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Amorim IS, Amorim DS, Godoy HT, Mariutti LRB, Chisté RC, da Silva Pena R, Bogusz Junior S, Chim JF. Amazonian palm tree fruits: From nutritional value to diversity of new food products. Heliyon 2024; 10:e24054. [PMID: 38288015 PMCID: PMC10823109 DOI: 10.1016/j.heliyon.2024.e24054] [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: 08/01/2023] [Revised: 12/15/2023] [Accepted: 01/03/2024] [Indexed: 01/31/2024] Open
Abstract
The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
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Affiliation(s)
- Isabelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Danyelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Stanislau Bogusz Junior
- University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), 13566-590, Sao Carlos, Sao Paulo, Brazil
| | - Josiane Freitas Chim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
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Cazarin CBB, Mariutti LRB. Special Issue: Polyphenols in the development of functional foods and impact on health and nutrition in South and Central Americas'. Food Chem (Oxf) 2023; 7:100184. [PMID: 37822548 PMCID: PMC10563040 DOI: 10.1016/j.fochms.2023.100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Affiliation(s)
- Cinthia Baú Betim Cazarin
- Corresponding authors at: Universidade Estadual de Campinas, School of Food Engineering, Food Science and Nutrition Department, Brazil.
| | - Lilian Regina Barros Mariutti
- Corresponding authors at: Universidade Estadual de Campinas, School of Food Engineering, Food Science and Nutrition Department, Brazil.
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Silva Amorim D, Silva Amorim I, Campos Chisté R, André Narciso Fernandes F, Regina Barros Mariutti L, Teixeira Godoy H, Rosane Barboza Mendonça C. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review. Food Res Int 2023; 174:113575. [PMID: 37986445 DOI: 10.1016/j.foodres.2023.113575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing. The discussion compares these technologies with pasteurization, the current main technology applied to açai sanitization. This review shows that there are still many gaps to be filled concerning açai processing in thermal and non-thermal technologies. Data analysis allowed the conclusion that pasteurization and HPP are, up to now, the only technologies that enable a 5-log CFU reduction of yeasts, molds, and some bacteria in açai. However, no study has reported the inactivation of Trypanosoma cruzi, which is the major gap found in current knowledge. Other technologies, such as pulsed electric field, cold plasma, and ultrasound, require further development and process intensification studies to be as successful as HPP and pasteurization.
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Affiliation(s)
- Danyelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
| | - Isabelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil
| | - Lilian Regina Barros Mariutti
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Carla Rosane Barboza Mendonça
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil
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Feitosa BF, Alcântara CMD, Lucena YJAD, Oliveira ENAD, Cavalcanti MT, Mariutti LRB, Lopes MF. Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce. Food Res Int 2023; 170:113021. [PMID: 37316025 DOI: 10.1016/j.foodres.2023.113021] [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: 01/07/2023] [Revised: 05/16/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to prepare artisanal tomato sauce (TSC, control) containing 10% (TS10) or 20% (TS20) of whole green banana biomass (GBB). Tomato sauce formulations were evaluated for storage stability, sensory acceptability, and color and sensory parameters correlations. Data were subjected to Analysis of Variance, followed by the comparison of means by Tukey's test (p < 0.05 and p < 0.01). Correspondence analysis was used to assess the responses to a Check-All-That-Apply questionnaire. A significant effect was observed (p > 0.05) for the interaction between storage time and GBB addition on all physicochemical parameters. GBB reduced titratable acidity and total soluble solids (p < 0.05), possibly because of its high content of complex carbohydrates. All tomato sauce formulations had adequate microbiological quality for human consumption after preparation. Sauce consistency increased with increasing GBB concentrations, improving the sensory acceptance of this attribute. All formulations achieved the minimum threshold for overall acceptability (70%). A thickening effect was observed with the addition of 20% GBB, resulting in significantly (p < 0.05) higher body, higher consistency, and reduced syneresis. TS20 was described as firm, very consistent, light orange in color, and very smooth. The results support the potential of whole GBB as a natural food additive.
