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Moura RS, Guimarães JT, Scudino H, Freitas MQ, Mársico ET, Esmerino EA, Sant'Anna C, Henrique Campelo Félix P, Pimentel TC, Paulino BN, Cauduro VH, Flores EMM, Ricardo H Lopes J, Cruz AG. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties. Ultrason Sonochem 2024; 105:106867. [PMID: 38581799 PMCID: PMC11015516 DOI: 10.1016/j.ultsonch.2024.106867] [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] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/20/2024] [Accepted: 03/31/2024] [Indexed: 04/08/2024]
Abstract
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.
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Affiliation(s)
- Rafaella S Moura
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Hugo Scudino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Erick A Esmerino
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | | | - Tatiana C Pimentel
- Federal Institute of Science and Technology of Paraná, Paranavaí, PR, Brazil
| | - Bruno N Paulino
- Department of Bromatogical Analysis, Federal University of Bahia, Bahia, Brazil
| | - Vitoria H Cauduro
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil
| | - Erico M M Flores
- Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil.
| | - José Ricardo H Lopes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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2
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Tavares-Filho ER, Hidalgo LGS, Lima LM, Spers EE, Pimentel TC, Esmerino EA, Cruz AG. Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process: Insights of a discrete choice experiment and eye tracking. J Food Sci 2024; 89:640-655. [PMID: 38018251 DOI: 10.1111/1750-3841.16859] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 10/17/2023] [Accepted: 11/14/2023] [Indexed: 11/30/2023]
Abstract
Boursin is a versatile semisoft cheese that can be made with different types of milk. While widely distributed in the European and North American markets, Boursin is produced to a limited extent in Brazil despite its commercial potential. This scenario encourages consumer-oriented product development studies by facilitating data collection with less bias and fewer product preconceptions, thus favoring the investigation of technological aspects of commercial interest. This study evaluates Brazilians' perceptions regarding different versions of Boursin cheese, with the aim of gaining a better understanding of the factors related to choosing cheese. Four attributes related to cheese production were evaluated at three different levels using two discrete choice experiments: one with eye tracking (n = 20) and another without (n = 312). These attributes included "type of processing" (evaluating pasteurization, ohmic heating, and preparation with raw milk), "animal origin of milk" (cow, goat, or buffalo milk), "type of product" (traditional, light, and lactose-free versions), and "price" (10.99, 13.99, and 16.99 BRL). Information regarding processing with ohmic heating did not affect the probability of Boursin being chosen, suggesting that consumers are open to using this emerging technology in Boursin cheese. However, information on being made with goat, buffalo, and raw milk negatively impacted the probability of choice, along with the price of 16.99 BRL. The frequency of cheese consumption and the level of health concerns also affected the probability of choosing the product. PRACTICAL APPLICATION: Identifying the relationship between extrinsic attributes presented on the Boursin cheese label and the consumer's choice process can aid the communication process with the target audience and reveal how some technological issues of interest to manufacturers are perceived. This study indicates how information regarding the animal origin of the milk (cow, goat, and buffalo), the type of processing (pasteurization, ohmic heating, and raw milk), the version of the product (traditional, light, and lactose-free), and the price affect the consumer choice process. The results provide insights that can be applied to product processing and designing labels.
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Affiliation(s)
- Elson R Tavares-Filho
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Luiz G S Hidalgo
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Lilian M Lima
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Eduardo E Spers
- Escola Superior de Agricultura Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary Medicine, Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Department of Food, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Rio de Janeiro, Brazil
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3
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Rocha LS, Ramos GLPA, Rocha RS, Braz BF, Santelli RE, Esmerino EA, Freitas MQ, Mársico ET, Bragotto APA, Quitério SL, Cruz AG. Heavy metals and health risk assessment of Brazilian artisanal cheeses. Food Res Int 2023; 174:113659. [PMID: 37981376 DOI: 10.1016/j.foodres.2023.113659] [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: 07/10/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Dairy products stand out as a food matrix susceptible to the contamination of heavy metals via cattle feed and environmental or processing conditions. Specifically, in the case of cheese, the concentrations can be further increased depending on the production process. The artisanal cheese market has been standing out, especially in Brazil, due to cultural and gastronomic reasons. Eight types of Brazilian artisanal cheese were analyzed for metal concentrations (chromium, copper, cadmium, lead, arsenic, and mercury, n = 80, 10 samples of each cheese) using inductively coupled plasma mass spectrometry. Based on the results, a health risk assessment was carried out, based on the determination of estimated daily intake, target hazard quotient (THQ), and hazard index (HI). Variable concentrations were observed between the types of cheese, but in all cases the THQ and HI values were less than 1, indicating an absence of potential risk in the consumption of artisanal cheeses in relation to the intake of heavy metals.
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Affiliation(s)
- Luciana S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Gustavo Luis P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bernardo F Braz
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Química (IQ), 21941909 Rio de Janeiro, Brazil
| | - Ricardo E Santelli
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Química (IQ), 21941909 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriana P A Bragotto
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083862 Campinas, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Rosa MC, Mahieu B, Rogério Tavares Filho E, Cavalcanti RN, Martins M, Sobral LA, Sant'Anna C, Esmerino EA, Goldbeck R, Pimentel TC, Cristina Silva M, Cruz AG. Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects. Food Res Int 2023; 170:113003. [PMID: 37316072 DOI: 10.1016/j.foodres.2023.113003] [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: 01/08/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1 w/w); and BXOS-GEL: 20% w/w XOS microencapsulated with alginate-gelatin (XOS-alginate-gelatin ratio of 3:1:1.5 w/w). The microparticles showed a bimodal distribution, low size and low span values, demonstrating physical stability to be included in emulsions. The XOS-ALG presented surface weighted mean diameter (D3.2) of 90.24 µm, volume-weighted mean diameter (D4.3) of 131.8 µm, and Span of 2.14. In contrast, the XOS-GEL presented D3.2 of 82.80 µm, D4.3 of 141.0 µm, and a Span of 2.46. Products with XOS were characterized by higher creaminess, sweet taste, and lower salty taste than the control. However, the addition form significantly impacted the other evaluated parameters. The utilization of XOS in a free form (BXOS) resulted in smaller droplet sizes (1.26 μm) than encapsulated XOS and control (XOS-ALG = 1.32 µm / XOS-GEL = 1.58 µm, / BCONT = 1.59 µm), and changes in the rheological parameters (higher values of shear stress, viscosity, consistency index, rigidity (J0), and Newtonian viscosity (ηN) and lower elasticity (τ)). Furthermore, it changed the color parameters (more yellow and dark color, lower L* and higher b* values). On the other hand, the utilization of micropaticles of XOS (BXOS-ALG and BXOS-GEL) kept shear stress, viscosity, consistency index, rigidity (J0), and elasticity (τ) more similar to control. The products had a less intense yellow color (lower b* values) and was perceived with more consistency and butter taste. However, the presence of particles was perceived by consumers. The results suggest that consumers were more attentive to reporting flavor-related attributes than texture. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties. In conclusion, adding microparticles of XOS could improve butter's rheological and sensory properties.
