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Fronza P, Batista MJPA, Franca AS, Oliveira LS. Bionanocomposite Based on Cassava Waste Starch, Locust Bean Galactomannan, and Cassava Waste Cellulose Nanofibers. Foods 2024; 13:202. [PMID: 38254503 PMCID: PMC10814067 DOI: 10.3390/foods13020202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Natural polysaccharides are among the renewable sources with great potential for replacing petroleum-derived chemicals as precursors to produce biodegradable films. This study aimed to prepare biopolymeric films using starch extracted from the periderm and cortex of cassava roots (waste from cassava root processing), locust bean galactomannan, and cellulose nanofibers also obtained from cassava waste. The films were prepared by casting, and their physicochemical, mechanical, and biodegradability properties were evaluated. The content of cellulose nanofibers varied from 0.5 to 2.5%. Although the addition of cellulose nanofibers did not alter the mechanical properties of the films, it significantly enhanced the vapor barrier of the films (0.055 g mm/m2 h kPa-2.5% nanofibers) and their respective stabilities in aqueous acidic and alkaline media. All prepared films were biodegradable, with complete degradation occurring within five days. The prepared films were deemed promising alternatives for minimizing environmental impacts caused by the disposal of petroleum-derived materials.
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Affiliation(s)
- Pãmella Fronza
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil; (P.F.); (M.J.P.A.B.); (L.S.O.)
| | - Michelle J. P. A. Batista
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil; (P.F.); (M.J.P.A.B.); (L.S.O.)
| | - Adriana S. Franca
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil; (P.F.); (M.J.P.A.B.); (L.S.O.)
- Departamento de Engenharia Mecânica, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Leandro S. Oliveira
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil; (P.F.); (M.J.P.A.B.); (L.S.O.)
- Departamento de Engenharia Mecânica, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil
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Batista MJPA, Marques MBF, Franca AS, Oliveira LS. Development of Films from Spent Coffee Grounds' Polysaccharides Crosslinked with Calcium Ions and 1,4-Phenylenediboronic Acid: A Comparative Analysis of Film Properties and Biodegradability. Foods 2023; 12:2520. [PMID: 37444258 DOI: 10.3390/foods12132520] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/05/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee grounds (SCGs), are annually discarded on a large scale and are rich in organic compounds, such as polysaccharides, that could be used as precursors to produce films. Around 6.5 million tons of SCGs are discarded every year, generating an environmental problem around the world. Therefore, it was the aim of this work to develop films from the SCGs polysaccharide fraction, which is comprised of cellulose, galactomannans and arabinogalactans. Two types of crosslinking were performed: the first forming coordination bonds of calcium ions with polysaccharides; and the second through covalent bonds with 1,4-phenylenediboronic acid (PDBA). The films with Ca2+ ions exhibited a greater barrier to water vapor with a reduction of 44% of water permeability vapor and 26% greater tensile strength than the control film (without crosslinkers). Films crosslinked with PDBA presented 55-81% higher moisture contents, 85-125% greater permeability to water vapor and 67-150% larger elongations at break than the films with Ca2+ ions. Film biodegradability was demonstrated to be affected by the crosslinking density, with the higher the crosslinking density, the longer the time for the film to fully biodegrade. The results are promising and suggest that future research should focus on enhancing the properties of these films to expand the range of possible applications.
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Affiliation(s)
- Michelle J P A Batista
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - M Betânia F Marques
- DQ, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Adriana S Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Leandro S Oliveira
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Resende LM, Oliveira LS, Franca AS. Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds. Foods 2023; 12:foods12071488. [PMID: 37048309 PMCID: PMC10094258 DOI: 10.3390/foods12071488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP—Folin–Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.
