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Margalho LP, Graça JS, Kamimura BA, Lee SHI, Canales HDS, Chincha AIA, Caturla MYR, Brexó RP, Crucello A, Alvarenga VO, Cruz AG, Oliveira CAF, Sant'Ana AS. Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles. Food Microbiol 2024; 121:104531. [PMID: 38637091 DOI: 10.1016/j.fm.2024.104531] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 03/24/2024] [Accepted: 04/02/2024] [Indexed: 04/20/2024]
Abstract
The present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains (n = 585) were assessed. Further, a total of 42 isolates were evaluated for the presence of enterotoxigenic genes (sea, seb, sec, sed, see, seg, sei, sej, and ser) and submitted to typing using pulsed-field gel electrophoresis (PFGE). BAC presented high counts of S. aureus (3.4-6.4 log CFU/g), varying from 25 to 62.5%. From the S. aureus strains (n = 585) assessed, 16% could resist 200 ppm of sodium hypochlorite, whereas 87.6% produced strong ability to attach to stainless steel surfaces, corroborating with S. aureus ability to persist and spread in the environment. Furthermore, the relatively high frequency (80.5%) of multidrug-resistant S. aureus and the presence of enterotoxin genes in 92.6% of the strains is of utmost attention. It reveals the lurking threat of SFP that can survive when conditions are favorable. The presence of enterotoxigenic and antimicrobial-resistant strains of S. aureus in cheese constitutes a potential risk to public health. This result calls for better control of cheese contamination sources, and taking hygienic measures is necessary for food safety. More attention should be paid to animal welfare and hygiene practices in some dairy farms during manufacturing to enhance the microbiological quality of traditional cheese products.
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Affiliation(s)
- Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana S Graça
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Bruna A Kamimura
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Sarah H I Lee
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Héctor D S Canales
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Alexandra I A Chincha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Magdevis Y R Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon P Brexó
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Aline Crucello
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Adriano G Cruz
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Carlos Augusto F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Moura RS, Guimarães JT, Scudino H, Freitas MQ, Mársico ET, Esmerino EA, Sant'Anna C, Henrique Campelo Félix P, Pimentel TC, Paulino BN, Cauduro VH, Flores EMM, Ricardo H Lopes J, Cruz AG. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties. Ultrason Sonochem 2024; 105:106867. [PMID: 38581799 PMCID: PMC11015516 DOI: 10.1016/j.ultsonch.2024.106867] [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] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/20/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.
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Affiliation(s)
- Rafaella S Moura
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Erick A Esmerino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | | | - Tatiana C Pimentel
- Federal Institute of Science and Technology of Paraná, Paranavaí, PR, Brazil
| | - Bruno N Paulino
- Department of Bromatogical Analysis, Federal University of Bahia, Bahia, Brazil
| | - Vitoria H Cauduro
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil
| | - Erico M M Flores
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil.
| | - José Ricardo H Lopes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Balthazar CF, Teixeira S, Bertolo MRV, Silva R, Bogusz Junior S, Cruz AG, Sant'Ana AS. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating. J Dairy Sci 2024; 107:155-168. [PMID: 37709020 DOI: 10.3168/jds.2023-23865] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 08/08/2023] [Indexed: 09/16/2023]
Abstract
Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assessing the impact of both methods on functional compounds (such as angiotensin-converting enzyme inhibition, α-amylase and α-glucosidase inhibition, and antioxidant activity) in both fresh and thawed raw sheep milk, which had been frozen for up to 3 mo. Different ohmic heating conditions were applied and compared to CH (3.33-8.33 V/cm vs. CH [73°C/15 s]). A total of 18 peptides with some functional activities were identified by MALDI-TOF mass spectrometry analysis. Ohmic heating samples presented the highest activities related to health, followed by CH and raw milk samples; antioxidant activity range was from 0.11% to 0.71%, antihypertensive activity ranged from 0.20% to 0.72%, and antidiabetic activity ranged from 0.21% to 0.79%. Of 51 volatile compounds detected, some were degraded by freezing, storing, and heating the sheep milk. This study showed for the first time that ohmic heating processing improved sheep milk bioactive peptides and preserved volatile compounds.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil.
| | - Sinara Teixeira
- São Carlos Institute of Chemistry, São Paulo University, 13563-120, São Carlos, SP, Brazil
| | - Mirella R V Bertolo
- São Carlos Institute of Chemistry, São Paulo University, 13563-120, São Carlos, SP, Brazil
| | - Ramon Silva
- Department of Food Technology, Federal Institute of Rio de Janeiro (IFRJ), 21941-902, Rio de Janeiro, RJ, Brazil; Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University, 24230-321, Niterói, RJ, Brazil
| | | | - Adriano G Cruz
- Department of Food Technology, Federal Institute of Rio de Janeiro (IFRJ), 21941-902, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil.
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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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Ramos GLPA, Duarte MCKH, Nascimento JS, Cruz AG, Sant'Ana AS. Quantitative microbiological risk assessment for the occurrence of listeriosis in Brazil due to the consumption of milk processed by pasteurization or thermosonication. Int J Food Microbiol 2023; 407:110424. [PMID: 37806011 DOI: 10.1016/j.ijfoodmicro.2023.110424] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 08/02/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
This study aimed to estimate the risk of listeriosis from the consumption of pasteurized milk in Brazil, comparing conventional treatment with the technology of thermosonication. The Quantitative Microbiological Risk Assessment (QMRA) model was developed, covering the entire milk production chain, from milking to the moment of consumption. In general, higher risks were observed in association with higher initial concentrations of the pathogen and the vulnerable population. The highest risk predicted (3.67 × 10-5) was related to the scenario considering the initial concentration range of L. monocytogenes between 4 and 6 log CFU/mL, with conventional treatment and considering the vulnerable population, resulting in one case of listeriosis every 27,248 servings. When considering thermosonication treatment, lower risks have been predicted. The scenario analysis indicated that the steps related to storage conditions in retail and at the consumer's home (post-processing steps) are the most influential in the associated risk, in all scenarios. The predictive parameters of inactivation related to the applied treatment also have a considerable influence on the risk. The results point to the influence of the stages of the dairy production chain and the thermosonication treatment applied in the food safety of milk, subsidizing information for industrial application and for regulatory agencies.
