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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/02/2021 |
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Data da última atualização: |
08/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CUNHA, L. C. M.; MONTEIRO, M. L. G.; COSTA-LIMA, B. R. C. da; GUEDES-OLIVEIRA, J. M.; RODRIGUES, B. L.; FORTUNATO, A. R.; BALTAR, J. D.; TONON, R. V.; KOUTCHMA, T.; CONTE-JUNIOR, C. A. |
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Afiliação: |
Leda Cristina Muzzi Cunha, UFF; Maria Lúcia Guerra Monteiro, UFF; Bruno Reis Carneiro da Costa-Lima, UFF; Juliana Maria Guedes-Oliveira, Instituto Federal de Educação Ciência e Tecnologia da Paraíba; Bruna Leal Rodrigues, UFF; Alice Raquel Fortunato, UFF; Jéssica Diogo Baltar, UFF; RENATA VALERIANO TONON, CTAA; Tatiana Koutchma, Agriculture And Agri-Food Canada; Carlos Adam Conte-Junior, UFF. |
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Título: |
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal Of Food Processing And Preservation, e15272, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.15272 |
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Idioma: |
Inglês |
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Notas: |
Early Access. |
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Conteúdo: |
The effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale. MenosThe effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capa... Mostrar Tudo |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02626naa a2200265 a 4500
001 2130029
005 2021-12-08
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15272$2DOI
100 1 $aCUNHA, L. C. M.
245 $aEffect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation.$h[electronic resource]
260 $c2021
500 $aEarly Access.
520 $aThe effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale.
650 $aFood technology
700 1 $aMONTEIRO, M. L. G.
700 1 $aCOSTA-LIMA, B. R. C. da
700 1 $aGUEDES-OLIVEIRA, J. M.
700 1 $aRODRIGUES, B. L.
700 1 $aFORTUNATO, A. R.
700 1 $aBALTAR, J. D.
700 1 $aTONON, R. V.
700 1 $aKOUTCHMA, T.
700 1 $aCONTE-JUNIOR, C. A.
773 $tJournal Of Food Processing And Preservation, e15272, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
04/10/2011 |
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Data da última atualização: |
04/10/2011 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
BARRABIN, J. S.; SCHULZ, D. F.; GODOY, R. L. de O.; BORGUINI, R. G.; ROSA, J. S. da. |
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Afiliação: |
JULIANA SCOFANO BARRABIN, UFRRJ; DANIEL FILISBERTO SCHULZ, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; RENATA GALHARDO BORGUINI, CTAA; JEANE SANTOS DA ROSA, CTAA. |
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Título: |
Análise preliminar de aflatoxinas por UPLC acoplado a espectrômetro de massas Q-TOF. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Higiene Alimentar, São Paulo, v. 25, n. 194/195, p. 705-706, mar./abr. 2011. Edição dos Trabalhos apresentados no V Congresso Latino Americano e XI Congresso Brasileiro de Higienistas de Alimentos, I Encontro Nacional de Vigilância de Zoonoses e Agravos Causados por Animais de Interesse à Saúde Pública, III Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, Salvador, abr. 2011. |
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Idioma: |
Português |
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Palavras-Chave: |
Aflatoxinas; Q-TOF; UPLC. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 00905naa a2200193 a 4500
001 1902182
005 2011-10-04
008 2011 bl --- 0-- u #d
100 1 $aBARRABIN, J. S.
245 $aAnálise preliminar de aflatoxinas por UPLC acoplado a espectrômetro de massas Q-TOF.
260 $c2011
653 $aAflatoxinas
653 $aQ-TOF
653 $aUPLC
700 1 $aSCHULZ, D. F.
700 1 $aGODOY, R. L. de O.
700 1 $aBORGUINI, R. G.
700 1 $aROSA, J. S. da
773 $tHigiene Alimentar, São Paulo$gv. 25, n. 194/195, p. 705-706, mar./abr. 2011. Edição dos Trabalhos apresentados no V Congresso Latino Americano e XI Congresso Brasileiro de Higienistas de Alimentos, I Encontro Nacional de Vigilância de Zoonoses e Agravos Causados por Animais de Interesse à Saúde Pública, III Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, Salvador, abr. 2011.
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