Germán Ayala Valencia

Federal University of Santa Catarina | UFSC · Department of Chemical and Food Engineering,

Ginger is known for its antioxidant, antimicrobial, and anti-inflammatory properties. Its bioactive compounds can benefit foods and active packaging formulations by extending shelf life, enhancing safety, and providing health benefits to consumers. In ginger, sesquiterpenes and phenolic compounds are the main bioactives, and drying and extraction p...

Food marketing uses packaging to attract consumers. Clean labels (CLs) have been proposed as a recent alternative to attract consumers and increase purchasing intention; however, the impact of CL on consumers' perception has not been extensively studied. In this way, the current research aimed to understand the effect of CL used in frequent food co...

Starch is a natural carbohydrate that is commonly isolated from conventional sources such as corn, cassava, potato, wheat, and rice. However, in recent years new sources of starch have been studied, named as unconventional sources, usually from seeds and legumes, which have comparable properties to traditional starch sources. In recent years, new s...

In recent decades, biomasses from different industrial segments have created new interesting perspectives, including sustainable development. Moreover, reusing waste, such as biomass, also impacts the economy, i.e., the circular economy. The main biomasses and their applications are evident in the energy, food, chemistry, fine chemical, and pharmac...

This study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti‐solvent precipitation (ASP). PS and PSNPs are characterized by particle size, surface charge, morphology, crystalline structure, chemical bonds, thermal properties, moisture content (MC), water activity, solubility in water (SW), swelling factor...

Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, th...

Melanosis is a bio‐chemical reaction that reduces the acceptability of refrigerated shrimps. The current research aims to produce and characterize chitosan‐based coatings added of propolis extract (PE), as well as to investigate the potential application of these materials to control the melanosis of refrigerated shrimps during storage (9 days). Sh...

Plant‐based hamburgers (PBH) are a recent alternative for consumers who want to reduce meat consumption. The marketing of this type of food has increased in the last few years, being an exciting niche in the food industry. In parallel, food marketing uses packaging to attract consumers, being packaging colour a key to improving consumer perceptions...

The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production m...

Oxidation processes are one of the main limiters to the shelf-life of food products. It can harm the sensory, nutritional, and bioactive aspects of food and induce the formation of toxic by-products. Antioxidant compounds or additives can be applied to protect food and avoid losses caused by oxidation. Synthetic antioxidants have been developed and...

High-pressure processing, ultrasound, pulsed light, UV-light, cold plasma, and pulsed electric field are emerging nonthermal treatments for food industry application due to being cleaner, more environment-friendly, and sustainable. This processing occurs near to room temperature, and from applying the external fields – pressure or electromagnetic –...

Functional foods have been developed as a response to the demands from modern society for a heathy life style. In this way, synthetic colorants have been replaced by natural counterparts. The potential use of several natural pigments such as anthocyanins, betalains, carotenoids, annatto, β-carotene, lycopene, lutein, paprika, carminic acid, chlorop...

In global exports, the commodity banana generates billions of dollars annually, a market which is accompanied by the discard of extraordinary amounts of valuable agricultural material from banana trees, mainly pseudostems, leaves, and hearts (banana inflorescence). The recovery of high-added value natural compounds from agri-food by-products is an...

Gum-based coatings are defined as edible materials formed on the food surface and used to maintain the quality and extend the food shelf life. Gum-based coatings are obtained after the gum solubilization in water. The most common gums used to manufacture food coatings are xanthan, guar, arabic, tragacanth, and seed-based gums, due to their excellen...

Anthocyanins (ACNs) are natural pigments broadly used in the food industry due to their color, antioxidant, and antimicrobial properties, however, these pigments are degraded when exposed to high temperatures, light, oxygen, and alkaline conditions. Encapsulation of ACNs using native starches, modified starches, and their derivatives such as maltod...

Sodium metabisulfite is a chemical compound used to reduce melanosis of shrimps. However, this chemical compound has been associated with several human diseases and negative environmental impacts. Therefore, this study aimed to develop, characterize, and apply a coating and film based on natural and not toxic compounds. A chitosan‐based coating and...

