Denes Kaic Alves Do Rosario

Denes Kaic Alves Do Rosario
Universidade Federal do Espírito Santo | UFES · Department of Food Engineering

B.Eng., M.Sc., Ph.D

About

39
Publications
9,119
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671
Citations
Introduction
Research fields: Non-thermal processing, predictive food microbiology, meat science, sanitization, applied statistics and meta-analysis. Regional Scientific Development Researcher. Ph.D. in Food Science, Federal University of Rio de Janeiro, Brazil. Visiting Staff, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University (Belgium). Visiting Student, University of Extremadura (Spain). deneskaic@gmail.com deneskaic@hotmail.com
Additional affiliations
December 2020 - present
Universidade Federal do Espírito Santo
Position
  • Researcher
July 2020 - November 2020
Federal University of Rio de Janeiro
Position
  • PostDoc Position
Education
August 2019 - March 2020
Universidad de Extremadura
Field of study
  • Food Science
February 2018 - March 2018
Ghent University
Field of study
  • Food Science
July 2016 - June 2020
Federal University of Rio de Janeiro
Field of study
  • Food Science

Publications

Publications (39)
Article
Full-text available
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on droplet properties needs to be elucidated. A systematic literature search was performed in four database...
Article
Full-text available
Mercury (Hg) contamination has increased in the last decades, resulting in human consumption concerns mainly in developing countries. In this context, this study aimed to carry out a health risk assessment regarding the consumption of swimming crabs, shrimp and squid species caught in different regions of the Guanabara Bay, Rio de Janeiro, Brazil....
Article
Full-text available
In the present study a single screen-printed carbon electrode (SPCE) and chemometric techniques were utilized for forensic differentiation of Brazilian American lager beers. To differentiate Brazilian beers at the manufacturer and brand level, the classification techniques: soft independent modeling of class analogy (SIMCA), partial least squares r...
Article
In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin using an emulsion-templated approach to allow the physical trapping of oil in the chitosan matrix. The role of Tween®60 to modulate the gelled network strength and the use of oleogels as a shortening substitute in cookies was also investigated. Four oleogels w...
Article
Full-text available
Background Essential oils have been investigated for their potential application as a natural ingredient in food preservation. However, the low solubility in the aqueous phase, high volatility, and low long-term stability are limiting factors for its use as a natural preservative to replace traditionally used preservatives. With the advancement of...
Article
Full-text available
Texture profile analysis (TPA) is widely used to evaluate instrumental texture of fish fillets. However, different TPA setting conditions are the main limiting factor for its use as an official method of quality monitoring. Therefore, this study aimed to describe how texturometer settings affect the primary instrumental texture properties of Nile t...
Article
Exploratory data analysis was used to evaluate the influence of NaCl concentration on the relation between endogenous microbiota (mesophilic aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae and Staphylococcus spp.) and biogenic amines (BAs) (histamine, tyramine, putrescine, cadaverine and spermidine) content in Br...
Article
Full-text available
Despite evidence of health benefits from kefir administration, a systematic review with meta-analysis on bioactive compounds associated with these benefits is still absent in the literature. Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds respons...
Article
Background UV-C light is a promising non-thermal preservation technology for fish industries due to its ease and low-cost regarding installation and maintenance. Moreover, this technology can ensure food safety and extend the fish's shelf life without adverse effects of physicochemical and sensory characteristics when adequate doses are applied. Ho...
Article
Full-text available
Background and Objectives: To perform a retrospective report on the lethality of COVID-19 in different realities in the city of Rio de Janeiro (RJ). Materials and Methods: We accomplished an observational study by collecting the data about total confirmed cases and deaths due to COVID-19 in the top 10 high social developed neighborhoods and top 10...
Article
This study aimed to evaluate the effects of acetic acid, lactic acid, peracetic acid, sodium dichloroisocyanurate and hydrogen peroxide combined with ultrasound in the sanitization process of arugula, kale, cucumber, and strawberry. The natural contaminant microbiota (mesophilic aerobic bacteria and molds and yeast), physicochemical and nutritional...
Article
Quality and authenticity monitoring are activities of growing necessity worldwide. However, methods of rapid evaluation and low cost need to be further explored to intensify and optimize the monitoring process. Hence, the present study proposes a procedure for discrimination of lager beers (premium and standard American lager beers) using commercia...
Article
Guanabara Bay (GB) is an estuary in Brazil, constantly the target of pollutants, such as mercury (Hg). Thus, our study aimed to evaluate (i) total mercury (THg) content in shrimp and squid species from GB; (ii) associate THg content to contamination in swimming crabs; (iii) explore potential differences between species, and size; (iv) correlate abi...
Article
Ultrasound is an emerging non-thermal and environment-friendly technology with high potential applications for milk and dairy products. However, several bacterial factors still limited industrial adoption. Bacterial morphological aspects in ultrasound efficacy and mechanisms promote the lack of this technology and restrict the improvement of bacter...
Article
Full-text available
A busca por tecnologias não térmicas vem alcançando espaço no mercado devido às mudanças dos hábitos alimentares dos consumidores e a preocupação da preservação do meio ambiente. Esta tecnologia é altamente vantajosa para a descontaminação microbiana de produtos alimentícios, incluindo esporulados e micro-organismos patogênicos. Neste contexto, est...
Article
Full-text available
