LOURDES MARIA CORREA CABRAL
@embrapa.br
Food engineering
Embrapa
RESEARCH, TEACHING, or OTHER INTERESTS
Agricultural and Biological Sciences, Food Science, Filtration and Separation
Scopus Publications
Scopus Publications
Welison O. Santos, Luiz C. Corrêa-Filho, Lauro Melo, Agnelli H. Oliveira, Sidney Pacheco, Lourdes M.C. Cabral, Bernardo D. Ribeiro, and Renata V. Tonon
Elsevier BV
Tamires Sousa de Oliveira, André Mesquita Magalhães Costa, Caroline Corrêa de Souza Coelho, Davy William Hidalgo Chávez, Lourdes Maria Corrêa Cabral, Otniel Freitas‐Silva, and Renata Valeriano Tonon
Wiley
ABSTRACT 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.
Michelle Fernandes da Silveira, Carla Vieira, Raúl Comettant-Rabanal, Sheyla Loayza-Salazar, Leonardo Fernandes, Sheyla Gonçalves, Carlos W. P. Carvalho, Carlos Conte-Júnior, Otniel Freitas-Silva, and Lourdes Cabral
MDPI AG
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.
Jéssica Caroline Araujo Silva Sandes, Eduardo Henrique Miranda Walter, Gustavo Luis de Paiva Anciens Ramos, Virgínia Martins da Matta, and Lourdes Maria Correa Cabral
Mary Ann Liebert Inc
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.
Henricco Zapparoli, Ana Carolina Pedrosa, Jorgea Pradiee, Guilherme Ferreira da Silva, Rosa Daniela Palchucan Nieto, Lourdes Maria Corrêa Cabral, Flávia dos Santos Gomes, Renata Valeriano Tonon, Simone Maria Massami Kitamura Martins, and André Furugen Cesar de Andrade
Elsevier BV
Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, and Lourdes Maria Corrêa Cabral
SAGE Publications
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.
Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, and Lourdes Cabral
MDPI AG
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).
Tamires Sousa de Oliveira, André Mesquita Magalhães Costa, Lourdes Maria Corrêa Cabral, Otniel Freitas-Silva, and Renata Valeriano Tonon
Elsevier BV
Luiz Carlos Corrêa-Filho, Jailton Ribeiro dos Santos Junior, Andresa Viana Ramos, Ana Paula Martinazzo, Alberto Claudio Habert, Carlos Wanderlei Piler de Carvalho, Antônio Gomes Soares, Renata Valeriano Tonon, and Lourdes Maria Corrêa Cabral
Elsevier BV
Jailton Ribeiro dos Santos Junior, Luiz Carlos Corrêa-Filho, Vitória Oliveira Pereira, Henriqueta Talita Guimarães Barboza, José Carlos Sá Ferreira, Antônio Gomes Soares, Renata Valeriano Tonon, and Lourdes Maria Corrêa Cabral
Royal Society of Chemistry (RSC)
The coating containing rosin resin maintained the post-harvest quality of the passion fruit, allowing the passion fruit to reach the 10th day of storage under conditions suitable for consumption.
Danielle Cunha de Souza Pereira, Flávia dos Santos Gomes, Renata Valeriano Tonon, Carolina Beres, and Lourdes Maria Corrêa Cabral
Springer Science and Business Media LLC
Tamires Sousa de Oliveira, André Mesquita Magalhães Costa, Lourdes Maria Corrêa Cabral, Otniel Freitas-Silva, Amauri Rosenthal, and Renata Valeriano Tonon
MDPI AG
Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.
Gabriela Nunes Mattos, Manuela Cristina Pessanha de Araújo Santiago, Ana Carolina Sampaio Doria Chaves, Amauri Rosenthal, Renata Valeriano Tonon, and Lourdes Maria Correa Cabral
MDPI AG
This study evaluated the effect of different extraction technologies and conditions in order to obtain jaboticaba skin extracts. Firstly, the skins were extracted by conventional extraction, according to a rotatable central composite design, varying ethanol concentration, solid:liquid ratio, and temperature. Next, ultrasound-assisted extraction was performed using different power densities and times. Finally, high-pressure extractions were performed with varying pressures and times. For agitated bed extraction, the highest anthocyanin content was observed for ethanol concentrations varying between 60% and 80%. Thus, the independent variables which more influenced anthocyanin content were ethanol concentration and solid:liquid ratio. Folin–Ciocalteu reducing capacity was linearly affected by the increase in temperature. Ethanol concentration was the variable that most influenced ABTS+. On the other hand, the increase in ethanol concentration decreased the antioxidant capacity by ABTS+. Considering the ultrasound extraction, increasing its power did not affect total monomeric anthocyanins content, while the increase in process time had better yields. The highest antioxidant capacity and total monomeric anthocyanins were found for the highest extraction time. Similarly, with ultrasound, the increase in high hydrostatic-assisted extraction time positively influenced anthocyanin content and antioxidant capacity. As a result, the ultrasound-assisted method was found to be the best extraction technology for anthocyanins recovery.
