Brazilian Journal of Food Technology最新文献_第2页

O uso de sistemas de informação em saúde nos hospitais públicos do brasil: uma revisão sistemática 巴西公立医院卫生信息系统的使用:系统综述

Brazilian Journal of Food Technology Pub Date : 2023-06-27 DOI: 10.38152/bjtv6n1-006

Aalcides Platiny Alves Batista, Mônica Silva De Oliveira, Adonney Allan de Oliveira Veras

引用次数: 0

Ultrasound-Assisted Extraction (UAE) of sappan wood (Caesalpinia sappan L.): Effect of solvent concentration and kinetic studies 超声辅助提取苏木:溶剂浓度的影响及动力学研究

Brazilian Journal of Food Technology Pub Date : 2023-06-19 DOI: 10.1590/1981-6723.14022

L. Kurniasari, M. Djaeni, A. C. Kumoro

{"title":"Ultrasound-Assisted Extraction (UAE) of sappan wood (Caesalpinia sappan L.): Effect of solvent concentration and kinetic studies","authors":"L. Kurniasari, M. Djaeni, A. C. Kumoro","doi":"10.1590/1981-6723.14022","DOIUrl":"https://doi.org/10.1590/1981-6723.14022","url":null,"abstract":"Sappan wood ( Caesalpinia sappan L.) is a plant that contains many phytochemical constituents such as antioxidant, antimicrobial, antifungal and antiacne that have functional activities. Sappan woods have several phenolic compounds such as brazilin, xanthone, flavones and coumarin. In order to extract the phenolic compounds, Ultrasound-Assisted Extraction (UAE) is considered as green technology and gives better quality products with a higher extraction rate, shorter extraction time and less energy. The research investigated the effect of different ethanol concentrations on the sappan wood’s yield and studied the kinetic on its extraction process. Sappan wood was extracted using a type of UAE probe with ethanol concentrations of 50%, 60%, 70%, 80% and 90% (v/v). For the extract was analyzed its yield, Total Phenolic Content (TPC), antioxidant activity, Fourier Transform InfraRed (FTIR) spectroscopy and lees morphology. The kinetic study refers to Peleg’s model and was conducted for temperatures of 40 °C, 50 °C and 60 °C. The results showed that the increase of ethanol concentration increased the yield of extract until ethanol was 80% and decreased when the ethanol concentration is higher than 80%. While the TPC slowly decreased, when the ethanol concentration increased. Comparing the UAE and sohxlet methods, UAE gave a higher yield in a shorter time (10.33% in 20 min) than the Soxhlet method (9.67% in 180 min). All the extracts were categorized as high antioxidant material since the IC 50 points were lower than 50 ppm. FTIR spectroscopy showed that UAE did not change the functional group of the extract, while Scanning Electron Microscope (SEM) pictures showed the more obvious cracked and deep holes of UAE’s lees than the Soxhlet’s lees. Peleg’s model was suitable to describe the extraction kinetics with R 2 higher than 0.93. Regarding both yield and TPC, a mixture of ethanol-water with ethanol 60% (v/v) could be the optimum solvent concentration (10.33% yield with TPC 2.63 mg GAE/g) for UAE of sappan wood.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143569","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

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks 微波辅助热风炉干燥温度和功率密度的优化及苹果干的贮存稳定性

Brazilian Journal of Food Technology Pub Date : 2023-06-19 DOI: 10.1590/1981-6723.00623

Nabeela Haneef, Y. Gariépy, V. Raghavan, D. Lyew, Tahir Hanif, Najma Hanif

引用次数: 0

Bioactive compounds of Eugenia punicifolia fruits: a rich source of lycopene 栀子果实的生物活性化合物:番茄红素的丰富来源

Brazilian Journal of Food Technology Pub Date : 2023-06-19 DOI: 10.1590/1981-6723.13022

E. C. D. O. Braga, S. Pacheco, M. Santiago, R. Godoy, M. S. C. D. Jesus, V. D. C. Martins, M. Souza, A. Porte, R. Borguini

引用次数: 1

Spectrophotometry of Winkler and White's official methods for the determination of hydroxymethylfurfural in bee honey Winkler和White官方方法测定蜜蜂蜂蜜中羟甲基糠醛的分光光度法

Brazilian Journal of Food Technology Pub Date : 2023-05-29 DOI: 10.1590/1981-6723.13322

Isabel Cabral Maeda, Aryele Nunes da Cruz Encide Sampaio, Evelyn Fernanda Flores Caron, J. F. Nardy, Sarah Cristina de Oliveira, J. G. Pereira, O. A. Martins

引用次数: 1

Effect of different processing conditions to obtain expanded extruded based on cowpea 不同加工条件对获得以豇豆为基础的膨化挤出物的影响

Brazilian Journal of Food Technology Pub Date : 2023-05-29 DOI: 10.1590/1981-6723.05222

