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4. Contributors

Author

Abd-Elsalam, Kamel A., primary, Aguilar-González, Cristóbal Noé, additional, Ahmad, Furqan, additional, Ahmed, Farah K., additional, Alghuthaymi, Mousa A., additional, Arredondo-Valdés, Roberto, additional, Ashfaq, Muhammad, additional, Bodade, Ragini, additional, Boudjemaa, Badreddine, additional, Britto Hurtado, R., additional, Chandrasekaran, Rajkuberan, additional, Choudhary, Anam, additional, Cortez-Valadez, M., additional, de Matos Fonseca, Jéssica, additional, El Hadj-Khelil, Aminata Ould, additional, Elsayed, Alshaimaa M., additional, Farías-Vázquez, Liliana Sofía, additional, Flores-Acosta, M., additional, Gacem, Mohamed Amine, additional, Ganguli, Prabuddha, additional, Gutierrez Villarreal, J.M., additional, Hashim, Ayat F., additional, Horta-Piñeres, S., additional, Iliná, Anna, additional, Ingle, Avinash P., additional, Jamil, Arshi, additional, Karthik, P., additional, Lade, Bipin D., additional, Lonkar, Krutika, additional, Lopes, A.D., additional, Maciel, Amanda Galvão, additional, Martínez-Hernández, José Luis, additional, Mehmood, Mirza Abid, additional, Mishra, Shweta, additional, Moharil, Mangesh, additional, Monteiro, Alcilene Rodrigues, additional, Musheer, Nasreen, additional, Nayak, Pallavi, additional, Othman, Abdelmageed M., additional, Pacios-Michelena, Sandra, additional, Patil, Bhimanagouda S., additional, Ragavan, K.V., additional, Rajiv, P., additional, Ramos-González, Rodolfo, additional, Rauf, Areeba, additional, Rivadavea, W.R., additional, Rodríguez-Herrera, Raúl, additional, Saeed, Sabiha, additional, Saravanaraj, A., additional, Segura-Ceniceros, Elda Patricia, additional, Silva, G.J., additional, Singh, Jagriti, additional, Singh, Vineeta, additional, Taheri, Parissa, additional, Tarighi, Saeed, additional, Terzi, Valeria, additional, Vaidyanathan, Vinoth Kumar, additional, Vijai Selvaraj, Karungan Selvaraj, additional, Vijayalakshmi, V., additional, and Youssef, Khamis, additional

Published
2024
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7. Natural Colorants

Author

Koop, Betina Luiza, Maciel, Amanda Galvão, Soares, Lenilton Santos, Monteiro, Alcilene Rodrigues, Valencia, Germán Ayala, and Valencia, German Ayala, editor

Published
2023
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8. Natural Antioxidants

Author

dos Santos Alves, Maria Jaízia, Dalsasso, Raul Remor, Valencia, Germán Ayala, Monteiro, Alcilene Rodrigues, and Valencia, German Ayala, editor

Published
2023
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13. Natural Colorants

Author

Koop, Betina Luiza, primary, Maciel, Amanda Galvão, additional, Soares, Lenilton Santos, additional, Monteiro, Alcilene Rodrigues, additional, and Valencia, Germán Ayala, additional

Published
2022
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14. Natural Antioxidants

Author

dos Santos Alves, Maria Jaízia, primary, Dalsasso, Raul Remor, additional, Valencia, Germán Ayala, additional, and Monteiro, Alcilene Rodrigues, additional

Published
2022
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16. Valorization of Agri-Food Wastes

Author

Valencia, Germán Ayala, de Andrade, Cristiano José, Ienczak, Jaciane Lutz, Monteiro, Alcilene Rodrigues, Gutiérrez, Tomy J., Prasad, Ram, Series Editor, Shah, Shachi, editor, and Venkatramanan, V., editor

Published
2021
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17. Contributors

