Brazilian Journal of Food Technology最新文献_第10页

Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) alaybili (Vaccinium floribundum Kunth)和macha-macha (Gaultheria glomerata, Cav.)花青素的热降解动力学Sleumer)

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.10621

Erick Huarancca-Huarcaya, Luis Ricardo Paredes-Quiroz, Nivia Marisol Paredes Estrada, Melquiades Barragán-Condori, V. J. Huamaní-Meléndez

{"title":"Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer)","authors":"Erick Huarancca-Huarcaya, Luis Ricardo Paredes-Quiroz, Nivia Marisol Paredes Estrada, Melquiades Barragán-Condori, V. J. Huamaní-Meléndez","doi":"10.1590/1981-6723.10621","DOIUrl":"https://doi.org/10.1590/1981-6723.10621","url":null,"abstract":"Resumo As frutas são fontes naturais de antioxidantes, em especial antocianinas; no entanto, de acordo com a literatura, esses compostos têm sensibilidade a certos fatores ambientais, encontrando-se relatos na literatura científica de que a temperatura tem influência na degradação das antocianinas. Nesse sentido, duas frutas nativas da região de Apurímac, Peru, conhecidas como alabilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) foram estudadas como fontes de antocianinas e a cinética de degradação foi investigada. Extratos antociânicos com concentrações de 148 e 224 mg L-1 (mg cianidina 3-glucosídeo/L), a partir de frutos de alaybilí e macha-macha, respectivamente, foram obtidos por extração etanólica e, posteriormente, foi avaliada a cinética de degradação nas temperaturas de 30 °C a 60 °C. Constatou-se que os extratos de macha-macha apresentaram maior degradação em relação aos extratos de alaybilí. Foi confirmado que a cinética de primeira ordem representa melhor a degradação das antocianinas, com constantes de velocidade variando de 7,07·10-4 a 5,96·10-3 h-1 para alaybilí e de 1,62·10-3 a 1,71·10-2 h-1 para macha-macha, com energias de ativação de 60,2 e 70,4 kJ mol-1, respectivamente. Ambos os frutos são fontes de antocianinas, sendo que as antocianinas presentes no fruto de alaybilí apresentam maior estabilidade à temperatura.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141860","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: 2

Semi-hard buffalo cheese: how cow's milk affects sensory acceptance? 半硬水牛奶酪:牛奶如何影响感官接受度?

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.03022

Bruna Samara S Rekowsky, M. Monteiro, Thadeu Mariniello Silva, C. Conte‐Junior, M. P. D. Costa

引用次数: 1

Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation 油松非均质乙酰化葡甘露聚糖的理化性质及其铁包封性能

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.03622

H. N. Ulya, H. R. Devara, D. H. Wardhani, Aulia Chusnullita, D. Purwati, N. Aryanti

{"title":"Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation","authors":"H. N. Ulya, H. R. Devara, D. H. Wardhani, Aulia Chusnullita, D. Purwati, N. Aryanti","doi":"10.1590/1981-6723.03622","DOIUrl":"https://doi.org/10.1590/1981-6723.03622","url":null,"abstract":"Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139729","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

Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum 发酵对发酵高粱曲奇生物功能的影响

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.15221

José Luis Valenzuela Gutiérrez, Ofelia Rouzaud Sández, G. G. Aguilar, Guadalupe Amanda López Ahumada, Maribel Robles Sánchez

{"title":"Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum","authors":"José Luis Valenzuela Gutiérrez, Ofelia Rouzaud Sández, G. G. Aguilar, Guadalupe Amanda López Ahumada, Maribel Robles Sánchez","doi":"10.1590/1981-6723.15221","DOIUrl":"https://doi.org/10.1590/1981-6723.15221","url":null,"abstract":"Abstract This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and Ferulic Acid (FA) of cookies formulated from fermented sorghum doughs. The best contents of Total Phenols (TP) (µgGAE/g) were 700.9 ± 7.6/36 h and 484.3 ± 6.1/48 h in sorghum doughs fermented by the backslopping and spontaneous fermentation techniques, respectively. The FA values (µg/g) in sorghum doughs fermented by backslopping techniques were significantly higher than those in spontaneous fermentation (21.2 ± 0.27/20 h versus 18.14 ± 0.12/12 h). Cookies formulated from selected sorghum-fermented doughs showed higher bioaccessibility of TP and FA than cookies formulated from nonfermented doughs. High bioaccessibility values for TP were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 36 h and 12 h, respectively. In contrast, high bioaccessibility values for FA were found in cookie digests formulated from sorghum doughs fermented by backslopping and spontaneous processes at 20 h and 48 h, respectively. The formulation of cookies with fermented sorghum doughs could be a suitable methodology for the prevention of several chronic nontransmissible diseases.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144267","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

