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Albarri R, Vardara HF, Al S, Önal A. Chromatographic Methods and Sample Pretreatment Techniques for Aldehydes, Biogenic Amine, and Carboxylic Acids in Food Samples. Crit Rev Anal Chem 2024:1-22. [PMID: 38900595 DOI: 10.1080/10408347.2024.2367232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/22/2024]
Abstract
This review paper critically examines the current state of research concerning the analysis and derivatization of aldehyde, aromatic hydrocarbons and carboxylic acids components in foods and drinks samples, with a specific focus on the application of Chromatographic techniques. These diverse components, as vital contributors to the sensory attributes of food, necessitate accurate and sensitive analytical methods for their identification and quantification, which is crucial for ensuring food safety and compliance with regulatory standards. In this paper, High-Performance Liquid Chromatography (HPLC) and Gas Chromatographic (GC) methods for the separation, identification, and quantification of aldehydes in complex food matrices were reviewed. In addition, the review explores derivatization strategies employed to enhance the detectability and stability of aldehydes during chromatographic analysis. Derivatization methods, when applied judiciously, improve separation efficiency and increase detection sensitivity, thereby ensuring a more accurate and reliable quantification of aldehyde aromatic hydrocarbons and carboxylic acids species in food samples. Furthermore, methodological aspects encompassing sample preparation, chromatographic separation, and derivatization techniques are discussed. Validation was carried out in term of limit of detections are highlighted as crucial elements in achieving accurate quantification of compounds content. The discussion presented by emphasizing the significance of the combined HPLC and GC chromatography methods, along with derivatization strategies, in advancing the analytical capabilities within the realm of food science.
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Affiliation(s)
- Raneen Albarri
- Faculty of Pharmacy, Department of Analytical Chemistry, Institute of Health Science, Istanbul University, Istanbul, Turkey
| | - Hümeyra Funda Vardara
- Faculty of Pharmacy, Department of Analytical Chemistry, Istanbul University, Istanbul, Turkey
| | - Selen Al
- Faculty of Pharmacy, Department of Analytical Chemistry, Istanbul University, Istanbul, Turkey
| | - Armağan Önal
- Faculty of Pharmacy, Department of Analytical Chemistry, Istanbul University, Istanbul, Turkey
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2
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Alkalbani NS, Alam MZ, Al-Nabulsi A, Osaili TM, Obaid RR, Liu SQ, Kamal-Eldin A, Ayyash M. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction. Food Chem 2024; 442:138483. [PMID: 38241989 DOI: 10.1016/j.foodchem.2024.138483] [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: 05/23/2023] [Revised: 12/09/2023] [Accepted: 01/15/2024] [Indexed: 01/21/2024]
Abstract
Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion. FDSW exhibited 42 volatile compounds, including 9 new ones, and contained (-)-epicatechin, tyrosol, and gallic acid. Bioaccessible fractions of FDSW demonstrated substantial α-amylase inhibition, with percentages of 40.7 % and 53.9 %, respectively. FDSW displayed superior cytotoxicity against Caco2 and MCF-7 cancer cell lines, with an average of ∼75 % and 56 %, respectively. Untargeted metabolomics analysis revealed an increase in secondary metabolites, totaling 27 metabolites. LC-QTOF analysis of bioaccessible carbohydrate metabolites in FDSW identified two phytochemical groups, alkaloids, and terpenoids. This study underscores the potential of FDSW for producing value-added bio-based products with desirable characteristics and health benefits.
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Affiliation(s)
- Nadia S Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Muneeba Zubair Alam
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan; Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Reyad R Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al-Ain, P.O. Box 15551, United Arab Emirates.
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3
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Nathani S, Das N, Katiyar P, Waghmode B, Sircar D, Roy P. Consumption of honey ameliorates lipopolysaccharide-induced intestinal barrier dysfunction via upregulation of tight junction proteins. Eur J Nutr 2023; 62:3033-3054. [PMID: 37493680 DOI: 10.1007/s00394-023-03203-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Accepted: 06/30/2023] [Indexed: 07/27/2023]
Abstract
PURPOSE The leaky gut barrier is an important factor leading to various inflammatory gastrointestinal disorders. The nutritional value of honey and variety of its health benefits have long been recognized. This study was undertaken to assess the role of Indian mustard honey in preventing lipopolysaccharide (LPS)-induced intestinal barrier dysfunction using a combination of in vitro and in vivo experimental model systems. METHODS LPS was used to induce intestinal barrier damage in a trans-well model of Caco-2 cells (1 µg/ml) and in Swiss albino mice (5 mg/kg body weight). Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) were used to analyse sugar and phenolic components in honey samples. The Caco-2 cell monolayer integrity was evaluated by transepithelial electrical resistance (TEER) and paracellular permeability assays. The histopathology of intestinal tissue was analysed by haematoxylin and eosin dual staining. The quantitative reverse transcription-polymerase chain reaction (qRT-PCR) was used to quantify the transcription of genes. The protein expression was analysed by immunofluorescence, western blot and ELISA-based techniques. RESULTS The in vitro data showed that honey prevented LPS-induced intestinal barrier dysfunction dose dependently as was measured by TEER and paracellular flux of FITC-dextran dye. Further, the in vivo data showed a prophylactic effect of orally administered honey as it prevented the loss of intestinal barrier integrity and villus structure. The cellular localization and expression of tight junction (TJ) proteins were upregulated along with downregulation of pro-inflammatory cytokines in response to the administration of honey with LPS. CONCLUSIONS The findings of this study suggest a propitious role of honey in the maintenance of TJ protein integrity, thereby preventing LPS-induced intestinal barrier disintegration.
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Affiliation(s)
- Sandip Nathani
- Molecular Endocrinology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India
| | - Neeladrisingha Das
- Molecular Endocrinology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India
| | - Parul Katiyar
- Molecular Endocrinology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India
| | - Bhairavnath Waghmode
- Plant Molecular Biology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India
| | - Debabrata Sircar
- Plant Molecular Biology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India
| | - Partha Roy
- Molecular Endocrinology Laboratory, Department of Biosciences & Bioengineering, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand, 247 667, India.
