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The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on microscopic features and mechanical properties of g uavas was studied. The osmotic process was carried out at atmospheric pressure or with... more
The effect of osmotic dehydration with vacuum pulse application and calcium lactate addition on microscopic features and mechanical properties of g uavas was studied. The osmotic process was carried out at atmospheric pressure or with vacuum pulse of 100 mbar for 20 min at the beginning of the process, followed by the osmotic process at atmospheric pres sure for 3 hours. Calcium lactate was added to the sucrose solution (60°Brix and 32°C) at 0.6 and 1.2% (w/w). Texture properties (stress and strain at fa ilure) and the structure of guavas observed by light micro scopy were evaluated. Through the micrographs of gu avas tissue, image analysis was used to quantify the cel lular plasmolysis. Severe cellular damage caused by the osmotic dehydration process at atmospheric pressure and the structural maintenance of fruit tissue due to the vacuum pulse application at the beginning of osmoti c process were observed. Calcium lactate addition o n osmotic solution was also able to promote the s...
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Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology,... more
Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both drying processes were compared. Powders resulting from cast-tape drying had irregular structure, different from the spherical structures showed by powders produced by spray drying. Cast-tape drying process resulted in powders with bulk densities of 0.8 g cm − 3 (with maltodextrin) and 0.7 g cm − 3 (without maltodextrin), higher than the observed for analogous powders produced by spray drying (bulk densities of 0.45 and 0.5 g cm − 3 ). Also, porosity of powders from cast-tape drying (below 60%) was lower than that of powders produced by spray drying. Mango powders produced by spray drying without maltodextrin showed the highest carotenoid concentration (113 μm of carotenoid g − 1 of dry mass). The state diagrams show that mango powders produced by spray drying exhibit slightly lower stability than those produced by cast-tape drying. Cast-tape drying is a suitable procedure for the production of mango powders and allows producing powders from whole fruit pulp, without the addition of maltodextrin.
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International audienceConsidering the frequent need of developing new formulations that contain functional appeal to meet the scientific and technological demands, this study describes the influence of different model infant formulas... more
International audienceConsidering the frequent need of developing new formulations that contain functional appeal to meet the scientific and technological demands, this study describes the influence of different model infant formulas composition on their behaviour under the simulated conditions of the infant gastrointestinal tract. To achieve this objective, rehydrated model infant formulas, produced with different types of proteins (whey protein isolate (WPI) or WPI+Lactoferrin (LF)) and oils (high oleic sunflower oil (HOSO), or a mixture of HOSO with medium chain triacyclglycerols (MCT)), were submitted to an in vitro dynamic gastrointestinal digestion system. During the digestion process the lipolysis, proteolysis and structural disintegration of the samples were evaluated. To perform that, analyses such as free fatty acids by gas chromatography, SDS-PAGE, confocal laser scanning microscopy and droplet size distribution were conducted. Changes in the microstructural properties at...
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ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in antioxidant compounds, such as carotenoids and phenolic substances. Membrane processes allow concentrating extracts at low temperatures,... more
ABSTRACT Pequi (Caryocar Brasiliense Camb.) is a typical fruit from Brazilian Cerrado, rich in antioxidant compounds, such as carotenoids and phenolic substances. Membrane processes allow concentrating extracts at low temperatures, preserving its functional properties. This work reports the results on the carotenoids and polyphenols concentration from pequi aqueous extract by ultrafiltration and nanofiltration processes, in order to develop a natural product rich in biologically active compounds suitable for functional applications. Experimental assays were performed in a dead-end stirred cell and membrane performance was evaluated in terms of permeate flux and permeate and retentate composition in relation to carotenoids and, phenolic substances content as well as antioxidant capacity. The ultrafiltration and the two different nanofiltration membranes presented rejection coefficients around 98%, 100% and 100% of the carotenoids and 65%, 94% and 97% of phenolic compounds, respectively. Thus, the nanofiltration showed a better performance to recovery the antioxidants compounds of pequi aqueous extract.
