33 results on '"Garavaglia, Juliano"'
Search Results
2. Different biological activities (antimicrobial, antitumoral, and antioxidant activities) of grape seed oil
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da Mata, Isabella Rosa, primary, Bosco, Simone Morelo Dal, additional, and Garavaglia, Juliano, additional
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- 2022
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3. List of contributors
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Abdull Razis, Ahmad Faizal, primary, Abdullah, Che Azurahanim Che, additional, Afoakwah, Newlove A., additional, Ahmed, Rasheeda Hamid Abdalla, additional, AhmedIsmail, Essa Mohammed, additional, Albuquerque, Tânia Gonçalves, additional, Alves, Rita Carneiro, additional, Barlina, Rindengan, additional, Bosco, Simone Morelo Dal, additional, Chan, Kim Wei, additional, Chia, Suet Lin, additional, Chin, Voon Kin, additional, Costa, Helena S., additional, Costa, Nataly, additional, da Capela, Arthur, additional, da Mata, Isabella Rosa, additional, da Silva, Ana Carolina, additional, Dewandari, Kun Tanti, additional, Díaz-Domínguez, Yosvany, additional, Ermumcu, Merve Şeyda Karaçil, additional, Esa, Norhaizan Mohd, additional, Faudzi, Siti Munirah Mohd., additional, Fernández-Santan, Elina, additional, Garavaglia, Juliano, additional, Gedi, Mohamed A., additional, Guclu, Gamze, additional, Habibzadeh, Farhad, additional, Hadi, Sara Thamer, additional, Hazrati, Saeid, additional, Herawan, Tjahjono, additional, Ibrahim, Salwa Elamin, additional, Ismail, Norsharina, additional, Jarret, Robert L., additional, Jorge, Neuza, additional, Kelebek, Hasim, additional, Khong, Nicholas M.H., additional, Lelis, Carini, additional, Leong, Sze Wei, additional, Liew, Fong Fong, additional, Mahunu, Gustav Komla, additional, Mariod, Abdalbasit Adam, additional, Martins, Alisson Felipe, additional, Mastuki, Siti Nurulhuda, additional, Mollaei, Saeed, additional, Mulyawanti, Ira, additional, Nkambule, T.P., additional, Nwaiwu, Ogueri, additional, Oliveira, M. Beatriz P.P., additional, Ooi, Der Jiun, additional, Paula, Daniele, additional, Piloto-Rodríguez, Ramón, additional, Qian, Ying, additional, Rondón-Macias, Maylin, additional, Rudzińska, Magdalena, additional, Saad, Norazalina, additional, Selli, Serkan, additional, Sevindik, Onur, additional, Silva, Mafalda Alexandra, additional, Solomon, W.K., additional, Sulieman, Abdel Moneim Elhadi, additional, Tabio-García, Danger, additional, Tahir, Haroon Elrasheid, additional, Veronezi, Carolina M., additional, and Xiaobo, Zou, additional
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- 2022
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4. Development of a freeze-dried symbiotic obtained from rice bran
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Ferronatto, Andressa Neuhaus, Rossi, Rochele, Massochin Nunes Pinto, Laura, and Garavaglia, Juliano
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- 2021
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5. Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process
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NASCIMENTO, Gicele Santos do, primary, BORGES, Gabriela Ramos, additional, SCHEID, Camila, additional, and GARAVAGLIA, Juliano, additional
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- 2023
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6. Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature
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Averbuch, Natália Cristina, primary, Silva, Lucas Tolio, additional, Cavalcante, Luana Souza, additional, Machado, Isabel Cristina Kasper, additional, dos Santos, Sara Oberlaender, additional, Nogueira, Júlia Leão, additional, Scheid, Camila, additional, Merib, Josias, additional, and Garavaglia, Juliano, additional
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- 2023
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7. Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil
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Garavaglia, Juliano, primary, da Costa, Jadson Romualdo Oliveira, additional, Menezes, Rafaella Câmara Rocha, additional, Dal Bosco, Simone Morelo, additional, Machado, Isabel Cristina Kasper, additional, Olivares Merino, Inmaculada, additional, and Sánchez Villasclaras, Sebastián, additional
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- 2022
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- View/download PDF
8. Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil.
