Fabiana Della Betta

Universidade Federal de Santa Catarina

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Ana Carolina Oliveira Costa

Universidade Federal de Santa Catarina

Roseane Fett

Universidade Federal de Santa Catarina

Luciano Valdemiro Gonzaga

Universidade Federal de Santa Catarina

Siluana Katia Tischer Seraglio

Universidade Federal de Santa Catarina

Priscila Nehring

Universidade Federal de Santa Maria

Mayara Schulz

Universidade Federal de Santa Catarina

Heitor Daguer

Ministry of Agriculture, Livestock, and Food Supply

Andressa Camargo Valese

Universidade Federal de Santa Catarina

Luciano Vitali

Universidade Federal de Santa Catarina

Laís Morilla Pereira

Universidade Federal de Santa Catarina

Cooperative Institutions

Universidade Federal de Santa Catarina

Departamento de Ciência e Tecnologia

Universidade do Estado de Santa Catarina

Polydoro Ernani de São Thiago University Hospital

Ministry of Agriculture, Livestock, and Food Supply

Ministério da Agricultura

Universidade Federal de Juiz de Fora

Centro de Ensino Superior de Juiz de Fora

Universidade Estadual Paulista (Unesp)

Universidade Estadual do Oeste do Paraná

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Grumixama (Eugenia brasiliensis Lamarck) functional phytochemicals: Effect of environmental conditions and ripening process

Food Research International (2022)

Priscila Nehring Siluana Katia Tischer Seraglio Mayara Schulz Fabiana Della Betta Luciano Valdemiro Gonzaga

Ellagic Acid

10.1016/j.foodres.2022.111460

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Citations (11)

5-HMF and carbohydrates content in stingless bee honey by CE before and after thermal treatment

Food Chemistry (2014)

Fabíola Carina Biluca Fabiana Della Betta Gabriela Pirassol de Oliveira Laís Morilla Pereira Luciano Valdemiro Gonzaga

This study aimed to assess 5-hydroximethylfurfural and carbohydrates (fructose, glucose, and sucrose) in 13 stingless bee honey samples before and after thermal treatment using a capillary electrophoresis method. The methods were validated for the parameters of linearity, matrix effects, precision, and accuracy. A factorial design was implemented to determine optimal thermal treatment conditions and then verify the postprocedural 5-HMF formation, but once 5-HMF were

Stingless bee

Hydroxymethylfurfural

Thermal Treatment

10.1016/j.foodchem.2014.03.016

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Citations (115)

Determination of Phenolic Compounds in Three Edible Ripening Stages of Yellow Guava (Psidium cattleianum Sabine) after Acidic Hydrolysis by LC-MS/MS

Plant Foods for Human Nutrition (2020)

Mayara Schulz Siluana Katia Tischer Seraglio Fabiana Della Betta Priscila Nehring Andressa Camargo Valese

Psidium

10.1007/s11130-019-00792-0

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Citations (14)

DETERMINAÇÃO DE AÇÚCARES EM SUCOS DE FRUTAS UTILIZANDO ELETROFORESE CAPILAR

Revista do Congresso Sul Brasileiro de Engenharia de Alimentos (2015)

Fabiana Della Betta Fabíola Carina Biluca Laís Morilla Pereira Luciano Valdemiro Gonzaga Roseane Fett

A legislacao brasileira define que suco e a bebida nao fermentada, nao concentrada e nao diluida obtida da fruta sa e madura, ou parte do vegetal de origem, por processo tecnologico adequado, submetida a tratamento que assegure a sua apresentacao e conservacao ate o consumo. Ao suco podera ser adicionado acucar na quantidade maxima fixada para cada tipo, obedecendo ao percentual maximo de 10%, calculado em g acucar/100 g de suco, e, quando a amostra for designada suco integral, nao e permitida a adicao de acucares. O objetivo deste estudo foi determinar o conteudo de acucares em amostras de suco de frutas empregando eletroforese capilar. Foram avaliadas sete amostras de suco de frutas de diferentes sabores e marcas, adquiridas no comercio local de Florianopolis - SC, o preparo de amostras consistiu em diluicao, seguida de centrifugacao e injecao no equipamento de eletroforese capilar. O metodo de eletroforese capilar mostrou ser adequado para aplicacao na matriz estudada, alem de ser simples e rapido, e ideal para laboratorios com elevada demanda de analises. Os teores de acucares encontrados nas amostras estavam de acordo com o padrao de identidade e qualidade dos produtos. A legislacao de rotulagem da ANVISA RDC 360, de 23 de dezembro de 2003 permite variacao de ± 20% nos valores declarados nos rotulos, das sete amostras apenas duas respeitavam esta variacao.

