1
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Lobo RR, Siregar MU, da Silva SS, Monteiro AR, Salas-Solis G, Vicente ACS, Vinyard JR, Johnson ML, Ma S, Sarmikasoglou E, Coronella CJ, Hiibel SR, Faciola AP. Partial replacement of soybean meal with microalgae biomass on in vitro ruminal fermentation may reduce ruminal protein degradation. J Dairy Sci 2024; 107:1460-1471. [PMID: 37944802 DOI: 10.3168/jds.2023-24016] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 09/20/2023] [Indexed: 11/12/2023]
Abstract
The objective of this study was to evaluate the effects of partially replacing soybean meal (SBM) with algal sources on in vitro ruminal fermentation. Using 6 fermenters in a 3 × 3 replicated Latin square with 3 periods of 10 d each, we tested 3 treatments: a control diet (CRT) with SBM at 17.8% of the diet dry matter (DM); and 50% SBM biomass replacement with either Chlorella pyrenoidosa (CHL); or Spirulina platensis (SPI). The basal diet was formulated to meet the requirements of a 680-kg Holstein dairy cow producing 45 kg/d of milk with 3.5% fat and 3% protein. All diets had a similar nutritional composition (16.0% CP; 34.9% NDF; 31.0% starch, DM basis) and fermenters were provided with 106 g DM/d split into 2 portions. After 7 d of adaptation, samples were collected for 3 d of each period for analyses of ruminal fermentation at 0, 1, 2, 4, 6, and 8 h after morning feeding for evaluation of the ruminal fermentation kinetics. For the evaluation of the daily production of total metabolites and for the evaluation of nutrient degradability, samples from the effluent containers were collected daily. Statistical analysis was performed with the MIXED procedure of SAS with treatment, time, and their interactions considered as fixed effects; day, square, and fermenter were considered as random effects. Orthogonal contrasts (CRT vs. algae; and CHL vs. SPI) were used to depict the treatment effect, and significance was declared when P ≤ 0.05. Fermenters that received algae-based diets had a greater propionate molar concentration and molar proportion when compared with the fermenters fed CRT diets. In addition, those algae-fed fermenters had lower branched short-chain fatty acids (BSCFA) and isoacids (IA), which are biomarkers of ruminal protein degradation, along with lower ammonia (NH3-N) concentration and greater nonammonia nitrogen (NAN). When contrasting with fermenters fed SPI-diets, fermenters fed based CHL-diets had a lower molar concentration of BSCFA and IA, along with lower NH3-N concentration and flow, and greater NAN, bacterial nitrogen flow, and efficiency of nitrogen utilization. Those results indicate that CHL protein may be more resistant to ruminal degradation, which would increase efficiency of nitrogen utilization. In summary, partially replacing SBM with algae biomass, especially with CHL, is a promising strategy to improve the efficiency of nitrogen utilization, due to the fact that fermenters fed CHL-based diets resulted in a reduction in BSCFA and IA, which are markers of protein degradation, and it would improve the efficiency of nitrogen utilization. However, further validation using in vivo models are required.
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Affiliation(s)
- R R Lobo
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - M U Siregar
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - S S da Silva
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - A R Monteiro
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608; Animal Nutrition Laboratory, Center for Nuclear Energy in Agriculture, University of São Paulo, Piracicaba, SP, Brazil, 13400-970
| | - G Salas-Solis
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - A C S Vicente
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - J R Vinyard
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - M L Johnson
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - S Ma
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - E Sarmikasoglou
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608
| | - C J Coronella
- Department of Chemical and Materials Engineering, University of Nevada, Reno, NV 89557
| | - S R Hiibel
- Department of Chemical and Materials Engineering, University of Nevada, Reno, NV 89557
| | - A P Faciola
- Department of Animal Sciences, University of Florida, Gainesville, FL 32608.