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Garavaglia, Juliano, da Costa, Jadson Romualdo Oliveira, Menezes, Rafaella Câmara Rocha, Dal Bosco, Simone Morelo, Machado, Isabel Cristina Kasper, Olivares Merino, Inmaculada, and Sánchez Villasclaras, Sebastián
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OLIVE oil ,SENSORY evaluation ,PHENOLS ,FATTY acids ,POLYPHENOLS ,PLANT polyphenols - Abstract
The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais and São Paulo) and Campanha Gaúcha (state of Rio Grande do Sul). The total planted area, in 2022, reached approximately 6500 hectares. The aim of the present study was to characterize the sensory and analytical parameters of extra virgin olive oils (EVOO) from Southwestern (Serra da Mantiqueira) and Southern (Campanha Gaúcha) Brazil regions. Twenty‐two EVOO samples were obtained from different cultivars of unlike regions. Quality parameters, oxidative stability, phenolic compounds ortho‐diphenols and fatty acids were analyzed and relationships with olive variety or region. From the chemical perspective, the EVOO exhibited all parameters within the necessary to be qualified as extra virgin, according to international standard definitions. All samples showed a good quality of sensory perceptions and a high level of polyphenols, which are varied among samples but was more intense in Campanha Gaúcha olive oils. [ABSTRACT FROM AUTHOR]
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- 2023
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9. Genetic variability and physiological traits of Saccharomyces cerevisiae strains isolated from “Vale dos Vinhedos” vineyards reflect agricultural practices and history of this Brazilian wet subtropical area
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Crosato, Giulia, Carlot, Milena, De Iseppi, Alberto, Garavaglia, Juliano, Pinto, Laura Massochin Nunes, Ziegler, Denise Righetto, Ramos, Renata Cristina de Souza, Rossi, Rochele Cassanta, Nadai, Chiara, Giacomini, Alessio, and Corich, Viviana
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- 2018
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10. Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization
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Faccioli, Larissa Slongo, primary, Klein, Manuela Poletto, additional, Borges, Gabriela Ramos, additional, Dalanhol, Carolina Silveira, additional, Machado, Isabel Cristina Kasper, additional, Garavaglia, Juliano, additional, and Dal Bosco, Simone Morelo, additional
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- 2021
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11. Bioconversion of l-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus in grape must cultures
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Garavaglia, Juliano, Flôres, Simone Hickmann, Pizzolato, Tania Mara, Peralba, Maria do Carmo, and Ayub, Marco Antônio Záchia
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- 2007
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12. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method
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da Costa, Jadson Romualdo Oliveira, primary, Dal Bosco, Simone Morelo, additional, Ramos, Renata Cristina de Souza, additional, Machado, Isabel Cristina Kasper, additional, Garavaglia, Juliano, additional, and Villasclaras, Sebastián Sánchez, additional
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- 2020
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13. The impact of CUP1 gene copy-number and XVI-VIII/XV-XVI translocations on copper and sulfite tolerance in vineyard Saccharomyces cerevisiae strain populations
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Crosato, Giulia, primary, Nadai, Chiara, additional, Carlot, Milena, additional, Garavaglia, Juliano, additional, Ziegler, Denise Righetto, additional, Rossi, Rochele Cassanta, additional, De Castilhos, Juliana, additional, Campanaro, Stefano, additional, Treu, Laura, additional, Giacomini, Alessio, additional, and Corich, Viviana, additional
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- 2020
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14. Produção de ésteres por leveduras não-Saccharomyces: uma exploração
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Lima, Pamela Martinez, primary, Garavaglia, Juliano, additional, Ohlweiler, Natali Alexandra, additional, Correa, Pamela Maria, additional, Cruz, Laura Konzen, additional, Gemelli, Tanise, additional, and Hoffmann, Jessica Fernanda, additional
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- 2020
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15. Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks
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GARAVAGLIA, Juliano, primary, PINTO, Laura Massochin Nunes, additional, SOUZA, Daiana de, additional, CASTILHOS, Juliana de, additional, ROSSI, Rochele Cassanta, additional, MACHADO, Isabel Cristina Kasper, additional, RAMOS, Renata Cristina de Souza, additional, and ZIEGLER, Denise Dumoncel Righetto, additional
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- 2019
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16. Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
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da Costa Jardim, Carmelita, primary, de Souza, Daiana, additional, Cristina Kasper Machado, Isabel, additional, Massochin Nunes Pinto, Laura, additional, de Souza Ramos, Renata, additional, and Garavaglia, Juliano, additional
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- 2018
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17. Genetic typing and technological evaluation of Saccharomyces isolates collected from Brazilian vineyards
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Crosato, Giulia, Iseppi, Alberto De, Nadai, Chiara, Carlot, Milena, Garavaglia, Juliano, Pinto, Laura Massochin Nunes, Ziegler, Denise Righetto, Ramos, Renata Cristina de Souza, Rossi, Rochele Cassanta, Giacomini, Alessio, and Corich, Viviana
