Article
Food Science & Technology
Weiwei Wang, Ting Le, Wei Wang, Luting Yu, Lijuan Yang, Heyuan Jiang
Summary: This study analyzed the antioxidant activity and contents of various components in black tea, and found that catechins are the most important components determining the antioxidant activity of black tea.
Article
Food Science & Technology
Hae In Yong, Tae-Kyung Kim, Ji Yoon Cha, Jae Hoon Lee, Min-Cheol Kang, Samooel Jung, Yun-Sang Choi
Summary: In this study, Tteokgalbi prepared with 2% A. dichotoma and 2% P. brevitarsis showed the highest antioxidant activity and inhibited lipid oxidation during refrigerated storage. Tteokgalbi prepared with 2% A. dichotoma also had better quality properties, such as brownness index, pH, and cooking yield. The edible insect extracts have industrial value as a food additive, as they improve the quality of Tteokgalbi without affecting microbial counts.
Article
Multidisciplinary Sciences
Muhammad Sajid Arshad, Gule Hina, Faqir Muhammad Anjum, Hafiz Ansar Rasul Suleria
Summary: This study confirms the beneficial effects of bioactive peptides on the oxidative stability and functional properties of beef nuggets. Incorporating casein protein hydrolysates into beef nuggets greatly reduces lipid oxidation, improves meat quality, and enhances product functionality.
SCIENTIFIC REPORTS
(2022)
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.
Article
Food Science & Technology
Arshied Manzoor, Abdul Haque, Saghir Ahmad, David L. Hopkins
Summary: The study found that the antioxidant effect of betel leaf extract (BLE) improved the microbial quality, color score, textural properties, and lipid and protein oxidative stability of meat sausages during refrigerated storage. The inclusion of BLE did not affect the proximate composition of the sausages. In addition, sensory scores were higher for the BLE-incorporated samples. Scanning electron microscopy (SEM) images showed that BLE treatment resulted in reduced surface roughness and microstructure modification compared to the control sausages. Therefore, incorporating BLE is an effective strategy to improve storage stability and reduce lipid oxidation in sausages.
Article
Food Science & Technology
Marthyna Pessoa de Souza, Francyide Davi de Amorim, Magda Rhayanny Assuncao Ferreira, Luiz Alberto Lira Soares, Marcia Almeida de Melo
Summary: The study found that extracts from passion fruit residues have a positive impact on the quality of beef burgers, preventing oxidation and microbial contamination, as well as inhibiting the discoloration process.
Article
Chemistry, Applied
Teodora Scrob, Sanziana Maria Varodi, Georgiana Alexandra Vintila, Dorina Casoni, Claudia Cimpoiu
Summary: This study monitored the changes in compound contents in lingonberry jams formulated with different sweeteners under different storage conditions. The results showed that the type of sweetener used significantly affected the stability of the compounds, with anthocyanins degrading the fastest. Storage temperature and light conditions also influenced the degradation rate of the compounds in the jams.
Article
Food Science & Technology
Boran Yang, Jinru Chen, Kevin Mis Solval
Summary: This study evaluated the effect of incorporating microencapsulated polyphenol extracts from pomegranate peels on lipid oxidation in Italian-style salad dressings. The results showed that adding MPP can delay lipid oxidation in the dressings, suggesting its potential to extend the shelf life.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Ewelina Jakubowska, Magdalena Gierszewska, Aleksandra Szydlowska-Czerniak, Jacek Nowaczyk, Ewa Olewnik-Kruszkowska
Summary: Novel chitosan films containing choline chloride and citric acid mixture as plasticizer and different amounts of quercetin as antioxidant additive were prepared. The addition of quercetin improved the mechanical properties and antioxidant activity of the films.
Article
Biotechnology & Applied Microbiology
Hanna Harrysson, Johanna Liberg Krook, Karin Larsson, Cecilia Tullberg, Annelous Oerbekke, Gunilla Toth, Henrik Pavia, Ingrid Undeland
Summary: This study evaluated the changes in lipid oxidation products, fatty acids, ascorbic acid, and color of Porphyra and Ulva during oven-drying and storage. The results showed that light storage and freeze-drying caused loss of fatty acids and pigment bleaching, while pre-coating with whey protein mixture reduced oxidation product formation and protected fatty acids. Pre-soaking in freshwater had little effect on seaweed stability but increased the relative content of ascorbic acid and fatty acids.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Article
Chemistry, Applied
Antonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, Thaianaly Leite Abreu, Deyse Alves Pereira, Miriane Moreira Fernandes Santos, Marta Suely Madruga, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra
Summary: The addition of organic coffee husk extract to chicken burgers effectively inhibits lipid oxidation without significant impact on protein oxidation. This additive is considered a potential natural additive that helps reduce agro-industrial by-products generated by the coffee industry.
