23 results on '"Latorres, Juliana Machado"'
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2. Effect of starch nanocrystals addition on the physicochemical, thermal, and optical properties of low-density polyethylene (LDPE) films
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Martins, Paola Chaves, Latorres, Juliana Machado, Martins, Vilasia Guimaraes, and Machado, Ana Vera
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Polyethylene -- Structure -- Mechanical properties -- Thermal properties -- Optical properties ,Nanotechnology -- Usage ,Permeability -- Analysis ,Hydrolysis -- Methods ,Engineering and manufacturing industries ,Science and technology - Abstract
The aim of this study is to add rice and potato starch nanocrystals (SNCs) to a low-density polyethylene (LDPE) matrix to reinforce its structure, improve its characteristics, and broaden its applicability. The SNCs were produced by acid hydrolysis and applied to the LDPE matrix by extrusion at a concentration of 0.5% and 1%. The films were characterized in terms of physical-chemical, thermal, and structural properties. The addition of 1% SNCs produced from rice starch reduced the oxygen permeability to 1.57 * [10.sup.-4] (ml mm/MPa/ min/[cm.sup.2]) and increased the thermal stability of the films. The addition of potato starch SNCs in a 1% proportion increased the crystallinity of the films to 81.6%. Therefore, the incorporation of starch SNCs in the LDPE matrix showed adequate compatibility and the ability to improve the properties of the films. The mixture of LDPE with biodegradable polymers can be an alternative that can contribute to the increase in the rate of biodegradability. KEYWORDS biodegradable, crystallinity, extrusion, hydrolysis, nanomaterials, 1 | INTRODUCTION The need to safeguard the well-being of consumers in different parts of the world has highlighted the industry requirement for packaging that will allow products to be [...]
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- 2022
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3. Effect of an active biodegradable package made from bean flour and acai seed extract on the quality of olive oil
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Nogueira, Daiane, Marasca, Natasha Spindola, Latorres, Juliana Machado, Costa, Jorge Alberto Vieira, and Martins, Vilasia Guimaraes
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Flour -- Usage -- Chemical properties ,Olive oil -- Usage -- Chemical properties ,Materia medica, Vegetable -- Usage -- Chemical properties ,Acacia -- Usage -- Chemical properties ,Plastics -- Biodegradation ,Plant extracts -- Usage -- Chemical properties ,Food -- Packaging ,Engineering and manufacturing industries ,Science and technology - Abstract
The COVID-19 pandemic has aggravated existing problems associated with the high consumption of plastic products and their incorrect disposal, resulting in an increase in social, economic, and environmental problems. Thus, new combinations of biodegradable materials for food packaging have become the target of frequent research. The present study aimed to produce and evaluate active biodegradable films based on red bean flour and acai seed extract and also to evaluate the quality of extra virgin olive oil stored in packaging produced for a period of 16 days at 60[degrees]C. Films of red bean flour (Phaseolus vulgaris) with 0.5% and 10% acai seed extract were developed. The addition of the extract to the films increased their tensile strength by 100%, reduced their solubility and transparency, and increased their relative crystallinity. Furthermore, the antioxidant activity presented by the films increased in line with the concentration of extract added. The extra virgin olive oil was packaged in materials produced from bean flour films with 10% extract and maintained its quality parameters within the limits established by legislation. These results suggest the discovery of a biodegradable and antioxidant packaging that can be used to pack olive oil and other fatty food products. KEYWORDS active packaging, food packaging, sustainability, 1 | INTRODUCTION One year after the start of the COVID-19 pandemic, many social and consumption changes can be observed, such as encouraging the population to stay at home, and [...]