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<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with... more
<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of calcium lactate was studied in this paper and the final product quality was evaluated. The experiments were carried out up to 60 hours and samples were taken for analysis at different times to evaluate guavas weight reduction, water loss and sugar gain and to characterize the product according to its texture and color. After 24 hours of process the mass transfer of water and sugar between the osmotic solution and the fruit was negligible, showing that process equilibrium was reached. The increase of sugar concentration in the osmotic solution showed strong influence on the dehydration process, increasing the water loss and reducing sugar gain. The presence of calcium ions in the osmotic solution also influenced the kinetics of mass transfer and showed a strong influence on fruit texture. Higher values of stress and strain at failure were obtained when calcium lactate was employed. The effect of the different osmotic treatments on the color parameters was also investigated and significant changes were observed in the values of chroma C* and hue H* due to sugar concentration and calcium addition. <p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"></p> KEYWORDS: Osmotic dehydration; kinetics; guava; maltose; calcium lactate. </p>
The most common drying method employed for food materials is hot air drying. This process involves high temperatures and long drying times, which can lead to considerable shrinkage of the final product. Freeze-drying yields products with... more
The most common drying method employed for food materials is hot air drying. This process involves high temperatures and long drying times, which can lead to considerable shrinkage of the final product. Freeze-drying yields products with high quality and little or no shrinkage, but it is more expensive than hot air drying (Ratti, 2001; Lozano and Saca, 1992; Jayaraman and
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Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to... more
Chia seed oil has a high content of α-linolenic acid (60%) and linoleic acid (20%). Use of this oil in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (ζ-potential +13.4 at pH3.8) and pectin (ζ-potential -40.4 at pH3.8) through the electrostatic layer-by-layer deposition technique and emulsions prepared with only whey protein concentrate. Emulsions stabilized by whey protein concentrate and stabilized by whey protein concentrate-pectin were prepared using maltodextrin (10 DE) and modified starch (Hi-Cap® 100). They were characterized in relation to stability, droplet size, ζ-Potential and optical microscopy. The microparticles were characterized in relation to moisture content, water activity, particle size, microstructure and oxidative stability by the Rancimat method. Emulsions stabilized by whey protein concentrate-pectin with added maltodextrin 10 DE and emulsions stabilized by whey protein concentrate with added modified starch (Hi-Cap® 100) were stable after 24h. Emulsions stabilized by whey protein concentrate and by whey protein concentrate-pectin showed droplets with mean diameter ranging from 0.80 to 1.31μm, respectively and ζ-potential varying from -6.9 to -27.43mV, respectively. After spray drying, the microparticles showed an mean diameter ranging from 7.00 to 9.00μm. All samples presented high encapsulation efficiency values, above 99%. Microparticles produced with modified starch showed a smoother spherical surface than particles with maltodextrin 10 DE, which presented a wrinkled surface. All microparticles exhibited higher oxidative stability than chia oil in pure form.
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Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication time of 3, 7 and 11 minutes were evaluated at power amplitudes of 50%, 75% and 100% (in relation to the nominal power of the equipment), where... more
Ultrasound was used to obtain kinetically stable emulsions for further spray drying. Sonication time of 3, 7 and 11 minutes were evaluated at power amplitudes of 50%, 75% and 100% (in relation to the nominal power of the equipment), where energy density required for each assay was calculated. Emulsions were characterized for droplets mean diameter and size distribution, optical microscopy, zeta potential, creaming index (CI) and rheological behavior. The products presented bimodal size distribution, with D[3,2] ranging from 0.7 to 1.4 μm and CI between 5% and 12%, being this parameters inversely proportional to the variables studied, but with an apparent stabilization after the treatment at 100% power amplitude at 7 min sonication. D[3,2] showed to depend of energy density as a power function. PALAVRAS-CHAVE: sonicação, óleo de palma, emulsificação por alta energia.
The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms... more
The water sorption behavior at 25°C and glass transition temperature (Tg) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning
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Isotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze-dried pineapple was higher than that for vacuum... more
Isotherms were determined at 25° and 50°C, using an electronic water activity meter. For the 3 fruits temperature had practically no effect on the isotherms. Sorption capacity of freeze-dried pineapple was higher than that for vacuum dried. The higher sorption capacity of mango and pineapple in comparison to guava corresponded to the respective sugar contents of the fruits.
