Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile.

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied.

Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation.

The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise.

Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels.

Food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultivations associated with carbon dioxide mitigation.

Microalgae are photosynthetic microorganisms that stand out from conventional food sources and ingredients due to their high growth rate and adaptability. In addition to being highly sustainable, significant concentrations of proteins, lipids, and pigments accumulate in their cell structures from photosynthesis. Hence, this study sought to evaluate the food potential of Scenedesmus obliquus biomasses obtained from photosynthetic cultures enriched with 3, 5, 10, 15, 20, and 25% carbon dioxide (CO) (v/v).

Effect of ultrasound application on the growth of inoculated in by-products from the poultry industry.

A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the sensory quality of the products.

Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation.

Oleaginous microorganisms, including the fungus Umbelopsis isabellina, have emerged as a biotechnological alternative to obtain polyunsaturated fatty acid-rich oils, which are strongly linked to energy purposes (biofuel) than the food industry. Considering the composition of microbial oil and its use by the food industry, it is necessary to investigate strategies that increase its lipid stability. Ergo, this pioneering study aimed to microencapsulate the oil produced by Umbelopsis isabellina and evaluate its oxidative stability throughout the storage period against factors such as temperature and luminosity.

Combined effect of ultrasound and basic electrolyzed water on the microbiological and oxidative profile of low-sodium mortadellas.

Ultrasound (US) and basic electrolyzed water (BEW) are considered emerging technologies; however, few studies have addressed the combination of both technologies in emulsified meat products. This study aimed to evaluate the individual and combined effect of US (25 kHz; 175 W; 20 min) and BEW (pH 10.99; -92.

Lipid oxidation and sensory characterization of Omega-3 rich buffalo burgers enriched with chlorogenic acids from the mate (Ilex paraguariensis) tree harvesting residues.

A freeze-dried extract from the bark of mate branches (BMBE) containing high chlorogenic acids (CGA) content (30 g 100 g) was produced. Then, chia oil was mixed with 7.5% BMBE and sonicated for 0, 10, and 20 min.

Insights on the intestinal absorption of chlorophyll series from microalgae.

The bioaccessibility and subsequent uptake by Caco-2 human intestinal cells of chlorophyll pigments from Scenedesmus obliquus were determined for the first time. In order to evaluate the impact of different types of the matrix on bioaccessibility of chlorophyll from microalgae, three different products were evaluated: isolated chlorophyll extract (ICE); wet ultrasonicated biomass (WUB); and whole dried biomass (WDB). The samples were submitted to in vitro digestion model according to the INFOGEST protocol, and Caco-2 cells determined the intestinal uptake.

Viability of microencapsulated Lactobacillus acidophilus by complex coacervation associated with enzymatic crosslinking under application in different fruit juices.

The objective of this study was to produce microcapsules containing Lactobacillus acidophilus LA-02 by complex coacervation followed by crosslinking with transglutaminase and to evaluate the effect of their addition on different fruit juices, as well as the probiotic viability of L. acidophilus and its effect on fruit juices during storage. To this end, L.

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella.

Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability, and sensory quality of mortadella were evaluated.

Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils.

Hydrogelled emulsions (HE) from chia and linseed oils (1:1) were made with different concentrations (0, 6, 8, and 10%) of jabuticaba peel extract (JPE) obtained by microwave hydrodiffusion and gravity (MHG) extraction. Burgers (20% fat) were produced with the replacement of 60% of fat by HEs. The oxidative profile and the sensory quality of raw and cooked burgers were evaluated for 120 days (-18 °C).

Carbon dioxide capture and use in photobioreactors: The role of the carbon dioxide loads in the carbon footprint.

This research evaluated the carbon dioxide capture and use by Scenedesmus obliquus in a photobioreactor under different CO loads. Performance indicators, carbon and energy balances, sustainability indicators, and carbon credits on the photobioreactor were assessed. The results expressed that the CO loads of 384.

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages.

