Article
Food Science & Technology
Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Summary: A biotechnological protocol was developed to obtain bioactive peptides with ACE-inhibitory activity from the ricotta cheese exhausted whey (RCEW) by combining membrane filtration and fermentation. The fermented protein-rich retentate showed high anti-ACE activity, with identified peptides overlapping with previously reported antihypertensive fragments. The fortified ricotta cheese with fermented retentate exhibited significantly higher anti-ACE activity and improved sensory properties compared to the control and unfermented samples.
Article
Biotechnology & Applied Microbiology
Nahuel E. Casa, Julieta Lois-Milevicich, Paola Alvarez, Ricardo Mateucci, Marina de Escalada Pla
Summary: The batch production of Chlorella vulgaris using ricotta cheese whey as a growth media was evaluated. Different pre-treatment methods were tested, and tangential flow microfiltration showed the best performance. Macronutrient supplementation did not enhance the biomass production.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Article
Food Science & Technology
Graciete de Souza Silva, Clivia Danubia Pinho da Costa Castro, Graciele da Silva Campelo Borges, Sergio Tonetto de Freitas, Saulo de Tarso Aidar, Aline Camarao Telles Biasoto, Ana Cecilia Poloni Rybka, Haissa Roberta Cardarelli
Summary: The bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages made with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertao Forte were investigated in this study. Among the three formulations developed, I3 showed the highest ascorbic acid content, antioxidant activity, and consumer test scores, and maintained its physicochemical stability and microbiological safety during storage. (-)-Epicatechin gallate, (-)-epigallocatechin gallate, and cis-resveratrol were identified as the main phenolic compounds in the beverages. I1 and I3 also exhibited higher bioaccessibility of minerals compared to I2.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Prashant Ashok Shelke, Latha Sabikhi, Yogesh Khetra, Sangita Ganguly, Davuddin Baig
Summary: The study found that using a lower proportion (90:10) of skim milk and higher temperature (95 degrees C) in the heat treatment during cow milk Ricotta cheese production results in better quality cheese. Principal component analysis can group cheeses based on the level of cheese milk and heating temperature.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Antonia Macedo, David Azedo, Elizabeth Duarte, Carlos Pereira
Summary: This study developed an integrated process for the recovery of sweet goat whey components through filtration, centrifugation, pasteurization, and sequential membrane processes. The application of this process led to the retention of proteins and lactose in whey, allowing for their total recovery in cheese dairy plants. This integrated process can contribute significantly to the sustainability of small- or medium-sized goat cheese dairies.
Article
Agriculture, Dairy & Animal Science
M. Brighenti, S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson, J. A. Lucey
Summary: This study investigated the rheological and textural properties of cream cheeses manufactured by substituting sweet cream with various levels of whey cream. The results showed that high levels of whey cream led to lower firmness and higher stickiness in cream cheeses, making them softer and more spreadable.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Zahra Azarashkan, Ali Motamedzadegan, Azade Ghorbani-HasanSaraei, Pourya Biparva, Somayeh Rahaiee
Summary: This study aimed to produce functional ricotta cheese using broccoli sprouts extract and evaluate its properties. The results showed that the addition of the extract affected the physicochemical and sensory properties of the cheese. Nano-encapsulation method was found to better preserve the bioactive compounds of the extract.
