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Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed. [ABSTRACT FROM AUTHOR]

Abstract: Two different commercial samples of frozen and packaged, in low and high-oxygen permeability packaging, Atlantic hake fillets were stored at −18°C for 4 months and the intensity of lipid oxidation, as well as the formation of cholesterol oxidation products (COP), during storage and subsequent grilling were studied. Raw fillets at the initial time of storage showed low total COP levels, however, after 120 days of storage the concentrations were raised significantly, under both packed conditions. During freezing and subsequent grilling there was a significant decrease (p <0.02) in the contents of the cholesterol and polyunsaturated fatty acids in all the hake samples. Correlations were found between the cholesterol and fatty acid parameters and cholesterol oxides formation during storage and heat treatment. The commercial frozen storage with a low-oxygen permeability packaging was more effective in preventing lipid oxidation than high-oxygen permeability packaging, with less accented cholesterol degradation as well as cholesterol oxides formation. [Copyright &y& Elsevier]

Abstract: The potential of rosemary (Rosmarinus officinalis L.) to inhibiting lipid oxidation in minced chicken breast and thigh muscle processed at 600 MPa for 10 min during subsequent heat treatment was investigated using electron spin resonance (ESR) spectroscopy and electrochemical detection of oxygen consumption. Chicken breast cooked at 95 °C was found to have significantly higher rate of formation of free radicals and oxygen consumption rate than the samples cooked at 70 °C and 120 °C and this intermediate cooking temperature was used to evaluate the effect of pressure on oxidation during subsequent cooking. Rosemary was found effective in retarding lipid oxidation since the pressurized, minced chicken breast and thigh with rosemary added showed lower rate of oxygen consumption and lower tendency of free radical formation following heat treatment than the samples without rosemary. Pressurized chicken thigh showed a higher susceptibility to oxidation than chicken breast upon subsequent heat treatment. Oxidation in pressurized and subsequently heat-treated chicken breast was from a higher tendency of radical formation concluded to be in an earlier phase of oxidation compared to thigh subjected to the same treatment. Industrial relevance: High-pressure processing has a great potential for microbial control of raw chicken meat as a “fresh” chill-stored, convenience product for wok cooking. While raw chicken meat is oxidatively stable, high-pressure treatment at 600 MPa and above induces lipid oxidation resulting in off-flavors during subsequent cooking. Addition of 0.1% dried rosemary to minced chicken thighs or breasts prior to high-pressure processing inhibit lipid oxidation during subsequent cooking and could form the basis for product development. [Copyright &y& Elsevier]

Abstract: The effects of heat treatment on the formation of cholesterol oxides and on alterations of fatty acid composition were investigated in processed meat products. Meatballs (beef), hamburger (beef and Chester), sausage (pork, chicken and Chester) and frankfurter (mixed meat, chicken and Chester) were analysed. There was no cholesterol oxide formation caused by heat treatment of the samples analysed. The fatty acid compositions, calculated as g/100g sample, showed alterations only between the raw and grilled beef hamburger. Only the cholesterol levels were significantly changed when comparing the raw and grilled pork sausages and the raw and grilled Chester hamburger, the values being lower in the grilled samples. Also, the total lipid contents of grilled beef hamburgers were lower than the values. [Copyright &y& Elsevier]

The results found in the literature concerning the effect of consuming filter coffee brews on increasing the blood cholesterol levels due to the presence of diterpenes, are divergent. Thus the present research evaluated the diterpene (cafestol and kahweol) concentrations in filter coffee brews prepared with paper filters of different sizes, colors and origins (Brazil, Japan, The United States of America, Germany, France and the Netherlands), with and without micro perforations. This is the first study that reports the physical characteristics of paper filter and its importance to obtain filter coffee brew with low cafestol content. Thus, a sample of Catuai cultivar coffee with high cafestol content was roasted to a medium-light degree and used to prepare the brews in a 1:10 ratio (coffee powder to water). The diterpenes were extracted by direct saponification and quantified and identified by HPLC-DAD-MS/MS. The paper filters were physically characterized by measuring their grammage, and the fat permeation rate calculated in order to better understand the differences between the filters which allow one to obtain higher or lower diterpene contents. The cafestol and kahweol concentrations in the brews varied from 1.62 to 2.98 mg/L and from 0.73 to 1.96 mg/L, respectively. The highest cafestol and kahweol concentrations were obtained using paper filters with micro perforations, considering similar sized paper filters. The paper filters showed high fat permeability and grammages between 50.46 and 67.48 g/m 2 . The diterpene retention capacities of the filters produced in the different countries were similar. The results showed that the porosity of the paper filter and the particle size of the ground roasted coffee were determinant factors in obtaining filter coffee brews with lower cafestol contents. [ABSTRACT FROM AUTHOR]

