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Development of cereal bar using dehydrated brassage pomace and incorporation of...
Santos, Jheimisson Luiz; Gomes, Larissa Rodrigues; Neves, Nathália de Andrade; Schmiele , MarcioThe brassage pomace is the by-product generated in greater amounts during beer processing. This residue has a high content of proteins, minerals, dietary fiber, and water content. Drying processes allow for an increase in the shelf life of the brassage pomace and its application in food products. Among these products, cereal bars have excellent potential, as they are expanding widely in the market and are an ea...
Phenolic composition and extraction methods of Brazilian fruits: jabuticaba (Pl...
Neves, Nathália de Andrade; Valente, Maria Emília Rodrigues; Silva, Isadora Ferreira daBrazil is well known for its great botanic diversity. The native fruits species of jabuticaba (Plinia spp.) açaí (Euterpe oleraceae Mart.), jussara (Euterpe edulis Mart.), and cocoa (Theobroma cacao L.) stand out because of their high antioxidant capacity and diverse phenolic composition, which are the subject of several studies aiming for the extraction of phenolic fractions for their characterization and appl...
Development of muffin with the incorporation of olive pomace flour, extra virgi...
Souza, Edneia Correia de; Cordeiro, Daniela Alves; Silva , Bruna Sanches; Neves, Nathália de Andrade; Schmiele , MarcioOlive pomace flour, extra virgin olive oil and hydrolyzed soy protein are ingredients rich in compounds with beneficial health properties, such as phenolic compounds, dietary fiber, amino acids and fatty acids. In this sense, the present study aimed to evaluate the influence of partial replacement of wheat flour, hydrogenated vegetable fat and sucrose by olive pomace flour, extra virgin olive oil and hydrolyzed...
Obtaining natural dye from anthocyanins extracted from molasses grass (Melinis ...
Silva, Isabela de Morais; Rocha, Larissa de Oliveira Ferreira; Schmiele, Marcio; Neves, Nathália de AndradeThe consumption of artificial dyes has been worrying consumers, driving research on natural dyes and their application in food. Anthocyanins are a class of compounds with potential for use as food coloring, due to their abundance in nature, wide range of colors and beneficial health effects, with proven antioxidant capacity. Molasses grass (Melinis minutiflora) is a promising source of anthocyanins due to its l...
Production of sourdough and gluten-free bread with brown rice and carioca and c...
Silva, Juliana Dara Rabêlo; Rosa, Guilherme Caldeira; Neves, Nathália de Andrade; Leoro, Maria Gabriela Vernaza; Schmiele, MarcioThe gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs w...
Protein beverages containing anthocyanins of jabuticaba
Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes deThe objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein cont...
Flavonols and ellagic acid derivatives in peels of different species of jabutic...
Neves, Nathália de Andrade; Stringheta, Paulo César; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroExtracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV–Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these phenolic compounds were comprehensively studied in four species of Brazilian jabuticaba fruit – Plinia trunciflora, variety ‘jabuticaba de cabinho’; P. caulifo...
Compostos fitoquímicos e bioativos em diferentes espécies, em licor e fermentad...
Neves, Nathália de AndradeCoordenação de Aperfeiçoamento de Pessoal de Nível Superior; A jabuticaba (Plinia jaboticaba (DC) Berg.) é conhecida como uma das mais ricas fontes brasileiras de antocianinas, além de possuir grandes quantidades de taninos e outros compostos fenólicos. O fruto é consumido basicamente in natura e, embora muito popular, seu consumo é restrito à safra anual e de curto período. Diversos produtos são elaborados a p...
Storage stability of phenolic compounds in powdered BRS Violeta grape juice mic...
Moser, Poliana; Telis, Vânia Regina Nicoletti; Neves, Nathália de Andrade; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroThe stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35 °C for up to 150 days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the hig...