Paulo Eduardo Munekata

Centro Tecnológico de la Carne · Project Management Department

“Food processing 4.0” concept denotes processing food in the current digital era by harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality and safety of processed food products, reduce production costs and time, save energy and resources, as well as diminish food loss and waste. Industry 4.0 technologies have...

Myrtaceae is one of the most important plants families, being regarded as the eighth largest flowering plant family. It includes many genera of utmost ecological and economical importance distributed all over the world. This review aimed to report the latest studies on this family focusing on certain widely used plants including Eucalyptus sp., Eug...

Citation: Pateiro, M.; Domínguez, R.; Munekata, P.E.S.; Nieto, G.; Bangar, S.P.; Dhama, K.; Lorenzo, J.M. Bioactive Compounds from Leaf Vegetables as Preservatives. Foods 2023, 12, 637. https://doi. Abstract: Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid th...

Citation: Bermúdez, R.; Rangel-Vargas, E.; Lorenzo, J.M.; Rodríguez, J.A.; Munekata, P.E.S.; Teixeira, A.; Pateiro, M.; Romero, L.; Santos, E.M. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods 2023, 12, 391. https://doi. Abstract: The effects of Hibiscus sabdarif...

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also bee...

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of g...

Meat and meat products are essential components in our modern diet. The consolidated production of meat animal production is mainly composed of three sources: pork, chicken, and cattle. Traditional and modern processing methods permit the production of different products that includes burgers, marinated cuts, sausages (fresh, fermented/dry-cured, a...

An acidic polysaccharide fraction was obtained from Calocybe indica (CIP3a) after subjecting it to hot water extraction followed by purification through DEAE-cellulose 52 and Sepaharose 6B column chromatography. The CIP3a was further modified using chloroacetic acid to yield carboxymethylated derivatives (CMCIP3a). The modified polysaccharide was c...

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradati...

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodiu...

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate...

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2),...

The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. in addition, the physicochemical properties of fat decisively contribute to the texture of meat products...

This review aims to provide an overview of the developments in biodegradable intelligent, active, and smart packaging for food application by highlighting their challenges and limitations. Essential oils and plant extracts has been successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols (especial...

Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake. Area of study: Rio Grande do Norte (Brazil). Material and methods: Twenty-four castrated lambs (initial weight of 18.9 ± 2.17 kg) were distributed in a completely randomized design with four...

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – 50% of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame o...

The conflict in Ukraine has triggered significant disruptions in various industries worldwide, and the impacts that this will have on us all are substantial. Food is one of the most heavily traded items. The terrible circumstances taking place in Ukraine, also nicknamed the "breadbasket of Europe", will impact businesses and consumers worldwide. As...

Cheese production can be improved with the use of (commercial) starter cultures. This well-known concept is being under discussion due to the several technological and new opportunities related to the use of autochthonous cheese microorganisms. This review is comprised of recent studies related to the use of autochthonous isolates from traditionall...

Analysis of bioactive peptides is a very complex process and there is not any specific technique. Peptidomic describes the systematic, comprehensive, qualitative, and quantitative analysis of all peptides and small proteins of a given biological system at a defined point of time. It represents peptide proteomics and serves as a complementary strate...

This paper presents a freshness classification model for determining the quality of amla (Phyllanthus emblica) using features extracted from the progressively deteriorating shapes. Estimation of the peripheral distance from the centroid is carried out to develop key features regarding the shape of the samples, followed by developing two classifier...

Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by...

In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic additives, Hibiscus sabdariffa calyxes have shown good colorant, antimicrobial, and antioxidant propertie...

Application of metabolomics to decipher the role of bioactive compounds in plant and animal f o o d s , Abstract The consumption of foods characterized by a wide bioactive compounds profile has been associated with improved health status and reduced risk of developing diseases. Due to the complexity of food production (e.g., crops and farmed animal...

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to re...

Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has...

In the present study, two chromatographic methods based on direct saponification and n-hexane extraction were validated for the cholesterol quantification in meat samples, one by high-performance liquid chromatography analysis tandem photodiode array detection (HPLC-PAD) and another by gas chromatography-tandem mass spectrometry (GC-MS). Both analy...

The raising and slaughter of pigs has been a common and traditional practice in the northwestern part of the Iberian Peninsula, including Galicia, Leon, Asturias, or northern Portugal. As a result of this, there are multiple meat products derived from the cultural and climatic peculiarities of each region. In this sense, two typical dry-ripening sa...