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Affiliation(s)
- Gustavo Luis P A Ramos
- Fluminense Federal University (UFF), Faculty of Veterinary Medicine, Niterói, RJ, Brazil; Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ), Food Department, Rio de Janeiro, RJ, Brazil.
| | | | - Janaína S Nascimento
- Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ), Food Department, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ), Food Department, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
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Pereira TC, Cruz AG, Guimarães JT, Cravotto G, Flores EMM. Ultrasonication for honey processing and preservation: A brief overview. Food Res Int 2023; 174:113579. [PMID: 37986447 DOI: 10.1016/j.foodres.2023.113579] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/05/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Honey is a food product consumed all over the world. Besides its nutritional properties, honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the final product meets qualitative and microbiological standards, honey treatment is of great importance. Conventional honey treatment is based on the heating of honey samples for decrystallization and bacteria and yeast inactivation. However, conventional heating can cause negative effects on honey quality, such as the formation of toxic compounds, reduction of enzyme activity, and loss of antioxidant and antimicrobial properties. The application of ultrasonic waves has demonstrated interesting effects on honey processing. Ultrasound (US) treatment can lead to the fragmentation of glucose crystals in crystalized honey and has little effect on its properties. In addition to inactivating microorganisms, US-assisted honey processing also preserves phenolic compounds content and antimicrobial properties. However, there is still limited information about honey sonication. The aim of the present review is to comprehensively show the possibilities of US application in honey processing and its effects on honey properties.
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Affiliation(s)
- Thiago C Pereira
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil
| | - Adriano G Cruz
- Department of Food Technology, Federal University Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Erico M M Flores
- Departament of Chemistry, Federal University of Santa Maria, Santa Maria, Brazil.
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Rocha LS, Ramos GLPA, Rocha RS, Braz BF, Santelli RE, Esmerino EA, Freitas MQ, Mársico ET, Bragotto APA, Quitério SL, Cruz AG. Heavy metals and health risk assessment of Brazilian artisanal cheeses. Food Res Int 2023; 174:113659. [PMID: 37981376 DOI: 10.1016/j.foodres.2023.113659] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Dairy products stand out as a food matrix susceptible to the contamination of heavy metals via cattle feed and environmental or processing conditions. Specifically, in the case of cheese, the concentrations can be further increased depending on the production process. The artisanal cheese market has been standing out, especially in Brazil, due to cultural and gastronomic reasons. Eight types of Brazilian artisanal cheese were analyzed for metal concentrations (chromium, copper, cadmium, lead, arsenic, and mercury, n = 80, 10 samples of each cheese) using inductively coupled plasma mass spectrometry. Based on the results, a health risk assessment was carried out, based on the determination of estimated daily intake, target hazard quotient (THQ), and hazard index (HI). Variable concentrations were observed between the types of cheese, but in all cases the THQ and HI values were less than 1, indicating an absence of potential risk in the consumption of artisanal cheeses in relation to the intake of heavy metals.
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Affiliation(s)
- Luciana S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Gustavo Luis P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bernardo F Braz
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Química (IQ), 21941909 Rio de Janeiro, Brazil
| | - Ricardo E Santelli
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Química (IQ), 21941909 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriana P A Bragotto
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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DePaula J, Cunha SC, Ferreira IMPLVO, Porto ACV, G Cruz A, Petrarca M, Tereza Trevisan M, Revi I, Farah A. Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas. Food Res Int 2023; 173:113361. [PMID: 37803702 DOI: 10.1016/j.foodres.2023.113361] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 10/08/2023]
Abstract
Coffee leaves contain several bioactive compounds and have been traditionally consumed as a medicinal infusion in the East for centuries. Coffee production generates large amounts of leaves as by-products, which are often wasted in most producing countries because of the low acceptability in the West. Nevertheless, processing and blending coffee leaves may increase aroma and flavor complexity. This study evaluated the volatile and sensory profiles and consumer acceptance of coffee leaf teas compared to two among the most consumed teas (black and maté teas) in Rio de Janeiro. Infusions were made with one experimental and one commercial coffee leaf tea (CLT), two black teas (BT), and one toasted maté tea (TMT) for volatile (GC-MS/MS) and sensory profiles. As an attempt to improve coffee leaf tea acceptance, CLT were also blended (50%) with BT or TMT. Acceptance, Check All That Apply (CATA), and Projective Mapping sensory tests were performed with untrained assessors aged 18-49 (n = 100). Volatile data were standardized by centering and normalization. Sensory data were treated by ANOVA/Fisher test, PCA, and AHCMFA, considering differences at p < 0.05. Ninety-two volatile compounds distributed in 12 classes were identified in different samples. CLT, BT, and TMT infusions shared 19 compounds, including 9 potential impact compounds for aroma and flavor: α-ionone, β-ionone, hexanal, nonanal, decanal, benzaldehyde, trans-linalool oxide, linalool, and dihydroactinidiolide. The most cited flavor attributes for CLT infusions were herbs/green leaf, woody and refreshing. For TMT and BT, herbs/green leaf, woody, burnt, and fermented were the most cited. These attributes agreed with the volatile profiles. CLT shared 22 compounds with TMT and 28 with BT. Considering pure infusions, TMT presented the highest mean acceptance scores (6.7), followed by Com. and Exp. CLT (6.1 and 5.8, on a 9-point-hedonic scale, respectively). Blending with TMT increased mean acceptance of Exp. CLT (6.4), while blending with BT, downgraded the mean acceptance of Com. CLT (5.3). In Projective Mapping, CLT was considered to have a higher sensory resemblance with TMT than BT. If produced adequately, CLT was shown to have good market potential to support sustainable coffee production and promote health.
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Affiliation(s)
- Juliana DePaula
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Ana Carolina V Porto
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil.
| | - Mateus Petrarca
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Maria Tereza Trevisan
- Laboratório de Produtos Naturais e Biotecnologia - Departamento de Química, Universidade Federal do ZC 60.455-760 Ceará, Fortaleza, Brazil.
| | - Ildi Revi
- Purity Coffee - Greenville, South Carolina, USA.
| | - Adriana Farah
- Laboratório de Química e Bioatividade de Alimentos & Núcleo de Pesquisa em Café Professor Luiz Carlos Trugo - NuPeCafé, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, ZC 21941-902, Brazil.