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2
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Dos Santos Alves MJ, de Sousa MHO, de Moura NF, Cesca K, Verruck S, Monteiro AR, Valencia GA. Starch nanoparticles containing phenolic compounds from green propolis: Characterization and evaluation of antioxidant, antimicrobial and digestibility properties. Int J Biol Macromol 2024; 255:128079. [PMID: 37977471 DOI: 10.1016/j.ijbiomac.2023.128079] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 10/30/2023] [Accepted: 11/12/2023] [Indexed: 11/19/2023]
Abstract
This study investigated the production of nanoparticles through nanoprecipitation using cassava and potato starches as carriers to stabilize phenolic compounds (PC) from green propolis extract (PE). Additionally, the antioxidant and antimicrobial activities of PC stabilized with starch nanoparticles (SNPs), as well as their release under gastrointestinal conditions were investigated. PE exhibited antioxidant and antibacterial properties, especially PE3 (PE produced using sonication by 20 min and stirring at 30 °C for 24 h) had the highest concentrations of p-coumaric acid, rutin, kaempferol and quercetin. SNPs displayed bimodal distribution with particle size lower than 340 nm. The stabilization of PC increased surface charge and hydrophobicity in SNPs. Moreover, SNPs containing PC from PE exhibited antibacterial activity against Listeria monocytogenes, at a concentration of 750 mg/mL. Low release of PC was observed from the nanoparticles when exposed under simulated gastrointestinal conditions. These nanomaterials could be used as natural ingredients with antioxidant and antimicrobial properties.
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Affiliation(s)
| | | | - Neusa Fernandes de Moura
- School of Food and Chemistry, Federal University of Rio Grande, Santo Antonio da Patrulha, RS, Brazil
| | - Karina Cesca
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, Florianópolis 88034-000, SC, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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3
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Dalsasso RR, Valencia GA, Monteiro AR. Improving Ginger's Bioactive Composition by Combining Innovative Drying and Extraction Technologies. Plant Foods Hum Nutr 2023; 78:755-761. [PMID: 37796416 DOI: 10.1007/s11130-023-01109-y] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/22/2023] [Indexed: 10/06/2023]
Abstract
Ginger extracts (GEs) are antioxidant, antimicrobial, and anti-inflammatory. Their bioactivity can benefit foods and active packaging by extending shelf life, enhancing safety, and providing health benefits. Highly bioactive GEs are crucial to formulating potent active products and avoiding negative effects on their properties. Sesquiterpenes and phenolics are the main bioactives in ginger, but drying and extraction affect their composition. GEs are usually obtained from dry rhizomes; however, these operations have been studied independently. Therefore, a combined study of innovative drying and extraction technologies to evaluate their influence on extracts' composition will bring knowledge on how to increase the bioactivity of GEs. The effects of an emergent drying (vacuum microwave, VMD) followed by an emergent extraction (ultrasound, UAE, 20 or 80 °C) were investigated in this work. Microwave extraction (MAE) of fresh ginger was also studied. Convective oven drying and Soxhlet extraction were the references. Drying kinetics, powder color, extract composition, and antioxidant activity were studied. While MAE preserved the original composition profile, VMD combined with UAE (20 °C) produced extracts richer in phenolics (387.6 mg.GAE/g) and antioxidant activity (2100.7 mmol.Trolox/mL), with low impact in the sesquiterpenes. VMD generated shogaols by its high temperatures and facilitated extracting bioactives by destroying cellular structures and forming pores. UAE extracted these compounds selectively, released them from cell structures, and avoided losses caused by volatilization and thermal degradation. These findings have significant implications, as they provide an opportunity to obtain GE with tailored compositions that can enhance the formulation of food, active packaging, and pharmacological products.
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Affiliation(s)
- Raul Remor Dalsasso
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil.