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SUMMARY Salted tilapia fillet could provide a very good meat alternative for rural populations in tropical regions, where access to refrigeration is limited. Data on the behaviour of this low-fat meat fish during osmotic dehydration using... more
SUMMARY Salted tilapia fillet could provide a very good meat alternative for rural populations in tropical regions, where access to refrigeration is limited. Data on the behaviour of this low-fat meat fish during osmotic dehydration using small volumes of brine are scarce. Therefore, the changes occurring in water activity, moisture content, weight loss and sodium chloride uptake of Nile tilapia
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The objective of this work was studying the influence of temperature and solution composition on water loss and solids gain of osmotically dehydrated tomato's halves (Lycopersicon esculentum, variety Deborah). Mass transfer kinetics... more
The objective of this work was studying the influence of temperature and solution composition on water loss and solids gain of osmotically dehydrated tomato's halves (Lycopersicon esculentum, variety Deborah). Mass transfer kinetics was modeled by a first order kinetic equation, through an empirical parameter (K), representing a global mass transfer coefficient. Osmotic process was performed in a jacketed stainless steel
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Osmotic dehydration is a technique based on the pa rtial removal of food water content by immersion in a hypertonic solution. Mass transfer r ates depend on some process variables, such as concentration and composition of the osmotic... more
Osmotic dehydration is a technique based on the pa rtial removal of food water content by immersion in a hypertonic solution. Mass transfer r ates depend on some process variables, such as concentration and composition of the osmotic soluti on, temperature, agitation, material size and geome try and immersion time. In this work, osmotic dehydration k inetics of melon pieces, a popular tropical fruit i n Brazil, was investigated. Melon ( Cucumis melo inodorus , cultivar Gold Mine) cubes of 20 mm were immersed in two types of sugar (sucrose and maltose) of differe nt concentrations (40 to 60°Brix) and the process wa s carried out for eight hours under controlled temper ature (30°C) and agitation (120 rpm). After the osmo tic process, melon samples were drained, rinsed with di stilled water and placed on absorbent paper to remo ve the excess solution. Moisture and sugar content for fre sh and osmodehydrated fruits were analyzed throughout the process. The final equilibrium point and th...
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Modulated temperature differential scanning calorimetry (MTDSC) was employed to examine thermal transitions of osmotically dehydrated tomato (Lycopersicon esculentum, var. Deborah). Tomato halves, soaked in sucrose solution (60% sucrose),... more
Modulated temperature differential scanning calorimetry (MTDSC) was employed to examine thermal transitions of osmotically dehydrated tomato (Lycopersicon esculentum, var. Deborah). Tomato halves, soaked in sucrose solution (60% sucrose), sodium chloride (10% NaCl) and mixtures of salt–sucrose solution (60% sucrose–10% NaCl/40% sucrose–15% NaCl) for 3h at 40°C, were comminuted, freeze-dried for 48h and kept in desiccator over saturated salt solutions at
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... reserved. Cited By in Scopus (2). Permissions &amp; Reprints. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Renata ... storage. Açai is a Brazilian fruit of Euterpe oleracea... more
... reserved. Cited By in Scopus (2). Permissions &amp; Reprints. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Renata ... storage. Açai is a Brazilian fruit of Euterpe oleracea Mart. palm ...
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The effect of sodium chloride and/or sucrose content on the denaturation (Td) and the glass transition (Tg) temperatures of osmotically dehydrated tilapia fillets using binary or ternary solutions at 20°C, was evaluated. DSC analyses... more
The effect of sodium chloride and/or sucrose content on the denaturation (Td) and the glass transition (Tg) temperatures of osmotically dehydrated tilapia fillets using binary or ternary solutions at 20°C, was evaluated. DSC analyses revealed that myofibrillar proteins denaturation temperatures and enthalpies decreased with increase in muscle salt content. Sugar produced a stabilizing effect on denaturation of the fillets proteins.
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This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data... more
This study investigated the drying of osmosed and fresh onions. Onion slices (0.8 × 0.8 × 0.15 cm) soaked in sodium chloride solutions (10 and 15% w/w) for 60 min at 22°C were submitted to air drying. The experimental kinetics data obtained were employed to determine effective diffusivity, using a mass transfer model based on Fick&amp;amp;amp;amp;#39;s law of diffusion applied
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... Departamento de Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. Caixa Postal 6121. ... Dissertação (Mestre em Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos,... more
... Departamento de Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. Caixa Postal 6121. ... Dissertação (Mestre em Engenharia de Alimentos) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. ...
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ABSTRACT: The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of calcium lactate was studied in this paper and the final product quality was evaluated. The experiments were... more
ABSTRACT: The osmotic dehydration kinetics of guavas in maltose solutions at 40 and 60ºBrix, with addition of 0, 0.6 and 1.2% of calcium lactate was studied in this paper and the final product quality was evaluated. The experiments were carried out up to 60 hours and ...
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... Randy Horvath, M. Hubinger, Ernie Hunter, Jean Iron, Marde Jacldin, B. Jones, C. Keefe, P. Kelly, J. Kippe, L. Kochelo, Terry Land, John ... Dean Jobe (DJo), Margaret Kenepp (MKp), Margie Kern, Scott Kinsey, Rick Knight, Gloria Lamer,... more
... Randy Horvath, M. Hubinger, Ernie Hunter, Jean Iron, Marde Jacldin, B. Jones, C. Keefe, P. Kelly, J. Kippe, L. Kochelo, Terry Land, John ... Dean Jobe (DJo), Margaret Kenepp (MKp), Margie Kern, Scott Kinsey, Rick Knight, Gloria Lamer, H. P. Langridge, YuLee Larner, Ronald F ...