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17 results on '"Silva, Eugênia Telis de Vilela"'

1. Blanching applied in enzymatic inactivation and its influence on browning, bioactive compounds, and antioxidant activity of trapiá (Crataeva tapia L.) pulp

Author

Moura, Henrique Valentim, de Figueirêdo, Rossana Maria Feitosa, Queiroz, Alexandre José de Melo, Silva, Eugênia Telis de Vilela, Silva, Aline Priscila de França, da Silva, Gabriel Monteiro, Saraiva, Maria Monique Tavares, Paiva, Yaroslávia Ferreira, and dos Santos, Francislaine Suelia

Published
2024
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2. Extraction of chia and okra mucilages: physicochemical characterization, bioactive compounds, and antioxidant activity, drying kinetics, and thermodynamic properties

Author

Santos, Francislaine Suelia dos, Figueirêdo, Rossana Maria Feitosa de, Queiroz, Alexandre José de Melo, Silva, Eugênia Telis de Vilela, Paiva, Yaroslávia Ferreira, Moura, Henrique Valentim, Campos, Ana Regina Nascimento, Carvalho, Ana Júlia de Brito Araújo, Lima, Marcos dos Santos, and Macedo, Antônio Daniel Buriti de

Published
2023
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3. Improving preservation of bioactive compounds in mangosteen peel flour through pre-treatment with bleaching, ethanol, and vacuum pulse

Author

Silva, Eugênia Telis de Vilela, Queiroz, Alexandre José Melo de, Figueirêdo, Rossana Maria Feitosa de, Moura, Henrique Valentim, Silva, Aline Priscila de França, Silva, Gabriel Monteiro da, Moreira, Inácia dos Santos, Lima, Marcos dos Santos, Araújo, Ana Julia de Brito, and Santos, Francislaine Suelia dos

Published
2024
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5. Enhancing mangosteen peel drying: Impact of ethanol pre-treatment, vacuum pulsing, and blaching on process efficiency and bioactive compound levels

Author

Silva, Eugênia Telis de Vilela, Queiroz, Alexandre José Melo de, Figueirêdo, Rossana Maria Feitosa de, Moura, Henrique Valentim, Silva, Aline Priscila de França, Santos, Francislaine Suelia dos, Paiva, Yaroslávia Ferreira, Palma, Cristina Fernandes Cavalcanti, Saraiva, Maria Monique Tavares, and de Macedo Albuquerque Junior, Nailton

Published
2024
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6. Effect of drying temperature on antioxidant activity, phenolic compound profile and hygroscopic behavior of pomegranate peel and seed flours

Author

Wanderley, Roberta de Oliveira Sousa, Figueirêdo, Rossana Maria Feitosa de, Queiroz, Alexandre José de Melo, Santos, Francislaine Suelia dos, Silva, Aline Priscila de França, Paiva, Yaroslávia Ferreira, Moura, Henrique Valentim, Silva, Eugênia Telis de Vilela, Carvalho, Ana Júlia de Brito Araújo, Lima, Marcos dos Santos, Campos, Ana Regina Nascimento, Gregório, Mailson Gonçalves, and Lima, Antônio Gilson Barbosa de

Published
2023
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7. Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours

Author

Silva, Eugênia Telis de Vilela, Queiroz, Alexandre José Melo de, Figueirêdo, Rossana Maria Feitosa de, Moura, Henrique Valentim, Santos, Francislaine Suelia dos, Silva, Aline Priscila de França, Cavalcanti, Cristina Fernandes, Gregório, Mailson Gonçalves, Galdino, Plúvia Oliveira, and Gomes, Josivanda Palmeira

Published
2023
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9. Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Santos, Francislaine Suelia dos, additional, Amadeu, Lumara Tatiely Santos, additional, Lima, Antônio Gilson Barbosa de, additional, Lima, Thalis Leandro Bezerra de, additional, Silva, Wilton Pereira da, additional, Moura, Henrique Valentim, additional, Silva, Eugênia Telis de Vilela, additional, Costa, Caciana Cavalcanti, additional, Galdino, Plúvia Oliveira, additional, Gomes, Josivanda Palmeira, additional, and Leão, Douglas Alexandre Saraiva, additional

