Larissa Bertan

• Professor
• Federal University of Fronteira Sul

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes—basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)—as sustainable alternatives to wheat flour in producing ring-shap...

By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the p...

The attention given to food has increased in recent decades due to consumers' interest in the possible therapeutic and nutritional properties of foods. Eating habits are associated with the composition of the individual's gastrointestinal microbiota, so changes in the intake of macronutrients and fiber can induce changes in bacterial diversity. A h...

Cashew nuts from the Anacardium occidentale L. tree stand out as a promising raw material for developing innovative food products due to their rich nutrients and versatile applications. This work aimed to study and characterize a product based on a vegetable extract of cashew nut (CNWSE) fermented with water kefir grains. A 2³ central composite des...

Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which can significantly influence its characteristics. This study proposed to investigate the ginger dehydration process under three different fractionation meth...

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 2³. They were subsequently characterized regarding cellular g...

This study aimed to produce and characterized active biodegradable packages by extrusion of cassava starch, biodegradable polyester, plasticizer, and acai extract (EA 0, 1, 2, 3 and 4%) and to evaluate its effects on extra virgin olive oil (EVOO) for 120 days. All analyses were performed at the beginning (day 0) and the end of the experiment (day 1...

The demand for plant-based foods to meet the vegan public and/or individuals allergic to milk protein has increased, leading to the development of new products for this market. This work aimed to use mixed plant extracts to produce peanut-flavored and cocoa-flavored vegan ice creams. A mixed water-soluble plant extract (EHMBC) was prepared using wa...

The use of plant‐based raw materials is a promising non‐dairy alternative for the development of new vegan foods. This study aimed to develop a creamy vegan dessert (CVD) made with coconut milk and cocoa flavor. The CVDs were made with coconut milk powder, thickeners, sucrose, cocoa, modified starch, and potassium sorbate. A 22 factorial design was...

The aim of this work was to verify the presence of microbiological indicators and the biofilm production capacity of the microorganisms found on the surfaces, in a milk processing plant, in order to estimate the hygienic sanitary conditions. For this purpose, a Good Manufacturing Practices (GMP) checklist and microbiological analysis were applied....

Produção e qualidade estão cada vez mais andando juntas em todos os setores da indústria alimentícia. Na produção de farinha de trigo, características tecnológicas específicas precisam ser observadas para que a produção final tenha um uso assertivo quanto a finalidade de uso. Por isso, o objetivo deste trabalho, foi avaliar a qualidade do trigo pão...

The use of water-soluble plant-based extracts is a viable option of a non-dairy substrate in developing new food products, such as for kefir fermented beverage. The aim of this study was to develop a vegan fermented beverage with water kefir in the water-soluble coconut extract (WSCE), with inulin. A factorial design 2³ was applied, with independen...

The objective of this work was to optimize formulations of guabiroba (Campomanesia xanthocarpa) jam by central composite design (CCD), to evaluate the addition of pectin (P), citric acid (CA), and fructo-oligosaccharides (FOS). The responses were pH, titratable acidity, and hardness. The CCRD showed that CA and FOS were meaningful for titratable ac...

The aim of this study was to evaluate the effect of guabiroba bark (GB) on the techno‐functional properties, chemical composition, lipid oxidation (thiobarbituric acid index [TBA]), microbiological, and sensory analyses of tilapia fish burger added with functional agents. Initially, the burgers were added with amaranth, chia and quinoa, and charact...

Lactose intolerance is a disorder that affects a large part of the population, in this sense, it becomes feasible the study of manufacturing techniques that make it possible to guarantee the elaboration of products with low lactose content. Taking this into account, the present study aimed to evaluate the lactose content and physical-chemical chara...

O objetivo deste trabalho foi o desenvolvimento de iogurte acrescido de geleia de jabuticaba adicionada de fibras. O trabalho foi dividido em três etapas. A primeira visou à elaboração de 5 tipos de geleias de jabuticaba: padrão (F01), com semente de chia 1% (F02) e 2% (F03) e com biomassa de banana verde 1 (F04) e 2% (F05), as quais foram submetid...

The guabiroba pulp (GP) has natural antioxidant compounds, such as phenolic compounds and ascorbic acid. The aim of this work was to produce an active biodegradable film based on blends of gelatin (GEL) and corn starch (NCS) and activated with GP, for application as package for extra-virgin olive oil, as a sachet. For that, the effect of blends com...

O Rio Grande do Sul é o principal estado produtor e armazenador de arroz do Brasil, com destaque para a região Fronteira Oeste. Objetivou-se, com este trabalho, detectar os pontos críticos para a ocorrência de insetos em duas unidades armazenadoras de arroz no município de Itaqui, Fronteira Oeste do Rio Grande do Sul. Foram realizadas inspeções vis...

This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentrat...

Protein films are known to have poor moisture barrier properties due to their hydrophilic nature, which can compromise the quality of packaged products. In this study, we present an alternative to overcome this problem by incorporating virgin coconut oil (VCO)—a hydrophobic component that presents good oxidative stability—into soy protein isolate (...

The objective of the present study was to evaluate the effects of partial substitution of wheat flour (WF) with taro ( Colocasia esculenta ) flour (TF) on the physical, nutritional and sensorial properties of cookie. WF was substituted with TF at 0% (control), 10%, 20% and 30% level in the cookie formulation. The baking yield varied from approximat...

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did n...

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did no...

Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical...

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger...

The interest in the development of edible and biodegradable films has increased because it is every day more evident that non-degradable materials are doing much damage to the environment. In this research, bioplastics were based on blends of manioc starch (native and modified) and gelatin in different proportions, added of glycerol or sorbitol, wh...

The objective of this research was to verify the influence of adding increasing amounts of lauric acid on the functional properties of homogenized films made from gelatin, triacetin and a blend of palmitic and stearic acids. The films were characterised with respect to their visual aspect, water vapour permeability (WVP), water solubility, mechanic...

Composite edible/degradable films produced with hydrocolloids and lipids can result in better functionality than films produced with the components, especially with respect to their barrier properties. Of the lipids, waxes produce the best water vapor barrier properties, but produce fragile/brittle films. The problem of incorporating lipids into a...