A5025448451- Agricultural and Food Sciences
- Nanocomposite Films for Food Packaging
- Bee Products Chemical Analysis
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Antioxidant Activity and Oxidative Stress
- Proteins in Food Systems
- Seed and Plant Biochemistry
- Food, Nutrition, and Cultural Practices
- Ginkgo biloba and Cashew Applications
- Polysaccharides and Plant Cell Walls
- Microbial Metabolites in Food Biotechnology
- Consumer Attitudes and Food Labeling
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Banana Cultivation and Research
- Meat and Animal Product Quality
- Food Safety and Hygiene
- Culinary Culture and Tourism
- Rural Development and Agriculture
- Phytochemistry Medicinal Plant Applications
- Curcumin's Biomedical Applications
- Microencapsulation and Drying Processes
Universidade Federal de Goiás
2020-2024
Instituto Federal Goiano
2020-2024
The demand for dyes from natural sources to substitute synthetic application in the food industry has been continuously increasing due some being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, (like pigments) are generally regarded by consumer as safer or fewer side effects—a fact that requires in-depth investigation—, which increases commercial interest such products. In this sense, great focus given...
Capsicum spp. pepper has great economic and social importance in agribusiness worldwide, mainly associated with its high performance cookery as a spice. This study aimed at determining the chemical profile of ethanolic extract from chinense Jacq. (EECC) ripe fruits by liquid chromatography-mass spectrometry (LC-MS) evaluating antioxidant activity DPPH, ABTS FRAP. Besides, biodegradable films were prepared incorporating EECC into arrowroot biofilms. LC-MS identified 10 phenolic compounds,...
Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results sensory pleasure. Here, our study aimed evaluate the biochemical and physicochemical properties profile craft beers produced Brazilian Midwest region. Our evaluation beverages revealed different characteristics such as alcohol content, soluble solids, titratable acidity citric acid, dry extract percentage, values ranging between 4.06-6.13%, 5.13-10.98 °Brix,...
Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional functional properties. In present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures 28, 30, 32 °C, spore counts 106 108 spore/mL, times 30 h, through a factorial design (3 × 22). High antioxidant activity (using DPPH FRAP methods), protein content, in vitro digestibility were utilized as response variables...
This study aimed to develop biodegradable films from pectin extracted pequi mesocarp and commercial pectin. The were produced using the casting technique characterized in terms of their physical, water-related, mechanical, thermal, optical, microstructural properties. highest yield (26.6%) was obtained 4% citric acid, a temperature 80 °C, an extraction time 160 min. Commercial-pectin had smoother more regular surface than pequi-pectin films. Pequi-pectin higher moisture content (36.25%)...
This study aimed to evaluate the impact of 30-day "Cerrado" cashew juice consumption in women. was produced through enzymatic clarification after maceration Anacardium othonianum pseudofruit. The clarified, pasteurized, and evaluated for its chemical characteristics, a daily intake 400 mL used pilot nine showed high vitamin C content (30 mg 100 mL−1), increases recommended manganese (56 %), zinc (22 iron (14 copper (13 %). Consumption improved time reach maximum glucose value glycemic curve,...
Considering the current trends in development of biodegradable films and materials interacting with food packaging through incorporation active substances into material, possibility using propolis as a natural bioactive compound was evaluated order to propose technology. Cassava-starch-based were supplemented extract (PE) at concentrations 0, 30, 60 g per 100 starch. The chemical profile antioxidant antimicrobial activities PE evaluated. effect on film's mechanical properties microstructure,...
Objetivou-se avaliar a influência do tratamento térmico leite no rendimento e composição físico-química de queijos frescais produzidos partir vaca para isso foram realizados dois tratamentos: 1) com pasteurizado 2) não pasteurizado. Avaliou-se leite, soro dos queijos. A utilizado produção mostrou-se acordo IN 62. O apresentou valores em relação ao teor gordura 1,04% proteína 1,11%. Os gordura, umidade, matéria seca, extrato seco, queijo volume influenciados pelo térmico. acidez titulável,...
Using light-emitting diode (LED) in plant production optimizes growth with higher energy efficiency, reduces carbon footprint and resource consumption, promotes more sustainable agriculture. However, the plants’ characteristics biochemical composition may vary depending on light’s wavelength, spectrum, intensity. Therefore, LEDs as a light source have become promising choice for improving cultivation they can modulate spectrum to meet needs of plants. Pereskia aculeata is species from cactus...
ABSTRACT: Bio-based materials from proteins, polysaccharides, and lipids have been studied as biodegradable alternatives to synthetic plastics, well matrices for incorporation of bioactive substances. In this context, pectin is a polysaccharide used produce flexible food packaging films. Propolis complex mixture resinous substances with antimicrobial other biological properties that can be generate active packaging. However, the application such still limited due their hydrophilic nature....
The baru is a native Brazilian Cerrado fruit known for its high nutritional and techno-functional value, with the potential to generate new food ingredients. Utilizing entire maximizes use of all components, reduces environmental impact, minimizes waste, contributes region’s sustainable development. In this context, study aimed evaluate composition, bioactive compounds, technological properties, prebiotic by-products nuts, aiming at their integral utilization. For purpose, fruits were...
The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. objective was to characterize physically biometrically the jabuticaba variety 'Pingo de mel' from cerrado Goiás. 200 jaboticaba were used. content total solids, longitudinal transverse diameters, mass, volume, shape index, density, yield peeled pulp thickness determined. solids 15,16 ° Brix, is one most important tools estimate fruit quality. diameter 22.25 21.56 mm,...
<p>O mesocarpo de pequi é um coproduto que pode ser reutilizado através da extração substâncias como as pectinas. As pectinas podem usadas matéria-prima para a produção filmes biodegradáveis. O objetivo deste trabalho foi do e caracterização dessas substâncias, espectro infravermelho produzir filmes. A pectina realizada por esquema fatorial 2³, com variação nas condições concentração ácido cítrico (0,5; 0,75 0,8 M) no tempo (25; 50 75 min). grau esterificação das extraídas analisado...