Bioactive Activities of the Phenolic Extract from Sterile Bracts of Araucaria angustifolia.

Sterile bracts can represent 80% of Araucaria angustifolia pinecone and are a rich source of phenolic compounds. This study aimed to optimize the extraction of the phenolic compounds from Araucaria angustifolia bracts using response surface methodology; the bioactivity properties were also investigated. The effects of the ethanol concentration, solute/solvent ratio, and temperature in relation to the phenolic composition and antioxidant activity were evaluated. The quantification and identification of the individual phenolic compounds (using high-performance liquid chromatography) and their bioactivity were evaluated. The optimized extraction conditions, which detected gallic acid, catechin, epicatechin, quercetin, and kaempferol, were obtained using 60% ethanol at a ratio of 1:38 (w/v) and a temperature of 80 °C. The extract showed high levels of phenolic classes and antioxidant activity. The extract also showed an inhibitory activity for pathogenic (approximately 80%, 10,000 µg/mL) and lactic acid (27.9%, 15,000 µg/mL) bacteria strains. The α-glucosidase inhibitory activity was approximately ten times greater than acarbose, demonstrating its high antiglycemic potential. No antioxidant and anti-inflammatory cellular activity were determined; however, a high cytotoxicity for non-tumor cells and the antiproliferative activity against the tumor cells were observed. Overall, the phenolic extract showed promising action in relation to the fight against the diseases related to oxidative stress and, hopefully, the application of the safe concentrations of the extract, based on bioavailability assays, can be verified.

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.

The apple pomace-industrial residue of apple beverages manufacture-presents 42-58% of the phenolic content of fresh fruit. As the phenolic composition influences the quality of ciders, it is very relevant to monitor the evolution of these compounds during the industrial process. Therefore, this research aim was to monitor the cider composition with the addition of phenolic extract from apple pomace during the fermentation. Two treatments, S1 (without extract) and S2 (with added extract), were evaluated during 15 days of fermentation. After 15 fermentation days, the sample S2 presented an increase of 23% in total phenolic compounds and 40% in flavonoids without harm to the fermentation kinetics. Concerning the evolution of monomeric phenolic compounds, the phenolic acids in S1 and S2 presented a similar trend during the fermentation period. Enzymatic hydrolysis reactions resulted in the chlorogenic acid content decreasing, in line with increased levels of caffeic acid. Phloridzin and quercetin glycosides content showed the greatest increase in S2. The final product S2 presented higher antioxidant activity and some sensorial characteristics (astringency, bitterness and colour) were accentuated. This work shows that phenolic compounds added were maintained during the process and it did not prejudice the fermentation reactions. Therefore, this is a good alternative to valorize apple pomace and improve the functional and sensorial quality of the cider.

Simultaneous Application of Mixotrophic Culture and Magnetic Fields as a Strategy to Improve Spirulina sp. LEB 18 Phycocyanin Synthesis.

Spirulina is a filamentous microalga which is considered a promising alternative source of essential nutrients and active biomolecules. High production cost and the space required to install a photobioreactor are two of the greatest challenges in the industrial application of microalga-based products. Thus, this study aimed to improve Spirulina sp. LEB 18 biomass and phycocyanin content by combining the application of mixotrophic culture and magnetic fields (MF). Zarrouk medium was modified with 1 and 3 g/L liquid molasses and the application of 30 mT for 1·h/d was investigated. Mixotrophic culture with 1 g/L molasses showed the highest biomass concentration (1.62 g/L), carbohydrate content (25.6%), and lipid contents (8.7%) after 15 days. Although the combination of 30 mT and 1 g/L liquid molasses decreased biomass production (1.44 g/L), there was increase in protein yield (76.9%) and protein productivity (73.8 mg/L·d). The proposed method increased phycocyanin production by 145% and its purity from 0.584 in the control culture to 0.627. Data described by this study show that the combination of mixotrophic culture and MF application is a promising alternative to increase microalga protein and phycocyanin production.

Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration.

In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37 g L-1 was obtained for the bovine whey powder solution, at 60 kPa and 40 °C. The maximum flux observed was 8.9 and 7.9 kg m-2 h-1, respectively, for the bovine whey powder solution and bovine whey, at 50 kPa and 30 °C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40 g L-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit, verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.