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Rosa MC, Mahieu B, Rogério Tavares Filho E, Cavalcanti RN, Martins M, Sobral LA, Sant'Anna C, Esmerino EA, Goldbeck R, Pimentel TC, Cristina Silva M, Cruz AG. Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Res Int 2023; 170:113003. [PMID: 37316072 DOI: 10.1016/j.foodres.2023.113003] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (BXOS) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J0), and Newtonian viscosity (ηN) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (BXOS-ALG and BXOS-GEL) kept shear stress, viscosity, consistency index, rigidity (J0), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
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Affiliation(s)
- Mariana C Rosa
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | - Elson Rogério Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Rodrigo N Cavalcanti
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Manoela Martins
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói, Niterói, Brazil
| | - Rosana Goldbeck
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
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10
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Scudino H, Tavares-Filho ER, Guimarães JT, Mársico ET, Silva MC, Freitas MQ, Colombo Pimentel T, Esmerino EA, Cruz AG. Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: an innovative approach with text highlighting technique. Food Res Int 2023; 167:112702. [PMID: 37087267 DOI: 10.1016/j.foodres.2023.112702] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
Due to the intense competition in the sector, the dairy market maintains a constant search for innovations. Thus, new technologies are incorporated, and new products are constantly launched, increasing the range of consumer options. In this way, the understanding of consumers' motivations, attitudes, and behaviors in the moments of choice, purchase, and consumption are important for the academic public and food industries. This study used the Text Highlighting methodology to assess Brazilian consumers' explicit attitudes towards using high-intensity ultrasound technology in Minas Frescal cheese processing. In the task, consumers were asked to highlight in a text the terms they "liked" or "disliked" about using high-intensity ultrasound in the Minas Frescal cheese processing. A seven-point Likert scale was also used to assess consumers' attitudinal statements. A high engagement of consumers with the Text Highlighting methodology could be observed (43.8-92.3% of text highlighting), which suggests good intuitiveness of the technique. Including information about the benefits of the emerging technology in the product, mainly on sensory and nutritional properties, may increase positive consumer perception, as it promotes the consumers to express their value judgment in the form of "liked". At the same time, the harms of the traditional processing technique prompted consumers to express their value judgment in the "disliked" highlights. It was observed that information should be in a simple and direct language, as technical terminology in the text did not have a positive effect. The categorizing of consumers according to the sentimental score showed that consumers are still reticent to use emerging technologies in Minas Frescal cheese processing. Consumers' attitudinal statements demonstrated that consumers perceive high-intensity ultrasound as a positive idea and safety technology for Minas Frescal cheese processing. Still, they are not willing to pay premium prices. In conclusion, Text Highlighting produced valuable insights that can be used in communication strategies with Minas Frescal cheese consumers.
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11
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Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023; 165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/10/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with "acid taste," "fresh milk taste," "smoothness," "sweet taste," "vanilla flavor," "vanilla aroma," "viscous," and "white color." On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the "in natura" milk descriptors ("fresh milk aroma" and "fresh milk taste"). Furthermore, the products were characterized by the descriptors "homogeneous," "sweet aroma," "sweet taste," "vanilla aroma," "white color," "vanilla taste," and "smoothness." In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.
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Affiliation(s)
- Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | | | - Elson R Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Patrícia B Zacarchenco
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Laticínios, 13070-178, Campinas, São Paulo, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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12
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Scudino H, Guimarães JT, Ramos GLP, Santillo A, Pimentel TC, Cruz AG, Albenzio M. High-Intensity Ultrasound in Cheese Processing. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101004] [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: 02/08/2023]
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13
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Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Res Int 2023; 164:112396. [PMID: 36737979 DOI: 10.1016/j.foodres.2022.112396] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [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: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.
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Affiliation(s)
- Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Mariana L Santos
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Joel P Abreu
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Pedro H Campelo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570-900, Brazil
| | | | - Márcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Adrieli A Souza
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Fabio C S Nogueira
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Anderson J Teodoro
- Universidade Federal Fluminense (UFF), Faculdade de Nutrição, Niterói 24020-140, Brazil.
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14
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Scudino H, Guimarães JT, Silva Moura R, Luis P A Ramos G, Pimentel TC, Cavalcanti RN, Sobral LA, Cristina Silva M, Mársico ET, Esmerino EA, Freitas MQ, Pereira TC, M M Flores E, Cruz AG. Thermosonication as a pretreatment of raw milk for Minas frescal cheese production. Ultrason Sonochem 2023; 92:106260. [PMID: 36502682 PMCID: PMC9758565 DOI: 10.1016/j.ultsonch.2022.106260] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects. The combined mild temperature application, called thermosonication, can generate even more promising results. In this study, a high-intensity ultrasound system combined with thermal heating (TS, thermosonication) was applied for the treatment of raw milk to produce Minas Frescal cheese. US energy was delivered to raw milk samples using a probe operating at a 20 kHz of frequency and nominal power of 160, 400, and 640 W. The TS system was compared with conventional pasteurization (HTST, high-temperature short-time pasteurization) at 72 to 75 °C and 15 s. Soft cheeses were prepared with different samples: (a) raw milk (control), b)conventionally pasteurized milk (HTST), and c) TS treat milk in different nominal power (TS160, TS400, and TS640). The produced cheeses were evaluated for microbiological behavior, rheology, color parameters, and bioactive compounds. TS treatment in milk resulted in higher microbial inactivation and stability during storage, improved color parameters (higher lightness (L*), and whiteness index (WI). TS treatment also showed a higher generation of bioactive compounds (higher antioxidant, and inhibitory activities of α-amylase, α-glucosidase, and angiotensin-converting enzymes) than HTST. The impact of TS on rheological properties was similar to HTST, resulting in more brittle and less firm products than the cheese produced with raw milk. The positive effects were more prominent using a nominal power of 400 W (TS400). Therefore, TS proved to be a promising process for processing milk for Minas Frescal cheese production.
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Affiliation(s)
- Hugo Scudino
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafaella Silva Moura
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Gustavo Luis P A Ramos
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil; Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná, Paranavaí, Brazil
| | - Rodrigo N Cavalcanti
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Louise A Sobral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Erick A Esmerino
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Monica Q Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Thiago C Pereira
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Erico M M Flores
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, Brazil.
