Article
Food Science & Technology
Bing Zhou, Jie Luo, Wei Quan, Aihua Lou, Qingwu Shen
Summary: The effects of liquid smoke prepared from different woods on the quality and oxidation of bacons were investigated. The study found that different liquid smoke had different phenolic compounds and antioxidant capacity. The selection of woods for antioxidant fumigants can effectively delay the oxidative spoilage of meat products.
Article
Engineering, Chemical
Tarsila Tuesta-Chavez, Jose A. Monteza, Marcial I. Silva Jaimes, Gustavo A. Ruiz -Pacco, Katherina Changanaqui, Jose B. Espinoza-suarez, Hugo Alarcon, Ana M. Osorio-Anaya, A. C. Valderrama-Negron, Maria D. P. T. Sotomayor
Summary: The combined application of chitosan and liquid smoke has led to the development of a suitable material for food preservation. The study optimized the preparation conditions of chitosan nanoparticles loaded with liquid smoke and analyzed their antioxidant, antibacterial, and controlled release properties.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Sebastien Dupont, Paul Fleurat-Lessard, Richtier Goncalves Cruz, Celine Lafarge, Cedric Grangeteau, Fairouz Yahou, Patricia Gerbeau-Pissot, Odonirio Abrahao Junior, Patrick Gervais, Francoise Simon-Plas, Philippe Cayot, Laurent Beney
Summary: Although the functions and structural roles of sterols have been extensively studied, the reasons for the variety of sterols in different eukaryotic kingdoms remain unclear. This study demonstrates the antioxidant properties of ergosterol and suggests explanations for its specific accumulation in late branching fungi. Ergosterol, as a natural antioxidant, may also contribute to the health benefits associated with some mushrooms.
Review
Food Science & Technology
Cristina Perez-Santaescolastica, Paulo E. S. Munekata, Xi Feng, Ying Liu, Paulo Cezar Bastianello Campagnol, Jose M. Lorenzo
Summary: The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has attempted to address these issues by incorporating additives into foods or using different packaging techniques. Mediterranean herbs, with their antimicrobial and antioxidant properties, can be used to produce various active systems for packaging. The addition of essential oils from Mediterranean herbs in coatings and films can improve the performance of packaging systems and extend the shelf-life of meat products, fruits, and vegetables.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Jinggang Ruan, Zhicheng Wu, Xiangyan Kong, Yuqi He, Lanqin Shu, Nanxi Huang, Jiaxin Chen, Jie Tang, Dong Zhang, Hongjun Li
Summary: This study aimed to compare the protein and lipid oxidation of bacon with alternative salt (KCl and calcium ascorbate) and traditional bacon (NaCl) during a two-month storage. The alternative salt bacon had higher carbonyl content and TBARS, but lower sulphhydryl content, fluorescence intensity, and alpha-helix structure compared to the traditional bacon. As storage duration increased, both types of bacon showed increased oxidation, with the alternative salt bacon exhibiting stronger oxidation. These findings suggest that alternative salts can induce physicochemical changes in bacon. Further investigation is needed to understand the formation of volatile flavor and taste compounds during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jakub Cedrowski, Kajetan Dabrowa, Pawel Przybylski, Agnieszka Krogul-Sobczak, Grzegorz Litwinienko
Summary: SFN and ERN, two isothiocyanates, exhibit chemopreventive and anticancer activities by modulating cellular redox status and showing significant antioxidant effects at elevated temperatures. These effects are attributed to their ability to induce cytoprotective enzymes and participate in radical trapping during lipid oxidation.
Article
Biochemistry & Molecular Biology
Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit
Summary: This paragraph investigates the effects of oxidation on flavonoids, and finds that oxidation can increase the content of catechin and grape seed tannin, as well as enhance antimicrobial activity. However, it does not have a significant impact on the total phenol content of wine lees. Moreover, new compounds may be formed during the oxidation treatment, which exhibit stronger microbicidal activity.
Article
Chemistry, Applied
Siyang Deng, Yunhe Liu, Feng Huang, Jiqian Liu, Dong Han, Chunhui Zhang, Christophe Blecker
Summary: The study showed that white pig and black pig bacon have different volatile components during refrigerated storage, with white pig bacon having higher phenols and acids while black pig bacon containing more alcohols, ketones, and nitrogen-containing compounds. White pig bacon was more affected by storage compared to black pig bacon, and the difference in raw materials between the two types of bacon was found to be the main reason for their flavor variations.
