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This study aimed to investigate the digestibility and bioaccessibility of spray-dried microparticles co-encapsulating paprika and cinnamon oleoresins using simulated gastrointestinal conditions. It focused on exploring the potential of these co-encapsulated active compounds, which possess diverse technological and functional properties, particularly within a food matrix, in order to enhance their bioavailability. Mayonnaise was selected as the food matrix for its ability to promote the diffusion of carotenoids, as most hydrophobic compounds are better absorbed in the intestine when accompanied by digestible lipids. Model spice mayonnaise, containing 0.5 wt% paprika and cinnamon microparticles content, was formulated in compliance with Brazilian regulations for spices, seasonings, and sauce formulations. Droplet size distribution, optical microscopy and fluorescence microscopy analyses were conducted on the microparticles, model spice mayonnaise, and standard mayonnaise both before and after in vitro gastric and intestinal digestion. Following digestion, all samples demonstrated droplet aggregation and coalescence. Remarkably, dispersed particles (37.40 ± 2.58%) and model spice mayonnaise (17.76 ± 0.07%) showed the highest release rate of free fatty acids (FFAs), indicating efficient lipid digestion. The study found that using mayonnaise as a delivery system significantly increased bioaccessibility (22.7%). This suggests that particles in an aqueous medium have low solubility, while the high lipid composition of mayonnaise facilitates the delivery of active compounds from carotenoids present in paprika and cinnamon oleoresin after digestion.

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Spices are added in order to enhance the organoleptic characteristics of food and culinary dishes, making them more attractive for consumers. The use of illicit cheap colourants might be profitable along the food supply chain, posing undue risks to human health. This work evaluates the feasibility of NIR spectroscopy with chemometrics as a rapid, simple, non-destructive and affordable screening tool to determine the presence of Sudan I, II, III, IV and Para-red dyes in paprika. The dataset comprised unadulterated and adulterated samples with the five studied dyes at different concentration levels. Several multivariate classification models were built with Linear Discriminant Analysis (LDA) and different machine learning techniques. Preliminary results show that a classifier based on only six wavenumbers is able to determine the presence of some of these dyes in food samples in levels that may represent risk to human health. Sensitivities and specificities above 90% were obtained in almost all cases. These results show the feasibility of inexpensive and portable devices that can be useful for screening out adulterated stock along the food chain supply.

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Objetivou-se avaliar o desempenho e a qualidade dos ovos de galinhas poedeiras Negras Avifran alimentadas com a inclusão de 0,8% de cada extratos vegetais pigmentantes, extrato de páprica (Capsicum annuum), de flor de marigold (Tagetes erectus) e 0,045 % de pigmentante sintético (cantaxantina) na ração. Utilizou-se 120 poedeiras Negras Avifran distribuídas em 4 tratamentos, 6 repetições com 5 aves cada, totalizando 24 parcelas experimentais, criadas em sistema livre de gaiolas. Foram realizadas análises de desempenho, qualidade dos ovos e cor da gema do ovo através de dois métodos de cores (leque colorimétrico e calorímetro digital). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste Tukey a 5% de probabilidade. Não houve influência dos aditivos vegetais sobre os parâmetros de desempenho e qualidade dos ovos (P>0,05), apenas para a variável cor da gema houve efeito significativo (P0,05).

The objective was evaluate of the performance and egg quality of laying hens Avifran Black fed with the inclusion of 0.8% of plant extracts pigmentation solutions, extract of paprika (Capsicum annuum), flower marigold (Tagetes erectus) and 0.045% of synthetic pigmentante (canthaxanthin) in the feed. Were used 120 layers Avifran Black distributed in 4 treatments, 6 replicates with 5 birds each, totaling 24 experimental units, in cage-free system. Performance analyses were quality of the eggs and egg yolk color through two methods (fan colorimetric and digital calorimeter). The data were submitted to analysis of variance and Tukey test compared to 5% probability. There was no influence of plant additives on the parameters of performance and eggs quality (P>0.05), only for the yolk color there was a significant effect (P0.05).