This study aims to develop a non‐destructive methodology using image analysis to classify papayas (Carica papaya L.) based on their skin color, volume, and mass. Firstly, papayas were classified visually according to their skin color, and the volume and mass were determined experimentally. In sequence, images from papayas were acquired and processe...

This work aims to develop intelligent labels based on cassava starch and biohybrid pigments by thermo-compression. The biohybrid pigment (BH) was developed by the adsorption of anthocyanins (ACNs) extracted from the jambolan fruit (Syzygium cumini L.) into montmorillonite (Mt) in order to improve its stability. The effect of the addition of biohybr...

Coffee packaging colour is a factor used to attract consumer attention and generate sensory and hedonic expectations. This study aimed to understand the effect of colour packaging on consumer expectations. A cross‐sectional study with 432 volunteers was carried out using coffee packaging with black, red, green and yellow colours. Each coffee packag...

Food packaging is a factor used to attract consumer attention and generate sensory and hedonic expectations. Most food packaging use conventional labels having the nutritional table as the main component; however, other alternatives such as the traffic light (TL) and warning labels have been proposed to the food industry as an alternative to improv...

Starch‐based coatings (SC) are materials used to extend the shelf life and preserve the quality of foods during storage. Several approaches such as panning, fluidized bed, dipping, and spraying could be used to apply SC on foods. In general, SC are produced using gelatinized starch in water, in the presence of plasticizers, however, mixtures of sta...

Zeolites have been little investigated for food applications, despite their chemical composition is similar to clays and clay minerals, which have been extensively analyzed for various applications, including food. Zeolites can be distinguished from clay materials, since the former have a porous microstructure characterized by intracrystalline cavi...

Propolis has health beneficial properties attributed to its phenol composition. Although, it has low water solubility, strong taste, and aroma, limiting its application in the food industry. This study explores the stabilization of phenolic compounds from propolis extract (PE) during the production of potato and cassava starch nanoparticles (NPs) b...

Acknowledgements to Reviewers The Editors of the Journal of Food Engineering would like to thank the following subject matter experts for their support to scientific publishing through peer reviews of multiple manuscripts that they have performed for the journal in 2021. Without the generous support of these professionals. Journal of Food Engineer...

Ginger extracts have anti-inflammatory, antioxidant, antitumor, and antibacterial activities mainly due to gingerols and shogaols. Extract composition and functionality can be affected by drying and extraction processes. Alternative methods to obtain ginger extracts based on high contents of gingerols and shogaols have been reported. However, there...

Biopolymers are degradable materials obtained from renewable sources that have been studied as promissory alternatives to substitute partially or completely food packaging based on synthetic polymers. Several biopolymers such as carbohydrates, proteins, and lipids have been studied in the last years, aiming for food packaging applications. Before c...

Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review...

In recent years, new concepts for food packaging based on composite materials have been developed to meet the demands of modern society, which involve the safety and quality of food products with a longer shelf life. Because of this, there is considerable interest in producing food-grade composite nanoemulsions. They are prepared by low- and high-e...

Colorimetric films containing anthocyanins can be used as intelligent food packaging materials. The present research aims to develop, characterize, and apply chitosan films containing a biohybrid based on anthocyanins from eggplant (Solanum melongena L.) peel and laponite®. Anthocyanins were adsorbed on the laponite surface to produce biohybrids (B...

The efficacy of polyethylene foam nets coated with gelatin-TiO2 photocatalytic nanocomposite to postpone the climacteric fruit ripening was evaluated. The gelatin-TiO2 nanocomposite was deposited on the foam nets by dip-coating and used to degrade ethylene produced by papayas. Fruit treated with TiO2 photocatalysis showed an ethylene accumulation 6...

The development of new food products and advanced food materials necessarily involves the building of well-known nanoarchitectures. Nanoparticles produced from biopolymers such as carbohydrates and proteins have been produced and applied in several food products and food packaging. Biopolymeric nanoparticles can be used as antimicrobial compounds,...

