1
|
Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
Collapse
Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
| |
Collapse
|
2
|
Barbosa ACS, Mendes PS, Mattos G, Fuchs RHB, Marques LLM, Beneti SC, Heck SC, Droval AA, Cardoso FAR. Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review. BRAZ J BIOL 2023; 83:e275539. [PMID: 37878961 DOI: 10.1590/1519-6984.275539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 08/02/2023] [Indexed: 10/27/2023] Open
Abstract
The search for healthy foods has attracted the industry's attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.
Collapse
Affiliation(s)
- A C S Barbosa
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - P S Mendes
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
| | - G Mattos
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Inovações Tecnológicas -- PPGIT, Campo Mourão, PR, Brasil
| | - R H B Fuchs
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - L L M Marques
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - S C Beneti
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - S C Heck
- Universidade Tecnológica Federal do Paraná - UTFPR, Departamento de Engenharia de Alimentos, Campo Mourão, PR, Brasil
| | - A A Droval
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
| | - F A R Cardoso
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Tecnologia de Alimentos - PPGTA, Campo Mourão, PR, Brasil
- Universidade Tecnológica Federal do Paraná - UTFPR, Programa de Pós-graduação em Inovações Tecnológicas -- PPGIT, Campo Mourão, PR, Brasil
| |
Collapse
|
3
|
Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
|
4
|
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile. Foods 2022; 11:foods11223558. [PMID: 36429150 PMCID: PMC9689944 DOI: 10.3390/foods11223558] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/02/2022] [Accepted: 11/05/2022] [Indexed: 11/10/2022] Open
Abstract
Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.
Collapse
|
5
|
de Farias Marques ADJ, de Lima Tavares J, de Carvalho LM, Leite Abreu T, Alves Pereira D, Moreira Fernandes Santos M, Suely Madruga M, de Medeiros LL, Kênia Alencar Bezerra T. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chem 2022; 393:133451. [PMID: 35751207 DOI: 10.1016/j.foodchem.2022.133451] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 05/11/2022] [Accepted: 06/08/2022] [Indexed: 11/29/2022]
Abstract
The antioxidant capacity of organic coffee husk extract (Coffee arabica L.) added to chicken burgers was evaluated. Two formulations were prepared: with addition of the extract (100 and 200 ppm CAE/kg), in addition to control formulations without the addition of antioxidant, and with the addition of synthetic antioxidant. The products were characterized by physical and chemical analysis and analyzed for oxidative stability during 45 days of storage under freezing. The addition of extract in the proportion of 200 ppm CAE/kg of hamburger revealed efficacy against lipid oxidation equivalent to treatment with a synthetic antioxidant. As for protein oxidation, there was no pro or antioxidant influence in the treatments. The addition of organic coffee husk extract to chicken hamburgers is thus indicated, being considered as a potential natural additive. In addition, the use of coffee husks helps to minimize the lager amounts of agro-industrial by-products generated by the coffee industry.
Collapse
Affiliation(s)
| | - Jerffeson de Lima Tavares
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Leila Moreira de Carvalho
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Thaianaly Leite Abreu
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Deyse Alves Pereira
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | | | - Marta Suely Madruga
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | - Lorena Lucena de Medeiros
- Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil
| | | |
Collapse
|
6
|
Bellucci ERB, Bis-Souza CV, Domínguez R, Bermúdez R, Barretto ACDS. Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products. Biomolecules 2022; 12:1506. [PMID: 36291715 PMCID: PMC9599661 DOI: 10.3390/biom12101506] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/16/2022] [Indexed: 09/29/2023] Open
Abstract
Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.
Collapse
Affiliation(s)
- Elisa Rafaela Bonadio Bellucci
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
| | - Camila Vespúcio Bis-Souza
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Andrea Carla da Silva Barretto
- Department of Food Technology and Engineering, UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, SP, Brazil
| |
Collapse
|
7
|
Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
Collapse
Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
8
|
de Moraes Pinto LA, Razente RA, Benito CE, Gubert L, Stefanello LR, Simões EP, da Silva Júnior RC, de Oliveira Monteschio J, Fernandes JIM. Clove essential oil (
Syzygium aromaticum
L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Rodolfo André Razente
- Animal Science Post‐Graduate Program Federal University of Paraná‐ Sector Palotina Palotina Paraná Brazil
| | - Carlos Eduardo Benito
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | - Laura Gubert
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | | | - Eduarda Pires Simões
- Department of Zootecnia Federal University of Paraná – Sector Palotina Palotina Paraná Brazil
| | | | | | | |
Collapse
|
9
|
Effects of Zedo gum edible coating enriched with microwave-agitated bed extracted bioactive compounds from lemon verbena leaves on oxidative stability of Oncorhynchus mykiss. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01516-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Carneiro TS, da Conceição Prudêncio Dutra M, Lima DA, Júlia de Brito Araújo A, Lessa Constant PB, Lima MDS. Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Echeverria L, da Silva C, Danesi EDG, Porciuncula BDA, Bolanho Barros BC. Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Locali-Pereira AR, Lopes NA, Nicoletti VR. Pink Pepper ( Schinus terebinthifolius Raddi) from Extracts to application: Truths about a Fake Pepper. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Adilson Roberto Locali-Pereira
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
| | - Nathalie Almeida Lopes
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
| | - Vânia Regina Nicoletti
- Institute of Biosciences, Humanities and Exact Sciences, Department of Food Engineering and Technology, Unesp - São Paulo State University, São José do Rio Preto, Brazil
| |
Collapse
|
13
|
Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022; 101:101723. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
Collapse
|
14
|
Albergamo A, Vadalà R, Metro D, Nava V, Bartolomeo G, Rando R, Macrì A, Messina L, Gualtieri R, Colombo N, Sallemi S, Leonardi M, Lo Turco V, Dugo G, Cicero N. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds. Foods 2021; 10:foods10092129. [PMID: 34574239 PMCID: PMC8471101 DOI: 10.3390/foods10092129] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.