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- 2022
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4. Lipid Nanocarriers as an Alternative for the Delivery of Bioactive Compounds Beneficial to Health
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da Costa de Quadros, Camila, primary, de Sousa Araujo, Alan Carvalho, additional, Latorres, Juliana Machado, additional, Michelon, Mariano, additional, and de las Mercedes Salas-Mellado, Myriam, additional
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- 2023
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5. ELABORATION OF ANCHOITA (ENGRAULIS ANCHOITA) MEATBALLS
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Latorres, Juliana Machado, primary, Mitterer-Daltoé, Marina, additional, and Queiroz, Maria Isabel, additional
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- 2021
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6. EFEITO DE COBERTURAS COMESTÍVEIS DE AMIDO ENRIQUECIDAS COM HIDROLISADOS PROTEICOS DE CAMARÃO BRANCO (LITOPENAEUS VANNAMEI) SOBRE VIDA A ÚTIL DE MAÇÃS
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Latorres, Juliana Machado, primary, Romani, Viviane Patrícia, additional, Fernandes, Sibele Santos, additional, Martins, Vilásia Guimarães, additional, Prentice, Carlos, additional, and Carbonera, Nádia, additional
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- 2021
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7. High-power ultrasound as a trigger for extraction of proteins from brewery waste: optimization and techno-functional properties
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Santos, Luan Gustavo, de Paula, Mariane, Gomes, Bruno Marques, Latorres, Juliana Machado, and Martins, Vilásia Guimarães
- Abstract
Food wastes are important raw materials for obtaining valuable ingredients with broad applications in the food, cosmetic, and pharmaceutical sectors. This work aims to optimize the high-power ultrasound-assisted extraction (UAE) of proteins from brewer’s spent grains (BSG) using a factorial design (23) and compare their nutritional and techno-functional properties with proteins obtained by conventional extraction (CME). The optimized UAE condition was 550 W, 10 min, and 65°C, resulting in concentrates with a protein content 8% higher than the CME in an extraction time reduced by 92%. Furthermore, the essential amino acid fraction was higher in UAE, providing good digestibility, antioxidant action, and technological properties (emulsification, foam, water and oil retention and solubility). Thus, the use of UAE to extract proteins from BSG is satisfactory, favoring the obtaining of protein concentrates with good technological, functional, and nutritional performances, enhancing their use as an ingredient in foods, pharmaceuticals, or cosmetics products.
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- 2024
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8. The influence of cinnamon and litsea cubeba essential oils on methylcellulose films
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Acosta, Patrícia Pinheiro dos Santos, primary, Latorres, Juliana Machado, additional, and Martins, Vilásia Guimarães, additional
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- 2022
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9. Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid
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Rebouças Júnior, José Stênio Aragão, primary, Martins, Vilásia Guimarães, additional, Prentice-Hernández, Carlos, additional, Monsserrat, José Maria, additional, Tesser, Marcelo Borges, additional, and Latorres, Juliana Machado, additional
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- 2022
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10. Effect of In Vitro Gastrointestinal Digestion on the Bioactive Properties of Mullet (Mugil liza) Peptides
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de Quadros, Camila da Costa, primary, Latorres, Juliana Machado, additional, Michelon, Mariano, additional, Salas-Mellado, Myriam de las Mercedes, additional, and Prentice, Carlos, additional
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- 2022
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11. Shellfish industrial waste reuse.
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Rebouças, José Stênio Aragão, Oliveira, Fernando Pablo Silva, Araujo, Alan Carvalho de Sousa, Gouveia, Helena Leão, Latorres, Juliana Machado, Martins, Vilásia Guimarães, Prentice Hernández, Carlos, and Tesser, Marcelo Borges
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INDUSTRIAL wastes ,WASTE recycling ,SHELLFISH ,BIOACTIVE compounds ,AMINO acids ,FATTY acids ,WATER reuse ,WASTE products - Abstract
The global production of aquatic organisms has grown steadily in recent decades. This increase in production results in high volumes of by-products and waste, generally considered to be of low commercial value and part of them are consequently discarded in landfills or in the sea, causing serious environmental problems when not used. Currently, a large part of the reused aquaculture waste is destined for the feed industry. This generally undervalued waste presents an important source of bioactive compounds in its composition, such as: amino acids, carotenoids, chitin and its derivatives, fatty acids and minerals. These compounds are capable of offering numerous benefits due to their bioactive properties. However, the applicability of these compounds may be opportune in several other sectors. This review describes studies that seek to obtain and apply bioactive compounds from different sources of aquaculture waste, thus adding commercial value to these underutilized biomasses. Volume of aquaculture industrial waste from crustaceans and mollusks. Quantity and quality of bioactive components in aquaculture waste. Applications of recovered proteins, lipids, chitin, carotenoids and minerals. Future prospects for the destination of aquaculture waste. [ABSTRACT FROM AUTHOR]
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- 2023
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12. The influence of cinnamon and litsea cubeba essential oils on methylcellulose films.
