Agricultural and Biological Sciences, Food Science, Filtration and Separation
104
Scopus Publications
Scopus Publications
Influence of Thermal Processing Conditions and High-pressure Homogenization On the Emulsifying and Foaming Properties of Chickpea Aquafaba Fellipe E. Keller, Amauri Rosenthal, Lourdes M. C. Cabral, Renata V. Tonon Food and Bioprocess Technology, 2026 Aquafaba is the aqueous fraction generated during the thermal processing of chickpeas. Its composition, which includes proteins and starch, imparts emulsifying and foaming properties, making it a potential ingredient for vegan products. High-pressure homogenization (HPH) is a process that can modify protein structure, improving its techno-functional properties. This work aimed to: (i) evaluate the effect of thermal processing conditions – chickpea-to-water ratio (CWR) (1:3 and 1:5) and processing time (20, 30, and 40 min) – on the composition and the emulsifying and foaming properties of chickpea aquafaba, and (ii) assess the impact of HPH, at different pressure levels (20, 50, and 80 MPa), on these techno-functional properties as well as on protein structure. Protein content in aquafaba varied from 1.47 to 5.96 mg/mL, while starch content ranged from 0.92 to 4.17 mg/mL, depending on the thermal processing conditions. These compositional variations were reflected in the emulsifying properties, with samples richer in protein and starch showing greater emulsion stabilization capacity. High-pressure homogenization was applied in a single homogenization cycle to two aquafaba samples: (i) 1:3 ratio/30 min and (ii) 1:5 ratio/20 min. High pressure homogenization improved both emulsifying and foaming properties, which was attributed to the unfolding of aquafaba proteins, as confirmed by the increase in surface free sulfhydryl groups and hydrophobicity. These findings demonstrate that tailoring thermal extraction and HPH can optimize aquafaba functionality, providing a scalable and sustainable strategy for developing high-performance, clean-label plant-based emulsifiers and foaming agents for the food industry.
Blackberry Juice Concentrated by Nanofiltration: Characterization, Stability and Application in a Fruit Juice Taís Andreza Batista de Jesus, Luiz Carlos Corrêa-Filho, Manuela Cristina P. de Araujo, Flávia dos Santos Gomes, Renata Valeriano Tonon, et al. Membranes, 2026 Blackberry (Rubus spp.) is a highly perishable fruit rich in bioactive compounds, particularly anthocyanins, which are associated with significant health benefits. This study investigated the application of nanofiltration using a pilot-scale spiral-wound module (DOW® NF90-2540) as a mild technology to concentrate phenolic compounds, especially anthocyanins, in blackberry juice. The process achieved concentration factors (CF) of 2.2 for monomeric anthocyanins and 1.9 for total phenolic content (TPC), reaching values of 54.3 mg C3G·100 mL−1 and 326.85 mg GAE·100 mL−1, respectively. The antioxidant capacity (ABTS+ and DPPH methods) also increased significantly in the concentrated fraction (CF 1.9 and 1.7, respectively). Stability of the concentrated juice was evaluated during 90 days of frozen storage, showing that low temperatures effectively preserved anthocyanin levels and visual quality, with only minor variations in color parameters (L*, a*, b*). Furthermore, the concentrated blackberry juice was successfully incorporated into apple–orange juice blends, generating formulations with progressively increased phenolic content, antioxidant activity, and red color intensity as the proportion of blackberry concentrate increased. Anthocyanin bioaccessibility in these juice blends was also evaluated and was not proportional to the increase in anthocyanin content. Strong correlations between anthocyanin concentration, antioxidant capacity, and CIELAB color parameters highlight the dual functional and technological role of blackberry compounds. In conclusion, this study demonstrates the feasibility of nanofiltration as a mild and efficient strategy for concentrating anthocyanins and phenolic compounds from blackberry juice while preserving physicochemical quality and color attributes.
Effect of Thermal and Non-Thermal Treatments on the Bioaccessibility of Vitamin C and Carotenoids in a Mixed Tropical Fruit Beverage Rayane Cordeiro, Luiz Corrêa-Filho, Flávia Gomes, Daniela Sá, Renata Tonon, et al. Beverages, 2026 A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 of the IDDSI scale, ensuring safe consumption for individuals with dysphagia. The product underwent different processing treatments, including thermal pasteurization, sterilization, and non-thermal ultrasound processing, to evaluate their effects on bioactive compounds and in vitro bioaccessibility. Vitamin C content and total phenolic compounds decreased by 15.4% and 12.7% after pasteurization, respectively, and by 41.6% and 79.1% after ultrasound treatment. In contrast, sterilization did not result in a significant difference in vitamin C content compared with the control. Conversely, total carotenoid content increased significantly across all processing treatments, while antioxidant capacity remained stable across the different processing conditions evaluated. In addition, a 95% increase in selenium content was observed after pasteurization, indicating enhanced solubilization of mineral fractions in the Brazil nut extract. Vitamin C bioaccessibility reached 53.24% after ultrasound treatment and 38.58% after sterilization, outperforming the control (34.59%). For carotenoids, sterilization resulted in the highest bioaccessibility (28.33%), followed by ultrasound (17.21%) and pasteurization (15.24%). The beverage also showed good sensory acceptance among elderly consumers, demonstrating that the formulation successfully combines nutritional adequacy and acceptance. These findings support its potential as a functional beverage that promotes safe nutrition and hydration in older adults, including those with dysphagia.
