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Gurgel de Medeiros LD, Almeida de Carvalho LB, Silva Freitas EP, Porto DL, Soares Aragão CF, Canindé de Sousa Júnior F, Florentino da Silva Chaves Damasceno KS, Fernandes de Assis C, Araújo Morais AH, Passos TS. Alternative flours from pulp melons ( Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product. Heliyon 2024; 10:e29609. [PMID: 38756580 PMCID: PMC11096719 DOI: 10.1016/j.heliyon.2024.e29609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 05/18/2024] Open
Abstract
Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8-16, and fine-grained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17-22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63-78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products.
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Affiliation(s)
| | | | - Erika Paula Silva Freitas
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
| | - Dayanne Lopes Porto
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Cícero Flávio Soares Aragão
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Francisco Canindé de Sousa Júnior
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Karla Suzanne Florentino da Silva Chaves Damasceno
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Pharmacy Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59012-570, Brazil
| | - Ana Heloneida Araújo Morais
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal, 59078970, Brazil
| | - Thaís Souza Passos
- Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
- Nutrition Department, Health Sciences Center, Federal University of Rio Grande do Norte, Natal, RN, 59078900, Brazil
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Del Burgo-Gutiérrez C, Ludwig IA, De Peña MP, Cid C. Industrial and culinary treatments applied to Piquillo pepper ( Capsicum annuum cv. Piquillo) impact positively on (poly)phenols' bioaccessibility and gut microbiota catabolism. Food Funct 2024; 15:2443-2458. [PMID: 38344768 DOI: 10.1039/d3fo04762h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Thermal treatments applied to plant-based foods prior to consumption might influence (poly)phenols' bioaccessibility and the metabolization of these compounds by the gut microbiota. In the present research, the impact of industrial (grilling and canning) and culinary (microwaving and frying) treatments on the bioaccessibility and colonic biotransformations of (poly)phenols from Piquillo pepper (Capsicum annum cv. Piquillo) were evaluated by in vitro gastrointestinal digestion and colonic fermentation models and HPLC-ESI-MS/MS. The application of industrial treatments impacted positively on (poly)phenols' bioaccessibility compared to raw pepper. Microwaving also exerted a positive effect on (poly)phenols' bioaccessibility compared to canning whereas the addition of oil for frying seemed to negatively affect (poly)phenols' release from the food matrix. Throughout the 48 hours of the colonic fermentation process (poly)phenolic compounds were catabolized into different (poly)phenol derivatives whose formation was also positively affected by industrial and culinary treatments. Based on the concentration and time of appearance of these derivatives, catabolic pathways of (poly)phenols from Piquillo pepper were proposed. The major (poly)phenol derivatives identified (3-(3'-hydroxyphenyl)propanoic acid, 4-hydroxy-3-methoxyphenylacetic acid and benzene-1,2-diol) are considered of great interest for the study of their bioactivity and the potential effect on human health.
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Affiliation(s)
- Cristina Del Burgo-Gutiérrez
- University of Navarra, Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, 31008 Pamplona, Spain.
- University of Navarra, Center for Nutrition Research, c/Irunlarrea 1, 31008 Pamplona, Spain
| | - Iziar A Ludwig
- University of Navarra, Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, 31008 Pamplona, Spain.
- University of Navarra, Center for Nutrition Research, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - María-Paz De Peña
- University of Navarra, Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, 31008 Pamplona, Spain.
- University of Navarra, Center for Nutrition Research, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
| | - Concepción Cid
- University of Navarra, Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, 31008 Pamplona, Spain.
