and act as structural components of cell membranes and signaling pathways. The high levels of fats/oils of edible insects open the perspective in the food industry to be used as ingredients in the enrichment of several products, such as cookies, biscuits, butter, and margarine, among others, thus contributing to consumer acceptance. Insect fat/oil can be obtained using extraction techniques, such as solvent and supercritical CO2 methods. The method depends on the insect species, fat/oil yield, and process costs. Thus, this review aims to provide current information on the consumption, application, and extraction of edible insect oils.

Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature.

This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation. The documents published in the last 11 years, between 2013 and 2023, showed a diversity of authors and countries researching this topic and the keywords commonly used. However, in the literature consulted, no study was identified that was based on bibliometric analysis and that critically evaluated the microencapsulation of essential oils and their antimicrobial potential in dairy products. This review synthesizes findings from diverse studies, shedding light on the various encapsulation methods employed and their impact on preserving the quality of dairy goods. Additionally, it discusses the potential applications and challenges associated with implementation in the dairy industry. This comprehensive analysis aims to provide valuable insights for researchers, food scientists, and industry professionals seeking to optimize the use of essential oils with antimicrobial properties in dairy formulations.

Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii.

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii were evaluated. The mead with S. boulardii presented yeast counts higher than 106 CFU/mL, being considered potentially probiotic, and tended to be yellow in color. About 160 tasters participated in the sensory evaluation, and 69.38% knew mead, but only 35.62% had tried the beverage. In terms of acceptance, the mead were within the acceptable range (above 5), and F2 (with initial soluble solids of 30° Brix and S. boulardii concentration of 0.030 g/L) was the most accepted, with an overall average of 7.63 ± 1.42 on the nine-point hedonic scale. In addition, F2 presented the highest purchase intention. In conclusion, the mead showed a tendency towards the color yellow and good sensory acceptance.

A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children.

Malnutrition is considered one of the major public health problems worldwide and negatively affects the growth, development and learning of schoolchildren. This study developed and evaluated a fermented milk drink with added Umbu (Spondias tuberosa) pulp in the weight gain and renutrition of mice submitted to malnutrition by calorie restriction, and in malnourished children. The supplementation with this fermented milk drink contributed to an increase of 7.2 % in body weight, and 64.3 % in albumin, and a reduction of 35 % in cholesterol in malnourished mice. In humans, a group of nine malnourished children consumed a daily 200 mL serving of the milk drink (for 60 days). For humans, the fermented milk drink allowed an increase of 16.5 % in body weight, and 20.9 % in body mass index in malnourished children. In conclusion, fermented milk drink has a positive effect on the re-nutrition of malnourished mice and helps to improve the nutritional status of malnourished children.

New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile

The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4.13) and highest acidity (0.95%, expressed in % of lactic acid), which was significantly different (p<0.05) from the pineapple and mango drinks. As for syneresis and sedimentation, the pineapple milk drink had the highest rates at 14 days storage, with 34.33% and 6.50%, respectively and was significantly different (p≤0.05) when compared to the mango and passion fruit milk drinks. In conclusion, newly developed fermented milk drinks with added fruit pulp were a source of several nutrients. We observed physical-chemical characteristics suitable for a fermented milk product during storage.

El objetivo de este estudio fue el desarrollo de nuevas formulaciones de bebidas lácteas fermentadas adicionadas de piña, mango y maracuyá, para evaluar el perfil nutricional y las características fisicoquímicas durante el almacenamiento. Las bebidas fermentadas mostraron un alto contenido en proteínas, hierro y calcio. En cuanto a las características fisicoquímicas durante el almacenamiento, la bebida láctea de maracuyá presentó el pH más bajo (4,13) y la acidez más alta (0,95%, expresada en % de ácido láctico), con una diferencia significativa (p < 0,05), en comparación con las bebidas de piña y mango. En cuanto a sinéresis y sedimentación, la bebida láctea de piña presentó los mayores índices a los 14 días de almacenamiento, con 34,33% y 6,50%, respectivamente, y con diferencia significativa (p ≤ 0,05) al compararla con las bebidas lácteas de mango y maracuyá. En conclusión, las bebidas lácteas fermentadas con adición de pulpa de fruta son una fuente de varios nutrientes, y de características físico-químicas adecuadas para un producto lácteo fermentado durante el almacenamiento.

Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.

Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30°Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead.

Development of milk drink with whey fermented and acceptability by children and adolescents.

