An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products.

The use of suitable analytical techniques for the detection of adulteration, falsification, deliberate substitution, and mislabeling of foods has great importance in the industrial, scientific, legislative, and public health contexts. This way, this work reports an integrative review with a current analytical approach for food authentication, indicating the main analytical techniques to identify adulteration and perform the traceability of chemical components in processed and non-processed foods, evaluating the authenticity and geographic origin. This work presents results from a systematic search in Science Direct® and Scopus® databases using the keywords "authentication" AND "food", "authentication," AND "beverage", from published papers from 2013 to, 2024. All research and reviews published were employed in the bibliometric analysis, evaluating the advantages and disadvantages of analytical techniques, indicating the perspectives for direct, quick, and simple analysis, guaranteeing the application of quality standards, and ensuring food safety for consumers. Furthermore, this work reports the analysis of natural foods to evaluate the origin (traceability), and industrialized foods to detect adulterations and fraud. A focus on research to detect adulteration in milk and dairy products is presented due to the importance of these products in the nutrition of the world population. All analytical tools discussed have advantages and drawbacks, including sample preparation steps, the need for reference materials, and mathematical treatments. So, the main advances in modern analytical techniques for the identification and quantification of food adulterations, mainly milk and dairy products, were discussed, indicating trends and perspectives on food authentication.

Deep eutectic solvent for the extraction of polycyclic aromatic compounds in fuel, food and environmental samples.

Polycyclic aromatic compounds (PACs) encompass a wide variety of organic analytes that have mutagenic and carcinogenic potentials for human health and are recalcitrant in the environment. Evaluating PACs levels in fuel (e.g., gasoline and diesel), food (e.g., grilled meat, fish, powdered milk, fruits, honey, and coffee) and environmental (e.g., industrial effluents, water, wastewater and marine organisms) samples are critical to determine the risk that these chemicals pose. Deep eutectic solvents (DES) have garnered significant attention in recent years as a green alternative to traditional organic solvents employed in sample preparation. DES are biodegradable, have low toxicities, ease of synthesis, low cost, and a remarkable ability to extract PACs. However, no comprehensive assessment of the use of DESs for extracting PACs from fuel, food and environmental samples has been performed. This review focused on research involving the utilization of DESs to extract PACs in matrices such as PAHs in environmental samples, NSO-HET in fuels, and bisphenols in foods. Chromatographic methods, such as gas chromatography (GC) and high-performance liquid chromatography (HPLC), were also revised, considering the sensibility to quantify these compound types. In addition, the characteristics of DES and advantages and limitations for PACs in the context of green analytical chemistry principles (GAC) and green profile based on metrics provide perspective and directions for future development.

Trends in pulse voltammetric techniques applied to foodstuffs analysis: The food additives detection.

Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value. These compounds are fundamental in inhibition the degradation process and prolonging the shelf life of foodstuffs. However, their inadequate employment or overconsumption can adversely affect consumers' health with the development of allergies, hematological, autoimmune, and reproductive disorders, as well as the development of some types of cancer. Thus, the development and application of simple, fast, low-cost, sensitivity, and selectivity analytical methods for identifying and quantifying food additives from various chemical classes and in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents trends in the detection of food additives in foodstuffs using differential pulse voltammetry and square wave voltammetry, the main pulse voltammetric techniques, indicating the advantages, drawbacks, and applicability in food analysis. Are discussed the importance of adequate choices of working electrode materials in the improvements of analytical results, allowing reliable, accurate, and inexpensive voltammetric methods for detecting these compounds in foodstuffs samples.

Application of a microfluidic electronic tongue based on impedance spectroscopy for coconut water analysis.

The food industry has grown with the demands for new products and their authentication, which has not been accompanied by the area of analysis and quality control, thus requiring novel process analytical technologies for food processes. An electronic tongue (e-tongue) is a multisensor system that can characterize complex liquids in a fast and simple way. Here, we tested the efficacy of an impedimetric microfluidic e-tongue setup - comprised by four interdigitated electrodes (IDE) on a printed circuit board (PCB), with four pairs of digits each, being one bare sensor and three coated with different ultrathin nanostructured films with different electrical properties - in the analysis of fresh and industrialized coconut water. Principal Component Analysis (PCA) was applied to observe sample differences, and Partial Least Squares Regression (PLSR) was used to predict sample physicochemical parameters. Linear Discriminant Analysis (LDA) and Partial Least Square - Discriminant Analysis (PLS-DA) were compared to classify samples based on data from the e-tongue device. Results indicate the potential application of the microfluidic e-tongue in the identification of coconut water composition and determination of physicochemical attributes, allowing for classification of samples according to soluble solid content (SSC) and total titratable acidity (TTA) with over 90% accuracy. It was also demonstrated that the microfluidic setup has potential application in the food industry for quality assessment of complex liquid samples.

Simple, fast, and simultaneous determination of orthophosphate, pyrophosphate, and tripolyphosphate by capillary electrophoresis with capacitively coupled contactless conductivity detection.

