Paulo Vitor Franca Lemos
@farmacia.ufba.br
Pharmacy
Federal University of Bahia
EDUCATION
Developing micro- and nanostructured biopolymers for drug delivery purposes. Solid experience in chromatographic, spectroscopic, thermoanalytical, and scattering techniques. Proficiency in the purification of natural products with an emphasis on biopolymers and the development of analytical methods. His PhD thesis entitled "Physical and chemical modifications of starch polymers for encapsulation of biomolecules" has been developed in collaboration with the Chemical and Biochemical Reactor Engineering and Safety (CREaS) - KU Leuven - BE.
RESEARCH, TEACHING, or OTHER INTERESTS
Pharmacy, Agricultural and Biological Sciences
Scopus Publications
Scopus Publications
Pietro Carlos Gonçalves Conceição, Paulo Vitor França Lemos, Jamile Santos Santana, Paulo Romano Cruz Correia, Lucas Guimarães Cardoso, Denílson de Jesus Assis, Lucimar Pacheco Gomes da Rocha, Henrique Rodrigues Marcelino, Ederlan de Souza Ferreira, Jania Betânia Alves da Silva,et al.
Wiley
AbstractPolymer blends can improve material processability and can be used to extrude partially degraded materials, such as expired poly (butylene adipate‐co‐terephthalate) (PBAT), which cannot be normally extruded. Therefore, in this study, the extrudability of PBAT that has passed its expiration date was restored by blending it with poly (butylene succinate) (PBS). Various polymer blends were extruded and characterized to achieve high‐efficiency extrusion. The carbonyl indices in partially degraded PBAT and the corresponding control sample detailed the effects of 98 months of aging on molecular properties. The semicrystalline structure consisted of a mixed ordered arrangement of PBS and PBAT chains dispersed in an amorphous matrix. The microscopic images of the surfaces of the polymer films revealed defects and roughness, followed by an increase in the PBAT concentration in blends. Changes in mechanical properties and water vapor permeability correlated with the PBAT concentration in the blends. To avoid polymer loss, we reported a simple method for using PBAT that has passed its expiration date and cannot be extruded. The results revealed that the polymer films could be used in the packaging industry, especially in food and agricultural sectors.
Sinara Silva Neves Machado, Jania Betânia Alves da Silva, Renata Quartieri Nascimento, Paulo Vitor França Lemos, Denílson de Jesus Assis, Henrique Rodrigues Marcelino, Ederlan de Souza Ferreira, Lucas Guimarães Cardoso, Juraci Duarte Pereira, Jamille Santos Santana,et al.
Elsevier BV
Jania Betania Alves da Silva, Suellen Rocha Vieira, Luiggi Cavalcanti Pessôa, Jamille Santos Santana, Paulo Vitor França Lemos, Carolina Oliveira de Souza, Lucas Guimarães Cardoso, Denílson de Jesus Assis, Cassamo Ussemane Mussagy, and Valéria Carvalho Santos‑Ebinuma
Elsevier BV
Jamila Sueira de Jesus Silva, Danilo Alves Silva, Maria Beatriz Prior Pinto Oliveira, Renata Quartieri Nascimento, Paulo Vitor França Lemos, Ana Teresa Lombardi, Paulo Fernando de Almeida, Jadson dos Santos França, Carolina Oliveira de Souza, and Lucas Guimarães Cardoso
Springer Science and Business Media LLC
Denise Agostina Grimaut, Jania Betania Alves da Silva, Paulo Vitor França Lemos, Paulo Romano Cruz Correia, Jamille Santos Santana, Luiggi Cavalcanti Pessôa, Santiago Estevez-Areco, Lucía Mercedes Famá, Silvia Nair Goyanes, Henrique Rodrigues Marcelino,et al.
