A5074839733- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Agricultural and Food Sciences
- Phytochemicals and Antioxidant Activities
- Coffee research and impacts
- Sensory Analysis and Statistical Methods
- Spectroscopy and Chemometric Analyses
- Food composition and properties
- Postharvest Quality and Shelf Life Management
- Botanical Research and Applications
- Growth and nutrition in plants
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Tea Polyphenols and Effects
- Freezing and Crystallization Processes
- Food Science and Nutritional Studies
- Polysaccharides Composition and Applications
- Consumer Packaging Perceptions and Trends
- Food, Nutrition, and Cultural Practices
- Banana Cultivation and Research
- Proteins in Food Systems
- Soil and Land Suitability Analysis
- Environmental Sustainability and Education
- Coconut Research and Applications
Universidade Federal do Espírito Santo
2016-2024
Universidade Federal da Grande Dourados
2024
Universidade do Vale do Paraíba
2023
Instituto Federal do Espírito Santo
2023
Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural
2023
Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde
2023
Águas de Portugal (Portugal)
2023
Altera (United States)
2023
Pedra Agroindustrial (Brazil)
2023
Universidade Federal de Lavras
2020-2022
Abstract This study aimed to evaluate the influence of drying air temperature on kinetics and physicochemical properties dried bananas. Banana slices were at 40, 60, 80°C. Drying was terminated when samples had a moisture 20%. Mathematical models fitted ratio. A generalized model developed, predict as function time temperature. The effective diffusivity ( D eff ), activation energy rate (DR) calculated. Electrical consumption measured. moisture, water activity, reducing total sugar content,...
Pitaya is a perishable fruit with high content of bioactive compounds. This study aimed to evaluate the influence ethanol pretreatment (95% dripped on surface foam at rate 0.05 mL.cm−2) and temperature (50 70 °C) moisture content, water activity, solubility, color, ascorbic acid, antioxidant capacity (DPPH FRAP) e betanin betaxanthin retention white red pitaya powdered pulps determine an optimal process condition. Pretreatment higher resulted in increased solubility pulps. The total color...
Fresh and osmotically pretreated (using a 35% isomaltulose solution) strawberries are highly perishable. This work aimed to dry them by intermittent microwave drying (IMD) heated air (HAD) evaluate their qualitative parameters. The sample temperature was monitored during IMD, adopting setpoint of 60 °C continuous airflow, at room temperature. HAD performed exposing the samples °C. IMD stood out for being faster (up 64.91%) consuming less energy 73.16%) than HAD. During magnetron off most...
The present work aimed at development and characterization of a functional beverage the construction calibration models to predict content phenolic compounds, antioxidants, anthocyanins in fermented product. Mid-infrared spectra samples were obtained for different fermentation times, PLS regression was applied elaborate predictive models. beverages prepared characterized by traditional methods, and, later, individual built each parameter analyzed. Through PCA it possible obtain certain...
Abstract Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying a unitary operation that promotes the reduction of moisture content, extending useful life product. In this study, elaboration white red dragon powder by foam mat drying was studied with optimization proportion foaming agent stirring time. The use ethanol air temperature were evaluated on kinetics, effective diffusivity ( D eff ), rate (DR). study divided into two steps. first,...
This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent sucrose for the dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in solutions CS or sucrose, at two different concentrations (40% and 60%, w/w), with without application vacuum (AV) first 20 min process. The total time 300 min. Evaluations kinetics solid gain (SG), water loss (WL), weight reduction (WR) were 30, 60, 120, 180, 240, SG, WL, WR increased...
Spent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from extracts through spray- freeze-drying techniques using different isolated combined wall materials. The dried powders produced were evaluated for moisture content, water activity, bulk density, hygroscopicity, color, content of antioxidants, results compared. showed all...
Abstract BACKGROUND The chemical compounds in coffee are important indicators of quality. Its composition varies according to several factors related the planting and processing coffee. Thus, this study proposed use near‐infrared spectroscopy (NIR) associated with partial least squares (PLS) regression estimate quickly some properties (moisture content, soluble solids, total reducing sugars) intact green samples. For this, 250 samples produced Brazil were analyzed laboratory by standard...