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Affiliation(s)
- Bruno Fonsêca Feitosa
- State University of Campinas, 13056-405 Campinas, SP, Brazil; Federal University of Campina Grande, 58840-000 Pombal, PB, Brazil.
| | - Charlene Maria de Alcântara
- National Institute of the Semiarid Region, 58434-700 Campina Grande, PB, Brazil; Federal University of Campina Grande, 58840-000 Pombal, PB, Brazil.
| | | | | | - Mônica Tejo Cavalcanti
- National Institute of the Semiarid Region, 58434-700 Campina Grande, PB, Brazil; Federal University of Campina Grande, 58840-000 Pombal, PB, Brazil.
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Bordignon JCS, Badaró AT, Barbin DF, Mariutti LRB, Netto FM. Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses. Heliyon 2023; 9:e17981. [PMID: 37519701 PMCID: PMC10373659 DOI: 10.1016/j.heliyon.2023.e17981] [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: 02/09/2023] [Revised: 06/27/2023] [Accepted: 07/04/2023] [Indexed: 08/01/2023] Open
Abstract
This study investigated the oxidative susceptibility of whey protein isolate (WPI) dispersions treated by microwave or thermal convection before freeze-drying. WPI (20 mg protein/mL) in distilled water (DW) was heated at 63 ± 2 °C for 30 min by microwave (WPI-MW) or convection heating (WPI-CH) and freeze-dried. Untreated WPI (WPI-C), WPI solubilized in DW and freeze-dried (WPI-FD), and WPI solubilized in DW, heated at 98 ± 2 °C for 2 min and freeze-dried (WPI-B) were also evaluated. Structural changes (turbidity, ζ potential, SDS-PAGE, and near-infrared spectroscopy (NIR)) and protein oxidation (dityrosine, protein carbonylation, and SH groups) were investigated. WPI-FD showed alterations compared to WPI-C, mainly concerning carbonyl groups. Microwave heating increased carbonyl groups and dityrosine formation compared to conventional heating. NIR spectrum indicated changes related to the formation of carbonyl groups and PCA analysis allowed us to distinguish the samples according to carbonyl group content. The results suggest that NIR may contribute to monitoring oxidative changes in proteins resulting from processing.
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Silva PBVD, Brenelli LB, Mariutti LRB. Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis. Food Res Int 2023; 169:112838. [PMID: 37254412 DOI: 10.1016/j.foodres.2023.112838] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Food loss and waste are severe social, economic, and environmental issues. An example is the incorrect handling of waste or by-products used to obtain bioactive compounds, such as carotenoids. This review aimed to present a comprehensive overview of research on lycopene, phytoene, and phytofluene obtained from waste and by-products. In this study, an integrative literature approach was coupled with bibliometric analysis to provide a broad perspective of the topic. PRISMA guidelines were used to search studies in the Web of Science database systematically. Articles were included if (1) employed waste or by-products to obtain lycopene, phytoene, and phytofluene or (2) performed applications of the carotenoids previously extracted from waste sources. Two hundred and four articles were included in the study, and the prevalent theme was research on the recovery of lycopene from tomato processing. However, the scarcity of studies on colorless carotenoids (phytoene and phytofluene) was evidenced, although these are generally associated with lycopene. Different technologies were used to extract lycopene from plant matrices, with a clear current trend toward choosing environmentally friendly alternatives. Microbial production of carotenoids from various wastes is a highly competitive alternative to conventional processes. The results described here can guide future forays into the subject, especially regarding research on phytoene and phytofluene, potential and untapped sources of carotenoids from waste and by-products, and in choosing more efficient, safe, and environmentally sustainable extraction protocols.
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Affiliation(s)
- Pedro Brivaldo Viana da Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Bisconsin-Junior A, Feitosa BF, Silva FL, Barros Mariutti LR. Mycotoxins on edible insects: Should we be worried? Food Chem Toxicol 2023; 177:113845. [PMID: 37209938 DOI: 10.1016/j.fct.2023.113845] [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: 02/16/2023] [Revised: 04/27/2023] [Accepted: 05/17/2023] [Indexed: 05/22/2023]
Abstract
Edible insects are a solid alternative to meet the growing demand for animal protein. However, there are doubts regarding the safety of insect consumption. Mycotoxins are substances of concern for food safety, as they may cause harmful effects on the human organism and accumulate in the tissues of some animals. This study focuses on the characteristics of the main mycotoxins, the mitigation of human consumption of contaminated insects, and the effects of mycotoxins on insect metabolism. To date, studies reported the interaction of the mycotoxins aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, fumonisin B1, and T-2, isolated or combined, in three insect species from Coleoptera and one from Diptera order. The use of rearing substrates with low mycotoxin contamination did not reduce the survival and development of insects. Fasting practices and replacing contaminated substrate with a decontaminated one decreased the concentration of mycotoxins in insects. There is no evidence that mycotoxins accumulate in the tissues of the insects' larvae. Coleoptera species showed high excretion capacity, while Hermetia illucens had a lower excretion capacity of ochratoxin A, zearalenone, and deoxynivalenol. Thus, a substrate with low mycotoxin contamination could be used for raising edible insects, particularly from the Coleoptera order.
