Abstract Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

Abstract Tripolyphosphate (TPP)-chitosomes were produced aiming at the encapsulation and conservation of vitamin D3. This hybrid system is made of liposomes, vesicles consisting of phospholipid bilayers, surrounded by chitosan wall ionic-crosslinked with TPP. Chitosan concentrations (2 and 4 mg mL-1) were tested and the vitamin stability in aqueous dispersions monitored for 49 days. The results confim that D3 remained stable throughout the analyzed period (49 days), whereas the non-encapsulated vitamin totally degrades after the second week of storage. The particle diameters ranged from 0.1 to 5 μm with good colloidal stability (+22 to +48 mV), and encapsulation efficiency of 97%. Thermal stability was also improved when using the TPP-chitosomes. The protection performed was attributed to the stable interactions conferred by the phospholipids crosslinking with the chitosan amino groups and a formation of a net of hydrogen bonds established amongst the hydroxyl groups of the interacting compounds as revealed by infrared spectroscopy.

Abstract Orally disintegrating films (ODF) produced with a hydrophilic polymers are a thin and flexible material, wich disintegrate in contact with saliva and can vehicule bioactive materials. The aim of this study was to develop and characterize ODF formulation with potential to act as a carrier for different bioactives compounds prepared with low cost polymers. Gelatin (G), starch (S), carboxymethyl cellulose (CMC) and their blends (G:S, CMC:S, CMC:G, and CMC:S:G) were prepared by casting technique with sorbitol as a plasticizer. The formulations were characterized in terms of visual aspects, FTIR, SEM, mechanical characteristics, hygroscopicity, dissolution (in vitro and in vivo) and swelling index. FTIR analysis revealed that no interaction between polymers in ODF was observed. By SEM, it was possible to observe differences on surfaces by different polymers. ODF made with CMC and CMC:G presented higher water absorption (P<0.05) and higher swelling index probably due to the higher water affinity by CMC. Formulations with G, CMC:G and CMC:S:G presented the highest values of tensile strength (P<0.05). ODF prepared with S alone presented the highest disintegration time, the others formulations showed in vitro dissolution ranging from 5.22 to 8.50 min, while in vivo dissolution time ranged from 2.15 to 3.38 min. By the formulations made with G and blend of G:S and CMC:S:G it is possible to develop a ODF of low cost with desired characteristics being an alternative vehicle to deliver functional compounds for continuous use.

Resumo O aumento da conscientização do consumidor sobre a relação nutrição e saúde tem elevado os esforços para o desenvolvimento de alimentos contendo compostos bioativos capazes de promover benefícios adicionais à saúde além da nutrição básica, entre os quais a vitamina C. Entretanto, muitas vezes a adição desses compostos pode ser prejudicada por sua baixa estabilidade, bem como pela possibilidade de alterar as características do produto ao qual são aplicados. O objetivo deste estudo foi avaliar o efeito da aplicação de vitamina C livre ou encapsulada nas características físico-químicas e sensoriais de salsicha de carne frango, além de avaliar sua estabilidade durante armazenamento refrigerado. Três tratamentos foram avaliados: salsicha com vitamina C livre, salsicha com vitamina C encapsulada por spray chilling e salsicha sem adição de vitamina C. As salsichas foram caracterizadas quanto aos seguintes parâmetros: estabilidade da emulsão, atividade de água, teor de umidade e teste de aceitação sensorial, com 60 provadores não treinados, em relação aos atributos de sabor, textura, cor, aroma e aceitabilidade global. As salsichas também foram avaliadas quanto à estabilidade durante armazenamento a 4°C, por meio das análises de cor objetiva (L*, a* e b*), valor de pH, textura instrumental (dureza) e oxidação lipídica (TBARS). A aplicação da vitamina C, independentemente da forma aplicada, livre ou encapsulada, não alterou (p > 0,05) as características físico-químicas e sensoriais das salsichas, e promoveu estabilidade oxidativa satisfatória, mantendo os níveis de malonaldeído abaixo de 0,06 mg/kg de amostra durante 42 dias. Embora a encapsulação da vitamina C não tenha demonstrado vantagens em relação à sua aplicação na forma livre, a utilização da vitamina C livre nas concentrações estudadas neste trabalho, em salsicha produzida com carne de frango, como antioxidante, pode ser considerada promissora, tanto do ponto de vista tecnológico como para aumentar a saudabilidade deste produto.

Summary The increase in consumer awareness about nutrition and health has increased the efforts to develop foods containing bioactive compounds that promote additional health benefits beyond the basic nutrition, and vitamin C is amongst these compounds. However, the addition of such compounds can be prejudiced by their low stability, or they could change the characteristics of the product to which they are applied. The aim of this study was to evaluate the effect of adding vitamin C in the free and encapsulated forms, on the physicochemical and sensory characteristics of chicken frankfurter sausage, and to evaluate its stability during cold storage. Three treatments were evaluated: sausage with free vitamin C, sausage with vitamin C encapsulated by spray chilling and without vitamin C. The sausages were characterized according to the emulsion stability, water activity, moisture content and sensory acceptance by 60 untrained panellists in relation to the following sensory attributes: taste, texture, colour, aroma and overall acceptance. The stability of the sausages was evaluated during their storage at 4 °C according to the instrumental colour (L*, a* and b* parameters), pH, instrumental texture (hardness) and lipid oxidation (TBARS). The application of vitamin C, regardless of the form applied, free or encapsulated, did not change (p > 0.05) the physicochemical and sensory characteristics of the sausages promoting satisfactory oxidative stability while maintaining the levels of malondialdehyde below 0.06 mg/kg of sample for 42 days. Although the encapsulation of vitamin C showed no advantages in comparison to its application in the free form, its use in high concentrations as an antioxidant in chicken meat frankfurter sausages was promising, both from the technological point of view and to increase the healthfulness of this product.

