Abstract in English:

Abstract The different bakery products consumed worldwide require wheat flour with specific viscoelastic characteristics, which are not always available on the market. To meet these particular demands, wheat flour mills and baking industries turn to ingredients, additives, and processing aids. These improving agents act on the gluten network and other flour components, adapting them to produce various products with the desired technological and sensory properties. Many studies relate increases in the parameters obtained in flour quality analyses, such as farinographic, extensographic, alveographic, and others, with the flour-strengthening effect of various ingredients, additives, and processing aids used; however, this is not a direct relationship. In this review, we evaluated each strategy for improving wheat flour, considering key studies in the field of baking, and examining how these strategies work. Focusing on gluten, which is crucial for the technological quality of the flour, we explored strategies involving additives (oxidizing agents, emulsifiers, and hydrocolloids), processing aids (enzymes), and the ingredient vital wheat gluten. We also evaluated the regulatory aspects governing the use of these enhancers in various countries.

Abstract in English:

Abstract The lamb meat tenderness acceptance threshold has been little studied and has never been evaluated for the Brazilian population. So, this study aimed to find the maximum acceptable shear force for Brazilian lamb meat consumers. Three muscles were previously tested and chosen Longissimus thoracis et lumborum (LTL), psoas major and semimembranosus muscles received different treatments in the post-slaughter period (Hot deboning followed by cooling on ice, Standard carcass cooling and Ageing), aiming to create samples with varying levels of tenderness, which were evaluated by acceptance tests and descriptive analysis of tenderness by a trained team. Sarcomere length, myofibril fragmentation index, proximate composition, weight loss and pH analyses were performed to observe the biochemical phenomena in each treatment's meats. Variations caused in samples by treatments were more significant than differences inherent to the different muscles. Pearson and Multiple Factor correlation analyses indicated positive correlations between sarcomere length, myofibril fragmentation index and the scores assigned in sensory tests by 140 panelists and a trained team. Both groups noted that the differences between the meats in terms of tenderness and the sarcomere length also influenced the perception of juiciness observed by the groups. The maximum shear force indicated as acceptable for lamb meat was 44.1 N. The results obtained are important to guide the lamb meat producer for certain practices in the post-slaughter moments, avoiding actions that lead to sarcomere shortening and encouraging the production of aged meats.

Abstract in English:

Abstract Milk is one of the most adulterated foods in the world. Water, urea, sucrose, or cheese whey are added to increase the volume of milk, cheat quality analysis methods, and achieve greater economic gains, which can affect the consumers’ health. Many analytical methodologies can be used to check for adulteration. Still, they focus on one or a few parameters and may not be disseminated in the production chain, due to their cost or complexity. Non-targeted methods, in turn, can be an alternative, as they determine the sample profile through chemometrics and allow discrimination between adulterated and unadulterated samples. This study proposes the use of the electrochemical methodology of differential pulse voltammetry and principal component analysis for the detection of adulterations of pasteurized milk with water, urea, and cheese whey. With the use of a homemade Cu/CuO electrode and differential pulse voltammetry, through changes in the electrical current at some applied potentials, it was possible to differentiate milk samples that were adulterated with reagent grade-urea, commercial urea, and cheese whey, from unadulterated samples, used as a reference. The inclusion of substances such as sucrose and sodium hypochlorite was also detected. The proposed methodology proved to be an efficient tool to assist the milk production chain in guaranteeing the quality of its products.

Abstract in English:

Abstract The use of postharvest treatments and packaging in minimally processed foods has been studied as a step to extend the shelf life of highly perishable products such as vegetables. In this context, this research aimed to evaluate the effect of packaging and immersion in calcium chloride (CaCl2) and/or salicylic acid (SA) solutions on the relevant physicochemical properties of minimally processed lettuce. A completely randomized factorial design was used; packaging (with and without vacuum), and immersion in solutions (2% CaCl2, 2mM SA, 2% CaCl2+2mM SA, and water as control) as independent study variables. The response variables were monitored for sixteen days, and the content of phenolic compounds was determined at the beginning and end of the storage period. The samples that showed less weight loss corresponded to the mixture of CaCl2+SA+vacuum packaging, while the treatment with CaCl2+vacuum packaging showed less degradation of compounds such as total chlorophylls (TC) and vitamin C (VC). This last treatment also significantly influenced the color of the product, obtaining a lower browning index in the samples evaluated. Finally, the lettuce treated with SA+CaCl2+ vacuum packaging and SA+vacuum packaging did not present caffeic acid (CA) and chlorogenic acid (CGA) content at the end of storage, while CaCl2+vacuum packaging exhibited a low content of caffeic acid and lower antioxidant capacity at the end of the evaluation period, which can be associated with a lower browning effect compared to the control treatments with water. According to the results obtained, it can be concluded that immersion in solutions and packaging effectively contributes to preserving the quality of minimally processed lettuce.