Published
2023
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10. Processing black rice grains to obtain flour: influence of pre‐treatments on mass transfer, in vitro digestibility and properties technological

Author

Santos, Newton Carlos, primary, Almeida, Raphael Lucas Jacinto, additional, Saraiva, Maria Monique Tavares, additional, Silva, Virgínia Mirtes de Alcântara, additional, Sousa, Francisca Moisés de, additional, Lima, Thalis Leandro Bezerra de, additional, Carvalho, Raniza de Oliveira, additional, Gonçalves, Mailson Gregório, additional, Silva, Eugênia Telis de Vilela, additional, André, Anastácia Maria Mikaella Campos Nóbrega, additional, Nascimento, Amanda Priscila da Silva, additional, and Filho, Manoel Tolentino Leite, additional

Published
2023
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11. Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Amadeu, Lumara Tatiely Santos, additional, Santos, Francislaine Suelia dos, additional, Reis, Carolaine Gomes dos, additional, Carvalho, Ana Júlia de Brito Araújo, additional, Lima, Marcos dos Santos, additional, Lima, Antônio Gilson Barbosa de, additional, Gomes, Josivanda Palmeira, additional, Moura, Rodrigo Leite, additional, Moura, Henrique Valentim, additional, and Silva, Eugênia Telis de Vilela, additional

Published
2023
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12. Blanching applied in enzymatic inactivation and its influence on browning, bioactive compounds, and antioxidant activity of trapiá (Crataeva tapiaL.) pulp

Author

Moura, Henrique Valentim, de Figueirêdo, Rossana Maria Feitosa, Queiroz, Alexandre José de Melo, Silva, Eugênia Telis de Vilela, Silva, Aline Priscila de França, da Silva, Gabriel Monteiro, Saraiva, Maria Monique Tavares, Paiva, Yaroslávia Ferreira, and dos Santos, Francislaine Suelia

Abstract

The trapiá, although it is a species present in almost the entire Brazilian territory, has limited consumption due to the absence of commercial plantations and general unawareness of its properties, aggravated by the difficulty of processing due to rapid enzymatic browning that affects the pulp when handled. In this study, the influence of enzymatic inactivation through thermal blanching on the changes in luminosity, bioactive compounds, and antioxidant activity of trapiá pulp was evaluated. Blanching showed optimal effects when the thermal process was applied for a duration of 15 min, as confirmed by the qualitative determination of peroxidase (POD), indicating the interruption of enzymatic activity. The study of instrumental luminosity kinetics (color parameter) of the sample without thermal blanching treatment (control) and with blanching indicated a degradation process over time governed by a first-order model. The thermal process influenced the levels of bioactive compounds, resulting in increased flavonoids, anthocyanins, and β-carotene. Blanching also led to an increase in antioxidant activity measured by ABTS and DPPH methods, with a significant increase in DPPH radical scavenging activity, reaching 96% higher than the unblanched pulp.

Published
2024
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13. Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition

Author

Moura, Rodrigo Leite, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Santos, Francislaine Suelia dos, additional, Lima, Antônio Gilson Barbosa de, additional, Rego Junior, Pedro Francisco do, additional, Gomes, Josivanda Palmeira, additional, Silva, Wilton Pereira da, additional, Paiva, Yaroslávia Ferreira, additional, Moura, Henrique Valentim, additional, Silva, Eugênia Telis de Vilela, additional, Costa, Caciana Cavalcanti, additional, and Gregório, Mailson Gonçalves, additional

Published
2023
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14. Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Author

Santos, Francislaine Suelia dos, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Paiva, Yaroslávia Ferreira, additional, Moura, Henrique Valentim, additional, Silva, Eugênia Telis de Vilela, additional, Ferreira, João Paulo de Lima, additional, Melo, Bruno Adelino de, additional, Carvalho, Ana Júlia de Brito Araújo, additional, Lima, Marcos dos Santos, additional, Costa, Caciana Cavalcanti, additional, Silva, Wilton Pereira da, additional, and Gomes, Josivanda Palmeira, additional