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
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15
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Ramos GLPA, Nascimento JS, Margalho LP, Cruz AG, Sant'Ana AS. Quantitative risk assessment for type A staphylococcal enterotoxin poisoning due to consumption of Minas Frescal cheese in Brazil. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12924] [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: 12/13/2022]
Affiliation(s)
- Gustavo Luis P A Ramos
- Faculty of Veterinary Medicine Fluminense Federal University (UFF) Avenida Almirante Ary Parreiras, 507 Niterói Rio de Janeiro 24230321 Brazil
- Food Department Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ) Rua Senador Furtado, 121 Rio de Janeiro Rio de Janeiro 20270021 Brazil
| | - Janaína S Nascimento
- Food Department Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ) Rua Senador Furtado, 121 Rio de Janeiro Rio de Janeiro 20270021 Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo 13083862 Brazil
| | - Adriano G Cruz
- Food Department Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ) Rua Senador Furtado, 121 Rio de Janeiro Rio de Janeiro 20270021 Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas Rua Monteiro Lobato, 80 Campinas São Paulo 13083862 Brazil
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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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17
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Hajipoor S, Hekmatdoost A, Pasdar Y, Mohammadi R, Alipour M, Rezaie M, Nachvak SM, Balthazar CF, Sobhiyeh MR, Mortazavian AM, Cruz AG. Consumption of probiotic yogurt and vitamin D‐fortified yogurt increases fasting level of GLP‐1 in obese adults undergoing low‐calorie diet: A double‐blind randomized controlled trial. Food Sci Nutr 2022; 10:3259-3271. [PMID: 36249978 PMCID: PMC9548356 DOI: 10.1002/fsn3.2816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/27/2021] [Accepted: 11/21/2021] [Indexed: 11/22/2022] Open
Abstract
Energy restriction and manipulation of macronutrient composition of the diet are the main approaches that are used by people who aim to lose weight. When such strategies are employed, appetite and endocrine regulators of satiety, such as gut peptides, all are deeply affected. The gut microbiota–brain axis controls energy homeostasis in humans by affecting central satiety and gut peptides. The purpose of this study was to evaluate if the synergistic effect of probiotics and vitamin D in yogurt matrix can modulate this effect. In the double‐blind, randomized, placebo‐controlled trial, 140 obese adults were randomly allocated into four groups: 1) regular yogurt plus low‐calorie diet; 2) PY plus low‐calorie diet; 3) vitamin D‐fortified yogurt plus low‐calorie diet, and 4) probiotic and vitamin D co‐fortified yogurt plus low‐calorie diet. All groups were encouraged to increase their physical activity. Glucagon‐like peptide‐1 (GLP‐1), peptide Tyrosin‐Tysrosin (PYY), ghrelin, anthropometric variables, insulin, fasting blood sugar (FBS), insulin resistance/sensitivity, 1,25(OH)2 D3, dietary intake, and physical activity were measured before and after 10 weeks. The difference between groups for GLP‐1 after 10 weeks was significant after adjusting for baseline GLP‐1 and protein intake as confounders. PY showed the largest effect size (ES) on GLP‐1 (p = 14.2) and FBS (p = 14) compared with others. Pairwise comparison of yogurts effect sizes on GLP‐1 showed a significant difference in group 1 vs. group 2 (p = .001), group 1 vs. group 3 (p = .003), and group 1 vs. group 4 (p = .048). Vitamin D‐fortified yogurt had the largest effect size on the serum level of vitamin D and it showed a significant difference with RY (p = .018) and PY (p = .002). Consumption of vitamin D‐fortified yogurt and PY could be regarded as a promising approach during calorie restriction.
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Affiliation(s)
- Shima Hajipoor
- Student Research Committee Department of Nutritional Sciences School of Nutritional Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Azita Hekmatdoost
- Department of Nutrition and Food Science Beheshti University of Medical Science Tehran Iran
| | - Yahya Pasdar
- Department of Nutritional Sciences School of Nutritional Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Meysam Alipour
- Department of Nutrition Shoushtar Faculty of Medical Sciences Shoushtar Iran
| | - Mansour Rezaie
- Research Centre for Environmental Determinacies of HealthHealth InstituteSchool of Public HealthKermanshah University of Medical Sciences Kermanshah Iran
| | - Seyed Mostafa Nachvak
- Department of Nutritional Sciences School of Nutritional Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Celso Fasura Balthazar
- Department of Food Technology Veterinary CollegeFederal Fluminense University Rio de Janeiro Brazil
| | - Mohammad Reza Sobhiyeh
- Vascular and Endovascular Surgeon Department of Surgery Imam Reza HospitalKermanshah University of Medical Science Kermanshah Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology National Nutrition and Food Technology Research InstituteFaculty of Nutrition SciencesFood Science and TechnologyShahid Beheshti University of Medical Sciences Tehran Iran
| | - Adriano G. Cruz
- Instituto Federal de EducaçãoCiência e Tecnologia do Rio de Janeiro (IFRJ)Departamento de Alimentos Rio de Janeiro Brazil
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18
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Silva R, Rocha RS, Ramos GLP, Xavier-Santos D, Pimentel TC, Lorenzo JM, Henrique Campelo P, Cristina Silva M, Esmerino EA, Freitas MQ, Cruz AG. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Res Int 2022; 157:111272. [DOI: 10.1016/j.foodres.2022.111272] [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] [Received: 03/14/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/21/2022]
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19
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Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Almeida Ito RV, Mota JC, Bertolo MR, Morais ST, Neto RP, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Stockler-Pinto MB, Freitas MQ, Cruz AG. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chem 2022; 380:132193. [DOI: 10.1016/j.foodchem.2022.132193] [Citation(s) in RCA: 5] [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] [Received: 10/01/2021] [Revised: 12/21/2021] [Accepted: 01/16/2022] [Indexed: 12/31/2022]
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20
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de Andrade BM, Margalho LP, Batista DB, Lucena IO, Kamimura BA, Balthazar CF, Brexó RP, Pia AK, Costa RA, Cruz AG, Granato D, Sant’Ana AS, Luna AS, de Gois JS. Chemometric classification of Brazilian artisanal cheeses from different regions according to major and trace elements by ICP-OES. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Lino DL, Guimarães JT, Ramos GLPA, Sobral LA, Souto F, Neto RPC, Tavares MIB, Celso Sant'Anna, Esmerino EA, Mársico ET, Freitas MQ, Flores EMM, Raices RSL, Campelo PH, Pimentel TC, Cristina Silva M, Cruz AG. Positive effects of thermosonication in Jamun fruit dairy dessert processing. Ultrason Sonochem 2022; 86:106040. [PMID: 35598515 PMCID: PMC9127685 DOI: 10.1016/j.ultsonch.2022.106040] [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] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/05/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL-1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL-1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.