- University of Navarra, Center for Nutrition Research, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA, Navarra Institute for Health Research, Pamplona, Spain
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3
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Del Burgo-Gutiérrez C, Cid C, Ludwig IA, De Peña MP. LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper ( Capsicum annuum cv. Piquillo). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6050-6060. [PMID: 37014295 PMCID: PMC10119983 DOI: 10.1021/acs.jafc.2c07829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
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Affiliation(s)
- Cristina Del Burgo-Gutiérrez
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
| | - Concepción Cid
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - Iziar A. Ludwig
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - María-Paz De Peña
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
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Widely Targeted Metabolomics Reveals Metabolite Diversity in Jalapeño and Serrano Chile Peppers ( Capsicum annuum L.). Metabolites 2023; 13:metabo13020288. [PMID: 36837906 PMCID: PMC9967468 DOI: 10.3390/metabo13020288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Chile peppers (Capsicum annuum L.) are good sources of vitamins and minerals that can be included in the diet to mitigate nutritional deficiencies. Metabolomics examines the metabolites involved in biological pathways to understand the genes related to complex phenotypes such as the nutritional quality traits. The current study surveys the different metabolites present in jalapeño ('NuMex Pumpkin Spice') and serrano ('NuMex LotaLutein') type chile peppers grown in New Mexico using a widely targeted metabolomics approach, with the 'NuMex LotaLutein' as control. A total of 1088 different metabolites were detected, where 345 metabolites were differentially expressed; 203 (59%) were downregulated and 142 (41%) were upregulated (i.e., relative metabolite content is higher in 'NuMex Pumpkin Spice'). The upregulated metabolites comprised mostly of phenolic acids (42), flavonoids (22), and organic acids (13). Analyses of principal component (PC) and orthogonal partial least squares demonstrated clustering based on cultivars, where at least 60% of variation was attributed to the first two PCs. Pathway annotation identified 89 metabolites which are involved in metabolic pathways and the biosynthesis of secondary metabolites. Altogether, metabolomics provided insights into the different metabolites present which can be targeted for breeding and selection towards the improvement of nutritional quality traits in Capsicum.
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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Romero-Luna HE, Colina J, Guzmán-Rodríguez L, Sierra-Carmona CG, Farías-Campomanes ÁM, García-Pinilla S, González-Tijera MM, Malagón-Alvira KO, Peredo-Lovillo A. C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 60:1-11. [PMID: 36091639 PMCID: PMC9441016 DOI: 10.1007/s13197-022-05578-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 12/01/2022]
Abstract
Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.
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Affiliation(s)
- Haydee Eliza Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Jhoana Colina
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Lorena Guzmán-Rodríguez
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Celia Gabriela Sierra-Carmona
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | | | - Santiago García-Pinilla
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - María Margarita González-Tijera
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial S/N, Sección 5, Santa Bárbara, CP 91096 Xalapa-Enríquez, Veracruz México
| | - Karen Otilia Malagón-Alvira
- Ingeniería de Alimentos, Fundación Universitaria Agraria de Colombia, Calle 170 #54a-10, CP 111156 Bogotá, Colombia
| | - Audry Peredo-Lovillo
- Facultad de Ciencias Químicas, Universidad Veracruzana, Oriente 6 1009, Rafael Alvardo, CP 94340 Orizaba, Veracruz México
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Elkhedir AE, Iqbal A, Zogona D, Mohammed HH, Murtaza A, Xu X. Apigenin glycosides from green pepper enhance longevity and stress resistance in Caenorhabditis elegans. Nutr Res 2022; 102:23-34. [DOI: 10.1016/j.nutres.2022.02.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/06/2022] [Accepted: 02/07/2022] [Indexed: 12/28/2022]
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Galvão BVD, Araujo-Lima CF, Santos MCPD, Seljan MP, Carrão-Dantas EK, Aiub CAF, Cameron LC, Ferreira MSL, Andrade Gonçalves ÉCBD, Felzenszwalb I. Plinia cauliflora (Mart.) Kausel (Jaboticaba) leaf extract: In vitro anti-Trypanosoma cruzi activity, toxicity assessment and phenolic-targeted UPLC-MS E metabolomic analysis. JOURNAL OF ETHNOPHARMACOLOGY 2021; 277:114217. [PMID: 34038800 DOI: 10.1016/j.jep.2021.114217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/02/2021] [Accepted: 05/17/2021] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Plinia cauliflora (Mart.) Kausel, known as Brazilian grape or jaboticaba, is widely used in Brazilian traditional medicine to treat infectious and inflammatory disorders. However, several aspects of its biological potential remain unclear, such as toxicity and effects on pathogenic protozoa. AIM OF THE STUDY Investigate the phenolic composition, the in vitro and in silico toxicity profile, and the anti-Trypanosoma cruzi activity of the phenolics-enriched hydromethanolic extract of