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1.
Food Chem ; 303: 125277, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31473460

RESUMO

Lead concentrations and lead isotope ratios of 43 authentic Bordeaux wines from prestigious châteaux and 14 suspicious Bordeaux origin were determined to evaluate their potential for authenticity and geographical origin assessment. Results have shown that the total Pb concentrations in Bordeaux wines drastically decreased over the previous 50 years with a clear shift of isotopic signatures towards geogenic values corresponding to an overall trend of European environmental lead monitoring. The Pb isotopic ratios determined in both series of samples clearly demonstrated that suspicious Bordeaux wines displayed Pb isotopic signatures statistically distinctive from those obtained for authentic wines. This observation was confirmed by the three-isotope mixing lines obtained between the geogenic and the anthropogenic Pb isotopes data that characterize European and Asian sources. The use these specific three-isotope plots allows a non-ambiguous discrimination between authentic Pauillac AOC and the counterfeited ones.


Assuntos
Qualidade dos Alimentos , Geografia , Chumbo/análise , Chumbo/química , Vinho/análise , Fraude , Isótopos
2.
Food Chem ; 302: 125267, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31400701

RESUMO

A study was to determine the correlation between the fine structure and the physicochemical properties of pre-gelatinized corn starch (PGCS) and the quality of noodles with added PGCS. Drum-dried corn starch (DDCS) and extrusion-cooked corn starch (ECCS) were used. The results revealed that the cold-water viscosity of ECCS and DDCS was about 10 and 100 times greater, respectively, than that of native corn starch (NCS), and the gel strength of DDCS was 1.67 times greater than that of ECCS. The average hydrodynamic radius of whole molecular (R¯h) and Ap were approximately half that of native corn starch in ECCS. Dough sheets prepared with various concentrations of PGCS (5-10%, w/w) had significantly greater tensile strength, and the addition of PGCS significantly increased the smoothness of the cooked noodles. DDCS was better than ECCS for increasing the noodles' processing quality.


Assuntos
Culinária , Qualidade dos Alimentos , Gelatina/química , Amido/química , Farinha/análise , Viscosidade , Água/química
3.
Food Chem ; 302: 125332, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31404871

RESUMO

Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.


Assuntos
Pão , Fibras na Dieta , Endo-1,4-beta-Xilanases/química , Glicosídeo Hidrolases/química , Antioxidantes/análise , Antioxidantes/química , Fibras na Dieta/análise , Farinha , Qualidade dos Alimentos , Humanos , Hidrólise , Valor Nutritivo , Reologia , Vapor , Paladar , Triticum
4.
Food Chem ; 302: 125342, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416002

RESUMO

Cereal crops are the rich source of nutritional components that play an important role in micronutrient malnutrition. Biofortification is one of the most successful approaches to enhance the level of micronutrients, mainly targeted in bread wheat. Bread wheat is one of main sources of calories and proteins in the developing countries. In the present study, 50 bread wheat genotypes characterized for the zinc and iron content, the most important micronutrients. On the basis of the results, the nineteen genotypes were selected and evaluated for biochemical as well as quality parameters. The protein content, gluten quantity and quality found to be reduced in high zinc containing genotypes, whereas the total soluble sugars, total carotenoids, proline and grain hardness found to be in positive relation with high micronutrient content. These results could be useful to generate bread wheat varieties rich in micronutrients as well as better nutritional and quality traits.


Assuntos
Biofortificação , Pão , Micronutrientes/metabolismo , Triticum/química , Triticum/genética , Carotenoides/análise , Qualidade dos Alimentos , Genótipo , Ferro/análise , Ferro/metabolismo , Micronutrientes/genética , Prolina/análise , Prolina/metabolismo , Sementes/química , Açúcares/análise , Zinco/análise , Zinco/metabolismo
5.
Food Chem ; 302: 125326, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416003

RESUMO

Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats.


Assuntos
Cerveja , Culinária/métodos , Carne , Ruminantes , Adolescente , Adulto , Aminas/análise , Aminas/química , Animais , Bovinos , Qualidade dos Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Compostos Heterocíclicos/análise , Temperatura Alta , Humanos , Reação de Maillard , Carne/análise , Pessoa de Meia-Idade , Valor Nutritivo , Carne Vermelha , Especiarias , Paladar , Compostos Orgânicos Voláteis/análise
6.
An Acad Bras Cienc ; 91(3): e20180447, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31576913

RESUMO

In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, ß-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. The redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p>0.05). ß-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p<0.05). Also rehydration ratios of control samples were found lower than the ultrasound pretreated samples.


