Review
Food Science & Technology
Vicente Amirpasha Tirado-Kulieva, Ernesto Hernandez-Martinez, Jukka-Pekka Suomela
Summary: This review focuses on the main findings of using vibrational spectroscopic techniques to evaluate vitamin C in foods. Fundamentals of ultraviolet-visible, infrared, and Raman spectroscopy are described, along with the use of chemometric methods for processing and evaluating spectral information. The importance of vibrational spectroscopy in qualitative characterization and quantitative analysis of vitamin C is reported. Limitations of these techniques and potential solutions are discussed, as well as future trends in the application of vibrational spectroscopy.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Monika Mieszczakowska-Frac, Karolina Celejewska, Witold Plocharski
Summary: Thermal treatments are commonly used to extend the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes, but they can also lead to negative changes in the product quality. In response, the food industry is exploring non-thermal processing technologies as alternatives. These technologies, such as minimal processing, high-pressure processing, high-pressure homogenization, ultrasounds, and pulsed electric fields, offer gentler alternatives to thermal treatments.
Article
Food Science & Technology
Barbara Morandi Lepaus, Barbara Santos Valiati, Bruna Gasparini Machado, Manueli Monciozo Domingos, Marcela Nobre Silva, Leonardo Faria-Silva, Patricia Campos Bernardes, Daniela da Silva Oliveira, Jackline Freitas Brilhante de Sao Jose
Summary: Fruits and vegetables are rich in vitamins and compounds with antioxidant properties, but the nutritional value of fruit and vegetable juice deteriorates quickly due to microorganisms and enzymatic action. Thermal treatments can affect the vitamins and antioxidants in juices, so ultrasound has been studied as a green alternative. Ultrasound can preserve the nutritional quality of juices, but its impact on macronutrients is less researched.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Anitra C. Carr, Jens Lykkesfeldt
Summary: The study examines the relationship between vitamin C dose and concentration, specifically in relation to age and smoking status. It found that while vitamin C intake was similar across age groups, older individuals had significantly lower circulating vitamin C concentrations. This effect was more pronounced in non-smokers and suggests that older individuals may be more sensitive to low vitamin C intake, possibly due to the effects of long-term smoking and increased chronic disease prevalence.
Article
Biochemistry & Molecular Biology
Asma Bourafai-Aziez, Daniel Jacob, Gwladys Charpentier, Emmanuel Cassin, Guillaume Rousselot, Annick Moing, Catherine Deborde
Summary: Acerola, an exotic fruit, has high commercial potential due to its high content of ascorbic acid and other beneficial compounds. This study developed and validated a rapid and non-destructive method for quantifying ascorbic acid in acerola juice and powder using NMR spectroscopy. The results can be used to better characterize ingredients derived from acerola and incorporated into food supplements.
Article
Engineering, Chemical
Nghia Duc Pham, M. A. Karim
Summary: In this study, the effects of intermittent microwave convective drying (IMCD) conditions on the drying performance and quality attributes of papaya samples were investigated. The optimal condition for IMCD of papaya was determined, and empirical relationships between IMCD process variables and drying time, color, total polyphenol content, ascorbic acid content, and water activity were developed for the first time.
Article
Chemistry, Multidisciplinary
Ji'an Liu, Ying Ren, Guiping Wang, Hui Sun, Yongyong Zhu, Lei Wang, Chunyi Zhang, Lan Zhang, Ling Jiang
Summary: The study evaluated the vitamin content changes in potato tubers from different cultivars after steaming, finding that 'Tianshu11' and 'XinDaPing' had higher levels of vitamins B9, C, and E post-cooking. These two cultivars may serve as better sources for multiple vitamins after steaming compared to the other varieties tested.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Ines Medina-Lozano, Juan Ramon Bertolin, Aurora Diaz
Summary: Wild and traditional lettuce varieties have higher levels of total ascorbic acid (vitamin C) compared to commercial varieties, while commercial varieties have significantly higher levels of anthocyanins. Green lettuce has higher TAA content compared to red lettuce. Cyanidin 3-O-(6'-O-malonylglucoside) is the most abundant anthocyanin.
Article
Nanoscience & Nanotechnology
Chiung-Jung Wen, Chi-Fu Chiang, Chung-Sheng Lee, Yung-Hsiang Lin, Jaw-Shiun Tsai
Summary: This study demonstrates that Double Nutri (liposomal encapsulation) increases the absorption rate and plasma concentration of vitamin C, lasting up to 8 hours.
JOURNAL OF BIOMEDICAL NANOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Cristian Sandoval, Jorge Farias, Mauricio Zamorano, Christian Herrera
Summary: The present review examined the relationship between vitamin deficiency and chronic liver disease. It was found that alcohol patients have low blood vitamin levels and that antioxidant mechanisms can prevent alcohol-induced liver damage. However, the effectiveness of antioxidants remains uncertain. Deficiencies in nutritional vitamins can rapidly develop during chronic liver disease.