I. C. V. Silva, K. J. Damasceno-Silva, J. M. Hashimoto, C. W. P. D. Carvalho, J. Ascheri, M. C. Galdeano, M. M. Rocha

{"title":"Effect of different processing conditions to obtain expanded extruded based on cowpea","authors":"I. C. V. Silva, K. J. Damasceno-Silva, J. M. Hashimoto, C. W. P. D. Carvalho, J. Ascheri, M. C. Galdeano, M. M. Rocha","doi":"10.1590/1981-6723.05222","DOIUrl":"https://doi.org/10.1590/1981-6723.05222","url":null,"abstract":"Abstract Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour. This flour was conditioned and the Evolum HT25 twin screw extruder feeder was adjusted to a rate of 7 kg h-1. A Box-Behnken 23 design was used, considering the following variables and levels: extrusion temperature from 100 °C to 140 °C (in the 7th to 10th zone), screw speed (300 to 700 rpm) and conditioning moisture from 12% to 16%. The temperature affected linearly and negatively (p ≤ 0.05) the sectional expansion index (2.65 to 7.64). The screw speed interfered linearly and positively (p ≤ 0.05) in the longitudinal (1.12 to 9.32) and volumetric (4.91 to 24.15) expansion index, and negatively with the water absorption index (3.05 to 3.86 g g-1). The screw speed (positive linear and negative quadratic), the moisture content (negative quadratic) and the interaction (positive) between the two interfered (p ≤ 0.05) in the water solubility index (25.89% to 33.85%). The hardness value (1.24 to 2.83 N) was affected (p ≤ 0.05) by screw speed (negative linear and positive quadratic), temperature (negative quadratic), moisture (positive quadratic), and interactions of moisture with temperature and screw speed. To obtain a hardness value close to that of commercial extrudates and high-water solubility, the maximum global desirability obtained was 0.81 for extrusion at 135.6 °C, 700 rpm and 12% moisture.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140281","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

Design determination formula and shelf-life of new additive-free Mediterranean product 新型无添加剂地中海产品的设计、测定配方及保质期

Brazilian Journal of Food Technology Pub Date : 2023-05-22 DOI: 10.1590/1981-6723.12922

Fatma Rabia Akcatemiz, M. Mortas

引用次数: 0

Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract 添加波当乌朗芒果提取物后益生菌酸奶的理化和氨基酸谱分析

Brazilian Journal of Food Technology Pub Date : 2023-05-15 DOI: 10.1590/1981-6723.09422

D. N. Afiyah, R. N. Sarbini, I. I. Arief, T. Suryati

引用次数: 0

Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS 用SPME-GC/MS分析秘鲁北部两次咖啡发酵过程中挥发性化合物谱的变化

Brazilian Journal of Food Technology Pub Date : 2023-05-15 DOI: 10.1590/1981-6723.07722

Jhordy Perez, M. S. Calderon, D. E. Bustamante, A. C. Caetano, J. E. Mendoza, S. L. Fernandez-Güimac

{"title":"Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS","authors":"Jhordy Perez, M. S. Calderon, D. E. Bustamante, A. C. Caetano, J. E. Mendoza, S. L. Fernandez-Güimac","doi":"10.1590/1981-6723.07722","DOIUrl":"https://doi.org/10.1590/1981-6723.07722","url":null,"abstract":"Abstract The time of the fermentation process of coffee from northern Peru is variable (9 to 48 hours) since coffee farmers do not use standardized processes, causing a variety of coffee qualities. This study aimed to identify volatile compounds in both short (9 hours) and long (32 hours) coffee fermentation processes from coffee farms in northern Peru using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) to associate the coffee quality and diversity of volatile compounds. Sensory analyses showed that the short fermentation process (SFP) scored 77.8 ± 0.39 and had chocolate, wood, cardboard, dry, fatty and rough notes, while the long fermentation process (LFP) showed higher punctuations 85.5 ± 3.16 and citrus, fruity, floral, caramel and chocolate sensory attributes. A total of 90 compounds were found in the SFP, whereas 141 compounds were identified in the LFP. Significant differences in the relative abundance of 14 chemical compounds were reported in the SFP and LFP (p < 0.05). From these results, the presence of benzaldehyde, methional, hexanal, 2-heptanone, pentadecane, 1-butanol-3-methyl-acetate, and benzene-acetic acid ethyl ester seems to impact the quality of coffee. The analysis of similarities showed that coffee samples (5 h and 9 h) during the SFP were very variable, whereas coffee samples from LFP showed some tendency to group, which may be related to the difference in altitude and temperature in coffee farms making comparison between them difficult. In addition, this study highlights the complex relationship between coffee fermentation and flavour and the influence of several factors and variables that may affect the composition of flavour and aroma precursors in green coffee beans obtained from wet fermentation.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140933","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

Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat 多香果(Pimenta Dioica Lindl)叶精油作为潜在的抗氧化和抗菌来源，用于机械去骨禽肉

Brazilian Journal of Food Technology Pub Date : 2023-05-12 DOI: 10.1590/1981-6723.12522

Bruna Fernandes Andrade, V. Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, A. Ramos, M. Cardoso, E. Ramos

{"title":"Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat","authors":"Bruna Fernandes Andrade, V. Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, A. Ramos, M. Cardoso, E. Ramos","doi":"10.1590/1981-6723.12522","DOIUrl":"https://doi.org/10.1590/1981-6723.12522","url":null,"abstract":"Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of allspice EO was also evaluated in mechanically deboned poultry meat (MDPM) during storage of up to 10 days at 2 °C. Allspice EO presented as major compounds eugenol (55.52%), myrcene (22.53%) and chavicol (5.12%), and was effective against Gram-negative (P. aeruginosa) and Gram-positive (Staphylococcus aureus) bacteria, having greater (p < 0.05) antimicrobial activity than its main component eugenol. In the in vitro antioxidant assays, the allspice EO had higher radical scavenging activity (90% versus 65%) than eugenol, presenting lower IC50 values (2.71 versus 9.49 µg/mL), but the antioxidant activity by the 2-thiobarbituric acid reactive substances (TBARS) did not differ (p > 0.05) from the synthetic antioxidant butyl-hydroxytoluene (BHT). Incorporating allspice EO in MDPM suppressed lipid oxidation during 8 days of cold storage, regardless of the amount used, exhibiting lower (p < 0.05) TBARS values during all storage periods than MDPM without EO. Allspice leaves EO had the high antioxidant potential to be used in MDPM and could also contribute an antimicrobial effect to the product in which the MDPM is used.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143308","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