Author

Abbasi, Soleiman, primary, Abd-Elsalam, Kamel A., additional, Aguilar-Gonzalez, Cristóbal Noé, additional, Ahmad, Zulfiqar, additional, Ahmed, Anwaar, additional, Ahmed, Farah K., additional, Al-Amrousi, Eman F., additional, Al-Dhabi, Naif Abdullah, additional, Arredondo-Valdes, Roberto, additional, Bajwa, Sadia Z., additional, Balakrishnan, Senthilkumar, additional, Barrera-Martínez, Cynthia Lizeth, additional, Blancas-Benitez, Francisco J., additional, Carneiro, Guilherme, additional, Chávez-González, Mónica, additional, Chayapathy, V., additional, Chouhan, Pooja, additional, Chura, Sofia Santos Donaire, additional, De León-Zapata, Miguel Ángel, additional, de Souza, Amanda Lélis, additional, Devi, Khaidem Aruna, additional, Dhas, Sindhu Priya, additional, Duraisamy, Senbagam, additional, Elgharbawy, Amal A.M., additional, Figueiredo, Bruna Lorena, additional, Fonseca, Jéssica de Matos, additional, García-García, José Daniel, additional, González-Estrada, Ramsés R., additional, Govea-Salas, Mayela, additional, Gupta, Praveen Kumar, additional, Gutierrez-Martinez, Porfirio, additional, Hashim, Ayat F., additional, Herrera-González, Juan A., additional, Ibrahim, Samar Sayed, additional, Ilyina, Anna, additional, Jameel, Farwah, additional, Jampílek, Josef, additional, Jayanthi, B., additional, Karthik, P., additional, Karuppiah, Ponmurugan, additional, Keshamma, E., additional, Khan, Waheed S., additional, Kostić, Aleksandar Ž., additional, Kráľová, Katarína, additional, Kuley, Esmeray, additional, Kumarasamy, Anbarasu, additional, Laredo-Alcalá, Elan Iñaky, additional, Lopes, Amanda Tibães, additional, Madni, Ahmed, additional, Mahmoudi, Niloufar, additional, Malik, Tanu, additional, Martínez-Hernández, José Luis, additional, Mehmood, Tahir, additional, Meléndez-Rentería, Norma Paola, additional, Menchaca-Castro, Leticia A., additional, Michelon, Mariano, additional, Milinčić, Danijel D., additional, Mohafrash, Samia M.M., additional, Monteiro, Alcilene Rodrigues, additional, Moreno-Hernández, Cristina, additional, Mossa, Abdel-Tawab H., additional, Munisamy, Prathaban, additional, Murugan, Kasi, additional, Nafchi, Abdorreza Mohammadi, additional, Nagarajan, R., additional, Naserzadeh, Yousef, additional, Natarajan, Sharmila Devi, additional, Nava-Reyna, Erika, additional, Nedović, Viktor A., additional, Nejatian, Mohammad, additional, Nirmala, M. Joyce, additional, Ozogul, Yesim, additional, Pacios-Michelena, Sandra, additional, Pal, Ajay, additional, Pavithra, J., additional, Pelissari, Franciele Maria, additional, Pešić, Mirjana B., additional, Prahalathan, Chidambaram, additional, Prajapati, Damyanti, additional, Raj, Uppada Sumanth, additional, Raju, Amutha, additional, Ramos-Bell, Surelys, additional, Ramos-González, Rodolfo, additional, Rangaraj, Suriyaprabha, additional, Rathika, R., additional, Ravichandran, Mythili, additional, Rehman, Asma, additional, Rehman, Muhammad Adil, additional, Rivas-García, Tomás, additional, Saharan, Vinod, additional, Sahu, Urvashi, additional, Sai, Padamata Shalini, additional, Saikrishna, Narasa, additional, Salević, Ana, additional, Salleh, Hamzah Mohd, additional, Samiappan, Sumathi C., additional, Sánchez-Burgos, Jorge A., additional, Saravana Raj, A., additional, Segura-Ceniseros, Patricia, additional, Selvankumar, T., additional, Shah, Faiz-ul-Hassan, additional, Subramanya, Sanjana, additional, Sumanth, Kausthubh, additional, Teixeira, Letícia Morais Costa, additional, Thirumalaisamy, R., additional, Trevisol, Thalles Canton, additional, Valencia, Germán Ayala, additional, Vargas-Segura, Alejandra, additional, Vendan, S. Ezhil, additional, and Yazgan, Hatice, additional

Published
2022
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24. Contributors

