Brazilian Journal of Food Technology最新文献

Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent 植物蛋白作为饼干中鸡蛋的替代品:使用去油葵花籽粉及其分离蛋白作为乳化剂

Brazilian Journal of Food Technology Pub Date : 2023-08-28 DOI: 10.1590/1981-6723.03823

Thaís Dolfini Alexandrino, E. H. Nabeshima, Nathália do Amaral Gastardo, M. S. Sadahira, Isabel Muranyi, P. Eisner, M. Pacheco

{"title":"Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent","authors":"Thaís Dolfini Alexandrino, E. H. Nabeshima, Nathália do Amaral Gastardo, M. S. Sadahira, Isabel Muranyi, P. Eisner, M. Pacheco","doi":"10.1590/1981-6723.03823","DOIUrl":"https://doi.org/10.1590/1981-6723.03823","url":null,"abstract":"Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139778","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

Nutritional evaluation and palatability of pet biscuits for dogs 狗用宠物饼干的营养评价和适口性

Brazilian Journal of Food Technology Pub Date : 2023-08-28 DOI: 10.1590/1981-6723.13222

A. C. O. Poppi, Gislaine Gonçalves Oliveira, Jaísa Casetta, E. S. R. Goes, E. Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, S. Sbaraini, Sabrina Martins dos Santos, A. Khatlab, R. Vasconcellos, J. Cavali, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza

{"title":"Nutritional evaluation and palatability of pet biscuits for dogs","authors":"A. C. O. Poppi, Gislaine Gonçalves Oliveira, Jaísa Casetta, E. S. R. Goes, E. Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, S. Sbaraini, Sabrina Martins dos Santos, A. Khatlab, R. Vasconcellos, J. Cavali, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza","doi":"10.1590/1981-6723.13222","DOIUrl":"https://doi.org/10.1590/1981-6723.13222","url":null,"abstract":"Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143730","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

Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation 可可(CCN-51)受控实验室发酵过程中果实和农场接种的理化变化

Brazilian Journal of Food Technology Pub Date : 2023-08-16 DOI: 10.1590/1981-6723.01323

María Alicia Peña González, Jennifer Pamela Ortiz Urgiles, Fernanda Alegría Santander Pérez, Marco Antonio Lazo Vélez, Rodrigo Sebastián Caroca Cáceres

引用次数: 0

Valorization of lychee fruit peels waste for the sustainable production of value-added ingredient 荔枝果皮废弃物的价值增值可持续生产

Brazilian Journal of Food Technology Pub Date : 2023-08-04 DOI: 10.1590/1981-6723.02723

A. Vinha, Carla Sousa

{"title":"Valorization of lychee fruit peels waste for the sustainable production of value-added ingredient","authors":"A. Vinha, Carla Sousa","doi":"10.1590/1981-6723.02723","DOIUrl":"https://doi.org/10.1590/1981-6723.02723","url":null,"abstract":"Abstract Lychee (Litchi chinensis Sonn.) is an exotic fruit from Asia, recently introduced in Europe. With the increase in the world production of this fruit, many by-products are wasted during industrial processing, including their peels and seeds. Considering the utilization of fruit peels as edible material as a new functional ingredient, this work aimed to assess the nutritional and phytochemical characterization, as well as the antioxidant activity of two lychee peel extracts (alcoholic and hydroalcoholic). Also, it was evaluated the scavenging capacity against reactive species (O2•-, H2O2, NO•) of the two extracts. The peels, at a nutritional level, showed high levels of carbohydrates and total energy (76.8 ± 1.0 g/100 g and 331.4 kcal/100 g, respectively) and low protein and lipid content. Total phenolic and flavonoid contents were higher in alcoholic extraction (1578 mg GAE/g and 55.1 mg CE/g, respectively). The antioxidant activity evaluated in vitro by DPPH and FRAP assays was also higher in the ethanolic extract, verifying a positive correlation with the extractive yield of the bioactive compounds. In general, the ethanolic extracts of lychee peels showed higher antioxidant capacity and the maximum scavenging activity against reactive oxygen (O2-•) and nitrogen species (NO•). The hydrogen peroxide scavenging activity observed in ethanolic extract (64 µg/mL) was like the values obtained in the positive controls (quercetin and ascorbic acid, 62 µg/mL, and 46 µg/mL, respectively). These preliminary results suggest this undervalued ingredient is a promising source of bioactive compounds with high biological potential for the development of new products as functional ingredient, always focusing on sustainability.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139317","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

Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products 以葡萄牙葡萄渣作为潜在食品添加剂的营养保健品

Brazilian Journal of Food Technology Pub Date : 2023-08-04 DOI: 10.1590/1981-6723.02023

A. Vinha, Carla Sousa e Silva, Gonçalo de Magalhães e Sousa, C. Moutinho, João Brenha, Ricardo Sampaio

{"title":"Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products","authors":"A. Vinha, Carla Sousa e Silva, Gonçalo de Magalhães e Sousa, C. Moutinho, João Brenha, Ricardo Sampaio","doi":"10.1590/1981-6723.02023","DOIUrl":"https://doi.org/10.1590/1981-6723.02023","url":null,"abstract":"Abstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a natural additive in several industries. In this context, the present study aimed to evaluate the nutritional composition, and the phenolic profile of two Portuguese Vitis vinifera L. grape pomaces (Touriga Nacional (red variety) and Alvarinho (white variety), and to correlate their chemical characterizations with their antioxidant activities. Strong correlations were observed between the presence of phenolic compounds and antioxidant activities, which enhances the application of pomace extracts in food and pharmaceutical areas. The high content of total phenolic compounds (25 - 41 g/ kg dry extract) and of flavonoids (9.2 - 18 g/ kg dry extract) found in both samples make these pomaces excellent candidates as food additives in food products, as well as antioxidant agents, such as natural dyes. Some polyphenols were identified by High Performance Liquid Chromatography (HPLC), being rutin and catequin the highest compounds found in red grape pomace (Touriga Nacional) while quercetin was only quantified in white grape pomace (Alvarinho). Cis-resveratrol was quantified in both grape pomace, which opens horizons for its use since this compound has considerable chemopreventive effects in the three main gains of carcinogenesis. As expected, the anthocyanin content was significantly higher in red grape pomace (37 g/ kg dry extract), emphasizing its interest as a natural food additive. Based on the findings, it is possible to conclude that these by-products have additional value, making them potentially useful in the food, pharmaceutical, and cosmetic industries.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139031","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

The impact of color on food choice 颜色对食物选择的影响

Brazilian Journal of Food Technology Pub Date : 2023-07-21 DOI: 10.1590/1981-6723.08822

V. R. F. Muniz, Isabela Sampaio Ribeiro, Karolline Ribeiro Lima Beckmam, R. B. D. Godoy

引用次数: 0

Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation 甘蔗渣作为冰淇淋中纤维和脂肪替代品的来源:化学、微生物学和感官评价

Brazilian Journal of Food Technology Pub Date : 2023-07-21 DOI: 10.1590/1981-6723.14822

Luis Zuniga Moreno, F. Damian, Edgar Landines, Ahmed El-Salous

{"title":"Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation","authors":"Luis Zuniga Moreno, F. Damian, Edgar Landines, Ahmed El-Salous","doi":"10.1590/1981-6723.14822","DOIUrl":"https://doi.org/10.1590/1981-6723.14822","url":null,"abstract":"Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream using the sugarcane bagasse as a partial fat replacer and fiber-enrichment component. Three ice cream formulations containing 15% (T1); 20% (T2) and 25% (T3) of sieved dried bagasse fiber were produced and compared against a control ice cream (C) without including the by-product. Fat content reduction was 53.40%, 78.88% and 81.99%, respectively; and, the total dietary fiber values increased 14.2%, 19.0% and 24.3%, respectively. Microbiological parameters of all ice cream formulations complied with the requirements established in the Ecuadorian standard for ice creams - NTE INEN 706:2013 and the limits for the mold and yeast count included in the Argentine Food Code. Compared with the control sample (C), formulation T1 did not show a significant statistical difference (p > 0.05) for four out of the five sensory parameters assessed (appearance, texture, flavor, and general acceptance, except taste) using a 9-point structured hedonic scale. The bagasse fiber resulted in a promising food ingredient suitable for reducing fat content and increasing fiber value.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144016","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