Malnutrition is one of the main trouble relationship children development, it is linking of infectious disease, affect brain development, learning delay and others. The school feeding is an important action to mitigate this, but the acceptability of new and healthy products still a challenge. The goal of this article was to develop a fermented drink, replacing milk to whey, added of mangaba pulp and iron, to improve the nutritional quality of products. Two formulations were developed with a difference in ratio milk and whey. The pH, acidity, nutritional label, microbiology and sensorial assay with target public (children and adolescents) of formulations were evaluated. Highlights the contribution of protein, calcium and iron to daily value of intake recommended of formulations, 8.4%, 15.2% and 44.3%, respectively. The microbiological parameters founded shows that the formulations were developed according to good manufacture practice. The formulation and age showed significant effect in acceptability of judges, but gender did not effect. The increase of whey concentration in formulation improved the acceptability, ranking to 91.5% to children and 73.6% to adolescents. The developed formulations are a great option to novel food products, given the high acceptance of the fermented milk drink by potential consumers and nutritional aport.

Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp / Elaboração, avaliação de informação nutricional e estabilidade físico-química de bebida láctea fermentada com polpa de cajá-manga

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.

RESUMO: O soro lácteo é um subproduto da indústria de laticínios de grande importância devido ao seu alto valor nutritivo, podendo ser utilizado para fabricação de bebida láctea fermentada que, associada a frutas, aumenta o valor nutricional e agrega sabores característicos. A partir disso, foi elaborada uma bebida láctea fermentada adicionada de polpa de cajá-manga (Spondias dulcis), sendo avaliada sua informação nutricional bem como a estabilidade físico-química, durante o armazenamento. Os resultados mostram que a informação nutricional atendeu os requisitos estipulados pela legislação brasileira. A estabilidade físico-química da bebida, quanto aos parâmetros analisados de pH, acidez, sinerese e sedimentação, sofreu influência pelo o tempo de armazenamento, possivelmente, associados a fatores não controlados neste estudo como a concentração de cultura láctea iniciadora e final do produto elaborado, a biodegradação de proteínas durante a estocagem e baixos teores de sólidos. Conclui-se que a bebida elaborada constitui um alimento fonte de diversos nutrientes, e poderá complementar a alimentação diária de crianças, adolescentes e adultos, suprindo as carências nutricionais.

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria / Atividade antioxidante do óleo essencial de plantas condimentares e efeito sobre culturas lácticas e bactérias patogênicas

ABSTRACT: Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures.

RESUMO: A atividade conservante e antioxidante de óleos essenciais são importantes ferramentas para uso na indústria de alimentos e pesquisas são estimuladas na atualidade. O objetivo deste trabalho foi avaliar as propriedades antioxidantes e a atividade antimicrobiana de óleos essenciais de Syzygium aromaticum, Cymbopogon citratuse Lippia alba (LA) contra bactérias lácticas e patogênicas com importância em doenças transmitidas por alimentos. A atividade antibacteriana dos óleos foi avaliada por testes de disco-difusão e macrodiluição em caldo, utilizando-se cultura láctica mista de Lactobacillus delbrueckii subsp. bulgaricus e Streptococcus thermophilus (YF-L903), e Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017). Os compostos dos óleos essenciais foram identificados por cromatografia, mostrando eugenol (79,41%) como composto predominante em S. aromaticum, geranial (31,89%), neral (24,52%) e β-mirceno (25,37%) em C. citratus, e o geranial (33,80%) e neral (25,63%) em L. alba. A atividade antibacteriana confirmou o efeito dose-dependente dos três óleos para todas as bactérias avaliadas, apresentando halos de inibição a partir da concentração de 20μL mL-1. O óleo essencial de S. aromaticum apresentou melhor atividade antioxidante, com IC 50 IC50 (at concentration capable of generating 50% inhibition) igual a 5.76μg mL-1 e índice de atividade antioxidante (AAI) de 6,94, considerado forte (AAI>2,0) em relação aos demais óleos avaliados. O óleo essencial de S. aromaticum apresentou excelente atividade antioxidante em menor concentração que anecessário para inibir a cultura láctica, indicando que este óleo pode ser usado como conservante em alimentos processados contendo culturas lácticas.

The usefulness of short-term high-fat/high salt diet as a model of metabolic syndrome in mice.