The dry-cured loin is one of the cured meat products consumed worldwide, and due to its excellent organoleptic characteristics, it is most appreciated by consumers. However, the most important properties (both, sensorial and nutritional characteristics) depend on the manufacturing process, including the type and amount of spices used in the seasoni...

Dry-cured ham is one of the cured meat products consumed worldwide that is most appreciated by consumers. Its organoleptic characteristics are responsible for this great acceptance by the consumer. Even so, there are a great variety of factors, both intrinsic and extrinsic, that largely determine the quality of this product. Among them, the process...

In recent years, there has been an increase in consumer interest in nutritional and health aspects, which has affected the consumption of animal products. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high lev...

The intake of meat and meat products provide certain benefits to the consumer as these foods are an important source of vital nutrients such as minerals, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by e...

Amino acids are an important compound since they form part of the proteins and are intermediates in the metabolism. Some amino acids are synthesized by the organism, however, in other cases, they should be ingested in the diet (essential amino acids). Because of the high content of amino acids in meat and meat products and their influence on the nu...

One of the most important quality parameters of the meat and meat products are their texture, which may be influenced by breed, sex, production system, post-mortem factors and/or production process. Several years ago, meat industries tested their food products with a panel of expert tasters (sensory analysis). This method alone can have problems be...

Meat composition influences the nutritional and sensory quality of meat products, therefore elucidating its composition is essential for the production chain. Moisture, fat, protein, and ash are the main components of these products whose determinations have been widely studied for many years. That is why today traditional methods, new techniques,...

The development of a common technique for the determination of fatty acids is very important due to the role they play in the nutritional, sensorial, and technological quality of meat and meat products. However, and despite being one of the most studied determinations, there are several techniques for fat extraction, for the methylation, and for id...

The cholesterol determination in meat and meat products is very important because these products are highly demanded. The intake of high levels of cholesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality.Cholesterol d...

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydro...

Throughout history, food has been one of the fundamental needs and concerns of humans. At first, it was a question of survival and later it has given way to the food/nutrition binomial and has reached the current moment where the selection of food is based on its nutritional value and also great importance is given to the degree of satisfaction tha...

Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a...

Sensory analysis is an indispensable tool for the food industry in general, and for the meat industry in particular. This is because meat and meat products have typical organoleptic characteristics that are highly desired by the consumers. However, in recent years, and being aware of the relationship between diet and health, following the consumer...

Sensory analysis is one of the core pillars of food science. The advances made in the last century greatly assisted in the study and production of foods. From a historical perspective, sensory analysis has gradually grown from an intrinsic concept of food to be stablished as a solid and have a central role in food science area. The area of meat and...

The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recover...

Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins a...

Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a la...

Schisandrin A (SCH) is a natural bioactive phytonutrient that belongs to the lignan deriva- tives found in Schisandra chinensis fruit. This study aims to investigate the impact of SCH on promoting neural progenitor cell (NPC) regeneration for avoiding stroke ischemic injury. The pro- moting effect of SCH on NPCs was evaluated by photothrombotic mod...

The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspects reported in scientific studies. Fermentation is an interesting solution to improve the value of p...

The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and ant...

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increa...

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition...

Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermente...

Background Foods are natural sources of antioxidant compounds, that are known for their role in preventing many human diseases. Although several methods to assess the antioxidant activity/capacity of foods and their bioactive components have been developed, a simple universal method has not been proposed. Since both in vitro and in vivo assays have...

Introduction: Nowadays, consumers aware of the effect that diet has on their health and wellbeing demand healthy foods (Domínguez et al., 2021). So, the reformulation of meat products by adding high-unsaturated oils is a common strategy, which makes them more susceptible to oxidation processes (Domínguez et al., 2019). In this regard, the use of na...

Introduction: Pulsed electric field (PEF) is a novel non-thermal process of food preservation that involves the application of high-intensity electrical pulses for short duration times. It is employed for microbial inactivation due to it produces a minimal detrimental influence on the food attributes, maintaining their original properties such as f...

Introduction: Oxidative process during food storage lead to deterioration of flavor, texture and color due to degradation of pigments, lipids and proteins (Zamuz et al., 2019). One of the main concerns of the meat industry is to preserve food to extend its shelf life whilst ensuring its safety and quality. The use of antioxidant is one of the major...

Introduction: The porcine liver is commonly used to elaborate foie gras and sausages, but a considerable number of consumers reject them because of their low sensory quality (López-Pedrouso et al., 2021). Although porcine liver is rich in essential amino acids, vitamins and minerals, is also an attractive source for zinc-protoporphyrin (ZnPP) that...