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Affiliation(s)
- Laís M. Resende
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Leandro S. Oliveira
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Adriana S. Franca
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Batista MJ, Torres SS, Franca AS, Oliveira LS. Effect of Zinc Chloride Solution Assisted by Ultrasound on Polysaccharides of Spent Coffee Grounds. Carbohydrate Polymer Technologies and Applications 2023. [DOI: 10.1016/j.carpta.2023.100298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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Resende LM, Franca AS. Jabuticaba ( Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods. Foods 2022; 12:foods12010117. [PMID: 36613333 PMCID: PMC9818410 DOI: 10.3390/foods12010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3-O-glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.
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Affiliation(s)
- Laís M. Resende
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
| | - Adriana S. Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, Brazil
- Correspondence:
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Franca AS, Oliveira LS. Potential Uses of Spent Coffee Grounds in the Food Industry. Foods 2022; 11:foods11142064. [PMID: 35885305 PMCID: PMC9316316 DOI: 10.3390/foods11142064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.
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Cangussu LB, Melo JC, Franca AS, Oliveira LS. Chemical Characterization of Coffee Husks, a By-Product of Coffea arabica Production. Foods 2021; 10:foods10123125. [PMID: 34945676 PMCID: PMC8700850 DOI: 10.3390/foods10123125] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/28/2021] [Accepted: 12/14/2021] [Indexed: 11/29/2022] Open
Abstract
Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks’ technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.
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Affiliation(s)
- Lais B. Cangussu
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
| | - Jean Carlos Melo
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
| | - Adriana S. Franca
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
- Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- Correspondence: ; Tel.: +55-31-3409-3512
| | - Leandro S. Oliveira
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (J.C.M.); (L.S.O.)
- Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Cangussu LB, Fronza P, Franca AS, Oliveira LS. Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu ( Spondias tuberosa A.) Fruit Peel and Pulp Flours. Foods 2021; 10:foods10112597. [PMID: 34828884 PMCID: PMC8617674 DOI: 10.3390/foods10112597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 01/18/2023] Open
Abstract
Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
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Affiliation(s)
- Laís B. Cangussu
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
| | - Pãmella Fronza
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
| | - Adriana S. Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- Correspondence: ; Tel.: +55-31-34093512
| | - Leandro S. Oliveira
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Deus VL, Resende LM, Bispo ES, Franca AS, Gloria MBA. FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates. Food Chem 2021; 357:129754. [PMID: 33894573 DOI: 10.1016/j.foodchem.2021.129754] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/15/2021] [Accepted: 04/02/2021] [Indexed: 11/20/2022]
Abstract
Cloning techniques are used to improve agronomical traits and answer to the demand for fine chocolate. The objective of this study was to predict the concentrations of bioactive amines, phenolic compounds, and the antioxidant potential of dark monoclonal chocolate from nine fine cocoa varieties by FTIR analysis and conventional techniques. Total phenolic compounds, bioactive amines and antioxidant activity varied significantly among chocolates. The antioxidant activity was also affected by the analytical method (DPPH vs. Rancimat). Chemometric models based on FTIR data provided satisfactory predictions of the concentrations of the amines: spermidine (R2 = 0.92; RMSEP = 0.39; RMSEC = 0.21), tryptamine (R2 = 0.92; RMSEP = 0.41; RMSEC = 0.20), cadaverine (R2 = 0.82; RMSEP = 1.58; RMSEC = 0.75) and tyramine (R2 = 0.87; RMSEP = 1.87; RMSEC = 0.68); as well as phenolic compounds and antioxidant activity by Rancimat® (R2 = 0.98; RMSEP = 0.32; RMSEC = 0.21) and DPPH (R2 = 0.97; RMSEP = 4.05; RMSEC = 1.66). The wavenumbers of amines vibrations are among those that most affected antioxidant prediction models, confirming the contribution of amines to the antioxidant activity of chocolates.
