39 documents found, page 1 of 4
Physicochemical and microstructural properties of composite edible film obtaine...
Tavares, L.; Souza, H. K. S.; Gonçalves, M. P.; Rocha, Cristina M. R.The aim of this work was to study the potential application of edible films obtained by complex coacervation promoted by the electrostatic interactions between positively charged chitosan (CH) 3% (w/w) and negatively charged whey protein isolate (WPI) 3% (w/w). Preliminary assays of turbidimetry were made in order to find the optimal CH-to-WPI mass ratio for the complex coacervation. The maximum turbidity was o...
Synergistic interactions of locust bean gum with whey proteins: Effect on physi...
Silva, K. S. [UNESP]; Mauro, M. A. [UNESP]; Gonçalves, M. P.; Rocha, C. M.R.Made available in DSpace on 2018-12-11T16:58:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-03-01; Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended films were manufactured using whey protein isolate (WPI), four different concent...
Effect of ferulic acid on the performance of soy protein isolate-based edible c...
Alves, Maria M.; Gonçalves, M. P.; Rocha, Cristina M. R.The economic importance of fresh-cut fruit market is becoming progressively more significant, while the food industry shows increased interest in innovation of products bringing health benefits. The objective of this work was to assess the potential of incorporating ferulic acid (antioxidant with reported bioactivity that can act as cross-linking agent) in soy protein-based edible coating formulations in order ...
Extraction of agar from Gelidium corneum using an alternative heating technology
Rocha, Cristina M. R.; Sousa, A. M.; Esparinha, A. S.; Cardoso, B. I.; Vicente, A. A.; Gonçalves, M. P.Traditional polysaccharides extraction processes are often performed under heating which makes them time-, energy- and solvent-consuming. The aim of this work was to assess the possibility of using ohmic heating to replace conventional heating in the extraction of seaweed hydrocolloids. This technology is able to heat almost instantaneously the whole volume to be treated, using the ability that most materials h...
The impact of seaweed life phase and postharvest storage duration on the chemic...
Hilliou, L.; Larotonda, F. D. S.; Abreu, P.; Abreu, M. H.; Sereno, A. M.; Gonçalves, M. P.Variations in chemical and gelling characteristics of hybrid carrageenan extracted from Mastocarpus stellatus seaweeds are studied in order to explore potential links between the seaweeds life phase, the seaweeds postharvest storage duration and the phycocolloids properties. Chemical structures of phycocolloids were assessed by Fourier Transform Infrared spectroscopy (FTIR) and 1H NMR spectroscopy. Rheological ...
Effect of molecular weight and chemical structure on thermal and rheological pr...
Souza, Hiléia K. S.; Hilliou, L.; Bastos, Margarida; Gonçalves, M. P.Three / -hybrid carrageenan polysaccharides with distinct molecular mass and content of -carrageenan disaccharide units were isolated from Mastocarpus stellatus seaweeds. The viscoelastic and thermal properties of 2 wt% / -hybrid carrageenan solutions with ionic strength tuned by the addition of NaCl salt were studied by means of rheological tests and differential scanning calorimetry (DSC). All solutions form ...
Immobilization of trypsin on spent grains for whey protein hydrolysis
Rocha, Cristina M. R.; Gonçalves, M. P.; Teixeira, J. A.The aims of this work were to establish an efficient protocol for trypsin immobilization on spent grains and to assess the influence of the chosen protocol on whey protein hydrolysis. Trypsin was immobilized onto spent grain or modified spent grain, through adsorption and covalent attachment. The efficiency of immobilization and operation and storage stabilities of free and immobilized enzyme on the supports we...
Drying kinetics of biofilms obtained from chestnut starch and carrageenan with ...
Moreira, R.; Chenlo, F.; Torres, M. D.; Prieto, D. M; Sousa, A. M. M.; Hilliou, L.; Gonçalves, M. P.; Silva Blanco, C.Drying kinetics of biofilms from chestnut starch and hybrid carrageenan were experimentally determined and modelled. The biofilms were obtained by mixing the respective solutions (4.0% w/w) of both substances in the proportion 80/20 of chestnut starch/hybrid carrageenan. Glycerol (at 5.0% w/w) was added to some biofilms. Biofilms were prepared using a casting method. Drying kinetics were performed at 30, 40, an...
Rheological characterization of κ-carrageenan/galactomannan and xanthan/galacto...
Pinheiro, A. C.; Bourbon, A. I.; Rocha, Cristina M. R.; Ribeiro, Clara; Maia, J. M.; Gonçalves, M. P.; Teixeira, J. A.; Vicente, A. A.The synergistic interactions of two non-conventional galactomannans (Gleditsia triacanthos galactomannan (mannose/galactose ratio [M/G] = 2.82) and Sophora japonica galactomannan (M/G = 5.75)) with κ-carrageenan and xanthan were quantified and compared with those of two traditional galactomannans (guar gum—M/G= 1.8 and locust bean gum—M/G= 3.5) with the same polysaccharides. The main objective was to evaluate t...
Water sorption and plasticization of an amorphous galacto-oligosaccharide mixture
Torres, D.; Bastos, Margarida; Gonçalves, M. P.; Teixeira, J. A.; Rodrigues, L. R.Food-grade galacto-oligosaccharides (GOS) are commercially available as transparent syrups or dried powders. Food powders can be found in an amorphous metastable state which is very sensitive to changes in temperature and moisture content. In this work the impact of water content on thermal behavior and relative humidity on water sorption behavior of amorphous GOS powders were studied. Results from differential...