Diabetic cardiomyopathy (DC) describes diabetes-associated changes in the structure and function of myocardium that are not directly linked to other factors such as hypertension. Currently there are some models of DC; however, they take a large time period to mimic key features. In the present study, we investigated the effects of a short-term high-fat/high salt diet (HFHS) treatment on myocardial function and structure, and vascular reactivity in C57BL/6 male mice. After 14 weeks HFHS induced hypertension (MAP = 144.95 ±â€¯16.13 vs 92.90 ±â€¯18.95 mm Hg), low glucose tolerance (AUC = 1049.01 ±â€¯74.79 vs 710.50 ±â€¯52.57 a.u.), decreased insulin sensitivity (AUC = 429.83 ±â€¯35.22 vs 313.67 ±â€¯19.55 a.u.) and increased adiposity (epididymal fat weight 0.96 ±â€¯0.10 vs 0.59 ±â€¯0.06 OW/BW × 102), aspects present in metabolic syndrome. Cardiac evaluation showed diastolic dysfunction (E/A ratio = 1.20 vs 1.90 u.a.) and cardiomyocyte hypertrophy (cardiomyocyte area = 502.82 ±â€¯31.46 vs 385.58 ±â€¯22.11 µm2). Lastly, vascular reactivity was impaired with higher contractile response (136.10 ±â€¯3.49 vs 120.37 ±â€¯5.43%) and lower response to endothelium-dependent vasorelaxation (74.01 ±â€¯4.35 vs 104.84 ±â€¯3.57%). In addition, the diet was able to induce an inward coronary remodeling (vascular total area: SCNS 6185 ±â€¯800.6 vs HFHS 4085 ±â€¯213.7 µm2). Therefore, we conclude that HFHS short-term treatment was able to induce metabolic syndrome-like state, cardiomyopathy and vascular injury working as an important tool to study cardiometabolic diseases.

Characterization of the Catalytic Structure of Plant Phytase, Protein Tyrosine Phosphatase-Like Phytase, and Histidine Acid Phytases and Their Biotechnological Applications.

Phytase plays a prominent role in monogastric animal nutrition due to its ability to improve phytic acid digestion in the gastrointestinal tract, releasing phosphorus and other micronutrients that are important for animal development. Moreover, phytase decreases the amounts of phytic acid and phosphate excreted in feces. Bioinformatics approaches can contribute to the understanding of the catalytic structure of phytase. Analysis of the catalytic structure can reveal enzymatic stability and the polarization and hydrophobicity of amino acids. One important aspect of this type of analysis is the estimation of the number of ß-sheets and α-helices in the enzymatic structure. Fermentative processes or genetic engineering methods are employed for phytase production in transgenic plants or microorganisms. To this end, phytase genes are inserted in transgenic crops to improve the bioavailability of phosphorus. This promising technology aims to improve agricultural efficiency and productivity. Thus, the aim of this review is to present the characterization of the catalytic structure of plant and microbial phytases, phytase genes used in transgenic plants and microorganisms, and their biotechnological applications in animal nutrition, which do not impact negatively on environmental degradation.

Synthesis of supermacroporous cryogel for bioreactors continuous starch hydrolysis.

A bioreactor was built by means of immobilizing alpha-amylase from Aspergillus oryzae by encapsulation, through cryopolymerization of acrylamide monomers for the continuous starch hydrolysis. The starch hydrolysis was evaluated regarding pH, the concentration of immobilized amylase on cryogel, the concentration of starch solution and temperature. The maximum value for starch hydrolysis was achieved at pH 5.0, concentration of immobilized enzyme 111.44 mg amylase /gcryogel , concentration of starch solution 45 g/L and temperature of 35°C. The immobilized enzyme showed a conversion ratio ranging from 68.2 to 97.37%, depending on the pH and temperature employed. Thus, our results suggest that the alpha-amylase from A. oryzae immobilized on cryogel monoliths represents a potential process for industrial production of maltose from starch hydrolysis.

Anti-botulism single-shot vaccine using chitosan for protein encapsulation by simple coacervation.

The aim of the present study was to compare the potency and safety of vaccines against Clostridium botulinum (C. botulinum) type C and D formulated with chitosan as controlled release matrix and vaccines formulated in conventional manner using aluminum hydroxide. Parameters were established for the development of chitosan microspheres, using simple coacervation to standardize the use of this polymer in protein encapsulation for vaccine formulation. To formulate a single shot vaccine inactivated antigens of C. botulinum type C and D were used with original toxin titles equal to 5.2 and 6.2 log LD50/ml, respectively. For each antigen a chitosan based solution of 50 mL was prepared. Control vaccines were formulated by mixing toxoid type C and D with aluminum hydroxide [25% Al(OH)3, pH 6.3]. The toxoid sterility, innocuity and potency of vaccines were evaluated as stipulated by MAPA-BRASIL according to ministerial directive no. 23. Encapsulation efficiency of BSA in chitosan was 32.5-40.37%, while that the encapsulation efficiency to toxoid type C was 41,03% (1.94 mg/mL) and of the toxoid type D was 32.30% (1.82 mg/mL). The single shot vaccine formulated using chitosan for protein encapsulation through simple coacervation showed potency and safety similar to conventional vaccine currently used in Brazilian livestock (10 and 2 IU/mL against C. botulinum type C and D, respectively). The present work suggests that our single shot vaccine would be a good option as a cattle vaccine against these C. botulinum type C and D.

