Browsing by Author "Carvalho, Amarilis Santos"
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- Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excelsa HBK) stored under varying temperaturesPublication . Leme, Camila M.M.; Carvalho, Amarilis Santos; Rodrigues, Vanessa de Carvalho; Santos, Adriele Rodrigues de; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess; Valderrama, Patrícia; Leimann, Fernanda VitóriaBrazil nuts are largely consumed either as a whole or as an ingredient in different food products. These seeds are rich in lipids that are susceptible to oxidation, which is the most common cause of deterioration in their sensory and nutritional quality. Active food packagings are a potential strategy to prevent food lipid oxidation. In this work, thermoplastic starch/poly (butylene adipate-co-terephthalate) (TPS/PBAT) containing water-soluble curcumin and pinhao (Araucaria angustifolia) extract as natural antioxidants were used to package Brazil nuts (Bertholletia excelsa). Packaged nuts were stored under different temperatures and analysed for up to 30 days of storage. The lipid profile of the oil extracted from the nuts before packaging showed that it is rich in unsaturated fatty acids. The UV-Vis spectra were organized into an augmented matrix and then into a principal component analysis (PCA). Results showed that for 10 & DEG;C, the control TPS/PBAT film and the film containing pinhao extract resulted in the best preservation. When evaluated at 25 & DEG;C, the nuts packed in films that contained water-soluble curcumin presented the best oxidative stability until the 15th day of storage. After this period, the oxidation reactions were significant for all samples, indicating a possible compromise on the sensory and nutritional quality of Brazil nuts.
- Biopreservatives against foodborne bacteria: combined effect of nisin and nanoncapsulated curcumin and co-encapsulation of nisin and curcuminPublication . Quichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos; Menezes, Jéssica Lima; Gonçalves, Odinei Hess; Filho, Benício Alves de Abreu; Leimann, Fernanda VitóriaNisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone.
- Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre‐treatmentsPublication . Moreira, Thaysa F. M.; Oliveira, Anielle; Rodrigues, Vanessa de Carvalho; Carvalho, Amarilis Santos; Quichaba, Michely B.; Peron, Ana P.; Gonçalves, Odinei Hess; Gozzo, Angela M.; Leimann, Fernanda Vitória; Ribeiro, Ricardo P.Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tila- pia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibi- tion assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by Allium cepa model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsi- fying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), dem- onstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation. Practical applications Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxi- dant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial pro- cesses such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogeniza- tion using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.
- In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oilsPublication . Carvalho, Amarilis Santos; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Costa, Luis Gustavo Médice Arabel; Marcatto, Gabrielle Donato; Melo, André da Silva Castilhos de; Gonçalves, Odinei Hess; Dias, Maria Inês; Calhelha, Ricardo C.; Barros, Lillian; Valderrama, Patrícia; Cardozo-Filho, Lucio; Leimann, Fernanda VitóriaThis study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in spherical particles with an average diameter of about 640 nm, as confirmed by Transmission Electron Microscopy. Thermal characterization showed that the produced nanoparticles were more thermally stable than free OLE until 250 degrees C, and FTIR spectra indicated effective interaction between the phenolic compounds and zein. Antioxidant activity was evaluated using TBARS, DPPH, ABTS, and FRAP assays, with results showing that encapsulated OLE had lower antioxidant activity than free OLE. The best antioxidant capacity results were determined by TBARS assay, with IC50 results equal to 43 and 103 & mu;gOLE/mL for free and encapsulated OLE, respectively. No anti-inflammatory potential was detected for both samples using the RAW 264.7 model, and only free OLE showed cytotoxic activity against lung cancer and gastric carcinoma. Encapsulated and free OLE were used as antioxidants in soy, palm, and palm kernel oils and compared to BHT using Rancimat. The Schaal Oven Test was also performed, and the PARAFAC chemometric method analyzed the UV-Vis spectra, which revealed high stability of the oil when 300 mg or the nanoparticles were added per kg oil. Results suggested that zein-encapsulated olive leaf antioxidants can improve the oxidative stability of edible oils.
- Sistemas corantes de β-caroteno baseados em partículas lipídicas sólidasPublication . Carvalho, Amarilis Santos; Barreiro, M.F.; Ferreira, Isabel C.F.R.; Gonçalves, Odinei HessA tendência pela utilização de corantes naturais em substituição dos corantes sintéticos vem crescendo dia-a-dia devido aos benefícios que estes apresentam para a saúde. Contudo, é um grande desafio para a indústria obter sistemas baseados em corantes naturais que sejam estáveis, obter produtos com bons rendimentos e isentos de toxidade, quando se visa à sua aplicação em matrizes alimentares. Existem diversas técnicas para a estabilização de corantes, como por exemplo a encapsulação, que consiste em revestir o corante com uma matriz protetora à escala micro/nanométrica conferindo assim proteção e maior vida útil. Com o objetivo de produzir sistemas corantes para aplicação em matrizes alimentares, neste trabalho foi selecionado o corante natural β-caroteno, que fornece diversos benefícios para saúde tais quais, atividade antioxidante e atividade pró-vitamínica A. Foram comparados diferentes processos de micro/nanoencapsulação, nomeadamente spray congealing, homogeneização de alta pressão (HAP) e dispersão a quente. As vantagens e desvantagens de utilização de cada uma das técnicas foi avaliada e discutida. Os produtos obtidos foram caracterizados por microscopia ótica (MOP), microscopia electrónica (SEM) e tamanho de partícula (dispersão de luz). Finalmente foi realizado o teste numa matriz alimentar amplamente consumida e apreciada pelo consumidor (maionese), a fim de avaliar a sua capacidade de solubilidade, de coloração e de estabilidade durante um tempo de armazenamento de 15 dias. Com os resultados obtido foi possível relacionar o tamanho das partículas com seu poder de coloração e estabilidade. Foi evidente a melhor solubilidade das micropartículas produzidas pelo método de dispersão a quente contendo 3% de emulsionante, assim como a sua capacidade de coloração, permitindo atingir a tonalidade pretendida. Os resultados obtidos permitiram também constatar a estabilidade da cor e dos parâmetros nutricionais avaliados na mistura, ao fim de 15 dias de armazenamento a 6ºC.
- β-Carotene colouring systems based on solid lipid particles produced by hot melt dispersionPublication . Carvalho, Amarilis Santos; Rezende, Stephany; Caleja, Cristina; Pereira, Eliana; Barros, Lillian; Fernandes, Isabel P.; Manrique, Yaidelin A.; Gonçalves, Odinei Hess; Ferreira, Isabel C.F.R.; Barreiro, M.F.In this work, β-carotene was selected to develop a novel study, namely a food colorant system based on beeswax solid lipid particles obtained by hot melt dispersion. The obtained microparticles were characterized by optical microscopy, scanning electron microscopy, particle size analysis and Fourier Transform Infrared spectroscopy. It was observed that the obtained size can be modulated by using different amounts of emulsifier, as well as the dispersing capability. In a final stage, the obtained particles were tested concerning their colorant power by selecting a food matrix widely appreciated and consumed (mayonnaise). Moreover, the formulation providing the best hue and dispersibility (formulation containing 3% of Tween 80, and β-carotene at 5 mg/25 g of commercial mayonnaise) was analysed along a storage period of 15 days concerning colour, nutritional value and chemical composition. The results pointed out for colour stability and nutritional value maintenance, after 15 days under storage at 6 °C.