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4
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Biadała A, Szablewski T, Cegielska-Radziejewska R, Lasik-Kurdyś M, Adzahan NM. The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity. Molecules 2023; 28:molecules28093696. [PMID: 37175106 PMCID: PMC10180251 DOI: 10.3390/molecules28093696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/21/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386, Lactobacillus fermentum PCM 491, Lactobacillus rhamnosus PCM 2677, Lactobacillus acidophilus PCM 2499, Escherichia coli PCM 2793, Salmonella enteritidis PCM 2548, Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361. The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability. Antibacterial activity was examined using the culture method in a liquid medium, determination of the reduction in indicator microorganisms, and optical density changes. Results show that the selective LAB produced certain active biomolecules with antibacterial activity from whey, a by-product that is sometimes troublesome for goat milk processors to manage. Lactobacillus acidophilus is a microorganism that is characterized by the highest metabolic activity in goat milk and whey from goat milk. It has the possibility to produce macromolecules with antibacterial activity.
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Affiliation(s)
- Agata Biadała
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Tomasz Szablewski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Renata Cegielska-Radziejewska
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Małgorzata Lasik-Kurdyś
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), Serdang 43400, Selangor Darul Ehsan, Malaysia
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5
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Dursun A, Güler Z. Elution Conditions for Effective Separation on an Aged Sulfonated Polystyrene-Divinylbenzene (SPD) Column of Organic Acids from Meat. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02448-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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6
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Reidy E, Bottorff BP, Rosales CM, Cardoso-Saldaña FJ, Arata C, Zhou S, Wang C, Abeleira A, Hildebrandt Ruiz L, Goldstein AH, Novoselac A, Kahan TF, Abbatt JPD, Vance ME, Farmer DK, Stevens PS. Measurements of Hydroxyl Radical Concentrations during Indoor Cooking Events: Evidence of an Unmeasured Photolytic Source of Radicals. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:896-908. [PMID: 36603843 PMCID: PMC9850917 DOI: 10.1021/acs.est.2c05756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The hydroxyl radical (OH) is the dominant oxidant in the outdoor environment, controlling the lifetimes of volatile organic compounds (VOCs) and contributing to the growth of secondary organic aerosols. Despite its importance outdoors, there have been relatively few measurements of the OH radical in indoor environments. During the House Observations of Microbial and Environmental Chemistry (HOMEChem) campaign, elevated concentrations of OH were observed near a window during cooking events, in addition to elevated mixing ratios of nitrous acid (HONO), VOCs, and nitrogen oxides (NOX). Particularly high concentrations were measured during the preparation of a traditional American Thanksgiving dinner, which required the use of a gas stove and oven almost continually for 6 h. A zero-dimensional chemical model underpredicted the measured OH concentrations even during periods when direct sunlight illuminated the area near the window, which increases the rate of OH production by photolysis of HONO. Interferences with measurements of nitrogen dioxide (NO2) and ozone (O3) suggest that unmeasured photolytic VOCs were emitted during cooking events. The addition of a VOC that photolyzes to produce peroxy radicals (RO2), similar to pyruvic acid, into the model results in better agreement with the OH measurements. These results highlight our incomplete understanding of the nature of oxidation in indoor environments.
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Affiliation(s)
- Emily Reidy
- Department
of Chemistry, Indiana University, Bloomington, Indiana47405, United States
| | - Brandon P. Bottorff
- Department
of Chemistry, Indiana University, Bloomington, Indiana47405, United States
| | - Colleen Marciel
F. Rosales
- O’Neill
School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana47405, United States
| | | | - Caleb Arata
- Department
of Environmental Science, Policy, and Management, University of California, Berkeley, California94720, United States
| | - Shan Zhou
- Department
of Chemistry, Syracuse University, Syracuse, New York13244, United States
| | - Chen Wang
- Department
of Chemistry, University of Toronto, Toronto, OntarioM5S 3H6, Canada
| | - Andrew Abeleira
- Department
of Chemistry, Colorado State University, Fort Collins, Colorado80523, United States
| | - Lea Hildebrandt Ruiz
- McKetta
Department of Chemical Engineering, University
of Texas, Austin, Texas78712, United
States
| | - Allen H. Goldstein
- Department
of Environmental Science, Policy, and Management, University of California, Berkeley, California94720, United States
| | - Atila Novoselac
- Department
of Civil, Architectural, and Environmental Engineering, University of Texas, Austin, Texas78712, United States
| | - Tara F. Kahan
- Department
of Chemistry, Syracuse University, Syracuse, New York13244, United States
- Department
of Chemistry, University of Saskatchewan, Saskatoon, SaskatchewanS7N 5E6, Canada
| | | | - Marina E. Vance
- Department
of Mechanical Engineering, University of
Colorado, Boulder, Colorado80309, United States
| | - Delphine K. Farmer
- Department
of Chemistry, Colorado State University, Fort Collins, Colorado80523, United States
| | - Philip S. Stevens
- Department
of Chemistry, Indiana University, Bloomington, Indiana47405, United States
- O’Neill
School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana47405, United States
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7
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Li LS, Gao YL, Sun JL, Chen L, Li J. Preparation of thioglycerol-modified silica through thiol-epoxy click reaction and its application in HILIC for detection of oligosaccharide in beverages. Food Chem 2022; 402:134486. [DOI: 10.1016/j.foodchem.2022.134486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/18/2022] [Accepted: 09/29/2022] [Indexed: 10/06/2022]
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8
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Diboronic acid assisted labeling and separation for highly efficient analysis of saccharides. J Chromatogr A 2022; 1667:462908. [DOI: 10.1016/j.chroma.2022.462908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/08/2022] [Accepted: 02/15/2022] [Indexed: 12/24/2022]
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9
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Hoyos-Concha JL, Villada-Castillo HS, Fernández-Quintero A, Ortega-Toro R. Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed. ACS OMEGA 2022; 7:2554-2564. [PMID: 35118218 PMCID: PMC8805790 DOI: 10.1021/acsomega.1c02650] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Accepted: 12/01/2021] [Indexed: 06/14/2023]
Abstract
This work aims to evaluate the effect of the addition of a high-protein hydrolyzed (HPH) flour from the chemical silage of trout (Oncorhynchus mykiss) residues on the parameters of the extrusion system physicochemical transformations and the microstructure of the extrudate. During the extrusion process, the materials used for the study were the HPH flour obtained from trout by chemical silage, fishmeal, and cassava starch. The extrudate's microstructural changes were evaluated by determining the porosity, scanning electron microscopy, the chemical changes, the amino acid profile, residual formic and lactic acid content, the molecular mass profile, the grade of hydrolysis, and in vitro digestibility. The results showed pellets with high durability due to the cohesiveness of the hydrolyzed protein flour but at the same time with low hardness due to the high porosity achieved. The monitoring carried out to the changes in the protein, such as the degree of hydrolysis, water-soluble protein, and molecular mass profile, verify the binding effect of the high-protein hydrolyzed flour during the extrusion process. Finally, the high-resolution optical microscopy methodology presented a high correlation with the phenomena presented in the experiment.
