Search

This study aimed to produce beverages using extract or infusion of Hibiscus sabdariffa leaves with cupuassu pulp. The blended drinks with cold or hot extraction were formulated using the response surface methodology. Moreover, the physico-chemical and sensory stability of these beverages was performed for 180 days. The conditions production for beverage leaf extract were: 28% leaf extract, 72% cupuassu pulp, and 14°Brix. For beverage leaf infusion, were 37% leaf extract, 63% cupuassu pulp, and 13°Brix. Comparing the two beverages, the polyphenolic compounds and the antioxidant activity (ABTS and DPPH) were higher in the blends produced with leaf extract. Thus, the cold extract provided better extraction of these components in the leaves. During storage, pH, reducing and total sugars and soluble solids of blends increased linearly (p

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

This study aimed to evaluate the cocoa juice, obtained from the pulp, as a vehicle for the probiotic microorganism. The effect of sucralose as a sugar substitute during refrigerated storage for 42 days was also evaluated. The viability of Lactobacillus casei, sugars, lactic acid, pH, phenolic compounds and antioxidant activity were performed. The optimum conditions for probiotic juice production were initial pH 6.2, 33 °C and 12 h of fermentation. During the fermentation, glucose was the carbohydrate consumed. The ascorbic (44.26 ± 0.05 to 43.90 ± 0.02 mg/L) and citric acid (2.77 ± 0.02 to 2.96 ± 0.01 g/L) were maintained. The phenolic compounds (40.00 ± 0.02 to 49.63 ± 0.04 mg/100 mL) and the antioxidant activity, the latter measured by ABTS (0.08 ± 0.00 to 0.18 ± 0.11 μM/mL) and DPPH (1.07 ± 0.00 to 1.15 ± 0.02 μM/mL) methods, increased. During storage, the viability of the juice sweetened with sucrose increased to 8.99 ± 0.02 Log CFU/mL until 21 days. The addition of sucralose kept the viability within limits for exerting health beneficial up 42 days (7.05 ± 0.04 Log CFU/mL). Thus, the cocoa juice is a viable matrix for the probiotic juice, which allows the microbial viability maintenance throughout the shelf life. Moreover, the sucralose showed potential for the for use in low-calorie functional foods.

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced: T1—without fat and sodium chloride reduction (control) and T2—with 50% fat reduction + 5% fructooligosaccharides and with the replacement of 50% of sodium chloride by potassium chloride. Physicochemical analysis and sensory acceptance were performed. According to results, the pH increased (p

BACKGROUND: Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg⁻¹ CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days. RESULTS: For breast meat, a 2.5 g kg⁻¹ concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg⁻¹ gave rise to a pro‐oxidant effect and 5.0 g kg⁻¹ slowed the oxidation up to 50 days. A level of 7.5 g kg⁻¹ of CA was effective in retarding oxidation, favoring colour stability during the 90‐days frozen storage. For sausages, 2.5 g kg⁻¹ of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg⁻¹ provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg⁻¹. CONCLUSIONS: Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry

The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid oxidation and color were performed. For TBARS, there was linear reduction with increased anacardic acid. According to the means test, 200 ppm anacardic acid provided the lower TBARS values. The redness decreased during storage, and, as reported by the means test, mortadella containing 200 ppm anacardic acid had lower values. The lightness of mortadellas decreased during storage. Also in accordance with the means test, mortadellas containing antioxidants had same lightness than control. The yellowness of mortadellas increased during storage. Thus, the anacardic acid is a potential natural antioxidant that could be included in chicken mortadella formulations before cooking.

The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information). The conditions for probiotic beverage production were initial pH5.8, the temperature of 30°C, and 18h of fermentation. L. casei had viability higher than 9.34LogCFU/mL with 18h of fermentation. The fructose was the most consumed sugar (84.76%), followed by sucrose (62.10%) and glucose (34.52%). The antioxidant activity increased during the fermentation. The organic acids present in the cupuassu (citric, ascorbic and quinic acids) also supported L. casei growth, being consumed during the fermentation improving the nutritional value of the beverage. The acceptance of the probiotic drink increased when the juice was presented to the informed tasters. Therefore, the nutrition claims were effective in increasing the acceptance. The probiotic cupuassu beverage was well accepted as an alternative functional food.

