A5062892871- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Agricultural and Food Sciences
- Fermentation and Sensory Analysis
- Microencapsulation and Drying Processes
- Botanical Research and Applications
- Sensory Analysis and Statistical Methods
- Heavy Metals in Plants
- Proteins in Food Systems
- Essential Oils and Antimicrobial Activity
- Horticultural and Viticultural Research
- Psidium guajava Extracts and Applications
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Phytochemistry Medicinal Plant Applications
- Pomegranate: compositions and health benefits
- Ginkgo biloba and Cashew Applications
- Tea Polyphenols and Effects
- Morinda citrifolia extract uses
- Wine Industry and Tourism
- Digestive system and related health
- Chemical and Physical Properties in Aqueous Solutions
- Consumer Attitudes and Food Labeling
Universidade Federal de Santa Catarina
2014-2025
Departamento de Ciência e Tecnologia
2010-2023
Instituto Federal de Educação, Ciência e Tecnologia de Santa Catarina
2013-2014
ABSTRACT This study aimed to evaluate the impact of different types honey on physicochemical properties and sensory profile meads, using Check‐all‐that‐apply (CATA) method. Four meads were produced: WM—wildflower mead (multifloral), SM—stingless bee (Jataí— Tetragonisca angustula ), OM—orange blossom (monofloral) HM—honeydew (non‐floral). The analyses indicated significant differences ( p < 0.05) between formulations, with alcohol content ranging from 11.20% 12.20% diverse complex organic...
The aim of this study was to evaluate the survival Bifidobacterium BB-12 microencapsulated by spray drying with partial (1:1) replacement reconstituted skim milk (RSM) prebiotics (inulin, oligofructose-enriched inulin, and oligofructose) during encapsulation process (yield), under stress conditions, such as simulated gastrointestinal conditions heat treatments. microcapsules produced RSM inulin those showed a higher viability after yield. All in present highest rate bifidobacteria gastric...
The aim of this study was to characterise the bioactive compounds in mate (Ilex paraguariensis St. Hil) extract and concentrated obtained by nanofiltration (NF). Also, impact NF on antioxidant activity both extracts evaluated vitro using eukaryotic cells Saccharomyces cerevisiae (yeast assay). results showed a significant increase contents total phenolics (338%), chlorogenic acid (483%), theobromine (323%), caffeine (251%), chlorophyll (321%), condensed tannins (278%) saponins (211%)...
This article examines the key factors influencing aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review 44 scientific studies, analysis highlights significant role honey type shaping mead’s sensory characteristics. Acacia contributes subtle floral notes, while eucalyptus brings bolder, resinous aromas. The also emphasizes fermentation conditions, such as temperature and yeast selection, crucial factors. Lower temperatures help...
The aim of this study was to evaluate the effects Bifidobacterium animalis subsp. lactis BB‐12 and prebiotic inulin in a Mascarpone‐type cheese on its physicochemical parameters during storage, as well protective matrix viability probiotics their survival after exposure simulated gastrointestinal conditions. incorporation probiotic into affected specific textural properties. Viable cell counts remained above 6 log cfu/g throughout whole storage period conditions, indicating effect cheese.
In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract ( FSE ). The control stevia‐fortified yoghurts evaluated compared for the viability of starter cultures, physicochemical properties, total phenolic content TPC ) antioxidant activity throughout 30 days storage. addition, during in vitro gastrointestinal digestion. results showed that matrix preserved , capacity solids storage, while acidity, synaeresis counts cultures final product not significantly...
The permeate, obtained from the best microfiltration process, was employed in preparation of fermented milks, without inulin (control) and with 5 g 100 g−1 (prebiotic), stored at ± 1 °C for 28 days. It could be verified that storage period addition increased total solids carbohydrate contents, caloric value acidity, decreased pH. resulted a product lower syneresis index, greater firmness cohesiveness. tendency toward greenish coloration.
The influence of gastrointestinal digestion on phenolic compounds and antioxidant activity E. pyriformis Cambess leaves infusion was investigated, along with assessing bioaccessibility antidiabetic/antihypertensive effects via enzyme inhibition. study aimed to understand how affects the bioactive health benefits uvaia leaf infusion. A total 26 compounds, including acids, flavonoids, phenols, were identified in both undigested digested samples across oral, gastric, intestinal phases....
Minas Frescal cheeses produced with the addition of probiotic culture Bifidobacterium Bb‐12 and without (C1) or (C2) lactic acid were evaluated in relation to microbiological, physicochemical sensory properties. After 28 days storage, showed lower moisture pH, higher acidity syneresis. This behaviour influenced texture profile cheeses, making them harder chewier. The colour attributes L * b diminished during storage. majority consumers classified as having good acceptability they would buy...
This study aimed, with a pioneering approach, to evaluate how the addition of uvaia (Eugenia pyriformis Cambess) pulp affects physicochemical composition, sugar profile, color, bioactive compounds, microbiological, and sensory properties lactose-free yogurts compared that contain lactose. Addition decreased protein, lipid, ash content, pH yogurts. Lactose was not detected in samples underwent previous milk hydrolysis. The presence yogurt resulted higher values for fructose. added showed...