Renato Grimaldi

Renato Grimaldi
State University of Campinas (UNICAMP) | UNICAMP · Departamento de Tecnologia de Alimentos (DTA)

PhD

About

82
Publications
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Publications

Publications (82)
Article
Background Tarumã-do-Cerrado (Vitex cymosa Bertero ex Spreng, TC) is a littleexplored Brazilian native fruit. Objective The sustainable bioprospecting of new fruits is essential to devise strategies for preventing and treating noncommunicable diseases, like obesity, and even contribute to food diversity and discovering functional ingredients. Met...
Article
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Nanostructured lipid carriers (NLC) have shown great potential as a delivery system for lipophilic bioactive compounds as they provide protection, high water dispersibility, chemical stability, and oral bioavailability. The less compact crystal structure created by high- and low-melting-point lipids has more space for the entrapment of bioactive co...
Article
Full-text available
Scope Obesity and insulin resistance constitute risk factors for the development of tauopathies and other neurodegenerative diseases. (Poly)phenol compounds are under study for its role in protecting effects against neural injuries and degeneration. Here, we investigated the effect of Amazonian açai pulp (AP) intake in the prevention of memory and...
Article
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Nutritional interventions have been shown to be an interesting approach for the treatment of chronic diseases, including inflammatory bowel disease (IBD). Persea americana Mill. (avocado), is a potential food to be used for the prevention or treatment of intestinal inflammation, due to its nutritional value and pharmacological effects. In this stud...
Article
Lipid-based nanoparticles are among the most promising encapsulation technologies in the field of nanotechnology. As one of the main trends in the development of these structures, the use of edible and/or commercially available oils and fats in the food industry stands out, replacing synthetic lipid matrices, which are not as viable for food applic...
Chapter
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The global production of vegetable oil has increased since the beginning of the century, reaching a peak of 209 million tons in 2020/2021 and is projected to continue to increase due to population growth and the impact of the biodiesel industry. In this context, palm oil and soybean oil have stood out. However, both palm oil and soybean oil product...
Article
Lipid-based nanoparticles are one of the most promising encapsulation technologies in the field of nanotechnology, and solid lipid nanoparticles were the first generation of such structures. The second generation of lipid nanostructures is the nanostructured lipid carriers (NLC), which are composed of lipid materials with different melting points (...
Article
High-fat diets seem to have a negative influence on the development of obesity and the processes associated with low-grade chronic systemic inflammation. In recent years, normal vegetable fat has been replaced by interesterified fat (IF), which is rich in trans isomers and has been associated with deleterious health effects. However, there is no ev...
Article
The Brazilian rainforest is a rich source of exotic fats. The physical and chemical properties of such fats are not well-known. This article looks at the physicochemical characterization of two fats from the Brazilian Amazon Rainforest: licuri oil and ucuuba butter.
Article
Babassu and murumuru palms are both sources of lauric acid. Due to their high oxidative stability and well-defined melting points, fats from both plants are widely used in the cosmetic industry and in the preparation of specialty fats for confectionery, ice cream, margarines, and cocoa butter substitutes. This article reviews the composition and ph...
Article
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BACKGROUND Pot‐pollen is a fermented product stored by stingless bees in cerumen pots and traditionally used as food or medicine by natives in tropical regions. Knowledge of pot‐pollen composition from the Amazon region is important to strengthen the breeding of native bees and consequently contribute to sustainable development in this region. The...
Article
Background: Interesterified fats have largely replaced the partially hydrogenated oils which are the main dietary source of trans fat in industrialized food. This process promotes a random rearrangement of the native fatty acids and the results are different triacylglycerol (TAGs) molecules without generating trans isomers. The role of interesteri...
Article
Full-text available
The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromise the crystallization process in chocolates. Blends were prepared using CBE concentrations of 5%, 10%, 15%, 20% and 37.5% and were valuated by: f...
Article
Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases, with higher levels of unsaturated fatty acids, adapting to current legislation. The incorporation o...
Article
Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 °C...
Article
This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%)...
Article
Symmetrical monounsaturated triacylglycerols—also known as SUS (saturated unsaturated saturated triacylglycerols)—are the main triacylglycerols present in cocoa butter (CB), exhibiting decisive influence in the tempering process conditions and sensorial characteristics in chocolate products. CBs with lower amounts of SUS do not crystallize adequate...
Article
Dark chocolate is a mixture of cocoa solids and sucrose in a fatty dispersion that is primarily composed of cocoa butter (CB). However, to achieve various technological and economic goals, many types of chocolate and chocolate coatings produced today contain a mixture of CB and other vegetable fats, which may lead to unexpected physical properties...
Article
Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) w...
Article
Avocado oil is similar to olive oil, it can be used as an ingredient in functional foods since it contains substantial amounts of vitamins and phytosterols and its triacylglycerols contain high contents of unsaturated fatty acid. The present study sought to evaluate the technical viability of extraction of avocado oil by supercritical technology us...
