Application of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material.

The application of cellulose nanofibers (CNF) as cryoprotectants in frozen foods has rarely been explored. In this study, the cryoprotective effect of CNF (2, 4 and 6 % w/w) on mechanically separated chicken meat (MSCM) surimi-like material was investigated, during frozen storage (5 and 60 days) under temperature fluctuation. Surimi-like without cryopreservation agents was more susceptible to protein oxidation due to ice recrystallization.

Influence of intensity ultrasound on rheological properties and bioactive compounds of araticum (Annona crassiflora) juice.

The use of extracts rich in bioactive compounds is becoming increasingly common in the food, cosmetics, and pharmaceutical industries for the production of functional products. Araticum is a potential fruit to be analyzed due to its content of phenolic compounds, carotenoids and vitamins, with antioxidant properties. Therefore, this study aimed to investigate the effect of ultrasound on total phenolic compounds, total carotenoids, ascorbic acid, color, turbidity and rheology in araticum juice.

Microencapsulation of -carotene using barley residue proteins from beer waste as coating material.

This study aimed to produce and characterise microparticles produced from barley residue proteins (BRP) enriched with -carotene. The microparticles were obtained by freeze-drying five emulsion formulations with 0.5% w/w whey protein concentrate and different concentrations of maltodextrin and BRP (0, 1.

Influence of hemicellulose content and cellulose crystal change on cellulose nanofibers properties.

This study aimed to evaluate the properties of cellulose nanofibers (CNFs) with different hemicellulose contents and cellulose II polymorphs. A link was found between these polysaccharides and the properties of CNFs. A decrease in crystallinity (from 69 to 63%) and changes in the crystalline structure of cellulose subjected to an alkaline environment were observed, promoting the partial conversion of cellulose I to cellulose II (from 2 to 42%) and preventing CNFs production at NaOH concentrations higher than 5%.

Eco-friendly laccase and cellulase enzymes pretreatment for optimized production of high content lignin-cellulose nanofibrils.

Lignin-cellulose nanofibrils (LCNF) are of attracting an increasing interest due to the benefits of maintaining the lignin in the nanomaterial composition. The production of LCNF requires considerable energy consumption, which has been suppressed employing pretreatment of biomass, in which it highlights those that employ enzymes that have the advantage of being more environmentally friendly. Some negative aspects of the presence of lignin in the fiber to obtain cellulose nanofibrils is that it can hinder the delamination of the cell wall and act as a physical barrier to the action of cellulase enzymes.

Amino acid-based hydrophobic affinity cryogel for protein purification from ora-pro-nobis (Pereskia aculeata Miller) leaves.

The surfaces of the polyacrylamide cryogels were coated with L-tryptophan (cryogel-Trp) or L-phenylalanine (cryogel-Phe) to enhance crude leaf extract-derived ora-pro-nobis (OPN) protein binding via pseudo-specific hydrophobic interactions. Cryogels functionalized with amino acids were prepared and characterized through morphological, hydrodynamic, and thermal analyses. The adsorption capacities of cryogel-Phe and cryogel-Trp were evaluated in terms of type (sodium sulfate or sodium phosphate) and concentration (0.

Study of morphological properties and rheological parameters of cellulose nanofibrils of cocoa shell (Theobroma cacao L.).

Cocoa shell was evaluated as a precursor for cellulose nanofibrils (NFCs) using mechanical defibrillation. Its morphology was analysed using optical microscopy and scanning electron microscopy with field emission. Rheological and mechanical behaviour were evaluated through flow curves with a strain rate ranging from 0 to 300 s at 25 °C and by means of oscillatory frequency sweeps (0.

Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage.

The rheological behavior, thermogravimetric analysis (TGA), and atomic force microscopy (AFM) of the Pereskia aculeata Miller (OPN) mucilage treated with sodium chloride (NaCl), calcium chloride (CaCl), and sucrose were evaluated. The experimental design was divided in a fractional factorial 2 for the screening of factors (OPN, sucrose, NaCl, CaCl, and pH) and then in a 5 × 3 × 3 full factorial (OPN, sucrose, and NaCl). The model solutions used for the screening of factors presented shear-thinning behavior and the OPN mucilage concentrations were the factors that had significant effect on the apparent viscosity.

Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage.

For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the emulsification methods, directly influences the final product quality. The present study reports the ultrasound-assisted preparation of oil-in-water nanoemulsions produced with mucilage extracted from leaves of Pereskia aculeata Miller (ora-pro-nobis; OPN). The OPN mucilage (%) and soybean oil (%) concentration range, and the process operating parameters, ultrasonic power amplitude (%) and sonication time (min), were optimized based on the mean droplet diameter (d).

Cold extraction method of chia seed mucilage ( L.): effect on yield and rheological behavior.

Chia seeds ( L.) when immersed in water, produce a highly viscous solution due to the release of mucilage, high molecular weight complex carbohydrates with wide application in the food industry. Thus, this study involve development of method for extracting mucilage from chia seed based on mechanical process and low temperature.

Effect of pasteurisation and freezing method on bioactive compounds and antioxidant activity of strawberry pulp.

This study evaluated the stability of strawberry pulp subjected to three factors, pasteurisation (pasteurised and unpasteurised), freezing method (static air and forced air) and storage time (0, 2, 4 and 6 months). Pasteurisation favoured vitamin C retention during storage but enhanced the total loss of phenolics without affecting anthocyanin levels. Freezing by forced air was more effective in retaining phenolics during the first 4 months of storage, although the freezing method did not affect the anthocyanin levels.

Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin.

Freeze-dried guava pulp powders, formulated with the addition of sucrose (0-20 g/100 g pulp) and pectin (0-1.0 g/100 g pulp), were obtained, and their stability was evaluated with respect to the water adsorption isotherms, thermal analysis and microstructure. The GAB (Guggenheim-Anderson-de Boer), Peleg and BET (Brunauer-Emmett-Teller) models were used to evaluate the water adsorption.

Using infrared thermography to evaluate the injuries of cold-stored guava.

This study aimed to identify using the infrared (IR) thermography data the injuries of guavas during cooling and storage at different temperatures. Three experiments were performed at three different temperatures with one storage time. The first experiment was done with static air in a refrigerator at 5 °C, the second experiment was conducted in a tunnel with forced air at 10 °C, and the third experiment was conducted in an air conditioned environment at 20 °C.

Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics.

In this work, iron fortified light uvaia sherbet, with low sucrose content, was developed and its physical, chemical and sensory characteristics were evaluated. The central composite rotational design (CCRD), applicable to the response surface methodology, was used to analyze the formulations. In the formulations, in addition of iron fortification (9 to 15 mg/100 g), the sucrose was substituted by micronized sucralose in a proportion of 66-94 %.

Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology.

The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air-blast freezing of passion fruit at -20 °C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25 °C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald-de Waele model.