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Machado MAM, Castro VS, Monteiro MLG, Bernardo YADA, Figueiredo EEDS, Conte-Junior CA. Can Extraintestinal Pathogenic Escherichia coli with Heat Resistance Profile Overcome Nonthermal Technologies? Foodborne Pathog Dis 2024; 21:168-173. [PMID: 38090762 DOI: 10.1089/fpd.2023.0111] [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: 03/09/2024] Open
Abstract
Ultraviolet-C light-emitting diode (UVC-LED) and ultrasound (US) are two nonthermal technologies with the potential to destroy pathogens. However, little is known about their effectiveness in strains with a history of heat resistance. Thus, this study aimed to evaluate the phenotype and genotype of heat-resistant extraintestinal pathogenic Escherichia coli (ExPEC) with heat resistance genes after the application of US, UVC-LED, and UVC-LED+US. For this, two central composite rotatable designs were used to optimize the UVC-LED and US conditions in four ExPEC isolated from beef. From the genome of these isolates obtained in a previous study, possible genes for UVC resistance were analyzed. Results showed that US was ineffective in reducing >0.30 log colony-forming unit/mL, and that when used after UVC-LED, it showed a nonsynergic or antagonistic effect. Also, UVC-LED had the greatest effect at the maximum dose (4950 mJ/cm2 from 1.65 mW/cm2 for 50 min). However, the strains showed some recovery after that, which could be implicated in the expression of genes included in SOS system genes, some others present in the transmissible Locus of Stress Tolerance (trxBC and degP), and others (terC). Thus, ExPEC can overcome the conditions used in this study for US, UVC-LED, and UVC-LED+US, probably due to the history of resistance to other cellular damage. The result of this study will contribute to future studies that aim to find better treatment conditions for each food product.
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Affiliation(s)
- Maxsueli Aparecida Moura Machado
- Postgraduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
| | - Vinicius Silva Castro
- Postgraduate Program in Animal Science (PPGCA). Federal University of Mato Grosso (UFMT), Cuiabá, Brazil
| | - Maria Lúcia Guerra Monteiro
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
| | - Yago Alves de Aguiar Bernardo
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
| | - Eduardo Eustáquio de Souza Figueiredo
- Postgraduate Program in Animal Science (PPGCA). Federal University of Mato Grosso (UFMT), Cuiabá, Brazil
- Postgraduate Program in Nutrition, Food and Metabolism (PPGNAM), Federal University of Mato Grosso (UFMT), Cuiabá, Brazil
| | - Carlos Adam Conte-Junior
- Postgraduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Technological Development Support Laboratory (LADETEC), Center for Food Analysis (NAL), Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria, Rio de Janeiro, Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Brazil
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Monteiro MLG, Torres Neto L, Mutz YDS, Silva CRD, Conte-Junior CA. Optimizing UVC-LED application to improve the shelf life of vacuum-packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets. J Food Sci 2024; 89:552-565. [PMID: 38078775 DOI: 10.1111/1750-3841.16874] [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: 08/16/2023] [Revised: 10/24/2023] [Accepted: 11/20/2023] [Indexed: 01/15/2024]
Abstract
Although ultraviolet-C light-emitting diode (UVC-LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC-LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC-LED powers (1, 1.38, and 1.58 mW/cm2 ) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC-LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC-LED-treated fish had increased shelf life by 2.80-4.76 days and increase or decrease in lipid oxidation (0.025-0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47-9.06), and hardness (1.31-8.51 N) over the refrigerated storage depending on specific UVC-LED conditions applied. The optimal UVC-LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2 ), which increased the fillet's shelf life by 2.5-fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco-friendly technology that can easily scaled industrially to enhance the sustainable fish production chain. PRACTICAL APPLICATION: The high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC-LED is an eco-friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
| | - Luiz Torres Neto
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carolina Ramos da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
- Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Brazil
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Lima LCS, Salim APAA, Trezze IMM, Ferreira MS, Monteiro MLG, Vasconcellos-Junior FJ, Mano SB, Conte-Junior CA. High-intensity ultrasound improves color and oxidative stability of beef from grain-fed and pasture-fed Nellore cattle. Meat Sci 2023; 206:109324. [PMID: 37683507 DOI: 10.1016/j.meatsci.2023.109324] [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: 06/08/2023] [Revised: 08/17/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
This research aimed to evaluate the influence of high-intensity ultrasound (HIU) levels (control: 0; high: 747.79; ultra-high: 1344.17 Wcm-2) on pH, instrumental color (redness, R630/580, hue angle and chroma) and oxidative stability (lipid and protein oxidation) of Psoas major (PM) muscle from Nellore cattle raised in two feeding systems: grain and pasture. Using a structural equation modeling (SEM) approach, the relations (P > 0.05) between exogenous (HIU levels) and endogenous (pH, color, lipid and protein oxidation) variables were observed. In beef from grain-fed animals the pH was directly and negatively related to lipid oxidation (γ = -0.321), hue angle (γ = -0.847) and chroma (γ = -0.442) and protein oxidation (γ = -0.752). In PM from pasture-fed HIU exhibited a negative relation with lipid (γ = -0.144) and protein (γ = -0.743) oxidation, suggesting a possible positive influence on the oxidative stability of meat and a positive relation with redness (γ = 0.197) and R630/580 (γ = 0.379). The HIU positively influenced the color and oxidative stability of beef from Bos indicus cattle, and a synergistic effect of HIU and feeding system on beef from pasture-fed animals.
