Article
Chemistry, Applied
Vanesa Olveira-Bouzas, Consuelo Pita-Calvo, Ma Lourdes Vazquez-Oderiz, Ma Angeles Romero-Rodriguez
Summary: The study found that the modified atmosphere packaging (MAP) system extended the shelf-life of tomatoes stored under refrigeration, delayed color changes, reduced firmness loss, biosynthesis of lycopene, and decay rate. Compared to unpackaged tomatoes, MAP-treated tomatoes showed fewer spots, cracks, and stretch marks at the end of storage.
Review
Food Science & Technology
Marcellus Arnold, Anna Gramza-Michalowska
Summary: Apple is a popular fruit with high levels of phenolic compounds and antioxidant activity, providing health benefits to consumers. However, enzymatic browning is a common issue in minimally processed apple products, affecting their quality. Recent studies suggest that nonconventional processing techniques and natural antibrowning agents can effectively inhibit enzymatic browning and improve product quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Ilenia Tinebra, Dario Scuderi, Giuseppe Sortino, Paolo Inglese, Vittorio Farina
Summary: The study evaluated the effects of different modified atmosphere packaging (MAP) treatments on the qualitative parameters of pomegranate arils, with the argon-based MAP treatment (MAPAr) providing the best results in extending shelf life and maintaining original quality. Sensory analysis showed a preference for MAPAr treated arils and juice until day 12 from packaging.
Article
Chemistry, Applied
Cyprian O. Syeunda, Joseph M. Awika
Summary: The phenolic structure of wheat bran and sorghum bran has a significant impact on the formation of Maillard reaction products. Polymeric tannins strongly inhibit the formation of volatile and non-volatile Maillard reaction intermediates and melanoidins by trapping furans. The composition of phenolic compounds in bran should be considered in the formulation and processing of whole grain products to achieve the desired Maillard reaction formation.
Article
Agronomy
Yuqian Jiang, Xiaodong Wang, Xuejin Li, Zhaoyuan Wang, Haifen Wang, Wenhan Li, Tao Liu, Xihong Li, Yunbin Jiang, Yao Tang
Summary: Surface browning, tissue softening, and aroma alteration are the primary quality deterioration in fresh-cut peaches. Phytic acid (PA) treatment inhibited cut surface browning and improved the aroma quality, while 1-methylcyclopropene (1-MCP) treatment of whole fruit restrained the production of reactive oxygen species and had minor effects on the textural attributes. The combined treatment of 1-MCP and PA promoted total phenolic contents and antioxidant capacity, inhibited enzymatic activities, and maintained the ultrastructure of cells.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kasahun D. Nekera, Yetenayet B. Tola, Alganesh T. Gemechu, Chala G. Kuyu
Summary: This study evaluated the effect of modified atmosphere packaging on traditional cow Ghee and found the most suitable atmospheric conditions for storage, further extending the shelf life of cow Ghee. The findings have significant implications for the food industry and consumers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Peixing Lin, Hongmei Di, Guiyuan Wang, Zhiqing Li, Huanxiu Li, Fen Zhang, Bo Sun
Summary: The study found that using modified atmosphere packaging treatment can delay the deterioration of sensory quality of baby mustard and maintain its health-promoting compounds and antioxidant capacity during storage. Holes with a diameter of 6 mm were most effective in extending shelf life and maintaining glucosinolates content, while the lack of holes in transparent polyethylene bags accelerated the decline in quality of baby mustard.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Hye-Won Lee, Yeon-Jae Jo, Yun-Jo Jung, Mi-Nam Chung, Jun-Soo Lee, Heon-Sang Jeong
Summary: This study prepared jelly using saccharified sweet potatoes and compared its quality characteristics based on sweet potato cultivars. The total free sugar and glucose contents increased during the enzyme treatment. No differences were found in moisture, total soluble solids, or textural properties among the sweet potato cultivars. Sinjami had the highest total polyphenol and flavonoid contents, as well as the highest antioxidant activity. According to sensory evaluation, Daeyumi, Sinjami, and Juwhangmi cultivars were preferred in that order. It was confirmed that jelly can be manufactured by saccharifying sweet potatoes, and the characteristics of raw sweet potatoes had a significant impact on the quality characteristics of the jelly.