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Affiliation(s)
- José Luis Hoyos-Concha
- Agroindustry
Department, Agroindustrial Engineering Program, Research Group of
Aprovechamiento de Subproductos Agroindustriales (ASUBAGROIN), Universidad del Cauca, Calle 5 No 4-70, Popayán 190003, Colombia
| | - Héctor Samuel Villada-Castillo
- Agroindustry
Department, Agroindustrial Engineering Program, Research Group of
Ciencia y Tecnología de Biomoleculas de Interés Agroindustrial
(CITBIA), Universidad del Cauca, Calle 5 No 4-70, Popayán 190003, Colombia
| | - Alejandro Fernández-Quintero
- School
of Food Engineering, Faculty of Engineering, Research Group of Ingeniería
de Procesos Agroalimentarios y Biotecnológicos (GIPAB), Universidad del Valle, Ciudad Universitaria Meléndez Calle 13 #
100-00, Cali 76001, Colombia
| | - Rodrigo Ortega-Toro
- Food
Engineering Department, Food Packaging and Shelf Life Research Group
(FP&SL), University of Cartagena, Avenida Consulado Calle 30 No. 48-152, Cartagena de Indias 130001, Colombia
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Abstract
Food carbohydrates are macronutrients that are found in fruits, grains, vegetables, and milk products. These organic compounds are present in foods in the form of sugars, starches, and fibers and are composed of carbon, hydrogen, and oxygen. These wide ranging macromolecules can be classified according to their chemical structure into three major groups: low molecular weight mono- and disaccharides, intermediate molecular weight oligosaccharides, and high molecular weight polysaccharides. Notably, the digestibility of specific carbohydrate components differ and nondigestible carbohydrates can reach the large intestine intact where they act as food sources for beneficial bacteria. In this review, we give an overview of advances made in food carbohydrate analysis. Overall, this review indicates the importance of carbohydrate analytical techniques in the quest to identify and isolate health-promoting carbohydrates to be used as additives in the functional foods industry.
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Affiliation(s)
- Leonie J Kiely
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Rita M Hickey
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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11
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Kocira S, Szparaga A, Krawczuk A, Bartoš P, Zaguła G, Plawgo M, Černý P. Plant Material as a Novel Tool in Designing and Formulating Modern Biostimulants-Analysis of Botanical Extract from Linum usitatissimum L. MATERIALS (BASEL, SWITZERLAND) 2021; 14:6661. [PMID: 34772188 PMCID: PMC8588437 DOI: 10.3390/ma14216661] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/21/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022]
Abstract
Nowadays, researchers are looking into next-generation biostimulants that can be designed as a dedicated agronomic tool based on plant materials. The aim of the present study was to develop a novel biostimulating product, based on plant material in the form of linseed aqueous extracts. The scope of the research included the physicochemical characterization of the product and identification of its biostimulating potential. The study has confirmed that the plant biostimulant derived from L. usitatissimum can be used as a viable agronomic tool for growing soybean. The designed and produced biostimulant is rich in bioactive compounds, including amino acids, free fatty acids, carbohydrates, and micro- and macroelements. The tested biostimulant showed significantly lower values of surface tension in relation to water and a commercial biostimulant. The soybean crops responded to the application of the preparation by improvements in agronomic and morphological levels. The linseed macerates were effective in terms of soybean yields and profitability. Our findings serve as preliminary evidence for the viability of designing and developing novel biostimulants derived from plant materials. This comprehensive approach to designing and formulating novel bioproducts necessitates more extensive and targeted research to fully explain the mechanisms behind the improvements observed in the soybean cultivation.
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Affiliation(s)
- Sławomir Kocira
- Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Agnieszka Szparaga
- Department of Agrobiotechnology, Koszalin University of Technology, Racławicka 15-17, 75-620 Koszalin, Poland;
- Faculty of Agriculture, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (P.B.); (P.Č)
| | - Anna Krawczuk
- Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Petr Bartoš
- Faculty of Agriculture, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (P.B.); (P.Č)
| | - Grzegorz Zaguła
- Department of Bioenergetics and Food Analysis, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland;
| | - Michał Plawgo
- ImProvia Sp. z o.o., Strefowa 13, 64-920 Piła, Poland;
| | - Pavel Černý
- Faculty of Agriculture, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic; (P.B.); (P.Č)
- Faculty of Education, University of South Bohemia, Jeronymova 10, 371 15 Ceske Budejovice, Czech Republic
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12
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Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Progress in the pretreatment and analysis of carbohydrates in food: An update since 2013. J Chromatogr A 2021; 1655:462496. [PMID: 34492577 DOI: 10.1016/j.chroma.2021.462496] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 08/21/2021] [Accepted: 08/22/2021] [Indexed: 11/21/2022]
Abstract
Carbohydrates in foods and other matrices plays vital roles in their diverse biological functions. Carbohydrates serve not only as functional substances but also as structural materials, such as components of membranes, and participate in cellular recognition. The fact that carbohydrates are indispensable has contributed to the need for pretreatment and analytical methods to be developed for their characterization. The aim of this review is to provide a comprehensive overview of carbohydrate pretreatment and determination methods in various matrices. The pretreatment methods include simple and more developed approaches (e.g., solid phase extraction, supercritical fluid extraction, and different microextraction methods, among others). The analytical methods include those by liquid chromatography (including high-performance anion-exchange chromatography), capillary electrophoresis, gas chromatography and supercritical fluid chromatography, and others. Different pretreatment methods and determination approaches are updated, compared, and discussed. Moreover, we discuss and compare the strengths and weaknesses of different methods and suggest their future prospects.