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Affiliation(s)
- L C S Lima
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil.
| | - A P A A Salim
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - I M M Trezze
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M S Ferreira
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - M L G Monteiro
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil
| | - F J Vasconcellos-Junior
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - S B Mano
- Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil
| | - C A Conte-Junior
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Department of Food Technology, Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, RJ 24220-000, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040900, Brazil; Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000, Brazil; Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040-900, Brazil; Graduate Program in Biochemistry (PPGBq), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909, Brazil
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Magalhães GL, Soares Júnior MS, Caliari M, Monteiro MLG, Mársico ET. Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature. Foods 2023; 12:2748. [PMID: 37509840 PMCID: PMC10379180 DOI: 10.3390/foods12142748] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.
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Affiliation(s)
| | | | - Márcio Caliari
- School of Agronomy, Federal University of Goias (UFG), Goiania 74690-900, Brazil
| | - Maria Lúcia Guerra Monteiro
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
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Monteiro MLG, Mutz YDS, Francisco KDA, Rosário DKAD, Conte-Junior CA. Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review. Foods 2023; 12:foods12101961. [PMID: 37238779 DOI: 10.3390/foods12101961] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were eligible studies. For fish, the most effective treatments to reduce Gram-negative and Gram-positive bacteria were UV-C at 0.5 J/cm2 + non-thermal atmospheric plasma (NTAP) for 8 min (33.83%) and 1% Verdad N6 + 0.05 J/cm2 + vacuum packaging (25.81%), respectively. An oxygen absorber with 0.102 J/cm2 was the best combined treatment, reducing lipid oxidation (65.59%), protein oxidation (48.95), color (ΔE = 4.51), and hardness changes (18.61%), in addition to a shelf-life extension of at least 2 days. For meat products, Gram-negative bacteria were more reduced by nir-infrared heating (NIR-H; 200.36 µW/cm2/nm) combined with 0.13 J/cm2 (70.82%) and 0.11 J/cm2 (52.09%). While Gram-positive bacteria by 0.13 J/cm2 with NIR-H (200.36 µW/cm2/nm), 1, 2, or 4 J/cm2 with flash pasteurization (FP) during 1.5 or 3 s, and 2 J/cm2 with FP for 0.75 s (58.89-67.77%). LAE (5%) + 0.5 J/cm2 was promising for maintaining color and texture. UV-C combined technologies seem to be a cost-effective alternative to ensure safety with little to no quality changes in fish and meat products.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
| | - Yhan da Silva Mutz
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Karen de Abreu Francisco
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Denes Kaic Alves do Rosário
- Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo (UFES), Alto Universitário, S/N Guararema, Alegre 29500-000, ES, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Machado MAM, Castro VS, Monteiro MLG, Bernardo YADA, Figueiredo EEDS, Conte‐Junior CA. Effect of
UVC‐LED
and ultrasound alone and combined on heat‐resistant
Escherichia coli
isolated from pasteurised milk. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12925] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Maxsueli Aparecida Moura Machado
- Postgraduate Program in Food Science (PPGCAL) Chemistry Institute, Federal University of Rio de Janeiro (UFRJ) Rio de Janeiro 21941‐909 RJ Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐598 RJ Brazil
- Department of Biochemistry, Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐909 RJ Brazil
| | - Vinicius Silva Castro
- University of Lethbridge, 4401 University Drive Lethbridge Lethbridge Alberta T1K 3M4 Canada
| | - Maria Lúcia Guerra Monteiro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐598 RJ Brazil
- Department of Biochemistry, Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐909 RJ Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói 24230‐340 RJ Brazil
| | - Yago Alves de Aguiar Bernardo
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐598 RJ Brazil
- Department of Biochemistry, Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐909 RJ Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói 24230‐340 RJ Brazil
| | | | - Carlos Adam Conte‐Junior
- Postgraduate Program in Food Science (PPGCAL) Chemistry Institute, Federal University of Rio de Janeiro (UFRJ) Rio de Janeiro 21941‐909 RJ Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐598 RJ Brazil
- Department of Biochemistry, Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM) Federal University of Rio de Janeiro (UFRJ), Cidade Universitaria Rio de Janeiro 21941‐909 RJ Brazil
- Postgraduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói 24230‐340 RJ Brazil