This work describes a novel analytical method using capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) for simultaneous, simple, and rapid determination of three inorganic phosphates (orthophosphate, pyrophosphate, and tripolyphosphate) widely used as food additives and in pharmaceutical formulations. A background electrolyte composed of 0.5 mol L-1 acetic acid provided fast separation (around 3.0 min) and good separation efficiency and peak resolution. Linearity in the concentration range of 10-500 mg L-1 was confirmed by the coefficients of determination (R2) higher than 0.99. The limits of detection varied from 0.41 to 0.58 mg L-1. The accuracy of the proposed method was assessed by recovery tests conducted at three concentration levels in tap water samples, food, and personal hygiene products. Recovery values varying from 81% to 118% were achieved, indicating an acceptable accuracy. The proposed CE-C4D successfully determined the three inorganic phosphates in the analyzed samples.

Modern automated microextraction procedures for bioanalytical, environmental, and food analyses.

Sample preparation frequently is considered the most critical stage of the analytical workflow. It affects the analytical throughput and costs; moreover, it is the primary source of error and possible sample contamination. To increase efficiency, productivity, and reliability, while minimizing costs and environmental impacts, miniaturization and automation of sample preparation are necessary. Nowadays, several types of liquid-phase and solid-phase microextractions are available, as well as different automatization strategies. Thus, this review summarizes recent developments in automated microextractions coupled with liquid chromatography, from 2016 to 2022. Therefore, outstanding technologies and their main outcomes, as well as miniaturization and automation of sample preparation, are critically analyzed. Focus is given to main microextraction automation strategies, such as flow techniques, robotic systems, and column-switching approaches, reviewing their applications to the determination of small organic molecules in biological, environmental, and food/beverage samples.

Fermentation dynamics and quality of maize silage with Pigeon pea / Dinâmica da fermentação e qualidade da silagem de milho com feijão guandu

Tropical legumes are used to prepare mixed silages to enrich the crude protein (CP) content. In This context, objective of this study was to evaluate the dynamics of fermentation and quality of maize silage with different levels of Pigeon pea. The experimental design was entirely randomized, with four repetitions. The treatments comprised maize silages with six levels of added Pigeon pea (0, 20, 40, 60, 80, and 100%), calculated based on natural matter. The maize hybrid and Pigeon pea varieties used were B 2800 PWU and Cajanus cajan cv. BRS Mandarin, respectively. For the silage, the maize and Pigeon pea were harvested when they reached 335.7 g kg-1 dry matter (DM) and 281.3 g kg-1 DM, respectively. The results revealed that the added of up to 40% Pigeon pea in maize silages promote nutritive increment without compromising their fermentative profile of the silage. Exclusive Pigeon pea silage (100%) undergoes fermentative losses that compromise the silage quality. Therefore, mixed silages of maize with Pigeon pea, with appropriate levels of addition, are a viable alternative to increase the nutritive value of silages, mainly the CP content, contributing to reducing the cost of acquisition of protein salts.(AU)

As leguminosas tropicais têm sido utilizadas para a confecção de silagens mistas para enriquecer os teores de proteína bruta (PB). Neste contexto, o objetivo deste estudo foi avaliar a dinâmica da fermentação e qualidade da silagem de milho com níveis de feijão guandu. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os tratamentos foram constituídos da silagem de milho com seis níveis de feijão guandu (0; 20; 40; 60, 80 e 100%), calculado com base na matéria natural. O híbrido de milho e a variedade de feijão guandu utilizados foram o B 2800 PWU e o Cajanus cajan cv. BRS Mandarim, respectivamente. Para a ensilagem, o milho e o feijão guandu foram colhidos quando atingiram 335,7 g kg-1 de MS (matéria seca) e 281,3 g kg-1 MS, respectivamente. Os resultados mostraram que a adição de até 40% de feijão guandu na ensilagens de milho promove incremento nutritivo sem comprometer o seu perfil fermentativo da silagem. Silagem exclusiva de feijão guandu apresenta perdas fermentativas que compromete a qualidade da silagem. Portanto, silagens mistas de milho com feijão guandu, combinadas com níveis adequados de adição, torna-se alternativa viável para incrementar o valor nutritivo da silagem, principalmente os teores de PB, contribuindo com redução do custo com aquisição de sais proteínados.(AU)

Effect of emulsifiers on the extrusion process and sensory analysis of dry dog food / Efeito de emulsificantes sobre processo de extrusão e na análise sensorial de alimento seco para cães