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14
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Szparaga A, Kocira S, Findura P, Kapusta I, Zaguła G, Świeca M. Uncovering the multi-level response of Glycine max L. to the application of allelopathic biostimulant from Levisticum officinale Koch. Sci Rep 2021; 11:15360. [PMID: 34321544 PMCID: PMC8319131 DOI: 10.1038/s41598-021-94774-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 07/15/2021] [Indexed: 02/07/2023] Open
Abstract
The interest expressed by the agriculture in the category of innovative biostimulants is due to the intensive search for natural preparations. Our study is the first ever to report a complex approach to the use of allelopathic extracts from Levisticum officinale Koch. roots in soybean cultivation, includes analyses of morphological observations, and analyses of biochemical indicators. Hot method of aqueous extraction was applied. The extracts were administered via foliar application and soil treatment. Lovage extracts had high contents of polyphenolic compounds and rich micro- and macroelemental composition. The infusions did not contain gibberellic acid and indole-3-acetic acid but the abscisic acid and saccharose, glucose, and fructose were found. The extracts modified soybean plant physiology, as manifested by changes in biometric traits. Plants responded positively by increased yield. Seeds from the treated plants had higher contents of micro- and macroelements, as well as total concentrations of lipids (with a slight decrease in protein content). In addition, they featured changes in their amino acid profile and fatty acid composition. The application of allelopathic biostimulant caused increased concentrations of isoflavones and saponins. The natural biostimulants from Levisticum officinale may become a valuable tool in the sustainable agriculture.
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Affiliation(s)
- Agnieszka Szparaga
- Department of Agrobiotechnology, Koszalin University of Technology, 75-620, Koszalin, Poland
| | - Sławomir Kocira
- Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, 20-950, Lublin, Poland.
| | - Pavol Findura
- Department of Machines and Production Biosystems, Slovak University of Agriculture in Nitra, Nitra, 949 76, Slovakia
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, College of Natural Science, University of Rzeszow, 35-601, Rzeszow, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics and Food Analysis, Faculty of Biology and Agriculture, College of Natural Sciences, University of Rzeszow, 35-601, Rzeszow, Poland
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, 20-704, Lublin, Poland
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15
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Moreira RV, Costa MP, Lima RS, Castro VS, Mutz YS, Rosario AIL, Delgado KF, Mano SB, Conte-Junior CA. Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111523] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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Liu D, Tang W, Yin JY, Nie SP, Xie MY. Monosaccharide composition analysis of polysaccharides from natural sources: Hydrolysis condition and detection method development. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106641] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Qiu X, Zhang Y, Zhou Y, Li GH, Feng XS. Progress in pretreatment and analysis of organic Acids: An update since 2010. Food Chem 2021; 360:129977. [PMID: 34023712 DOI: 10.1016/j.foodchem.2021.129977] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 04/05/2021] [Accepted: 04/26/2021] [Indexed: 10/21/2022]
Abstract
Organic acids, as an important component of food, have great influence on the flavor, texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids are also used as additives and preservatives. Because organic acids are crucial to predict and evaluate food maturity, production and quality control, the rapid and sensitive determination methods of organic acids are necessary. This review aims to summarize and update the progress of the determination of organic acids in food samples. Pretreatment methods include simple steps (e.g., "dilute and shoot," protein precipitation, filtration, and centrifugation) and advanced microextraction methods (e.g., hollow fiber liquid phase microextraction, stir bar sorptive extraction and dispersive micro-solid phase extraction). Advances in novel materials (nanomaterial), solvents (ionic liquids and supercritical fluids) and hybrid methods are clearly displayed in detail. Continuous progress which has been made in electrochemical method, two-dimensional chromatography, high resolution mass is thoroughly illustrated.
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Affiliation(s)
- Xin Qiu
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021 China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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18
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Chaves OA, Soares MAG, Campos de Oliveira MC. Monosaccharides interact weakly with human serum albumin. Insights for the functional perturbations on the binding capacity of albumin. Carbohydr Res 2021; 501:108274. [PMID: 33657497 DOI: 10.1016/j.carres.2021.108274] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 02/14/2021] [Accepted: 02/23/2021] [Indexed: 12/24/2022]
Abstract
Monosaccharides, e.g. fructose, glucose, and arabinose are present in most foods consumed daily, whether, in natural or industrialized forms, and their concentration in the human bloodstream can impact the formation of advanced glycation end-products (AGEs, prevalent in people with diabetes) impacting the profile of Human Serum Albumin (HSA) in biodistribution of endogenous and exogenous compounds. Multiple spectroscopic techniques (UV-vis, circular dichroism, steady-state, and time-resolved fluorescence) combined with molecular docking showed that carbohydrates interact weakly and spontaneously via a ground-state association with HSA. The binding is enthalpically and entropically driven in the subdomain IIA (site I) and perturb weakly the secondary structure of the albumin. Hydrogen bonding and van der Waals forces are the main intermolecular interactions involved in the ligand binding, as well as hydrophobic effects related to the release of hydration shell upon ligand binding. Overall, the results indicated that an increase in glucose, fructose or arabinose level in the human bloodstream may cause functional perturbation on the binding capacity of albumin. Therefore, there is the necessity of carbohydrate level control in the bloodstream to not compromise the interaction and distribution of exogenous and endogenous compounds by HSA.
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Affiliation(s)
- Otávio A Chaves
- Instituto de Química, Departamento de Química Orgânica, Universidade Federal Rural do Rio de Janeiro, Rodovia BR-465, Km 7, CEP, 23890-000, Seropédica, Rio de Janeiro, Brazil; Laboratório de Imunofarmacologia, Instituto Oswaldo Cruz (IOC), Fundação Oswaldo Cruz (Fiocruz), CEP, 21040-900, Rio de Janeiro, Brazil.
| | - Marilia A G Soares
- Faculdade de Ciências Médicas, Universidade do Estado do Rio de Janeiro, Av. Antônio Carlos 6627, CEP, 31270-901, Vila Isabel, Rio de Janeiro, Brazil
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19
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Delgado K, Vieira C, Dammak I, Frasão B, Brígida A, Costa M, Conte-Junior C. Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt. Molecules 2020; 25:E4638. [PMID: 33053748 PMCID: PMC7587201 DOI: 10.3390/molecules25204638] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 11/25/2022] Open
Abstract
Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.