The objective of this study was to assess the effect of the addition of cashew nuts meal (0, 5, 10, 15, 20, and 25%) to laying hen diets on egg quality and yolk composition. The variables studied were: egg weight, specific gravity, Haugh Units, percentages of shell, albumen, and yolk, moisture, total solids, total lipids, fatty acids profile, and yolk cholesterol. The addition of up to 25% of cashew nuts meal to hen diets did not affect egg quality and freshness, moisture and total solids content. However, an increase in total lipid content and a decrease in yolk pigmentation was observed. Oleic acid level increased in the yolk, whereas palmitic, stearic, and linoleic acid levels decreased. The addition of cashew nuts meal increased the monounsaturated/saturated fatty acid ratio in the yolk and reduced the cholesterol content. Therefore, the use of cashew nuts meal in laying hen diets favorably modifies the fatty acid composition of egg yolk and contributes to a better acceptance of this food by consumers since it also reduces yolk cholesterol levels. O objetivo deste trabalho foi avaliar o efeito da inclusão do farelo de castanha de caju (0%, 5%, 10%, 15%, 20% e 25%) nas rações de poedeiras sobre a qualidade do ovo e a composição lipídica da gema. As variáveis estudadas foram: peso dos ovos, gravidade específica, Unidades Haugh, porcentagem de casca, albúmen e gema, umidade, sólidos totais, lipídios totais, perfil de ácidos graxos e colesterol da gema. A inclusão de até 25% do farelo da castanha do caju nas rações não afetou as características de qualidade e de frescor do ovo, o teor de umidade e de sólidos totais. No entanto, observou-se um aumento no teor total de lípidios e uma diminuição da pigmentação nas gemas com a inclusão. O nível de ácido oleico aumentou, enquanto que os níveis dos ácidos palmítico, esteárico e linoleico diminuíram. A inclusão de farelo de castanha de caju aumentou a relação dos monoinsaturados/saturados e proporcionou redução no teor de colesterol. Assim, a utilização do farelo da castanha de caju na ração de poedeiras modifica favoravelmente o perfil de ácidos graxos da gema e contribui para uma melhor aceitação deste alimento pelos consumidores, uma vez que também reduz os níveis de colesterol na gema.

O objetivo deste trabalho foi avaliar o efeito da inclusão de extratos etanólicos na ração, obtidos do caroço e da casca da manga, sobre o desempenho de frangos e a oxidação lipídica da carne. Foram utilizados 360 pintos machos da linhagem Ross 308, de um dia de idade, distribuídos em delineamento inteiramente casualizado, com seis tratamentos e seis repetições de dez aves. Os tratamentos consistiram de: ração sem adição de antioxidante (controle); ração com adição de 200 ppm do antioxidante butilato de hidroxitolueno (BHT); ração com 200 ou 400 ppm de extrato da casca da manga (ECAS); e ração com 200 ou 400 ppm de extrato do caroço da manga (ECAR). A adição de BHT ou dos extratos da manga não influenciou significativamente o consumo de ração, o ganho de peso e a conversão alimentar. A adição de BHT e a de 400 ppm de ECAR proporcionaram maior estabilidade lipídica da carne fresca, mensurada pelas substâncias reativas ao ácido tiobarbitúrico antes do armazenamento. O extrato etanólico do caroço da manga, na dosagem de 200 e 400 ppm, retarda a oxidação lipídica da carne de frangos armazenada por 15 dias.