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Affiliation(s)
- Valterney L Deus
- LBqA & CEDAFAR, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte, MG 31270-901, Brazil; PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG, 31270-901, Brazil
| | - Laís M Resende
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG, 31270-901, Brazil
| | - Eliete S Bispo
- Departamento de Análises Bromatológicas, Faculdade de Farmácia, Universidade Federal da Bahia, Salvador, BA 40170-115, Brazil
| | - Adriana S Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG, 31270-901, Brazil
| | - Maria Beatriz A Gloria
- LBqA & CEDAFAR, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte, MG 31270-901, Brazil; PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG, 31270-901, Brazil; Departamento de Ciências do Consumo, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros, s/n, Dois Irmãos, Recife, PE 52171-900, Brazil.
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Deus VL, Bispo ES, Franca AS, Gloria MBA. Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103776] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Brito Cangussu L, P Leão D, Oliveira LS, Franca AS. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours. Food Chem 2021; 350:129221. [PMID: 33618096 DOI: 10.1016/j.foodchem.2021.129221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 01/21/2021] [Accepted: 01/22/2021] [Indexed: 10/22/2022]
Abstract
The bioactive compounds of pequi peel flours were characterized. Flavonoid contents ranged from 19.67 to 87.61 mg/100 g, high in comparison to many vegetables described in the literature. Gallic acid (11.52-418.67 mg/100 g), gallate ethyl (2026.75 - 5205.90 mg/100 g), ellagic acid (509.47 - 1630.66 mg/100 g), lutein (0.17-1.36 mg/100 g), β-carotene (0.82 - 1.49 mg/100 g), and β-cryptoxanthin (0.07 - 0.11 mg/100 g) were identified by HPLC, contributing to a greater valorization of the pequi peel flours. Phytochemical tests indicated the presence of hydrolyzable tannins and saponins. The detection of these compounds makes the product commercially attractive, in addition to generating value for an agro-industrial residue. The results obtained in this study confirm the multifunctional potential of pequi peel flour as a functional ingredient.
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Affiliation(s)
- Lais Brito Cangussu
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Daniela P Leão
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Leandro S Oliveira
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil; DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Adriana S Franca
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil; DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil
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Suzuki AH, Oliveira LS, Franca AS. The Effect of Variations in Fresh-Cut Apple Composition on the Performance of Polyvinyl Chloride Active Films. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02578-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Coelho GO, Batista MJ, Ávila AF, Franca AS, Oliveira LS. Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110083] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Deus VL, Bispo ES, Franca AS, Gloria MBA. Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110202] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Resende LM, Oliveira LS, Franca AS. Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110135] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Batista MJPA, Ávila AF, Franca AS, Oliveira LS. Polysaccharide-rich fraction of spent coffee grounds as promising biomaterial for films fabrication. Carbohydr Polym 2020; 233:115851. [PMID: 32059902 DOI: 10.1016/j.carbpol.2020.115851] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 11/27/2019] [Accepted: 01/08/2020] [Indexed: 10/25/2022]
Abstract
Spent coffee grounds are wastes generated annually worldwide in significantly large amounts in the soluble coffee industry and in household and commercial beverage preparation. Although spent coffee grounds are rich in several classes of compounds, predominantly polysaccharides, profitable applications have not yet been effectively implemented for such wastes. Thus, it was the aim of this study to verify the feasibility of producing biopolymeric films from the polysaccharide-rich fraction of spent coffee grounds, obtained by alkaline hydrogen peroxide treatment of the coffee waste. Produced films were characterized for their physicochemical, barrier and mechanical properties and these properties were comparable to those of similar polysaccharides films from the literature.
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Affiliation(s)
- Michelle J P A Batista
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - Antônio F Ávila
- Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - Adriana S Franca
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil; Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil
| | - Leandro S Oliveira
- Graduate Program in Food Science, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil; Department of Mechanical Engineering, Universidade Federal de Minas Gerais, Belo Horizonte, 31270-901, Brazil.