Spirulina sp. LEB 18-extracted phycocyanin: Effects on liposomes' physicochemical parameters and correlation with antiradical/antioxidant properties.

This study describes the physicochemical properties of soybean asolectin (ASO) liposomes loaded with phycocyanin (Phy) extracted from Spirulina sp. LEB 18. The effects of Phy in the liposomes' properties were investigated by Fourier transform infrared spectroscopy (FTIR), 1H and 31P nuclear magnetic resonance (NMR), zeta (ζ)-potential, dynamic light scattering (DLS) and ultraviolet-visible (UV-vis) techniques. Phy restricted the motion of ASO polar and interface groups and disrupted the package arrangement of the lipid hydrophobic regions, as a likely effect of dipolar and π interactions related to its amino acid residues and pyrrole portions. These interactions were correlated to antiradical/antioxidant Phy responses obtained by 2,2-diphenyl-1-picrylhidrazil (DPPH) assay, thiobarbituric acid reactive substances (TBARS) and ferric reducing antioxidant power (FRAP) methods, and discussed to bring new chemical perspectives about Phy-loaded liposomes-related nutraceutical applications in inflammatory and viral infection processes.

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen samples from Southern Brazil were procured in the market: eight dry cassava flours, six biju-type (flaked) corn flours and two biju-type cassava flours. Dry cassava flours had higher L* and lower b* values, and higher RS, relative crystallinity and viscosity peak values. Dry cassava flour partially preserves granular starch, as its processing involves lower drying temperatures and lower moisture of the pressed pulp. Dry cassava flours that had higher b* values also had higher rapidly digestible starch (RDS) levels, since higher temperatures are required in their production. Both biju-type flours showed the highest RDS values and no RS due to processing with elevated temperature and high moisture of the pressed pulp. In this study starch digestibility from the flours depended on processing, with minor influence of the raw material, fiber content and granulometry. The whiter and the smaller the granulometry of the dry cassava flours, the better they showed as potentially health benefiting.

Sweet Potato (Ipomoea batatas L): a Versatile Raw Material for the Food Industry

Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach / Avaliação das propriedades físico-químicas, de textura e microbiológicas de queijos brasileiros maturados com mofo branco: uma abordagem tecnológica

ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.

RESUMO: No Brasil, não há uma regulamentação técnica específica sobre a identidade e qualidade de queijos maturados com mofo branco na superfície. Estes queijos são comercializados inteiros (tipo Camembert) e em cunhas (tipo Brie). O objetivo da pesquisa foi avaliar as propriedades físicas e químicas; parâmetros tecnológicos e marcadores microbiológicos de 20 queijos inteiros (tipo Camembert) e 16 cunhas de queijo (tipo Brie) produzidos no Brasil. Os teores de sódio e cálcio apresentaram elevada amplitude (8,0 e 4,6 vezes o valor mínimo, respectivamente). Os valores médios destes queijos não apresentaram diferenças significativas em relação à maioria dos parâmetros analisados. Listeria monocytogenes foi encontrada em 5% das amostras de queijo tipo Camembert. Os demais parâmetros microbiológicos estavam de acordo com a legislação vigente, RDC no 12/2001 da Anvisa. Esta avaliação comparativa entre estes dois queijos indica que são diferentes. Além disso, os valores com elevada amplitude correspondem a falta de padronização do processamento. Os valores médios poderiam ser considerados como recomendados para estes queijos no Brasil.

Assessment of Microbial Contamination in Products of Animal Origin: Stretched-curd Cheese, Yogurt and Fresh Sausage

Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice.

BACKGROUND: Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS: The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan-3-ols, and flavonols (r > 0.70). CONCLUSION: The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry.

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L) black rice flour

Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour.

Gluten-free baked foods with extended shelf-life.