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Acosta, Patrícia Pinheiro dos Santos, Latorres, Juliana Machado, and Martins, Vilásia Guimarães
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METHYLCELLULOSE ,CINNAMON ,PACKAGING film ,ESSENTIAL oils ,BLACK films ,STAPHYLOCOCCUS aureus ,BEACHES - Abstract
The aim of this study was to prepare active, biodegradable methylcellulose films and evaluate their properties after incorporating cinnamon (Cinnamomum cassia) and litsea cubeba (Litsea cubeba) essential oils. The properties of the methylcellulose films were modified with the addition of essential oils. The surfaces were smooth and homogeneous in all samples. The film with cinnamon oil showed higher antibacterial activity against Staphylococcus aureus and Escherichia coli and the film with litsea cubeba showed higher antioxidant activity against ABTS radical. The biodegradation time of the films in black sand and beach soil was 20 days. The films produced that presented the highest potential to become active packaging were the film with litsea cubabe oil as antioxidant packaging and the film with cinnamon oil as antibacterial packaging. [ABSTRACT FROM AUTHOR]
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- 2023
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13. Enhancement of polylactic acid films properties by incorporation of starch nanocrystals
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Martins, Paola Chaves, primary, Latorres, Juliana Machado, additional, Machado, Ana Vera, additional, and Martins, Vilásia Guimarães, additional
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- 2022
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14. Shellfish industrial waste reuse
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Rebouças, José Stênio Aragão, primary, Oliveira, Fernando Pablo Silva, additional, Araujo, Alan Carvalho de Sousa, additional, Gouveia, Helena Leão, additional, Latorres, Juliana Machado, additional, Martins, Vilásia Guimarães, additional, Prentice Hernández, Carlos, additional, and Tesser, Marcelo Borges, additional
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- 2021
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15. Potential inclusion of breaded fish products in school meal by individual determinants/Potencial de insercao de empanados de pescado na merenda escolar mediante determinantes individuais
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Mitterer-Daltoe, Marina Leite, Latorres, Juliana Machado, Carbonera, Nadia, Pastous-Madureira, Lauro Saint, and Queiroz, Maria Isabel
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- 2012
16. Nanoencapsulation of white shrimp peptides in liposomes: Characterization, stability, and influence on bioactive properties
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Latorres, Juliana Machado, primary, Aquino, Sabrine, additional, Rocha, Meritaine, additional, Wasielesky, Wilson, additional, Martins, Vilásia Guimarães, additional, and Prentice, Carlos, additional
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- 2021
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17. Protein isolate of rice flour: characterization e functional properties
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Latorres, Juliana Machado, Paiva, Ana Raisa, Gonzales, Bruna Araújo, and Salas-Mellado, Myriam de las Mercedes
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Functional properties ,Rice flour ,Termamyl ® ,Propriedades funcionais ,Termamyl ,Farinha de arroz - Abstract
O presente trabalho teve como objetivo isolar as proteínas da farinha de arroz pelo método enzimático, utilizando a enzima Termamyl®. Foram determinadas as propriedades funcionais de solubilidade, capacidade de retenção de água e óleo, capacidade emulsificante, propriedades espumantes e digestibilidade in vitro na farinha e no isolado protéico de arroz. O isolado protéico foi obtido após a reação com a enzima Termamyl® durante 90 min a 97°C e posterior separação das proteínas por filtração e secagem a 35°C por 24 h obtendo um teor de proteína de 91,2% em base seca, no isolado. Os valores das propriedades funcionais da farinha de arroz foram: solubilidade de 17,8% em pH 10 e 6,2% em