- Published
- 2017
18. Red Wine, Resveratrol and Atrial Fibrillation
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Stephan, Laura, primary, Almeida, Eduardo, additional, Markoski, Melissa, additional, Garavaglia, Juliano, additional, and Marcadenti, Aline, additional
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- 2017
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19. The effect of Garcinia Cambogia as coadjuvant in the weight loss process
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Fassina, Patricia, Scherer Adami, Fernanda, Zani, Valdeni Terezinha, Kasper Machado, Isabel Cristina, Garavaglia, Juliano, Quevedo Grave, Magali Terezinha, Ramos, Renata, and Morelo Dal Bosco, Simone
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Public health ,Weight loss ,Garcinia Cambogia ,Salud pública ,Obesidad ,Obesity ,Pérdida de peso - Abstract
Introduction: due to the significant increase in the obesity rate in recent years, public health has been facing in many countries of the world, one of the major problems caused by this disease. Because of this, natural products arise, herbal, to assist in the treatment of obesity due to their safer effects. Among these, stands out the extract obtained from dried fruits of Garcinia Cambogia (GC), which has been studied and used as a natural supplement for weight loss. Objective: to investigate the GC administration as a coadjuvant factor in the treatment of obesity regarding to its effectiveness, way of action, recommended daily amount, side effects and contraindications, as a way of food and nutritional security for the population. Methodology: literature review. There were consulted the database of LILACS-BIREME data, SciELO and MEDLINE and there were selected scientific articles published in English, Portuguese and Spanish, between the period of 2007 and 2014 that conducted studies involving the administration of the GC as a way of treatment for obesity. The descriptors used for research articles in the databases were the following: Garcinia Cambogia in Portuguese, and in English the terms used were "Garcinia Cambogia", "weight loss and obesity", and "Hydroxycitric Acid (HCA)"; this last one is not a descriptor indexed in Decs, but given the importance of this term for the search, it was adopted as a keyword. Thirty-four articles were identified, but only 21 were related to the objectives of this study. The first analysis of the articles was conducted by the title and then by the summary. In addition, 17 references were included because of their relevance to the study. Results: in some analyzed works, there was observed that the GC showed positive effects on weight loss process, appetite reduction, body fat percentage, triglycerides, cholesterol and glucose levels, lipogenesis process, while others had no effect. Conclusion: studies suggest positive results about the effectiveness of the GC on the weight loss process. However, the ideal dosage has not been well established yet. There is little evidence of adverse effects and signs of protective effect against hepatotoxicity induced by ethanol. Therefore, it becomes necessary to carry out further studies to confirm the efficacy of this phytotherapy in the weight loss process. Introducción: debido al aumento significativo de la tasa de obesidad en los últimos años, la salud pública se ha enfrentado en muchos países del mundo a los principales problemas causados por esta enfermedad. Debido a ello, surgen productos naturales, a base de hierbas, para ayudar en el tratamiento de la obesidad debido a sus efectos más seguros. Entre estos productos destaca el extracto obtenido a partir de frutas secas de Garcinia Cambogia (GC), que se ha estudiado y utilizado como un suplemento natural para la pérdida de peso. Objetivo: investigar la administración de GC como un factor coadyuvante en el tratamiento de la obesidad en cuanto a su eficacia, la forma de acción, la cantidad diaria recomendada, los efectos secundarios y las contraindicaciones, para su uso como un suplemento alimentario natural en la pérdida de peso. Metodología: revisión de la literatura. Se consultaron las bases de datos LILACS-BIREME, SciELO y MEDLINE, y se seleccionaron los artículos científicos publicados en inglés, portugués y español, entre el período de 2007 y 2014, llevando a cabo estudios sobre la administración de la GC como una forma de tratamiento de la obesidad. Los descriptores utilizados para los artículos de investigación fueron: en portugúes Cambogia Garcinia, y en inglés "Garcinia Cambogia", "pérdida de peso y obesidad", y "ácido hidroxicítrico (HCA)"; este último no es un descriptor indexado en Decs, pero dada la importancia de este término para la búsqueda, se adoptó como una palabra clave. Se identificaron treinta y cuatro artículos, pero solo 21 estaban relacionados con los objetivos de este estudio. El primer análisis de los artículos fue realizada por el título y luego por el resumen. Además, se incluyeron 17 referencias por su relevancia para el estudio. Resultados: en algunos trabajos analizados se observó que GC mostró efectos positivos en el proceso de pérdida de peso, reducción de apetito, porcentaje de grasa corporal, triglicéridos, niveles de colesterol y glucosa y proceso de lipogénesis; mientras que en otros no produjo ningún efecto. Conclusión: los estudios sugieren resultados positivos con respecto a la eficacia de la GC en el proceso de pérdida de peso. Sin embargo, la dosis ideal no ha sido aún bien establecido. Hay poca evidencia de efectos adversos y signos de efecto protector contra la hepatotoxicidad inducida por el etanol. Por lo tanto, se hace necesario llevar a cabo más estudios para confirmar la eficacia de esta fitoterapia en el proceso de pérdida de peso.