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Affiliation(s)
- Débora L Lino
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Gustavo Luis P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Felipe Souto
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Roberto P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Erico M M Flores
- Universidade Federal de Santa Maria (UFSM), Departamento de Química., Santa Maria, Brasil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Pedro H Campelo
- Universidade Federal do Amazonas (UFAM), Departamento de Engenharia Agrícola e Solos, Manaus, AM, Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil.
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22
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Balthazar CF, Guimarães JF, Coutinho NM, Pimentel TC, Ranadheera CS, Santillo A, Albenzio M, Cruz AG, Sant'Ana AS. The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics. Compr Rev Food Sci Food Saf 2022; 21:2560-2586. [PMID: 35470949 DOI: 10.1111/1541-4337.12962] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [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: 10/01/2021] [Revised: 03/10/2022] [Accepted: 03/15/2022] [Indexed: 12/21/2022]
Abstract
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco-2 cells, increase angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α-amylase, and α-glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Jonas F Guimarães
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Nathália M Coutinho
- Department of Food Science and Technology, School of Veterinary, Federal Fluminense University, Rio de Janeiro, Niteroi, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, Australia
| | - Antonella Santillo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Marzia Albenzio
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia (UNIFG), Foggia, Italy
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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23
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Martins CP, Ramos GL, Pimentel TC, Freitas MQ, Duarte MCK, Azeredo DP, Silva MC, Cavalcanti RN, Esmerino EA, Cruz AG. How microwave technology is perceived? A food safety cross-cultural study between Brazil and Portugal. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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24
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Ribeiro NG, Xavier-Santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102934] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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26
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Nascimento AGM, Toledo BS, Guimarães JT, Ramos GLPA, da Cunha DT, Pimentel TC, Cruz AG, Freitas MQ, Esmerino EA, Mársico ET. The impact of packaging design on the perceived quality of honey by Brazilian consumers. Food Res Int 2022; 151:110887. [PMID: 34980414 DOI: 10.1016/j.foodres.2021.110887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 07/28/2021] [Revised: 11/06/2021] [Accepted: 12/07/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to construct and validate a scale to evaluate the honey consumer perception. Furthermore, the impact of packaging design on honey's perceived quality and purchase intention was evaluated. Brazilian consumers (n = 343) answered the 21 self-descriptive statements of the scale using 7-point Likert scales. Furthermore, six different packages were presented, and the consumer perception (health, origin, safety, and taste) and purchase intention were evaluated using 5-point and 7-point Likert scales, respectively. Exploratory and confirmatory factor analyses and PLS path modeling were employed. The validated scale had 13 self-descriptive statements (indicators with factor loading higher than 0.4) and showed discriminant (heterotrait-monotrait ratio values < 0.85) and convergent validity (average variance extracted > 0.4) and adequate reliability (composite reliability > 0.70). The consumers associated honey with health properties and a safe product. Furthermore, they preferred honey purchased directly from producers due to its perceived quality (natural and pure). Honey packaged in glass jars with or without dipper was perceived as healthier, tastier, higher quality, and from trusted origin. Furthermore, glass jars were considered more practical and sustainable packages.
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Affiliation(s)
- Andréa G M Nascimento
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bruno S Toledo
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Diogo T da Cunha
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Ciências Aplicadas, Limeira, São Paulo 13484-350, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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27
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Savassi B, Cordeiro BF, Silva SH, Oliveira ER, Belo G, Figueiroa AG, Alves Queiroz MI, Faria AMC, Alves J, da Silva TF, Campos GM, Esmerino EA, Rocha RS, Freitas MQ, Silva MC, Cruz AG, Vital KD, Fernandes SO, Cardoso VN, Acurcio LB, Jan G, Le Loir Y, Gala-Garcia A, do Carmo FLR, Azevedo V. Lyophilized Symbiotic Mitigates Mucositis Induced by 5-Fluorouracil. Front Pharmacol 2021; 12:755871. [PMID: 34955828 PMCID: PMC8703075 DOI: 10.3389/fphar.2021.755871] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 11/01/2021] [Indexed: 11/22/2022] Open
Abstract
Mucositis is an adverse effect of cancer chemotherapies using 5-Fluorouracil (5-FU). It is characterized by mucosal inflammation, pain, diarrhea, and weight loss. Some studies reported promising healing effects of probiotic strains, when associated with prebiotics, as adjuvant treatment of mucositis. We developed a lyophilized symbiotic product, containing skimmed milk, supplemented with whey protein isolate (WPI) and with fructooligosaccharides (FOS), and fermented by Lactobacillus casei BL23, Lactiplantibacillus plantarum B7, and Lacticaseibacillus rhamnosus B1. In a mice 5-FU mucositis model, this symbiotic lyophilized formulation was able to reduce weight loss and intestinal permeability. This last was determined in vivo by quantifying blood radioactivity after oral administration of 99mTc-DTPA. Finally, histological damages caused by 5-FU-induced mucositis were monitored. Consumption of the symbiotic formulation caused a reduced score of inflammation in the duodenum, ileum, and colon. In addition, it decreased levels of pro-inflammatory cytokines IL-1β, IL-6, IL-17, and TNF-α in the mice ileum. The symbiotic product developed in this work thus represents a promising adjuvant treatment of mucositis.