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Affiliation(s)
- Mariana C Rosa
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | - Elson Rogério Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Rodrigo N Cavalcanti
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Manoela Martins
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Química, Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, RJ, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, Niterói, Niterói, Brazil
| | - Rosana Goldbeck
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
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Scudino H, Tavares-Filho ER, Guimarães JT, Mársico ET, Silva MC, Freitas MQ, Colombo Pimentel T, Esmerino EA, Cruz AG. Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: an innovative approach with text highlighting technique. Food Res Int 2023; 167:112702. [PMID: 37087267 DOI: 10.1016/j.foodres.2023.112702] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
Due to the intense competition in the sector, the dairy market maintains a constant search for innovations. Thus, new technologies are incorporated, and new products are constantly launched, increasing the range of consumer options. In this way, the understanding of consumers' motivations, attitudes, and behaviors in the moments of choice, purchase, and consumption are important for the academic public and food industries. This study used the Text Highlighting methodology to assess Brazilian consumers' explicit attitudes towards using high-intensity ultrasound technology in Minas Frescal cheese processing. In the task, consumers were asked to highlight in a text the terms they "liked" or "disliked" about using high-intensity ultrasound in the Minas Frescal cheese processing. A seven-point Likert scale was also used to assess consumers' attitudinal statements. A high engagement of consumers with the Text Highlighting methodology could be observed (43.8-92.3% of text highlighting), which suggests good intuitiveness of the technique. Including information about the benefits of the emerging technology in the product, mainly on sensory and nutritional properties, may increase positive consumer perception, as it promotes the consumers to express their value judgment in the form of "liked". At the same time, the harms of the traditional processing technique prompted consumers to express their value judgment in the "disliked" highlights. It was observed that information should be in a simple and direct language, as technical terminology in the text did not have a positive effect. The categorizing of consumers according to the sentimental score showed that consumers are still reticent to use emerging technologies in Minas Frescal cheese processing. Consumers' attitudinal statements demonstrated that consumers perceive high-intensity ultrasound as a positive idea and safety technology for Minas Frescal cheese processing. Still, they are not willing to pay premium prices. In conclusion, Text Highlighting produced valuable insights that can be used in communication strategies with Minas Frescal cheese consumers.
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Rocha RS, Mahieu B, Tavares Filho ER, Zacarchenco PB, Freitas MQ, Mársico ET, Pimentel TC, Esmerino EA, Cruz AG. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Res Int 2023; 165:112517. [PMID: 36869518 DOI: 10.1016/j.foodres.2023.112517] [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: 12/01/2022] [Revised: 01/10/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with "acid taste," "fresh milk taste," "smoothness," "sweet taste," "vanilla flavor," "vanilla aroma," "viscous," and "white color." On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the "in natura" milk descriptors ("fresh milk aroma" and "fresh milk taste"). Furthermore, the products were characterized by the descriptors "homogeneous," "sweet aroma," "sweet taste," "vanilla aroma," "white color," "vanilla taste," and "smoothness." In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.
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Affiliation(s)
- Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | | | - Elson R Tavares Filho
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Patrícia B Zacarchenco
- Instituto de Tecnologia de Alimentos (ITAL), Centro de Tecnologia de Laticínios, 13070-178, Campinas, São Paulo, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides. Food Res Int 2023; 164:112396. [PMID: 36737979 DOI: 10.1016/j.foodres.2022.112396] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.
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Affiliation(s)
- Lana S Rosa
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Mariana L Santos
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Joel P Abreu
- Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Laboratório de Alimentos Funcionais, Rio de Janeiro 22290-240, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói 24230-340, Brazil
| | - Pedro H Campelo
- Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Viçosa 36570-900, Brazil
| | | | - Márcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Adrieli A Souza
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Fabio C S Nogueira
- Universidade Federal do Rio de Janeiro (UFRJ), Laboratório de Proteomica (LADETEC), 21941-598, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil
| | - Anderson J Teodoro
- Universidade Federal Fluminense (UFF), Faculdade de Nutrição, Niterói 24020-140, Brazil.
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8
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Scudino H, Guimarães JT, Silva Moura R, Luis P A Ramos G, Pimentel TC, Cavalcanti RN, Sobral LA, Cristina Silva M, Mársico ET, Esmerino EA, Freitas MQ, Pereira TC, M M Flores E, Cruz AG. Thermosonication as a pretreatment of raw milk for Minas frescal cheese production. Ultrason Sonochem 2023; 92:106260. [PMID: 36502682 PMCID: PMC9758565 DOI: 10.1016/j.ultsonch.2022.106260] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects. The combined mild temperature application, called thermosonication, can generate even more promising results. In this study, a high-intensity ultrasound system combined with thermal heating (TS, thermosonication) was applied for the treatment of raw milk to produce Minas Frescal cheese. US energy was delivered to raw milk samples using a probe operating at a 20 kHz of frequency and nominal power of 160, 400, and 640 W. The TS system was compared with conventional pasteurization (HTST, high-temperature short-time pasteurization) at 72 to 75 °C and 15 s. Soft cheeses were prepared with different samples: (a) raw milk (control), b)conventionally pasteurized milk (HTST), and c) TS treat milk in different nominal power (TS160, TS400, and TS640). The produced cheeses were evaluated for microbiological behavior, rheology, color parameters, and bioactive compounds. TS treatment in milk resulted in higher microbial inactivation and stability during storage, improved color parameters (higher lightness (L*), and whiteness index (WI). TS treatment also showed a higher generation of bioactive compounds (higher antioxidant, and inhibitory activities of α-amylase, α-glucosidase, and angiotensin-converting enzymes) than HTST. The impact of TS on rheological properties was similar to HTST, resulting in more brittle and less firm products than the cheese produced with raw milk. The positive effects were more prominent using a nominal power of 400 W (TS400). Therefore, TS proved to be a promising process for processing milk for Minas Frescal cheese production.
