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The impact of Brazilian food science over the past two decades. A critical review and meta-analysis 巴西食品科学在过去二十年的影响。批判性回顾和荟萃分析

Food Science Today Pub Date : 2023-01-24 DOI: 10.58951/fstoday.v1i1.14

Gerson Lopes Teixeira, B. L. Ferreira

{"title":"The impact of Brazilian food science over the past two decades. A critical review and meta-analysis","authors":"Gerson Lopes Teixeira, B. L. Ferreira","doi":"10.58951/fstoday.v1i1.14","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.14","url":null,"abstract":"Among the many research areas that have significantly leveraged science in Brazil over the last two decades, food science stood out as one of the most prominent subgroups in agricultural sciences. Studies involving chemistry, biochemistry, nutritional, physicochemical, biological, microbiological, safety, digestibility, preservation, bioactivity, toxicity, processing effects, regulations, authentication, and other properties of food emerged as critical topics and proved to be of great relevance along with other fields of science. Although most developed countries count on massive budgets and public investment in research, Brazil still faces considerable challenges in adequately funding studies in this vital area. However, despite low budgets and a few public policies to leverage the food science area, Brazil reached the fifth position amongst the most relevant worldwide and the most prominent Latin American country in the field over the past 20 years. This review critically discusses the advances and relevance of Brazilian food science research and its overall impact worldwide, highlighting the most researched topics, the higher-producing universities, investments in the field, and the challenges of continuing to grow.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"516 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123087707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry 以山药和玉米淀粉为基料的草莓食用涂料的研制与应用

Food Science Today Pub Date : 2023-01-24 DOI: 10.58951/fstoday.v1i1.9

Laryssa Ana Alexandre, Luana Carolina Bosmuler Zuge

{"title":"Development and application on strawberries of edible coatings based on yam and corn starch added with Rio Grande cherry","authors":"Laryssa Ana Alexandre, Luana Carolina Bosmuler Zuge","doi":"10.58951/fstoday.v1i1.9","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.9","url":null,"abstract":"This work aimed to evaluate the properties of biofilms based on corn and yam starch incorporated with Rio Grande cherry (Eugenia involucrata DC) and its encapsulates and use them as a coating on strawberries. The extraction of phenolic compounds from the Rio Grande cherry was optimized, and total flavonoids, antioxidant, and antimicrobial activity were analyzed for the best point. Five compositions of the film-forming solution based on yam and corn starch were evaluated and analyzed for thickness, opacity, moisture content, solubility, antioxidant activity and antimicrobial activity. In addition, antifungal analyses, water loss and color change were performed on the strawberries with and without coating. The cherry extract had a total phenolic content of 526.85 mg EAG 100 g−1 and high antioxidant activity (16.99 μM Trolox g−1 in ABTS; 31.71 mM ferrous sulfate g−1 in FRAP; 94.96% in b-carotene assay), as well as inhibition of Escherichia coli, Staphylococcus aureus and Klebsiella pneumoniae microorganisms. Adding 2% of starch and 20% of plasticizer in relation to the starch had the best overall results. Films with 0.5% fruit content had greater antioxidant activity than those with 0.03% encapsulate. Film thickness increased when encapsulated agents or fruit were incorporated, but opacity decreased. The solubility of the films changed from 0.34% for corn starch to 0.30% for encapsulate and 0.37% for fruit; yam starch films were completely soluble. Strawberries with yam starch film had the lowest water loss. Films without plasticizers showed colony formation on the seventh day of analysis. Thus, it is suggested that incorporating Rio Grande cherry fruit and its encapsulates in edible toppings could be feasible.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120900913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-assisted extraction using [BMIM][Cl] ionic liquid as an effective method for recovering phenolic compounds from the coproduct of guava processing [BMIM][Cl]离子液体超声辅助提取番石榴加工副产物中酚类化合物的有效方法

Food Science Today Pub Date : 2023-01-24 DOI: 10.58951/fstoday.v1i1.5

B. L. Ferreira, Vitória Feilstrecker Bohn, Lissandra Waltrich, J. M. Block, D. Granato, I. L. Nunes

{"title":"Ultrasound-assisted extraction using [BMIM][Cl] ionic liquid as an effective method for recovering phenolic compounds from the coproduct of guava processing","authors":"B. L. Ferreira, Vitória Feilstrecker Bohn, Lissandra Waltrich, J. M. Block, D. Granato, I. L. Nunes","doi":"10.58951/fstoday.v1i1.5","DOIUrl":"https://doi.org/10.58951/fstoday.v1i1.5","url":null,"abstract":"Ionic liquids (IL) are an innovative alternative to organic classic solvents for recovering phenolic compounds. In this study the influence of different parameters for the extraction of phenolic compounds from red guava coproduct using the ionic liquid [BMIM][Cl] associated with ultrasound-assisted extraction (ILUAE) was compared to methanolic extraction. The IL [BMIM][Cl] was synthesized and characterized by its melting point and MS/MS fragments. A full factorial design 23 was used to evaluate the effects of the concentration of [BMIM][Cl], extraction time, and temperature on the total phenolic content (TPC) and antioxidant activity (DPPH) of the obtained extracts. An IL concentration of 2.5 mol L-1, extraction time of 10 min at 35 °C showed the highest amount of TPC (4.01 mg g-1 gallic acid). The highest AA (8.77 mg g-1 ascorbic acid) was reached using an IL concentration of 2.5 mol L-1, extraction time of 40 min at 55 °C. These results were superior to those obtained for methanol extraction (1.58 mg g-1 gallic acid, and 3.65 mg g-1 ascorbic acid, respectively). The results indicated that the innovative extraction method using ILUAE was quick, straightforward, and effective for recovering valuable bioactive compounds from red guava coproduct without using organic solvents.","PeriodicalId":344885,"journal":{"name":"Food Science Today","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122023478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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