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Tavares-Filho ER, Hidalgo LGS, Lima LM, Spers EE, Pimentel TC, Esmerino EA, Cruz AG. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking. J Food Sci 2024; 89:640-655. [PMID: 38018251 DOI: 10.1111/1750-3841.16859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/17/2023] [Accepted: 11/14/2023] [Indexed: 11/30/2023]
Abstract
Boursin is a versatile semisoft cheese that can be made with different types of milk. While widely distributed in the European and North American markets, Boursin is produced to a limited extent in Brazil despite its commercial potential. This scenario encourages consumer-oriented product development studies by facilitating data collection with less bias and fewer product preconceptions, thus favoring the investigation of technological aspects of commercial interest. This study evaluates Brazilians' perceptions regarding different versions of Boursin cheese, with the aim of gaining a better understanding of the factors related to choosing cheese. Four attributes related to cheese production were evaluated at three different levels using two discrete choice experiments: one with eye tracking (n = 20) and another without (n = 312). These attributes included "type of processing" (evaluating pasteurization, ohmic heating, and preparation with raw milk), "animal origin of milk" (cow, goat, or buffalo milk), "type of product" (traditional, light, and lactose-free versions), and "price" (10.99, 13.99, and 16.99 BRL). Information regarding processing with ohmic heating did not affect the probability of Boursin being chosen, suggesting that consumers are open to using this emerging technology in Boursin cheese. However, information on being made with goat, buffalo, and raw milk negatively impacted the probability of choice, along with the price of 16.99 BRL. The frequency of cheese consumption and the level of health concerns also affected the probability of choosing the product. PRACTICAL APPLICATION: Identifying the relationship between extrinsic attributes presented on the Boursin cheese label and the consumer's choice process can aid the communication process with the target audience and reveal how some technological issues of interest to manufacturers are perceived. This study indicates how information regarding the animal origin of the milk (cow, goat, and buffalo), the type of processing (pasteurization, ohmic heating, and raw milk), the version of the product (traditional, light, and lactose-free), and the price affect the consumer choice process. The results provide insights that can be applied to product processing and designing labels.
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Affiliation(s)
- Elson R Tavares-Filho
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Luiz G S Hidalgo
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Lilian M Lima
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Eduardo E Spers
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary Medicine, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
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Caille C, Boukraâ M, Rannou C, Villière A, Catanéo C, Lethuaut L, Lagadec-Marquez A, Bechaux J, Prost C. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception. Molecules 2023; 28:7224. [PMID: 37894701 PMCID: PMC10609086 DOI: 10.3390/molecules28207224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict "fresh cream" aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict "fresh cream" aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a "milk" odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a "granular" and "brittle" texture and a "salty" and "sour" taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for "cooked" and "chemical" aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the "fresh cream" aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.
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Affiliation(s)
- Coline Caille
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Mariem Boukraâ
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Cécile Rannou
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Angélique Villière
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Clément Catanéo
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | - Laurent Lethuaut
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
| | | | - Julia Bechaux
- Bel Group—Bio-Engineering Team, 41100 Vendôme, France
| | - Carole Prost
- Oniris—UMR CNRS 6144 GEPEA—MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (M.B.); (C.R.); (C.C.); (L.L.)
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dos Santos Rocha C, Magnani M, de Paiva Anciens Ramos GL, Bezerril FF, Freitas MQ, Cruz AG, Pimentel TC. Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wang B, Shen C, Zhao T, Zhai X, Ding M, Dai L, Gai S, Liu D. Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food. Foods 2022; 11:2409. [PMID: 36010409 PMCID: PMC9407218 DOI: 10.3390/foods11162409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022] Open
Abstract
Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.
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Rocha RS, Silva R, Ramos GL, Cabral LA, Pimentel TC, Campelo PH, Blumer Zacarchenco P, Freitas MQ, Esmerino E, Silva MC, Cruz AG. Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity. Food Res Int 2022. [DOI: 10.1016/j.foodres.2022.111827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/28/2022] [Accepted: 08/19/2022] [Indexed: 11/23/2022]
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Lima Maciel D, Castillo Vargas JA, Mezzomo R, Sundfeld da Gama MA, Leite LC, Rodrigues de Castro ÍR, Sampaio Oliveira LR, Costa Farias ML, dos Santos Luz WB, Alves KS. Physicochemical, nutritional, and sensory attributes of Minas frescal cheese from grazing cows fed a supplement containing different levels of babassu coconut (Orbignya speciosa). Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ribeiro MN, Carvalho IA, Ferreira DD, Pinheiro ACM. A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruits. J SENS STUD 2022. [DOI: 10.1111/joss.12738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Michele Nayara Ribeiro
- Department of Food Science Universidade Federal de Lavras, Campus Universitário Lavras Brazil
| | | | - Danton Diego Ferreira
- Department of Automatics Universidade Federal de Lavras, Campus Universitário Lavras Brazil
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Silva MP, Carvalho AF, Andretta M, Nero LA. Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil. J Dairy Sci 2021; 104:12312-12320. [PMID: 34593231 DOI: 10.3168/jds.2021-20633] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 08/18/2021] [Indexed: 11/19/2022]
Abstract
Physical-chemical characteristics of Minas Frescal cheese (MFC) favor the growth of Staphylococcus spp. and allow the production of enterotoxins by specific strains. Here, we aimed to characterize the physical-chemical aspects (pH, storage temperature, and salt content) and the presence of Staphylococcus spp. in MFC samples (n = 50) to support a modeling study for the growth by this microorganism. Coagulase-positive staphylococci isolates were obtained and subjected to PCR assays to identify them as Staphylococcus aureus (nuc) and to detect staphylococcal enterotoxin-related genes (sea, seb, sec, sed, see). Staphylococcus aureus growth kinetics (maximum growth rate, Grmax, and lag time) were predicted based on ComBase model and MFC physical-chemical aspects. Mean counts of Staphylococcus spp. ranged from 3.3 to 6.7 log cfu/g, indicating poor hygiene practices during production. Selected isolates (n = 10) were identified as S. aureus, but none presented classical enterotoxin-related genes. pH, temperature, and salt content ranged from 5.80 to 6.62, 5°C to 12°C, and 0.85% to 1.70%, respectively. The Grmax values ranged from 0.012 to 0.419 log cfu/g per h. Independent of the storage temperature, the lowest Grmax values (0.012 to 0.372 log cfu/h) were obtained at pH 5.80 associated with salt content of 1.7%; independent of the pH and salt content, the best temperature to avoid staphylococcal growth was 7.5°C. Hygienic conditions during MFC production must be adopted to avoid staphylococcal contamination, and storage at temperatures lower than 7.5°C can prevent staphylococcal growth and the potential production of enterotoxins.
