Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives.

Canned fish is one of the most popular forms of fish consumption due to its high nutritional value, availability, and practicality. However, canning may induce lipid oxidation. Thus, this study provides in-depth information on the impact of high temperatures applied during canning on fish lipids. The thermo-oxidation is evidenced, for example, by the high levels of both primary and secondary oxidation products determined in fish after canning, as well as the presence of harmful compounds such as cholesterol oxides. Given the role of lipid oxidation in canned fish, this study also presents a comprehensive review on using natural antioxidants to control it. The antioxidant properties of common liquid mediums (vegetable oils and sauces) are highlighted. Moreover, adding algae extracts, spices, and condiments to the liquid medium to enhance its antioxidant potential has been considered, while the exploitation of by-products and wastes from the food industry also emerges as a suitable strategy. Besides the promising results, these practices may promote positive impacts on other quality parameters (e.g. water and oil holding capacities, texture, microbiological growth). However, further studies are needed, including research on aspects related to safety, effective concentrations and application methods, without ignoring consumers' sensory acceptance.

Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage.

The present study outlines a comprehensive correlation between the natural microbial load, which is predominantly composed of heat-resistant sporous-forming Bacillus, and the changes in the original properties related to the superficial color of vacuum-packaged cooked sausages. For this purpose, microbial growth curves were plotted by stimulating the growth of the natural microbiota in sausage packages at different temperatures. The correlations were investigated during sample incubation by the instrumental evaluation of color and the ropy slime detection on the sausage surface. The entrance of the natural microbiota into the stationary phase (ca. 9.3 log cfu/g) resulted in changes in the superficial color, which was demonstrated by the discoloration of vacuum-packaged cooked sausages. Therefore, it seems to be a suitable borderline for predictive models applied in durability studies that aim to estimate the period in which vacuum-packaged cooked sausages keep their typical superficial color, anticipating product refusal in markets.

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.

The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish muscle and liquid medium (soybean oil). It also induced lipid oxidation, which was demonstrated by the degradation of fatty acids and the formation of cholesterol oxides. Cholesterol oxides increased from 39.53 ± 2.14 µg/g (raw sardines) to 116.04 ± 0.78 µg/g (control sardines) after canning. However, lower levels were found in samples with pink pepper. Additionally, chromatographic analyses showed the migration of compounds (phenolic acids, flavonoids, tannins, terpenes) from pink pepper to sardines, indicating the constituents that could have contributed to its antioxidant properties. Thus, pink pepper may be highlighted as a suitable additive to reduce the intake of cholesterol oxides, minimizing the loss of nutritional quality in canned fish.

Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.

This study evaluated the protective effect of parsley (Petroselinum crispum Mill.) against lipid and cholesterol oxidation in omelets prepared by air frying, pan frying, and microwaving. The bioactive composition and in vitro antioxidant capacity of parsley extract was characterized. Compounds such as phenolic acids and their derivatives (p-coumaric acid, p-coumaric acid 4-O-hexoside) and flavonoids (apigenin 7-glucoside, quercetin-O-pentosyl-hexoside) were identified in parsley by UHPLC-ESI-MS. Moreover, the presence of these bioactive constituents was investigated in omelets. Cooking induced lipid oxidation and increased the level of cholesterol oxidation products (COPs) in control omelets, which was more pronounced after air frying and microwaving. The total content of COPs increased from 40.69 ± 2.26 µg/g (raw) to 821.05 ± 13.77 µg/g (air frying), 805.21 ± 14.50 µg/g (microwaving), and 311.07 ± 13.84 µg/g (pan frying). The addition of parsley proved to be effective reducing COPs formation, mainly in air-fried samples with 0.75% parsley (81.73% of protection). Chromatographic analyses revealed the thermo-degradation of parsley compounds, since only two flavonoids detected in parsley were found in omelets containing the herb after cooking. Nonetheless, these findings indicate the potential application of parsley as a natural inhibitor of cholesterol and lipid oxidation in food systems such as omelets.

Glutathione production by Saccharomyces cerevisiae: current state and perspectives.

Glutathione (L-γ-glutamyl-cysteinyl-glycine, GSH) is a tripeptide synthesized through consecutive enzymatic reactions. Among its several metabolic functions in cells, the main one is the potential to act as an endogenous antioxidant agent. GSH has been the focus of numerous studies not only due to its role in the redox status of biological systems but also due to its biotechnological characteristics. GSH is usually obtained by fermentation and shows a variety of applications by the pharmaceutical and food industry. Therefore, the search for new strategies to improve the production of GSH during fermentation is crucial. This mini review brings together recent papers regarding the principal parameters of the biotechnological production of GSH by Saccharomyces cerevisiae. In this context, aspects, such as the medium composition (amino acids, alternative raw materials) and the use of technological approaches (control of osmotic and pressure conditions, magnetic field (MF) application, fed-batch process) were considered, along with genetic engineering knowledge, trends, and challenges in viable GSH production. KEY POINTS: • Saccharomyces cerevisiae has shown potential for glutathione production. • Improved technological approaches increases glutathione production. • Genetic engineering in Saccharomyces cerevisiae improves glutathione production.

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.