The objective of this study was to examine the effects of emulsifying agents on processing and texture characteristics of kibbles in the pet food industry. For each treatment, four runs were performed (four replications/treatment) and four samples were collected over time. Two commercial emulsifiers, added on top of the formulation, were used in an economical extruded dry food for adult dogs, forming three treatments, namely, CON: control; EMUA: CON + 0.06% emulsifier A; and EMUB: CON + 0.06% emulsifier B. The foods were extruded in a single-screw extruder with a throughput of 6,000 kg/h, and the same set of equipment, mixing, drying, and coating conditions were adopted for all treatments. Emulsifier A contains partially saturated mono- and diglycerides, sodium stearoyl lactylate, and diacetyl tartaric acid esters of monoglycerides in its composition; whereas emulsifier B includes mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of monoglycerides, and stearoyl sodium lactate. Canonical correlation analysis was performed for process correlation and kibble texture characteristics data. The multivariate lambda Wilks test was used to assess the significance of the canonical roots together. Canonical function 1 was found to be significant. There was control in the process, due to the clustering of treatments. The use of emulsifiers influenced the hardness of the kibbles, with lower resistance found in EMUA (54.731 ± 1.124) than in EMUB (121.898 ± 5.158). The EMUB treatment showed lower amperage, power, and energy consumption values than the other treatments (P<0.05). Compared with the control treatment, the EMUA and EMUB treatments showed 1.43% and 3.15% lower amperage values, respectively. In conclusion, EMUB contributes more significantly to texture characteristics and to the extrusion process.(AU)

Objetivou-se com essa pesquisa avaliar os efeitos de aditivos emulsificantes em características de processo e textura dos kibbles na indústria pet food. Para cada tratamento, foram realizadas quatro batidas (4 repetições/tratamento) e coletadas quatro amostras no tempo. Dois emulsificantes comerciais, adicionados on top, foram utilizados em um alimento seco extrusado, indicado para cães adultos, formando 3 tratamentos ((CON; Controle), (EMUA; CON + 0,06% emulsificante A), (EMUB; CON + 0,06% emulsificante B)). Foi utilizada dieta comercial econômica para cães adultos. Os alimentos foram extrusados em uma extrusora de rosca simples, com capacidade de processamento de 6.000 kg/h, sendo que o mesmo conjunto de equipamentos, condições de mistura, secagem e revestimento foram utilizados para todos os tratamentos. O emulsificante A possui em sua composição mono-diglicerídeo parcialmente saturado, estearoil lactato de sódio e mono éster de ácido tartárico di-acetilado, enquanto o emulsificante B possui em sua composição mono e diglicerídeos de ácidos graxos, ésteres de monoglicerídeos com ácido diacetiltartárico e estearoil lactato de sódio. Foi realizada uma análise de correlação canônica para os dados de correlação de processos e características de textura de kibble. O teste multivariado lambda Wilks foi usado para avaliar a significância das raízes canônicas juntas. Observou-se que a função canônica 1 mostrou-se significante. Percebeu-se que houve controle no processo, devido ao agrupamento dos tratamentos. A utilização de emulsificantes influenciou a característica de dureza dos kibbles, com menor resistência de EMUA (54,731 ±1,124), quando comparado a EMUB (121,898± 5,158). O tratamento EMUB obteve valores de amperagem, potência e consumo de energia inferiores aos demais tratamentos (P<0,05). Houve uma redução no valor da Amperagem, em relação ao tratamento CON de 1,43% e 3,15%, respectivamente, para os tratamentos EMUA e EMUB. Conclui-se que EMUB contribui mais significativamente para obtenção de características de textura e para o processo de extrusão.(AU)

Mixed sorghum and forage cactus silage: composition, digestibility, fermentation, and losses / Silagem mista de sorgo e palma forrageira: composição, digestibilidade, fermentação e perdas

The production of mixed silages can be an essential strategy for storing and processing feed for ruminants in arid and semi-arid regions. This study aimed to evaluate the effect of inclusion levels of forage cactus in sorghum silage on chemical-bromatological composition, losses, in vitro digestibility, and fermentative profile. Sorghum silages were produced by adding 0, 10, 20, 30, and 40% forage cactus based on natural matter. Experimental silos were filled with the mixtures and hermetically sealed. The silos were opened after 34 days of fermentation, and the samples were analyzed for composition, digestibility, fermentative profile, and losses in silage. The inclusion of forage cactus presented a negative quadratic influence (P < 0.05) on the contents of dry matter (DM), ether extract, neutral detergent fiber, acid detergent fiber, and cellulose of sorghum silage. The DM concentration decreased from 35.83 to 25.43% for the control treatment (0%) to the 20% treatment, followed by stabilization at values close to 26 ± 1% in subsequent levels. Digestibility in vitro and the total digestible nutrients of the silages increased linearly (P < 0.05) with the inclusion of forage cactus. However, there was a linear increase (P < 0.05) of pH, ammonia nitrogen, acetic acid, and butyric acid with the inclusion of forage cactus, reaching values indicative of the limitation of the fermentation process from the level of 20% inclusion. Including forage cactus in sorghum silage did not affect (P > 0.05) losses by gases, effluents, and DM recovery from silage. Adding up to 10% of forage cactus can benefit chemical-bromatological characteristics, digestibility, and fermentation of sorghum silage.(AU)

