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Luz GM, Costa-Santos AC, Moraes-Neto VF, Pallone JAL. Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil. J Food Sci Technol 2024; 61:928-938. [PMID: 38487280 PMCID: PMC10933226 DOI: 10.1007/s13197-023-05887-w] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2023] [Accepted: 10/25/2023] [Indexed: 03/17/2024]
Abstract
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian front-of-pack labeling (FOPL). In general, PBMAs have a considerable content of protein, dietary fiber and reduced content of saturated fat and sodium, while PBDAs have a low Na content, a high content of total and saturated fat, but are poor in protein and dietary fiber. Regarding micronutrients, PBMAs can be considered a source of iron, and PBDAs are a source of calcium. For FOPL, 37% of PBDAs and 21% of PBMAs must have the descriptions "high in saturated fat" and "high in sodium", respectively, on their labels. Therefore, the PBMAs and PBDAs available on the Brazilian market have great potential to contribute to a healthy diet, however, aspects such as the absorption of nutrients and their effects on health and the possibility of total or partial replacement of meat and dairy products should be considered in future investigations. In addition, the data presented are useful to assist consumers, food industries, and regulatory bodies. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05887-w.
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Affiliation(s)
- Gisele Marcondes Luz
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Venancio Ferreira Moraes-Neto
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil
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Costa-Santos AC, Rebellato AP, Orlando EA, Pallone JAL. Characterization and estimation of the bioaccessibility of essential elements in organic milk by INFOGEST protocol. Food Chem 2024; 433:137327. [PMID: 37683483 DOI: 10.1016/j.foodchem.2023.137327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The study estimated the bioaccessibility of calcium, phosphorus and magnesium in organic milk (ORG), compared to conventional (CNV) by the INFOGEST in vitro protocol. Total proteins, lipids and lactose were evaluated, the determination of essential minerals was performed by FAAS and phosphorus by colorimetric method. All ORG samples showed protein content equivalent to CNV and lower lactose and lipid content. Within different brands and batches, two batches of ORG presented higher levels of Na and lower levels of K and P, while all batches showed higher values for Ca and no differences for Mg. The bioaccessibility of magnesium was greater than 60%. ORG showed the highest values of bioaccessible calcium (12-65%) against CNV (11-27%). Phosphorus showed bioaccessibility higher than 74% in CNV. The variability of the results was related to different factors inherent to the matrices, such as casein and fatty-acids content and electrolytes standardized in the protocol.
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Affiliation(s)
- Augusto César Costa-Santos
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Eduardo Adilson Orlando
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Zip code: 13083-862, Campinas, São Paulo, Brazil.
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Baqueta MR, Marini F, Rocha RB, Valderrama P, Pallone JAL. Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer. Food Res Int 2023; 172:113216. [PMID: 37689959 DOI: 10.1016/j.foodres.2023.113216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
New Brazilian Canephora coffees (Conilon and Robusta) of high added value from specific origins have been protected by geographical indication to guarantee their origin and quality. Recently, benchtop near-infrared (NIR) spectroscopy combined with chemometrics has demonstrated its usefulness to discriminate them. It was the first study, however, and therefore the possibility exists to develop a new portable NIR method for this purpose. This work assessed a miniaturized NIR as a cheaper spectrometer to discriminate and authenticate new Brazilian Canephora coffees with certified geographical origins and to differentiate them from specialty Arabica. Discriminant chemometric and class modeling techniques have been applied and have obtained good predictive ability on external test sets. In addition, models with similar classification purpose were compared with those obtained in previous research carried out with benchtop NIR for the same samples, obtaining comparable results. In this context, the portable method was used as a laboratory technique and has the advantage of being cheaper than benchtop NIR spectrometer. Furthermore, it brings a high possibility to be implemented in small coffee cooperatives, industries or control agencies in the future that do not have high economic resources.
