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1. | | MONTEIRO, M. L. G.; MÁRSICO, E. T.; ROSENTHAL, A.; CONTE-JUNIOR, C. A. Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, andoxidative stability of refrigerated tilapia fillets. Journal of the Science of Food and Agriculture, v. 99, n. 9, p. 4474-4481, 2019. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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3. | | FRASÃO, B.; COSTA, M.; SILVA, F.; RODRIGUES, B.; BALTAR, J.; ARAUJO, J.; MOREIRA, D.; TORREZAN, R.; CONTE-JUNIOR, C. Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C. PLOS ONE, 20 dec., 2018. 17 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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4. | | DELGADO, K.; VIEIRA, C.; DAMMAK, I.; FRASÃO, B.; BRIGIDA, A. I. S.; COSTA, M.; CONTE-JUNIOR, C. Different ultrasound exposure times influence the physicochemical and microbial quality properties in probiotic goat milk yogurt. Molecules, v. 25, 4638, p. 1-22, 2020 Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical. |
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5. | | DELGADO, K. F.; PEREIRA, M. P.; FRASÃO, B.; VIEIRA, C. P.; BRIGIDA, A. I. S.; CONTE JUNIOR, C. Physicochemical and microbiological effects of different sonication times on goat's milk yogurt. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71861. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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7. | | ROSA, L. O. L.; MUZZI, L.; CONTE JUNIOR, C.; BRIGIDA, A. I. S.; SILVA, C. M.; CABRAL, L. M. C. The use of emerging technologies on assisting whey Beta-lactoglobulin hydrolysis aiming low-allergenic ingredients. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017. Ref. 71322. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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8. | | MONTEIRO, M. L. G.; DELIZA, R.; MARSICO, Eliane T.; ALCANTARA, M. de; CASTRO, I. P. L.; CONTE-JUNIOR, C. A. What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? Foods, v. 11, n. 3, 434, 2022. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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9. | | VIANA, F. M.; DELIZA, R.; MONTEIRO, M. L. G.; MARTINS, I. B. A.; OLIVEIRA, D. C. R.; CONTE-JUNIOR, C. A. Applying free word association to understand the perception of fish as a meal by Brazilians with different consumption frequencies. Journal of Sensory Studies, v. 36, n. 2, e12628, p. 1-9, 2021. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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10. | | MONTEIRO, M. L. G.; MÁRSICO, E. T.; MANO, S. B.; ALVARES, T. DA S.; ROSENTHAL, A.; LEMOS, M.; FERRARI, E.; LÁZARO, C. A.; CONTE-JUNIOR, C. A. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Scientific Reports, v. 8, 2018. 11 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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11. | | SILVEIRA, M. F. da; COMETTANT RABANAL, R.; VIEIRA, C. P.; CONTE-JUNIOR, C. A.; SOARES, A. G.; FREITAS-SILVA, O.; CABRAL, L. M. C. Carboxymethyl cellulose and sodium alginate edible coating to preserve the physicochemical and microbial quality of strawberry (fragaria ananassa) In: ULHÕA, J. L. R. (Org.). Ciências Biológicas e da terra: princípios fundamentais. Piracanjuba: Editora Conhecimento Livre, 2020, cap. 17. p. 178-193 Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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12. | | MONTEIRO, M. L. G.; MÁRSICO, E. T.; DELIZA, R.; CASTRO, V. S.; MUTZ, Y. S.; SOARES JUNIOR, M. S.; CALIARI, M.; SANTOS, E. A.; CONTE-JUNIOR, C. A. Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. LWT - Food Science and Technology, v. 111 p. 751-758, 2019. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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13. | | GUEDES-OLIVEIRA, J. M.; COSTA-LIMA, B. R. C.; OLIVEIRA, D.; NETO, A.; DELIZA, R.; CONTE-JUNIOR, C. A.; GUIMARÃES, C. F. M. Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin. Food Science & Nutrition, n. 7, p. 1328-1336, 2019. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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14. | | PORTO-FORESTI, F.; LOBO, C. M. de O.; PRADO, F. D. do; TORREZAN, R.; FURTADO, A. A. L. de; CONTE JUNIOR, C. A.; MÁRSICO, E. T. Molecular identification of pseudoplatystoma sp. fish fillets by multiplex PCR. Vigilância Sanitária em Debate: sociedade, ciência e tecnologia, v. 2, n. 3, p. 64-70, 2014. título em português: Identificação molecular de filés de peixe pseudoplatystoma sp. por PCR multiplex. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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15. | | MONTEIRO, M. L. G.; MÁRSICO, E. T.; SOARES JUNIOR, M. S.; DELIZA, R.; OLIVEIRA, D. C. R. DE; CONTE-JUNIOR, C. A. Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective. Plos One, May, v. 13, n. 5, e0196665, 2018. 8 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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16. | | CALDAS, T. W.; MAZZA, K. E. L.; TELES, A. S. C.; MATTOS, G. N.; BRIGIDA, A. I. S.; CONTE-JUNIOR, C. A.; BORGUINI, R. G.; GODOY, R. L. de O.; CABRAL, L. M. C.; TONON, R. V. Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods. Industrial Crops & Products, v. 111, p. 86-91, 2018. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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17. | | CUNHA, L. C. M.; MONTEIRO, M. L. G.; COSTA-LIMA, B. R. C.; GUEDES-OLIVEIRA, J. M.; ALVES, V. H. M.; ALMEIDA, A. L.; TONON, R. V.; ROSENTHAL, A.; CONTE-JUNIOR, C. A. Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing. Innovative Food Science and Emerging Technologies, v. 49, p. 136-145, 2018. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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18. | | 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. Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation. Journal Of Food Processing And Preservation, e15272, 2021. Early Access. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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19. | | LOBO, C. M. de O.; TORREZAN, R.; FURTADO, A. A. L.; ANTONIASSI, R.; FREITAS, D. de G. C.; FREITAS, S. C. de; PENTEADO, A. L.; OLIVEIRA, C. S. de; CONTE JUNIOR, C. A.; MÁRSICO, E. T. Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté. Food Science & Nutrition, v. 3, n. 1, p. 10-16, 2014. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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20. | | CANTO, A. C. V. S.; COSTA-LIMA, B. R. C.; SUMAN, S. P.; MONTEIRO, M. L. G.; MARSICO, E. T.; CONTE-JUNIOR, C. A.; FRANCO, R. M.; SALIM, A. P. A. A.; TORREZAN, R.; SILVA, T. J. P. Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure. LWT - Food Science and Technology, v. 63, p. 872-877, 2015. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 24 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
12/02/2021 |
Data da última atualização: |
08/12/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
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. |
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. |
Título: |
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal Of Food Processing And Preservation, e15272, 2021. |
DOI: |
https://doi.org/10.1111/jfpp.15272 |
Idioma: |
Inglês |
Notas: |
Early Access. |
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 |
Thesaurus NAL: |
Food technology. |
Categoria do assunto: |
-- |
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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