Article
Nutrition & Dietetics
Lisaura Maldonado-Pereira, Carlo Barnaba, Ilce Gabriela Medina-Meza
Summary: Ultra-processed foods (UPFs) have gained attention in the scientific community due to their surging consumption and health repercussions. This study documents the presence of dietary oxidized sterols (DOxSs) and other dietary metabolites in commonly consumed UPFs. Biomarker analysis reveals the potential of DOxS accumulation in distinguishing different types of UPFs and its utility in early disease detection and prevention.
Article
Food Science & Technology
Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Douglas Siqueira Chaves, Cristiano Jorge Riger, Alexandra Christine Helena Frankland Sawaya, Gloria Maria Guizellini, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture, and investigated their effects on cholesterol oxidation in grilled sardines. Results showed parsley had higher levels of phenolics and carotenoids, as well as greater antioxidant capacity. The herbs' extracts reduced damage on yeast cells exposed to H2O2, and effectively decreased cholesterol oxidation products in grilled fish, with the most pronounced effect seen in fish containing both parsley and cheiro-verde. Cheiro-verde showed promising results but did not demonstrate synergistic antioxidant effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Elisa Rafaela Bonadio Bellucci, Camila Vespucio Bis-Souza, Ruben Dominguez, Roberto Bermudez, Andrea Carla da Silva Barretto
Summary: This review summarizes the studies on the application of natural extracts from various plant sources as potential antioxidants in meat products, and discusses their roles in preserving product quality.
Article
Chemistry, Applied
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Correa Damasceno Junior, Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: The effect of adding pink pepper during sardines canning to minimize cholesterol oxidation was investigated. The results showed that pink pepper could reduce the levels of cholesterol oxides, thus minimizing the loss of nutritional quality in canned fish.
Article
Biotechnology & Applied Microbiology
Manpreet Kaur, Surekha Bhatia, Ipek Bayram, Eric A. Decker, Urmila Gupta Phutela
Summary: The fatty acid compositions and tocochromanol concentrations of oil extracted from euryhaline microalgal strains were analyzed. The content of saturated fatty acids was highest in Spi B oil, while n-3 linolenic and eicosapentaenoic acids were high in Spi A. The highest tocochromanol concentration was found in Spi B oil, which resulted in greater oxidative stability. Spi A oxidized faster than Scnd, possibly due to higher amounts of unstable fatty acids. These microalgal oils could have applications in sustainable food systems.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Applied
Viive Sarv, Kristi Kerner, Petras Rimantas Venskutonis, Gabriele Rocchetti, Pier Paolo Becchi, Luigi Lucini, Alo Tanavots, Rajeev Bhat
Summary: In this study, different extracts from rowanberry pomace were tested in meatball preparation. The ethanolic extract (1%-E) showed the highest radical scavenging capacity and effectively reduced the development of unpleasant off-flavors in meatballs. Addition of rowanberry extract also decreased lipid oxidation in meatballs, as indicated by reduced levels of specific compounds. Metabolomics analysis provided a deeper understanding of the potential use and value of rowanberry pomace extracts in meat ingredients.
Article
Food Science & Technology
Massimo Mozzon, Cinzia Mannozzi, Roberta Foligni, Andrea Osimani, Filippo Galdenzi, Romolo Laurita, Silvia Tappi, Marco Dalla Rosa
Summary: This study evaluated the oxidation degree of lipids in sardine tissue treated with plasma activated water (PAW) and assessed its impact on the natural microflora of the fish. The results showed that PAW reduced the bacterial count in sardines but did not improve their shelf life under chilling temperatures. PAW treatment also caused a loss of fatty acids and an increase in oxidation products. Further research is needed to understand the effectiveness of PAW in microbial decontamination of proteinaceous materials.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
M. Estevez
Summary: The number of studies focusing on the effects of natural antioxidants on meat systems has significantly increased in the past decade. However, a critical review of the literature reveals recurring flaws in various aspects including rationale, experimental design, plant source characterization, discussion of molecular mechanisms, and potential benefits. Selecting appropriate antioxidant sources and identifying their bioactive constituents are essential for understanding their mode of action and establishing effective and safe doses.
Article
Food Science & Technology
Rehana Akhter, F. A. Masoodi, Touseef Ahmed Wani, Sajad Ahmad Rather
Summary: Rosemary and mint oils encapsulated in sodium alginate were added to meat emulsions, and it was found that this could prevent significant changes in fatty acids and reduce the production of cholesterol oxidation products, offering an important alternative to synthetic additives.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Sten ten Klooster, Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Karin Schroen, Claire Berton-Carabin
Summary: This study investigates the effectiveness of antioxidants in dried food emulsions. The polarity of antioxidants is varied, and those with more than eight carbon atoms are found to be effective. Additionally, less polar antioxidants show slightly diminished efficacy in lipid oxidation.
