Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.

This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy.

High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities.

The impact of different pressure levels in the HHP-assisted hydrolysis by Alcalase of quinoa proteins on the catalytic efficiency, peptide release, phenolic compounds content, and biological activities was investigated. The protein profile (SDS-PAGE) showed a more extensive peptide breakdown for the HHP-assisted proteolysis at 300-400 MPa, which was confirmed by the higher extent of hydrolysis and peptide concentration. Quinoa protein hydrolysates (QPH) produced at 200 and 300 MPa exhibited higher total phenolic contents and antioxidant activities (methanol-acetone and aqueous extracts) when compared to the non-hydrolyzed (QPI) and non-pressurized hydrolyzed samples. Kaempferol dirhamnosyl-galactopyranoside was the prevalent phenolic compound in those samples, increasing total flavonoids by 1.8-fold over QPI. The QPH produced at 300 MPa inhibited ACE more effectively, exhibiting the greatest anti-hypertensive potential, along with the presence of several ACE-inhibitory peptides. The peptide sequences GSHWPFGGK, FSIAWPR, and PWLNFK presented the highest Peptide Ranker scores and were predicted to have ACE inhibitory, DPP-IV inhibitory, and antioxidant activities. Mild pressure levels were effective in producing QPH with enhanced functionality due to the effects of bioactive soluble phenolics and low molecular weight peptides.

Application of lyophilized purple-fleshed sweet potato powder as a multifunctional ingredient in Greek yogurt / Aplicação de pó liofilizado de batata-doce de polpa roxa como ingrediente multifuncional em iogurte tipo Grego

ABSTRACT: Purple-fleshed sweet potato is a tuber rich in anthocyanins, which are phenolic pigments that confer color and present bioactive capacity. Moreover, its incorporation into dairy products can bring technological and functional benefits. Thus, this article evaluated the impact of the addition of lyophilized purple-fleshed sweet potato powder- LP (0% - Control, 2%, and 4%) on the physical, chemical, and technological characteristics of Greek yogurt. LP showed in vitro antioxidant and bioactive capacity by DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), total phenolic content (103.66 ± 3.35 mg GAE g-1), and total anthocyanin content (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Additionally, the assays demonstrated that the LP has 16.82 ± 0.63% of resistant starch. The fortification of Greek yogurt with LP reduced the syneresis, indicating that LP increased the water retention capacity. LP also inhibited the post-acidification process, increasing apparent viscosity, hardness, and gumminess, and promoting a stable pink coloration throughout the storage (P < 0.05). At the 4% level, the yogurt was firmer and showed greater chewiness, which is highly desirable for Greek yogurt. Therefore, the results suggested that lyophilized purple-fleshed sweet potato powder is a potential multifunctional natural ingredient.

RESUMO: Batata-doce de polpa roxa é um tubérculo rico em antocianinas, as quais são pigmentos fenólicos que conferem cor e apresentam capacidade bioativa. Além disso, sua incorporação em produtos lácteos pode trazer benefícios tecnológicos e funcionais. Desta forma, este estudo teve como objetivo avaliar o impacto da adição de pó liofilizado de batata-doce de polpa roxa - LP (0% - Controle, 2% e 4%) nas características físicas, químicas e tecnológicas de iogurte tipo Grego. LP apresentou capacidade antioxidante e bioativa in vitro para DPPH (20.64 ± 1.61 μmol TE g-1), FRAP (112.93 ± 4.38 μmol TE g-1), teor de compostos fenólicos totais (103.66 ± 3.35 mg GAE g-1) e teor de antocianinas totais (51.10 ± 1.87 mg cyanidin 3-glucoside 100 g-1). Adicionalmente, os ensaios demonstraram que o LP possui 16,82 ± 0,63% de amido resistente. A fortificação do iogurte Grego com LP reduziu a sinérese, indicando que LP aumentou a capacidade de retenção de água, LP também inibiu o processo pós-acidificação, aumentando a viscosidade aparente, a dureza e a gomosidade, e promovendo uma coloração rosa estável durante todo o armazenamento (P < 0,05). No nível de 4%, o iogurte apresentou-se mais firme e com maior mastigabilidade, o que é altamente desejável para o iogurte tipo Grego. Assim, os resultados sugerem que o pó liofilizado de batata-doce de polpa roxa é um potencial ingrediente natural multifuncional.

Phosphate alternatives for meat processing and challenges for the industry: A critical review.

Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.

Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.

BACKGROUND: Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS: Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION: APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.

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.

