Thais M F S Vieira | University of Sao Paulo (original) (raw)

Papers by Thais M F S Vieira

Journal of Food Science

Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid re... more Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid reactive substances (TBARS) and hydroperoxide methods to UPLC-MS/MS oxylipin analysis for detecting early lipid oxidation. Two different infant milk formulas were tested during 21 days of storage at 4 • C. Formulas 1 and 2 contained canola oil and canola oil + 1% docosahexaenoic acid ethyl ester, respectively. Formulas were sampled up to 21 days of storage. Formula 2 had higher peroxide values than Formula 1 across all time points. However, no significant differences over time in TBARS and peroxide values in either formula were observed. Several oxylipins increased in both formulas starting on day 7 (linoleic acid and alpha-linolenic acid-derived oxylipins in Formula 1 and DHA-derived oxylipins in Formula 2). These results indicate that free oxylipins are effective in detecting early lipid oxidation and distinguishing between formulations containing different fatty acids. K E Y W O R D S hydroperoxide, lipid oxidation, milk formula, TBARs, UPLC-MS/MS Practical Application: We have recently shown that primary oxidation products known as oxylipins can be measured in their free form by ultra-high pressure liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to detect early lipid oxidation. However, a head-to-head comparison of the sensitivity of this approach to conventional spectrophotometric methods has not been evaluated. Our results indicate that free oxylipin measurements are better than conventional methods in detecting early lipid oxidation in milk infant formula distinguishing between different formulations.

Journal of Aquatic Food Product Technology

Future Foods, 2022

Among natural extracts with antioxidant potential, acerola fruit is an important source of bioact... more Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced under environmentally friendly conditions. In vitro antioxidant activity was determined, and products were applied in oil-in-water emulsions. Lipid oxidation products were measured by the absorptivity at 232 nm and hydroperoxide content. Sensory characteristics resulting from the addition of acerola microparticles to emulsions were also investigated. The aqueous extracts of acerola fruits showed a high concentration of ascorbic acid (32.52 to 41.11 mg.100 mg − 1) and reducing power; the retention of ascorbic acid was 88% after spray drying. Oxidation inhibition was observed upon emulsion addition of acerola products: the hydroperoxide content after 9 days under accelerated conditions in the control samples was 14.03 mmol. L − 1 and from 3.02 to 3.60 mmol. L − 1 in samples with TBHQ or acerola microparticles (100-200 mg.kg − 1). In addition, the microparticles did not show sensory effects compared to synthetic antioxidants. Acerola microparticles obtained after simple water extraction from green fruits were effective and are a potential new ingredient for the oxidative stability of lipid emulsions.

LWT, 2021

The development of fish-based products can meet consumers' desires related to sensory, nu... more The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of undervalued fish portions. This study presents the results of the optimization of fish burger formulations based on mechanically separated meat (MSM) of tambaqui (Colossoma macropomum) with oatmeal and cassava starch, using a simplex-centroid mixture design (SCMD) with total flour concentrations ranging from 0% to 10%, and MSM from 82.5% to 92.5%. The formulations were evaluated for physicochemical, yield, and sensory characteristics. The addition of flour had a positive effect (p ≤ 0.05) on physicochemical and sensory properties, resulting in a 12% higher cooking yield compared to the formulation without flour. All formulations scored high acceptance; however, the formulation with the binary combination between flours showed the best ranking in the preference test and presented a score of 7.58 on the 9-Point hedonic Scale of global acceptance. Hardness was higher in the pure pseudo-component combinations but provided a reduction in binary and ternary combinations. The study shows the importance of optimization tools in product development aiming to consider yield and cost aspects.

Food Science and Technology, 2021

Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil ... more Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13-15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.

Scientia Agricola, 2019

Green propolis is found only in Brazil and due to its important biological characteristics, the f... more Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products.