Abstract in English:

Abstract In 2021, Colombia produced 214,700 t of Hass avocado, representing 32.46% of the country’s total avocado production, with 96,358 t (44%) exported. Dehydration allows food preservation, whereas freeze-drying does not affect the avocado’s organoleptic features, except for its texture. The Hass avocado variety was freeze-dried at different temperatures (-20 °C, -80 °C) and freezing times (6, 12, 18 h). Enzymatic Activity (EA) and rehydration properties, such as Hydration Kinetics (HK) and Water Retention Capacity (WRC), were analysed as response variables. Hydration kinetics was assessed in different immersion mediums at 20 °C, 40 °C, 60 °C, and 80 °C. Analysis of variance was performed to evaluate both the WRC and the EA. The treatments achieved a maximum moisture content of 3.45 ± 0.84%. The maximum HK value was reached into 6 hours of freezing at -20 °C and -80 °C. The Vmax for EA occurred at -20 °C for 6 h. Freeze-drying at -20 °C and 18 h resulted in the lowest EA value (0.000742 mmol.s-1), compared to the blank.

Abstract in English:

Abstract Co-microencapsulation is an innovative approach for delivering two or more bioactive components to their site of action. This study aimed to evaluate the effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 during storage (24 °C and 4 °C) and under simulated gastrointestinal conditions, focusing on the release and the bioaccessibility of iron in vitro. Co-microencapsulation of L. plantarum and iron was performed using extrusion and spray-drying, using alginate (2%), chitosan (1%), and maltodextrin (0% and 5%) as wall materials. The microcapsules were characterized in terms of probiotic encapsulation yield, iron encapsulation efficiency, morphology (by scanning electron microscopy), and functional groups (by Fourier transform infrared spectroscopy). Both encapsulation methods exhibited high encapsulation yield values (87.43% – 98.90%). However, the spray-drying method with 5% maltodextrin leads to a higher survival rate at 4 °C, with a viability loss rate of -0.010 day-1. This negative value indicates an increase in the probiotic viability due to the use of maltodextrin as an energy source. Similarly, this treatment resulted in bacterial growth of 0.12 log CFU/g under intestinal conditions and the lowest viability reduction of 0.32 log CFU/g under gastric conditions. Maltodextrin enhanced probiotic viability both during storage and under simulated gastrointestinal conditions. Furthermore, the spray-drying method also promoted greater and faster iron release under gastric (85% – 98%) and intestinal (51.67%) conditions, as well as higher iron bioaccessibility (74.13%). These findings suggest that co-microencapsulation of L. plantarum and iron via spray-drying with maltodextrin has significant potential for the development of functional foods containing viable probiotic bacteria while ensuring the timely release of iron with superior bioaccessibility, thereby offering health benefits.

Abstract in Portuguese:

Resumo O feijão carioca é cultivado em todo o mundo e pode ser considerado uma matéria-prima para obtenção de ingredientes proteicos para o desenvolvimento de novos produtos, principalmente para o mercado de alimentos vegetais. Ele é uma fonte naturalmente rica em proteínas, variando de 19% a 24%. O objetivo deste trabalho foi definir as condições para obtenção de concentrado proteico de feijão carioca utilizando extração alcalina com posterior precipitação ácida. Foram definidos parâmetros para extração alcalina (pH, relação sólido/água e tempo de agitação) e precipitação ácida (pH e tempo de agitação) das proteínas de feijão carioca. Quatro testes de escalonamento foram realizados para validar os parâmetros selecionados (n=4). Os resultados mostraram que o processo deve seguir uma etapa de extração de proteína com água (proporção de água e farinha de feijão de 1:8, pH de 9,0 e 30 minutos de agitação), seguida de uma etapa de precipitação ácida (pH de 5,5 e 10 minutos de agitação) e de secagem por spray drying. O concentrado proteico obtido se trata de um pó contendo 76,5% (± 3,76) de proteína em base seca e o processo apresentou rendimento em massa de 11,0% (± 0,91) e rendimento de proteína de 39,7% (± 2,50). As propriedades tecnofuncionais de capacidade de absorção de água (1,77 ± 0,05 g água/g), capacidade de absorção de óleo (1,22 ± 0,05 g óleo/g), atividade emulsificante (18,87 ± 0,35 m2/g), capacidade espumante (73,33 ± 6,67%) e de formação de gel (20,00 ± 0,00 g/100g água) do concentrado também foram determinadas. O processo de obtenção do concentrado proteico de feijão carioca, incluindo as etapas de extração alcalina e precipitação ácida, foi definido juntamente com seu rendimento, e o concentrado teve desempenho semelhante ao de outros obtidos de diferentes tipos de feijão em termos de propriedades técnico-funcionais.