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4
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Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
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5
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Isfran D, Chacon WDC, Alves MJDS, Monteiro AR, Ayala Valencia G. Active Films and Coatings Based on Propolis Extract and Chitosan: Physicochemical Characterization and Potential Application in Refrigerated Shrimps (
Litopenaeus vannamei
). STARCH-STARKE 2023. [DOI: 10.1002/star.202200263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Affiliation(s)
- Douglas Isfran
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | | | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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6
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Matheus JRV, Dalsasso RR, Rebelatto EA, Andrade KS, Andrade LMD, Andrade CJD, Monteiro AR, Fai AEC. Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films. Compr Rev Food Sci Food Saf 2023; 22:1148-1183. [PMID: 36710406 DOI: 10.1111/1541-4337.13107] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 12/08/2022] [Accepted: 12/22/2022] [Indexed: 01/31/2023]
Abstract
The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
| | - Raul Remor Dalsasso
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Evertan Antonio Rebelatto
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Kátia Suzana Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
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7
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Correia AC, Monteiro AR, Silva R, Moreira JN, Sousa Lobo JM, Silva AC. Lipid nanoparticles strategies to modify pharmacokinetics of central nervous system targeting drugs: Crossing or circumventing the blood-brain barrier (BBB) to manage neurological disorders. Adv Drug Deliv Rev 2022; 189:114485. [PMID: 35970274 DOI: 10.1016/j.addr.2022.114485] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [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: 03/30/2022] [Revised: 07/30/2022] [Accepted: 08/03/2022] [Indexed: 01/24/2023]
Abstract
The main limitation to the success of central nervous system (CNS) therapies lies in the difficulty for drugs to cross the blood-brain barrier (BBB) and reach the brain. Regarding its structure and enzymatic complexity, crossing the BBB is a challenge, although several alternatives have been identified. For instance, the use of drugs encapsulated in lipid nanoparticles has been described as one of the most efficient approaches to bypass the BBB, as they allow the passage of drugs through this barrier, improving brain bioavailability. In particular, solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) have been a focus of research related to drug delivery to the brain. These systems provide protection of lipophilic drugs, improved delivery and bioavailability, having a major impact on treatments outcomes. In addition, the use of lipid nanoparticles administered via routes that transport drugs directly into the brain seems a promising solution to avoid the difficulties in crossing the BBB. For instance, the nose-to-brain route has gained considerable interest, as it has shown efficacy in 3D human nasal models and in animal models. This review addresses the state of the art on the use of lipid nanoparticles to modify the pharmacokinetics of drugs employed in the management of neurological disorders. A description of the structural components of the BBB, the role of the neurovascular unit and limitations for drugs to entry into the CNS is first addressed, along with the developments to increase drug delivery to the brain, with a special focus on lipid nanoparticles. In addition, the obstacle of BBB complexity in the creation of new effective drugs for the treatment of the most prevalent neurological disorders is also addressed. Finally, the proposed strategies for lipid nanoparticles to reach the CNS, crossing or circumventing the BBB, are described. Although promising results have been reported, especially with the nose-to-brain route, they are still ongoing to assess its real efficacy in vivo in the management of neurological disorders.
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Affiliation(s)
- A C Correia
- UCIBIO, REQUIMTE, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Portugal
| | - A R Monteiro
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - R Silva
- UCIBIO, REQUIMTE, Laboratory of Toxicology, Department of Biological Sciences, Faculty of Pharmacy, Porto University, Porto, Portugal.
| | - J N Moreira
- CNC - Center for Neuroscience and Cell Biology, Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, Faculty of Medicine (Pólo I), Coimbra, Portugal; Univ Coimbra - University of Coimbra, CIBB, Faculty of Pharmacy, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - J M Sousa Lobo
- UCIBIO, REQUIMTE, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Portugal
| | - A C Silva
- UCIBIO, REQUIMTE, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, Portugal; FP-I3ID (Instituto de Investigação, Inovação e Desenvolvimento), FP-BHS (Biomedical and Health Sciences Research Unit), Faculty of Health Sciences, University Fernando Pessoa, 4249 004 Porto, Portugal.
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8
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Koop BL, Zenin E, Cesca K, Valencia GA, Monteiro AR. Intelligent labels manufactured by thermo-compression using starch and natural biohybrid based. Int J Biol Macromol 2022; 220:964-972. [PMID: 36007699 DOI: 10.1016/j.ijbiomac.2022.08.127] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
Abstract
This work aims to develop intelligent labels based on cassava starch and biohybrid pigments by thermo-compression. The biohybrid pigment (BH) was developed by the adsorption of anthocyanins (ACNs) extracted from the jambolan fruit (Syzygium cumini L.) into montmorillonite (Mt) in order to improve its stability. The effect of the addition of biohybrid on the physicochemical properties of the thermo-pressed starch labels was evaluated. ACNs from jambolan extract show a visible pH-dependent color-changing ability at pH 1 - 12, and the adsorption did not modify the color property. The intelligent labels presented a homogeneous surface, and the BH was well dispersed in the starch matrix. The presence of BH increased the solubility in the water of starch labels. Chemical structure characterization revealed that the BH interacted with starch matrices through hydrogen bonds. Furthermore, the thermal stability of starch labels increased with the presence of BH. Hence, the purple color of intelligent labels was preserved at high temperatures. Finally, labels containing BH show visible changes from purple to a blue color when exposed to ammonia vapor, which simulates the degradation of meat products. Thus, the label content jambolan pigments will be used to control meat deterioration.