The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density. Binary mixtures of cassava starch (Native + Oxidized) and with guar gum (Oxidized + Guar Gum) as well as a ternary mixture (Native + Oxidized + Guar Gum) were prepared. The mixtures were analyzed for freeze-thaw stability, expansion, pasting, thermal structural and retrogradation properties. The results were compared with those of sour cassava starch (polvilho azedo-PA), native cassava starch (N) and oxidized cassava starch (O). Moreover, cheese breads were prepared with these mixtures and evaluated during storage. The ternary mixture N + O + GG showed superior freeze-thaw stability (syneresis of 4.9, 7.8 and 11.0% in 1st, 2nd and 3rd cycles, respectively); the low retrogradation of this sample was confirmed both by DSC and FTIR analyses. The sample N + O + GG had a high expansion (> 10 mL/g) and the cheese breads developed with this mixture had a slower staling. Our results confirmed that the mixture N + O + GG can improve formulations of gluten-free baked foods.

Identification and selection of non-Saccharomyces strains isolate from brazilian apple must / Identificação e seleção de leveduras não-Saccharomyces isoladas de mostos de maçãs brasileiras

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

RESUMO: Este estudo teve como objetivo conhecer a biodiversidade de leveduras não-Saccharomyces em maçãs com potencial para a melhoria da qualidade aromática da sidra brasileira. As cepas foram isoladas de trinta e cinco (35) mostos de maçã Gala e Fuji de diferentes locais da região Sul do Brasil. Quarenta e cinco (45) cepas foram isoladas e identificadas por análise de PCR. Os resultados indicaram dez (10) espécies: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans e Rhodotorula mucilaginosa. Três desses gêneros (Rhodotorula sp., Lodderomyces sp. e Clavispora sp.) juntos constituíram 71,2% das cepas identificadas. Entre estas cepas, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum e H. guilliermondii foram selecionadas em teste qualitativo devido a produção de aroma frutado, indicando potencial para a produção de compostos aromáticos na sidra.

Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening.

The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.

Milk coagulation properties and methods of detection / Propriedades de coagulação do leite e métodos de detecção

ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

RESUMO: Uma das etapas mais importantes na fabricação de queijos é o processo de coagulação. O conhecimento dos parâmetros envolvidos nesse processo desempenha um papel tecnológico importante para a indústria de laticínios. O leite de diferentes espécies de ruminantes varia em termos de capacidade de coagulação, pois são influenciados pela composição e principalmente pelas variantes genéticas da caseína. Estas características podem ser avaliadas por meio de dispositivos mecânicos e/ou ópticos, tais como, a Análise Lactodinamográfica e a Espectroscopia de Reflectância do Visível ao Infravermelho Próximo (NIR) e Médio (MIR).

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.

BACKGROUND: White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor the surface growth of Penicillium candidum and to evaluate the influence of the mesophilic (homofermentative (QMO) and heterofermentative (QMLD)) and thermophilic (QT) starter cultures on the physicochemical composition and sensory description. RESULTS: The whiteness index was effective in proving the appearance of superficial mycelium and the stability of white mold growth. The lactic cultures showed significant influence on most of the physicochemical analyses. The cheese made with thermophilic lactic culture had a 1 day gain in the growth of mycelium on the surface; nevertheless, the appearance of this product was potentially not acceptable for consumers. The heterofermentative mesophilic cheese had a better appearance and texture profile. However, the homofermentative mesophilic cheese showed aspects of fresh cheese and was acceptable for a wide range of consumers. CONCLUSION: The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits.

This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early-ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.

Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation.

Hanseniaspora yeasts are known to produce volatile compounds that give fruity aromas in wine and fermented fruit. This study aimed to verify the feasibility of the Hanseniaspora uvarum strain that had been isolated and identified during a previous study and preserved by lyophilization and freezing at -80 °C (cryopreservation). This strain was assessed in relation to its macroscopic and microscopic morphology and for its ability to ferment apple must. After having been subjected to lyophilization and cryopreservation, viability was assessed in relation to these characteristics during 12 months of storage. The strain showed stable colonial features and its microscopic appearance was unchanged during all recoveries. The plate count results showed consistency in both processes. Regarding the fermentative capacity, the kinetic results showed 100% viability for the strain subjected to lyophilization, as well as for those preserved at -80 °C. These results demonstrate that the preservation methods used are compatible with the maintenance of the relevant characteristics of the strain for the period of evaluation of this study (12 months).

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation.

Chemical characterisation and application of acid whey in fermented milk.

Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.