Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella.

The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60% mechanically separated meat), a cured product with high-fat content and highly prone to oxidation, characteristic in Brazil. PPA proved effective compared to standard analytical grade phytic acid (SPA). Two central composite rotational designs (CCRD) (A and B) were employed to investigate the influence of PPA and SE, and SPA and SE, respectively, on mortadella lipid oxidation evaluated by TBARS after 30 days at 30 °C. Due to the high phytic acid's potent antioxidant capacity, the combination of PPA and SE synergistically reduced mortadella lipid oxidation. Furthermore, PPA from rice bran effectively controlled lipid oxidation in mortadella when combined with SE in the range of 5.0 to 9.0 mmol/kg of SPA and 25.0 to 50.0 mmol/kg of SE.

Prebiotic potential of carbohydrates from defatted rice bran - Effect of physical extraction methods.

Ultrasound-assisted extraction and hydrothermal treatment were used to extract carbohydrates from defatted rice bran (DRB), and the prebiotic activity of the extracted carbohydrates was evaluated in vitro. The ultrasound method proved to be more efficient in the extraction of carbohydrates compared to the hydrothermal treatment. The extracts were mostly composed of glucose, stachyose, and arabinose. DRB carbohydrates were resistant to simulated gastrointestinal conditions and capable of promoting the growth of the probiotics L.acidophilus, L. casei, L. plantarum, and L. rhamnosus, resulting in decreased pH, consumption of sugars (glucose, fructose, and stachyose), and production of acids (lactic, acetic and propionic) over culture time, which are indicative of intense metabolic activity. They also presented positive prebiotic activity scores for all Lactobacillus strains, showing desirable selective stimulatory effects in relation to enteric organisms. These results demonstrate that DRB carbohydrates can be considered a potential source of prebiotics.

Soy extract and maltodextrin as microencapsulating agents for Lactobacillus acidophilus: a model approach.

The present study aimed to optimise the microencapsulation of Lactobacillus acidophilus La-05 by spray drying, using soy extract and maltodextrin as encapsulants. Air inlet temperature, maltodextrin/soy extract ratio and feed flow rate were investigated through Central Composite Rotational Design (CCRD). Probiotic viability increased with increasing the proportion of soy extract. Temperature and feed flow rate had a negative effect. Particle diameter ranged from 4.97 to 8.82 µm, water activity from 0.25 to 0.52 and moisture from 2.30 to 7.01 g.100g-1 Particles produced following the optimised conditions (air temperature of 87 °C, maltodextrin/soy extract ratio of 2:3 w.w-1, feed flow rate of 0.54 L.h-1) reached Encapsulation yield (EY) of 83%. Thermogravimetry and FTIR analysis suggested that microcapsules could protect L. acidophilus cells against dehydration and heating. During storage, microencapsulated probiotic had high cell viability (reductions ranged between 0.12 and 1.72 log cycles). Soy extract/maltodextrin presented well-encapsulating properties of Lactobacillus acidophilus La-05.

The action of probiotic microorganisms on chemical contaminants in milk.

Consumption of milk and its derivatives is an important food habit in the diet of all age groups. However, there has been increasing concern about physical, biological (pathogenic or spoilage microorganisms) and chemical (metals, pesticides and mycotoxins) contaminants in milk and dairy products. Considering the high levels of consumption, it is important that milk and dairy products are free from toxic compounds. Microbial degradation as a strategy for chemical decontamination is an emerging biotechnological approach that is considered a safe and inexpensive practice. The decontaminant activity of probiotic microorganisms is associated with fermentation, antibiosis and the ability of the microbial cell wall to bind to the contaminant. Exploiting the potential of microorganisms for chemical decontamination will further leverage its application in the food industry.

Mycotoxins in Bovine Milk and Dairy Products: A Review.

