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1.
Sensors (Basel) ; 21(6)2021 Mar 18.
Artigo em Inglês | MEDLINE | ID: mdl-33803914

RESUMO

Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.


Assuntos
Embalagem de Alimentos , Conservação de Alimentos , Contaminação de Alimentos , Microbiologia de Alimentos , Indústria de Processamento de Alimentos
2.
MMWR Morb Mortal Wkly Rep ; 70(16): 589-594, 2021 Apr 23.
Artigo em Inglês | MEDLINE | ID: mdl-33886536

RESUMO

As of April 16, 2021, U.S. correctional and detention facilities reported 399,631 cases of COVID-19 in incarcerated persons, resulting in 2,574 deaths (1). During July 14-November 30, 2020, COVID-19 was diagnosed in 382 persons incarcerated in Idaho correctional facilities with work-release programs. Work-release programs (which place incarcerated persons in community businesses) have social and economic benefits, but might put participants at increased risk for bidirectional transmission of SARS-CoV-2, the virus that causes COVID-19. The Idaho Department of Correction (IDOC) operates 13 state-run correctional facilities, including six low-security facilities dedicated to work-release programs. This report describes COVID-19 outbreaks in five IDOC facilities with work-release programs,* provides the mitigation strategies that IDOC implemented, and describes the collaborative public health response. As of November 30, 2020, 382 outbreak-related COVID-19 cases were identified among incarcerated persons in five Idaho correctional facilities with work-release programs; two outbreaks were linked to food processing plants. Mitigation strategies that helped to control outbreaks in IDOC facilities with work-release programs included isolation of persons with COVID-19, identification and quarantine of close contacts, mass testing of incarcerated persons and staff members, and temporary suspension of work-release programs. Implementation of public health recommendations for correctional and detention facilities with work-release programs, including mass testing and identification of high-risk work sites, can help mitigate SARS-CoV-2 outbreaks. Incarcerated persons participating in work-release should be included in COVID-19 vaccination plans.


Assuntos
/epidemiologia , Surtos de Doenças , Indústria de Processamento de Alimentos , Doenças Profissionais/epidemiologia , Prisões , Adulto , Idoso , /transmissão , Feminino , Humanos , Idaho/epidemiologia , Masculino , Pessoa de Meia-Idade , Medição de Risco , Adulto Jovem
3.
MMWR Morb Mortal Wkly Rep ; 70(17): 622-626, 2021 Apr 30.
Artigo em Inglês | MEDLINE | ID: mdl-33914728

RESUMO

Large COVID-19 outbreaks have occurred in high-density workplaces, such as food processing facilities (1). Alaska's seafood processing industry attracts approximately 18,000 out-of-state workers annually (2). Many of the state's seafood processing facilities are located in remote areas with limited health care capacity. On March 23, 2020, the governor of Alaska issued a COVID-19 health mandate (HM10) to address health concerns related to the impending influx of workers amid the COVID-19 pandemic (3). HM10 required employers bringing critical infrastructure (essential) workers into Alaska to submit a Community Workforce Protective Plan.* On May 15, 2020, Appendix 1 was added to the mandate, which outlined specific requirements for seafood processors, to reduce the risk for transmission of SARS-CoV-2, the virus that causes COVID-19, in these high-density workplaces (4). These requirements included measures to prevent introduction of SARS-CoV-2 into the workplace, including testing of incoming workers and a 14-day entry quarantine before workers could enter nonquarantine residences. After 13 COVID-19 outbreaks in Alaska seafood processing facilities and on processing vessels during summer and early fall 2020, State of Alaska personnel and CDC field assignees reviewed the state's seafood processing-associated cases. Requirements were amended in November 2020 to address gaps in COVID-19 prevention. These revised requirements included restricting quarantine groups to ≤10 persons, pretransfer testing, and serial testing (5). Vaccination of this essential workforce is important (6); until high vaccination coverage rates are achieved, other mitigation strategies are needed in this high-risk setting. Updating industry guidance will be important as more information becomes available.