Current Nutrition & Food Science, 2016

Background: The growing interest in new functional foods with special characteristics and health ... more Background: The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice mixtures. The proliferation of ready-to-drink beverages has driven the market to focus its interest on these products. The aim of this study was to evaluate the antioxidant capacity of mixtures formed by orange (Citrus sinensis L. var. Washington navel), grape (Vitis vinifera L. var. Lavallet Alfonso) and starfruit (Averrhoa carambola L. var. Golden Star) juices. Methods: Samples were prepared with different proportions of each juice according to simplex centroid mixture design (SCMD). The antioxidant capacity of each sample was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability in vitro and expressed as the amount of sample needed to scavenge 50% of the DPPH (IC50). Results: The antioxidant capacity was higher in treatments of mixtures of these fruits than those who used pure juices, indicating binary mixtures of orange and starfruit juices and also ternary mixtures including grape juice in different proportion presents higher antioxidant capacity than pure juices. Conclusion: These results provide important information for the juice industry, an industry that could design mixtures of fruit juices instead of pure juice, with the intention to improve their functional properties.

Food Chemistry, 2015

Nearly 20 million tons of winery by-products, with many biological activities, are discarded each... more Nearly 20 million tons of winery by-products, with many biological activities, are discarded each year in the world. The extraction of bioactive compounds from Chenin Blanc, Petit Verdot, and Syrah grape byproducts, produced in the semi-arid region in Brazil, was optimized by a Central Composite Rotatable Design. The phenolic compounds profile, antioxidant capacity against synthetic free radicals (DPPH and ABTS), reactive oxygen species (ROS; peroxyl radical, superoxide radical, hypochlorous acid), cytotoxicity assay (MTT) and quantification of TNF-a production in RAW 264.7 cells were conducted. Gallic acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatechin gallate, quercetin 3-b-Dglucoside, delfinidin 3-glucoside, peonidin 3-O-glucoside, and malvidin 3-glucoside were the main phenolic compounds identified. In general, rachis showed higher antioxidant capacity than pomace extract, especially for Chenin Blanc. All extracts showed low cytotoxicity against RAW 264.7 cells and Petit Verdot pomace suppressed TNF-a liberation in vitro. Therefore, these winery by-products can be considered good sources of bioactive compounds, with great potential for application in the food and pharmaceutical industries.

International Journal of Molecular Sciences, 2012

Vegetables are widely consumed in Brazil and exported to several countries. This study was perfor... more Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe 3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 µmol Trolox/g DPPH • ; 447.1 µmol F 2+ /g FRAP), turmeric (118.6 µmol Trolox/g ABTS •+ ; 92.8% β-carotene), watercress and broccoli (protective factor 1.29-Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.

Fuel, 2014

ABSTRACT The rich-in-oil miscella obtained from the soybean oil extraction using ethanol shows ch... more ABSTRACT The rich-in-oil miscella obtained from the soybean oil extraction using ethanol shows chemical and physical characteristics that allow production of biodiesel by direct transesterification. It may be a promising raw material for skipping the oil refining process, thereby reducing the biodiesel production steps, as well as increasing the environmental sustainability of the process by replacing the hexane by ethanol from renewable source. The aim of this work was to perform alkaline-catalyzed (NaOH) ethanolysis of soybean oil ethanolic miscella and assess the biodiesel quality according to the Brazilian legislation. The molar ratio 1:12, NaOH 0.6% and temperature 30 �°C were the best conditions which leads to 97.2% of ethyl esters yield. The meal resulting from ethanol oil extraction was suitable for animal feed due to the lower reduction of antinutritional compounds. The rich-in-oil miscella proved to be a technically viable feedstock for biodiesel production due to its high yield reaction under alkaline-based catalysis.

