Navegando por Autor "Vieira, Érica de Andrade"
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Artigo 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 MontenegroBackground: 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 breadArtigo Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa)(PLOS ONE, 2020) Rodrigues, Danielly da Silva Ribeiro; Lira, Keith Hellen Dias da Silva; Passos, Thaís Souza; Ramalho, Heryka Myrna Maia; Vieira, Érica de Andrade; Cordeiro, Angela Maria Tribuzy de Magalhães; Maciel, Bruna Leal Lima; Damasceno, Karla Suzanne Florentino da Silva Chaves; Sousa Júnior, Francisco Canindé de; Assis, Cristiane Fernandes de; 0000-0002-2251-5967The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scav-enging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG–con-taining quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1—containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2—containing qui-noa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2.The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formula-tions, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.