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- 2015
20. The effect of Garcinia Cambogia as coadjuvant in the weight loss process
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Fassina,Patricia, Scherer Adami,Fernanda, Zani,Valdeni Terezinha, Kasper Machado,Isabel Cristina, Garavaglia,Juliano, Quevedo Grave,Magali Terezinha, Ramos,Renata, and Morelo Dal Bosco,Simone
- Subjects
Public health ,Weight loss ,Garcinia Cambogia ,Obesity - Abstract
Introduction: due to the significant increase in the obesity rate in recent years, public health has been facing in many countries of the world, one of the major problems caused by this disease. Because of this, natural products arise, herbal, to assist in the treatment of obesity due to their safer effects. Among these, stands out the extract obtained from dried fruits of Garcinia Cambogia (GC), which has been studied and used as a natural supplement for weight loss. Objective: to investigate the GC administration as a coadjuvant factor in the treatment of obesity regarding to its effectiveness, way of action, recommended daily amount, side effects and contraindications, as a way of food and nutritional security for the population. Methodology: literature review. There were consulted the database of LILACS-BIREME data, SciELO and MEDLINE and there were selected scientific articles published in English, Portuguese and Spanish, between the period of 2007 and 2014 that conducted studies involving the administration of the GC as a way of treatment for obesity. The descriptors used for research articles in the databases were the following: Garcinia Cambogia in Portuguese, and in English the terms used were "Garcinia Cambogia", "weight loss and obesity", and "Hydroxycitric Acid (HCA)"; this last one is not a descriptor indexed in Decs, but given the importance of this term for the search, it was adopted as a keyword. Thirty-four articles were identified, but only 21 were related to the objectives of this study. The first analysis of the articles was conducted by the title and then by the summary. In addition, 17 references were included because of their relevance to the study. Results: in some analyzed works, there was observed that the GC showed positive effects on weight loss process, appetite reduction, body fat percentage, triglycerides, cholesterol and glucose levels, lipogenesis process, while others had no effect. Conclusion: studies suggest positive results about the effectiveness of the GC on the weight loss process. However, the ideal dosage has not been well established yet. There is little evidence of adverse effects and signs of protective effect against hepatotoxicity induced by ethanol. Therefore, it becomes necessary to carry out further studies to confirm the efficacy of this phytotherapy in the weight loss process.
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- 2015
21. Polyphenols benefits of olive leaf (Olea europaea L) to human health
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Vogel,Patrícia, Kasper Machado,Isabel, Garavaglia,Juliano, Terezinha Zani,Valdeni, Souza,Daiana de, and Bosco,Simone Morelo Dal
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Oleuropein ,Health ,Olive leaves ,Olea europaea ,Phenolic compounds - Abstract
Introduction: The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. Objectives: To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Method: Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. Results and discussion: The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity.
- Published
- 2015
22. Otimização da produção de acetil e etil ésteres pela levedura Zygosaccharomyces bailii BCV 08
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Garavaglia, Juliano and Silva, Patrícia Valente da
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Optimization ,Wine yeasts ,Acetato de etila ,SPME ,Ethyl acetate ,Esters ,Ésteres ,Otimização ,Levedura ,Zygosaccharomyces bailii - Abstract
Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.
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- 2014
23. Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits
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Markoski, Melissa M., primary, Garavaglia, Juliano, additional, Oliveira, Aline, additional, Olivaes, Jessica, additional, and Marcadenti, Aline, additional
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- 2016
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24. Grape Seed Oil Compounds: Biological and Chemical Actions for Health
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Garavaglia, Juliano, primary, Markoski, Melissa M., additional, Oliveira, Aline, additional, and Marcadenti, Aline, additional
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- 2016
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25. Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production
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Garavaglia, Juliano, primary, Schneider, Rosana de Cassia de Souza, additional, Camargo Mendes, Sandra Denise, additional, Welke, Juliane Elisa, additional, Zini, Cláudia Alcaraz, additional, Caramão, Elina Bastos, additional, and Valente, Patrícia, additional
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- 2015
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26. Bioconversion of L-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus yeasts in grape must
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Garavaglia, Juliano and Ayub, Marco Antônio Záchia