Salmonella and Escherichia coli are the main bacterial species involved in food outbreaks worldwide. Recent reports showed that chemical sanitizers commonly used to control these pathogens could induce antibiotic resistance. Therefore, this study aimed to describe the efficiency of chemical sanitizers and organic acids when inactivating wild and cl...
Article
Full-text available
Beer chemical instability remains, at present, the main challenge in maintaining beer quality. Although not fully understood, after decades of research, significant progress has been made in identifying "aging compounds," their origin, and formation pathways. However, as the nature of aging relies on beer manufacturing aspects such as raw materials...
Article
This study aimed to test the effect of UV-C light (0.01–0.64 J/cm2) (UV) and lactic acid (0.1–12.9%) (LA) combined treatment on sliced Brazilian dry-cured loin (Socol, BDL) for (i) Salmonella Typhimurium reduction, (ii) physicochemical changes (color (a*, cured color, and ΔE), protein and lipid oxidation) and (iii) optimization using response surfa...
Article
Full-text available
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and object...
Article
This study aimed to evaluate the relationship between weather factors (temperature, humidity, solar radiation, wind speed, and rainfall) and COVID-19 infection in the State of Rio de Janeiro, Brazil. Solar radiation showed a strong (-0.609, p < 0.01) negative correlation with the incidence of novel coronavirus (SARS-CoV-2). Temperature (maximum and...
Article
Congenital toxoplasmosis is a zoonosis caused by the intracellular Apicomplexa protozoan Toxoplasma gondii. This infection causes subclinical or clinical lesions, such as retinochoroiditis and central nervous system lesions. The severity of fetal infection is related to the stage of pregnancy and the efficacy of the gestational treatment on fetal i...
Article
Full-text available
This study aimed to use chemometrics to evaluate the influence of lipid and protein oxidation on the color and texture characteristics of Brazilian dry-cured loin (Socol, BDL). Upon exploration using hierarchical cluster analysis (HCA), two clusters were formed, indicating that higher water activity (a w) was associated with higher lipid and protei...
Article
Full-text available
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the...
Article
Full-text available
The effects of previous Salmonella Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. S. Typhimurium following 24 h habituation in fermented sausage (habituated cells)...
Article
Full-text available
This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to t...
Article
Ultrasound (US) has a high capacity to increase food safety. Although high and/or moderate temperature in combination with US has been studied, the knowledge about cooling/low temperatures as well as its combined effect with chemical preservation methods is scarce. Therefore, the aim of this study was to describe the inactivation of Staphylococcus...
Article
Aims: First, two inactivation models were compared for different phenotypic profiles of Escherichia coli O26 using UV-C light (UV-C) and thermal treatment (T), by means of Central Composite Rotatable Design of Experiment (CCRD). Second, we aimed to evaluate subsequent survival and persistence of cells in simulated gastric fluid (SGF). Methods and...
Article
Full-text available
Substances with antimicrobial properties able to prevent microbial adhesion to the surfaces are of interest to the industry and consumers. Microorganisms attached to surfaces can form mature biofilms that are a risk for public health. In the present work, the antimicrobial activity of the essential oils of rosemary, cinnamon, peppermint, ginger, or...
Article
Salmonellosis is caused by Salmonella spp. and is the third leading cause of death among food-transmitted diseases. This pathogen is commonly disseminated in domestic and wild animals, and the infection’s symptoms are characterized by acute fever, nausea, abdominal pain, and diarrhea. The animals are the primary source of salmonellae, and animal-ba...
Article
Full-text available
Meat curing, fermentation, and drying are both preservation technologies, and traditional manufacturing practices. Despite being considered a safe food, due to the several hurdles that prevent pathogen growth, dry-cured meat manufacturing may not ensure complete pathogen elimination. Besides, the final products are still susceptible to microbial co...
Article
Full-text available
Ultrasound combined with sanitizers is efficient for the reduction of microbiological contaminants in fruits and vegetables. However, the physicochemical changes remain to be elucidated. Therefore, the isolated and combined effect of ultrasound (40 kHz, 500 W) and sodium hypochlorite (NaOCl) (100 mg/L) for 5 min in the bacterial microbiota and phys...
Article
Full-text available
Salmonella outbreaks related to fruits and vegetables have been reported being lettuce one of the most contaminated. Peracetic acid (PA) at 50 mg/L, sodium dichloroisocyanurate (SD) at 100 mg/L, and the combination of SD at 100 mg/L and babaçu coconut (Attalea speciosa) oil detergent at 100 mg/L were applied to fresh lettuce. Natural contaminant mi...
Article
Full-text available
Sanitization is a critical step for the reduction of microbial contaminants in fruits and vegetables in an effort to lessen the occurrence of foodborne diseases. The efficiency of different chemical compounds, either individually or combined with ultrasound treatment, in decontaminating fresh arugulas was evaluated here. The main physicochemical pr...
Article
Full-text available
Objetivou-se avaliar a qualidade microbiológica por meio da detecção de bactérias deteriorantes e patogênicas além da detecção de resíduos de antibióticos em leite cru refrigerado produzido em propriedades familiares do município de Alegre, ES. As amostras foram coletadas em quatro tanques de refrigeração coletivos. Realizou-se contagens de bactéri...

Projects

Projects (2)
Project
Evaluate, through a literature review, methodologies used to monitor fish freshness, in order to establish its principles, limitations and forms of validation, as well as verify its potential as an official tools for controlling quality. Propose the development and use of novel (instrumental) technologies that are fast, low cost, objective, non-destructive, and that are not subject to possible errors related to the subjectivity of human senses.
Project
Contamination in food and evaluation of risk to public health