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Affiliation(s)
- Antonio Bisconsin-Junior
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal Institute of Rondônia, Ariquemes, RO, Brazil.
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Feitosa BF, Decker BLA, Brito ESD, Rodrigues S, Mariutti LRB. Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review. Food Chem 2023; 424:136361. [PMID: 37216779 DOI: 10.1016/j.foodchem.2023.136361] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 01/11/2023] [Revised: 04/17/2023] [Accepted: 05/09/2023] [Indexed: 05/24/2023]
Abstract
Anthocyanins are naturally colored compounds that can be extracted from plants, especially fruits. Their molecules are unstable under normal processing conditions; thus, they must be protected using modern technologies, such as microencapsulation. For this reason, many industries are searching for information from review studies to find the conditions that improve these natural pigments' stability. This systematic review aimed to elucidate different aspects of anthocyanins, such as main extraction and microencapsulation methods, gaps in analytical techniques, and industrial optimization measurements. Initially, 179 scientific articles were retrieved, of which seven clusters were found with 10-36 cross-linked references. Sixteen articles containing 15 different botanical specimens were included in the review, most focusing on the whole fruit, pulp, or subproducts. The extraction and microencapsulation technique resulting in the highest anthocyanin content was sonication with ethanol, temperature below 40 °C, and maximum time of 30 min, followed by microencapsulation by spray drying with maltodextrin or gum Arabic. Color apps and simulation programs may help verify natural dyes' composition, characteristics, and behavior.
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Affiliation(s)
| | | | | | - Sueli Rodrigues
- Federal University of Ceará, 60020-181 Fortaleza, CE, Brazil.
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Gonçalves Santana M, Freitas-Silva O, Mariutti LRB, Teodoro AJ. A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits. Crit Rev Food Sci Nutr 2022; 64:1780-1790. [PMID: 36062814 DOI: 10.1080/10408398.2022.2119203] [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] [Indexed: 11/03/2022]
Abstract
International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.
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Affiliation(s)
| | - Otniel Freitas-Silva
- Embrapa Food Agroindustry, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson Junger Teodoro
- Department of Nutrition and Dietetic, Faculty of Nutrition, Fluminense Federal University, Niterói, Rio de Janeiro, Brazil
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Dias LG, Hacke A, dos Santos Souza E, Nath S, Canesin MR, Vilella OV, Geloneze B, Pallone JAL, Cazarin CBB, Blakeslee JJ, Mariutti LRB, Bragagnolo N. Comparison of Chemical and Nutritional Compositions Between Aromatic and Non-aromatic Rice From Brazil and Effect of Planting Time on Bioactive Compounds. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104608] [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: 11/27/2022]
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Rodrigues DB, Marques MC, Hacke A, Loubet Filho PS, Cazarin CBB, Mariutti LRB. Trust your gut: Bioavailability and bioaccessibility of dietary compounds. Curr Res Food Sci 2022; 5:228-233. [PMID: 35106487 PMCID: PMC8787780 DOI: 10.1016/j.crfs.2022.01.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 12/26/2022] Open
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Mariutti LRB, Rebelo KS, Bisconsin-Junior A, de Morais JS, Magnani M, Maldonade IR, Madeira NR, Tiengo A, Maróstica MR, Cazarin CBB. The use of alternative food sources to improve health and guarantee access and food intake. Food Res Int 2021; 149:110709. [PMID: 34600699 DOI: 10.1016/j.foodres.2021.110709] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [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: 04/17/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 12/18/2022]
Abstract
To feed and provide Food Security to all people in the world is a big challenge to be achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy nutritional status. Both conditions are associated with unbalanced nutrition, absence of food or excess of non-nutritive foods intake. These two nutritional conditions associated with food production are closely related to some goals highlighted by the United Nations in the 2030 Agenda to achieve sustainable world development. In this context, the search for alternative foods whose sustainable production and high nutritional quality guarantee regular access to food for the population must be encouraged. Alternative foods can contribute to Food Security in many ways as they contribute to the local economy and income generation. Popularizing and demystifying the uses of unconventional food plants, ancestral grains, flowers, meliponiculture products, and edible insects as sources of nutrients and non-nutrients is another challenge. Herein, we present an overview of alternative foods - some of them cultivated mostly in Brazil - that can be explored as sources of nutrients to fight hunger and malnutrition, improve food production and the economic growth of nations.
