Comparison of Total Antioxidant Potential, and Total Phenolic, Nitrate, Sugar, and Organic Acid Contents in Beetroot Juice, Chips, Powder, and Cooked Beetroot

Julia Vasconcellos,Carlos Conte-Junior,Davi Silva,Anna Paola Pierucci,Vania Paschoalin,Thiago Silveira Alvares 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1

Beetroot is a vegetable rich in nitrate (NO3 −), antioxidants and phenolic compounds that are related to improvements in cardiovascular function and exercise performance. However, it is unknown if convenient forms of beetroot administration provide different amounts of these nutrients. The total antioxidant potential (TAP), total phenolic (TPC), sugar, organic acid, and NO3 − contents of beetroot juice (BJ), chips (BC), powder (BP), and cooked beetroot (CB) were compared. Significant (p<0.01) differences in chemical compositions and functional properties were found between beetroot formulations. Higher amounts of TAP and organic acids were observed in BC and BP, compared with the other formulations. BJ exhibited the highest contents of total sugars, TPC, and NO3 −. All beetroot formulations were suitable and advantageous based on taste preferences and convenience for consumers and for nutrient amounts required to meet dietary recommendations.

Type three secretion system in Salmonella Typhimurium: the key to infection

Anamaria M. P. dos Santos,Rafaela G. Ferrari,Carlos A. Conte‑Junior 한국유전학회 2020 Genes & Genomics Vol.42 No.5

Background Type Three Secretion Systems (T3SS) are nanomachine complexes, which display the ability to inject effector proteins directly into host cells. This skill allows for gram-negative bacteria to modulate several host cell responses, such as cytoskeleton rearrangement, signal transduction, and cytokine production, which in turn increase the pathogenicity of these bacteria. The Salmonella enterica subsp. enterica serovar Typhimurium (ST) T3SS has been the most characterized so far. Among gram-negative bacterium, ST is one of enterica groups predicted to have two T3SSs activated during different phases of infection. Objective To comprise current information about ST T3SS structure and function as well as an overview of its assembly and hierarchical regulation. Methods With a brief and straightforward reading, this review summarized aspects of both ST T3SS, such as its structure and function. That was possible due to the development of novel techniques, such as X-ray crystallography, cryoelectron microscopy, and nano-gold labelling, which also elucidated the mechanisms behind T3SS assembly and regulation, which was addressed in this review. Conclusion This paper provided fundamental overview of ST T3SS assembly and regulation, besides summarized the structure and function of this complex. Due to T3SS relevance in ST pathogenicity, this complex could become a potential target in therapeutic studies as this nanomachine modulates the infection process.

Rheological;Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Marion P. Costa,Anisio Iuri L. S. Rosario,Vitor L. M. Silva,Carla P. Vieira,Carlos A. Conte-Junior 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However;it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus;this study aimed to investigate the effects of fat replacers on the rheological;physical;and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY);skim yogurt (SY);skim yogurt with inulin (SIY);skim yogurt with maltodextrin (SMY);and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts;chemical composition;pH;water holding capacity;instrumental color and texture;rheological and sensory analyses. All samples showed reducing pH values;water holding capacity;and L* and b* value during storage. Regarding texture;the firmness and consistency decreased during storage. On the other hand;the viscosity index significantly increased during refrigerated storage time. Moreover;all treatments exhibited viscoelastic behaviour. In addition;SIY and SMY showed the highest apparent viscosity. Furthermore;SIY;SMY;and SWY formulations exhibited positive sensory scores for appearance;color;aroma;texture;and viscosity. However;the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY;SMY;and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus;inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer

Marion P. Costa,Anisio Iuri L. S. Rosario,Vitor L. M. Silva,Carla P. Vieira,Carlos A. Conte-Junior 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L* and b* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

Rodrigo V. Moreira,Marion P. Costa,Beatriz S. Frasao,Vivian S. Sobral,Claudius C. Cabral,Bruna L. Rodrigues,Se´rgio B. Mano,Carlos A. Conte-Junior 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.4

Cheese ripening involves lactose metabolism, lipolysis and proteolysis, which are affected by many factors. The aim of this study was to assess changes due to ripening (90 days) of goat milk cheese through bacteriological and physicochemical analysis in order to verify if, at the end of ripening period, this cheese could be considered ‘‘lactose-free’’. Three batches of the goat milk cheese were manufactured and ripened at 10 C and 80% relative humidity for 90 days. Titratable acidity increased by about 59 D due to carbohydrate degradation and organic acid production. However, pH (5.31–5.25) remained constant. Lactococcus was the dominant cheese microbiota, acting in the fermentation of lactose (1.17–0.06 mg/g) and lactic acid production (5.49– s10.01 mg/g). Thus, ripening time was decisive for bacteriological and physicochemical goat milk cheese characteristics.

Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

Ana Paula A. A. Salim,Surendranath P. Suman,Anna C.V.C.S. Canto,Bruno R.C. Costa-Lima,Fernanda M. Viana,Maria Lucia G. Monteiro,Teofilo J. P. Silva,Carlos A. Conte-Junior 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.7

Objective: To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods: The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at 4°C for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results: The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion: These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.