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Affiliation(s)
- Michel Rocha Baqueta
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil; Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Federico Marini
- Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Rodrigo Barros Rocha
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA Rondônia, Porto Velho, Rondônia, Brazil
| | - Patrícia Valderrama
- Universidade Tecnológica Federal do Paraná - UTFPR, Campo Mourão, Paraná, Brazil.
| | - Juliana Azevedo Lima Pallone
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
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Baqueta MR, Valderrama P, Alves EA, Pallone JAL, Marini F. Discrimination of Robusta Amazônico coffee farmed by indigenous and non-indigenous people in Amazon: comparing benchtop and portable NIR using ComDim and duplex. Analyst 2023; 148:1524-1533. [PMID: 36866727 DOI: 10.1039/d3an00104k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Robusta Amazônico is the name given to the Amazonian coffee that has been becoming popular and has recently been registered as a geographical indication in Brazil. It is produced by indigenous and non-indigenous coffee producers in regions that are geographically very close to one another. There is a need to authenticate whether coffee is truly produced by indigenous people and near-infrared (NIR) spectroscopy is an excellent technique for this. To meet the substantial trend towards NIR spectroscopy miniaturization, this work compared benchtop and portable NIR instruments to discriminate Robusta Amazônico samples using partial least squares discriminant analysis (PLS-DA). To ensure the results to be fairly comparable and, at the same time, to guarantee representative selection of both training and test set for the discriminant analysis, a sample selection strategy based on coupling ComDim multi-block analysis and the duplex algorithm was applied. Different pre-processing techniques were tested to create multiple matrices to be used in ComDim, as well as to build the discriminant models. The best PLS-DA model for benchtop NIR provided an accuracy of 96% for the test samples, while for the portable NIR the correct classification rate was 92%. It was demonstrated that portable NIR provides similar results to benchtop NIR for coffee origin classification by performing an unbiased sample selection strategy.
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Affiliation(s)
- Michel Rocha Baqueta
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil. .,Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy.
| | - Patrícia Valderrama
- Universidade Tecnológica Federal do Paraná - UTFPR, Campo Mourão, Paraná, Brazil
| | - Enrique Anastácio Alves
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA Rondônia, Porto Velho, Rondônia, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil.
| | - Federico Marini
- Department of Chemistry, University of Rome "La Sapienza", Piazzale Aldo Moro 5, 00185 Rome, Italy.
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Baqueta MR, Alves EA, Valderrama P, Pallone JAL. Brazilian Canephora coffee evaluation using NIR spectroscopy and discriminant chemometric techniques. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Grazielle Siqueira Silva J, Paula Rebellato A, Silvestre de Abreu J, Greiner R, Azevedo Lima Pallone J. Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility. Food Res Int 2022; 161:111830. [DOI: 10.1016/j.foodres.2022.111830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/11/2022] [Accepted: 08/19/2022] [Indexed: 11/24/2022]
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De Assis FS, Rebellato AP, Pallone JAL, Behrens JH. Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers. J SENS STUD 2022. [DOI: 10.1111/joss.12772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fernanda Santos De Assis
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
| | - Ana Paula Rebellato
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
| | | | - Jorge Herman Behrens
- Department of Food Science and Nutrition, School of Food Engineering University of Campinas Campinas Brazil
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Tamirys dos Santos Caramês E, Piacentini KC, Aparecida Almeida N, Lopes Pereira V, Azevedo Lima Pallone J, de Oliveira Rocha L. Rapid assessment of enniatins in barley grains using near infrared spectroscopy and chemometric tools. Food Res Int 2022; 161:111759. [DOI: 10.1016/j.foodres.2022.111759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/18/2022] [Accepted: 07/27/2022] [Indexed: 11/24/2022]
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9
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Dias LG, Hacke A, dos Santos Souza E, Nath S, Canesin MR, Vilella OV, Geloneze B, Pallone JAL, Cazarin CBB, Blakeslee JJ, Mariutti LRB, Bragagnolo N. Comparison of Chemical and Nutritional Compositions Between Aromatic and Non-aromatic Rice From Brazil and Effect of Planting Time on Bioactive Compounds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104608] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rebellato AP, Grazielle Siqueira Silva J, Probio de Moraes P, Trajano B, Azevedo Lima Pallone J. Static in vitro digestion methods for assessing essential minerals in processed meat products. Food Res Int 2022; 155:111121. [DOI: 10.1016/j.foodres.2022.111121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/25/2022]
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Teixeira JLDP, Pallone JAL, Andrade CD, Mesías M, Seiquer I. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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de Souza FG, de Araújo FF, Orlando EA, Rodrigues FM, Chávez DWH, Pallone JAL, Neri-Numa IA, Sawaya ACHF, Pastore GM. Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential. Foods 2022; 11:foods11060786. [PMID: 35327209 PMCID: PMC8949527 DOI: 10.3390/foods11060786] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/01/2022] [Accepted: 03/07/2022] [Indexed: 01/12/2023] Open
Abstract
The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.
