CCS - DFAR - Artigos publicados em periódicos

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Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product
(Heliyon, 2024-05-15) Passos, Thaís Souza; Medeiros, Luciana Daniela Gurgel de; Carvalho, Leticya Bianca Almeida de; Freitas, Erika Paula Silva; Porto, Dayanne Lopes; Aragão, Cícero Flávio Soares; Sousa Júnior, Francisco Canindé de; Damasceno, Karla Suzanne Florentino da Silva Chaves; Assis, Cristiane Fernandes de; Morais, Ana Heloneida Araújo; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0002-3434-2602; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-6884-1023; https://orcid.org/0000-0001-7595-5395
Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8–16, and finegrained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17–22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63–78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products
Bati Butter as a potential substrate for lipase production by Aspergillus terreus NRRL-255
(Foods, 2023-01-27) Passos, Thais Souza; Assis, Cristiane Fernandes de; Barros, Karen dos Santos; Jácome, Millena Cristiane de Medeiros Bezerra; Azevedo, Wendell Medeiros de; Ramalho, Adriana Margarida Zanbotto; Santos, Everaldo Silvino dos; Sousa Junior, Francisco Canindé de; Damasceno, Karla Suzanne Florentino da Silva Chaves; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0001-7595-5395; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-6884-1023
This study evaluated bati butter (Ouratea parviflora) as a substrate for lipase productionby solid-state fermentation (SSF) using Aspergillus terreus NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 3^2 experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 ◦C and 120 h of fermentation, yielding 216.9 U g−1 . Crude enzyme extract presented more significant activity at 37 ◦C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation
Chitooligosaccharides antagonize the cytotoxic effect of glucosamine
(Springer, 2012-10-02) Santos, Everaldo Silvino dos; Assis, Cristiane Fernandes de; Costa, Leandro Silva; Melo-Silveira, Raniere Fagundes; Oliveira, Ruth Medeiros; Pagnoncelli, Maria Giovana Binder; Rocha, Hugo Alexandre Oliveira; Macedo, Gorete Ribeiro de
Chitooligosaccharides (COS) are partially hydrolyzed compounds derived from chitosan that exhibit a number of biological activities, including antitumor, antibacterial and antifungal properties. In this work, we examined the cytotoxicity of pure COS and oligomers A, B and C (solutions composed of different amounts of COS) produced by enzymatic hydrolysis using a crude enzyme extract produced by the fungus Metarhrizium anisopliae. The antiproliferative effect of these molecules was analyzed using tumor cell lines (HepG2 and HeLa cells) and in a normal cell line (3T3). The antioxidant activity was analyzed in several in vitro experiments. Glucosamine showed higher toxicity (approximately 92%) to all cell lines studied. However, the oligomers obtained after hydrolysis demonstrated no toxic effects on the normal cells (3T3). Furthermore, we showed that a small amount of other COS can decrease the cytotoxic effect of glucosamine against 3T3 cells, indicating that glucosamine could be used as an antitumor drug in the presence of other COS. In addition, different effects were found in antiproliferative assays, which depended on the COS composition in the oligomers (A, B and C), showing that a combination of them may be essential for developing antineoplastic drugs. Superoxide anion scavenging was the main antioxidant activity demonstrated by the COS and oligomers. This activity was also dependent on the oligomer composition of the chitosan hydrolysates. Further work will identify the ideal proportions of COS and glucosamine for maximizing the effects of these biological activities
Chitooligosaccharides enzymatic production by Metarhizium anisopliae
(Springer Science and Business Media LLC, 2010-02-18) Santos, Everaldo Silvino dos; Assis, Cristiane Fernandes de; Araújo, Nathália Kelly; Pagnoncelli, Maria Giovana Binder; Pedrini, Márcia Regina da Silva; Macedo, Gorete Ribeiro de