A produção de silagens mistas pode ser importante estratégia para armazenamento e beneficiamento dos alimentos para ruminantes em regiões áridas e semiáridas. Objetivou-se avaliar efeito de níveis de inclusão de palma forrageira na ensilagem do sorgo sobre composição químico-bromatológica, perdas, digestibilidade in vitro e perfil fermentativo. Foram produzidas silagens de sorgo com adição de 0, 10, 20, 30 e 40% de palma forrageira com base na matéria natural. Utilizou-se silos experimentais preenchidos com as misturas e fechados hermeticamente. Após 34 dias de fermentação os silos foram abertos e as amostras analisada quanto a composição, digestibilidade, perfil fermentativo e perdas na ensilagem. A inclusão de palma forrageira influenciou de forma quadrática negativa (P < 0,05) os teores de matéria seca (MS), extrato etéreo, fibra em detergente neutro, fibra em detergente ácido e celulose da silagem de sorgo. The DM concentration decreased from 35.83 to 25.43% for the control treatment (0%) to the 20% treatment, followed by stabilization at values close to 26 ± 1% in subsequent levels. A digestibilidade in vitro e os nutrientes digestíveis totais das silagens aumentaram linearmente (P < 0,05) com a inclusão de palma forrageira. Contudo, houve incremento linear (P < 0,05) do pH, nitrogênio amoniacal, ácido acético e ácido butírico com a inclusão de palma forrageira, atingido valores indicativos de limitação do processo fermentativo a partir do nível de 20% de inclusão. A inclusão de palma forrageira na ensilagem do sorgo não influenciou (P > 0,05) as perdas por gases, efluentes, e recuperação de MS da silagem. A adição até 10% de palma forrageira pode ser recomendada para beneficiar características químico-bromatológica, digestibilidade e fermentação da silagem de sorgo.(AU)

Bee pollen from different floral species of the caatinga biome: determination of nutritional parameters / Pólen apícola de diferentes fontes florais da caatinga: determinação de parâmetros nutricionais

The objective of this work was to characterize nutritional parameters of bee pollens from plant species occurring in a semiarid region, in Picos, state of Piaui, Brazil. Bee pollen samples were collected from the experimental apiary of the Study Group on Bees from the Semiarid Region of Piaui (GEASPI/UFPI) and subjected to melissopalynological analysis to determine their botanical origins, and bromatological analysis (crude protein, lipids, fibers, and ash) in the Laboratory of Animal Nutrition of the Department of Zootechnics of the Federal University of Piaui (UFPI), in Teresina, Piaui (DZO/UFPI/Teresina). Six plant species (Aspilia sp., Senna obtusifolia,Mimosa pudica L., Cupheaericoides, Croton sp., and Mimosa caesalpiniifolia) were predominant for bee pollen production in the study area. Therefore, the nutritional compositions of the pollen produced in the Caatinga area varied according to their botanical origin, as shown by the crude protein (20.75% to 38.18%), fiber (0.53% to 1.37%), lipid (0.49% to 4.7%), and total mineral (2.56 to 4.17%) contents. Bromatological parameters also varied according to the botanical origin of the pollens evaluated. The study region has considerable diversity of pollinator plant species that provide bee pollens with a wide spectrum of nutritional characteristics.(AU)

O objetivo do trabalho foi caracterizar, por meio de parâmetros nutricionais, amostras de pólen apícola pro-venientes de espécies vegetais ocorrentes em uma região semiárida, no município de Picos, Piauí. As amostras de pólen apícola foram coletadas do apiário experimental do Grupo de Estudos sobre Abelhas do Semiárido Piauiense (GEASPI/UFPI) e submetidas: 1. à análise melissopalinológica para a determinação das origens botânicas; e 2. às análises broma-tológicas (proteína bruta, lipídeos, fibras e cinzas) no Laboratório de Nutrição Animal do Departamento de Zootecnia (DZO/UFPI/Teresina). Constatou-se que existem seis espécies (Aspilia sp., Senna obtusifolia,Mimosa pudica L., Cupheaericoides, Croton sp. e Mimosa caesalpiniifolia) vegetais predominantes na produção de pólen apícola na área de estudo e assim, o pólen apícola produzido em uma área de Caatinga do município de Picos apresentou composição nutricional que variou de acordo com sua origem botânica: teor de proteína bruta (20,75 a 38,18%), a quantidade de fibras (0,53 a 1,37%), o teor de lipídeos (0,49 a 4,7%) e a quantidade de minerais totais (2,56 a 4,17%). Observou-se que os parâme-tros bromatológicos do pólen apícola variaram de acordo com a origem botânica do produto. Concluiu-se que a região apresenta considerável diversidade de espécies vegetais poliníferas que concedem ao pólen apícola um amplo espectro de características nutricionais.(AU)

Energy values and metabolizability coefficients of maize kernels with different specific gravities / Valores energéticos e coeficientes de metabolizabilidade de grãos de milho com diferentes densidades específicas