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Affiliation(s)
- Betina Luiza Koop
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Emerson Zenin
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Karina Cesca
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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9
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Chacon WDC, dos Santos Alves MJ, Monteiro AR, González SYG, Ayala Valencia G. Image analysis applied to control postharvest maturity of papayas (
Carica papaya
L.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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10
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César LT, Soares LS, Farias MDP, Teixeira Sá DMA, Ayala Valencia G, Monteiro AR. Chitosan and acerola (
Malpighia emarginata
) fruit based active coating can control the melanosis of refrigerated shrimps (
Litopenaeus vannamei
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leiliane Teles César
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
- Federal Institute of Education Science and Technology of Ceará, IFCE Campus Sobral Ceará Brazil
| | - Lenilton Santos Soares
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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11
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Jaízia dos Santos Alves M, Rodrigues Monteiro A, Ayala Valencia G. Antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract: Production and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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12
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Dalsasso RR, Valencia GA, Monteiro AR. Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger. Food Res Int 2022; 154:111043. [PMID: 35337584 DOI: 10.1016/j.foodres.2022.111043] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 01/10/2023]
Abstract
Ginger extracts have anti-inflammatory, antioxidant, antitumor, and antibacterial activities mainly due to gingerols and shogaols. Extract composition and functionality can be affected by drying and extraction processes. Alternative methods to obtain ginger extracts based on high contents of gingerols and shogaols have been reported. However, there were no studies that present a broad overview of how these methods affect the composition and functionalities of ginger extracts. Based on literature data from 2011 to 2022, this review shows how drying, extraction, and complementary processes (i.e., enzymatic, acidic, and carbonic maceration) affect the composition and bioactivity of the ginger extract. Lower temperature processes, including freeze-drying, cold ultrasound-, or enzyme-assisted extraction, lead to extracts richer in phenolics, gingerols, and antioxidant activity. On the other hand, acidic solvents or "hot" processes including microwave-drying, pressurized liquid, and microwave-assisted extraction can favor higher shogaols concentrations, which have higher antitumor, anti-inflammatory, and antimicrobial activities than the gingerols precursors. Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector.
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Affiliation(s)
- Raul Remor Dalsasso
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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13
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Luiza Koop B, Nascimento da Silva M, Diniz da Silva F, Thayres dos Santos Lima K, Santos Soares L, José de Andrade C, Ayala Valencia G, Rodrigues Monteiro A. Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Res Int 2022; 153:110929. [DOI: 10.1016/j.foodres.2021.110929] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/24/2021] [Accepted: 12/25/2021] [Indexed: 12/14/2022]
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14
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Alves MJDS, Nobias MC, Soares LS, Coelho DS, Maraschin M, Basso A, Moreira RDFPM, José HJ, Monteiro AR. Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux. FOOD SCI TECHNOL INT 2021; 29:3-12. [PMID: 34726544 DOI: 10.1177/10820132211056112] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL g-1. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes.
