1
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de Sousa Fontes VM, de Sousa Galvão M, Moreira de Carvalho L, do Nascimento Guedes FL, Dos Santos Lima M, Alencar Bezerra TK, Madruga MS. Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds. Food Chem 2024; 445:138398. [PMID: 38394903 DOI: 10.1016/j.foodchem.2024.138398] [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: 08/31/2023] [Revised: 12/16/2023] [Accepted: 01/06/2024] [Indexed: 02/25/2024]
Abstract
A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were subjected to analysis of physicochemical characteristics, amino acid profile, sugars, fatty acids, and volatile profile. Meat aroma characteristics were initiated in the hydrolysate, in which Strecker's pyrazines and aldehydes were identified, which also had fatty acids and amino acids available for the formation of 96 volatile compounds in the flavorings via lipid manipulation, Maillard occurrence, Strecker manipulation and interactions among these means. Maillard reaction products with intense meat aroma, such as 2-methyl-3-furanthiol, 2-furfurylthiol and, bis(2-methyl-3-furyl) disulfide were isolated only in the flavoring at pH 4. In contrast, the flavoring at pH 6 showed a higher concentration than all the other compounds, providing a lower meat characteristic, but an intense sweet, fatty and goat aroma.
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Affiliation(s)
| | - Mércia de Sousa Galvão
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil
| | | | - Marcos Dos Santos Lima
- Federal Institute of Education Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco CEP 56314-520, Brazil.
| | | | - Marta Suely Madruga
- Departament of Food Engineering, Center for Technology, Federal University of Paraiba, Campus I, 58051-900, Brazil.
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2
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da Silva Medeiros ML, Moreira de Carvalho L, Madruga MS, Rodríguez-Pulido FJ, Heredia FJ, Fernandes Barbin D. Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition. Food Res Int 2024; 183:114242. [PMID: 38760121 DOI: 10.1016/j.foodres.2024.114242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 03/11/2024] [Accepted: 03/13/2024] [Indexed: 05/19/2024]
Abstract
Artisanal cheeses are part of the heritage and identity of different countries or regions. In this work, we investigated the spectral variability of a wide range of traditional Brazilian cheeses and compared the performance of different spectrometers to discriminate cheese types and predict compositional parameters. Spectra in the visible (vis) and near infrared (NIR) region were collected, using imaging (vis/NIR-HSI and NIR-HSI) and conventional (NIRS) spectrometers, and it was determined the chemical composition of seven types of cheeses produced in Brazil. Principal component analysis (PCA) showed that spectral variability in the vis/NIR spectrum is related to differences in color (yellowness index) and fat content, while in NIR there is a greater influence of productive steps and fat content. Partial least squares discriminant analysis (PLSDA) models based on spectral information showed greater accuracy than the model based on chemical composition to discriminate types of traditional Brazilian cheeses. Partial least squares (PLS) regression models based on vis/NIR-HSI, NIRS, NIR-HSI data and HSI spectroscopic data fusion (vis/NIR + NIR) demonstrated excellent performance to predict moisture content (RPD > 2.5), good ability to predict fat content (2.0 < RPD < 2.5) and can be used to discriminate between high and low protein values (∼1.5 < RPD < 2.0). The results obtained for imaging and conventional equipment are comparable and sufficiently accurate, so that both can be adapted to predict the chemical composition of the Brazilian traditional cheeses used in this study according to the needs of the industry.
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Affiliation(s)
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, PB, Brazil
| | - Francisco J Rodríguez-Pulido
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, Spain
| | - Francisco J Heredia
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, Sevilla, Spain
| | - Douglas Fernandes Barbin
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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3
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Silva GS, Gomes MHG, de Carvalho LM, Abreu TL, Dos Santos Lima M, Madruga MS, Kurozawa LE, Bezerra TKA. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract. Food Chem 2024; 434:137435. [PMID: 37713755 DOI: 10.1016/j.foodchem.2023.137435] [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: 06/27/2023] [Revised: 08/15/2023] [Accepted: 09/07/2023] [Indexed: 09/17/2023]
Abstract
Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.
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Affiliation(s)
- Gezaildo Santos Silva
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Matheus Henrique Gouveia Gomes
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Thaianaly Leite Abreu
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Marcos Dos Santos Lima
- Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil.
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
| | - Louise Emy Kurozawa
- Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil.
| | - Taliana Kênia Alencar Bezerra
- Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil.