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Affiliation(s)
- Mirian P Silva
- Departamento de Veterinária, InsPOA-Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG 36570 900, Brazil; Departamento de Tecnologia de Alimentos, Inovaleite-Laboratório de Ciência e Tecnologia do Leite e Derivados, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG 36570 900, Brazil
| | - Antonio F Carvalho
- Departamento de Tecnologia de Alimentos, Inovaleite-Laboratório de Ciência e Tecnologia do Leite e Derivados, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG 36570 900, Brazil
| | - Milimani Andretta
- Departamento de Veterinária, InsPOA-Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG 36570 900, Brazil
| | - Luís A Nero
- Departamento de Veterinária, InsPOA-Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Campus Universitário, Centro, Viçosa MG 36570 900, Brazil.
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Trinh C, Meimaroglou D, Hoppe S. Machine Learning in Chemical Product Engineering: The State of the Art and a Guide for Newcomers. Processes (Basel) 2021; 9:1456. [DOI: 10.3390/pr9081456] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Chemical Product Engineering (CPE) is marked by numerous challenges, such as the complexity of the properties–structure–ingredients–process relationship of the different products and the necessity to discover and develop constantly and quickly new molecules and materials with tailor-made properties. In recent years, artificial intelligence (AI) and machine learning (ML) methods have gained increasing attention due to their performance in tackling particularly complex problems in various areas, such as computer vision and natural language processing. As such, they present a specific interest in addressing the complex challenges of CPE. This article provides an updated review of the state of the art regarding the implementation of ML techniques in different types of CPE problems with a particular focus on four specific domains, namely the design and discovery of new molecules and materials, the modeling of processes, the prediction of chemical reactions/retrosynthesis and the support for sensorial analysis. This review is further completed by general guidelines for the selection of an appropriate ML technique given the characteristics of each problem and by a critical discussion of several key issues associated with the development of ML modeling approaches. Accordingly, this paper may serve both the experienced researcher in the field as well as the newcomer.
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Farah JS, Cavalcanti RN, Guimarães JT, Balthazar CF, Coimbra PT, Pimentel TC, Esmerino EA, Duarte MCK, Freitas MQ, Granato D, Neto RP, Tavares MIB, Calado V, Silva MC, Cruz AG. Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107585] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Coimbra LO, Vidal VA, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Silva MC, Granato D, Freitas MQ, Pollonio MA, Esmerino EA, Cruz AG. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Xiang Q, Fan L, Li Y, Dong S, Li K, Bai Y. A review on recent advances in plasma-activated water for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2020; 62:2250-2268. [PMID: 33261517 DOI: 10.1080/10408398.2020.1852173] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Plasma-activated water (PAW), the water or solutions treated with atmospheric cold plasma, is an eco-friendly technique with minimal changes in food products, making it a befitting alternative to traditional disinfection methods. Due to its potential microbicidal properties, PAW has been receiving increasing attention for applications in the food, agricultural, and biomedical fields. In this article, we aimed at presenting an overview of recent studies on the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its application in the food industry. Specific areas were well discussed including microbial decontamination of food products, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. In addition, the factors influencing PAW efficiency were also well illustrated in detail, such as discharge parameters, types and amounts of microorganisms, characteristics of the liquid solution and food products, and treatment time. Moreover, the strategies to improve the efficacy of PAW were also presented in combination with other technologies. Furthermore, the salient drawbacks of this technology were discussed and the important areas for future research were also highlighted. Overall, the present review provides important insights for the application of PAW in the food industry.
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Affiliation(s)
- Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Liumin Fan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yunfei Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Shanshan Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
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Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLP, Scudino H, Pimentel TC, Azevedo EM, Silva MC, Cavalcanti RN, Alvarenga VO, Duarte MCK, Esmerino EA, Freitas MQ, Cruz AG. Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Cai W, Tang F, Shan C, Hou Q, Zhang Z, Dong Y, Guo Z. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Sci Nutr 2020; 8:4965-4975. [PMID: 32994958 PMCID: PMC7500768 DOI: 10.1002/fsn3.1793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023] Open
Abstract
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
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Affiliation(s)
- Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziChina
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Fengxian Tang
- School of Food ScienceShihezi UniversityShiheziChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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