Giuseppina P. P. Lima · Fabio Vianello Editors Food Quality, Safety and Technology Food Quality, Safety and Technology ThiSisaFMBlankPage Giuseppina P.P. Lima (cid:129) Fabio Vianello Editors Food Quality, Safety and Technology Editors GiuseppinaP.P.Lima FabioVianello DepartmentofChemistry DepartmentofComparativeBiomedicine andBiochemistry andFoodscience Sa˜oPauloStateUniveristy(UNESP) UniversityofPadua Botucatu Padua Brazil Italy ISBN978-3-7091-1639-5 ISBN978-3-7091-1640-1(eBook) DOI10.1007/978-3-7091-1640-1 SpringerWienHeidelbergNewYorkDordrechtLondon LibraryofCongressControlNumber:2013956593 ©Springer-VerlagWien2013 Thisworkissubjecttocopyright.AllrightsarereservedbythePublisher,whetherthewholeorpart of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,broadcasting,reproductiononmicrofilmsorinanyotherphysicalway,andtransmissionor informationstorageandretrieval,electronicadaptation,computersoftware,orbysimilarordissimilar methodologynowknownorhereafterdeveloped.Exemptedfromthislegalreservationarebriefexcerpts inconnectionwithreviewsorscholarlyanalysisormaterialsuppliedspecificallyforthepurposeofbeing enteredandexecutedonacomputersystem,forexclusiveusebythepurchaserofthework.Duplication ofthispublicationorpartsthereofispermittedonlyundertheprovisionsoftheCopyrightLawofthe Publisher’s location, in its current version, and permission for use must always be obtained from Springer.PermissionsforusemaybeobtainedthroughRightsLinkattheCopyrightClearanceCenter. 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Printedonacid-freepaper SpringerispartofSpringerScience+BusinessMedia(www.springer.com) Preface Theimportance ofsafeandhigh-quality foodproducts is doubtlessandconsumer demand for increased food quality and safety assurances moves down the chain with retailers and service providers asking suppliers and producers to provide verifiable proof that robust food quality and safety control systems have been effectively implemented. Furthermore, new analytical systems and process devel- opment are needed for a rigorous, credible food safety and quality management systeminordertoreduceassessmentinconsistenciesandproductioncosts.Thenew global environment for food trade places considerable obligations on both importing and exporting countries to strengthen their food control systems and to implement and enforce risk-based food control strategies. Consumers are taking unprecedented interest in the way food is produced, processed, and marketed and are increasingly calling for their governments to accept greater responsibility for foodsafetyandconsumerprotection. Thisbookcollectsselectedcontributionsfromseveralresearchers,comingfrom Brazil,Italy,andSpain,workinginthefieldoffoodscience,andparticipatingatthe II spring school in “Food Quality, Safety and Technology,” which was held in Botucatu(SP, Brazil), on September 24th–27th, 2012, at the BotucatuCampus of the Universidade Estadual Paulista “Julio Mesquita Filho” (UNESP). The goal of theconferencewastoprovideascientificforumcoveringlargeareasofagronomy, nutrition, food science and technology, veterinary, and related areas to food tech- nologydevelopment,anditwasaddressedtoeducational,careeradvancement,and networking opportunities teachers, professionals, and graduate and postgraduate students in Food Science, Food and Agriculture Engineering, Veterinary, Science and Food Technology, and related areas by providing an exchange of knowledge and technologies. The initiative aimed at the delivery of consistent, globally recognizedscientificprinciplesonfoodsafetyandquality,whichcouldbeconsis- tently applied to industry and production sectors and stakeholders, taking into account that effective food control systems are essential to protect the health and v vi Preface safetyofdomesticconsumers,enablingtheassuranceofsafetyandqualityoffoods entering in the international trade, and to ensure that imported foods conform to nationalrequirements. Botucatu,Sa˜oPaulo,Brazil GiuseppinaPacePereiraLima Padua,Italy FabioVianello Acknowledgments We would like toexpress our gratitude tothe many people who encouraged usto organize this book and to all authors and our collaborators, who provided great support,talkedthingsover,read,wrote,offeredcomments,andallowedustoquote theirremarks.Moreover,wewouldalsoliketoconveythankstoProf.JuliusCesar Durigan, rector of the Universidade Estadual do Sao Paulo (Brazil), and Prof. Giuseppe Zaccaria, rector of the University of Padua (Italy), for providing the financialmeansofsupport.WewouldliketoacknowledgeProf.RobertoSpandre, scientific attache` at the Italian Embassy in Brazil, for his kind availability and encouragements.Finally,wearegratefultoallwhoassistedus,atSpringer-Verlag, intheediting,proofreading,anddesignofthepresentbook. GiuseppinaPacePereiraLima FabioVianello vii ThiSisaFMBlankPage Contents PartI FoodQuality 1 AntioxidantsinBrazilianPlantSpecies. . . . . . . . . . . . . . . . . . . . . 3 ReneA.S.Campos,FabioVianello,LucianaF.Fleuri ValberA.Pedrosa,PaolaVanzani,andGiuseppinaP.P.Lima 2 QualityandPotentialHealthyTraitsinVegetablesandBerries. . . 17 PaoloSamboandCarloNicoletto 3 UnitProcessingOperationsintheFresh-CutHorticulturalProducts Industry:QualityandSafetyPreservation. . . . . . . . . . . . . . . . . . . 35 FranciscoArte´s-Herna´ndez,PerlaA.Go´mez,andFranciscoArte´s 4 AnalyticalAspectsforTropicalMeatQualityAssessment. . . . . . . 53 LuisArturLoyolaChardulo,AntoˆnioCarlosSilveira,andFabioVianello 5 LycopeneBioavailabilityandItsEffectsonHealth. . . . . . . . . . . . . 63 AnaLuciaA.FerreiraandCamilaRenataCorreˆa 6 ThePostharvestofTropicalFruitsinBrazil. . . . . . . . . . . . . . . . . . 77 Patr´ıciaMariaPintoandAngeloPedroJacomino PartII FoodSafety 7 ImpactofAnimalFeedingontheNutritionalValue andSafetyofFoodofAnimalOrigin. . . . . . . . . . . . . . . . . . . . . . . 91 LuciaBailoniandMirkoCattani 8 SurveillanceofAnabolicAbuseinCattle:Suitability ofTranscriptomicTechnologiesasScreeningTools. . . . . . . . . . . . 109 SaraPegoloandClaraMontesissa ix