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Affiliation(s)
- Florisvaldo Gama de Souza
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
- Correspondence:
| | - Fábio Fernandes de Araújo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Eduardo Adilson Orlando
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Fernando Morais Rodrigues
- Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Tocantins, Paraíso of Tocantins 77600-000, TO, Brazil;
| | - Davy William Hidalgo Chávez
- Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica 23890-000, RJ, Brazil;
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | - Iramaia Angélica Neri-Numa
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
| | | | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.F.d.A.); (E.A.O.); (J.A.L.P.); (I.A.N.-N.); (G.M.P.)
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Baqueta MR, Pizano FP, Villani JD, Toro SJH, Bragotto APA, Valderrama P, Pallone JAL. Kurtosis-based projection pursuit analysis to evaluate South American rapadura. Food Chem 2022; 368:130731. [PMID: 34404003 DOI: 10.1016/j.foodchem.2021.130731] [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: 01/30/2021] [Revised: 07/14/2021] [Accepted: 07/28/2021] [Indexed: 01/02/2023]
Abstract
Rapadura is an artisanal candy obtained from concentrated sugarcane juice. In this study, a differentiation between South American rapadura producers has been tried using a Kurtosis-based projection pursuit analysis (kPPA) concerning essential minerals, acrylamide, moisture contents, pH, and color. These parameters revealed significant inter- and intra-country differences. Based on the employed measurements, a multivariate exploration with kPPA extracted information from rapadura even though it is a very artisanal product and was effective in separating classes, especially Brazilian and Ecuadorian rapadura, where principal component analysis failed. Moreover, ellipse confidence regions showed significant differences between non-organic and organic rapadura from Colombia and Peru in granulated form. From a chemometric point of view, the application of kPPA can be used in cases when other metrics (as based on the variance) fail and can be useful in the exploratory analysis of complex multivariate chemical data.
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Affiliation(s)
- Michel Rocha Baqueta
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Fernanda Peixoto Pizano
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Juliana Damasceno Villani
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Sandra Julieth Henao Toro
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Adriana Pavesi Arisseto Bragotto
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | - Patrícia Valderrama
- Universidade Tecnológica Federal do Paraná - UTFPR, Campo Mourão, Paraná, Brazil.
| | - Juliana Azevedo Lima Pallone
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
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Teixeira JLDP, Baptista DP, Orlando EA, Gigante ML, Pallone JAL. Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models. Food Chem 2021; 374:131739. [PMID: 34875438 DOI: 10.1016/j.foodchem.2021.131739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 06/11/2021] [Revised: 10/29/2021] [Accepted: 11/28/2021] [Indexed: 12/12/2022]
Abstract
The study evaluated the effect of goat and cow milk processing on the bioaccessibility of calcium, magnesium and zinc using different methods following the static in vitro simulation of gastrointestinal digestion: solubility and dialysis models. Raw goat and cow milks were processed to obtain pasteurized milk, yogurt and cheese. In general, goat milk and dairy products presented higher bioaccessibility of Ca and Mg than cow milk and dairy products. The milk processing affected the minerals bioaccessibility indicating the importance of food structure, composition and minerals equilibrium on the in vitro digestion and bioaccessibility prediction. The potential absorptions of Ca and Zn were higher in cheeses when compared to the milks and yogurts, independently of the method used. The minerals bioaccessibility evaluated by the solubility method was higher than the obtained by dialysis method for all the products evaluated.
