Article
Food Science & Technology
Gabriella A. R. Oliveira, Jonas T. Guimaraes, Gustavo Luis P. A. Ramos, Erick A. Esmerino, Tatiana C. Pimentel, Roberto P. C. Neto, Maria Ines B. Tavares, Louise A. Sobral, Felipe Souto, Monica Q. Freitas, Leonardo Emanuel O. Costa, Adriano G. Cruz
Summary: This study evaluated the effects of short-time heat-treatment and thermosonication on orange juice whey drinks, showing improved microbial inactivation, increased shelf-life, and enhanced functional properties compared to conventional processing. These findings contribute to the utilization of non-conventional technologies by the dairy industry.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Cassia P. Barros, Lais C. Grom, Jonas T. Guimara, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Caroline N. Almada, Tatiana C. Pimentel, Elisa L. Venancio, Itallo Collopy Junior, Paula M. C. Maciel, Monica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Maria Carmela K. H. Duarte, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: The study evaluated the effect of paraprobiotic whey drink treated by ohmic heating on postprandial glycemia. The results showed that the paraprobiotic whey drink had a similar effect in reducing glycemic response compared to the probiotic whey drink.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Yujia Liu, Naixin Kang, Haiyang Cheng, Xuebin Chu, Zhengwei Sun, Chunyu Xi
Summary: Protein nanoparticles were prepared using supercritical carbon dioxide treatment, with the CO2 pressure found to modulate the size of nanoparticles. The results suggest the potential for future applications in food and biomedical products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Juan Catala, Jesus Manuel Garcia-Vargas, Maria Jesus Ramos, Juan Francisco Rodriguez, Maria Teresa Garcia
Summary: This work thoroughly studied the epoxidation of grape seed oil in supercritical CO2, reporting for the first time in the literature the kinetic parameters of supercritical epoxidation of vegetable oils. The experimental work covered a wide range of conditions, evaluating major side reactions and secondary products.
Article
Food Science & Technology
P. M. Izquierdo-Canas, A. Mena-Morales, J. Perez-Navarro, E. Garcia-Romero, V. M. Cejudo-Martin de Almagro, S. Guri-Baiget, J. Mallen-Pomes
Summary: The study suggests that saturating grape musts with CO2 during white wine elaboration could be a feasible alternative to reduce the use of SO2, leading to fruit- and floral-driven wines without significant differences in oenological parameters. Additionally, the reduction in SO2 dose results in wines with a distinctive aromatic profile over a stable 12-month period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Nkululeko Nkosi, Diakanua Nkazi, Kaniki Tumba
Summary: One of the challenges faced by the fruit juice industry is the increasing energy costs. This study explores the use of hydrate-based juice concentration technology as an environmentally friendly and cost-effective solution. Experimental data shows that reducing the water content in the juice shifts the hydrate phase equilibrium conditions. The study concludes that hydrate-based fruit juice concentration technology is a viable alternative to current commercial technologies.
Article
Food Science & Technology
Victoria Guadalupe Aguilar-Raymundo, Juan Ignacio Ramirez-Murillo, Jahir Antonio Barajas-Ramirez
Summary: This study analyzed the yield and physicochemical characteristics of queso fresco (QF) cheese made in a laboratory after adding different amounts of whey cheese (WC), and compared it with a commercially available product. The results showed that the moisture and protein content of the cheese increased with the addition of WC, and the color became whiter. The cheeses made with 6 and 8 g WC were softer than the other samples, but had similar cohesiveness to the commercial QF. The sensory descriptions provided by consumers correlated with the physicochemical parameters of QF and partly explained their preference for QF with 6 g WC and the commercial product.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Urszula Trych, Magdalena Buniowska, Sylwia Skapska, Ireneusz Kapusta, Krystian Marszalek
Summary: Supercritical carbon dioxide treatment improves the stability and antioxidant capacity of blackcurrant juice. Fresh juice and mild heat treatment samples showed higher bioaccessibility of vitamin C and anthocyanins in an in vitro gastrointestinal digestion model. Supercritical carbon dioxide treatment also helps release metabolites with high antioxidant activity.