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Affiliation(s)
- Hugo Scudino
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Jonas T Guimarães
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafaella Silva Moura
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Gustavo Luis P A Ramos
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil; Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia do Paraná, Paranavaí, Brazil
| | - Rodrigo N Cavalcanti
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Louise A Sobral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Erick A Esmerino
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Monica Q Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Niterói, Brazil
| | - Thiago C Pereira
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | - Erico M M Flores
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, Brazil.
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, Brazil
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9
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Silva R, Rocha RS, Ramos GLP, Xavier-Santos D, Pimentel TC, Lorenzo JM, Henrique Campelo P, Cristina Silva M, Esmerino EA, Freitas MQ, Cruz AG. What are the challenges for ohmic heating in the food industry? Insights of a bibliometric analysis. Food Res Int 2022; 157:111272. [DOI: 10.1016/j.foodres.2022.111272] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/21/2022]
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10
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Lino DL, Guimarães JT, Ramos GLPA, Sobral LA, Souto F, Neto RPC, Tavares MIB, Celso Sant'Anna, Esmerino EA, Mársico ET, Freitas MQ, Flores EMM, Raices RSL, Campelo PH, Pimentel TC, Cristina Silva M, Cruz AG. Positive effects of thermosonication in Jamun fruit dairy dessert processing. Ultrason Sonochem 2022; 86:106040. [PMID: 35598515 PMCID: PMC9127685 DOI: 10.1016/j.ultsonch.2022.106040] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/05/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL-1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL-1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.
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Affiliation(s)
- Débora L Lino
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Gustavo Luis P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Louise A Sobral
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Felipe Souto
- Universidade Federal do Rio de Janeiro (UFRJ), Escola de Quimica, RJ, Brazil
| | - Roberto P C Neto
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Maria Inês B Tavares
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinaria, Niterói, RJ, Brazil
| | - Erico M M Flores
- Universidade Federal de Santa Maria (UFSM), Departamento de Química., Santa Maria, Brasil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Pedro H Campelo
- Universidade Federal do Amazonas (UFAM), Departamento de Engenharia Agrícola e Solos, Manaus, AM, Brazil
| | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, RJ, Brazil.
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11
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Martins CP, Ramos GL, Pimentel TC, Freitas MQ, Duarte MCK, Azeredo DP, Silva MC, Cavalcanti RN, Esmerino EA, Cruz AG. How microwave technology is perceived? A food safety cross-cultural study between Brazil and Portugal. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Ribeiro NG, Xavier-Santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102934] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Penna ACG, Durço BB, Pagani MM, Pimentel TC, Mársico ET, Silva ACO, Esmerino EA. Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis. J SENS STUD 2022. [DOI: 10.1111/joss.12734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Anna Carolina G. Penna
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Bruna B. Durço
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Monica M. Pagani
- Department of Food Technology, Faculty of Food Engineering Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
| | | | - Eliane T. Mársico
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Adriana C. O. Silva
- Department of Food Technology, Faculty of Veterinary Federal Fluminense University Niterói Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food Technology, Faculty of Food Engineering Federal Rural University of Rio de Janeiro Seropédica Rio de Janeiro Brazil
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14
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Auriema BE, Correa FJ, Silva R, Soares PTS, Lima AL, Vidal VAS, Raices RS, Pollonio MA, Luchese RH, Esmerino EA, Mathias SP. Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella. Food Res Int 2022; 152:110890. [DOI: 10.1016/j.foodres.2021.110890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 11/04/2022]
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15
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Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. J SENS STUD 2022. [DOI: 10.1111/joss.12733] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jessica B. Portela
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Jonas T. Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Debora L. Lino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Carla A. Brito Sass
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Food Processing Department Instituto Federal do Paraná (IFPR), Campus Paranavaí Paranavaí Brazil
| | - Mônica Q. Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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16
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Nascimento AGM, Toledo BS, Guimarães JT, Ramos GLPA, da Cunha DT, Pimentel TC, Cruz AG, Freitas MQ, Esmerino EA, Mársico ET. The impact of packaging design on the perceived quality of honey by Brazilian consumers. Food Res Int 2022; 151:110887. [PMID: 34980414 DOI: 10.1016/j.foodres.2021.110887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 07/28/2021] [Revised: 11/06/2021] [Accepted: 12/07/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to construct and validate a scale to evaluate the honey consumer perception. Furthermore, the impact of packaging design on honey's perceived quality and purchase intention was evaluated. Brazilian consumers (n = 343) answered the 21 self-descriptive statements of the scale using 7-point Likert scales. Furthermore, six different packages were presented, and the consumer perception (health, origin, safety, and taste) and purchase intention were evaluated using 5-point and 7-point Likert scales, respectively. Exploratory and confirmatory factor analyses and PLS path modeling were employed. The validated scale had 13 self-descriptive statements (indicators with factor loading higher than 0.4) and showed discriminant (heterotrait-monotrait ratio values < 0.85) and convergent validity (average variance extracted > 0.4) and adequate reliability (composite reliability > 0.70). The consumers associated honey with health properties and a safe product. Furthermore, they preferred honey purchased directly from producers due to its perceived quality (natural and pure). Honey packaged in glass jars with or without dipper was perceived as healthier, tastier, higher quality, and from trusted origin. Furthermore, glass jars were considered more practical and sustainable packages.
