Artigos - Engenharia e Tecnologia de Alimentos - IBILCE

URI Permanente para esta coleção

https://hdl.handle.net/11449/21827

Navegar

Agora exibindo 1 - 20 de 700

Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds
(2023-04-01) Ribeiro, Elisa Franco [UNESP]; Polachini, Tiago Carregari [UNESP]; Locali-Pereira, Adilson Roberto [UNESP]; Janzantti, Natália Soares [UNESP]; Quiles, Amparo; Hernando, Isabel; Nicoletti, Vânia Regina [UNESP]; Universidade Estadual Paulista (UNESP); Universitat Politècnica de València (UPV)
Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting alternative to preserve the quality of roasted coffee oil, a valuable agroindustrial byproduct. Thus, freeze- and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated over 30 days of storage at 25 °C together with the non-encapsulated oil as a control. Water sorption isotherms were determined, whereas color, oxidative stability (peroxide value and conjugated dienes) and volatile compounds were assessed over the storage period. Type II isotherms and Guggenheim–Anderson–Boer (GAB) model parameters showed that water binding was impaired by the surface oil in freeze-dried samples. Oxidation was maintained under acceptable values over the storage for all samples, with slightly higher protection also observed for volatile compounds in the spray-dried particles. The powdered emulsions were able to suitably preserve the oil’s quality over 30 days of storage, enabling its commercialization and application as a food ingredient and potential flavoring.
Syagrus romanzoffiana
(2021-02-08) Jorge, Neuza [UNESP]; da Silva, Ana Carolina; Veronezi, Carolina Médici [UNESP]; Universidade Estadual Paulista (UNESP); Federal University of Triângulo Mineiro
Palm trees belong to the family Arecaceae and are often considered an ecologically relevant species, since they present low fructification synchrony and represent, in times of food scarcity, an important source of resources for the fauna. This family is formed by several genera and species, including Syagrus romanzoffiana (Cham.) Glassman., which is a palm tree found in several countries, but endemic in South America. In Brazil, it is spread from North to South, through almost all vegetable formations, including the Cerrado. Although it is a fruit tree with great agricultural potential, its use in food is more restricted to consumption of the fruits in natura. The Syagrus romanzoffiana fruit has a very fibrous and orange colored pulp, due to the presence of carotenoids. It can be used to treat diseases of the digestive and renal systems. The kernel is rich in oil predominantly composed of saturated fatty acids and, consequently, of high oxidative stability. Thus, the purpose of this chapter is to collect information available on Syagrus romanzoffiana, covering various aspects of the plant, mainly the fruit pulp and kernel and their possible nutritional, biological, and pharmacological applications, in order to disseminate the importance of this species.
Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models
(2022-12-01) do Carmo, Juliana Rodrigues; Corrêa, Jefferson Luiz Gomes; Resende, Mariana; Cirillo, Marcelo Ângelo; Corona-Jiménez, Edith; Telis-Romero, Javier [UNESP]; Federal University of Lavras; Benemérita Universidad Autónoma de Puebla; Universidade Estadual Paulista (UNESP)
Osmotic dehydration (OD) is useful for the enrichment of mangos with interesting solutes. Isomaltulose has healthier properties than sucrose and its use is still scarce in OD processes. The OD of mangos with isomaltulose and sucrose was evaluated, and the effect of solute concentrations (25%, 30%, 35%) and temperatures (25, 35, 45°C) was estimated by multilevel statistical analysis in order to find the best conditions for a greater water loss (WL) and solid gain (SG). In sucrose OD, the highest concentration (35%) had the greatest effect than the temperature for WL and SG. For isomaltulose OD, the concentration provided greater WL and SG, but the effect of temperature was slightly more expressive for SG than WL. The maximum working conditions (35% of isomaltulose or sucrose and 45°C) promoted greater WL and SG for both carbohydrates, and with the OD it was possible to enrich mango with isomaltulose by taking advantage of the osmotic gradient, getting an osmodehydrated product with low glycemic and isulinemic indexes. Novelty impact statement: Through the osmotic dehydration, it is possible to enrich mango samples with isomaltulose due to its healthy attributes. Instead, a traditional statistical analysis, the multilevel statistical modeling was applied, which was suitable for evidence that the highest solute concentration and temperature conditions promoted the greatest water loss and solid gain, favoring the enrichment process.
