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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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Coutinho-Wolino KS, Melo MFS, Mota JC, Mafra D, Guimarães JT, Stockler-Pinto MB. Blueberry, cranberry, raspberry, and strawberry as modulators of the gut microbiota: target for treatment of gut dysbiosis in chronic kidney disease? From current evidence to future possibilities. Nutr Rev 2024; 82:248-261. [PMID: 37164634 DOI: 10.1093/nutrit/nuad048] [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] [Indexed: 05/12/2023] Open
Abstract
Gut dysbiosis is common in patients with chronic kidney disease (CKD) and is associated with uremic toxin production, inflammation, oxidative stress, and cardiovascular disease development. Therefore, healthy dietary patterns are essential modulators of gut microbiota. In this context, studies suggest that consuming berry fruits, rich in polyphenols and nutrients, may positively affect the gut microbiota, promoting the selective growth of beneficial bacteria and improving clinical status. However, studies on the effects of berry fruits on gut microbiota in CKD are scarce, and a better understanding of the possible mechanisms of action of berry fruits on gut microbiota is needed to guide future clinical studies and clinical practice in CKD. The objective was to discuss how berry fruits (blueberry, cranberry, raspberry, and strawberry) could be a therapeutic strategy to modulate the gut microbiota and possibly reverse the dysbiosis in CKD. Overall, available evidence shows that berry fruits can promote an increase in diversity by affecting the abundance of mucus-producing bacteria and short-chain fatty acids. Moreover, these fruits can increase the expression of mRNA involved in tight junctions in the gut such as occludin, tight junction protein 1 (TJP1), and mucin. Studies on the exact amount of berries leading to these effects show heterogeneous findings. However, it is known that, with 5 mg/day, it is already possible to observe some effects in animal models. Wild berries could possibly improve the uremic condition by reducing the levels of uremic toxins via modulation of the gut microbiota. In the long term, this could be an excellent strategy for patients with CKD. Therefore, clinical studies are encouraged to evaluate better these effects on CKD as well as the safe amount of these fruits in order to promote a better quality of life or even the survival of these patients.
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Affiliation(s)
- Karen S Coutinho-Wolino
- Postgraduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Manuela F S Melo
- Graduate Program in Nutrition, Faculty of Nutrition, Fluminense Federal University, Niterói, Brazil
| | - Jessica C Mota
- Graduate Program in Nutrition, Faculty of Nutrition, Fluminense Federal University, Niterói, Brazil
| | - Denise Mafra
- Postgraduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition, Fluminense Federal University, Niterói, Brazil
- Postgraduate Program in Medical Sciences, Faculty of Medicine, Fluminense Federal University, Niterói, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Milena B Stockler-Pinto
- Postgraduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
- Postgraduate Program in Nutrition Sciences, Faculty of Nutrition, Fluminense Federal University, Niterói, Brazil
- Postgraduate Program in Pathology, Faculty of Medicine, Fluminense Federal University, Niterói, Brazil
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3
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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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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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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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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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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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8
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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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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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10
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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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11
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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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12
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Moradi M, Molaei R, Kousheh SA, T Guimarães J, McClements DJ. Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications. Crit Rev Food Sci Nutr 2021; 63:1943-1959. [PMID: 34898337 DOI: 10.1080/10408398.2021.2015283] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Nanotechnology is rapidly becoming a commercial reality for application in food packaging. In particular, the incorporation of nanoparticles into packaging materials is being used to increase the shelf life and safety of foods. Carbon dots (C-dots) have a diverse range of potential applications in food packaging. They can be synthesized from environmentally friendly sources such as microorganisms, food by-products, and waste streams, or they may be generated in foods during normal processing operations, such as cooking. These processes often produce nitrogen- and sulfur-rich heteroatom-doped C-dots, which are beneficial for certain applications. The incorporation of C-dots into food packaging materials can improve their mechanical, barrier, and preservative properties. Indeed, C-dots have been used as antioxidant, antimicrobial, photoluminescent, and UV-light blocker additives in food packaging materials to reduce the chemical deterioration and inhibit the growth of pathogenic and spoilage microorganisms in foods. This article reviews recent progress on the synthesis of C-dots from microorganisms and food by-products of animal origin. It then highlights their potential application for the development of active and intelligent food packaging materials. Finally, a discussion of current challenges and future trends is given.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Seyedeh Alaleh Kousheh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
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13
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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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14