This study aimed to understand the effect of the acidified hydroethanolic solution (AHS) with different ethanol concentrations (50%, 60%, 70%, 80%, and 96%) on the physicochemical properties of potato and cassava starch nanoparticles (NPs) obtained by anti-solvent precipitation (AP). The recovery efficiency (RE) is investigated, and the starch NPs...

Nanoscience understanding is entailing an important advance in knowledge that can be noticed from nanomaterials properties, potential applications in different areas to processes optimization. Carbon quantum dots (CQDs) are a special type of nanostructure characterized for their low toxicity, environmentally friendly and easy obtention from varied...

Different architectures at a nanometric scale such as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles can be produced from native starches using “top-down” and “bottom-up” approaches. These starch nanomaterials (SNMts) have particle size lower than 1000 nm, exhibiting different physicochemical properties than those found in...

This work aimed to compare the potential application of anthocyanins extracted from jabuticaba fruit (Plinia cauliflora) and purple sweet potato (Ipomoea Batatas L.) peels as potential raw materials to manufacture colorimetric indicator films. The effect of anthocyanin source on morphology, thickness, moisture content, hydrophobicity, solubility in...

Titanium dioxide (TiO2) is a photocatalytic material used to degrade ethylene, and it has been studied as an alternative postharvest technology. Although several studies have indicated the effective action of TiO2 photocatalysis for delaying the fruit ripening, photocatalytic systems need to be well-designed for this application. Fruit is susceptib...

Background Molecularly imprinted polymers (MIPs) are bio-inspired synthetic materials capable of being selectively attached to a target molecule. These materials are synthesized by using a template molecule (the same target molecule or a dummy template molecule (similar structure to the target molecule)), a crosslinker, a functional monomer and an...

Jambolan is an unexplored fruit rich in bioactive compounds like anthocyanins, catechin, and gallic acid. Thus, the extraction of bioactive compounds allows adding value to the fruit. In this context, the present study reports the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time. Acidified water wa...

Agri-food wastes are inherently generated along the food production chain. In this sense, a significant reduction or better management of them could improve food security and also reduce hunger. It should be noted that several global organizations have estimated that food wastes could reach 126 million tons by 2020. Normally, agricultural wastes ha...

Several technologies have been proposed to preserve fruits and to avoid postharvest losses. The degradation of ethylene produced by the fruits using TiO2 photocatalysis has shown to be a good option to delay the ripening of fruits. This paper proposed a new application of biopolymers-TiO2 nanocomposites developed to extend the shelf-life of fruits....

The aim of this research work was to investigate novel tools given by nanotechnology and green chemistry for improving the disadvantages typically associated to the starch-based films: water susceptibility and brittle mechanical behavior. With this in mind, four food packaging film systems were developed from corn starch or corn starch nanocrystals...

This work aimed to develop pH‐indicator films based on cassava starch and anthocyanins from jambolan (Syzygium cumini) fruit by thermo‐compression, as well as to study the effect of laponite® (Lap) on the physicochemical properties of the thermo‐pressed films. Films manufactured with Lap and jambolan fruit were more colorful than those produced wit...

This study aims to develop and characterize modified starch particles containing anthocyanins from jambolan (Syzygium cumini) fruit, produced by anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and d...

This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 °C and 40 °C. There was no significant effect (p > 0.05) of...

This work aims to understand the physicochemical properties of potato starch nanoparticles (SNPs) obtained by anti‐solvent precipitation. Moisture content (MC), water activity (aw), color, morphology, thermal behavior (scanning differential calorimetry, DSC), swelling factor, solubility in water, water sorption isotherms, rheological properties, an...

This research paper is about the kinetics of drying and pyrolysis processes of lulo (Solanum quitoense Lam.) peel powder, which was studied using thermogravimetric analysis (TG), differential scanning calorimetry (DSC), and mass spectrometry (MS). TG data was fitted using theoretical approximation according to the Newton model to obtain the kinetic...

This study aimed to understand the effect of silver nanoparticles (AgNPs) on physiochemical properties of hydroxypropyl methylcellulose (HPMC) film-forming solutions (FFS) and nanocomposite films (NCF), as well as the efficacy of these materials to control the development of anthracnose caused by Colletotrichum gloeosporioides in papaya (Carica pap...

