Ernesto Hashime Kubota

Evaluation of antioxidant activity of extracts of banana inflorescences (Musa cavendishii)

This study evaluated the content of phenolic compounds and flavonoids and the antioxidant potential of the banana inflorescence extract from the species Musa cavendishii as well as investigated the effects of extraction conditions (conventional and ultrasound) on obtaining these compounds. The extracts showed high contents of phenolics and flavonoids and potential as an antioxidant agent. The best results were found under the following extraction conditions: temperature 60 °C, ethanol concentration 50%, time 30 minutes, and extraction using stirring, without the use of ultrasound. The total phenolic content was 1690 mg equivalent of gallic acid/100 g of the dry sample. Total flavonoids were 354.90 mg equivalent of rutin/100 g of the dry sample and IC50 (inhibitory concentration of the sample required to reduce 50% of DPPH (2,2-diphenyl-1-picrylhydrazyl)) of 0.31 mg/ml. The banana inflorescence showed potential as a source of antioxidant compounds for industrial application besides adding value to waste generated in banana production.

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.

Preparation and microbiological analysis of Tuscan sausage with added propolis extract

The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of the sausage, which was then analyzed in cold storage at 4 °C for 56 days. The following analyses were performed: mesophilic and psychotrophic organisms; coliforms at 35 and 45 °C; positive and negative-coagulase Staphylococcus, sulfite-reducing Clostridium, and Salmonella spp. The results were below the limits established by the Brazilian legislation, with some changes at the end of the study. Consequently, propolis extract prolonged the shelf life of the Tuscan-style sausage for 56 days and it is therefore an ingredient that can be potentially used in the preparation of this product.

Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40%) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid (

OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

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Effect of the extract of persimmon (Diospyros kaki L.) cv. 'Rama Forte'and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers.

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