pH 5; capacidade emulsificante de 1,13 mL de óleo/g de proteína, capacidade de absorção de água de 2,46 g/g de amostra, capacidade de retenção de óleo de 1,61 g/g amostra e digestibilidade in vitro da proteína de 57,6%. O isolado protéico apresentou solubilidade de 7,4% em pH 11 e 1,1% em pH 4,5; capacidade emulsificante de 3mL de óleo/g de proteína, capacidade de absorção de água de 5,4 g/g de amostra, capacidade de retenção de óleo de 6,3 g/g amostra e digestibilidade in vitro da proteína de 83,6%. Todas as propriedades funcionais, exceto a solubilidade, foram melhoradas no isolado, quando comparado com a matéria-prima. The aim of this study was to isolate proteins from rice flour using an enzymatic method with the enzyme Termamyl®. The functional properties of solubility, water and oil holding capacity, emulsifying capacity, foam property and "in vitro" digestibility in flour and isolate were determined. The protein isolate was obtained after the reaction with the enzyme Termamyl® during 90 min at 97ºC. The slurry was then filtered and dried at 35ºC during 24 h, obtaining 91.2% of protein (dry basis) in the isolate. The values of the functional properties presented by the rice flour were: 17.8% solubility at pH 10 and 6.2% at pH 5; 1.13 mL oil/g of protein of emulsifying capacity; 2.46 g/g of sample of water holding capacity; oil holding capacity of 1.61 g/g of sample, and "in vitro" digestibility of 57.6%. The protein isolate presented the following values: solubility of 7.4 % at pH 11 and 1.1% at pH of 4.5; emulsifying capacity of 3 mL oil/g of protein, water holding capacity of 5.4 g/g of sample and oil holding capacity of 6.3 g/g of sample and in vitro digestibility of 83.6 %. All the isolate functional properties values, except the solubility, were better than the raw material values.
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- 2014
18. Utilização de pescado na elaboração de produto destinado à merenda escolar
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Latorres, Juliana Machado and Queiroz, Maria Isabel
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Treinamento ,Almôndegas ,Segurança alimentar ,Training ,Fish balls ,Food security ,Percepções cognitivas ,Cognitive perception - Abstract
O pescado é considerado um alimento de grande valor nutricional presente na dieta, devido a sua elevada qualidade proteica. O consumo desta importante fonte proteica ainda não faz parte da rotina da população brasileira. Para tanto, o governo busca alternativas para mudança desta realidade. O desenvolvimento e introdução de produtos a base de pescado na merenda escolar vem sendo indicados como uma solução estratégica para inserir este alimento na dieta da população. Nesse sentido, este trabalho teve por objetivo elaborar produto a base de anchoita (Engraulis anchoita) e verificar sua aceitação junto à rede pública de ensino, visando um futuro aumento do consumo de pescado. A matériaprima utilizada foi à espécie anchoita (Engraulis anchoita), capturada através de cruzeiros realizados pelo navio oceanográfico Atlântico Sul, da Universidade Federal do Rio Grande (FURG). O desenvolvimento do trabalho gerou três artigos. O primeiro artigo intitulou-se “Elaboração de almôndegas utilizando como matéria-prima anchoita (Engraulis anchoita)”. O objetivo do trabalho foi formular almôndegas à base de carne de pescado (Engraulis anchoita) e caracteriza-las quanto à composição proximal e aminoacídica. Foi verificado que em torno de 160 gramas do produto elaborado atende às necessidades aminoacídicas estipuladas pela FAO, para um adulto. Os resultados indicaram que o produto elaborado está de acordo com padrão de identidade estabelecido pela legislação brasileira. No segundo artigo “Capacitação de merendeiras na elaboração de produtos de pescado” o objetivo foi promover a capacitação de merendeiras na elaboração de produtos de pescado. Uma análise sobre comportamento, intenção do comportamento e atitude frente ao consumo de pescado, foi realizada. Além disso, também foi realizada uma avaliação sobre a percepção cognitiva das merendeiras em relação a segurança alimentar, antes e após o treinamento. Com relação ao comportamento, os resultados demonstraram que a população