Assuntos
Daucus carota/efeitos da radiação , Manipulação de Alimentos/métodos , Qualidade dos Alimentos , Ondas Ultrassônicas , Algoritmos , Análise de Variância , Cor , Daucus carota/química , Cinética , Valores de Referência , Reprodutibilidade dos Testes , Sonicação/métodos , Fatores de Tempo , beta Caroteno/análise , beta Caroteno/efeitos da radiação
7.
Rev Bras Epidemiol ; 22Suppl 02(Suppl 02): E190011.SUPL.2, 2019.
Artigo em Português, Inglês | MEDLINE | ID: mdl-31596382

RESUMO

INTRODUCTION: High income concentration prevails in Brazil and socioeconomic status influences living and health conditions, including dietary quality. OBJECTIVE: To measure the magnitude of social inequalities in the food quality profile of the Brazilian population. METHOD: We analyzed data from 60,202 adults who participated in the 2013 National Health Survey. The prevalence of indicators of food quality was estimated according to gender, ethnicity, income, schooling, and health insurance. We calculated prevalence ratios using multiple Poisson regression. RESULTS: Healthy food consumption was more prevalent among females, white people, and individuals with higher socioeconomic status. However, we also found a higher prevalence of some foods considered unhealthy, such as sweets, sandwiches, snacks, and pizzas, among the most favored social segments, in women, and white people, expressing the concomitance of healthy and unhealthy eating habits. The comparison between the consumption of skim and low-fat milk according to income (prevalence ratio - PR = 4.48) presented the most significant difference. CONCLUSION: In addition to the expressive social inequality identified in the Brazilian food profile, mixed patterns were detected, including healthy and unhealthy foods. These results point out the need for monitoring and promoting healthy eating habits, taking into account the social inequalities and contradictions concerning food intake.


Assuntos
Comportamento Alimentar , Qualidade dos Alimentos , Inquéritos Epidemiológicos/métodos , Inquéritos Nutricionais/métodos , Classe Social , Adulto , Brasil/epidemiologia , Estudos Transversais , Feminino , Inquéritos Epidemiológicos/estatística & dados numéricos , Humanos , Seguro Saúde/estatística & dados numéricos , Masculino , Inquéritos Nutricionais/estatística & dados numéricos , Prevalência , Fatores Socioeconômicos , Fatores de Tempo
8.
J Microbiol Biotechnol ; 29(8): 1240-1247, 2019 Aug 28.
Artigo em Inglês | MEDLINE | ID: mdl-31370118

RESUMO

This study was conducted to examine the inactivation effect of the combined treatment of high hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 logreduction of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5- 5.6 log-reductions regardless of the treatment time. Scanning electron microscopy corroborated microbial enumeration, revealing that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Color and total glucosinolate content were maintained after the combined treatment, although the hardness of the FCB slightly decreased. The results clearly suggest that the combined treatment of HHP and BEC washing has potential value as a new sanitization method to improve the microbial safety of FCB.


Assuntos
Brassica/microbiologia , Conservação de Alimentos/métodos , Listeria monocytogenes/efeitos dos fármacos , Tensoativos/farmacologia , Benzetônio/farmacologia , Contagem de Colônia Microbiana , Cor , Contaminação de Alimentos/prevenção & controle , Microbiologia de Alimentos , Qualidade dos Alimentos , Inocuidade dos Alimentos , Pressão Hidrostática , Listeria monocytogenes/crescimento & desenvolvimento
9.
Food Chem ; 301: 125250, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31377616

RESUMO

Untargeted LC/MS flavoromic profiling was utilized to identify compounds that positively impact coffee quality. The chemical profiles of eighteen coffee samples and the corresponding Specialty Coffee Association (SCA) cup scores were modeled by orthogonal partial least squares (OPLS) analysis with good fit and predictive ability (R2Y > 0.9, Q2 > 0.9). Four highly predictive chemical compounds positively correlated to cup score were subsequently isolated and purified (>90%) by multi-dimensional preparative LC/MS fractionation. Sensory recombination analysis by certified SCA Q-graders (n = 5) confirmed three out of four compounds significantly increased cup score when added to a control coffee (p < 0.001). Based on accurate mass spectrometry and NMR experiments, the compound structures were identified as novel compounds 3-O-caffeoyl-4-O-3-methylbutanoylquinic acid, and the corresponding lactone 3-O-caffeoyl-4-O-3-methylbutanoyl-1,5-quinide, as well as an unknown phenolic derivative containing a 3-methylbutanoyl moiety ([M-H]-1, m/z 671). No direct flavor activity was observed for each compound, indicating these compounds act as flavor-modifiers.


