Mariane Bittencourt Fagundes

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage

Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl (1.25% NaCl and 1.25% KCl, F2), 50% replaced by CaCl2 (1.25% NaCl and 1.25% CaCl2, F3), and 50% replaced by KCl and CaCl2 (1.25% NaCl, 0.625% KCl and 0.625% CaCl2, F4). Changes in the composition of volatile compounds were studied during processing (0, 7, and 19days) and storage (30, 60, and 90days). Neither reduction nor replacement of NaCl by KCI affected the volatile compounds produced during the manufacturing process, and both increased the volatile compounds from carbohydrate fermentation and amino acid degradation during storage. The addition of CaCl2 improved the generation of hexanal and (E)-hept-2-enal and other volatiles from lipid oxidation during processing and storage. After 90days of storage, the control sample showed an increase in the generation of volatile compounds from lipid oxidation.

Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1 : 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of and increased values were found in salamis with CaCl2. These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at -18 °C. Chia oil enriched with rosemary by UAE presented a higher oxidative stability compared to CME. Higher Eh and TBARS values were found in burgers containing chia oil microparticles without rosemary. The burgers produced with chia oil microparticles enriched with rosemary by UAE showed greater oxidative stability than other treatments, mainly after cooking. Furthermore, the incorporation of rosemary antioxidants to chia oil reduced the sensory defects caused by the lipid reformulation.

Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups.

Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation

Sterol profiles were obtained from cyanobacteria Phormidium autumnale, cultivated in a heterotrophic system using three distinct sources of carbon: glucose, sucrose, and agroindustrial slaughterhouse wastewater. A simultaneous saponification-extraction ultrasound-assisted method was performed to determine sterol and other non-saponified compounds in the dry biomasses. A total of 24 compounds were observed in the biomasses, including hope-22,29-en-3-one, squalene, and 22 other sterols. Using wastewater as a carbon source, the microalgae biomass produced a diversity of sterols such as stigmasterol (455.3 μg g-1) and β-sitosterol (279.0 μg g-1). However, with glucose it is possible to produce ergosterol (1033.3 μg g-1). Squalene was found in all the cultures, with 1440.4 μg g-1, 225.4 μg g-1, and 425.6 μg g-1 for glucose, sucrose, and slaughterhouse wastewater biomasses, respectively. Several intermediate compounds from those sterols were found. These data provide the construction of the sterol metabolism according to the literature for P. autumnale heterotrophically cultured.

Polar and non-polar intracellular compounds from microalgae: Methods of simultaneous extraction, gas chromatography determination and comparative analysis

A method to simultaneously extract polar (PC) and non-polar compounds (NPC) from microalgae was developed for further determination of intracellular metabolites by gas chromatography. The proposed method was validated and used to characterize two Chlorophyceae, Chlorella vulgaris and Scenedesmus obliquus, and two Cyanobacteria, Aphanothece microscopica Nagëli and Phormidium autumnale. The compounds were extracted with a reduced amount of organic solvent mixture (methanol-chloroform), compared to the reference method, under different conditions of homogenization and/or cell disruption. The NPC were derivatized by acid catalysis, whereas the PC fraction was derivatized using N-methyl,N-tert-Butyldimethylsilyltrifluoroacetamide (MTBSTFA) in alkaline medium. The following parameters for method validation were considered: selectivity, linearity, limit of detection (LOD), limit of quantitation (LOQ), precision, and accuracy. All methods of homogenization and cell disruption extracted both PC and NPC from Chlorophyceae and Cyanobacteria. Derivatization of PC presented satisfactory validation parameters. Eleven fatty acids, six free amino acids, and three organic acids were found within the evaluated microalgae species, succinic, malic, and citric acids, important intermediates of the tricarboxylic acid cycle. Glutamic acid was the amino acid found in greatest quantities in all species. Chlorophyceae presented a higher concentration of unsaturated fatty acids, while Cyanobacteria had more saturated fatty acids. Thus, the proposed method was suitable to metabolically characterize both PC and NPC from microalgae.