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de Lima FTD, Martins LP, Toscano BLMD, de Sousa Costa E, de Souza WFC, de Lucena FA, da Silva Filho JF, de Sousa S. Cold damage affects the quality of noni fruits (Morinda citrifolia L.). Biocatalysis and Agricultural Biotechnology 2022. [DOI: 10.1016/j.bcab.2022.102566] [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: 12/05/2022]
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de Melo AM, Barbi RCT, Almeida FLC, de Souza WFC, Cavalcante AMDM, de Souza HJB, Botrel DA, Borges SV, Costa RG, Quirino MR, de Sousa S. Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (Cymbopogon flexuosus) Essential Oil. Food Technol Biotechnol 2022; 60:386-395. [PMID: 36320351 PMCID: PMC9590258 DOI: 10.17113/ftb.60.03.22.7470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 04/06/2022] [Indexed: 11/12/2022] Open
Abstract
Research background Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food matrices. Therefore, a barrier is needed to protect this material. The present study aims to produce microparticles containing lemongrass essential oil, with gum arabic and maltodextrin using spray drying technology. Experimental approach Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (using Artemia salina as test sample), chemical composition (GC-MS), encapsulation efficiency, antioxidant activity (DPPH, ABTS and FRAP), antimicrobial activity and minimum inhibitory concentration. Results and conclusions The lethal concentration (LC50) of lemongrass essential oil in the cytotoxic test was 8.43 μg/mL against Artemia salina; a high activity that can be associated with the presence of α-citral (~33%) and β-citral (~21%) in the samples, since these were the main compounds with bioactive properties. The highest value of microencapsulation efficiency (88.11%) was obtained when only gum arabic was used as wall material. In general, the microparticles showed satisfactory antioxidant activity (expressed as Trolox equivalents, between 348.66 and 2042.30 µmol/100 g) and bactericidal effect in vitro against Gram-positive and Gram-negative microorganisms. In conclusion, the microencapsulated lemongrass essential oil is a promising functional additive in the food and pharmaceutical industries. Novelty and scientific contribution This study shows that microparticles containing lemongrass essential oil can be prepared using gum arabic and maltodextrin as wall materials by spray drying, resulting in high microencapsulation efficiency. The drying process maintained the antimicrobial and antioxidant properties of the essential oil. Therefore, the microencapsulated lemongrass essential oil is considered a natural, functional and promising additive in the food industry. Its antimicrobial action can increase the shelf life of fresh and semi-fresh products such as cheese, yogurts and meat products. In addition, its antioxidant action can delay the lipid and protein oxidation in food products.
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Affiliation(s)
- Anely Maciel de Melo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas
| | | | | | | | | | | | | | - Soraia Vilela Borges
- Department Food Science, Federal University of Lavras, 37200-000 Lavras, MG, Brazil
| | - Roberto Germano Costa
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
| | - Max Rocha Quirino
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
| | - Solange de Sousa
- Postgraduate Program in Agro-Food Technology, Federal University of Paraiba, 58225-000, Bananeiras, PB, Brazil
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de Figueiredo MJ, Grisi CVB, Santiago ÂM, Vieira EDA, Cordeiro AMTDM, Vilela AF, Viana AD, de Sousa S, Conrado LDS. Characterization and application of Croton blanchetianus Baill extract for lamb ribs preservation. Food Chem 2021; 373:131404. [PMID: 34715632 DOI: 10.1016/j.foodchem.2021.131404] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 12/31/2022]
Abstract
This research evaluated the antioxidant, antimicrobial and toxicity potential of the leaf extract of Croton blanchetianus Baill (ExCb) and its effect on the conservation of lamb ribs. The ExCb (control treatment) revealed higher concentration of 2,5-dihydroxybenzoic acid (190.10 mg/g), catechin (84.10 mg/g), rosmarinic acid (56.01 mg/g), 4-hydroxybenzoic acid (52.05 mg/g) and myricetin (40.00 mg/g). And it showed high phenolic content (204.05 mg GAE/g), antioxidant potential (11.78 µg/mL by DPPH and 140.40 mmol Sulf Fer/g by FRAP) and antimicrobial activity with inhibition for Staphylococcus aureus, Listeria innocua, Salmonella enterica, Escherichia coli and Aspergillus flavus. However, it showed toxicity against brine shrimp (Artemia Salina) (LD50 of 66.26 μg/mL). The 2,5-dihydroxybenzoic acid was indicated as the main compound responsible for the toxicity of ExCb. After treatment in an oven at 110 °C for 15 min, the toxicity of ExCb was reduced by over 7 times, the compound 2,5-dihydroxybenzoic acid was not identified, and still maintained the phenolic compounds content of 94.35% and antioxidant activity compared to the control (without thermal treatment). The application of absorbent containing 50 mg/mL of ExCb added to the packaging maintained the quality and prevented the lipid oxidation of lamb ribs during 10 days of refrigerated storage.
