Article
Food Science & Technology
Alisson Felipe Lima Martins, Erica Nascif Rufino Vieira, Bruno Ricardo Castro de Leite Junior, Afonso Mota Ramos
Summary: This study evaluated the effects of two types of bleaching on the drying of yacon, and found that pretreatment with ethanol combined with ultrasound can significantly reduce drying time, while chemical bleaching is more effective in preserving the color characteristics of the product.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bianca Cristine Marques, Artemio Plana-Fattori, Denis Flick, Carmen Cecilia Tadini
Summary: This study investigates the evolution of yacon slices during convective drying using experimental and theoretical approaches. The moisture content and dimensions of yacon slices were monitored in a pilot-scale convective dryer. A two-parameter drying kinetics model was used to describe the moisture evolution under controlled temperature and relative humidity conditions. A novel approach for estimating shrinkage effects was proposed. The drying kinetics, shrinkage approach, and the global energy balance were combined to describe the evolution of surface temperature and other yacon slice properties during the drying period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agricultural Engineering
Guofu Zhao, Jing Zhao, Xinran Zhang, Shang Wang, Dongmei Fu, Ming Chen
Summary: Utilizing yacon tuber hydrolysate (YTH) as a substrate can improve the efficiency of DHA production by Schizochytrium sp. It was found that using YTH medium can significantly increase the biomass, lipid, and DHA yield of the microorganism.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Caroline Marques, Carlos Eduardo Bortolan Toazza, Rafael Sari, Marina Leite Mitterer-Daltoe, Wanderlei do Amaral, Maria Lucia Masson
Summary: The study showed that by adding lactobionic acid and malic acid, the shelf-life of yacon juice can be extended and the stability of beneficial compounds can be maintained. Furthermore, yacon juice was found to have unprecedented prebiotic potential, possibly beneficial for certain probiotic bacteria.
Article
Biology
Sylwia Wosko, Anna Serefko, Aleksandra Szopa, Sylwia Kardas, Jaroslaw Widelski, Tomasz Mroczek, Ewelina Rostkowska, Jolanta Szymanska, Ewa Poleszak
Summary: Depression is a common mental disorder, and Yacon tuber extract shows promising antidepressant potential. The study demonstrates that combining Yacon extract with conventional antidepressant drugs can significantly reduce immobility time in behavioral tests, suggesting a synergistic effect in improving mood.
Article
Plant Sciences
Zuhelmi Aziz, Nancy Dewi Yuliana, Partomuan Simanjuntak, Mohamad Rafi, Esti Mulatsari, Syamsudin Abdillah
Summary: Using FTIR and LC-MS/MS analysis, compounds with alpha-glucosidase inhibitor activity were identified in Indonesian Yacon leaves from two different locations, including nystose, 1-kestose, luteolin-3'-7-di-O-glucoside, and 1,3-O-dicaffeoilquinic acid isomers. Geographical origins had no major impact on the activity.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Nutrition & Dietetics
Mariana Grancieri, Mirelle Lomar Viana, Daniela Furtado de Oliveira, Maria das Gracas Vaz Tostes, Mariana Drummond Costa Ignacchiti, Andre Gustavo Vasconcelos Costa, Neuza Maria Brunoro Costa
Summary: Yacon flour treatment reduced inflammation in rats with induced colorectal cancer, and could be a promising food to reduce the damages caused by colorectal cancer.
Article
Biochemistry & Molecular Biology
Keila Rodrigues Zanardi, Mariana Grancieri, Caroline Woelffel Silva, Leonardo Oliveira Trivillin, Mirelle Lomar Viana, Andre Gustavo Vasconcelos Costa, Neuza Maria Brunoro Costa
Summary: The functional effects of yacon and kefir, administered separately or in combination, were evaluated in rats with colorectal cancer. Yacon increased acetate levels, reduced pH, and decreased carcinogenic neoplastic lesions, while kefir increased macroscopic neoplastic lesions and the abundance of certain bacteria. The combination of yacon and kefir increased the number of carcinogenic lesions, despite reducing pH and the prevalence of beneficial bacteria.
Article
Biochemistry & Molecular Biology
Keila Rodrigues Zanardi, Mariana Grancieri, Caroline Woelffel Silva, Leonardo Oliveira Trivillin, Mirelle Lomar Viana, Andre Gustavo Vasconcelos Costa, Neuza Maria Brunoro Costa
Summary: The functional effects of yacon and kefir in rats with colorectal cancer were evaluated in this study. Yacon reduced pH and carcinogenic neoplastic lesions, increased acetate levels, and promoted the abundance of beneficial bacteria. Kefir, on the other hand, increased macroscopic neoplastic lesions and the abundance of certain harmful bacteria. The combination of yacon and kefir increased the number of carcinogenic lesions despite a reduction in pH and beneficial bacteria prevalence.
