Rosinelson Silva Pena

Federal University of Para | UFPA · Faculty of Food Engineering (FEA)

Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (Eugenia brasiliensis)...

The Amazon is one of the largest and most diverse biomes on the planet. Cupuaçu (Theobroma grandiflorum (Willd. ex Spreng.) Schum) and bacuri (Platonia insignis Mart.) are Amazonian fruit species appreciated for their sensory characteristics and promising availability of bioactive compounds. However, high moisture levels (>80%) make these pulps sus...

Vacuum is efficient for incorporating solutes of interest into fruits. In this study, the low glycemic and insulinemic index carbohydrate, isomaltulose, was incorporated into mangos slices by immersion with a vacuum pulse (VP). The influences of the combination of pulsed vacuum time at the beginning of the process (5, 10, 15, and 20 min) and vacuum...

The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still lit...

Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi...

This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product’s chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional–technological properties were evaluated...

Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7...

Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is still underexploited. Thus, this study aimed to preserve the jambolan through a combined process of pulsed vacuum osmotic dehydrat...

A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and...

Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indicated that a temperature range from 60 to 80 °C was...

This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during...

Bactris gasipaes Kunth belongs to the Arecaceae family and is known in various parts of the world under various names. This fruit presents several hybridizations and wild species containing diverse percentages of nutritional and functional constituents. These constituent properties link its parts, such as pulps, peels, and seeds rich in oils, with...

Physicochemical and morphological properties of the isolated starch of Calathea allouia were determined. Starch (20.71 g/100 g wet basis, wb) was the major constituent of C. allouia tubers, followed by dietary fibres (3.38 g/100 g wb) and sugars (2.80 g/100 g wb), and potassium was the major mineral (95% of mineral fraction). The amylose content (2...

This is the first investigation concerning the white peach palm (Bactris gasipaes Kunt) variety. The aim was to determine the nutritional composition, chromatographic profile, triglyceride composition, thermogravimetric-differential behavior, spectroscopic profile and morphological patterns. The analysis results showed that white peach palm is a pr...

The study objectives were to establish isotherms and thermodynamic properties for the moisture desorption process of jambolan pulp (JP) and jambolan seed (JS), harvested in the city of Belém (Brazil). These characteristics can contribute for the proper selection of the operating drying conditions. Thus, the following essays were made for both JP an...

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale an...

The temperature and time for the pasteurisation of jambolan/camu‐camu juice blend (37.5: 12.5%, w/w) were determined based on their enzymatic activities (peroxidase, polyphenoloxidase and pectin methylesterase), bioactive compounds contents (anthocyanins, total phenolic compounds and ascorbic acid) and microbial counts (thermotolerant coliforms, ae...

The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence...

The objective was to evaluate the effect of glycerol on functional properties and sorption behavior of films elaborated with myofibrillar proteins of fish. Analyses of solubility, water vapor permeability (WVP), tensile strength (TS), elongation, and moisture sorption isotherms were performed. Films with lower glycerol concentrations (5, 10, and 15...

The study presents itself as an alternative for the minimal processing of crushed cassava leaves, a product widely used in the Northern Brazilian cuisine. A Box-Behnken design was used to define the concentration of the sodium hypochlorite solution (NaClO) and the immersion time (t) capable of guaranteeing acceptable levels for thermotolerant colif...

Abstract Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile skin and pulp present low protection against physical damages and microorganisms. In this sense, a preservative technology, as osmotic dehydration (OD), was studied to investigate the impact of some variables over this process. At first, fruits of...

In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced co...

Manihot esculenta flour (MEF) is the main energetic source for a major part of the population in the Amazonian region. In this study, near‐infrared spectroscopy (NIRS) was used, for the first time, to predict physicochemical parameters of MEF. The water activity (aW), ash content, bulk density, moisture content, pH, geometric mean diameter (GMD) an...

Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are wid...

In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additiona...

The aim of this work was to evaluate the enzyme-assisted extraction of phenolic compounds from murucizeiro leaves (Byrsonima crassifolia) employing response surface methodology (RSM), in order to determine the best extraction conditions. The chemical composition of the leaves and characteristics of the enzymes were determined. The independent varia...

A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (Tinlet) (120–180 °C), feeding rate (Ffeed) (3–12 mL/min) and maltodextrin concentration (Cmalto) (10–40%) on the properties of moisture, water activity (aw), hygroscopicity, water...

A manga (Mangifera indica L.) é um dos frutos tropicais mais populares no mundo. No mercado brasileiro a cultivar Tommy Atkins apresenta duas designações de venda: tipo exportação e tipo nacional, sendo o valor comercial da primeira superior. O objetivo deste trabalho foi realizar a análise física dos frutos e caracterizar as polpas, visando justif...

The cassava flour from dry group is marketed and consumed under three different particle sizes (coarse, medium and fine), mostly in the North and Northeast regions of Brazil. Thus, as a contribution to the packaging, storage and handling of this type of flour, moisture sorption isotherms were made at 25°C, 35°C and 45°C, for three different particl...