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Torres Neto L, Monteiro MLG, Fernández-Romero J, Teleshova N, Sailer J, Conte Junior CA. Essential oils block cellular entry of SARS-CoV-2 delta variant. Sci Rep 2022; 12:20639. [PMID: 36450916 PMCID: PMC9709744 DOI: 10.1038/s41598-022-25342-8] [Citation(s) in RCA: 4] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/29/2022] [Indexed: 12/02/2022] Open
Abstract
Aiming to fill a gap in the literature, we aimed to identify the most promising EOs blocking in vitro cellular entry of SARS-CoV-2 delta variant without conferring human cytotoxicity and provide insights into the influence of their composition on these activities. Twelve EOs were characterized by gas chromatography coupled to mass spectrometry. The antiviral and cytotoxicity activities were determined using the cell-based pseudoviral entry with SARS-CoV-2 delta pseudovirus and the XTT assay in HeLa cells expressing human angiotensin-converting enzyme 2 (HeLa ACE-2), respectively. Syzygium aromaticum, Cymbopogon citratus, Citrus limon, Pelargonium graveolens, Origanum vulgare, "Illicium verum", and Matricaria recutita showed EC50 lowered or close to 1 µg/mL but also the lowest CC50 (0.20-1.70 µg/mL), except "I. verum" (30.00 µg/mL). Among these, "I. verum", C. limon, P. graveolens and S. aromaticum proved to be promising alternatives for SARS-CoV-2 delta variant inhibition (therapeutic index above 4), which possibly was related to the compounds (E)-anetole, limonene and beta-pinene, citronellol, and eugenol, respectively.
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Affiliation(s)
- Luiz Torres Neto
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro, RJ 21941-598 Brazil ,grid.8536.80000 0001 2294 473XLaboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909 Brazil ,grid.8536.80000 0001 2294 473XGraduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, N. 149, Bloco A, 5° Andar, Rio de Janeiro, RJ 21941-909 Brazil
| | - Maria Lúcia Guerra Monteiro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro, RJ 21941-598 Brazil ,grid.8536.80000 0001 2294 473XLaboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909 Brazil ,grid.8536.80000 0001 2294 473XGraduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, N. 149, Bloco A, 5° Andar, Rio de Janeiro, RJ 21941-909 Brazil ,grid.411173.10000 0001 2184 6919Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000 Brazil
| | - José Fernández-Romero
- grid.253205.30000 0004 0387 4272Science Department, Borough of Manhattan Community College, The City University of New York, 199 Chambers Street, Science Department Room N699, New York, NY 10007 USA ,grid.250540.60000 0004 0441 8543Center for Biomedical Research, Population Council, 1230 York Avenue, New York, NY 10065 USA
| | - Natalia Teleshova
- grid.250540.60000 0004 0441 8543Center for Biomedical Research, Population Council, 1230 York Avenue, New York, NY 10065 USA
| | - James Sailer
- grid.250540.60000 0004 0441 8543Center for Biomedical Research, Population Council, 1230 York Avenue, New York, NY 10065 USA
| | - Carlos Adam Conte Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro, RJ 21941-598 Brazil ,grid.8536.80000 0001 2294 473XLaboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ 21941-909 Brazil ,grid.8536.80000 0001 2294 473XGraduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, N. 149, Bloco A, 5° Andar, Rio de Janeiro, RJ 21941-909 Brazil ,grid.411173.10000 0001 2184 6919Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ 24220-000 Brazil ,grid.418068.30000 0001 0723 0931Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ 21040-900 Brazil
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dos Santos EA, Ribeiro AEC, Barcelos TT, da Rocha Neves GA, Monteiro MLG, Mársico ET, Caliari M, Soares Júnior MS. Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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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9
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Santos EA, Evangelista ZR, Bueno JA, Monteiro MLG, Mársico ET, Bataus LA, Fernandes KF, Caliari M, Soares Soares Júnior M. Effects of ultrasound assisted emulsification on overall quality of reduced‐sodium 'spam‐like' products elaborated with tilapia filleting by‐products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16726] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elaine Alves Santos
- Instituto Federal do Triangulo Mineiro (IFTM) Campus Uberlândia, Uberlândia‐38400‐970 Brasil
| | - Zeuxis Rosa Evangelista
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Joyce Alves Bueno
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | | | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense (UFF) Rio de Janeiro 24220‐000 Brasil
| | - Luís Artur Bataus
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Kátia Flávia Fernandes
- Instituto de Ciências Biológicas Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐74690‐900 Goiânia, Goiás Brasil
| | - Márcio Caliari
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
| | - Manoel Soares Soares Júnior
- Escola de Agronomia Universidade Federal de Goiás (UFG) Av. Esperança, s/n, Setor Samambaia‐ 74690‐900 Goiânia, Goiás Brasil
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10