FOOD SCIENCE & NUTRITION
(2022)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Abdul Ahid Rashid, Salman Saeed, Ishtiaque Ahmad, Khurram Shehzad, Shaista Nawaz, Saima Inayat
Summary: The aim of this study was to explore the optimal processing conditions, including temperature, pH, and calcium chloride concentration, for maximum yield of ricotta cheese from concentrated whey. Buffalo cheese whey was concentrated at 50 degrees C, resulting in high total solids and protein content. Twenty experiments were conducted to optimize the processing conditions, and three combinations of temperature, pH, and calcium chloride concentration were selected for ricotta cheese preparation. The results showed that temperature and pH had a strong effect on yield, while calcium chloride had a lesser effect.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Emilio Francesco Ricciardi, Matteo Alessandro Del Nobile, Amalia Conte, Francesco Fracassi, Eloisa Sardella
Summary: This study tested two innovative plasma assisted approaches to prolong the shelf life of ricotta cheese. The results showed that both treatments were effective in controlling microbial proliferation and preserving sensory quality, leading to a significant shelf life extension.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Francesco Emilio Ricciardi, Stella Plazzotta, Amalia Conte, Lara Manzocco
Summary: The study found that using different light pulses to treat ricotta cheese can effectively reduce the amount of microbes, but high-energy pulses can promote microbial growth and cause off-odors. The limited penetration depth of UV-C fraction restricts microbial inactivation and promotes changes in cheese constituents.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Juliana Beatriz Miazaki, Adriele Rodrigues dos Santos, Camila Fabiano de Freitas, Ana Paula Stafussa, Jane Martha Graton Mikcha, Rita de Cassia Bergamasco, Lucineia Aparecida Cestari Tonon, Grasiele Scaramal Madrona, Wilker Caetano, Leandro Herculano da Silva, Monica Regina da Silva Scapim
Summary: The present study evaluated the efficiency of an edible coating of alginate and erythrosine in the preservation of ricotta cheese submitted to the technique of Photodynamic Inactivation of Microorganisms (PDIM). The results showed that the use of 100 mu mol/L erythrosine in the coating had better antimicrobial effect without compromising the sensory attributes and nutritional characteristics of ricotta cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Murilo Goncalves de Oliveira, Marcus Bruno Soares Forte, Telma Teixeira Franco
Summary: This study proposed and investigated nanofiltration (NF) membranes technology configured as a serial process for XOS fractionation from sugarcane straw hydrolyzed liquor (SSHL) to isolate low molecular weight XOS (LMW XOS). By operationally optimizing the selected membranes NP030 and TS40 for pressure, temperature, and pH, it was successful in increasing the rejection rate of high molecular weight XOS (HMW XOS) and low molecular weight XOS (LMW XOS) in the process.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Engineering, Chemical
Arthur Merkel, Daria Voropaeva, Martin Ondrusek
Summary: The study demonstrates that pre-treatment of whey through nanofiltration and electrodialysis can effectively remove minerals and organic acids, with noticeable differences in ion reduction between different types of whey.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Junhyeok Kang, Yunkyu Choi, Jeong Pil Kim, Ji Hoon Kim, Ju Yeon Kim, Ohchan Kwon, David Inhyuk Kim, Dae Woo Kim
Summary: By generating nanopores on the basal plane of graphene and tuning the pore size, a high-performance nanoporous graphene membrane was fabricated, showing ultrafast organic solvent permeation properties and a sharp molecular weight cut-off.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Food Science & Technology
Janaina A. Pereira, Stephanie S. Pinto, Carolinne O. Dias, Michelly P. T. Vieira, Deise H. B. Ribeiro, Renata D. M. C. Amboni, Carlise B. Fritzen-Freire
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Carlen B. Bianchini, Michelly P. T. Vieira, Nathalia D. A. Arriola, Carolinne O. Dias, Siluana K. T. Seraglio, Ana Carolina O. Costa, Roberto A. Komatsu, Bruno D. Machado, Renata D. M. C. Amboni, Carlise B. Fritzen-Freire
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Chemistry, Physical
Diego Marlon Ferro, Diego Alex Mayer, Carmen Maria Oliveira Mueller, Sandra Regina Salvador Ferreira
JOURNAL OF SUPERCRITICAL FLUIDS
(2020)
Article
Chemistry, Applied
Emanuela Monteiro Coelho, Isabel Cristina da Silva Haas, Luciana Cavalcanti de Azevedo, Debora Costa Bastos, Isabela Maia Toaldo Fedrigo, Marcos dos Santos Lima, Renata Dias de Mello Castanho Amboni
Summary: This study conducted the first screening of 22 Citrus cultivars in a semi-arid tropical region based on their phytochemical and polyphenolic features, using multivariate chemometric analysis. The results showed that citric acid was the dominant organic acid, glucose and fructose were the major sugars, hesperidin was the predominant flavonoid in all Citrus, and naringin was the major polyphenol in pomelos. The findings suggest that phenolic profiles can be used for authentication of Citrus samples based on their origin and can potentially be applied to other fruits as well.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Gabriela Soster Santetti, Marina Volpato Dacoreggio, Ana Carolina Mattana Silva, Barbara Biduski, Joseane Bressiani, Tatiana Oro, Alicia de Francisco, Luiz Carlos Gutkoski, Renata Dias de Mello Castanho Amboni