Assuntos
Café/química , Qualidade dos Alimentos , Paladar , Cromatografia Líquida , Lactonas/análise , Análise dos Mínimos Quadrados , Espectrometria de Massas
10.
Food Chem ; 301: 125198, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31374533

RESUMO

The experiment was conducted to evaluate the effects of five rubber seed oil (RSO) levels (0, 1%, 2%, 4%, and 6%) on hens laying performance, egg quality, and yolks fatty acid composition and cholesterol contents. Three hundred and sixty 30-week-old Lohmann Brown laying hens were allotted to 5 groups. The results showed that the egg production was increased in 4% RSO group (P < 0.05), but egg quality parameters and the contents of dry matter, lipid, and protein in yolks were not influenced among treatments (P > 0.05). Yolk cholesterol contents were reduced in RSO supplemental groups (P < 0.05). The concentration of total n-3 PUFA in yolks increased gradually while the ratio of n-6/n-3 decreased gradually with increasing dietary RSO levels (P < 0.001). In conclusion, dietary RSO supplementation increased yolk n-3 PUFA levels, improved yolk color, and reduced yolk cholesterol contents without negative influence on laying performance parameters.


Assuntos
Ração Animal , Galinhas , Colesterol/metabolismo , Gema de Ovo/química , Gorduras Insaturadas/farmacologia , Ácidos Graxos Ômega-3/metabolismo , Animais , Galinhas/metabolismo , Colesterol/análise , Suplementos Nutricionais , Gema de Ovo/metabolismo , Ácidos Graxos Ômega-3/análise , Feminino , Qualidade dos Alimentos , Armazenamento de Alimentos , Lipídeos/análise
11.
Food Chem ; 301: 125170, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31398671

RESUMO

The technological and polyphenolic parameters of grapes for juice processing obtained from successive harvests were studied in semi-arid tropical viticulture. Red grapes "BRS Violeta" and "Isabel Precoce" were harvested during the same year and analyzed based on a multivariate approach that included climatic variations. The grapes were marked by variations in flavonoid compounds, particularly anthocyanins. Temperature, global radiation, air velocity and evapotranspiration rates were associated with higher accumulation of bioactive polyphenols in grape berries and juices. The temperatures in February were associated with higher antioxidant activity in grape peels, while the highest thermal amplitude in August and November favored the accumulation of anthocyanins up to 564 mg kg-1. Flavanols and procyanidin compounds were more abundant in seeds when the maximum thermal amplitude was 13.8 °C. The climatic data together with the polyphenolic results point out useful information about appropriate periods for harvesting grapes with high phenolic content in tropical areas.


Assuntos
Agricultura/métodos , Sucos de Frutas e Vegetais/análise , Frutas/química , Vitis/química , Antocianinas/análise , Biflavonoides/análise , Brasil , Catequina/análise , Flavonoides/análise , Qualidade dos Alimentos , Fenóis/análise , Polifenóis/análise , Proantocianidinas/análise , Clima Tropical
12.
Rev. chil. nutr ; 46(4): 420-428, ago. 2019. tab
Artigo em Inglês | LILACS | ID: biblio-1013806

RESUMO

ABSTRACT Nowadays consumers are more concerned about food quality as well as how food is produced. Moreover, consumer demand for more natural, nutritious, safer to eat, and environmentally sustainable food has drawn attention to alternative breeding systems, such as a free-range system. Hens' eggs represent a rich source of important nutrients, including lipids and carotenoids. A detailed characterization of the nutritional and lipid profile of free-range chicken eggs from family farms was carried out. The chemical composition of the free-range egg yolks confirmed the advantages of this farming system, as a relevant source of unsaturated fatty acids and carotenoids, functional compounds in the human diet. These findings can help improve income generation, food supplementation, and consolidation of the family farming system.


RESUMEN Cada vez más los consumidores se preocupan por la calidad de los alimentos, así como tambien de como ellos son producidos. Además, la demanda de los consumidores por alimentos más naturales, nutritivos, más seguros para el consumo y ambientalmente sostenibles ha llamado la atención a sistemas de cría de alternativa, como el sistema de gallina del campo. Los huevos de gallinas representan una fuente rica de sustancias nutritivas importantes, incluyendo lípidos y carotenoids. Fue realizada una caracterización detallada de los nutrientes y del perfil lipídicos de huevos de gallinas del campo de agricultores familiares. La composición química de yemas de gallinas del campo confirmó las ventajas de este sistema de producción, como una fuente importante compuestos funcionales como ácidos grasos insaturados y carotenoides, en la dieta humana. Además, estos hallados pueden ayudar a mejorar la generación de ingreso, la suplementación de alimentos y la consolidación de sistema de agricultura familiar.


