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Amorim IS, Amorim DS, Godoy HT, Mariutti LRB, Chisté RC, da Silva Pena R, Bogusz Junior S, Chim JF. Amazonian palm tree fruits: From nutritional value to diversity of new food products. Heliyon 2024; 10:e24054. [PMID: 38288015 PMCID: PMC10823109 DOI: 10.1016/j.heliyon.2024.e24054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 12/15/2023] [Accepted: 01/03/2024] [Indexed: 01/31/2024] Open
Abstract
The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
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Affiliation(s)
- Isabelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Danyelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Stanislau Bogusz Junior
- University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), 13566-590, Sao Carlos, Sao Paulo, Brazil
| | - Josiane Freitas Chim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
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Brito BDNDC, Martins MG, Chisté RC, Lopes AS, Gloria MBA, Pena RDS. Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil. Foods 2023; 12:4333. [PMID: 38231841 DOI: 10.3390/foods12234333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/22/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82-4.67), total acidity (0.14-1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5-4.2 mg/L tyramine, 1.0-23.1 mg/L putrescine, 0.5-66.8 mg/L histamine, and 0.6-2.9 mg/L tryptamine) and one polyamine (0.4-1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4-78.2 mg/L) were observed, as well as high dosages of total (8.87-114.66 mg/L) and free (0.80-38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.
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Affiliation(s)
- Brenda de Nazaré do Carmo Brito
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Mayara Galvão Martins
- Innovation, Development and Adaptation of Sustainable Technologies Research Group (GPIDATS), Mamirauá Institute for Sustainable Development (IDSM), Tefé 69553-225, AM, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Maria Beatriz Abreu Gloria
- Laboratory of Food Biochemistry-LBqA & LCQ, Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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Soares SD, Dos Santos OV, da Conceição LRV, Costi HT, Silva Júnior JOC, Nascimento FDCAD, Pena RDS. Nutritional and Technological Properties of Albino Peach Palm ( Bactris gasipaes) from the Amazon: Influence of Cooking and Drying. Foods 2023; 12:4344. [PMID: 38231871 DOI: 10.3390/foods12234344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.
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Affiliation(s)
- Stephanie Dias Soares
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Orquídea Vasconcelos Dos Santos
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | | | - Hilton Túlio Costi
- Emílio Goeldi Museum, Coordination of Earth Sciences and Ecology, Belém 66077-830, PA, Brazil
| | | | | | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
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Araújo ALD, Pena RDS. Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits. Foods 2023; 12:foods12091785. [PMID: 37174323 PMCID: PMC10178406 DOI: 10.3390/foods12091785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is still underexploited. Thus, this study aimed to preserve the jambolan through a combined process of pulsed vacuum osmotic dehydration (PVOD) and convective air-drying and to monitor the total phenolic contents (TPCs) and total monomeric anthocyanins (TMAs) during these processes. To this end, jambolan fruits were pretreated with increasing PVOD times. After monitoring of moisture loss, solid gain, weight reduction, water activity, TPC, and TMA, pretreated (PT) and non-pretreated (NPT) fruits underwent convective air-drying (50-70 °C). The PVOD reduced half of the water present in the fruits; nonetheless, PVOD decreased the TPC and TMA over time. The increase in air-drying temperature shortened the drying time for both NPT and PT jambolan, and PVOD reduced even further the drying time of the fruits. Moreover, the fruits pretreated and dried at 60 °C showed promising results, potentially being a good alternative to extend the fruit's shelf life and make it available throughout the year.
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Affiliation(s)
- Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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da Silva DA, Brasil DDSB, Cunha EJDS, Aires GCM, da Costa RA, do Rego JDAR, Pena RDS. Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa). Polymers (Basel) 2023; 15:polym15071662. [PMID: 37050276 PMCID: PMC10097139 DOI: 10.3390/polym15071662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/18/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255–290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.
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Chaves RPF, de Araújo AL, Lopes AS, Pena RDS. Convective Drying of Purple Basil ( Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process. Plants (Basel) 2022; 12:127. [PMID: 36616256 PMCID: PMC9824209 DOI: 10.3390/plants12010127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.