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Fungo ,Álcool ,Bioconversão ,Mosto de uva ,Levedura ,Mosto [Uva] - Abstract
O 2-feniletanol é um álcool superior que possui aroma característico de pétalas de rosas. É utilizado pela indústria de perfumes e fragrâncias e em menores volumes, na indústria de alimentos. Pode ser obtido através de extratos naturais de muitas flores, da síntese química a partir do estireno e benzeno, e também, por vias biotecnológicas com o uso de microrganismos. Leveduras são consideradas microrganismos bons produtores de 2-feniletanol através da bioconversão a partir de Lfenilalanina, o precursor natural de 2-feniletanol, que é fortemente dependente do meio e das condições de cultivo. Foram testadas diferentes cepas de levedura, utilizando-se um meio semisintético. O mosto de uva foi utilizado na bioconversão a partir da Lfenilalanina e um planejamento fatorial 23 foi utilizado para a otimização da bioconversão testando-se diferentes condições de pH, temperatura e concentração de Lfenilalanina. Foram realizados cultivos com mosto de uva pasteurizado (100 ºC por 30 min) em biorreatores de 2L, testando-se diferentes sistemas de aeração e agitação, 250 rpm de agitação, 1 vvm e 250 rpm e 2 vvm e 500 rpm. A levedura Kluyveromyces marxianus CBS 6556 produziu 0,19 gL-1 de 2-feniletanol, demonstrando ser a melhor cepa produtora. No mosto de uva pasteurizado, esta cepa foi capaz de produzir 0,51 gL-1 (aumento de 60% na produção). Altos rendimentos foram encontrados a temperatura de 37 ºC, pH 7,0 e a uma concentração de L-fenilalanina de 3,0 gL-1. A aeração de 1 vvm e agitação de 250 rpm, demonstrou ser um fator importante para a bioconversão, K.marxianus CBS 6556 produziu 0,77 gL-1 de 2-feniletanol, com um rendimento de 0,62 gg-1. The 2-phenylethanol is a high alcohol, which is the characteristic aroma of the rose petals. It is mainly used for perfume and fragrance industries and, in smaller proportions, in the food industry. 2-phenylethanol can be produced through chemical synthesis with benzene or styrene, extracted from several flowers, or by biotechnology technology with some microorganisms. Yeasts are know as the best producers of 2- phenylethanol by the bioconversion from L-phenylalanine, the natural precursor of 2- phenylethanol, that is strongly affected by medium composition and culture conditions. different types of yeasts were tested, utilizing a semisintetic medium. The grape must was used in the bioconversion and a 23 factorial design was used to optimizing the bioconversion, testing different conditions of pH, temperature and L-phenylalanine concentration. Were realized cultivations with pasteurized grape must (100 ºC for 30 minutes) during bioreactor experiments, under different conditions of aeration rate and rotation speed, 250 rpm, 1 vvm and 250 rpm and 2 vvm and 500 rpm. The yeast K.marxianus CBS 6556 can produce 0.19 gL-1 of 2-phenylethanol, showed be the best producer. In the grape must, the yeast made 0.51 gL-1 of 2-phenylethanol (60 % higher production). Higher yields were found with 37 ºC, pH 7.0 and 3.0 gL-1 of Lphenylalanine. The aeration rate of 1 vvm and a speed rotation of 250 rpm was showed an the best conditions to the bioconversion, during this cultivations, K.marxianus CBS 6556 was able to produce 0.77 gL-1, and yields of 0.62 gg-1 of 2-phenylethanol.
- Published
- 2006
27. A new method for rapid screening of ester-producing yeasts using in situ HS-SPME
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Garavaglia, Juliano, primary, Habekost, Andressa, additional, Bjerk, Thiago Rodrigues, additional, de Souza Schneider, Rosana de Cassia, additional, Welke, Juliane Elisa, additional, Zini, Cláudia Alcaraz, additional, and Valente, Patricia, additional
- Published
- 2014
- Full Text
- View/download PDF
28. Polyphenols benefits of olive leaf (Olea europaea L) to human health.
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Vogel, Patrícia, Machado, Isabel Kasper, Garavaglia, Juliano, Terezinha Zani, Valdeni, de Souza, Daiana, and Morelo Dal Bosco, Simone
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OLIVE leaves , *PLANT phenols , *PLANT polyphenols , *OLIVE , *OBESITY treatment , *THERAPEUTICS - Abstract
Introduction: The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health. Objectives: To review the scientific literature about the benefits of the polyphenols of olive leaves to human health. Method: Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors “Olea europaea", “olive leaves", “olive leaf", “olive leaves extracts", “olive leaf extracts", “phenolic compounds", “polyphenols", “oleuropein", “chemical composition", and “health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance. Results and discussion: The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
29. Viabilidade e utilização em confeitaria de corantes naturais obtidos a partir da variedade de uva black magic, da beterraba e do mirtilo
- Author
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Rosa, Juliano da, Machado, Isabel Cristina Kasper, and Garavaglia, Juliano
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Natural coloring ,Uva ,Beterraba ,Grape ,Ciências da Saúde::Nutrição [ACCNPQ] ,Corante natural ,Beet ,Corante alimentar ,Food coloring ,Blueberry ,Mirtilo - Abstract