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Abreu TL, Estévez M, de Carvalho LM, de Medeiros LL, da Silva Ferreira VC, Salu BR, Oliva MLV, Madruga MS, Bezerra TKA. Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion model. J Sci Food Agric 2024; 104:1833-1842. [PMID: 37884474 DOI: 10.1002/jsfa.13078] [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] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 09/28/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND The large quantities of by-products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of phenolic compounds in organic coffee husks and to evaluate their potential as a source of bioactive dietary components. RESULTS To achieve this objective, three extracts were prepared, namely extractable polyphenols (EPs), hydrolyzable non-extractable polyphenols (H-NEPs), and non-extractable polyphenols (NEPs). These extracts were characterized and evaluated for their bioactive properties after simulated gastrointestinal digestion. The results show that the extraction process affected the occurrence of phenols from coffee peels, especially for caffeic acid, gallic acid, and chlorogenic acid. The free and bound polyphenols found in the extracts and digests not only showed antioxidant properties against 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals but were also strongly bioavailable and had good anticoagulant potential. CONCLUSION These results highlight the potential health benefits of phytochemicals from coffee husks and open new perspectives for the use of such compounds in dietary supplements. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thaianaly Leite Abreu
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Leila Moreira de Carvalho
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Lorena Lucena de Medeiros
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Valquíria Cardoso da Silva Ferreira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Bruno Ramos Salu
- Department of Biochemistry, Federal University of São Paulo, São Paulo, Brazil
| | | | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
| | - Taliana Kênia Alencar Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil
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Costa Filho DV, Rocha TCD, Carvalho JMD, Carvalho LMD, Galvão MDS, Pedrao MR, Estévez M, Madruga MS. Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments. Poult Sci 2023; 102:102826. [PMID: 37343347 PMCID: PMC10404771 DOI: 10.1016/j.psj.2023.102826] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 02/28/2023] [Revised: 05/26/2023] [Accepted: 05/26/2023] [Indexed: 06/23/2023] Open
Abstract
This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (-18°C for 90 d). WS presented higher lipid content, although no difference in protein content was detected, compared to normal broiler breast (N). Regarding oxidative damages, a reduction in malondialdehyde and carbonyl protein, hexanal, octanal and nonanal levels, alongside the interaction of these compounds with other compounds in raw, roasted, and reheated breasts was observed under refrigerated storage (14 d). Freezing storage promotes an increase in carbonyls proteins, hexanal, octanal and nonanal levels at 45 d of storage in poultry meats and subsequent decrease, indicating the evolution of oxidative reactions. Regardless of the type of storage, in general, breasts with WS myopathy have higher levels of lipid and protein oxidation.
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Affiliation(s)
- Djalma Vitorino Costa Filho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Thayse Cavalcante da Rocha
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Jéssica Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mércia de Sousa Galvão
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil
| | - Mayka Reghiany Pedrao
- Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, 86036-370, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, Universidad de Extremadura, Caceres, 10003, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, 58051-900, Brazil.
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6
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de Farias Marques ADJ, de Lima Tavares J, de Carvalho LM, Leite Abreu T, Alves Pereira D, Moreira Fernandes Santos M, Suely Madruga M, de Medeiros LL, Kênia Alencar Bezerra T. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chem 2022; 393:133451. [PMID: 35751207 DOI: 10.1016/j.foodchem.2022.133451] [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] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/11/2022] [Accepted: 06/08/2022] [Indexed: 11/29/2022]
Abstract
The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by physical and chemical analysis and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial by-products generated by the coffee industry.