Author

Alpár, Tibor, primary, Alves, Maria Jaízia dos Santos, additional, López-Ângulo, Daniel, additional, Angulo, Daniel Enrique López, additional, Anjum, Samin, additional, Arastehnejad, Niloofar, additional, Arockianathan, P. Marie, additional, Asif, Muhammad Bilal, additional, Badar, Rida, additional, Bagheri, Ahmad Reza, additional, Banerjee, Debjyoti, additional, Bartoli, Mattia, additional, Bilal, Muhammad, additional, Biswas, Manik Chandra, additional, Bogdan, Cătălina, additional, Bonilla, Jeannine, additional, Brosse, N., additional, Catania, Federica, additional, Cernat, Andreea, additional, Chacon, Wilson Daniel Caicedo, additional, Chhibber, Sanjay, additional, Cristea, Cecilia, additional, Dhillon, Ankita, additional, Divya, Mani, additional, Dragan, Ana-Maria, additional, Ehsani, Ali, additional, Fatriasari, W., additional, Florea, Anca, additional, Gagliardi, Talita Ribeiro, additional, Gao, Xiaoyan, additional, Gondil, Vijay Singh, additional, Grumezescu, Valentina, additional, Gupta, Ram K., additional, Haq, Najam ul, additional, Harjai, Kusum, additional, Faridul Hasan, K.M., additional, Hashimd, R., additional, Hong, Kun, additional, Hong, Seongwoo, additional, Horváth, Péter György, additional, Hussin, M.H., additional, Iftekhar, Sidra, additional, Jamróz, Ewelina, additional, Khan, Nisar Alia Adnan, additional, Klapiszewski, Łukasz, additional, Kumar, Dinesh, additional, Laoutid, F., additional, Latif, N.H. Abdul, additional, Lehto, Vesa-Pekka, additional, Lima, Kennya Thayres dos Santos, additional, Majeed, Saadat, additional, Malik, Sumeet, additional, Marras, Elena, additional, Moghadam, Saba Goharshenas, additional, Moldovan, Mirela, additional, Monteiro, Alcilene Rodrigues, additional, Negut, Irina, additional, Nguyen, Tuan Anh, additional, Ni, Lingli, additional, Parsimehr, Hamidreza, additional, Pawar, Vaishali, additional, Rasheed, Tahir, additional, Ravi, Sneha, additional, Rus, Iulia, additional, Saeb, M.R., additional, Saha, Kowshik, additional, Shafi, Sameera, additional, Sillanpää, Mika, additional, Sobral, Paulo J.A., additional, Solihat, N.N., additional, de Souza, Felipe M., additional, Srivastava, Rohit, additional, Szarpak, Anna, additional, Tagliaferro, Alberto, additional, Tertis, Mihaela, additional, Truta, Florina, additional, Vahabi, H., additional, Valencia, Germán Ayala, additional, Auzély-Velty, Rachel, additional, Vijayakumar, Sekar, additional, Wasayh, Muhammad Abdul, additional, Xu, He-Lin, additional, Yar, Muhammad, additional, Zahid, Alap Ali, additional, and Zhang,, Zhenghua, additional

Published
2021
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25. Valorization of Agri-Food Wastes

Author

Valencia, Germán Ayala, primary, de Andrade, Cristiano José, additional, Ienczak, Jaciane Lutz, additional, Monteiro, Alcilene Rodrigues, additional, and Gutiérrez, Tomy J., additional

Published
2021
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26. Applications in food products

Author

Alves, Maria Jaízia dos Santos, primary, Chacon, Wilson Daniel Caicedo, additional, Lima, Kennya Thayres dos Santos, additional, Gagliardi, Talita Ribeiro, additional, Monteiro, Alcilene Rodrigues, additional, and Valencia, Germán Ayala, additional

Published
2021
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27. Current Status and Perspectives of Starch Powders Modified by Cold Plasma: A Review.

Author

Leandro, Gabriel Coelho, Laroque, Denise Adamoli, Monteiro, Alcilene Rodrigues, Carciofi, Bruno Augusto Mattar, and Valencia, Germán Ayala

Subjects
STARCH, AMYLOSE, CRYSTAL structure, THERMAL properties, THERMAL stability, LOW temperature plasmas, POWDERS
Abstract

Starch is an important part of the human diet; however, this macromolecule has undesired physicochemical properties associated with its limited water solubility, low viscosity, and poor thermal stability, limiting its food applications. Cold plasma (CP) is an emerging and nonthermal technology used in recent years to modify the physicochemical properties of starch powders. This paper comprehensively reviewed the application of CP in starches, including information about reactors and gases used to modify starches with CP, the application in starch granules, and the combination with other treatments such as hydration, dry heat, chemical and enzymatic treatments, extrusion, ultra-high-pressure, and microwave. Modified starch granules by atmospheric CP showed depolymerization of starch molecules, impacting the amylose content, crystalline structure, water solubility, and thermal properties. Certain gases used in CP, such as hexamethyldisiloxane and helium, can induce cross-linking in starch granules, increasing thermal and mechanical properties. CP associated with physicochemical treatments is more efficient in inducing starch depolymerization, improving the modification of the physicochemical properties of this macromolecule. CP is a useful tool for modifying the properties of starch granules; however, further research and development are necessary to elucidate its industrial application. [ABSTRACT FROM AUTHOR]

Published
2024
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33. Starch Nanoparticles Loaded with the Phenolic Compounds from Green Propolis Extract †.