Food Chemitry X, 2019

Green propolis presents a potential source of bioactive compounds, responsible for its antioxidan... more Green propolis presents a potential source of bioactive compounds, responsible for its antioxidant capacity. The effects of ethanol concentration, solid-solvent ratio, and extraction time were evaluated in regard to the total phenolic content (TPC) and antioxidant capacity of the extracts by the use of central composite rotatable designs. Optimum extraction conditions lead to significant reduction of extraction time compared to conventional extraction methods. Under optimum conditions, extracts were composed of 1614.80 mg GAE. g−1 and 807 mg artepillin C. g−1. Extracts were effective in retarding the oxidation in oil-in-water emulsions subjected to accelerated tests. Green propolis extracts (up to 200 mg.kg−1) did not increase Saccharomyces cerevisiae cell damage after 4 h of exposure, indicating its antioxidant effect and potential innocuity. Results demonstrated the antioxidant properties of the propolis extract was similar or better than the ones from synthetic antioxidants and warrant further investigation to determine its potential industrial application.

Scientia Agricola, 2019

Green propolis is found only in Brazil and due to its important biological characteristics, the f... more Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products.

Food Research International, 2020

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production ... more An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′-nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.

LWT, 2021

Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the... more Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn extruded snacks was evaluated. Four snack samples were evaluated: one control sample (with salt and monosodium glutamate) and three reduced-sodium formulations. To minimize sensory losses caused by sodium reduction, monosodium glutamate (MSG) and Umami Ingredient (a new flavor enhancer ingredient obtained from shiitake mushroom byproducts) were used as flavor enhancers, since the utilization of Umami Ingredient enables the development of MSG-free and low-sodium products. The physical (expansion ratio, density and cutting force) and sensory (acceptance through hedonic scale, Just-about-right scale and characterization by the Rate-All-That-Apply method) characteristics of the snacks were investigated. Snacks with lower sodium content exhibited lower acceptance compared to the control sample, but they were not rejected by the consumers. Umami Ingredient performed similarly to MSG on seasoning flavor, salty and umami tastes. From this result, Umami Ingredient can be considered a potential alternative to replace MSG in low-sodium food, acting as a flavor enhancer and contributing to reducing the use of additives in the product formulation.

LWT, 2022

The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on ... more The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Seven treatments were performed: one control (regular salt content) and six low-salt formulations with different levels of salt and Umami Ingredient. Cooked burgers with salt reduction and Umami Ingredient addition showed a slight increase in lightness and yellowness, but no effect was found for redness, pH, and water activity. There was no decrease in cooking loss and diameter reduction in any of the formulations and only samples with 70% salt reduction were significantly less hard and chewy in comparison to the control. An increase in the free amino acids proline and phenylalanine was observed in treatments with Umami Ingredient. In general, the treatments did not affect amino acid profiles compared to the control and the most abundant amino acids were those related to the umami taste (glutamic and aspartic acids). The volatile profile of beef burgers showed a slight increase in compounds also found in the Umami Ingredient, mainly 3-methylbutanal, (S)-(+)-1,2-Propanediol and dimethyl sulfide. Based on physicochemical and technological parameters, the Umami Ingredient can be considered a promising natural flavor enhancer for low-salt beef burgers.

Processes, 2020

Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africani... more Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis have been reported to be responsible for biological activities such as antioxidant capacity. This study aimed to optimize the ultrasound-assisted extraction of antioxidants compounds from rosemary-of-field using a central composite rotatable design (CCRD), and compare results to green propolis extract. An experimental design was performed to obtain responses of total phenolic content and antioxidant capacity. The results allowed observing that the optimum condition for both Baccharis dracunculifolia floral bud and raw green propolis antioxidant extraction was obtained with 99% ethanol solution. In this condition, Total Phenolic Content (TPC), Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) values were 612.14 mg GAE. g −1 sample, 534.39 µM ferrous sulfate g −1 sample, and 72.37 µmol TEAC. g −1 sample, respectively, for floral buds. These results have confirmed that optimization is a key step for effective and sustainable extraction processes to be feasible on an industrial scale. The proposed process can be easily adopted on a larger scale, as it uses very few inputs and presents straightforward steps, with the advantage of high efficiency in the extraction of phenolic compounds from the studied matrices compared to the results from the literature. The high concentration of antioxidants indicates that the products obtained can be considered as a sustainable bioactive source for food and cosmetic purposes.

