Browsing by Author "Silva-Buzanello, Rosana"
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- Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptancePublication . Melo, Priscila F. de; Kalschne, Daneysa Lahis; Silva-Buzanello, Rosana; Amaral, J.S.; Torquato, Alex S.; Corso, Marinês Paula; Falcão, Heloisa G.; Colla, Eliane; Ida, Elza I.; Canan, CristianeThe aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavone content and sensory acceptance. Tempeh was produced from organic soya beans cotyledons fermented by Rhizophus oligosporus followed by freeze-drying and milling in order to obtain the TF. The addition of 10%, 15% and 20% TF to CB resulted in both protein and lipid content increase and a higher polyunsaturated/saturated fatty acids ratio. The content of isoflavone aglycones, the forms considered to have higher biological activity, was higher in TF than in soya bean, which was also reflected in the CB chemical composition. An acceptance test showed that CB added with TF (up to 15%) were sensory accepted. Overall results suggest that the addition of TF as an ingredient in cereal bars allows improving the chemical and functional characteristics of this type of ready-to-eat foods.
- Encapsulation efficiency of Lactobacillus plantarum microencapsulado in Acrycoat S100Publication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaSeveral studies have attributed health benefits to probiotics, as the contribution to intestinal microflora activity (Khan et al. 2013). However, adverse conditions in gastrointestinal transit can reduce the viability of probiotics as Lactobacillus plantarum. Acrycoat S100 is a co-polymer from methacrylic acid and methyl methacrylate, water insoluble and soluble in pH ≥ 7. Therefore, microencapsulation of probiotic in Acrycoat S100 could allow microorganism protection until it reach the intestine. The objective of this study was to determine the encapsulation efficiency of L. plantarum microencapsulated in Acrycoat S100.
- Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100Publication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Scremin, Fernando Reinoldo; Bittencourt, Paulo Rodrigo Stival; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaMicroencapsulation is a promising alternative to ensure probiotic viability, mainly when the wall material resists the adverse extrinsic conditions releasing the probiotics into the intestine. Therefore, Lactobacillus plantarum was encapsulated in Acrycoat S100 by spray drying. The encapsulation process was analysed using a central composite rotatable design (CCRD), varying the encapsulant and probiotic microorganism concentrations to evaluate the microcapsule yield and encapsulation efficiency (EE). L. plantarum microcapsules added to a Milano-type salami formulation for a probiotic product were characterised by physicochemical and morphological analysis, and compared to a control. CCRD central points (5% encapsulant and 1% probiotic) showed the highest yield (above 35%) and EE (above 78%) values. The optimum microcapsule formulation was obtained with 5.57% encapsulant and 1% probiotic, achieving 80.9% EE. FTIR-ATR and thermal analysis showed efficient microorganisms entrapment in the microcapsules, increasing their thermal stability in optimised assays. Milano-type probiotic salami was obtained with 8 log CFU g-1 LAB counts. Physicochemical and sensory properties did not differ for salami formulations and ensured their good acceptance, demonstrating pH-dependent controlled release advantages compared to a usual probiotic product.
- Morfologia de microcápsulas de Lactobacillus plantarumPublication . Vasconcelos, Lia; Silva-Buzanello, Rosana; Kalschne, Daneysa Lahis; Biasuz, Thais; Dias, Teresa; Canan, Cristiane; Corso, Marinês PaulaEstudos têm correlacionado o consumo de probióticos à benefícios na atividade intestinal. Mas as condições adversas do sistema digestório podem reduzir a viabilidade dos microrganismos. A microencapsulação é uma alternativa para o aumento da viabilidade de probióticos. O Acrycoat S100® é um copolímero insolúvel em água e solúvel em pH ≥ 7,0, que pode ser usado na microencapsulação para liberação controlada. O objetivo deste estudo foi avaliar a morfologia e diâmetro médio do L. Plantarum microencapsulado em Acrycoat S100® e estimar a estabilidade das microcápsulas. A proporção de 5:1 copolímero:microrganismo garantiu maior estabilidade às microcápsulas produzidas com diâmetros médios característicos.
- Use of water-soluble curcumin in TPS/PBAT packaging material: interference on reactive extrusion and oxidative stability of chia oilPublication . Mücke, Naiara; Silva, Tamires Barlati Vieira; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Venancio, Camila da Silva; Marques, Leila Larisa Medeiros; Valderrama, Patrícia; Gonçalves, Odinei Hess; Silva-Buzanello, Rosana; Yamashita, Fabio; Shirai, Marianne Ayumi; Genena, Aziza Kamal; Leimann, Fernanda VitóriaThe reactive extrusion technique is efficient in the incorporation of bioactive compounds for active packaging development. The application of curcumin, a strong antioxidant in its pure, isolated form to obtain active packaging has already been investigated; however, the use of water-soluble curcumin (WSC) in thermoplastic starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) films has not yet been investigated. It is important to determine how WSC would affect starch esterification reaction during reactive extrusion (REx). The use of WSC at 0.5%wt led to an increase in tensile strength, elongation at break, and Young’s modulus. A reduction in starch esterification was observed; however, an improvement in TPS/PBAT compatibility was detected by infrared spectroscopy, X-ray diffraction, and scanning electron microscopy images. It is worth noting that WSC addition resulted in an increase in the film’s solubility and water vapor permeability, due to the hydrophilic character of the WSC. The films were used to package chia oil, and the oxidative stability data were evaluated by UV-Vis spectroscopy coupled with principal component analysis. The addition of WSC (0.5%wt) in the films led to the improvement of the oil oxidative stability, suggesting that using water-soluble curcumin may be a promising alternative to active packaging in the case of reactive extruded films.