Article
Food Science & Technology
Jing Liu, Yuanyuan Liu, Xiangli Li, Jiubin Zhu, Xiaomin Wang, Longchuan Ma
Summary: The study investigated the influence of microwave power, vacuum degree, and temperature on garlic slices, using color L*, thiosulfinate content, rehydration ratio, and comprehensive score as responses. The optimal microwave vacuum drying (MVD) conditions for garlic slices were determined as microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5°C. The electronic nose analysis showed no composition difference between fresh and dried garlic, but the linear discriminant analysis could distinguish them. MVD process is considered an effective drying method for garlic.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chunhui Jiang, Fangxin Wan, Zepeng Zang, Qian Zhang, Guojun Ma, Xiaopeng Huang
Summary: This study investigated the effect of ultrasound pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying. The results showed that ultrasound treatment can reduce drying time and increase the content of active ingredients, but excessive treatment time can lead to a decrease in product quality.
Article
Food Science & Technology
Reina A. Mejia-aguila, Ana Aguilar-Galvez, Rosana Chirinos, Romina Pedreschi, David Campos
Summary: This study successfully incorporated prebiotic FOS from yacon into apple slices using vacuum impregnation, demonstrating improved functional properties. Experiments conducted under different conditions showed that the highest impregnation level was achieved at a high temperature using 14.1% FOS extract, reducing common sugars content while maintaining FOS structure and concentration.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Rocio Ayelen Moreira Szokalo, Jeronimo Ulloa, Maria Soledad Tulino, Flavia Redko, Sabrina Flor, Liliana Muschietti, Marta A. Carballo
Summary: This study aimed to determine the toxicity and chemical composition of ethanol extract (EE) and crude lactone mixture (CLM) of yacon leaves. The results showed that cell viability was inversely proportional to the extract concentration. The highest dose of EE had significantly different effects compared to the negative and solvent controls, while no significant differences were observed between the lowest doses of EE and controls. All tested doses of CLM showed statistically significant increases compared to the controls.
NATURAL PRODUCT RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Stacy Denise Hammond Hammond, Iva Viehmannova, Jiri Zamecnik, Bart Panis, Milos Faltus
Summary: An efficient cryopreservation protocol based on PVS2 and PVS3 was developed for long-term preservation of yacon, ensuring shoot tip survival of up to 94.1% and subsequent regrowth up to 75.4% after cryopreservation.
PLANT CELL TISSUE AND ORGAN CULTURE
(2021)
Article
Agronomy
Yuanman Yue, Zepeng Zang, Fangxin Wan, Qian Zhang, Jianwei Shang, Yanrui Xu, Chunhui Jiang, Tongxun Wang, Xiaopeng Huang
Summary: This study investigated the effects of ultrasonic pretreatment on the drying kinetics, bioactive components, qualitative characteristics and microstructure of Codonopsis pilosula during radio frequency vacuum drying (RFVD). The results showed that ultrasonic pretreatment could increase the drying rate and improve the retention of polysaccharides, total phenols, flavonoids and syringin. The antioxidant capacity was higher with longer ultrasonic time and higher ultrasonic power. Additionally, ultrasonic pretreatment significantly improved the color and microstructure. The optimal pretreatment condition was determined to be ultrasonic frequency 20 kHz, power 60 W, and duration 30 min for RFVD of Codonopsis pilosula slices.
Review
Plant Sciences
Felipe Richter Reis, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: Plant-based foods are rich in bioactive compounds and foam-mat drying is a suitable technology to extend their shelf-life by retaining high levels of these compounds. Short drying time, specific hot air temperature and foam thickness, as well as the use of egg white as a foaming agent, are key factors for high retention of bioactive compounds during foam-mat drying. The Page model is the most suitable mathematical model for fitting the foam-mat drying kinetics in this process.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Physics, Multidisciplinary
M. K. Lenzi, E. K. Lenzi, L. M. S. Guilherme, L. R. Evangelista, H. V. Ribeiro
Summary: In this study, we investigated a diffusion process in heterogeneous media with stochastic resetting to initial positions at a constant rate. Exact solutions for the probability distribution and mean square displacement of particles' positions were obtained using the Green function approach, which were compared with numerical simulations. The system exhibited non-Gaussian distributions, transient anomalous diffusion, and stationary states depending on media heterogeneity and resetting rate, with media heterogeneity affecting the mean first-passage time and yielding an optimal resetting rate with a minimum value for this quantity.
PHYSICA A-STATISTICAL MECHANICS AND ITS APPLICATIONS
(2022)
Article
Mathematics
Ervin K. Lenzi, Haroldo V. Ribeiro, Marcelo K. Lenzi, Luiz R. Evangelista, Richard L. Magin
Summary: This study investigates three-dimensional diffusion on a comb-like structure and considers memory effects. Exact solutions for the particle distributions are found in this model, which is applied to fitting the diffusion of water along and across axons using magnetic resonance imaging.
