51
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Barros CP, Guimarães JT, Esmerino EA, Duarte MCKH, Silva MC, Silva R, Ferreira BM, Sant’Ana AS, Freitas MQ, Cruz AG. Paraprobiotics and postbiotics: concepts and potential applications in dairy products. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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52
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Rocha HB, da Silva ACR, Balthazar CF, Guimarães JT, Freitas MQ, Esmerino EA, Pimentel TC, Raices RL, Cruz AG, Quiterio SL. Charcoal-barbecued Coalho cheese: An investigation on the formation and ingestion of polycyclic aromatic hydrocarbons. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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53
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Pelegrino BO, Silva R, Guimarães JT, Coutinho NF, Pimentel TC, Castro BG, Freitas MQ, Esmerino EA, Sant'Ana AS, Silva MC, Perdomo DRA, Pinto MS, Duarte MCHK, Cruz AG. Traceability: Perception and attitudes of artisanal cheese producers in Brazil. J Dairy Sci 2020; 103:4874-4879. [PMID: 32197841 DOI: 10.3168/jds.2019-17997] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Accepted: 01/23/2020] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the perceptions and attitudes of artisanal cheese producers (n = 40) in Brazil regarding the implementation of traceability. A questionnaire consisting of 16 statements using a 5-point Likert scale was applied, and descriptive statistics and factor analysis were used for data analysis. The implementation of a traceability system can reduce the number of consumer complaints and the loss of products, in addition to increasing supplier control and process safety, thus protecting health and increasing consumer confidence. However, we did not find consensus on the relationship between implementation of a traceability system and rapid recalls in crisis episodes, or on the reduction in recalls and their negative impact on consumers. Because of the costs that drive implementation of this technology, some artisanal cheese producers do not consider a traceability system as a current reality to monitor their production. We concluded that Brazilian artisanal cheese producers have limited awareness of the impact of traceability implementation, which restricts investments in the system.
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Affiliation(s)
- Beatriz O Pelegrino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil; Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | - Nathalia F Coutinho
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | | | - Bruna G Castro
- Faculdade de Engenharia de Alimentos (FEA), Departamento de Ciência de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | - Anderson S Sant'Ana
- Faculdade de Engenharia de Alimentos (FEA), Departamento de Ciência de Alimentos, Universidade Estadual de Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Márcia C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Denise R A Perdomo
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Maximiliano S Pinto
- Departamento de Engenharia de Alimentos, Universidade Federal de Minas Gerais (UFMG), Montes Claros, Minas Gerais 39403-215, Brazil
| | - Maria Carmela H K Duarte
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
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54
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Vidal VA, Paglarini CS, Freitas MQ, Coimbra LO, Esmerino EA, Pollonio MA, Cruz AG. Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat. Meat Sci 2020; 161:108000. [DOI: 10.1016/j.meatsci.2019.108000] [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] [Received: 09/12/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 10/25/2022]
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55
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Vieira AH, Balthazar CF, Guimaraes JT, Rocha RS, Pagani MM, Esmerino EA, Silva MC, Raices RSL, Tonon RV, Cabral LMC, Walter EHM, Freitas MQ, Cruz AG. Advantages of microfiltration processing of goat whey orange juice beverage. Food Res Int 2020; 132:109060. [PMID: 32331686 DOI: 10.1016/j.foodres.2020.109060] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/01/2020] [Accepted: 02/02/2020] [Indexed: 01/03/2023]
Abstract
The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.
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Affiliation(s)
- Alexandre H Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jonas T Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata V Tonon
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Lourdes M C Cabral
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Eduardo H M Walter
- Embrapa Agroindústria de Alimentos (CTAA), 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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56
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Rodrigues JF, Mangia BA, e Silva JG, Lacorte GA, Coimbra LO, Esmerino EA, Freitas MQ, Pinheiro ACM, Cruz AG. Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses. J SENS STUD 2020. [DOI: 10.1111/joss.12562] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jéssica F. Rodrigues
- Department of Agrarian SciencesFederal Institute of Minas Gerais Campus Bambuí Bambuí Minas Gerais Brazil
| | - Bruna A. Mangia
- Department of Agrarian SciencesFederal Institute of Minas Gerais Campus Bambuí Bambuí Minas Gerais Brazil
| | - Jonas G. e Silva
- Department of Agrarian SciencesFederal Institute of Minas Gerais Campus Bambuí Bambuí Minas Gerais Brazil
| | - Gustavo A. Lacorte
- Department of Agrarian SciencesFederal Institute of Minas Gerais Campus Bambuí Bambuí Minas Gerais Brazil
| | - Lorena O. Coimbra
- Department of Food ScienceFederal Institute of Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food ScienceFederal Institute of Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Department of Food ScienceFederal Institute of Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
| | | | - Adriano G. Cruz
- Department of Food ScienceFederal Institute of Rio de Janeiro Rio de Janeiro Rio de Janeiro Brazil
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57
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Vidal VA, Santana JB, Paglarini CS, da Silva MA, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MA. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Sci 2020; 159:107911. [DOI: 10.1016/j.meatsci.2019.107911] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 08/01/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]
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58
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Cordeiro BF, Lemos L, Oliveira ER, Silva SH, Savassi B, Figueiroa A, Faria AMC, Ferreira E, Esmerino EA, Rocha RS, Freitas MQ, Silva MC, Cruz AG, do Carmo FLR, Azevedo V. Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104551] [Citation(s) in RCA: 5] [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: 02/08/2023]
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59
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Grom LC, Rocha RS, Balthazar CF, Guimarães JT, Coutinho NM, Barros CP, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Silva PHF, Granato D, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? J Dairy Sci 2019; 103:1110-1119. [PMID: 31785881 DOI: 10.3168/jds.2019-17401] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 10/07/2019] [Indexed: 02/02/2023]
Abstract
The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.