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Affiliation(s)
| | | | - Antonio Bisconsin-Junior
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal Institute of Rondônia, Ariquemes/RO, Brazil
| | - Janne Santos de Morais
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | | | - Nuno Rodrigo Madeira
- Laboratory of Food Science and Techonology, Embrapa Hortaliças, Distrito Federal, Brazil
| | - Andrea Tiengo
- Universidade do Vale do Sapucaí, Pouso Alegre, MG, Brazil
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Marques MC, Perina NP, Mosquera EMB, Tomé TM, Lazarini T, Mariutti LRB. DHA bioaccessibility in infant formulas and preschool children milks. Food Res Int 2021; 149:110698. [PMID: 34600692 DOI: 10.1016/j.foodres.2021.110698] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 05/06/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 11/17/2022]
Abstract
Docosahexaenoic acid (DHA, 22:6n-3) is an essential long chain polyunsaturated fatty acid associated with the development of the nervous system that has to be consumed by infants through breast milk or complementary food sources and which consumption is also usually inadequate in preschoolers. In this work, the in vitro bioaccessibility of DHA from two commercial infant formulas (8.9 and 9.1%) and two preschool children milks (6.9 and 7.2%), with similar DHA contents but formulated with different ingredients, was not improved by the presence of egg phospholipids in the product formulation. In addition, the importance of the choice of an age-appropriate in vitro digestion method was demonstrated by comparing the DHA bioaccessibility from the infant formulas by the Infogest 2.0 standardized method and a simulated digestion method specific for infants.
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Affiliation(s)
- M C Marques
- School of Food Engineering, University of Campinas, São Paulo, Brazil
| | - N P Perina
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - E M B Mosquera
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - T M Tomé
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - T Lazarini
- Medical, Scientific and Regulatory Affairs - Nestlé Nutrition / Nestlé Brazil Ltda, São Paulo, Brazil
| | - L R B Mariutti
- School of Food Engineering, University of Campinas, São Paulo, Brazil.
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Dias LG, Hacke A, Bergara SF, Villela OV, Mariutti LRB, Bragagnolo N. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS. Food Res Int 2021; 142:110206. [PMID: 33773681 DOI: 10.1016/j.foodres.2021.110206] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 01/21/2023]
Abstract
During cooking, aromatic rice has a pleasant and characteristic aroma, a relevant factor to add sale value and attract consumer interest. This work studied the volatile compounds of aromatic rice (IAC 500) aiming at identifying those responsible for the aroma and flavor of the cooked rice. The description of the aromatic notes of the IAC 500 rice was carried out by a trained and selected sensory panel, followed by olfactometry (OSME) and identification by GC-MS of the rice volatile compounds extracted by SPME. A total of 80 volatiles was sensorially perceived and/or detected in the chromatographic effluent, of which 65 were identified, 44 presented some odor, and 36 were odorless. Among the odorous compounds, 15 were not detected by GC-FID or GC-MS. This study confirmed the compound 2-acetyl-1-pyrroline as the impacting volatile compound to the aroma of aromatic rice since it presented a very low percentage of area in the chromatogram and a high odor intensity. Other 43 compounds presented odor in lower intensities, but also contributed to the overall aroma of IAC 500 rice. From the 11 aromatic notes mentioned by the trained panel (cooked vegetable/seed, corn, hominy, green, porridge, popcorn, fresh baked cake/bread, milk, caramel, tapioca flour and flower), eight were related to the volatile compounds responsible for their aroma.