Coffee brew presents sensory, stimulatory and antioxidant properties highly appreciated by consumers, despite being associated with an increase in the level of blood cholesterol due to the effects of the diterpenes, especially cafestol, present in the lipid fraction. Although it is believed that the paper filter retains the brew diterpenes, new studies have shown that sometimes coffee filtered through paper can also increase the blood cholesterol level, putting in doubt the efficiency of the paper filter in retaining the diterpenes. Thus the objective of the present study was to verify the distribution of cafestol between the paper filter, the spent coffee and the coffee brew itself, from two coffee samples containing high and low cafestol contents selected from 13 samples of different cultivars and from different locations. In addition, the effect of the roasting degree on the cafestol contents of the roasted coffee was evaluated and the relationship between particle size of the roasted coffee and the extraction of solids. The highest cafestol content was found in the lightly roasted coffee, and the coffee brew presented higher solids contents when the particle size of the coffee powder was below 500 μm. The results showed that of the initial cafestol concentration present in the roasted coffee, the paper filter retained 12.41%, the spent coffee 87.45% and the brew 0.15%. Thus, one can conclude that the greater part of the coffee cafestol is retained by the spent coffee, due to the low extraction of the lipid fraction by the hot water. [ABSTRACT FROM AUTHOR]

Background The growing demand for nutritious, healthy, and still attractive foods drives the future of food processing to be multipurpose and more sophisticated. Information and insight of the relation between thermal and nonthermal treatments (high pressure processing, high pressure homogenization, pulsed electric fields, etc.) with bioaccessibility of phytochemicals is important not only for researchers, but also for the food industry, thus giving opportunities to develop innovative healthy food products. Scope and approach The food industry finds it crucial to develop processing technologies, which at the same time will preserve and improve the nutritive value of foods and make the contents of bioactive compounds bioaccessible. This review summarizes the effect of processing on matrices of fruits and vegetables, and consequently their impact on the bioaccessibility of desired bioactive compounds. Key findings and conclusions Nonthermal processing technologies can be used as useful tools to facilitate the release of micronutrients and bioactive compounds from the plant matrix during in vitro digestion process. This fact has the potential to improve their bioaccessibility, although the effects are cleary influenced by the food matrix, and the targeted compounds. For instance, there are examples within the literature that nonthermal methods can also decrease bioaccessibility of carotenoids from some plant foods. In conclusion, the use of these innovative technologies can be effective tools in the development of food products rich in bioactive compounds with improved bioaccessibility, but it is necessary to study in detail the food matrix as well as the targeted compounds and to optimize processing conditions. [ABSTRACT FROM AUTHOR]

Solubility behavior of refined soybean oil (RSO) plus seventeen low toxic solvents was determined experimentally, and was predicted using five versions of the UNIFAC method. Qualitative results obtained by cloud point detection at a temperature T of 278.15 K showed that eleven systems were completely miscible, two formed stable emulsions, and four resulted in biphasic mixtures. Mutual solubility at different temperatures of pseudobinary partially miscible systems (RSO plus solvent) was measured either by the cloud point method or by direct tie line quantification: RSO plus anhydrous ethanol, or acetic acid, or ethyl lactate, or dimethyl sulfoxide (DMSO). Liquid-liquid equilibrium data were satisfactorily correlated by the NRTL and UNIQUAC models, which were also used for determining the upper critical solution temperatures (UCST) by liquid-liquid flash calculations. Further, the predictive capacity of five versions of the UNIFAC method was verified and comparisons among them were achieved. [ABSTRACT FROM AUTHOR]

A novel microwave-assisted direct saponification method for the simultaneous determination of cholesterol and cholesterol oxides in shrimp was developed and validated. Optimal saponification conditions, determined by means of an experimental design, were achieved using 500 mg of sample and 20 mL of 1 mol/L KOH ethanol solution for 16 min at 45 °C at maximum power at 200 W and magnetic stirring at 120 rpm. Higher extraction of cholesterol oxides in a reduced saponification time (∼75 times) was achieved in comparison with the direct cold saponification method. The new method showed low detection (≤0.57 μg/mL) and quantification (≤1.73 μg/mL) limits, good repeatability (≤10.50% intraday and ≤8.56% interday) and low artifact formation (evaluated by using a deuterated cholesterol-D6 standard). Raw, salted and dried-salted shrimps were successfully analyzed by the validated method. The content of cholesterol oxides increased after salting and decreased after drying. [ABSTRACT FROM AUTHOR]