Assuntos
/epidemiologia , Surtos de Doenças , Indústria de Processamento de Alimentos , Doenças Profissionais/epidemiologia , Alaska/epidemiologia , Humanos , Doenças Profissionais/prevenção & controle
4.
Artigo em Inglês | MEDLINE | ID: mdl-33669645

RESUMO

Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry's cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.


Assuntos
Desinfetantes , Microbiologia de Alimentos , Biofilmes , Matriz Extracelular de Substâncias Poliméricas , Manipulação de Alimentos , Indústria Alimentícia , Indústria de Processamento de Alimentos
5.
Emerg Infect Dis ; 27(4): 1032-1038, 2021 04.
Artigo em Inglês | MEDLINE | ID: mdl-33591249

RESUMO

The coronavirus disease (COVID-19) pandemic has severely impacted the meat processing industry in the United States. We sought to detail demographics and outcomes of severe acute respiratory syndrome coronavirus 2 infections among workers in Nebraska meat processing facilities and determine the effects of initiating universal mask policies and installing physical barriers at 13 meat processing facilities. During April 1-July 31, 2020, COVID-19 was diagnosed in 5,002 Nebraska meat processing workers (attack rate 19%). After initiating both universal masking and physical barrier interventions, 8/13 facilities showed a statistically significant reduction in COVID-19 incidence in <10 days. Characteristics and incidence of confirmed cases aligned with many nationwide trends becoming apparent during this pandemic: specifically, high attack rates among meat processing industry workers, disproportionately high risk of adverse outcomes among ethnic and racial minority groups and men, and effectiveness of using multiple prevention and control interventions to reduce disease transmission.


Assuntos
Transmissão de Doença Infecciosa/prevenção & controle , Indústria de Processamento de Alimentos , Controle de Infecções , Indústria de Embalagem de Carne , Adulto , /epidemiologia , /transmissão , Feminino , Indústria de Processamento de Alimentos/métodos , Indústria de Processamento de Alimentos/organização & administração , Indústria de Processamento de Alimentos/tendências , Humanos , Incidência , Controle de Infecções/instrumentação , Controle de Infecções/métodos , Controle de Infecções/organização & administração , Masculino , Indústria de Embalagem de Carne/métodos , Indústria de Embalagem de Carne/organização & administração , Indústria de Embalagem de Carne/tendências , Saúde das Minorias/estatística & dados numéricos , Nebraska/epidemiologia , Saúde do Trabalhador/normas , Avaliação de Resultados em Cuidados de Saúde , Equipamento de Proteção Individual/normas , Medição de Risco , Local de Trabalho/normas
6.
Int J Food Microbiol ; 343: 109094, 2021 Apr 02.
Artigo em Inglês | MEDLINE | ID: mdl-33621832

RESUMO

Anisakid nematode larvae (NL) in fish products comprise a risk to human health and, if visible, lead to the rejection of these products by consumers. Therefore, great efforts are being made for the identification of these anisakid larvae to estimate the potential consumer health risk as well as to develop effective detection methods in order to prevent the introduction of heavily infected fish products into the market. The tasks of national reference laboratories include the improvement of detection methods and to promote their further development. As a prerequisite for improved detection, it is important to understand the structural properties of anisakid NL and compounds produced during host-parasite interactions. This review provides an overview of the intrinsic properties of anisakid NL and reports the latest detection methods in published literature. First, in order to define the potentially interesting intrinsic properties of anisakid nematodes for their detection, anatomy and compounds involved in host-parasite interactions are summarised. These can be used for various detection approaches, such as in the medical field or for allergen detection in fish products. In addition, fluorescence characteristics and their use as both established and promising candidates for detection methods, especially in the field of optical sensing technologies, are presented. Finally, different detection and identification methods applied by the fish processing industries and by control laboratories are listed. The review intends to highlight trends and provide suggestions for the development of improved detection and identification methods of anisakid NL in fish products.