MDPI AG
This work aimed to evaluate the properties of butylene adipate-co-terephthalate (PBAT) degraded after 1800 days of storage (DPBAT) by preparing blends (films) with crosslinked starch (Cm) through extrusion and thermocompression. Different ratios of DPBAT:Cm (70:30, 60:40, and 50:50 m/m) were prepared. The incorporation of Cm into DPBAT significantly changed the properties of the films by making them stiffer (increasing Young’s modulus by up to 50%) and increasing the thermal resistance of DPBAT. The presence of crosslinked starch in the films made them less hydrophobic (with decreased contact angle and increased moisture content), but these parameters did not vary linearly with changes in the content of crosslinked starch in the blend (DPBAT:Cm). The microscopic images show an inhomogeneous distribution of Cm granules in the DPBAT matrix. Thus, the films prepared with PBAT show a significant decrease in their mechanical parameters and heat resistance after long-term storage. However, the preparation of blends of degraded DPBAT with crosslinked starch promoted changes in the properties of the films prepared by thermocompression, which could be useful for disposable packaging.
Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Thaís de Souza Santos, Pedro Paulo Lordelo Guimarães Tavares, Renata Quartieri Nascimento, Leila Magda Rodrigues Almeida, Carolina Oliveira de Souza, and Janice Izabel Druzian
Informa UK Limited
Stingless bees are endemic in northeastern Brazil, where they are exploited for honey production and crop pollination. The therapeutic use of honey can be attributed to its antibacterial and antioxidant activities. The effects of time and storage temperature on Melipona scutellaris honey were evaluated by physicochemical and microbiological parameters as well as by the analysis of bioactive compounds and antioxidant activity. Fresh honey samples were monitored at 5 and 30 °C for 150 days. The total acidity and HMF increased, while pH and diastase activity significantly decreased over time at 30 °C (p < 0.05). Fresh honey met all the established parameters. In contrast, due to storage, it failed to meet the criteria set in the current legislation for Melipona with the most drastic shortcomings observed at 30 °C. Unlike monosaccharides, acetic and lactic acid concentrations increased, indicating fermentation. During storage, the total phenolic compounds and flavonoids contents were reduced along with antioxidant activities measured by DPPH, ABTS, and FRAP methods. On the 60th day of storage at 5 °C, dextrose crystallization began, and the water content increased. Storage at 5 °C for up to 60 days resulted in minor changes, but after 150 days, storage at 30 °C showed reduced bioactive degradation and higher antioxidant activity. Therefore, the storage conditions associated with crystallization were found to control the stability of Melipona scutellaris honey.
Renata Quartieri Nascimento, Cláudio Vaz Di Mambro Ribeiro, Nelson Barros Colauto, Larissa da Silva, Paulo Vitor França Lemos, Ederlan de Souza Ferreira, Giani Andrea Linde, Bruna Aparecida Souza Machado, Pedro Paulo Lordelo Guimarães Tavares, Aline Camarão Telles Biasoto,et al.
MDPI AG
Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling sustainable rearing by adding value to by-products and agro-industrial residues. This study aimed to evaluate the performance and nutritional characterization of Zophobas atratus larvae fed with different proportions of grape residue. Physicochemical analysis of the diets and larvae (AOAC procedures), fatty acid profile (chromatographic techniques), metals and non-metals (inductively coupled plasma optical emission spectrometry), larval mass gain, feed conversion efficiency, and mortality rate were assessed. The replacement of 25% of the conventional diet with grape residue increased lipid, ash, and fiber contents and reduced protein, carbohydrates, and energy. It promoted greater mass gain, lower mortality rate, and reduced larval growth time by 51%. Among the replacements, 25% resulted in the second-highest content of calcium, sodium, magnesium, and zinc, and the lowest content of potassium and phosphorus in the larvae. The 100% replacement resulted in the highest amounts of C18:2n6 (27.8%), C18:3n3 (2.2%), and PUFA (30.0%). Replacing 25% of the conventional diet with grape residue is equivalent to the conventional diet in many aspects and improves several larvae performance indices and nutritional values.