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Resende LM, Franca AS, Oliveira LS. Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chem 2019; 270:53-60. [DOI: 10.1016/j.foodchem.2018.07.079] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Revised: 07/09/2018] [Accepted: 07/11/2018] [Indexed: 10/28/2022]
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Leão DP, Botelho BG, Oliveira LS, Franca AS. Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.037] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Belchior V, Botelho BG, Oliveira LS, Franca AS. Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics. Food Chem 2017; 273:178-185. [PMID: 30292366 DOI: 10.1016/j.foodchem.2017.12.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 11/30/2017] [Accepted: 12/07/2017] [Indexed: 10/18/2022]
Abstract
Coffee cup quality, determined by the sensory attributes evaluated by professional tasters, is a decisive factor for evaluating coffee, with the "Specialty Coffee Association of America" (SCAA) classification being nowadays considered the most suitable. Panels of trained coffee tasters are used by the industry to describe and evaluate beverage quality, but those evaluations can be subjective and time demanding. Recent studies have demonstrated the potential of spectroscopy-based methods for establishing parameters of quality in the analysis of food products, including coffee. Thus, the aim of this study was to evaluate the potential of ATR-FTIR and chemometrics to discriminate espresso coffees with different sensory characteristics reported by a panel of coffee tasters. The results showed good consistency among coffee tasters. PLS-DA models based on spectroscopic data were able to classify samples according to sensory attributes, confirming the potential of FTIR and chemometrics in coffee quality evaluation.
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Affiliation(s)
- Verônica Belchior
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil
| | - Bruno Gonçalves Botelho
- DQ, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil
| | - Leandro S Oliveira
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil; DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil
| | - Adriana S Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil; DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
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Leão DP, Franca AS, Oliveira LS, Bastos R, Coimbra MA. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products. Food Chem 2017; 225:146-153. [PMID: 28193408 DOI: 10.1016/j.foodchem.2017.01.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 12/30/2016] [Accepted: 01/06/2017] [Indexed: 01/15/2023]
Abstract
The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and hemicellulose fraction consisted of arabinogalactans, xylans and glucomannans. Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100g, 215.54-346.84mg/100g and 2116.52-3499.03μg/100g). The antioxidant capacities of pequi by-product flours (986.94-1154.42μM TE/g ABTS; 44.43-48.02g/g DPPH; and 3027.31-3216.27μmol Fe2SO4/g FRAP) were found to be exceptionally higher than those of fruits and fruits by-products reported in the literature. Exocarp removal promoted no significant changes in the technological properties of the flour, except for color. Results showed promising prospects for future exploitation of pequi peel as a potential source of dietary fiber and natural antioxidants.
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Affiliation(s)
- Daniela P Leão
- PPGCA/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Adriana S Franca
- DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Leandro S Oliveira
- DEMEC/Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
| | - Rita Bastos
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
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21
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Zicker MC, Craig AP, de Oliveira Ramiro D, Franca AS, Labanca RA, Ferreira AVM. Quantitative analysis of acidity level in virgin coconut oils by Fourier transform infrared spectroscopy and chemometrics. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500407] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Ana Paula Craig
- PPGCAUniversidade Federal de Minas GeraisBelo HorizonteMGBrazil
- DEMECUniversidade Federal de Minas GeraisBelo HorizonteMGBrazil
| | | | - Adriana S. Franca
- PPGCAUniversidade Federal de Minas GeraisBelo HorizonteMGBrazil
- DEMECUniversidade Federal de Minas GeraisBelo HorizonteMGBrazil
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D. Rocha P, S. Franca A, S. Oliveira L. Batch and Column Studies of Phenol Adsorption by an Activated Carbon Based on Acid Treatment of Corn Cobs. ACTA ACUST UNITED AC 2015. [DOI: 10.7763/ijet.2015.v7.837] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Nunes DL, Oliveira LS, Franca AS. Melanoidin Removal Mechanism in An Aqueous Adsorption System: An Equilibrium, Kinetic and Thermodynamic Study. Recent Pat Food Nutr Agric 2015; 7:35-46. [PMID: 26013772 DOI: 10.2174/2212798407666150527111240] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 05/23/2015] [Accepted: 05/26/2015] [Indexed: 11/22/2022]
Abstract
Melanoidins are colored products that can be found in food and drinks, formed by Maillard reactions. Sometimes these compounds are considered undesirable in certain food products, because they impart a brownish color and must be removed. An overview of recent patents related to melanoidin removal indicates that it can be performed by chemical/biological degradation or by adsorption processes. Therefore, in the present study, the adsorption mechanism for synthetic melanoidin removal from aqueous solutions was studied using different Raphanus sativus press-cake sorbents, with the precursor material being carbonized in a microwave oven, either with direct heating or after a chemical activation process with phosphoric acid, nitric acid or potassium hydroxide. Physical and chemical modifications were evaluated by FTIR, pHPZC, thermogravimetry and BET. The adsorption kinetics was better described by a pseudo-second order model for all activated carbons (ACs). Evaluation of the diffusion process showed dependence on the initial melanoidin concentration due to the wide range of sizes of the adsorbed molecules. The equilibrium data were best fitted by the Langmuir model for the acid-treated AC and by the Freundlich model for the base-treated and non-chemically treated ACs. Melanoidin adsorption was characterized as a spontaneous, favorable and endothermic process involving hydrogen bonds and π-π interactions between the adsorbents surfaces and the adsorbed molecules.
