Biodegradable sodium alginate films incorporated with lycopene and ß-carotene for food packaging purposes.

Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and ß-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 µm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or ß-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or ß-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or ß-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.

MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data.

LC-HR-MS/MS is the predominant analytical technique in phenolic compound (PC) research. However, the manual interpretation of mass spectra is a heavy nontrivial time-consuming task and depends on mass spectrometry and phenolic compounds fragmentation deep knowledge. We think this manual approach should be partially translated into a practical software that allows users to perform such complicated analyses. In silico fragmentation software have been tested for small molecule identification, MS-FINDER and SIRIUS stood out at identification contests and challenges. We evaluated both software to identify PC from two data categories: 1st MS/MS spectra from 18 phenolic compound standards (PCS) and 2nd phenolic compounds from 8 food samples (FPC) (coffee, green tea, cranberry juice, grape juice, orange juice, apple juice, soy extract and parsley extract). MS-FINDER and SIRIUS were able to correctly identifymore than 90% of the PCS by LC-HR-MS/MS. The main FPC were also correctly identified by MS-FINDER (70%) and SIRIUS (38%). We highlight that these software were unable to differentiate PC isomers. This task is only possible by using additional information, such as chromatographic behavior and manual analysis of the relative intensity of fragments in the MS/MS spectra. Therefore, the combination of initial screening by using MS-FINDER and SIRIUS with manual analyses of additional information is a powerful and efficient approach for identifying phenolic compounds.

Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.

Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS­100% S; (2) GK1-75% S/25% K; (3) GK2-50% S/50% K; (4) GK3-25% S/75% K and (5) GK-100% K; The products were evaluated by physicochemical, microbiological and sensory (check all that apply) analyses. The addition of kefir was found to increase the acidity of the products. The concentrations of total phenolic compounds in the formulations with kefir were approximately ten times higher than the GS formulation. All products presented concentrations of thermotolerant coliforms <3 NMP/g and absence of Salmonella ssp. The viability of Lactobacillus ssp., Streptococcus spp. and Bifidobacterium ssp. was higher than 10 log CFU/g during the whole storage period. The GS and GK1 formulations had the lowest scores, while GK ice cream was preferred. The formulations showed distinct sensory profiles in the CATA, and the ice cream with 100% kefir was associated with desirable attributes. The ice creams exhibited microbiological and sensory characteristics that meet the expectations of the product's target audience.

Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.

This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-ß-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.

Can the intake of synthetic food colour Amaranth (INS 123) put the health of Brazilian consumers at risk?

Amaranth is a synthetic red azo dye approved in several countries such as Canada, Australia and Brazil, but banned in the United States. There are few studies evaluating the exposure of the general population to this food colouring substance, in Brazil, specifically, there are virtually no data on its intake. This study aimed to estimate the Theoretical Maximum Daily Intake (TMDI) of the Brazilian population and to quantify Amaranth in foods that contribute the most to its consumption. Data on the presence of Amaranth were correlated with consumption data from National Household Budget Surveys carried out in 2008/2009 and 2017/2018, among people aged ten or older. The results show that the mean TMDI (mg/day) of Amaranth does not exceed the Acceptable Daily Intake (ADI) in any population group, it, however, may get as high as 66% of the ADI among teenagers. For the TMDI balanced by the prevalence of food consumption, that is, considering consumers only (eaters only, rather than the population mean), results show that the amounts can exceed the ADI in all population groups studied. The intake of Amaranth is higher among the younger population (adolescents) reaching up to three times the ADI in the worst-case scenario. The food groups which contribute the most to the intake of Amaranth, are 'juices/artificial juices/reconstituted powdered juice mixes' and 'soft drinks'. Laboratory tests of powdered fruit mixes and soft drinks sold in the city of Porto Alegre (Brazil) show that 17 out of 20 samples tested exceeded the limit set by Brazilian regulations (5 mg/100 mL in the final product). Results show that the intake of Amaranth by the different Brazilian populations may pose a health hazard to several population groups.

Metabolomics: An analytical technique for food processing evaluation.

This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.

Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control.