L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels
(2023-01-01) Junior, Carlos Alberto Alves [UNESP]; Bellucci, Elisa Rafaela Bonadio [UNESP]; Dos Santos, João Marcos [UNESP]; Bertuci, Marcello Lima [UNESP]; da Silva Barretto, Andrea Carla [UNESP]; Universidade Estadual Paulista (UNESP)
The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1-0.5 % sodium tripolyphosphate and 2 % salt; CON2-without STPP and 2 % salt; CON3-without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS-0.8 % L-lysine; WTF-2 % wheat fiber; MCC-2 % microcrystalline cellulose fiber; LYSWTF-0.8 % L-lysine and 2 % wheat fiber; LYSMCC-0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1. Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.
Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
(2023-01-01) Luna-Flores, M.; Peña-Juarez, M. G.; Bello-Ramírez, A. M.; Telis-Romero, J. [UNESP]; Luna-Solano, G.; Instituto Tecnológico de Orizaba; Universidade Estadual Paulista (UNESP)
Moisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for desorption than for adsorption, in both, they decreased as EMC increased. Sorption entrop and Gibbs free energy also decreased with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero chili powder.
Flavor Biochemistry of Fermented Alcoholic Beverages
(2021-01-01) de Castilhos, Maurício B. M.; de Queiroga, Ana P. G.; Sabino, Lia L.; dos Santos Júnior, Jorge R. [UNESP]; Santiago-Urbina, Jorge A.; Nolasco-Cancino, Hipócrates; Ruíz-Terán, Francisco; Del Bianchi, Vanildo L. [UNESP]; Minas Gerais State University; Universidade Estadual Paulista (UNESP); Division of Career Management of Sustainable and Protected Agriculture; Chemistry Science Faculty; Consejo Regulador del Mezcal; Faculty of Chemistry
The flavor is one of the sensory attributes that panelists assess and its complexity brings several discussions regarding the definition of its concept. Some authors describe the flavor as a sum of perceptions resulting from the stimulation of the senses by the food/beverage in the digestive and respiratory tracts; other authors define flavor as a combination of taste and mouthfeel. There is a tendency to consider the relevance of the relationship between the flavor and the chemical food/beverage matrix. Acids, alcohols, volatile compounds, and other chemical substances are responsible for distinctive sensations in the mouth promoting different tastes and mouthfeel. In addition, the synthesis path of the chemical substances that respond to flavor compounds is based on relevant biochemical phenomena. In this context, alcoholic fermentation is considered one of the most essential biochemical reactions providing the formation of a set of volatile compounds responsible for influencing the flavor. Wine and mezcal are examples of alcoholic beverages that present several chemical compounds responsible for their complex flavor due to the several biochemical reactions that occur during their production. Esters, higher alcohols, carbonyl compounds, and oak flavors such as lactones, furanic compounds, and methoxyphenols are responsible for providing the complex flavor that differentiates the wines. Other factors such as the intrinsic features of the grape cultivar and the grape vintage also influence the wine flavor. The most relevant biochemical pathway that produces the chemical compounds that respond to wine flavor is the synthesis of different enzymes produced by the different yeasts responsible for alcoholic fermentation. Also, mezcal is produced by different species of maguey and its cooking is the first step that generates caramel and smoky notes related to furans, alcohols, aldehydes, ketones, phenols, and terpenes. The chemical composition of the mezcal depends on the maguey species, age, the chemical composition of the maguey, and the practice of each producer. The use of autochthonous yeasts during alcoholic fermentation and the conditions used for the biochemical reaction respond to the mezcal flavor differences. In summary, biochemical reactions have substantial importance for the flavor complexity of wine and mezcal since the different flavor nuances are explained by the different chemical composition of the grape and maguey, respectively, the conditions used during the process, and the yeasts involved in the alcoholic fermentation. The study of biochemical pathways will be helpful for wineries and mezcal producers to elucidate the mechanism of the reactions involving the synthesis of specific chemical compounds and their respective flavor notes, producing a safe beverage with quality and high acceptance.
