Percorrer por autor "Bona, Evandro"
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- Analytical validation of an ultraviolet–visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into foodPublication . Silva, Tamires Barlati Vieira; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Silva, Kelly Cristina; Zanin, Rodolfo Campos; Bona, Evandro; Gonçalves, Odinei Hess; Shirai, Marianne Ayumi; Peron, Ana Paula; Leimann, Fernanda VitóriaVitamin D is a water-insoluble compound presented in two main forms (D2 and D3), susceptible to environmental conditions. Microencapsulation is an alternative to supplements and preserve vitamin D properties in foods. Entrapment efficiency (EE) is the main property to evaluate the encapsulation effectiveness and therefore it is of interest the study of analytical methods for the identification and quantification of this compound within the particle. This paper describes a low cost UV–Vis methodology validation to the identification and quantification of vitamin D3 in microparticles produced by hot homogenization. The method was validated following the International Conference on Harmonization (ICH) guidelines. To guarantee safe application in foodstuff, microparticles toxigenicity was evaluated with Allium cepa L. in vivo model, showing no cytotoxic nor genotoxic potential. High entrapment efficiency was obtained, the results also demonstrated that the concentration of vitamin D3 in microparticles can be safely accessed by the validated method.
- Antiinflammatory activity of carnauba wax microparticles containing curcuminPublication . Rocha, Bruno Ambrósio da; Francisco, Cristhian Rafael Lopes; Almeida, Mariana; Ames, Franciele Queiroz; Bona, Evandro; Leimann, Fernanda Vitória; Gonçalves, Odinei Hess; Bersani-Amado, Ciomar AparecidaThe pharmacokinetic of curcumin has posed a challenge to its therapeutic efficacy. Drug encapsulation systems, particularly microparticles, are promising due to their ability to protect compounds against both physical and chemical degradation and to improve their bioactivity. The aim of the present study was to prepare curcumin loaded solid lipid microparticles from carnauba wax and evaluate its antiinflammatory efficacy. Microparticles were obtained by hot homogenization technique and characterized by scanning electron microscopy, differential scanning calorimetry, infrared spectroscopy and X-ray diffraction demonstrating the effective encapsulation of curcumin. Antiinflammatory efficacy was evaluated comparing free curcumin and curcumin encapsulated by carrageenan-induced paw edema in rats. Additionally, myeloperoxidase (MPO) activity and concentration of nitric oxide (NO) were evaluated in plantar tissue of rats. Microparticles showed regular and spherical morphology with 20 μm diameter. Thermal, spectroscopic, X-ray and images analysis demonstrated the encapsulation of curcumin in the lipid matrix. The evaluation of antiinflammatory activity showed that encapsulated curcumin at doses of 25 and 50 mg kg 1 were more effective than free curcumin at lower doses of 25 and 50 mg. kg 1 and had similar efficacy to free curcumin at dose a 400 mg.kg 1 , inhibiting the development of edema, myeloperoxidase (MPO) activity, and the increase in nitric oxide (NO) levels. Overall, curcumin microparticles were obtained with high encapsulation efficiency and antiinflammatory efficacy 16-fold better than free curcumin.