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Torres Neto L, Monteiro MLG, Viana FM, Conte‐Junior CA. COVID-19 contamination through food: A study with Brazilian consumers of different socioeconomic and demographic characteristics. J SENS STUD 2022; 37:e12748. [PMID: 35601745 PMCID: PMC9115115 DOI: 10.1111/joss.12748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/25/2022] [Accepted: 04/12/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate through free word association the perception of Brazilian consumers regarding the possibility of infection with the SARS-CoV-2 virus through food. One thousand individuals answered the questionnaire via an online platform. Most cited terms (hygiene-8%, fear-8%, caution-5%) and categories (negative attitudes and feeling-72% and sanitization-60%) were related to overall COVID-19 infection rather than their specific infection through the food. The perception of the possibility of risk of this type of cross-contamination was greater for male participants, within the food field, with high income (>10 minimum wages), and from the midwest region. Nonetheless, there are still doubts regarding this possibility, especially for participants with low income (≤10 minimum wages), females, higher education (≥secondary school), who exercise professional activity outside the food sector and from most regions of Brazil. Practical applications Although the SARS-CoV-2 virus was discovered 2 years ago, the emergence of new variants such as Omicron has increased infection and mortality rates worldwide. A possible way of COVID-19 infection is cross-contamination through food handling and contact surfaces if preventive measures are not applied. In this context, understanding the consumer perception from a continental-size country such as Brazil, with a wide variety of socioeconomic profiles, is crucial to minimize the severe impacts of the pandemic. Our study demonstrates the need to disseminate scientific information in different media to reduce misinformation, especially social media because most Brazilian consumers had doubts and uncertainties about the possibility of COVID-19 infection from cross-contamination through food.
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Affiliation(s)
- Luiz Torres Neto
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
| | - Maria Lúcia Guerra Monteiro
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary MedicineFluminense Federal University (UFF)NiteróiBrazil
| | - Fernanda Medeiros Viana
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
| | - Carlos Adam Conte‐Junior
- COVID‐19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC)Cidade UniversitáriaRio de JaneiroBrazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of BiochemistryFederal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Food Science (PPGCAL)Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade UniversitáriaRio de JaneiroBrazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary MedicineFluminense Federal University (UFF)NiteróiBrazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS)Oswaldo Cruz Foundation (FIOCRUZ)Rio de JaneiroBrazil
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11
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Rekowsky BSDS, Monteiro MLG, Silva TM, Conté-Júnior CA, Costa MPD. Semi-hard buffalo cheese: how cow's milk affects sensory acceptance? Braz J Food Technol 2022. [DOI: 10.1590/1981-6723.03022] [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] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Torres Neto L, Monteiro MLG, Galvan D, Conte-Junior CA. An Evaluation of the Potential of Essential Oils against SARS-CoV-2 from In Silico Studies through the Systematic Review Using a Chemometric Approach. Pharmaceuticals (Basel) 2021; 14:ph14111138. [PMID: 34832920 PMCID: PMC8624289 DOI: 10.3390/ph14111138] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/01/2021] [Accepted: 11/04/2021] [Indexed: 02/07/2023] Open
Abstract
Essential oils (EOs) and their compounds have attracted particular attention for their reported beneficial properties, especially their antiviral potential. However, data regarding their anti-SARS-CoV-2 potential are scarce in the literature. Thus, this study aimed to identify the most promising EO compounds against SARS-CoV-2 based on their physicochemical, pharmacokinetic, and toxicity properties. A systematic literature search retrieved 1669 articles; 40 met the eligibility criteria, and 35 were eligible for analysis. These studies resulted in 465 EO compounds evaluated against 11 human and/or SARS-CoV-2 target proteins. Ninety-four EO compounds and seven reference drugs were clustered by the highest predicted binding affinity. Furthermore, 41 EO compounds showed suitable drug-likeness and bioactivity score indices (≥0.67). Among these EO compounds, 15 were considered the most promising against SARS-CoV-2 with the ADME/T index ranging from 0.86 to 0.81. Some plant species were identified as EO potential sources with anti-SARS-CoV-2 activity, such as Melissa officinalis Arcang, Zataria multiflora Boiss, Eugenia brasiliensis Cambess, Zingiber zerumbet Triboun & K.Larsen, Cedrus libani A.Rich, and Vetiveria zizanoides Nash. Our work can help fill the gap in the literature and guide further in vitro and in vivo studies, intending to optimize the finding of effective EOs against COVID-19.
