Jose Lucena Barbosa Junior
Verified @ufrrj.br
professor at Department of Food Technology, Federal Rural University of Rio de Janeiro
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science
Scopus Publications
Scopus Publications
V.S. de Oliveira, T.R. do Nascimento, T. Saldanha, M.I.M.J. Barbosa, and J.L. Barbosa Júnior
Walter de Gruyter GmbH
Abstract This study investigated the effect of processing (drying and oil extraction) on lipid oxidation and polyunsaturated fatty acids (PUFAs) in black soldier fly larvae (BSFL) flours and oils. BSFL were dried using conventional hot air drying (4.5 hours) and foam layer hot air drying (1.5 hours), both at 60 °C. Defatting was performed via centrifugation and an oil press machine. The results indicated that the extraction yield was lower when centrifugation (28.43%) was applied before the foam layer drying compared to the extraction with the machine (72.59%), suggesting the need for process optimisation in the first methodology. Lipid oxidation was evidenced in the flour samples through TBARS (thiobarbituric acid reactive substances) analysis, indicating the formation of malondialdehyde as increased values were determined after drying. While the fresh sample showed 0.23 ± 0.02 mg MDA/kg, the TBARS values found in flours obtained by conventional hot air drying and foam layer drying were 0.76 ± 0.03 and 1.52 ± 0.59 mg MDA/kg, respectively. Flour processing reduced the levels of PUFAs. However, processing impact was more pronounced in samples subjected to foam layer drying, where PUFAs decreased from 20.79 ± 0.14 g/100 g oil (fresh BSFL) to 12.89 ± 0.98 g/100 g oil (flour). Despite requiring a shorter drying time, foam drying results in increased exposure of lipids to oxygen and heat due to the foam formation and structure. In contrast, in the foam layer method, fat was extracted before drying through centrifugation, which resulted in less processing-induced damage to the lipids.
José Lucena Barbosa Júnior, Marcus Vinicius da Silva Ferreira, Vanessa Sales de Oliveira, Tatiana Saldanha, Maria Ivone Martins Jacintho Barbosa, Maurício Cordeiro Mancini, and Miriam Dupas Hubinger
FapUNIFESP (SciELO)
ABSTRACT: Orange-fleshed non-netted honeydew melon has high nutritional and economic potential, being widely appreciated as a refreshing sweet fruit. Therefore, evaluating commercial samples of such relevant products for the fresh fruit market is of great importance. This study investigated the antioxidant capacity, quality parameters, and chemical composition of honeydew melons from the Brazilian market. The values of pH and °Brix determined for melon samples were 6.5 ± 0.30 and 9.2 ± 0.80 g/100 g (fresh weight), respectively, which agree with the results expected for high-quality melons. The chromatography analysis revealed sucrose (49% of total sugar) as the main sugar, followed by fructose (30%) and glucose (21%). Carotenoids, which are directly linked to the characteristic orange color, showed a total level of 270.59 µg/g (dry weight). Additionally, the higher b* value compared to a* value indicates the highest yellow contribution. Regarding the antioxidant assays, in addition to presenting antioxidant capacity for both methods applied, DPPH and FRAP, levels ranging from 16.40 ± 0.21 µmol ascorbic acid equivalent/g to 56.98 ± 0.80 µmol Trolox equivalent/g (dry weight) were reported in melon extracts. Moreover, the results were higher in terms of FRAP than DPPH. Therefore, the results underscore the evaluated honeydew melons as valuable sources of bioactive compounds, such as carotenoids and phenolics, which contribute to their antioxidant properties. Besides, analyses of color, pH, and total soluble solids content also reflect the quality attributes.