This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture (Brazilian cheiro-verde). Additionally, the effect of these herbs against cholesterol oxidation in grilled sardines (Sardinella brasiliensis) was also investigated. Ultra-high Performance Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (UHPLC-ESI-MS) analyses revealed the presence of phenolic acids (caffeic, chlorogenic, and ferulic acids) and flavonoids (apigenin, kaempferol, catechin) in the herbs. Higher levels of phenolics (2.10 ± 0.02 mg GAE/g) and carotenoids (205.95 ± 0.17 µg/g) were determined in parsley extracts. Moreover, parsley also presented higher antioxidant capacity by DPPH (59.21 ± 0.07 %) and ORAC (109.94 ± 18.7 µM TE/g) than the other herbs. In vivo analyses demonstrated that the herbs' extracts decreased the damage on Saccharomyces cerevisiae cells exposed to H2O2, except the chives extract at 10 µg/mL. Higher levels of cholesterol oxidation products (COPs) were determined after grilling. The total COPs increased from 61.8 ± 0.7 (raw fish) to 139.7 ± 10.1 µg/g (control). However, the addition of herbs effectively reduced cholesterol oxides formation, this effect was more pronounced in fish containing 4% parsley and 4% cheiro-verde. Promising results were found for cheiro-verde; however, it did not present synergic antioxidant effects.

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.

Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of COPs. The exchange between fish lipids and the constituents of the covering liquid was highlighted by the high levels of linoleic acid found in tuna conserved in oil. High amounts of COPs were found. However, higher contents of COPs were found in tuna in brine (933.14 to 1914.23 µg/g) than in oil (698.24 to 1167.88 µg/g). This result was mainly promoted by the presence of pro-oxidant elements such as salt, as well as greater heat transfer in brine than in oil. This study showed that canned tuna is a potential source of exogenous COPs, indicating the role of liquid mediums in oxidative processes.

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice.

This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.

From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective.

A large diversity of yeasts can be involved in alcoholic fermentation; however, Starmerella bacillaris strains have gained great attention due to their relevant and particular characteristics. S. bacillaris is commonly known as an osmotolerant, acidogenic, psychrotolerant, and fructophilic yeast. Most strains of this species are high producers of glycerol and show low ethanol production rates, being highlighted as promising alternatives to the manufacture of low-alcohol beverages. The increased production of high alcohols, such as benzyl alcohol that has antifungal and antibacterial properties, highlights S. bacillaris potential as a biocontrol agent. After harvest, antifungal yeasts become part of the must microbiota and may also improve the fermentation process. Moreover, during the fermentation, S. bacillaris releases important molecules with biotechnological properties, such as mannoproteins and glutathione. Considering the potential biotechnological properties of S. bacillaris strains, this review presents an overview of recent trends concerning the application of S. bacillaris in fermented beverages. KEY POINTS: •S. bacillaris as an alternative to the production of low-alcohol beverages. •S. bacillaris strains present biocontrol potential. •Molecules released by S. bacillaris may be of great biotechnological interest.

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.

This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and ß-carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed (P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra-high performance liquid chromatography-electrospray by ionization-mass spectrometry (UHPLC-ESI-MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at -18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. PRACTICAL APPLICATION: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis).

This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 µg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract.

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity.

Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the presence of bioactive compounds, flavonoids showed the highest level (10.33 ± 0.34 mg QE/g), and potential antioxidant components such biflavonoids were determined by ultra-high performance liquid chromatography/electrospray ionization mass spectrometry. The aroeira fruit extract showed antioxidant potential in DPPH (42.68 ± 0.05%), ORAC (43.40 ± 6.22 µM TE/g) and ß- carotene/linoleic acid (61.41 ± 5.30%) assays. Besides that, in vivo analyses demonstrated the ability of aroeira extracts to decrease the damage caused by oxidative stress promoted by H2O2 in Saccharomyces cerevisiae cells. Thus, the presence of phytochemicals with functional properties and the antioxidant capacity of aroeira fruit indicate its use as a potential natural antioxidant for the food industry.

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.

To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important sensory aspects such as the palate fullness of these beverages. The high acidity influences their organoleptic quality, as well. So far, only S. cerevisiae starter, used in conventional fermentations, have been tested in this condition, and no selection has been performed to identify alternative yeasts suitable for unripe grape fermentation. S. bacillaris is known for the low ethanol tolerance, high glycerol and moderate volatile acidity production. Therefore, this non- Saccharomyces yeast have been investigated to improve the quality of low-alcohol beverages. Seven S. bacillaris strains were tested in synthetic musts with different sugar and malic acid levels, mimicking natural ripe and unripe grape musts. In all the tested conditions, S. bacillaris produced higher glycerol than S. cerevisiae. In single-strain fermentation at low sugar and high malic acid no S. bacillaris strains was able to transform all the sugars, although the produced ethanol was lower than that at high sugar condition. Therefore, sequential fermentations with S. cerevisiae were evaluated at low sugar and high malic acid. In this condition all the sugars were consumed and a significant glycerol increase was found. These results were confirmed when sequential fermentations were run in natural unripe grape must. Moreover, an increase in malic acid degradation, with respect to EC1118 single-strain fermentation, was observed.

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review.

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.