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Affiliation(s)
- José Luan da Paixão Teixeira
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil
| | - Débora Parra Baptista
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil
| | - Eduardo Adilson Orlando
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil.
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Teixeira JLDP, Caramês ETDS, Baptista DP, Gigante ML, Pallone JAL. Adulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMCA. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02151-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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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16
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Rebellato AP, Silva JGS, de Paiva EL, Arisseto-Bragotto AP, Pallone JAL. Aluminium in infant foods: toxicology, total content and bioaccessibility. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.016] [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: 12/25/2022]
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17
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Salvador-Reyes R, Rebellato AP, Lima Pallone JA, Ferrari RA, Clerici MTPS. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Res Int 2021; 140:110044. [PMID: 33648270 DOI: 10.1016/j.foodres.2020.110044] [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: 07/02/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 01/20/2023]
Abstract
Peruvian Andean maize (PAM) has been commonly used as an ingredient that confers color, flavor, and texture in culinary. Nevertheless, no studies are focusing on agro-industrial interest characteristics to develop new products. This study aimed to evaluate the physicochemical, nutritional, and technological characteristics of kernels and the starch granule morphology of the five main PAM varieties: Chullpi, Piscorunto, Giant Cuzco, Sacsa, and Purple. PAM's characterization was performed according to the official methods, and its morphology was observed by scanning electron microscopy (SEM). Physically, the varieties of larger kernels (Giant Cuzco and Sacsa) presented a higher 1000-kernel weight and a lower hectoliter weight than those of smaller size (Piscorunto, Purple, and Chullpi). Nutritionally, PAM had higher ether extract (5%) and ash (2%) contents than other pigmented maizes. Likewise, they presented more significant amounts of essential amino acids, as leucine (10 mg/g protein) and tryptophan (up to 2 mg/g protein); unsaturated fatty acids, oleic (30%) and linoleic (53%); and minerals, as magnesium (104 mg/100 g). SEM showed that endosperm structure and starch morphology vary according to maize types and their grain location. Starch granules of floury PAM varieties were small and polyhedral in the sub-aleurone endosperm, whereas those of the central area were bigger and spherical. In Chullpi, it was observed a portion of vitreous endosperm with a compact structure. The low protein content (8.3%) and the endosperm structure of floury varieties of PAM influenced their pasting properties. Their pasting temperature was <69 to 71 °C>, peak viscosity < 3200 to 4400 cP>, and seatback <1250 to 1706 cP>; therefore, they do not retrograde easily. The results suggest that PAM has characteristics that would help elaborate regional products with added value, such as soups, willows, beverages, and porridges.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
| | - Ana Paula Rebellato
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil
| | - Roseli Aparecida Ferrari
- Institute of Food Technology (ITAL), Food Science and Quality Center (CCQA), Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Tecnology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP: 13083-862 Campinas, São Paulo, Brazil.
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Teixeira JLDP, Caramês ETDS, Baptista DP, Gigante ML, Pallone JAL. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103712] [Citation(s) in RCA: 12] [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: 11/25/2022]
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Silva JGS, Caramês ETDS, Pallone JAL. Additives and soy detection in powder rice beverage by vibrational spectroscopy as an alternative method for quality and safety control. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Caramês ETDS, Piacentini KC, Alves LT, Pallone JAL, Rocha LDO. NIR spectroscopy and chemometric tools to identify high content of deoxynivalenol in barley. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1542-1552. [PMID: 32717175 DOI: 10.1080/19440049.2020.1778189] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Deoxynivalenol (DON) is one of the mycotoxins produced mainly by the Fusarium graminearum species complex in small grain cereals, including barley. This toxin can cause alimentary disorders, immune function depression and gastroenteritis. The negative health effects associated with DON coupled to the increasing concern about green and rapid methods of analysis motivated this study. In this context, near infrared (NIR) spectroscopy data were applied for exploratory analysis to distinguish barley with high and low levels of DON contamination (> or <1250 µg/kg according to the European Union threshold), by Partial Least Squares-Discriminant Analysis (PLS-DA), and to verify the performance of Partial Least Squares-Regression (PLS-R) to predict DON concentration in barley samples. Maximum values of specificity and sensitivity were achieved in the calibration set; 90.9% and 81.9% were observed in the cross-validation set for the PLS-DA classification model. PLS-R quantification of DON in barley presented low values of error (RMSEC = 101.94 µg/kg and RMSEP = 160.76 µg/kg). Thus, we found that NIR in combination with adequate chemometric tools could be applied as a green technique to monitor DON contamination in barley.