estudada apresentou a intenção de comer pescado, no entanto, não apresentou o comportamento de consumo. Os resultados de avaliação cognitiva e segurança alimentar demonstraram que o desenvolvimento do curso foi satisfatório, uma vez que novas percepções e conhecimentos sobre segurança alimentar foram adquiridos pelas merendeiras. O terceiro artigo “Respostas hedônicas e associação de palavras para melhor compreensão da aceitação de produtos de pescado na merenda escolar” teve como objetivo avaliar a aceitação de almôndega de pescado (Engraulis anchoita) junto à merenda escolar de uma escola da rede pública de ensino. Os resultados demonstraram que a idade e aceitação obedecem a uma relação inversa na aceitação de produtos de pescado. A avaliação cognitiva possibilitou identificar que as percepções que melhor explicam a aceitação das almôndegas de pescado pelos escolares estão relacionadas com os atributos hedônicos e sensoriais do produto. Em suma, o desenvolvimento dessa dissertação demonstrou que a elaboração de almôndegas de pescado (Engraulis anchoita) destinadas à merenda escolar surge como uma importante ferramenta para impulsionar a inserção do pescado na merenda escolar e contribuir para uma educação alimentar quanto ao consumo de pescado. Fish is considered a food of good nutritional value for humans due to the intrinsic high protein quality. Although this, the regular consume of such important protein source is not a part of the Brazilian population routine. Therefore, Brazilian government has worked toward to find alternatives to change this reality. The development and introduction of fish products in school meals is being indicated as a strategic solution for increasing the fish consume among Brazilians. In this way, the objective of the work was to elaborate a fish product based on anchovy (Engraulis anchoita) and assess its acceptability in public schools aiming at to obtain a future increase in the fish consumption within Brazilian population. The raw material for the products manufacture was the fish species anchovy (Engraulis anchoita), captured in cruises conducted by the Atlântico Sul oceanographic ship belonging to the Federal University of Rio Grande (FURG). The work development generated three papers. The first paper was entitled as “Elaboration of fish balls using anchovy (Engraulis anchoita) as raw material”. The objective of this paper was to formulate meatballs based on fish meat (Engraulis anchoita) and characterize them for proximate and amino acid composition. It was verified that around 160g of the elaborated product are necessary for attending the amino acid composition stipulated by FAO for an adult person. Moreover, the elaborated product complies with the identity standard established by the Brazilian legislation. In the second paper entitled as “Qualification of school lunch technicians for fish products elaboration” an analysis of behavior, behavior intention and attitude towards fish consumption was accomplished. Furthermore an evaluation about the cognitive perception of school lunch technicians towards food security, before and after training. Regarding to behavior, the population assayed have an intention to consume fish; however do not have the behavior of consume this kind of food. The results of the cognitive evaluation demonstrated that the development of the training was satisfactory, since new perceptions and knowledge about food security were acquired by the technicians. The third paper “Hedonic responses and word association for better comprehension of the acceptability of fish products in school meals” had as objective to evaluate the acceptability of fish meatballs (Engraulis anchoita) within scholar meals in one public school. Age and acceptability presented an inverse relationship for fish products. Moreover, the perceptions which better explain the fish balls acceptability within the students are related to hedonic and sensory attributes of the product. Finally, the development of the work demonstrated that the elaboration of fish balls (Engraulis anchoita) intended to scholar meals can be an important tool for promote the insertion of fish in scholar meals and to contribute for and food education towards the fish consume.