Assuntos
Brasil , Carotenoides , Qualidade dos Alimentos , Galinhas , Colesterol , Gema de Ovo , Ovos , Ácidos Graxos , Fazendas
13.
Food Chem ; 298: 124980, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260963

RESUMO

Effect of phlorotannins (PT) treatments on the ployhenoloxidase (PPO) activity and quality changes of Pacific white shrimp during a 16-day period of storage in ice were studied. Among seaweeds, Sargassum tenerimum had the highest amount of PT (10.00 mg phloroglucinol/g), PPO inhibitory activity (71.94%) and therefore selected for PT extraction. The shrimp treated with 5% PT (w/v) showed the least melanosis score, pH, TVB-N values and lipid oxidation among all treatments throughout the iced storage. Lower counts of mesophilic and psychrotrophic bacteria (1-2 log CFU/g) were obtained with 5% PT treatment compared to the control at the last day of storage (P < 0.05). Sensory evaluation proved that 5% PT treatment could cause a 4-days increase in the shelf-life of shrimp compared to the control, PT1% and PT2% treatments. Therefore, 5% phlorotannins from S. tenerimum could be used as a safe melanosis inhibitor for the treatment of shrimp.


Assuntos
Armazenamento de Alimentos/métodos , Penaeidae , Floroglucinol/farmacologia , Frutos do Mar , Animais , Bactérias/efeitos dos fármacos , Catecol Oxidase/antagonistas & inibidores , Catecol Oxidase/química , Catecol Oxidase/metabolismo , Microbiologia de Alimentos , Qualidade dos Alimentos , Gelo , Melanose , Oxirredução , Penaeidae/efeitos dos fármacos , Penaeidae/microbiologia , Sargassum/química , Frutos do Mar/microbiologia
14.
Zhongguo Zhong Yao Za Zhi ; 44(9): 1814-1821, 2019 May.
Artigo em Chinês | MEDLINE | ID: mdl-31342707

RESUMO

Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.


Assuntos
Culinária , Excipientes , Qualidade dos Alimentos , Oryza/química , Amilose , Temperatura Alta
15.
Food Chem ; 298: 125081, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31260952

RESUMO

The impact of kansui on the dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles was investigated. For noodle dough, both the relative crystallinity and degree of order obtained from X-ray diffraction and Fourier transform infrared spectroscopy increased with the low level of kansui addition (0.5-1.5%), followed by a decreased trend at higher levels of alkali concentration (2.0-3.0%). Such variation was in accordance with the trend observed for G' and G″. Based on the confocal laser scanning microscopic observation for cooked noodle samples, the low concentration of kansui addition (0.5-1.5%) protected the well-embedded starch granules being disassociate from the gluten network, whereas with the increased alkali addition (2.0-3.0%), the protein network was impaired with a greater amount of ruptured starch granules being disassociated from the gluten network. The observation corresponded well with the electrophoretic profile, and the results of cooking properties, -SH content, and textural properties of cooked noodles.


Assuntos
Cicer/química , Farinha , Triticum/química , Carbonatos/química , Culinária , Qualidade dos Alimentos , Glutens/química , Microscopia Confocal , Potássio/química , Reologia , Espectroscopia de Infravermelho com Transformada de Fourier , Amido/química , Difração de Raios X
16.
Food Chem ; 298: 125096, 2019 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-31272051

RESUMO

The aim of this paper is to test different models for predicting furan content in a dough system, based on partial least squares regression using colour images. Starch dough systems were fried at five temperatures between 150 and 190 °C and for 5, 7, 9, 11 and 13 min. The furan content was quantified using gas chromatography/mass spectrometry, while the corresponding images were simultaneously obtained and processed in order to extract 2914 features. Good furan content predictions were obtained using computer vision image chromatic features using correlation coefficient of prediction (Rp = 0.86). However, the best prediction correlation was obtained using the image textural features (Rp = 0.93), when the number of features was reduced to 10 by algorithms applications. These results suggest that furan content in fried dough systems can be predicted using features of computer vision images.