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Affiliation(s)
- L C Grom
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - R S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil; Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C F Balthazar
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - J T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - N M Coutinho
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C P Barros
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - T C Pimentel
- Instituto Federal do Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil
| | - E L Venâncio
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - I Collopy Junior
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P M C Maciel
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P H F Silva
- Departamento de Nutrição, Universidade Federal de Juiz de Fora (UFJF), 36036-330, Juiz de Fora, Brazil
| | - D Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (LUKE), Innovation Open House, Maarintie 6, FI-02150 Espoo, Finland
| | - M Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - E A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - M C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - A G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
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60
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Soares EKB, Silva R, Silva WP, Kuriya SP, Maçaira PM, Cyrino Oliveira FL, Silva MAAP, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation. J SENS STUD 2019. [DOI: 10.1111/joss.12543] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eveline K. B. Soares
- Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil
| | - Ramon Silva
- Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil
| | - Wanessa P. Silva
- Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil
| | - Shigeno P. Kuriya
- Departamento de AlimentosInstituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Paula M. Maçaira
- Departamento de Engenharia IndustrialPontifícia Universidade Católica do Rio de Janeiro (PUC‐RJ) Rio de Janeiro Brazil
| | - Fernando L. Cyrino Oliveira
- Departamento de Engenharia IndustrialPontifícia Universidade Católica do Rio de Janeiro (PUC‐RJ) Rio de Janeiro Brazil
| | - Maria A. A. P. Silva
- Departamento de Tecnologia de AlimentosUniversidade Federal de Sergipe (UFS) Aracaju Sergipe Brazil
| | | | - Mônica Q. Freitas
- Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil
| | - Adriano G. Cruz
- Departamento de AlimentosInstituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina VeterináriaUniversidade Federal Fluminense (UFF) Niterói Brazil
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Seropédica Brazil
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61
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Guimarães JT, Balthazar CF, Scudino H, Pimentel TC, Esmerino EA, Ashokkumar M, Freitas MQ, Cruz AG. High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products. Ultrason Sonochem 2019; 57:12-21. [PMID: 31208607 DOI: 10.1016/j.ultsonch.2019.05.004] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [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: 03/18/2019] [Revised: 04/15/2019] [Accepted: 05/05/2019] [Indexed: 05/08/2023]
Abstract
High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy products, due to its ability to inactivate pathogenic microorganisms and enzymes. In addition, it can result in physical and chemical alterations in the products and has impact on the probiotic viability and metabolic activity. This review provides an overview of the effects of HIUS on dairy products manufactured with probiotics and prebiotics. Furthermore, it presents perspectives of HIUS application on paraprobiotics and postbiotics products. HIUS has been proven to be a potential technology and its application to fermented dairy products can result in shorter processing time, increased probiotic viability, and products with low lactose content, higher oligosaccharides concentration, less undesirable taste (lower propionic and acetic acids content) and reduced ingredients (no need of prebiotic addition or β-galactosidase inclusion). In cheeses, HIUS can reduce the ripening time and accelerate proteolysis, resulting in products with better sensory, textural and nutritional (bioactive peptides) characteristics. Furthermore, it can change the prebiotic structure, facilitating the access for the probiotics. The impact of the HIUS is highly dependent on the process parameters (frequency, power, processing time, pulse mode and duration), type of probiotic culture and food composition. Therefore, HIUS process parameters must be precisely quantified and controlled. The HIUS can also be applied to the inactivation of probiotic cultures and development of paraprobiotic products or to the improvement in the production of soluble factors (postbiotics) with health effects. Further researches should be conducted to evaluate the efficiency of this methodology in the cases of paraprobiotic and postbiotic products.