Submitted by JOSIANE SANTOS DE OLIVEIRA (josianeso) on 2018-11-09T12:26:31Z No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) Made available in DSpace on 2018-11-09T12:26:31Z (GMT). No. of bitstreams: 1 Juliano da Rosa_.pdf: 355603 bytes, checksum: cebe24b4b8390d0aacde8be31620f889 (MD5) Previous issue date: 2018-04-30 UNISINOS - Universidade do Vale do Rio dos Sinos Os corantes são substâncias adicionadas aos alimentos e bebidas, com a finalidade de conferir ou intensificar a coloração do produto, tornando-o mais atrativo. Usualmente, são empregados corantes artificiais tanto pelo menor custo de produção, quanto maior estabilidade em relação aos naturais. A busca por padrões de vida mais saudáveis, faz com que as indústrias busquem novas alternativas para atender o mercado. Este trabalho buscará, avaliar a viabilidade de utilização em confeitaria de corantes naturais obtidos por liofilização da variedade de uva black magic, beterraba e mirtilo, em substituição à corantes artificiais. Para tanto, os produtos foram preparados, liofilizados e testados na confeitaria por meio de sua adição ao merengue Francês; teste do °Brix; análise de cor e teste sensorial. Para as amostras em triplicata do °Brix da beterraba, mirtilo e uva, obteve-se respectivamente valores de: 5,92, 8,52 e 15,17°Brix, assim a beterraba possui a menor quantidade de açúcares entre os produtos. Com relação a cor, todos os produtos apresentaram-se satisfatórios, com cor intensificadas proporcionalmente, a medida que, aumenta-se a contração do corante. O teste sensorial, a beterraba dado o seu acentuado gosto característico, torna-se inviável para aplicação na confeitaria. Assim, entre os corantes avaliados: uva black magic, beterraba e mirtilo, apenas os da uva e mirtilo tem características gerais satisfatórias a sua utilização na confeitaria, ressalta-se entretanto, que são necessários estudos complementares quanto a adequação das condições de processamento, armazenamento, determinação de concentrações máximas permitidas, sendo estes os pontos mais críticos da produção. Dyes are substances added to foods and beverages, in order to confer or intensify the color of the product, making it more attractive. Usually, artificial dyes are used for both the lower cost of production and greater stability over the natural ones. The search for healthier living standards causes industries to seek new alternatives to serve the market. This work will seek to evaluate the viability of confectionery of natural dyes obtained by lyophilization of the variety of black magic grape, beet and blueberry, replacing the artificial dyes. For this, the products were prepared, lyophilized and tested in the confectionery by means of their addition to the French meringue; °Brix test; color analysis and sensory testing. For the triplicate samples of beet, blueberry and grape °Brix, values of 5,92, 8,52 and 15,17 °Brix respectively were obtained, thus the beet has the lowest amount of sugar among the products. With regard to color, all products were satisfactory, with color intensified proportionally, as the dye contraction increases. The sensorial test, the beet given its accentuated characteristic taste, becomes impractical for application in the confectionery. Thus, among the evaluated dyes: black magic grape, beet and blueberry, only those of grape and blueberry have general satisfactory characteristics to their use in the confectionery, it is emphasized however that additional studies are necessary regarding the adequacy of the conditions of processing, storage, determination of maximum permissible concentrations, these being the most critical points of production.
- Published
- 2018
30. Avaliação da liberação de AGEs (Advanced Glycation End Products) e características sensorias em carne de frango e bovina em diferentes métodos de cocção
- Author
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Teles, Luana Duarte, Garavaglia, Juliano, and Machado, Isabel Cristina Kasper
- Subjects
Proximate composition ,Proteína solúvel ,Sous vide ,Soluble protein ,Análise sensorial ,Composição proximal ,Ciências da Saúde::Nutrição [ACCNPQ] ,Sensory analysis - Abstract
Submitted by Fabricia Fialho Reginato (fabriciar) on 2015-08-24T23:44:58Z No. of bitstreams: 1 LuanaTeles.pdf: 317432 bytes, checksum: 2fbd7369c410c0b3afac913a4136f4f0 (MD5) Made available in DSpace on 2015-08-24T23:44:58Z (GMT). No. of bitstreams: 1 LuanaTeles.pdf: 317432 bytes, checksum: 2fbd7369c410c0b3afac913a4136f4f0 (MD5) Previous issue date: 2014-07-30 Nenhuma As práticas alimentares têm sido objeto de estudo das Ciências da Saúde, principalmente, evidenciando a relação entre a dieta e algumas doenças crônicas. Dessa forma, é importante a identificação de formas alternativas de preparo e cocção, as quais devem manter a qualidade nutricional e as características sensoriais dos alimentos. Assim, o objetivo deste trabalho foi avaliar o efeito de diferentes métodos de cocção que utilizam alta temperatura, maior que 100 oC (assar e grelhar) e um método que utiliza baixa temperatura (menor que 100 oC), o método sous vide, sobre a liberação de produtos finais de glicação avançada das proteínas (Advanced Glycated End-Products – AGEs) durante o processo de cozimento de peito de frango e filé de gado. Além disso, foi avaliada a composição proximal (proteína, lipídios, cinzas e carboidratos e minerais), bem como, sua aceitação sensorial. A quantidade de AGEs formados e de proteína solúvel foi analisada nos cortes crus, assados em 9 e 21 minutos, grelhados em 3 e 15 minutos e sous-vide em 30 e 42 minutos, através da técnica de ELISA, utilizando um anticorpo monoclonal anti-AGE e o método de Bradford, respectivamente. A