The aim of this study was to examine the influence of the specific gravity of maize kernels on physicochemical traits, energy values, and metabolizability coefficients. Pearson's correlations were evaluated between specific gravity (kg/m3) and crude protein (%); ether extract (%); crude fiber (%); gross energy (%); presence of fumonisins (ppb) and aflatoxins (ppb); and kernel quality (good, rotten, weevil-damaged, broken, and shriveled kernels, %). A metabolism trial was conducted with diets containing maize fractions of different specific gravities for male broilers from 14 to 21 days of age. Apparent metabolizable energy (AME), nitrogen-corrected AME (AMEn), and the metabolizability coefficients of dry matter (MCDM), crude protein (MCCP), ether extract (MCEE), calcium (MCCa), and phosphorus (MCP) were evaluated. The experiment consisted of five treatments (reference diet and diets with 40% replaced with maize at five specific gravities (740, 740, 760, or 800 kg/m3). Eight replications were used, totaling 400 broilers chickens. The Scott-Knott test was applied and regression equations were fitted to compare the treatments. Specific gravity had moderate correlations with good and broken kernels and low-magnitude correlations with chemical parameters. Increasing specific gravities caused AME and AMEn to increase linearly when analyzed on an as-is basis; and to respond quadratically when expressed on a dry-matter basis. The specific gravity of 780 kg/m3 provided the lowest MCDM, MCCP, MCCa, and MCP values, whereas the lowest MCEE, was found at the lowest density. It was not possible to determine the best nutritional composition or the best metabolizability coefficients.(AU)

Objetivou-se avaliar a influência da densidade do grão de milho sobre características físico-químicas, valores energéticos e de metabolizabilidade aparente. Avaliou-se a correlação entre a densidade específica (kg/m3) e os parâmetros: proteína bruta (%); extrato etéreo (%); fibra bruta (%); energia bruta (%); presença de fumonisinas (ppb) e aflatoxinas (ppb); umidade (%); grãos bons, quebrados, chochos, carunchados e ardidos, em Percentagem. Um ensaio de metabolismo com dietas contendo diferentes densidades específicas do grão de milho, para frango de corte, no período de 14 a 21 dias de idade, foi conduzido para avaliar a energia metabolizável aparente (EMA) e a corrigida pelo balanço de nitrogênio (EMAn), os coeficientes de metabolizabilidade: matéria seca (CM_MS), proteína bruta (CM_PB), extrato etéreo (CM_EE), cálcio (CM_Ca) e fósforo (CM_P). O experimento foi composto por cinco tratamentos (dieta referência e dietas substituindo 40% desta com milhos de densidades específicas: 740 kg/m3, 760 kg/m3, 780 kg/m3 e 800 kg/m3), com oito repetições, totalizando 400 frangos machos. As médias foram comparadas pelo teste de Scott-knott e estimada as equações de regressão nas diferentes densidades específicas das frações de milho. As correlações entre a densidade específica e grãos bons e quebrados foram de moderada magnitude e com os parâmetros químicos foram de baixa magnitude. Com o aumento da densidade específica para EMA e EMAn na matéria natural obteve-se resposta linear decrescente, enquanto na matéria seca, foi quadrático. Para CMMS, CMPB, CMCA e CMP a densidade de 780 kg/m3 apresentou os menores valores, enquanto para CMEE, o menor valor foi para a menor densidade específica. Não foi possível determinar a fração de milho com melhor composição nutricional e melhores coeficientes de metabolizabilidade.(AU)

Padronização de uma PCR multiplex para a detecção de fraude em leite bubalino e caprino por adição de leite bovino / Standardization of a multiplex PCR for detection of fraud in buffalo and goat milk by addition of bovine milk

O consumo de leite de espécies como bubalino e caprino tem se popularizado por representarem uma alternativa para indivíduos que possuem restrições alimentares relacionadas ao leite bovino e em virtude das propriedades nutricionais desses alimentos. No entanto, fatores como a baixa produção e a sazonalidade predispõem a adulterações destes alimentos, principalmente pela adição de leite bovino, visando maior rendimento e lucratividade. Assim, o objetivo do estudo foi padronizar um método de PCR multiplex para autenticação de leites bubalino e caprino. Para isso, amostras de leite exclusivamente de cada espécie foram utilizados para a padronização da técnica. Em seguida, foi realizada a fraude pela adição de leite bovino ao caprino e ao bubalino, em proporções de 0,1% até 100%. A técnica foi eficaz, precisa, rápida e prática para a detecção do DNA de bovino, bubalino e caprino, separadamente e em conjunto. Na fraude experimental, o limite de detecção da técnica ocorreu a partir do menor percentual testado (0,1%) tanto no leite caprino quanto no bubalino. Dessa forma, a PCR multiplex testada mostrou ser uma importante ferramenta para a autenticação de leite, pendendo ser utilizada para fins de fiscalização por órgãos competentes.

Milk consumption of species such as buffalo and goat has become popular due to the nutritional properties of these foods and because they represent an alternative for individuals who have dietary restrictions related to bovine milk. However, factors such as low production and seasonality predispose to adulteration, mainly by the addition of bovine milk, aiming at higher yield and profitability. Thus, the aim of the present study was to standard a multiplex PCR method for buffalo and goat milks authentication. For this, the milks exclusively of each species were used to standardize the technique. Subsequently, fraud was performed by the addition of bovine milk to goat and buffalo in proportions from 0.1% to 100%. The technique was effective and accurate for detecting bovine, buffalo and goat DNA separately and together quickly and practically. In experimental fraud, the detection limit of the technique occurred from the lowest percentage tested (0.1%) in both goat and buffalo milk. Thus, the multiplex PCR tested proved to be an important tool for milk authentication, pending to be used for supervision by competent agencies.