Article
Biochemistry & Molecular Biology
Tuya Narangerel, Michal Sojka, Radoslaw Bonikowski, Konrad Jastrzabek, Witold Sroczynski, Aleksandra Plucinska, Alina Kunicka-Styczynska, Krzysztof Smigielski, Iwona Majak, Adrian Bartos, Joanna Leszczynska
Summary: Thymus baicalensis, a traditional Mongolian medicinal plant, was found to have a diverse range of chemical components such as polyphenols, volatile oils, lipids, and antioxidant activity, exhibiting antibacterial and antioxidant properties.
Review
Food Science & Technology
Fernanda de Jorge Gouvea, Vanessa Sales de Oliveira, Barbara Jardim Mariano, Nayara Ayumi Rocha Takenaka, Ormindo Domingues Gamallo, Micheli da Silva Ferreira, Tatiana Saldanha
Summary: This study provides detailed information on the impact of high temperatures during canning on fish lipids, demonstrates the presence of thermo-oxidation, and suggests the use of natural antioxidants to control lipid oxidation. Adding algae extracts, spices, and condiments to liquid mediums can enhance their antioxidant potential, and utilizing by-products and wastes from the food industry is also a suitable strategy. These practices can have positive impacts on other quality parameters, but further studies are needed to address safety, effective concentrations, application methods, and consumers' sensory acceptance.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Xiao Gan, Ling Zhao, Jungang Li, Juncai Tu, Zhaoming Wang
Summary: This study found that partial replacement of NaCl with KCl significantly influenced the proportion of Lactobacillus in Chinese bacon during processing, which in turn affected proteolysis and lipid oxidation levels. Higher levels of KCl led to faster growth of Lactobacillus and more significant impacts on lipid oxidation.
Article
Engineering, Environmental
Gopalan Rajagopal, Ambikapathi Nivetha, Sakkanan Ilango, G. Periyasamy Muthudevi, I. Prabha, Radhakrishnan Arthimanju
Summary: In this study, selenium nanoparticles were successfully synthesized using Azolla pinnata plant extract as a reducing and capping agent. Characterization of the synthesized nanoparticles revealed their antioxidant and antimicrobial properties. It was demonstrated that the nanoparticles act as an effective catalyst in oxidation reactions and show potential as antioxidant and antimicrobial agents.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Christiana Eleojo Aruwa, Stephen O. Amoo, Neil Koorbanally, Tukayi Kudanga
Summary: Enzymatic modification of phenolic molecules to form high molecular weight compounds is a promising strategy for enhancing biological activity. In this study, laccase-catalyzed oxidation of isorhamnetin produced a dimer, IP1, with improved antioxidant and antibacterial activities, as well as an unidentified product, IP2. Both oxidation products showed bactericidal effects against various bacteria and could potentially be used in nutraceuticals and healthcare industries.
PROCESS BIOCHEMISTRY
(2022)
Article
Chemistry, Applied
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Summary: This study investigated the impact of different concentrations of tea branch liquid smoke (TLS) on the physicochemical and antioxidant properties of pork tenderloin during the curing process. The results showed that pork cured with 5 mL/kg of liquid smoke had better physicochemical indexes, antioxidant capacity, thermal stability, and protein network structure compared to other concentrations (P < 0.05). However, a concentration of 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) analysis revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Furthermore, the correlation analysis indicated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which could be adjusted by changing the usage of liquid smoke.
Article
Food Science & Technology
Hongzhen Du, Xiangao Li, Qiang Wang, Qian Liu, Qian Chen, Baohua Kong
Summary: The influence of using KCl to replace NaCl on the quality of bacon was investigated. The results showed that increasing the substitution rate led to changes in sensory characteristics and chemical composition of the bacon.
Article
Forestry
Samir Savacinski, Poliana Louzada, Lucas Haiduki, Luis Mauro Goncalves Rosa, Caroline Muller, Rogerio Luis Cansian, Tanise Luisa Sausen
Summary: The mechanisms of morpho-physiological adaptation to different conditions of light and flooding are species-specific, with light being more responsive than flooding for the evaluated species of the genus Eugenia. Flooding frequency in subtropical riverine forests is associated with tree species occurrence, topographic gradient, and canopy opening. Flooding tolerance varies between species and is linked to successional restoration groups. Our study tested the effects of flooding and light intensity on Eugenia involucrata and Eugenia uniflora, revealing that both species are tolerant to the combination of high light and flood. However, due to differences in root hydraulic limitation and biomass accumulation capacity, E. uniflora is more recommended for restoration projects in subtropical forests. The results also highlight that light has a greater impact compared to flooding for the evaluated species.