Food Sci. Technol, 2022

Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil ... more Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13-15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.

Future Foods, 2022

Among natural extracts with antioxidant potential, acerola fruit is an important source of bioact... more Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced under environmentally friendly conditions. In vitro antioxidant activity was determined, and products were applied in oil-in-water emulsions. Lipid oxidation products were measured by the absorptivity at 232 nm and hydroperoxide content. Sensory characteristics resulting from the addition of acerola microparticles to emulsions were also investigated. The aqueous extracts of acerola fruits showed a high concentration of ascorbic acid (32.52 to 41.11 mg.100 mg − 1) and reducing power; the retention of ascorbic acid was 88% after spray drying. Oxidation inhibition was observed upon emulsion addition of acerola products: the hydroperoxide content after 9 days under accelerated conditions in the control samples was 14.03 mmol. L − 1 and from 3.02 to 3.60 mmol. L − 1 in samples with TBHQ or acerola microparticles (100-200 mg.kg − 1). In addition, the microparticles did not show sensory effects compared to synthetic antioxidants. Acerola microparticles obtained after simple water extraction from green fruits were effective and are a potential new ingredient for the oxidative stability of lipid emulsions.

LWT, 2022

The development of fish-based products can meet consumers' desires related to sensory, nutritiona... more The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of undervalued fish portions. This study presents the results of the optimization of fish burger formulations based on mechanically separated meat (MSM) of tambaqui (Colossoma macropomum) with oatmeal and cassava starch, using a simplex-centroid mixture design (SCMD) with total flour concentrations ranging from 0% to 10%, and MSM from 82.5% to 92.5%. The formulations were evaluated for physicochemical, yield, and sensory characteristics. The addition of flour had a positive effect (p ≤ 0.05) on physicochemical and sensory properties, resulting in a 12% higher cooking yield compared to the formulation without flour. All formulations scored high acceptance; however, the formulation with the binary combination between flours showed the best ranking in the preference test and presented a score of 7.58 on the 9-Point hedonic Scale of global acceptance. Hardness was higher in the pure pseudo-component combinations but provided a reduction in binary and ternary combinations. The study shows the importance of optimization tools in product development aiming to consider yield and cost aspects.

Journal of Food Science

Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid re... more Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid reactive substances (TBARS) and hydroperoxide methods to UPLC-MS/MS oxylipin analysis for detecting early lipid oxidation. Two different infant milk formulas were tested during 21 days of storage at 4 • C. Formulas 1 and 2 contained canola oil and canola oil + 1% docosahexaenoic acid ethyl ester, respectively. Formulas were sampled up to 21 days of storage. Formula 2 had higher peroxide values than Formula 1 across all time points. However, no significant differences over time in TBARS and peroxide values in either formula were observed. Several oxylipins increased in both formulas starting on day 7 (linoleic acid and alpha-linolenic acid-derived oxylipins in Formula 1 and DHA-derived oxylipins in Formula 2). These results indicate that free oxylipins are effective in detecting early lipid oxidation and distinguishing between formulations containing different fatty acids. K E Y W O R D S hydroperoxide, lipid oxidation, milk formula, TBARs, UPLC-MS/MS Practical Application: We have recently shown that primary oxidation products known as oxylipins can be measured in their free form by ultra-high pressure liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to detect early lipid oxidation. However, a head-to-head comparison of the sensitivity of this approach to conventional spectrophotometric methods has not been evaluated. Our results indicate that free oxylipin measurements are better than conventional methods in detecting early lipid oxidation in milk infant formula distinguishing between different formulations.