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Affiliation(s)
- Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
| | - Celso F Balthazar
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, 87703-536 Paranavaí, PR, Brazil
| | - Erick A Esmerino
- Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23890-000 Seropédica, RJ, Brazil
| | | | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil
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62
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Cavalcanti RN, Balthazar CF, Esmerino EA, Freitas MQ, Silva MC, Raices RS, Gut JA, Cruz AG, Tadini CC. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [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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63
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Vasconcelos FM, Silva HLA, Poso SMV, Barroso MV, Lanzetti M, Rocha RS, Graça JS, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Granato D, Pimentel TC, Sant'Ana AS, Cruz AG, Valença SS. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice. Food Res Int 2019; 123:697-703. [PMID: 31285019 DOI: 10.1016/j.foodres.2019.06.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [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: 04/21/2019] [Revised: 06/02/2019] [Accepted: 06/03/2019] [Indexed: 01/06/2023]
Abstract
The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.
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Affiliation(s)
- Felipe M Vasconcelos
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Hugo L A Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Sara M V Poso
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Marina V Barroso
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Manuella Lanzetti
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Juliana S Graça
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Daniel Granato
- Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
| | - Samuel S Valença
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil.
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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65
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Souza FP, Balthazar CF, Guimarães JT, Pimentel TC, Esmerino EA, Freitas MQ, Raices RS, Silva MC, Cruz AG. The addition of xyloligoosaccharide in strawberry-flavored whey beverage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.093] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [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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66
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Vidal VA, Biachi JP, Paglarini CS, Pinton MB, Campagnol PC, Esmerino EA, da Cruz AG, Morgano MA, Pollonio MA. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties. Meat Sci 2019; 152:49-57. [DOI: 10.1016/j.meatsci.2019.02.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 10/27/2022]
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67
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Ranadheera CS, Evans CA, Baines SK, Balthazar CF, Cruz AG, Esmerino EA, Freitas MQ, Pimentel TC, Wittwer AE, Naumovski N, Graça JS, Sant'Ana AS, Ajlouni S, Vasiljevic T. Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Compr Rev Food Sci Food Saf 2019; 18:867-882. [PMID: 33337004 DOI: 10.1111/1541-4337.12447] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [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: 10/30/2018] [Revised: 03/08/2019] [Accepted: 03/19/2019] [Indexed: 01/10/2023]
Abstract
Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.
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Affiliation(s)
- C S Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - C A Evans
- School of Environmental and Life Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - S K Baines
- School of Health Sciences, Univ. of Newcastle, NSW, 2308, Australia
| | - Celso F Balthazar
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Adriano G Cruz
- Dept. of Food, Federal Inst. of Rio de Janeiro, 20270-021, Rio de Janeiro, RJ, Brazil
| | - Erick A Esmerino
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Dept. of Food Science and Technology, School of Veterinary, Federal Fluminense Univ., 24230-340, Niterói, RJ, Brazil
| | | | - A E Wittwer
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - N Naumovski
- Discipline of Nutrition and Dietetics, Faculty of Health, Univ. of Canberra, Canberra, ACT, 2601, Australia.,Collaborative Research in Bioactives and Biomarkers (CRIBB) Group, Canberra, ACT, 2601, Australia
| | - Juliana S Graça
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, Campinas, São Paulo, Brazil
| | - S Ajlouni
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The Univ. of Melbourne, Melbourne, VIC, 3010, Australia
| | - T Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria Univ., Werribee, Victoria, 3030, Australia
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68
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Ferreira MVS, Cappato LP, Silva R, Rocha RS, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Bissagio RC, Ranadheera S, Raices RSL, Silva MC, Cruz AG. Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations. Food Res Int 2019; 123:20-26. [PMID: 31284969 DOI: 10.1016/j.foodres.2019.04.045] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 02/02/2023]
Abstract
The effect of ohmic heating processing (10, 100, 1000 Hz - 25 V;45, 60, 80 V - 60 Hz until 65 °C-30 min) on physical (color, rheology, particle size diameter), thermal (differential scanning calorimetry, DSC), physicochemical (time domain nuclear magnetic resonance, TD-NMR) and microstructural (optical microscopy) properties of raspberry-flavored whey drink was investigated. The samples were submitted to an ohmic system and conventional pasteurization (65 °C-30 min). Both processing led to increases in the color parameters (C*, h* and ∆E*) in the first 30 min. For the treatments, 10 Hz-25 V and 1000 Hz-25 V, more viscous, and consequently increased D[4,3] and D[3,2] values were observed, and similar results were obtained for the DSC behavior. The microstructure confirmed aggregation of cell structure in those configurations (10 Hz and 1000 Hz-25 V). OH, parameters for both ohmic configurations have an impact in all the evaluated parameters for raspberry-flavored whey drink, which can be interesting for the dairy industry.
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Affiliation(s)
- Marcus Vinicius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Leandro P Cappato
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil; Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Roberto P C Neto
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Instituto de Macromoléculas Professora Eloisa Mano (IMA), Universidade Federal do Rio de Janeiro (UFRJ), 21941-598 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Rodrigo C Bissagio
- Departamento de Ciências Biológicas, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Renata S L Raices
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Marcia C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil.