TREES-STRUCTURE AND FUNCTION
(2023)
Article
Agronomy
Amito Jose Teixeira, Felipe Dalponte Menegat, Leonardo Menoncin Weschenfelder, Carolina Elisa Demaman Oro, Viviane Astolfi, Eunice Valduga, Jamile Zeni, Geciane Toniazzo Backes, Rogerio Luis Cansian
Summary: This study evaluated the effectiveness of commercial and non-commercial cellulase and pectinase in hydrolyzing soybean hulls and corn stover and cobs. The results showed that commercial enzymes exhibited higher hydrolytic activity, but pretreatment and optimization of particle size can significantly improve the hydrolysis efficiency.
Article
Engineering, Chemical
Vanessa Barbieri Bombana, Bruno Fischer, Carolina Elisa Demaman Oro, Diane Rigo, Caroline Chies Polina, Andressa Franco Denti, Tiago dos Santos Goncalves, Clarice Steffens, Rogerio Luis Cansian, Geciane Toniazzo Backes, Alexander Junges
Summary: This study aimed to estimate the mass transfer parameters of guabiju pulp under different drying temperatures and model the kinetic curves using various models. The results showed that all models had good fit quality. In terms of biological properties, guabiju pulp exhibited promising antioxidant activity and can be used as a food supplement and for human consumption. Furthermore, studying the drying process is significant for resource conservation and improving product quality.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Glaciela Cristina Rodrigues da Silva Scherer, Rosicler Colet, Darlene Cavalheiro, Eunice Valduga, Mercedes Concordia Carrao-Panizzi, Juliana Steffens, Jamile Zeni, Clarice Steffens
Summary: The objective of this study was to develop tofu using soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl2, F2). The characteristics of the produced tofu were evaluated in terms of physical, chemical, microbiological, and sensory properties during a 14-day storage period. The results showed that F1 had a higher yield, moisture, protein, acidity, syneresis, and lipids compared to F2, and these contents decreased during storage. F1 also had lower hardness, stickiness, springiness, and cohesiveness compared to F2. The acceptability and purchase intention scores were higher for F1 than F2. This study recommended the use of 35% cardoon flower as a coagulant for tofu production due to its higher yield, acceptability, and reasonable purchasing intention.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Biotechnology & Applied Microbiology
Liliane Alves dos Santos Wanderley, Gean Pablo Silva Aguiar, Jean Felipe Fossa Calisto, Jacir Dal Magro, Gabriel Rossato, Claiton Andre Zotti, Guilherme de Souza Hassemer, Bruna Maria Saorin Puton, Rogerio Luis Cansian, Rogerio Marcos Dallago, Alexander Junges
Summary: Microencapsulation is effective for increasing the survival capacity of Yarrowia lipolytica, and the addition of salts further enhances its microencapsulation efficiency. Different wall materials were tested, and the treatments using maltodextrin (MD) or whey protein concentrate (WPC) with tripolyphosphate (TPP) or sodium erythorbate (SE) showed the highest encapsulation yield. The microencapsulated yeast exhibited high stability during storage and improved release of nutrients in ruminant diets.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Guilherme de Souza Hassemer, Lucas Henrique do Nascimento, Yen-Han Lin, Clarice Steffens, Alexander Junges, Eunice Valduga
Summary: The present study evaluated the impact of oxidation-reduction potential (ORP) on the production of poly(3-hydroxybutyrate) (P(3HB)) by Bacillus megaterium. ORP levels can reassign the cell's metabolic flux, affecting enzyme expression and improving control over the fermentative process. The experiments were conducted using a fermentation vessel and an ORP probe, with different ORP values tested to determine their effects on biomass and polymer production. Results showed that ORP levels greatly influenced the metabolism of B. megaterium cells, and measurement and control of ORP could be valuable in maximizing polymer production under different culture conditions.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2023)
Article
Microbiology
Patricia Fonseca Duarte, Lucas Henrique do Nascimento, Bruno Fischer, Andreia Menin Lohmann, Valmor Jose Bandiera, Ilizandra Aparecida Fernandes, Jacir Dal Magro, Eunice Valduga, Rogerio Luis Cansian, Natalia Paroul, Alexander Junges
Summary: This study evaluated the chemical composition, essential oil (EO) yield, and antibacterial activity of hop essential oil from Chinook hops at different extraction times. The major compounds of hop EO were alpha-humulene, beta-myrcene, and beta-caryophyllene. The EO extracted in 300 minutes showed the most efficient antibacterial activity against L. brevis.
