A5005979163- Agricultural and Food Sciences
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Food composition and properties
- Botanical Research and Applications
- Postharvest Quality and Shelf Life Management
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Environmental Sustainability and Education
- Nanocomposite Films for Food Packaging
- Sensory Analysis and Statistical Methods
- Freezing and Crystallization Processes
- Plant Pathogens and Fungal Diseases
- Phytochemistry Medicinal Plant Applications
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- biodegradable polymer synthesis and properties
- Food, Nutrition, and Cultural Practices
- Magnetic and Electromagnetic Effects
- Food Drying and Modeling
- Banana Cultivation and Research
- Bee Products Chemical Analysis
- Food Safety and Hygiene
Universidade Federal de Viçosa
2015-2025
University of Alberta
2024
Universidade Vila Velha
2024
University Center Augusto Motta
2024
Centro Universitário Curitiba
2024
University of Lisbon
2022
Institute for Biotechnology and Bioengineering
2022
Universidade Nova de Lisboa
2018
Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed produce bionanocomposite based on chitosan reinforced sodium montmorillonite (MMT) and ginger essential oil (GEO). In vitro activity was assessed through migration assay antimicrobial against foodborne bacteria. Phenolic compounds were diffused within 48 h contact, retained some their antioxidant activity. Films demonstrated both Gram-positive...
Innovative food products containing new ingredients have been designed to meet nutritional needs and consumption trends. In this way, different vegetable species, named unconventional plants (UFPs), are being studied in the literature emerging as candidates provide foods a better composition, providing greater healthiness. Furthermore, specific tissues discarded post-harvest and/or industrial pre-processing operations can be considered UFPs adequate for human consumption. Therefore, review...
Ultrasound (40 kHz, 23.8 W/L) was applied (pH 7.5, 25 – 60 °C, up to 300 min) Alcalase (protease) and pumpkin seed protein concentrate (substrate) as a pre-process or during proteolysis aiming improve the hydrolysis rate, final concentration of hydrolysates, its solubility in vitro antioxidant activity. The enzyme substrate increased relative activity by 10.3 50.1%, respectively (p<0.05). Moreover, pre-sonication ultrasound-assisted provided 280% increase rate resulted 24% higher soluble...
This study focused on improving the extraction of anthocyanins from medicinal plants using green solvents, which is important for food, pharmaceuticals, and cosmetics industries. The goal was to optimize time (15–50 min), temperature (40–80 °C), petal/solvent ratio (2.5/7%) ultrasound-assisted Butterfly Pea (Clitoria ternatea), a natural deep eutectic solvent (choline chloride/glycerol, ChCl:Gly). compared with simple water extraction. To assess stability, we analyzed anthocyanin content,...
Due to intolerance and allergy milk derivatives, different nondairy probiotic products have been developed. However, one of the challenges this sector is related viability these microorganisms during storage passage through gastrointestinal tract. A possible alternative would be include cells in internal aqueous phase double emulsions, as systems could protect from adverse conditions by keeping them sufficient quantities exert their beneficial effects. Thus, research's objective was develop...
Yacon is a prebiotic food, rich in insoluble fibers, however, highly perishable because of its high moisture content and unstable coloration after peeling, due to enzymatic browning. To overcome such challenges, this study evaluated the effects two types bleaching (chemical thermal) precede pretreatment with ultrasound (US) ethanol, influence these methods on drying kinetics, changes product color. cylinders were dried tray oven at 50 °C it was found that time until final reduced application...
The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. objective of this research was to obtain mathematical models for predicting the amount total phenolics, anthocyanins antioxidant capacity blackberry, blueberry jaboticaba skin, based on colorimetric parameters (L*, a*, b*, C* h*). All analyses were done in phenolic extracts obtained from these fruits. through multiple linear regression using stepwise method. significant...
Summary The goal of this research was to evaluate the use vacuum impregnation ( VI ) and soaking techniques ST in application edible coatings chitosan + lauric acid minimally processed pumpkins MPP ). method led greater component incorporation (5.9% 1.75%, respectively) when compared consequently formation more uniform, thicker (25.6 22.3 μm, respectively). However, caused changes pH , acidity, colour firmness. Relating water content carotenoid content, noncoated presented losses during...
Abstract Ultrasound is a promising technology that emerges as sustainable and low‐cost alternative to conventional food processing. Various advantages are related this technology, including the improvement of quality, maintenance preservation, reduced processing time, monitoring processes. Despite extensive knowledge about ultrasonic technologies, it continually updated, new applications constantly discovered. Reported results show ultrasound can be applied, alone or in assisted conditions,...
This study aimed to elaborate a mixed mango and carrot juice processed thermally by high isostatic pressure (HIP) added L. plantarum. plantarum caused decrease in pH increase acidity of the juices, but did not change antioxidant capacity (AC), α- β-carotene contents. HIP maintained microbiological quality, whereas pasteurized juices showed psychrotrophic counts after 35 storage days. influence AC, AC 30% reduction carotenoid Pasteurization reduced polyphenoloxidase peroxidase activities...
Summary This study aimed to evaluate the vacuum impregnation ( VI ) and soaking methods in addition of Lactobacillus acidophilus LA ‐3 minimally processed melon MPM ). The melons were washed, sanitised chlorine solution (200 mg L −1 ), peeled cutted into cubes. (1.4 × 10 CFU g added through both techniques. L. count was similar those commonly found dairy products having probiotic claim, but more efficient than maintaining viability (8.61 7.98 Log , respectively). pH acidity soluble solids...
The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures 20, 26, 33, 38 44 oC in 0.056 to 0.873 water activity range. Both sorption curves show a decrease as temperature increasing. hysteresis effect observed constant activity. Guggenheim, Anderson, de Boer (GAB) model presented best fitting accuracy among group models used determine thermodynamic properties sorption. Integral enthalpy integral...
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use petrochemical-based plastics. For example, starch remains one most studied replacement options due its wide availability, low cost, and significant advances in improving properties. In this context, nanoparticles with antimicrobial properties as additives play key role manufacturing active superior performance. review, comprehensive summary is provided on research papers that...