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69
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Souza TSP, Luna AS, Barros DB, Pimentel TC, Pereira EPR, Guimarães JT, Esmerino EA, Freitas MQ, Costa RGB, Silva MC, Quitério SL, Raices RSL, Cruz AG. Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation. Food Res Int 2019; 119:709-714. [PMID: 30884707 DOI: 10.1016/j.foodres.2018.10.050] [Citation(s) in RCA: 5] [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: 08/20/2018] [Revised: 10/01/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022]
Abstract
Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g-1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.
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Affiliation(s)
- Thaisa S P Souza
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Aderval S Luna
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | - Diego B Barros
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | | | - Eliene P R Pereira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata G B Costa
- Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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70
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Balthazar CF, Santillo A, Guimarães JT, Bevilacqua A, Corbo MR, Caroprese M, Marino R, Esmerino EA, Silva MC, Raices RSL, Freitas MQ, Cruz AG, Albenzio M. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality. Ultrason Sonochem 2019; 51:241-248. [PMID: 30377079 DOI: 10.1016/j.ultsonch.2018.10.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/06/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatment on the microbiological quality, protein and free amino acid profile of fresh and frozen stored semi-skimmed sheep milk. Milk was treated as fresh or frozen and stored up to one, three and six months. Output power time and pulse time were the parameters combined to design four different ultrasound (US) treatments: power 78 W and duration 6 min (US1); power 78 W and duration 8 min (US2); power 104 W and duration 4 min (US3) power 104 W and duration 6 min (US4). Pulse duration was of 4 s for each treatment. Sample US1 was discarded due to non effectiveness of US treatment, while other samples showed interesting results. Also, it was verified a frost effect on microorganisms in all samples which were frozen before treatment. No relevant change was reported on amino acid profile. The study showed promising results: the ultrasound treatment inactivated or eliminated the studied contaminant bacteria in semi-skimmed sheep milk, while maintained acceptable amount of lactic bacteria, which could be advantageous for dairy products processing.
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Affiliation(s)
- Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonella Santillo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonio Bevilacqua
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Maria Rosaria Corbo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Mariangela Caroprese
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Rosaria Marino
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Marzia Albenzio
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy.
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71
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Martins CPC, Cavalcanti RN, Couto SM, Moraes J, Esmerino EA, Silva MC, Raices RSL, Gut JAW, Ramaswamy HS, Tadini CC, Cruz AG. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. Compr Rev Food Sci Food Saf 2019; 18:67-83. [DOI: 10.1111/1541-4337.12409] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/17/2018] [Accepted: 10/18/2018] [Indexed: 01/23/2023]
Affiliation(s)
- Carolina P. C. Martins
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Rodrigo N. Cavalcanti
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Silvia M. Couto
- Nutrition Inst. Josué de Castro; Federal Univ. of Rio de Janeiro (UFRJ); Av. Carlos Chagas Filho, 373, CCS, Bloco J/2° andar, Cidade Univ., Ilha do Fundão 21941-902 Rio de Janeiro RJ Brazil
| | - Jeremias Moraes
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Dept. of Food Technology; Federal Rural Univ. of Rio de Janeiro (UFRRJ); Rodovia BR 465, km 7 23890-000 Seropédica RJ Brazil
| | - Marcia Cristina Silva
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Renata S. L. Raices
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
| | - Jorge A. W. Gut
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Hosahalli S. Ramaswamy
- Dept. of Food Science and Agricultural Chemistry; McGill Univ.; Macdonald campus, 21,111 Lakeshore H9X 3V9 Sainte Anne de Bellevue Quebec Canada
| | - Carmen C. Tadini
- Dept. of Chemical Engineering; Univ. of São Paulo; Main Campus, Av. Prof. Luciano Gualberto, Trav.3, n° 380 Lab. de Eng. de Alimentos, Cidade Univ. 05508-010 São Paulo SP Brazil
- FoRC/NAPAN - Food Research Center; Univ. of São Paulo; Main campus, Av. Prof. Lineu Prestes, 580, Bloco 14 Cidade Univ. 05508-000 São Paulo SP Brazil
| | - Adriano G. Cruz
- Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ); Rio de Janeiro campus, Food Dept.; Rua Senador Furtado, 121/125 Maracanã 20270-021 Rio de Janeiro Brazil
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72
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Mostafai R, Nachvakc SM, Mohammadi R, Rocha RS, da Silva MC, Esmerino EA, Nascimento KO, Cruz AG, Mortazavian AM. Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.10.040] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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73
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Balthazar CF, Santillo A, Figliola L, Silva HL, Esmerino EA, Freitas MQ, Cruz AG, Albenzio M. Sensory evaluation of a novel prebiotic sheep milk strawberry beverage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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74
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Sass CAB, Kuriya S, da Silva GV, Silva HLA, da Cruz AG, Esmerino EA, Freitas MQ. Completion task to uncover consumer's perception: a case study using distinct types of hen's eggs. Poult Sci 2018; 97:2591-2599. [PMID: 29660079 DOI: 10.3382/ps/pey103] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 03/08/2018] [Indexed: 12/14/2022] Open
Abstract
The choice and consumption of eggs are made considering a consumers' multidimensional perception, and their understanding becomes essential to the production targeting and the products' success in the market. In this context, this work aimed to verify the consumers' perception about the distinct types of hens' eggs, using a projective technique of completion task combined with presentation of images. A hundred consumers (n = 100) evaluated the main factors, both positive and negative, involved at the purchase time of eggs besides estimating their price. Between the positive factors that guide the eggs' consumption and purchase, the category with highest mention of terms was "Health," whereas negatively it was highlighted the category "Price." Concerning the perception of price, the results showed that the factory farm white eggs' value was the one that least differed from the average market price, possibly due to the nearness and familiarity with this variety. The methodology of completion task combined with presentation of images proved as being a practical and efficient tool to capture the consumers' perception of eggs, capable of providing valuable information to the ones involved in the production chain and commercialization of these products.