Article
Chemistry, Applied
Siyu Zhang, Casimir C. Akoh
Summary: This research overcame the oxidative instability of o3-3 fatty acids (FAs) by combining processing techniques with antioxidant addition. The resulting microencapsulated oleogel with 1-o-galloylglycerol (GG) as antioxidant showed similar physicochemical properties to store-bought yogurt using saturated fat source. These findings could pave the way for incorporating o3-3 FAs into a variety of products in the future.
Article
Agriculture, Multidisciplinary
Lucas Ayres, Tomas Benavidez, Armelle Varillas, Jeb Linton, Daniel C. Whitehead, Carlos D. Garcia
Summary: Lipid oxidation is a major issue in products containing unsaturated fatty acids. Antioxidants are commonly added to control this process, but predicting the interactions of antioxidant mixtures has been challenging. In this study, an artificial intelligence model based on deep learning was used to predict the interaction types of antioxidant combinations. The addition of chemically relevant experimental data improved the model's performance and provided accurate predictions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Environmental Sciences
Abdul Qader, Kanwal Rehman, Muhammad Sajid Hamid Akash
Summary: This study investigated the impairment of lipid metabolism induced by lead (Pb) and its amelioration through plant-based therapeutic interventions. Pb-induced hepatotoxicity disrupted the normal levels of antioxidant enzymes, leading to lipid peroxidation. Additionally, Pb toxicity altered the regulation of hormones involved in the synthesis of HMG-CoA reductase, resulting in abnormal levels of serum cholesterol and other lipid molecules. The administration of resveratrol effectively treated Pb toxicity. Overall, this study demonstrated the therapeutic effect of resveratrol in improving Pb-induced lipid metabolism impairment by using vitamin C as a standard intervention.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Karine Angelica Dalla Costa, Amanda Santa Catarina, Ivana Correa Ramos Leal, Plinio Cunha Sathler, Debora de Oliveira, Alana Agnes Silva Camargo de Oliveira, Rogerio Luis Cansian, Rogerio Marcos Dallago, Jamile Zeni, Natalia Paroul
Summary: This study successfully produced ascorbyl oleate through enzymatic synthesis, which showed antioxidant and antimicrobial activity. The synthesized compound has high potential for application in the food and pharmaceutical industries.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Victor H. M. Cruz, Jessica S. Pizzo, Luciana P. Manin, Patricia D. S. Santos, Geovane A. R. Silva, Oscar O. Santos, Jesui V. Visentainer
Summary: Adulteration has become a serious problem for the food industry, especially with vegetable oils like palm kernel oil, which is highly susceptible due to its characteristics and applications. The study found at least 30% adulteration in all seven Brazilian palm kernel oil brands, with different additives present in some brands. Direct infusion electrospray ionization mass spectrometry combined with chemometrics proved to be an effective method for fast routine analysis to detect adulteration in industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jessica Santos Pizzo, Victor Hugo Maldonado Cruz, Carina Alexandra Rodrigues, Luciana Pelissari Manin, Lorena Visentainer, Oscar Oliveira Santos, Liane Maldaner, Jesui Vergilio Visentainer
Summary: This study developed and validated an analytical method for quantifying L-ascorbic acid (L-AA) in vitamin C serums, which was found to be rapid, simple, accurate, and precise. The method was successfully applied to analyze eight different brands of vitamin C serums and evaluate the stability of L-AA in these samples over a 60-day storage period at ambient temperature. The proposed method proved to be a powerful tool for routine analyses of L-AA in vitamin C serums.
INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
(2022)
Article
Engineering, Chemical
Suelen Siqueira dos Santos, Flavia de Santana Magalhaes, Carolina Moser Paraiso, Camilla Yara Langer Ogawa, Francielle Sato, Oscar de Oliveira Santos Junior, Jesui Vergilio Visentainer, Grasiele Scaramal Madrona, Miria Hespanhol Miranda Reis
Summary: This study investigated the optimal conditions for extracting anthocyanins from blackberry pomace using ultrasound-assisted extraction (UAE) methods. The study found that UAE resulted in a significant increase in total anthocyanin content compared to conventional extraction methods. The extract contained a wide range of bioactive compounds, including anthocyanins, flavonols, and phenolic acids.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Maraisa Lopes de Menezes, Gracielle Johann, Alexandre Diorio, Joana Schuelter Boeing, Jesui Vergilio Visentainer, Ana Caroline Raimundini Aranha, Nehemias Curvelo Pereira
Summary: Grape seeds, the byproduct of grape processing, contain oil with high-quality compounds. Grape seed oil extracted using different methods showed variations in physicochemical properties, fatty acid composition, antioxidant capacity, degree of unsaturation, and critical properties. The highest antioxidant capacity was observed in lipophilic and hydrophilic extracts, and the content of linoleic acid differed based on the extraction method. Cabernet Sauvignon and Ives grape seeds had oil contents ranging from 7% to 18%, with varying concentrations of saturated, mono- and polyunsaturated fatty acids. The ultrasound-assisted extraction method resulted in the highest oil content under specific conditions.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Jesui Vergilio Visentainer, Luciana Pelissari Manin, Adriela Albino Rydlewski, Jessica Santos Pizzo, Victor Hugo Maldonado da Cruz, Eloize da Silva Alves, Patricia Daniele Silva Santos, Jane Martha Graton Mikcha, Marcelo Cristianini, Oscar Oliveira Santos
Summary: The effects of high-pressure processing (HPP) and Holder pasteurization (HoP) on mature human milk were compared. Both processes eliminated microorganisms and showed no significant differences in macronutrients and acidity. HPP had a higher concentration of palmitic and oleic acids. The TAG profile analysis suggested that HPP with lower pressures was more beneficial and could be a promising alternative to HoP in human milk banks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemical Research Methods
Jessica S. Pizzo, Victor H. M. Cruz, Luciana P. Manin, Patricia D. S. Santos, Geovane R. Silva, Patricia M. Souza, Alisson L. Figueiredo, Oscar O. Santos, Jesui V. Visentainer
Summary: The study aims to assess the quality and purity of 10 body oils based on sweet almond oils available in the Brazilian market. Gas chromatography and mass spectrometry were used to analyze the fatty acid composition and triacylglycerol profiles. The presence of soybean oil as an adulterant was confirmed in most samples. This highlights the importance of better regulation to ensure the authenticity and quality of sweet almond oil products.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Chemistry, Applied
Jessica S. Pizzo, Jesui V. Visentainer, Andre L. B. R. da Silva, Camila Rodrigues
Summary: Growers commonly use chemical sanitizers to wash fresh produce during postharvest handling, but this poses risks to both the washing systems and workers' health. Essential oils such as thyme, oregano, cinnamon, and clove have been studied as potential alternatives to chemical sanitizers for produce washing. The combination of essential oils and surfactants can enhance the antimicrobial activity of emulsions, but further research is needed to evaluate the effect of different chemical components of essential oils and preparations. Overcoming challenges such as high levels of essential oils needed, unwanted impact on produce quality, and poor solubility in aqueous solutions should also be addressed.
Article
Biochemistry & Molecular Biology
Eloize Silva Alves, Cintia Stefhany Ripke Ferreira, Paulo Ricardo Souza, Andressa Rafaella Silva Bruni, Matheus Campos Castro, Bruno Henrique Figueiredo Saqueti, Oscar Oliveira Santos, Grasiele Scaramal Madrona, Jesui Vergilio Visentainer
Summary: This study investigated the effects of maltodextrin and gum arabic on freeze-dried human milk (HM), aiming to improve its quality and solubility. The results showed that both coatings led to higher solubility and better stabilization of HM, with gum arabic demonstrating superior performance. The combination of gum arabic and maltodextrin also showed promising results, indicating their potential synergistic effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Andreia Farias Pereira Batista, Luana Carolina Martins Rosa, Jessica Santos Pizzo, Alex Fiori da Silva, Jesui Vergilio Visentainer, Benicio Alves de Abreu Filho, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Jane Martha Graton Mikcha
Summary: This study evaluated the antibacterial activity of cinnamaldehyde (CIN) and biogenic silver nanoparticles (BioAgNP) both alone and in combination against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus in vitro. The combination of CIN and BioAgNP showed a synergistic effect at low concentrations and effectively inhibited the growth of E. coli on fresh sweet grape tomatoes within 5 minutes of contact. Furthermore, this combination did not significantly alter the physicochemical properties of the tomatoes and could potentially be used for decontamination of fruits and vegetables to prevent foodborne diseases.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Jessica Santos Pizzo, Raira Andrade Pelvine, Andre Luiz Biscaia Ribeiro da Silva, Jane Martha Graton Mikcha, Jesui Vergilio Visentainer, Camila Rodrigues
Summary: Essential oils containing oregano and winter savory were found to effectively reduce Escherichia coli O157:H7 on lettuce surfaces, with the mixture of oregano and winter savory at concentrations of 0.94 and 1.88 μL/mL being the most effective. These findings suggest that essential oils could be potential alternatives to chemical sanitizers for postharvest lettuce washing.