Author

Alves, Maria Jaízia dos Santos, Chacon, Wilson Daniel Caicedo, Monteiro, Alcilene Rodrigues, and Valencia, Germán Ayala

Subjects
PHENOLS, PROPOLIS, CASSAVA starch, PRECIPITATION (Chemistry), NANOPARTICLES, STARCH
Abstract

Phenolic compounds from propolis extract (PE) have antioxidant and antimicrobial properties; however, extracts from this raw material are not water soluble. This study aimed to stabilize the phenolic compounds from green propolis extract in cassava and potato starch nanoparticles produced by the anti-solvent precipitation method. The obtained materials displayed a crystalline structure related to starch nanomaterials with a V6h-type crystalline structure. The starch nanoparticles interacted with the phenolic compounds by means of hydrogen bonds and increased the hydrophobicity in the nanomaterials. The developed starch nanomaterials loaded with the phenolic compounds from PE could be potentially used as a novel ingredient in food packaging. [ABSTRACT FROM AUTHOR]

Published
2023
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40. The Production of High-Added-Value Bioproducts from Non-Conventional Biomasses: An Overview.

Author

Monteiro, Alcilene Rodrigues, Battisti, Andrei Pavei, Valencia, Germán Ayala, and de Andrade, Cristiano José

Subjects
*BIOLOGICAL products, *BIOMASS energy, *CIRCULAR economy, *PHARMACEUTICAL industry, *SUSTAINABLE development
Abstract

In recent decades, biomasses from different industrial segments have created new interesting perspectives, including sustainable development. Moreover, reusing waste, such as biomass, also impacts the economy, i.e., the circular economy. The main biomasses and their applications are evident in the energy, food, chemistry, fine chemical, and pharmaceutical sectors. Several questions should be asked regarding the trending topic of the circular economy, including biomass availability and seasonality, energy demand (processes), and the real environmental impact. Thus, this review focuses on biomass collected from non-conventional (unusual technology at the industrial scale) food-processing residues, particularly from 2016 to 2023, to produce biomaterials and/or bioproducts for the food sector. [ABSTRACT FROM AUTHOR]

Published
2023
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42. Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux.

Author

Alves, Maria Jaízia dos Santos, Nobias, Marielle Correia, Soares, Lenilton Santos, Coelho, Daniela Sousa, Maraschin, Marcelo, Basso, Alex, Moreira, Regina de Fátima Peralta Muniz, José, Humberto Jorge, and Monteiro, Alcilene Rodrigues

Subjects
PHOTODEGRADATION, CHERRIES, FRUIT, ORGANIC acids, LYCOPENE, TOMATOES
Abstract

In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C ± 2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2 concentration from cherry tomatoes under TiO2-UV and control (c) fruits, were measured by GC-MS for 10 days. After that, the tomatoes were stored for 20 days. During the photocatalysis process, ethylene was completely degraded and control fruits, the ethylene was 28.73 nL/g. Respiration rate was lower for fruits under TiO2-UV than control. During storage period, cherry tomatoes treated by TiO2-UV, showed lower ethylene concentration, respiration rate, total soluble solid, lycopene, sugar and organic acid content than control showing that the fruits treated with photocatalysis did not reach the full maturity. In addition, all the cherry tomatoes showed different maturity stages. Fungal incidence was higher in control fruits than fruits treated with photocatalysis. This research showed for the first time that photocatalytic technology preserved the physiological quality of cherry tomatoes for 30 days of storage, being a promised technology to preserve cherries tomatoes. [ABSTRACT FROM AUTHOR]

Published
2023
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44. Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

Author

Alves, Maria Jaízia dos Santos, primary, Nobias, Marielle Correia, additional, Soares, Lenilton Santos, additional, Coelho, Daniela Sousa, additional, Maraschin, Marcelo, additional, Basso, Alex, additional, Moreira, Regina de Fátima Peralta Muniz, additional, José, Humberto Jorge, additional, and Monteiro, Alcilene Rodrigues, additional

Published
2021
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46. Estudo da cinetica de extração dos soluveis da casca do fruto bacuri (platonia insignis) com CO2 liquido

Author

Monteiro, Alcilene Rodrigues, Petenate, Maria Angela de Almeida Meireles, 1953, Meireles, Maria Angela de Almeida, 1953, Cabral, Fernando Antonio, Marques, Marcia Ortiz Mayo, Menezes, Hilary Castle de, Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos, Programa de Pós-Graduação em Engenharia de Alimentos, and UNIVERSIDADE ESTADUAL DE CAMPINAS

