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Adeyemi KD, Sulaimon RO, Ishola H, Shittu RM, Olaniran FJ, Jimoh JO, Akinola HO, Rasheed AO, Yusuf YI, Oluwasola A, Olabisi BM. Influence of Capsicum chinense concentration and salt varieties on the quality attributes of Kilishi, a sundried beef jerky. Meat Sci 2024; 219:109653. [PMID: 39277995 DOI: 10.1016/j.meatsci.2024.109653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 08/03/2024] [Accepted: 09/06/2024] [Indexed: 09/17/2024]
Abstract
The impact of Capsicum chinense concentration and salt varieties on cholesterol oxides, physicochemical properties, microbial profiles and organoleptic attributes of Kilishi, a sundried beef jerky, was assessed. Kilishi (KL) was prepared from sundried strips of Biceps femoris and marinated with either 2 % Sodium chloride (NaCl) + 7 % fresh Capsicum chinense (CC) (KL-1), 1 % NaCl + 1 % Potassium chloride (KCl) + 7 % CC (KL-2), 1 % NaCl + 1 % Potassium citrate (C6H5K3O7) + 7 % CC (KL-3), 1 % NaCl + 14 % CC (KL-4), 1 % KCl + 14 % CC (KL-5) or 1 % C6H5K3O7 + 14 % CC (KL-6), and stored at 29 ± 1 °C for 90 d. The partial or total replacement of NaCl lowered (P < 0.05) the Na content in KL. The KL samples treated with 14 % CC had lower (P < 0.05) 25-hydroxy cholesterol, cholesta-3,5-dien-7-one, carbonyl, pH, malondialdehyde, and lightness and greater (P < 0.05) redness and Lactobacillus counts than those treated with 7 % CC. The chemical composition, sensory scores and water activity were unaffected by the additives. The taste, flavor, and overall acceptance scores of KL decreased (P < 0.05) after 30 days of storage. The substitution of KCl and C6H5K3O7 for NaCl and the increase in CC concentration from 7 to 14 % lowered the Na content and selected cholesterol oxides, respectively, without impairing the organoleptic traits of Kilishi.
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Affiliation(s)
- Kazeem D Adeyemi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.
| | - Rasheed O Sulaimon
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria; Department of Animal Science, Faculty of Agriculture, University of Abuja, Abuja, Nigeria
| | - Hakeem Ishola
- Department of Animal Production, Faculty of Agriculture, Kwara State University, Malete, Nigeria
| | - Rafiat M Shittu
- Department of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, Nigeria
| | - Feranmi J Olaniran
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Jamiu O Jimoh
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Halimat O Akinola
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Ahmed O Rasheed
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Yusuf Ibn Yusuf
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Abdulfatai Oluwasola
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
| | - Bukunmi M Olabisi
- Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria
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Ben Akacha B, Ben Hsouna A, Generalić Mekinić I, Ben Belgacem A, Ben Saad R, Mnif W, Kačániová M, Garzoli S. Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat. PLANTS (BASEL, SWITZERLAND) 2023; 12:3385. [PMID: 37836125 PMCID: PMC10574192 DOI: 10.3390/plants12193385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023]
Abstract
In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.
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Affiliation(s)
- Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia;
| | - Améni Ben Belgacem
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia;
| | - Miroslava Kačániová
- Faculty of Horticulture, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy
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Transcriptome analysis reveals the potential mechanism of carotenoids change in hepatopancreas under low-temperature storage from swimming crab (Portunus trituberculatus). Food Chem 2023; 408:135241. [PMID: 36549153 DOI: 10.1016/j.foodchem.2022.135241] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/03/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The hepatopancreas of swimming crab (Portunus trituberculatus) rich in carotenoids would undergo serious color deterioration during cold storage, and then made portunid lose its commodity value. In this study, we firstly elucidated the change mechanism of its carotenoids during storage at the molecular level using transcriptome technology. We concluded that low-temperature would inhibit aerobic respiration of portunid, leading to a lower pH and inducing the degradation of carotenoids. After that, longer cold storage time would increase the oxidative stress in portunid, resulting in a further decrease in carotenoids content. Finally, the strong autolysis of portunid could release carotenoids stored in other parts such as ovary to the external environment, resulting in the increase of carotenoids detection content. This research could provide a basis for further developing the fresh-keeping technology of portunid during low-temperature storage.
