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
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.
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.
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.
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.
José Lucena Barbosa Júnior, Maurício Cordeiro Mancini, and Miriam Dupas Hubinger
Wiley
Summary
A simple mathematical model to predict dehydration and impregnation process during osmotic dehydration of orange-fleshed honeydew in sucrose and corn syrup solutions was proposed. Results showed low dispersion and a good fitting capability for WL and SG kinetics. Diffusivity values for WL ranged from 0.96 × 10−10 to 2.22 × 10−10 and 1.04 × 10−10 to 3.10 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. For SG, the obtained range was 0.72 × 10−10 to 2.35 × 10−10 and 0.71 × 10−10 to 2.46 × 10−10 m2 s−1 in corn syrup and sucrose solutions, respectively. The half-life of dehydration rates (t1/2) was from 30.9 to 71.2 min and from 19.4 to 57.5 min in corn syrup and sucrose solutions, respectively. Diffusivities values obtained according to the proposed model were close to the ones observed from diffusive model; t1/2 was a promising criterion for the process time definition.