José Lucena Barbosa Júnior, Marcus Vinicius da Silva Ferreira, Vanessa Sales de Oliveira, Tatiana Saldanha, Maria Ivone Martins Jacintho Barbosa, Maurício Cordeiro Mancini, and Miriam Dupas Hubinger
FapUNIFESP (SciELO)
ABSTRACT: Orange-fleshed non-netted honeydew melon has high nutritional and economic potential, being widely appreciated as a refreshing sweet fruit. Therefore, evaluating commercial samples of such relevant products for the fresh fruit market is of great importance. This study investigated the antioxidant capacity, quality parameters, and chemical composition of honeydew melons from the Brazilian market. The values of pH and °Brix determined for melon samples were 6.5 ± 0.30 and 9.2 ± 0.80 g/100 g (fresh weight), respectively, which agree with the results expected for high-quality melons. The chromatography analysis revealed sucrose (49% of total sugar) as the main sugar, followed by fructose (30%) and glucose (21%). Carotenoids, which are directly linked to the characteristic orange color, showed a total level of 270.59 µg/g (dry weight). Additionally, the higher b* value compared to a* value indicates the highest yellow contribution. Regarding the antioxidant assays, in addition to presenting antioxidant capacity for both methods applied, DPPH and FRAP, levels ranging from 16.40 ± 0.21 µmol ascorbic acid equivalent/g to 56.98 ± 0.80 µmol Trolox equivalent/g (dry weight) were reported in melon extracts. Moreover, the results were higher in terms of FRAP than DPPH. Therefore, the results underscore the evaluated honeydew melons as valuable sources of bioactive compounds, such as carotenoids and phenolics, which contribute to their antioxidant properties. Besides, analyses of color, pH, and total soluble solids content also reflect the quality attributes.
Vanessa Sales de Oliveira, Raniella Martins do Nascimento, Shelsea Luis Cuambe, Victor Hugo Cordeiro Rosa, Tatiana Saldanha, José Lucena Barbosa Júnior, and Maria Ivone Martins Jacintho Barbosa
Elsevier BV
Vanessa Sales de Oliveira, Dayane Souza Barbosa Viana, Laura Monteiro Keller, Marina Tavares Teixeira de Melo, Otilio Fernando Mulandeza, Maria Ivone Martins Jacintho Barbosa, José Lucena Barbosa Júnior, and Tatiana Saldanha
Elsevier BV
Vanessa Ricas Biancardi, Marcus Vinícius da Silva Ferreira, Antônio Renato Bigansolli, Karine Moura de Freitas, Everaldo Zonta, Maria Ivone Martins Jacintho Barbosa, Louise Emy Kurozawa, and José Lucena Barbosa Junior
Wiley
AbstractBovine bone is an animal‐origin matrix rich in type I collagen (COL I) and it necessitates prior demineralization and makes COL I available. This study investigated the ossein–hydroxyapatite physicochemical properties evaluation as a result of processing and solubilization by acids and revealed the bone matrix demineralization and making COL I available. The tibia residue from bovine sources was processed, ground, and transformed into bone matrix powder. The bone matrix was solubilized in acetic acid followed by lactic acid. The bone matrix was evaluated as a result of processing and solubilization by acids: ossein and hydroxyapatite percentages by nitrogen and ash content, mineral content, particle size distribution, Fourier‐transformation infrared spectroscopy, x‐ray diffraction, and scanning electron microscope. For the obtained residual extracts, pH and mineral content were evaluated. The solubilization by acids affected the ossein–hydroxyapatite physicochemical properties, and the bone matrix solubilized by acetic and lactic acid showed the preservation of the ossein alongside the loss of hydroxyapatite. The processing and the solubilization by acids were revealed to be a alternative to bone matrix demineralization and enabling the accessibility of bone COL I.Practical ApplicationBovine bone is an abundant type I collagen source, but processing maneuvers and demineralization effect present limitations due to the rigidity of the structural components. Exploring methodologies to process and demineralize will allow type I collagen to be obtained from the bone source, and direct and amplify the potentialities in the chemical and food industries. The research focused on bone sources and collagen availability holds paramount significance, and promotes repurposing agribusiness residues and development of protein–base products.
Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Elisa Helena da Rocha Ferreira, José Lucena Barbosa Júnior, and Maria Ivone Martins Jacintho Barbosa
FapUNIFESP (SciELO)
ABSTRACT: Chickpea (Cicer arietinum L.; GB) is one of the most consumed pulses worldwide. Fermentation with lactic acid bacteria (LAB) has been a strategy to improve the nutritional and technological quality of chickpea flours, in addition to reducing the levels of antinutritional factors. Thus, this study evaluated the effect of fermentation with Lacticaseibacillus casei or co-culture on water activity (Aw), color, antioxidant capacity, and techno-functional properties of chickpea flour. Chickpeas were fermented at 28 °C for 96 h with Lactobacillus Casei or co-culture, resulting in the samples GBLC and GBCC, respectively, dried at 50 °C, and ground to obtain the flours. Fermentation reduced (P < 0.05) the Wa and color parameters (L*, a*, and b*) of the fermented flours (GBCC and GBLC). In terms of techno-functional properties, GBCC flours showed lower emulsifying capacity (EC, 80%) and emulsion stability (ES, 82.50%). GBLC and GBCC flours showed significant differences (P < 0.05) in swelling power only at 25 °C and a reduction in water solubility index (WSI) at all studied temperatures. LAB fermentation reduced the antioxidant capacity of GBLC e GBCC flours determined by the DPPH method, while in the FRAP method, there was an increase for GBCC and a reduction for GBLC. For the total phenolic content (TPC), there was an increase of 231% for GBCC flour and 164% for GBLC flour. Thus, it was concluded that the fermentation with Lactobacillus Casei and co-culture affected the Wa, color, EC, ES, WSI, the antioxidant capacity by the DPPH and FRAP assays, and the TPC of the fermented flours.
Renata Oliveira Santos, Laura Monteiro Keller, Siraj Salman Mohammad, José Lucena Barbosa Júnior, and Maria Ivone Martins Jacintho Barbosa
Informa UK Limited
Marcus Vinicius da Silva Ferreira, Jose Lucena Barbosa, Mohammed Kamruzzaman, and Douglas Fernandes Barbin
Royal Society of Chemistry (RSC)
This review offers a comprehensive examination of recent research on the application of electronic noses in the assessment of plantation and fruit crops, along with an exploration of data processing techniques.
Livia Bischof Pian, José Guilherme Marinho Guerra, Ricardo Luis Louro Berbara, Monalisa Santana Coelho de Jesus, José Barbosa Junior, and Ednaldo da Silva Araújo
Springer Science and Business Media LLC
Marcus Vinicius da Silva Ferreira, Ingrid Alves de Moraes, Rafael Valsani Leme Passos, Douglas Fernandes Barbin, and Jose Lucena Barbosa
Elsevier BV
Siraj Salman Mohammad, Maria Ivone M. J. Barbosa, Ormindo Gamallo, and José L. Barbosa Junior
Bentham Science Publishers Ltd.
Aims: This study aimed at developing bioactive peptides by optimization of the enzymatic hydrolysis process of protein from tilapia fish skin waste (Oreochromis niloticus, Linnaeus 1758) using alcalase 2.4.L. Background: Natural bioactive peptides are considered to have low toxicity and therapeutic properties as antioxidants. Objective: The conditions of protein hydrolysis obtained from tilapia fish skin waste (Oreochromis niloticus, Linnaeus 1758) were optimized using alcalase 2.4.l Methods: In this study, the hydrolysis of protein obtained from tilapia fish skin waste (TFSW) was optimized using alcalase 2.4.L by central composite design (CCD). Degree of hydrolysis (DH), radical scavenging activities (DPPH), and ferric-reducing antioxidant power (FRAP) were used as dependent variables, whereas temperature, pH, and proportion of enzyme to the substrate (PE%) as independent variables. Results: The optimum degree of hydrolysis DH%, DPPH, and FRAP were achieved at a temperature of 58.4 ℃, a pH of 8.7, except for DPPH, which was achieved at a pH of 7.0. Conclusion: The present work demonstrated that TFSW could be used as a source to produce bioactive peptides with significant antioxidant activities under specific conditions of enzymatic hydrolysis.
Siraj S. Mohammad, Renata O. Santos, Maria I. Barbosa, and José L. Barbosa Junior
Bentham Science Publishers Ltd.
Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials for pharmaceutical and nutrition applications.