Lucas Guimarães Cardoso, Paulo Vitor França Lemos, Carolina Oliveira de Souza, Maria Beatriz Prior Pinto Oliveira, and Fabio Alexandre Chinalia
Hindawi Limited
Suellen Rocha Vieira, Jania Betânia Alves da Silva, Janice Izabel Druzian, Denílson de Jesus Assis, Cassamo Ussemane Mussagy, Jorge Fernando Brandão Pereira, Valéria Carvalho Santos-Ebinuma, Paulo Vitor França Lemos, Paulo Romano Correia, Ederlan de Souza Ferreira,et al.
Springer Science and Business Media LLC
Pollyana Grazielle Luz Da Rocha, Matheus Gonçalves Leão De Oliveira, Paulo Vitor França Lemos, Larissa Alves De Sousa Costa, Lucimar Pacheco Gomes Da Rocha, Adelson Ribeiro De Almeida Júnior, and Jania Betania Alves Da Silva
Wiley
AbstractThis work aimed to prepare and characterize cellulose nanocrystals as an additive to a water‐based lubricating fluid. Different concentrations of the cellulose nanocrystals suspensions (0.50–1.25%wt) were added to the lubricant fluid. The nanolubricants were submitted to the pin‐disk test. The rigid/severe electrodynamic lubrication regime was conducted under different rotation speeds (500 and 63 rpm) and external loads (8.47 and 1.77 N). The cellulose nanocrystals showed a high yield (74%), an aspect ratio from 23 to 35, and thermal stability at 219.0°C. The coefficient of friction increased from 4% to 97%) with the addition of the cellulose nanocrystals for the test at 500 rpm and decreased by up to 50% at 63 rpm both at 8.47 N. The wear rate reduced with increasing concentration of nanocrystals in the lubricant fluid, showing a reduction by up to 99% at 500 rpm–8.47 N compared with fluid without nanocrystals.
Danilo Alves Silva, Lucas Guimarães Cardoso, Jamilla Sueira de Jesus Silva, Carolina Oliveira de Souza, Paulo Vitor França Lemos, Paulo Fernando de Almeida, Ederlan de Souza Ferreira, Ana Teresa Lombardi, and Janice Izabel Druzian
Elsevier BV
Lucas Guimarães Cardoso, Ana Teresa Lombardi, Jamila Sueira de Jesus Silva, Paulo Vitor França Lemos, Jorge Alberto Vieira Costa, Carolina Oliveira de Souza, Janice Izabel Druzian, and Fabio Alexandre Chinalia
Elsevier BV
Paulo Vitor França Lemos, Lucas Guimarães Cardoso, Jânia Betânia Alves da Silva, Carolina Oliveira de Souza, and Janice Izabel Druzian
Springer Science and Business Media LLC
Leila Magda Rodrigues Almeida, Larissa Farias da Silva Cruz, Bruna Aparecida Souza Machado, Itaciara Larroza Nunes, Jorge Alberto Vieira Costa, Ederlan de Souza Ferreira, Paulo Vitor França Lemos, Janice Izabel Druzian, and Carolina Oliveira de Souza
Elsevier BV
Paulo Vitor França Lemos, Henrique Rodrigues Marcelino, Lucas Guimarães Cardoso, Carolina Oliveira de Souza, and Janice Izabel Druzian
Elsevier BV
Lucas Guimarães Cardoso, Jessica Hartwig Duarte, Jorge Alberto Vieira Costa, Denilson de Jesus Assis, Paulo Vitor França Lemos, Janice Izabel Druzian, Carolina Oliveira de Souza, Itaciara Larroza Nunes, and Fabio Alexandre Chinalia
Springer Science and Business Media LLC
Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento, Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Janice Izabel Druzian, Thâmilla Thalline Batista de Oliveira, Roberta Barreto de Andrade, Adriana Lúcia da Costa Souza, Karina Teixeira Magalhães-Guedes,et al.