Article
Food Science & Technology
Barbara Jardim Mariano, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Rosane Nora Castro, Cristiano Jorge Riger, Jessica Sodre Mendes, Marcelo da Costa Souza, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study identified bioactive constituents, such as carotenoids, capsaicinoids, and capsinoids, from biquinho pepper using UHPLC-MS. The pepper extract exhibited antioxidant potential and could reduce damage caused by H2O2 in yeast cells. When used in fish ball preparation, biquinho pepper effectively inhibited cholesterol oxidation and preserved essential fatty acids, with the highest concentration showing the strongest effect. The kinetics of cholesterol oxidation showed that both degradation and formation of cholesterol oxides followed a first-order kinetic model.
Review
Food Science & Technology
Marlene Costa, Sonia Losada-Barreiro, Fatima Paiva-Martins, Carlos Bravo-Diaz
Summary: Lipid autoxidation in complex systems lacks quantitative data despite efforts to unravel its mechanisms and inhibition by antioxidants. The role of interfacial regions is critical in understanding antioxidant behavior and efficiencies. Recent quantitative reports have emphasized the importance of experimental variables in designing effective antioxidative solutions.
Article
Food Science & Technology
Henrique Hoelscher, Evilyn L. Fell, Rosicler Colet, Lucas H. Nascimento, Angela Signor Backes, Geciane T. Backes, Rogerio L. Cansian, Eunice Valduga, Clarice Steffens
Summary: This study evaluated the antioxidant capacity of rosemary extract, acerola extract, and a mixture of tocopherols in industrialized sausages. The results showed that these natural extracts, when combined with sodium erythorbate, significantly improved the quality and antioxidant effect of the sausages.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, Maura Ferri, Annalisa Tassoni
Summary: This study assessed the effects of polyphenol-rich extract from non-compliant defatted green coffee beans on the properties and sensory profile of vacuum-packed pork burgers. The results suggest that 0.15% coffee extract is a promising alternative to improve the quality of refrigerated pork burgers.
Review
Biochemistry & Molecular Biology
Ignacio Gutierrez-del-Rio, Sara Lopez-Ibanez, Patricia Magadan-Corpas, Luis Fernandez-Calleja, Alvaro Perez-Valero, Mateo Tunon-Granda, Elisa M. Miguelez, Claudio J. Villar, Felipe Lombo
Summary: Synthetic antioxidant food additives like BHA, BHT and TBHQ are facing challenges due to negative consumer perception, prompting food manufacturers to seek safer natural alternatives. Terpenoids and polyphenols, widely distributed in fruits and vegetables, show broad antioxidant effects and have the potential to replace synthetic antioxidants in food preservation, particularly in preventing lipid oxidation in high fat-containing foods.
Review
Biotechnology & Applied Microbiology
Wilson Jose Fernandes Lemos Junior, Vanessa Sales de Oliveira, Andre Fioravante Guerra, Alessio Giacomini, Viviana Corich
Summary: Starmerella bacillaris strains are known for their osmotolerance, glycerol production, and potential as a biocontrol agent. They release important molecules during fermentation and have promising applications in low-alcohol beverages.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Larissa Cardoso Silva, Heitor de Souza Lago, Marcia Oliveira Terra Rocha, Vanessa Sales de Oliveira, Roberto Laureano-Melo, Evandro Toledo Gerhardt Stutz, Breno Pereira de Paula, Jose Francisco Pereira Martins, Rosa Helena Luchese, Andre Fioravante Guerra, Paula Rodrigues
Summary: This study demonstrated the improved survivability of probiotic Saccharomyces cerevisiae and Lacticaseibacillus paracasei in beer by cultivation systems, highlighted the importance of kettle hopping for hop addition in PSB production, and showed the antidepressant effects of potential probiotics in mice treated with PWB or PSB.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Chemistry, Applied
Natalie Marinho Dantas, Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Yane Sane Koppe Chrysostomo, Davy William Hidalgo Chavez, Ormindo Domingues Gamallo, Alexandra Christine Helena Frankland Sawaya, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study evaluated the influence of different liquid mediums (oil and brine) on the fatty acid composition and formation of cholesterol oxidation products (COPs) in canned Brazilian tuna. It was found that tuna in brine had higher levels of COPs compared to tuna in oil. This was attributed to the presence of pro-oxidant elements in brine and greater heat transfer compared to oil. The study highlighted the role of liquid mediums in oxidative processes in canned tuna.