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Affiliation(s)
| | | | - Adriana S Franca
- DEMEC/ Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil.
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Craig AP, Franca AS, Oliveira LS, Irudayaraj J, Ileleji K. Application of elastic net and infrared spectroscopy in the discrimination between defective and non-defective roasted coffees. Talanta 2014; 128:393-400. [DOI: 10.1016/j.talanta.2014.05.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Revised: 04/30/2014] [Accepted: 05/02/2014] [Indexed: 10/25/2022]
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25
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da Silva Taveira JH, Borém FM, Figueiredo LP, Reis N, Franca AS, Harding SA, Tsai CJ. Potential markers of coffee genotypes grown in different Brazilian regions: A metabolomics approach. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.048] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Reis N, Franca AS, Oliveira LS. Quantitative evaluation of multiple adulterants in roasted coffee by Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) and chemometrics. Talanta 2013; 115:563-8. [DOI: 10.1016/j.talanta.2013.06.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 06/03/2013] [Accepted: 06/05/2013] [Indexed: 11/28/2022]
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27
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Reis N, Franca AS, Oliveira LS. Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Alves CC, Franca AS, Oliveira LS. Removal of phenylalanine from aqueous solutions with thermo-chemically modified corn cobs as adsorbents. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Reis N, Franca AS, Oliveira LS. Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.016] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Affiliation(s)
- Ana Paula Craig
- Purdue University, West Lafayette, Indiana 47907, USA;
- Universidade Federal de Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil;
| | - Adriana S. Franca
- Universidade Federal de Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil;
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31
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Clark HM, Alves CC, Franca AS, Oliveira LS. Evaluation of the performance of an agricultural residue-based activated carbon aiming at removal of phenylalanine from aqueous solutions. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.04.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Craig AP, Franca AS, Oliveira LS. Discrimination between immature and mature green coffees by attenuated total reflectance and diffuse reflectance Fourier transform infrared spectroscopy. J Food Sci 2012; 76:C1162-8. [PMID: 22417580 DOI: 10.1111/j.1750-3841.2011.02359.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The objective of this work was to evaluate the potential of Fourier transform infrared spectroscopy (FTIR) in the characterization and discrimination between immature and mature or ripe coffee beans. Arabica coffee beans were submitted to FTIR analysis by reflectance readings employing attenuated total reflectance (ATR) and diffuse reflectance (DR) accessories. The obtained spectra were similar, but in general higher absorbance values were observed for nondefective beans in comparison to immature ones. Multivariate statistical analysis (principal component analysis, PCA, and agglomerative hierarchical clustering, AHC) was performed in order to verify the possibility of discrimination between immature and mature coffee samples. A clear separation between immature and mature coffees was observed based on AHC and PCA analyses of the normalized spectra obtained by employing both ATR and DR accessories. Linear discriminant analysis was employed for developing classification models, with recognition and prediction abilities of 100%. Such results showed that FTIR analysis presents potential for the development of a simple routine methodology for separation of immature and mature coffee beans. Practical Application: The ultimate goal of this research is to be able to propose improvements in the way immature coffee beans are separated from graded mature beans in coffee facilities (cooperatives and other coffee producer's associations). The results obtained herein point toward FTIR as a potential tool for the aimed improvements.