composição proximal e de minerais foi determinada no filé e peito crus, grelhados (em 3 e 9 minutos) e sous-vide (30 e 36 minutos). A análise sensorial de aceitação avaliou os atributos aparência, textura, sabor e qualidade global nos cortes assados (15 min), grelhados (9 min), sous-vide (36 min) e sous-vide (36 min) maçaricado. O índice de aceitabilidade sensorial também foi calculado. O corte de peito de frango apresentou aumento da quantidade de AGEs quando submetido aos diferentes métodos de cocção avaliados com o aumento do tempo de cozimento. O método assar promoveu a maior formação de AGEs no peito de frango ao longo do tempo. Esses comportamentos não foram encontrados no filé bovino e na comparação entre ambos os cortes crus e cozidos. O teor de proteína solúvel no filé de gado e no peito de frango crus foi maior do que nos cozidos e sua quantidade diminuiu com o passar do tempo de cocção no filé assado e no peito grelhado. Observou-se a diminuição do teor de umidade e o aumento do nível dos macronutrientes e minerais quando os cortes foram submetidos à cocção e com o passar do tempo de cozimento. Na análise sensorial, o filé bovino e o peito de frango grelhados apresentaram a maior aceitação e índice de aceitabilidade, seguido pelo sous-vide maçaricado, ao passo que o sous-vide obteve a menor aceitação de modo geral. Feeding practices have been studied by Health Sciences, mainly showing the relationship between diet and some chronic diseases. Thus, it is important to identify alternative ways of preparing and cooking, which shall maintain food nutritional quality and sensory characteristics. The objective of this study was to evaluate the effect of different cooking methods that use high temperature greater than 100 oC (bake and broil) and a method that uses low-temperature (less than 100 oC), sous vide, on the release Advanced Glycation End Products (AGEs) in the chicken breast and filet mignon. In addition, the proximate composition (protein, lipid, ash and carbohydrate and minerals) were evaluated as well as their sensory acceptability. The amount of AGEs formed and soluble protein was analyzed in raw cuts, baked in 9 and 21 minutes, grilled in 3 and 15 minutes and sous-vide in 30 and 42 minutes by ELISA using the anti-AGE monoclonal antibody specific and Bradford method, respectively. The proximate and mineral composition was determined in raw breast and fillet, grilled (3 and 9 minutes) and sous-vide (30 and 36 minutes). The sensory analysis assessed appearance, texture, flavor and overall quality attributes in baked (15 min), grilled (9 min), sous-vide (36 min) and sous-vide (36 min) burned cuts. The sensory acceptability index was also calculated. Chicken breast showed increased amount of AGEs when subjected to different cooking methods evaluated with increased cooking time. The baking method promoted the AGEs highest formation in breast over time. These behaviors were not found in filet and in the comparison between raw and cooked cuts. The raw filet and breast soluble protein content was higher than in boiled and decreased with the time cooking in roast filet and grilled breast. Decline in moisture and increasing in macronutrients and minerals levels was observed when cuts were cooking and over cooking time. In sensory analysis, grilled filet and breast had the highest acceptance and acceptability index, followed by sous-vide burned, while sous-vide got lower acceptance in general.
- Published
- 2014
31. Olive leaf extract effect on cardiometabolic risk factors: a systematic review and meta-analysis of randomized clinical trials.
- Author
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Álvares AA, Garcêz A, Silva LT, Averbuch N, and Garavaglia J
- Abstract
Context: Olive leaf extract (OLE) is rich in phenolic compounds, which are known for their health benefits. Cardiovascular diseases, primarily coronary heart disease and stroke, are leading causes of mortality globally., Objective: This systematic review aimed to assess the impact of OLE on cardiometabolic risk factors in adults. The selection of studies was based on intervention and outcomes, using relevant search descriptors., Data Sources: The databases PubMed, EMBASE, and Web of Science were systematically searched for pertinent studies published up to August 2021., Data Extraction: Only randomized clinical trials, either cross-over or parallel, involving adult individuals aged ≥18 years, were considered. Additionally, trials that had a comparative or placebo group and used pure OLEs for oral treatment were included., Data Analysis: Twelve randomized clinical trials (RCTs) met the inclusion criteria. These trials had follow-up periods ranging from 2 days to 12 weeks and involved 703 patients aged 18 years-79 years. The outcomes demonstrated a positive correlation between the intervention group and glucose metabolism (4 RCTs), blood pressure (2 RCTs), lipid profile (2 RCTs), and inflammatory markers (2 RCTs). The RoB2 tool and the GRADE system were used to evaluate the risk of bias and the quality of evidence in the studies., Conclusions: In the meta-analysis, fasting glycemia, as evaluated in studies using a low dose of OLE, showed a significant result favoring the control group. To obtain more consistent results, further clinical studies in humans, using similar methodologies, are required., Systematic Review Registration: PROSPERO registration no. CRD42020200877., (© The Author(s) 2024. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)