Article
Horticulture
Meijun Du, Zitian Liu, Xiantao Zhang, Haideng Li, Zhenyuan Liu, Xihong Li, Jianxin Song, Xiaoyu Jia, Luyin Wang
Summary: Results showed that pCA with CO2 could effectively maintain the sensory and texture qualities of watercored apples. Treated with pulsed controlled CO2, the degree of membrane lipid peroxidation of the apples was effectively reduced and the membrane system was well maintained. Under the condition of pCA with 5% CO2, the endurance of watercored apples was less than 45 days and the internal browning was serious.
SCIENTIA HORTICULTURAE
(2021)
Article
Materials Science, Multidisciplinary
Sarengaowa, Liying Wang, Yumeng Liu, Chunmiao Yang, Ke Feng, Wenzhong Hu
Summary: The demand for fresh-cut products, including eggplants, has increased. Combination treatments involving storage temperature, ascorbic acid concentration, and modified atmosphere packaging have been studied to inhibit browning and extend shelf life. A concentration of 2 g/L ascorbic acid combined with MAP-2 was found to effectively inhibit browning in fresh-cut eggplants over a period of four days.
Article
Horticulture
Warissara Wanakamol, Pratsanee Kongwong, Chaipichit Chuamuangphan, Damorn Bundhurat, Danai Boonyakiat, Pichaya Poonlarp
Summary: This study investigated the use of commercial vacuum precooling in combination with modified atmosphere packaging (MAP) as an alternative to chemical preservatives in order to extend the shelf life of fresh-cut leafy vegetables. The hurdle technology showed synergistic effects in slowing down browning, maintaining quality, delaying microbial growth, and extending the retail shelf life of salad products.
Article
Food Science & Technology
Marta Albisu, Sonia Nieto, Olaia Martinez, Maria Angeles Bustamante, Luis Javier R. Barron, Ana Isabel Najera
Summary: Modified atmosphere packaging (MAP) is an effective method for preserving the quality and stability of perishable foods. This study evaluated different packaging atmospheres on semi-hard Idiazabal cheese wedges and found that MAP was the most effective preservation technique. Air-packaged cheeses developed a mouldy flavor after 35 days, while vacuum packaging affected the appearance and texture of the cheese. MAP mixtures with a CO2 concentration between 50/50 and 80/20% were recommended for maintaining sensory quality and stability in the distribution of these cheese wedges.
Article
Chemistry, Applied
Jie-Qiong Wang, Yan-Qing Fu, Jian-Xin Chen, Fang Wang, Zhi-Hui Feng, Jun-Feng Yin, Liang Zeng, Yong-Quan Xu
Summary: This study investigated the effects of baking treatment on the composition and content of compounds in tea leaves. The results showed that baking had a significant impact on the sensory and flavor quality of tea, altering taste and aroma components.
Article
Food Science & Technology
Yanwei Mao, Sai Yang, Yimin Zhang, Xin Luo, Lebao Niu, Benjamin W. B. Holman
Summary: This study investigated the effects of high-pressure processing (HPP) and modified atmosphere packaging (MAP) on 'dark, firm, and dry' (DFD) beef. It was found that 400 MPa enhanced DFD beef color and shelf-life. HPP (400 MPa) combined with MAP improved DFD beef quality and shelf-life, with the recommended MAP formulation being 60% O2-MAP.
Article
Horticulture
H. Ruiz, A. Amoros, V Escalona
Summary: The study evaluated the effect of different heat treatments and atmospheric conditions on sensory, microbial, and functional parameters of tomato slices during storage. The results showed that high temperature of 55 degrees Celsius combined with 5% O2 and 10% CO2 atmosphere could keep the tomato slices in good condition for 9 days.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Lucas de Souza Soares, Bruna Tonole, Gustavo Leite Miliao, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: Chitosan, a biopolymer derived from chitin, has various applications and can be dispersed in different acidic aqueous media to evaluate its properties. The concentration and type of organic acid affect the characteristics of the dispersions, while the acid type has less influence on properties such as pH and density.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
Lucas de Souza Soares, Barbara Teixeira Gomes, Gustavo Leite Miliao, Roney Alves da Rocha, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: A method to improve the elasticity of hydrogels and slow down the release of dyes was developed by partially replacing the gelling agent with chitosan.