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Affiliation(s)
- Ana Paula Craig
- Programa de Pós-Graduação em Ciência de Alimentos/UFMG, Av. Antônio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
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33
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Craig AP, Franca AS, Oliveira LS. Discrimination between defective and non-defective roasted coffees by diffuse reflectance infrared Fourier transform spectroscopy. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Nunes DL, Franca AS, Oliveira LS. Use of Raphanus sativus L. press cake, a solid residue from biodiesel processing, in the production of adsorbents by microwave activation. Environ Technol 2011; 32:1073-1083. [PMID: 21882560 DOI: 10.1080/09593330.2010.526965] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The objective of this study was to evaluate the performance of an adsorbent, based on a solid residue arising from biodiesel production, for the removal of cationic dyes from wastewaters. The adsorbent was produced by microwave thermal activation. The Freundlich model provided the best fit for equilibrium data, indicating heterogeneous adsorption. The adsorption capacity increased in comparison to the adsorbent obtained by thermal processing of the same residue in a conventional oven, showing that microwave processing is an attractive alternative for adsorbent production, given the significant reduction in processing time (decreased from 60 min to 3 min). Both the removal efficiency and the removal capacity decreased with an increase in temperature, pointing towards the exothermic nature of the removal process.
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Affiliation(s)
- Diego L Nunes
- Programa de Pós-Graduação em Ciência de Alimentos/UFMG, Av. Antônio Carlos 6627, 31270-901, Belo Horizonte, MG, Brazil
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Franca AS, Oliveira LS, Nunes AA, Alves CCO. Microwave assisted thermal treatment of defective coffee beans press cake for the production of adsorbents. Bioresour Technol 2010; 101:1068-1074. [PMID: 19767204 DOI: 10.1016/j.biortech.2009.08.102] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2009] [Revised: 08/26/2009] [Accepted: 08/27/2009] [Indexed: 05/28/2023]
Abstract
Defective coffee press cake, a residue from coffee oil biodiesel production, was evaluated as an adsorbent for removal of basic dyes (methylene blue--MB) from aqueous solutions. The adsorbent was prepared by microwave treatment, providing a significant reduction in processing time coupled to an increase in adsorption capacity in comparison to conventional carbonization in a muffle furnace. Batch adsorption tests were performed at 25 degrees C and the effects of particle size, contact time, adsorbent dosage and initial solution pH were investigated. Adsorption kinetics was better described by a second-order model. The experimental adsorption equilibrium data were fitted to Langmuir, Freundlich and Tempkin adsorption models, with Langmuir providing the best fit. The results presented in this study show that microwave activation presents great potential as an alternative method in the production of adsorbents.
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Affiliation(s)
- Adriana S Franca
- Departamento de Engenharia Mecânica, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
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Franca AS, Oliveira LS, Oliveira RC, Agresti PCM, Augusti R. A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.012] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Nunes AA, Franca AS, Oliveira LS. Activated carbons from waste biomass: an alternative use for biodiesel production solid residues. Bioresour Technol 2009; 100:1786-92. [PMID: 18996006 DOI: 10.1016/j.biortech.2008.09.032] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2008] [Revised: 09/09/2008] [Accepted: 09/10/2008] [Indexed: 05/09/2023]
Abstract
Defective coffee press cake, a residue from coffee oil biodiesel production, was evaluated as raw material for production of an adsorbent for removal of methylene blue (MB) from aqueous solution. Batch adsorption tests were performed at 25 degrees C and the effects of particle size, contact time, adsorbent dosage and pH were investigated. Preliminary adsorption tests indicated that thermal treatment is necessary in order to improve adsorption capacity. Adsorption kinetics was determined by fitting first and second-order kinetic models to the experimental data, with the second-order model providing the best description of MB adsorption onto the prepared adsorbent. The experimental adsorption equilibrium data were fitted to Langmuir, Freundlich and Temkin adsorption models, with the last two providing the best fits. The experimental data obtained in the present study indicated that this type of waste material is a suitable candidate for use in the production of adsorbents for removal of cationic dyes, thus contributing for the implementation of sustainable development in both the coffee and biodiesel production chains.