The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation was higher in samples irradiated with 2, 4, and 6 kGy. Redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kGy than in those in non-irradiated samples. The application of irradiation in doses up to 6 kGy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability. Foi estudado o efeito da radiação gama (doses de 0, 2, 4 e 6 kGy) em caudas de camarão congeladas e embaladas, sobre os conteúdos de ácidos graxos e colesterol, bem como sobre a estabilidade dos lipídios e da cor. Com relação ao camarão não irradiado, os ácidos mirístico e palmítico apresentaram maiores valores nos camarões irradiados com 4 e 6 kGy e com 2 e 6 kGy, respectivamente. Os ácidos esteárico e behênico foram menores nas amostras irradiadas com 6 kGy em relação às não irradiadas. Os ácidos palmitoleico, oleico, linoleico e o total de ácidos graxos monoinsaturados foram maiores nos camarões irradiados com 6 kGy do que naqueles não irradiados. Para o total de ácidos graxos saturados e conteúdo de colesterol, as amostras irradiadas não diferiram daquelas não irradiadas. A oxidação lipídica aumentou com a irradiação. Os componentes de cor a* e b* do camarão cozido foram maiores com 6 kGy. A irradiação em doses de até 6 kGy não afetou negativamente o perfil de ácidos graxos, o nível de colesterol e a estabilidade dos lipídios e da cor das caudas de camarões.

Foi estudado o efeito da inclusão de farelo de coco (FC) na ração de coelhos sobre o perfil de ácidos graxos, a relação de ácidos graxos poli-insaturados para saturados (P/S) e a composição centesimal da carne. O experimento utilizou 60 coelhos, cinco níveis de inclusão de FC na ração (0,00; 6,25; 12,50; 18,75; e 25,00%) e doze repetições por tratamento. Os ácidos palmitoléico, esteárico e linolênico foram afetados linearmente pelo nível de FC na ração. A carne dos animais alimentados sem a adição de FC na ração apresentou maiores (p < 0,05) valores de ácido palmítico em relação aos demais níveis de inclusão; maiores (p < 0,05) níveis dos ácidos mirístico e esteárico e menor (p < 0,05) nível de ácido palmitoléico quando comparada à carne proveniente da ração com 25,00% de FC e menor (p < 0,05) nível de ácido linolênico em relação às carnes provenientes das rações contendo 18,75 e 25,00% de FC. A relação P/S na carne não foi afetada (p > 0,05) pelos tratamentos. O aumento do nível de FC na ração não afetou (p > 0,05) a composição centesimal, indicando que a inclusão desse subproduto na ração de coelhos é viável até 25,00%. The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p < 0.05) in the meat from all diets containing CM, the myristic and stearic acids were higher (p < 0.05), and the palmitoleic acid was lower (p < 0.05) in the meat from the diet containing 25.00% CM. The Linolenic acid level was lower (p < 0.05) in meats from diets containing either 18.75 or 25.00% CM. The P/S relation in the meat was not affected (p > 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.

The aim of this study was to evaluate the dietary effect of mango extracts on lipid stability and the coloring of broiler chicken breast meat during frozen storage. The treatments consisted of broiler chicken diet without antioxidants (control) and diets containing antioxidants: 200 ppm of butylated hydroxytoluene (BHT), 200 ppm of mango peel extract (MPE), 400 ppm of MPE, 200 ppm of mango seed extract (MSE), and 400 ppm of MSE. The broiler breasts were stored for 90 days and analysis of lipid oxidation and color was performed every 30 days. The thiobarbituric acid reactive substances values increased during storage and at 90 days, but the 400 ppm MSE treatment yielded lower values, indicating greater antioxidant activity. During storage, the lightness values decreased and the redness increased. Additions of 200 ppm BHT and 400 ppm MPE increased yellowness at 60 days of storage. Thus, mango peel and seed extracts added to broiler chicken diets reduce lipid oxidation and maintain color in breast meat during frozen storage, with mango seed extract at 400 ppm being the most effective.