Article
Tomato pomace is a residue of tomato processing which contains lycopene and oil, and is generated in large quantities by the tomato processing industry. Raw avocado oil is a special oil similar to olive oil. In order to combine the advantage of using a clean technology with supercritical carbon dioxide (scCO2) to extract avocado oil and use it as a...
Article
Full-text available
Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM ( Thermomyces lanuginosus ) free of organic solvents at a concent...
Article
Full-text available
Butter is highly valued for its characteristic flavor and aroma, however, it has the disadvantage of unsatisfactory spreadability at low temperatures. The functional characteristics of butter can be modified by changing its composition or physical structure. The objective of this study was to evaluate the effect of olein on structure and compositio...
Article
In this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation...
Chapter
In recent years, the industrial sector of oils and fats has become an important area of research and technological development. The number of studies related to the physical properties of oils and fats has been increasing; these properties are broadly the melting and crystallization behavior and the crystalline and oxidative stability of oils and f...
Article
Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (...
Article
The crystallization behavior of cocoa butter (CB) is the essential structuration issue in the development of chocolate products. An alternative to modify and control the crystallization patterns of CB in chocolate production is the incorporation of specific emulsifiers in their formulations. In this work, the effects of sorbitan monostearate (SMS)...
Article
Full-text available
Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the...
Article
The use of palm oil presents some technological problems, especially related to slow crystallization rate. In addition, the DAG content is related to quality of fruit palm. In this context, refined, bleached, and deodorized (RDB) palm oils from different regions of Brazil, Colombia, and Malaysia were characterized for fatty acid composition, TAG co...
Article
Due to the attack of cacao (Theobroma cacao L.) plants by the fungus Moniliophthora perniciosa which caused witches’ broom disease in the state of Bahia, Brazil, resistant clonal material with elevated productivity and superior physical characteristics has been selected for use in the genetic improvement program and by the cocoa producers themselve...
Article
The objective of this work was to evaluate the effect of different types of fat (butter oil, partially hydrogenated soybean fat and soybean oil) on the functionality, rheology and sensory acceptance of spreadable cheese analogues. Analogues made with partially hydrogenated soybean fat or soybean oil in substitution to butter oil presented lower fat...
Article
Easy ambient sonic-spray ionization mass spectrometry (EASI–MS) was used to follow the maturation of Jatropha curcas L. seeds via the monitoring of the triacylglycerides (TAG) profile of the oil. Results show that TAG composition is significantly modified during seed development but remains nearly unchanged during storage. The EASI–MS oil analysis...
Article
Full-text available
In experimental models, hypothalamic inflammation is an early and determining factor in the installation and progression of obesity. Pharmacological and gene-based approaches have proven efficient in restraining inflammation and correcting the obese phenotypes. However, the role of nutrients in the modulation of hypothalamic inflammation is unknown...
Data
Time course of high-fat diet (HF)-induced expression of inflammatory markers in the hypothalamus. Swiss mice fed on chow (CT) or HF for 2, 4 or 8 weeks were employed for determination of the hypothalamic expression of interleukin-1b (A-C) or tumor necrosis factor-a (D-E) transcripts by real-time PCR. In all experiments, n = 5; *p<0.05 vs. CT. (TIF)
Article
The aim of this paper was to study the physical–chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a chemical process using hexane as the solvent. The watermelon seed oil had a high concentration of unsaturated fatty acids. The two primary sterols were stigmasterol and β-sitosterol, which corr...
Article
A sample of fish oil containing 4.6% and 6.7% of the fatty acids EPA and DHA, respectively, was extracted from freeze-dried slices of a speckled fish (Pseudoplatystoma corruscans). Solubility of the oil was measured in supercritical carbon dioxide (scCO2) at the temperature of 40°C and pressures of 100, 200, 300 and 400bar, and at temperatures of 5...
Article
The residue of fatty acids distillation from rice bran oil soapstock (RFAD-RBOS) is a byproduct from rice bran oil industry. It contains a large amount of γ-oryzanol, which is a valuable antioxidant. The main objective of this work was to investigate the recovery of γ-oryzanol from the RFAD-RBOS using supercritical fluid extraction (SFE). The Soxhl...
Article
Full-text available
The effects of different dietary lipids on the fatty acid profiles of eggs produced by 20- and 54-wk-old Dekalb laying hens were investigated. The 4 treatments were based on the lipid source added to the diet: soybean oil, sunflower oil, linseed oil, or control (no added oil). The experimental design was a simple random-sample design using a 4 × 2...
Article
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An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopy and X-ray diffraction. The aim of this study was to characterise the changes induced in the crystallisation of palm oil by the addition of two differe...
Article
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Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after proce...
Article
The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemica...
Article
Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and...
Article
Full-text available