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Affiliation(s)
- L G Dias
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A Hacke
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - S F Bergara
- Sensel Consulting and Training in Sensory Analysis, Campinas, Brazil
| | - O V Villela
- São Paulo Agribusiness Technology Agency, Vale do Paraiba Regional Pole, Pindamonhangaba, Brazil
| | - L R B Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
| | - N Bragagnolo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
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Almeida CAS, Baggio SR, Mariutti LRB, Bragagnolo N. One-step rapid extraction of phytosterols from vegetable oils. Food Res Int 2019; 130:108891. [PMID: 32156349 DOI: 10.1016/j.foodres.2019.108891] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [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: 12/18/2018] [Revised: 12/02/2019] [Accepted: 12/12/2019] [Indexed: 10/25/2022]
Abstract
The conditions for the extraction of phytosterols (campesterol, stigmasterol and β-sitosterol) from vegetal oils were optimized by means of response surface methodology (RSM). A 24 central composite rotatable design (CCRD) was used to investigate the effects of four independent variables: sample weight (g), saponification temperature (°C), saponification time (h) and number of extractions (n). The CCRD was carried out in 27 trials, including eight axial and three central points; and the response variables were the contents of campesterol, stigmasterol, β-sitosterol and total phytosterols. The optimized conditions established by the RSM were 0.3 g of sample, saponification for 3 h at 50 °C and 4 extractions with n-hexane. Satisfactory values for linearity, recovery, repeatability, accuracy, precision, limits of detection (2.0-2.3 mg/100 g) and quantification (6.5-7.7 mg/100 g) were achieved. The optimized method was also validated by comparison with the official AOCS method, and the contents of stigmasterol and β-sitosterol did not show significant differences (p > 0.05) when determined by both methods. However, low values (p < 0.05) for campesterol were found when the samples were analyzed by the AOCS method. The method optimized and validated in the present work is easy to carry out, fast and accurate. The method was successfully applied to sunflower, canola, corn, soybean and olive oils, and the lowest contents of total phytosterols were found in olive oil while and the highest amounts, in corn oil.
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Affiliation(s)
- Claudia Aparecida Silva Almeida
- Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil; Unidade Laboratorial de Referência de Química de Alimentos, Centro de Pesquisa de Ciência e Qualidade dos Alimentos, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Sueli Regina Baggio
- Unidade Laboratorial de Referência de Química de Alimentos, Centro de Pesquisa de Ciência e Qualidade dos Alimentos, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil
| | - Lilian Regina Barros Mariutti
- Departamento de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
| | - Neura Bragagnolo
- Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
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16
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Dias LG, Duarte GHB, Mariutti LRB, Bragagnolo N. Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction. Food Res Int 2019; 123:550-558. [PMID: 31285004 DOI: 10.1016/j.foodres.2019.05.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [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: 12/13/2018] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 10/26/2022]
Abstract
The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation. Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined. The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80 °C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was sucessfuly applied to 12 varieties of rice and principal component analysis (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice.
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Affiliation(s)
- L G Dias
- Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil
| | - G H B Duarte
- Instituto de Química, Universidade Estadual de Campinas, Campinas, Brazil
| | - L R B Mariutti
- Departamento de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil.
| | - N Bragagnolo
- Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil.
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17
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Domingos LD, Souza HALD, Mariutti LRB, Benassi MDT, Bragagnolo N, Viotto WH. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Res Int 2018; 119:793-804. [PMID: 30884718 DOI: 10.1016/j.foodres.2018.10.062] [Citation(s) in RCA: 12] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 10/15/2018] [Accepted: 10/21/2018] [Indexed: 11/17/2022]
Abstract
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150-180) and dimethyl trisulphide (days 150-210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition.
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Affiliation(s)
- Lígia Dozena Domingos
- Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Hugo Antonio Lima de Souza
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Marta de Toledo Benassi
- Department of Food Science and Technology, State University of Londrina, UEL, 6001 Londrina, Paraná, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil
| | - Walkiria Hanada Viotto
- Department of Food Technology, Faculty of Food Engineering (FEA), University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil.