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Affiliation(s)
- Maria Jaízia Dos Santos Alves
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Marielle Correia Nobias
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Lenilton Santos Soares
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
| | - Daniela Sousa Coelho
- Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC
| | - Marcelo Maraschin
- Laboratory of Morphogenesis and Plant Biochemistry, Department of Phytotechnics, Federal University of Santa Catarina, UFSC
| | - Alex Basso
- Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC
| | | | - Humberto Jorge José
- Laboratory of Environment and Energy, Department of Chemical and Food Engineering, 28117UFSC
| | - Alcilene Rodrigues Monteiro
- Laboratory of physical properties of foods, Department of Chemical and Food Engineering, Federal University of Santa Catarina, UFSC
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dos Santos Alves MJ, Calvo Torres de Freitas PM, Monteiro AR, Ayala Valencia G. Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation. STARCH-STARKE 2021. [DOI: 10.1002/star.202100034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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16
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Alves MJDS, Chacon WDC, Gagliardi TR, Agudelo Henao AC, Monteiro AR, Ayala Valencia G. Food Applications of Starch Nanomaterials: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Talita Ribeiro Gagliardi
- Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Ana C. Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
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17
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Fonseca JDM, Alves MJDS, Soares LS, Moreira RDFPM, Valencia GA, Monteiro AR. A review on TiO 2-based photocatalytic systems applied in fruit postharvest: Set-ups and perspectives. Food Res Int 2021; 144:110378. [PMID: 34053562 DOI: 10.1016/j.foodres.2021.110378] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 02/04/2021] [Revised: 04/16/2021] [Accepted: 04/20/2021] [Indexed: 12/20/2022]
Abstract
Titanium dioxide (TiO2) is a photocatalytic material used to degrade ethylene, and it has been studied as an alternative postharvest technology. Although several studies have indicated the effective action of TiO2 photocatalysis for delaying the fruit ripening, photocatalytic systems need to be well-designed for this application. Fruit is susceptible to environmental conditions like temperature, relative humidity, atmosphere composition and exposure to UV-light. This fragility associated with its variable ethylene production rate over its maturation stage limits the photocatalysis parameters optimization. Thus, this review aims to detail the reaction mechanisms, set-up, advantages, and limitations of TiO2 photocatalytic systems based on polymers-TiO2 nanocomposites and reactors containing TiO2 immobilized into inorganic supports designed for fruit applications. It is expected that this review can elucidate the fundamental aspects that should be considered for the use of these systems.
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Affiliation(s)
- Jéssica de Matos Fonseca
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Maria Jaízia Dos Santos Alves
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Lenilton Santos Soares
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | | | - Germán Ayala Valencia
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
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18
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Koop BL, Knapp MA, Di Luccio M, Pinto VZ, Tormen L, Valencia GA, Monteiro AR. Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food. Plant Foods Hum Nutr 2021; 76:90-97. [PMID: 33517518 DOI: 10.1007/s11130-021-00878-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
Jambolan is an unexplored fruit rich in bioactive compounds like anthocyanins, catechin, and gallic acid. Thus, the extraction of bioactive compounds allows adding value to the fruit. In this context, the present study reports the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time. Acidified water was used to extract polyphenols from the pulp and peel of jambolan. The extracts were concentrated using ultrafiltration and nanofiltration membranes with nominal molecular weight cut-off ranging from 180 to 4000 g mol-1. Total monomeric anthocyanin, total phenolic compounds, and antioxidant capacity were analyzed. Phenolic compounds were quantified, and anthocyanins were identified by high-performance liquid chromatography coupled to diode-array detection and mass spectrometry (HPLC-DAD-MS). Concentration factors higher than 4.0 were obtained for anthocyanins, gallic acid, and catechin after nanofiltration of the extracts. Other compounds such as epicatechin, p-Coumaric acid, and ferulic acid were quantified in the concentrated extract, and the main anthocyanins identified were 3,5-diglucoside: petunidin, malvidin, and delphinidin. Therefore, jambolan extract showed a high potential to be used as a natural dye and antioxidant in food products.
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Affiliation(s)
- Betina Luiza Koop
- Laboratory of Physical Properties, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Mateus Antonio Knapp
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Vania Zanella Pinto
- Analytical Center, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, 85301-970, Brazil
| | - Luciano Tormen
- Analytical Center, Federal University of Fronteira Sul, Laranjeiras do Sul, PR, 85301-970, Brazil
| | - Germán Ayala Valencia
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil
| | - Alcilene Rodrigues Monteiro
- Laboratory of Physical Properties, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-970, Brazil.