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RESUMO

Objetivou-se avaliar o desempenho e a qualidade dos ovos de galinhas poedeiras Negras Avifran alimentadas com a inclusão de 0,8% de cada extratos vegetais pigmentantes, extrato de páprica (Capsicum annuum), de flor de marigold (Tagetes erectus) e 0,045 % de pigmentante sintético (cantaxantina) na ração. Utilizou-se 120 poedeiras Negras Avifran distribuídas em 4 tratamentos, 6 repetições com 5 aves cada, totalizando 24 parcelas experimentais, criadas em sistema livre de gaiolas. Foram realizadas análises de desempenho, qualidade dos ovos e cor da gema do ovo através de dois métodos de cores (leque colorimétrico e calorímetro digital). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste Tukey a 5% de probabilidade. Não houve influência dos aditivos vegetais sobre os parâmetros de desempenho e qualidade dos ovos (P>0,05), apenas para a variável cor da gema houve efeito significativo (P<0,05). A inclusão de 0,8% de pigmentantes naturais na dieta de poedeiras Negras Avifran pode ser utilizada como forma de substituir a cantaxantina, pois proporciona maior coloração da gema do ovo, favorecendo sua comercialização, e não prejudica o desempenho e a qualidade interna e externa dos ovos (P>0,05).(AU)

The objective was evaluate of the performance and egg quality of laying hens Avifran Black fed with the inclusion of 0.8% of plant extracts pigmentation solutions, extract of paprika (Capsicum annuum), flower marigold (Tagetes erectus) and 0.045% of synthetic pigmentante (canthaxanthin) in the feed. Were used 120 layers Avifran Black distributed in 4 treatments, 6 replicates with 5 birds each, totaling 24 experimental units, in cage-free system. Performance analyses were quality of the eggs and egg yolk color through two methods (fan colorimetric and digital calorimeter). The data were submitted to analysis of variance and Tukey test compared to 5% probability. There was no influence of plant additives on the parameters of performance and eggs quality (P>0.05), only for the yolk color there was a significant effect (P<0.05). The inclusion of 0.8% of natural pigmentation solutions in the diet of laying hens Avifran Black can be used as a way to replace the canthaxanthin as it provides increase color of egg yolk, favoring your marketing, and does not affect the performance and quality internal and external (P>0.05).(AU)

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The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7 x 10(5) to 3.7 x 10(7)CFU/g. Coliform counts ranged from <10 to 8.1 x 10(4) CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2 x 10² and 1.9 x 10(5) CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina.

El pimentón es considerado una de las especias más proclives a contaminarse con diversos tipos de microorganismos, incluyendo patógenos como Salmonella y hongos capaces de producir micotoxinas. Existen muy pocos datos acerca de la contaminación microbiana del pimentón producido en nuestro país. El objetivo del presente trabajo fue evaluar la calidad microbiológica del pimentón (Capsicum annum L.) producido en la provincia de Catamarca, una de las principales zonas productoras del norte argentino. Se realizó el recuento de bacterias aerobias mesófilas, coliformes totales y mohos y levaduras, y la búsqueda de Salmonella en muestras obtenidas de diferentes establecimientos productores locales durante 3 años consecutivos. Se identificaron todas las cepas fúngicas (1.622 aislamientos) a nivel de género y se determinaron las especies pertenecientes a los géneros potencialmente toxinógenos. Los recuentos totales de bacterias aerobias mesófilas variaron entre 2,7 x 10(5)y3,7 x 10(7)UFC/g. Los coliformes totales estuvieron en el rango de < 10 a 8,1 x 10(4) UFC/g. Salmonella no fue detectada en ninguna de las muestras analizadas. Los resultados obtenidos muestran un alto nivel de contaminación, que excede en varias de las muestras los límites máximos establecidos en las regulaciones alimentarias internacionales. El estudio de la micobiota demostró que Aspergillus fue el género predominante. Otros géneros encontrados fueron Cladosporium, Rhizopus, Alternaría y Penicillium. Aspergillus niger (potencial productor de ocratoxina A) fue la especie aislada con mayor frecuencia, seguida de Aspergillus flavus (potencial productor de aflatoxinas). También se encontraron otras especies toxinógenas, lo que indica un riesgo potencial de contaminación con micotoxinas. Aspergillus westerdijkiae fue aislado por primera vez en Argentina.

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RESUMO

The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7×105 to 3.7×107CFU/g. Coliform counts ranged from <10 to 8.1×104CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2×102 and 1.9×105CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina.

Assuntos