Informa UK Limited
ABSTRACT The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruit-based kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.
Beatriz Lourdes de Souza, Karina Teixeira Magalhães‐Guedes, Paulo Vitor França Lemos, Leonardo Fonseca Maciel, Disney Ribeiro Dias, Janice Izabel Druzian, and Rosane Freitas Schwan
Wiley
AbstractThe present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were added with homogenization every 3 hr). Samples were evaluated every 12 hr for both fermentation processes (fermentation process 1: 24 hr and fermentation process 2: 48 hr). The flours were evaluated for physicochemical, nutritional, and microbiological qualities, using a completely randomized design, considering only the variation in the duration of both fermentation processes (from 24 to 48 hr). The fermentation process positively modified the physicochemical, nutritional, and microbial characteristics of the flours. An increase in antioxidant activity (IC50: control flour [CF] = 18.9 ± 0.13; arrowroot kefir flour [24 hr of fermentation; AKF1] = 15.36 ± 0.14; and arrowroot kefir flour [48 hr of fermentation; AKF2] = 13.84 ± 0.15), protein percentage (CF = 3.08 ± 0.12; AKF1 = 4.87 ± 0.33; and AKF2 = 6.00 ± 0.07), and organic acid (lactic, acetic, and propionic acids) production was observed, as well as modification in color (browning), the conformation of starch structures, and carbohydrate reduction. These results suggested that the “arrowroot kefir flours” open a new perspective for introduction in the market as a new product that can be used as food in nature or food ingredient for making bread, biscuits, pasta, and others, showing microbiological safety and functions properties.Practical ApplicationThe fermented flours present improved nutritional characteristics due to the fermentation process, such as higher antioxidant activity and protein levels. Regarding the population growth and societal demand for healthier food, one possibility is to provide a fermented flour with added nutritional value and raise knowledge about the arrowroot. Thus, these flours can be used in various food items or as an ingredient in food preparations for consumers that desire a healthy diet.
Paulo Vitor França Lemos, Luiza Carolina Franca Opretzka, Letícia Santos Almeida, Lucas Guimarães Cardoso, Jania Betânia Alves da Silva, Carolina Oliveira de Souza, Cristiane Flora Villarreal, and Janice Izabel Druzian
Elsevier BV
Lucas Guimarães Cardoso, Jessica Hartwig Duarte, Bianca Bomfim Andrade, Paulo Vitor França Lemos, Jorge Alberto Vieira Costa, Janice Izabel Druzian, and Fabio Alexandre Chinalia
Elsevier BV
Paulo Vitor França Lemos, Leandro Santos Barbosa, Ingrid Graça Ramos, Rodrigo Estevam Coelho, and Janice Izabel Druzian
Elsevier BV
Lídia Eloy Moura, Carolina Oliveira de Souza, Eleidiana Andréia Seixas de Oliveira, Paulo Vitor França Lemos, and Janice Izabel Druzian
Wiley
ABSTRACTActive packaging can be defined as packaging that includes additives that help to extend the shelf life of food; among the advantages of its use is the possibility to reduce the amount of additives added to the food during processing. The aim of this study was to develop, characterize, and apply active films of low‐density polyethylene, incorporating carotenoid and yerba mate extracts as active additives. Active films were obtained by extrusion and were characterized for water vapor permeability, thickness, color, and mechanical and thermal properties. The effectiveness of the films was evaluated using butter packed in the formulated films. There was a significant reduction in thickness, and mechanical, thermal, and water vapor barrier parameters of the films compared to the control. The concentration of additives directly influenced coloration and antioxidant and antimicrobial action of the films. The formulated films provided protection against oxidative action and inhibition of microbial growth. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46461.
Paulo Vitor França Lemos, Leandro Santos Barbosa, Ingrid Graça Ramos, Rodrigo Estevam Coelho, and Janice Izabel Druzian
Springer Science and Business Media LLC