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Moradi M, Guimarães JT, Sahin S. Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.06.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Moradi M, Jacek P, Farhangfar A, Guimarães JT, Forough M. The role of genetic manipulation and in situ modifications on production of bacterial nanocellulose: A review. Int J Biol Macromol 2021; 183:635-650. [PMID: 33957199 DOI: 10.1016/j.ijbiomac.2021.04.173] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/26/2021] [Accepted: 04/26/2021] [Indexed: 01/18/2023]
Abstract
Natural polysaccharides are well-known biomaterials because of their availability and low-cost, with applications in diverse fields. Cellulose, a renowned polysaccharide, can be obtained from different sources including plants, algae, and bacteria, but recently much attention has been paid to the microorganisms due to their potential of producing renewable compounds. In this regard, bacterial nanocellulose (BNC) is a novel type of nanocellulose material that is commercially synthesized mainly by Komagataeibacter spp. Characteristics such as purity, porosity, and remarkable mechanical properties made BNC a superior green biopolymer with applications in pharmacology, biomedicine, bioprocessing, and food. Genetic manipulation of BNC-producing strains and in situ modifications of the culturing conditions can lead to BNC with enhanced yield/productivity and properties. This review mainly highlights the role of genetic engineering of Komagataeibacter strains and co-culturing of bacterial strains with additives such as microorganisms and nanomaterials to synthesize BNC with improved functionality and productivity rate.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Paulina Jacek
- Max Planck Institute for Terrestrial Microbiology and LOEWE Center for Synthetic Microbiology (SYNMIKRO), Karl-von-Frisch Strasse 16, 35043 Marburg, Germany.
| | | | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil.
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey
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16
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Moradi M, Kousheh SA, Razavi R, Rasouli Y, Ghorbani M, Divsalar E, Tajik H, Guimarães JT, Ibrahim SA. Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.007] [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: 12/13/2022]
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17
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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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18
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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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19
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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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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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21
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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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22
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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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23
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Moradi M, Omer AK, Razavi R, Valipour S, Guimarães JT. The relationship between milk somatic cell count and cheese production, quality and safety: A review. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104884] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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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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25
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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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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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27
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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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Moradi M, Molaei R, Guimarães JT. A review on preparation and chemical analysis of postbiotics from lactic acid bacteria. Enzyme Microb Technol 2020; 143:109722. [PMID: 33375981 DOI: 10.1016/j.enzmictec.2020.109722] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 12/20/2022]
Abstract
Postbiotics may be defined as soluble metabolites released by food-grade microorganisms during the growth and fermentation in complex microbiological culture, food or gut. It is rich in high and low molecular weight biologically active metabolites. There are still gaps concerning these substances, mainly how to use them for food applications. Although the most recent work on preparation and application of postbiotics from several probiotics are very encouraging, the suitability of postbiotics to combat microorganisms that deal with food safety should be tested mainly by analyzing the chemical composition and conducting antagonistic tests. Consequently, foods can effectively benefit from an identified postbiotic with a defined effect. This review approached the recent advances in relation to the preparation of postbiotics from lactic acid bacteria. The function of different instrumental analysis techniques and factors affecting the chemical composition of postbiotics were also comprehensively reviewed.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
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29
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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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30
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Martins CPC, Cavalcanti RN, Cardozo TSF, Couto SM, Guimarães JT, Balthazar CF, Rocha RS, Pimentel TC, Freitas MQ, Raices RSL, Silva MC, Esmerino EA, Granato D, Cruz AG. Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chem 2020; 345:128746. [PMID: 33307435 DOI: 10.1016/j.foodchem.2020.128746] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [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: 08/25/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 12/16/2022]
Abstract
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.
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Affiliation(s)
- Carolina P C Martins
- Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23.890-000, Seropédica, Brazil
| | - Rodrigo N Cavalcanti
- Department of Chemical Engineering, University of São Paulo, Polytechnic School, Main Campus, 05508-080 São Paulo, SP, Brazil
| | - Tatiana S F Cardozo
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil
| | - Sílvia M Couto
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | | | - Mônica Q Freitas
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Marcia C Silva
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Adriano G Cruz
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil.