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Affiliation(s)
- Bruna Savassi
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Bárbara F. Cordeiro
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Sara H. Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Emiliano R. Oliveira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Giovanna Belo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | | | | | - Ana Maria Caetano Faria
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Juliana Alves
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Tales Fernando da Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Gabriela Munis Campos
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Erick A. Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Ramon S. Rocha
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Monica Q. Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Marcia C. Silva
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Kátia Duarte Vital
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Simone O.A. Fernandes
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Valbert N. Cardoso
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Leonardo Borges Acurcio
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Gwénaël Jan
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Yves Le Loir
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Alfonso Gala-Garcia
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- Faculdade de Odontologia, Universidade Federal da Bahia (UFBA), Salvador, Brazil
| | - Fillipe Luiz R. do Carmo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Vasco Azevedo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
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28
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Martins CPC, Cavalcanti RN, Rocha RS, Esmerino EA, Freitas MQ, Pimentel TC, Silva MC, Cruz AG. Microwave heating impacts positively on the physical properties of orange juice‐milk beverage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Carolina P C Martins
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23.890‐000 SeropédicaBrazil
| | - Rodrigo N Cavalcanti
- Departamento de Engenharia Química Escola Politécnica Universidade de São Paulo campus principal 05508‐080 São Paulo SPBrazil
| | - Ramon S Rocha
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | - Erick A Esmerino
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | - Mônica Q Freitas
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | | | - Marcia C Silva
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
| | - Adriano G Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
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29
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Scudino H, Guimarães JT, Cabral L, Centurion VB, Gomes A, Orsi AS, Cunha RL, Sant’Ana AS, Cruz AG. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Hugo Scudino
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Jonas T Guimarães
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
| | - Lucélia Cabral
- Department of General and Applied Biology Institute of Biosciences São Paulo State University (UNESP) Rio Claro SP Brazil
| | - Victor Borin Centurion
- Microbial Resources Division (DRM), Research Center for Chemistry Biology and Agriculture (CPQBA) University of Campinas Campinas SP Brazil
| | - Andresa Gomes
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Arthur S Orsi
- Department of Food Technology Faculty of Veterinary Fluminense Federal University Niterói RJ Brazil
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Rosiane L Cunha
- Department of Food Engineering and Technology Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Anderson S Sant’Ana
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas Campinas SP Brazil
| | - Adriano G Cruz
- Department of Food Federal Institute of Science and Technology of Rio de Janeiro Rio de Janeiro RJ Brazil
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30
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Durço BB, Pimentel TC, Pagani MM, Cruz AG, Duarte MCKH, Esmerino EA. Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin. Food Res Int 2021; 148:110624. [PMID: 34507768 DOI: 10.1016/j.foodres.2021.110624] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 11/19/2022]
Abstract
Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is important to know if the country of origin influences the perception of consumers and the intention to purchase a product, aiming to boost production in the domestic market. This study aimed to assess the impact of different levels of ethnocentrism on the consumer perception and buying behavior toward dulce de leche (DL) from other countries (Argentina, Uruguay, and Brazil). Through an online survey, participants' demographic data (n = 224) was collected. Then they were encouraged to identify the purchase motivation using the Hard Laddering (HL) methodology and to assess the consumer's level of ethnocentrism (CE) with CESTSCALE. Three distinct groups were identified: high, moderate, and low ethnocentric. Consumers with high CE declared themselves conservative, with a more significant number of self-employed workers, and prefer and always buy national products. This group had a robust dominant chain only for the national product, highlighting the flavor and quality, and values of nationalism and solidarity with local producers. On the other hand, consumers with low CE were self-declared liberal and had a higher level of education. They demonstrated significantly more favorable attitudes and intentions towards purchasing imported products due to improved quality, although patriotic behavior was also evident. We conclude that with CETSCALE, it was possible to identify that the sample of the Brazilian population studied has different levels of CE, which strongly impact the purchase attitude of products, especially the imported ones. However, it was only through the HL technique that it was noticed that, in addition to its intrinsic characteristics, patriotism is an important factor for the product and can be used as a sales motivator. This study demonstrated the importance of promoting the development of DL in the domestic market and encourage aspects of the origin, as they are fundamental in the choice of this product by the consumer, which helps local industries.
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Affiliation(s)
- Bruna B Durço
- Universidade Federal Fluminense, Niterói 24320-340, Rio de Janeiro, Brazil.
| | | | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro, Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, 20270-021 Rio de Janeiro, Brazil
| | | | - Erick A Esmerino
- Universidade Federal Fluminense, Niterói 24320-340, Rio de Janeiro, Brazil; Universidade Federal Rural do Rio de Janeiro, Seropédica, 23890-000 Rio de Janeiro, Brazil.
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31
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Delorme MM, Pimentel TC, Freitas MQ, da Cunha DT, Silva R, Guimarães JT, Scudino H, Esmerino EA, Duarte MCKH, Cruz AG. Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12807] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mariana M Delorme
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Tatiana C Pimentel
- Instituto Federal do Paraná (IFPR) Campus Paranavaí Paranavaí Paraná 87506‐370Brazil
| | | | - Diogo T da Cunha
- Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (UNICAMP) Limeira 13484‐350Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
| | - Jonas Toledo Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Hugo Scudino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | | | | | - Adriano G Cruz
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
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Margalho LP, Kamimura BA, Pimentel TC, Balthazar CF, Araujo JV, Silva R, Conte-Junior CA, Raices RS, Cruz AG, Sant’Ana AS. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103955] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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Silva WP, Pimentel TC, Silva CBF, Pagani MM, Cruz AG, Freitas MQ, Esmerino EA. Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets. J SENS STUD 2021. [DOI: 10.1111/joss.12702] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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)
- Wanessa P. Silva
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Department of Food Processing Federal Institute of Science and Technology Education of Paraná (IFPR) – Campus Paranavaí Paranavaí Paraná Brazil
| | - Camila B. F. Silva
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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34
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Balthazar CF, de Moura NA, Romualdo GR, Rocha RS, Pimentel TC, Esmerino EA, Freitas MQ, Santillo A, Silva MC, Barbisan LF, Cruz AG, Albenzio M. Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis. J Dairy Sci 2021; 104:7406-7414. [PMID: 33934866 DOI: 10.3168/jds.2020-19979] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 02/26/2021] [Indexed: 12/24/2022]
Abstract
Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV), full-fat enriched with probiotic (PROB, 100 mg % wt/wt of Lacticaseibacillus casei 01), or nonfat synbiotic (SYNB, Lacticaseibacillus casei 01 and inulin, 10% wt/wt)] on carcinogen-induced colonic crypt cytotoxicity and premalignant lesion development. Male Swiss mice received 2 doses of colon carcinogen azoxymethane (AOM, 15 mg/kg of body weight) at wk 3 and 4. Two weeks before and during AOM administrations (4 wk) mice were treated with CONV, PROB, or SYNB by gavage (10 mL/kg). Mice were euthanized at wk 4 or 25 (n = 5 or 10 mice/group, respectively). At wk 4, a significant reduction in micronucleated colonocytes was observed in PROB and SYNB groups, and a significant decrease in both p53 expression and apoptosis indexes in colonic crypts was observed in SYNB group. At wk 25, both PROB and SYNB interventions reduced the mean number of colonic premalignant lesions. However, only SYNB group showed lower incidence and number of high-grade premalignant lesions in the colonic mucosa. These findings indicate that PROB or SYNB sheep milk ice cream, especially SYNB intervention, can reduce chemically induced mouse colon carcinogenesis.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, 13083-862, SP, Brazil; Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Nelci A de Moura
- Department of Structural and Functional Biology, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, 18618-970, SP, Brazil
| | - Guilherme R Romualdo
- Department of Structural and Functional Biology, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, 18618-970, SP, Brazil
| | - Ramon S Rocha
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Tatiana C Pimentel
- Department of Food Science, Federal Institute of Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil
| | - Erick A Esmerino
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil; Department of Food Technology, Rural Federal University of Rio de Janeiro (UFRRJ), Seropédica, 23890-000, RJ, Brazil
| | - Mônica Q Freitas
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia (UNIFG), Foggia, 71122, Italy
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Luis F Barbisan
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia (UNIFG), Foggia, 71122, Italy.