Renata O Santos, Marcus Vinicius F Silva, Kamila O Nascimento, Aline L D Batista, Jeremias Moraes, Marlon M Andrade, Luiz Guilherme Z S Andrade, Kianoush Khosravi-Darani, Monica Q Freitas, Renata S L Raices,et al.
Wiley
This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.
MARCOS FILGUEIRAS JORGE, , KAMILA DE OLIVEIRA DO NASCIMENTO, JOSÉ LUCENA BARBOSA JUNIOR, LEONARDO DUARTE BATISTA DA SILVA, MARIA IVONE MARTINS JACINTHO BARBOSA, and
FapUNIFESP (SciELO)
ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g-1 and absence of Salmonella in 25 g.
Renata O Santos, Marcus Vinicius F Silva, Kamila O Nascimento, Aline L D Batista, Jeremias Moraes, Marlon M Andrade, Luiz Guilherme Z S Andrade, Kianoush Khosravi-Darani, Monica Q Freitas, Renata S L Raices,et al.
Wiley
This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products.
Ana Paula Miguel Landim, Maria Ivone Martins Jacintho Barbosa, and José Lucena Barbosa Júnior
FapUNIFESP (SciELO)
ABSTRACT: Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand how the process affects the quality of processed vegetables, because process variables can interfere in their antioxidant capacity, color and texture. Moreover, the antioxidant capacity can be affected by chemical changes, leaching losses, reduced moisture and solid gain as well as the present bioactive in the profile of the performed analysis method. In color, the overall changes are caused by temperature increase, which can cause enzymatic and/or non-enzymatic browning, decomposition or entrainment of pigments present in the tissue. Conversely, the osmotic agent has a greater impact on texture, which causes changes in the sensory attributes such as gumminess, even crispness and flavor of the product. Although there is a large number of studies on the OD, the current scenario in terms of effect on the quality of osmodehydrated products are still incipient, especially in relation to antioxidant capacity. Despite the fact that there is a large number of studies on the OD, current efforts are focused on understanding the process effect on the product quality, notably in relation to antioxidant capacity. Thus, further studies on the internal changes in osmodehydrated foods are needed, since there is a variation of process factors, which may have an impact on the different tissues of the fruit and vegetable crops submitted to OD.
Andréa dos Anjos Silva, José Lucena Barbosa Junior, and Maria Ivone Martins Jacintho Barbosa
FapUNIFESP (SciELO)
RESUMO: Nos últimos anos, a banana verde tem despertado interesse do mercado consumidor, pois, além do aspecto nutricional, destaca-se a presença de compostos funcionais, em especial o amido resistente. Contudo, sua adstringência limita seu consumo e sua comercialização em forma de farinhas é a principal forma de consumo e utilização, como ingrediente funcional. O objetivo do presente trabalho foi avaliar os potenciais usos da farinha de banana verde (FBV) na elaboração de produtos alimentícios e os principais métodos de obtenção, e seus efeitos sobre a qualidade físico-química, sensorial e funcional das farinhas obtidas. Fatores como tipo de cultivar ou variedade da fruta, presença ou ausência de casca, técnica de desidratação e condições de operação do equipamento influenciam as características físico-químicas, tecnológicas e funcionais da FBV. A FBV tem sido utilizada como ingrediente funcional na elaboração de diferentes produtos alimentícios, como pão, biscoito cookie, pré-mistura de bolo, snacks, nuggets e, sobretudo, na elaboração de massas alimentícias. De forma geral, o emprego de FBV e produtos alimentícios promove a melhoria de suas propriedades funcionais, devido ao aumento do teor de amido resistente, compostos fenólicos e da atividade antioxidante. A FBV também reduz o teor e a porcentagem de hidrólise do amido digerível e, consequentemente, do índice glicêmico dos produtos, que apresentaram potencial para compor a dieta, principalmente de indivíduos diabéticos e obesos. A FBV pode ser amplamente utilizada tanto pela indústria de alimentos (pães, biscoitos, macarrão, etc.), como ingrediente na preparação de pratos prontos e na elaboração de produtos cárneos.