Article
Chemistry, Multidisciplinary
Eloize S. Alves, Matheus C. Castro, Bruno H. F. Saqueti, Luciana P. Manin, Josiane B. Alencar, Joana M. V. Zacarias, Andressa R. S. Bruni, Grasiele S. Madrona, Jeane E. L. Visentainer, Marcelo Cristianini, Oscar O. Santos, Jesui V. Visentainer
Summary: The reuse of separated whey can reduce human milk waste. However, the authors were not aware of the literature on treatments in human whey, such as pasteurization, freeze-drying, spray drying, and high hydrostatic pressure. This study applied treatments to human whey and evaluated their lipid and immunological quality. Different effects on the triacylglycerol profile were observed for spray drying and high hydrostatic pressure, while pasteurization and freeze-drying showed similar results to the control whey. Pasteurization was found to be suitable for maintaining lipid nutritional quality and TGF-I31 concentration, while increased IL-10 levels were observed after freeze-drying, spray drying, and high hydrostatic pressure. It is important to consider individual characteristics and desired quality when using these treatments as complementary products for infant feeding.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Gislaine A. S. Ientz, Eloize S. Alves, Matheus C. Castro, Giovana Frigo, Christyna B. G. Tavares, Jeane E. L. Visentainer, Oscar O. Santos, Jesui V. Visentainer
Summary: In this study, human milk samples obtained from milk banks were subjected to different treatments and evaluated for their composition and quality. The total lipid content was maintained during the treatments. There were no significant differences in the composition and energetic value between raw and pasteurized human milk, but differences were observed in ash, total proteins, and energetic value between freeze-dried and pasteurized + freeze-dried human milk. The fatty acid composition showed no significant differences for the majority of fatty acids. Principal component analysis revealed similar behaviors between freeze-dried and pasteurized + freeze-dried human milk. These findings suggest that the applied processes hold promise for the preservation of proximal characteristics and fatty acid composition in human milk.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Bruno M. Carvalho, Patricia D. S. dos Santos, Geovane A. R. da Silva, Carlos E. R. Senes, Jesui V. Visentainer, Oscar O. Santos
Summary: This study validates a headspace gas chromatography with flame ionization (HS-GC-FID) method for detecting lipid oxidation products in cat food samples. The method proves suitable for determining propanal, pentanal, hexanal, octanal, and trans-2-nonenal. The results show high potential for direct determination without prior sample preparation.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Matheus C. Castro, Francieli S. Oliveira, Eloize S. Alves, Joana M. Zacarias, Josiane B. Alencar, Jiuliane M. da Silva, Jeane E. L. Visentainer, Oscar O. Santos, Jesui V. Visentainer, Sueli M. T. Ichisato
Summary: The study aimed to evaluate the influence of breastfeeding time on kilocalorie concentration, fatty acid composition, and cytokine concentration in human milk. The results showed that kilocalorie concentration was higher in posterior milk compared to previous milk. The composition of fatty acids and the concentration of cytokines were also influenced by breastfeeding time, except for one mother.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Multidisciplinary
Alisson L. Figueiredo, Michele C. Silva, Jessica S. Pizzo, Patricia D. S. Santos, Luciana P. Manin, Mariana S. Leoncio, Jesui V. Visentainer, Oscar O. Santos
Summary: This study comprehensively analyzed the lipid profiles of four olive varieties and their commercial olive oils, revealing the dominant fatty acids and triacylglycerols present. The results demonstrated the exceptional nutritional profile of the commercial olive oil samples. The study highlights the significance of analyzing the lipid compositions of olive oils and assessing their nutritional quality.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
