Luiz Henrique Fasolin

University of Campinas | UNICAMP · Departamento de Engenharia de Alimentos (DEA)

The nutritional quality of processed foods is being increasingly questioned by consumers and the trend toward diets that promote health and well‐being has thus grown significantly. With this in mind, food science has sought to develop products replacing ingredients that can be harmful to consumers. This is not an easy task because, besides health‐...

Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for th...

The effect of the process parameters involved in the production of bigels was investigated through the study of structural, mechanical and rheological properties. Four level (2⁴) Central Composite Rotational Design (CCRD) configuration was applied in order to study the organogelator concentration, hydrocolloid concentration, organogel:hydrogel rati...

This chapter addresses how electric fields (EF) and electromagnetic (EM) waves exert an effect on protein’s structure and functionality and consequently its impact on human health. It starts with background regarding EF and the EM spectrum, followed by the principal technologies based on these principals, namely pulsed electric fields, ohmic heatin...

Personalizing the nutrition and sensorial attributes of 3D printed foods primarily requires various multiscale properties to be individually tailored. Herein, multiscale inks are produced by segregative phase separation, a candidate for further 3D inks texture control, of gellan gum (GG), and whey protein isolate (WPI). The inks microstructure, rhe...

In this paper, we investigated the role played by solvent type and additives (water [W] and citric acid [CA]) on the self‐assembly of phosphatidylcholine (PtdCho) into gels. Soybean lecithin (L) served as the PtdCho source used in this study. Lecithin was combined with different oils: hexadecane (HEX), sunflower oil, and medium‐chain triacylglycero...

In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In...

Whey protein gelation and final gel properties are dependent of the gel forming solution characteristics (e.g. protein concentration, pH, ionic strength), and physical variables involved in the method used for gel preparation. Ohmic heating (OH) is an emerging technology in food processing and its application in heat-induced gelation of whey protei...

Edible oils have potential health benefits in comparison to saturated and/or trans fats employed in food products. Conferring structure to these oils allows a greater range of applications, improving its applicability, such as spreadable products. The aim of this work was developing an olive oil organogel, foreseeing its application in the food ind...

There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure,...

In the present work, 3D-printed cookies were fortified with the microalga A. platensis aiming to develop a new functional food with antioxidant properties.

Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent...

Edible oils have potential health benefits when compared to saturated and/or trans fats typically used in food products. In order to widen their use as spreadable products, structuring these oils is a requirement. Thus, the aim of this work consisted in the development of an olive-oil organogel, foreseeing its application in the food industry. Oliv...

Mixing supramolecular gels based on enantiomers leads to re-arrangement of gel fibers at the molecular level, which results in more favorable packing and tuneable properties. Bis(urea) compounds tagged with a phenylalanine methyl ester in racemic and enantiopure forms were syn-thesized. Both enantiopure and racemate compounds formed gels in a wide...

The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was investigated through differential scanning calorimetry (DSC), rheology and small-angle X-ray scattering (SAXS). Different gelators (glyceryl tristearate–GT; sorbitan tristearate–ST; sorbitan monostearate–SM and glyceryl monostearate-GM)...

This work aims at evaluating the influence of oil and gelator structure on organogels' properties through rheological measurements, polarized microscopy and small-angle X-ray scattering (SAXS). Four different food-grade gelators (glyceryl tristearate – GT; sorbitan tristearate – ST; sorbitan monostearate – SM and glyceryl monostearate - GM) were te...

Concerns regarding food nutritional value, sensory attributes and consumer health urge to get a valid and feasible answer. The use of food-grade materials that guarantee gel-like behaviour and address consumer needs is currently essential in food industry. Structuring edible oils (i.e. oleogels) can be the response for such challenge, offering a he...

Soybean is the most important crop produced in the world, showing a production of approximately 240 million tons in 2012. As a rich source of high nutritive value proteins, that is commercially found in three forms: defatted soy flour, soy protein concentrate (SPC) and soy protein isolate (SPI), which present a minimum protein content of 50, 65 and...

The association of gellan gum and nonionic surfactant in the gel formation was explored in systems with high biopolymer concentration (3% w/w). Gels formed with different concentrations of polysorbate 80 (0–60% w/v) and pH (3.0 and 5.0) were evaluated from their microstructure, mechanical and rheological properties. The high concentration of polysa...

Soy protein fractions rich in β-conglycinin (7S) or glycinin (11S) were freeze dried or spray dried at temperatures of 120, 150 or 180 °C. The fractions were characterized for their particle size distribution, sorption isotherms and by scanning differential calorimetry. The gelling capacity of the protein fractions was studied at pH values of 3 and...

Soybean extract (SE), enriched in soy soluble polysaccharide (SSPS), was evaluated in three different conditions varying in extraction temperature and drying process: SE‐A −80 °C, freeze‐dried, SE‐B −80 °C, spray‐dried, SE‐C −95 °C, spray‐dried. Spray‐dried SE presented lower moisture content, smaller and more uniform particles. In addition, zeta p...

Pseudo-ternary phase diagrams were constructed in order to evaluate the effect of the prevailing oil unsaturation and cosurfactant concentration on the phase behavior of systems prepared with sunflower oil or high oleic sunflower oil (HOSO), water, Tween 80 and ethanol. The phase diagrams showed small areas of one single translucid phase with produ...

The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soyb...

The phase transitions of systems composed of water, polyoxyethylene sorbitan monooleate (Tween 80), medium-chain triglycerides (MCTs) and ethanol were evaluated based on rheological properties using different proportions of MCT:ethanol (1:0, 2:1 and 1:2). Higher ethanol contents led to a broadened microemulsion (ME) region and a diminished liquid c...

Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w)] were added to yellow passion fruit pulp and the changes in the dynamic and steady-shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced...

The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional...

The objective of this work was to evaluate the use of unripe banana meal (UBM) (Musa (AAA group) ‘Dwarf Cavendish’) in the production of cookies. Cookies were produced substituting 10, 20 and 30% of the wheat flour for UBM, as well as standard cookies without UBM. The chemical compositions, physical features (weight, diameter and thickness) and sen...