Coffee is a raw material of global interest. Due to its relevance, this work evaluated the performance calibration models constructed from spectral data obtained using near-infrared spectroscopy (FT-NIR) determine pH values and acidity in coffee beans practical non-destructive way. Partial least squares regression was used during cross-validation optimize number latent variables. The predictive capacity pre-processing methods also accessed.The results showed that best were first derivative...
Sucrose is the most commonly used solute in osmotic dehydration (OD) of fruits. However, there increasing interest replacing it with other alternative sugars. Polyols are carbohydrates low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study influence type agent (sucrose, erythritol, or maltitol) vacuum application on mass transfer physical nutritional changes 10-mm edge strawberry cubes. OD was performed without during first 20 min a total process time 300 min....
Coffee silverskin is a coproduct that has rich composition in bioactive compounds. However, most of these compounds are susceptible to the conditions used during food processing and storage. Encapsulation process great interest increase stability compounds, different methods can influence final characteristics product. Therefore, this study aimed evaluate encapsulation by foam mat drying, spray drying freeze-drying for producing powder from coffee extracts. Density, porosity, overrun, were...
Abstract The influence of drying temperature on kinetics, energy consumption, bioactive compounds, and cooking quality the pasta enriched with spinach was studied. Pasta were dried at 35, 45, 55, 65 75°C. water activity, moisture content, total carotenoids, antioxidant chlorophyll, phenolic, hardness, parameters evaluated. Mathematical models fitted to predict consumption compounds pasta. A generalized model content in function time proposed. effective diffusivity ( D eff ) activation...
Abstract The impregnation of isomaltulose is an interesting strategy for the enrichment strawberries since it a carbohydrate with low glycemic and cariogenic indexes. osmotic was performed considering vacuum pulse in first 0, 10, 20 min total process time 300 min, at 25°C. tested solution concentrations were 25% 35% (w w −1 ) isomaltulose. kinetics solid gain, water loss, moisture content, weight reduction obtained. fresh final products had some physical nutritional parameters evaluated....
Abstract This work aimed to evaluate the effects of bleaching yacon using ascorbic acid, citric sodium bisulfite, and l ‐cysteine hydrochloride, in 400 ppm concentrations heat treatment at 100°C/8 min. The roots were washed, sanitized, peeled. One batch peeled was sliced subjected treatment, with subsequent extraction juice. Another intended for juice chemical bleaching. bleached samples, along their respective control samples (not bleached) evaluated total color difference (Δ E ) relation...
The aim of this study was to evaluate the influence temperature on drying kinetics and physicochemical properties whey powder. foam prepared dried at 40, 50, 60, 70, 80°C. moisture ratio (MR) calculated. Mathematical models were fitted MR data. effective diffusivity (Deff) activation energy samples characterized in terms moisture, water binding capacity (WBC), protein, color. optimal treatment determined by desirability function. Midilli model most appropriate represent whey. Higher air...
Abstract The spent coffee grounds (SCG) are one of the byproducts generated in large volume by industry. Thus, this study aimed to evaluate solvents and methods extraction bioactive compounds from SCG optimize process. solvent method had a significant effect on yield compounds. Through kinetics, it was verified that 90 min sufficient time for recovery phenolic In general, pure lower than ethanol/water mixture rise temperature, along with an mixture, proved be favorable Under optimized...
This study aimed to evaluate the changes throughout storage of pasta formulations enriched with basil, beet, cheese, chocolate, coffee, dried tomato, ginger, pepper, rosemary, socol, spinach, and wine in metallic transparent packages. Pasta color, moisture content, water activity (aw), pH, total titratable acidity, cooking time, absorption, loss were evaluated for 120 days. The packages used efficient preserving moisture, aw, absorption all formulations. Cooking kinetics color difference...
Papayas are one of the most consumed fruits in world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated influence application vacuum addition lactate an solution (35%) on OD papaya. Papaya cubes edge length 10 mm were immersed solutions, or without lactate, total time 300 min, during first 20 totaling four treatments. processes reduced moisture content (MC) water...