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Affiliation(s)
- C A B Sass
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - S Kuriya
- Department of Food Science and Technology, Federal Institute of Education of Rio de Janeiro, Maracanã, Rio de Janeiro, Brazil, 20270-021
| | - G V da Silva
- Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil, 23890-000
| | - H L A Silva
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - A G da Cruz
- Department of Food Science and Technology, Federal Institute of Education of Rio de Janeiro, Maracanã, Rio de Janeiro, Brazil, 20270-021
| | - E A Esmerino
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
| | - M Q Freitas
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil, 24230-340
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75
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Silveira MR, Coutinho NM, Rocha RS, Moraes J, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Borges FO, Fonteles TV, Neto RPC, Tavares MIB, Fernandes FAN, Rodrigues S, Cruz AG. Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure. Food Res Int 2018; 119:564-570. [PMID: 30884690 DOI: 10.1016/j.foodres.2018.10.033] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 09/30/2018] [Accepted: 10/07/2018] [Indexed: 11/15/2022]
Abstract
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted to cold plama technology in different processing time (5, 10, and 15 min) and gas flow (10, 20, and 30 mL min-1) conditions with a conventional pasteurized product. Whey beverages treated by cold plasma presented higher pH values, lower consistency and lower viscosity, and a flow behavior index similar to Newtonian fluids. Milder cold plasma conditions resulted in whey beverages with higher pH, lower viscosity and consistency, and similar particle distribution and microstructure compared to the pasteurized product. In contrast, more severe processing conditions resulted in a higher particle surface area ([D 3,2]) and smaller particles (~10 μM), due to the decrease in the number of larger particles (1000 μM), cell rupture, the formation of cell fragments, and higher viscosity and consistency. The treatments did not affect the thermal properties (enthalpy and bound water) of any sample.
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Affiliation(s)
- Marcello R Silveira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Nathalia M Coutinho
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica 23890-000, Rio de Janeiro, Brazil
| | | | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - C Senaka Ranadheera
- The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia
| | - Fábio O Borges
- Universidade Federal Fluminense (UFF), Instituto de Física, 24210-340 Niteroi, Brazil
| | - Thatyane V Fonteles
- Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil
| | - Roberto P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil
| | - Fabiano A N Fernandes
- Universidade Federal do Ceará (UFC), Departamento de Engenharia Química, 60440-900 Fortaleza, Ceará, Brazil
| | - Sueli Rodrigues
- Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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76
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Martins AA, Santos-Junior VA, Filho ER, Silva HL, Ferreira MVS, Graça JS, Esmerino EA, Lollo PC, Freitas MQ, Sant'Ana AS, Costa LEO, Raices RS, Silva MC, da Cruz AG, Barros ME. Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.041] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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77
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Silva HL, Balthazar CF, Rocha RS, Moraes J, Esmerino EA, Silva MC, Raices RS, Pimentel TC, Freitas MQ, Cruz AG. Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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78
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Balthazar CF, Silva HLA, Esmerino EA, Rocha RS, Moraes J, Carmo MAV, Azevedo L, Camps I, Abud YKD, Sant'Anna C, Franco RM, Freitas MQ, Silva MC, Raices RSL, Escher GB, Granato D, Ranadheera CS, Nazzaro F, Cruz AG. Corrigendum to "The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream" [Food Chem. 246 (2018) 464-472]. Food Chem 2018; 252:397. [PMID: 29478559 DOI: 10.1016/j.foodchem.2018.01.186] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, RJ, Brazil
| | - Hugo L A Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, RJ, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, RJ, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, RJ, Brazil
| | - Mariana A V Carmo
- Universidade Federal de Alfenas (UNIFAL), Faculdade de Nutrição, 37130-000 Alfenas, MG, Brazil
| | - Luciana Azevedo
- Universidade Federal de Alfenas (UNIFAL), Faculdade de Nutrição, 37130-000 Alfenas, MG, Brazil
| | - Ihosvany Camps
- Universidade Federal de Alfenas (UNIFAL), Departamento de Física, 37133-840 Alfenas, MG, Brazil
| | - Yuri K D Abud
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias 25250-020, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias 25250-020, Rio de Janeiro, Brazil
| | - Robson M Franco
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, RJ, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, RJ, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, RJ, Brazil
| | - Graziela B Escher
- Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil
| | - Daniel Granato
- Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil
| | - C Senaka Ranadheera
- University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, CNR-ISA, Via Roma, 64, 83100 Avellino, Italy
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, RJ, Brazil.