Review
Biotechnology & Applied Microbiology
Lucielen Oliveira Santos, Pedro Garcia Pereira Silva, Wilson Jose Fernandes Lemos Junior, Vanessa Sales de Oliveira, Andreia Anschau
Summary: This mini review discusses the biotechnological production parameters of glutathione by Saccharomyces cerevisiae, including medium composition, technological approaches, and genetic engineering knowledge, trends, and challenges.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Agronomy
Renata Oliveira Santos, Laura Monteiro Keller, Vanessa Sales de Oliveira, Carlos Alberto Bucher, Jose Lucena Barbosa Junior, Juarez Vicente, Maria Ivone Martins Jacintho Barbosa
Summary: This study evaluated the effects of temperature on the pH and in vitro digestive stability of ascorbic acid and anthocyanins extracts from butterfly pea petals. The results showed that the pH values decreased significantly with an increase in temperature, leading to higher degradation rates and proportions of degradation at the end of digestive stability in vitro.
Article
Food Science & Technology
Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Douglas Siqueira Chaves, Cristiano Jorge Riger, Alexandra Christine Helena Frankland Sawaya, Gloria Maria Guizellini, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study determined the bioactive composition and antioxidant potential of parsley, chives and their mixture, and investigated their effects on cholesterol oxidation in grilled sardines. Results showed parsley had higher levels of phenolics and carotenoids, as well as greater antioxidant capacity. The herbs' extracts reduced damage on yeast cells exposed to H2O2, and effectively decreased cholesterol oxidation products in grilled fish, with the most pronounced effect seen in fish containing both parsley and cheiro-verde. Cheiro-verde showed promising results but did not demonstrate synergistic antioxidant effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Isabella Oliveira Alves Moreira de Carvalho, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: The study found that treating fish dishes with lemon juice during cooking can increase the formation of cholesterol oxides and degradation of unsaturated fatty acids, especially when air frying. This may be due to potential antioxidant compounds degrading during heating and an acidic environment inducing oxidative reactions.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Paula Renata Felipe Paiva, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study evaluated the protective effect of parsley against lipid and cholesterol oxidation in omelets prepared by different cooking methods. The study found that compounds in parsley such as phenolic acids and flavonoids can reduce the formation of cholesterol and lipid oxidation products. Additionally, the presence of these bioactive constituents in omelets containing parsley was investigated.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Green & Sustainable Science & Technology
Carolyne Luciane de Almeida Godoy, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Breno Pereira de Paula, Wilson Jose Fernandes Lemos Junior, Vinicius da Silva Duarte, Rosa Helena Luchese, Ivonete Rossi Bautitz, Andre Fioravante Guerra
Summary: This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP) in chicken products. The results showed that adding PPCP in appropriate amounts can extend the use-by date of chicken products. Cold chain management and the use of PPCP provide an alternative technology for food preservation using naturally derived compounds.
Article
Food Science & Technology
Barbara Jardim Mariano, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Rosane Nora Castro, Cristiano Jorge Riger, Jessica Sodre Mendes, Marcelo da Costa Souza, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: This study identified bioactive constituents, such as carotenoids, capsaicinoids, and capsinoids, from biquinho pepper using UHPLC-MS. The pepper extract exhibited antioxidant potential and could reduce damage caused by H2O2 in yeast cells. When used in fish ball preparation, biquinho pepper effectively inhibited cholesterol oxidation and preserved essential fatty acids, with the highest concentration showing the strongest effect. The kinetics of cholesterol oxidation showed that both degradation and formation of cholesterol oxides followed a first-order kinetic model.
Article
Chemistry, Applied
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chavez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Correa Damasceno Junior, Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Summary: The effect of adding pink pepper during sardines canning to minimize cholesterol oxidation was investigated. The results showed that pink pepper could reduce the levels of cholesterol oxides, thus minimizing the loss of nutritional quality in canned fish.
Article
Food Science & Technology
Jonathas de Souza Vieira, Vanessa Sales de Oliveira, Mara Junqueira Carneiro, Tatiana Labre da Silva, Ivanilda Maria Augusta, Mario Geraldo de Carvalho, Alexandra Christine Helena Frankland Sawaya, Tatiana Saldanha
Summary: This review comprehensively describes the phenolic compounds in pink pepper, mainly phenolic acids and flavonoids. The rich phenolic composition contributes to the extensively reported antioxidant capacity of pink pepper. The application of pink pepper fruit as a natural antioxidant has been investigated through extracts, direct addition, and the use of residues, showing promising results in reducing harmful compounds and lipid oxidation in various food matrices. Pink pepper is highlighted as an alternative to synthetic antioxidants in processed food.
Article
Biotechnology & Applied Microbiology
Aloizio Lemos de Lima, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson Jose Fernandes Lemos Junior, Rosa Helena Luchese, Andre Fioravante Guerra
Summary: In this study, a potentially postbiotic-containing preservative (PPCP) was produced as a natural technology alternative for vacuum-packaged cooked sausage preservation. The results indicated that PPCP was as efficient as the traditional preservative, sodium lactate FCC85, making it a promising alternative for preserving and developing functional cooked sausages.
FERMENTATION-BASEL
(2022)