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Affiliation(s)
- Andréa G M Nascimento
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Bruno S Toledo
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Diogo T da Cunha
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Ciências Aplicadas, Limeira, São Paulo 13484-350, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Eliane T Mársico
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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17
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Savassi B, Cordeiro BF, Silva SH, Oliveira ER, Belo G, Figueiroa AG, Alves Queiroz MI, Faria AMC, Alves J, da Silva TF, Campos GM, Esmerino EA, Rocha RS, Freitas MQ, Silva MC, Cruz AG, Vital KD, Fernandes SO, Cardoso VN, Acurcio LB, Jan G, Le Loir Y, Gala-Garcia A, do Carmo FLR, Azevedo V. Lyophilized Symbiotic Mitigates Mucositis Induced by 5-Fluorouracil. Front Pharmacol 2021; 12:755871. [PMID: 34955828 PMCID: PMC8703075 DOI: 10.3389/fphar.2021.755871] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 11/01/2021] [Indexed: 11/22/2022] Open
Abstract
Mucositis is an adverse effect of cancer chemotherapies using 5-Fluorouracil (5-FU). It is characterized by mucosal inflammation, pain, diarrhea, and weight loss. Some studies reported promising healing effects of probiotic strains, when associated with prebiotics, as adjuvant treatment of mucositis. We developed a lyophilized symbiotic product, containing skimmed milk, supplemented with whey protein isolate (WPI) and with fructooligosaccharides (FOS), and fermented by Lactobacillus casei BL23, Lactiplantibacillus plantarum B7, and Lacticaseibacillus rhamnosus B1. In a mice 5-FU mucositis model, this symbiotic lyophilized formulation was able to reduce weight loss and intestinal permeability. This last was determined in vivo by quantifying blood radioactivity after oral administration of 99mTc-DTPA. Finally, histological damages caused by 5-FU-induced mucositis were monitored. Consumption of the symbiotic formulation caused a reduced score of inflammation in the duodenum, ileum, and colon. In addition, it decreased levels of pro-inflammatory cytokines IL-1β, IL-6, IL-17, and TNF-α in the mice ileum. The symbiotic product developed in this work thus represents a promising adjuvant treatment of mucositis.
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Affiliation(s)
- Bruna Savassi
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Bárbara F. Cordeiro
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Sara H. Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Emiliano R. Oliveira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Giovanna Belo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | | | | | - Ana Maria Caetano Faria
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Juliana Alves
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Tales Fernando da Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Gabriela Munis Campos
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Erick A. Esmerino
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Ramon S. Rocha
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Monica Q. Freitas
- Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Marcia C. Silva
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos, Ciência e Tecnologia Do Rio de Janeiro (IFRJ), Instituto Federal de Educação, Rio de Janeiro, Brazil
| | - Kátia Duarte Vital
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Simone O.A. Fernandes
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Valbert N. Cardoso
- Departamento de Análises Clínicas e Toxicológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Leonardo Borges Acurcio
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Gwénaël Jan
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Yves Le Loir
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Alfonso Gala-Garcia
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- Faculdade de Odontologia, Universidade Federal da Bahia (UFBA), Salvador, Brazil
| | - Fillipe Luiz R. do Carmo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Vasco Azevedo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
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18
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Martins CPC, Cavalcanti RN, Rocha RS, Esmerino EA, Freitas MQ, Pimentel TC, Silva MC, Cruz AG. Microwave heating impacts positively on the physical properties of orange juice‐milk beverage. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Carolina P C Martins
- Departamento de Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23.890‐000 SeropédicaBrazil
| | - Rodrigo N Cavalcanti
- Departamento de Engenharia Química Escola Politécnica Universidade de São Paulo campus principal 05508‐080 São Paulo SPBrazil
| | - Ramon S Rocha
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | - Erick A Esmerino
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | - Mônica Q Freitas
- Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de JaneiroBrazil
| | | | - Marcia C Silva
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
| | - Adriano G Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de JaneiroBrazil
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19
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Durço BB, Pimentel TC, Pagani MM, Cruz AG, Duarte MCKH, Esmerino EA. Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin. Food Res Int 2021; 148:110624. [PMID: 34507768 DOI: 10.1016/j.foodres.2021.110624] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 03/24/2021] [Revised: 07/18/2021] [Accepted: 07/19/2021] [Indexed: 11/19/2022]
Abstract
Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is important to know if the country of origin influences the perception of consumers and the intention to purchase a product, aiming to boost production in the domestic market. This study aimed to assess the impact of different levels of ethnocentrism on the consumer perception and buying behavior toward dulce de leche (DL) from other countries (Argentina, Uruguay, and Brazil). Through an online survey, participants' demographic data (n = 224) was collected. Then they were encouraged to identify the purchase motivation using the Hard Laddering (HL) methodology and to assess the consumer's level of ethnocentrism (CE) with CESTSCALE. Three distinct groups were identified: high, moderate, and low ethnocentric. Consumers with high CE declared themselves conservative, with a more significant number of self-employed workers, and prefer and always buy national products. This group had a robust dominant chain only for the national product, highlighting the flavor and quality, and values of nationalism and solidarity with local producers. On the other hand, consumers with low CE were self-declared liberal and had a higher level of education. They demonstrated significantly more favorable attitudes and intentions towards purchasing imported products due to improved quality, although patriotic behavior was also evident. We conclude that with CETSCALE, it was possible to identify that the sample of the Brazilian population studied has different levels of CE, which strongly impact the purchase attitude of products, especially the imported ones. However, it was only through the HL technique that it was noticed that, in addition to its intrinsic characteristics, patriotism is an important factor for the product and can be used as a sales motivator. This study demonstrated the importance of promoting the development of DL in the domestic market and encourage aspects of the origin, as they are fundamental in the choice of this product by the consumer, which helps local industries.
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Affiliation(s)
- Bruna B Durço
- Universidade Federal Fluminense, Niterói 24320-340, Rio de Janeiro, Brazil.
| | | | - Mônica M Pagani
- Universidade Federal Rural do Rio de Janeiro, Seropédica, 23890-000 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, 20270-021 Rio de Janeiro, Brazil
| | | | - Erick A Esmerino
- Universidade Federal Fluminense, Niterói 24320-340, Rio de Janeiro, Brazil; Universidade Federal Rural do Rio de Janeiro, Seropédica, 23890-000 Rio de Janeiro, Brazil.