- Avaliação da estabilidade da cor de curcumina encapsulada por análise de componentes principaisPublication . Leimann, Fernanda Vitória; Gonçalves, Odinei Hess; Bona, Evandro; Fernandes, Isabel P.; Ferreira, Isabel C.F.R.; Barreiro, M.F.Alternativas aos corantes alimentares sintéticos estão disponíveis a partir de fontes vegetais, como a curcumina, que pode ser extraída da Curcuma longa L e possui reconhecida bioatividade. No entanto, a curcumina é termicamente instável e degrada rapidamente durante o aquecimento, o que constitui um desafio para o seu uso em alimentos sujeitos a processamento por calor. Neste estudo, a nanoencapsulação da curcumina em polímeros biocompatíveis, como a k-carragena, poli(álcool vinílico) (PVA) e poli(vinil pirrolidona) (PVP), utilizando a técnica de dispersão sólida seguida de spray drying foi aplicada aproveitando os efeitos protetores do encapsulamento. Avaliaram-se o efeito do pH do meio durante a obtenção das partículas, e os percentuais de curcumina e surfactante (Tween 80) (estes relativos à massa de polímero). Uma análise de componentes principais (PCA) foi realizada para identificar as condições experimentais que levariam à melhoria da estabilidade da cor da curcumina quando submetida a processos de aquecimento. Os resultados indicaram que os polímeros protegeram de forma diferente a cor durante o período de aquecimento (180°C por 30, 60 e 120 min). Para tempos menores de aquecimento (30 min) o PVA foi o encapsulante que melhor protegeu a cor, seguido da k-carragena que protegeu a cor de forma mais efetiva para 60 min de exposição e o PVP que manteve a cor estável pelo maior período de tempo de exposição (120 min). A curcumina não encapsulada foi avaliada como controle sendo observada perda completa da sua coloração após 30 min de tratamento térmico.
- Can near-infrared spectroscopy replace a panel of tasters in sensory analysis of dry-cured bísaro loin?Publication . Vasconcelos, Lia; Dias, L.G.; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Bona, Evandro; Mateo, Javier; Rodrigues, Sandra; Teixeira, AlfredoThis study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveiled distinct peaks associated with significant components, such as proteins, lipids and water. Support vector regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization and the radial base kernel (non-linear SVR model). This process involved partitioning the data into calibration (67%) and prediction (33%) subsets using the SPXY algorithm. The model parameters were optimized via a hybrid algorithm based on particle swarm optimization (PSO) to effectively minimize the root-mean-square error (RMSECV) derived from five-fold cross-validation and ensure the attainment of optimal model performance and predictive accuracy. The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616–0.9955) and low RMSE values (0.0400–0.1031). The prediction set’s relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig meat aroma, hardness, fat color and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment. Such advancements have the potential to benefit both the research community and the meat industry by closely aligning their practices with consumer preferences and expectations.
- Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extractsPublication . Teixeira, Valéria Maria Costa; Silva, Roberta França Gomes da; Gonçalves, Odinei Hess; Pereira, Carla; Barros, Lillian; Ferreira, Isabel C.F.R.; Bona, Evandro; Leimann, Fernanda VitóriaFinding natural food coloring options from plant-based sources to substitute artificial dyes is a challenging task because natural dyes often present low water-solubility, not very vibrant hues, and instability due to interactions with food ingredients. Chemometric approaches can be used to evaluate color differences and patterns resulting from natural and synthetic dyes when applied to food systems. Here, the Mixture Design and the Principal Component Analysis (PCA) were applied to evaluate the substitution of the following artificial food dyes: yolk yellow, apricot yellow, strawberry red, and tartrazine by natural dyes (water-soluble curcumin, yellow shade; Hibiscus sabdariffa extract, red shade; Spirulina platensis extract, blue/green shade), in three food simulated systems (phosphate buffer, pH 6.9; yogurt, pH 4.0 and citrate buffer, pH 3.0). The color parameters L*, a*, b*, C* and °h were determined and color difference (ΔE*) with artificial dyes resulted in 11 empirical models. PCA yielded a clear map for the identification of the closely matches natural/artificial dyes for the food simulated systems in three subregions. Furthermore, the antioxidant capacity of the natural dyes was determined by OxHLIA and TBARS. It was possible to make an assessment guide that may be useful for other food systems and dyes.