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Affiliation(s)
- Karina Delgado
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Carla Vieira
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Ilyes Dammak
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Beatriz Frasão
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
| | - Ana Brígida
- Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro 23020-470, Brazil;
- Embrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza 60511-110, Brazil
| | - Marion Costa
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-110, Brazil
| | - Carlos Conte-Junior
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- National Institute of Health Quality Control, Fundação Oswaldo Cruz, Rio de Janeiro 21040-900, Brazil
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20
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Impact of freeze-drying and subsequent storage on milk metabolites based on 1H NMR and UHPLC-QToF/MS. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107017] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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22
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Dos Santos Rosario AIL, da Silva Mutz Y, Castro VS, da Silva MCA, Conte-Junior CA, da Costa MP. Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli. Crit Rev Food Sci Nutr 2020; 61:1877-1899. [PMID: 32519880 DOI: 10.1080/10408398.2020.1767033] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of Shiga toxin-producing Escherichia coli (STEC) relies on complex mechanisms that enable bacteria to respond to stressful conditions found in cheese matrix. In this review, we discuss how STEC manages to survive to high and low temperatures, hyperosmotic conditions, exposure to weak organic acids, and pH decreasing related to cheese manufacturing, the cheese matrix itself and storage. Moreover, we discuss how these stress responses interact with each other by enhancing adaptation and consequently, the persistence of STEC in cheese. Further, we show how virulence genes eae and tir are affected by stress response mechanisms, increasing either cell adherence or virulence factors production, which leads to a selection of more resistant and virulent pathogens in the cheese industry, leading to a public health issue.
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Affiliation(s)
- Anisio Iuri Lima Dos Santos Rosario
- Postgraduate Program in Food Science, Faculty of Pharmacy, Universidade Federal da Bahia, Salvador, Brazil.,Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
| | - Yhan da Silva Mutz
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil
| | - Vinícius Silva Castro
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Maurício Costa Alves da Silva
- Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
| | - Carlos Adam Conte-Junior
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil.,National Institute for Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
| | - Marion Pereira da Costa
- Postgraduate Program in Food Science, Faculty of Pharmacy, Universidade Federal da Bahia, Salvador, Brazil.,Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
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23
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Comparison of Chemical Composition and Safety Issues in Fish Roe Products: Application of Chemometrics to Chemical Data. Foods 2020; 9:foods9050540. [PMID: 32349203 PMCID: PMC7278670 DOI: 10.3390/foods9050540] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 11/25/2022] Open
Abstract
Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed fish roe products from different species. The results obtained allowed to distinguish eggs originated from different fish species and to discriminate between fish roes and caviar samples obtained from four different sturgeons species. We observed that roes showed a trend of grouping according to ecological and reproductive habits of fish species. We highlighted the differences between eggs originated by farmed and freshwater fish, enriched in n6 polyunsaturated fatty acids (PUFAs), and all the others, in which n3 PUFAs were prevalent. In addition, we evaluated processed fish roes under a food safety point of view, combining microbiological analysis with the determination of organic acids, used in some products as authorized preservatives. Microbiological characterization has proved a general good hygienic level for these products. Organic acids determination showed values in compliance with European Union (EU) regulations in almost of samples; in some cases, we found a mismatch between the organic acids detected and what was reported in labels. Processed fish roes could be considered a safe product that can provide to human nutrition a valuable content of essential fatty acids.
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24
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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics. Food Sci Biotechnol 2020; 29:459-467. [PMID: 32296556 DOI: 10.1007/s10068-019-00682-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 06/03/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022] Open
Abstract
Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered "lactose-free". Three batches of the goat milk cheese were manufactured and ripened at 10 °C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 °D due to carbohydrate degradation and organic acid production. However, pH (5.31-5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17-0.06 mg/g) and lactic acid production (5.49-s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.
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25
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da Silva LCA, Lafetá Junior JAQ, Leite MO, Fontes EAF, Coimbra JSR. Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12710] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Maurício O Leite
- Food Technology Department Universidade Federal de Viçosa 36570‐900 Viçosa MG Brazil
| | - Edimar A F Fontes
- Food Technology Department Universidade Federal de Viçosa 36570‐900 Viçosa MG Brazil
| | - Jane S R Coimbra
- Food Technology Department Universidade Federal de Viçosa 36570‐900 Viçosa MG Brazil
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26
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Mădaş MN, Mărghitaş LA, Dezmirean DS, Bobiş O, Abbas O, Danthine S, Francis F, Haubruge E, Nguyen BK. Labeling Regulations and Quality Control of Honey Origin: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1636063] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Mariana Niculina Mădaş
- Departement of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Gembloux Agro-Bio Tech Department of Functional and Evolutionary Entomology, University of Liège, Gembloux, Belgium
| | - Liviu Alexandru Mărghitaş
- Departement of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Daniel Severus Dezmirean
- Departement of Apiculture and Sericulture, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Otilia Bobiş
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Ouissam Abbas
- Food and Feed Quality Unit, Walloon Agricultural Research Centre, Gembloux, Belgium
| | - Sabine Danthine
- Gembloux Agro-Bio Tech Department of Food Science, University of Liège, Gembloux, Belgium
| | - Frédéric Francis
- Gembloux Agro-Bio Tech Department of Functional and Evolutionary Entomology, University of Liège, Gembloux, Belgium
| | - Eric Haubruge
- Gembloux Agro-Bio Tech Department of Functional and Evolutionary Entomology, University of Liège, Gembloux, Belgium
| | - Bach Kim Nguyen
- Gembloux Agro-Bio Tech Department of Functional and Evolutionary Entomology, University of Liège, Gembloux, Belgium
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27
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Silva VLM, Costa MP, Vieira CP, Conte-Junior CA. Short communication: Biogenic amine formation during fermentation in functional sheep milk yogurts. J Dairy Sci 2019; 102:8704-8709. [PMID: 31351734 DOI: 10.3168/jds.2019-16379] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Accepted: 05/21/2019] [Indexed: 11/19/2022]
Abstract
The present study evaluated biogenic amine (BA) content during the fermentation period in functional sheep milk yogurts. Four treatments were prepared and assessed: natural (NSY), prebiotic (PreSY), probiotic (ProSY), and synbiotic (SynSY). Biogenic amines (putrescine, cadaverine, spermidine, spermine, and tyramine), proteolysis activity, and pH were measured during each hour of fermentation. Grumixama pulp was added to all formulations as a technological strategy and potential substrate for bacteria during fermentation. The yogurt and probiotic bacteria were viable (≥7 log cfu·mL-1) on d 0. The pH levels of the functional sheep milk yogurts had a more pronounced decrease than did the control of NSY. However, all yogurt samples underwent gradual decreases in pH until final fermentation. Proteolytic activity remained constant in all treatments during fermentation. The NSY, PreSY, ProSY, and SynSY presented the same behavior for all BA, with differences in concentration. Putrescine, cadaverine, and spermidine contents decreased, whereas spermine remained constant and tyramine increased. We conclude that fermentation of functional sheep milk yogurts can produce tyramine.