Interspecific variations in external and internal egg quality among various captive avian species from Punjab, Pakistan / Variações interespecíficas na qualidade externa e interna do ovo entre várias espécies de aves em cativeiro de Punjab, Paquistão

Present study was planned to determine variations in external and internal quality egg parameters of different avian species including ostrich Struthio camelus, ducks Anas platyrhynchos, chicken Gallus gallus, turkeys Meleagris gallopavo and grey francolin Francolinus pondicerinus. All the birds were kept under similar rearing conditions. A total of 150 eggs were collected for each species to record external features of these eggs. Statistically significant (p<0.05) variations were recorded in egg weight, egg length and egg width between ostrich, ducks, chicken, turkey and quail eggs. Significantly (p<0.05) higher egg weight, egg length and egg width was observed for ostrich eggs while the same was lowest for grey francolin eggs. Similarly, significantly (p<0.05) greater shape index and egg volume values were observed for ostrich eggs while lowest shape index values were recorded for turkey eggs and egg volume was lowest for grey francolin. Significantly, higher (p<0.05) values of egg density were noted for eggs of the quail and the same were lowest for ostrich eggs. Non-significant variations in egg density values were observed between eggs of the ducks, chicken, turkey and grey francolin. It has been concluded that the positive correlations between the internal and external egg quality traits indicated that the traits can be improved through selection.(AU)

O presente estudo foi planejado para determinar variações nos parâmetros externos e internos de qualidade dos ovos de diferentes espécies de aves, incluindo avestruz Struthio camelus, patos Anas platyrhynchos, frango Gallus gallus, perus Meleagris gallopavo e francolin cinza Francolinus pondicerinus. Todas as aves foram mantidas em condições de criação semelhantes. Um total de 150 ovos foi coletado para cada espécie para registrar as características externas desses ovos. Variações estatisticamente significativas (p < 0,05) foram registradas no peso do ovo, comprimento do ovo e largura do ovo entre os ovos de avestruz, patos, galinha, peru e codorna. Significativamente (p < 0,05) maior peso do ovo, comprimento e largura do ovo foram observados para ovos de avestruz, enquanto o mesmo foi menor para ovos de francolina cinza. Da mesma forma, significativamente (p < 0,05) maiores valores de índice de forma e volume de ovo foram observados para ovos de avestruz, enquanto os menores valores de índice de forma foram registrados para ovos de peru e o volume de ovo foi menor para francolina cinza. Significativamente, maiores (p < 0,05) valores de densidade de ovos foram observados para ovos de codorna e os mesmos foram menores para ovos de avestruz. Variações não significativas nos valores de densidade de ovos foram observadas entre os ovos de pato, frango, peru e francolina cinza. Concluiu-se que as correlações positivas entre as características internas e externas de qualidade do ovo indicaram que as características podem ser melhoradas por meio da seleção.(AU)

Interspecific variations in external and internal egg quality among various captive avian species from Punjab, Pakistan / Variações interespecíficas na qualidade externa e interna do ovo entre várias espécies de aves em cativeiro de Punjab, Paquistão

Present study was planned to determine variations in external and internal quality egg parameters of different avian species including ostrich Struthio camelus, ducks Anas platyrhynchos, chicken Gallus gallus, turkeys Meleagris gallopavo and grey francolin Francolinus pondicerinus. All the birds were kept under similar rearing conditions. A total of 150 eggs were collected for each species to record external features of these eggs. Statistically significant (p<0.05) variations were recorded in egg weight, egg length and egg width between ostrich, ducks, chicken, turkey and quail eggs. Significantly (p<0.05) higher egg weight, egg length and egg width was observed for ostrich eggs while the same was lowest for grey francolin eggs. Similarly, significantly (p<0.05) greater shape index and egg volume values were observed for ostrich eggs while lowest shape index values were recorded for turkey eggs and egg volume was lowest for grey francolin. Significantly, higher (p<0.05) values of egg density were noted for eggs of the quail and the same were lowest for ostrich eggs. Non-significant variations in egg density values were observed between eggs of the ducks, chicken, turkey and grey francolin. It has been concluded that the positive correlations between the internal and external egg quality traits indicated that the traits can be improved through selection.

O presente estudo foi planejado para determinar variações nos parâmetros externos e internos de qualidade dos ovos de diferentes espécies de aves, incluindo avestruz Struthio camelus, patos Anas platyrhynchos, frango Gallus gallus, perus Meleagris gallopavo e francolin cinza Francolinus pondicerinus. Todas as aves foram mantidas em condições de criação semelhantes. Um total de 150 ovos foi coletado para cada espécie para registrar as características externas desses ovos. Variações estatisticamente significativas (p < 0,05) foram registradas no peso do ovo, comprimento do ovo e largura do ovo entre os ovos de avestruz, patos, galinha, peru e codorna. Significativamente (p < 0,05) maior peso do ovo, comprimento e largura do ovo foram observados para ovos de avestruz, enquanto o mesmo foi menor para ovos de francolina cinza. Da mesma forma, significativamente (p < 0,05) maiores valores de índice de forma e volume de ovo foram observados para ovos de avestruz, enquanto os menores valores de índice de forma foram registrados para ovos de peru e o volume de ovo foi menor para francolina cinza. Significativamente, maiores (p < 0,05) valores de densidade de ovos foram observados para ovos de codorna e os mesmos foram menores para ovos de avestruz. Variações não significativas nos valores de densidade de ovos foram observadas entre os ovos de pato, frango, peru e francolina cinza. Concluiu-se que as correlações positivas entre as características internas e externas de qualidade do ovo indicaram que as características podem ser melhoradas por meio da seleção.