Summary: The study found that adding 2.5 g YM/100 g WWF yerba mate leaves can improve bread quality and increase phenolic compounds and antioxidant activity during baking. These results suggest that YM can be successfully incorporated into baked products, enhancing their functional characteristics.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Mariana Angonese, Gabriel Emiliano Motta, Natalia Silva de Farias, Luciano Molognoni, Heitor Daguer, Patricia Brugnerotto, Ana Carolina de Oliveira Costa, Carmen Maria Olivera Muller
Summary: This study aimed to characterize and compare pulps of two species of organic dragon fruits, Hylocereus undatus and Hylocereus polyrhizus, grown under the same edaphoclimatic conditions in terms of bioactive compounds and physicochemical aspects. The results indicate that purple pulp of dragon fruit has higher bioactive potential, with more abundant phenolic and organic acid compounds, while white pulp is rich in chlorogenic acid.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Gabriela Soster Santetti, Marina Volpato Dacoreggio, Heloisa Patricio Inacio, Barbara Biduski, Rodrigo Barcellos Hoff, Carlise Beddin Fritzen Freire, Luiz Carlos Gutkoski, Renata Dias de Mello Castanho Amboni
Summary: This study investigated the effect of fermentation times on dough made with whole wheat flour added with yerba mate on the release of phenolic compounds and antioxidant activity. The results showed that fermentation time played a crucial role in releasing phenolic compounds in the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Karoline Panato, Carmen Maria Olivera Muller
Summary: Foam-mat drying of pumpkin puree showed faster drying rates compared to conventional hot-air drying, preserving high carotenoid content, high water-holding capacity, and improved solubility index in the resulting flour. Rehydrated flour from foam-mat drying maintained the same firmness and adhesiveness as fresh puree, highlighting the potential value added by this drying method.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Fabiani Cristina de Oliveira Santana, Karoline Panato, Mariana Angonese, Carmen Maria Olivera Mueller
Summary: This study evaluated the effects of different seed-pulp separation methods on the drying process of organic pitaya seeds, with thermal separation method showing the best results. The separation significantly influenced the drying process by decreasing moisture content, reducing drying rate, and affecting diffusivity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Ana Carolina Moura de Sena Aquino, Carlise Beddin Fritzen-Freire
Summary: This study aimed to evaluate consumer perception of vinegar and explore the potential of regional raw materials for vinegar production. The results showed that age influenced consumer perception, while the type of vinegar consumed was correlated with income. Furthermore, native fruits from the South Region of Brazil have great potential for application in vinegar production.
JOURNAL OF SENSORY STUDIES
(2023)
Review
Biotechnology & Applied Microbiology
Larissa Simao, Bruna Rafaela da Silva Monteiro Wanderley, Michelly Pontes Tavares Vieira, Isabel Cristina da Silva Haas, Renata Dias de Mello Castanho Amboni, Carlise Beddin Fritzen-Freire
Summary: This article introduces the process of making mead and its chemical composition. The aim is to study the effects of different ingredients and additives on mead, in order to increase its commercial value.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Pharmacology & Pharmacy
Rodrigo Henrique Saatkamp, Mariele Paludetto Sanches, Joao Pedro Dornelles Gambin, Beatriz Ribeiro Amaral, Natalia Silva de Farias, Thiago Caon, Carmen Maria Oliveira Muller, Alexandre Luis Parize
Summary: Nanoemulsions loaded with thymol were prepared and tested for their efficacy in treating oral infections. The thymol-loaded nanoemulsions showed improved stability and enhanced distribution in the oral cavity. In addition, all tested nanoemulsions exhibited significant free-radical scavenging activity.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Review
Green & Sustainable Science & Technology
Natalia S. Farias, Jhoan S. M. Rave, Ilyas Siddique, Carmen M. O. Mueller
Summary: This review examines the food and medicinal properties and uses of the diverse Brazilian Myrtaceae, finding that a significant number of species in this family are under threat of extinction. Fruits, leaf essential oils, and plant extracts are the main products researched, with some species showing scientifically proven medicinal use. These natural products have nutritional components and bioactive compounds that are valuable to the food, pharmaceutical, and cosmetic industries. The sustainable use of Myrtaceae natural products provides an overlooked opportunity for biodiversity conservation.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2023)
Article
Agronomy
Manoela Alano Vieira, Marcelo Maraschin, Renata Dias de Mello Castanho Amboni, Elane Schwinden Prudencio, Cristiane Manfe Pagliosa, Marcia Barbosa Henriques Mantelli, Edna Regina Amante
Summary: Ilex paraguariensis, a species native to Brazil, Paraguay, and Argentina, is highly valued for its positive effects on human health. The mate processing involves pre-drying, drying, and milling stages. Thermal and mass balance analysis of industrial mate processing units revealed that energy consumption in sapeco and drying operations exceeded the required calorific input. This highlights the need for optimizing energy consumption by adjusting temperature management during sapeco and drying stages, resulting in cost reduction and improved mate product quality.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