In this study, the effect of dietary cashew nut shell liquid (CNSL) on the lipid stability and coloring of fresh and spray-dried yolks during storage was evaluated. Birds were fed according to the following treatments: diet without antioxidant and diets containing 0.25, 0.50, 0.75, or 1.00% CNSL. The fresh and spray dried yolks were stored for 60 and 180 days, respectively, and analysis of lipid oxidation and color were performed. For fresh yolks, 0.50% CNSL had the best results to prevent the damage of lipid oxidation, favoring the coloring during refrigerated storage for 60 days. For spray-dried yolks, the best results of lipid stability and yellowness was with 0.75% CNSL. Thus, the cashew nut shell liquid is a potential natural antioxidant for fresh and spray-dried yolk submitted to storage, when added in the laying diet. Practical Applications In recent years, the application of synthetic antioxidants in foods has become increasingly restricted due to the several studies indicating their potential toxic effects to the body. Thus, recent research has focused on the isolation and identification of effective antioxidants of natural origin. Thus, this paper is the first about the application of cashew nut shell liquid in eggs. The lipid oxidation in fresh and spray-dried yolks reduces with cashew nut shell liquid. This study indicates that cashew nut shell liquid is potential natural antioxidant when added in laying diets.

The objective of this work was to evaluate the influence of diets containing different lipid sources on eggs quality during refrigerated storage, on yolk fatty acid composition, and on cholesterol in the yolk. Four diets were used containing Soy Oil (SO), Sunflower Seed (SS), and Meat and Bone Meal + Soy Oil (MBM + SO) or Meat and Bone Meal + Tallow (MBM + TA). The experiment followed a factorial design 4 × 3 with four dietary treatments and three storage times. The eggs were stored at 4 °C for 0, 30, and 60 days. The collected eggs were analyzed for egg weight loss, Haugh units, yolk moisture, yolk lipid oxidation, and cooked yolk firmness. Refrigerated storage reduced Haugh units, and increased yolk moisture. Sixty days of storage time reduced the firmness of hard-cooked yolk. There was an interaction between dietary treatment and storage time for egg weight loss and lipid oxidation. With regard to yolk fatty acid profile, MBM + TA diet increased the contents of palmitic and palmitoleic acids. The levels of oleic and arachidonic acids were higher in yolks from birds fed with SS diet. Linoleic acid level was higher in the yolk from treatment with SO diet. Diets containing MBM + SO induced higher levels of docosahexaenoic acid. Yolk cholesterol content was reduced with the inclusion of SS in the diet. Therefore, the type of lipid present in the diet and refrigerated storage for 60 days at 4 °C can affect the egg quality. O objetivo deste trabalho foi avaliar a influência de rações contendo diferentes tipos de lipídios sobre a qualidade de ovos durante a estocagem sob refrigeração e sobre a composição de ácidos graxos e colesterol da gema. Foram utilizadas quatro rações contendo Óleo de Soja (OS), semente de girassol (SS), Farinha de Carne e Ossos + Óleo de Soja (FCO + OS) ou Farinha de Carne e Ossos + Sebo Bovino (FCO + SB). Seguiu-se desenho fatorial 4 × 3, com quatro tipos de rações e três tempos de estocagem. Os ovos foram estocados a 4 °C por 0, 30 e 60 dias. Os ovos coletados foram analisados para perdas de peso, unidades Haugh, umidade e oxidação lipídica da gema, e firmeza da gema cozida. A estocagem reduziu as unidades Haugh e aumentou a umidade da gema. Com 60 dias de estocagem houve uma redução da firmeza da gema cozida. Foi observada uma interação entre o tipo de ração e o tempo de estocagem para perdas de peso e oxidação lipídica. Quanto ao perfil de ácidos graxos, as dietas contendo FCO + SB promoveram aumento nos níveis de ácidos palmítico e palmitoleico. Os níveis dos ácidos oleico e araquidônico foram maiores nas gemas das aves alimentadas com SG. Os níveis de ácido linoleico foram maiores no tratamento contendo OS na dieta. Dietas contendo FCO + OS induziram maiores níveis de ácido docosaexaenoico. O conteúdo de colesterol das gemas foi reduzido com a inclusão de SG na dieta. Portanto, o tipo de lipídio presente na ração e a estocagem sob refrigeração podem afetar a qualidade do ovo.