
Leonardo MacielFederal University of Bahia · Departamento de Análises Bromatológicas
Leonardo Maciel
PhD
About
30
Publications
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Introduction
Leonardo Maciel currently works at the Departamento de Análises Bromatológicas, Universidade Federal da Bahia. Leonardo does research in Toxicology, Food Science and Phytochemistry. Their current project is 'Study of cocoa varieties produced in the southern region of Bahia'.
Publications
Publications (30)
Ora-pro-nobis (OPN) is an unconventional food plant with high nutritional value, and its nutritional composition can be altered according to cultivation. Cereal bars are a popular nutrient-poor foods, and OPN could be incorporated to improve the nutritional quality. This study aimed to evaluate the physicochemical characteristics and sensory accept...
The aim of this work was to evaluate the effect of the application of ricotta whey, cheese whey, and butter whey on the fatty acid profile, physical characteristics, sensory attributes, and in the intention to buy ice creams. The formulations of the ice cream differed only regarding the type of whey. A control sample (with milk) was also analyzed....
The distinct properties of cocoa beans may be due to their different geographical and genetic origins which lead to chocolates with different characteristics. This study aimed to evaluate dark chocolate samples made with hybrid cocoa cultivated in the Bahia State, Brazil, regarding the composition of bioactive compounds (spectrophotometry, High Per...
Cowpea and rice were evaluated for their suitability as an alternative to wheat in the production of ice cream baskets (ICB). The experiment was conducted according to a 2³ full factorial design using water (WT; 10 or 15 mL), rice flour (RF; 15 or 20 g) and cowpea flour (CF; 15 or 20 g) as variables. The ICB consisted of 6.4–10% moisture, 10.1–11.9...
The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was used to microencapsulate Spirulina sp. LEB-18 and incorporate it into the chocolate milk. The microalgae were microencapsulated with maltodextrin and soy lecithin, and three powdered chocolate...
Preparation practices and physicochemical characteristics of moin-moin commercialized in Salvador (Brazil) as a street food by typically clothed women called baianas de acarajé were studied. Four moin-moin samples were collected from each of the thirty sales points included in the study and analyzed for moisture, protein, fat, ash, carbohydrates, f...
This study aimed to evaluate the effects of different dairy by-products (ricotta, butter, and cheese wheys) on ice cream production and their impact on quality parameters. Chocolate ice creams were developed differing their main ingredients (100% ricotta or butter or cheese wheys or whole milk) and were evaluated by nutritional composition, pH and...
The present study sought to characterize the physicochemical, bacteriological and sensorial effects that alcoholic beverages exert on goat Coalho cheese. For that, goat Coalho cheeses were seasoned with alcoholic beverages and physicochemical and bacteriological analyses were performed on day 0, as well as sensory analysis. The potential consumers...
Objective: The objective was to develop goat Coalho cheese seasoned with alcoholic
beverages and to evaluate the effects of this condimentation on the physicochemical,
bacteriological characteristics and instrumental color and texture. Methods: For this, goat
Coalho cheeses seasoned with alcoholic beverages and physicochemical (fat, moisture,
pH, c...
Goat coalho cheese with alcoholic beverages: a first report about technological aspects and their implications on physicochemical properties and starter culture Queijo de coalho caprino com bebidas alcoólicas: um primeiro relato sobre aspectos tecnológicos e suas implicações nas propriedades físico-químicas e na cultura starter ABSTRACT The aim of...
This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and as...
The present study aims to produce arrowroot flour fermented by kefir grains, in addition to assessing the physicochemical, nutritional, and microbiological characteristics. Fermented arrowroot flour was produced at room temperature (approximately 25 to 28 °C). Fermentation was conducted in batch (6 kg of the substrate and 10% of kefir grains were a...
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related to raw materials, food microbiota or starter culture used and processing and storage conditions. This study aimed to evaluate...
Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial effects to human health. The objective of this study was to evaluate the fermentation time required to...
The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid prof...
The Coalho cheese is a popular dairy product in the Northeast region of Brazil, which presents high acceptance, consumption, and production. However, goat Coalho cheese is not well accepted by nonhabitual consumers than cow Coalho cheese, due to goat cheese characteristics, as flavor and aroma. Therefore, the alcoholic beverages can be a technologi...
This work aimed to evaluate the performance of different drying methods in the development of phenolic compounds, methylxanthines, and antioxidant activity in cocoa bean and to evaluate the presence of ochratoxin A (OTA). Antioxidant activity was determined using DPPH, FRAP, ORAC and β-carotene-linoleic acid assays. Phenolic compounds and methylxan...
Effective and fast methods are important for distinguishing cocoa varieties in the field and in the processing industry. This work proposes the application of NIR spectroscopy as a potential analytical method to classify different varieties and predict the chemical composition of cocoa. Chemical composition and colour features were determined by tr...
Brazil is the sixth largest producer of cocoa beans in the world, after Côte d’Ivoire, Ghana, Indonesia, Nigeria and Cameroon. The southern region of Bahia stands out as the country’s largest producer, accounting for approximately 60% of production. Due to damage caused by infestation of the cocoa crop with the fungus Moniliophthora perniciosa, whi...
Purpose
Many factors can influence the bioactive compounds in cocoa beans. The purpose of this paper is to characterize the bioactive compound profile of 12 cocoa bean clones produced in Bahia’s Southern region.
Design/methodology/approach
Total phenolic content, total flavonoids and total anthocyanins were determined using spectrophotometric meth...
RESUMO: A jabuticaba se caracteriza por ser um fruto apreciado pelos brasileiros e muito usado na medicina popular. As cascas e sementes podem ser usados como fontes alternativas de micronutrientes e como ativos em indústrias de cosméticos. Este estudo tem como objetivo correlacionar a jabuticaba como potencial ativo para cosméticos sustentáveis. A...
O melaço de soja é um líquido viscoso originado da obtenção do concentrado protreico de soja. A farinha de soja desengordurada é submetida à lavagem com solução hidroalcoólica, na qual os açúcares e outros compostos solúveis são arrastados. O solvente é evaporado e retorna ao processo, os sólidos concentrados formam o melaço de soja. Os principais...
The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavo...
Purpose
Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative stress. These compounds are primarily found in fruits, and mangoes are an important source. This paper aims to address these issues.
Design/methodology/approach
In this wor...
Purpose – Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four samples of organically and conventionally cultivated cocoa from the south area of Bahia for their composition of phenolics, flavonoids and their antioxidant activity. Des...
Considerando a grande potencialidade de crescimento do consumo de café solúvel descafeinado, o objetivo deste trabalho foi utilizar testes sensoriais e análises físico-químicas para se conhecer algumas características do café solúvel descafeinado comercializado na cidade de Salvador (Ba). O estudo foi realizado com três marcas disponíveis no mercad...
A concentração de compostos bioativos e a atividade antioxidante do pólen apícola podem variar em função da origem botânica. Trinta e três amostras de pólen apícola da região de Alagoinhas-BA foram analisadas quanto aos teores de compostos fenólicos, flavonoides, carotenoides e atividade antioxidante e, também, foi avaliada a correlação dos compost...