Journal of Aquatic Food Product Technology

Future Foods, 2022

Among natural extracts with antioxidant potential, acerola fruit is an important source of bioact... more Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced under environmentally friendly conditions. In vitro antioxidant activity was determined, and products were applied in oil-in-water emulsions. Lipid oxidation products were measured by the absorptivity at 232 nm and hydroperoxide content. Sensory characteristics resulting from the addition of acerola microparticles to emulsions were also investigated. The aqueous extracts of acerola fruits showed a high concentration of ascorbic acid (32.52 to 41.11 mg.100 mg − 1) and reducing power; the retention of ascorbic acid was 88% after spray drying. Oxidation inhibition was observed upon emulsion addition of acerola products: the hydroperoxide content after 9 days under accelerated conditions in the control samples was 14.03 mmol. L − 1 and from 3.02 to 3.60 mmol. L − 1 in samples with TBHQ or acerola microparticles (100-200 mg.kg − 1). In addition, the microparticles did not show sensory effects compared to synthetic antioxidants. Acerola microparticles obtained after simple water extraction from green fruits were effective and are a potential new ingredient for the oxidative stability of lipid emulsions.

LWT, 2021

The development of fish-based products can meet consumers' desires related to sensory, nu... more The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of undervalued fish portions. This study presents the results of the optimization of fish burger formulations based on mechanically separated meat (MSM) of tambaqui (Colossoma macropomum) with oatmeal and cassava starch, using a simplex-centroid mixture design (SCMD) with total flour concentrations ranging from 0% to 10%, and MSM from 82.5% to 92.5%. The formulations were evaluated for physicochemical, yield, and sensory characteristics. The addition of flour had a positive effect (p ≤ 0.05) on physicochemical and sensory properties, resulting in a 12% higher cooking yield compared to the formulation without flour. All formulations scored high acceptance; however, the formulation with the binary combination between flours showed the best ranking in the preference test and presented a score of 7.58 on the 9-Point hedonic Scale of global acceptance. Hardness was higher in the pure pseudo-component combinations but provided a reduction in binary and ternary combinations. The study shows the importance of optimization tools in product development aiming to consider yield and cost aspects.

Food Science and Technology, 2021

Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil ... more Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13-15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.

Scientia Agricola, 2019

Green propolis is found only in Brazil and due to its important biological characteristics, the f... more Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products.

Current Nutrition & Food Science, 2016

Background: The growing interest in new functional foods with special characteristics and health ... more Background: The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice mixtures. The proliferation of ready-to-drink beverages has driven the market to focus its interest on these products. The aim of this study was to evaluate the antioxidant capacity of mixtures formed by orange (Citrus sinensis L. var. Washington navel), grape (Vitis vinifera L. var. Lavallet Alfonso) and starfruit (Averrhoa carambola L. var. Golden Star) juices. Methods: Samples were prepared with different proportions of each juice according to simplex centroid mixture design (SCMD). The antioxidant capacity of each sample was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability in vitro and expressed as the amount of sample needed to scavenge 50% of the DPPH (IC50). Results: The antioxidant capacity was higher in treatments of mixtures of these fruits than those who used pure juices, indicating binary mixtures of orange and starfruit juices and also ternary mixtures including grape juice in different proportion presents higher antioxidant capacity than pure juices. Conclusion: These results provide important information for the juice industry, an industry that could design mixtures of fruit juices instead of pure juice, with the intention to improve their functional properties.