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Affiliation(s)
| | - Jerffeson de Lima Tavares
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Thaianaly Leite Abreu
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Deyse Alves Pereira
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | | | - Marta Suely Madruga
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Lorena Lucena de Medeiros
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
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7
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Izabely Nunes Moreira F, de Medeiros LL, de Carvalho LM, Souza Olegario L, de Sousa Galvão M, da Franca SAM, Kênia Alencar Bezerra T, Suely Madruga M. Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu. Food Chem 2022; 404:134306. [DOI: 10.1016/j.foodchem.2022.134306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/04/2022] [Accepted: 09/14/2022] [Indexed: 11/28/2022]
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8
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de Sousa Silva R, Gomes Fernandes F, Macedo Dantas A, Moreira de Carvalho L, Karoline Almeida da Costa W, dos Santos Lima M, Magnani M, da Silva Campelo Borges G. Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage. Food Res Int 2022; 161:111826. [DOI: 10.1016/j.foodres.2022.111826] [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: 03/13/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/30/2022]
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9
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Ferreira SRD, Pessoa RF, Figueiredo IAD, Lima JPM, de Moura TMCF, Bezerra CO, de Oliveira Martins AM, de Carvalho LM, Madruga MS, Cavalcante HC, de Souza Aquino J, de Brito Alves JL, Alves AF, Vasconcelos LHC, de Andrade Cavalcante F. Functional and morphologic dysfunctions in the airways of rats submitted to an experimental model of obesity-exacerbated asthma. Sci Rep 2022; 12:9540. [PMID: 35681069 PMCID: PMC9184493 DOI: 10.1038/s41598-022-13551-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 01/17/2022] [Accepted: 05/25/2022] [Indexed: 12/01/2022] Open
Abstract
The obesity-exacerbated asthma phenotype is characterized by more severe asthma symptoms and glucocorticoid resistance. The aim of this study was to standardize an obesity-exacerbated asthma model by a high glycemic level index (HGLI) diet and ovalbumin (OVA) sensitization and challenges in Wistar rats. Animals were divided into groups: control (Ctrl), obese (Ob), asthmatic (Asth), obese asthmatic (Ob + Asth) and obese asthmatic treated with dexamethasone (Ob + Asth + Dexa), and in vivo and in vitro functional and morphological parameters were measured. After HGLI consumption, there was an increase in body weight, fasting blood glucose, abdominal circumferences, body mass index and adiposity index. Respiratory function showed a reduction in pulmonary tidal volume and ventilation. In isolated tracheas, carbachol showed an increase in contractile efficacy in the Ob, Ob + Asth and Ob + Asth + Dexa, but mostly on Ob + Asth. Histological analysis of lungs showed peribronchovascular inflammation and smooth muscle hypertrophy and extracellular remodeling on Ob + Asth and Ob + Asth + Dexa. An obesity-exacerbated asthma model was successfully established. Therefore, this model allows further molecular investigations and the search for new therapies for the treatment and relief of symptoms of patients with obesity-induced resistant asthma.
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Affiliation(s)
- Sarah Rebeca Dantas Ferreira
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - Rayane Fernandes Pessoa
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - Indyra Alencar Duarte Figueiredo
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - João Pedro Moura Lima
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | | | - Cleyton Oliveira Bezerra
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | | | - Leila Moreira de Carvalho
- Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - Marta Suely Madruga
- Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | | | - Jailane de Souza Aquino
- Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - José Luiz de Brito Alves
- Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil
| | - Adriano Francisco Alves
- Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Departamento de Fisiologia e Patologia, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Cidade Universitária, João Pessoa, PB, Brazil
| | - Luiz Henrique César Vasconcelos
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil. .,Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil. .,Departamento de Fisiologia e Patologia, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Cidade Universitária, João Pessoa, PB, Brazil.
| | - Fabiana de Andrade Cavalcante
- Instituto de Pesquisa em Fármacos e Medicamentos, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Programa de Pós-Graduação em Produtos Naturais e Sintéticos Bioativos, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brazil.,Departamento de Fisiologia e Patologia, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Cidade Universitária, João Pessoa, PB, Brazil
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10
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Araújo Cordeiro ARRD, Medeiros LLD, Olegário LDS, Carvalho LMD, Bezerra TKA, Pacheco MTB, Galvão MDS, Madruga MS. Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101703] [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: 11/26/2022]
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11
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de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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de Carvalho LM, Madruga MS, Estévez M, Badaró AT, Barbin DF. Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts. J Food Sci 2020; 85:3102-3112. [PMID: 32996140 DOI: 10.1111/1750-3841.15465] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [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: 05/06/2020] [Revised: 08/20/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
White Striping (WS) and Wooden Breast (WB) are emerging poultry myopathies that occur worldwide, affecting the quality of meat. The aim of this study was to evaluate the occurrence of N, WS, WB, and WS/WB (myopathies combined) in chicken breast from Brazilian commercial plant, comparing (1) inspection based on visual aspect and palpation of Pectoralis major muscle, and (2) identification of these myopathies by near-infrared Spectroscopy (NIRS). Chickens slaughtered at Brazilian commercial plant at four age ranges (4 to 5, 6 to 7, 8 to 9, and 65 weeks) were inspected. Spectral information was acquired using a portable NIR spectrometer, and classification models were performed using and Successive Projection Algorithm-Linear Discriminant Analysis (SPA-LDA) and Soft Independent Modeling of Class Analogy (SIMCA) to distinguish normal and affected muscles. Results showed that occurrence of myopathies was aggravated by age of slaughter, as chicken slaughtered at 4 to 5 and 65 weeks exhibited 13.6 and 95% of myopathies, respectively. Birds slaughtered at 65 weeks showed no occurrence of WB, isolated or combined with WS. It was not possible to differentiate the WB and WS/WB classes; therefore, those samples were grouped (WB+WS/WB). SPA-LDA model showed greater accuracy (92 to 93%) in identifying Normal (N), WS, and WB+WS/WB groups, compared to SIMCA (89 to 91%). It can be concluded that the level of occurrence of myopathies in meat is directly related to the age of slaughter. This study demonstrated that NIRS combined with SPA-LDA model could be used as a tool to detect myopathies in chicken breast. This technique has potential for application in industrial processing lines as an alternative to the traditional methods of identification. PRACTICAL APPLICATION: This study shows that NIRS combined with chemometric techniques can be used to identify chicken breast myopathies in a wide range of ages at slaughter. In addition to being able to discriminate chicken muscles into subclasses, namely, Normal, WS, and WB/WB+WS, this technique has potential for application in industrial processing lines as it is a portable and nondestructive method. This procedure is emphasized as an alternative to the conventional method of identification based on palpation and visual assessment of muscle.