Abstract in English:

Abstract Common beans are cultivated worldwide and constitute a raw material for obtaining protein ingredients for novel product development, especially for the plant-based food market. They are naturally rich sources of proteins, ranging from 19% to 24%. This study aimed to define conditions for obtaining protein concentrate from common beans using alkaline extraction with subsequent acid precipitation. Parameters for alkaline extraction (pH, solid-to-water ratio, and stirring time) and acid precipitation (pH and stirring time) of proteins from common beans were defined. Four scaling-up tests were performed to validate the selected parameters (n=4). Results showed that the process should follow a protein water extraction step (water and bean flour ratio of 1:8, pH of 9.0, and 30 minutes stirring) followed by an acid precipitation step (pH of 5.5 and 10 minutes stirring) and spray drying. The protein concentrate obtained is a powder with 76.5% (± 3.76) protein on a dry basis, and the process presented a mass yield of 11.0% (± 0.91) and a protein yield of 39.7% (± 2.50). Techno-functional properties of water holding capacity (1.77 ± 0.05 g water/g), oil holding capacity (1.22 ± 0.05 g oil/g), emulsifying activity index (18.87 ± 0.35 m2/g), foaming capacity (73.33 ± 6.67%), and least gelling concentration (20.00 ± 0.00 g/100g water) of the concentrate were also determined. The process for obtaining common bean protein concentrate, including the steps of alkaline extraction and acid precipitation, was defined along with its yield and the concentrate performed similarly to that of others obtained from different types of beans in terms of techno-functional properties.

Abstract in English:

Abstract The challenge of producing safe, high-quality food has led the food industry to look for natural products. Plants are excellent sources of nutritional compounds and phytochemicals, which can add functional value to products. This research aimed to evaluate plant extracts (açaí, cinnamon, guaraná, hibiscus, jambu, and mate) for their physicochemical properties and to assess their antioxidant potential, thus allowing application in food products. The açaí extract had the highest total carbohydrate content (90.1%), while the cinnamon extract exhibited the highest L* value (67.8%). In the comparative analysis, the guaraná extract had the highest protein content (20.9%), while the jambu extract had the highest lipid content (19.7%) and, consequently, the highest energy value (474 kcal.100 g-1). The highest amounts of the elements C and N were reported in the guaraná extract (73.3% and 4.4%, respectively), while the elements Ca and P were more pronounced in the hibiscus extract (0.5% and 0.2%). Regarding the color parameters, as expected, the hibiscus extract exhibited more red color (a* = 17.5) in contrast, the jambu extract had a lower luminosity and b* value (28.3 and -1.4, respectively), indicating green and blue tones. The mate extract showed greater antioxidant potential in the three assays, 1574.3 µmol TE g-1 (ABTS+), 1048.9 µmol TE g-1 (DPPH) and 2539.9 µmol TE g-1 (FRAP) and higher content of TPC (776 mg GAE g-1). The plant extracts have great potential as natural colorants and ingredients in food formulations due to their physicochemical characteristics, such as color, proteins, lipids, minerals, and antioxidant potential.