Food Chemistry, 2015

Nearly 20 million tons of winery by-products, with many biological activities, are discarded each... more Nearly 20 million tons of winery by-products, with many biological activities, are discarded each year in the world. The extraction of bioactive compounds from Chenin Blanc, Petit Verdot, and Syrah grape byproducts, produced in the semi-arid region in Brazil, was optimized by a Central Composite Rotatable Design. The phenolic compounds profile, antioxidant capacity against synthetic free radicals (DPPH and ABTS), reactive oxygen species (ROS; peroxyl radical, superoxide radical, hypochlorous acid), cytotoxicity assay (MTT) and quantification of TNF-a production in RAW 264.7 cells were conducted. Gallic acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatechin gallate, quercetin 3-b-Dglucoside, delfinidin 3-glucoside, peonidin 3-O-glucoside, and malvidin 3-glucoside were the main phenolic compounds identified. In general, rachis showed higher antioxidant capacity than pomace extract, especially for Chenin Blanc. All extracts showed low cytotoxicity against RAW 264.7 cells and Petit Verdot pomace suppressed TNF-a liberation in vitro. Therefore, these winery by-products can be considered good sources of bioactive compounds, with great potential for application in the food and pharmaceutical industries.

International Journal of Molecular Sciences, 2012

Vegetables are widely consumed in Brazil and exported to several countries. This study was perfor... more Vegetables are widely consumed in Brazil and exported to several countries. This study was performed to evaluate the phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe 3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using gas chromatography-mass spectrometry (GC-MS). The content of phenolic compounds ranged from 1.2 mg GA/g (carrot) to 16.9 mg GA/g (lettuce). Vegetables presenting the highest antioxidant activity were lettuce (77.2 µmol Trolox/g DPPH • ; 447.1 µmol F 2+ /g FRAP), turmeric (118.6 µmol Trolox/g ABTS •+ ; 92.8% β-carotene), watercress and broccoli (protective factor 1.29-Rancimat method). Artichoke, spinach, broccoli, and asparagus also showed considerable antioxidant activity. The most frequent phenolic compounds identified by GC-MS were ferulic, caffeic, p-coumaric, 2-dihydroxybenzoic, 2,5-dihydroxybenzoic acids, and quercetin. We observed antioxidant activity in several vegetables and our results point out their importance in the diet.

Fuel, 2014

ABSTRACT The rich-in-oil miscella obtained from the soybean oil extraction using ethanol shows ch... more ABSTRACT The rich-in-oil miscella obtained from the soybean oil extraction using ethanol shows chemical and physical characteristics that allow production of biodiesel by direct transesterification. It may be a promising raw material for skipping the oil refining process, thereby reducing the biodiesel production steps, as well as increasing the environmental sustainability of the process by replacing the hexane by ethanol from renewable source. The aim of this work was to perform alkaline-catalyzed (NaOH) ethanolysis of soybean oil ethanolic miscella and assess the biodiesel quality according to the Brazilian legislation. The molar ratio 1:12, NaOH 0.6% and temperature 30 �°C were the best conditions which leads to 97.2% of ethyl esters yield. The meal resulting from ethanol oil extraction was suitable for animal feed due to the lower reduction of antinutritional compounds. The rich-in-oil miscella proved to be a technically viable feedstock for biodiesel production due to its high yield reaction under alkaline-based catalysis.

Food Chemitry X, 2019

Green propolis presents a potential source of bioactive compounds, responsible for its antioxidan... more Green propolis presents a potential source of bioactive compounds, responsible for its antioxidant capacity. The effects of ethanol concentration, solid-solvent ratio, and extraction time were evaluated in regard to the total phenolic content (TPC) and antioxidant capacity of the extracts by the use of central composite rotatable designs. Optimum extraction conditions lead to significant reduction of extraction time compared to conventional extraction methods. Under optimum conditions, extracts were composed of 1614.80 mg GAE. g−1 and 807 mg artepillin C. g−1. Extracts were effective in retarding the oxidation in oil-in-water emulsions subjected to accelerated tests. Green propolis extracts (up to 200 mg.kg−1) did not increase Saccharomyces cerevisiae cell damage after 4 h of exposure, indicating its antioxidant effect and potential innocuity. Results demonstrated the antioxidant properties of the propolis extract was similar or better than the ones from synthetic antioxidants and warrant further investigation to determine its potential industrial application.