Nutrient biomass production from agro-industrial residues using Yarrowia lipolytica: screening and optimization of growing conditions 利用聚脂耶氏菌从农用工业残留物中生产营养生物质:生长条件的筛选和优化

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.28720

T. B. Bitencourt, Fernanda Arpini Souza, Vanessa Gomes da Silva, Edmilson José Kleinert, A. Martins

{"title":"Nutrient biomass production from agro-industrial residues using Yarrowia lipolytica: screening and optimization of growing conditions","authors":"T. B. Bitencourt, Fernanda Arpini Souza, Vanessa Gomes da Silva, Edmilson José Kleinert, A. Martins","doi":"10.1590/1981-6723.28720","DOIUrl":"https://doi.org/10.1590/1981-6723.28720","url":null,"abstract":"Abstract The possibility of using agro-industrial residues in bioconversion processes advances with the development of biotechnology and the search for processes in which is possible to add commercial value to previously discarded products. These processes should be low cost, easy to control and chemical-free. The yeast Yarrowia lipolytica (YL) is widely used to produce lipids, enzymes, citric acid, and proteins, among others. This study aimed to evaluate the capacity of this yeast to use agro-industrial residues as a source of carbon without adding extra carbohydrate sources for the development of cells. The study evaluated the production of proteins and lipids from different carbon sources as well as the optimization of the process (agitation, temperature, and nitrogen source). Indeed, YL produced 22.3% of protein and 9.4% of lipids in dry biomass, a 179% of protein and 660% of lipid increase from raw material, respectively, when using cassava residues as a carbon source. However, lipase production was low, indicating that the strain had priority for cell growth.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67147621","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

Nutritional and functional compounds in dahlia flowers and roots 大丽花和根中的营养和功能化合物

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.02922

Paula Aparecida Costa, Douglas Delgado de Souza, P. C. Ossani, Marcelo Henrique Avelar Mendes, M. L. S. Silva, E. E. Carvalho, L. V. Resende

{"title":"Nutritional and functional compounds in dahlia flowers and roots","authors":"Paula Aparecida Costa, Douglas Delgado de Souza, P. C. Ossani, Marcelo Henrique Avelar Mendes, M. L. S. Silva, E. E. Carvalho, L. V. Resende","doi":"10.1590/1981-6723.02922","DOIUrl":"https://doi.org/10.1590/1981-6723.02922","url":null,"abstract":"Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139488","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: 3

Ultraviolet radiation and generally recognized as safe (GRAS) preservatives for inactivation of Aspergillus niger in vitro and corn dough 紫外辐射和公认的安全(GRAS)防腐剂用于体外灭活黑曲霉和玉米面团

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.13321

Anny Bejarano Torres, Kihomara Valencia Bedoya, Juan David Guerra, C. N. Montoya-Estrada, K. Castro-Ríos

引用次数: 1

Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate 含脱脂米糠和大豆分离蛋白的无谷蛋白方便面的理化特性研究

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.04522

D. Thirathumthavorn, Aissaraporn Sintongtanaput, Sutthaorn Wongpracharat, P. Chai-Uea, Sunsanee Udomrati

引用次数: 0

Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour 栓皮栎的营养潜力。青果粉

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.08021

Lilian de Fátima Ferreira da Silva, K. F. Rodrigues, E. Ethur, L. Hoehne, C. F. V. D. Souza, D. H. Bonemann, A. S. Ribeiro, E. Freitas

引用次数: 1

The combination of monoglycerides, wax and hardfat on oleogels structuration 单甘油酯、蜡和硬脂的结合对油凝胶结构的影响

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI: 10.1590/1981-6723.13721

Thais Lomonaco Teodoro da Silva, G. D. Fernandes, D. Arellano

引用次数: 1