Assuntos
Anisakis/isolamento & purificação , Produtos Pesqueiros/parasitologia , Microbiologia de Alimentos , Animais , Anisaquíase/parasitologia , Anisaquíase/prevenção & controle , Anisakis/anatomia & histologia , Anisakis/química , Produtos Pesqueiros/análise , Fluorescência , Indústria de Processamento de Alimentos , Interações Hospedeiro-Parasita , Humanos , Larva/anatomia & histologia , Larva/química
7.
J Environ Sci Health B ; 56(3): 292-296, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-33525967

RESUMO

Soybean soaking water whey (SWW) is obtained as the waste of soy milk production and mostly represents an environmental problem. The aim of this study was to assess the content of proteins and content and activity of trypsin inhibitors of fresh SWW, obtained during soy milk production. Two zones of Bowman-Birk trypsin inhibitors (BBI) were detected. One was identified as a monomeric form of BBI (0.61-2.93%) and the other one was identified as a polymeric form of BBI (0.45-3.33%). The degree of BBI extraction (1.88-5.49%) was influenced by the soybean genotype and the grain size, i.e. it increased with increasing grain size. Kunitz trypsin inhibitor was not detected. Total proteins were found in traces in SWW (0.03-0.06%). Low residual trypsin inhibitor activity (0.32-0.55%) suggested that SWW can potentially be applied for preparing food or feed. In that case it will not be waste but a cheap functional supplement with BBI as a biologically active component.


Assuntos
Indústria de Processamento de Alimentos/métodos , Leite de Soja , Soja/química , Inibidores da Tripsina/análise , Aprotinina/isolamento & purificação , Inibidor da Tripsina de Soja de Bowman-Birk/análise , Inibidor da Tripsina de Soja de Bowman-Birk/isolamento & purificação , Inibidor da Tripsina de Soja de Bowman-Birk/metabolismo , Inibidores da Tripsina/isolamento & purificação , Inibidores da Tripsina/metabolismo , Resíduos , Água
8.
Molecules ; 26(1)2021 Jan 05.
Artigo em Inglês | MEDLINE | ID: mdl-33466479

RESUMO

Orange pomace (OP) is a solid waste produced in bulk as a byproduct of the orange juice industry and accounts for approximately 50% of the quantity of the fruits processed into juice. In numerous literature references there is information about diverse uses of orange pomace for the production of high-added-value products including production of natural antioxidant and antimicrobial extracts rich in polyphenols and flavonoids which can substitute the hazardous chemical antioxidants/antimicrobials used in agro-food and cosmetics sectors. In this work and for the first time, according to our knowledge, the eco-friendly aqueous vacuum microwave assisted extraction of orange pomace was investigated and optimized at real industrial scale in order to produce aqueous antioxidant/antimicrobial extracts. A Response Surface Optimization methodology with a multipoint historical data experimental design was employed to obtain the optimal values of the process parameters in order to achieve the maximum rates of extraction of OP total polyphenols and/or total flavonoids for economically optimum production at industrial scale. The three factors used for the optimization were: (a) microwave power (b) water to raw pomace ratio and (c) extraction time. Moreover, the effectiveness and statistical soundness of the derived cubic polynomial predictive models were verified by ANOVA.


