Abstract This work developed biscuits with the partial substitution of wheat flour with olive pomace flour (OPF). The wheat flour contents substituted by OPF in the biscuits were 0%, 10%, and 20%. The effects of the flour on the chemical composition, lipid profile, and sensory aspects of the reformulated biscuits were evaluated. The data showed that the OPF has a high concentration of dietary fiber (43.75%) and 27.70% lipids. The biscuit with 10% of the wheat flour replaced by OPF has 4.29% of total dietary fiber and 22.61% of lipids, whereas the biscuits made by substituting 20% of the wheat flour with OPF have 8.52% of total dietary fiber and 23.78% of lipids. The incorporation of OPF increased the contents of lipids, minerals, and dietary fiber. Sensorially, the sensory descriptors were not beneficial to characterize the biscuits reformulated with OPF. Also, the lightness, texture, and brittleness decreased in the biscuits with added OPF, as did the loss from baking. Hence, the BIS10 biscuit proved to have the potential to be better explored from the physicochemical and sensory viewpoint.

Abstract Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to perceive the coffee quality through their fragrance and to verify the influence of previous information about quality on this perception using hedonic scale and Check All That Apply (CATA) sensory tests. The sensory tests were performed in two stages, one without and the other with quality related information of Mogiana coffee samples (Rio, Hard and Soft), and a traditional coffee sample. CATA attributes frequency of occurrence shows that samples discrimination could be done with specific attributes. For Soft coffee the attributes with more occurrence were sweet, caramel, brown sugar, and smooth. The Hard coffee sample was described by the attributes peanut, buttery, and chocolate. While for Rio coffee, the descriptive attributes most often mentioned were strong and burnt. The traditional sample stood out among consumers for its characteristics of old, medicine, sour, burnt, unpleasant and spicy. Therefore, the use of coffee powder fragrance can be alternative to differentiate the quality of the product and its function can be enhanced by passing on information on quality attributes to consumers.

Abstract Mycotoxins are secondary metabolites produced by some filamentous fungi, which can cause toxic effects in humans and animals. The purpose of the study was to report the influence of postharvest conditions of grains and animal feed on the occurrence of mycotoxins in milk and dairy products which are widely consumed worldwide and have several health benefits for consumers. Among the most toxic mycotoxins are aflatoxins (AFs), with AFB1 being the most toxic and present in grains and cereals used in the feeding of dairy cows. After ingestion, AFB1 is converted to AFM1, which is excreted in milk, being a source of direct contamination to consumers of this product and dairy products. Thus, knowledge about this substance and the care that can be taken to reduce the consumption of contaminated food is a matter of great importance concerning public health and food safety. This review reports that the temperature and humidity at which the grains are stored, are the main conditions that can be controlled during storage, aiming to reduce the growth of fungi and the production of mycotoxins. This work reinforces that the continuous control of mycotoxins in milk and dairy products is of vital importance to obtain a safe product. Besides, strategies to mitigate the development of fungal contamination have been carefully revised to prevent the formation of these toxic substances.

Abstract This study’s main highlight refers to the utilization of concentrated whey, obtained from freezing concentration processes in ice cream manufacturing. The second important point refers to the comparison between dairy and whey concentrated ice creams’ Bifidobacterium BB-12’s protective effects under in vitro simulated gastrointestinal conditions. Both ice cream types showed bifidobacteria viable cell counts higher than the recommendation for a product to be considered a probiotic. The incorporation of such bacteria into both ice cream varieties showed the most important probiotic characteristic, which is survivability. Bifidobacterium BB-12 demonstrated survival rates higher than 90% after the upper digestive tract passage into the colon. In addition to that, the best protective effect was pointed out from whey-based ice cream testing. Considering such statements, the addition of probiotic bacteria and concentrated whey on ice cream manufacturing could be decisive when producing functional foods, providing benefic effects on the consumer.

Abstract The food industry shows great interest on researching innovative and alternative methods to determine phenolics compounds’. Hence, the present study aims to develop a technique based on Folin-Ciocalteu’s method to determine the total amount of phenolic compounds of a sample using a smartphone as a tool for obtaining digital images of the analysis’ and evaluating them through the Colorgrab® application. In this study, color parameters S, L, V and I were evaluated, as well as experimental parameters such as distance between sample and camera, light temperature, and sample’s volume. To improve analytical conditions, phenolic compounds were determined through the conventional Folin-Ciocalteu’s method, with the results being compared to the data obtained from the adapted method. After optimization, the procedure was carried out using the S color parameter, cold light (6500 K), 7 cm distance between sample and camera, and a solution volume of 1.5 mL. The test showed suitable results for precision (RSD < 2.4%) and accuracy (98.4 to 103.8%) when compared to the conventional method. The proposed technique proved to be an innovative alternative to determine total phenolic compounds in routine analysis for different sectors of the food industry, showing good analytical results without requiring sophisticated equipment.

