Navegando por Autor "Leite, Pedro Ivo Palacio"
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Artigo Choline chloride-based deep eutectic solvents do not improve the ethanolic extraction of carotenoids from buriti fruit (Mauritia flexuosa L.)(Elsevier, 2021-05) Santos, Everaldo Silvino dos; Leite, Pedro Ivo Palacio; Assis, Cristiane Fernandes de; Padilha, Carlos Eduardo de Araújo; Ferrari, Marcio; Sousa Junior, Francisco Caninde deThe aim of the present study was to evaluate the effect of choline chloride-based deep eutectic solvents (DESs) as co-solvents for the ethanolic extraction of total carotenoids from buriti fruit (Mauritia flexuosa L.). Choline chloride-based DESs were synthesized by the heating method. The systems were prepared using ethanol and DESs as a co-solvent in concentrations of 0.5–70.0% (w/v). In addition, a control condition was performed using ethanol as the sole solvent. The total carotenoid concentration in the systems was determined by spectropho-tometry at 450 nm. The results showed that the ethanol used without co-solvent obtained total carotenoid yields of 10.06 ± 0.03 mg/g for the buriti pulp and 10.43 ± 1.27 mg/g for the buriti peel. In turn, the use of choline chloride-based DESs as co-solvents did not increase the ethanolic extraction yield of carotenoids. However, it was observed that the buriti peel can be a rich source of carotenoids with yields comparable to the fruit. Thus, it is suggested that new green solvents be evaluated to increase the recovery of total carotenoids from buriti fruit using ecofriendly processes.Artigo Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: chemical composition, bioactive properties and survival in simulated gastrointestinal conditions(Plos One, 2020-09) Damasceno, Karla Suzanne Florentino da Silva Chaves; Ribeiro, Ellane Sabryna Sena; Dantas, Livia Maria da Costa; Azevedo, Wendell Medeiros de; Leite, Pedro Ivo Palacio; Assis, Cristiane Fernandes de; Sousa Júnior, Francisco Caninde deThe purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters’ point of view so that it is possible to improve product acceptance