Article
Engineering, Chemical
Carlos E. B. Toazza, Fernando C. Leal, Caroline Marques, Grazielle Oliveira, Fabiane O. Farias, Andre L. D. Belan, Natalicio F. Leite, Marcos R. Mafra, Luciana Igarashi-Mafra, Maria Lucia Masson
Summary: Lemongrass is widely used and recognized worldwide for its high content of essential oils and phenolic compounds, which have various benefits for human health. This study evaluated the use of deep eutectic solvents (DES) as extraction solvents for phenolic compounds from different species of lemongrass. The results showed that DES-based extracts had higher antioxidant, antimicrobial, and iron chelating capacities compared to traditional solvents. The findings suggest that DES is a promising alternative for extraction of bioactive compounds from lemongrass, with potential applications in medical, pharmaceutical, and food industries.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Mariana Pereira Martins, Romaildo Santos de Sousa, Joao Luiz Andreotti Dagostin, Talita Szlapak Franco, Graciela Ines Bolzon de Muniz, Maria Lucia Masson
Summary: The effects of incorporating clove essential oil and potassium sorbate on the functional properties of starch/nanofibril films were investigated. The active films showed antibacterial activities and the antimicrobial agents influenced all the physical characteristics of the films. These active films have potential application as packaging materials to protect food from light.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Danielle Specht Malta, Gabriel Goetten de Lima, Matheus Samponi Tucunduva Arantes, Andre Eduardo Biscaia de Lacerda, Alvaro Luiz Mathias, Washington Luiz Esteves Magalhaes, Cristiane Vieira Helm, Maria Lucia Masson
Summary: The effect of harvest location on cooked pinhao seeds (Araucaria angustifolia) was investigated, and significant differences between different locations were found. Geographic location was identified as one of the most important factors. Cooked pinhao seeds are a good source of nutrients and can contribute to a healthy diet. Additionally, the commercial use of pinhao seeds can help protect the endangered Araucaria angustifolia and improve the economy of households and small producers.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Felipe Richter Reis, Caroline Marques, Ana Carolina Sales de Moraes, Maria Lucia Masson
Summary: This review presents the common quality analysis methods and drying methods used in drying fruits and vegetables. Mild drying methods such as freeze-drying and conductive multi-flash drying can preserve color and microstructure, reduce apparent density, and achieve high rehydration capacity. Pretreatments such as osmotic dehydration, ultrasound, and pulsed electric fields can minimize shrinkage and water activity. Innovative pretreatments can maximize antioxidant activity, phenolic compounds, and vitamin C content, reduce microbial counts, and achieve high sensory acceptability.
Article
Physics, Fluids & Plasmas
Ervin K. Lenzi, Aloisi Somer, Rafael S. Zola, Luciano R. da Silva, Marcelo K. Lenzi
Summary: In this study, the solutions of a generalized diffusion-like equation are investigated, taking into account spatial and time fractional derivatives as well as non-local terms. The Green function approach is used to obtain solutions and analyze the spreading of the system, revealing a diverse range of behaviors. The obtained results are also connected to anomalous diffusion processes.
Editorial Material
Engineering, Chemical
Maria Laura Passos, Marcos Antonio S. Barrozo, Felipe Richter Reis
Article
Mathematics, Interdisciplinary Applications
Aloisi Somer, Andressa Novatski, Marcelo Kaminski Lenzi, Luciano Rodrigues da Silva, Ervin Kaminski Lenzi
Summary: We accurately predict the contribution of thermoelastic bending to the Photoacoustic signal by analyzing an extension of the dual-phase lag model of thermal diffusion theory. Incorporating the effects of fractional differential operators, we determine the temperature distribution and accurately assess the thermoelastic effects in solid samples. This study emphasizes the importance of considering fractional differential operators in the analysis of thermoelastic bending and contributes to understanding the mechanisms behind the PA signal.
FRACTAL AND FRACTIONAL
(2023)
Article
Plant Sciences
Joyce Lavinia Faria de Chaves, Roger Elpidio Guimaraes Dias, Thiago Thomas Barboza, Vinicius Amaral Fitz, Cristian Acker Godoy, Aline Theodoro Toci, Maria Lucia Masson, Felipe Richter Reis
Summary: The aim of this study was to examine the effects of blanching and ultrasound pretreatments on the drying and quality characteristics of apple peel. The results showed that both blanching and ultrasound treatment improved water removal efficiency during drying and enhanced the physical, nutritional, and bioactive properties of the dried apple peel.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Mathematics, Interdisciplinary Applications
Enrique C. Gabrick, Paulo R. Protachevicz, Ervin K. Lenzi, Elaheh Sayari, Jose Trobia, Marcelo K. Lenzi, Fernando S. Borges, Ibere L. Caldas, Antonio M. Batista
Summary: This paper proposed a numerical method to solve the fractional reaction-diffusion equation under different kernels and obtained general inequalities for stability conditions. The effectiveness of the method was validated through numerical examples.
FRACTAL AND FRACTIONAL
(2023)
Article
Chemistry, Applied
Felipe M. F. Watanabe, Caroline Marques, Fabiane O. Farias, Luciana N. Ellendersen, Maria Lucia Masson
Summary: This study evaluated a non-dairy beverage based on yacon as a vehicle for probiotics, assessing its stability and viability over 28 days. Through experimental optimization, a treatment involving yacon slices immersed in 0.5% ascorbic acid, blanching, and the addition of 0.4% ascorbic acid as an antioxidant was found to be the most promising for maintaining color stability. Fermentation at 35 degrees Celsius kept the beverage with probiotic status for 14 days, indicating potential for a low-cost probiotic product compared to dairy-based options.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2021)