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79
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Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HL, Mathias SP, Esmerino EA, Freitas MQ, Raices RS, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Res Int 2018; 108:18-26. [DOI: 10.1016/j.foodres.2018.03.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/04/2018] [Accepted: 03/04/2018] [Indexed: 02/07/2023]
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80
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Pacheco MHS, Kuriya SP, Capobiango CSC, Pimentel TC, Cruz AG, Esmerino EA, Freitas MQ. Exploration of gender differences in bottled mineral water consumption: A projective study of consumer's perception in Brazil. J SENS STUD 2018. [DOI: 10.1111/joss.12434] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Marcelo H. S. Pacheco
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
| | - Shigeno P. Kuriya
- Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro; Rio de Janeiro Brazil
| | | | | | - Adriano Gomes Cruz
- Instituto Federal de Educação do Rio de Janeiro, Rio de Janeiro; Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense; Niterói Rio de Janeiro Brazil
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81
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Silva HL, Balthazar CF, Esmerino EA, Neto RP, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RG, Freitas MQ, Silva MC, Raices RS, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Food Chem 2018; 248:192-200. [DOI: 10.1016/j.foodchem.2017.12.064] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/15/2017] [Accepted: 12/17/2017] [Indexed: 01/17/2023]
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82
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Pinto LDPF, Silva HLA, Kuriya SP, Maçaira PM, Cyrino Oliveira FL, Cruz AG, Esmerino EA, Freitas MQ. Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association. J SENS STUD 2018. [DOI: 10.1111/joss.12326] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [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)
- Letícia de Paula F. Pinto
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Hugo L. A. Silva
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Shigeno P. Kuriya
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Paula M. Maçaira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Fernando L. Cyrino Oliveira
- Departamento de Engenharia Industrial; Pontifícia Universidade Católica do Rio de Janeiro (PUC-RJ); Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Ciência e Tecnologia de Alimentos; Instituto Federal de Educação do Rio de Janeiro (IFRJ); Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Departamento de Tecnologia de Alimentos; Universidade Federal Fluminense (UFF); Rio de Janeiro Brazil
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83
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Costa NR, Cappato LP, Ferreira MVS, Pires RP, Moraes J, Esmerino EA, Silva R, Neto RP, Tavares MIB, Freitas MQ, Silveira Júnior RN, Rodrigues FN, Bisaggio RC, Cavalcanti RN, Raices RS, Silva MC, Cruz AG. Ohmic Heating: A potential technology for sweet whey processing. Food Res Int 2018; 106:771-779. [DOI: 10.1016/j.foodres.2018.01.046] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/30/2022]
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84
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Aguiar RS, Esmerino EA, Rocha RS, Pimentel TC, Alvarenga VO, Freitas MQ, Silva MC, Sant'Ana AS, Silva AC, Cruz AG. Physical hazards in dairy products: Incidence in a consumer complaint website in Brazil. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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85
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Balthazar CF, Silva HL, Esmerino EA, Rocha RS, Moraes J, Carmo MA, Azevedo L, Camps I, K.D Abud Y, Sant'Anna C, Franco RM, Freitas MQ, Silva MC, Raices RS, Escher GB, Granato D, Senaka Ranadheera C, Nazarro F, Cruz AG. The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chem 2018; 246:464-472. [DOI: 10.1016/j.foodchem.2017.12.002] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/28/2017] [Accepted: 12/04/2017] [Indexed: 12/20/2022]
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86
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Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chem 2018; 255:58-66. [PMID: 29571498 DOI: 10.1016/j.foodchem.2018.02.044] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 02/03/2018] [Accepted: 02/08/2018] [Indexed: 12/29/2022]
Abstract
The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications.