Article
Food Science & Technology
Zhifang Zhang, Jiayin Lyu, Heqiang Lou, Chaochao Tang, Hexiao Zheng, Shaoning Chen, Meilan Yu, Wei Hu, Lumeng Jin, Changchun Wang, Heli Lv, Hongfei Lu
Summary: This study investigated the effects of sodium chloride on the quality of grape juice during storage at different temperatures. Results showed that NaCl effectively delayed the decrease of anthocyanins and antioxidant activity, and also increased the levels of phenolics in grape juice. Additionally, NaCl-treated samples showed delayed decrease of pH and total soluble solids.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Anita Rejdlova, Richardos Nikolaos Salek, Zuzana Miskova, Eva Lorencova, Vendula Kurova, Richard Adamek, Daniela Sumczynski
Summary: The purpose of this study was to evaluate the physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage fermented with milk or water kefir cultures. The results showed that the values of total soluble solids, pH, and density decreased with increasing storage time, while the values of ethanol, degree of fermentation, and total dissolved solids increased. Sensory analysis revealed that samples containing 25% whey were the most acceptable. This study is of importance for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
Article
Chemistry, Applied
Ning Shi, Hui-Qing Li, Hao-Cheng Lu, Meng-Bo Tian, Xiao Han, Fei He, Jun Wang
Summary: Adding pomace or juice runoff during maceration is a traditional winemaking process. Research has shown that adjusting the pomace ratio before fermentation can enhance the color and mouthfeel of the wine, while having a limited impact on the aroma.
Article
Materials Science, Multidisciplinary
Xiaoling Sun, Dongzi Yu, Jiyin Song, Haijuan Kong, Muhuo Yu
Summary: In this study, PAN-based activated carbon nanofibers were used as a carrier and framework for photocatalysts. TiO2 was deposited on the surface of pre-oxidized PAN nanofibers using supercritical carbon dioxide, and the fibers were activated by heat treatment to prepare TiO2/ACNF. The morphology, structure, and specific surface area of the modified nanofibers were analyzed, and the photocatalytic degradation of methyl orange was tested. The results showed that TiO2 nanoparticles can be uniformly loaded on the surface of pre-oxidized PAN nanofibers after supercritical treatment, and the TiO2/ACNF has a high specific surface area of 422.8 m2/g, exhibiting superior adsorption and photocatalytic degradation performance.
Article
Food Science & Technology
Nathalia M. Coutinho, Marcello R. Silveira, Jonas T. Guimaraes, Leonardo M. Fernandes, Tatiana C. Pimentel, Marcia C. Silva, Fabio O. Borges, Fabiano A. N. Fernandes, Sueli Rodrigues, Monica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz
Summary: Consumers have concerns about the impact of new technologies, but they are willing to try new products if the price is right and the taste meets their expectations. Providing transparent and trustworthy information is crucial in overcoming consumer skepticism.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Wei Yang, Mika Kaimainen, Eila Jarvenpaa, Mari Sandell, Rainer Huopalahti, Baoru Yang, Oskar Laaksonen
Summary: Red beet betalains and grape anthocyanins were used as colorants in white currant juice, affecting their degradation rate, with a trend of color lightening during storage. In sensory testing, colorant type, storage time, and color all played roles in determining preferences among panelists.
Article
Food Science & Technology
Ramon S. Rocha, Benjamin Mahieu, Elson R. Tavares Filho, Patricia B. Zacarchenco, Monica Q. Freitas, Tatiana C. Pimentel, Eliane T. Marsico, Erick A. Esmerino, Adriano G. Cruz
Summary: This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink and found that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. OH processing with more intense electric fields produced flavored milk drinks strongly associated with the in natura milk descriptors, while less intense electric fields produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Cristiane de Moura, Tufy Kabbas Junior, Fernanda Rafaelly de O. Pedreira, Luciana Azevedo, Marianna M. Furtado, Anderson S. Sant'Ana, Marcelo Franchin, Vinicius Rafael Gonzaga, Yuqing Cui, Mingchun Wen, Liang Zhang, Romaiana P. Pereira, Daniel Granato
Summary: A statistical optimization study was conducted to maximize the extraction of bioactive compounds and antioxidant activity from purple tea leaves, determining the ideal conditions to be a combination of 60°C, 15 min, and a specific mass-solvent ratio. The optimized extract showed stability in different conditions and exhibited a range of bioactivities, including cytotoxic effects against cancer cells, antimicrobial activity, enzyme inhibition, and reduction of pro-inflammatory cytokines, suggesting potential for technological applications.
