Tatiana Saldanha

This study investigated the effect of processing (drying and oil extraction) on lipid oxidation and polyunsaturated fatty acids (PUFAs) in black soldier fly larvae (BSFL) flours and oils. BSFL were dried using conventional hot air drying (4.5 hours) and foam layer hot air drying (1.5 hours), both at 60 °C. Defatting was performed via centrifugation and an oil press machine. The results indicated that the extraction yield was lower when centrifugation (28.43%) was applied before the foam layer drying compared to the extraction with the machine (72.59%), suggesting the need for process optimisation in the first methodology. Lipid oxidation was evidenced in the flour samples through TBARS (thiobarbituric acid reactive substances) analysis, indicating the formation of malondialdehyde as increased values were determined after drying. While the fresh sample showed 0.23 ± 0.02 mg MDA/kg, the TBARS values found in flours obtained by conventional hot air drying and foam layer drying were 0.76 ± 0.03 and 1.52 ± 0.59 mg MDA/kg, respectively. Flour processing reduced the levels of PUFAs. However, processing impact was more pronounced in samples subjected to foam layer drying, where PUFAs decreased from 20.79 ± 0.14 g/100 g oil (fresh BSFL) to 12.89 ± 0.98 g/100 g oil (flour). Despite requiring a shorter drying time, foam drying results in increased exposure of lipids to oxygen and heat due to the foam formation and structure. In contrast, in the foam layer method, fat was extracted before drying through centrifugation, which resulted in less processing-induced damage to the lipids.

This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects.

Orange-fleshed non-netted honeydew melon has high nutritional and economic potential, being widely appreciated as a refreshing sweet fruit. Therefore, evaluating commercial samples of such relevant products for the fresh fruit market is of great importance. This study investigated the antioxidant capacity, quality parameters, and chemical composition of honeydew melons from the Brazilian market. The values of pH and °Brix determined for melon samples were 6.5 ± 0.30 and 9.2 ± 0.80 g/100 g (fresh weight), respectively, which agree with the results expected for high-quality melons. The chromatography analysis revealed sucrose (49% of total sugar) as the main sugar, followed by fructose (30%) and glucose (21%). Carotenoids, which are directly linked to the characteristic orange color, showed a total level of 270.59 µg/g (dry weight). Additionally, the higher b^* value compared to a^* value indicates the highest yellow contribution. Regarding the antioxidant assays, in addition to presenting antioxidant capacity for both methods applied, DPPH and FRAP, levels ranging from 16.40 ± 0.21 µmol ascorbic acid equivalent/g to 56.98 ± 0.80 µmol Trolox equivalent/g (dry weight) were reported in melon extracts. Moreover, the results were higher in terms of FRAP than DPPH. Therefore, the results underscore the evaluated honeydew melons as valuable sources of bioactive compounds, such as carotenoids and phenolics, which contribute to their antioxidant properties. Besides, analyses of color, pH, and total soluble solids content also reflect the quality attributes.