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Affiliation(s)
| | - Karim C Piacentini
- Department of Food Science, School of Food Engineering, State University of Campinas , Campinas, São Paulo, Brazil
| | - Lucas Teixeira Alves
- Department of Food Science, School of Food Engineering, State University of Campinas , Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, State University of Campinas , Campinas, São Paulo, Brazil
| | - Liliana de Oliveira Rocha
- Department of Food Science, School of Food Engineering, State University of Campinas , Campinas, São Paulo, Brazil
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de Paiva EL, Medeiros C, Andrekowisk Fioravanti MI, Milani RF, Morgano MA, Lima Pallone JA, Arisseto-Bragotto AP. Aluminium in infant foods: Total content, effect of in vitro digestion on bioaccessible fraction and preliminary exposure assessment. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103493] [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: 10/24/2022]
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Teixeira JLDP, Caramês ETDS, Baptista DP, Gigante ML, Pallone JAL. Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107105] [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: 01/06/2023]
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Rebellato AP, Caramês ETDS, Moraes PPD, Pallone JAL. Minerals assessment and sodium control in hamburger by fast and green method and chemometric tools. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109438] [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: 10/24/2022]
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Pereira APA, Lauretti LBC, Alvarenga VO, Paulino BN, Angolini CFF, Neri-Numa IA, Orlando EA, Pallone JAL, Sant'Ana AS, Pastore GM. Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains. Food Res Int 2020; 133:109187. [PMID: 32466936 DOI: 10.1016/j.foodres.2020.109187] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 03/05/2020] [Accepted: 03/17/2020] [Indexed: 01/28/2023]
Abstract
Fruta-do-lobo (Solanum lycocarpum St. Hill) is a native fruit commonly used in Brazilian folk medicine as a hypoglycemic agent. These properties are attributed to their starch, mainly its resistant fraction. Resistant starch has shown to increases the growth of Bifidobacterium and Lactobacillus in the gut, even though not being selective for these strains. In this scenario, this study aimed to investigate the potential prebiotic activity of fruta-do-lobo starch (FLS). FLS showed around 30% of resistant starch and their prebiotic potential was evaluated with five probiotic strains L. acidophilus (LA3 and LA5), L. casei (LC01) and B. animalis (BB12) and B. lactis (BLC1) in a concentration range of 1.0-2.0% of starch. In a preliminary screening, we evaluated, during 48 h, the viability of the starch with promoting growth agent. An increase in the growth of the probiotic strains tested was observed. We also evaluated the microorganism's metabolic activity by assessing the short-chain fatty acid (SCFA) production, using the best starch growth promotion conditions (2% of FLS and strains BLC1, LA5, and LC01). As expected, MRS and lactose were preferentially metabolized by BLC1, with the highest growth rates: 0.231 and 0.224 h-1, respectively. However, for this strain, the FLS growth rate (0.222 h-1) was 65% higher than FOS (0.144 h-1). Also, for LA5 FLS promoted higher growth (0.150 h-1) than FOS (0.135 h-1). Additionally, FLS promoted acetate production. These data are promising and indicate that FLS may have prebiotic potential and more studies need to be done with pathogenic microorganisms.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil.