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18
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Tambara AL, de Los Santos Moraes L, Dal Forno AH, Boldori JR, Gonçalves Soares AT, de Freitas Rodrigues C, Mariutti LRB, Mercadante AZ, de Ávila DS, Denardin CC. Purple pitanga fruit (Eugenia uniflora L.) protects against oxidative stress and increase the lifespan in Caenorhabditis elegans via the DAF-16/FOXO pathway. Food Chem Toxicol 2018; 120:639-650. [PMID: 30077708 DOI: 10.1016/j.fct.2018.07.057] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [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: 03/15/2018] [Revised: 07/19/2018] [Accepted: 07/30/2018] [Indexed: 12/21/2022]
Abstract
Pitanga, a fruit of the pitangueira tree (Eugenia uniflora L.), is native to Brazil and has a high antioxidant capacity due to the elevated amount of anthocyanins. The present study aimed to investigate the chemical composition of the purple pitanga fruit and to evaluate its antioxidant effect in the nematode Caenorhabditis elegans. We observed that the ethanolic extract of purple pitanga did not cause any toxic effects but notably increased worm lifespan. The extract improved the survival, reproduction and lifespan of the worms in pre- and post-exposure to stressors H2O2 and juglone, as well as improved the lifespan of the oxidative stress hypersensitive strain mev-1. Notably, PPE extract decreased reactive oxygen species by DCF-DA probe and protein carbonyl content from worms stressed with H2O2. The extract also affected the expression of superoxide dismutase SOD-3 and heat shock protein HSP-16.2 levels, daf 16 target genes that modulate lifespan and antioxidant metabolism. In addition, we demonstrate that these effects are dependent on DAF-16, as PPE extract did not provide protection in daf-16 mutants. Therefore, these results suggest that PPE significantly protected against oxidative stress modulating daf-16 target genes.
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Affiliation(s)
- Andréia Limana Tambara
- Universidade Federal Do Pampa, Campus Uruguaiana, BR 472, Km 592, Caixa Postal 118, Uruguaiana, RS, Brazil
| | | | - Ana Helena Dal Forno
- Universidade Federal Do Pampa, Campus Uruguaiana, BR 472, Km 592, Caixa Postal 118, Uruguaiana, RS, Brazil
| | - Jean Ramos Boldori
- Universidade Federal Do Pampa, Campus Uruguaiana, BR 472, Km 592, Caixa Postal 118, Uruguaiana, RS, Brazil
| | | | | | - Lilian Regina Barros Mariutti
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-162, Campinas, Brazil
| | - Adriana Zerlotti Mercadante
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-162, Campinas, Brazil
| | - Daiana Silva de Ávila
- Universidade Federal Do Pampa, Campus Uruguaiana, BR 472, Km 592, Caixa Postal 118, Uruguaiana, RS, Brazil
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19
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Caetano-Silva ME, Barros Mariutti LR, Bragagnolo N, Bertoldo-Pacheco MT, Netto FM. Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. J Agric Food Chem 2018; 66:1981-1989. [PMID: 29397714 DOI: 10.1021/acs.jafc.7b04873] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form.
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Affiliation(s)
- Maria Elisa Caetano-Silva
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
| | | | - Flavia Maria Netto
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil
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20
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Rodrigues DB, Mariutti LRB, Mercadante AZ. An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization. Food Funct 2018; 7:4992-5001. [PMID: 27891544 DOI: 10.1039/c6fo01293k] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In vitro digestion methods are a useful approach to predict the bioaccessibility of food components and overcome some limitations or disadvantages associated with in vivo methodologies. Recently, the INFOGEST network published a static method of in vitro digestion with a proposal for assay standardization. The INFOGEST method is not specific for any food component; therefore, we aimed to adapt this method to assess the in vitro bioaccessibility of carotenoids and carotenoid esters in a model fruit (Byrsonima crassifolia). Two additional steps were coupled to the in vitro digestion procedure, centrifugation at 20 000g for the separation of the aqueous phase containing mixed micelles and exhaustive carotenoid extraction with an organic solvent. The effect of electrolytes, enzymes and bile acids on carotenoid micellarization and stability was also tested. The results were compared with those found with a simpler method that has already been used for carotenoid bioaccessibility analysis. These values were in the expected range for free carotenoids (5-29%), monoesters (9-26%) and diesters (4-28%). In general, the in vitro bioaccessibility of carotenoids assessed by the adapted INFOGEST method was significantly higher (p < 0.05) than those assessed by the simplest protocol, with or without the addition of simulated fluids. Although no trend was observed, differences in bioaccessibility values depended on the carotenoid form (free, monoester or diester), isomerization (Z/E) and the in vitro digestion protocol. To the best of our knowledge, it was the first time that a systematic identification of carotenoid esters by HPLC-DAD-MS/MS after in vitro digestion using the INFOGEST protocol was carried out.