Abstract: In the present work the scavenging capacity of coffee brews against ROS (ROO , H2O2, HO and HOCl) and RNS (NO and ONOO−) was evaluated and correlated with their bioactive compounds by multivariate analysis. It is the first time that the complete antioxidant capacity profile of coffee brews against different ROS and RNS is evaluated and that the capacity of coffee brews to scavenge NO is reported. The coffee brews were able to scavenge all the reactive species tested and possibly NO2 and CO3 −. The capacity of the coffee brews to scavenge ROO (2523 to 3673μmol TE/g), HO (IC50 =2.24 to 4.38μg/mL), NO (IC50 =3.07 to 5.67μg/mL) and ONOO− (IC50 =1.29 to 2.88μg/mL) was positively correlated to the contents of chlorogenic acids, chlorogenic acid lactones and p-coumaric acid, while the scavenging capacity against H2O2 (IC50 =336 to 531μg/mL) was positively correlated to the content of browned compounds, mainly melanoidins. The coffee brews showed to be potent HOCl scavengers (IC50 =5.12 to 11.20μg/mL), which was correlated to the contents of caffeic acid, 5-hydroxymethylfurfural and browned compounds. These results reinforce the hypothesis that the scavenging capacity against ROS/RNS is one of the mechanisms that can explain the association between the consumption of coffee brews and the decreased risk of chronic-degenerative diseases. [Copyright &y& Elsevier]

Highlights: [•] Storage is one of the most important stages in the processing of coffee beans. [•] During the course of elongated storage the quality of beverage decreases. [•] Respiration in the coffee bean could facilitate the generation of reactive oxygen species. [•] The decline in cup quality is linked to oxidation processes. [ABSTRACT FROM AUTHOR]

Cholesterol oxides, cholesterol, total lipids and fatty acids were determined in the lipid extracts from eight processed turkey meat products (blanquet, frankfurter, ham, meatball, smoked breast, smoked ham and roule). Cholesterol and cholesterol oxides were determined simultaneously by high performance liquid chromatography using a diode array detector at 210 nm and a refractive index detector. Only two cholesterol oxides were identified, 7-ketocholesterol (not detected up to 184 μg/100 g) and β-epoxycholesterol (not detected up to 450 μg/100 g). With the exception of the meatballs, hamburger and frankfurters, all the turkey meat products showed less than 5% fat, and could thus be considered as low fat foods. The cholesterol content varied from 32 to 43 mg/100 g, the ratio of polyunsaturated:saturated fatty acids varied from 1.1 to 1.8 and the ratio of ω6:ω3 from 18 to 28. Trans fatty acids were present in significant amounts in both hamburger and meatball. [Copyright &y& Elsevier]

Abstract The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150–180) and dimethyl trisulphide (days 150–210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition. Graphical abstract Unlabelled Image Highlights • Fat reduction and WPC addition affect the volatile compound of aged Prato cheese. • Diacetyl is the characteristic volatile compound for all the young cheeses. • WPC addition increased diacetyl and sulfur compounds content. • Changes in structure and polarity of the protein matrix could explain the differences found in cheeses's volatile compounds. [ABSTRACT FROM AUTHOR]

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA + DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content. [ABSTRACT FROM AUTHOR]

A new method for microwave assisted extraction (MAE) of meat lipids using a non-halogenated solvent and at low temperature was developed. The effect of microwave irradiation on lipid oxidation during extraction was verified by conjugated dienes, peroxide index, volatile compound (hexanal, pentanal and propanal) and fatty acid analyses. The method showed to be precise and accurate at comparison with Folch extraction and by validation with standard reference material. No changes occurred in the fatty acid composition and no lipid oxidation products were detected. The optimized and validated method was applied to meats with different lipid contents. The results showed that MAE can be used to study lipids from meat samples without the risk of chemical changes during the extraction process, allowing for automation, precision, accuracy, reduction in extraction time, lower cost, reductions in sample size and solvent consumption, hence producing fewer residues for the environment. [ABSTRACT FROM AUTHOR]

There are few reports about the antioxidant properties of annatto ( Bixa orellana ), especially considering their antioxidant action in food. In this study we evaluated the antioxidant effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin patties by measuring the secondary products of lipid oxidation, the changes in the fatty acid composition, cholesterol oxidation, and the extent of bixin degradation during storage at − 18 °C for 120 days and subsequent thermal treatment. Sodium erythorbate (0.1%) and annatto (0.05%), used alone or in combination, were able to reduce the formation of thiobarbituric acid reactive substances and cholesterol oxidation after thermal treatment when compared with pork patties without antioxidant (control). Bixin degradation was less pronounced in the patties containing annatto (0.05%) + sodium erythorbate (0.1%), suggesting that sodium erythorbate protected this carotenoid from degradation. The addition of annatto, sodium erythorbate or annatto + sodium erythorbate did not have any impact on SFA, MUFA and PUFA oxidation regardless thermal treatment or storage. The cholesterol contents did not change during storage; however, there was a significant loss of 15% due to thermal treatment. [ABSTRACT FROM AUTHOR]