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31
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Barros CP, Grom LC, Guimarães JT, Balthazar CF, Rocha RS, Silva R, Almada CN, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Freitas MQ, Esmerino EA, Silva MC, Duarte MCKH, Sant'Ana AS, Cruz AG. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Res Int 2020; 140:109905. [PMID: 33648206 DOI: 10.1016/j.foodres.2020.109905] [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: 07/19/2020] [Revised: 11/04/2020] [Accepted: 11/10/2020] [Indexed: 02/06/2023]
Abstract
The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm, 95 °C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In vitro hypoglycemic activity was assessed by the α-glucosidase and α-amylase inhibition, while in vivo activity was determined using 15 healthy subjects, which consumed bread + probiotic whey drink, bread + paraprobiotic whey drink, and bread alone as a control. The probiotic and paraprobiotic grape-flavored whey drinks showed similar α-glucosidase and α-amylase inhibition (51.2 vs 51.8% and 43.2 vs 44.2%, respectively). The consumption of both paraprobiotic and probiotic whey drinks increased the incremental glucose rate when compared to the control due to the presence of sugar in its composition, without changes in the other parameters evaluated (maximum glucose value, glucose incremental percentage, and peak blood glucose time), showing a reduced glycemic response. In addition, the consumption of the paraprobiotic drink maintained the maximum glucose increase similar to the control, while an increase in this parameter was observed after the consumption of the probiotic drink. Therefore, the paraprobiotic grape-flavored whey drink may be an effective alternative to replace the probiotic product in reducing the postprandial glycemia in healthy individuals.
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Affiliation(s)
- Cássia P Barros
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Laís C Grom
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Celso F Balthazar
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Elisa L Venâncio
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Itallo Collopy Junior
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Paula M C Maciel
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Márcia C Silva
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, 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.
| | - Adriano G Cruz
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
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Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLP, Scudino H, Pimentel TC, Azevedo EM, Silva MC, Cavalcanti RN, Alvarenga VO, Duarte MCK, Esmerino EA, Freitas MQ, Cruz AG. Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.09.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Scudino H, Silva EK, Gomes A, Guimarães JT, Cunha RL, Sant'Ana AS, Meireles MAA, Cruz AG. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability. Ultrason Sonochem 2020; 67:105185. [PMID: 32474185 DOI: 10.1016/j.ultsonch.2020.105185] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [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: 09/14/2019] [Revised: 05/17/2020] [Accepted: 05/20/2020] [Indexed: 06/11/2023]
Abstract
The aim of this study was to evaluate the effects of non-thermal and thermal high-intensity ultrasound (HIUS) treatment on the microbial and enzymatic inactivation, physicochemical properties, and kinetic stability of the raw milk by applying different energy densities (1, 3, 5, and 7 kJ/mL). Two HIUS treatments were evaluated based on different nominal powers, named HIUS-A and HIUS-B, using 100 W and 475 W, respectively. HIUS-A treatment was non-thermal processing while HIUS-B was a thermal treatment only for the energy densities of 5 and 7 kJ/mL since the final temperature was above 70 °C. The HIUS-B treatment showed to be more efficient. Log reductions up to 3.9 cycles of aerobic mesophilic heterotrophic bacteria (AMHB) were achieved. Significant reductions of the fat globule size, with diameters lower than 1 µm, better color parameters, and kinetic stability during the storage were observed. Also, HIUS-B treatment inactivated the alkaline phosphatase and lactoperoxidase. The HIUS-B treatment at 3 kJ/mL worked below 57 °C being considered a border temperature since it did not cause unwanted physicochemical effects. Furthermore, a microbial inactivation of 1.8 ± 0.1 log cycles of AMHB was observed. A proper inactivation of only the Alkaline phosphatase and a significant reduction of the fat globules sizes, which kept the milk kinetically stable during storage was achieved.
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Affiliation(s)
- Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Rosiane L Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - M Angela A Meireles
- Department of Food Engineering, 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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Lopes LO, Silva R, Guimarães JT, Coutinho NM, Castro BG, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Sant'Ana AS, Silva MC, Azeredo DR, Granato D, Cruz AG. Food defense: Perceptions and attitudes of Brazilian dairy companies. J Dairy Sci 2020; 103:8675-8682. [DOI: 10.3168/jds.2020-18338] [Citation(s) in RCA: 2] [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] [Received: 02/09/2020] [Accepted: 04/13/2020] [Indexed: 11/19/2022]
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35
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Pires RP, Cappato LP, Guimarães JT, Rocha RS, Silva R, Balthazar CF, Freitas MQ, Silva PHF, Neto RP, Tavares MIB, Granato D, Raices RS, Silva MC, Cruz AG. Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109989] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [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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36
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Moradi M, Kousheh SA, Almasi H, Alizadeh A, Guimarães JT, Yılmaz N, Lotfi A. Postbiotics produced by lactic acid bacteria: The next frontier in food safety. Compr Rev Food Sci Food Saf 2020; 19:3390-3415. [PMID: 33337065 DOI: 10.1111/1541-4337.12613] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 07/04/2020] [Accepted: 07/16/2020] [Indexed: 12/18/2022]
Abstract
There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.
