Application of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material.

The application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystallization.

Influence of intensity ultrasound on rheological properties and bioactive compounds of araticum (Annona crassiflora) juice.

The use of extracts rich in bioactive compounds is becoming increasingly common in the food, cosmetics, and pharmaceutical industries for the production of functional products. Araticum is a potential fruit to be analyzed due to its content of phenolic compounds, carotenoids and vitamins, with antioxidant properties. Therefore, this study aimed to investigate the effect of ultrasound on total phenolic compounds, total carotenoids, ascorbic acid, color, turbidity and rheology in araticum juice.

Microencapsulation of -carotene using barley residue proteins from beer waste as coating material.

This study aimed to produce and characterise microparticles produced from barley residue proteins (BRP) enriched with -carotene. The microparticles were obtained by freeze-drying five emulsion formulations with 0.5% w/w whey protein concentrate and different concentrations of maltodextrin and BRP (0, 1.