Assuntos
Citrus sinensis/química , Flavonoides/análise , Micro-Ondas , Extratos Vegetais/análise , Polifenóis/análise , Resíduos Sólidos/análise , Vácuo , Fracionamento Químico/métodos , Indústria de Processamento de Alimentos , Sucos de Frutas e Vegetais/análise , Extratos Vegetais/química
9.
J Food Sci ; 86(2): 385-393, 2021 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-33415738

RESUMO

Bromelain is widely used in food industry and pharmaceutical products due to its strong antioxidant properties. Therefore, the extraction of bromelain from pineapple peel may improve the profitability and sustainability of pineapple industry. The aim of this work is to show the purification, stability, and kinetics of bromelain from pineapple peel. By studying the stability of purified bromelain (PB), we found that the activity of PB was inhibited by Fe3+ , Al3+ , methanol, ethanol, and n-butyl alcohol, while it was increased in the presence of Ca2+ , ethylenediamine tetra acetic acid, glucose, D-xylose, maltose, potassium sodium tartrate, sodium citrate, citric acid, and sodium nitrite. These stability tests will expand the application and space acquisition of bromelain. The kinetics study indicated that the thermal inactivation of PB was conforming to the first-order reaction and the half-life (t1/2 ) of PB under different temperature conditions (45, 55, 65, and 75 °C) was 81.54, 31.12, 10.28, and 5.23 min, respectively. Therefore, the inactivation time of PB can be predicted at different temperatures for food heating processing. PRACTICAL APPLICATION: The potential of utilizing pineapple peel for bromelain extraction might improve the profitability and sustainability of the pineapple industry.


Assuntos
Ananas/enzimologia , Bromelaínas/isolamento & purificação , Bromelaínas/metabolismo , Bromelaínas/antagonistas & inibidores , Inibidores Enzimáticos/farmacologia , Estabilidade Enzimática , Indústria de Processamento de Alimentos , Frutas/enzimologia , Temperatura Alta , Cinética
10.
Molecules ; 26(2)2021 Jan 19.
Artigo em Inglês | MEDLINE | ID: mdl-33478152

RESUMO

The food sector includes several large industries such as canned food, pasta, flour, frozen products, and beverages. Those industries transform agricultural raw materials into added-value products. The fruit and vegetable industry is the largest and fastest-growing segment of the world agricultural production market, which commercialize various products such as juices, jams, and dehydrated products, followed by the cereal industry products such as chocolate, beer, and vegetable oils are produced. Similarly, the root and tuber industry produces flours and starches essential for the daily diet due to their high carbohydrate content. However, the processing of these foods generates a large amount of waste several times improperly disposed of in landfills. Due to the increase in the world's population, the indiscriminate use of natural resources generates waste and food supply limitations due to the scarcity of resources, increasing hunger worldwide. The circular economy offers various tools for raising awareness for the recovery of waste, one of the best alternatives to mitigate the excessive consumption of raw materials and reduce waste. The loss and waste of food as a raw material offers bioactive compounds, enzymes, and nutrients that add value to the food cosmetic and pharmaceutical industries. This paper systematically reviewed literature with different food loss and waste by-products as animal feed, cosmetic, and pharmaceutical products that strongly contribute to the paradigm shift to a circular economy. Additionally, this review compiles studies related to the integral recovery of by-products from the processing of fruits, vegetables, tubers, cereals, and legumes from the food industry, with the potential in SARS-CoV-2 disease and bacterial diseases treatment.


Assuntos
Agricultura/métodos , Indústria Farmacêutica , Indústria Alimentícia , Resíduos/economia , Agricultura/economia , Cosméticos/economia , Grão Comestível , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/métodos , Frutas , Raízes de Plantas , Tubérculos , Verduras
11.
Food Chem ; 340: 127918, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32889209

RESUMO

The study was an attempt to compare batch and circulating processes for polyphenols extraction from pomelo peels by liquid-phase pulsed discharge (LPD) in order to assess the extraction efficiency of the two processes. Response surface methodology was used to optimize batch (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 2-4 min extraction time) and circulating (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 20-40 mL/min flow rate) extractions. The highest polyphenols yield was 2.50 ± 0.02% at 42.2 mL/g, 12 kV and 4 min in batch extraction, while circulating extraction produced the most polyphenols (2.42 ± 0.01%) at 43.7 mL/g, 10.4 kV and 27.6 mL/min. The results showed that batch extraction achieved much greater yields than circulating extraction with lower-cost equipment. Therefore, batch extraction was a promising technology for the separation of high value-added products from pharmaceuticals and fine chemicals.