Goats contribute to sustainable livestock farming and food security, adaptable to varied agricultural environments. However, raising goats for better performance is essential for sustainable production, which requires a clear definition of objectives and selection criteria, taking into account the needs of goat farmers. The objective of this study was to evaluate the effect of breed on the qualitative and quantitative characteristics of the carcass, meat cuts and lipid profile of Saanen and Crossbreed kid goat (Boer x Saanen). Cut weight and yield did not differ between genetic groups (p > 0.05). However, a higher external length value was determined for the Saanen group (42.44 ± 6.28 cm) (p < 0.05). Shear force was also influenced by genetic group, higher in Crossbred animals (2.20 ± 2.27 kgf/cm²) than in Saanen animals (1.57 ± 3.48 kgf/cm²) (p < 0.05 ). Regarding the lipid fraction, higher levels of saturated fatty acids (45.03 ± 0.14 g/100 g of lipids) and cholesterol (49.62 ± 0.23 mg/100 g, wet basis) were identified in Crossbred animals (p < 0.05). Furthermore, this group also had a higher content of ω3 fatty acids, which highlights the nutritional value of their meat due to the reduced ω6/ω3 ratio. Therefore, the adoption of both groups is a viable alternative for goat milk producers who wish to diversify their activities, as males can be used for meat production, as long as they are slaughtered in accordance with technical standards. Keywords: Biometric Measurements. Color. Cholesterol. Fatty Acids. Texture. Resumo As cabras contribuem para a pecuária sustentável e segurança alimentar, e são adaptáveis a ambientes agrícolas variados. No entanto, para produção sustentável de cabras é essencial aprimorar o desempenho, o que requer uma definição clara dos objetivos e dos critérios de seleção, em atenção às necessidades dos caprinocultores. O objetivo deste estudo foi avaliar o efeito da raça sobre as características qualitativas e quantitativas da carcaça, cortes cárneos e perfil lipídico de cabritos Saanen e Mestiços (Boer x Saanen). O peso e o rendimento dos cortes não diferiram entre os grupos genéticos (p > 0,05). No entanto, um maior valor de comprimento externo foi determinado para o grupo Saanen (42,44 ± 6,28 cm) (p < 0,05). A força de cisalhamento também foi influenciada pelo grupo genético, superior nos animais mestiços (2,20 ± 2,27 kgf/cm²) do que nos animais Saanen (1,57 ± 3,48 kgf/cm²) (p < 0,05). Em relação à fração lipídica, teores superiores de ácidos graxos saturados (45,03 ± 0,14 g/100 g de lipídios) e colesterol (49,62 ± 0,23 mg/100 g, base úmida) foram identificados nos animais mestiços (p < 0,05). Além disso, esse grupo também apresentou teor superior de ácidos graxos ω3, o que destaca o valor nutricional de sua carne devido à reduzida relação ω6/ω3. Assim, a adoção de ambos os grupos é uma alternativa viável para produtores de leite caprino que desejam diversificar as atividades, visto que os machos podem ser destinados para a produção de carne, desde que sejam abatidos de acordo com as normas técnicas. Palavras-chave: Medições Biométricas. Cor. Colesterol. Ácidos graxos Textura.

Organizadores: Lucineia Contiero, Francisli Galdino, Bruno Lima, Hális Alves Nascimento França, Carla Aguiar Falcão.

This study determined the total phenolic content and antioxidant capacity of garlic ( Allium sativum L.) and leek ( Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW to garlic and 1.3 ± 0.4 mg GAE/g FW for leek. Leek extract showed antioxidant activity index (1.3 ± 0.01) in DPPH and β‐carotene/linoleic acid assay (66.5 ± 1.6%); however, in ORAC assay, no statistic differences were observed ( P > 0.05). Besides that, bioactive compounds of garlic and leek extracts were identified by ultra‐high performance liquid chromatography‐electrospray by ionization‐mass spectrometry (UHPLC‐ESI‐MS). Fish burgers were prepared using different concentrations of leek and garlic and stored at −18 °C for 90 days. Thus, at days 0, 30, 60, and 90, the samples were grilled and analyzed as to their cholesterol and cholesterol oxidation products contents. Storage and grilling led to an increase in cholesterol oxidation products; however, addition of garlic and leek minimized cholesterol oxidation products formation. After 90 days, samples containing 3% leek + 0.5% garlic ware the most effective in inhibiting the cholesterol oxides formation during storage and showed the lowest increase in cholesterol oxidation products content (21.16%). Thus, the findings of this research indicate the potential application of garlic and leek as natural inhibitors of cholesterol oxidation in food. Practical Application: Garlic and leek have a set of bioactive compounds with a wide antioxidant capacity when used in meat foods such as fish burgers. Garlic and leek used as natural antioxidants perform well in the shelf life of fish burgers and can be substitutes for synthetic antioxidants in this type of product. The presence of both vegetables reduced the formation of prejudicial products to human health generated during the shelf life of the food.

Nowadays consumers are more concerned about food quality as well as how food is produced. Moreover, consumer demand for more natural, nutritious, safer to eat, and environmentally sustainable food has drawn attention to alternative breeding systems, such as a free-range system. Hens' eggs represent a rich source of important nutrients, including lipids and carotenoids. A detailed characterization of the nutritional and lipid profile of free-range chicken eggs from family farms was carried out. The chemical composition of the free-range egg yolks confirmed the advantages of this farming system, as a relevant source of unsaturated fatty acids and carotenoids, functional compounds in the human diet. These findings can help improve income generation, food supplementation, and consolidation of the family farming system.