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20
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Delorme MM, Pimentel TC, Freitas MQ, da Cunha DT, Silva R, Guimarães JT, Scudino H, Esmerino EA, Duarte MCKH, Cruz AG. Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12807] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mariana M Delorme
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Tatiana C Pimentel
- Instituto Federal do Paraná (IFPR) Campus Paranavaí Paranavaí Paraná 87506‐370Brazil
| | | | - Diogo T da Cunha
- Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (UNICAMP) Limeira 13484‐350Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
| | - Jonas Toledo Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | - Hugo Scudino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340Brazil
| | | | | | - Adriano G Cruz
- Instituto Federal de Educação Ciência e Tecnologia de Alimentos (IFRJ), Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil
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21
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Silva WP, Pimentel TC, Silva CBF, Pagani MM, Cruz AG, Freitas MQ, Esmerino EA. Story Completion technique: A useful methodology to evaluate the risk perception of consumers from different regions of Brazil about cheeses sold at open markets. J SENS STUD 2021. [DOI: 10.1111/joss.12702] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wanessa P. Silva
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Department of Food Processing Federal Institute of Science and Technology Education of Paraná (IFPR) – Campus Paranavaí Paranavaí Paraná Brazil
| | - Camila B. F. Silva
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Department of Food Technology, Faculty of Veterinary Sciences Federal Fluminense University (UFF) Niterói Rio de Janeiro Brazil
- Department of Food Processing Federal Institute of Science and Technology Education of Rio de Janeiro (IFRJ) – Campus Maracanã Rio de Janeiro Rio de Janeiro Brazil
- Department of Food Technology Institute of Technology, Federal Rural University of Rio de Janeiro (UFRRJ) Rio de Janeiro Brazil
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22
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Balthazar CF, de Moura NA, Romualdo GR, Rocha RS, Pimentel TC, Esmerino EA, Freitas MQ, Santillo A, Silva MC, Barbisan LF, Cruz AG, Albenzio M. Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis. J Dairy Sci 2021; 104:7406-7414. [PMID: 33934866 DOI: 10.3168/jds.2020-19979] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 02/26/2021] [Indexed: 12/24/2022]
Abstract
Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV), full-fat enriched with probiotic (PROB, 100 mg % wt/wt of Lacticaseibacillus casei 01), or nonfat synbiotic (SYNB, Lacticaseibacillus casei 01 and inulin, 10% wt/wt)] on carcinogen-induced colonic crypt cytotoxicity and premalignant lesion development. Male Swiss mice received 2 doses of colon carcinogen azoxymethane (AOM, 15 mg/kg of body weight) at wk 3 and 4. Two weeks before and during AOM administrations (4 wk) mice were treated with CONV, PROB, or SYNB by gavage (10 mL/kg). Mice were euthanized at wk 4 or 25 (n = 5 or 10 mice/group, respectively). At wk 4, a significant reduction in micronucleated colonocytes was observed in PROB and SYNB groups, and a significant decrease in both p53 expression and apoptosis indexes in colonic crypts was observed in SYNB group. At wk 25, both PROB and SYNB interventions reduced the mean number of colonic premalignant lesions. However, only SYNB group showed lower incidence and number of high-grade premalignant lesions in the colonic mucosa. These findings indicate that PROB or SYNB sheep milk ice cream, especially SYNB intervention, can reduce chemically induced mouse colon carcinogenesis.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, 13083-862, SP, Brazil; Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Nelci A de Moura
- Department of Structural and Functional Biology, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, 18618-970, SP, Brazil
| | - Guilherme R Romualdo
- Department of Structural and Functional Biology, Institute of Biosciences of Botucatu, São Paulo State University (UNESP), Botucatu, 18618-970, SP, Brazil
| | - Ramon S Rocha
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Tatiana C Pimentel
- Department of Food Science, Federal Institute of Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil
| | - Erick A Esmerino
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil; Department of Food Technology, Rural Federal University of Rio de Janeiro (UFRRJ), Seropédica, 23890-000, RJ, Brazil
| | - Mônica Q Freitas
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia (UNIFG), Foggia, 71122, Italy
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Luis F Barbisan
- Department of Veterinary Hygiene and Technological Processing of Animal Products, Veterinary School, Federal Fluminense University (UFF), Niterói, 24220-000, RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Rio de Janeiro, 20270-021, RJ, Brazil
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia (UNIFG), Foggia, 71122, Italy.
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23
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da Cruz MF, Rocha RS, Silva R, Freitas MQ, Pimentel TC, Esmerino EA, Cruz AG, Fidalgo TKDS, Maia LC. Probiotic fermented milks: Children's emotional responses using a product-specific emoji list. Food Res Int 2021; 143:110269. [PMID: 33992370 DOI: 10.1016/j.foodres.2021.110269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 12/07/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/19/2022]
Abstract
This study aimed to develop and validate a product-specific emoji list and use this list to analyse children's emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis (LL), Lacticaseibacillus casei 01 (LC), and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (CONV). A total of 132 children (7-14 years old) participated in two study phases: development (n = 32) and validation (n = 100) of the list. Fifteen emoji were selected to be included in the product-specific list, which had a high frequency of citations in the first phase. The formulations with the highest overall liking (LL, BB, LC and CONV) were correlated with positive emoji, while the least-liked formulations (LA3 and LA5) were associated with negative emoji. Furthermore, the utilisation of emoji enabled the differentiation among formulations with similar overall liking. Therefore, this study developed and validated an emoji list to be used in the evaluation of fermented milks by children. The results suggest that the type of probiotic culture impacted the sensory characteristics of fermented milks, supporting the use of Bifidobacterium, L. lactis or L. casei in these products.
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Affiliation(s)
- Mariana F da Cruz
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil; Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Departamento de Tecnologia de Alimentos, Universidade Federal Fluminense, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Erick A Esmerino
- Departamento de Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Tatiana K da S Fidalgo
- Departamento e Odontologia Preventiva e Comunitária, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Lucianne C Maia
- Departamento de Odontopediatria e Ortodontia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
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Silva AB, Scudini H, Ramos GLPA, Pires RPS, Guimarães JT, Balthazar CF, Rocha RS, Margalho LP, Pimentel TC, Siva MC, Sant'Ana AS, Esmerino EA, Freitas MQ, Duarte MCKH, Cruz AG. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance. Int J Food Microbiol 2021; 348:109204. [PMID: 33930838 DOI: 10.1016/j.ijfoodmicro.2021.109204] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 03/21/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.
