Browsing by Author "Rodrigues, Vanessa de Carvalho"
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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.
- 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.
- Food freshness and composition evaluated by Colorimetry, TPA, and spectroscopy through ICA-based ComDim: A case study of a peanut-based protein-enriched foodPublication . Silva, Cláudia Esteves da; Leimann, Fernanda Vitória; Sanches, Yuri Yohan Ribeiro; Rodrigues, Vanessa de Carvalho; Tfayli, Ali; Rutledge, Douglas N.; Março, Paulo HenriqueThis study aimed to apply Common Components and Specific Weights Analysis (CCSWA or ComDim) to explore the relations between colorimetry (color), Texture Profile Analysis (TPA), and Near-Infrared Spectroscopy (NIR) besides determining which of these techniques is most effective in differentiating the freshness and composition of the studied samples. ComDim-ICA, a recent modification of ComDim based on Independent Components Analysis (ICA) decomposition, was used. This approach was chosen to provide more straightforward and interpretable scores and loadings compared to the classical ComDim, which is based on Principal Components Analysis (PCA). The experiment was performed on a peanut-based food enriched with powdered proteins derived from pumpkin seed, rice, pea, sunflower seed, water lentil (duckweed), flaxseed, soybean, and whey. Measurements (Color, NIR, and TPA) were taken on the day of the food preparation, after seven days, and after fourteen days. The global scores indicated that CC2 carried information regarding freshness, while CC3, CC4, and CC5 were associated with food composition. According to the saliences, NIR and color were the most important techniques for determining food freshness (the most important in CC2). Additionally, in CC3, NIR was responsible for distinguishing lentil and rice proteins from the other protein sources. The best differentiation regarding food composition was found in CC4 and CC5, where colorimetry and TPA were most significant. These findings may encourage new applications of multiblock analysis to elucidate differences in food quality based on diverse evaluation techniques.