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Affiliation(s)
- Carolina P C Martins
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Marcus Vinicius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | | | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Jânio S Santos
- State University of Ponta Grossa (UEPG), Department of Food Engineering, 84030-900 Ponta Grossa, Brazil
| | - C Senaka Ranadheera
- The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia
| | - Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Escola de Nutrição, 22290180 Rio de Janeiro, Brazil
| | - Anderson J Teodoro
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Escola de Nutrição, 22290180 Rio de Janeiro, Brazil
| | - Simone P Mathias
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Silvia R M Couto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Nutrição Josué de Castro (INJC), 21941-902 Rio de Janeiro, Brazil
| | - Daniel Granato
- State University of Ponta Grossa (UEPG), Department of Food Engineering, 84030-900 Ponta Grossa, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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87
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Araújo JAM, Esmerino EA, Alvarenga VO, Cappato LP, Hora IC, Silva MC, Freitas MQ, Pimentel TC, Walter EHM, Sant'Ana AS, Cruz AG. Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews. Foodborne Pathog Dis 2017; 15:132-140. [PMID: 29261335 DOI: 10.1089/fpd.2017.2342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [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: 11/12/2022] Open
Abstract
This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers' food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants' perception and experience.
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Affiliation(s)
- Jane A M Araújo
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- 2 Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, Brazil
| | - Verônica O Alvarenga
- 3 Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, Brazil
| | - Leandro P Cappato
- 4 Department of Food Technology, Rural Federal University of Rio de Janeiro , Seropédica, Brazil
| | - Iracema C Hora
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Monica Q Freitas
- 2 Faculty of Veterinary Medicine, Fluminense Federal University , Niterói, Brazil
| | - Tatiana C Pimentel
- 5 Federal Institute of Education , Science and Technology of Paraná, Campus Paranavaí, Paranavaí, Brazil
| | | | - Anderson S Sant'Ana
- 3 Department of Food Science, Faculty of Food Engineering, University of Campinas , Campinas, Brazil
| | - Adriano G Cruz
- 1 Department of Food, Federal Institute of Education , Science and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
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88
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Esmerino EA, Ferraz JP, Filho ERT, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. J Dairy Sci 2017; 100:8849-8860. [DOI: 10.3168/jds.2016-12533] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Accepted: 05/29/2017] [Indexed: 01/30/2023]
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89
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Esmerino EA, Castura JC, Ferraz JP, Tavares Filho ER, Silva R, Cruz AG, Freitas MQ, Bolini HMA. Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP). Food Res Int 2017; 101:249-258. [PMID: 28941691 DOI: 10.1016/j.foodres.2017.09.012] [Citation(s) in RCA: 49] [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: 06/10/2017] [Revised: 09/07/2017] [Accepted: 09/08/2017] [Indexed: 11/17/2022]
Abstract
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. The findings showed that the different sensory characteristics among the products are basically related to their commercial identity. Regarding the methods, all of them collected the variations between samples with great correlation between data. In addition, to detect differences in intensities, TCATA showed to be the most sensitive method in detecting textural changes. When using PP, a balanced experimental design considering the number of attributes, time intervals, and food matrix must be weighed. The findings are of interest to guide sensory and consumer practitioners involved in the dairy production to formulate/reformulate their products and help them choosing the most suitable dynamic method to temporally evaluate them.
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Affiliation(s)
- Erick A Esmerino
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil.
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario, Canada
| | - Juliana P Ferraz
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
| | - Elson R Tavares Filho
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
| | - Ramon Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil; Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, Rua Senador Furtado, n° 121/125, Maracanã, Rio de Janeiro 20270-021, Brazil
| | - Mônica Q Freitas
- Federal Fluminense University (UFF), Food Technology Department, Rua Vital Brazil Filho, n° 64, Niterói, Rio de Janeiro, Brazil
| | - Helena M A Bolini
- State University of Campinas, Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", s/n, Campinas, São Paulo 13083-862, Brazil
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90
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Esmerino EA, Tavares Filho ER, Thomas Carr B, Ferraz JP, Silva HL, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples. Food Res Int 2017; 99:375-384. [DOI: 10.1016/j.foodres.2017.06.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2017] [Revised: 05/30/2017] [Accepted: 06/01/2017] [Indexed: 10/19/2022]
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91
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Soares EKB, Esmerino EA, Ferreira MVS, da Silva MAAP, Freitas MQ, Cruz AG. What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Res Int 2017; 102:553-558. [PMID: 29195985 DOI: 10.1016/j.foodres.2017.08.053] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [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: 05/21/2017] [Revised: 08/18/2017] [Accepted: 08/22/2017] [Indexed: 01/09/2023]
Abstract
The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, only 7 categories (positive feeling, social aspects, sensory characteristic, dairy product technology, negative feeling, and lack of quality standard) presented significant differences in the frequency of mention according to chi-square per cell approach. The application of the discriminant technique Partial Least Square Discriminant Analysis (PLS-DA) indicated that the categories "Social", "Accompaniment", "Manufacturing method" were the main responsible for differentiating consumers' perceptions of both areas. Overall, the main dimensions involved in the consumers' perceptions of coalho cheese from different Brazilian regions were identified, thus obtaining comprehensive insights that can be used as a guideline for coalho cheese producers to develop marketing strategies considering the intra-cultural differences.