Collapse
Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Correspondence: ; Tel./Fax: +39-090-6764539
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Daniela Metro
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giovanni Bartolomeo
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Antonio Macrì
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Laura Messina
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Roberto Gualtieri
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | - Nadia Colombo
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | | | - Michelangelo Leonardi
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| |
Collapse
|
15
|
Gutiérrez-del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021; 10:1264. [PMID: 34439512 PMCID: PMC8389302 DOI: 10.3390/antiox10081264] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 01/13/2023] Open
Abstract
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
Collapse
Affiliation(s)
- Ignacio Gutiérrez-del-Río
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Sara López-Ibáñez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Patricia Magadán-Corpas
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Luis Fernández-Calleja
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Mateo Tuñón-Granda
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| |
Collapse
|
16
|
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.04.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
17
|
Heck RT, Ferreira DF, Fagundes MB, Santos BAD, Cichoski AJ, Saldaña E, Lorenzo JM, de Menezes CR, Wagner R, Barin JS, Campagnol PCB. Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils. Meat Sci 2020; 170:108230. [DOI: 10.1016/j.meatsci.2020.108230] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/21/2020] [Accepted: 06/22/2020] [Indexed: 02/06/2023]
|
18
|
Bittencourt Fagundes M, Ballus CA, Perceval Soares V, de Freitas Ferreira D, Sena Vaz Leães Y, Sasso Robalo S, Guidetti Vendruscolo R, Bastianello Campagnol PC, Smanioto Barin J, Cichoski AJ, Bevilacqua Marcuzzo S, Assumpção Bertuol D, Wagner R. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes. Food Res Int 2020; 137:109593. [PMID: 33233197 DOI: 10.1016/j.foodres.2020.109593] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/19/2020] [Accepted: 07/23/2020] [Indexed: 01/18/2023]
Abstract
The present study aimed to evaluate two different processes of olive oil aromatization with Schinus terebinthifolius Raddi, conventional maceration (CM) and ultrasound-assisted maceration (UM), and their influence on quality parameters, total phenolic compounds (TPC), fatty acid profile (FA), volatile organic compounds (VOCs), antioxidant capacity, and oxidative stability. Flavoring reduced peroxide values, although it increased free fatty acids and extinction coefficients. The flavorization process did not change the FA profile, which showed oleic acid as a major compound. The VOCs varied and the migration of oxygenated monoterpenes were more effective in UM-flavored olive oil compared to its CM counterpart. All flavored olive oils presented higher oxidative stability than the control samples and UM-flavored olive oil was highlighted for its higher antioxidant activity. These findings proved that aromatization with pink pepper assisted by ultrasound may be an alternative to improve olive oil quality and create a new competitive flavored product.
Collapse
Affiliation(s)
- Mariane Bittencourt Fagundes
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Cristiano Augusto Ballus
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Victória Perceval Soares
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Daniele de Freitas Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Yasmin Sena Vaz Leães
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Silvino Sasso Robalo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Raquel Guidetti Vendruscolo
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | - Alexandre José Cichoski
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil
| | | | - Daniel Assumpção Bertuol
- Department of Chemical Engineering, Federal University of Santa Maria (UFSM), Santa Maria CEP: 97105-900, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria CEP: 97105-900, Brazil.
| |
Collapse
|
19
|
Heck RT, Ferreira DF, Fagundes MB, Santos BAD, Cichoski AJ, Saldaña E, Lorenzo JM, de Menezes CR, Wagner R, Barin JS, Campagnol PCB. WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils. Meat Sci 2020. [DOI: 10.1016/j.meatsci.2020.108227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Saldaña E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Sci 2020; 163:108072. [PMID: 32087506 DOI: 10.1016/j.meatsci.2020.108072] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 10/09/2019] [Accepted: 01/24/2020] [Indexed: 11/29/2022]
Abstract
Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors under study, but conjoint analysis indicated that healthiness was the most important factor, followed by the context of consumption and convenience. The findings of this study may help in the selection of future strategies in the process of food development, in order to launch products with greater chance of success in the market.
Collapse
Affiliation(s)
- Erick Saldaña
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil; Facultad de Ingeniería Agroindustrial, Universidad Nacional de Moquegua (UNAM), Moquegua, Peru
| | - Mariana Marinho Martins
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
| | - Jorge H Behrens
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas City, SP 13083-862, Brazil
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, Agrosup, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Miriam Mabel Selani
- Universidade Federal de São Carlos, Campus Lagoa do Sino, Centro de Ciências da Natureza, Rod. Lauri Simões de Barros, Km 12, Buri, SP, Brazil
| | - Carmen J Contreras-Castillo
- Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.
| |
Collapse
|