Article
Food Science & Technology
Kateryn Purizaca-Santisteban, Luis Alberto Ruiz-Flores, Zury Socola, Eduardo Sidinei Chaves, Milagros del Pilar Espinoza-Delgado
Summary: This study evaluated the effect of ultrasound on the incorporation of iron and AA in sweet potato and optimized the process parameters. The results showed that ultrasound significantly increased the content of iron and AA in sweet potato, with longer processing times contributing to higher incorporation. Frequency did not have a significant effect on the content.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Review
Biochemistry & Molecular Biology
Louise Idalgo Vasques, Cristina Wohlke Vendruscolo, Gislaine Ricci Leonardi
Summary: The topical application of vitamin C and its derivatives in skincare is essential, but there is still a lack of scientific data regarding their efficacy, especially in vivo. Studies on the stability, safety, adverse reactions, and efficacy with standardized parameters and a relevant number of subjects are necessary for better understanding their effects.
CURRENT MEDICINAL CHEMISTRY
(2023)
Article
Food Science & Technology
Alexander Rudolph, Amna El-Mohamad, Christopher McHardy, Cornelia Rauh
Summary: This study investigated the concentration of fruit juices and model solutions using CO2 hydrate technology, finding that the bubble column reactor operates best at 37.5 bar and 3 degrees C. Analysis via HPLC and UV/VIS spectrophotometry showed that the hydrate technology separates substances gently during the concentration process.
Review
Biochemistry & Molecular Biology
Marcelo Villagran, Jorge Ferreira, Miquel Martorell, Lorena Mardones
Summary: Vitamin C plays a significant role in cancer prevention and treatment, with studies showing its potential benefits in preventing pulmonary and breast cancer, as well as its synergistic effects with pancreatic cancer drugs. However, a Mendelian randomized study did not find an association between vitamin C and cancer prevention. Ongoing research is needed to further explore the therapeutic role of vitamin C in cancer through new phase II and III clinical trials.
Article
Nutrition & Dietetics
Nayef Chahin, Miheret S. Yitayew, Alicia Richards, Brielle Forsthoffer, Jie Xu, Karen D. Hendricks-Munoz
Summary: Little is known about the nutritional needs of premature infants <37 weeks gestation. This study investigated the relationship between infant characteristics, maternal health, and plasma ascorbic acid (AscA) levels in premature infants during postnatal development. The results suggest that prenatal and postnatal factors influence the initial AscA levels, potentially impacting organ health and disease risk. Dietary targets may need to be adjusted for this population.
Review
Food Science & Technology
Carla Ivonne La Fuente Arias, Mirian Tiaki Kaneiwa Kubo, Carmen Cecilia Tadini, Pedro Esteves Duarte Augusto
Summary: This review presents the main aspects of bio-based multilayer film production technologies, discussing their advantages, disadvantages, and applicability. This technology improves the performance of bio-based plastics, enhancing their mechanical properties and permeability. Additionally, it allows the addition of compounds with antioxidant or antibacterial activity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Mirian T. K. Kubo, Adina Baicu, Ferruh Erdogdu, Maria Fatima Pocas, Cristina L. M. Silva, Ricardo Simpson, Alfredo A. Vitali, Pedro E. D. Augusto
Summary: Thermal processing is the most important method for ensuring food safety, but further improvements are needed in terms of basic data and advanced optimization methods. Due to market competition, customer demands, and environmental concerns, several challenges have been raised. This paper discusses important topics such as inactivation kinetics, engineering properties, process design and control, packaging systems, and regulatory, environmental, and economic aspects.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Summary: The research found that bio-based plastics produced from cassava starch modified by dry heating treatment showed increased mechanical properties and opacity, while reducing water permeability, moisture content, and light transmittance. The different molecular arrangements and material performance were observed in casting and extrusion processes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Environmental Sciences
Carla I. A. La Fuente, Alline A. L. Tribst, Pedro E. D. Augusto
Summary: The study aimed to understand how Brazilians perceive biodegradable, recycled, and common plastics, and their purchase intentions for each type of packaging. Results showed that regardless of sustainability practices, people associated common plastic bags with negative attributes and biodegradable plastic bags with positive attributes. Consumers who adopted more sustainable practices were more willing to pay for biodegradable packages, highlighting the importance of improving public knowledge about different types of plastic for more conscious choices.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Food Science & Technology
Bruna de Oliveira Gomes, Karoline Costa Santos, Gisandro Reis Carvalho, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Pedro Esteves Duarte Augusto
Summary: This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts on the bioactive compounds of uvaia. The results showed that pre-treatment times in combination with temperatures influenced drying time and were associated with ethanol penetration and volatility in the sample. Drying temperatures and pre-treatments reduced phenolics compounds and antioxidant capacity, but significant levels are still found in the final product.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Environmental Sciences
