Plant foods for human nutrition (Dordrecht, Netherlands), Jan 7, 2018
This study aimed to evaluate the effect of processing steps on bioactive compounds and physicoche... more This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became mor...
The use of colorimetric methods for protein quantification in microalgae is hindered by their ele... more The use of colorimetric methods for protein quantification in microalgae is hindered by their elevated amounts of membrane-embedded intracellular proteins. In this work, the protein content of three species of microalgae was determined by the Lowry method after the cells were dried, ball-milled, and treated with the detergent sodium dodecyl sulfate (SDS). Results demonstrated that the association of milling and SDS treatment resulted in a 3- to 7-fold increase in protein quantification. Milling promoted microalgal disaggregation and cell wall disruption enabling access of the SDS detergent to the microalgal intracellular membrane proteins and their efficient solubilization and quantification.
Plant foods for human nutrition (Dordrecht, Netherlands), Jan 15, 2018
This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industri... more This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (30-70% ethanol in water), temperature (30-70 °C) and time (30-60 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component anal...
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the pre... more Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from the SCG in capsules. The extract yield was superior to the ether yield because a higher unsaponifiable matter (U.M.) amount was recovered by ethanol. The obtained VP (70 compounds) was typical of roasted coffee oil. Furthermore, chemometric analysis using principal components (PCA) discriminated the extracts and grouped the replicates for each sample, which showed the repeatability of the extraction process. The AA ranged from 18.4 to 23.6 (mg extract mg DPPH) and the SPF from 2.27 to 2.76. The combination of the coffee VP, AA and SPF gave the espresso SCG&#39;s crude ethanolicextract, desirable properties that can be used in cosmetic and food industries.
Grape is the main fruit crop in several countries. Although many grape-based food products can be... more Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to...
Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic a... more Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L(®) and Rapidase TF(®), were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55 °C) and enzyme concentration (100, 200 and 300 ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8 mPa s at 100 s(-1) shear rate), a significant, four times lower, viscosity reduction of 18.9 mPa s wa...
... Corn Flavor 803 43. Olive and Olive Oil 821 44. ... Fatty acid contents in avocado and in oli... more ... Corn Flavor 803 43. Olive and Olive Oil 821 44. ... Fatty acid contents in avocado and in olive oils are compa-rable. However, the unique and delicate flavor of olive oil is a determinant factor for its higher human consumption as dressing oil (Kalua et al. 2007 ; Ridolfi et al. 2002 ). ...
Page 1. Industrialização 740 EXTRAÇÃO DO ÓLEO DA BORRA DE CAFÉ SOLÚVEL COM ETANOL COMERCIAL 1 Sue... more Page 1. Industrialização 740 EXTRAÇÃO DO ÓLEO DA BORRA DE CAFÉ SOLÚVEL COM ETANOL COMERCIAL 1 Suely Pereira FREITAS Embrapa Agroindústria de [email protected] Patrícia Lobo MONTEIRO ...
Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluat... more Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3% to 10%, and the highest sugar content was observed when extraction was carried out at 100°C from finely sized particles (⩽249μm) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19M ratio, with varying Glc:GalA ratios. (13)C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60mMol Trolox/100g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients.
The use of seed byproducts from fruit processes has contributed to increase the supply of vegetab... more The use of seed byproducts from fruit processes has contributed to increase the supply of vegetable oils rich in bioactive compounds regarding consolidated cosmetics and functional foods. The aim of this study was to identify the volatile compounds present in the species P. setacea BRS Pérola do Cerrado and P. alata BRS Doce Mel passion fruit seed oil. Both species come from research studies of Embrapa Cerrado (Brazil), where genetic modification were conducted in order to select species that meets the standard requirements regarding size, skin color, flesh color, number of seeds and a more sweet pulp flavor. In addition the species selected is more resistant to pests typical of passion fruit cultivation in Brazil. To evaluate the oil content in seeds, the lipid determination was carried out by Soxhlet method. The seeds were dried at 50 ºC in a convective dryer until the equilibrium moisture was achieved. The crude oil was obtained by crushing in continuous press expeller-type. The ...
Estudos recentes comprovaram que o fruto da romã possui propriedades antiinflamatórias, antitumor... more Estudos recentes comprovaram que o fruto da romã possui propriedades antiinflamatórias, antitumorais e antioxidantes. Em especial, o óleo da semente de romã prensado a frio possui alta atividade antioxidante (AA). A prensagem de sementes a frio fornece um óleo de elevada pureza, sendo muito utilizado na elaboração de produtos naturais. Neste trabalho, as sementes de romã foram secas em estufa a 50°C até peso constante. O teor de óleo na amostra foi determinado em extrator de gordura, usando éter de petróleo como solvente. As sementes com teor de umidade inferior a 10 % foram moídas em moinho de facas e esmagadas em prensa hidráulica contínua. Após prensagem, o óleo bruto foi decantado para separar impurezas e armazenado a frio (-20°C). O óleo decantado foi posteriormente utilizado para as análises de índice de acidez, de acordo com as normas padrões da AOCS e atividade antioxidante, quantificada pelo método ABTS e expressa em DPPH. As sementes apresentaram, em base seca, cerca de 30...
Plant foods for human nutrition (Dordrecht, Netherlands), Jan 7, 2018
This study aimed to evaluate the effect of processing steps on bioactive compounds and physicoche... more This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became mor...