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35
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da Cruz MF, Rocha RS, Silva R, Freitas MQ, Pimentel TC, Esmerino EA, Cruz AG, Fidalgo TKDS, Maia LC. Probiotic fermented milks: Children's emotional responses using a product-specific emoji list. Food Res Int 2021; 143:110269. [PMID: 33992370 DOI: 10.1016/j.foodres.2021.110269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/19/2022]
Abstract
This study aimed to develop and validate a product-specific emoji list and use this list to analyse children's emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7-14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products.
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Affiliation(s)
- Mariana F da Cruz
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Erick A Esmerino
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Tatiana K da S Fidalgo
- Departamento e Odontologia Preventiva e Comunitária, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Lucianne C Maia
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
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36
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Silva AB, Scudini H, Ramos GLPA, Pires RPS, Guimarães JT, Balthazar CF, Rocha RS, Margalho LP, Pimentel TC, Siva MC, Sant'Ana AS, Esmerino EA, Freitas MQ, Duarte MCKH, Cruz AG. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance. Int J Food Microbiol 2021; 348:109204. [PMID: 33930838 DOI: 10.1016/j.ijfoodmicro.2021.109204] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [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: 04/14/2020] [Revised: 03/21/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.
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Affiliation(s)
- Amanda B Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Hugo Scudini
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Gustavo Luis P A Ramos
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Roberto P S Pires
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Marcia C Siva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | | | - Adriano G Cruz
- Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Brazil.
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37
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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38
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Gonçalves BL, Ulliana RD, Ramos GLPA, Cruz AG, Oliveira CAF, Kamimura ES, Corassin CH. Occurrence of aflatoxin M
1
in milk and Minas Frescal cheese manufactured in Brazilian dairy plants. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12772] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bruna L Gonçalves
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Rômulo D Ulliana
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Gustavo L P A Ramos
- Departamento de Alimentos Instituto Federal de Educação Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro RJ Brazil
| | - Adriano G Cruz
- Departamento de Alimentos Instituto Federal de Educação Ciência e Tecnologia do Rio de Janeiro Rio de Janeiro RJ Brazil
| | - Carlos A F Oliveira
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Eliana S Kamimura
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
| | - Carlos H Corassin
- Departamento de Engenharia de Alimentos Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo Pirassununga SP Brazil
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39
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Cordeiro BF, Alves JL, Belo GA, Oliveira ER, Braga MP, da Silva SH, Lemos L, Guimarães JT, Silva R, Rocha RS, Jan G, Le Loir Y, Silva MC, Freitas MQ, Esmerino EA, Gala-García A, Ferreira E, Faria AMC, Cruz AG, Azevedo V, do Carmo FLR. Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model. Front Microbiol 2021; 12:623920. [PMID: 33737918 PMCID: PMC7960676 DOI: 10.3389/fmicb.2021.623920] [Citation(s) in RCA: 16] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 01/18/2021] [Indexed: 01/14/2023] Open
Abstract
Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.
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Affiliation(s)
- Bárbara F Cordeiro
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Juliana L Alves
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Giovanna A Belo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Emiliano R Oliveira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Marina P Braga
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Sara H da Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Luisa Lemos
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,Department of Infectious Diseases, Harvard Medical School, Massachusetts General Hospital, Boston, MA, United States
| | - Jonas T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Gwénaël Jan
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Yves Le Loir
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Marcia Cristina Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Alfonso Gala-García
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Enio Ferreira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Ana Maria C Faria
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Vasco Azevedo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Fillipe L R do Carmo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
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40
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Balthazar CF, Guimarães JT, Silva R, Filho EGA, Brito ES, Pimentel TC, Rodrigues S, Esmerino EA, Silva MC, Raices RSL, Granato D, Duarte MCKH, Freitas MQ, Cruz AG. Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools. J Dairy Sci 2021; 104:5133-5140. [PMID: 33663866 DOI: 10.3168/jds.2020-19172] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 06/27/2020] [Accepted: 12/11/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas-SP, Brazil
| | - Jonas T Guimarães
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Ramon Silva
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Elenilson G A Filho
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil; Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | - Edyr S Brito
- Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil
| | - Erick A Esmerino
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Maria Carmela K H Duarte
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Mõnica Q Freitas
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil.