A variety of methods for producing cassava flour exist, resulting in very heterogeneous products that exhibit various colours, textures, granulometries, and flavours. To improve its attractiveness to consumers, some producers dye cassava flour with turmeric or tartrazine; however, this practice is illegal in Brazil. In this study, cassava flour samples were collected and evaluated for possible adulteration by the addition of dyes. Flours were analysed by CIELab and dye screening (paper chromatography and the turmeric-identification method) and a classification tree was developed using these data. Positive results for curcuminoid pigments or tartrazine were confirmed by HPLC-DAD or HPLC-UV-Vis, respectively. The developed approach is an innovative alternative chemometric-analysis method that facilitates highly practical screening; adulterated cassava flour, a product of great human-food importance, can be identified using CIELab parameters.

Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil.

BACKGROUND: Aromatic herbs are an important source of bioactive compounds. Different cultivation systems should give each plant a specific amount of those compounds, which should be of a particular quality. In this study, the effects of three cultivation systems (indoor, greenhouse, and organic field) on the composition of bioactive compounds in parsley (Petroselinum crispum cv. 'Flat Leaf'), green basil (Ocimum basilicum var. minimum cv. 'Greek'), and purple basil (Ocimum basilicum cv. 'Red Rubin') were evaluated. RESULTS: ß-Carotene and lutein were the carotenoids with the highest concentration in the three plants in all the cultivation systems. Overall, parsley proved to be a source of flavonoids. The major phenolic compound found in basil plants was rosmarinic acid, whereas most anthocyanins were derived from cyanidin aglycone. Among the three plants studied, the highest vitamin C content was found in parsley from the field. This was 2.6 and 5.4 times higher than the indoor and greenhouse cultivation, respectively. CONCLUSION: The results suggest that different cultivation systems influence and modulate the concentration of bioactive compounds in plants differently, varying according to their class, and that, above all, an indoor system is an effective cultivation system for the production of bioactive compounds. © 2021 Society of Chemical Industry.

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants.

In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B2. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B2 stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.

Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles.

The use of poly-ß-hydroxybutyrate (PHB) is an alternative polymer that can be considered environment friendly and renewable to prepare nanoparticles of carotenoids. This study aimed to develop and characterize aqueous dispersion nanoparticles and lyophilized nanoparticles of carotenoid extract obtained from Spirulina sp. LEB 18 by nanoprecipitation, using poly d,l-lactic acid (PLA)/poly d,l-lactic-co-glycolic acid (PLGA) (75:25 w/w) or PHB as encapsulants. The samples were characterized for the particle size, polydispersity index, zeta potential, apparent viscosity, pH, color parameters, ultraviolet-visible (UV/Vis) spectrophotometry, carotenoid profile, encapsulation efficiency, morphology, and thermal analysis. Nanoparticles containing microalgae carotenoid extract showed average particle diameter on a nanoscale (<200 nm), high homogeneity and stability, high thermal stability, and encapsulation efficiency carotenoid (>80%) when compared to nanoparticles containing ß-carotene synthetic. PHB or PLA/PLGA as encapsulating material in the production of nanoparticles from microalgae carotenoids can be a polymeric alternative capable of promoting greater stability and application of carotenoids.

Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits.

Despite the consumption recommendations and the potential health benefits, Brazilian biodiversity has a large number of fruit species that are still unexplored, such as Butia catarinensis (Butiá da Praia), Butia eriospatha (Butiá da Serra) and Opuntia elata (Arumbeva). The phenolic compounds of these fruits were determined by HPLC-DAD-MS/MS. Morever, in vitro assays of antioxidant capacity on hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO) and ABTS radicals were evaluated. In vivo assays evaluating the survival of worms and reactive oxygen species (ROS) generation were performed using the nematode Caenorhabditis elegans. Eighteen, twenty-eight and seventeen phenolic compounds were identified in Butiá da Praia, Butiá da Serra and Arumbeva, respectively. The main groups of phenolic compounds found in the fruits were hydroxybenzoic acids (60.5, 26.5 and 96.1% of the total phenolic compounds for Butiá da Praia, Butiá da Serra and Arumbeva, respectively), flavan-3-ols (23.6 and 61.2% of the total phenolic compounds for Butiá da Praia and Butiá da Serra) and flavonols (2.6% of the total phenolic compounds for Arumbeva). The hydroethanolic extracts of these fruits were free radical scavenger, sources of phenolic compounds and did not cause toxic effects in vivo. In hydroethanolic extracts of Butiá da Praia and Arumbeva, the total phenolic content increased by around 67% and 35%, respectively. Besides the health benefits, these proved to be promising sources of natural antioxidants, with phenolic composition variating among species and collection site. The obtained results enable future applications of studied fruits extracts in food and/or pharmaceutical products, encouraging and valuing the sustainable use of biodiversity.

