The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef ...steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
•Ultrasound increase the extraction of phenolic compounds from grape pomace.•The peel of the hybrid cultivar BRS Violet is high polyphenol content.•Cyanidin chloride was identified for the first time ...in the BRS Violet grape variety.•Alginate was used as an encapsulating agent for grape skin phenolic compounds.•Half-life of the grape alginate-Ca2+ capsules is higher in the light absence.
Objective of this study was to recover bioactive compounds from grape pomace, and to investigate the effect of thermosonication in the rate of aqueous extraction. The best extraction for phenolics and total anthocyanins, was at 55 °C, amplitude of 40% and 6 min of treatment. The ultrasound assisted extraction showed superior results when compared to conventional extraction, extraction averages were: 11% total phenolic compounds, 25% total anthocyanins. The extract obtained by ultrasound showed higher antioxidant capacity when compared to the one obtained by conventional extraction. The alginate-Ca2+ capsules were stable when stored in the presence or absence of light, with a reduced t1/2 (absence of light), indicating longer half-life in the absence of light. The use of thermosonication favored greater amounts of bioactive compounds in the grape pomace aqueous extract, and this encapsulated extract in alginate-Ca2+ shows good stability and less degradation in the light absence.
Several coagulants/flocculants have been studied in order to remove the color and turbidity of raw water, employing natural ones demonstrated advantages in relation to chemicals. Moringa oleifera Lam ...is a natural polymer that has been gaining prominence in water treatment. It acts as a clarifying agent, providing a cationic protein that destabilizes the particles contained in a liquid medium. The main objective of the present work is to study the efficiency in terms of removing color and turbidity of raw water in order to obtain drinking water. For this purpose, different coagulant solutions were obtained utilizing three solutions of KCl in different concentrations (0.01, 0.1, and 1 M) and pure water combined with M. oleifera Lam seed. Each coagulant solution obtained was studied with concentrations ranging from 50 to 600 ppm of Moringa in solution. The pH was varied (4.0, 6.0, and 8.0) with 25% and 50% sodium hydroxide solution (NaOH) and hydrochloric acid (HCl), respectively. The tests were conducted with the “Jar Test Device” and the efficiency of the process was evaluated regarding the reduction of color and turbidity. The best results were found employing the coagulant solutions extracted with 1 M salt solution, pH 8.0, and different concentrations of coagulant solution. It is important to explain that the best results were in various concentration ranges, as the concentration of protein in solution becomes higher, the greater is its power as a coagulant. The lowest content of protein was found in the solution extracted with water, which consequently had the lowest values of color and turbidity removal.
O presente estudo teve como objetivo realizar uma prospecção científica e tecnológica incluindo tecnologias emergentes obtidas do ano de 2015 até o ano de 2020 em relação às bebidas à base de soro de ...leite, utilizando uma busca nas bases de dados ScienceDirect, Scientific Electronic Library Online (SciELO) e PubMed. Os termos descritores utilizados para a pesquisa foram: soro de leite, bebidas à base de soro de leite, processos tecnológicos aplicados em bebidas à base de soro de leite. Ao realizar essas combinações de termos, verificou-se 57.791, 8.090 e 1.836 artigos publicados no ScienceDirect, SciELO e PubMed, respectivamente. Ao pesquisar os termos, observou-se a prevalência de estudos que avaliam a viabilidade de desenvolvimento de novos produtos lácteos à base de soro enriquecidos com probióticos ou prebióticos e o desenvolvimento de novas bebidas acopladas a um tratamento térmico não convencional, como as tecnologias emergentes (ultrassom de alta intensidade, aquecimento ôhmico, irradiação UV, alta pressão hidrostática, plasma frio, CO2 supercrítico). Os resultados indicam uma perspectiva de futuras aplicações de novas tecnologias em bebidas à base de soro de leite na indústria alimentícia.
O Cerrado brasileiro, ultimamente tem sido muito estudado, principalmente devido sua diversidade de frutas exóticas que possuem um grande potencial tecnológico. O objetivo deste trabalho foi avaliar ...o efeito da variação nos parâmetros de extração (temperatura, tempo, solvente e utilização do equipamento de ultrassom) de antioxidantes provenientes do fruto da cagaita in natura, e por meio da quantificação da capacidade antioxidante. Somente o tratamento 3 (60 minutos a 70 °C, a água como solvente extrator e sem a utilização do ultrassom) foi o que teve maior significância em todas as análises para quantificação de antioxidantes (DPPH, FRAP, ABTS e teor de compostos fenólicos). A sustentabilidade do processo é justificada pois a água foi o melhor solvente e a não utilização do ultrassom reduz o gasto energético do processo. A cagaita mostrou ser um fruto promissor para a indústria alimentícia como matéria-prima e sua melhor extração foi simples e de baixo custo facilitando o emprego desta tecnologia.