- Curcumin Nanoparticles as a Pigment of Polyamide Textiles: Influence of Conditions in the Exhaust Dyeing and Evaluation of Wastewater ToxicityPublication . Moraes, Katharina S.; Oliveira, Aline de; Ferreira, Bruna T. M.; Bona, Evandro; Carneiro, Jaqueline; Peron, Ana Paula; Fernandes, Marta; Zille, Andrea; Leimann, Fernanda V.; Aguiar, Catia R. Lange de; Silva, Márcia G. da; Ferreira, Alexandre J. S.; Vila, Nívea T.; Gonçalves, Odinei HessThe growing demand for eco-friendly and sustainable solutions in textile dyeing has attracted interest in natural dyes, since the synthetic counterparts may be potentially damaging to the environment and require the use of additives to efficiently bind them to the fibers. Curcumin, a natural dye derived from Curcuma longa L. rhizomes, has attracted attention due to its notable biological activity and vibrant yellow-orange hue; however, its direct application remains limited by challenges related to dye fixation and color fastness. This study aimed to evaluate the use of curcumin nanoparticles in the dyeing of polyamide 6.6, as well as to assess the toxicity level of the effluent generated during the exhaust dyeing process. Colloidally stable nanoparticles with average sizes of 454 and 419 nm were obtained with PVP (polyvinylpyrrolidone) and Poloxamer 407 as the polymeric stabilizer, respectively. A factorial 24-1 experimental design was implemented, showing a reduction in color intensity at higher dyeing temperatures, while acidic conditions enhanced dye uptake, leading to improved color depth. Two formulations were selected for a more detailed characterization. Regarding the wash currently used by the textile field, the scores found demonstrated that color did not change during washing. Excellent ratings were found in the rubbing and perspiration fastness and the ultraviolet protection factor for the textiles dyed with PVP and Poloxamer 407 stabilizers. The wastewater of the dyeing process under selected experimental conditions was evaluated with respect to the phytotoxicity, genotoxicity, and cytotoxicity in in vivo models. Based on the results, the wastewater samples analyzed may be environmentally safe.
- Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extractionPublication . Silva, Patricia Sabino da; Viell, Franciele Leila Giopato; Ineu, Rafael P.; Bona, Evandro; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória; Cardozo-Filho, LucioPressurized liquid extraction with water and ethanol was employed to obtain high antioxidant extracts from olive leaves (Olea europaea L.). The influence of solvent ratio (100-50% v/v water/ethanol), temperature (100-200 degrees C), and solvent flow rate (1-5 mL min(-1)) on the extraction process was investigated using a Box-Behnken experimental design. ANOVA was applied to determine the overall goodness of fit of the dependent variables (extraction yield, antioxidant capacity by DPPH, total flavonoids, total iridoid-glycoside, and total phenolic content) in second-order models. For the optimization, these models were used to find the optimal conditions using the Sequential Simplex optimization procedure combined with Derringer and Suich's desirability function to maximize antioxidant capacity, total iridoid-glycoside recovery, and total phenolic content. The optimal region conditions for extraction were determined at a solvent ratio of 53-65% v/v water/ethanol, the extraction temperature of 100-120 degrees C, and a 3-4 mL min(-1) solvent flow rate. Fifteen phenolic compounds were identified in the samples using HPLC-DAD-ESI/MSn, including two phenolic acids (hydroxytyrosol and hydroxytyrosol glucoside), four flavonols (apigenin-6,8-C-dihexoside, quercetin-3-O-rutinoside, luteolin-O-hexoside, and derivatives), and nine iridoid-glycosides (verbascoside, oleuropein, and derivatives). Oleuropein and derivates were identified as the major phenolic compounds in the extract obtained at optimal conditions as a percentage of 89% of the extract composition.