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Affiliation(s)
- Luiz Torres Neto
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
| | - Maria Lúcia Guerra Monteiro
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, Brazil
| | - Diego Galvan
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
| | - Carlos Adam Conte-Junior
- COVID-19 Research Group, Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Cidade Universitária, Rio de Janeiro 21941-598, Brazil; (L.T.N.); (M.L.G.M.); (D.G.)
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, n. 149, Bloco A, 5° Andar, Rio de Janeiro 21941-909, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24220-000, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil
- Correspondence: ; Tel.: +55-21-3938-7825
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dos Santos EA, Chaves Ribeiro AE, Barcellos TT, Monteiro MLG, Mársico ET, Caliari M, Soares Júnior MS. Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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14
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Cunha LCM, Monteiro MLG, Costa‐Lima BRC, Guedes‐Oliveira JM, Rodrigues BL, Fortunato AR, Baltar JD, Tonon RV, Koutchma T, Conte‐Junior CA. Effect of microencapsulated extract of pitaya (
Hylocereus costaricensis
) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15272] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de EducaçãoCiência e Tecnologia da Paraíba João Pessoa Brasil
| | - Bruna Leal Rodrigues
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Alice Raquel Fortunato
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Jéssica Diogo Baltar
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | | | | | - Carlos Adam Conte‐Junior
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Núcleo de Análise de Alimentos (NAL – LADETEC), Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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Meneses RB, Silva MS, Monteiro MLG, Rocha-Leão MHM, Conte-Junior CA. Effect of dairy by-products as milk replacers on quality attributes of ice cream. J Dairy Sci 2020; 103:10022-10035. [PMID: 32896416 DOI: 10.3168/jds.2020-18330] [Citation(s) in RCA: 8] [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: 02/07/2020] [Accepted: 06/22/2020] [Indexed: 11/19/2022]
Abstract
The aim of this study was to evaluate the effect of ricotta whey (RW), cheese whey (CW), and butter whey (BUW) as replacers of whole milk (WM) at different ratios (0:100, 25:75, 50:50, 75:25, and 100:0) in the physicochemical and sensory qualities of ice cream. All formulations, including a commercial sample used as reference, were analyzed for nutritional composition, energy value, pH, titratable acidity (TA), melting behavior, desorption index, instrumental color properties, instrumental hardness, and consumer sensory testing. Overall, the addition of RW, CW, and BUW increased the moisture content, TA, melting rate, and redness (a*) and yellowness (b*) values but decreased the pH, lightness (L*) value, energy value, levels of ash, protein, lipid, and carbohydrate. As exception, CW did not influence the TA, and BUW resulted in lower lipid reduction and in lower hardness changes, and it did not affect the content of ash, protein, and a* and b* values of ice creams. Any ice cream formulation had dietary fibers and a desorption index. Ricotta whey and CW at all ratios and BUW at 25% did not affect overall liking compared with the commercial sample, whereas purchase intention was only decreased by the addition of BUW from 50 to 100%. Ricotta whey at 75 and 100% decreased melting velocity and creaminess, and BUW at 50, 75, and 100% increased hardness, TA, and cream flavor but decreased creaminess, which contributed negatively to overall liking. Therefore, the evaluated dairy by-products, especially RW and CW, have great potential for replacing milk in ice creams.
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Affiliation(s)
- R B Meneses
- Department of Food, Federal Institute of Education, Science and Technology of Alagoas (IFAL), 57120-000, Maceió, Brazil
| | - M S Silva
- Department of Food, Federal Institute of Education, Science and Technology of Alagoas (IFAL), 57120-000, Maceió, Brazil
| | - M L G Monteiro
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, Brazil; Center for Food Analysis (NAL-LADETEC), Federal University of Rio de Janeiro (UFRJ), 21941-598, Rio de Janeiro, Brazil; Department of Food Technology, Fluminense Federal University (UFF), 24220-000, Rio de Janeiro, Brazil
| | - M H M Rocha-Leão
- School of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, Brazil
| | - C A Conte-Junior
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, Brazil; Center for Food Analysis (NAL-LADETEC), Federal University of Rio de Janeiro (UFRJ), 21941-598, Rio de Janeiro, Brazil; Department of Food Technology, Fluminense Federal University (UFF), 24220-000, Rio de Janeiro, Brazil.