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Affiliation(s)
- Eveline K B Soares
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil.
| | - Marcus Vinícius S Ferreira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Departamento de Tecnologia de Alimentos, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | - Maria Aparecida A P da Silva
- Universidade Federal de Sergipe (UFS), Departamento de Tecnologia de Alimentos, 49100000 Aracaju, Sergipe, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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92
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Amaral GV, Silva EK, Cavalcanti RN, Martins CPC, Andrade LGZS, Moraes J, Alvarenga VO, Guimarães JT, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Sant' Ana AS, Meireles MAA, Cruz AG. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile. Food Chem 2017; 239:697-703. [PMID: 28873624 DOI: 10.1016/j.foodchem.2017.07.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [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: 04/09/2017] [Revised: 06/27/2017] [Accepted: 07/02/2017] [Indexed: 10/19/2022]
Abstract
The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18MPa at 35±2°C for 10min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment.
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Affiliation(s)
- Gabriela V Amaral
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil
| | - Eric Keven Silva
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Rodrigo N Cavalcanti
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Carolina P C Martins
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), 23890-000, Seropédica, Rio de Janeiro, Brazil
| | - Luiz Guilherme Z S Andrade
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jeremias Moraes
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Verônica O Alvarenga
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Anderson S Sant' Ana
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - M Angela A Meireles
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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93
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Amaral GV, Silva EK, Cavalcanti RN, Cappato LP, Guimaraes JT, Alvarenga VO, Esmerino EA, Portela JB, Sant’ Ana AS, Freitas MQ, Silva MC, Raices RS, Meireles MAA, Cruz AG. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [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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94
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Moura CS, Lollo PCB, Morato PN, Esmerino EA, Margalho LP, Santos-Junior VA, Coimbra PT, Cappato LP, Silva MC, Garcia-Gomes AS, Granato D, Bolini HMA, Sant'Ana AS, Cruz AG, Amaya-Farfan J. Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5. Food Res Int 2016; 90:275-280. [PMID: 29195882 DOI: 10.1016/j.foodres.2016.10.042] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/24/2016] [Accepted: 10/24/2016] [Indexed: 12/11/2022]
Abstract
The viability and survival of Lactobacillus acidophilus La5 under in vitro simulated gastrointestinal in probiotic dairy dessert was assessed. In addition, the effects of regular consumption of the dessert (5g/day) on the lipid profile, immune system, and antioxidant/biochemical status of Wistar rats were also evaluated after 2weeks of treatment. Adequate counts of L. acidophilus La-5 were observed regards the viability and gastrointestinal conditions. The probiotic dairy dessert was efficient in reducing the LDL-cholesterol, triacylglycerol and increased the HDL-cholesterol in serum. Aspartate amino transferase, alanine aminotransferase, total protein, albumin, heat shock proteins, immune system responses, and blood-cells counts (monocyte, lymphocyte, neutrophil and leucocyte) were not affected (p>0.05) after 15days of treatment. Overall, the probiotic dairy dessert may be a viable alternative to enhance the blood lipid profile and could be used to improve the antioxidant defenses.
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Affiliation(s)
- C S Moura
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - P C B Lollo
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil; Universidade Federal da Grande Dourados (UFGD), 79825-070 Dourados, MS, Brazil.
| | - P N Morato
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - E A Esmerino
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - L P Margalho
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - V A Santos-Junior
- Universidade Federal da Grande Dourados (UFGD), 79825-070 Dourados, MS, Brazil
| | - P T Coimbra
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil
| | - L P Cappato
- Federal Rural University of Rio de Janeiro (UFRRJ), Food Technology Department, 23890-000 Seropédica, Rio de Janeiro, Brazil
| | - M C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil
| | - A S Garcia-Gomes
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil; Laboratory of Integrated Studies in Protozoology, Oswaldo Cruz Institute (IOC/Fiocruz), 21040-360, Rio de Janeiro, Brazil
| | - D Granato
- State University of Ponta Grossa (UEPG), Department of Food Engineering, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil
| | - H M A Bolini
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - A S Sant'Ana
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
| | - A G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Departament of Food, 20270-921 Rio de Janeiro, RJ, Brazil.
| | - Jaime Amaya-Farfan
- University of Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
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95
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Fonseca FG, Esmerino EA, Filho ERT, Ferraz JP, da Cruz AG, Bolini HM. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis. J Dairy Sci 2016; 99:3408-3420. [DOI: 10.3168/jds.2015-9982] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Accepted: 11/02/2015] [Indexed: 11/19/2022]
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