Supercritical carbon dioxide (SC-CO2) was employed to extract omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds and partially defatted cake. For ground seeds, the supercritical extraction was carried out at temperatures of 40, 50 and 60°C and pressures of 300 and 400bar, and for the cold pressed partially defatted cake, the extracti...
Article
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Structured triglycerides (STs) containing both mediumchain fatty acids (MCFA) and polyunsaturated fatty acids (PUFA) in the same molecule offer nutritional and therapeutic benefits. The aim of this work was to establish the incorporation of MCFA into fish oil triglycerides (TAGs), while maintaining substantial levels of docosahexaenoic and eicosape...
Article
Full-text available
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20min reaction time, 0.4% sodium methoxide catalyst, and 500rpm stirring speed, at 100°C. The original and interesterified blends were examined for triacylglycerol composition,...
Article
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 °C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat conte...
Article
The optimization of the cleaning process, aiming to recover the permeate flux, and diafiltration as a means to obtain and purify soybean lecithin, were analyzed in this study as a means of delaying the decrease in permeate flux during the ultrafiltration (UF) of vegetable oils and their derivatives. It also aimed to maximize the exploration of the...
Article
Full-text available
This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40% (w/w) FHCSO content. Interesterification produced reduction of trisaturated and increase in monounsaturated and diunsaturated triacylglycerols contents, which caused important changes in temperat...
Article
Full-text available
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions:...
Article
Full-text available
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterification of soybean oil/fully hydrogenated soybean oil blend, carried out in the following conditions:...
Article
Full-text available
The Butia capitata palm tree produce a very aromatic fruit named "coquinho-azedo", which freeze pulp is frequently used to produce agreeable juice in north of Minas Gerais, Brazil. "Coquinho-azedo" kernel contains a nut that is not frequently explored. The purpose of the present study was the chemical characterization of "coquinho-azedo" nut to eva...
Article
Full-text available
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the...
Article
Full-text available
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% m...
Article
Full-text available
Sunflower oil is one of the vegetable oils most susceptible to oxidative reaction. Therefore the presence of natural (tocopherol) and/or synthetic (TBHQ) antioxidants is a prerequisite to secure the stability of this oil during its shelf life, especially with the increased use of PET packaging. On determining the total tocopherol content in 10 samp...
Article
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% m...
Article
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the...
Article
Full-text available
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isome...
Article
Full-text available
O consumo mundial de carne de frango foi de 57,8 milhões de toneladas em 2006, segundo estimativas do United States Department of Agriculture (USDA). A gordura abdominal de frango corresponde a aproximadamente 2 a 2,5% do peso da carcaça. Os objetivos deste trabalho foram fracionar esta gordura e caracterizar as frações obtidas através da análise t...
Article
Full-text available
O consumo mundial de carne de frango foi de 57,8 milhões de toneladas em 2006, segundo estimativas do United States Department of Agriculture (USDA). A gordura abdominal de frango corresponde a aproximadamente 2 a 2,5% do peso da carcaça. Os objetivos deste trabalho foram fracionar esta gordura e caracterizar as frações obtidas através da análise t...
Article
Full-text available
The aim of this work is to present the new applications of membrane technology in fat and oil processing, with emphasis on development and applications of the enzymatic membrane reactor and its association with extraction and purification technology by supercritical fluids (SCF). Combining the extraction by SCFs and the separation by membranes allo...
Conference Paper
The aim of this work is to present the new applications of membrane technology in fat and oil processing, with emphasis on development and applications of the enzymatic membrane reactor and its association with extraction and purification technology by supercritical fluids (SCF). Combining the extraction by SCFs and the separation by membranes allo...
Article
Full-text available
The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction...
Article
The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction...
Article
Full-text available
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with...
Article
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of deodorized palm oil was studied on a laboratory scale. The best results were obtained with...
Article
Full-text available
Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100oC). The fourteen samples, before and after interesterification, were characterized by Polarized Light Microscopy and Differential Sca...
Article
Full-text available
Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100oC). The fourteen samples, before and after interesterification, were characterized by solid fat content (SFC) and consistency. Result...
Article
Full-text available
Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100°C). The fourteen samples, before and after interesterification, were characterized by Polarized Light Microscopy and Differential Sca...
Article
Frações de óleos de palma (PO) e palmiste (PKO) nas proporções 100/0, 80/20, 60/40, 50/50, 40/60, 20/80 e 0/100 foram submetidas ao processo de interesterificação química, em escala laboratorial, nas condições otimizadas de 0,4% de metóxido de sódio, 100°C e 20 minutos de reação sob vácuo e agitação intensa. Após purificação, estas frações foram av...
Article
Full-text available
Eight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and Differential Scanning Calorimetry (DSC) techniques, respectively. Fatty acid composition showed some var...

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