Scientia Agricola, 2019

Green propolis is found only in Brazil and due to its important biological characteristics, the f... more Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult considering the rigid characteristics of raw propolis. Superfine grinding, a process capable of reducing particle size, enables the extraction of most bioactive compounds in propolis. This study evaluated the influence of grinding on size characteristics, antioxidant and antifungal properties of Brazilian green propolis for food preservation. The propolis powder was produced through six different types of grinding (different sieves and rpm), and its quality was evaluated by scanning electron microscopy-energy dispersive X-ray spectroscopy. After grinding, extracts and bioactive assays were produced and the total phenolic content, antioxidant and antifungal capacity were determined. The data showed that the grinding process affected all the results of bioactive assays used. Treatment B (sieve 0.08 mm, 12,000 rpm) presented statistically significant values for the bioactivity assays and thus antifungal activity against Rhizopus stolonifer (doses 0-5 %) was tested only for the control (standardized size without superfine grinding) and treatment B. Both treatments showed antifungal activity, but the control provided more effective mycelial growth inhibition (lower dose 1 %). Superfine grinding increased the antioxidant activity, although this behavior was not observed in the antifungal assay. Despite these results, green propolis extracts present important biological effects that indicate their use as food preservatives to extend shelf life of food products.

Food Research International, 2020

An alternative use of shiitake stipes, usually treated as waste, was proposed for the production ... more An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized through the Response Surface Methodology (RSM), in order to obtain an extract with high umami taste intensity. From the optimized condition, a comparative analysis of shiitake stipes dehydration method was performed. Stipes were dehydrated by hot air drying (HD) and freeze drying (FD), submitted to extraction and the umami compounds in the extracts were compared. The comparative analysis showed that the 5′-nucleotides are more sensitive to prolonged heating, while the release of free amino acids (FAA) was favored by hot air drying. The HD samples extract showed higher Equivalent Umami Concentration (EUC). The spray drying of the HD samples extract allowed the production of a newly powder ingredient rich in umami compounds (Umami Ingredient) that can be applied in diverse food matrices. Due to the presence of umami compounds, Umami Ingredient can be a potential alternative to help in the process of sodium reduction by enhancing food flavor.

LWT, 2021

Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the... more Although it is not an easy task, sodium reduction in food is necessary, and in this scenario, the research for tasty food with reduced sodium content has an extremely relevant role. In this study, sodium reduction in corn extruded snacks was evaluated. Four snack samples were evaluated: one control sample (with salt and monosodium glutamate) and three reduced-sodium formulations. To minimize sensory losses caused by sodium reduction, monosodium glutamate (MSG) and Umami Ingredient (a new flavor enhancer ingredient obtained from shiitake mushroom byproducts) were used as flavor enhancers, since the utilization of Umami Ingredient enables the development of MSG-free and low-sodium products. The physical (expansion ratio, density and cutting force) and sensory (acceptance through hedonic scale, Just-about-right scale and characterization by the Rate-All-That-Apply method) characteristics of the snacks were investigated. Snacks with lower sodium content exhibited lower acceptance compared to the control sample, but they were not rejected by the consumers. Umami Ingredient performed similarly to MSG on seasoning flavor, salty and umami tastes. From this result, Umami Ingredient can be considered a potential alternative to replace MSG in low-sodium food, acting as a flavor enhancer and contributing to reducing the use of additives in the product formulation.

LWT, 2022

The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on ... more The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Seven treatments were performed: one control (regular salt content) and six low-salt formulations with different levels of salt and Umami Ingredient. Cooked burgers with salt reduction and Umami Ingredient addition showed a slight increase in lightness and yellowness, but no effect was found for redness, pH, and water activity. There was no decrease in cooking loss and diameter reduction in any of the formulations and only samples with 70% salt reduction were significantly less hard and chewy in comparison to the control. An increase in the free amino acids proline and phenylalanine was observed in treatments with Umami Ingredient. In general, the treatments did not affect amino acid profiles compared to the control and the most abundant amino acids were those related to the umami taste (glutamic and aspartic acids). The volatile profile of beef burgers showed a slight increase in compounds also found in the Umami Ingredient, mainly 3-methylbutanal, (S)-(+)-1,2-Propanediol and dimethyl sulfide. Based on physicochemical and technological parameters, the Umami Ingredient can be considered a promising natural flavor enhancer for low-salt beef burgers.