The use of colorimetric methods for protein quantification in microalgae is hindered by their ele... more The use of colorimetric methods for protein quantification in microalgae is hindered by their elevated amounts of membrane-embedded intracellular proteins. In this work, the protein content of three species of microalgae was determined by the Lowry method after the cells were dried, ball-milled, and treated with the detergent sodium dodecyl sulfate (SDS). Results demonstrated that the association of milling and SDS treatment resulted in a 3- to 7-fold increase in protein quantification. Milling promoted microalgal disaggregation and cell wall disruption enabling access of the SDS detergent to the microalgal intracellular membrane proteins and their efficient solubilization and quantification.
Plant foods for human nutrition (Dordrecht, Netherlands), Jan 15, 2018
This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industri... more This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (30-70% ethanol in water), temperature (30-70 °C) and time (30-60 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component anal...
Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the pre... more Espresso capsule consumption and spent coffee ground (SCG) generation have increased, and the present study was undertaken to evaluate the volatile profile (VP), the antioxidant activity (AA) and the sun protection factor (SPF) of the Crude ethanolic extract obtained from the SCG in capsules. The extract yield was superior to the ether yield because a higher unsaponifiable matter (U.M.) amount was recovered by ethanol. The obtained VP (70 compounds) was typical of roasted coffee oil. Furthermore, chemometric analysis using principal components (PCA) discriminated the extracts and grouped the replicates for each sample, which showed the repeatability of the extraction process. The AA ranged from 18.4 to 23.6 (mg extract mg DPPH) and the SPF from 2.27 to 2.76. The combination of the coffee VP, AA and SPF gave the espresso SCG&#39;s crude ethanolicextract, desirable properties that can be used in cosmetic and food industries.
Grape is the main fruit crop in several countries. Although many grape-based food products can be... more Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to...
Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic a... more Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L(®) and Rapidase TF(®), were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55 °C) and enzyme concentration (100, 200 and 300 ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8 mPa s at 100 s(-1) shear rate), a significant, four times lower, viscosity reduction of 18.9 mPa s wa...
... Corn Flavor 803 43. Olive and Olive Oil 821 44. ... Fatty acid contents in avocado and in oli... more ... Corn Flavor 803 43. Olive and Olive Oil 821 44. ... Fatty acid contents in avocado and in olive oils are compa-rable. However, the unique and delicate flavor of olive oil is a determinant factor for its higher human consumption as dressing oil (Kalua et al. 2007 ; Ridolfi et al. 2002 ). ...
Page 1. Industrialização 740 EXTRAÇÃO DO ÓLEO DA BORRA DE CAFÉ SOLÚVEL COM ETANOL COMERCIAL 1 Sue... more Page 1. Industrialização 740 EXTRAÇÃO DO ÓLEO DA BORRA DE CAFÉ SOLÚVEL COM ETANOL COMERCIAL 1 Suely Pereira FREITAS Embrapa Agroindústria de [email protected] Patrícia Lobo MONTEIRO ...
Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluat... more Brazilian grape pomace was extracted in hot water, and a factorial experiment was used to evaluate polysaccharide recovery. The dependent variables were the temperature, particle size and solute:solvent ratio. Polysaccharide yields varied from 3% to 10%, and the highest sugar content was observed when extraction was carried out at 100°C from finely sized particles (⩽249μm) in a 1:12 solute:solvent ratio. The monosaccharide composition of extracts obtained from flours were, on average, Rha:Ara:Xyl:Man:Gal:Glc:GalA in a 3:32:2:13:11:20:19M ratio, with varying Glc:GalA ratios. (13)C NMR and HSQC spectra confirmed the presence of pectic- and glucose-based polysaccharides in the extracts. Phenolic compounds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal compounds identified. The extracts also had ABTS radical scavenging capacity (from 8.00 to 46.60mMol Trolox/100g pomace). These findings indicate that these grape pomace flours are rich in antioxidant dietary fibre and have a potential use as food ingredients.
The use of seed byproducts from fruit processes has contributed to increase the supply of vegetab... more The use of seed byproducts from fruit processes has contributed to increase the supply of vegetable oils rich in bioactive compounds regarding consolidated cosmetics and functional foods. The aim of this study was to identify the volatile compounds present in the species P. setacea BRS Pérola do Cerrado and P. alata BRS Doce Mel passion fruit seed oil. Both species come from research studies of Embrapa Cerrado (Brazil), where genetic modification were conducted in order to select species that meets the standard requirements regarding size, skin color, flesh color, number of seeds and a more sweet pulp flavor. In addition the species selected is more resistant to pests typical of passion fruit cultivation in Brazil. To evaluate the oil content in seeds, the lipid determination was carried out by Soxhlet method. The seeds were dried at 50 ºC in a convective dryer until the equilibrium moisture was achieved. The crude oil was obtained by crushing in continuous press expeller-type. The ...
Estudos recentes comprovaram que o fruto da romã possui propriedades antiinflamatórias, antitumor... more Estudos recentes comprovaram que o fruto da romã possui propriedades antiinflamatórias, antitumorais e antioxidantes. Em especial, o óleo da semente de romã prensado a frio possui alta atividade antioxidante (AA). A prensagem de sementes a frio fornece um óleo de elevada pureza, sendo muito utilizado na elaboração de produtos naturais. Neste trabalho, as sementes de romã foram secas em estufa a 50°C até peso constante. O teor de óleo na amostra foi determinado em extrator de gordura, usando éter de petróleo como solvente. As sementes com teor de umidade inferior a 10 % foram moídas em moinho de facas e esmagadas em prensa hidráulica contínua. Após prensagem, o óleo bruto foi decantado para separar impurezas e armazenado a frio (-20°C). O óleo decantado foi posteriormente utilizado para as análises de índice de acidez, de acordo com as normas padrões da AOCS e atividade antioxidante, quantificada pelo método ABTS e expressa em DPPH. As sementes apresentaram, em base seca, cerca de 30...
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