Bread and meat for the future

• Grant number: 11/51555-7
• Support Opportunities: Regular Research Grants
• Duration: February 01, 2012 - August 31, 2015
• Field of knowledge: Physical Sciences and Mathematics - Chemistry
• Convênio/Acordo: Innovation Fund Denmark
• Principal Investigator: Daniel Rodrigues Cardoso
• Grantee: Daniel Rodrigues Cardoso
• Principal researcher abroad: Leif Horsfelt Skibsted
• Institution abroad: University of Copenhagen, Copenhagen, Denmark
• Host Institution: Instituto de Química de São Carlos (IQSC). Universidade de São Paulo (USP). São Carlos , SP, Brazil

Abstract

Food security will increasingly depend on plant production in a world with an ever increasing population. Still the increasing wealth will also result in an increasing demand for meat worldwide. Brazil will play a leading role in both plant food and meat production for the world. Danish/Brazilian collaborative research should provide robust solutions for important future challenges combining the strong Danish scientific tradition and the potential of Brazil as an important world supplier of safe, palatable and nutritious food with acceptable shelf life produced in an environmentally friendly way. The proposed research, which is based on established research collaboration, will indicate directions for the use of flour from cassava, an important starch crop in Brazil for bread production, utilizing enzyme technology, a Danish stronghold, with the goal of compensating for the future shortage of wheat for baking. Meat, important for mineral and protein nutrition, but increasingly being recognized as a health risk as a promoter of colorectal cancer, will be modified through feeding of cattle towards higher oxidative stability using plants rich in antioxidants selected from the diverse Brazilian flora combining omic techniques with free radical kinetic studies. Based on the traditional Brazilian salted meat, carne seca, a scientific understanding of maturation of traditionally dry-cured meat products will form the basis of new processing technologies for non-nitrite meat-curing for more healthy cured meats. The three research themes thus provide solutions related to the increasing food demand, production of more healthy beef, and production of safer, high-valued processed meats. (AU)

Scientific publications

(27)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE ALMEIDA, NATALIA E. C.; LUND, MARIANNE N.; ANDERSEN, MOGENS L.; CARDOSO, DANIEL R.. Beer Thiol-Containing Compounds and Redox Stability: Kinetic Study of 1-Hydroxyethyl Radical Scavenging Ability. Journal of Agricultural and Food Chemistry, v. 61, n. 39, p. 9444-9452, OCT 2 2013. (11/09273-4, 11/51555-7, 12/03916-3, 09/54040-8)

CARDOSO, DANIEL R.; LIBARDI, SILVIA H.; SKIBSTED, LEIF H.. Riboflavin as a photosensitizer. Effects on human health and food quality. FOOD & FUNCTION, v. 3, n. 5, p. 487-502, MAY 2012. (11/51555-7)

ARRIVETTI, LEANDRO DE O. R.; SCURACHIO, REGINA S.; SANTOS, WILLY G.; PAPA, THIAGO B. R.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R.. Photooxidation of Other B-Vitamins as Sensitized by Riboflavin. Journal of Agricultural and Food Chemistry, v. 61, n. 31, p. 7615-7620, AUG 7 2013. (11/51555-7, 09/54040-8)

LIBARDI, SILVIA H.; PINDSTRUP, HELENE; CARDOSO, DANIEL R.; SKIBSTED, LEIF H.. Reduction of Ferrylmyoglobin by Hydrogen Sulfide. Kinetics in Relation to Meat Greening. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2883-2888, MAR 20 2013. (11/51555-7)

DE ZAWADZKI, ANDRESSA; CARDOSO, DANIEL R.; SKIBSTED, LEIF H.. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC ADVANCES, v. 7, n. 29, p. 17824-17831, 2017. (11/51555-7)

LIBARDI, SILVIA H.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R.. Oxidation of Carbon Monoxide by Perferrylmyoglobin. Journal of Agricultural and Food Chemistry, v. 62, n. 8, p. 1950-1955, FEB 26 2014. (11/51555-7)

SANTOS, WILLY G.; PINA, JOAO; BURROWS, HUGH D.; FORBES, MALCOLM D. E.; CARDOSO, DANIEL R.. New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds. PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES, v. 15, n. 9, p. 1124-1137, 2016. (12/19823-4, 11/51555-7, 09/54040-8, 15/13756-1)

SCURACHIO, R. S.; MATTIUCCI, F.; SANTOS, W. G.; SKIBSTED, L. H.; CARDOSO, D. R.. Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY, v. 163, p. 277-283, OCT 2016. (11/51555-7)

LIBARDI, S. H.; PINDSTRUP, H.; AMIGO, J. M.; CARDOSO, D. R.; SKIBSTED, L. H.. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC ADVANCES, v. 4, n. 105, p. 60953-60958, 2014. (11/51555-7)

SERVENTI, LUCA; SKIBSTED, LEIF H.; KIDMOSE, ULLA. Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 10, p. 1663-1672, OCT 2016. (11/51555-7)

DE ZAWADZKI, ANDRESSA; ARRIVETTI, LEANDRO O. R.; VIDAL, MARLLIA P.; CATAI, JONATAN R.; NASSU, RENATA T.; TULLIO, RYMER R.; BERNDT, ALEXANDRE; OLIVEIRA, CLAYTON R.; FERREIRA, ANTONIO G.; NEVES-JUNIOR, LUIZ F.; et al. Mate extract as feed additive for improvement of beef quality. Food Research International, v. 99, n. 1, p. 336-347, SEP 2017. (11/51555-7, 09/54040-8)

