Abstract The need to develop new sources of foods is growing, especially due to malnutrition in u... more Abstract The need to develop new sources of foods is growing, especially due to malnutrition in underdeveloped and developing countries. Also, the growth of the world’s population has led to the exploration of alternative food sources that can maintain food security. The high protein content of several macro and microalgal species would make them a great component of different foods, increasing their nutritional value. Parallel studies have shown that microalgae consumption may bring additional health benefits due to their variety of active biological compounds that are not found in other organisms. Considering this evidence and the potential commodity-scale production of algae, we aimed to conduct a survey of the biochemical, biological, and functional properties of different microalgae and to explore their techno-functional characteristics that can improve food processing, including their protein solubility, foaming, emulsifying, and gelling properties.
Handbook of Algal Science, Technology and Medicine, 2020
Abstract The need to develop new sources of foods is growing, especially due to malnutrition in u... more Abstract The need to develop new sources of foods is growing, especially due to malnutrition in underdeveloped and developing countries. Also, the growth of the world’s population has led to the exploration of alternative food sources that can maintain food security. The high protein content of several macro and microalgal species would make them a great component of different foods, increasing their nutritional value. Parallel studies have shown that microalgae consumption may bring additional health benefits due to their variety of active biological compounds that are not found in other organisms. Considering this evidence and the potential commodity-scale production of algae, we aimed to conduct a survey of the biochemical, biological, and functional properties of different microalgae and to explore their techno-functional characteristics that can improve food processing, including their protein solubility, foaming, emulsifying, and gelling properties.
The organolep:c evalua:on of table olives aiming their commercial classifica:on according to sens... more The organolep:c evalua:on of table olives aiming their commercial classifica:on according to sensory trade categories, although not being legally required, is recommended by the Interna:onal Olive Council. This classifica:on is based on the organolep:c evalua:on of nega:ve a\ributes usually found in table olives (and their respec:ve brine solu:ons), performed by trained sensory panels. However, the training and implementa:on of such panels is :me-consuming, costly and has some drawbacks like the low number of samples that can be assessed per day as well as the intrinsic degree of subjec:vity of the evalua:ons carried out by the trained panelists. Besides the percep:on of sensory defects (type and intensity), panelists are usually asked, among other characteris:cs, to assess the intensity of basic gustatory a\ributes (e.g., acid, bi\er and salty), which knowledge is useful for table olives quality control. In this work, and for the first :me, the poten:al use of a home-made electronic tongue for discrimina:ng standard aqueous solu:ons of chemical compounds (obtained with mineral water and in the concentra:on ranges used during sensory panels training sessions) that mimic the 3 basic tastes is evaluated: tartaric and citric acids (0.01 to 2 g/L; for acid taste); caffeine and anhydrous quinine (0.01 to 3 g/L; for bi\er taste); and, sodium and potassium chloride (0.5 to 25 g/L; for salty taste). The results showed that a linear discriminant model based on the poten:ometric signals recorded by a sub-set of 5 sensors (composed by cross-sensi:vity lipidic membranes) could correctly classify the standard solu:ons according to the basic taste mimicked with sensi:vi:es of: (i) 98% for the leave-one-out cross-valida:on; and (ii) 98% ± 3% (ranging from 91% to 100%) for the repeated K-folds cross-valida:on (K = 4 folds with 10 repeats, guaranteeing that 25% of the original data was kept for internal-valida:on purposes). Furthermore, the poten:ometric signal profiles recorded by the electronic tongue during the analysis of table olives and respec:ve brine solu:ons (40 different samples) were used, for the first :me, to quan:ta:vely es:mate the median intensity of the same gustatory a\ributes (acid, bi\er and salty) perceived by a sensory panel (composed by 8 trained panelists) during the simultaneous analysis of table olives and brine solu:ons. The results showed that it was possible to establish sa:sfactory mul:ple linear regression models based on sub-sets of signals gathered during the analysis of the table olives and/or brine solu:ons (varying from 21 to 25 depending on the basic taste), also selected by applying the simulated annealing variable selec:on algorithm: (i) R2 ≥ 0.968 for leave- one-out cross-valida:on; and (ii) R2 ≥ 0.97 ± 0.02 for the repeated K-folds cross-valida:on (K=4 folds with 10 repeats). These preliminary qualita:ve and quan:ta:ve results allow foreseen the prac:cal applica:on of the electronic tongue for assessing gustatory basic tastes on table olive real samples, which could be used as a helpful tool for the hard task required to sensory panelists.info:eu-repo/semantics/publishedVersio
No presente trabalho objetivou-se determinar a fracao nitrogenada proteica e nao proteica do leit... more No presente trabalho objetivou-se determinar a fracao nitrogenada proteica e nao proteica do leite e correlacionar com a ocorrencia de Leite Instavel Nao Acido (LINA) na regiao oeste do Parana, uma vez que o Estado se encontra entre os principais produtores e o leite LINA traz grandes prejuizos economicos a industria e aos produtores leiteiros. Dentre os constituintes do leite, a proteina ocupa importante papel, relacionados a producao de derivados lacteos e a estabilidade, que influencia diretamente as propriedades tecnologicas desta materia-prima. Pode-se concluir que a ocorrencia do leite LINA e bastante expressiva (35,53% do total de amostras) e que a epoca do ano pode ser um dos fatores que influenciam nesta instabilidade e na composicao quimica do leite. Verificou-se tambem, certa influencia da instabilidade da caseina na porcentagem da fracao nitrogenada proteica e nao proteica do leite, o que pode resultar na reducao do rendimento dos derivados lacteos. O assunto ainda e pouco discutido e por isso a falta de respostas prejudica o setor leiteiro.