CARBOHYDRATE POLYMERS
(2021)
Article
Nutrition & Dietetics
Kely de Paula Correa, Monique E. T. Silva, Otavio S. Ribeiro, Sergio L. P. Matta, Maria do Carmo G. Peluzio, Eduardo B. Oliveira, Jane S. dos R. Coimbra
Summary: The study evaluated the impact of homogenization on fat retention in infant feeding probes. Results showed that homogenized human milk increased fatty acid composition in brain tissue and promoted higher absorption of milk nutrients.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Nursing
Kely de Paula Correa, Monique Ellen Torres da Silva, Davi Rocha Bernardes de Oliveira, Andre Fernando de Oliveira, Igor Jose Boggione Santos, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra
Summary: This study evaluated six homogenizers for reducing fat retention in gastric tubes used to feed premature infants. The mixing processor and ultrasound probe were found to significantly reduce fat retention without negatively impacting fatty acid and protein profiles. The mixing processor demonstrated low energy density and processing costs.
JOURNAL OF HUMAN LACTATION
(2022)
Article
Chemistry, Applied
Thomas Valente De Oliveira, Marcelo Depolo Poleto, Samuel Vieira Barbosa, Jane Selia dos Reis Coimbra, Eduardo Basilio De Oliveira
Summary: Computational molecular dynamics was used to analyze the molecular conformations of bovine alpha-lactalbumin at different temperatures, showing that the absence of Ca2+ triggered significant protein conformation changes and affected the foaming properties. This study demonstrates the power of MD in providing insights into the molecular origins of food protein functionalities.
Article
Chemistry, Applied
Gustavo Leite Miliao, Lucas de Souza Soares, Douglas Fernando Balbino, Everton de Almeida Alves Barbosa, Gustavo Costa Bressan, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: The study found that the interaction between ovalbumin and chitosan is mainly driven by electrostatic forces and hydrogen bonds at specific pH values. The presence of chitosan alters the secondary structure of ovalbumin, increasing the stability of alpha-helix and random coil structures while decreasing beta-sheet content.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Isabela Soares Magalhaes, Alecia Daila Barros Guimaraes, Alline Artigiani Lima Tribst, Eduardo Basilio de Oliveira, Bruno Ricardo de Castro Leite Junior
Summary: This study evaluated the ability of ultrasound bath to improve the hydrolysis of goat milk casein by three commercial proteases. The results showed that ultrasound-assisted reaction increased the rate of hydrolysis, the hydrolysis degree, and the small peptides formed. It also improved the solubility and antioxidant activity of the hydrolysates.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Vinicius Lopes Lessa, Michele Harumi Omura, Sidney Pacheco, Eduardo Basilio de Oliveira, Frederico Augusto Ribeiro de Barros
Summary: The global consumption of plant proteins is increasing, and macauba, a promising tropical palm tree native to Brazil, is being explored as a new source of plant proteins. This study obtained and evaluated the physico-chemical and techno-functional properties of macauba kernel protein isolate (MKPI). The MKPI had a high protein content, with high levels of arginine and glutamate, and showed low solubility and high oil holding capacity. It also exhibited stable emulsifying and gelling properties. The results suggest that MKPI has great potential for use in the food industry due to its nutritional and techno-functional properties.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Layla Barbosa Alves, Thomas Valente de Oliveira, Gustavo Leite Miliao, everton de Almeida Alves Barbosa, Gustavo Costa Bressan, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: This study investigated the interaction between bovine whey protein beta-lactoglobulin (beta-lg) and vanillin, the main compound in vanilla flavor. Experimental results showed that the formation of beta-lg/vanillin complexes was driven by both hydrogen bonding and hydrophobic interactions. Molecular docking simulations revealed that vanillin could bind to two possible sites, with the B-site being the more likely binding site.