The products of chitosan hydrolysis are chitooligosaccharides and are used mainly for medical applications due to their specific biological activities. The objective of this study was to detect and identify the products of enzymatic hydrolysis of chitosan (dimers to hexamers) using a crude extract of chitosanolytic enzymes produced by the fungus Metarhizium anisopliae. These fungus was able to produce, during 48 h cultivation in a medium containing chitosan, chitooligosaccharides ranging from dimers, trimers, tetramers and pentamers at concentrations 0.2, 0.19, 0.06, 0.04 mg/mL, respectively, and the enzymatic activity was 2.5 U/L. Using the crude enzyme extract for chitosan hydrolysis, we detected the presence of dimers to hexamers at hydrolysis times of 10, 20, 30, 40, 50 and 60 min of enzymatic reaction, but the yields were higher at 10 min (54%). The hexamers was obtained only with 30 min of reaction with concentration of 0.004 mg/mL
Cytotoxicity of chitosan oligomers produced by crude enzyme extract from the fungus metarhizium anisopliae in hepg2 and hela cells
(Hilaris Publisher, 2012) Santos, Everaldo Silvino dos; Assis, Cristiane Fernandes de; Melo-Silveira, Raniere Fagundes; Oliveira, Ruth Medeiros de; Costa, Leandro Silva; Rocha, Hugo Alexandre de Oliveira; Macedo, Gorete Ribeiro de
Chitooligosaccharides exhibit biological activities, including antitumor, antimicrobial and antioxidant. In this study we used a mixture of chitooligosaccharides produced by enzymatic hydrolysis in two tumor cell lines and assessed the cell proliferation and cytotoxicity of these compounds. The proliferation of HeLa cells was inhibited around by 60%
Estudo da composição química da semente da quinoa Chenopodium quinoa
(Brazilian Journal of Development, 2020-06-04) Passos, Thaís Souza; Câmara, Arlene da; Marques, Bruna Lorena Meneses; Lira, Keith Hellen Dias da Silva; Sousa Júnior, Francisco Canindé de; Assis, Cristiane Fernandes de; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-7595-5395
A Chenopodium quinoa Wild, quinoa tem sido considerada uma espécie de cultivo importante devido apresentar proteínas de alto valor biológico e aminoácidos essenciais biodisponíveis, lipídios insaturados, fibras dietéticas, carboidratos complexos e outros compostos bioativos benéficos, como compostos polifenólicos. O objetivo desse trabalho foi determinar a composição química da semente de quinoa, gentilmente cedida pela empresa Plantus S/A, quantificar os principais minerais presentes, determinar condição mais adequada para a extração dos compostos fenólicos, quantificá-los e avaliar a atividade antioxidante. As análises de umidade, cinzas, lipídeos, fibra bruta, proteínas e carboidratos foram realizadas pelo método da AOCS. A determinação dos minerais utilizou espectrometria de emissão óptica com plasma (ICP/OES). A análise de fenólicos totais foi realizado pelo método Folin –Ciocalteu. A atividade antioxidante por DPPH foi determinada de acordo com método proposto por Brand-Willians. O teor de umidade da semente de quinoa foi de 12,78 ± 0,031, valor superior quando se comparado com a semente de linhaça, porém a quantidade de cinzas (1,925g ± 0,014) foi inferior a mesma semente. O teor de lipídeos foi 10, 740% ± 1,6 mostrando a riqueza de ácidos graxos da semente. A fibra bruta encontrada foi 7, 633% ± 1, 0 com valor inferior aos contidos na semente de linhaça (35,5%) e ao da semente de gergilim (11,9%) devido ao método utilizado. O valor das proteínas foi 13, 125% ± 1, 4, se apresentando como segundo componente mais predominante, e devido a essa quantidade a semente de quinoa atrai a atenção de pesquisadores, principalmente por ela possuir equilíbrio e eficiência semelhante a proteína do leite. O valor dos carboidratos determinado foi de aproximadamente 53,34% ± 1,94, sendo esses superiores a quantidade de carboidratos presentes na semente de linhaça e de gergilim. A análise dos minerais mostrou o cálcio e o fósforo como os minerais predominantes 100 e 31 mg.g-1, respectivamente. A quantidade de compostos fenólicos da semente foi 1,41 mg de ácido gálico.g-1. Já ao valor do IC50 determinado pelo método DPPH foi de 0,02 mg/g, mostrando a alta capacidade antioxidante da semente. Este trabalho mostra que a semente apresenta elevado teor de proteínas, lipídeos e compostos fenólicos sendo relevante para a área de alimentos