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Affiliation(s)
- Rosane Patricia Ferreira Chaves
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Rosinelson da Silva Pena
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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Martins MG, Santos OV, Chisté RC, da Silva Pena R. Physicochemical and morphological properties of the non‐conventional
Calathea allouia
starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mayara Galvão Martins
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Orquidea Vasconcelos Santos
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Nutrition Health Sciences Institute Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Renan Campos Chisté
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
| | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
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8
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dos Santos OV, Soares SD, Dias PCS, Alves do Nascimento FDC, Vieira da Conceição LR, da Costa RS, da Silva Pena R. White peach palm (pupunha) a new Bactris gasipaes Kunt variety from the Amazon: Nutritional composition, bioactive lipid profile, thermogravimetric and morphological characteristics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Araújo ALD, Pena RDS. Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan ( Syzygium cumini). Heliyon 2022; 8:e09443. [PMID: 35607504 PMCID: PMC9123226 DOI: 10.1016/j.heliyon.2022.e09443] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/03/2022] [Accepted: 05/11/2022] [Indexed: 11/23/2022] Open
Abstract
The study objectives were to establish isotherms and thermodynamic properties for the moisture desorption process of jambolan pulp (JP) and jambolan seed (JS), harvested in the city of Belém (Brazil). These characteristics can contribute for the proper selection of the operating drying conditions. Thus, the following essays were made for both JP and JS. Firstly, proximate composition was performed, followed by moisture desorption essays at 25, 35, 45 and 55 °C. In addition, six mathematical models were fitted to the experimental data to simulate the desorption behavior; and based on the chosen models, the thermodynamic properties were calculated. The results have shown that JP isotherms followed the typical behavior of products rich soluble solids, and JS isotherms were more influenced by protein components. The influence of temperature was evidenced throughout the entire range of water activity (aw) studied. The GAB and Oswin models represented the best fitted equations for the JP and JS, respectively. In general, the energies involved in the desorption process of jambolan showed a greater dependence of JP with the equilibrium moisture content (EMC), in comparison with JS. Still, there was an increasing tendency of the thermodynamic properties with EMC decreasing. Besides of being non-spontaneous processes, desorption phenomena of JP and JS were enthalpy-driven mechanisms.
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Affiliation(s)
- Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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Brito BDNDC, Chisté RC, Lopes AS, Gloria MBA, Chagas Junior GCA, Pena RDS. Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production. Microorganisms 2022; 10:microorganisms10050840. [PMID: 35630286 PMCID: PMC9144197 DOI: 10.3390/microorganisms10050840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/18/2022] [Accepted: 03/30/2022] [Indexed: 11/16/2022] Open
Abstract
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.
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Affiliation(s)
- Brenda de Nazaré do Carmo Brito
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
| | - Renan Campos Chisté
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Maria Beatriz Abreu Gloria
- Laboratory of Quality Control (LQC), Faculty of Pharmacy, Federal University of Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, Brazil;
| | - Gilson Celso Albuquerque Chagas Junior
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
| | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil; (B.d.N.d.C.B.); (R.C.C.); (A.S.L.); (G.C.A.C.J.)
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Correspondence: ; Tel.: +55-91-3201-8994
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11
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Campos APR, Chisté RC, Pena RDS. Stability of ascorbic acid and anthocyanins of jambolan (
Syzygium cumini
) and camu‐camu (
Myrciaria dubia
) juice blend during pasteurisation and storage at room temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana Paula Rocha Campos
- Postgraduate Program in Food Science and Technology (PPGCTA) Institute of Technology (ITEC) Federal University of Pará (UFPA) 66075‐110 Belém, Pará Brazil
| | - Renan Campos Chisté
- Postgraduate Program in Food Science and Technology (PPGCTA) Institute of Technology (ITEC) Federal University of Pará (UFPA) 66075‐110 Belém, Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC) Federal University of Pará (UFPA) 66075‐110 Belém, Pará Brazil
| | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology (PPGCTA) Institute of Technology (ITEC) Federal University of Pará (UFPA) 66075‐110 Belém, Pará Brazil
- Faculty of Food Engineering (FEA) Institute of Technology (ITEC) Federal University of Pará (UFPA) 66075‐110 Belém, Pará Brazil
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12
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Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
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Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
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Silva Ribeiro G, Conceição Monteiro MK, Rodrigues do Carmo J, da Silva Pena R, Campos Chisté R. Peach palm flour: production, hygroscopic behaviour and application in cookies. Heliyon 2021; 7:e07062. [PMID: 34041403 PMCID: PMC8144666 DOI: 10.1016/j.heliyon.2021.e07062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/26/2021] [Accepted: 05/10/2021] [Indexed: 11/29/2022] Open
Abstract
In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9-6.2%), high lipid content (25.56-26.37%) and total carbohydrates (59.10-61.84%), resulting in a product with high total energetic value (501.8-502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.
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Affiliation(s)
- Gessica Silva Ribeiro
- Institute of Health Sciences (ICS), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | | | - Juliana Rodrigues do Carmo
- Department of Food Science (DCA), Federal University of Lavras (UFLA), 37200-900, Lavras, Minas Gerais, Brazil
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Renan Campos Chisté
- Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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Pombo JCP, de Medeiros HHBR, Pena RDS. Optimization of the spray drying process for developing cupuassu powder. J Food Sci Technol 2020; 57:4501-4513. [PMID: 33087963 PMCID: PMC7550491 DOI: 10.1007/s13197-020-04487-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2020] [Accepted: 04/24/2020] [Indexed: 06/11/2023]
Abstract
A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (Tinlet) (120-180 °C), feeding rate (Ffeed) (3-12 mL/min) and maltodextrin concentration (Cmalto) (10-40%) on the properties of moisture, water activity (aw), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The Tinlet and Ffeed parameters significantly influenced the moisture and aw, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the Tinlet and Cmalto parameters. The highest Cmalto and intermediate Tinlet and Ffeed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as Tinlet = 150 °C, Ffeed = 7.5 mL/min and Cmalto = 40%.
