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Lu J, Kong L, Fang H, Cai K, Zhou H, Xu B. Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7539-7549. [PMID: 37411004 DOI: 10.1002/jsfa.12833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/03/2023] [Accepted: 07/07/2023] [Indexed: 07/08/2023]
Abstract
BACKGROUND Ultraviolet (UV) irradiation has been widely employed to disinfect food, however, the efficacy of UV irradiation in degrading polycyclic aromatic hydrocarbons (PAHs) in smoked sausages has not been explored. In this article, the UV degradation ability of PAHs in smoked sausages was investigated with different UV irradiation conditions, including different irradiation powers, durations and wavelengths. The effects of UV radiation on the quality of sausages were also evaluated, and potential degradation mechanisms were elucidated. RESULTS The results showed that the irradiation duration was the primary determinant of PAHs degradation, achieving 84.4% and 84.2% degradation rates at 16 W and 32 W power for 30 min, respectively. Among the three UV wavelengths assessed, 254 nm demonstrated a significantly higher degradation rate for benzo[a]pyrene (BaP), PAH4 and PAHs compared to 365 nm and 310 nm. To further explore the degradation mechanism, UV irradiation was combined with water, 0.1 mol/L hydrogen peroxide (H2 O2 ) and 0.1 mol/L ascorbic acid (vitamin C) coatings. The 0.1 mol/L H2 O2 coating exhibited the most pronounced degradation effect, suggesting that the highly reactive oxygen hydroxyl radicals (·OH) generated by UV irradiation played a critical role in initiating redox reactions. CONCLUSION This systematic investigation paves the way for developing novel strategies to eliminate PAHs or other organic contaminants from smoked sausages. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Ling Kong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hongmei Fang
- Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
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Kęska P, Gazda P, Siłka Ł, Mazurek K, Stadnik J. Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit ( Hylocereus undatus). Foods 2023; 12:3550. [PMID: 37835203 PMCID: PMC10572955 DOI: 10.3390/foods12193550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/20/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.
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Affiliation(s)
| | | | | | | | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (P.K.)
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Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
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Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
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The Role of Microencapsulation in Food Application. Molecules 2022; 27:molecules27051499. [PMID: 35268603 PMCID: PMC8912024 DOI: 10.3390/molecules27051499] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 11/17/2022] Open
Abstract
Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.
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Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability. Foods 2022; 11:foods11040537. [PMID: 35206014 PMCID: PMC8870961 DOI: 10.3390/foods11040537] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022] Open
Abstract
This study aimed to evaluate the efficiency of microencapsulated apple polyphenols (MAP) in controlling cathepsin activity and texture, as well as inhibiting protein oxidation and metmyoglobin formation in lamb meat during frozen storage at −18 °C for 40 weeks. The effects of degradation in vitro on cathepsin and the microstructure in lamb were also evaluated. Results indicated that relative to the control group, the lamb treated with MAP exhibited increased cathepsin activity and inhibited metmyoglobin production. Textural characteristics, such as hardness and springiness, significantly changed (p < 0.05). Treatment with 0.2–1.6 mg/mL of MAP effectively reduced the mean particle size, increasing the zeta potential, delaying the conversion of α-helices to random coils, and maintaining the integrity of the tissue structure. However, treatment with 3.2 mg/mL of MAP damaged the protein structure. Degradation in vitro indicated that protein oxidation hindered the effect of cathepsin and was a dominant factor affecting protein during the frozen storage. These results demonstrated that microencapsulation can potentially be used for meat preservation and replace chemical antioxidants in the meat industry.
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Francelin MF, dos Santos IF, Claus T, Visentainer JV, Feihrmann AC, Gomes RG, Vieira AMS. Effects of
Moringa oleifera
Lam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16441] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Thiago Claus
- Department of Chemical, Universidade Estadual de Maringá Paraná Brazil
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Jiang H, Zhang W, Li X, Shu C, Jiang W, Cao J. Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.040] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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The Antioxidant Effect of Colombian Berry ( Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10081290. [PMID: 34439538 PMCID: PMC8389266 DOI: 10.3390/antiox10081290] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 02/07/2023] Open
Abstract
A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.
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Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juliana M. Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA
| | - Carlos A. Conte‐Junior
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil
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da Silva Frasao B, Lima Dos Santos Rosario AI, Leal Rodrigues B, Abreu Bitti H, Diogo Baltar J, Nogueira RI, Pereira da Costa M, Conte-Junior CA. Impact of juçara (Euterpe edulis) fruit waste extracts on the quality of conventional and antibiotic-free broiler meat. Poult Sci 2021; 100:101232. [PMID: 34225206 PMCID: PMC8260869 DOI: 10.1016/j.psj.2021.101232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 03/29/2021] [Accepted: 04/24/2021] [Indexed: 11/21/2022] Open
Abstract
Juçara (Euterpe edulis) is a native Brazilian palm tree from the Atlantic Forest, whose fruit-processing waste can present high concentration of antioxidant compounds. This research was assessed to determine the antioxidant potential of juçara waste extracts aiming to reduce the lipid and protein oxidation processes on conventional and antibiotic-free broiler meat throughout 9 d during refrigerated storage. The juçara waste extracts were obtained by microwave-assisted extraction. Two different extracts were tested based on the optimum point obtained when checking total phenolic (TPC) contents (Extract P) and antioxidant activity (Extract A) based on a previous study. The treatments using conventional and antibiotic-free broiler meat included: chicken patties without antioxidant addition (AFBNC and CBNC), with synthetic antioxidant (BHT) (AFBPC and CBPC), with Extract P (AFBEP and CBEP) and with Extract A (AFBEA and CBEA), totaling 8 treatments. Antioxidant activity of extracts along with TPC, flavonoid, anthocyanin, and tannin contents of extracts and patties were assessed. Proximate composition, fatty acid profile, lipid and protein oxidation process, and instrumental color were analyzed in patty treatments. Although both extracts had similar content of TPC and tannin, extract A presented the highest anthocyanin, while extract P exhibited the highest flavonoid. While extract A exhibited the highest antioxidant activity, extract P was highly influential in the stability of lipid oxidative degradation in both types of broiler meat (AFBEP and CBEP), and as successful as BHT (AFBPC and CBPC). In addition, extract P was also able to stabilize protein oxidation in conventional broiler meat (CBEP) from the third day, until the end of the storage period. Therefore, the fruit waste extract P of juçara can be a promising source of natural antioxidants to prevent the oxidative process in conventional and antibiotic-free broiler meat.
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Affiliation(s)
- Beatriz da Silva Frasao
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Anisio Iuri Lima Dos Santos Rosario
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil
| | - Bruna Leal Rodrigues
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Hariadyne Abreu Bitti
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil
| | - Jéssica Diogo Baltar
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
| | - Regina Isabel Nogueira
- Embrapa Food Technology, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Marion Pereira da Costa
- Laboratório de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador, BA, 40170-110, Brazil.
| | - Carlos Adam Conte-Junior
- Centro Laboratorial Analítico, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24230-340, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000, Brazil; Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, 21040-900, Brazil; Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909, Brazil
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