Abstract The need to develop new sources of foods is growing, especially due to malnutrition in u... more Abstract The need to develop new sources of foods is growing, especially due to malnutrition in underdeveloped and developing countries. Also, the growth of the world’s population has led to the exploration of alternative food sources that can maintain food security. The high protein content of several macro and microalgal species would make them a great component of different foods, increasing their nutritional value. Parallel studies have shown that microalgae consumption may bring additional health benefits due to their variety of active biological compounds that are not found in other organisms. Considering this evidence and the potential commodity-scale production of algae, we aimed to conduct a survey of the biochemical, biological, and functional properties of different microalgae and to explore their techno-functional characteristics that can improve food processing, including their protein solubility, foaming, emulsifying, and gelling properties.
Handbook of Algal Science, Technology and Medicine, 2020
Abstract The need to develop new sources of foods is growing, especially due to malnutrition in u... more Abstract The need to develop new sources of foods is growing, especially due to malnutrition in underdeveloped and developing countries. Also, the growth of the world’s population has led to the exploration of alternative food sources that can maintain food security. The high protein content of several macro and microalgal species would make them a great component of different foods, increasing their nutritional value. Parallel studies have shown that microalgae consumption may bring additional health benefits due to their variety of active biological compounds that are not found in other organisms. Considering this evidence and the potential commodity-scale production of algae, we aimed to conduct a survey of the biochemical, biological, and functional properties of different microalgae and to explore their techno-functional characteristics that can improve food processing, including their protein solubility, foaming, emulsifying, and gelling properties.
The organolep:c evalua:on of table olives aiming their commercial classifica:on according to sens... more The organolep:c evalua:on of table olives aiming their commercial classifica:on according to sensory trade categories, although not being legally required, is recommended by the Interna:onal Olive Council. This classifica:on is based on the organolep:c evalua:on of nega:ve a\ributes usually found in table olives (and their respec:ve brine solu:ons), performed by trained sensory panels. However, the training and implementa:on of such panels is :me-consuming, costly and has some drawbacks like the low number of samples that can be assessed per day as well as the intrinsic degree of subjec:vity of the evalua:ons carried out by the trained panelists. Besides the percep:on of sensory defects (type and intensity), panelists are usually asked, among other characteris:cs, to assess the intensity of basic gustatory a\ributes (e.g., acid, bi\er and salty), which knowledge is useful for table olives quality control. In this work, and for the first :me, the poten:al use of a home-made electronic tongue for discrimina:ng standard aqueous solu:ons of chemical compounds (obtained with mineral water and in the concentra:on ranges used during sensory panels training sessions) that mimic the 3 basic tastes is evaluated: tartaric and citric acids (0.01 to 2 g/L; for acid taste); caffeine and anhydrous quinine (0.01 to 3 g/L; for bi\er taste); and, sodium and potassium chloride (0.5 to 25 g/L; for salty taste). The results showed that a linear discriminant model based on the poten:ometric signals recorded by a sub-set of 5 sensors (composed by cross-sensi:vity lipidic membranes) could correctly classify the standard solu:ons according to the basic taste mimicked with sensi:vi:es of: (i) 98% for the leave-one-out cross-valida:on; and (ii) 98% ± 3% (ranging from 91% to 100%) for the repeated K-folds cross-valida:on (K = 4 folds with 10 repeats, guaranteeing that 25% of the original data was kept for internal-valida:on purposes). Furthermore, the poten:ometric signal profiles recorded by the electronic tongue during the analysis of table olives and respec:ve brine solu:ons (40 different samples) were used, for the first :me, to quan:ta:vely es:mate the median intensity of the same gustatory a\ributes (acid, bi\er and salty) perceived by a sensory panel (composed by 8 trained panelists) during the simultaneous analysis of table olives and brine solu:ons. The results showed that it was possible to establish sa:sfactory mul:ple linear regression models based on sub-sets of signals gathered during the analysis of the table olives and/or brine solu:ons (varying from 21 to 25 depending on the basic taste), also selected by applying the simulated annealing variable selec:on algorithm: (i) R2 ≥ 0.968 for leave- one-out cross-valida:on; and (ii) R2 ≥ 0.97 ± 0.02 for the repeated K-folds cross-valida:on (K=4 folds with 10 repeats). These preliminary qualita:ve and quan:ta:ve results allow foreseen the prac:cal applica:on of the electronic tongue for assessing gustatory basic tastes on table olive real samples, which could be used as a helpful tool for the hard task required to sensory panelists.info:eu-repo/semantics/publishedVersio
No presente trabalho objetivou-se determinar a fracao nitrogenada proteica e nao proteica do leit... more No presente trabalho objetivou-se determinar a fracao nitrogenada proteica e nao proteica do leite e correlacionar com a ocorrencia de Leite Instavel Nao Acido (LINA) na regiao oeste do Parana, uma vez que o Estado se encontra entre os principais produtores e o leite LINA traz grandes prejuizos economicos a industria e aos produtores leiteiros. Dentre os constituintes do leite, a proteina ocupa importante papel, relacionados a producao de derivados lacteos e a estabilidade, que influencia diretamente as propriedades tecnologicas desta materia-prima. Pode-se concluir que a ocorrencia do leite LINA e bastante expressiva (35,53% do total de amostras) e que a epoca do ano pode ser um dos fatores que influenciam nesta instabilidade e na composicao quimica do leite. Verificou-se tambem, certa influencia da instabilidade da caseina na porcentagem da fracao nitrogenada proteica e nao proteica do leite, o que pode resultar na reducao do rendimento dos derivados lacteos. O assunto ainda e pouco discutido e por isso a falta de respostas prejudica o setor leiteiro.
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