Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges.

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits.

The study evaluated the influence of two air-spray chilling systems on the water absorption, cooling time, and the impact of both on the quality traits of the turkey meat. In system A (air/water spray + air) a weight loss of 1.78% (w/w) occurred, while in system B (continuous air/water spray) turkey meat showed a weight gain of 1.82 (w/w). The cooling time in system B was significantly (P < 0.05) shorter. Water retention capacity, the color, and the sarcomere length of turkey meat are significantly influenced (P < 0.05) by the air chilling system. Turkey meat refrigerated in system B showed smaller structural changes. Air chilling with water spray in a continuous process promotes carcass weight gain and reduces processing time, in addition to less impact on the quality traits of turkey meat.

Obtaining glycosaminoglycans from tilapia (oreochromis niloticus) scales and evaluation of its anticoagulant and cytotoxic activities: Glycosaminoglycans from tilapia scales: anticoagulant and cytotoxic activities.

Large amounts of by-products are generated during fish processing. The study aimed to assess whether tilapia scales are a potential source for obtaining glycosaminoglycans, as well as to determine their anticoagulant and cytotoxic/antiproliferative activities, against different tumor lines. The glycosaminoglycans were extracted, purified, and fractionated. The fractions that indicated the presence of uronic acid and sulfated GAGs were characterized by electrophoresis, NMR, and degree of sulfation (DS). The extraction process using the papain enzyme had a yield of 0.86%. Fraction V (FV) revealed the presence of chondroitin sulfate chains CS-A and CS-C, with DS of 0.146. FV demonstrated anticoagulant potential, as it was able to increase aPTT time. FV showed a cytotoxic effect for HTC metabolizing cells at 24, 48, and 72 h. However, it did not show activity for neuroblastoma cells in any of the evaluated times. The results indicate that the tilapia scales are a possible source for obtaining chondroitin sulfate, with potential use as anticoagulant and cytotoxic/antitumor.

Properties, bioactive potential and extraction processes of glycosaminoglycans: an overview / Propriedades, potencial bioativo e processos de extração de glicosaminoglicanos: uma visão geral

ABSTRACT: Glycosaminoglycans (GAGs) are long-chain polysaccharides that are divided into sulphates and non-sulphates, these being chondroitin sulphate, heparan sulphate, dermatan sulphate, heparin sulphate and the only non-sulphate in the group is hyaluronic acid. GAGs are obtained from animal tissue and by an expensive low-yield extraction process; however, they are highly commercially valued polysaccharides and exploited in the biomedical market. Their disaccharidic composition, chain length and sulfation pattern present great variability depending on the species and extraction factors. GAGs possess immunomodulatory, antioxidant, antiviral, anti-inflammatory, neuroprotective, antiproliferative and anticoagulant properties, functioning as therapeutic agents modulating an array of biological processes. This report presents the general aspects of each GAG, source and extraction process, in addition to the characteristics that give them the most varied therapeutic properties and pharmacological applications.

RESUMO: Os glicosaminoglicanos (GAGs) são polissacarídeos de cadeias longas que se dividem em sulfatados e não sulfatados, sendo estes, sulfato de condroitina, sulfato de heparana, sulfato de dermatana, sulfato de heparina e o único não sulfatado do grupo que é o ácido hialurônico. Os GAGs são encontrados em todo tecido animal, são extraídos por um processo de alto custo e baixo rendimento, no entanto, o material obtido é valorizado comercialmente e amplamente explorado no mercado biomédico. Sua composição dissacarídica, comprimento da cadeia e padrão de sulfatação apresentam grande variabilidade dependendo das espécies e fatores de extração. Os GAGs possuem propriedades imunomoduladoras, antioxidantes, antivirais, anti-inflamatórias, neuroprotetoras, antiproliferativas e anticoagulantes, além de farmacológicas, funcionando como agentes terapêuticos moduladores de uma série de processos biológicos. Este relatório apresenta os aspectos gerais de cada GAG, fonte e processo de extração, além das características que lhes conferem as mais variadas propriedades terapêuticas e aplicações farmacológicas.