Article
Food Science & Technology
Erica Cardoso Valente, Marcelo Depolo Poleto, Thomas Valente de Oliveira, Lucas de Souza Soares, Jane Selia dos Reis Coimbra, Ana Paula Guimaraes, Eduardo Basilio de Oliveira
Summary: The evaluation of intra- and intermolecular interactions of xanthan gum in aqueous systems containing salts is important for understanding the effects of salts on the properties of xanthan gum dispersions. In this study, xanthan gum dispersions with different chloride salts were prepared, and the effects of cations on the viscosity and density of the dispersions were investigated. Molecular dynamics simulations were used to gain insights into the underlying interactions. The results showed that cations increased the intramolecular interactions of xanthan gum, especially through hydrogen bonds between the main chain and side chains. The effects of cations on the conformational features of xanthan gum varied with their net electric charges and ionic radii.
Article
Food Science & Technology
Viviane Sobreira Lima, Davi Rocha Bernardes de Oliveira, Cesar Augusto Sodre da Silva, Rejane de Castro Santana, Nilda de Fatima Ferreira Soares, Eduardo Basilio de Oliveira, Marcio Aredes Martins, Jane Selia dos Reis Coimbra
Summary: This study utilized water-soluble protein concentrates from the microalga Tetradesmus obliquus to stabilize sunflower oil emulsions. Proteins were extracted from disrupted microalgal cells and concentrated through lyophilization. Emulsions were produced using different concentrations of Tetradesmus obliquus protein concentrate (TobPC) and characterized for stability and physical properties. Isoelectric precipitation resulted in TobPC with higher protein content and better dispersibility. Emulsion stability was higher for both isoelectric TobPC and control systems compared to solvent TobPC, which showed larger oil droplets and flocculation spots. Increasing TobPC content resulted in more stable emulsions. Therefore, Tetradesmus obliquus protein concentrates have potential as emulsifying agents.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Engineering, Chemical
Bruno Bezerra Vieira, Jimmy Soares, Matheus Lopes Amorim, Rita de Cassia Superbi Souza, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Marleny Doris Aranda Saldana, Marcio Aredes Martins
Summary: Algae biorefinery requires specific parameters for control and monitoring of unit operations. Real-time monitoring of cell disruption processes is a current challenge in microalgal biorefineries. Different parameters in the aqueous phase and recovered biomass were evaluated as potential indicators of cell disruption, and precise models were developed to correlate levels of certain parameters with the degree of disruption. Parameters such as proteins, ultraviolet absorbance, lipids, chlorophylls a and b, and carotenoids showed great potential for use in algae biorefineries, with ultraviolet absorbance and pigments being the most practical indicators due to their ease of measurement.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Danielle Cristine Mota Ferreira, Thais Cristina dos Santos, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: Granular macroscopic chitosan/carboxymethylcellulose polyelectrolytic complexes (CHS/CMC macro-PECs) were studied as adsorbents for six pollutants often found in wastewater. The optimum adsorption pH values were determined for each pollutant. Kinetic and isotherm studies were conducted to analyze the adsorption behavior, with the Langmuir model providing the best fit. The maximum adsorption capacity and desorption capabilities of the CHS/CMC macro-PECs were also evaluated.
CARBOHYDRATE POLYMERS
(2023)
Article
Agriculture, Multidisciplinary
Maria Julia Neves Martins, Marcio Augusto Ribeiro Sanches, Tiago Carregari Polachini, Eduardo Basilio de Oliveira, Jane Selia dos Reis Coimbra, Javier Telis-Romero
Summary: The objective of this study was to determine the solubilities of 14 different salts at different temperatures. The results showed that the solubilities varied with temperature and salt type. The availability of solubility data is important for various applications.
CIENCIA E AGROTECNOLOGIA
(2023)
Article
Chemistry, Applied
Danielle Cristine Mota Ferreira, Sukarno Olavo Ferreira, Elson Santiago de Alvarenga, Nilda de Fatima Ferreira Soares, Jane Selia dos Reis Coimbra, Eduardo Basilio de Oliveira
Summary: The effects of chitosan and carboxymethylcellulose mixing ratio, temperature, and pH on the formation of macro- and micro-polyelectrolyte complexes were investigated. The optimal conditions for maximizing interactions and forming macro-PECs were found to be a mixing ratio of 1:2 and a temperature of 25℃. The structures and properties of the macro- and micro-PECs were studied, with the macro-PECs exhibiting lower thermal degradation rates and the micro-PECs being thermally more stable than the individual biomolecules.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2022)