Processes, 2020

Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africani... more Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis have been reported to be responsible for biological activities such as antioxidant capacity. This study aimed to optimize the ultrasound-assisted extraction of antioxidants compounds from rosemary-of-field using a central composite rotatable design (CCRD), and compare results to green propolis extract. An experimental design was performed to obtain responses of total phenolic content and antioxidant capacity. The results allowed observing that the optimum condition for both Baccharis dracunculifolia floral bud and raw green propolis antioxidant extraction was obtained with 99% ethanol solution. In this condition, Total Phenolic Content (TPC), Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) values were 612.14 mg GAE. g −1 sample, 534.39 µM ferrous sulfate g −1 sample, and 72.37 µmol TEAC. g −1 sample, respectively, for floral buds. These results have confirmed that optimization is a key step for effective and sustainable extraction processes to be feasible on an industrial scale. The proposed process can be easily adopted on a larger scale, as it uses very few inputs and presents straightforward steps, with the advantage of high efficiency in the extraction of phenolic compounds from the studied matrices compared to the results from the literature. The high concentration of antioxidants indicates that the products obtained can be considered as a sustainable bioactive source for food and cosmetic purposes.

Food Sci. Technol, 2022

Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil ... more Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13-15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.

Future Foods, 2022

Among natural extracts with antioxidant potential, acerola fruit is an important source of bioact... more Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced under environmentally friendly conditions. In vitro antioxidant activity was determined, and products were applied in oil-in-water emulsions. Lipid oxidation products were measured by the absorptivity at 232 nm and hydroperoxide content. Sensory characteristics resulting from the addition of acerola microparticles to emulsions were also investigated. The aqueous extracts of acerola fruits showed a high concentration of ascorbic acid (32.52 to 41.11 mg.100 mg − 1) and reducing power; the retention of ascorbic acid was 88% after spray drying. Oxidation inhibition was observed upon emulsion addition of acerola products: the hydroperoxide content after 9 days under accelerated conditions in the control samples was 14.03 mmol. L − 1 and from 3.02 to 3.60 mmol. L − 1 in samples with TBHQ or acerola microparticles (100-200 mg.kg − 1). In addition, the microparticles did not show sensory effects compared to synthetic antioxidants. Acerola microparticles obtained after simple water extraction from green fruits were effective and are a potential new ingredient for the oxidative stability of lipid emulsions.

LWT, 2022

The development of fish-based products can meet consumers' desires related to sensory, nutritiona... more The development of fish-based products can meet consumers' desires related to sensory, nutritional, and convenience aspects. In addition, it can contribute to the waste reduction of undervalued fish portions. This study presents the results of the optimization of fish burger formulations based on mechanically separated meat (MSM) of tambaqui (Colossoma macropomum) with oatmeal and cassava starch, using a simplex-centroid mixture design (SCMD) with total flour concentrations ranging from 0% to 10%, and MSM from 82.5% to 92.5%. The formulations were evaluated for physicochemical, yield, and sensory characteristics. The addition of flour had a positive effect (p ≤ 0.05) on physicochemical and sensory properties, resulting in a 12% higher cooking yield compared to the formulation without flour. All formulations scored high acceptance; however, the formulation with the binary combination between flours showed the best ranking in the preference test and presented a score of 7.58 on the 9-Point hedonic Scale of global acceptance. Hardness was higher in the pure pseudo-component combinations but provided a reduction in binary and ternary combinations. The study shows the importance of optimization tools in product development aiming to consider yield and cost aspects.