Abstract This study’s main highlight to the effect of replacement of milk by different proportions of concentrated whey in the elaboration of ice creams and the characterization of their physicochemical and microstructural properties. Ice creams have high levels of total solids, acidity, and low pH values. All ice creams exhibited Newtonian fluid behaviors while the Power and Casson Law model adequately explained the flow properties. Viscosity and hysteresis area increased as a higher ratio of concentrated whey was added. Ice cream formulations containing a higher proportion of milk showed greater brightness, the ice creams showed a greenish-yellow coloring tendency. The overrun values ranged from 27 to 44%, and ice cream with partial replacement of milk by concentrated whey showed greater resistance to melting. The addition of concentrated whey did not influence the size of the ice crystals, fat globules, and air bubble diameters. However, the higher total solids content influenced the texture of the ice creams, promoting smoother and creamy ice creams. These results highlight the application of concentrated whey on the 50% substitution level, thus being an attractive alternative for the food industry, mainly about the cost-benefit and added value to the product, by enhancing the color, flavor, and texture.

Abstract Freeze concentration process was used to concentrate milk until the third stage of freeze concentration. Thus, two samples of ice creams were manufacture, one with milk and the other with concentrated milk from the first stage of block freeze concentration, and denominated ice cream 1 and ice cream 2, respectively. Both ice creams were characterized according to physicochemical characteristics, overrun, microscopy, melting rate, texture, color, and rheological properties. The use of concentrated milk influenced the physicochemical properties of ice cream 2, promoting an increase in the total solids, protein, carbohydrates, and ashes content. Moreover, it was noted that ice cream 2 had a higher overrun, lower firmness, smaller ice crystals, and tended to color greenish and yellowish, however had a higher melting rate and larger hysteresis area. The models of the Power Law and Casson satisfactorily described the rheological behavior of ice creams, which proved to be a Newtonian fluid.

Abstract The skimmed milk was previously concentrated by the block freeze concentration and, thus, used in the manufacture of an ice cream sample with Bifidobacterium BB-12 addition. This sample was compared with two control samples, one ice cream manufactured with skimmed milk, and the other an MRS broth, which supplies an excellent base for comparison of the bacterial survival. All three samples were submitted to the in vitro gastrointestinal assays from the mouth to the large intestine. The initial Bifidobacterium BB-12 viable cell count (> 8 log CFU/g or mL) of both ice cream samples ensured their classification as probiotic products. This behavior was noted during all in vitro steps (from the mouth until the colon). From the mouth to the ileum was observed that both ice creams showed a slight oscillatory probiotic count. For the ice cream manufactured with concentrated milk, it was observed a high bifidobacteria protective effect in the descending colon, with probiotic viable cells count and recovery rate values equal to 9.88 log CFU/g and 112.02%, respectively. Finally, it was possible to conclude that as well as the ice cream with milk, the concentrated milk served as a succesful probiotic carrier.

Abstract This study aims to evaluate the in vitro antimicrobial activity of basil, marjoram, nutmeg, and oregano essential oils to use the essential oil with better results for Quark-type cheese preservation. To verify the shelf life of Quark-type cheese without essential oil (CTL) and Quark-type cheese added with 0.05% essential oil (OE), microbiological and physicochemical analyses were performed for 35 days (4 °C). The acceptability of the product was also evaluated. The oregano essential oil showed strong antimicrobial activity in the disk-diffusion test (34.0 to 51.0 mm), and lower values of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against all species of bacteria tested. A lower mold and yeast count (p < 0.05) was observed during storage in OE denoting a positive effect in delaying its deterioration. On the other hand, there was no difference (p > 0.05) between the CTL and OE count of total mesophiles and Enterobacteriaceae. For the physicochemical parameters evaluated, there were no significant differences between the CTL and OE, thus denoting that the typical characteristics of this cheese were maintained. The Quark-type cheese added with oregano essential oil also showed good acceptability (> 7), which is a way to preserve the product with a natural additive.

Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and for molds and yeasts (ranging from 4.5×102 to 4.9×105). We highlight that the quality and shelf-life of minimally-processed vegetables directly depend on the handling throughout the production chain, since obtaining the raw material, to processing and commercialization. Thus, periodic evaluations of these products can reduce the risks to consumer health and favor the commercial expansion of the segment of fresh and minimally processed vegetables.