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- 2014
19. COGNITIVE EVALUATION AS A FOOD SAFETY TOOL – A FOOD HANDLER CASE STUDY
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Latorres, Juliana Machado, primary, Rancatti, Aline, additional, Lasta, Daiane, additional, Queiroz, Maria isabel, additional, and Mitterer‐Daltoé, Marina leite, additional
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- 2016
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20. Potencial de inserção de empanados de pescado na merenda escolar mediante determinantes individuais
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Mitterer-Daltoé, Marina Leite, Latorres, Juliana Machado, Carbonera, Nádia, Pastous-Madureira, Lauro Saint, and Queiroz, Maria Isabel
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fish ,atitude ,behavior ,comportamento ,attitude ,pescado ,preference ,preferência - Abstract
O pescado é uma fonte importante de proteína animal e, por ser um produto perecível, uma solução estratégica para superar a curta vida útil representada pelo pescado fresco seria a elaboração de empanados a base de pescado, produto com qualidade, conveniente e mais adequado à demanda do consumidor moderno. No Brasil, programas governamentais de merenda escolar vêm trazendo apoio a pesquisas para o desenvolvimento de novos produtos a base de pescado e que sejam de fácil aceitação para crianças em idade escolar. Nesse sentido, o objetivo do trabalho foi detectar os determinantes individuais do consumo de pescado com adolescentes em idade de 12 a 17 anos, visando à inserção de empanados de pescado na merenda escolar. Os dados foram obtidos a partir de 92 alunos de uma escola localizada no município de Rio Grande - RS, mediante aplicação de um questionário elaborado com perguntas a respeito de suas atitudes e preferências, consciência saudável, conveniência e fatores sociodemográficos. A análise dos resultados foi realizada com base na técnica multivariada da análise de discriminante, em que se buscou discriminar grupos formados em função da frequência de consumo de pescado (nunca consome pescado; uma vez ao mês; duas vezes ao mês; uma vez na semana; e mais de uma vez na semana). Os resultados permitiram concluir as variáveis melhores discriminantes da frequência de consumo de pescado definidas pelo teste de diferença de médias de Lambda Wilks' Parcial, que foram "gosta de pescado" (0,55) e "grau de escolaridade dos pais" (0,88). Os dois primeiros modelos discriminantes obtidos explicaram juntos 75% da variância para a frequência de consumo de pescado. A maioria dos indivíduos apresentou a ideia de que empanado não é saudável, mas que possuem o hábito de consumi-lo pelo menos de uma a duas vezes ao mês. O grupo que nunca consome pescado disse não gostar de pescado e 50% das observações registradas estão entre consumir empanado de uma vez ao mês a mais de uma vez na semana. Estes resultados indicaram um potencial de consumo de empanado de pescado por adolescentes, associado à necessidade de educação alimentar. Fish products are an important source of animal protein and being perishable product, a strategic solution to overcome the short life represented by the fresh fish is the development of the breaded fish, a product of quality, convenient and better suited to the modern consumer demand. In Brazil, government programs for school meals have brought support for research to develop new products based on fish that are easily accepted by school children. In this sense, the objective was to detect individual determinants of fish consumption in adolescents aged 12-17 years, aiming the inclusion of breaded fish in school meal. Data was obtained from 92 students in a school located in Rio Grande - RS, by applying a questionnaire with questions about their attitudes and preferences, health consciousness, convenience and socio-demographic factors. The analysis was performed based on the technique of multivariate discriminant analysis, where one seeks to discriminate groups formed according to the frequency of fish consumption (never consumed fish; once a month, twice a month, once a week and more than once a week). The results led to the best discriminating variables in the frequency of fish consumption defined by the Partial Lambda Wilks' mean difference test which were "likes fish" (0.55) and "educational level of parents" (0.88). The first two discriminant models obtained explained 75% of the variance for the frequency of fish consumption. Most individuals presented the idea that breaded products are not healthy, but they had the habit of consuming them at least once or twice a month. The group that never consumed fish said to dislike fish and 50% of the observations are recorded between consuming breaded once a month to more than once a week. These results indicate a potential for breaded fish consumption by adolescents, associated with the need for nutrition education.
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- 2012
21. Potencial de inserção de empanados de pescado na merenda escolar mediante determinantes individuais
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Mitterer-Daltoé, Marina Leite, primary, Latorres, Juliana Machado, additional, Carbonera, Nádia, additional, Pastous-Madureira, Lauro Saint, additional, and Queiroz, Maria Isabel, additional
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- 2012
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22. Impact of starch nanocrystals on the physicochemical, thermal and structural characteristics of starch-based films.