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Affiliation(s)
- Joseane Cristina Pinheiro Pombo
- Postgraduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil
| | | | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil
- Faculdade de Engenharia de Alimentos, Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Belém, PA 66075-110 Brazil
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Oliveira JAR, Komesu A, Martins LHDS, Rogez H, Pena RDS. Enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia). Sci Plena 2020. [DOI: 10.14808/sci.plena.2020.051501] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this work was to evaluate the enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia) employing response surface methodology (RSM), in order to determine the best extraction conditions. The chemical composition of the leaves and characteristics of the enzymes were determined. The independent variables were temperature (19 to 70°C), pH (2.4 to 7.5) and reaction time (19 to 220 minutes). A conventional and optimized triple extraction with organic solvents was used as control. As result to solvent extraction was observed 73.28 mg of gallic acid equivalents (GAE) g-1 DM, while under the best condition for enzyme-assisted extraction (temperature: 60°C; pH: 4.5; and time: 220 min), the concentration was 90.65 mg GAE g-1. The independent variables significant were: temperature, pH and log time at the linear level and temperature at the quadratic level. A similar methodology could be encouraged for other natural products rich in phenolic compounds.
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Araújo ALD, Pena RDS. Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation. CyTA - Journal of Food 2020. [DOI: 10.1080/19476337.2020.1717635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Adriano Lucena de Araújo
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
| | - Rosinelson da Silva Pena
- Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
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Galvão Martins M, Nunes Chada PS, da Silva Pena R. Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet. Food Res Int 2019; 120:407-414. [DOI: 10.1016/j.foodres.2019.03.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 03/05/2019] [Accepted: 03/08/2019] [Indexed: 11/26/2022]
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Carmo JRD, Costa TDS, Pena RDS. Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2019.1607561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Juliana Rodrigues do Carmo
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, Brasil
| | - Telma dos Santos Costa
- Departamento de Engenharia de Produção, Universidade do Estado do Pará (UEPA), Belém, PA, Brasil
| | - Rosinelson da Silva Pena
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, Brasil
- Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará – UFPA, Belém, PA, Brasil
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Carmo JRD, Pena RDS. Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2019.1668860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Juliana Rodrigues do Carmo
- Graduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
- School of Food Engineering, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
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Pires FCS, da Silva Pena R. Optimization of spray drying process parameters for tucupi powder using the response surface methodology. J Food Sci Technol 2017; 54:3459-3472. [PMID: 29051641 DOI: 10.1007/s13197-017-2803-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2017] [Accepted: 08/10/2017] [Indexed: 10/19/2022]
Abstract
A completely randomized 23 factorial experimental design was used to optimize the process parameters for obtaining tucupi powder through spray drying. The effects of the process variables [inlet air temperature (IT), feed flow rate (FR), and maltodextrin concentration (MD)] on the product properties [moisture, water activity (aw), hygroscopicity, water absorption index (WAI), water solubility index (WSI), total color difference (ΔE*), and β-carotene content] were studied using the response surface methodology (RSM) and linear perturbation plot. In addition, scanning electron microscopy (SEM) images were obtained of the product. According to ANOVA and the regression coefficients (R2 > 0.90), the RSM models were significant and IT was the variable with the greatest impact on most of the responses. SEM shows that the powders obtained with higher IT and MD and lower FR were more uniform, with smooth and intact surfaces. The optimal conditions estimated for the process were IT at 214 °C, FR at 8.67 mL/min, and MD at 27%. Under those conditions, the product's minimum values of moisture (9.56 g/100 g), aw (0.101), hygroscopicity (37.45% d.b.), and ΔE* (17.05) and maximum values of WAI (6.68 g/g d.b.), WSI (84.77%), and β-carotene (13.72 µg/g) were estimated.