- Published
- 2024
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- View/download PDF
32. THE EFFECT OF GARCINIA CAMBOGIA AS COADJUVANT IN THE WEIGHT LOSS PROCESS.
- Author
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Fassina P, Scherer Adami F, Terezinha Zani V, Kasper Machado IC, Garavaglia J, Quevedo Grave MT, Ramos R, and Morelo Dal Bosco S
- Subjects
- Body Composition drug effects, Fruit chemistry, Humans, Obesity drug therapy, Anti-Obesity Agents pharmacology, Appetite Depressants pharmacology, Garcinia cambogia, Plant Extracts pharmacology, Weight Loss drug effects
- Abstract
Introduction: due to the significant increase in the obesity rate in recent years, public health has been facing in many countries of the world, one of the major problems caused by this disease. Because of this, natural products arise, herbal, to assist in the treatment of obesity due to their safer effects. Among these, stands out the extract obtained from dried fruits of Garcinia Cambogia (GC), which has been studied and used as a natural supplement for weight loss., Objective: to investigate the GC administration as a coadjuvant factor in the treatment of obesity regarding to its effectiveness, way of action, recommended daily amount, side effects and contraindications, as a way of food and nutritional security for the population., Methodology: literature review. There were consulted the database of LILACS-BIREME data, SciELO and MEDLINE and there were selected scientific articles published in English, Portuguese and Spanish, between the period of 2007 and 2014 that conducted studies involving the administration of the GC as a way of treatment for obesity. The descriptors used for research articles in the databases were the following: Garcinia Cambogia in Portuguese, and in English the terms used were "Garcinia Cambogia", "weight loss and obesity", and "Hydroxycitric Acid (HCA)"; this last one is not a descriptor indexed in Decs, but given the importance of this term for the search, it was adopted as a keyword. Thirty-four articles were identified, but only 21 were related to the objectives of this study. The first analysis of the articles was conducted by the title and then by the summary. In addition, 17 references were included because of their relevance to the study., Results: in some analyzed works, there was observed that the GC showed positive effects on weight loss process, appetite reduction, body fat percentage, triglycerides, cholesterol and glucose levels, lipogenesis process, while others had no effect., Conclusion: studies suggest positive results about the effectiveness of the GC on the weight loss process. However, the ideal dosage has not been well established yet. There is little evidence of adverse effects and signs of protective effect against hepatotoxicity induced by ethanol. Therefore, it becomes necessary to carry out further studies to confirm the efficacy of this phytotherapy in the weight loss process., (Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.)
- Published
- 2015
- Full Text
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33. Polyphenols benefits of olive leaf (Olea europaea L) to human health.
- Author
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Vogel P, Kasper Machado I, Garavaglia J, Zani VT, de Souza D, and Morelo Dal Bosco S
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- Animals, Anti-Inflammatory Agents analysis, Anti-Obesity Agents analysis, Antihypertensive Agents analysis, Antioxidants analysis, Cardiotonic Agents analysis, Clinical Trials as Topic, Colitis drug therapy, Drug Evaluation, Preclinical, Humans, Hypoglycemic Agents analysis, Hypolipidemic Agents analysis, Iridoid Glucosides, Iridoids isolation & purification, Iridoids pharmacology, Iridoids therapeutic use, Phytotherapy, Plant Leaves chemistry, Food, Organic, Olea anatomy & histology, Polyphenols isolation & purification
- Abstract
Introduction: The phenolic compounds present in olive leaves (Olea europaea L.) confer benefits to the human health., Objectives: To review the scientific literature about the benefits of the polyphenols of olive leaves to human health., Method: Literature review in the LILACS-BIREME, SciELO and MEDLINE databases for publications in English, Portuguese and Spanish with the descriptors "Olea europaea", "olive leaves", "olive leaf", "olive leaves extracts", "olive leaf extracts", "phenolic compounds", "polyphenols", "oleuropein", "chemical composition", and "health". There were identified 92 articles, but only 38 related to the objectives of the study and 9 articles cited in the works were included due to their relevance., Results and Discussion: The phenolic compounds present in olive leaves, especially the oleuropein, are associated to antioxidant, antihypertensive, hypoglycemic, hypocholesterolemic and cardioprotective activity. Furthermore, studies associate the oleuropein to an anti-inflammatory effect in trauma of the bone marrow and as a support in the treatment of obesity., (Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.)
- Published
- 2014
- Full Text
- View/download PDF
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