Solange Teresinha Carpes

Universidade Tecnológica Federal do Paraná

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Co-Authors

Daiane Pereira

Universidade Tecnológica Federal do Paraná

Tatiane Luiza Cadorin Oldoni

Universidade Tecnológica Federal do Paraná

Vanderlei Aparecido de Lima

Universidade Tecnológica Federal do Paraná

Jacqueline de Flório Almeida

Universidade Tecnológica Federal do Paraná

Amália Soares dos Reis

Universidade Tecnológica Federal do Paraná

Ellen Cristina Perin

Faculdade de Pato Branco

Bruno Henrique Fontoura

Faculdade de Pato Branco

Mirelli Bianchin

Universidade Estadual de Maringá

Cristiane de Moura

Universidade Estadual de Ponta Grossa

Charles Windson Isidoro Haminiuk

Universidade Tecnológica Federal do Paraná

Cooperative Institutions

Universidade Tecnológica Federal do Paraná

Faculdade de Pato Branco

Universidade Federal do Paraná

Universidade de São Paulo

Universidade Estadual de Maringá

Universidade Federal de Santa Catarina

Universidade Estadual de Londrina

Departamento de Ciência e Tecnologia

Universidade Estadual de Campinas (UNICAMP)

Universidade Estadual do Centro-Oeste

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Functional Food Supplement Enriched with Vegetable Proteins and Probiotics: A Hyperproteic and Probiotic-Formulated Product

Eliane Colla Daiane Meneguzzi Thaís Fernandes Mendonça Mota Joyce da Cruz Ferraz Dutra Solange Teresinha Carpes

Functional foods enriched with probiotics can contribute to maintaining health and improving mental and cognitive states. This research involved developing and characterizing a hyperproteic dietary supplement containing a blend of plant proteins and probiotic cells (Lactobacillus reuteri LRE 02 ID 1774). The supplement exhibited high nutritional quality, particularly in protein content and amino acid profile, containing all essential amino acids and branched-chain amino acids (BCAA). Omega-3 fatty acids (150 mg/100g), omega-6 (1420 mg/100g), and omega-9 (1180 mg/100g, cis-11-eicosenoic acid 20 mg/100g) were also detected. The supplement is a source of dietary fiber and probiotics (108 CFU/mL) and demonstrates moderate antioxidant activity. It can be considered innovative as it contains essential amino acids and oryzatein, an immuno-stimulating peptide. Its relevance lies in its hypoallergenic properties, low concentration of anti-nutritional factors, good digestibility, and being gluten- and lactose-free. Additionally, it includes Lactobacillus reuteri, a probiotic with potential immunomodulatory and neuro-cognitive benefits.

Functional food

Vegetable Proteins

10.20944/preprints202411.1169.v1

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Effect of lactase, transglutaminase and temperature on ice cream crystal by a response surface methodology approach

Research Society and Development (2020)

Celeide Pereira Carla Adriana Pizarro Schmidt Daneysa Lahis Kalschne Solange Teresinha Carpes Fabiana Ourique

This study aimed to evaluate the ice cream crystal content considering the addition of enzymes lactase (0.3% to 0.9%) and transglutaminase (0.6% to 7.4%), employing different incubation temperatures (13 to 47 °C) through a 23 central composite rotatable design (DCCR). The crystals content was estimated by ice cream scattering in blades and the crystals images were obtained with a bright field optical microscope for counting and determining the crystals size using Image J software. All ice cream treatments prepared at 40 oC (T2, T6, and T8) and TA2 treatment (T2 treatment similar formulation) showed small content of crystals if compared with the temperatures of 20 and 30 ºC; it was probably associated with a large presence of air bubbles, fat globules and probably some casein micelles, making them ideal for small crystals agglomeration that form a firmer, smooth and cohesive texture. Moreover, the combined use of lactase and transglutaminase enzymes in the ice cream is viable, efficient and an easy technology for ice cream production. Furthermore, the use of response surface methodology was effective in selecting the best formulation in relation to desirability features ensuring its use in the ice cream development.

Tissue transglutaminase

Lactase

Ice cream

10.33448/rsd-v9i11.10138

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Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Brazilian journal of food technology/Brazilian Journal of Food Technology (2020)

Solange Teresinha Carpes Daiane Pereira Cristiane de Moura Amália Soares dos Reis Letícia Dangui da Silva

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

Pomace

TBARS

Ingredient

Lipid Oxidation

Thiobarbituric acid

Coumaric acid

Butylated hydroxyanisole

10.1590/1981-6723.11219

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Citations (22)

ELABORAÇÃO E AVALIAÇÃO SENSORIAL E OXIDATIVA DE HAMBURGUERES COM ANTIOXIDANTES NATURAIS

Deleted Journal (2015)

Renan Augusto Weschenfelder Tavares Solange Teresinha Carpes

10.20906/cps/sicite2015-0791

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Bioactive compounds extraction of Croton lechleri barks from Amazon forest using chemometrics tools

Journal of King Saud University - Science (2021)

Camila Diedrich Letícia Dangui da Silva Rafael Sari Giulia Caroline de Cristo Borges Henrique Silva Muniz