Assuntos
Fracionamento Químico/métodos , Citrus/química , Frutas/química , Polifenóis/isolamento & purificação , Fracionamento Químico/instrumentação , Indústria de Processamento de Alimentos/instrumentação , Indústria de Processamento de Alimentos/métodos
12.
Food Chem ; 340: 127911, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32896778

RESUMO

Emerging technologies, such as focused microwave heating of liquid foods, have been studied to reduce quality losses due to the high temperatures of conventional processing. Besides faster heating, microwaves can also have non-thermal effects on inactivation; however, this is a controversial issue. The objective of this study was to compare conventional and focused microwave heating under similar conditions for the inactivation of two polyphenol oxidases (PPOs): mushroom tyrosinase in buffer and the PPO present in coconut water. Small samples under stirring were treated at temperatures between 50 and 90 °C and three kinetic models were adjusted considering the whole time-temperature history. The Weibull model could best describe inactivation in both heating processes, which was more effective with microwave heating for temperatures over 70 °C. Validation runs show that the model can satisfactorily describe the PPO inactivation. This study contributes for the design of liquid food pasteurization by focused microwave technology.


Assuntos
Catecol Oxidase/química , Pasteurização/métodos , Agaricales/enzimologia , Tampões (Química) , Catecol Oxidase/metabolismo , Cocos/enzimologia , Ativação Enzimática , Indústria de Processamento de Alimentos/métodos , Calefação , Cinética , Micro-Ondas , Modelos Teóricos , Monofenol Mono-Oxigenase/química , Monofenol Mono-Oxigenase/metabolismo , Temperatura
13.
Food Chem ; 340: 127912, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32916404

RESUMO

Palm-pressed mesocarp oil has been found to contain plenty of naturally occurring valuable phytonutrients. The application and study of the oil are limited, therefore, quality assessment of refined red palm-pressed mesocarp olein (PPMO) is deemed necessary to provide data in widening the applications as a niche products or raw material for the nutraceutical industry. Results showed that refined PPMO has comparable physicochemical properties and oxidative stability with commercial cooking oil, palm olein (PO). The food safety parameters and contaminants (PAH, 3-MCPD ester, 2-MCPD ester, glycidyl ester and trace metals) analyses proven that refined PPMO is safe to be consumed. Besides, refined PPMO contains remarkably greater concentrations of phytonutrients including carotenoids, phytosterols, squalene and vitamin E than PO, postulating its protective health benefits. The overall quality assessment of refined PPMO showed that it is suitable for human consumption and it is a good source for food applications and dietary nutritional supplements.


Assuntos
Contaminação de Alimentos/análise , Qualidade dos Alimentos , Indústria de Processamento de Alimentos , Óleo de Palmeira/química , Carotenoides/análise , Culinária , Ésteres/análise , Ácidos Graxos/análise , Glicerol/análogos & derivados , Glicerol/análise , Oxirredução , Óleo de Palmeira/análise , Fitosteróis/análise , Vitamina E/análise , alfa-Cloridrina/análise
14.
Food Chem ; 340: 127983, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32919354

RESUMO

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon extract. Furthermore, the cinnamon extract was loaded into nanoparticles before adding it to white chocolate. The results show that cinnamon extracts contained phenols up to 310 mg EE and possessed antioxidant activity up to 260 mg TAE per gram of dry extract depending on the extraction mode (i.e., traditional and ultrasonic-assisted method) and the solvent type. The cinnamon extract contained catechin, epicatechin, procyanidin B2, quercitrin, 3,4-dihydroxybenzaldehyde, protocatechuic acid and cinnamic acid at levels of 51, 53, 1396, 13, 1138, 228 and 934 µg/g of dry extract, respectively. The encapsulated cinnamon extract increased the phenolic content of white chocolate from 47.6 to 1060.6 µg EE/g.