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21
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Mercadante AZ, Rodrigues DB, Petry FC, Mariutti LRB. Carotenoid esters in foods - A review and practical directions on analysis and occurrence. Food Res Int 2016; 99:830-850. [PMID: 28847421 DOI: 10.1016/j.foodres.2016.12.018] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [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: 10/31/2016] [Revised: 12/23/2016] [Accepted: 12/24/2016] [Indexed: 10/20/2022]
Abstract
Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits and some vegetables; however, up to now the great majority of studies presents data on carotenoid composition only after saponification. The reasons for this approach are that a single xanthophyll can be esterified with several different fatty acids, generating a great number of different compounds with similar chemical and structural characteristics, thus, increasing the complexity of analysis compared to the respective saponified extract. This means that since UV/Vis spectrum does not change due to esterification, differentiation between free and acylated xanthophylls is dependent at least on elution order and mass spectrometry (MS) features. The presence of interfering compounds, especially triacylglycerides (TAGs), in the non-saponified extract of carotenoids can also impair carotenoid ester analyses by MS due to high background noise and ionization suppression since TAGs can be present in much higher concentrations than the carotenoid esters. This leads to the need of development of new and effective clean-up procedures to remove the potential interferents. In addition, only few standards of xanthophyll esters are commercially available, making identification and quantification of such compounds even more difficult. Xanthophyll esterification may also alter some properties of these compounds, including solubility, thermostability and bioavailability. Considering that commonly consumed foods are dietary sources of xanthophyll esters and that it is the actual form of ingestion of such compounds, an increasing interest on the native carotenoid composition of foods is observed nowadays. This review presents a compilation of the current available information about xanthophyll ester analyses and occurrence and a practical guide for extraction, pre-chromatographic procedures, separation and identification by liquid chromatography-tandem mass spectrometry (LC-MS/MS).
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Affiliation(s)
- Adriana Zerlotti Mercadante
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Daniele B Rodrigues
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Fabiane C Petry
- Food Research Center (FoRC), Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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22
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Venancio VP, Marques MC, Almeida MR, Mariutti LRB, Souza VCDO, Barbosa F, Pires Bianchi ML, Marzocchi-Machado CM, Mercadante AZ, Antunes LMG. Chrysobalanus icaco L. fruits inhibit NADPH oxidase complex and protect DNA against doxorubicin-induced damage in Wistar male rats. J Toxicol Environ Health A 2016; 79:885-893. [PMID: 27494754 DOI: 10.1080/15287394.2016.1193454] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Accepted: 05/20/2016] [Indexed: 06/06/2023]
Abstract
Chrysobalanus icaco L. is an underexplored plant found in tropical areas around the globe. Currently, there is no apparent information regarding the effects C. icaco fruits may exert in vivo or potential role in health promotion. This study aimed at providing evidence regarding the in vivo influence of this fruit on antigenotoxicity, antimutagenicity, and oxidative stress in rats. Male Wistar rats were treated with 100, 200, or 400 mg/kg body weight (bw)/d C. icaco fruit for 14 d. Doxorubicin (DXR, 15 mg/kg bw, ip) was used for DNA damaging and as an oxidant to generate reactive oxygen species (ROS). Genomic instability was assessed by the comet assay and micronucleus (MN) test, while antioxidant activity was determined by oxidative burst of neutrophils. Chrysobalanus icaco fruit polyphenols were quantified and characterized by high-performance liquid chromatography coupled to a diode array detector and tandem mass spectrometer (HPLC-DAD-MS/MS). The concentrations of 19 chemical elements were determined by inductively coupled plasma-mass spectroscopy (ICP-MS). Significant amounts of polyphenols, magnesium, and selenium were found in C. icaco fruit. This fruit displayed in vivo antioxidant activity against DXR-induced damage in rat peripheral blood neutrophils, antigenotoxicity in peripheral blood cells, and antimutagenicity in bone-marrow cells and peripheral blood cells. Correlation analyses between endpoints examined indicated that the mechanism underlying chemopreventive actions of C. icaco fruit was attributed to inhibition of NADPH oxidase complex manifested as low levels of DNA damage in animals exposed to DXR. Data indicate that phytochemicals and minerals in C. icaco fruit protect DNA against damage in vivo associated with their antioxidant properties.