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Martins, Paola Chaves, Latorres, Juliana Machado, and Martins, Vilásia Guimarães
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RICE starch , *NANOCRYSTALS , *STARCH , *WATER vapor , *SURFACE roughness , *PERMEABILITY - Abstract
The incorporation of starch nanocrystals (SNCs) in starch films can be a way of increasing their applicability. Therefore, the objective of this study was to develop SNCs from rice and potato starch and apply them in films of native rice starch and hydrolyzed rice starch in order to observe the effect of these nanomaterials on the films' properties. The SNCs were produced by hydrolysis for 5 and 7 days and characterized. The films were produced by the casting technique and the SNCs were added at concentrations of 0.1% and 0.3%. The films were characterized in terms of physicochemical, thermal and structural properties. The SNCs showed solubility above 70% while the control starches had solubility around 20%. The addition of SNCs increased the crystallinity of all films produced. The addition of 0.1% rice SNCs to native starch films reduced water vapor permeability by 64% compared to the control. The incorporation of 0.1% potato SNCs reduced the solubility to 14%. The application of 0.3% rice SNCs and 0.1% potato SNCs in native starch and hydrolyzed starch films reduced the surface roughness and fracture, making these films more cohesive. Therefore, SNCs act as a structural reinforcing agent, improving several properties of the films. • Application of acid hydrolysis for 7 days in rice starch generates nanocrystals with a size of 300 nm. • The addition of starch nanocrystals in starch films reduces water vapor permeability. • Starch nanocrystals contribute to increased crystallinity in rice starch films. [ABSTRACT FROM AUTHOR]
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- 2022
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23. Mucilage of Ora-pro-nóbis (Pereskia aculeata Miller): application in emulsified meat and evaluation of functional properties under different drying conditions
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Lise, Carla Cristina, Daltoé, Marina Leite Mitterer, Johann, Gracielle, Di Domênico, Camila Nicola Boeri, and Latorres, Juliana Machado
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Emulsões ,Mucilagem ,Mucilage ,ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA::PROCESSOS BIOQUIMICOS [CNPQ] ,Proteínas ,Plants - Drying ,Proteins ,Emulsions ,Plantas - Desidratação ,Engenharia/Tecnologia/Gestão - Abstract
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) A Pereskia aculeata Miller, popularmente conhecida como ora pro nóbis (OPN), é uma planta resistente, de fácil adaptação e produção. Possui em suas folhas conteúdo mucilaginoso caracterizado por elevados teores de proteína, o que favorece sua aplicação como agente emulsificante em derivados cárneos. Entretanto, no que diz respeito à aplicação industrial, os processos envolvidos na sua obtenção precisam ser mais bem explorados. Neste sentido, o presente trabalho teve como objetivos i) investigar o potencial de emulsificação e aplicação da mucilagem liofilizada na elaboração de mortadela, visando à substituição da pele de frango; ii) avaliar os efeitos do uso de etanol e do processo de secagem nas propriedades funcionais da mucilagem de OPN. Para o primeiro objetivo, realizou se a caracterização da mucilagem quanto ao perfil aminoacídico, capacidade e estabilidade emulsificante. Quatro diferentes formulações foram elaboradas: Padrão (com pele de frango e sem mucilagem), F1 (sem pele e sem mucilagem), F2 (sem pele e adição de 0,05% de mucilagem) e F3 (sem pele e adição de 0,10% de mucilagem). Foram realizados testes de estabilidade da emulsão cárnea, composição química, cor, textura instrumental, teste sensorial de comparação múltipla e índice de aceitação. Quanto ao segundo objetivo, obteve se a cinética de secagem em estufa para as temperaturas de 30, 45 e 60° C, e realizou se a adequação de modelos matemáticos aos dados experimentais. A mucilagem obtida em estufa e por liofilização foram avaliadas quanto a capacidade emulsificante, estabilidade da emulsão, capacidade de retenção de água e óleo, capacidade e estabilidade espumante, solubilidade, pH e teor de proteínas. Os resultados revelaram que a mucilagem de OPN apresentou potencial emulsificante e estabilizante, além de excelente perfil de aminoácidos, apresentando todos os essenciais. Aumento (p≤0,05) no