P. cauliflora leaf. MATERIAL AND METHODS Phytochemical analysis was performed ultra-performance liquid chromatography-mass spectrometry (UPLC-MSE). Mutagenicity, genotoxicity and eukaryotic cytotoxicity was evaluated by Ames test, cytokinesis-block micronucleus and colorimetric assays, respectively, alongside with a computational prediction of the major compound's pharmacokinetics and toxicity. Anti-T. cruzi activity was investigated on T. cruzi bloodstream trypomastigotes. RESULTS A total of 14 phenolic compounds were identified, including 11 flavonoids and 2 phenolic acids. No positive response regarding mutagenic potential was detected in Salmonella strains TA97, TA98, TA100, TA102, TA104, both in absence or presence of metabolic activation. The extract induced significant dose-response reduction on nuclear division indexes of HepG2 cells, suggesting cytostatic effects, with no micronuclei induction on cytokinesis-block micronucleus assay. Likewise, it also presented cytotoxic effects, inducing HepG2 and F C3H dose and time dependently cell death through cell membrane damage and more evidently by mitochondrial dysfunction. A dose-response curve of in vitro trypanocidal activity was observed against T. cruzi bloodstream trypomastigotes after 2 and 24 h of exposure. In silico predictions of most abundant compounds' structural alerts, pharmacokinetics and toxicity profile indicates a moderately feasible druglikeness profile and low toxicity for them, which is compatible with in vitro results. CONCLUSIONS The present study demonstrated that P. cauliflora leaf extract is a potential source of antiparasitic bioactive compounds, however it presents cytotoxic effects in liver cell lines.
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Affiliation(s)
- Bárbara Verena Dias Galvão
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | - Carlos Fernando Araujo-Lima
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil; Laboratory of Cell Biology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
| | | | - Mariana Pulmar Seljan
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Eduardo Kennedy Carrão-Dantas
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
| | | | - Luiz Claudio Cameron
- Genetics and Molecular Biology Department, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Nutritional Biochemistry Core, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center of Innovation in Mass Spectrometry, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Israel Felzenszwalb
- Laboratory of Environmental Mutagenesis, Department of Biophysics and Biometry, Rio de Janeiro State University, Rio de Janeiro, Brazil
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dos Santos MCP, de Sá Mendes N, Cameron LC, Ferreira MS, Gonçalves ÉCBA. Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MS E. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1843485] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mônica C. P. dos Santos
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio De Janeiro (UNIRIO), Rio De Janeiro, Brazil
- Food Science Department, Nutrition School – UNIRIO, Rio De Janeiro, Brazil
| | - Nathânia de Sá Mendes
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio De Janeiro (UNIRIO), Rio De Janeiro, Brazil
- Food Science Department, Nutrition School – UNIRIO, Rio De Janeiro, Brazil
| | - Luiz C. Cameron
- Laboratory of Protein Biochemistry- Center of Innovation in Mass Spectrometry (Lbp-imass), UNIRIO, Brazil
| | - Mariana S.L. Ferreira
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio De Janeiro (UNIRIO), Rio De Janeiro, Brazil
- Food Science Department, Nutrition School – UNIRIO, Rio De Janeiro, Brazil
- Laboratory of Protein Biochemistry- Center of Innovation in Mass Spectrometry (Lbp-imass), UNIRIO, Brazil
| | - Édira C. B. A. Gonçalves
- Laboratory of Bioactives, Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio De Janeiro (UNIRIO), Rio De Janeiro, Brazil
- Food Science Department, Nutrition School – UNIRIO, Rio De Janeiro, Brazil
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Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105716] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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de Sá Mendes N, Branco de Andrade Gonçalves ÉC. The role of bioactive components found in peppers. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.032] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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de Sá Mendes N, Favre LC, Rolandelli G, Ferreira CDS, Gonçalves ÉCBDA, Buera MDP. Flour from 'fruits and vegetables' waste with addition of a South‐American pepper (
Capsicum baccatum
) proposed as food ingredient. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14358] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nathânia de Sá Mendes
- Laboratory of Bioactives Federal University of State of Rio de Janeiro UNIRIO. Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Leonardo Cristian Favre
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Guido Rolandelli
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Cristina dos Santos Ferreira
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
| | - Édira C. B. de A. Gonçalves
- Laboratory of Bioactives Federal University of State of Rio de Janeiro UNIRIO. Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - María del Pilar Buera
- Departamento de Industrias y Departamento de Química Orgánica Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 Ciudad Universitaria Buenos Aires C1428EGA Argentina
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