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Rodrigues BL, Monteiro MLG, Vilhena da Cruz Silva Canto AC, Costa MPD, Conte-Junior CA. Proximate composition, fatty acids and nutritional indices of promising freshwater fish species from Serrasalmidae family. CyTA - Journal of Food 2020. [DOI: 10.1080/19476337.2020.1804463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Bruna Leal Rodrigues
- Department of Food Technology, Federal Fluminense University (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Lúcia Guerra Monteiro
- Department of Food Technology, Federal Fluminense University (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL – LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | | | - Marion Peireira da Costa
- Department of Preventive Veterinary Medicine and Animal Production, Federal University of Bahia (UFBA), Salvador, Brazil
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Federal Fluminense University (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL – LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- National Institute of Health Quality Control, Fundação Oswaldo Cruz (FIOCRUZ), Rio de Janeiro, Brazil
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Magalhães AO, Mársico ET, Soares Júnior MS, Caliari M, Monteiro MLG. Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies. Journal of Aquatic Food Product Technology 2020. [DOI: 10.1080/10498850.2020.1789255] [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] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Amanda Oliveira Magalhães
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | | | | | - Márcio Caliari
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Goiânia, Brazil
| | - Maria Lúcia Guerra Monteiro
- Department of Food Technology, Federal Fluminense University (UFF), Rio De Janeiro, Brazil
- Institute of Chemistry, Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio De Janeiro (UFRJ), Rio De Janeiro, Brazil
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Bonfim BDC, Monteiro MLG, Santos AFGND, Vilar JDS, Conte-Junior CA. Nutritional Improvement and Consumer Perspective of Fish Nuggets with Partial Substitution of Wheat Flour Coating by Fish (Priacanthus arenatus, Cuvier, 1829) Waste Flour. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1693462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bruno de Carvalho Bonfim
- Graduate Program in Marine Biotechnology, Instituto de Estudos do Mar Almirante Paulo Moreira, Rio de Janeiro, Brazil
- Laboratory of Applied Ecology, Department of Animal Science and Sustainable Agro-Socio-Environmental Development, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Maria Lúcia Guerra Monteiro
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Alejandra Filippo Gonzalez Neves do Santos
- Laboratory of Applied Ecology, Department of Animal Science and Sustainable Agro-Socio-Environmental Development, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | | | - Carlos Adam Conte-Junior
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
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Fortunato AR, Monteiro MLG, Costa‐Lima BRC, Cunha LCM, Guedes‐Oliveira JM, Conte‐Junior CA. Effect of Brazilian pepper (
Schinus terebinthifolius
Raddi) extracts on color and oxidative stability of sardine patties stored under refrigeration. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14187] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Maria Lúcia Guerra Monteiro
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
| | - Bruno Reis Carneiro Costa‐Lima
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Department of Animal and Food Sciences University of Kentucky Lexington Kentucky
| | | | - Juliana Maria Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba João Pessoa Brasil
| | - Carlos Adam Conte‐Junior
- Instituto de Química Universidade Federal do Rio de Janeiro Rio de Janeiro Brasil
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Rio de Janeiro Brasil
- Instituto Nacional de Controle de Qualidade em Saúde, Fundação Oswaldo Cruz Rio de Janeiro Brasil
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Monteiro MLG, Mársico ET, Soares Junior MS, Caliari M, Conte-Junior CA. Physicochemical stability of bread fortified with tilapia-waste flour. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2018.1547793] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | | | - Márcio Caliari
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Carlos Adam Conte-Junior
- Departament of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
- Institute of Chemistry, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
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Coutinho NM, Canto ACVDCS, Mársico ET, Silva FAD, Keller LAM, Conte-Junior CA, Monteiro MLG. Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat. Braz J Food Technol 2019. [DOI: 10.1590/1981-6723.13218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.
