Navegando por Autor "Fidelis, Priscila Cardoso"
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Item Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis.(2022) Lopes, Géssica Aparecida; Fidelis, Priscila Cardoso; Almeida, Bruno de Moura; Almeida, Jane José; Ientz, Gislaine de Almeida Santana; Binda, Nancy Scardua; Teixeira, Arthur Ferrari; Vieira Filho, Sidney Augusto; Caligiorne, Rachel Basques; Guimarães, Dênia Antunes Saúde; Brumano, Maria Helena Nasser; Figueiredo, Sônia Maria deIn this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants’ acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.Item Efeito do tempo e da luz nos compostos fenólicos totais e na capacidade antioxidante de bebidas de chá mate e branco prontas para o consumo.(2022) Oliveira, Adilson Assis de; Coelho, Kristtiann Yuri; Brumano, Maria Helena Nasser; Fidelis, Priscila CardosoOs chás são ricos em compostos com propriedades antioxidantes que devem ser preservadas em bebidas elaboradas a partir de seus extratos. Nesse estudo, a estabilidade de compostos fenólicos totais (CFT) e a capacidade antioxidante (CA) pelos métodos ABTS e FRAP foram avaliadas em formulações de chá mate e branco prontas para beber (sabores natural, limão e pêssego). As bebidas foram armazenadas por 8 semanas em frascos âmbar ou expostas à luz, em temperatura ambiente e analisadas a cada 2 semanas. O teor de CFT das formulações com chá mate no escuro e expostas à luz permaneceu estável durante o armazenamento. Para as formulações de chá branco expostas à luz, foi detectada uma queda de 24 a 31% nos teores de CFT ao final do armazenamento. Houve uma queda expressiva na CA avaliada por FRAP, nas formulações de chá, a partir de 2 semanas de armazenamento, na ausência e presença de luz. Pouca alteração na CA das bebidas avaliada pelo método ABTS foi observada no escuro, enquanto na luz houve queda de 31 a 44% para os chás mate e branco, respectivamente. Os chás prontos para beber, mesmo que envasados em embalagem âmbar, não foram estáveis com relação ao potencial de redução de ferro. Contudo, o conteúdo de CFT e a CA por ABTS foram preservados. Os compostos fenólicos e a CA, das formulações à base de chá branco e do mate são conservados desde que as bebidas sejam envasadas em frascos âmbar a temperatura ambiente, por no máximo duas semanas.Item Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols.(2018) Neves, Isabelle Cristina Oliveira; Faria, Janaína Teles de; Vidigal, Márcia Cristina Teixeira Ribeiro; Fidelis, Priscila Cardoso; Minim, Valéria Paula Rodrigues; Minim, Luis AntonioThis study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0–1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0–0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0–0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam half-life time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.Item Stability of casein micelles cross-linked with genipin : a physicochemical study as a function of pH.(2017) Casanova, Federico; Silva, Naaman Francisco Nogueira; Gaucheron, Frédéric; Nogueira, Márcio Henrique; Teixeira, Alvaro Vianna Novaes de Carvalho; Perrone, Italo Tuler; Alves, Maura Pinheiro; Fidelis, Priscila Cardoso; Carvalho, Antonio Fernandes deChemical or enzymatic cross-linking of casein micelles (CMs) increases their stability against dissociating agents. In this paper, a comparative study of stability between native CMs and CMs cross-linked with genipin (CMs-GP) as a function of pH is described. Stability to temperature and ethanol were investigated in the pH range 2.0–7.0. The size and the charge (ζ-potential) of the particles were determined by dynamic light scattering. Native CMs precipitated below pH 5.5; CMs-GP precipitated from pH 3.5 to 4.5, whereas no precipitation was observed at pH 2.0–3.0 or pH 4.5–7.0. The isoelectric point of CMs-GP was determined to be pH 3.7. Highest stability against heat and ethanol was observed for CMs-GP at pH 2, where visible coagulation was determined only after 800 s at 140 °C or 87.5% (v/v) of ethanol. These results confirmed the hypothesis that cross-linking by GP increased the stability of CMs.Item Stability of total phenolic and antioxidant capacity in ready-to-drink black and green tea formulations.(2020) Coelho, Kristtiann Yuri; Oliveira, Adilson Assis de; Brumano, Maria Helena Nasser; Fidelis, Priscila CardosoTeas are rich in antioxidant compounds and many ready-to-drink teas are being developed with great acceptance in the market. However, the bioactive potential for these products should be preserved during the storage. The aim of this work was to evaluate changes in total phenolic content (TPC) and antioxidant capacity (AC) from six formulations of green and black ready-to-drink teas, stored in the dark or exposed to light during eight weeks at room temperature. The stability was evaluated every two weeks by measuring TPC by FolinCiocalteu and AC by ABTS and FRAP assays. In the absence of light TPC of green tea remained stable throughout the storage, but it dropped after two weeks when exposed to light. TPC for black tea decreased after four and two weeks, in the absence and presence of light, respectively. The AC for green tea decreased after two weeks, in the presence of light, however the decay was greater for the FRAP assay. In the absence of light, changes in AC for black tea were observed only for samples assayed by FRAP after two weeks. A reduction in the AC (FRAP and ABTS) occurred after four weeks for both samples exposed to light. The results show that to retain the majority of their TPC and AC these tea drinks should be commercialized in opaque packages and stored for up to eight weeks.