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19
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Fonseca JDM, Pabón NYL, Valencia GA, Nandi LG, Dotto MER, Moreira RDFPM, Monteiro AR. Ethylene scavenging properties from hydroxypropyl methylcellulose-TiO 2 and gelatin-TiO 2 nanocomposites on polyethylene supports for fruit application. Int J Biol Macromol 2021; 178:154-169. [PMID: 33639189 DOI: 10.1016/j.ijbiomac.2021.02.160] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 12/26/2022]
Abstract
Several technologies have been proposed to preserve fruits and to avoid postharvest losses. The degradation of ethylene produced by the fruits using TiO2 photocatalysis has shown to be a good option to delay the ripening of fruits. This paper proposed a new application of biopolymers-TiO2 nanocomposites developed to extend the shelf-life of fruits. Photocatalytic coatings were applied on the expanded polyethylene foam nets to degrade ethylene. Gelatin and hydroxypropyl methylcellulose (HMPC) were tested as hydrophobic and hydrophilic matrices for the TiO2 incorporation. First, nanocomposite films prepared by casting were evaluated with regards to their photocatalytic properties. Both matrices, which were loaded with 1 wt% TiO2, degraded 40% of the ethylene injected in a batch reactor. By Langmuir-Hinshelwood model, ethylene degradation using gelatin-TiO2 films (kapp = 0.186 ± 0.021 min-1) was faster than the HPMC-TiO2 films (kapp = 0.034 ± 0.003 min-1). Then, gelatin-TiO2 dispersion was applied as a coating on the foam nets by dip coating. The gelatin-TiO2 bilayer exhibited higher concentration of ethylene degraded per photocatalytic area and photocatalyst mass unit (13.297 ± 0.178 ppmv m2 [Formula: see text] ) than its film form (18.212 ± 1.157 ppmv m2 [Formula: see text] ), which makes gelatin-TiO2/foam nets a promising composite design for fruit postharvest application.
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Affiliation(s)
- Jéssica de Matos Fonseca
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
| | - Nelson Yurako Londoño Pabón
- Laboratory of Heat Pipes, Mechanical Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Germán Ayala Valencia
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Leandro Guarezi Nandi
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil
| | - Marta Elisa Rosso Dotto
- Laboratory of Organic Optoelectronics and Anisotropic Systems, Physics Department, Federal University of Santa Catarina, UFSC, Brazil
| | | | - Alcilene Rodrigues Monteiro
- Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil.
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20
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Gaviria YAR, Palencia NSN, Capello C, Trevisol TC, Monteiro AR, Valencia GA. Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (
Syzygium cumini
) Fruit Manufactured by Thermo‐Compression. STARCH-STARKE 2021. [DOI: 10.1002/star.202000208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yessica Alexandra Rodriguez Gaviria
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Natalia Stefanía Navarro Palencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Cristiane Capello
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Thalles Canton Trevisol
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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21
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dos Santos Lima KT, Garcez J, dos Santos Alves MJ, Monteiro AR, Valencia GA. Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (
Syzygium cumini
) Fruit. STARCH-STARKE 2021. [DOI: 10.1002/star.202000221] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Kennya Thayres dos Santos Lima
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Jussara Garcez
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Rua Roberto Sampaio Gonzaga s/n, UFSC, AC Cidade Universitária Florianópolis SC 88040‐970 Brazil
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Coelho Leandro G, Capello C, Luiza Koop B, Garcez J, Rodrigues Monteiro A, Ayala Valencia G. Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids. Food Res Int 2020; 140:109903. [PMID: 33648205 DOI: 10.1016/j.foodres.2020.109903] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [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: 03/25/2020] [Revised: 10/30/2020] [Accepted: 11/07/2020] [Indexed: 01/09/2023]
Abstract
This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 °C and 40 °C. There was no significant effect (p > 0.05) of the temperature on the adsorption process of ACNs. Thus, the process was classified as physical adsorption in heterogeneous sites where ACNs were stabilized by means of van der Waals force, π - π force, and hydrogen bonding on the Lap surface. After adsorption, the BH powder appeared to have an amorphous structure and red color. However, the color changed at pH ≥ 7. In addition, the obtained BH showed antioxidant properties and high stability when exposed to visible light irradiation. This research reports new information about the valorization and application of ACNs from jambolan for food industrial applications.