Cucumber peel has high amounts of chlorophylls (Chl), a natural pigment. However, the valorization of this agri-food waste has been little explored. The present work aims to develop and characterize biohybrids (BH) based on Chl from cucumber peel and laponite® (Lap). Chl from acidified juice (pH = 1) were completely recovered using Lap at 20 °C. Af...

The effect of Laponite (a synthetic clay) on the structure, thermal and water vapor barrier properties of nanocomposite gelatin films produced by casting with 0, 4.5 and 15% w Lap/w gelatin, was studied. X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis and Fourier transform infrared spectroscopy measurements were rep...

Background The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers. Scope and approach Keeping this in view, proteins have proven to be more versatile building blocks than carbohydrate polymers...

This study aims to develop and characterize colorimetric indicator films based on chitosan, polyvinyl alcohol and anthocyanins from jambolan fruit (Syzygium cumini) prepared by casting method. The effect of anthocyanin extract on thickness, microstructure, moisture content, solubility in water, hydrophobicity, chemical structure, color and opacity...

Multiple Traffic Light (MTL) could alert excess of saturated fat, sugar or sodium in food products. The aim of this research was to study the saturated fat, sugar and sodium contents informed in the principal biscuit labels commercialized in Brazil, as well to understand some biscuit consumer habits of Brazilian people, and finally, to propose new...

Photocatalytic properties of titanium dioxide (TiO2) have been widely studied. However, its tendency to aggregation in biopolymer-based nanocomposites limits its application for food packaging and has been few studied. The aim of this work was to study the dispersion of TiO2 (0-2 wt%) incorporated in the hydroxypropyl methylcellulose (HPMC-TiO2) an...

In the last years, new concepts for edible coatings have been developed as a response to the demands of modern society, as well as the industrial production trends toward fresh, safe, wholesome, mildly preserved, convenient and quality food products with a longer shelf life. In this way, smart and active edible coatings have been developed as food...

Many researches about edible coating and applications on food have been developed during centuries. Beeswax was one of the first applications of edible coatings on apple and citrus fruits to prevent water loss and maintain the appearance of fruits in 12th and 13th centuries. Beyond the beewax, paraffin, carnauba and oils were also used as coating m...

Native curcumin (UC, untreated curcumin) was treated (TC, treated curcumin) using antisolvent precipitation technique and incorporated in hydroxypropyl methylcellulose (HPMC) based film solution. Curcumin particles and films were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (F...

The purpose of this study was to evaluate and model the growth of psychrotrophs and lactic acid bacteria in Minas Frescal (MF) cheese packed under modified atmosphere (vacuum, 20% CO2/40% N2, 40% CO2/60% N2, and 60% CO2/40% N2) and stored at 7°C for 21 days. Results indicate that psychrotrophs and lactic acid bacteria growth were declined as CO2 co...

The objective of the present study was to analyze the effects of laponite concentrations (CLap) on surface morphology and physical properties of nano-biocomposite films based on collagen loaded with laponite. Films microstructure, thickness, moisture content (MC), gloss, color, opacity, crystallinity, chemical structure, thermal and mechanical prop...

In recent years, much attention has been focused on research to replace petroleum-based polymers by biodegradable materials. Specify, polymer from natural sources have been considered as the most promising materials for this purpose. However, materials manufacture from natural polymers (e.g. polymeric films) generally present poor mechanical and hi...

The aim of this research was to study the thermal degradation kinetic and some physicochemical properties of starch nanoparticles (SNPs) produced from potato starch (PS) by nanoprecipitation. As a control native PS was used. The powder samples were analyzed by means of light and transmission electron microscopies, X‐ray diffraction, Fourier transfo...

Starches are widely used in food processing, and their rheological properties are affected by thermal conditions imposed during the process. The objective of the present study was to assess the rheological behavior of jackfruit seed starch (JSS) dispersions, with a particular interest on the effects of the starch extraction techniques using either...