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Affiliation(s)
| | - Marta Suely Madruga
- Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Mario Estévez
- Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain
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Cavalcante da Rocha T, de Carvalho LM, Soares AJ, Coutinho DG, Olegario LS, de Sousa Galvão M, Estévez M, Madruga MS. Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage. J Sci Food Agric 2020; 100:2630-2637. [PMID: 31975388 DOI: 10.1002/jsfa.10292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 08/29/2019] [Revised: 12/17/2019] [Accepted: 01/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Considering (i) the increased incidence of wooden breast (WB) myopathy in broilers, (ii) the poor meat quality in such breasts and (iii) the lack of studies on the industrial use of WBs; the objective of this study was to investigate the quality of chicken sausages made with WB under frozen conditions. Three formulations of chicken sausage [100% normal (N) breast, 100% WB, and 50% N breast + 50% WB] were considered and raw and cooked (70 °C/10 min) sausages were frozen for 180 days and evaluated for their quality and oxidative stability. RESULTS WB formulations exhibited higher pH, moisture (%), and shear force (SF), associated with lower water holding capacity (WHC) and fat (%). During the freezing period, there was a decrease in WHC and redness (a*) and an increase in cooking loss (CL) and SF for all formulations. Additionally, during freezing, thiobarbituric acid-reactive substances values were higher in raw sausages made with N breast than in sausage made with WB probably due to the higher fat content in the former. Results showed that the products did not reach noticeable rancid levels (<2 mg malondialdehyde/kg) and that WB sausage presented great resistance to oxidation, which suggests that WB sausage can be kept frozen at -20 °C for up to 198 days. CONCLUSION Using WBs for the manufacture of chicken sausages subjected to freezing is a viable option given their overall quality and resistance to oxidation. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Thayse Cavalcante da Rocha
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Leila Moreira de Carvalho
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Alida Janine Soares
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | | | - Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Mércia de Sousa Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, University of Exremadura, Caceres, Spain
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, Joao Pessoa, Brazil
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14
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Madruga MS, da Rocha TC, de Carvalho LM, Sousa AMBL, de Sousa Neto AC, Coutinho DG, de Carvalho Ferreira AS, Soares AJ, de Sousa Galvão M, Ida EI, Estévez M. The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages. J Food Sci Technol 2019; 56:1380-1388. [PMID: 30956317 PMCID: PMC6423235 DOI: 10.1007/s13197-019-03612-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2019] [Accepted: 01/29/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.
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Affiliation(s)
- Marta Suely Madruga
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | - Thayse Cavalcante da Rocha
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | - Leila Moreira de Carvalho
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | - Ana Maria Barbosa Lima Sousa
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | | | - Daniella Godoy Coutinho
- Ministry of Agriculture, Livestock and Food Supply, Rodovia, 073, Km 04, s/n, Guarabira, Joao Pessoa, PB 58051-900 Brazil
| | | | - Alida Janine Soares
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | - Mercia de Sousa Galvão
- Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil
| | - Elza Iouko Ida
- Department of Food Science and Technology, State University of Londrina (UEL), CEP, Londrina, PR Brazil
| | - Mario Estévez
- IPROCAR Research Institute, Tecal Research Group, University of Exremadura, 10003 Caceres, Spain
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