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Affiliation(s)
- Vitor L M Silva
- Universidade Federal Fluminense, Department of Food Technology, Faculdade de Veterinária, 24230-340, Niterói, Brazil
| | - Marion P Costa
- Universidade Federal da Bahia, Department of Preventive Veterinary Medicine and Animal Production, Escola de Medicina Veterinária, 40170-110, Salvador, Brazil
| | - Carla P Vieira
- Universidade Federal do Rio de Janeiro, Instituto de Química, Food Science Program, 21941-909, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Universidade Federal Fluminense, Department of Food Technology, Faculdade de Veterinária, 24230-340, Niterói, Brazil; Universidade Federal do Rio de Janeiro, Instituto de Química, Food Science Program, 21941-909, Rio de Janeiro, Brazil.
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28
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Cortés-Herrera C, Artavia G, Leiva A, Granados-Chinchilla F. Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food. Foods 2018; 8:E1. [PMID: 30577557 PMCID: PMC6352167 DOI: 10.3390/foods8010001] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/28/2018] [Accepted: 11/05/2018] [Indexed: 12/20/2022] Open
Abstract
Food and feed laboratories share several similarities when facing the implementation of liquid-chromatographic analysis. Using the experience acquired over the years, through application chemistry in food and feed research, selected analytes of relevance for both areas were discussed. This review focused on the common obstacles and peculiarities that each analyte offers (during the sample treatment or the chromatographic separation) throughout the implementation of said methods. A brief description of the techniques which we considered to be more pertinent, commonly used to assay such analytes is provided, including approaches using commonly available detectors (especially in starter labs) as well as mass detection. This manuscript consists of three sections: feed analysis (as the start of the food chain); food destined for human consumption determinations (the end of the food chain); and finally, assays shared by either matrices or laboratories. Analytes discussed consist of both those considered undesirable substances, contaminants, additives, and those related to nutritional quality. Our review is comprised of the examination of polyphenols, capsaicinoids, theobromine and caffeine, cholesterol, mycotoxins, antibiotics, amino acids, triphenylmethane dyes, nitrates/nitrites, ethanol soluble carbohydrates/sugars, organic acids, carotenoids, hydro and liposoluble vitamins. All analytes are currently assayed in our laboratories.
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Affiliation(s)
- Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio 11501-2060, Costa Rica.
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio 11501-2060, Costa Rica.
| | - Astrid Leiva
- Centro de Investigación en Nutrición Animal, Universidad de Costa Rica, Ciudad Universitaria Rodrigo 11501-2060, Costa Rica.
| | - Fabio Granados-Chinchilla
- Centro de Investigación en Nutrición Animal, Universidad de Costa Rica, Ciudad Universitaria Rodrigo 11501-2060, Costa Rica.
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29
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Idda I, Spano N, Addis M, Galistu G, Ibba I, Nurchi VM, Pilo MI, Scintu MF, Piredda G, Sanna G. Optimization of a newly established gas-chromatographic method for determining lactose and galactose traces: Application to Pecorino Romano cheese. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Sriphochanart W, Skolpap W. Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation. Food Sci Nutr 2018; 6:1479-1491. [PMID: 30258590 PMCID: PMC6145271 DOI: 10.1002/fsn3.708] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 05/22/2018] [Accepted: 05/24/2018] [Indexed: 11/11/2022] Open
Abstract
The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., Pediococcus pentosaceus, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei) as compared with naturally fermented sausage. The predictive mathematical models for growth of P. acidilactici and natural lactic acid bacteria (LAB) in Thai fermented sausage were developed to obtain specific prepared sausage quality. Furthermore, comparisons of sausage preparation and transportation cost between nonrefrigerated and refrigerated trucks were studied. The concentration of 3-methyl-butanoic acid synthesized from LAB inoculated sausage was higher than in the control sample which contributed to the flavor forming. Moreover, the proposed unstructured kinetic models of Thai fermented sausage substrates and products describing the consumption of total protein and glucose, and the production of nonprotein nitrogen responsible for flavor enhancer, lactic acid and formic acid concentration were successfully fitted with two selected experimental data sets of the in situ fermentation of Thai fermented sausage. Finally, the transportation of inoculated sausages in a nonrefrigerated truck by combining fermentation process and transportation was more cost efficient for delivering sausages in a long distance.
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Affiliation(s)
- Wiramsri Sriphochanart
- Division of Industrial Fermentation TechnologyFaculty of Agro‐IndustryKing Mongkut's Institute of Technology LadkrabangBangkokThailand
| | - Wanwisa Skolpap
- Department of Chemical EngineeringSchool of EngineeringThammasat UniversityPathumtaniThailand
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31
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Dadwal V, Agrawal H, Sonkhla K, Joshi R, Gupta M. Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits ( Malus baccata). Journal of Food Science and Technology 2018; 55:2160-2169. [PMID: 29892117 DOI: 10.1007/s13197-018-3133-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2018] [Accepted: 03/18/2018] [Indexed: 12/31/2022]
Abstract
Phytochemicals in fruits and vegetables have achieved immense significance owing to the increasing evidence which signifying their activity for antioxidant and prevention of chronic diseases. The amount of phloretin (88.39 µg mg-1) and phloridzin (83.03 µg mg-1) were found to be higher among other phenolics determined using UPLC. DPPH, ABTS+, metal chelating and ·OH radical assays were used to evaluate antioxidant activity. Malus baccata pulp portion showed higher antioxidant activity than seed portion. HPLC analysis for free amino acids showed that serine (9.06 µg mg-1), alanine (8.03 µg mg-1), tyrosine (10.33 µg mg-1), and cysteine (76.86 µg mg-1) were only detected in pulp portion while seed comprised of histidine (3.96 µg mg-1) only. Seed portion was also determined for their fatty acid composition including palmitic acid (0.89%), ethyl palmitate (0.56%), methyl petroselinate (0.90%) and linolein (3.93%) using GC-MS analysis. HPAEC technique detected fructose and sucrose in a fair amount of 21 and 17.3 mg g-1 in pulp, while 9.4 and 4.24 mg g-1 in seed portion, respectively. The present study suggested that M. baccata fruit is a rich source of phenolic and other chemical components which can be used in food products and nutraceutical formulations.