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Wu H, Tatiyaborworntham N, Hajimohammadi M, Decker EA, Richards MP, Undeland I. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects. Crit Rev Food Sci Nutr 2022; 64:153-171. [PMID: 35916770 DOI: 10.1080/10408398.2022.2105302] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish) causing severe quality deterioration, e.g., off-odors, discoloration, texture defects and nutritional loss. The complexity of muscle tissue -both composition and structure- poses as a formidable challenge in directly clarifying the mechanisms of lipid oxidation in muscle-based foods. Therefore, different in vitro model systems simulating different aspects of muscle have been used to study the pathways of lipid oxidation. In this review, we discuss the principle, preparation, implementation as well as advantages and disadvantages of seven commonly-studied model systems that mimic either compositional or structural aspects of actual meat: emulsions, fatty acid micelles, liposomes, microsomes, erythrocytes, washed muscle mince, and muscle homogenates. Furthermore, we evaluate the prospects of stem cells, tissue cultures and three-dimensional printing for future model system development. Based on this reviewing of oxidation models, tailoring correct model to different study aims could be facilitated, and readers are becoming acquainted with advantages and shortcomings. In addition, insight into recent technology developments, e.g., stem cell- and tissue-cultures as well as three-dimensional printing could provide new opportunities to overcome the current bottlenecks of lipid oxidation studies in muscle.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
| | | | - Eric A Decker
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Mark P Richards
- Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, University of Wisconsin-Madison, Madison, WI, USA
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
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Dry-cured loin characterization by ultrasound physicochemical and sensory parameters. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04073-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was carried out for two different frequencies (500 and 1000 kHz), considering parameters of ultrasonic pulse velocity (UPV), frequency components related to the fast Fourier transform (FFT), and variables related to the attenuation. Physicochemical (moisture and fat content, water activity, instrumental color), instrumental texture (TPA) and sensory analyses (QDA) were also carried out. Moreover, quality and ultrasonic parameters were subjected to a correlation analysis (Pearson). Several physicochemical, instrumental texture and sensory parameters allowed to discriminate the dry-cured loin category. Moreover, high significant correlations were found among quality and acoustics parameters. Thus, ultrasound inspection can determine quality parameters indirectly without the limitations of traditional methodologies, postulating as a tool for characterizing dry-cured loin samples of different category with a promising predictive nature. This work has showed new findings for dry-cured meat products that may be of interest to the meat industry.
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Yang W, Huang J, Zhu Z, Lei Y, Zhou X, Huang M. Changes in nitrosohemachrome lead to the discoloration of spiced beef during storage. Food Chem 2022; 394:133449. [PMID: 35749872 DOI: 10.1016/j.foodchem.2022.133449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 05/09/2022] [Accepted: 06/08/2022] [Indexed: 11/19/2022]
Abstract
The discoloration of spiced beef during storage is a severe problem that limits the shelf life of products. This study explored the associations between discoloration and pH, water, lipid oxidation, and protein oxidation. Electron paramagnetic resonance and UV-Vis spectroscopy illustrated that the pigment of spiced beef was a pentacoordinate mononitrosylheme compound and its conjugated structure changed during storage. The low-field NMR and magnetic resonance imaging results showed that the mobility of water increased, and the water content decreased with the extension of storage time. Multivariate analysis showed that color attributes were negatively correlated with oxidation. The oxidation of nitrosohemachrome was the primary reason for the lightness (L*) and redness (a*) decline in spiced beef. In addition, water loss exerted a promotion function in the oxidation process. This study provides valuable information on maintaining the quality of spiced beef during storage.
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Affiliation(s)
- Wenmin Yang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jichao Huang
- College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Zongshuai Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yang Lei
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinghu Zhou
- Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd, Nanjing, Jiangsu 211200, PR China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Mutz YS, Kaic Alves Rosario D, Alves de Aguiar Bernardo Y, Paulo Vieira C, Vilela Pinto Moreira R, Bernardes PC, Conte‐Junior CA. Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yhan S. Mutz
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Food Science Program Institute of Chemistry Federal University of Rio de Janeiro Av. Athos da Silveira Ramos Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
| | - Denes Kaic Alves Rosario
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Food Science Program Institute of Chemistry Federal University of Rio de Janeiro Av. Athos da Silveira Ramos Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
| | - Yago Alves de Aguiar Bernardo
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
| | - Carla Paulo Vieira
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Food Science Program Institute of Chemistry Federal University of Rio de Janeiro Av. Athos da Silveira Ramos Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
| | - Rodrigo Vilela Pinto Moreira
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
| | | | - Carlos A. Conte‐Junior
- Center for Food Analysis (NAL) Technological Development Support Laboratory (LADETEC) Polo de Química Avenida Horácio Macedo Ilha do Fundão Cidade Universitária Rio de Janeiro Brazil
- Food Science Program Institute of Chemistry Federal University of Rio de Janeiro Av. Athos da Silveira Ramos Rio de Janeiro Brazil
- Analytical and Molecular Laboratory Center Faculty of Veterinary Medicine Fluminense Federal University Niterói, Rio de Janeiro Brazil
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Pelissari EMR, Covre KV, do Rosario DKA, de São José JFB. Application of chemometrics to assess the influence of ultrasound and chemical sanitizers on vegetables: Impact on natural microbiota, Salmonella Enteritidis and physicochemical nutritional quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111711] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Rosario DKA, Mutz YS, Castro VS, Bernardes PC, Rajkovic A, Conte-Junior CA. Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality. Meat Sci 2020; 172:108308. [PMID: 32966953 DOI: 10.1016/j.meatsci.2020.108308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 08/07/2020] [Accepted: 09/08/2020] [Indexed: 11/18/2022]
Abstract
This study aimed to test the effect of UV-C light (0.01-0.64 J/cm2) (UV) and lactic acid (0.1-12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and ΔE), protein and lipid oxidation) and (iii) optimization using response surface methodology (RSM). Linear inactivation rate was achieved and UV was 2-fold more efficient than LA to inactivate S. Typhimurium. At the same time these combined technologies increased lipid (linear rate, R2adj = 0.88), protein oxidation (quadratic rate, R2adj = 0.86) and meat discoloration. Furthermore, the minimum point of the physicochemical changes was obtained using RSM, and the decontamination process was optimized. Hence, a reduction of 1.3 log cfu/g was achieved using 0.36 J/cm2 of UV and 7.7% of LA. These combined methods represent a promising industrial intervention strategy to dry-meat safety and quality.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Yhan S Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil.
| | - Vinicius S Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil.
| | - Andreja Rajkovic
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Química, bloco C, 21941-598, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, RJ, Brazil; Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitária, 21941-909, Rio de Janeiro, RJ, Brazil; National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
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