CERIBELI, CAROLINE; DE ZAWADZKI, ANDRESSA; RACANICCI, ALINE M. C.; COLNAGO, LUIZ A.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R.. Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat. Journal of the Brazilian Chemical Society, v. 29, n. 11, p. 2266-2277, NOV 2018. (11/51555-7)

DE ALMEIDA, NATALIA E. C.; DE AGUIAR, INARA; CARDOSO, DANIEL R.. Mechanism of Hop-Derived Terpenes Oxidation in Beer. Journal of the Brazilian Chemical Society, v. 26, n. 11, p. 2362-2368, NOV 2015. (11/09273-4, 11/51555-7)

SERVENTI, LUCA; JENSEN, SIDSEL; SKIBSTED, LEIF H.; KIDMOSE, ULLA. Addition of enzymes to improve sensory quality of composite wheat-cassava bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 8, p. 1245-1252, AUG 2016. (11/51555-7)

SANTOS, WILLY G.; CARDOSO, DANIEL R.; ARRIVETTI, LEANDRO DE O. R.; SCHMITT, CARLA C.; NEUMANN, MIGUEL G.. DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenyldiboroxane. JOURNAL OF ORGANOMETALLIC CHEMISTRY, v. 755, p. 125-133, APR 1 2014. (11/51555-7, 12/19656-0, 09/54040-8, 12/19823-4)

GROSSI, ALBERTO B.; DO NASCIMENTO, EDUARDO S. P.; CARDOSO, DANIEL R.; SKIBSTED, LEIF H.. Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, FEB 2014. (12/20507-0, 11/51555-7)

SCURACHIO, REGINA S.; SANTOS, WILLY G.; DO NASCIMENTO, EDUARDO S. P.; SKIBSTED, LEIF H.; CARDOSO, DANIEL R.. Isomerization of Cholecalciferol through Energy Transfer as a Protective Mechanism Against Flavin-Sensitized Photooxidation. Journal of Agricultural and Food Chemistry, v. 63, n. 18, p. 4629-4637, MAY 13 2015. (11/51555-7)

CARDOSO, DANIEL R.; SCURACHIO, REGINA S.; SANTOS, WILLY G.; HOMEM-DE-MELLO, PAULA; SKIBSTED, LEIF H.. Riboflavin-Photosensitized Oxidation Is Enhanced by Conjugation in Unsaturated Lipids. Journal of Agricultural and Food Chemistry, v. 61, n. 9, p. 2268-2275, MAR 6 2013. (11/51555-7)

DE ALMEIDA, NATALIA E. C.; DO NASCIMENTO, EDUARDO S. P.; CARDOSO, DANIEL R.. On the Reaction of Lupulones, Hops beta-Acids, with 1-Hydroxyethyl Radical. Journal of Agricultural and Food Chemistry, v. 60, n. 42, p. 10649-10656, OCT 24 2012. (11/09273-4, 11/51555-7, 09/54040-8)

PAGANELLI, MARCELLA O.; GROSSI, ALBERTO B.; DORES-SILVA, PAULO R.; BORGES, JULIO C.; CARDOSO, DANIEL R.; SKIBSTED, LEIF H.. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, NOV 1 2016. (11/51555-7)

DE ALMEIDA, NATALIA E. C.; DE AGUIAR, INARA; DE ZAWADZKI, ANDRESSA; CARDOSO, DANIEL R.. Kinetics and Thermodynamics of 1-Hydroxyethyl Radical Reaction with Unsaturated Lipids and Prenylflavonoids. Journal of Physical Chemistry B, v. 118, n. 49, p. 14278-14287, DEC 11 2014. (11/09273-4, 11/51555-7)

ZAWADZKI, A.; ALLOO, C.; GROSSI, A. B.; DO NASCIMENTO, E. S. P.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; SKIBSTED, L. H.; CARDOSO, D. R.. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, v. 105, p. 210-220, MAR 2018. (11/51555-7, 09/54040-8)

SANTOS, WILLY G.; BUDKINA, DARYA S.; SANTAGNELI, SILVIA H.; TARNOVSKY, ALEXANDER N.; ZUKERMAN-SCHPECTOR, JULIO; RIBEIRO, SIDNEY J. L.. Ion-Pair Complexes of Pyrylium and Tetraarylborate as New Host-Guest Dyes: Photoinduced Electron Transfer Promoting Radical Polymerization. Journal of Physical Chemistry A, v. 123, n. 34, p. 7374-7383, AUG 29 2019. (11/51555-7, 17/01189-0)

SERVENTI, LUCA; SKIBSTED, LEIF H.; KIDMOSE, ULLA. Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 246, n. 1, NOV 2019. (11/51555-7)

SANTOS, WILLY G.; MATTIUCCI, FERNANDO; RIBEIRO, SIDNEY J. L.. Polymerization Rate Modulated by Tetraarylborate Anion Structure: Direct Correlation of Hammett Substituent Constant with Polymerization Kinetics of 2-Hydroxyethyl Methacrylate. MACROMOLECULES, v. 51, n. 20, p. 7905-7913, OCT 23 2018. (15/22828-6, 17/01189-0, 11/51555-7)

DE GOBBA, CRISTIAN; OLSEN, KARSTEN; SKIBSTED, LEIF H.. Components of wheat flour as activator of commercial enzymes for bread improvement. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, v. 242, n. 10, p. 1647-1654, OCT 2016. (11/51555-7)

JENSEN, SIDSEL; SKIBSTED, LEIF H.; KIDMOSE, ULLA; THYBO, ANETTE K.. Addition of cassava flours in bread-making: Sensory and textural evaluation. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 60, n. 1, p. 292-299, JAN 2015. (11/51555-7)