| | - Leonardo Borges Chatagnier Lauretti
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Department of Food Science, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Bruno Nicolau Paulino
- Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Célio Fernando Figueiredo Angolini
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil; Center for Natural and Human Sciences, University of ABC (UFABC), Santo André, São Paulo, Brazil
| | - Iramaia Angelica Neri-Numa
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Eduardo Adilson Orlando
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862 Campinas, São Paulo, Brazil
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Orlando EA, Rebellato AP, Silva JGS, Andrade GC, Pallone JAL. Sodium in different processed and packaged foods: Method validation and an estimative on the consumption. Food Res Int 2020; 129:108836. [PMID: 32036929 DOI: 10.1016/j.foodres.2019.108836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 10/25/2022]
Abstract
Excessive sodium (Na) consumption can lead to serious health problems such as hypertension, and cardiovascular and renal diseases. Therefore, the food industry in worldwide has been trying to reduce sodium levels in processed products. The aim of this study was to validate a method and quantify sodium in processed and packaged foods and to estimate its ingestion in the consumption. In the first step, for choose the adequate analytical procedure different samples preparations (mineralization) were evaluated as wet and dry ash mineralization, as well as CsCl concentration to suppress chemical interferences for apply FAAS technique. The best performance conditions were applied for the analytical method validation: mineralization by wet digestion and adding 0.1% CsCl, which characterized the method as simple and low cost. The method was validated and was applied in 12 different processed food matrices (5 brands, 3 batches), including products of vegetable and animal origins, different majority components and interferences for Na evaluation. The results showed that sausage, hamburger, ham, bread, tomato sauce, ketchup, mustard, mayonnaise and mashed potato were classified as high-sodium foods, with mean values above 460 mg 100 g-1. It was verified that 68% of the samples were regarded as having high sodium content and the maximum value found was 2851 mg 100 g-1 for a sample of mashed potatoes. In addition, it was found that 38% of the samples presented differences in Na concentration when compared to content declared on the label. It is also observed that is possible different sodium ingestion according the combinations of processed and packaged foods in the same meal and, in this case, the sodium consumption is above than the daily value as recommended by the regulatory agencies. It was concluded that the majority of processed and packaged foods presented high sodium concentration even with efforts of the food industry to reduce the levels of this mineral and its remains an important public health problem.
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Affiliation(s)
- Eduardo Adilson Orlando
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, ZIP CODE 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, ZIP CODE 13083-862, Campinas, São Paulo, Brazil
| | - Joyce Grazielle Siqueira Silva
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, ZIP CODE 13083-862, Campinas, São Paulo, Brazil
| | - Giovanna Castello Andrade
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, ZIP CODE 13083-862, Campinas, São Paulo, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, ZIP CODE 13083-862, Campinas, São Paulo, Brazil.
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Silva JGS, Rebellato AP, Caramês ETDS, Greiner R, Pallone JAL. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Res Int 2020; 130:108993. [PMID: 32156408 DOI: 10.1016/j.foodres.2020.108993] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 01/25/2023]
Abstract
Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.
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Affiliation(s)
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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Santana MCD, Ferreira MMC, Pallone JAL. Control of ascorbic acid in fortified powdered soft drinks using near-infrared spectroscopy (NIRS) and multivariate analysis. J Food Sci Technol 2019; 57:1233-1241. [PMID: 32180619 DOI: 10.1007/s13197-019-04154-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/22/2019] [Accepted: 11/08/2019] [Indexed: 11/29/2022]
Abstract
Powdered soft drinks (PSDs), fortified with antioxidants such as ascorbic acid (AA), are normally controlled by titration or chromatographic methods. This study evaluated the feasibility of using near-infrared spectroscopy (NIRS) and multivariate analysis to predict AA contents in PSDs as an alternative not-destructive method. The AA content of sixty-seven samples of commercial fortified grape and passion fruit PSDs was analyzed by the standard method (titration) and showed significant variance between flavors within the same brand. In addition, 75% of the samples required from 0.3 to 10.2 more cups of grape than passion fruit flavor to supply the AA Reference Nutrient Intake for children and adults. Spectral and reference data sets were split into calibration and validation sets. Partial least squares regression models were built and validated for the determination of AA in both PSDs. The model's basic statistics for grape flavor PSDs (RMSEC = 0.49 mg g-1, Rcal 2 = 0.84; RMSECV = 0.67 mg g-1, RCV 2 = 0.70; RMSEP = 0.50 mg g-1, Rpred 2 = 0.84), and that for passion fruit flavor PSDs (RMSEC = 0.24 mg g-1, Rcal 2 = 0.95; RMSECV = 0.56 mg g-1, RCV 2 = 0.76; RMSEP de 0.57 mg g-1, Rpred 2 = 0.72) indicated that NIRS-PLS methodology produced reasonable results. The limits of detection and quantification obtained showed that the method is useful to detect and quantify AA in the studied samples. A new set of grape drinks was used for external prediction and the RMSEP was 0.62 mg g-1, Rpred 2 was 0.72. Based on the results, NIRS-multivariate analysis proved to be useful for quality control of AA in commercialized grape and passion fruit in PSDs and a faster, objective and environmentally friendly method alternative to standard methods.