How food structure influences the physical, sensorial, and nutritional quality of food products
(2022-01-01) Rojas, Meliza Lindsay; Kubo, Mirian T.K. [UNESP]; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis; Augusto, Pedro E.D.; Universidad Privada del Norte (UPN); Enzyme and Cell Engineering Laboratory; Universidade Estadual Paulista (UNESP); University of Illinois at Urbana-Champaign; Universidade de São Paulo (USP); Centre Européen de Biotechnologie et de Bioéconomie (CEBB)
Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures
(2023-05-01) Sanches, Marcio Augusto Ribeiro [UNESP]; de Paiva, Gilmar Borges [UNESP]; Darros-Barbosa, Roger [UNESP]; Silva-Barretto, Andrea Carla da [UNESP]; Telis-Romero, Javier [UNESP]; Universidade Estadual Paulista (UNESP); IFMT
Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures (1, 5, 10 and 15 °C) and to evaluate the use of mathematical models to predict the mass transfer kinetics until equilibrium conditions during the wet salting of caiman tail fillets. Moisture and chloride analyses were performed throughout the wet salting process. Four models (Peleg; Weibull; Zugarramurdi and Lupín; Diffusion) were tested to predict WC and SC kinetics in caiman tail fillets subjected to wet salting. The increase in the temperature resulted in a reduction (P < 0.05) in WC and an increase (P < 0.05) in SC. Nonlinear effects on WC and SC kinetics were observed between the different temperatures evaluated. Furthermore, the effective diffusion coefficients (Dw and Ds) increased (P < 0.05) with increasing temperature. Peleg, Weibull, Zugarramurdi and Lupín, and the Diffusion model satisfactorily represented WC and SC rates throughout the process. The kinetic behavior of the parameters of the models corroborated the effects of temperature on those parameters. Peleg was the best model for predicting WC and SC kinetics, and Zugarramurdi and Lupín was the best for predicting the equilibrium conditions of the process (WC∞ SC∞), all parameters which can be used to describe the mass transfer kinetics during wet salting of caiman tail fillets.
Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products
(2023-03-01) Sanches, Marcio Augusto Ribeiro [UNESP]; Augusto, Pedro Esteves Duarte; Polachini, Tiago Carregari [UNESP]; Telis-Romero, Javier [UNESP]; Universidade Estadual Paulista (UNESP); Centre Européen de Biotechnologie et de Bioéconomie (CEBB)
Due to its high moisture content and perishability, the water adsorption isotherms, and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt based (BSGW) were evaluated under storage and drying conditions. Chemically characterized BSGs were subjected to the static gravimetric method to experimentally obtain the water adsorption isotherms at ten temperatures (5–90 °C). As the best-fitted model (R2adj > 0.9928 e χ2 ≤ 0.0001), the GAB parameters were used to determine the adsorption surface area, spreading pressure, and thermodynamic properties. At temperatures from 5 to 50 °C, the adsorption isotherms of BSGL and BSGW showed convex curves, typical of type III isotherms. However, at temperatures above 60 °C, the curves started to present typical type II isotherms with sigmoid-shaped sorption behavior. The equilibrium moisture content of BSGs increased with increasing relative humidity and/or decreasing temperature. The spreading pressure increased as the water activity and temperature increased, contrary to that observed for the adsorption surface area. Thermodynamic analysis showed that the net isosteric heat of adsorption, enthalpy, and differential entropy decreased as the equilibrium moisture increased. The compensation theory was confirmed, and its results indicated that the adsorption processes were enthalpy-driven. The positive values for Gibbs free energy indicated that the adsorption processes were not spontaneous, which may be related to the composition of BSGs in terms of lipids and proteins. From an energy and stability point of view, a water activity of 0.4 is the ideal condition for the storage of BSGs.
Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
(2023-04-01) Guazi, Julaísa Scarpin [UNESP]; Conti, Ana Carolina [UNESP]; Universidade Estadual Paulista (UNESP)
Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory quality of product texture. Considering that artificial saliva is still little explored in the food area, the texture sensory profile and texture acceptance of expanded snacks were investigated to verify whether artificial saliva influences any correlation between the instrumental and sensory evaluations of texture. Thirteen samples of expanded snacks were analyzed using seven probes and three treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. A high intensity of adhesiveness was responsible for low acceptance of products. Without artificial saliva, correlations between intensities of fracturability and instrumental results were more frequent; however, when artificial saliva was used, strong correlations were obtained for the intensities of hardness, crispness, chewiness and adhesiveness. Regarding the sensory acceptance, the cylindrical probe without saliva and the three-point bending probe and Ottawa probe with 17 blades with artificial saliva stood out as having strong correlation. Thus, the three-point bending and 17-blade Ottawa probes with 17 blades are highlighted, as both notably increased the correlations between sensory and instrumental results when used with artificial saliva. In conclusion, the use of artificial saliva changes correlations between instrumental and sensory analyses for all probes and the choice of instrumental conditions to be used will depend on the sensory attribute to be investigated.
Focus group and word association for evaluating consumer perception of microwave popcorn labels
(2023-04-01) de Almeida, Viniccius Silva [UNESP]; Guazi, Julaísa Scarpin [UNESP]; Conti, Ana Carolina [UNESP]; Universidade Estadual Paulista (UNESP)
New microwave popcorns are available in the market to meet consumer demands for healthier foods; thus, we evaluated the consumer perception about them. Four label images were used: natural flavor popcorn without salt; natural flavor popcorn with salt; whole grain popcorn, 0% sodium, 25% less total fat, natural flavor; and whole grain popcorn, 25% less sodium, 25% less total fat, natural flavor with salt. Focus group and word association were applied. The focus group deepened the importance of the label colors, price and consumer perception regarding the whole grain popcorns. Through word association, the labels of natural popcorn with and without salt were associated with the sensory aspects and affective memory, while the whole grain popcorns were associated with ingredients, composition and aspects related to health and nutrition. All labels had negative associations. In conclusion, both techniques present important results regarding consumer behavior and purchase/consumption of microwave popcorn. Practical Applications: Although popcorn has a good nutritional value, it is believed that the microwave popcorn is not seen as a nutritious food by consumers, maybe due to ingredients added to the popcorn, such as butter and flavorings. New microwave popcorn has recently become available on the market, with changes in their nutritive composition and ingredients, followed by differences in the labels and packages, which is related to the consumer demand for healthier products. In this way, the perception that consumers have about the labels of products is relevant to their purchase and consumption. In this study, although the positive perceptions about the microwave popcorn labels, negative perceptions appeared through the focus group and word association techniques. Such information is relevant and deserves attention by companies when developing new products and labels to meet the consumer desire for healthier products.