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41
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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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42
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Coutinho NM, Silveira MR, Guimarães JT, Fernandes LM, Pimentel TC, Silva MC, Borges FO, Fernandes FA, Rodrigues S, Freitas MQ, Esmerino EA, Cruz AG. Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110772] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Larosa CP, Balthazar CF, Guimarães JT, Margalho LP, Lemos FS, Oliveira FL, Abud YKD, Sant'Anna C, Duarte MCKH, Granato D, Raices RSL, Freitas MQ, Sant'Ana AS, Almeida Esmerino E, Pimentel TC, Cristina Silva M, Cruz AG. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? Food Chem 2021; 351:129290. [PMID: 33631613 DOI: 10.1016/j.foodchem.2021.129290] [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: 09/12/2020] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 12/25/2022]
Abstract
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.
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Affiliation(s)
- Cristiane P Larosa
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Jonas T Guimarães
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Felipe S Lemos
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Felipe L Oliveira
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Yuri K D Abud
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | | | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Renata S L Raices
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Erick Almeida Esmerino
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil; Federal Rural University of Rio de Janeiro, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | | | - Marcia Cristina Silva
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil.
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44
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Balthazar CF, Guimarães JT, Rocha RS, Pimentel TC, Neto RP, Tavares MIB, Graça JS, Alves Filho EG, Freitas MQ, Esmerino EA, Granato D, Rodrigues S, Raices RS, Silva MC, Sant’Ana AS, Cruz AG. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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45
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Pires RPS, Guimarães JT, Barros CP, Balthazar CF, Chincha AIA, Freitas MQ, Duarte MCKH, Silva PHF, Pimentel TC, Abud YKD, Sant'Anna C, Sant'Ana AS, Silva MC, Nascimento JS, Cruz AG. Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula. Food Microbiol 2021; 97:103737. [PMID: 33653516 DOI: 10.1016/j.fm.2021.103737] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 10/14/2020] [Revised: 01/04/2021] [Accepted: 01/07/2021] [Indexed: 12/14/2022]
Abstract
The effect of ohmic heating (OH) (50, 55, and 60 °C, 6 V/cm) on the inactivation kinetics (Weibull model) and morphological changes (scanning electron microscopy and flow cytometry) of Salmonella spp. in infant formula (IF) was evaluated. In addition, thermal load indicators (hydroxymethylfurfural and whey protein nitrogen index, HMF, and WPNI) and bioactive compounds (DPPH, total phenolics, ACE, α-amylase, and α-glucosidase inhibitory activities) were also studied. OH presented a more intense inactivation rate than conventional heating, resulting in a reduction of about 5 log CFU per mL at 60 °C in only 2.91 min, being also noted a greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters. Overall, OH contributed to retaining the nutritional value and improve food safety in IF processing.
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Affiliation(s)
- Roberto P S Pires
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Cássia P Barros
- Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Alexandra I A Chincha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Paulo H F Silva
- Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutrição, 36036-900, Juiz de Fora, Minas Gerais, Brazil
| | - Tatiana C Pimentel
- Instituto Federal do Paraná (IFPR), 87703-536, Paranavaí, Paraná, Brazil
| | - Yuri K D Abud
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil
| | - Janaina S Nascimento
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil.
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46
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Leddomado LS, Silva R, Guimarães JT, Balthazar CF, Ramos GL, Freitas MQ, Duarte MCK, Neto RP, Tavares MIB, Pimentel TC, Silva PHF, Raices RS, Silva MC, Cruz AG, Esmerino EA. Technological benefits of using inulin and xylooligosaccharide in dulce de leche. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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47
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Aleixo MG, Sass CA, Leal RM, Dantas TM, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Azeredo DR, Esmerino EA. Using Twitter ®as source of information for dietary market research: a study on veganism and plant‐based diets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14743] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marina G.B. Aleixo
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Carla A.B. Sass
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
| | - Rafael M. Leal
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
| | - Tiago M. Dantas
- Departamento de Engenharia Industrial Pontifícia Universidade Católica do Rio de Janeiro (PUC‐RJ) 22451‐900 Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR) Paranavaí Paraná 87703‐536 Brazil
| | - Mônica Q. Freitas
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Denise R.P. Azeredo
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
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48
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Larosa CP, Balthazar CF, Guimarâes JT, Rocha RS, Silva R, Pimentel TC, Granato D, Duarte MCK, Silva MC, Freitas MQ, Cruz AG, Esmerino EA. Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling. J Dairy Sci 2021; 104:295-300. [DOI: 10.3168/jds.2020-18702] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 08/24/2020] [Indexed: 12/22/2022]
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49
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Barros CP, Pires RPS, Guimarães JT, Abud YKD, Almada CN, Pimentel TC, Sant'Anna C, De-Melo LDB, Duarte MCKH, Silva MC, Sant'Ana AS, Freitas MQ, Cruz AG. Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry. Food Res Int 2020; 140:110061. [PMID: 33648284 DOI: 10.1016/j.foodres.2020.110061] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [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: 10/26/2020] [Revised: 12/09/2020] [Accepted: 12/17/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effects of ohmic heating (OH) on probiotic inactivation, cell viability and morphology of the probiotic strains Lactobacillus acidophilus LA 05 (LA), Lacticaseibacillus casei 01 (LC), and Bifidobacterium animalis Bb 12 (BA) to develop paraprobiotics. OH at different electric field magnitudes (4, 8, and 12 V/cm at 60 Hz) and conventional heat treatment (CONV) were performed to determine the most adequate condition for the obtainment of paraprobiotics. Analysis of culturability, flow cytometry (FC), and Scanning electron microscope (SEM) was carried out. The complete inactivation by CONV was achieved only in the following conditions: LA - 95 °C/5 min, LC and BA - 95 °C/7 min. The same temperature profile was used in OH treatments to study the OH electrical effects. The OH treatment (8 V/cm) caused lower damage to the cell membrane integrity compared to the CONV treatment (p < 0.05). The OH showed to be adequate technology for the efficient production of paraprobiotics.
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Affiliation(s)
- Cássia P Barros
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Roberto P S Pires
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
| | - Yuri K D Abud
- National Institute of Metrology, Quality and Technology, Duque de Caxias, RJ, Brazil
| | - Caroline N Almada
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Celso Sant'Anna
- National Institute of Metrology, Quality and Technology, Duque de Caxias, RJ, Brazil
| | - Luiz Dione B De-Melo
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Maria Carmela K H Duarte
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Márcia C Silva
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Mônica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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50
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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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