CURRENT MICROBIOLOGY
(2023)
Article
Food Science & Technology
Mariane Minozzo, Marina Andreia de Souza, Julia Lisboa Bernardi, Bruna Maria Saorin Puton, Eunice Valduga, Clarice Steffens, Natalia Paroul, Rogerio Luis Cansian
Summary: The objective of this study was to evaluate the chemical composition and antifungal activity of Cinnamomum cassia essential oil (EO) against fungal pathogens, and its aroma persistence in maize flour. The major compound in C. cassia EO was identified as trans-cinnamaldehyde (TC). Encapsulated C. cassia EO showed lower antifungal activity and aroma intensity persistence in maize flour compared to the free EO.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Shana Paula Segala Miotto, Leticia Caroline Fensterseifer, Guilherme de Souza Hassemer, Guilherme Martins, Evandro Ficagna, Juliana Steffens, Bruna Maria Saorin Puton, Geciane Toniazzo Backes, Eunice Valduga, Rogerio Luis Cansian
Summary: The objective of this study was to isolate lactic acid bacteria (LAB) from wines in southern Brazil and evaluate their potential as starter cultures for malolactic fermentation (MLF) in Merlot and Cabernet Sauvignon wines. The LAB isolates were evaluated for various characteristics, including morphological, genetic, fermentative, and sensory properties. The results showed that these native LAB have the potential for MLF.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Rafaela Nery de Melo, Guilherme de Souza Hassemer, Juliana Steffens, Alexander Junges, Eunice Valduga
Summary: The use and disposal of synthetic polymers have raised environmental concerns, leading to the search for sustainable alternatives such as polyhydroxyalkanoates (PHAs). PHAs are promising microbial polyesters due to their compostable nature, biocompatibility, thermostability, and resilience, making them suitable for various applications. However, the high production cost of PHAs compared to conventional plastics still limits their large-scale production.
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
Chemistry, Physical
Andreia Dalla Rosa, Maiara Cristina Secco, Alana Marie De Cezaro, Bruno Fischer, Rogerio Luis Cansian, Alexander Junges, Elton Franceschi, Geciane Toniazzo Backes, Eunice Valduga
Summary: This study aimed to encapsulate olive leaf extract in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) PHBV using the SEDS technique with supercritical CO2 as an antisolvent. The materials were characterized and the stability of the encapsulated extract was monitored. The highest encapsulation efficiency was 86.0% and the particle size ranged from 0.30 to 0.71 μm. The encapsulated extract remained stable with residual contents of total phenolic and flavonoids above 70% on the 210th day. SEDS was proved to be an efficient and reliable technique for encapsulating active olive leaf compounds in PHBV.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Biotechnology & Applied Microbiology
Eloir Pereira Gwozdz, Marilia Jordana Dequi Vendrusculo, Rosicler Colet, Ilizandra Aparecida Fernandes, Angelica Morgam Anselmini, Georgia Ane Raquel Sehn, Rogerio Luis Cansian, Eunice Valduga, Clarice Steffens, Geciane Toniazzo Backes, Jamile Zeni
Summary: This study proposed the production of Greek-style yogurt with dehydrated red araca fruit and evaluated its characteristics. The results showed that the red araca fruit's peel and pulp had different nutritional and bioactive compounds. Adding red araca fruit can provide nutritional benefits to dairy products.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Roberta Cristina de Souza, Leonardo Meirelles da Silva, Sabrina Carra, Maicon Lamb Flores, Bruna Maria Saorin Puton, Eloane Malvessi, Eunice Valduga, Jamile Zeni
Summary: This study focused on immobilizing Z. mobilis cells containing GFOR/GL in flexible polyurethane foam to produce maltobionic acid. The maximum enzymatic activity was 19.40 U g(dry cell)(-1) with an immobilization yield of 60.29% and 15 reuses. The bioconversion process resulted in the production of 491.42 mmol L-1 of sodium maltobionate in 47.56 h, with high conversion factor and productivity rates.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2022)