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Affiliation(s)
- Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Seyedeh Alaleh Kousheh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Arash Alizadeh
- Division of Pharmacology and Toxicology, Department of Basic Science, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Brazil
| | - Nurten Yılmaz
- Department of Animal Science, Faculty of Agriculture, Cukurova University, Adana, Turkey
| | - Anita Lotfi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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37
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Kuriya SP, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pires RP, Tavares Filho ER, Pimentel TC, Freitas MQ, Cappato LP, Raices RS, Cruz AG, Silva MC, Esmerino EA. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating. Food Res Int 2020; 134:109235. [DOI: 10.1016/j.foodres.2020.109235] [Citation(s) in RCA: 13] [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: 01/03/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 12/23/2022]
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Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D, Sant’Ana AS, Duart MCK, Cruz AG. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Fernandes LM, Guimarães JT, Silva R, Rocha RS, Coutinho NM, Balthazar CF, Calvalcanti RN, Piler CW, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Freitas MQ, Silva MC, Cruz AG. Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105755] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [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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40
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Grom LC, Coutinho NM, Guimarães JT, Balthazar CF, Silva R, Rocha RS, Freitas MQ, Duarte MCK, Pimentel TC, Esmerino EA, Silva MC, Cruz AG. Probiotic dairy foods and postprandial glycemia: A mini-review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLPA, Pimentel TC, Silva MC, Henrique F Silva P, Duarte MCKH, Freitas MQ, Cruz AG, Esmerino EA. Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA). Food Res Int 2020; 134:109217. [PMID: 32517897 DOI: 10.1016/j.foodres.2020.109217] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [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: 02/09/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.
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Affiliation(s)
- Ramon Silva
- 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), Departamento de Tecnologia de Alimentos, 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), 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
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo Luís 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), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Paulo Henrique F Silva
- Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutrição, 36036-330 Juiz de Fora, Minas Gerais, Brazil
| | - Maria Carmela K H Duarte
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, 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.
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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Pereira MO, Guimarães JT, Ramos GL, do Prado-Silva L, Nascimento JS, Sant’Ana AS, Franco RM, Cruz AG. Inactivation kinetics of Listeria monocytogenes in whey dairy beverage processed with ohmic heating. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109420] [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: 01/08/2023]
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Rocha RS, Silva R, Guimarães JT, Balhtazar CF, Silveira MR, Martins AA, Rojas VP, Graça JS, Pimentel TC, Esmerino EA, Sant'Ana AS, Granato D, Freitas MQ, Barros ME, Silva MC, Cruz AG. Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats. J Dairy Sci 2020; 103:4929-4934. [DOI: 10.3168/jds.2019-17712] [Citation(s) in RCA: 8] [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] [Received: 10/06/2019] [Accepted: 02/03/2020] [Indexed: 02/05/2023]
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Guimarães JT, Balthazar CF, Silva R, Rocha RS, Graça JS, Esmerino EA, Silva MC, Sant’Ana AS, Duarte MCKH, Freitas MQ, Cruz AG. Impact of probiotics and prebiotics on food texture. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.002] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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46
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Rocha RS, Calvalcanti RN, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Esmerino EA, Freitas MQ, Granato D, Costa RG, Silva MC, Cruz AG. Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109342] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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47
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Lopes LO, Silva R, Guimarães JT, Coutinho NM, Pimentel TC, Duarte MCK, Freitas MQ, Silva MC, Esmerino EA, Azeredo DR, Cruz AG. Traceability: Perceptions and attitudes of Brazilian non-bovine dairy processors. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Monteiro SHMC, Silva EK, Guimarães JT, Freitas MQ, Meireles MAA, Cruz AG. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage. Ultrason Sonochem 2020; 63:104928. [PMID: 31952002 DOI: 10.1016/j.ultsonch.2019.104928] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 05/09/2023]
Abstract
This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.
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Affiliation(s)
- Sara H M C Monteiro
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil.
| | - Jonas T Guimarães
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil.
| | - Monica Q Freitas
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil
| | - Adriano G Cruz
- Food Department, IFRJ (Federal Institute of Science and Technology of Rio de Janeiro), Rio de Janeiro, RJ, Brazil
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Guimarães JT, Silva EK, Arruda HS, Freitas MQ, Pastore GM, Meireles MAA, Cruz AG. How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion? Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105511] [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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50
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Coimbra PT, Bathazar CF, Guimarães JT, Coutinho NM, Pimentel TC, Neto RP, Esmerino EA, Freitas MQ, Silva MC, Tavares MI, Cruz AG. Detection of formaldehyde in raw milk by time domain nuclear magnetic resonance and chemometrics. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107006] [Citation(s) in RCA: 16] [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: 01/30/2023]
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