A5078846420- Agricultural and Food Sciences
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Botanical Research and Applications
- Food composition and properties
- Food Safety and Hygiene
- Bee Products Chemical Analysis
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Coagulation and Flocculation Studies
- Protein Hydrolysis and Bioactive Peptides
- Consumer Attitudes and Food Labeling
- Food, Nutrition, and Cultural Practices
- Moringa oleifera research and applications
- Polysaccharides and Plant Cell Walls
- Hibiscus Plant Research Studies
- Biochemical Analysis and Sensing Techniques
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Milk Quality and Mastitis in Dairy Cows
Universidade Estadual de Maringá
2016-2025
Universidade Federal do Paraná
2024
Industria de Alimentos Zenú S.A.S. (Colombia)
2022
European Union of Medical Specialists
2010-2015
Blücher (Germany)
2014
Universidade Estadual do Oeste do Paraná
2014
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture pH beef steaks during 14 days display were studied. oil, antioxidant activities, consumer acceptability also investigated. coatings decreased oxidation the meat compared to control. with was most effective (46.81% decrease in oxidation) showed highest activity. significantly losses shear force had a significant...
Red beets is rich in phenolic acids and has high antioxidant capacity, can be used to produce a natural dye. This study evaluated the effect of pH (3 6) on stability red beet extract microcapsules, dried by freeze drying spray stored at room temperature. The microcapsules were produced using combination maltodextrin xanthan gum as encapsulating agents for 7 days. For all degradation betanin was observed, however, that independent pH, with exception sample drying. products showed lower...
Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antioxidant capacity sensory acceptance of the creams were analysed day 0 after 40 days storage. Ice containing grape had higher concentration compounds activity compared control samples. Consumers’ similar for all products. At end storage, polyphenol content decreased. has potential as natural source...
Technical feasibility of an ecofriendly sequential process (ultrasound assisted extraction and reverse osmosis, or UAE RO) was evaluated in order to obtain a functional Camu-camu (Myrciaria dubia) product with high vitamin C content. Water used the by probe ultrasound (UAE) experimental design evaluate different times, amplitudes temperatures. The best region for total phenolic (TP) (VC) 5 min, 60 °C 30% amplitude. Following extraction, sample concentrated osmosis (R25a, 500 Da, polyamide,...
Chia mucilage is a product with high emulsifying capacity, being potential encapsulating agent of food ingredients microencapsulated. The objective this paper was to evaluate the chia as natural beet dye, in combination maltodextrin and arabic gum (at 10 15% concentration), spray drying microencapsulation. used study obtained by freeze oven at 50 °C. Moisture, dye retention hygroscopicity, yield, solubility, color morphology microcapsules were characterized. effect pH temperature medium on...
Several natural coagulants have been studied for use in water treatment. The seed of Moringa oleifera Lam, example, is a coagulant whose extract has mentioned as effective not only removing color, turbidity, and compounds with absorption at UV-254 nm, but also significantly reducing the amount sludge bacteria wastewaters. Therefore, present study (1) evaluated molecular weight utilizing electrophoresis, (2) compared efficiency different extracts obtained, using solutions NaCl (0.01 M, 0.1 M...
This work was realized to evaluate the effect of natural additives as propolis or essential oils addition on animal performance, feed intake, apparent digestibility and carcass characteristics bulls finished in feedlot. Thirty (½ Aberdeen Angus vs. ½ Nellore) were randomly assigned one three diets (control – CON, PRO OIL) kept feedlot (individual pen) during 55 days. CON diet consists 45% corn silage, 40% concentrate (cracked corn, soybean meal, limestone mineral salt) 15% glycerine. The...
Consumer acceptance of milk beverages as probiotic is directly linked to their sensory qualities, such flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed inferior. Thus, this study was conducted investigate the effects high-intensity ultrasound on production strawberry beverages, aiming primarily stabilize beverage by reducing improving properties without compromising viability microorganisms. The processing time (2.5, 5, 7.5, 10...
The Cerrado is increasingly threatened by deforestation, mainly due to expanding livestock and agriculture. To counteract this trend, the valorization of native fruits such as cagaita mamacadela crucial. Several studies highlight their high added value technological potential, particularly rich sources essential fatty acids. This study aims evaluate physicochemical composition acid profile pulp seeds. Both parts underwent analysis, profiling via gas chromatography, nutritional quality index...
The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production.This work was performed evaluate the effect of additives propolis oils on meat quality crossbred (Aberdeen Angus vs. Nellore) bulls.Thirty bulls were kept feedlot (individual pen) 55 d and randomly assigned one three diets (n = 10): control (CON), (PRO), (OIL).CON diet consists corn silage (45% DM) concentrate (cracked corn,...
Abstract The recovery of bioactive compounds from agro‐industrial residues with green solvents in ultrasound‐assisted extraction (UAE) processes represents an interesting alternative environmental and economical perspectives. Here we investigated optimal conditions to improve the anthocyanins blackberry pomace. experimental data were fitted second‐order polynomial model obtain regression coefficients, three‐dimensional (3‐D) response surface plots considered represent relationships between...
Purpose The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) application in a chocolate drink. Design/methodology/approach First, by ultrasonic bath was evaluated, followed water extraction, as there no difference between methods, experimental design carried out conditions for mucilage, having response variables, yield emulsion stability. A drink with produced evaluated condition compare xanthan gum. Findings were...