Prevalência de aditivos alimentares em produtos industrializados e a tendência clean label / The impact of food additive intake on human health and the clean label trend

Introdução: A ingestão de aditivos por meio dos alimentos industrializados pode impactar a saúde humana. Diante disso, surge à tendência clean label visando produtos mais saudáveis e naturais. Objetivo: Analisar a proporção de produtos clean label e dos principais aditivos presentes em alimentos industrializados, comparando-os aos análogos clean label. Métodos: Estudo transversal, descritivo, onde compilou-se aditivos presentes nas listas de ingredientes de três categorias de alimentos (hambúrgueres de carne, iogurtes e pós para o preparo de gelatina). As informações foram extraídas de um banco de dados de 2021, por meio de coleta em supermercados de Belo Horizonte-Minas Gerais (MG). Resultados e Discussão: Atingiu-se um número final de 157 produtos: hambúrgueres de carne (n=14), pós para o preparo de gelatina (n=51) e iogurtes (n=92). Apenas 16 produtos (10,2%) foram considerados clean label ou similares. A categoria de pós para o preparo de gelatina apresentou maior média de aditivos (7,3). Os principais aditivos encontrados foram: Tripolifosfato de Sódio (100%; n=12) nos hambúrgueres de carne, Sorbato de Potássio (92%; n=77) nos iogurtes e Acessulfame de Potássio (89%; n=40) nos pós para o preparo de gelatina. Após levantamento dos aditivos mais frequentes, uma discussão sobre o impacto na saúde foi realizada. Conclusão: Os resultados indicaram que a maioria dos produtos avaliados possui 5 ou mais aditivos em sua composição e que os aditivos mais frequentes podem ter efeito negativo à saúde, logo a alternativa de alimentos clean label pode oferecer um mesmo aporte nutricional sem os riscos inerentes à ingestão de aditivos químicos. (AU)

Introduction: The ingestion of food additives in processed foods can impact human health. Considering this, the clean label trend arises with healthier and more natural ingredients. Objective: To analyze the proportion of clean label products and the main additives present in industrialized foods, comparing them to their clean label analogues. Methods: A cross-sectional, descriptive study, in which the additives present in the ingredients lists of three categories of industrialized foods (meat-based hamburgers, yogurts and powders for gelatin) were compiled. The information was extracted from a database built in 2021, through collection in supermarkets in Belo Horizonte-MG. Results and Discussion: A final number of 157 products was reached: meat-based hamburgers (n=14), powders for gelatin (n=51) and yogurts (n=92). Only 16 products (10.2%) were considered clean label or similar. The category of powders for gelatin had the highest average of additives per product (7.3). The main additives found were: Sodium Tripolyphosphate (100%; n=12) in meat-based hamburgers, Potassium Sorbate (92%; n=77) in yogurts and Acesulfame Potassium (89%; n=40) in powders for gelatin. After surveying the most frequent additives, a discussion about their impact on health was held. Conclusion: The results indicated that most of the evaluated products have 5 or more additives in their composition and that the most frequent additives can have a negative effect on health, so the clean label food alternative can offer the same nutritional contribution without the risks inherent to the ingestion of chemical additives. (AU)

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1 - 0.5 % sodium tripolyphosphate and 2 % salt; CON2 - without STPP and 2 % salt; CON3 - without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS - 0.8 % L-lysine; WTF - 2 % wheat fiber; MCC - 2 % microcrystalline cellulose fiber; LYSWTF - 0.8 % L-lysine and 2 % wheat fiber; LYSMCC - 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1. Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.

Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.

Beetroot and radish powders as natural nitrite source for fermented dry sausages.

The aim of this study was to investigate the use of radish and beetroot powders as potential substitutes of nitrite in fermented dry sausages due to their high nitrate content (around 16,000 and 14,000 mg/kg, respectively). Six treatments were prepared and evaluated during the ripening process and storage time: C1 (control with 150 mg/kg sodium nitrite and 150 mg/kg sodium nitrate), C2 (control without sodium nitrite/nitrate), R05 (0.5% radish powder), R1 (1% radish powder), B05 (0.5% beetroot powder) and B1 (1% beetroot powder). The addition of vegetable powders influenced moisture content, weight loss and water activity of sausages. Nitrite was formed from radish and beetroot powders during the ripening process, especially in R1 and B1 treatments. Beetroot powder affected colour, pigments and lactic acid bacteria counts. The results of pH, colour, lipid oxidation, nitrite and nitrate analysis suggest R1 treatment as a potential nitrite replacer obtained from a simple and feasible drying process.

Using chitosan and radish powder to improve stability of fermented cooked sausages.

Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased aw and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.