Márcio Vargas-Ramella

Oleogels, in which liquid oils are structured into semi-solid matrices by oleogelators, have been widely investigated as animal fat replacers in meat products, where they lower saturated fatty acid content while helping preserve texture, structure, and emulsion stability. The reported gains are substantial: structuring PUFA-rich oils to replace pork backfat has raised the PUFA/SFA ratio around 3.6-fold and cut the n-6/n-3 ratio up to 23-fold in burgers, while cellulose- and wax-structured systems have reduced saturated fat from roughly 42% to 15% of total fat in patties. In parallel, oleogels and structurally related gels act as carriers for lipophilic bioactives such as carotenoids, curcumin, phytosterols, and omega-3 fatty acids, improving oxidative stability and modulating digestive release, with encapsulation efficiencies exceeding 90% in some systems. Whether one structured-lipid system can perform both roles inside a meat matrix remains largely untested: direct evidence for classical oleogels is confined to a few cases, most clearly curcumin-loaded beeswax oleogels in pork burgers, which retained antioxidant protection through chilled storage and cooking. This review integrates the fat-replacement and bioactive-delivery studies, separates classical oleogels from gelled emulsions, Pickering emulsions, and bigels, and stratifies studies by level of evidence. Because most current support comes from related systems, it is framed as a perspective that maps this evidence gradient and defines the experiments required to validate dual-function oleogels under realistic meat processing and storage conditions.

Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both stability and bioactivity. This review integrates molecular mechanisms, structure–activity relationships (SARs), and degradation kinetics with food‐matrix and human‐relevance considerations to explain when, where, and how plant‐based antioxidants act. Evidence is collated across polyphenols, carotenoids, tocopherols and tocotrienols, and selected alkaloids, linking hydrogen‐atom, single‐electron, and proton‐coupled transfer pathways. Together, with those evidences, transition‐metal chelation, interactions with proteins and polysaccharides, interfacial partitioning in emulsions, and metal‐catalyzed oxidation are discussed. The influence of conventional and emerging processing, storage, and delivery systems (Pickering and double emulsions, spray drying/chilling, complex coacervation, ionic gelation) on antioxidant stability, localization, and bioaccessibility is also examined. Across systems, efficacy is governed less by intrinsic reactivity or nominal polarity than by effective interfacial concentration, partitioning behavior, and metal management. Encapsulation, when matched to matrix and process, improves antioxidant retention. Combinations of antioxidants may act cooperatively under one set of conditions and become antagonistic, or even pro‐oxidant, under high oxygen availability or at suboptimal molar ratios. In this review, solution‐phase rankings (DPPH, ABTS, FRAP, ORAC) are interpreted as descriptors of intrinsic reactivity. They cannot, on their own, predict performance in real food matrices or the post‐digestion metabolite pool reaching systemic circulation. Effective use of plant antioxidants in foods therefore requires that formulation choices be informed by interfacial kinetics, food‐component interactions during digestion, gut–microbiota metabotypes, and biomarker‐validated estimates of dietary intake.

This study compared the nutritional composition, fatty acid profile, oxidative stability, and sensory quality of whiteleg shrimp ( Penaeus vannamei ) and pink shrimp ( Penaeus paulensis ) obtained from semi‐intensive, organic, and wild systems. Four groups were evaluated: Semi‐intensive P. vannamei from Santa Catarina and Ceará (Brazil) (PV1 and PV2, respectively), organic P. vannamei (PV3), and wild‐caught P. paulensis (PPA). Raw and cooked samples were analyzed for proximate composition, pH, color, and fatty acids at the start of storage, and for thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB‐N), alongside sensory acceptance and Check‐All‐That‐Apply (CATA) profiling, over 90 days of frozen storage. Organic and wild shrimp exhibited higher omega‐3 polyunsaturated fatty acids, particularly EPA and DHA, and more favorable n‐6/n‐3 ratios than semi‐intensive counterparts, but were also more prone to oxidation during storage. Semi‐intensive shrimp, especially PV2, maintained greater oxidative stability and visual quality over time. CATA test revealed a progressive shift from positive descriptors (e.g., fresh aroma and characteristic flavor) to negative attributes associated with oxidation (e.g., unpleasant aroma and color), particularly in PPA after prolonged storage. However, these changes were not consistently reflected in consumer acceptance, which declined over time but showed no significant differences among treatments for most consumers. Findings demonstrate that production system and region influence shrimp quality, with organic and wild systems offering superior nutritional profiles but lower oxidative stability. These results underscore the need for targeted antioxidant strategies in lipid‐rich systems and support informed choices in shrimp farming to balance health benefits, sensory quality, and storage stability. Practical Applications: This study can help shrimp producers, processors, and retailers choose production and storage strategies that balance nutritional value, appearance, and eating quality. Organic and wild shrimp may offer more omega‐3 fatty acids, but they may need better protection against quality loss during frozen storage. The results can guide feed formulation, antioxidant use, and storage decisions to deliver shrimp products that remain nutritious and acceptable to consumers.