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Affiliation(s)
- Anne A Nunes
- PPGEQ/Universidade Federal de Minas Gerais, R. Espírito Santo, 35 - Sexto Andar, 30160-030, Belo Horizonte, MG, Brazil
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Oliveira LS, Martins MG, Franca AS, Nunes DL. Ion exchange resins prepared from agricultural solid wastes as heterogeneous catalysts in the transesterification of soybean oil. J Biotechnol 2008. [DOI: 10.1016/j.jbiotec.2008.07.960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Oliveira LS, Franca AS, Camões JG, Oliveira WE. Low-cost adsorbents from chemically modified coffee husks for the treatment of wastewater containing heavy metals. J Biotechnol 2008. [DOI: 10.1016/j.jbiotec.2008.07.1519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Oliveira LS, Franca AS, Alves TM, Rocha SDF. Evaluation of untreated coffee husks as potential biosorbents for treatment of dye contaminated waters. J Hazard Mater 2008; 155:507-512. [PMID: 18226444 DOI: 10.1016/j.jhazmat.2007.11.093] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2007] [Revised: 10/09/2007] [Accepted: 11/26/2007] [Indexed: 05/25/2023]
Abstract
The objective of this work was to propose an alternative use for coffee husks (CH), a coffee processing residue, as untreated sorbents for the removal of methylene blue (MB) from aqueous solutions. The effects of solution temperature, pH, biosorbent dosage and contact time on MB removal were investigated. The experimental adsorption equilibrium data were fitted to both Langmuir and Freundlich adsorption models. The biosorption kinetics was determined by fitting first and second-order kinetic models to the experimental data, with the second-order model providing the best description of MB adsorption onto coffee husks. pH variations did not present a significant effect on MB removal. Evaluation of thermodynamics parameters indicated that the adsorption is spontaneous and endothermic. The experimental data obtained in the present study demonstrated coffee husks to be suitable candidates for use as biosorbents in the removal of cationic dyes.
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Affiliation(s)
- Leandro S Oliveira
- Departamento de Engenharia Química, UFMG, R. Espírito Santo, 35-sexto andar, 30160-030 Belo Horizonte, MG, Brazil
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Oliveira WE, Franca AS, Oliveira LS, Rocha SD. Untreated coffee husks as biosorbents for the removal of heavy metals from aqueous solutions. J Hazard Mater 2008; 152:1073-81. [PMID: 17804159 DOI: 10.1016/j.jhazmat.2007.07.085] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2007] [Revised: 06/15/2007] [Accepted: 07/26/2007] [Indexed: 05/17/2023]
Abstract
The objective of this work was to propose an alternative use for coffee husks (CH), a coffee processing residue, as untreated sorbents for the removal of heavy metal ions from aqueous solutions. Biosorption studies were conducted in a batch system as a function of contact time, initial metal ion concentration, biosorbent concentration and pH of the solution. A contact time of 72 h assured attainment of equilibrium for Cu(II), Cd(II) and Zn(II). The sorption efficiency after equilibrium was higher for Cu(II) (89-98% adsorption), followed by Cd(II) (65-85%) and Zn(II) (48-79%). Even though equilibrium was not attained in the case of Cr(VI) ions, sorption efficiency ranged from 79 to 86%. Sorption performance improved as metal ions concentrations were lowered. The experimental sorption equilibrium data were fitted by both Langmuir and Freundlich sorption models, with Langmuir providing the best fit (R2>0.95). The biosorption kinetics was determined by fitting first and second-order kinetic models to the experimental data, being better described by the pseudo-second-order model (R2>0.99). The amount of metal ions sorbed increased with the biosorbent concentration in the case of Cu(II) and Cr(VI) and did not present significant variations for the other metal ions. The effect of the initial pH in the biosorption efficiency was verified in the pH range of 4-7, and the results showed that the highest adsorption capacity occurred at distinct pH values for each metal ion. A comparison of the maximum sorption capacity of several untreated biomaterial-based residues showed that coffee husks are suitable candidates for use as biosorbents in the removal of heavy metals from aqueous solutions.