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Affiliation(s)
- Maria José de Figueiredo
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil.
| | - Cristiani Viegas Brandão Grisi
- Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Ângela Maria Santiago
- Departamento de Química, Universidade Estadual da Paraiba, Campina Grande, Paraiba 58101000, Brazil
| | - Erica de Andrade Vieira
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, 58051900 João Pessoa, Paraiba, Brazil
| | - Angela Maria Tribuzy de Magalhães Cordeiro
- Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, 58051900 João Pessoa, Paraiba, Brazil
| | - Anderson Ferreira Vilela
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Arianne Dantas Viana
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Solange de Sousa
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil; Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba, Centro de Ciências Humanas, Sociais e Agrárias, 58220000 - Bananeiras, Paraiba, Brazil
| | - Líbia de Sousa Conrado
- Unidade Acadêmica de Engenharia Química, Universidade Federal de Campina Grande, Campina Grande, Paraiba 58429900, Brazil
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Maia Neta Z, de Almeida NM, Grisi CVB, de Sousa S, Cordeiro AMTDM. Elaboration and quality control of the piracui from trahira (Hoplias malabaricus) during storage. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2020.100287] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lima TJ, Ribeiro NL, Costa RG, de Medeiros GR, de Medeiros AN, de Sousa S, de Cassia Ramos do Egypto Queiroga R, Serrano MP, Barba FJ, Lorenzo JM. Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat. J Sci Food Agric 2019; 99:6241-6247. [PMID: 31250452 DOI: 10.1002/jsfa.9897] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 06/17/2019] [Accepted: 06/24/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg-1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg-1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the growth performance from 23.7 to 37.3 kg of body weight (on average). In addition, colour parameters of the meat were not affected by the inclusion of spineless cactus in the finishing diet of lambs, resulting in mean values of 37.55, 14.96 and 8.49 for lightness, redness and yellowness, respectively. There were no statistical differences among treatments for cooking loss and shear force, with mean values of 34.8% and 14.8 N, respectively. Finally, the sensorial properties were not affected by the inclusion of spineless cactus in the finishing diet of lambs. CONCLUSION Spineless cactus could be included up to the level of 300 g kg-1 DM in the finishing diets of lambs to increase the fat content of meat without compromising its sensorial properties. However, further studies about the fatty acid composition of meat from lambs fed diets containing spineless cactus are necessary. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | | | - Martina P Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete, Spain
- Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete, Spain
- Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
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Costa RG, Beltrão Filho EM, de Sousa S, da Cruz GRB, Queiroga RDCRDE, da Cruz EN. Physicochemical and sensory characteristics of yoghurts made from goat and cow milk. Anim Sci J 2016; 87:703-9. [PMID: 26867520 DOI: 10.1111/asj.12435] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [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: 08/09/2014] [Accepted: 03/03/2015] [Indexed: 11/29/2022]
Abstract
Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine-point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation (P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science.
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Affiliation(s)
- Roberto Germano Costa
- Departamento de Ciência Animal, Universidade Federal da Paraíba (CCHSA/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil
| | - Edvaldo Mesquita Beltrão Filho
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba (CCHSA /UFPB), CEP 58.220-000, Bananeiras-PB, Brasil
| | - Solange de Sousa
- Departamento de Gestão e Tecnologia Agroindustrial, Universidade Federal da Paraíba (CCHSA /UFPB), CEP 58.220-000, Bananeiras-PB, Brasil
| | | | | | - Eliel Nunes da Cruz
- Programa de Pós-Graduação em Tecnologia Agroalimentar, Universidade Federal da Paraíba (PPGTA/UFPB), CEP 58.220-000, Bananeiras-PB, Brasil
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