Publications by authors named "Beatriz Galdino Ribeiro"
Article Synopsis
- The study evaluates the potential use of a biosurfactant from URM6670 in cookies and muffins, focusing on its safety, effects on texture and physical characteristics, and sensory acceptance.
- The biosurfactant was found to be a mild irritant, with low toxicity levels, and its incorporation into cookies and muffins improved their size, moisture content, and lipid levels.
- Sensory analysis indicated higher acceptance for muffins with the biosurfactant, suggesting its promising application in bakery products.
Non-steroidal anti-inflammatory drugs (NSAIDs) act as antipyretics, analgesics and anti-inflammatories. Among them, diclofenac and ibuprofen are the most consumed drugs worldwide. During the COVID-19 pandemic, some NSAIDs, such as dipyrone and paracetamol, have been used to alleviate the symptoms of the disease, causing an increase in the concentrations of these drugs in water.
View Article and Find Full Text PDFThis work investigates the efficiency of LED and UV-C photo-reactors for paracetamol degradation using advanced oxidative processes. Among the evaluated processes, photo-Fenton was the most efficient for both radiations. Degradations greater than 81% (λ 197 nm) and 91% (λ 243 nm) were obtained in the kinetic study.
View Article and Find Full Text PDFPotential Food Application of a Biosurfactant Produced by URM 6670.
Front Bioeng Biotechnol
May 2020
Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by URM 6670 to replace egg yolk in a cookie formulation.
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