Abstract in English:

Abstract Although food irradiation has been commonly used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative attitude towards food treated with ionizing radiation. The present research aimed to compare the responses of Argentine and Brazilian subjects to the Awareness Scale on Consumption of Irradiated Foods (ASCIF) to assess the consumption awareness related to these foods between the two Latin American populations. The study was approved by the Research Ethics Committees of both Brazil and Argentina, following the adaptation methodologies recommended by the International Test Commission (ITC), complying with the guidelines for translations and retranslations, as well as for the application of this instrument in Argentina. The instrument included 31 items, encompassing four factors: irradiated foods’ Safety (S), Concepts (C), Labeling (L) and Awareness (A), to assess the Argentine population’s knowledge of irradiated foods. Statistical tests were performed to guide the data analysis, providing the results for the present research. The Paired t-Test was used to compare the scales applied in Brazil and Argentina. In conclusion, the results revealed that most Argentine and Brazilian consumers are unaware of the benefits of irradiated foods.

Abstract in English:

Abstract Quinoa seeds grown in the high Andean regions are susceptible to adulteration with seeds grown in other regions due to the increasing global demand. Therefore, characterising quinoa will help to develop a process for certifying origin. The aim was to determine the physical properties, sorption isotherms, and microstructural characteristics of three quinoa varieties grown at 2600 m and 3818 m above sea level. Samples were taken at both altitudes and their shape, size, colour, density, and adsorption isotherms were determined using the standard static gravimetric method. The results were fitted to six models and their microstructure was analysed using Scanning Electron Microscopy (SEM). The size varies from 1.30 – 1.83 mm, the density is 966 - 1097 kg/m3. The isothermal curves show a type II behaviour according to the Brunauer-Emmett-Teller classification, the water in the monolayer ranges between 0.038 and 0.047 g H2O/g d.b. The water uptake was higher in seeds grown at 2600 m above sea level than at 3818 m. The starches have spherical and oval shapes with 25 μm and 30 μm diameter, respectively. The study demonstrated the feasibility of establishing physical differentiation criteria for altitude-adapted varieties to determine storage conditions, quality control, traceability, and denomination of origin.

Abstract in English:

Abstract Whipped yogurts were developed using organic ingredients, including organic granulated panela (OGP) and organic coffee concentrate (OCC). This study aimed to evaluate the effects of varying levels of OGP (12% and 18%) and OCC (2%, 3%, and 4%) on the physicochemical properties and sensory acceptability of yogurt formulations. A nine-point hedonic scale was employed for sensory assessment, and a five-point scale was utilized to evaluate purchase intention. The physicochemical analysis revealed that OGP and OCC levels did not significantly affect (p > 0.05) the pH of the formulations. However, OGP levels significantly influenced (p ≤ 0.05) the acidity (0.95% to 0.98%) and the density (1.066 – 1.088 g/mL), with higher OGP content resulting in lower acidity and increased density. Similarly, OCC levels had significant effects (p ≤ 0.05) on syneresis (42.27% to 47.40%) and water retention (52.60% to 58.00%), with increased OCC levels leading to higher syneresis and lower water retention. Sensory evaluation results demonstrated that OGP significantly impacted (p ≤ 0.05) both color and aroma acceptability. Additionally, an interaction between OGP and OCC levels (p ≤ 0.05) was observed for aroma acceptability. Nonetheless, all formulations achieved overall acceptance scores above 7 (moderately liked it) and purchase intention scores close to 4 (probably would purchase it). These findings highlight the potential of OGP and OCC as innovative ingredients for developing consumer-accepted whipped yogurts and diversifying dairy products.

Abstract in English:

Abstract Unconventional food plants emerge in a context where people increasingly care about living healthier. Among these plants, the snake gourd (Trichosanthes cucumerina) of Asian origin and belongs to the Cucurbitaceae family, produces fruits that can reach more than 1 m in length. This study aimed to physiochemically characterize the fruits in different lengths and harvest times. The fruits were harvested with the following lengths: between 0.2-0.35 m, 0.45-0.6 m, and 0.7-0.85 m; and at the following times: 115 and 135 days after planting. The attributes evaluated were soluble solids, titratable acidity, vitamin C, firmness, pH, dry matter, antioxidant activity, and polyphenols. The fruits of meter okra with 0.2-0.35 m and 0.45-0.6 m presented better color characteristics, greener, brighter, and with greater saturation. In addition, they presented higher values of soluble solids and lower firmness. At 115 days after planting, the fruits showed higher values of vitamin C, better color, lower acidity, and higher soluble solids content. Thus, we conclude that the fruits should be harvested with a maximum of 0.6 m and up to 115 days after planting.