FOOD AND CHEMICAL TOXICOLOGY
(2022)
Review
Food Science & Technology
Leonardo do Prado-Silva, Guilherme T. P. Brancini, Gilberto U. L. Braga, Xinyu Liao, Tian Ding, Anderson S. Sant'Ana
Summary: Antimicrobial photodynamic treatment (aPDT) is a light-based method for inactivating microorganisms, with a low risk of resistance development due to its multitarget mode of action. Efficiency can be affected by various factors such as type and characteristics of the photosensitizer, light source, food surface geometry, environment, and microbial characteristics. Studies have shown significant antimicrobial effects, even in complex food matrices, suggesting potential applications in the agri-food sector.
Article
Engineering, Chemical
Aureliano Agostinho Dias Meirelles, Ana Leticia Rodrigues Costa, Mariano Michelon, Juliane Vigano, Marcio S. Carvalho, Rosiane Lopes Cunha
Summary: The study evaluated the use of glass microfluidic devices to produce emulsion-filled alginate microgels and investigated the effect of process variables on microgels size and polydispersity. Monodisperse particle size distribution of the microgels was observed, with size influenced by the viscosity of the O/W emulsion and the phases flow rates. These results demonstrate the potential of microfluidic processes for encapsulating lipophilic compounds in microgels.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Pamella Fronza, Ana Leticia Rodrigues Costa, Adriana Silva Franca, Leandro Soares de Oliveira
Summary: This study aims to extract starch from cassava peels and characterize its properties. The extracted starch has desirable composition and physical properties, making it suitable for various food applications.
Article
Food Science & Technology
Monyca D. Rocha, Rafael D. Chaves, Luisa Freire, Arthur K. R. Pia, Marianna M. Furtado, Veronica O. Alvarenga, Aline Crucello, Leticia S. Lopes, Andre F. M. Santos, Dalia P. Rodrigues, Anderson S. Sant'Ana
Summary: This study aimed to determine the occurrence of Salmonella enterica in the soybean meal production chain, characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans stored under different temperature conditions. The study found that soybean meal may harbor Salmonella serotypes associated with foodborne disease outbreaks in humans and can be responsible for introducing Salmonella into livestock and animal-derived foods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
L. P. Leticia Morassi, S. Beatriz Silva, M. Marianna Furtado, Luisa Freire, L. P. Juliana Santos, D. Rafael Chaves, Daniel Granato, P. Miriam Silva, E. L. Wilmer Pen, Anderson S. Sant' Ana
Summary: This study determined the probabilities of spoilage of different cake formulations under varying conditions, and developed a model to predict the growth probability of Penicillium citrinum. The results showed that a chocolate cake with low water activity and high concentration of preservatives could effectively prevent the growth of P. citrinum under various pH and temperature conditions.
Article
Chemistry, Applied
Cristhian Rafael Lopes Francisco, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Conjugation of lupin protein with grape seed extract improved the stabilization of oil-in-water emulsions. Both nano and micro particles of the conjugates were able to stabilize the emulsions, with micro particles showing better stability and gel-like behavior. The dominant stabilizing mechanism of the conjugates was Pickering-type, but other mechanisms may also be involved.