Yineth Ruíz-García, Carolina Beres, Davy W.H. Chávez, Danielle C.de S. Pereira, Manuela C.P.A. Santiago, Ronoel de O. Godoy, Flávia dos Santos Gomes, Rosemar Antoniassi, Renata V. Tonon, and Lourdes M.C. Cabral
Elsevier BV
Nara Godinho Motta Miranda, Flavia dos Santos Gomes, Lourdes Maria Correa Cabral, and Monalisa Santana Coelho de Jesus
FapUNIFESP (SciELO)
Flavia dos Santos Gomes, Luis Otávio Moreira Silva, Carolina Beres, Monica Marques Pagani, Ana Iraidy Santa Brígida, Manuela Cristina Pessanha de Araújo Santiago, Sidney Pacheco, Ronoel Luiz de Oliveira Godoy, and Lourdes Maria Corrêa Cabral
FapUNIFESP (SciELO)
ABSTRACT: A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging capacity (4.63 mg GAE.g-1, 0.96 mg RUE.g-1 and 27.90 μmol TE.g -1 respectively). On both extracts, a high percentage of flavonoids was lost during simulated digestion, resulting on a bioacessibility of approximately 13 %. Extracts presented good stability during storage conditions, which indicates a possible technological application.
Alex da Silva Santos, Gabriela Moysés Pereira, Ana Maria Mazotto de Almeida, Regiane Ribeiro dos Santos, Selma da Costa Terzi, Thályta Fraga Pacheco, Alane Beatriz Vermelho, Lourdes Maria Corrêa Cabral, Sonia Couri, and Mônica Caramez Triches Damaso
Informa UK Limited
Abstract An enzymatic extract from Aspergillus niger 3T5B8 was produced by Solid State Fermentation (SSF) in aerated columns, using wheat bran as substrate. A combination of extracts produced using three different process conditions varying temperature, pH and aeration formed the final extract (Mixture). The Mixture was concentrated by an ultrafiltration process that partially purified and provided an efficient recovery of the enzymatic activities of xylanase (88.89%), polygalacturonase (89.3%), β-glucosidase (93.15%), protease (98.68%) and carboxymethylcellulase (CMCase) (98.93%). SDS-PAGE analysis showed 15 visible protein bands in the crude and concentrated Mixture with molecular weights ranging from 15.1 to 104.6 kDa. Thin layer chromatography confirmed the effective action of β-glucosidase and xylanase hydrolysis activities over cellobiose and xylan, respectively. A central composite design (CCD) with two variables and four replicates at the center points was used to determine the optimal temperature and pH for CMCase and β-glucosidase. The optimal temperature was 78.9 °C and pH 3.8 for CMCase and 52.8 °C and pH 4.8 for β-glucosidase, respectively.
Joana R. Costa, Maria João Monteiro, Renata V. Tonon, Lourdes M.C. Cabral, Lorenzo Pastrana, and Manuela E. Pintado
Elsevier BV
Joana R. Costa, Miguel Xavier, Isabel R. Amado, Catarina Gonçalves, Pedro M. Castro, Renata V. Tonon, Lourdes M.C. Cabral, Lorenzo Pastrana, and Manuela E. Pintado
Elsevier BV
Jéssica Chaves Rivas, Lourdes Maria Correa Cabral, and Maria Helena Miguez da Rocha-Leão
FapUNIFESP (SciELO)
Abstract Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient.
Luana B. Furtado, Janaina C. Rocha, José Antônio C.P. Gomes, Rafaela C. Nascimento, Peter R. Seidl, Maria José O.C. Guimarães, Renata V. Tonon, Lourdes Maria C. Cabral, and Gabriela N. Mattos
Elsevier BV
Luísa Ozorio, Caroline Mellinger-Silva, Lourdes M. C. Cabral, Julien Jardin, Gaelle Boudry, and Didier Dupont
MDPI AG
For many years, it was believed that only amino acids, dipeptides, and tripeptides could be absorbed and thus reach the bloodstream. Nowadays, the bioavailability of oligopeptides is also considered possible, leading to new research. This pilot study investigates the activity of brush border enzymes on undigested whey protein hydrolysate (WPH) and on simulated intestinal digested (ID) whey hydrolysate and the subsequent absorption of resultant peptides through the proximal jejunum of a 7-week old piglet setup in an Ussing chamber model. Amongst all samples taken, 884 oligopeptides were identified. The brush border peptidase activity was intense in the first 10 min of the experiment, producing several new peptides in the apical compartment. With respect to the ID substrate, 286 peptides were detected in the basolateral compartment after 120 min of enzyme activity, originating from β-lactoglobulin (60%) and β-casein (20%). Nevertheless, only 0.6 to 3.35% of any specific peptide could pass through the epithelial barrier and thus reach the basolateral compartment. This study demonstrates transepithelial jejunum absorption of whey oligopeptides in an ex vivo model. It also confirmed the proteolytic activity of brush border enzymes on these oligopeptides, giving birth to a myriad of new bioactive peptides available for absorption.
Alexandre H. Vieira, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Jonas T. Guimaraes, Mônica M. Pagani, Tatiana C. Pimentel, Erick A. Esmerino, Márcia C. Silva, Renata V. Tonon,et al.
Wiley
Caroline Corrêa de Souza Coelho, Raysa Brandão Soares Silva, Carlos Wanderlei Piler Carvalho, André Linhares Rossi, José António Teixeira, Otniel Freitas-Silva, and Lourdes Maria Correa Cabral
Elsevier BV