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Affiliation(s)
- Gabriel Coelho Leandro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Cristiane Capello
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Betina Luiza Koop
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jussara Garcez
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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23
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Soares LS, Vieira ACF, Fidler F, Nandi LG, Monteiro AR, Di Luccio M. Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters (Crassostrea gigas) as Perspective for Food Industry. Journal of Aquatic Food Product Technology 2020. [DOI: 10.1080/10498850.2019.1708833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lenilton Santos Soares
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Ana Carolina Flôr Vieira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Fernanda Fidler
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Leandro Guarezi Nandi
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | | | - Marco Di Luccio
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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24
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Nascimento da Silva M, de Matos Fonseca J, Feldhaus HK, Soares LS, Valencia GA, Maduro de Campos CE, Di Luccio M, Monteiro AR. Physical and morphological properties of hydroxypropyl methylcellulose films with curcumin polymorphs. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105217] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Tosati JV, Messias VC, Carvalho PIN, Rodrigues Pollonio MA, Meireles MAA, Monteiro AR. Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1985-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [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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26
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Santos Soares L, Tosati JV, de Lima M, Lerin LA, Monteiro AR. Evaluation of CO2absorption and desorption rate in oysters (Cassostrea gigas) using the soluble gas stabilisation method. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12743] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lenilton Santos Soares
- Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil
| | - Juliano Vinicius Tosati
- Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil
| | - Marieli de Lima
- Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil
| | - Lindomar Alberto Lerin
- Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil
| | - Alcilene Rodrigues Monteiro
- Departamento de Engenharia Química e Engenharia de Alimentos; Laboratório de Propriedades Físicas; UFSC; Campus Trindade Caixa Postal-476 CEP 88040-900 Florianópolis SC Brazil
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27
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de Lima M, Melo MCL, Monteiro AR. Evaluation of the processing of Perna perna mussels: the influence of water quality involved in the cooling operations in the physico-chemical and microbiological characteristics of the product. J Sci Food Agric 2013; 93:3322-3329. [PMID: 23585097 DOI: 10.1002/jsfa.6178] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2012] [Revised: 03/31/2013] [Accepted: 04/12/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The state of Santa Catarina in Brazil is a large producer of Perna perna mussels. However, raw and processed mussels have a short shelf life because of their high microbiological count, such as Vibrio spp. This study evaluated the microbiological and physicochemical quality of raw and ready-to-eat mussels and the quality of water and ice used in the processing of mussels. RESULTS The microbiological conditions of water and ice used in the processing are not in accordance with Brazilian legislation because of the presence of coliforms and Vibrio spp. For ready-to-eat mussels, counts of psychrophilic and psychrotrophic micro-organisms reached 10(5) colony-forming units g(-1) , a value close to the onset of product degradation during storage. Counts of coliforms, coagulase-positive Staphylococcus, Salmonella spp. and sulfite-reducing Clostridium in the mussels analysed during processing are in accordance with Brazilian law. The F value for the sterilisation procedure was lower than that required for Clostridium botulinum. CONCLUSION The study shows that microbiological cross-contamination occurred during the processing of mussels. Rigorous control is necessary from the production area of mussels to retailers. Good manufacturing practices must be implemented in the industry and cross-contamination avoided, mainly by Vibrio spp. after heat treatment.
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Affiliation(s)
- Marieli de Lima
- Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos, Centro Tecnológico, Universidade Federal de Santa Catarina, Caixa Postal 476, Campus Trindade, CEP 88040-900, Florianópolis, SC, Brazil
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28
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Fagundes C, Carciofi BAM, Monteiro AR. Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures. Food Sci Technol 2013. [DOI: 10.1590/s0101-20612013005000023] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.
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29
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Barbosa LDN, Amboni RDDMC, Monteiro AR. Influence of temperature and edible coating on the physical and chemical parameters and sensory acceptance of fresh-cut organic carrots Influencia de la temperatura y cobertura comestible en los parámetros físicos y químicos y aceptación sensorial de las zanahorias cortadas frescas. CyTA - Journal of Food 2011. [DOI: 10.1080/19476330903515464] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Barbosa LDN, Carciofi BAM, Dannenhauer CÉ, Monteiro AR. Influence of temperature on the respiration rate of minimally processed organic carrots (Daucus Carota L. cv. Brasília). Ciênc Tecnol Aliment 2011. [DOI: 10.1590/s0101-20612011000100010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Abstract
The day-hospital, as a modality of psychiatric care, provides families with the possibility to experience greater contact with their mentally-ill relative during treatment and leads them to searching, together with such relative, for ways to facilitate the adaptation process of interaction in the family. This study aims at understanding how families and the users of day-hospitals interact out of their homes and at describing the experience narrated by a family. The family in this study was selected from one of the users of a day-hospital who had a previous history of hospital admissions for psychiatric treatment. Five members of the family under study were interviewed. Based on the experiences described by the subjects, two great thematic categories emerged: the family experiencing the day-hospital with its family member and the family-user relationships. The experiences narrated by the subjects in this study are rather significant for the construction of new possibilities in caring for the mentally-ill person's family.