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Affiliation(s)
- Monique Carvalho de Santana
- 1Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil
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Neves DA, Schmiele M, Pallone JAL, Orlando EA, Risso EM, Cunha ECE, Godoy HT. Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen). Food Res Int 2019; 116:1144-1152. [DOI: 10.1016/j.foodres.2018.09.060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 08/30/2018] [Accepted: 09/26/2018] [Indexed: 10/28/2022]
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Rebellato AP, Klein B, Wagner R, Lima Pallone JA. Fortification effects of different iron compounds on refined wheat flour stability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Theodoropoulos VCT, Turatti MA, Greiner R, Macedo GA, Pallone JAL. Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink. Food Res Int 2018; 108:68-73. [PMID: 29735102 DOI: 10.1016/j.foodres.2018.03.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/02/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
Abstract
The objective of this study was to evaluate in vitro bioaccessibility of calcium (Ca), iron (Fe) and zinc (Zn) in soy drink after phytase treatment and correlate it with the content of myo-inositol phosphates. Samples of commercial soy drink products and one sample produced in the laboratory by maceration were evaluated. Phytase was applied using 300 U per liter in 60 min considering the phosphate release. The content of myo-inositol tris-, tetrakis-, pentakis and hexakisphosphate was not observed after phytase treatment. The solubility assay showed an increase from 2.0% to 20.8% for Ca, 2.2% to 37.1% for Fe and 38.8% to 67.4% for Zn after phytase treatment with significant differences (p ≤ 0.05) for most samples. Dialysis assay demonstrated 1.0% to 9.5% for Ca after phytase treatment (p ≤ 0.05) except for one commercial sample. The phytase treatment is a valuable alternative process for improving mineral natural availability in soy drink and decreased the use of salts in the fortification.
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Affiliation(s)
- Viviane Cristina Toreti Theodoropoulos
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil
| | - Mariana Amarante Turatti
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil
| | - Ralf Greiner
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Gabriela Alves Macedo
- Department of Food and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil.
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Kiyataka PHM, Dantas ST, Albino AC, Pallone JAL. Erratum to: Antimony Assessment in PET Bottles for Soft Drink. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-017-1004-1] [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: 10/19/2022]
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Silva JGS, Rebellato AP, Greiner R, Pallone JAL. Bioaccessibility of calcium, iron and magnesium in residues of citrus and characterization of macronutrients. Food Res Int 2017; 97:162-169. [PMID: 28578037 DOI: 10.1016/j.foodres.2017.04.005] [Citation(s) in RCA: 19] [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: 12/12/2016] [Revised: 04/04/2017] [Accepted: 04/06/2017] [Indexed: 01/21/2023]
Abstract
The aim of this study was to estimate bioaccessibility of Ca, Fe and Mg in residues of orange, lime, and their mixture, in order to evaluate the effects of cooking in water on mineral bioaccessibility and also to determine the composition of macronutrients and myo-inositol phosphate content. The citrus samples contained on average 9.53g/100 g moisture, 6.09g/100 g protein, 3.23g/100g ash, 3.15g/100g lipids, 34.26g/100g insoluble fiber, 27.88g/100g soluble fiber and 25.64g/100g carbohydrates. The percentage of soluble and dialyzable minerals ranged from 19.36 to 77.33% and from 5.59 to 69.06% for Fe, from 33.34 to 60.84% and 14.71 to -26.13% for Ca, and from 29.95 to 94.20% and 34.42 to 62.51%, for Mg, respectively. It was verified that cooking influenced the minerals bioaccessibility and increased the dialyzable fraction of Fe and Mg, but decreased the fraction of Ca dialysate, except to orange. No myoinositol phosphate esters were detected. The Principal Component Analysis allowed the separation of different types of citrus residues, but did not discriminate the raw and cooked samples. This study pointed the potential of citrus residue to be used for human consumption and contribute to the necessary dietary minerals and macronutrients, with high content of soluble and insoluble fibers.