Assuntos
Antioxidantes/química , Chocolate , Cinnamomum zeylanicum/química , Compostos Fitoquímicos/análise , Extratos Vegetais/química , Biflavonoides/análise , Catequina/análise , Chocolate/análise , Microscopia Crioeletrônica , Indústria de Processamento de Alimentos , Hidroxibenzoatos/análise , Fenóis/análise , Extratos Vegetais/análise , Proantocianidinas/análise , Quercetina/análogos & derivados , Quercetina/análise , Ultrassom
15.
Food Chem ; 340: 127979, 2021 Mar 15.
Artigo em Inglês | MEDLINE | ID: mdl-32920303

RESUMO

Vitamin D deficiency has been linked to various diseases, but could be rectified via fortified food stuffs or supplementation. In this study 39 different hydrophobic deep eutectic solvents were evaluated for green extraction of ergosterol from mushroom. Extraction parameters (e.g. time, solvent volume) were optimized using response surface methodology (RSM) and a maximum extraction yield of 6995.00 µg ergosterol/g dry weight mushroom was attained with menthol: pyruvic acid. The extracted ergosterol was purified using a novel methodology and the extraction solvent was reused for six cycles, while retaining extraction efficiency (up to 28%). The ergosterol was exposed to ultra-violet radiation for conversion to ergocalciferol (vitamin D2) resulting in a yield of ergocalciferol that was equivalent to 2142.01 µg/g dry weight mushroom.


Assuntos
Agaricus/química , Ergosterol/isolamento & purificação , Mentol/química , Fracionamento Químico/métodos , Ergocalciferóis/química , Ergosterol/química , Indústria de Processamento de Alimentos/métodos , Interações Hidrofóbicas e Hidrofílicas , Solventes/química , Raios Ultravioleta
16.
Food Chem ; 334: 127607, 2021 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-32711279

RESUMO

We present a simple and sensitive method for the determination of patulin at µg·kg-1 level in apple-based products. Our method relies on the application of an in-line molecularly imprinted polymer solid-phase extraction microcartridge in capillary electrophoresis coupled with mass spectrometry. Capillary zone electrophoresis method has been developed and parameters affecting the in-line process have been carefully optimized. Validation parameters were assessed for patulin, giving LOQ of 1 µg·kg-1 and linearity range 1-100 µg·kg-1 with R2 ≥ 0.997. The LOQ was below the maximum content of patulin requested by the European Union in this type of products. The precision of the peak area and the migration time were less than 14.9 and 1.6%, respectively. Patulin has been analyzed in the presence of 5-hydroxymethylfurfural, which is the main interference in this kind of matrix. The method was applied to assay patulin content in various apple-based products.


Assuntos
Eletroforese Capilar/métodos , Contaminação de Alimentos/análise , Malus/química , Patulina/análise , Extração em Fase Sólida/métodos , Espectrometria de Massas em Tandem/métodos , Análise de Alimentos/métodos , Indústria de Processamento de Alimentos , Furaldeído/análogos & derivados , Furaldeído/química , Limite de Detecção , Impressão Molecular , Polímeros/química
17.
Food Chem ; 334: 127557, 2021 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-32712488

RESUMO

Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.