Assuntos
Pão , Análise de Alimentos/métodos , Indústria de Processamento de Alimentos/métodos , Furanos/análise , Processamento de Imagem Assistida por Computador/métodos , Algoritmos , Cor , Culinária , Qualidade dos Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Análise dos Mínimos Quadrados , Amido , Triticum
17.
Food Chem ; 299: 125043, 2019 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-31299516

RESUMO

Jaggery is a non-centrifugal sweetener produced by thermo-chemical treatments of sugarcane juice. The traditional practices involved in making jaggery are usually tailored using chemicals to meet consumer requirements. Sodium hydrosulphite (hydros) is a commonly employed chemical in the jaggery industry to improve its colour. This article presents a comparative study of jaggery made with and without hydros treatments. The differences in properties, such as sorption behaviour, colour, polyphenols, flavonoids, minerals, and sulphur dioxide content, were measured. Hydros-treated jaggery was found to be brighter in colour with a lower browning index by 5-10. SO2 content of hydros-treated jaggery was >70 ppm, while minerals, polyphenols, and flavonoids were less abundant compared to control jaggery, thereby compromising overall quality. Based on the experiments carried out, the optimum treatment of hydros can be employed to satisfy consumer demand while producing an acceptable quality of jaggery that conforms to norms.


Assuntos
Ditionita/química , Qualidade dos Alimentos , Extratos Vegetais/química , Edulcorantes/química , Cor , Temperatura Ambiente
18.
Food Chem ; 300: 125173, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31319335

RESUMO

The administration of anabolic agents in farm animals to improve meat production has been prohibited in EU, due to the potential risks to human health. Meat quality was investigated to detect the effects of illegal administration of dexamethasone or prednisolone or 17ß-estradiol on Charolais bulls. Three groups of 6 bulls were treated and 12 bulls were the control. Meat quality parameters were measured on live animals, carcasses and on samples of Longissimus thoracis and multivariate statistical data analysis was applied. In Charolais bulls, these parameters were affected by growth promoter administration and the multivariate canonical discriminant analysis was able to distinguish between treated and untreated animals mainly due to three electronic nose's parameters, 24 h carcass temperature and drip loss. Therefore, meat quality control and the multivariate analysis could be useful as a first screening to address targeted controls on farms suspected of illicit use of growth promoters.


Assuntos
Análise de Alimentos/métodos , Substâncias de Crescimento/farmacologia , Carne , Músculo Esquelético/efeitos dos fármacos , Músculo Esquelético/crescimento & desenvolvimento , Animais , Bovinos , Dexametasona/farmacologia , Análise Discriminante , Nariz Eletrônico , Estradiol/farmacologia , Fazendas , Análise de Alimentos/instrumentação , Análise de Alimentos/estatística & dados numéricos , Qualidade dos Alimentos , Masculino , Carne/análise , Prednisolona/farmacologia
19.
Food Chem ; 300: 125195, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31326676

RESUMO

Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in ß-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved.


Assuntos
Doces , Catecóis/química , Álcoois Graxos/química , Aromatizantes/química , Indústria de Processamento de Alimentos/métodos , Mangifera/química , Ácido Ascórbico/análise , Ácido Ascórbico/química , Cor , Dessecação/métodos , Suplementos Nutricionais/análise , Qualidade dos Alimentos , Frutas/química , Gengibre/química , Humanos , Fenóis/análise , Fenóis/química , Paladar , beta Caroteno/análise , beta Caroteno/química
20.
Food Chem ; 300: 125169, 2019 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-31336273

RESUMO

Red drupelet is a postharvest disorder of blackberries with several drupelets turning back to red. This affects visual quality and thus marketability and consumers' acceptance. However, the cause of this disorder as well as metabolite changes during color reversion have not been fully understood. Anthocyanins, cyanidin 3-glucoside, cyanidin 3-malonylglucoside, cyanidin 3-dioxalylglucoside, and total anthocyanin, were significantly lower in red drupelets than in black drupelets after 7 days of storage. Sugars and organic acids, lipids, and free amino acids also changed with storage and by color reversion. The untargeted metabolomics analyses indicated that red drupelets were generally differentiated from berries at harvest or black drupelets at metabolite level. The results of this study help better understand the red drupelet disorder. To our knowledge, this is the first study investigating red drupelet disorder by comparing black and red drupelets at metabolite level.


Assuntos
Metabolômica/métodos , Rubus/metabolismo , Aminoácidos/análise , Aminoácidos/metabolismo , Antocianinas/análise , Antocianinas/metabolismo , Cor , Qualidade dos Alimentos , Armazenamento de Alimentos , Frutas/química , Glucosídeos/análise , Glucosídeos/metabolismo , Lipídeos/análise , Rubus/química
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