Salmonella spp. in non-edible animal products: a burden on the broiler industry 非食用动物产品中的沙门氏菌:肉鸡业的负担

Brazilian Journal of Food Technology Pub Date : 2023-07-17 DOI: 10.1590/1981-6723.14622

W. L. R. Costa, Emília Turlande Sêneca Ribeiro dos Santos, M. M. Rodgers, L. Fernandes, E. R. Nascimento

引用次数: 0

Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19 食品包装与新型冠状病毒:后冠状病毒包装行业的挑战与机遇

Brazilian Journal of Food Technology Pub Date : 2023-07-07 DOI: 10.1590/1981-6723.00322

Gustavo Henrique Moraes, L. Coltro

{"title":"Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19","authors":"Gustavo Henrique Moraes, L. Coltro","doi":"10.1590/1981-6723.00322","DOIUrl":"https://doi.org/10.1590/1981-6723.00322","url":null,"abstract":"Abstract Health authorities such as the World Health Organization and the US Centers for Disease Control and Prevention state that while SARS-CoV-2 contamination from surfaces such as food or its packaging is possible, it is not seen as the primary way of contagion. In studies addressing virus survival on surfaces, the virus is no longer detected on porous objects such as corrugated cardboard and fabric after 2 and 5 days, respectively, and also on non-porous surfaces such as plastic and stainless steel for periods longer than 7 days. It was also observed that this persistence depends on environmental factors such as temperature, relative humidity and solar radiation incidence. The Coronavirus Disease-2019 (Covid-19) pandemic also had an impact on food industries, whereby digitalization trends increased, as well as the packaging industry with the expansion of e-commerce, consumer demand for packaging that is easy to disinfect and the development of more environmentally responsible packaging. On the other hand, taking into account the fear of contamination by the virus, consumers felt safer handling disposable products or single-use packaging instead of reusable packaging, which goes against the progressive ban on disposable packaging in regions, such as the European Union (EU). In the post-pandemic, concerns regarding the usage of plastics will be resumed, and in the long term, a reduction in the use of single-use packaging and a growth in recyclable waste generation rates similar to those predicted before Covid-19 is expected.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139104","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

Application of Generalized Regression Neural Network for drying of sliced bitter gourd in a halogen dryer 广义回归神经网络在卤素干燥机中苦瓜切片干燥中的应用

Brazilian Journal of Food Technology Pub Date : 2023-07-07 DOI: 10.1590/1981-6723.14222

Dinh Anh Tuan Tran, Van Tuan Nguyen, Dinh Nhat Hoai Le, T. Ho

{"title":"Application of Generalized Regression Neural Network for drying of sliced bitter gourd in a halogen dryer","authors":"Dinh Anh Tuan Tran, Van Tuan Nguyen, Dinh Nhat Hoai Le, T. Ho","doi":"10.1590/1981-6723.14222","DOIUrl":"https://doi.org/10.1590/1981-6723.14222","url":null,"abstract":"The influence of various drying characteristics in the experiment was explored in this study. The drying time and moisture content were used to evaluate the experimental outcomes. The drying of bitter gourd slices using a halogen dryer was done at varied thicknesses (3, 5, and 7 mm) and temperatures (60 °C, 65 °C and 70 °C). The results revealed that the drying time and equilibrium moisture content are considerably affected by the material drying thickness and drying temperature. Furthermore, the Generalized Regression Neural Network (GRNN) model is employed in this study to train and predict the moisture content of bitter gourd as an output parameter. The temperature, bitter gourd thickness, and drying time were considered as input parameters for the GRNN model. Three statistic measures as the R-square, the Root mean square error (RMSE) and the Mean relative percent error (P) were used to validate the accuracy of the trained GRNN model. In training with nine experimental condition datasets, the average score values of R-square, RMSE and P were obtained at 0.995197, 1.498966 and 0.091617, respectively. The test of trained GRNN has been conducted with good agreement between experimental data points and predicted points. The result revealed that GRNN was effective in predicting the moisture content of bitter gourd in a halogen dryer.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143712","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