Black soldier fly larvae (Hermetia illucens) flour and oil: The impact of processing on lipid oxidation and polyunsaturated fatty acids V.S. de Oliveira, T.R. do Nascimento, T. Saldanha, M.I.M.J. Barbosa, J.L. Barbosa Júnior Journal of Insects as Food and Feed, 2026 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.
Antioxidant capacity, quality attributes, and chemical characterization of commercial orange-fleshed honeydew melons José Lucena Barbosa Júnior, Marcus Vinicius da Silva Ferreira, Vanessa Sales de Oliveira, Tatiana Saldanha, Maria Ivone Martins Jacintho Barbosa, et al. Ciencia Rural, 2025 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.
A physicochemical evaluation of ossein–hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids Vanessa Ricas Biancardi, Marcus Vinícius da Silva Ferreira, Antônio Renato Bigansolli, Karine Moura de Freitas, Everaldo Zonta, et al. Journal of Food Science, 2024 Bovine 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.
Techno-functionalities and antioxidant capacity of chickpea flour fermented by Lacticaseibacillus casei or by co-culture (Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus) Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Elisa Helena da Rocha Ferreira, José Lucena Barbosa Júnior, Maria Ivone Martins Jacintho Barbosa Ciencia Rural, 2024 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.
Effect of drying on the quality of leaves of plants used in the traditional Brazilian medicine: a review of the period 2007-2017 Revista Brasileira De Plantas Medicinais, 2018
Functional properties and technological applications of vegetables leaves Journal of Food and Nutrition Research, 2018
Chemical characterization, nutritional aspects and antioxidant capacity of noni (Morinda citrifolia L) produced in northeastern Brazil International Food Research Journal, 2018
Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours International Food Research Journal, 2016
Carotenoids from annatto as potential antioxidants in Nile Tilapia (Oreochromis niloticus) burgers International Food Research Journal, 2016
Carotenoids from annatto as potential antioxidants in Nile Tilapia (Oreochromis niloticus) burgers International Food Research Journal, 2016