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Affiliation(s)
- Vinicius Paula Venancio
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
| | | | - Mara Ribeiro Almeida
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
| | | | | | - Fernando Barbosa
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
| | - Maria Lourdes Pires Bianchi
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
| | - Cleni Mara Marzocchi-Machado
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
| | | | - Lusânia Maria Greggi Antunes
- a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil
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23
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Rodrigues DB, Mariutti LRB, Mercadante AZ. Two-step cleanup procedure for the identification of carotenoid esters by liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry. J Chromatogr A 2016; 1457:116-24. [PMID: 27371019 DOI: 10.1016/j.chroma.2016.06.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [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: 03/15/2016] [Revised: 05/17/2016] [Accepted: 06/13/2016] [Indexed: 11/30/2022]
Abstract
Carotenoids are naturally found in both free form and esterified with fatty acids in most fruits; however, up to now the great majority of studies only evaluated their composition after saponification. This fact is easily explained by the difficult to analyze carotenoid esters. Preliminary studies showed that cleanup procedures in the extract are necessary for further analysis by LC-MS/MS since triacylglycerols (TAGs) impair the MS detection. Considering these facts, we developed a new cleanup procedure to remove TAGs and other lipids from carotenoid fruit extracts. This procedure is based on physical removal of solid lipids at low temperature followed by open column chromatography on MgO and diatomaceous earth. Before cleanup, four carotenoid diesters and two free xanthophylls were identified in murici (Byrsonyma crassifolia), corresponding to about 65% of the total chromatogram area. After carrying out the two-step cleanup procedure, 35 carotenoids were identified, being 14 monoesters, six free carotenoids and 15 carotenoid diesters. We can conclude that this two-step procedure was successfully applied to murici, an Amazonian fruit, which contains high amounts of lipids.
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Affiliation(s)
- Daniele Bobrowski Rodrigues
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas-SP, Brazil
| | | | - Adriana Zerlotti Mercadante
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas-SP, Brazil
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Barriuso B, Mariutti LRB, Ansorena D, Astiasarán I, Bragagnolo N. Solanum sessiliflorum(mana-cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500285] [Citation(s) in RCA: 6] [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: 12/12/2022]
Affiliation(s)
- Blanca Barriuso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Lilian Regina Barros Mariutti
- Department of Food Science, Faculty of Food Engineering; University of Campinas, Rua Monteiro Lobato 80; Campinas (São Paulo) Brazil
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering; University of Campinas, Rua Monteiro Lobato 80; Campinas (São Paulo) Brazil
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25
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Figueirêdo BC, Trad IJ, Mariutti LRB, Bragagnolo N. Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.07.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
UNLABELLED The effects of the addition of sage and garlic in chicken meat on lipid and cholesterol oxidation, having as prooxidant factors the addition of salt, thermal treatment, and frozen storage, were evaluated. The content of unsaturated fatty acids did not change in the presence of sage; on the contrary, with garlic, the content of these fatty acids decreased after cooking and storage. Hexanal and pentanal contents were lower in patties containing sage, and higher in those with garlic. The 7-ketocholesterol was the cholesterol oxide found in higher amount in raw chicken on day 0, while the formation of 7β- and 7α-hydroxycholesterol was verified only from day 30 on. Cooking and storage resulted in increase of total cholesterol oxides and decrease of α- and γ-tocopherol. Sage was effective in controlling lipid and cholesterol oxidation, minimizing the prooxidant effects of salt, cooking, and storage. However, garlic presented no effect as antioxidant and accelerated lipid oxidation. PRACTICAL APPLICATION The addition of sage to chicken meat (0.1 g/100 g) is a good alternative to prevent and delay the formation of compounds derived from lipid oxidation that are responsible for off-flavors and loss of nutritional quality during long-term frozen storage. Care must be taken when using garlic to seasoning chicken meat products, such as hamburgers and meatballs, especially cooked or precooked due to its potential to promote lipid oxidation and consequently raising the risk of having the product rejected by the consumer.
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Affiliation(s)
- Lilian Regina Barros Mariutti
- Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil
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Sancho RAS, de Lima FA, Costa GG, Mariutti LRB, Bragagnolo N. Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage. J Food Sci 2011; 76:C838-45. [DOI: 10.1111/j.1750-3841.2011.02224.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bandeira CM, Ferreira JM, Bragagnolo N, Mariutti LRB. Desenvolvimento de metodologia analítica para determinação de colesterol em ração para ruminantes através de planejamento experimental fatorial. QUIM NOVA 2008. [DOI: 10.1590/s0100-40422008000600027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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