A5040972184- Probiotics and Fermented Foods
- Microencapsulation and Drying Processes
- Mediterranean and Iberian flora and fauna
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Algal biology and biofuel production
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Fish biology, ecology, and behavior
- Phytochemicals and Antioxidant Activities
- Plant Parasitism and Resistance
- Scarabaeidae Beetle Taxonomy and Biogeography
- Botanical Research and Applications
- Plant and soil sciences
- T-cell and Retrovirus Studies
- Agricultural and Food Sciences
- Enzyme Catalysis and Immobilization
- Hispanic-African Historical Relations
- Biofuel production and bioconversion
- Vector-Borne Animal Diseases
- Archaeological and Historical Studies
- Proteins in Food Systems
- Food composition and properties
- Botany and Geology in Latin America and Caribbean
- Radiation Effects and Dosimetry
Universidade Federal de Santa Maria
2015-2024
Brazilian Agricultural Research Corporation
2018-2024
Secretaria do Meio Ambiente
2024
United Nations Human Settlements Programme
2023
Amazon (United States)
2023
International Union for Conservation of Nature (Bangladesh)
2023
Instituto Chico Mendes de Conservação da Biodiversidade
2023
Multi Electrical System (Suriname)
2023
Centro de Tecnologias Estratégicas do Nordeste
2023
Instituto de Investigaciones Agropecuarias
2023
Microencapsulation is a process in which active substances are coated by extremely small capsules. It new technology that has been used the cosmetics industry as well pharmaceutical, agrochemical and food industries, being flavors, acids, oils, vitamins, microorganisms, among others. The success of this due to correct choice wall material, core release form encapsulation method. Therefore, review, some relevant microencapsulation aspects, such capsule, forms, methods their use will be...
Biodegradation of a mixture PAHs was assessed in forest soil microcosms performed either without or with bioaugmentation using individual fungi and bacterial fungal consortia. Respiratory activity, metabolic intermediates extent PAH degradation were determined. In all the low molecular weight PAH's naphthalene, phenanthrene anthracene, showed rapid initial rate removal. However, did not significantly affect biodegradation efficiency for these compounds. Significantly slower rates...
Microparticles containing inulin, hi-maize, and trehalose were produced through spray drying to encapsulate Lactobacillus acidophilus La-5. Afterwards, the encapsulation efficiency, thermal resistance, gastrointestinal simulation, storage stability, microparticles’ size morphology analyzed evaluate protective effect against conditions of dryer different encapsulating matrices. Inulin hi-maize matrices showed greatest efficiency 93.12% 94.26%, respectively. Concerning matrix provided...
Jaboticaba peel powder (JPP) digestion was investigated for the first time using an in vitro static model of gastrointestinal associated with a colonic fermentation assay human feces to elucidate catabolism and bioaccessibility fruit polyphenols. Anthocyanins had low (0.08–2.3%). Most hydrolyzable tannins (1.2–166.0%) flavonols (0–36.8%) greater than anthocyanins. Despite their (0.08–2.3%), anthocyanins were most abundant polyphenols JPP bioaccessible intestinal fraction followed by tannins....
The viability of Lactobacillus acidophilus encapsulated in calcium alginate particles coated with up to three levels multilayer was analysed. Probiotic survival under simulated gastrointestinal conditions, thermal treatment and storage conditions were also investigated, as well the morphology mean particle size. encapsulation efficiency obtained higher than 80% all treatments, while diameter ranged from 107 μm 222 among different numbers layers. Microencapsulated L. presented during a layer...
Emulsification/internal gelation is an encapsulation method showing great potential to confer protection on probiotics that need be added foods with unfavorable environment for their viability. The objective of this study was produce probiotic microcapsules by internal ionic associated freeze drying, and evaluate the viability under simulated gastrointestinal conditions stability during storage. results showed microencapsulation culminated in a elevated were resistant conditions, providing...
The aim of this study was to investigate the influence hi-maize, inulin, and rice bran in survival Lactobacillus acidophilus LA-5 pectin microparticles obtained by internal gelation subjected freeze-drying. For this, development a matrix capable extending viability develop new functional foods emphasized. Microparticle size, encapsulation efficiency, probiotic survivability after gastrointestinal simulation, storage stability were analyzed. + inulin presented highest efficiency (68.1%)...
Resistant starch (Hi-maize) at a concentration of 1% was used for the microencapsulation Lactobacillus acidophilus in alginate beads. Moist and freeze-dried microparticles were obtained. The addition prebiotics did not increase size moist particles. By contrast, + Hi-maize had diameters 114.51 78.49 µm, respectively. provided better protection probiotics after exposure to simulated gastrointestinal juice both microparticles. Regarding viability probiotic culture during storage, treatments...
The consumption of probiotics is constantly growing due to the numerous benefits conferred on health consumers. In this context, Microencapsulation a technology that favors viability probiotic cultures in food products, mainly by properties protection against adverse environmental conditions and controlled release. Currently there are different procedures for microencapsulation using polymers various types natural synthetic origin. use sodium alginate one largest potential application...
Microcapsules containing B. lactis were produced by complex coacervation in gelatin and gum Arabic followed freeze drying characterized optical microscopy scanning electron microscopy, as well the resistance of probiotics to in-vitro release simulated gastrointestinal tract storage under different temperature conditions. Therefore, it formed microcapsules with high encapsulation efficiency (86.04% 99.52%) size between 100.12 203.32 μm. In addition, microencapsulated probiotics, both wet dry...
Emulsification/internal gelation is an encapsulation technique with great potential for protection of probiotics use in food products. In this study, microparticles containing Bifidobacterium BB-12 produced by emulsification using sodium alginate as wall material a slow release calcium ions were evaluated. Probiotics survival was studied resistance to simulated gastrointestinal conditions and stability during 120 days storage. The characterization the buffer solutions at different pH (4.5,...
Abstract The açaí palm Euterpe oleracea Mart. in the Amazon river delta has seen rapid expansion to meet increased demand for its fruit. This been achieved by transforming lowland forest habitats (floodplains) into simplified agroforests and intensive plantation upland areas. As makes an important contribution economy food security of local communities, identifying management approaches that support biodiversity ecosystem processes underpin fruit production on farms is essential. We compared...
The aim of this work was evaluate the role photoperiods (long-term, frequencies and short) on growth lipid content microalgae Scenedesmus obliquus CPCC05. results showed that can store sufficient energy to sustain cell for continuous periods up 2h in dark, without affecting photosynthetic rate. values maximum biomass (9.58mg/Lh) productivities (2.56mg/Lh) were obtained at photoperiod 0.91:0.09s (light:dark) 48 t/d, respectively. Moreover, best trade-offs between productivity light economy...