As empresas de laticínios têm dificuldade em tomar decisões importantes na construção do planejamento mestre de produção. Muitas vezes, as empresas tomam a decisão de produzir derivados lácteos para ...consumir todo o leite disponível de seus fornecedores ou mesmo compram leite spot (comercializado entre indústrias) adicional para ocupar toda a capacidade da fábrica, apesar de não ter demanda para esses produtos. Como o custo do leite é o fator-chave para garantir a competitividade do preço final do produto acabado frente aos concorrentes, a estocagem de um produto produzido em um período de alta do leite afeta a competitividade de preço na venda em períodos de baixa do leite. Este estudo tem como objetivo propor um modelo de Programação Linear Inteira (PLI) para apoiar a elaboração de um plano mestre de produção que maximize o faturamento bruto, direcionando a decisão de compra e de venda de insumos, atendendo a demanda dos clientes e reduzindo o estoque de produto acabado pela metade no fim do período. Para os testes do modelo, foram geradas instâncias, usando parâmetros reais extraídos de uma empresa de laticínio do interior do Paraná, as quais foram resolvidas usando o solver Gurobi. Os resultados demonstram que o modelo proposto é representativo e pode ser adotado para apoiar a tomada de decisão em relação ao plano de produção ao longo de um horizonte de planejamento. No caso estudado, o modelo proposto foi capaz de melhorar o resultado financeiro da empresa em mais de 10%.
ABSTRACT Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study ...aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.
RESUMO O bagaço de amora-preta é uma fonte rica em compostos antioxidantes, incluindo antocianinas, compostos se degradam facilmente na presença de altas temperaturas. Portanto, o presente estudo teve como objetivo avaliar o efeito da temperatura na degradação de antocianinas em extrato de bagaço de amora-preta seco por spray-dryer. A maltodextrina foi usada como agente auxiliar de secagem em um processo de secagem por pulverização para produzir microesferas. O experimento foi instalado em Maringá-PR, Brasil (23º 25 ‘31 “S, 51º 56’ 19” W, 596 m de altitude). A estabilidade térmica das antocianinas foi avaliada na presença e ausência de copigmentos em diferentes temperaturas variando de 70 °C a 100 °C usando cinética de degradação. O papel da maltodextrina na proteção das antocianinas durante o processo de secagem por spray dryer foi estudado em altas temperaturas. A maior estabilidade de antocianina foi encontrada a 70 °C. Também estudamos o efeito do copigmento ácido fítico sobre a estabilidade da antocianina e observamos que o copigmento desempenha um papel importante na proteção antocianina em altas temperaturas. O processo de secagem por spray dryer com maltodextrina é uma técnica viável para a preservação de produtos alimentícios e pode melhorar a estabilidade térmica das antocianinas. O reaproveitamento de resíduos industriais, como o bagaço de amora, junto com técnicas de preservação, pode ser uma boa estratégia para reduzir seus impactos negativos ao meio ambiente.
The influence of drying methods (oven drying at 50 °C, and freeze drying) on the centesimal composition, functional characteristics and rheological properties of mucilage obtained from chia seed and ...psyllium husk were investigated. Results showed that high temperature of oven drying reduced fiber content, solubility, emulsion activity and emulsion stability of mucilage. All samples showed pseudo plastic behavior, with the best result produced by Heschel-Bulkley and Power Law models of chia and psyllium mucilage, respectively. These results will be helpful in selecting suitable drying methods depending on the functional and rheological properties desired of the chia and psyllium mucilage in a food product.
RESUMO: Este estudo teve como objetivo avaliar a influência dos métodos de secagem (secagem em estufa a 50 °C e liofilização) sobre a composição centesimal, características funcionais e propriedades reológicas da mucilagem obtida a partir de sementes de chia e casca de psyllium. Os resultados mostraram que a alta temperatura de secagem em estufa reduziu o teor de fibras, a solubilidade, a atividade da emulsão e a estabilidade da emulsão das mucilagens. Todas as amostras apresentaram comportamento pseudoplástico, com o melhor ajuste produzido pelos modelos Heschel-Bulkley e Power Law das mucilagens de chia e psyllium, respectivamente. Estes resultados serão úteis na seleção do método de secagem adequado, dependendo das propriedades funcionais e reológicas desejadas das mucilagens de chia e psyllium.
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these ...compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.
Muntingia calabura fruits are rich in bioactive compounds such as antioxidants, and the consumption of these compounds is associated with cancer prevention and aging. In this study, mathematical ...models were used to fit the experimental data of the Muntingia calabura peel drying kinetics, and the effective diffusion coefficient, activation energy and thermodynamic properties of the process were determined. Then, the effect of the drying temperature on the antioxidant activity and phenolic compounds of fruit peels was examined using conventional extraction and ultrasonication. Among the analyzed models, the logarithmic model was selected to represent the drying phenomenon of the calabura peel kinetics. The effective diffusion coefficient decreased by 74% as the temperature increased from 40 to 60°C, and the activation energy for liquid diffusion during drying was 23.96 kJ mol-1. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased by 5% for each 10°C increase in temperature. Regarding the content of phenolic compounds and the antioxidant activity of the calabura peel, it was observed that an increase in the drying temperature had a positive effect on the conservation of the bioactive compounds, making it possible to conclude that drying at 60°C and ultrasound extraction are the most suitable approach to conduct the process.
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