Chrome tanning of fish skins generates hazardous effluents and carcinogenic Cr(VI) residues; chromium-free routes to valorize collagen-rich by-products from aquaculture and coastal fisheries are therefore needed. We report a 12-stage ecological protocol employing acetic acid/NaCl pickling, Acacia mearnsii tannin, A. podalyriifolia retanning, mashed-papaya enzymatic bating, and cinnamon as antimicrobial/odor adjunct, scaled from bench to pilot using exclusively locally sourced inputs, for Nile tilapia (Oreochromis niloticus) and Patagonian flounder (Paralichthys patagonicus). Three trained operators evaluated macroscopic quality against five predefined criteria adapted from SATRA and ISO 3376 grading conventions, providing a structured feasibility baseline that does not substitute for the standardized instrumental testing designated as priority future work. Both species achieved satisfactory grain stability, complete tannin penetration, pliable handle, and cinnamon-dominant odor without residual amines; dark-brown coloration is a recognized practical limitation for fashion applications. In silico molecular docking (GNINA v1.0) was used to explore the mechanistic plausibility of each ecological substitution, generating testable hypotheses rather than definitive mechanistic conclusions: the multidentate polyphenol proxy (PGG) exhibited consistently superior collagen engagement over the flavanol monomer across both collagen constructs and all three scoring metrics (1CAG: Vina affinity −5.51 ± 0.13 vs. −3.54 ± 0.35 kcal/mol; CNNscore 0.874 ± 0.009 vs. 0.771 ± 0.010; 7CWK: Vina affinity −6.98 ± 1.43 vs. −4.37 ± 0.16 kcal/mol; CNNscore 0.858 ± 0.024 vs. 0.635 ± 0.094). Dipeptide probes were reproducibly accommodated in the papain catalytic cleft, with the closest configuration reaching 3.997 Å from the catalytic nucleophile (OCS25-SG). Trans-cinnamaldehyde occupied the quorum-sensing pocket with reproducible placement (CNNscore 0.718 ± 0.034) but without score-based selectivity over structural decoys, a result interpreted as hypothesis-generating for future microbiological validation. The protocol is reproducible from bench to pilot and generalizable across two species with distinct dermal architectures. Quantitative physical-mechanical testing (shrinkage temperature, tensile strength, elongation, tear load), CIELab colorimetric analysis, and effluent characterization (COD, BOD₅, total phenolics) are designated as priorities for future validation.

BACKGROUND: The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G _1:1 , G _1:2 , G _1:3 , G _1:4 , and G _1:5 ), in which 50% of the fat was replaced with hydrated pea protein at increasing protein‐to‐water ratios of 1:1, 1:2, 1:3, 1:4, and 1:5, respectively. RESULTS: The reformulation led to an approximate 50% reduction in fat content and up to a 24% increase in protein content ( P < 0.05). Formulations G _1:3 , G _1:4 , and G _1:5 exhibited satisfactory technological performance. Additionally, these samples exhibited favorable sensory attributes, including a soft texture, good spreadability, a pleasant flavor, a homogeneous appearance, and a pink color, resulting in acceptance levels comparable to those of the Control ( P > 0.05). Rheological analyses revealed lower flow resistance and reduced elastic modulus in these formulations ( P < 0.05), contributing to improved spreadability. All samples maintained microbiological stability throughout 60 days of refrigerated storage ( P > 0.05). Although the reformulated products showed increased thiobarbituric acid reactive substances (TBARS) values ( P < 0.05), the levels remained low and did not compromise the sensory quality or safety of the product. CONCLUSION: The results indicate that partially replacing pork fat with hydrated pea protein concentrate is a viable strategy for developing healthier pâtés, while preserving the product's technological, sensory, and microbiological quality. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The global demand for sustainable packaging and animal-derived products’ perishability emphasizes the urgent need for biodegradable alternatives to petroleum-based materials (i.e., synthetic polymers or plastic). This narrative review explores the recent advancements in natural polymer-based coatings, comprising ingredients such as polysaccharides, proteins, and lipids, as well as their combination as multifunctional strategies for preserving meat, dairy, seafood, and eggs. These coatings act as physical barriers and can carry bioactive compounds, enhancing oxidative and microbial stability. Particular attention is placed on the structure-function relationships of biopolymers, their characterization through advanced techniques (e.g., Fourier Transform Infrared spectroscopy—FTIR, Scanning Electron Microscope—SEM, Differential Scanning Calorimetry—DSC, and Thermogravimetric analysis—TGA), and their functional properties (e.g., antimicrobial and antioxidant efficacy). Notably, food matrix compatibility is pivotal in determining coating performance, as interactions with surface moisture, pH, and lipids can modulate preservation outcomes. While several formulations have demonstrated promising results in shelf-life extension and sensory quality preservation, challenges remain regarding coating uniformity, regulatory compliance, and scalability. This narrative review highlights current limitations and future directions for the industrial application of these sustainable materials, aiming to link the gap between laboratory success and commercial feasibility.

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