Fractionation of green coconut fiber using sequential hydrothermal/alkaline pretreatments and amberlite XAD-7HP resin
(Elsevier, 2019-12) Souza, Domingos Fabiano de Santana; Padilha, Carlos Eduardo de Araújo; Nogueira, Cleitiane da Costa; Oliveira Filho, Marcos Antônio; Sousa Júnior, Francisco Canindé de; Assis, Cristiane Fernandes de; Oliveira, Jackson Araújo de; Santos, Everaldo Silvino dos
The fractionation of agroindustrial and forest residues is a premise of the biorefinery concept. Thus, the present study focuses on pretreatments (hydrothermal and alkaline) and detoxification processes in order to transform green coconut fiber (GCF) into cellulose-rich material, dye biosorbent, bioactive phenolic compounds, lignin and arabinoxylan. The adsorption onto Amberlite XAD-7HP resin allowed the best recovery of phenolic compounds from hydrothermal pretreatment liquor, which presented potent antioxidant activities such as inhibition of hydroxyl and superoxide radicals of 77.05% and 76.88%, respectively. Acid precipitation was effective to recover 41.23% of the initial lignin content from alkaline pretreatment liquor. The detoxified hydrothermal pretreatment liquor was used as an additional source of glucose, increasing the final concentration of ethanol by 79.6% in simultaneous saccharification and fermentation of delignified GCF. Using delignified GCF as biosorbent, made it possible to obtain a static adsorption capacity of 200 mg of methylene blue dye per gram of biosorbent and good recyclability in dynamic experiments. Therefore, the proposed methodology guarantees a practical way of manufacturing value-added products from lignocellulosic materials
Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil
(BMC Biotechnology, 2020-10-16) Passos, Thais Souza; Castro, Gabrielle Mahara Martins Azevedo; Nascimento, Sara Sayonara da Cruz; Medeiros, Isaiane; Araújo, Nathália Kelly; Maciel, Bruna Leal Lima; Padilha, Carlos Eduardo; Ramalho, Adriana Margarida Zanbotto; Sousa Júnior, Francisco Canidé; Assis, Cristiane Fernandes de; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0003-4541-3952; https://orcid.org/0000-0001-6429-1538; https://orcid.org/0000-0003-2042-4348; https://orcid.org/0000-0001-7595-5395
Background: Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results: OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiellapneumonia, and Staphylococcus aureus, respectively. Conclusions: Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods
Microencapsulation of probiotics by oil-in-water emulsification technique improves cell viability under different storage conditions
(Foods, 2023-01-05) Passos, Thaís Souza; Silva, Sebastião Ânderson Dantas da; Batista, Leonam da Silva Pereira; Diniz, Dara Souza; Nascimento, Sara Sayonara da Cruz; Morais, Neyna Santos; Assis, Cristiane Fernandes de; Sousa Júnior, Francisco Canindé de; https://orcid.org/0000-0003-2054-1544; https://orcid.org/0000-0003-1795-4620; https://orcid.org/0000-0002-4829-4648; https://orcid.org/0000-0002-9419-9027; https://orcid.org/0000-0002-6025-3793; https://orcid.org/0000-0001-7595-5395; https://orcid.org/0000-0003-2042-4348
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 µm and 21.56 ± 4.17 µm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 ◦C and 25 ◦C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
Pressurized pretreatment and simultaneous saccharification and fermentation with in situ detoxification to increase bioethanol production from green coconut fibers
(Elsevier, 2019-04) Souza, Domingos Fabiano de Santana; Nogueira, Cleitiane da Costa; Padilha, Carlos Eduardo de Araújo; Jesus, Anderson Alles de; Assis, Cristiane Fernandes de; Sousa Junior, Francisco Canindé de; Santos, Everaldo Silvino dos