Abstract: Bixa orellana L. (annatto), from Bixaceae family, is a native plant of tropical America, which accumulates several carotenoids (including bixin and norbixin), terpenoids, tocotrienols and flavonoids with potential antioxidant activity. In the present study, the in vitro scavenging capacity of annatto seed extracts against reactive oxygen species (ROS) and reactive nitrogen species (RNS) was evaluated and compared to the bixin standard. Annatto extracts were obtained using solvents with different polarities and their phenolic compounds and bixin levels were determined by high performance liquid chromatography coupled to diode array detector. All annatto extracts were able to scavenge all the reactive species tested at the low μg/mL range, with the exception of superoxide radical. The ethanol:ethyl acetate and ethyl acetate extracts of annatto seeds, which presented the highest levels of hypolaetin and bixin, respectively, were the extracts with the highest antioxidant capacity, although bixin standard presented the lowest IC50 values. [Copyright &y& Elsevier]

Extracts of green coffee fruits (GCFEs), either of the Arabica or Robusta variety, obtained by percolation with a 68% (w/w) aqueous ethanol solution using a 0.9:10 (w/w) solid-to-solvent ratio, were tested in this study as antioxidant additives to delay sunflower oil oxidation. In addition, safety of the major secondary metabolites of the extracts was investigated by in silico modeling. For this purpose, GCFEs were spray dried either as such or microencapsulated with a 1:1 (w/w) maltodextrin and gum Arabic mixture as wall material. The encapsulation efficiencies of Arabica and Robusta GCFEs were as high as 96.9 ± 0.04 and 97.36 ± 0.03% and the chlorogenic acid retentions 59.61 ± 1.3 and 73.72 ± 2.49%, respectively. The HPLC-DAD analysis revealed higher contents of total chlorogenic acids and caffeine but a lower content of trigonelline in the Robusta GCFE compared with the Arabica one. The ACD/I-Lab, AdmetSAR, and pKCSM computational tools allowed excluding, for GCFEs major compounds, any toxicological potential in terms of Ames toxicity, carcinogenicity, hERG inhibition, hepatotoxicity, reproductive toxicity and skin sensitization. Foodstuff application of GCFE powders demonstrated that microencapsulated GCFEs were more effective in delaying sunflower oil oxidation than free GCFEs and butylated hydroxytoluene as a synthetic antioxidant. These results suggest the use of microencapsulated GCFE as a source of natural antioxidants to stabilize food products, especially unsaturated vegetable oils. Image 1 • Green coffee fruit extracts (GCFEs) are successfully microencapsulated. • Maltodextrin/gum Arabic mixture is an effective wall material to encapsulate GCFE. • GCFE major compounds have low predicted toxicity according to computer simulation. • Microencapsulated GCFE delays oil oxidation more effectively than free CGFE and BHT. • Antioxidants of GCFE powders are a safe alternative to stabilize food systems. [ABSTRACT FROM AUTHOR]

The optimal conditions to microencapsulate green coffee (Coffea canephora) fruit extract (GCFE) by spray drying using a maltodextrin (MD)-gum Arabic (GA) mixture as carrier material were selected. For this purpose, a Central Composite Rotational Design was applied to investigate the combined effects of the MD percentage in the mixture and the extract-to-carrier agent mass ratio (m E / m C) as the independent variables. These effects were modelled by second-order polynomial models on several responses, namely process yield, encapsulation efficiency, water activity, losses of reducing capacity, caffeic acid, caffeine, trigonelline, 5- O -caffeoilquinic acid (5-CQA) from microcapsules (MCs) and 5-CQA retention after 180-days storage. The statistically significant effects were then submitted to more in-depth analysis by Response Surface Methodology. The highest process yield was obtained using a MD percentage of 80% and a m E / m C ratio of 1:1.5 (w/w). Both microencapsulated and non-encapsulated GCFE showed good stability during the accelerated stability study performed at 40 °C for 180 days. Surface morphology and particle size distribution of GCFE-loaded MCs were shown to be suitable for use in the food industry. Image 1 • Maltodextrin and gum Arabic were used as wall material to microencapsulate it. • Microencapsulation didn't enhance the stability of green coffee fruit extract. • Free and microencapsulated spray-dried extracts were stable for 180 days of storage. • Optimum conditions were 80% maltodextrin and 1:1.5 (w/w) extract-to-carrier ratio. • The highest process yield was found under optimum microencapsulation conditions. [ABSTRACT FROM AUTHOR]