O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, salsichas elaboradas com CMS de resíduos de filetagem de tilápia apresentam vida de prateleira de 40 dias, quando estocadas a 0 ± 0,3ºC, e o máximo de inclusão de CMS recomendado, mantendo a boa qualidade sensorial, é de 60%.

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.

O objetivo deste trabalho foi avaliar a funcionalidade da oleoresina de páprica microencapsulada em goma-arábica e amido de arroz/gelatina, incorporada nos sistemas-modelo bolo e gel de gelatina. Avaliou-se a cor por meio de medida instrumental e aceitação sensorial por atributos de aparência e aceitação global. O pigmento encapsulado solubilizou-se, tingiu e se distribuiu uniformemente nos bolos, os quais apresentaram boa aceitação global. Nos géis, a goma apresentou desempenho superior ao amido/gelatina quanto à aparência, porém, todos os tratamentos obtiveram baixa aceitação global. A presença da oleoresina microencapsulada não interferiu negativamente no sabor, aroma ou textura dos sistemas analisados.

The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems.

A páprica (Capsicum annuum L.) é um corante vermelho largamente empregado na indústria de alimentos. Entretanto, por ser à base de carotenóides este produto é suscetível à oxidação. Assim, o objetivo deste trabalho foi microencapsular oleoresina de páprica, avaliar a morfologia das microcápsulas, a distribuição e o tamanho das partículas e a solubilidade. Para tanto, foi utilizado o processo de microencapsulação por atomização e os agentes encapsulantes goma arábica e grânulos porosos de amido/gelatina. A avaliação morfológica, feita por microscopia eletrônica de varredura, mostrou que as microcápsulas elaboradas com goma arábica possuíam formato arredondado, com concavidades, sem poros ou rachaduras, paredes contínuas e o recheio estava distribuído em vacúolos nas paredes; já as produzidas com grânulos porosos de amido/gelatina apresentavam formato arredondado, paredes formadas pela aglomeração dos grânulos e coladas pela gelatina, entretanto, apresentavam poros ou interstícios. A distribuição do tamanho de partículas apresentou comportamento unimodal, com tamanho médio de 16 e 20,3µm para as microcápsulas produzidas com goma e amido/gelatina, respectivamente. Portanto, foi possível microencapsular oleoresina de páprica pelo método de atomização, com os dois agentes encapsulantes testados; a análise da morfologia deu indícios de que a oleoresina estaria mais protegida quando encapsulada em goma arábica; as temperaturas utilizadas na microencapsulação foram adequadas; as microcápsulas apresentaram tamanhos dentro da faixa obtida para este tipo de processo e excelente solubilidade.

Paprika (Capsicum annuum L.) is a bright red coloring product of large use by the food industry. Rich in carotenoids, paprika is susceptible to oxidative degradation. Considering these aspects, this research is aimed to microencapsulate paprika oleoresin and to evaluate morphological characteristics, distribution and average particle size and the solubility of microencapsulated paprika oleoresin. The microencapsulation was carried out by spray drying, in porous agglomerates of rice starch/gelatin and arabic gum. Scanning electron microscopy analysis showed, for arabic gum microcapsules, a cylindrical shape with a continuous wall with no apparent porosity or cracks and the core was distributed within the wall. The porous agglomerates of rice starch/gelatin microcapsules also presented a cylindrical shape; the walls were formed by the granules of rice starch, which was glued by gelatin; however the structure was shown to be porous. Both materials presented unimodal distribution, with an average particle size of 16 and 20.3µm for arabic gum and starch/gelatin microcapsules, respectively. In spite of that it is possible to microencapsulate paprika oleoresin with both materials using the spray drying process, the morphologycal analysis revealed that arabic gum seems to be a more effective barrier to the core material. Obtained results also show that the temperatures used in the microencapsulation were adequate, the size of the microcapsules were inside the range used by this kind of process and the solubility was excellent.

Este trabalho avaliou a estabilidade de Bifidobacterium lactis (Bb-12) e de Lactobacillus acidophilus (La-05) nas formas livre e imobilizada em alginato de cálcio, em leite e leite acidificado (pHs 5.0, 4.4 e 3.8), e a estabilidade de B. lactis imobilizado em iogurte (fermentado até pH 4.2), durante 28 dias de estocagem refrigerada. Também foi estudada a eficiência de dois meios de cultura (ágar MRS modificado e Reinforced Clostridial Agar, acrescido de Prussian Blue) para enumerar B. lactis em iogurte. Ágar Lee foi usado para enumeração de Streptococcus thermophilus e Lactobacillus delbrueckii ssp. bulgaricus quando B. lactis era enumerado no meio MRS. Ambos os microrganismos, nas formas livre e imobilizada, apresentaram uma taxa de sobrevivência adequada nos leites acidificados, uma vez que houve redução de apenas um ciclo log, após 21 dias de estocagem refrigerada. O número de células viáveis de B. lactis imobilizado mostrou um declínio gradual durante o período de armazenamento do iogurte, passando de 10(8) ufc/ml até não ter mais contagem na diluição 10-1. Quando as culturas não estavam em equilíbrio, o meio MRS modificado foi mais eficiente para a contagem de B. lactis em iogurte. Em vista destes resultados pode-se concluir que ambos os microrganismos podem ser incorporados em leite e leite acidificados, haja visto que a redução na população foi pequena durante o período de armazenagem estudado. A presença da cultura tradicional de iogurte parece ter afetado negativamente a sobrevivência de B. lactis e a imobilização não proveu proteção às células, em nenhum dos tratamentos estudados.

This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8) cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments.