<p>This dissertation investigates two major structure-function relationships important to food science: vitamin stability and water-solid interactions. Thiamine, vitamin B₁, is an essential micronutrient in the human diet. While thiamine is found naturally and as a fortification supplement in many foods, it is chemically unstable on exposure to heat and some co-formulated ingredients, with degradation exacerbated in prolonged shelf-life products. The instability of thiamine is a concern for the development of dietary deficiencies, which are prevalent even in developed countries; however, thiamine stability is not widely studied in the food or pharmaceutical industries. Thiamine is commercially available in two salt forms: thiamine mononitrate (TMN) and thiamine chloride hydrochloride (TClHCl). This study focused on documenting the storage stability of thiamine in solution, considering the effects of which commercially available salt form of the vitamin was used, vitamin concentration, pH, and ions present in solution by monitoring chemical stability and degradation kinetics over a 6-month to 1-year period following storage at 25-80ºC, and expanded these studies into food systems (bread doughs). The results from these studies, including the reaction kinetics of thiamine degradation, the degradation pathway, and the sensory impacts of the degradation products formed, especially as affected by pH and food matrix, can be used to improve thiamine stability and delivery in foods.</p><p></p><p>The studies of water-solid interactions in this dissertation covered two topics: 1) the effects of formulating a variety of food-relevant additives on the crystallization tendency of amorphous sucrose; and 2) the effects of formulation on the moisture sorption behaviors and physical stability of spices, herbs, and seasoning blends. Sucrose lyophiles were co-formulated with a variety of additives and stored at 11-40% relative humidity (RH). The structural compatibility of sucrose with the additive, and related intermolecular interactions, dictated the tendency of the additive to either delay, prevent, or accelerate sucrose crystallization. Spices, herbs, and seasoning blends were exposed to increasing RH (23-75%) and temperature (20-50ºC) to determine the effect of storage and formulation on a variety of physical properties. In general, as complexity of blends increased, physical stability decreased. While this dissertation covers a wide variety of food chemistry and food materials science topics, including vitamin chemical stability, amorphous sucrose physical stability, and moisture sorption behaviors of spices, herbs, and seasoning blends, the findings provide valuable information on the chemical and physical stability of ingredient systems and how the structure-function relationships of the systems can be controlled for optimal ingredient functionality.</p><p></p>

The pathogenic microorganism Salmonella enterica has been associated with several outbreaks and recalls of spices, herbs, and seeds. To control these pathogens additional treatment methods, such as fumigation with chlorine dioxide (ClO2) or hydrogen peroxide (H2O2) gas and recovery methods are needed. Recovery methods should accurately quantify all viable cells, even those injured, to prevent overestimation of treatment effectiveness. This study was performed to determine the effect of different recovery media and supplements on the recovery of multiple strains of S. enterica and Enterococcus faecium NRRL B2354, from chlorine dioxide or hydrogen peroxide treated low moisture foods (LMF) black peppercorns, dried basil leaves, and chia seeds. Also, this study aimed to compare the log reduction of these two microorganisms to evaluate E. faecium NRRL B2354 as a surrogate for S. enterica. On average, recovery of S. enterica was 3.43 log and 4.77 log CFU/g from ClO2 and H2O2 treated LMFs, respectively on the selective media Xylose Lysine Deoxycholate agar, while the average recovery on non-selective media was 4.50 log CFU/g and 5.74 log CFU/g from ClO2 and H2O2 treated LMFs, respectively. The use of non-selective media was correlated with increased recovery compared to selective media. In further studies, addition of sodium pyruvate, ferrous sulfate, or 3'3'-thiodiproionate supplements to MTSAYE did not show increased recovery (P>0.05). On each treatment and LMF combination tested, there was no significant difference between the log reduction of S. enterica and E. faecium NRRL B2354, indicating its suitability as a surrogate under the test conditions. / Master of Science in Life Sciences / Spices, dried herbs, and seeds have become popular throughout the world for enhancing the flavor of food, but may also harbor harmful bacteria, including Salmonella enterica. It is US federal law under the Food Safety Modernization Act that these foods are safe to eat straight from processors since these foods are typically consumed raw. Novel treatment methods are being tested to kill harmful bacteria on these dried foods without adding water including chlorine dioxide fumigation and hydrogen peroxide fumigation. However, these processes can injure the bacteria without killing them. These injured bacteria might not be counted using traditional means which could lead to overestimating the effectiveness of a treatment. Different media types, used as part of the process to count the number of bacteria in a sample, were tested to determine their effect on recovery of injured S. enterica cells. Furthermore, the bacterium Enterococcus faecium NRRL B2354 was tested against S. enterica to evaluate, if the former, a relatively harmless microorganism, could be used by food processing plants to determine that their treatment processes meets regulatory standards. More injured S. enterica cells were recovered from each non-selective media tested, compared to the selective media. Although there isn't a significant difference in injured S. enterica recovery between any supplemented non-selective media, any non-selective media recovers more sub-lethally injured cells, and would give more accurate bacterial counts. Results also indicated that E. faecium NRRL B2354 is a suitable surrogate to the pathogen S. enterica for spices and herbs processed under the same conditions.

Current methods to reduce the native microbiota and potential pathogens on spices include steam treatments and ethylene oxide (EtO) fumigation. The objectives of this research were to identify the effectiveness of a lab-scale steam apparatus and a commercial EtO process on the inactivation of Salmonella enterica or Enterococcus faecium NRRL B-2354 inoculated whole black peppercorns and cumin seeds. Peppercorns and cumin seeds were inoculated with Salmonella or Enterococcus and processed in a lab-scale steam apparatus at 16.9 PSIA and two references temperatures (165°F and 180°F) and in a commercial ethylene oxide fumigation chamber using a standard commercial EtO fumigation process. Cells were enumerated by serial dilution and plating onto TSA with a thin overlay of selective media. Inoculation preparation influenced inactivation of Salmonella on peppercorns with greater reductions reported for TSA-grown cells compared to within a biofilm. To achieve an assured 5-log reduction of TSA-inoculated Salmonella on peppercorns exposure for 125s and 100s at 165°F and 180°F, respectively is required. For cumin seeds temperatures of 165°F for 110s were needed or 65s at 180°F to assure 5 log reduction. EtO fumigation significantly reduced both microorganisms on both spices (p<0.05), however significant variation existed between bags in the same process run. Reductions of Enterococcus were comparable or less than that of Salmonella under the majority of conditions, however a direct linear relationship cannot be used to compare the microbes. This study demonstrates that the effectiveness of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella can vary between spices and processes. / Master of Science in Life Sciences

Os antioxidantes são substâncias capazes de inibir a oxidação lipídica, responsável pela produção de compostos de cor, aroma e sabor indesejáveis. Na busca por produtos naturais associada à crescente preocupação com a saúde do consumidor, à vista dos possíveis riscos que o uso irregular dos antioxidantes sintéticos pode acarretar ao homem, torna-se essencial verificar a viabilidade do emprego de compostos naturais, com poder antioxidante, em um óleo cuja suscetibilidade à oxidação é reconhecidamente elevada. Com esse objetivo, o presente trabalho avaliou a proteção antioxidante oferecida por extratos hidroalcoólicos de especiarias ao óleo de soja. Os resultados físico-químicos do teor de compostos fenólicos totais, do sequestro do radical livre DPPH (1,1-difenil-2-picrilidrazil), Trolox, da estabilidade oxidativa, através de teste acelerado em estufa e em Rancimat, e da qualidade oxidativa, como o índice de peróxido e a absortividade na faixa do UV, foram base para a seleção dos extratos de alecrim, sálvia, tomilho e orégano, os quais apresentaram maior potencial antioxidante. Os extratos de alecrim, sálvia e tomilho, adicionados ao óleo de soja, foram igualmente eficientes em sua ação antioxidante no teste acelerado em estufa. O óleo, adicionado destes extratos, foi avaliado sensorialmente para verificar o mais preferido pelos consumidores quanto às características de cor, aroma e sabor. Houve uma preferência pelo óleo de soja adicionado de extrato de alecrim. / Antioxidants are compounds able of inhibiting lipid oxidation, responsible for the production of compounds of undesirable color, aroma and flavor. The search for natural products associated with the growing concern over the health of the consumer, in view of the possible risks that the irregular use of synthetic antioxidants can lead to man becomes essential to checking the feasibility of employing natural compounds with antioxidant power, in oil whose susceptibility to oxidation is high. With this purpose, the present study aimed to evaluate the antioxidant protection offered by hydroalcoholic extracts of spices to soybean oil. Analytical results of total phenol compounds, content of kidnapping free radical DPPH (1,1-diphenyl-2-picrilidrazil) substances, Trolox, oxidative stability, through accelerated test in Schaal oven and Rancimat tests, oxidative status, as the acid value and peroxide and absorptivity in the UV range, had been the basis for the selection of extracts of rosemary, sage, thyme and oregano, which presented the highest antioxidant potential. Rosemary, sage and thyme extracts added to soybean oil were similarly efficient as antioxidant in the Schaal Oven Test. Oil added of these extracts were sensorially evaluated according to their colour and flavor. Based on these sensorial characteristics, consumers preferred soybean oil added of rosemary extract.

Lietuvoje prieskoninės arbatos tampa populiaresnės, dėl prieskonių ir žolių vis labiau atskleidžiamų teigiamų savybių žmogaus sveikatai. Tačiau jų pasirinkimas yra dar nedidelis. Tyrimo tikslas buvo sukurti kelias prieskoninių arbatų kompozicijas ir įvertinti jų juslines savybes bei antimikrobinį poveikį. Buvo sukurtos keturios arbatų kompozicijos: „Virškinimo arbata“, „Rytinė arbata“, „Vakarinė arbata“ ir „Afrodiziakas“. Arbatų kompozicijos buvo maišomos namų sąlygomis. Juslinės savybės vertintos taikant juslinės aprašomosios analizės metodus. Specialiai apmokyta 6 vertintojų grupė atrinko pagrindines arbatų kompozicijų savybes. Antimikrobinės arbatų kompozicijų savybės buvo įvertintos difuzijos į agarą metodu prieš Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium. Atlikta arbatų kompozicijų juslinė analizė parodė, kad skirtingos sudėties arbatos mėginiai skyrėsi instrumentiniu metodu įvertintos spalvos charakteristikomis. Juslinės skonio ir kvapo savybės priklausė nuo arbatos sudėties, ir nors visų arbatos mėginių skonis ir kvapas buvo gana intensyvūs, sodrūs, tačiau atskiri jaučiami skoniai ir kvapai priklausė nuo arbatos sudėties. Preliminarus priimtinumo vertinimas parodė, kad „Afrodiziako“ arbatos skonis ir kvapas vertintas kaip mažiau priimtini nei kitų arbatos mėginių, gal būt, todėl, kad jos skonis, kvapas bei pojūtis burnoje labiau priminė buljoną nei arbatą, o tai daugeliui vartotojų yra neįprasta. Priimtino vartotojams... [toliau žr. visą tekstą] / Spice tea is becoming more popular in Lithuania regarding spices and herbs growing disclosed positive characteristics to human health. However, their selection is still limited. The goal of the research was to create a few teas compositions of spices and evaluate the organoleptic characteristics and antimicrobial effect. There were created four tea compositions, "Digestive Tea", "Morning Tea", "Evening Tea" and "Aphrodisiac". Tea compositions were home-made. Organoleptic characteristics were tested using descriptive sensory analysis methods. Specially trained 6 assessors group has sorted main characteristics of the tea compositions. Antimicrobial compositions of tea were evaluated by the agar diffusion method against Staphylococcus epidermidis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium. Analysed teas sensory compositions showed that differences were found in tea compositions characteristics based on instrumental colour analysis instrumental method. Sensory flavour and aroma characteristics were based on the tea composition, despite all tea samples – flavour and fragrance were quite intense, however separately felt flavours and fragrances were based on, composition of tea. Preliminary assessment of the acceptability showed that the "Aphrodisiac" tea flavour and aroma selected as less acceptable than other tea samples, perhaps because of its taste, aroma and mouth feel were more like as broth than tea, which is unusual for most of the users. To consumers... [to full text]

Master of Science / Food Science Institute - Animal Sciences and Industry / J. Scott Smith / The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutritional quality of foods. Natural antioxidants from certain herbs and spices such as rosmarinic acid from rosemary, thymol from oregano, eugenol from clove, curcumin from turmeric are rich in polyphenolic compounds that provide long term oxidative stability as well as offer additional health benefits. High antioxidative capacity of herbs and spices phenolics could potentially substitute synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), octyl gallate, and tert-butylated hydroquinone (TBHQ) in the food system. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thermally unstable and decompose at higher temperatures. However, widely used cooking methods such as baking, frying, boiling, and roasting use high thermal temperature that can chemically degrade herbs and spices and diminish their antioxidative capacity, but they have been little studied. In this context, this review deals with the need of natural antioxidants, spices and herbs as natural antioxidants, their origin, chemical composition, pharmacological, and antioxidant properties. Moreover, the impact of temperature on total antioxidant capacity (TAC) of various herbs and spices such as cinnamon, clove, nutmeg, mace, oregano, rosemary, sage, and turmeric is highlighted. Different antioxidant assays are also studied and this approach revealed that there is a clear correlation between total phenolic content (TPC) and TAC of herbs and spices and specific phenolic compounds are responsible for the antioxidative capacity of particular herb and spice. These findings identified the optimum cooking temperature-time combination which results in the highest retention of antioxidative capacity and assures higher quality of food for the maintenance of human health.

La tendance au retour vers le naturel encourage les scientifiques à rechercher de nouvelles sources d'actifs biologiques, notamment de nouveaux conservateurs et antimicrobiens biodégradables, pour les substituer aux additifs synthétiques. Ce travail est le résultat de la combinaison de l'étude chimique et biologique des huiles essentielles issues de 15 espèces aromatiques camerounaises du genre Aframomum (Zingiberaceae), utilisées couramment comme épices mais également en médecine traditionnelle.Les extraits volatils obtenus par hydrodistillation des feuilles, graines, péricarpes et racines d'échantillons représentatifs de ces 15 espèces d'Aframomum récoltés au Cameroun dans diverses zones géographiques et à différentes périodes de récolte ont été analysés par chromatographie en phase gazeuse (GC/FID), chromatographie couplée à la spectrométrie de masse (GC/MS) ou chromatographie chirale pour préciser la distribution énantiomérique de certains composés caractéristiques (113 échantillons d'huiles essentielles analysés au total).Le potentiel antibactérien de 41 extraits volatils et de leurs composés majeurs, isolés à partir de ces huiles essentielles et caractérisés, a été testé sur deux bactéries : Escherichia coli (Gram-) et Micrococcus luteus (Gram +) par une technique de dilution en milieu liquide; les résultats montrent une plus grande efficacité des dérivés oxygénés tels que le linalol, le géraniol, le myrténol ou le (E)-nérolidol avec l'observation, dans certains cas, d'une potentialisation de ces effets, dans les huiles essentielles, probablement par effet de synergie avec d'autres composés présents dans le mélange.Globalement, les essences des graines sont les plus efficaces, notamment celles de: A. citratum, A. dalzielii, A. pruinosum, A. letestuianum et A. polyanthum, ce qui justifie l'intérêt de leur utilisation traditionnelle dans l'alimentation ou dans la confection des préparations médicinales et ouvre des perspectives d'applications comme conservateurs naturels en agroalimentaire et dans les industries cosmétiques ou pharmaceutiques. / The antimicrobial properties of plant volatile oils have been assessed and there appears to be a revival in the use of traditional approaches to protecting livestock and food in industrial countries. This work is the result of combined chemical and biological studies of essential oils obtained from 15 Cameroonian aromatic species of the genus Aframomum (Zingiberaceae), commonly used as spices or as ingredients in traditional medicine.The volatile extracts were obtained by hydrodistillation of leaves, seeds, pericarps and rhizomes of representative samples of these 15 Aframomum species collected in different geographical zones of Cameroon; their chemical analysis was performed by gas chromatography (GC/FID), by gas chromatography coupled with mass spectrometry (GC/MS) and chiral chromatography to assess the enantiomeric distribution of some characteristic components (113 samples of essential oils were analyzed in the total).The antimicrobial activities of 41 volatile extracts and of their main components, after isolation and characterization, were tested against two bacteria: Escherichia coli (Gram-) and Micrococcus luteus (Gram +) by a broth dilution technique; the results show a higher efficiency of oxygenated compounds such as linalol, geraniol, myrtenol or (E)-nerolidol, with possible synergistic interactions between components in essential oils.Globally, the seed essential oils are the most efficient, in particular those extracted from: A. citratum, A. dalzielii, A. letestuianum, A. pruinosum and A. polyanthum, justifying their traditional use in food as well as in medicinal preparations or their potential application as natural preservatives in the cosmetic, food or pharmaceutical industries.

La recrudescence des maladies dégénératives ces dernières décennies dans le monde a amené plusieurs chercheurs et médecins à médiatiser les antioxydants à cause des vertus qu’on leur prête: de la protection contre les maladies cardiovasculaires à la prévention de certains cancers. Le présent travail a été mené avec pour objectif principal d’évaluer le pouvoir antioxydant des épices entrant dans la préparation de la sauce en vue du développement d’un complément alimentaire nutraceutique. Pour ce faire, vingt épices largement consommées ont été choisies sur la base d’une enquête exploratoire menée au Cameroun. Les différentes épices réduites en poudres ont été analysées pour leurs teneurs en composition nutritionnelle. Le pouvoir antiradicalaire in vitro des extraits méthanoliques des différentes épices a été déterminé ainsi que le pouvoir anti-inflammatoire et antistress sur des rats adultes à stress induit. Les résultats obtenus ont montré des variations très significatives de la composition des épices. L’activité antioxydante utilisant la méthode au N’ N-diphényl-N’-picrylhydrazyl (DPPH), au « trolox equivalent antioxidant capacity » (TEAC) et le pouvoir réducteur total (PRT) ont révélé que Z. leprieurii et D. glomerata présentent les activités particulièrement élevées. Les extraits de ces deux épices ont servi de base à la préparation de mélange dont l’effet a été testé sur des rats mâles à inflammation induite. Les résultats obtenus ont montré que les épices individuelles et leur mélange à des doses de 100 mg/kg et 150 mg/kg présentent une activité anti-inflammatoire importante comparable à ceux commerciaux: inodméthacine, déxaméthasone et célécoxib. La variation de la teneur en malonaldéhyde (marqueur de l’oxydantion lipidique) a révélée l’action antioxydante in vivo des extraits, démontrant ainsi leur potentiel dans le développement de compléments alimentaires à effet antistress / Increasing evidences from current research point to the fact that certain disease conditions can be prevented through the consumption of antioxidant rich foods. The present work was carried out to evaluate the antioxidant potentials of twenty Cameroonian spices commonly used in some Cameroonian cuisine. The nutritional properties of spices, the in vitro antioxidant potential of their methanolic extracts as well as the in vivo antioxidant potential of the methanolic extracts of some selected samples were determined. The antioxidant activity brought about by N’ N-diphenyl-N’-picrylhydrazyl (DPPH), «trolox antioxidant equivalent capacity» (TEAC) and the total reduction power (PRT) methods have revealed that Z. leprieurii and D. glomerata presented the highest activities. The extracts of the two spices were used to prepare a mixture whose effect was tested on male rats with induced inflammation. The results obtained indicate that the individual spices and their mixture at 100 mg/kg and 150 mg/kg present an important anti-inflammatory activity comparable to that of commercial anti-inflammatory like indomethacin, dexamethasone and celecoxib. The variation of malondialdehyde content (a lipidic oxidant marquer) revealed the in vivo antioxidant action of extracts, thus demonstrating their potential for the development of functional foods with anti-stress effect

Orientador: Marise Aparecida Rodrigues Pollonio / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T16:44:45Z (GMT). No. of bitstreams: 1 Ignacio_AnaKarolineFerreira_M.pdf: 13650039 bytes, checksum: 86e2c4212924c9feca270a8406774621 (MD5) Previous issue date: 2011 / Resumo: O desenvolvimento de produtos alimentícios com propriedades mais saudáveis é uma das tendências mais relevantes na atualidade, favorecido por novas orientações nutricionais e por mudança de hábitos dos consumidores. A reformulação lipídica de produtos cárneos implementada pelo uso de componentes substitutos à gordura saturada, nesse contexto, tem sido tema de muitas pesquisas. Desta forma, o objetivo deste estudo foi avaliar os efeitos da adição de óleo de linhaça como substituto parcial de gordura suína em produto cárneo tipo mortadela sobre suas características físico-químicas e sensoriais. Inicialmente, foi realizado um delineamento fatorial composto central para determinar os efeitos do teor de gordura (5-20%) e do óleo de linhaça (2,5-12,5%) sobre a estabilidade da emulsão, perfil de textura, cor e aceitação sensorial. O teor de gordura influenciou os atributos firmeza e mastigabilidade em valores acima de 15% nas amostras. Os valores de L* e b* foram significativamente maiores (p<0,05) para as formulações contendo óleo de linhaça na maioria dos níveis avaliados. A adição do óleo de linhaça pré-emulsionado com caseinato de sódio contribuiu para a melhora da estabilidade do batter cárneo. Com relação às propriedades sensoriais, a adição de óleo de linhaça influenciou principalmente os atributos aroma, cor e sabor, resultando em notas menores nas formulações com óleo quando comparadas com a formulação controle. Posteriormente, foram estudadas diferentes ervas e especiarias como componentes antioxidantes para serem utilizadas na formulação de melhores resultados da fase anterior. As ervas que apresentaram maior efeito antioxidante foram o coentro, salvia e pimenta branca, segundo as melhores respostas em teste de oxidação lipídica acelerada. Foi também observado um efeito pró-oxidante na salsa. Na última etapa do estudo, uma formulação previamente selecionada na primeira fase com 60% de substituição da gordura suína por óleo de linhaça, adicionada de blends de ervas e especiarias com melhores resultados antioxidantes, foi avaliada através das. análises de perfis de ácidos graxos, cor, perfil de textura, estabilidade de emulsão, TBARS e aceitação sensorial. As amostras de uma forma geral apresentaram menores valores para firmeza e mastigabilidade em relação à formulação padrão. Os blends de ervas e especiarias influenciaram a cor objetiva com maiores valores de b* e menores de L* em relação à formulação padrão com óleo e sem ervas. Os blends de ervas e especiarias conferiram proteção antioxidante aos produtos até o 30º dia de armazenamento sob refrigeração. Houve um aumento considerável de PUFAs e uma diminuição na relação ?-6/?-3 na formulação estudada quando comparada à formulação controle, além de uma boa aceitação sensorial sem diferenças perceptíveis na textura e com notas semelhantes ao padrão para o sabor e o aroma. As características físico-químicas e sensoriais demonstram que é possível produzir uma mortadela mais saudável com um perfil lipídico favorável sob aspecto nutricional, com até 60% de substituição da gordura suína por óleo de linhaça, rico em ácidos graxos polinsaturados / Abstract: The development of food products with healthier properties is one of the more relevant current, favored by new nutritional guidelines for nutrition and changing habits of consumers. The reformulation of lipid meat products implemented by the use of substitute components to saturated fat in this context has been the subject of many investigations. Thus, the aim of this study was to evaluate the effects of addition of linseed oil as a partial replacement of pork fat in bologna sausage on its characteristics physical-chemical and sensory. Initially, was realized a factorial central composite design to determine the effects of fat content (5-20%) and linseed oil (2.5 to 12.5%) on the emulsion stability, texture profile, color and acceptance sensory. The fat content influenced the attributes firmness and chewiness at concentrations above 15% in the samples. The values of L * and b * were significantly higher (p<0.05) for formulations containing linseed oil in majority of the level evaluated. The addition of linseed oil pre-emulsified with sodium caseinate contributed to the improved stability of the meat batter. With respect to sensory properties, the addition of linseed oil influenced mainly attributes aroma, color and flavor, resulting in lower scores in the formulations with oil when compared with the control formulation. Later, was studied different herbs and spices as antioxidant compounds for use in the formulation with better results of the previous phase. The herbs with the highest antioxidant effect are coriander, sage and white pepper, referring the best answers to the test of accelerated lipid oxidation. It was observed a pro-oxidant effect in parsley. In the last stage of the study, a formulation previously selected in the first phase with 60% substitution of pork fat in linseed oil, plus blends of herbs and spices with the best results antioxidants, was evaluated by analysis of fatty acid profiles, color, texture profile, emulsion stability, TBARS and sensory acceptance.The samples generally showed lower values for firmness and chewiness than the standard formulation. The blends influenced in the objective color with higher values of b * and lower L * compared with standard formulations with oil and without herbs. The blends of herbs and spices conferred antioxidant protection to the products until the 30th day of refrigerated storage. There was a considerable increase of PUFAs and a decrease in the ratio ?-6/?-3 formulation studied when compared to the control formulation, besides good sensorial acceptance without noticeable differences in texture and notes similar to the standard for flavor and aroma. The physico-chemical and sensory characteristics demonstrated that it is possible to produce a healthier bologna sausage with a favorable lipid profile in the nutritional aspect, with up to 60% substitution of pork fat in linseed oil, rich in polyunsatured fatty acids / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

Os antioxidantes são substâncias capazes de inibir a oxidação lipídica, responsável pela produção de compostos de cor, aroma e sabor indesejáveis. Na busca por produtos naturais associada à crescente preocupação com a saúde do consumidor, à vista dos possíveis riscos que o uso irregular dos antioxidantes sintéticos pode acarretar ao homem, torna-se essencial verificar a viabilidade do emprego de compostos naturais, com poder antioxidante, em um óleo cuja suscetibilidade à oxidação é reconhecidamente elevada. Com esse objetivo, o presente trabalho avaliou a proteção antioxidante oferecida por extratos hidroalcoólicos de especiarias ao óleo de soja. Os resultados físico-químicos do teor de compostos fenólicos totais, do sequestro do radical livre DPPH (1,1-difenil-2-picrilidrazil), Trolox, da estabilidade oxidativa, através de teste acelerado em estufa e em Rancimat, e da qualidade oxidativa, como o índice de peróxido e a absortividade na faixa do UV, foram base para a seleção dos extratos de alecrim, sálvia, tomilho e orégano, os quais apresentaram maior potencial antioxidante. Os extratos de alecrim, sálvia e tomilho, adicionados ao óleo de soja, foram igualmente eficientes em sua ação antioxidante no teste acelerado em estufa. O óleo, adicionado destes extratos, foi avaliado sensorialmente para verificar o mais preferido pelos consumidores quanto às características de cor, aroma e sabor. Houve uma preferência pelo óleo de soja adicionado de extrato de alecrim. / Antioxidants are compounds able of inhibiting lipid oxidation, responsible for the production of compounds of undesirable color, aroma and flavor. The search for natural products associated with the growing concern over the health of the consumer, in view of the possible risks that the irregular use of synthetic antioxidants can lead to man becomes essential to checking the feasibility of employing natural compounds with antioxidant power, in oil whose susceptibility to oxidation is high. With this purpose, the present study aimed to evaluate the antioxidant protection offered by hydroalcoholic extracts of spices to soybean oil. Analytical results of total phenol compounds, content of kidnapping free radical DPPH (1,1-diphenyl-2-picrilidrazil) substances, Trolox, oxidative stability, through accelerated test in Schaal oven and Rancimat tests, oxidative status, as the acid value and peroxide and absorptivity in the UV range, had been the basis for the selection of extracts of rosemary, sage, thyme and oregano, which presented the highest antioxidant potential. Rosemary, sage and thyme extracts added to soybean oil were similarly efficient as antioxidant in the Schaal Oven Test. Oil added of these extracts were sensorially evaluated according to their colour and flavor. Based on these sensorial characteristics, consumers preferred soybean oil added of rosemary extract.