FOOD HYDROCOLLOIDS
(2023)
Article
Acoustics
Hugo Scudino, Jonas T. Guimara, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Marsico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz
Summary: In Brazil, ultrasound technology has proven to be effective in ensuring the safety and quality of Minas frescal cheese. By combining high-intensity ultrasound with thermal heating, it was possible to achieve higher microbial inactivation, improved storage stability, and increased generation of bioactive compounds.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Engineering, Chemical
Amanda Martins Jordao, Isabela Trindade Coutinho, Eric Keven Silva, Ilka Tiemy Kato, Maria Angela A. Meireles, Ligia Passos Maia-Obi, Bruno Guzzo da Silva, Mathilde Champeau
Summary: The development of active packaging for food storage containers using supercritical CO2-assisted impregnation processes was investigated. The study focused on impregnating clove extract in polycarbonate to develop antibacterial packaging. The impregnated extract showed a higher content of eugenol and had antibacterial properties. This promising material can be used for producing antibacterial food containers.
Review
Engineering, Chemical
Adina L. Santana, Maria Angela A. Meireles
Summary: Ethanol and starch are the main products generated from corn processing, while byproducts such as stover, distillers' solubles, gluten meal, and DDGS have valuable compounds for industry. Supercritical technology has been used to valorize these byproducts, yielding biodiesel, biogas, microcapsules, and nutrient extracts. Supercritical technology also offers pretreatment of solid byproducts for hydrolysis and the ability to transform these byproducts into products like structured lipids and fermentable sugars. Process intensification through integration with supercritical fluid equipment could reduce costs and generate novel products.
Article
Engineering, Chemical
Larissa Ribas Fonseca, Matheus Augusto Silva Santos, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Sunflower waxes were used as stabilizers to prepare W/O HIPEs emulsions with a high volume fraction of water dispersed phase and sunflower oil continuous phase. It was found that 0.5% of sunflower wax could stabilize the emulsion, while at least 1.0% of hydrolyzed sunflower wax was required for the same stabilization effect. Increasing wax concentration reduced droplet size, and emulsions structured with sunflower wax showed better kinetic stability for 60 days of storage.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Applied
Cristhian Rafael Lopes Francisco, Marluci Palazzolli Silva, Fernando Divino Oliveira Jr, Tatiana Porto Santos, Rosiane Lopes Cunha
Summary: Plant-based high internal phase oil-in-water emulsions (HIPEs) show promise as fat replacers. Conjugation of plant proteins with phenolic compounds and moderate heat treatment can improve the viscoelastic properties of HIPEs. This study demonstrated that the conjugation of lupin protein with grape seed extract and heat treatment enhanced the viscosity and storage modulus of HIPEs.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Tatiana Colombo Pimentel, Adriano Gomes Cruz, Eliene Pereira, Whyara Karoline Almeida da Costa, Ramon da Silva Rocha, Geany Targino de Souza Pedrosa, Caique dos Santos Rocha, Jade Morais Alves, Veronica Ortiz Alvarenga, Anderson S. Sant'Ana, Marciane Magnani
Summary: This article reviews the concept of postbiotics, discusses the common methods for microbial inactivation in postbiotic production, presents the main health effects of postbiotics, and discusses current research trends. The most studied food products are also reported.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Mariana Pacifico dos Santos Friolli, Eric Keven Silva, Janaine Chaves, Marcos Fellipe da Silva, Rosana Goldbeck, Fabiana Andrea Barrera Galland, Maria Teresa Bertoldo Pacheco
Summary: This study investigated the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with potential for the food industry. The effects of sequential processing using supercritical carbon dioxide and high-intensity ultrasound were examined and it was found that the protein structure remained intact. The processed flour showed improved emulsion formation and stability, as well as potential protective effects against reactive oxygen species.
Article
Food Science & Technology
Henrique Silvano Arruda, Eric Keven Silva, Glaucia Maria Pastore, Mario Roberto Marostica
Summary: This study evaluated the effects of different levels of pressure and temperature on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC-CO2) technology. The results showed that temperature significantly affected the beverage's total soluble solids, pH, particle size distribution, and kinetic stability, while pressure only affected the particle size distribution. The SC-CO2 treatments preserved the inulin molecular structure and did not alter the sensory, nutritional, and functional quality of the beverage, making it a potential alternative to conventional thermal processes.