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Affiliation(s)
- Amanda B Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Hugo Scudini
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Gustavo Luis P A Ramos
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Roberto P S Pires
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Marcia C Siva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | | | - Adriano G Cruz
- Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Brazil.
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25
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Cordeiro BF, Alves JL, Belo GA, Oliveira ER, Braga MP, da Silva SH, Lemos L, Guimarães JT, Silva R, Rocha RS, Jan G, Le Loir Y, Silva MC, Freitas MQ, Esmerino EA, Gala-García A, Ferreira E, Faria AMC, Cruz AG, Azevedo V, do Carmo FLR. Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model. Front Microbiol 2021; 12:623920. [PMID: 33737918 PMCID: PMC7960676 DOI: 10.3389/fmicb.2021.623920] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 01/18/2021] [Indexed: 01/14/2023] Open
Abstract
Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.
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Affiliation(s)
- Bárbara F Cordeiro
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Juliana L Alves
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Giovanna A Belo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Emiliano R Oliveira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Marina P Braga
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Sara H da Silva
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Luisa Lemos
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,Department of Infectious Diseases, Harvard Medical School, Massachusetts General Hospital, Boston, MA, United States
| | - Jonas T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Ramon Silva
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil.,Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Gwénaël Jan
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Yves Le Loir
- INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
| | - Marcia Cristina Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), Niterói, Brazil
| | - Alfonso Gala-García
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Enio Ferreira
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Ana Maria C Faria
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Adriano G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | - Vasco Azevedo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Fillipe L R do Carmo
- Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil.,INRAE, STLO, Institut Agro, Agrocampus Ouest, Rennes, France
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26
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Balthazar CF, Guimarães JT, Silva R, Filho EGA, Brito ES, Pimentel TC, Rodrigues S, Esmerino EA, Silva MC, Raices RSL, Granato D, Duarte MCKH, Freitas MQ, Cruz AG. Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools. J Dairy Sci 2021; 104:5133-5140. [PMID: 33663866 DOI: 10.3168/jds.2020-19172] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 12/11/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas-SP, Brazil
| | - Jonas T Guimarães
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Ramon Silva
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Elenilson G A Filho
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil; Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | - Edyr S Brito
- Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil
| | - Erick A Esmerino
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Maria Carmela K H Duarte
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Mõnica Q Freitas
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil.
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27
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Farah JS, Cavalcanti RN, Guimarães JT, Balthazar CF, Coimbra PT, Pimentel TC, Esmerino EA, Duarte MCK, Freitas MQ, Granato D, Neto RP, Tavares MIB, Calado V, Silva MC, Cruz AG. Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107585] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Coutinho NM, Silveira MR, Guimarães JT, Fernandes LM, Pimentel TC, Silva MC, Borges FO, Fernandes FA, Rodrigues S, Freitas MQ, Esmerino EA, Cruz AG. Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110772] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Balthazar CF, Guimarães JT, Rocha RS, Pimentel TC, Neto RP, Tavares MIB, Graça JS, Alves Filho EG, Freitas MQ, Esmerino EA, Granato D, Rodrigues S, Raices RS, Silva MC, Sant’Ana AS, Cruz AG. Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Leddomado LS, Silva R, Guimarães JT, Balthazar CF, Ramos GL, Freitas MQ, Duarte MCK, Neto RP, Tavares MIB, Pimentel TC, Silva PHF, Raices RS, Silva MC, Cruz AG, Esmerino EA. Technological benefits of using inulin and xylooligosaccharide in dulce de leche. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Aleixo MG, Sass CA, Leal RM, Dantas TM, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Azeredo DR, Esmerino EA. Using Twitter ®as source of information for dietary market research: a study on veganism and plant‐based diets. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14743] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marina G.B. Aleixo
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Carla A.B. Sass
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
| | - Rafael M. Leal
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
| | - Tiago M. Dantas
- Departamento de Engenharia Industrial Pontifícia Universidade Católica do Rio de Janeiro (PUC‐RJ) 22451‐900 Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
| | - Tatiana C. Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR) Paranavaí Paraná 87703‐536 Brazil
| | - Mônica Q. Freitas
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Denise R.P. Azeredo
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Departamento de Alimentos Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) 20270‐021 Rio de Janeiro Brazil
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense (UFF) 24230‐340 Niterói Rio de Janeiro Brazil
- Instituto de Tecnologia (IT) Universidade Federal Rural do Rio de Janeiro (UFRRJ) 23890‐000 Seropedica Rio de Janeiro Brazil
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Larosa CP, Balthazar CF, Guimarâes JT, Rocha RS, Silva R, Pimentel TC, Granato D, Duarte MCK, Silva MC, Freitas MQ, Cruz AG, Esmerino EA. Sheep milk kefir sweetened with different sugars: Sensory acceptance and consumer emotion profiling. J Dairy Sci 2021; 104:295-300. [DOI: 10.3168/jds.2020-18702] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 08/24/2020] [Indexed: 12/22/2022]
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Oliveira WA, Rodrigues ARP, Oliveira FA, Oliveira VS, Laureano-Melo R, Stutz ETG, Lemos Junior WJF, Paula BP, Esmerino EA, Corich V, Giacomini A, Rodrigues P, Luchese RH, Guerra AF. Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain. Meat Sci 2020; 174:108408. [PMID: 33373850 DOI: 10.1016/j.meatsci.2020.108408] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 10/19/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/16/2022]
Abstract
The present study evaluated the use of the probiotic Lacticaseibacillus paracasei DTA-83 as a nitrite-reducing agent to produce potentially probiotic or postbiotic pre-converted nitrite from celery. The results obtained were compared to those achieved by direct addition of sodium nitrite for the typical reddish color formation in cooked pork sausages and the inhibitory potential against the growth of target microorganisms, including the clostridia group. Regarding the sausages color, similar findings were observed when comparing the use of pre-converted nitrite from celery produced by L. paracasei DTA-83 and the direct addition of sodium nitrite. Additionally, it presented an inhibitory effect against Salmonella spp., which was not observed with the direct addition of nitrite, revealing a potential strategy to control salmonellosis in the matrix. However, a non-equivalent preservative effect against Clostridium perfringens (INCQS 215) was determined. The results highlight a promising alternative to produce probiotic or postbiotic meat ingredients; however, further studies should be conducted to investigate doses that achieve microbial control.