This paper investigates water sorption and dehydration of model synthetic clay (Laponite) and highlights the large differences with natural Na-smectite clays. Measurements were done by combining for the first time thermogravimetric analysis and X-ray diffraction methods on Laponite powders stored in atmospheres with controlled relative humidity. La...

The aim of this research was to study the effects of laponite concentrations on some properties of nano-biocomposite films based on cassava starch, focusing mainly the relation between the properties of the surface microstructure and roughness, water contact angle and gloss. Nano-biocomposite films were produced by casting. We analyzed gloss, color...

Two main varieties of jackfruit (soft and hard) are commonly known in Brazil and contain a large amount of starch. This work aimed to evaluate the effect of extraction methods (aqueous and alkaline treatments) on the structural and physicochemical properties of starches from soft and hard jackfruit (Artocarpus heterophyllus) seeds. The jackfruit se...

RESUMO – Filmes reforçados à base de biopolímeros com nanopartículas poderiam ter melhores propriedades físicas. Assim, o objetivo deste trabalho foi desenvolver e caracterizar filmes nanocompósitos de gelatina e laponita, feitos pela técnica ''casting''. Os filmes nanocompósitos de gelatina e laponita foram caracterizados para determinação da espe...

O amido é um ingrediente com grande versatilidade de aplicação, e as sementes de jaca vem sendo estudadas por sua alta quantidade de amido, que pode ser facilmente extraído e caracterizado para seu uso em diversas indústrias. O comportamento reológico é uma das caracterizações de maior interesse para aplicações de amidos de fontes não-convencionais...

The rheological behaviour of vinasses derived from sugar cane was studied as a function of time (0 and 600 s), soluble solids content (44 and 60 °Brix), temperature (10 and 50°C), and shear rate (0.33 and 1.0 s-1). The results indicated that vinasses were time-independent at 25°C, where shear stress values ranged between 0.01 and 0.08 Pa. Flow curv...

This work reports on water desorption from cassava starch in relation with the structure and conditioning of granules in suspensions or after equilibration in desiccators. The experimental work is performed by thermogravimetric analysis with isothermal and non-isothermal protocols and interpreted to derive the activation energies and desorption fre...

The aim of this research was to study the effect of Laponite concentration on some physical and morphological properties of gelatin films produced by casting technique. The studied properties were thickness, gloss, color, opacity, moisture content, solubility in water, water vapor permeability, microstructure, crystallinity, chemical structure, and...

A través del tiempo, diferentes estudios han evaluado el efecto antimicrobiano de diversos materiales de origen biológico; entre estos, el quitosano ha tomado gran importancia al ser un polímero natural, biodegradable, no tóxico en concentraciones moderadas y que posee actividad antimicrobiana. El efecto antimicrobiano del quitosano se atribuye a l...

Nanocomposites-forming solutions (NFS) based on cassava starch and laponite were prepared and next characterized by means of dynamic oscillatory and steady shear rheological tests to evaluate their ability to be processed by knife coating. The effects of speed (rpm) and homogenization time on the laponite dispersion characteristics were first analy...

Maranta (Maranta arundinacea L.) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization te...

Aiming to characterize the flour and starch from peach palm fruit, a non-conventional raw material, these powders were studied by means of chemical composition, SEM, particle size analyzer, XRD, FTIR, and differential scanning calorimeter, with different water contents. The rheological properties of the solutions and suspensions also were evaluated...

Eco-friendly synthesis of gold nanoparticles (AuNPs) using Mentha piperita leaf extract was addressed in this work. Different extract concentrations (0.5, 1.0 and 1.5% w/v) were used for the synthesis of AuNPs. Reaction rate increased with temperature and leaf extract concentration; however, prolonged heating might affect negatively the AuNPs synth...

In the current work, physicochemical properties of arrowroot starch and thermal properties of glycerol/arrowroot starch membranes were investigated. Arrowroot starch exhibited high purity (starch content >99%) with amylose content >40% and granule size dispersion between 29 and 126 μm. Arrowroot starch has a gelatinization temperature of 63.94°C an...