Subjects
Dióxido de carbono, Extração - Equipamento, Extração por solventes, Bacuri
Abstract

Orientador: Maria Angela de Almeida Meireles Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O bacuri (Platonia insignis Mart.) é um fruto encontrado na região amazônica, mais especificamente no estado do Pará. Constituído de casca, polpa e semente. A polpa é empregada no preparo de doces, geléias, sorvetes e iogurte e a parte resinosa da casca é empregada no tratamento de diversas dermatoses. Sua característica de odor e sabor levaram ao desenvolvimento do estudo do extrato solúvel da casca utilizando dióxido de carbono sub/supercrítico como solvente. Para este estudo foi utilizado um equipamento de extração de fluxo contínuo em leito fixo que contém um reservatório para o CO2 líquido, um extrator de leito fixo, ambos com banho de resfriamento e aquecimento, válvula reguladora de fluxo e peças auxiliares como válvulas, conexões e controladores de temperaturas. Neste trabalho foi estudada a influência da pressão, temperatura, tamanho de partícula, tempo de contato e tempo de extração no rendimento do extrato. Foi estudado também o uso de cosolvente (etanol) como um método alternativo para remover o extrato solúvel da casca do bacuri. As extrações foram realizadas a pressões entre 63-200 bar e temperaturas de 16-500°C. O tempo de contato entre solvente e matriz sólida variou de 45 minutos a 6 horas e o tempo de extração de 2 a 7 horas. O rendimento obtido em extrato solúvel da casca do bacuri apresentou pequenas mudanças com a variação da pressão e temperatura de extração. Sendo que o efeito da pressão e temperatura sobre o rendimento foi mais pronunciado a 16°C e 66 bar. Segundo o teste de Tukey este experimento apresentou diferença significativa de rendimento quando comparado aos outros experimentos com CO2 LSBC. O rendimento em extrato solúvel obtido da casca de bacuri com C02 LSBC foi comparado aos obtidos com C02SC, com co-solvente e com solvente orgânico. Os constituintes químicos isolados da casca foram analisados por CG-EM.A análise dos extratos obtidos por CO2 LSBC, co-solvente e CO2SC revelou a predominancia dos ácidos graxos livres: oleico, linoleico, esteárico e o pálmitico como componente principal. No extrato obtido por arraste a vapor apresentou o linalol e ?-terpeniol como componente principal. Nos extratos obtidos por solvente orgânico o foi observado o trimetil citrato como componente principal Abstract: The bacuri fruit (Platonia insignis Mart.) is native to the amazonic region, more specifically to Pará state. Its characteristic, flavour and fragance led to a study of the soluble extract of the skin using carbon dioxide sub/supercritical as solvent. The fixed bed, continous flow extraction equipment used in this work, consisted of one reservoir with liquid carbon dioxide, one fixed bed extractor both, with cooling and heating baths, flow regulation valve and auxiliary pieces such as valves, connections and temperature control equipment. This work studied the effect of pressure, temperature, particle size, contact time and extraction time in yield of extract. The co-solvent was employed as an alternative method to remove the soluble extract from bacuri skin retained in the equipment. The extractions were peformed in the pressure range of 63 to 200 bar and in the temperature range from 16 to 50°C. The contact time of solute/sovent ranged from 45 min. to 6h. and the extraction time from 2 to 7h. The yield of soluble extract from bacuri skin showed low changes with the variation of pressure and temperature of extraction. However, at a pressure of 66 bar and temperature of 16°C the effect over the yield were more significant. The Tukey test showed significant differences in yield when compared to other experiments with LSBC-CO2. The yield obtained with LSBC-CO2 was compared with those obtained with co-solvent, SCC02 and organic solvent. The chemical constituents isolated from bacuri skin were analysed using CG-MS. The analysis of the extracts obtained by LSBC-CO2, co-solvent and SC-CO2 showed a predominance of the following free fatty acids: oleic, linoleic, stearic and palmitic as the main component. The extract obtained by steam distillation as mains components the linalool and ?-terpineool. The occurence of citrate trimethil was observed in the extracts obtained by the organic solvent method Mestrado Mestre em Engenharia de Alimentos

Published
2021

49. 17 - Applications in food products

Author

Alves, Maria Jaízia dos Santos, Chacon, Wilson Daniel Caicedo, Lima, Kennya Thayres dos Santos, Gagliardi, Talita Ribeiro, Monteiro, Alcilene Rodrigues, and Valencia, Germán Ayala

Published
2021
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