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H2O2), hydroxyl (OH), peroxyl (ROO-) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 µg·g-1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 µg·g-1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g-1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye.

Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow-orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors such as light, oxygen, and temperature. Microencapsulation presents an alternative for improving the bioactive compound's stability. In this study, norbixin microcapsules (MCN) were added to isotonic tangerine soft drinks in a quantity not exceeding food additive regulations. The final concentration was 2.86 ± 0.02 µg norbixin/mL, and according to the CIELab system, the beverage acquired the expected orange tonality. The addition of MCN favorably affects beverage stability during storage under accelerated conditions (heat and light), and the half-life time was more significant (29.71 days) than when non-encapsulated norbixin was used (393.39 min). In conclusion, MCN should be considered as an additive with potential use in processed beverage industries instead of synthetic dyes.

Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers.

Cactus cladode offers innovative ingredients such as cactus mucilage (CM) and cladode flour (CF) for producing gluten-free snacks. Five different crackers were formulated: C-C (control cracker prepared with 2% of commercial gums), C-CM (cracker containing 2% of CM instead of commercial gums), C-CF5, C-CF10, and C-CF15 (crackers incorporated of 5%, 10%, and 15% CF, respectively - free of commercial gums). CF characterization is also presented, demonstrating its great technological potentiality. The proximate composition of C-CM and C-CF mostly differed for ash and fiber content as compared to C-C. In general, crackers' physical properties were not impacted by CM or CF addition, except for the darker color of CF-supplemented crackers. The C-CM and CF-incorporated crackers showed higher total phenolics and antioxidant activity. Additionally, the latter samples were enhanced with carotenoids. Sensory evaluation revealed that C-CM and C-CF5 were those most accepted. Therefore, CM and CF are interesting alternatives for gluten-free cracker formulation.

Incorporation of zeaxanthin nanoparticles in yogurt: Influence on physicochemical properties, carotenoid stability and sensory analysis.

Zeaxanthin nanoparticles (Zea-NP) and zeaxanthin nanoemulsion (Zea-NE) were incorporated in yogurt. Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yogurt added of nanoemulsion (Y-NE) were evaluated weekly regarding pH, titratable acidity, color, textural parameters, viscosity and syneresis during 28 days. Zeaxanthin retention in Y-NP and Y-NE was also determined over storage. Sensory attributes and morphology were evaluated in all yogurt samples, and zeaxanthin bioaccessibility after in vitro digestion was analyzed in Y-NP and Y-NE after preparation. At the end of storage time, zeaxanthin retention was higher in Y-NP (22.31 ±â€¯2.53%) than in Y-NE (16.84 ±â€¯0.53%). Despite the lower firmness and viscosity observed in Y-NP, these changes were not sensory perceived. The bioaccessibility after in vitro digestion suggested that nanoencapsulation provided a controlled release of the carotenoid. Zea-NP can be incorporated in yogurt, allowing the dispersion of a hydrophobic compound in a hydrophilic matrix, providing stability.

Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation.

Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene, and bixin. The kinetics of carotenoids' release to a fat simulant was evaluated and successfully explained by a new mathematical release model which considered the degradation of the migrants after their release. In the presence of light, films with lycopene and beta-carotene protected sunflower oil mainly by their light barrier properties, and secondly by their barrier to oxygen and antioxidant gradual releasing. The films produced with bixin presented the best performance as antioxidant active packaging to sunflower oil, where differences found in films barrier properties and in the transfer coefficients among the carotenoids were influenced by their molecular structures.

Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance.

Opuntia monacantha mucilage was investigated for its physicochemical characteristics and functional properties. The mucilage extraction yield was 12% (DW) and it consisted of 80.12% carbohydrates, 15.14% ashes, 3.55% proteins, and 1.19% lipids. Monosaccharide profiling demonstrated a predominantly presence of galactose, glucuronic acid, and arabinose. Viscosimetric measurements gave an intrinsic viscosity of 9.02 dL/g and a molar mass of 1.12 × 106 g/mol. Reconstituted mucilage solution (1% w/v) had a mean particle diameter (D4,3) of 648 nm and solubility above 85%. Its emulsifying capacity improved with the increment of mucilage solution in the emulsion; likewise, it provided high emulsion stability through different ratios of oil to polysaccharide solution. It displayed good foaming capacity, although its foam stability progressively reduced over time. In addition, its blending with ovalbumin resulted in a foaming capacity enhancement and in a markedly greater foam stability compared to ovalbumin alone. The rheological studies indicated the mucilage solutions exhibited shear-thinning behavior at concentrations between 1 and 10% and fairly stable viscous properties in the temperature range of 5-80 °C. These outcomes support that O. monacantha mucilage may find potentially useful applications in food systems, particularly as an emulsifying, foaming and thickening agent, or as a stabilizer.

Vitamin and bioactive compound diversity of seven fruit species from south Brazil.

BACKGROUND: The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS: Sample 1 of Eugenia pyriformis presented the highest value of ß-carotene (0.1021 g kg-1 ), lutein (0.0511 g kg-1 ), zeaxanthin (0.0370 g kg-1 ), and α-carotene (0.0112 g kg-1 ), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg-1 ) and vitamin A content (0.106, 0.035 and 0.178 g kg-1 RAE) of all seven species analyzed. The cyanidin 3-glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg-1 ) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg-1 ). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION: In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry.

Bioactive compounds and protective effect of red and black rice brans extracts in human neuron-like cells (SH-SY5Y).

Rice bran is obtained from the rice polishing process, and this by-product contains many bioactive compounds. In this study, the composition of phenolic compounds from red and black rice brans was determined by HPLC-DAD-MS. Additionally, the neuroprotective ability of these brans in SH-SY5Y cells insulted with hydrogen peroxide (H2O2) was evaluated. The phenolic constituents of rice bran were separated into hydrophilic and pellet fractions. The major phenolic compound in both samples was ferulic acid. Cyanidin 3-glucoside was the main anthocyanin in black rice bran. The hydrophilic and pellet fractions showed a protective effect (38-94%) on SH-SY5Y cells insulted by H2O2 in DCFH-DA assay. No extract showed cytotoxicity in the SRB assay. These results suggest a neuroprotective effect of red and black rice brans extracts due to their high antioxidant capacity, along with the absence of cytotoxicity. Thus, they may potentially be used as sources of bioactive compounds.

Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters.

Different types of nanoparticles have been synthesized to protect carotenoids against exposition of external factors such as light, heat and oxygen; and processing conditions; to increase stability and to improve the bioavailability of nanoencapsulated carotenoid. The type of nanostructure synthesized (nanoemulsions, liposomes, solid lipid nanoparticles, nanostructured lipid carrier, and polymeric nanoparticles) influences on the synthesis and nanoparticles stability, which reflect in physic-chemical characteristics such as polydispersity index, zeta potential, and encapsulation efficiency. Different nanostructures can be used to improve stability of carotenoids; however, currently, polymeric nanocapsules are the nanostructure most utilized due to its stability during storage, high efficiency to encapsulate and to control the release of the carotenoid encapsulated. Due to these considerations, they have been focus of researchers for future studies regarding to application of carotenoids nanoencapsulated by food industries. The focus of this review is the presentation of different carotenoids delivery systems and the use of techniques to evaluate parameters that might limit the application of this innovative and potential technology in cosmetic, pharmaceutical and food industry.