Effect of Crosslinking on the Physical Properties and Antifungal Activity of Active Coatings Containing Cinnamon Essential Oil for Anthracnose Control in Mangoes Tamires Sousa de Oliveira, André Mesquita Magalhães Costa, Caroline Corrêa de Souza Coelho, Davy William Hidalgo Chávez, Lourdes Maria Corrêa Cabral, et al. Journal of Food Science, 2025 This study aimed to verify the stability of cinnamon essential oil (CEO) nanoemulsions after their incorporation into polymer‐based coatings for the control of anthracnose in mangoes. A 0.75% CEO emulsion with Tween 80 was produced via ultrasonication and incorporated into sodium alginate (1%) and carboxymethylcellulose (0.5%) solutions, with or without calcium‐induced crosslinking. Physical stability (droplet size, polydispersity index, zeta potential, pH, whiteness, turbidity, and antifungal activity) was monitored over 28 days. Furthermore, the rheological behavior and efficacy of the active coatings were evaluated on mangoes artificially inoculated with Colletotrichum gloeosporioides . Crosslinked formulation showed lower variations in droplet size and PDI over time, indicating greater protection of CEO droplets within the structured polymeric network. All coating‐forming solutions exhibited pseudoplastic behavior; however, the incorporation of the nanoemulsion reduced viscosity compared with the base coating while maintaining adequate flow behavior for brush application. Notably, the crosslinked coating achieved a substantial mitigation of the disease, reaching up to 70% reduction in anthracnose lesion progression of the mangoes. Therefore, calcium crosslinking resulted in better long‐term maintenance of physicochemical and functional properties, confirming the efficiency of this strategy in enhancing the performance of CEO‐based active coatings for sustainable postharvest disease management.
Biodegradable Films and Edible Coatings Based on Whey Protein Isolate for Extending the Shelf Life of Commercial Strawberries Michelle Fernandes da Silveira, Carla Vieira, Raúl Comettant-Rabanal, Sheyla Loayza-Salazar, Leonardo Fernandes, et al. Foods, 2025 This study aimed to create a unique WPI film formulation that would help maintain strawberry quality. Therefore, an edible coating from WPI was developed, and its physical, mechanical, and rheological characteristics were analysed. WPI is a biopolymer residue with attractive barrier characteristics, biodegradability, and neutral taste that can be used as an edible coating on fragile fruits such as strawberries. Key innovations from this research include a comprehensive evaluation of whey as the sole polymeric component in edible coatings for strawberries, assessing its standalone protective potential; improvement of film formulation based on whey proportion; and an inferred shelf-life extension of whey-coated strawberries aligned with commercial acceptability standards, bridging the gap between research and practical application. This study showed that increasing protein proportion reduced the film’s solubility from 47.6% to 22.4%, thus enhancing its water resistance by up to 2-fold. Still, the film became tensile stiffer and more elastic modulus at 50% RH than at 70% RH. The filmogenic solution’s viscosity enhanced from 2.25 at 25 °C to 4.19 Pa.sn at 4 °C, indicating homogeneous coating of the fruit surface at room temperature and its adhesion at storage temperature. During cold storage, WPI coating reduced the mass loss of strawberries from a range of 5.83–16.71% in the control to a range of 2.56–13.22%, thus decreasing the mass loss by up to 2-fold compared to uncoated fruit from the control treatment, which resulted in better visual quality and a 33% extension of the shelf life of commercial strawberries. Overall, WPI films and coatings have the potential to offer a sustainable and effective protective layer for highly perishable and delicate fruits, extending shelf life and, consequently, reducing waste. Together, these properties can revolutionise the fresh produce industry to enhance global supply chain efficiency.