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Affiliation(s)
- Wolfmann A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Alba R P Rodrigues
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Vanessa S Oliveira
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Roberto Laureano-Melo
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | - Evandro T G Stutz
- Centro Universitário de Barra Mansa (UBM), 27330-550 Barra Mansa, Rio de Janeiro, Brazil
| | | | - Breno P Paula
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Padua, Italy
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rosa H Luchese
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rio de Janeiro, 23890 000 Seropédica, Rio de Janeiro, Brazil
| | - André F Guerra
- Centro Federal de Educação Tecnológica Celso Suckow da Fonseca (CEFET/RJ), 27600 000 Valença, Rio de Janeiro, Brazil.
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Coimbra LO, Vidal VA, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pimentel TC, Silva MC, Granato D, Freitas MQ, Pollonio MA, Esmerino EA, Cruz AG. Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Martins CPC, Cavalcanti RN, Cardozo TSF, Couto SM, Guimarães JT, Balthazar CF, Rocha RS, Pimentel TC, Freitas MQ, Raices RSL, Silva MC, Esmerino EA, Granato D, Cruz AG. Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chem 2020; 345:128746. [PMID: 33307435 DOI: 10.1016/j.foodchem.2020.128746] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [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: 08/25/2020] [Revised: 11/22/2020] [Accepted: 11/25/2020] [Indexed: 12/16/2022]
Abstract
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.
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Affiliation(s)
- Carolina P C Martins
- Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), 23.890-000, Seropédica, Brazil
| | - Rodrigo N Cavalcanti
- Department of Chemical Engineering, University of São Paulo, Polytechnic School, Main Campus, 05508-080 São Paulo, SP, Brazil
| | - Tatiana S F Cardozo
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil
| | - Sílvia M Couto
- Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), 21941-902 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | | | - Mônica Q Freitas
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Marcia C Silva
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary Sciences, Fluminense Federal University (UFF), 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Adriano G Cruz
- Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil.
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Barros CP, Grom LC, Guimarães JT, Balthazar CF, Rocha RS, Silva R, Almada CN, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Freitas MQ, Esmerino EA, Silva MC, Duarte MCKH, Sant'Ana AS, Cruz AG. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Res Int 2020; 140:109905. [PMID: 33648206 DOI: 10.1016/j.foodres.2020.109905] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 11/04/2020] [Accepted: 11/10/2020] [Indexed: 02/06/2023]
Abstract
The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm, 95 °C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In vitro hypoglycemic activity was assessed by the α-glucosidase and α-amylase inhibition, while in vivo activity was determined using 15 healthy subjects, which consumed bread + probiotic whey drink, bread + paraprobiotic whey drink, and bread alone as a control. The probiotic and paraprobiotic grape-flavored whey drinks showed similar α-glucosidase and α-amylase inhibition (51.2 vs 51.8% and 43.2 vs 44.2%, respectively). The consumption of both paraprobiotic and probiotic whey drinks increased the incremental glucose rate when compared to the control due to the presence of sugar in its composition, without changes in the other parameters evaluated (maximum glucose value, glucose incremental percentage, and peak blood glucose time), showing a reduced glycemic response. In addition, the consumption of the paraprobiotic drink maintained the maximum glucose increase similar to the control, while an increase in this parameter was observed after the consumption of the probiotic drink. Therefore, the paraprobiotic grape-flavored whey drink may be an effective alternative to replace the probiotic product in reducing the postprandial glycemia in healthy individuals.
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Affiliation(s)
- Cássia P Barros
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Laís C Grom
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Celso F Balthazar
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Elisa L Venâncio
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Itallo Collopy Junior
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Paula M C Maciel
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Márcia C Silva
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Adriano G Cruz
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
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Rosa LS, Santos ML, Abreu JP, Balthazar CF, Rocha RS, Silva HL, Esmerino EA, Duarte MCK, Pimentel TC, Freitas MQ, Silva MC, Cruz AG, Teodoro AJ. Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines. Food Res Int 2020; 137:109450. [DOI: 10.1016/j.foodres.2020.109450] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 06/14/2020] [Accepted: 06/14/2020] [Indexed: 12/24/2022]
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Sales YJD, Corrêa FJB, Tavares‐Filho ER, Soares PTS, Durço BB, Pagani MM, Freitas MQ, Cruz AG, Esmerino EA. Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task. J SENS STUD 2020. [DOI: 10.1111/joss.12611] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yasmin Janaína D. Sales
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Fernando J. Braz Corrêa
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Elson R. Tavares‐Filho
- Universidade Estadual de Campinas (UNICAMP) Faculdade de Engenharia de Alimentos (FEA) Campinas São Paulo Brazil
| | - Paula Thaís S. Soares
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
| | - Bruna B. Durço
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
| | - Mônica M. Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
| | - Adriano G. Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
| | - Erick A. Esmerino
- Universidade Federal Rural do Rio de Janeiro (UFRRJ) Instituto de Tecnologia (IT) Seropédica Rio de Janeiro Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro Rio de Janeiro Brazil
- Universidade Federal Fluminense (UFF) Faculdade de Veterinária Niterói Rio de Janeiro Brazil
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Lopes LO, Silva R, Guimarães JT, Coutinho NM, Castro BG, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Sant'Ana AS, Silva MC, Azeredo DR, Granato D, Cruz AG. Food defense: Perceptions and attitudes of Brazilian dairy companies. J Dairy Sci 2020; 103:8675-8682. [DOI: 10.3168/jds.2020-18338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Accepted: 04/13/2020] [Indexed: 11/19/2022]
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Kuriya SP, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pires RP, Tavares Filho ER, Pimentel TC, Freitas MQ, Cappato LP, Raices RS, Cruz AG, Silva MC, Esmerino EA. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating. Food Res Int 2020; 134:109235. [DOI: 10.1016/j.foodres.2020.109235] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 12/23/2022]