Total combining power: Technique for the evaluation of the quality control process of clostridiosis vaccines.

An efficient technique for evaluation of the quality control of vaccines against clostridiosis is described in this study. This technique is capable of quantifying the toxoid of the bacterium Clostridium perfringens Type D, which is commonly found within these vaccines. The described method is performed in vivo to quantify the toxoid, replacing the current predominant approaches that use the titration of toxins before the inactivation process. This method is based on the partial neutralization of a determined dose of antitoxin by testing different doses of the toxoid. In order to guarantee its reliability, it is essential for the technique to be validated. Thus, the technique was tested using the following validation parameters: specificity and selectivity, detection limit, linear correlation, precision and robustness, in agreement with the requirements of regulatory agencies and international committees from around the world. The method was found to be specific, selective, robust, precise, and linear inside a specific concentration range. Therefore, it could be applied to the quality control of clostridiosis vaccines with satisfactory results.

Toxicidade aguda dos extratos hidroalcoólicos das folhas de alecrim-pimenta, aroeira e barbatimão e do farelo da casca de pequi administrados por via intraperitoneal / Acute toxicity of leaf hydroalcoholic extracts of Lippia sidoides, Myracroduon urundeuva, Stryphnodendron adstringens and of Caryocar brasilliense administered by intraperitoneal route

O estudo objetivou realizar ensaio toxicológico pré-clínico inicial para investigar a toxicidade das folhas de alecrim-pimenta (Lippia sidoides Cham.), aroeira (Myracrodruon urundeuva Fr. All.) e barbatimão [Stryphnodendron adstringens (Mart.) Coville] e do farelo da casca de pequi (Caryocar brasiliense Camb.), por meio da determinação da dose letal 50 por cento (DL50). Na investigação da DL50, foram utilizados grupos de camundongos Swiss de mesmo sexo (n=150, sendo 30 animais por tratamento) inoculados, por via intraperitoneal, com diluições seriadas do extrato hidroalcoólico das folhas de alecrim, aroeira e barbatimão e do farelo da casca de pequi. Após a inoculação, os animais foram observados por um período de 14 dias, para determinar a quantidade de mortos, doentes e sobreviventes. O estudo toxicológico pré-clínico agudo demonstrou, em camundongos por via intraperitoneal, toxicidade igual a 0,31mg mL-1 DL50 mL-1 para todas as plantas, exceto para o barbatimão, que apresentou toxicidade igual a 0,25mg mL-1. Pesquisas devem ser realizadas visando a obter dados de toxicidade das plantas em outras vias para assegurar o uso em saúde humana e animal.

This study aimed to conductpre-clinical toxicology testing to investigate the toxicity of Lippia sidoides Cham., Myracrodruon urundeuva Fr. All., Stryphnodendron adstringens (Mart.) Coville and Caryocar brasiliense Camb., by determining the 50 percent (LDL50) lethal dose. In the investigation of the LD50, groups of Swiss mice of the same sex were used (n=150; 30 animals per plant and all inoculated intraperitoneally with serial dilutions of the aqueous fraction obtained from the leaves of plants. After inoculation, the animals were observed along a period of 14 days in order to observe the dead, sick and survivors rate. In mice inoculated intraperitoneally, the acute pre-clinical toxicology testing demonstrated toxicity equal to 0,31mg mL-1 LD50 mL-1 for all plants. The exception was for Stryphnodendron adstringens, which presented toxicity equal to a 0,25mg mL-1DL50 mL-1 and values expressed in terms of dilution. Research should be conducted to obtain data on toxicity of the plants in other ways to ensure the use in human and animal health. Therefore, the studied plants should be used with caution. They present a relatively mild toxic potential, but it may be harmful to users if they are not properly utilized.

Large scale purification of Clostridium perfringens toxins: a review

Clostridium perfringens, a Gram-positive anaerobic bacterium, is widespread in the environment and commonly found in the intestines of animals, including humans. C. perfringens strains are classified into five toxinotypes (A, B, C, D and E) based on the production of four major toxins (alpha, ß, épsilon, iota). However the toxins (theta, delta, lambda and enterotoxin) are also synthesized by C. perfringens strain. Many attempts to purify the toxins produced by C. perfringens have been proposed. In this review we discuss the purification methods used to isolate toxins from C. perfringens reported in last four decades