Contribution of ultra-processed food to the nutritional dietary profile of young children school feeding / Contribuição de alimentos ultraprocessados para o perfil nutricional da alimentação escolar em creches

ABSTRACT Objective To investigate the contribution of ultra-processed food to the nutritional dietary profile of school feeding in public child day-care centers. Methods Cross-sectional study carried out from June-November/2013. Samples from six daily meals were collected in twenty non-consecutive days. A total of 117 school meals (123 food items) were offered to children from 12-36 months of age. The served portions were determined by direct weighting. Physicochemical analyses were performed to establish the nutritional composition. School meals were classified according to the processing degree: (A) unprocessed/minimally processed/culinary preparations, (B) processed food, or (C) ultra-processed food. The contribution of each group to the quantity of energy, macronutrients and sodium was calculated. Student's t test was applied for comparison between groups. Results Ultra-processed meals contributed to 45.8% of energy, 33.9% of lipids, 42.8% of proteins, 48.9% of carbohydrates, and 20.9% of sodium. All lunches and 90% of dinners were classified as unprocessed/minimally processed/culinary preparations. 39.0% of the meals were ultra-processed (mainly breakfast and snacks). Ultra-processed meals had a greater quantity of energy (p=0.026) and carbohydrates (p<0.001) per serving, while unprocessed/minimally processed/culinary preparations offered more sodium per serving (p<0.001). Conclusion Although most meals were classified as unprocessed/minimally processed/culinary preparations, ultra-processed food, which should be avoided at this stage of life, are offered daily, contributing with higher energy and carbohydrates offer per serving. The municipality need to improve the quality of the meals offered to children in these child day-care centers, observing the new Resolution nº 6/2020 that came into effect in 2021.

RESUMO Objetivo Investigar a contribuição de alimentos ultraprocessados no perfil nutricional da alimentação escolar ofertada em Centros Municipais de Educação Infantil. Métodos Estudo seccional conduzido entre junho e novembro/2013. Amostras das seis refeições diárias foram coletadas durante 20 dias não consecutivos. Cento e dezessete refeições (123 itens alimentares) foram ofertadas a crianças de 12 a 36 meses. O tamanho das porções foi determinado por pesagem direta e a composição nutricional, por análises físico-químicas. As refeições escolares foram classificadas de acordo com o grau de processamento: (A) in natura/minimamente processados/preparações culinárias; (B) processados; (C) ultraprocessados. Foi calculada a contribuição de cada grupo para energia, macronutrientes e sódio. O Teste t foi utilizado para comparação entre os grupos. Resultados As refeições ultraprocessadas contribuíram com 45,8% de energia, 33,9% de lipídios, 42,8% de proteínas, 48,9% dos carboidratos e 20,9% do sódio ofertados. Todos os almoços e 90% dos jantares foram classificados como in natura/minimamente processados/preparações culinárias. 39,0% das refeições foram classificadas como ultraprocessadas (principalmente café da manhã e lanches). Refeições ultraprocessadas ofereceram maior quantidade de energia (p=0,026) e carboidratos (p<0,001) por porção, enquanto refeições in natura/minimamente processados/preparações culinárias forneceram mais sódio por porção (p<0,001). Conclusão Apesar da predominância de refeições in natura/minimamente processados/preparações culinárias, os alimentos ultraprocessados - que deveriam ser evitados nessa fase da vida, são ofertados diariamente, contribuindo com maior quantidade de energia e carboidratos por porção. É necessário que o município reavalie as refeições ofertadas às crianças nesses Centros de Educação Infantil, seguindo as recomendações atuais da Resolução nº 6/2020, que entrou em vigor em 2021.

Micotoxinas en el análisis de los alimentos: Un estudio con indicadores bibliométricos y mapas de visualización / Mycotoxins in food analysis: A study with bibliometric indicators and visualization maps

El presente estudio tuvo como objetivo identificar el desarrollo de la producción científica según año y revistas; determinar la estructura temática e identificar la red de coautoría de la literatura sobre micotoxinas en el análisis de los alimentos. Se realizó un estudio descriptivo con indicadores bibliométricos y mapas de visualización, en el que se usó la base de datos Scopus de los documentos incluidos desde el año 2011 al 2020. Se consideraron 453 artículos que cumplieron con los criterios de inclusión, 382 artículos de investigación y 71 revisiones. El promedio de citas por artículo varió anualmente entre 6 (2019) y 40,5 (2012). La revista más productiva fue Mycotoxin Research, de la editorial Springer Nature. En el mapa de coocurrencias se obtuvieron 5 clústeres de descriptores. En el mapa de coautoría se hallaron 21 clústeres, 14 de ellos correspondieron a autores que investigaron en coautoría. El desarrollo científico tuvo una producción anual no uniforme, con crecimiento lento. La estructura temática según la red de coocurrencia indica que el término más frecuente es micotoxinas, correspondiente al enfoque micotoxinas que influyen en la salud pública del primer clúster. La red de coautoría indica que el 98,2 por ciento de los artículos fueron elaborados en coautoría y el autor más productivo fue Krska Rudolf, de la Queen's University Belfast, con 24 artículos(AU)

