0000000000704400
AUTHOR
Voster Muchenje
Sources, Chemistry, and Biological Potential of Ellagitannins and Ellagic Acid Derivatives
Abstract The consumption of polyphenols is considered an important part of a healthy life style and is related to reducing the risk for diseases. Ellagitanins (e.g., vescalagin, punicalagin, and castalagin) and ellagic acid and its derived compounds (e.g., urolithin) have been receiving attention in recent years as bioactive substances. This class of phenolic substances can be found in berries, pomegranates, walnuts, almonds, and other plant material that is consumed as traditional medicine to treat inflammatory diseases. Human gut microbiota are considered to play an important role in the bioactivity of ellagic acid derivative activity due to the production of urolithin and its antiinflamm…
Influence of the addition of different origin sources of protein on meat products sensory acceptance
The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …
Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) …
Biosensors Applied to Quantification of Ethanol in Beverages
Abstract The quality control in the processing of alcoholic beverages is major concern for producers and regulatory agencies, particularly for ethanol content which is mandatory in the label of alcoholic beverages in many countries. The use of biosensors can be of great interest in this context that usually requires laborious and costly protocols. Biosensors are composed by two principal components: the biological recognition element and the transducer. Particularly for ethanol evaluation, the use of alcohol dehydrogenase (ADH) or oxidase (AOX) is commonly reported in the literature which allowed the production of optical and electrochemical biosensors. These biosensors can aid in the deter…