- Efeito do teor de etanol na composição de compostos fenólicos extraídos da casca de sementes de pinhãoPublication . Santos, Carlos Henrique Koslinski; Dias, Maria Inês; Barros, Lillian; Baqueta, Michel Rocha; Coqueiro, Aline; Barreiro, M.F.; Gonçalves, Odinei Hess; Bona, Evandro; Silva, Marcos Vieira da; Ferreira, Isabel C.F.R.; Leimann, Fernanda VitóriaAs sementes de Araucaria angustifolia (Bertol.) Kuntze, designadas por pinhão, são normalmente consumidas após cozedura, sendo as cascas descartadas. Contudo, estes bioresíduos podem ser aproveitados como fonte de compostos antioxidantes. Neste trabalho, procedeu-se à extração e caracterização de antioxidantes a partir da casca de pinhão, previamente submetida a cozedura. As cascas, secas e trituradas, foram submetidas a extração (8,75 gcascas/100 mLsolvente) com misturas etanol:água (97% e 38%; v/v etanol) em homogeneizador Ultra-Turrax (a 12.000 rpm, 15 min e temperatura controlada num banho termostático a 42,5ºC). Os extratos foram posteriormente analisados quanto ao perfil fenólico (HPLC-DAD-ESI/MS), de acordo com um procedimento previamente otimizado por alguns dos autores [1]. Adicionalmente, foi avaliado o rendimento em volume de extrato obtido em relação ao volume inicial de solvente utilizado na extração, e analisada a microestrutura (Microscopia Eletrónica de Varrimento, MEV) das amostras após o processo de extração. Foram identificados treze compostos fenólicos, dez proantocianidinas (catequina e derivados de epicatequina), dois ácidos fenólicos (ácido protocatéquico e derivados de ácido ferúlico), um flavonol (quercetina-3-O-glucósido) e uma flavona (eriodictiol-O-hexósido). A extração usando um teor superior de etanol (97%) conduziu a uma concentração de compostos fenólicos extraídos superior (60,66±0,83 mg/gextrato), comparativamente com a extração efetuada com 38% de etanol (22,28±0,13 mg/gextrato). Quanto ao rendimento em volume foram obtidos os seguintes resultados: 44% e 62% para 97% e 38% de etanol, respetivamente. Com as imagens de MEV concluiu-se que um teor superior de água no solvente de extração favoreceu o inchamento e o dilaceramento das amostras. Em conclusão, a utilização de teores superiores em etanol favoreceu a extração de compostos fenólicos e conduziu à recuperação de um volume de extrato final superior.
- Heat and pH stable curcumin-based hydrophylic colorants obtained by the solid dispersion technology assisted by spray-dryingPublication . Leimann, Fernanda Vitória; Gonçalves, Odinei Hess; Sorita, Guilherme Dallarmi; Rezende, Stephany; Bona, Evandro; Fernandes, Isabel P.; Ferreira, Isabel C.F.R.; Barreiro, M.F.Natural food colorants are on demand due to food safety concerns related with some synthetic counterparts. Health-friendly alternatives can be available from plant sources, which include curcumin extracted from Curcuma longa L. However, its industrial use is difficult to achieve due to the low water affinity, pH and thermal instability, which is particularly challenging, e.g. for baked foods. In this work, the solid dispersion technique followed by spray-drying, an emergent approach in the context of colorants, was applied to curcumin using k-carrageenan, poly(vinyl alcohol) and polyvinylpyrrolidone, as the encapsulant materials. An orthogonal central composite design with dummy-variables was applied, and principal component analysis (PCA) and hierarchical cluster analysis (HCA) carried out to identify the experimental conditions leading to the most effective formulations. In general, particles with a wide range of pH and heat stability have been produced depending on the chosen encapsulant material, used formulation (curcumin, surfactant and polymer contents), and synthesis conditions (pH). Moreover, the used mathematical approach showed to be a valuable tool to support the development of tailor-made formulations directed to specific applications where pH and temperature are relevant processing parameters.
- How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?Publication . Nespeca, Lucas de Souza; Paulino, Hellen Fernanda da Silva; Silva, Tamires Barlati Vieira; Bona, Evandro; Leimann, Fernanda Vitória; Marques, Leila Larisa Medeiros; Cardoso, Flávia Aparecida Reitz; Droval, Adriana Aparecida; Fuchs, Renata Hernandez BarrosGluten-free bakery products usually use rice flour as substitute for wheat flour. This paper aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour changes the overall acceptance, texture and sensory profile of gluten-free chocolate cakes. An experimental design composed of three factors (rice, sorghum and teff flours) was developed, and formulations were analysed by acceptance test and fibre content. Four formulations were submitted to sensory descriptive analysis. The formulations did not show significant differences in the overall acceptance although the sensory profile has changed. The texture was affected by the type of flour, being the optimised formulation the softer among the samples. From these data, it can be concluded that it is possible to replace rice flour with sorghum and teff flour in chocolate cake formulations, since the change in the sensory profile did not affect the acceptance of the products.