The purpose of the study was to identify the development of scientific production by year and journal, determine the thematic structure and identify the co-authorship network of the literature about mycotoxins in food analysis. A descriptive study was conducted of documents published in the database Scopus from 2011 to 2020, using bibliometric indicators and visualization maps. A total 453 articles were included which met the inclusion criteria. Of these, 382 were research articles and 71 were reviews. The average annual number of citations per article ranged from 6 in 2019 to 40.5 in 2012. The most productive journal was Mycotoxin Research from Springer Nature publishers. The co-occurrence map displayed five descriptor clusters, whereas the co-authorship map displayed 21 clusters, 14 of which corresponded to authors researching in co-authorship. Scientific development had a non-uniform, slowly growing annual output. The thematic structure according to the co-occurrence network shows that the most frequent term is mycotoxins, corresponding to mycotoxins influencing public health from the first cluster. The co-authorship network shows that 98.2percent of the articles were co-authored, and the most productive author was Krska Rudolf, from Queen's University, Belfast, with 24 articles(AU)

Fluorescent characteristics of bee honey constituents: A brief review.

The eligible articles were obtained from databases such as ScienceDirect, SciELO, PubMed and Springer. The searches were performed using the terms "honey", "vitamins", "fluorescence" and their combinations. The titles and abstracts of the articles found were read and revised to verify their relevance to the review. From the selected titles, it was possible to elaborate the systematic review, based on scientific studies and sources considered faithful and true. The systematic review presented confirms the necessity for studies to identify compounds using fluorescence techniques, using cheaper and more accessible techniques. Few studies are covered in this theme, when treated about Apis mellifera honey, and it has been observed that in the last 12 years, the few researches have only tried to show the viability of using the technique without quantifying the present compounds, while others demonstrate the fluorescent aspects, but performing through techniques considered more expensive.

Biofortification quality in bananas monitored by energy-dispersive X-ray fluorescence and chemometrics.

Biofortification is a nutritional strategy used to enhance nutrients in a variety of staple foods. As bananas and plantains (Musa spp.) are considered staple food in many developing countries, monitoring zinc (Zn) content in biofortified bananas is crucial to ensure this mineral intake. Bananas were biofortified by injecting Zn sulfate heptahydrate (ZnSO4·7H2O) solutions into banana trees' pseudostem (1%, 2%, and 4%) compared with the control treatment. Zinc content was estimated using energy-dispersive X-ray fluorescence (EDXRF) and multivariate calibration using partial least squares (PLS). The impressive result is the possibility of high throughput analysis of Zn in bananas after biofortification to guarantee the quality when eaten as a central portion of the diet.

Multivariate optimization of a goat meat alkaline solubilization procedure using tetramethylammonium hydroxide for metals determination using FAAS.

In the present work, multivariate designs were used to optimize an alkaline dissolution, assisted by ultrasound energy, procedure of goat meat using tetramethylammonium hydroxide (TMAH) aiming to determine Ca, Cu, Fe, K, Mg, Na and Zn by flame atomic absorption (FAAS) and emission (FAES) spectrometry. The optimal conditions found for the dissolution were in the following ranges: 0.4-0.5 g for the sample mass, 12-15 min of sonication and using 700-1000 µL of 25% TMAH at a temperature of 50 °C. The obtained limits of quantification varied between 0.221 (Mg) and 7.60 (Ca) µg g-1. Accuracy was assessed by comparing the results obtained by applying the proposed method with the digestion in an acid medium using a digesting block and by analyzing bovine liver certified reference material. The application of a t-test revealed that, at a 95% confidence level, there were no significant differences between the values obtained.

Analytical validation of an ultraviolet-visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into food.

Vitamin D is a water-insoluble compound presented in two main forms (D2 and D3), susceptible to environmental conditions. Microencapsulation is an alternative to supplements and preserve vitamin D properties in foods. Entrapment efficiency (EE) is the main property to evaluate the encapsulation effectiveness and therefore it is of interest the study of analytical methods for the identification and quantification of this compound within the particle. This paper describes a low cost UV-Vis methodology validation to the identification and quantification of vitamin D3 in microparticles produced by hot homogenization. The method was validated following the International Conference on Harmonization (ICH) guidelines. To guarantee safe application in foodstuff, microparticles toxigenicity was evaluated with Allium cepa L. in vivo model, showing no cytotoxic nor genotoxic potential. High entrapment efficiency was obtained, the results also demonstrated that the concentration of vitamin D3 in microparticles can be safely accessed by the validated method.