Croton lechleri is a native tree from Amazon Forest and its barks are used as medicine by the indigenous peoples and their descendants. This study aimed to assess the extraction sustainably of bioactive compounds from Croton lechleri barks using chemometric tools. Phenolic compounds were extracted and evaluated through 23 factorial design and Response Surface Methodology (RSM). High performance liquid chromatography (HPLC) analysis was carried out, and its chromatographic profile was used for principal component analysis (PCA) to establish relationships between individual phenolic compound concentrations and the best extraction conditions. Global Response (GR) was performed to obtain a unique extraction condition for all dependent Croton lechleri barks' dependent variables. The total phenolic compounds (TPC) and antioxidant activity (AA) varied from 8.8 to 46.57 mg GAE/g (Gallic acid equivalent) and from 81.17 to 283 µmol Trolox/g, respectively. These parameters show coefficients determined for TPC and AA models of 99.70% and 99.80%, respectively. Gallic acid, syringic acid, epicatechin and catechin are present in the metabolism of Croton lechleri. According to HPLC analysis, the three first compounds were better extracted in lower temperatures, while catechin proved to be more stable in higher temperatures. Results showed that the best extraction conditions occurred using water as the solvent at 35 °C during 90 min of the extraction. Also, the coefficient determined for GR was 97.05%, indicating a satisfactory fit model. The extraction of phenolic compounds from Croton lechleri barks could be successfully performed due to the chemometric tools proposed in this research. Thus, the Croton lechleri barks bring prospects for its use as a natural antioxidant and open opportunity to explore new technological applications.

Chemometrics

Syringic acid

Trolox

10.1016/j.jksus.2021.101416

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Citations (10)

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Figshare (2020)

Solange Teresinha Carpes Daiane Pereira Cristiane de Moura Amália Soares dos Reis Letícia Dangui da Silva

Pomace

Winemaking

Lipid Oxidation

10.6084/m9.figshare.11997207

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Application of Freeze-dried and Microencapsulated Extract of Co-products from Wine Processing on Oxidative Stability of Chicken Meat Pate

2015 Annual Meeting (July 25 - 28, 2015) (2015)

Solange Teresinha Carpes

Source

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Rosemary Essential Oil and Lyophilized Extract as Natural Antioxidant Source to Prevent Lipid Oxidation in Pork Sausage

Advance Journal of Food Science and Technology (2017)

Mirelli Bianchin Daiane Pereira Amália Soares dos Reis Jacqueline de Flório Almeida Letícia Dangui da Silva

The aim of this study was to evaluate the effect of the use of Rosemary Essential Oil (REO) and Lyophilized Rosemary Extract (LRE) on the oxidative stability of pork sausages stored at -12°C. Potential antioxidants in sausages were determined by thiobarbituric acid reactive substances (TBARS) and expressed in mg of malonaldehyde MDA/kg. Measurements were taken one day each week starting from production day until 49 days after. The TBARS values increased over time, starting with a value of 0.45 and ending with 2.89 mg MDA/kg. The control treatment suffered more intense oxidation than those with Sodium Erythorbate (SE) and natural antioxidants. The lipid oxidation of sausage was significantly inhibited at 49 days of frozen storage in the presence of LRE when compared to the control (47.28%). The sausage containing LRE and REO showed a 75.67% and 56.41% acceptance rate, respectively. The LRE exhibited an excellent inhibitory effect on lipid oxidation of sausage and it has potential to use in meat products.

TBARS

Lipid Oxidation

Thiobarbituric acid

10.19026/ajfst.13.5070

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Citations (19)

Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

LWT (2016)

Jacqueline de Flório Almeida Amália Soares dos Reis Leila Fernanda Serafini Heldt Daiane Pereira Mirelli Bianchin

Bee pollen, a honeybee product, offers an alternative approach to preventing the oxidative deterioration in meat products. The aim of this study was to evaluate antioxidant properties of lyophilized bee pollen extract (LBP), to determine the phenolic profile by liquid chromatography, and to evaluate the effect of LBP on the oxidative stability of pork meat sausage. The sausages were evaluated for lipid oxidation on the day of their production and every five days during 30 days of storage at 4 °C by thiobarbituric acid reactive substances (TBARS). High concentrations of total phenolic compounds with antioxidant activity were detected in LBP (19.69 mg GAE/g: Gallic Acid Equivalent, EC50: 0.97 mg/mL respectively). The kaempferol was the majority compound (0.68 mg/g). The TBARS values increased over time with an average of 1.29 at 4.22 mg malonaldehyde/kg meat at the beginning and end of the experiment, respectively. Treatment with LBP showed lower (P < 0.05) TBARS values during any day of storage than the control and sodium erythorbate (SE) treatments. The LBP extract exhibited strong anti-oxidative effects in pork sausage, probably due to high antioxidant activity and the presence of the phenolic compounds in bee pollen; which has potential to be used in pork sausage.

TBARS

Bee Pollen

Lipid Oxidation

Thiobarbituric acid

Grape seed extract

10.1016/j.lwt.2016.06.017

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Citations (111)

Bioguided extraction of phenolic compounds and UHPLC-ESI-Q-TOF-MS/MS characterization of extracts of Moringa oleifera leaves collected in Brazil

Food Research International (2019)

Tatiane Luiza Cadorin Oldoni Nathalie Merlin Mariéli Karling Solange Teresinha Carpes Severino Matias de Alencar

Moringa

Characterization

10.1016/j.foodres.2019.108647

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Citations (78)