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Santos JDSL, Mársico ET, Cinquini MA, Silva FAD, Conte Junior CA, Monteiro MLG. Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets. Braz J Food Technol 2018. [DOI: 10.1590/1981-6723.17817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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de Souza Lira Santos J, Mársico ET, Lemos M, Cinquini MA, Alves da Silva F, Dutra YB, Franco RM, Conte Junior CA, Monteiro MLG. Effect of the UV-C Radiation on Shelf Life of Vacuum-Packed Refrigerated Pirarucu (Arapaima gigas) Fillets. Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1402840] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Môsar Lemos
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Miguel Antônio Cinquini
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Flávio Alves da Silva
- Department of Food Engineering, School of Agronomy, Universidade Federal de Goiás (UFG), Goiânia, Brazil
| | - Yasmin Bugini Dutra
- Department of Food Technology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
| | - Robson Maia Franco
- Department of Food Microbiology, Universidade Federal Fluminense (UFF), Rio de Janeiro, Brazil
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Monteiro MLG, Mársico ET, Conte Junior CA. Procedimentos ômicos aplicados em qualidade e segurança de pescado. Braz J Vet Res Anim Sci 2017. [DOI: 10.11606/issn.1678-4456.bjvras.2017.114234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Os procedimentos ômicos são uma nova tecnologia que utiliza a genômica, proteômica e metabolômica para avaliar metabólitos dos alimentos. A demanda mundial de pescado tem aumentado progressivamente devido à elevada qualidade de proteínas, minerais e ácidos graxos poli-insaturados, especialmente ômega-3. Todavia, a cadeia produtiva aquícola apresenta limitações como falta de padronização, ausência de conhecimento e transferência de tecnologia para as indústrias. Além disso, torna-se difícil garantir um monitoramento efetivo do pescado em decorrência das limitações dos parâmetros de qualidade atuais e dos métodos analíticos estabelecidos pela legislação nacional. O presente trabalho analisa os fatores limitantes relacionados aos parâmetros químicos, bem como os avanços recentes nos procedimentos analíticos, para determinação da qualidade do pescado. Levando-se em consideração a melhoria no controle de qualidade dessa matriz, os parâmetros de bases voláteis totais (BVT), trimetilamina (TMA), amônia, pH e aminas biogênicas deveriam ser revisados e estabelecidos por categorias de pescado e/ou por tipo de produto à base de pescado. Em contrapartida, parâmetros relacionados à concentração de carbonilas, ácidos graxos livres (AGLs), índice de peróxidos (IP) e malonaldeído (MDA) poderiam ser inseridos na legislação nacional. Simultaneamente, as autoridades oficiais devem levar em consideração metodologias analíticas que apresentem efetividade, praticidade, baixo custo e rapidez, facilitando e aprimorando o controle de qualidade de produtos de pescado e garantindo a saúde dos consumidores. Além disso, técnicas analíticas para identificação das espécies de peixes devem ser incluídas na legislação brasileira visando evitar substituições ilegais e impactos negativos aos consumidores.
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Guimarães CFM, Mársico ET, Monteiro MLG, Lemos M, Mano SB, Conte Junior CA. The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets. Food Sci Nutr 2015; 4:398-408. [PMID: 27247770 PMCID: PMC4867760 DOI: 10.1002/fsn3.302] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 09/14/2015] [Accepted: 09/16/2015] [Indexed: 01/08/2023] Open
Abstract
The aim of the present study was to evaluate the chemical quality parameters regarding frozen Pangasius hypophthalmus specimens from Vietnam. The proximate composition, pH, ammonia, biogenic amines (BAs), total mercury (Hg), malondialdehyde (MDA), and polyphosphate were determined. The moisture, protein, lipid and ash values were between 83.83-85.59, 12.51-14.52, 1.09-1.65, and 0.76-2.38 g 100 g(-1), respectively. Fraud by excessive polyphosphate addition was detected in 30% of the samples whereas Hg above the recommended limit was observed in 50% of the samples. With regard to compounds from the degradation process, low concentrations of individual BAs and pH values were found in this study and ranged from 5.88 to 6.18, except for samples with polyphosphate >1 g 100(-1) (pH > 7.00) were observed in the present study. However, ammonia concentration indicated that a degradation process initiated in 80% of the samples (0.12-0.34 NH 3 g(-1)) and 20% of the samples (1.87-1.94 μg NH 3 g(-1)) were in an advanced deterioration process. Furthermore, MDA values (1.21-7.88 mg kg(-1)) suggested some failures, mainly during transportation and/or storage. We concluded that quality control measures must be implemented on the Pangasius production chain to improve the quality of products provided to consumers worldwide.