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Affiliation(s)
- Flavia Cristina Seabra Pires
- Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil
| | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil.,Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, Belém, PA 66075-110 Brazil
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Martins MG, da Silva Pena R. Combined osmotic dehydration and drying process of pirarucu ( Arapaima gigas) fillets. J Food Sci Technol 2017; 54:3170-3179. [PMID: 28974802 DOI: 10.1007/s13197-017-2755-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/13/2017] [Accepted: 07/07/2017] [Indexed: 11/27/2022]
Abstract
The osmotic dehydration (OD) and complementary drying of pirarucu (Arapaima gigas) fillets were studied. Pieces of the dorsal portion of pirarucu (60 mm × 20 mm × 10 mm) underwent OD in a binary solution (NaCl-water) with the application of vacuum pulse following a central rotatable composite design. The effect of the following process variables was assessed: temperature (20-40 °C), osmotic solution concentration (15-25% NaCl), and vacuum pulse pressure (7-101 kPa) on water loss (WL), solid gain (SG), and water activity (aw). OD kinetics was obtained and the Peleg model was fitted to WL and SG data. The osmotically dehydrated pirarucu was dried (40-70 °C) in a fixed-bed dryer and mathematical models were fitted to the drying data. The optimal operational condition for the OD process was 35 °C, solution with 25% NaCl, and atmospheric pressure, which yielded WL of 14.87 ± 1.46%, SG of 8.56 ± 0.45%, and aw of 0.87 ± 0.02. The Peleg model efficiently predicted the WL and SG kinetics. The increase in the water loss in drying was more evident at low temperatures (40-50 °C) with effective diffusivity ranging from 10.85 × 10-9 to 12.30 × 10-9 m2/s. The Midilli and Page models efficiently predicted the drying kinetics.
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Affiliation(s)
- Mayara Galvão Martins
- Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil
| | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Technology Institute, Federal University of Pará (UFPA), Belém, PA 66075-110 Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Rua Augusto Corrêa 01, Belém, PA 66075-110 Brazil
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do Carmo Brito BDN, da Silva Pena R, Santos Lopes A, Campos Chisté R. Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes. J Food Sci 2017; 82:2286-2290. [PMID: 28833121 DOI: 10.1111/1750-3841.13847] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 07/03/2017] [Accepted: 07/21/2017] [Indexed: 11/30/2022]
Abstract
Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, the color changes of anthocyanin extracts, as influenced by different pH conditions (pH from 1.0 to 8.0), were evaluated. The fruits exhibited high contents of total anthocyanins (296 mg/100 g) and the CIELAB parameters characterized jambolão as a purple-red colored fruit (a* = 20.30, b* = -4.17, and hab∘= 348.39). Among the six different ethanol-based solutions, ethanol 95% with 1% of HCl (v/v) was the most efficient solution to extract anthocyanins from jambolão fruits. Furthermore, the CIELAB parameters were characterized as useful tool to monitor the color changes of anthocyanins of jambolão over the tested pH range. Therefore, jambolão fruits from Amazonian region have technological potential for the application by food, pharmaceutical, and cosmetic industries. PRACTICAL APPLICATION Jambolão fruits are great source of anthocyanins and the incorporation of these natural pigments as food colorants is not only valuable to improve overall appearance, but it is also beneficial to human health. The production of natural extracts with high levels of anthocyanins from jambolão can be considered a very useful approach to the food, pharmaceutical and cosmetic industries.
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Affiliation(s)
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Alessandra Santos Lopes
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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de Almeida Maciel R, da Cruz Rodrigues AM, da Silva Pena R. Influence of the process parameters on osmotic dehydration of mapara (Hypophthalmus edentatus) fillet. J Food Sci Technol 2016; 53:676-84. [PMID: 26787987 PMCID: PMC4711434 DOI: 10.1007/s13197-015-1999-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/03/2015] [Accepted: 08/07/2015] [Indexed: 11/29/2022]
Abstract
The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water loss (WL), solid gain (SG) and water activity (aw). The other factors showed a statistically significant effect (p ≤ 0.05) on at least one of these responses. Through RSM, the following condition could be defined for the OD process: brine concentration at 25 % NaCl, 25 °C, 120 min and atmospheric pressure. The Azuara model was shown to be effective in predicting the WL and SG kinetics during the OD process. The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.73 × 10(-10) m(2)/s for WL and 1.33 × 10(-9) m(2)/s for SG.
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Affiliation(s)
- Renan de Almeida Maciel
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
| | - Antonio Manoel da Cruz Rodrigues
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering, Technology Institute, Federal University of Pará (UFPA), Rua Augusto Côrrea, 01, 66075-110 Belém, PA Brazil
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Martins MG, Martins DEG, Pena RDS. Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Silva DAD, Antonio RV, Rossi JM, Pena RDS. Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil. ACTA ACUST UNITED AC 2014. [DOI: 10.1590/1678-457x.6465] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cardoso JM, Pena RDS. Hygroscopic behavior of banana (Musa ssp. AAA) flour in different ripening stages. Food and Bioproducts Processing 2014. [DOI: 10.1016/j.fbp.2013.08.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Lopes AS, Mattietto RDA, Menezes HCD, Silva LHMD, Pena RDS. Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures. Food Sci Technol 2013. [DOI: 10.1590/s0101-20612013005000001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.
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