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Vieira AH, Balthazar CF, Rocha RS, Silva R, Guimaraes JT, Pagani MM, Pimentel TC, Esmerino EA, Silva MC, Tonon RV, Cabral LM, Freitas MQ, Cruz AG. The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. J SENS STUD 2020. [DOI: 10.1111/joss.12594] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Alexandre H. Vieira
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Celso F. Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Ramon S. Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Jonas T. Guimaraes
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Mônica M. Pagani
- Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT) Brazil
| | | | - Erick A. Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Márcia C. Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
| | - Renata V. Tonon
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Lourdes M. Cabral
- Embrapa Agroindústria de Alimentos (CTAA) 23020‐470, Guaratiba Rio de Janeiro Brazil
| | - Mônica Q. Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária Niterói Brazil
| | - Adriano G. Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos Rio de Janeiro Brazil
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Fernandes LM, Guimarães JT, Silva R, Rocha RS, Coutinho NM, Balthazar CF, Calvalcanti RN, Piler CW, Pimentel TC, Neto RP, Tavares MIB, Esmerino EA, Freitas MQ, Silva MC, Cruz AG. Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105755] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Grom LC, Coutinho NM, Guimarães JT, Balthazar CF, Silva R, Rocha RS, Freitas MQ, Duarte MCK, Pimentel TC, Esmerino EA, Silva MC, Cruz AG. Probiotic dairy foods and postprandial glycemia: A mini-review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Silva R, Rocha RS, Guimarães JT, Balthazar CF, Ramos GLPA, Pimentel TC, Silva MC, Henrique F Silva P, Duarte MCKH, Freitas MQ, Cruz AG, Esmerino EA. Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA). Food Res Int 2020; 134:109217. [PMID: 32517897 DOI: 10.1016/j.foodres.2020.109217] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [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: 02/09/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.
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Affiliation(s)
- Ramon Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Gustavo Luís P A Ramos
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil; Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Tatiana C Pimentel
- Instituto Federal de Educação, Ciência e Tecnologia Paraná (IFPR), Paranavaí, Paraná 87703-536, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Paulo Henrique F Silva
- Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutrição, 36036-330 Juiz de Fora, Minas Gerais, Brazil
| | - Maria Carmela K H Duarte
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil.
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Prezzi LE, Lee SHI, Nunes VMR, Corassin CH, Pimentel TC, Rocha RS, Ramos GLPA, Guimarães JT, Balthazar CF, Duarte MCKH, Freitas MQ, Esmerino EA, Silva MC, Cruz AG, Oliveira CAF. Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese. Food Microbiol 2020; 92:103557. [PMID: 32950151 DOI: 10.1016/j.fm.2020.103557] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 04/30/2020] [Accepted: 06/01/2020] [Indexed: 12/15/2022]
Abstract
This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated gastrointestinal conditions (SGC) were also determined. The addition of L. rhamnosus did not affect (P > 0.05) pH, moisture, fat, protein and texture profile of Minas Frescal cheeses. L. rhamnosus was able to survive in suitable counts (>6 Log CFU/g) in cheeses from the 7th day of storage, with high survival (>74.6-86.4%) after SGC. An inhibitory effect of L. rhamnosus on L. monocytogenes was observed in cheeses (decrease of 1.1-1.6 Log CFU/g) and after SGC (20% reduction in the survival). No inhibitory effect of L. rhamnosus was observed on S. aureus counts (P > 0.05), and this microorganism did not survive the exposure to SGC. In conclusion, the addition of L. rhamnosus in Minas Frescal cheese has a potential for L. monocytogenes inhibition. Further studies are necessary to elucidate the mechanisms involved in the inhibition process and determine the survival ability of the bacterial species evaluated in in vivo experiments.
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Affiliation(s)
- Ligia E Prezzi
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Sarah H I Lee
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Valéria M R Nunes
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Carlos H Corassin
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil
| | - Tatiana C Pimentel
- Federal Institute of Paraná (IFPR), Campus Paranavaí, CEP 87703-536, Paranavaí, PR, Brazil
| | - Ramon S Rocha
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Gustavo L P A Ramos
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil; Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Maria Carmela K H Duarte
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Federal University Fluminense (UFF), Faculty of Veterinary Medicine, 24230-340, Niterói, Rio de Janeiro, Brazil
| | - Marcia C Silva
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Adriano G Cruz
- Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021, Rio de Janeiro, RJ, Brazil
| | - Carlos A F Oliveira
- University of São Paulo, School of Animal Science and Food Engineering, Department of Food Engineering, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
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Rocha RS, Silva R, Guimarães JT, Balhtazar CF, Silveira MR, Martins AA, Rojas VP, Graça JS, Pimentel TC, Esmerino EA, Sant'Ana AS, Granato D, Freitas MQ, Barros ME, Silva MC, Cruz AG. Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats. J Dairy Sci 2020; 103:4929-4934. [DOI: 10.3168/jds.2019-17712] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Accepted: 02/03/2020] [Indexed: 02/05/2023]
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Guimarães JT, Balthazar CF, Silva R, Rocha RS, Graça JS, Esmerino EA, Silva MC, Sant’Ana AS, Duarte MCKH, Freitas MQ, Cruz AG. Impact of probiotics and prebiotics on food texture. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.002] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Rocha RS, Calvalcanti RN, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Esmerino EA, Freitas MQ, Granato D, Costa RG, Silva MC, Cruz AG. Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109342] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lopes LO, Silva R, Guimarães JT, Coutinho NM, Pimentel TC, Duarte MCK, Freitas MQ, Silva MC, Esmerino EA, Azeredo DR, Cruz AG. Traceability: Perceptions and attitudes of Brazilian non-bovine dairy processors. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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50
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Coimbra PT, Bathazar CF, Guimarães JT, Coutinho NM, Pimentel TC, Neto RP, Esmerino EA, Freitas MQ, Silva MC, Tavares MI, Cruz AG. Detection of formaldehyde in raw milk by time domain nuclear magnetic resonance and chemometrics. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107006] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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