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Development and validation of a sub-minute capillary zone electrophoresis method for determination of nitrate and nitrite in baby foods

Talanta (2014)

Fabiana Della Betta Luciano Vitali Roseane Fett Ana Carolina Oliveira Costa

This paper proposes an innovative sub-minute capillary zone electrophoresis method and a simple sample preparation procedure for simultaneous nitrate and nitrite determination. The novelty of the method is the simplicity of execution and the capacity to separate the analytes in less than 0.5 min. The BGE is composed of 10 mmol L(-1) perchloric acid and 40 mmol L(-1) β-alanine at pH 3.96. Thiocyanate was used as an internal standard. The method was validated following the Eurachem guidelines and applied to the analysis of 14 baby food samples. Of these samples, one had nitrate levels above that permitted by Brazilian legislation (250 mg kg(-1)) and for all samples the nitrite concentrations were under the limit of quantification. The good analytical performance verified for this method indicates that it is suitable for implementation in food laboratories for the routine determination of nitrate and nitrite as an alternative to the official method provided by the AOAC.

10.1016/j.talanta.2014.01.006

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Citations (80)

Determination of 5-hydroxymethylfurfural in tomato-based products by MEKC method

Journal of Food Composition and Analysis (2021)

Melissa Moliterno Marcondes Fabiana Della Betta Siluana Katia Tischer Seraglio Mayara Schulz Priscila Nehring

Titratable acid

Hydroxymethylfurfural

10.1016/j.jfca.2021.103927

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Citations (10)

EFFECT OF DIFFERENT SOLVENTS AND EXTRACTION SYSTEMS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF GRUMIXAMA (Eugenia brasiliensis Lamarck) FRUI

Synapse Editora eBooks (2023)

Priscila Nehring Siluana Katia Tischer Seraglio Mayara Schulz Fabiana Della Betta Luciano Valdemiro Gonzaga

Este trabalho teve como objetivo definir o melhor solvente extrator e sistema de extração para determinação dos compostos fenólicos totais, capacidade antioxidante e antocianinas monoméricas totais do fruto do grumixama.Foram testados diferentes solventes (água, acetona, etanol e metanol), utilizados individualmente e em misturas, bem como diferentes sistemas de extração (agitação magnética à temperatura ambiente, agitação magnética sob refrigeração e escuro e banho ultrassônico à temperatura ambiente).Os resultados mostraram que a acetona / água (80:20, v / v) e a agitação magnética à temperatura ambiente maximizaram a extração dos compostos fenólicos totais e proporcionaram a maior capacidade sequestrante do radical DPPH.

10.36599/editpa-atppin.002

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A capillary electrophoresis method to determine aliphatic organic acids in bracatinga honeydew honey and floral honey

Journal of Food Composition and Analysis (2019)

Patrícia Brugnerotto Fabiana Della Betta Luciano Valdemiro Gonzaga Roseane Fett Ana Carolina Oliveira Costa

Honeydew

Phthalic acid

Polygonum

10.1016/j.jfca.2019.103243

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Citations (44)

Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis

Food Technology and Biotechnology (2021)

Laís Morilla Pereira Fabiana Della Betta Siluana Katia Tischer Seraglio Mayara Schulz Priscila Nehring

Research background. Sorbate and benzoate are important preservatives in food products, but these compounds can also have genotoxic effects, causing health risks to consumers. In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method. Experimental approach. In this study, sorbate and benzoate were evaluated in sauce samples by capillary electrophoresis using a simple sample preparation procedure. Previously, the method was validated according to Eurachem guidelines, and its greenness was assessed by Eco-Scale. Results and conclusions. The fitness for purpose of the method, as well as its suitability for the analysis of the studied matrices and its agreement with the principles of green chemistry were checked and confirmed. Also, according to our findings, among the 30 commercial samples assessed, six of them presented some mislabeling or non-compliance with European or Brazilian legislation, reinforcing the constant need for quality assessment and surveillance of food products. Novelty and scientific contribution. So far, there have been few studies related to investigating the preservatives such as sorbate and benzoate in mustard, ketchup and tomato sauce, highlighting the significance and contribution of the obtained results to the knowledge in the field.

Potassium sorbate

Flavour

10.17113/ftb.59.03.21.7095

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Citations (7)

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Semina Ciências Agrárias (2011)

Ana Carolina Baldissera Fabiana Della Betta Ana Lúcia Barretto Penna Juliano De Dea Lindner

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use as innovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.

Ingredient

Functional food

Milk protein

10.5433/1679-0359.2011v32n4p1497

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Citations (29)