Navegando por Autor "Cordeiro, Angela Maria Tribuzy de Magalhães"

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Characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry
(Emerald Publishing Limited, 2020-02-28) Medeiros, Igor Ucella Dantas de; Aquino, Jailane de Souza; Cavalcanti, Natália Sufiatti de Holanda; Campos, Ana Regina Nascimento; Cordeiro, Angela Maria Tribuzy de Magalhães; Damasceno, Karla Suzanne Florentino da Silva Chaves; Hoskin, Roberta Targino
Purpose – The purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces. Design/methodology/approach – Fruit pomaces were obtained from the pulp juice industrial sector and submitted to freeze-drying. Samples were analysed for composition (macronutrients, micronutrients, moisture and ash), technological attributes (morphological, hygroscopicity, retention of oil and water and solubility), bioactive compounds (total phenolics, flavonoids, proanthocyanins, anthocyanins, carotenoids and ascorbic acid), antioxidant and antimicrobial properties. Total phenolics, brown pigments and antioxidant activity of thermally treated samples were evaluated. Results were presented as mean and standard deviation, and submitted to Shapiro–Wilk normality test, and ANOVA statistical significance follows by Tukey’s post hoc test ( po0.05). Also, Pearson correlation coefficients were used to test the relationship between selected parameters. Findings – Guava pomace had the highest insoluble fibre (40.6 per cent), protein (13.8 per cent) and lipid (9.3 per cent) contents and acerola higher soluble fibre (14.2 per cent) and water and oil holding capacity (12 and 5.4 g/g, respectively). Cashew pomace had higher solubility (45.3 per cent) and hygroscopicity (11.2 per cent). Acerola pomace had the highest phenolic content (5,331.7 mg AGE/100 g), DPPH and oxygen radical absorbance capacity antioxidant activity (63.3 and 756.6 µmol TE/g). Despite of that none of extracts showed antibacterial activity. All pomaces presented good antioxidant activity retention after thermal treatments (W 70 per cent), which might be correlated to thermally induced brown pigments. Originality/value – This investigation was motivated by the large amounts of pomaces produced by the fruit pulp and juice processing industries, which represents a waste of residual phytochemicals and cause potential environmental problems. Overall, it was demonstrated that freeze-dried acerola, guava and cashew pomaces are promising ingredients for multiple food applications
Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies
(Journal of The Science of Food and Agriculture, 2022-09) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Penha Patrícia Cabral; Xavier Júnior, Francisco Humberto; Silva, Camilla Gleyse do Nascimento; Silva, Thainar Michelle Bezerra da; Corrêa, Bianca Batista Mota; Veras, Bruno Oliveira de; Cordeiro, Angela Maria Tribuzy de Magalhães; Vieira, Érica de Andrade; Sousa Júnior, Francisco Canindé de; Stamford, Thayza Christina Montenegro
Background: Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated. Results: FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g−1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg−1) and is also rich in minerals and fiber (359.40 ± 1.10 g kg−1). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg−1). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. Conclusions: Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread
Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter
(Plos One, 2020-04) Damasceno, Karla Suzanne Florentino da Silva Chaves; Azevedo, Wendell Medeiros de; Oliveira, Larissa Ferreira Ribeiro de; Alcântara, Maristela Alves; Cordeiro, Angela Maria Tribuzy de Magalhães; Araújo, Nathália Kelly de; Assis, Cristiane Fernandes de; Sousa Júnior, Francisco Caninde de
The Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I2/g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m3 . The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compounds
Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255
(Preparative Biochemistry & Biotechnology, 2020-02) Damasceno, Karla Suzanne Florentino da Silva Chaves; Azevedo, Wendell Medeiros de; Oliveira, Larissa Ferreira Ribeiro de; Alcântara, Maristela Alves; Cordeiro, Angela Maria Tribuzy de Magalhães; Assis, Cristiane Fernandes de; Sousa Júnior, Francisco Canindé de
Cacay oil and butter were evaluated as enzymatic inducers for lipase production from Aspergillus terreus NRRL-255 by solid-state fermentation (SSF). Initially, physicochemical characteristics of agro-industrial wastes were evaluated in order to identify a potential solid substrate for lipase production. Higher water absorption index (3.65 g H2O/g substrate), adequate mineral content, great carbon source, and nitrogen concentration were factors that influenced the choice of wheat bran as a solid substrate. Cacay butter presented the highest lipolytic activity (308.14 U g−1) in the screening of lipid inducer. Then, the effects of lipid inducer concentration (cacay butter), temperature, pH, moisture, and fermentation time were evaluated on process performance using multivariate statistical methodology. Under optimal conditions, the highest lipase activity observed was 2,867.18 U g−1. Regarding the lipase characterization, maximum relative activity was obtained at pH 7.0 and at 35 °C. An inhibitory effect was observed for Ca2+, Mn2+, Zn2+, Fe2+, and Cu2+ ions. Lipase activity was increased with the reduction of sodium dodecyl sulfate (SDS) concentration and the increase of Triton X-100. Therefore, the use of wheat bran as a solid substrate combined with cacay butter demonstrated a substantial lipase production, indicating its biotechnological industrial potential

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Navegando por Autor "Cordeiro, Angela Maria Tribuzy de Magalhães"