Bruna Sousa Bitencourt, Jefferson Luiz Gomes Correa, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Summary: This study investigated the use of ethanol as a pre-treatment for the convective drying of pineapple pomace and evaluated the bioactive and technological qualities of the final product. The results showed that temperature had a significant impact on drying kinetics, while ethanol did not affect drying time but reduced the product temperature during processing. Moreover, drying had no effect on the bioactive compounds or technological properties of the pomace.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Arthur Pompilio da Capela, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Jr
Summary: This study evaluated the use of ultrasound, high-shear dispersion, stirring, and low or high pressure homogenization technologies to modify the structure of goat milk cream. These treatments improved the emulsion stability and hydrolysis of lipids. Stirring, high pressure homogenization, and high-shear dispersion showed the best results, enhancing the hydrolysis rate and fatty acids concentration by modifying the cream structure.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Environmental
Carla I. A. La Fuente, Larissa do Val Siqueira, Pedro Esteves Duarte Augusto, Carmen C. Tadini
Summary: This study investigated the production of starch-based plastics through ozone modification of cassava starch followed by extrusion. The results showed that ozonation treatment significantly improved the mechanical and surface properties of the plastics, but the effectiveness depended on the dosage and processing conditions.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Engineering, Chemical
Juan Saavedra, Bruna de Oliveira Gomes, Pedro E. D. Augusto, Meliza Lindsay Rojas, Alberto Claudio Miano
Summary: This study evaluated the application of ultrasound and/or ethanol technologies in samples with a particular vascular structure. The results showed that the combined pretreatment significantly reduced drying time and that the shrinkage and rehydration characteristics of the samples were related to the orientation of the vascular bundles.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Engineering, Chemical
Patrick Perre, Romain Remond, Giana Almeida, Pedro Augusto, Ian Turner
Summary: This review paper was written to commemorate the 40th anniversary of the Drying Technology Journal. Significant progress has been made in the field of drying modeling and simulation over the past 40 years. The paper provides a comprehensive historical context, presents the state-of-the-art research, and offers insights into future developments. It is accessible to young scientists through a pedagogical approach with ample illustrations, while detailed formulations are included in the annexes for experts. The main topics covered include the macroscopic formulation, computational simulation, parameter characterization, mechanical aspects of drying, non-local equilibrium, and the potential of the digital twin in tuning parameters and control.
Article
Food Science & Technology
Luis Marangoni Junior, Pedro Esteves Duarte Augusto, Ronierik Pioli Vieira, Daniele Fidelis Borges, Danielle Ito, Fabio Gomes Teixeira, Fiorella Balardin Hellmeister Dantas, Marisa Padula
Summary: This study evaluated the effect of ultrasound processing on polyamide (PA) and polyethylene (PE) multilayer packaging widely used in food products. The materials were filled with aqueous and fatty food simulants and treated in an ultrasound water bath. Ultrasound had minimal impact on the properties of the evaluated materials, indicating that it can be used as a food processing technology in multilayer PA and PE packaging.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agricultural Engineering
Marcio Augusto Ribeiro Sanches, Pedro Esteves Duarte Augusto, Tiago Carregari Polachini, Javier Telis-Romero
Summary: The water adsorption isotherms and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt (BSGW) were evaluated under storage and drying conditions. It was found that the adsorption isotherms of BSGL and BSGW showed convex curves at temperatures below 50 degrees C, and sigmoid-shaped curves at temperatures above 60 degrees C. The equilibrium moisture content of the spent grain increased with increasing relative humidity and/or decreasing temperature. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. From an energy and stability perspective, a water activity of 0.4 is the ideal condition for the storage of the spent grain.
BIOMASS & BIOENERGY
(2023)
Article
Food Science & Technology
Alan Giovanini de Oliveira Sartori, Ana Sofia Martelli Chaib Saliba, Bruna Sousa Bitencourt, Jaqueline Souza Guedes, Larissa Catelli Rocha Torres, Severino Matias de Alencar, Pedro Esteves Duarte Augusto
Summary: The objective of this study was to develop 3D printable grape juice gels for dysphagia diets, and to evaluate their anthocyanin bioaccessibility and anti-inflammatory activity. The gels made with dry-heated starch showed the highest anthocyanin bio-accessibility. The study also showed that the dry heating treatment enhanced the chemical and biological properties of the 3D printable foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Esteves Duarte Augusto
Summary: This study explores the use of 3D printing technology to obtain food products tailored to individuals with dysphagia. It examines the potential of modified maize starch as a gelling agent and how dry heating treatment can improve its printability. The study also evaluates the gels produced using the modified starches and fruit juices, which meet the texture requirements of dysphagic diets.