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Affiliation(s)
- Waleska E Oliveira
- Departamento de Engenharia Química, UFMG, R. Espírito Santo, 35 - sexto andar, 30160-030 Belo Horizonte, MG, Brazil
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Mendonça JCF, Franca AS, Oliveira LS, Nunes M. Chemical characterisation of non-defective and defective green arabica and robusta coffees by electrospray ionization-mass spectrometry (ESI-MS). Food Chem 2008; 111:490-7. [PMID: 26047455 DOI: 10.1016/j.foodchem.2008.03.080] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2007] [Revised: 01/08/2008] [Accepted: 03/31/2008] [Indexed: 11/30/2022]
Abstract
The coffee roasted in Brazil is considered to be of low quality, due to the presence of defective coffee beans that depreciate the beverage quality. These beans, although being separated from the non-defective ones prior to roasting, are still commercialized in the coffee trading market. Thus, it was the aim of this work to verify the feasibility of employing ESI-MS to identify chemical characteristics that will allow the discrimination of Arabica and Robusta species and also of defective and non-defective coffees. Aqueous extracts of green (raw) defective and non-defective coffee beans were analyzed by direct infusion electrospray ionization mass spectrometry (ESI-MS) and this technique provided characteristic fingerprinting mass spectra that not only allowed for discrimination of species but also between defective and non-defective coffee beans. ESI-MS profiles in the positive mode (ESI(+)-MS) provided separation between defective and non-defective coffees within a given species, whereas ESI-MS profiles in the negative mode (ESI(-)-MS) provided separation between Arabica and Robusta coffees.
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Affiliation(s)
- Juliana C F Mendonça
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6623, 31270-901 Belo Horizonte, MG, Brazil
| | - Adriana S Franca
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6623, 31270-901 Belo Horizonte, MG, Brazil.
| | - Leandro S Oliveira
- Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, 6623, 31270-901 Belo Horizonte, MG, Brazil
| | - Marcella Nunes
- Instituto de Ciências Biológicas/UFMG, Avenida Antônio Carlos, 6623, 31270-901 Belo Horizonte, MG, Brazil
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Mancha Agresti PD, Franca AS, Oliveira LS, Augusti R. Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.06.019] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mendonça JC, Franca AS, Oliveira LS. A comparative evaluation of methodologies for water content determination in green coffee. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.08.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Oliveira LS, Franca AS, Mendonça JC, Barros-Júnior MC. Proximate composition and fatty acids profile of green and roasted defective coffee beans. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.01.011] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abstract
This article presents a computational fluid dynamics (CFD) model to analyze pulsatile blood flow in a human artery. The model assumes the vessel as being a straight wall tube, and the blood flow is considered to be incompressible, Newtonian, and axisymmetric. Physiologically realistic resting conditions were adopted for the simulation tests. The main objective was to identify regions where pulsatile effects were significant. Velocity profiles were obtained for both normal and stenosed vessels. The results have shown that, for normal vessels, pulsatile effects prevail close to the vessel wall. The presence of stenosed sections resulted in flow alterations, with flow recirculation areas changing both size and location during the cardiac cycle. These results are especially important in the design of artificial organs. The knowledge of the flow pattern in complex geometries such as artificial hearts, prosthetic valves, and ventricular assist devices can help avoid or minimize thrombogenesis and hemolysis.
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