Ultrasound (US) is an emerging technology capable of affecting enzymes and microorganisms, leading to the release of amino acids and the formation of volatile compounds. The effect of different exposure times (0, 3, 6, and 9 min) of US (25 kHz, 128 W) on the proteolysis and volatile compounds of dry fermented sausages during processing (day 0 and 28) and storage (day 1 and 120) was investigated. Lower alanine, glycine, valine, leucine, proline, methionine, and tyrosine levels were observed at the beginning of manufacture for the sample subjected to 9 min of US (p < 0.

Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying.

The aim of this study was to investigate the influence of hi-maize, inulin, and rice bran in the survival of Lactobacillus acidophilus LA-5 in pectin microparticles obtained by internal gelation and subjected to freeze-drying. For this, the development of a matrix capable of extending Lactobacillus acidophilus viability to develop new functional foods was emphasized. Microparticle size, encapsulation efficiency, probiotic survivability after gastrointestinal simulation, and storage stability were analyzed.

The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation.

Lactobacillus acidophilus were encapsulated by complex coacervation followed by transglutaminase crosslinking, aiming to improve the resistance of the microcapsules and improve the protection for probiotics. Subsequently, microcapsules were dried by freeze drying. The encapsulation efficiency, morphology, thermal resistance, gastrointestinal simulation and storage stability were analysed for wet and dry forms.

Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity.

The aim of this study was to develop and evaluate the physicochemical and antioxidant stability of nanoemulsions containing a Physalis peruviana calyx extract (CPp-NE) and free extracts under different storage conditions (7 and 25 °C) and with absence or incidence of light for 120 days. The calyx extracts were prepared with ethanol 60% and characterized for later preparation of the nanoemulsions by spontaneous emulsification. The formulations presented nanometric sizes, low polydispersity index, negative zeta potential, acid pH, rutin content (11 μg·mL), and encapsulation efficiency of 85%.

Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?

This study evaluated the reduction of cooking time of mortadellas using ultrasound (US, 25 kHz) and the effects on the oxidative and microbiological quality of the product. Three cooking conditions were studied: control, cooking time traditionally adopted by the meat industry; TUS and TWUS: cooking with and without US application and 50% reduction of the traditional cooking time, respectively. The application of US did not increase the peroxide, conjugated dienes, and TBARS indices and did not accelerate the protein oxidation.

Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages.

Background: Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L.

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile.

Burgers (20% pork back fat) were produced with the replacement of 0, 20, 40, 60, 80, and 100% of pork back fat by hydrogelled emulsion (HE) from chia and linseed oils. No changes (P > .05) were observed for the moisture retention, diameter reduction, and cooking loss of the treatments, with a significant increase in the lipid retention (P < .

Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling.

Pre-chilling leads to a temperature decline of the pre-rigor muscle of poultry carcasses, and a reduction of the initial bacterial load may occur. Both ultrasound (US) and slightly acidic electrolyzed water (SAEW) have been used alone in the meat industry for the manufacture of emulsions, pasteurization, and prevention of bacteria growth. However, the impact of the combination of these technologies during the pre-chilling of chicken carcasses has not been evaluated.

Scenedesmus obliquus metabolomics: effect of photoperiods and cell growth phases.

Environmental factors directly affect the growth and composition of microalgal biomass. Therefore, the present work analyzed the metabolomics (amino acids, organic acids, and fatty acids) of the microalga Scenedesmus obliquus cultivated in 24:0 and 12:12 (light:dark) photoperiods and different phases of cell growth. Furthermore, the metabolites were related to protein, lipid, and chlorophyll contents at the end of cultivation.

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary.

Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.

Ultrasound: A promising technology to improve the technological quality of meat emulsions.

The use of ultrasound (US) has proven to be an effective tool in the preparation of emulsions. However, the cavitation phenomenon leads to an increase in temperature, which can affect the emulsion stability and the texture. Thus, different US operating modes (degas, normal, and sweep) were applied in meat emulsions for 5.

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques.

In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at -18 °C.