A5011457960- Protein Hydrolysis and Bioactive Peptides
- Enzyme Production and Characterization
- Insect Utilization and Effects
- Phytase and its Applications
- Meat and Animal Product Quality
- Proteins in Food Systems
- Biofuel production and bioconversion
- Food composition and properties
- Biochemical effects in animals
- Phytochemicals and Antioxidant Activities
- Enzyme Catalysis and Immobilization
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- Agricultural and Food Sciences
- Probiotics and Fermented Foods
- Neurobiology and Insect Physiology Research
- Acute Lymphoblastic Leukemia research
- Nanocomposite Films for Food Packaging
- Sensory Analysis and Statistical Methods
- Free Radicals and Antioxidants
- Plant tissue culture and regeneration
- Microencapsulation and Drying Processes
- Folate and B Vitamins Research
- Food Industry and Aquatic Biology
- Potato Plant Research
Universidade Estadual de Campinas (UNICAMP)
2016-2025
Instituto de Tecnologia de Alimentos
2015
Brazilian Agricultural Research Corporation
2013
Abstract Background Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities. Methods This work reported effects solid-state fermentation (SSF) performed using strains Aspergillus oryzae niger on (DPPH, ABTS FRAP) in vitro (inhibition α-amylase α-glucosidase activities) potential lentils. Results The results showed profiles biological activities extracts obtained from...
Summary This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase ® 2.4L, Flavourzyme 500L and Neutrase 0.8L. Proteases kinetic parameters ultrafiltration were also investigated. The highest activity, in studied conditions, was reached when mixture 2.4L used production. power black bean proteins, measured by total capacity reducing assay, increased after hydrolysis 31% 70%, respectively. proteins fractions (3–30 kDa)...
Abstract The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source bioactive peptides. current study aimed to evaluate the antioxidant properties black cricket ( Gryllus assimilis ) protein hydrolysates produced using proteases Flavourzyme TM 500L, Alcalase 2.4L, and Neutrase 0.8L, either individually or in binary/ternary combinations. enzymatic hydrolysis promoted increase approximately 160% total capacity 93% ferric...
Abstract The challenge of producing safe, high-quality food has led the industry to look for natural products. Plants are excellent sources nutritional compounds and phytochemicals, which can add functional value This research aimed evaluate plant extracts (açaí, cinnamon, guaraná, hibiscus, jambu, mate) their physicochemical properties assess antioxidant potential, thus allowing application in açaí extract had highest total carbohydrate content (90.1%), while cinnamon exhibited L* (67.8%)....