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Affiliation(s)
- Vikas Dadwal
- 1Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India.,2Food and Nutraceutical division, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India
| | - Himani Agrawal
- 1Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India.,2Food and Nutraceutical division, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India
| | - Kanika Sonkhla
- 2Food and Nutraceutical division, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India
| | - Robin Joshi
- 1Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India
| | - Mahesh Gupta
- 1Academy of Scientific and Innovative Research, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India.,2Food and Nutraceutical division, CSIR-Institute of Himalayan Bioresource, Palampur, Himachal Pradesh 176061 India
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32
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Characterization, genetic regulation and production of cyanobacterial exopolysaccharides and its applicability for heavy metal removal. Carbohydr Polym 2018; 179:228-243. [DOI: 10.1016/j.carbpol.2017.09.091] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 09/15/2017] [Accepted: 09/26/2017] [Indexed: 11/18/2022]
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Schievano E, Tonoli M, Rastrelli F. NMR Quantification of Carbohydrates in Complex Mixtures. A Challenge on Honey. Anal Chem 2017; 89:13405-13414. [DOI: 10.1021/acs.analchem.7b03656] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Elisabetta Schievano
- Dipartimento di Scienze Chimiche, University of Padova, via Marzolo 1, 35131 Padova, Italy
| | - Marco Tonoli
- Dipartimento di Scienze Chimiche, University of Padova, via Marzolo 1, 35131 Padova, Italy
| | - Federico Rastrelli
- Dipartimento di Scienze Chimiche, University of Padova, via Marzolo 1, 35131 Padova, Italy
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34
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Eugene AJ, Guzman MI. Reply to “Comment on ‘Reactivity of Ketyl and Acetyl Radicals from Direct Solar Actinic Photolysis of Aqueous Pyruvic Acid’”. J Phys Chem A 2017; 121:8741-8744. [DOI: 10.1021/acs.jpca.7b08273] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexis J. Eugene
- Department of Chemistry, University of Kentucky, Lexington, Kentucky 40506, United States
| | - Marcelo I. Guzman
- Department of Chemistry, University of Kentucky, Lexington, Kentucky 40506, United States
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Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3030036] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The exact and reliable detection of sugar monomers and fructans provides important information for the evaluation of carbohydrate metabolism in plants and animals. Using the HPLC method; a large number of samples and single sugars; with both high sensitivity and selectivity; may be analysed. It was shown that the described method—using a Nucleosil column loaded with Pb2+ ions; a refractive index detector (RID); and HPLC-grade water as the eluent—gives precise and reproducible results regarding the detection of individual sugars in extracts of plants and feed materials. The method can be applied for the detection of sucrose; maltose; lactose; xylose; glucose; galactose; arabinose; fructose; ribose; and mannitol. Furthermore; depending on the plant material; the sugars verbascose; stachyose; and raffinose can be separated. The peaks were well resolved and the reproducibility of the analysis; with 94–108% of recovery (RC) and relative standard deviation (RSD) of up to 5%; was very good. The method was successfully applied to a variety of green forages and samples of sugar beet pulp silages. It is also possible to determine fructan with inulin as a standard; together with the other sugars; or alone by a different protocol and column.
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Analysis of phenolic acids by ionic liquid-in-water microemulsion liquid chromatography coupled with ultraviolet and electrochemical detector. J Chromatogr A 2017; 1499:132-139. [DOI: 10.1016/j.chroma.2017.03.086] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 03/23/2017] [Accepted: 03/31/2017] [Indexed: 02/07/2023]
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37
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Mohammed Abubakar B, Mohd Salleh F, Shamsir Omar MS, Wagiran A. Review: DNA Barcoding and Chromatography Fingerprints for the Authentication of Botanicals in Herbal Medicinal Products. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2017; 2017:1352948. [PMID: 28536641 PMCID: PMC5425840 DOI: 10.1155/2017/1352948] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 02/11/2017] [Accepted: 03/16/2017] [Indexed: 01/28/2023]
Abstract
In the last two decades, there has been a tremendous increase in the global use of herbal medicinal products (HMPs) due to their claimed health benefits. This has led to increase in their demand and consequently, also, resulted in massive adulteration. This is due to the fact that most of the traditional methods cannot identify closely related species in a process product form. Therefore the urgent need for simple and rapid identification methods resulted in the discovery of a novel technique. DNA barcoding is a process that uses short DNA sequence from the standard genome for species identification. This technique is reliable and is not affected by external factors such as climates, age, or plant part. The difficulties in isolation of DNA of high quality in addition to other factors are among the challenges encountered using the DNA barcoding in the authentication of HMP. These limitations indicated that using DNA barcoding alone may ineffectively authenticate the HMP. Therefore, the combination of DNA barcoding with chromatographic fingerprint, a popular and generally accepted technique for the assessment and quality control of HMP, will offer an efficient solution to effectively evaluate the authenticity and quality consistency of HMP. Detailed and quality information about the main composition of the HMPs will help to ascertain their efficacy and safety as these are very important for quality control.
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Affiliation(s)
- Bashir Mohammed Abubakar
- Department of Biotechnology & Medical Engineering, Faculty of Biosciences and Medical Engineering, UTM, 81310 Skudai, Johor, Malaysia
- Department of Biological Sciences, Bauchi State University Gadau, PMB 065, Bauchi, Nigeria
| | - Faezah Mohd Salleh
- Department of Biotechnology & Medical Engineering, Faculty of Biosciences and Medical Engineering, UTM, 81310 Skudai, Johor, Malaysia
| | - Mohd Shahir Shamsir Omar
- Department of Biosciences & Health Sciences, Faculty of Biosciences and Medical Engineering, UTM, 81310 Skudai, Johor, Malaysia
| | - Alina Wagiran
- Department of Biotechnology & Medical Engineering, Faculty of Biosciences and Medical Engineering, UTM, 81310 Skudai, Johor, Malaysia
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38
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Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.02.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Silva VLM, Silva ACO, Costa-Lima BRC, Carneiro CS, Conte-Junior CA. Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13305] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Vitor L. M. Silva
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
| | - Adriana C. O. Silva
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
| | - Bruno R. C. Costa-Lima
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
- Department of Animal and Food Sciences; University of Kentucky; Lexington Kentucky
| | - Carla S. Carneiro
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia; Universidade Federal do Rio de Janeiro; Rio de Janeiro RJ 21941-590 Brazil
| | - Carlos A. Conte-Junior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
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40
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Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. J DAIRY RES 2017; 83:493-496. [PMID: 27845025 DOI: 10.1017/s0022029916000674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.