Perception and sensory acceptance of sweet taste by individuals that who work/study on different shifts
(2022-01-01) Camargo, Ana Carolina Bom [UNESP]; de Castilhos, Maurício Bonatto Machado; Conti, Ana Carolina [UNESP]; Universidade Estadual Paulista (UNESP); Universidade do Estado de Minas Gerais
Objective This study aimed to evaluate the perception and sensory acceptance of sweet taste by individuals who work/study on different shifts. Methods Three groups of individuals were recruited: the Control group (individuals that study during the day and do not work at night), Group 1 (individuals that study in the evening) and Group 2 (individuals that work overnight). The individuals were submitted to a detection threshold test using sucrose solutions and a sensory acceptance test using a structured hedonic scale and a Just-About-Right scale for sweet taste in blancmange. Results The detection thresholds were significantly higher for Groups 1 and 2. Individuals of Group 2 had a preference by blancmanges when having high sucrose concentrations, as well as had an ideal concentration of 10.50% sucrose against 5.95% sucrose for the Control group. Conclusion Our study shows a relationship between changes in the circadian cycle and the sensory perception and acceptance of sweet taste. More studies need to be performed to understand such relationships and their repercussions better.
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties
(2023-02-01) Guazi, Julaísa Scarpin [UNESP]; Conti, Ana Carolina [UNESP]; Universidade Estadual Paulista (UNESP)
The texture analyzer is the equipment most used to measure the texture properties of foods, although it has limitations in reproducing some conditions of the oral cavity such as temperature and sample moisturizing by human saliva. Thus, this study uses artificial saliva during analysis with a texture analyzer, having expanded snacks as the case-study and using different probes. Thirteen samples of expanded snacks were analyzed using seven probes and three different treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. Force (highest force peak, number of force peaks, average of maximum force and adhesiveness) and acoustic properties (number of acoustic peaks and sound pressure level) were measured. In general, there was a reduction in the values of the instrumental texture properties from the samples without artificial saliva compared to those with artificial saliva applied and, even more so, compared to the samples immersed in the artificial saliva. Nevertheless, different behaviors were found between some samples and between the probes. Which concerns the treatments with artificial saliva, each one has advantages and difficulties in terms of testing performance, absorption by the sample and wasting. In conclusion, we suggest cylindrical and three-point bending probes to evaluate the texture of expanded snacks, because of their discrimination of texture properties and ease of operation.
Rheological Behavior of Biopolymer Suspensions
(Crc Press-taylor & Francis Group, 2012-01-01) Mariano Marfil, Paulo Henrique; Telis-Romero, Javier [UNESP]; Nicoletti Telis, Vania Regina [UNESP]; Telis, VRN; Univ Fed Triangulo Mineiro; Universidade Estadual Paulista (UNESP)
Biopolymers by Azotobacter vinelandii
(Intech Europe, 2010-01-01) Silva, Adriana Navarro da [UNESP]; Garcia-Cruz, Crispin Humberto [UNESP]; Elnashar, M. M.; Universidade Estadual Paulista (UNESP)
Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products
(Crc Press-taylor & Francis Group, 2015-01-01) Barretto Penna, Ana Lucia [UNESP]; Paula, Aline Teodoro de [UNESP]; Casarotti, Sabrina Neves [UNESP]; Silva, Luana Faria [UNESP]; Diamantino, Vivian Ribeiro [UNESP]; Todorov, Svetoslav Dimitrov; Rai, V. R.; Bai, J. A.; Universidade Estadual Paulista (UNESP); Universidade de São Paulo (USP)
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
(2022-12-01) Nishiyama-Hortense, Yara Paula de Oliveira [UNESP]; Rossi, Maria Júlia de Paula [UNESP]; Shimizu-Marin, Victoria Diniz [UNESP]; Janzantti, Natália Soares [UNESP]; Gómez-Alonso, Sergio; Da-Silva, Roberto [UNESP]; Lago-Vanzela, Ellen Silva [UNESP]; Universidade Estadual Paulista (UNESP); Universidad de Castilla-La Mancha
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The qualitative and quantitative composition of anthocyanins present in the grapes, the juice produced, and the juice-containing jelly candy were determined using HPLC-DAD- ESI -MS/MSn; and, sensory analysis methods (acceptance and Rate-All-That-Apply (RATA)) were used to assess the quality of the candy produced. The product had a concentration of total anthocyanins (mg malvidin-3,5-glucoside·kg fruit−1) of 686.78, with a retention of 41% in relation to the concentration determined in the juice. However, compared to the grape, the concentration of diglycosylated anthocyanins, including the coumarylated ones, increased because they are more stable compounds. According to the sensory characterization, the candy presented a satisfactory acceptance; according to the RATA method, it was characterized mainly as purple and uniform in color, shiny and gelatinous in appearance. Finally, it is concluded that the application of juice, combined with the other ingredients of the formulation, resulted in a product pleasant and with the considerable concentration of anthocyanins and, with grape odor and flavor.
Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota
(2022-11-01) Borgonovi, Tais Fernanda [UNESP]; Virgolin, Lara Borghi [UNESP]; Janzantti, Natália Soares [UNESP]; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto [UNESP]; Universidade Estadual Paulista (UNESP); Faculty of Health Sciences
The benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) on lactic acid bacteria (LAB) and on gut microbiota composition was discussed. The fruit dietary fibers, phenolic compounds, fatty acids, carotenoids, and vitamins have important health benefits. Furthermore, they can interact with LAB and modulate the human intestinal microbiota, which favor the diversity of beneficial bacterial groups, thus providing several benefits to human health, such as reducing weight gain, improving the mucosal barrier function of gastrointestinal (GI) tract against pathogens, decreasing chronic inflammation and incidence of diseases, such as cardiovascular ones, diabetes, hypertension and chronic diseases. Additionally, FBC are able to change the Firmicutes/Bacteroidetes ratio and inhibit the putrefactive bacteria in the gut. Due to the complex composition of human gut microbiota and variations among individuals, additional research must be carried out to elucidate the mechanism of interaction between the bioactive compounds and the human microbiota.
Automatic system for monitoring gaseous concentration in a packed-bed solid-state cultivation bioreactor
(2022-09-21) Henrique, João Paulo [UNESP]; Casciatori, Fernanda Perpétua; Thoméo, João Cláudio [UNESP]; Universidade Estadual Paulista (UNESP); Universidade Federal de São Carlos (UFSCar)
In this work, the respiration gases were sampled from a packed-bed bioreactor used for solid-state cultivation (SSC) using different gas-sampling procedures. As a case study, Myceliophthora thermophila I-1D3b was cultivated at 45 °C in a mixture of sugarcane bagasse/wheat bran (7:3 w/w). Respiration gases were sampled at the top of the column (end-do-end mode) and in three other alternatives of sampling gases. Axial temperature profiles were obtained during the experiments and axial moisture contents and endoglucanase activities were determined after cultivation. The results showed that sampling gases at low flow rate produced similar results to the end-to-end operation. On the other hand, when part of the bed was subjected to inefficient aeration, the process was strongly affected in terms of accumulated gas concentrations and temperature. From the results, it was possible to infer some aspects of the microbial respiratory activity, which will be of help to SSC packed-bed bioreactor developers.
Antioxidant and pharmacological activity of Cucumis melo var. cantaloupe
(2022-01-01) Jorge, Neuza [UNESP]; Silva, Ana Carolinada; Veronezi, Carolina M. [UNESP]; Universidade Estadual Paulista (UNESP); Federal University of Triângulo Mineiro
Cucumis melo L. is a worldwide appreciated fruit that offers multiple benefits to human health. However, besides the pulp, its by-products, such as peels and seeds, may also be used in the production of extracts and flours, and in the extraction of oils, since they contain phytochemicals of high nutritional and functional capacity. This chapter highlights the importance of using the by-products derived from C. melo L., especially from cantaloupe, as they present analgesic, antiinflammatory, antioxidant, anticancer, antimicrobial, diuretic, hepatoprotective, and immunomodulatory activities due to the presence of bioactive compounds. Also, their use may help minimize the environmental impact.

Navegar

Submissões Recentes