teor de umidade, redução (p≤0,05) no teor de lipídios e valor calórico foram registrados com a substituição da pele de frango pela mucilagem. A estabilidade da emulsão cárnea foi superior (p≤0,05) na formulação com maior teor de mucilagem (0,10%), bem como os parâmetros de textura instrumental resiliência e elasticidade. A contribuição da adição da mucilagem nos parâmetros de textura instrumental foi confirmada pelos resultados da comparação múltipla. A formulação com adição de 0,05% de mucilagem OPN apresentou emulsão estável, teor reduzido de gordura, alto teor de umidade, alta firmeza, cor adequada e, principalmente, aceitação no mercado com índice de aceitação de 74,7%. O modelo de Page foi o que melhor representou a cinética de secagem para as três temperaturas. O emprego de etanol na obtenção da mucilagem apresentou efeito negativo no teor proteico e na capacidade e estabilidade da emulsão. Quanto aos estudos relacionados à secagem, efeito significativo da temperatura e modo de secagem foi verificado nas propriedades funcionais, no pH e no teor de proteínas da mucilagem. A mucilagem liofilizada de OPN apresentou os melhores resultados de capacidade e estabilidade emulsificante, boa capacidade de retenção de água e óleo, assim como elevada capacidade e estabilidade espumante, comprovando elevado potencial de aplicação. Pereskia aculeata Miller, popularly known as Ora-pro-nóbis (OPN), is a resistant plant, easy to adapt and produce. Its leaves have mucilaginous content characterized by high levels of protein, which favors its application as an emulsifying agent in meat derivatives. However, with regard to industrial application, the processes involved in obtaining it need to be better explored. In this sense, the present work had as objectives i) to investigate the potential of emulsification and application of the lyophilized mucilage in the elaboration of mortadella, aiming at the replacement of the chicken skin; ii) evaluate the effects of the use of ethanol and the drying process on the functional properties of OPN mucilage. For the first objective, the characterization of the mucilage regarding the amino acid profile, emulsifying capacity and stability was accomplished. Four different formulations were elaborated: Standard (with chicken skin and without mucilage), F1 (without skin and without mucilage), F2 (without skin and addition of 0.05% mucilage) and F3 (without skin and addition of 0.1% mucilage). Meat emulsion stability tests, chemical composition, color, instrumental texture, multiple comparison sensory test and acceptance index were carried out. As for the second objective, the kinematics of drying in an oven were obtained for temperatures of 30, 45 and 60°C, and the adequacy of mathematical models to the experimental data was carried out. The mucilage obtained in an oven and by lyophilization were evaluated for emulsifying capacity, emulsion stability, water and oil retention capacity, foaming capacity and stability, solubility, pH and protein content. The results revealed that the OPN mucilage had emulsifying and stabilizing potential, in addition to an excellent amino acid profile, presenting all the essentials. Increases (p≤0.05) in moisture content, reduction (p≤0.05) in lipid content and caloric value were recorded with the replacement of chicken skin by mucilage. The stability of the meat emulsion was higher (p≤0.05) in the formulation with the highest mucilage content (0.1%), as well as the instrumental texture parameters, resilience and elasticity. The contribution of mucilage addition to the instrumental texture parameters was confirmed by the multiple comparison results. The formulation with the addition of 0.05% of OPN mucilage showed stable emulsion, reduced fat content, high moisture content, high firmness, adequate color and acceptance rate of 74.7%. Page's model best represented the drying kinetics for the three temperatures. The use of ethanol to obtain the mucilage had a negative effect on the protein content and on the capacity and stability of the emulsion. As for studies related to drying, a significant effect of temperature and mode of drying was verified on the functional properties, pH and protein content of the mucilage. The lyophilized OPN mucilage showed the best results in terms of emulsifying capacity and stability, good water and oil retention capacity, as well as high foaming capacity and stability, proving high application potential.
- Published
- 2021
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