Published
2023
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15. Production and characterization of passion fruit jellies with brown flaxseed seeds

Author

Moura, Henrique Valentim, Silva, Eugênia Telis de Vilela, Figueirêdo, Rossana Maria Feitosa de, Moreira, Inácia dos Santos, and Queiroz, Alexandre José de Melo

Subjects
Alimento funcional, Compostos bioativos, Geleia extra
Abstract

The objective of this work was to elaborate and characterize extra-type passion fruit jellies with different concentrations of brown flaxseed (1.5, 2.5 and 3.5%). The jellies were analyzed for their physico-chemical characteristics (pH, titratable total acidity, total soluble solids, total sugars, reducing and non-reducing sugars, water content, vitamin C, lipids and ashes) and bioactive compounds (total flavonoids, total anthocyanins and total carotenoids). Passion fruit was shown as an exploitable alternative for its use in the manufacture of passion fruit jellies with flaxseed. It was observed in the jellies that with the increase of the flaxseed concentration there was an increase of the flavonoids and anthocyanins, which represent bioactive compounds important for human health and disease control, thus indicating that the jellies of this study can be considered functional. O objetivo deste trabalho foi elaborar e caracterizar geleias de maracujá do tipo extra com adição de diferentes concentrações de sementes de linhaça marrom (1,5, 2,5 e 3,5%). As geleias foram analisadas em relação às suas características físico-químicas (pH, acidez total titulável, sólidos solúveis totais, açúcares totais, açúcares redutores e não redutores , teor de água, vitamina C, lipídeos e cinzas) e compostos bioativos (flavonóides totais, antocianinas totais e carotenóides totais). O maracujá se mostrou como alternativa explorável para seu uso na fabricação de geleias de maracujá com linhaça. Observou-se nas geleias que com o aumento da concentração de linhaça houve aumento dos flavonóides e antocianinas, que representam compostos bioativos importantes para a saúde humana e no combate a doenças, indicando assim que as geleias deste estudo podem ser consideradas funcionais.

Published
2019

17. Influence of ethanol and ultrasound on drying, bioactive compounds, and antioxidant activity of strawberries (Fragaria× ananassa)

Author

Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Monteiro, Shênia Santos, Silva, Eugênia Telis de Vilela, Silva, Vírgínia Mirtes de Alcântara, André, Anastácia Maria M.C. N., Ribeiro, Victor Herbert de Alcântara, and Brito, Ana Carla Oliveira de

Abstract

This study aimed to evaluate the use of ethanol (ET) and ultrasound (US) in convective drying of strawberry slices, as well as the effect on physicochemical, bioactive, and antioxidant parameters. For this, strawberry slices with a thickness of 0.005 m were pretreated with ET (in different volume fractions), US, and a combination of both. Drying kinetics were performed for control strawberry slices (without ET and US) and pretreated with 50% ethanol (ET50), 50% ethanol and ultrasonic (ET50US), 100% ethanol (ET100), and 100% ethanol and ultrasonic (ET100US) at a temperature of 60 °C. Empirical and diffusive models were fitted to the experimental data to describe the drying kinetics, and the fresh and dried slices were analyzed according to the parameters of water activity (aw), water content, total phenolic compounds (TPC), total anthocyanins (ATS), vitamin C and antioxidant activity (AA) (ABTS•+, DPPH•, and FRAP). The use of the ET100US combination provided an increase in the moisture transport process, higher drying rate, shorter process time (570 min), and reduction of awto a safe value (aw<0.5), however, it sharply degraded the TPC, ATS, and AA. The ET50US pre-treatment even with a drying time of 690 min was the most efficient, since the values of TPC, ATS, and vitamin C suffered smaller reductions, where the AA varied in only 10.32%, 13.78% and 6.54% for the methods ABTS•+, DPPH•, and FRAP, respectively when compared to fresh strawberry. In this sense, it can be stated that the pre-treatment with 50% ethanol and ultrasound (ET50US) showed less reduction in the degradation of bioactive and antioxidant properties, and in the minimization of drying time for strawberry slices.

Published
2022
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