A5045435104- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Agricultural and Food Sciences
- Microbial Metabolites in Food Biotechnology
- Botanical Research and Applications
- Heavy Metals in Plants
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Ionic liquids properties and applications
- Postharvest Quality and Shelf Life Management
- Biochemical and biochemical processes
- Seaweed-derived Bioactive Compounds
- Analytical chemistry methods development
- Advanced Cellulose Research Studies
- Magnetic and Electromagnetic Effects
- Chemical and Physical Properties in Aqueous Solutions
- Freezing and Crystallization Processes
- Polysaccharides and Plant Cell Walls
- Food Industry and Aquatic Biology
- Food Science and Nutritional Studies
- Consumer Attitudes and Food Labeling
- Seed and Plant Biochemistry
- Neurological Disease Mechanisms and Treatments
- Microbial Inactivation Methods
Universidade Federal de Santa Catarina
2018-2025
Universidade Estadual de Ponta Grossa
2015-2021
Departamento de Ciência e Tecnologia
2016
Deep eutectic solvents (DES) are emergent with high extractability of bioactive compounds. Therefore, anthocyanin rich-fractions were recovered from jaboticaba peels by combining aqueous solutions DES and pressurized liquid extraction (PLE). The occurred at 10 MPa, 12 min, conditions optimized through response surface methodology: 47% concentration, 90 °C, 5.3 mL/min flow rate. PLE different (choline chloride combined propylene glycol or malic acid) compared to conventional (water acidified...
The aim of this study was to validate the process recovery phenolic compounds from apple pomace by immobilization during alcoholic fermentation ciders. must (cv. Fuji) divided into two groups: Cider I (control); and II (with added dried pomace, 47.3 g/L). latter were fermented monitored for 15 days in terms physicochemical, phenolic, antioxidant, colorimetric sensory analysis. During fermentation, produced increased levels and, consequently, antioxidant activity. lighter than based on color...
Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration assisted by centrifugation in apple juice.The levels phenolics increased significantly (P < 0.05) with each freeze cycle that was performed. Furthermore, resulted average increase 1.9, 2.9 3.8 times for first, second third steps concentration, respectively. In relation to phenolics, antioxidant...
This study aimed to establish a consumer quality standard for Camembert‐type cheeses, combining chemical analysis, sensory profile, CATA (Check‐All‐That‐Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures (‘O’ mesophilic homofermentative; ‘T’ thermophilic ‘LD’ heterofermentative) assessed at ripening times (14, 21 28 days). results showed clear separation between consumers, with higher number preferring the LD‐type cheeses. use of methods...
This study aimed to optimize the extraction of a blue colorant using ultrasound-assisted technology employing water as solvent from genipap, an Amazon fruit. Process conditions were optimized by multiresponse analysis through antioxidant activity ferric reducing potential (FRAP) assay, total phenolic content, and b* C* color parameters. The 70 °C, 325 W, solid: ratio 1:40 (m/v), time 10 min validated externally at level 90 % confidence. composition aqueous extract obtained under greatest was...
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized terms temperature (30–70 °C), ultrasound power (150–450 W), concentration (1–9% (w/v)), resulting an optimal condition 66 °C, 420 W, 8.2% (w/v), respectively. The main quantified...
The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due the bioactive compounds. However, levels those compounds directly affected by factors such as geographical origin. This study aimed use chemometrics evaluate antioxidant (consumed chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were main found this type beverage (chimarrão). dataset was analyzed chemometrics, principal component analysis using...
The effect of the variety (Gala, Lis Gala and Fuji Suprema) ripening stage (unripe, ripe senescent) apples on phenolic compounds (HPLC) antioxidant capacity (FRAP DPPH) apple juices ciders were evaluated. content decreased from unripe to stages increased senescent stages, while in case Suprema these values with senescence. Fermentation caused a reduction (17 50%) phenolics most affected hydroxycinnamic acids flavanols. Principal component analysis confirmed influence variety, use...
White mold-ripened cheeses were investigated with the objective of proposing a colorimetric method to monitor surface growth Penicillium candidum and evaluate influence mesophilic (homofermentative (QMO) heterofermentative (QMLD)) thermophilic (QT) starter cultures on physicochemical composition sensory description.The whiteness index was effective in proving appearance superficial mycelium stability white mold growth. The lactic showed significant most analyses. cheese made culture had 1...
The consumption of apple cider has decreased in Brazil due to its poor quality and competition with other sparkling beverages. Commercial experimental ciders (varietal ciders) were evaluated for physicochemical isotope 13C analysis. analysis showed differences between the products (p<0.05), separating commercial samples using principal component (PCA). was efficient determinate that 20 80% sugars content are coming from sources, such as sugar cane. "A" had highest addition however, it did...