Do Temperature Abuses Along the Frozen Açaí Pulp Value Chain Increase Microbial Hazards? Jéssica Caroline Araujo Silva Sandes, Eduardo Henrique Miranda Walter, Gustavo Luis de Paiva Anciens Ramos, Virgínia Martins da Matta, Lourdes Maria Correa Cabral Foodborne Pathogens and Disease, 2025 Does temperature abuse during storage, distribution, marketing, and consumption of unpasteurized frozen açaí pulp increase microbial hazards? This study investigated the behavior of potentially pathogenic (Escherichia coli, Listeria monocytogenes and Salmonella spp.) and spoilage (mesophilic bacteria, yeasts and molds) microorganisms in two simulated thawing conditions: under refrigeration and at room temperature. The effect of repeated cold chain abuse was observed by thawing and refreezing (-20°C) açaí pulp four times over a period of 90 days. Freezing resulted in inhibition of all microorganisms except for mesophilic aerobic bacteria in one single sample. After thawing at 5°C, the kinetic parameters obtained by the Weibull model indicated that mesophilic aerobic bacteria, yeasts and molds and L. monocytogenes showed a longer inactivation time with δ values reaching 35, 126, and 46 days, respectively. The shortest inactivation time for a reduction of 4 log CFU.g-1 was for E. coli. The concentration of Salmonella spp. and L. monocytogenes in control samples was higher (p < 0.01) than in samples exposed to abusive conditions after 90 days of storage. The results indicate that the abusive thawing conditions studied do not increase the potential hazards of pathogens.
Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, et al. Food Science and Technology International, 2025 The production and commercialization of persimmon fruits generate waste that is often not reused and wrongly discarded. These residues are rich in bioactive compounds such as carotenoids, which can be recovered for later use as natural colourants. Ultrasound-assisted extraction (UAE) has been used to recover bioactive compounds from plant materials, considerably improving the extraction yield when compared to conventional extraction. This work aimed to evaluate the UAE of carotenoids from persimmon residues, considering three process variables: types of solvent (ethyl acetate and sunflower oil), ultrasound power (80–220 W), and extraction time (11 to 329 s). The obtained extracts were evaluated for colour (parameters L , a *, and b *) and carotenoid content. The ultrasound process resulted in a carotenoid content three times higher than conventional extraction. Ethyl acetate promoted a carotenoid extraction 50% higher (1887.04 µg/100 g of extract) than sunflower oil (930.85 µg/100 g of extract). The highest concentration was obtained with ethyl acetate when the ultrasound was applied at 150 W for 5.5 min. The extracts with the most intense yellow colour were those with the highest concentration of carotenoids and obtained by UAE with ethyl acetate, with good potential to be used as a natural colourant in the food industry.
Chemical and Sensory Evaluation of Blackberry (Rubus sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, et al. Membranes, 2025 Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered taste. Membrane separation processes are an alternative for the clarification and concentration of fruit juices, with advantages as the maintenance of the nutritional, sensory, and functional characteristics of the product. The aim of this work was to evaluate the effect of membrane concentration on the physicochemical and sensory characteristics of blackberry juice. The juice was first clarified by an enzymatic treatment associated with microfiltration and then concentrated by reverse osmosis and osmotic evaporation. Samples were analyzed for pH, titratable acidity, soluble and total solids, phenolic content, antioxidant activity, and total anthocyanins. The concentrated juices were then reconstituted for sensory evaluation. It was verified that reverse osmosis and osmotic evaporation resulted in juices with total solid concentrations of 29 and 53 g∙100 g−1, respectively, with slight differences in pH and acidity. Some phenolic compounds were lost during processing. The concentration of anthocyanins and the antioxidant capacity of the osmotic evaporation-concentrated juice increased 6.2 and 7.7 times, respectively, compared to the initial juice. Regarding sensory analysis, the juices concentrated by RO and EO presented acceptance percentages (scores between 6 and 9) of 58% and 55%, respectively. Consumers described them as “good appearance”, “refreshing”, “tasty”, “sweet”, or “with ideal sweetness”, in agreement with the high acceptance scores (6.2 and 6.9, respectively).
Coupling membrane processes to obtain a lycopene-rich extract André Luis Rodrigues Souza, Flavia dos Santos Gomes, Renata Valeriano Tonon, Luiz Fernando Menezes Silva, Lourdes Maria Corrêa Cabral Journal of Food Processing and Preservation, 2019
Recovery of bioactive compounds from grape pomace Ana Paula Gil Gruz, Carla Guimarães Silva e Sousa, Alexandre Guedes Torres, Suely Pereira Freitas, Lourdes Maria Correa Cabral Revista Brasileira De Fruticultura, 2013
Grape pomace extracts as green corrosion inhibitors for carbon steel in hydrochloric acid solutions International Journal of Electrochemical Science, 2012
Cashew apple juice stabilization by microfiltration Denise Carvalho Pereira Campos, Angélica Sabino Santos, Daisy Blumenberg Wolkoff, Virgínia Martins Matta, Lourdes Maria Corrêa Cabral, et al. Desalination, 2002
Membrane for processing tropical fruit juice Cristina Cardoso Pereira, Justino Meira Rufino, Alberto Cláudio Habert, Ronaldo Nobrega, Lourdes Maria Corrêia Cabral, et al. Desalination, 2002
