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Frasson SF, Colussi R, Hackbart HCDS, Borges CD, Flores WH, Mendonça CRB. Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods. Int J Biol Macromol 2024; 267:131426. [PMID: 38583836 DOI: 10.1016/j.ijbiomac.2024.131426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/09/2024]
Abstract
This study aimed to evaluate the physical and chemical alterations in rice starch modified by heat-moisture treatment (HMT) using an autoclave and a microwave, in association with avocado oil (AO), and evaluate the effects on thermal and structural properties, in vitro digestibility, and estimated glycemic index (eGI). Samples were adjusted to 30 % (w/w) moisture and 2, 4 and 8 % AO. HMT was conducted at 110 °C for 1 h in the autoclave (A0%, A2%, A4%, and A8%) and at 50 °C for 3 min in the microwave (M0%, M2%, M4%, and M8%). Both procedures did not alter the starch crystallinity pattern (type-A). Pasting viscosity, setback, relative crystallinity, and gelatinisation enthalpy decreased as the AO content increased in both HMT processes. The M8% showed reduced digestibility, decreased eGI (72.99, p < 0.05), and lower starch hydrolysis concentration (62.75 %, p < 0.05). The application of HMT with the addition of AO may be an interesting process for obtaining resistant starch since its content increased after both treatments (A8%, M4%, and M8%). The microwave process proved efficient, making it possible to use a lower temperature, less time, and less energy for modification and obtain starches with improved characteristics.
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Affiliation(s)
- Sabrina Feksa Frasson
- Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Rosana Colussi
- Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Helen Cristina Dos Santos Hackbart
- Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Caroline Dellinghausen Borges
- Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil.
| | - Wladimir Hernandez Flores
- Federal University of Pampa, Bagé Campus, Avenue Maria Anunciação Gomes de Godoy 1650, 96400-100 Bagé, RS, Brazil.
| | - Carla Rosane Barboza Mendonça
- Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil.
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Silva Amorim D, Silva Amorim I, Campos Chisté R, André Narciso Fernandes F, Regina Barros Mariutti L, Teixeira Godoy H, Rosane Barboza Mendonça C. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review. Food Res Int 2023; 174:113575. [PMID: 37986445 DOI: 10.1016/j.foodres.2023.113575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing. The discussion compares these technologies with pasteurization, the current main technology applied to açai sanitization. This review shows that there are still many gaps to be filled concerning açai processing in thermal and non-thermal technologies. Data analysis allowed the conclusion that pasteurization and HPP are, up to now, the only technologies that enable a 5-log CFU reduction of yeasts, molds, and some bacteria in açai. However, no study has reported the inactivation of Trypanosoma cruzi, which is the major gap found in current knowledge. Other technologies, such as pulsed electric field, cold plasma, and ultrasound, require further development and process intensification studies to be as successful as HPP and pasteurization.
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Affiliation(s)
- Danyelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
| | - Isabelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil
| | - Lilian Regina Barros Mariutti
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Carla Rosane Barboza Mendonça
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil
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Carrasco PB, de Oliveira VS, Paz Gonçalvez GC, Gandra EA, Mendonça CRB, Borges CD. Conservation of minimally processed pinhão using chitosan and gelatin coatings. Braz J Food Technol 2022. [DOI: 10.1590/1981-6723.09521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life.
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Hoffmann Bruscatto M, Murowaniecki Otero D, Ribeiro Pestana-Bauer V, Lorini A, Rosane Barboza Mendonça C, Carlos Zambiazi R. Study of the thermal stability of γ-oryzanol present in rice bran oil over time. J Sci Food Agric 2021; 101:5715-5720. [PMID: 33682139 DOI: 10.1002/jsfa.11179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 02/02/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. RESULTS The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. CONCLUSION Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mariangela Hoffmann Bruscatto
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | | | | | - Alexandre Lorini
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Carla Rosane Barboza Mendonça
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Rui Carlos Zambiazi
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
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Lages LZ, Radünz M, Gonçalves BT, Silva da Rosa R, Fouchy MV, de Cássia dos Santos da Conceição R, Gularte MA, Barboza Mendonça CR, Gandra EA. Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111794] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Alves LDL, Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Larissa de Lima Alves
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Robson Leal Santos
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Branca Luíse Bayer
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | | | - Alexandre José Cichoski
- Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil
| | - Carla Rosane Barboza Mendonça
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas – Campus Universitário Pelotas Brazil
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Borges CD, Mendonça CRB, Nogueira D, Hartwig ES, Rutz JK. Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum. Braz J Food Technol 2016. [DOI: 10.1590/1981-6723.3815] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Summary The objective of this study was to evaluate the potential of turnip extract and xanthan gum in the conservation of minimally processed apples. The apples were washed, sanitized with sodium hypochlorite (200 ppm) for 15 minutes, peeled, and cut into eight pieces prior to being subjected to one of the following treatments in aqueous solution: A – water (control); B – turnip extract; C – turnip extract and CaCl2; D – xanthan gum, CaCl2 and glycerol; E – turnip extract, xanthan gum, CaCl2, and glycerol. Subsequently, the freshly cut apples were dried under ventilation on nylon screens to ensure drying of the coatings, and then packed in polystyrene trays, covered with polyvinylchloride films and stored at 4 ± 1 ° C for 13 days. The following parameters were evaluated: mass loss, firmness, colouration, pH value, soluble solids, and peroxidase/polyphenoloxidase activities. The edible coatings were found to be ineffective with respect to controlling mass loss, but the minimally processed apples coated with turnip extract maintained their initial levels of colouration, firmness and pH value. A considerable increase in peroxidase activity was registered for apples treated with turnip extract, suggesting that this effect may also be responsible for the reduction in browning. No advantage could be observed for the simultaneous presence of turnip extract and xanthan gum or calcium chloride. The turnip extract may represent an interesting alternative for applications to minimally processed apples, especially as it is a natural product, easily obtained, cost effective and contributes to the nutritional quality (e.g. as a source of calcium ions).
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Granada GG, Zambiazi RC, Mendonça CRB, Silva E. Caracterização física, química, microbiológica e sensorial de geléias light de abacaxi. Ciênc Tecnol Aliment 2005. [DOI: 10.1590/s0101-20612005000400002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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