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Moraes FS, da Costa MP, de Melo Silva VL, de Barros Pinto Moreira RV, de Barros RF, Mársico ET, Conte-Junior CA, de Oliveira Silva AC. Development of HPLC-ELSD method for determination of maltodextrin in raw milk. Food Chem 2017; 217:346-351. [PMID: 27664644 DOI: 10.1016/j.foodchem.2016.08.096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 02/21/2016] [Accepted: 08/25/2016] [Indexed: 10/21/2022]
Abstract
An analytical method was developed and validated for the determination of maltodextrin in raw milk, using high-performance liquid chromatography with evaporative light scattering detection. Maltodextrin content was evaluated in adulterated raw milk using a Supelcosil LC-NH2 (25cm×4.6mm) column and isocratic elution (68% of acetonitrile). Validation parameters exhibited adequate linearity, with relative standard deviation values between 0.74 and 2.16% (n=10) for repeatability and 0.11-19.39% (n=5) for intermediate precision. Limits of detection and quantification were 0.78 and 1.56mg.mL(-1), respectively, and recovery rates were between 91 and 93% for three levels. The application of this method shows that maltodextrin concentrations found in adulterated samples are lower than expected, which may be related to the quality of the commercial maltodextrin used. The method proposed proved to be simple and appropriate for the determination of maltodextrin in raw milk, with detection down to adulteration levels of 1%.
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Affiliation(s)
- Flávia Santana Moraes
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
| | - Marion Pereira da Costa
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
| | - Vitor Luiz de Melo Silva
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
| | | | - Raphael Ferreira de Barros
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, Rua Vital Brazil Filho 64, Niterói, RJ 24230-340, Brazil
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42
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Costa MP, Monteiro MLG, Frasao BS, Silva VLM, Rodrigues BL, Chiappini CCJ, Conte-Junior CA. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. J Dairy Sci 2016; 100:157-168. [PMID: 27816243 DOI: 10.3168/jds.2016-11315] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Accepted: 09/08/2016] [Indexed: 11/19/2022]
Abstract
Although the demand for goat milk products has been growing, they have lower consumer acceptability than products derived from cow milk. However, the addition of cupuassu pulp can be used to improve the formulation of these products. For this reason, the aim of this study was to investigate the influence of new goat milk yogurt manufactured with cupuassu pulp on physicochemical properties, consumers' perceptions, and overall consumer acceptance. In addition, the effect of antioxidant health information on consumer acceptance and purchase intention of cupuassu goat milk yogurts was evaluated. The results demonstrated a positive expectation regarding linking and familiarity to goat milk products and products with cupuassu pulp. The pH, total phenolic content, lightness, redness, yellowness, and apparent viscosity were potentially affected by the addition of cupuassu, with the highest concentration of cupuassu (10%) exhibiting the greatest changes in parameters. Based on principal component analysis, partial least squares regression, and just-about-right and penalty analysis, the addition of cupuassu pulp improved some sensory attributes of goat milk yogurt, such as cupuassu aroma, cupuassu flavor, yellow color, consistency, and viscosity, which positively influenced product acceptance. In addition, antioxidant health information increased the acceptance and purchase intention of cupuassu goat milk yogurts. Taking into account the parameters investigated in this study, the best scoring formulation was goat milk yogurt with 10% cupuassu pulp. Our results suggest that cupuassu pulp can be considered a potential ingredient to improve the sensory and texture properties of goat milk yogurt. Furthermore, the antioxidant health information could be a sensory strategy to increase the acceptance of cupuassu goat milk yogurts.
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Affiliation(s)
- Marion P Costa
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil; Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil.
| | - Maria Lucia G Monteiro
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Beatriz S Frasao
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Vitor L M Silva
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Bruna L Rodrigues
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Claudete C J Chiappini
- Departamento de Alimento e Nutrição, Universidade Federal Fluminense, 24020-140, Niterói, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Departamento de Tecnologia Alimentos, Universidade Federal Fluminense, 24230-340, Niterói, Rio de Janeiro, Brazil; Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
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Monti L, Negri S, Meucci A, Stroppa A, Galli A, Contarini G. Lactose, galactose and glucose determination in naturally "lactose free" hard cheese: HPAEC-PAD method validation. Food Chem 2016; 220:18-24. [PMID: 27855887 DOI: 10.1016/j.foodchem.2016.09.185] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/28/2016] [Accepted: 09/28/2016] [Indexed: 11/16/2022]
Abstract
A chromatographic method by HPAEC-PAD was developed and in-house validated for the quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese. Particular attention was paid to the extraction procedure, due to residual microbial and enzymatic activities. Specificity in detection and linearity were verified. Recoveries ranged from 93% for lactose to 98% for glucose and galactose. The obtained LOD and LOQ values were, respectively, 0.25 and 0.41mg/100g for lactose, 0.14 and 0.27mg/100g for galactose, and 0.16 and 0.26mg/100g for glucose. The method was applied to 59 samples of Grana Padano PDO cheese: galactose showed the highest concentration and variability among the samples (1.36±0.89), compared to both lactose (0.45±0.12) and glucose (0.46±0.13). Considering the very low levels of sugars detected, authentic PDO Grana Padano could be safely included in the diet of people suffering from lactose intolerance.
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Affiliation(s)
- Lucia Monti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Stefano Negri
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Aurora Meucci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, 25015 San Martino Della Battaglia, (BS), Italy.
| | - Andrea Galli
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
| | - Giovanna Contarini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca per le Produzioni Foraggere e Lattiero-Casearie (CREA-FLC), Via A. Lombardo 11, 26900 Lodi (LO), Italy.
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Costa MPD, Frasao BDS, Lima BRCDC, Rodrigues BL, Junior CAC. Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat's milk yogurts fermentation. Talanta 2016; 152:162-70. [DOI: 10.1016/j.talanta.2016.01.061] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 01/28/2016] [Accepted: 01/29/2016] [Indexed: 02/02/2023]
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45
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Simultaneous Determination of Sugars, Carboxylates, Alcohols and Aldehydes from Fermentations by High Performance Liquid Chromatography. FERMENTATION-BASEL 2016. [DOI: 10.3390/fermentation2010006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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Quantification of Lactulose and Epilactose in the Presence of Lactose in Milk using a dual HPLC analysis. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0405-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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