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Affiliation(s)
- A R Monteiro
- Universidade Estadual do Ceará, Enfermeira do Hospital de Messejana/SUS, Queiroz Ribeiro, 926-Montese-60410-070-Fortaleza-Ceará-Brasil
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33
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Abstract
The relationship family x mental ill, much more present in the psychiatric reform, constitutes a possibility to create new ways of understanding how the family perceives the relationship work x mental ill. It is considered as a fundamental element in this research, the speech of the components of the family, due to their experience. In relationship mental ill x work, the family describes several difficulties, where the idleness is present, revealing the inability of his component for work, or appointing him a different occupation, adapted to his condition of sick, without perceiving the possible depression felt as a consequence of his pathology.
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Affiliation(s)
- A R Monteiro
- Universidade Estadual do Ceará, Hospital de Messejana/SUS
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34
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Gatti MS, Serafim MB, Pestana de Castro AF, Monteiro AR. Stability of thermolabile (LT) enterotoxin produced from enterotoxigenic Escherichia coli strains maintained in vitro. Med Microbiol Immunol 1986; 175:55-60. [PMID: 3515145 DOI: 10.1007/bf02123129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The stability of thermolabile (LT) enterotoxin in 26 strains of porcine enterotoxigenic Escherichia coli (PETEC) belonging to serogroups 08 and 0149 was assayed by the passive immune hemolysis (PIH) test, over a period of 9 months at -70 degrees C. It was found that the percentage of LT+ colonies (% LT+) and the mean value of hemoglobin release (XHb), could predict a change from LT+ to LT-.
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Serafim MB, Monteiro AR, de Castro AF. Factors affecting detection of Yersinia enterocolitica heat-stable enterotoxin by the infant mouse test. J Clin Microbiol 1983; 17:799-803. [PMID: 6863498 PMCID: PMC272743 DOI: 10.1128/jcm.17.5.799-803.1983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
With regard to the assay of heat-stable enterotoxin (ST) from Yersinia enterocolitica, we made a comparative study of the conventional infant mouse test read at 4 h and a modified infant mouse test read at 2 h. The influence of several factors, such as the medium used to prepare ST, lysing of bacterial cells from the broth cultures used to prepare ST, and the temperature at which the inoculated mice were kept during the test, was also investigated. Thus, with a few exceptions, Pai-Mors medium was more suitable than Casamino Acids-yeast extract medium, for the preparation of yersinial ST. Gut/carcass weight ratios obtained with lysed supernatants or with supernatants from whole cultures of Y. enterocolitica were similar, suggesting that most of the ST produced by this microorganism in broth cultures is extracellular. The amount of ST produced by Y. enterocolitica, as well as the ambient temperature at which inoculated mice were kept during the assay, was found to influence gut/carcass weight ratios obtained with both tests. Enterotoxigenicity and the temperature at which mice were kept were interrelated, such that for weakly enterotoxigenic strains there were no significant differences among gut/carcass weight ratios for the conventional and modified infant mouse tests carried out at 18 or 25 degrees C, but at 30 degrees C the values in the modified test were higher for most ST preparations with Pai-Mors medium. The influence of ambient temperature was more pronounced at 37 degrees C, since most strains produced negative results in the conventional test at this temperature. We conclude that the conventional infant mouse test is adequate for assaying yersinial ST, provided that the temperature at which mice are kept during the assay is fixed at around 25 degrees C.
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Serafim MB, de Castro AF, Leonardo MB, Monteiro AR. Single radial immune hemolysis test for detection of Escherichia coli thermolabile enterotoxin. J Clin Microbiol 1981; 14:473-8. [PMID: 7031081 PMCID: PMC273971 DOI: 10.1128/jcm.14.5.473-478.1981] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
A single radial immune hemolysis test for the detection of thermolabile enterotoxin has been developed for routine purposes. Stationary cultures from enterotoxigenic Escherichia coli in Casamino Acids-yeast extract medium may be used for the detection of this enterotoxin, and under the conditions of the experiment, the single radial immune hemolysis test was as sensitive as the passive immune hemolysis test. The results obtained in the single radial immune hemolysis test agreed entirely with those obtained in the passive immune hemolysis test, and no false-positive reactions were obtained when cholera antitoxin diluted 1:80 was used. The assay is easy to perform, inexpensive, and specially designed for less-equipped laboratories.
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