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Affiliation(s)
- Joyce Grazielle Siqueira Silva
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ana Paula Rebellato
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Ralf Greiner
- Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Juliana Azevedo Lima Pallone
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, 13083-862 Campinas, São Paulo, Brazil.
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Rebellato AP, Bussi J, Silva JGS, Greiner R, Steel CJ, Pallone JAL. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread. Food Res Int 2017; 94:65-71. [DOI: 10.1016/j.foodres.2017.01.016] [Citation(s) in RCA: 12] [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] [Received: 11/10/2016] [Revised: 01/08/2017] [Accepted: 01/19/2017] [Indexed: 10/20/2022]
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Rebellato AP, Castro Lima J, Silva JGS, Steel CJ, Lima Pallone JA. Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Nascimento PAM, Barsanelli PL, Rebellato AP, Pallone JAL, Colnago LA, Pereira FMV. Time-Domain Nuclear Magnetic Resonance (TD-NMR) and Chemometrics for Determination of Fat Content in Commercial Products of Milk Powder. J AOAC Int 2017; 100:330-334. [PMID: 28055818 DOI: 10.5740/jaoacint.16-0408] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study shows the use of time-domain (TD)-NMR transverse relaxation (T2) data and chemometrics in the nondestructive determination of fat content for powdered food samples such as commercial dried milk products. Most proposed NMR spectroscopy methods for measuring fat content correlate free induction decay or echo intensities with the sample's mass. The need for the sample's mass limits the analytical frequency of NMR determination, because weighing the samples is an additional step in this procedure. Therefore, the method proposed here is based on a multivariate model of T2 decay, measured with Carr-Purcell-Meiboom-Gill pulse sequence and reference values of fat content. The TD-NMR spectroscopy method shows high correlation (r = 0.95) with the lipid content, determined by the standard extraction method of Bligh and Dyer. For comparison, fat content determination was also performed using a multivariate model with near-IR (NIR) spectroscopy, which is also a nondestructive method. The advantages of the proposed TD-NMR method are that it (1) minimizes toxic residue generation, (2) performs measurements with high analytical frequency (a few seconds per analysis), and (3) does not require sample preparation (such as pelleting, needed for NIR spectroscopy analyses) or weighing the samples.
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Affiliation(s)
- Paloma Andrade Martins Nascimento
- Universidade Estadual Paulista "Júlio de Mesquita Filho," Instituto de Química, Departamento de Química Analítica, Rua Professor Francisco Degni, 55, Araraquara, SP 14800-060, Brazil
| | - Paulo Lopes Barsanelli
- Universidade Estadual Paulista "Júlio de Mesquita Filho," Instituto de Química, Departamento de Química Analítica, Rua Professor Francisco Degni, 55, Araraquara, SP 14800-060, Brazil
| | - Ana Paula Rebellato
- Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Campinas, SP 13083-962, Brazil
| | - Juliana Azevedo Lima Pallone
- Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Ciência de Alimentos, Campinas, SP 13083-962, Brazil
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlos, SP 13561-206, Brazil
| | - Fabíola Manhas Verbi Pereira
- Universidade Estadual Paulista "Júlio de Mesquita Filho," Instituto de Química, Departamento de Química Analítica, Rua Professor Francisco Degni, 55, Araraquara, SP 14800-060, Brazil
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38
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Silva JGS, Orlando EA, Rebellato AP, Pallone JAL. Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0748-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Kiyataka PHM, Dantas ST, Pallone JAL. Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:156-63. [DOI: 10.1080/19440049.2013.855826] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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Ferreira DS, Pallone JAL, Poppi RJ. Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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