This paper presents a literature review of the occurrence of several mycotoxins in bovine milk and dairy products, because it is the main type of milk produced and marketed worldwide. Mycotoxins are produced by different genera of filamentous fungi and present serious health hazards such as carcinogenicity and mutagenicity. Under favorable growth conditions, toxigenic fungi produce mycotoxins which contaminate the lactating cow's feedstuff. During metabolism, these mycotoxins undergo biotransformation and are secreted in milk. Data show that there is a seasonal trend in the levels of mycotoxins in milk, with these being higher in the cold months probably due to the prolonged storage required for the cattle feeds providing favorable conditions for fungal growth. Good agricultural and storage practices are therefore of fundamental importance in the control of toxigenic species and mycotoxins. Although aflatoxins (especially aflatoxin M1 ) are the mycotoxins of greater incidence in milk and dairy products, this review shows that other mycotoxins, such as fumonisin, ochratoxin A, trichothecenes, zearalenone, T-2 toxin, and deoxynivalenol, can also be found in these products. Given that milk is widely consumed and is a source of nutrients, especially in childhood, a thorough investigation of the occurrence of mycotoxins as well the adoption of measures to minimize their contamination of milk is essential.

Avaliação da qualidade tecnológica de envoltório natural suíno utilizado no processamento de lingüiça Toscana / Evaluation of the technological quality of natural pork casings used for manufacture of Toscana sausage

Neste trabalho, objetivou-se avaliar a qualidade de seis (6) diferentes fornecedores de envoltórios naturais suínos, utilizados para a elaboração de linguiça Toscana em um frigorífico localizado na região oeste do Paraná. As amostras foram codificadas como fornecedor 01, 02, 03, 04, 05 e 06, onde, com exceção do fornecedor 02, os demais foram de procedência nacional. As análises tecnológicas executadas nos envoltórios naturais foram a determinação da metragem, número de furos, número de fios por maço e a mensuração do calibre. Baseado nos resultados obtidos, o fornecedor 05 apresentou o pior desempenho. Não foi possível destacar um único fornecedor como o melhor para tal função. Sugere-se que a empresa em questão desenvolva formas de determinar o desvio padrão aceitável para os atributos, em especial, metragem, visando a melhor padronização do processo tecnológico.

The aim of this work was to evaluate the technological quality of six (6) different natural swine casings for the elaboration of Toscana Sausage at a sausage manufacturer locate in the west region of Paraná State. The samples were codified as supplier 01, 02, 03, 04, 05, and 06 and with exception of supplier 02, they all had Brazilian origin. The technological analyses in the natural casings were the determination of length, number of punctures, thread number per bundle and bore measurement. Based on the results obtained, the supplier 05 presented the worst performance. It was not possible to determine an ideal supplier for this purpose. It is suggested that the company develops ways of determining the best acceptable standard deviation of these attributes, in special, the length, aiming at the best technological standardization of the process for the industry.

Utilizaçäo de beta-ciclodestrina na minimizaçäo do "sabor caprino" do iogurte de leite de cabra / The utilization of beta-ciclodextrin in the minimization of goaty flavor of the goat milk yogurt

Avaliou-se a influência da beta-ciclodextrina (beta-CS) na qualidade sensorial, na composiçäo química e propriedades físico-químicas (proteínas, lipídios, sólidos totais, cinzas, acidez em ácido lático, carboidratos totais e pH) do iogurte de leite de cabra, sabor morango. Para a avaliaçäo sensorial utilizou-se o teste de categoria. Os resultados demonstraram que houve diferença significativa ao nível de 1 por cento de probabilidade entre os tratamentos teste e controle, para o iogurte 0,40 (por cento) de beta-CD, mostrando a eficiência da beta-CD na minimizaçäo do "sabor caprino" nesta concentraçäo. As análises físico-químicas näo apresentamram diferença estatística entre os tratamentos. O iogurte de leite de cabra adicionado de beta-CD pode tornar-se mais uma alternativa para o beneficiamento de leite de cabra e mais uma opçäo para indivíduos alérgicos às proteínas do leite de vaca.