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Affiliation(s)
| | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Maria Lúcia Guerra Monteiro
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Môsar Lemos
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Sergio Borges Mano
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
| | - Carlos Adam Conte Junior
- Departamento de Tecnologia de Alimentos Universidade Federal Fluminense 24230340 Niterói Rio de Janeiro Brazil
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Palmeira KR, Mársico ET, Monteiro MLG, Lemos M, Conte Junior CA. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food 2015. [DOI: 10.1080/19476337.2015.1087050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Monteiro MLG, Mársico ET, Lázaro CA, da Silva Canto ACVC, Lima BRCDC, da Cruz AG, Conte-Júnior CA. Effect of transglutaminase on quality characteristics of a value-added product tilapia wastes. J Food Sci Technol 2015; 52:2598-609. [PMID: 25892758 PMCID: PMC4397336 DOI: 10.1007/s13197-014-1327-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/14/2014] [Indexed: 10/25/2022]
Abstract
The aim of this work was to evaluate the physico-chemical, instrumental color and texture, and sensory qualities of restructured tilapia steaks elaborated with small sized (non-commercial) tilapia fillets and different levels of microbial transglutaminase (MTG). Four concentrations of MTG were used: CON (0 % MTG), T1 (0.1 % MTG), T2 (0.5 % MTG), and T3 (0.8 % MTG). In addition, bacterial content and pH shifts were also evaluated during 90 days of frozen storage. The different levels of MTG did not affect (P > 0.05) either the proximate composition of the restructured tilapia steaks or the bacterial growth during the frozen storage. MTG improved (P < 0.05) cooking yield and instrumental hardness and chewiness as well as sensory (salty taste, succulence and tenderness) attributes; strongly contributing to greater overall acceptance. Therefore, restructured tilapia steaks manufactured with MTG are potentially valued-added products with good consumer acceptance and better purchase-intention than steaks formulated with 0 % MTG.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Eliane Teixeira Mársico
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - César Aquiles Lázaro
- />College of Veterinary Medicine, Universidad Nacional Mayor de San Marcos, Av. Circunvalación Cdra. 28 s/n, P.O. Box 03-5137, San Borja, Lima Peru
| | | | - Bruno Reis Carneiro da Costa Lima
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
| | - Adriano Gomes da Cruz
- />Federal Institute of Education, Science and Technology of Rio de Janeiro, Rua Senador Furtado Maracanã, 20270-021 Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- />Department of Food Technology, Faculty of Veterinary Medicine, University Federal Fluminense, Vital Brazil Filho 64, 24230-340 Niterói, Rio de Janeiro Brazil
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Almeida CC, Monteiro MLG, Costa-Lima BRCD, Alvares TS, Conte-Junior CA. In vitro digestibility of commercial whey protein supplements. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.038] [Citation(s) in RCA: 36] [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: 11/17/2022]
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Ribeiro RDOR, Mársico ET, Carneiro CDS, Monteiro MLG, Conte Júnior CA, Mano S, de Jesus EFO. Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.08.004] [Citation(s) in RCA: 25] [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: 10/26/2022]
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Monteiro MLG, Mársico ET, Mano SB, Teixeira CE, da Cruz Silva Canto ACV, de Carvalho Vital H, Conte-Júnior CA. Influence of good manufacturing practices on the shelf life of refrigerated fillets of tilapia (Oreochromis niloticus) packed in modified atmosphere and gamma-irradiated. Food Sci Nutr 2013; 1:298-306. [PMID: 24804034 PMCID: PMC3951596 DOI: 10.1002/fsn3.41] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [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: 01/02/2013] [Revised: 04/04/2013] [Accepted: 04/21/2013] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the influence of good manufacturing practices (GMP) on the shelf life of refrigerated fillets of Nile tilapia (Oreochromis niloticus) packed in modified atmosphere packaging (MAP) and irradiated. In a first series of experiments, 120 tilapia fillets kept under controlled sanitary conditions were purchased from a fish market managed by a cooperative. A second lot totaling 200 tilapia fillets was obtained under controlled storage conditions from a pilot plant. The combined effects of MAP (40% CO2 and 60% N2) and irradiation (1.5 kGy) were investigated by monitoring physical and chemical (total volatile bases and pH), bacteriological (aerobic heterotrophic mesophilic and psychrophilic bacteria) and sensory (acceptance test) changes in the samples. The quality of samples decreased with storage time regardless of the treatment, remaining higher in fillets produced in the pilot plant in comparison with the commercially produced fillets. The observed shelf life of nonirradiated commercially produced fillets was only 3 days, compared to 8 days for those produced in the pilot plant, probably due to GMP in the latter. It was concluded that, even with a combination of proven conservation methods for meats, the adoption of good manufacturing practices still remains essential before, during, and after the filleting process in order to ensure the effectiveness of the entire treatment.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Claudia Emília Teixeira
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Anna Carolina Vilhena da Cruz Silva Canto
- Programa de Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
| | - Helio de Carvalho Vital
- Centro Tecnológico do Exército – CTEx, Avenida das Américasn 28.705, 23020-470, Guaratiba, Rio de Janeiro, Brazil
| | - Carlos Adam Conte-Júnior
- Departamento de Tecnologia de Alimentos, Faculdade de Veterinária – UFF, Rua Vital Brazil Filhon 64, 24.230-340, Santa Rosa, Niterói, Rio de Janeiro, Brazil
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Silva CD, Monteiro MLG, Ribeiro RDOR, Guimarães CFM, Mano SB, Pardi HS, Mársico ET. Presença de aditivos conservantes (nitrito e sulfito) em carnes bovinas moídas, comercializadas em mercados varejistas. ACTA ACUST UNITED AC 2009. [DOI: 10.4322/rbcv.2014.166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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