6 documents found, page 1 of 1
Enhancement of fish protein hydrolysates for salad dressing through high shear ...
Moreira, Thaysa F. M.; Oliveira, Anielle; Rodrigues, Vanessa de Carvalho; Carvalho, Amarilis Santos; Quichaba, Michely B.; Peron, Ana 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 acetylcholin...
Biopreservatives against foodborne bacteria: combined effect of nisin and nanon...
Quichaba, Michely Bião; Moreira, Thaysa Fernandes Moya; Oliveira, Anielle de; Carvalho, Amarilis Santos; Menezes, Jéssica Lima; Gonçalves, Odinei HessNisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synerg...
In situ extraction/encapsulation of olive leaves antioxidants in zein for impro...
Carvalho, Amarilis Santos; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Costa, Luis Gustavo Médice Arabel; Marcatto, Gabrielle DonatoThis study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in sph...
Active packaging to prevent lipid oxidation on Brazil nuts (Bertholletia excels...
Leme, Camila M.M.; Carvalho, Amarilis Santos; Rodrigues, Vanessa de Carvalho; Santos, Adriele Rodrigues de; Tanamati, Ailey Aparecida CoelhoBrazil 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) (T...
β-Carotene colouring systems based on solid lipid particles produced by hot mel...
Carvalho, Amarilis Santos; Rezende, Stephany; Caleja, Cristina; Pereira, Eliana; Barros, Lillian; Fernandes, Isabel P.; Manrique, Yaidelin A.In this work, β-carotene was selected to develop a novel study, namely a food colorant system based on beeswax solid lipid particles obtained by hot melt dispersion. The obtained microparticles were characterized by optical microscopy, scanning electron microscopy, particle size analysis and Fourier Transform Infrared spectroscopy. It was observed that the obtained size can be modulated by using different amoun...
Sistemas corantes de β-caroteno baseados em partículas lipídicas sólidas
Carvalho, Amarilis SantosA tendência pela utilização de corantes naturais em substituição dos corantes sintéticos vem crescendo dia-a-dia devido aos benefícios que estes apresentam para a saúde. Contudo, é um grande desafio para a indústria obter sistemas baseados em corantes naturais que sejam estáveis, obter produtos com bons rendimentos e isentos de toxidade, quando se visa à sua aplicação em matrizes alimentares. Existem diversas t...