In this study, we investigated four conventional pretreatments under pressurized conditions, as well as in situ detoxification using polyethylene glycol (PEG 400), for the simultaneous saccharification and fermentation (SSF) of green coconut fibers. The highest fermentable sugar production (22.05% g/g untreated fiber) was reached with pressurized dilute alkaline pretreatment. In the SSF, the addition of PEG favored ethanol production compared to that in experiments without the polymer, reaching a maximum value of 7.87 g/L at a liquor content of 50% v/v for the pressurized water pretreatment. After lignin recovery by acid precipitation, the liquors had interesting antioxidant properties, similar to those of fruit extracts. The proposed pressurized water pretreatment could be an advantageous choice because it can be performed at mild temperatures (70 °C) and high solid loadings (26.67% w/v) and achieves a high mass yield (72.84% w/w) without the addition of a chemical agent. Furthermore, the liquor can be used in the SSF, reducing the water consumption and number of steps in the cellulosic ethanol process
Production of enzymes by paenibacillus chitinolyticus and paenibacillus ehimensis to obtain chitooligosaccharides
(Springer, 2013-03-17) Santos, Everaldo Silvino dos; Araújo, Nathália Kelly de; Assis, Cristiane Fernandes de; Macedo, Gorete Ribeiro de; Farias, Louise Fonseca de; Arimatéia Júnior, Humberto; Pedrosa, Matheus de Freitas Fernandes; Pagnoncelli, Maria Giovana Binder
Obtaining oligosaccharides from chitosan has been the focus of several studies in the pharmaceutical, chemical, food, and medical areas, due to their functional properties. Here, we evaluated the production potential of biologically functional chitooligosaccharides using enzymes extracts produced by Paenibacillus chitinolyticus and Paenibacillus ehimensis. After 48 h of fermentation, these microorganisms were able to produce chitosanases, which generated oligomers with a degree of polymerization between dimers and hexamers. The maximum conversion of chitosan to oligomers was 99.2 %, achieved after 12 h incubation of chitosan with enzymes produced by P. ehimensis. The chitooligosaccharides generated were capable of scavenging the 2,2-diphenyl-1-picrylhydrazyl radical, reaching a maximum scavenging rate of 61 and 39 % when produced with P. ehimensis and P. chitinolyticus enzymes, respectively. The use of these enzymes in the crude form could facilitate their use in industrial applications
Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification
(Elsevier, 2020-11) Santos, Everaldo Silvino dos; Rocha, Juliene da Câmara; Araújo, Jaciara da Silva; Paiva, Wilza Kimilly Vital de; Ribeiro, Ellane Sabryna Sena; Padilha, Carlos Eduardo de Araújo; Assis, Cristiane Fernandes de; Macêdo, Gorete Ribeiro de; Sousa Júnior, Francisco Canindé de
Pectinases are enzymes responsible for cleaving pectin and other pectic polysaccharides in galacturonic acid monomers. They are widely applied in industrial sectors. In this context, the present study evaluated polygalacturonase (PG), pectin lyase (PMGL) and FPase production by Aspergillus niger IOC 4003 in solid-state fermentation using yellow mombin pulp residue as substrate. Three parameters were investigated for extraction of PG such as temperature, pH stability and ionic strength. The action of PG was assessed under different states of temperature and pH as well in yellow mombin juice clarification. The antibacterial activity of yellow mombin juice was additionally evaluated. Results revealed that the highest yield of PG produced (38.22 ± 0.63 U/g) was achieved at 72 h fermentation using washed yellow mombin pulp residue. Characterization studies indicated stability of PG for 2 h at 30 and 40 °C with pHs between 4 and 6. The PG applied in the yellow mombin was able to reduce turbidity by 41% and viscosity by 52%. Also, it was able to increase color by 36% and antioxidant capacity by 39%. Finally, the yellow mombin juice exhibited antibacterial activity against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and Klebsiella pneumoniae. Hence, this study demonstrated the feasibility of using tropical fruit residues from industries for pectinases synthesis and showed their application in the food industry

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