Assuntos
Dessecação/métodos , Eugenia/química , Indústria de Processamento de Alimentos/métodos , Frutas/química , Ar , Antioxidantes/química , Antioxidantes/isolamento & purificação , Varredura Diferencial de Calorimetria , Digestão , Composição de Medicamentos , Goma Arábica/química , Extratos Vegetais/química , Polifenóis/química , Polifenóis/isolamento & purificação , Polissacarídeos/química
18.
Food Chem ; 335: 127662, 2021 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-32739819

RESUMO

Different processing methods of Chinese water chestnut (CWC; Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) steaming with skin (WPC), cooking with skin (WPS), steaming with peeling (PS), fresh cutting (FF) and cooking with peeling (PC) were compared. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 454 metabolites, including 123 flavonoids and 57 phenylpropanoids, were characterized. The flavonoid and phenylpropanoid profiles were distinguished using PCA. Eighteen flavonoids and six phenylpropanoids were detected and quantitated in the WPC and WPS samples but not in the FF, PC and PS samples. In addition to the O-hexoside of tricin, kaempferol and luteolin were the predominant flavonoids in the WPC and WPS samples, and all three compounds were higher in the WPC and WPS samples than in the FF sample. This study provides new results regarding differences in the metabolite profile of CWC processed with different methods.


Assuntos
Eleocharis/química , Flavonoides/análise , Indústria de Processamento de Alimentos/métodos , Fenilpropionatos/análise , Cromatografia Líquida , Cor , Eleocharis/metabolismo , Flavonoides/metabolismo , Análise de Alimentos/métodos , Quempferóis/análise , Luteolina/análise , Metaboloma , Fenilpropionatos/metabolismo , Vapor , Espectrometria de Massas em Tandem
19.
Food Chem ; 335: 127673, 2021 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-32745844

RESUMO

This research focused on the effect of temperature (25-75 °C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectric-ammonium sulfate precipitation method. At the optimized condition of temperature 54.25 °C, 81.35 min, and solvent/solid ratio of 27.65 mL/g, the protein yield was found 55.15%. The protein yield has reached 79.01% with an increase of 43.27% with the aid of the enzyme assisted extraction. The physicochemical properties were determined for revealing its potential use in food industry. It is promising that the isolated protein concentrates (SPC-IAP) show high protein content (69.08% d.b) as well as high solubility (98.71% at pH 7.5). SPC-IAP's high brightness (L* = 79.55), low redness (a* = 0.33) and low yellowness (b* = 13.27) values are encouraging for food industry.


Assuntos
Beta vulgaris/química , Fracionamento Químico/métodos , Enzimas/química , Folhas de Planta/química , Proteínas de Plantas/isolamento & purificação , Enzimas/metabolismo , Indústria de Processamento de Alimentos/métodos , Concentração de Íons de Hidrogênio , Proteínas de Plantas/química , Pós/análise , Pós/química , Solubilidade , Solventes/química , Temperatura
20.
Food Chem ; 336: 127635, 2021 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-32763734

RESUMO

A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is presented. Three reaction-discharge systems with different CAPPs were studied to check how the composition and physicochemical properties changed during CAPP treatment of BRJ. To identify reactive species occur in gas phase of applied CAPP for BRJ treatment, optical emission spectrometry was used. Finally, the cytotoxicity of so-obtained BRJ to human epithelial colorectal adenocarcinoma (Caco-2) and human non-malignant intestine microvascular endothelial cells (HIMEC) was assessed. Based on the performed analyses it was found that controlled CAPP treatment of BRJ changes the fraction pattern of elements in addition to increase the content of phenolic compound presents in BRJ. Furthermore, the defined CAPP treatment of BRJ inhibits proliferation of Caco-2 cell lines, exhibiting non-cytotoxic effect for HIMEC non-malignant endothelial cells. As a result, safe-to-consume BRJ of improved nutritional quality was produced.


Assuntos
Beta vulgaris/química , Indústria de Processamento de Alimentos/métodos , Sucos de Frutas e Vegetais , Gases em Plasma , Antioxidantes/química , Pressão Atmosférica , Células CACO-2 , Carboidratos/análise , Células Endoteliais/efeitos dos fármacos , Sucos de Frutas e Vegetais/análise , Sucos de Frutas e Vegetais/toxicidade , Humanos , Metais/análise , Valor Nutritivo , Fenóis/análise , Testes de Toxicidade
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