A manga (Mangifera indica L.) é um dos frutos tropicais mais populares no mundo. No mercado brasileiro a cultivar Tommy Atkins apresenta duas designações de venda: tipo exportação e tipo nacional, sendo o valor comercial da primeira superior. O objetivo deste trabalho foi realizar a análise física dos frutos e caracterizar as polpas, visando justif...

RESUMO-Isotermas de sorção de umidade da polpa de cupuaçu em pó (PCP) foram obtidas a 35 e 45°C. O modelo matemático de Halsey Modificado foi ajustado aos dados de sorção de umidade da PCP, por regressão não-linear e apresentou bom desempenho na predição das isotermas de sorção do produto. Os dados experimentais foram também utilizados para determi...

The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 45°C, and 55°C and the experimental data were fitted at seven mathematic models that concern the effect...

The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and sub...

Introduction In this research, the hygroscopic behavior of cupuassu ( Theobroma grandiflorum ) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25°C. Methods The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition,...

The aim of this work was to study the effects of temperature and time of oven drying and hot water cooking processes on HCN (hydrocyanic acid) degradation of cassava leaves as a contribution for obtaining a safe product for human consumption. Nine varieties of cassava leaves collected in the Amazonian region of Brazil (Pará State) were characterize...

The influence of the pulsed-vacuum impregnation (PVI) and periodic pulsed-vacuum impregnation (PPVI), and the temperature, on the salting process of pirarucu fillet was studied. For this, the dorsal region of the fish in the slab-shaped (60 mm × 20 mm × 5 mm) and sodium chloride solution (30 g/100 g NaCl) were used. The process was conducted at dif...

Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first ti...

Abstract Tucupi, which is widely enjoyed in the North region of Brazil, is a fermented liquid derived from cassava (Manihot esculenta Crantz) and has been taken abroad for its exotic characteristics. This study aimed to assess the rheological behavior of tucupi with 30, 35, and 40% solids and concentrated at 50, 70, and 90 °C. The rheological data...

RESUMO As folhas da mandioca (Manihot esculenta Crantz), além de serem utilizadas para a alimentação animal, na forma de silagem, feno, ou mesmo frescas, também são utilizadas na alimentação humana, com ênfase na elaboração de comidas típicas das regiões Norte e Nordeste do Brasil. A mandioca apresenta glicosídeos cianogênicos (linamarina e lotaust...

RESUMO As folhas de três variedades de mandioca foram submetidas à secagem, em diferentes temperaturas (40-80 °C), e a cinética bem como a modelagem matemática do processo foram avaliadas. O resultado das secagens mostrou que o aumento da temperatura aumentou a difusividade efetiva (Deff) da água nas folhas, facilitando a perda da água, e processo...

Moisture adsorption and desorption isotherms from buriti tree gum (BG) were obtained at different temperatures (25 to 55 °C) in a water activity range of 0.1 to 0.9. The isotherms were classified as type II. The hysteresis loop and moisture of the monolayer decreased as temperature increased and Halsey’s equation proved able to predict with good pr...

The temperature, concentration and pH variables influence the aqueous dispersion of the gum properties. In this context, the aims of this research were to characterize the gum obtained from the buriti tree (Mauritia Flexuosa) trunk exudate, as well as to evaluate the colloidal and rheological behavior of the aqueous dispersions of this gum. Thus, t...

Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined am...

Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, the color changes of anthocyanin extracts, as influenced by different pH conditions (pH from 1.0 to 8.0...

The osmotic dehydration (OD) and complementary drying of pirarucu (Arapaima gigas) fillets were studied. Pieces of the dorsal portion of pirarucu (60 mm × 20 mm × 10 mm) underwent OD in a binary solution (NaCl-water) with the application of vacuum pulse following a central rotatable composite design. The effect of the following process variables wa...

A completely randomized 23 factorial experimental design was used to optimize the process parameters for obtaining tucupi powder through spray drying. The effects of the process variables [inlet air temperature (IT), feed flow rate (FR), and maltodextrin concentration (MD)] on the product properties [moisture, water activity (aw), hygroscopicity, w...

Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) using sodium hydroxide was optimized and the product was characterized. Th...

Cocoa is the target of increased scientific research as it is one of the richest source of bioactive compounds. The formation of bioactive amines and their changes in cocoa beans during seven days of traditional fermentation was investigated for the first time. In addition, total phenolic compounds, anthocyanins contents and the scavenging capacity...

Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrate...

Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product...

This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 2³ factorial design was used with independent variables, temperature in the third extruder zone (63.2–96.8°C)...

The effects of temperature, time, pressure and brine concentration were assessed during osmotic dehydration (OD) of H. edentatus fillet. The response surface methodology (RSM) showed that using vacuum during the OD process did not cause a statistically significant change (p > 0.05) on the water loss (WL), solid gain (SG) and water activity (aw). Th...

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (a w) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability...

The interaction between three phenolic compounds (catechin, caffeic acid and ferulic acid) onto two dietary fibres (cellulose and xylan) has been evaluated to inquire possible interferences on the biodisponibility of phenolic compounds. The adsorption kinetics were performed using solutions containing 100 mg/L of phenolic compounds during a contact...

The convective drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different NaCl contents (up to 40 g/100 g dry basis – d.b.) were studied. Pieces of fillet (5 × 3 × 1 cm3) were subjected to salting and drying in a fixed-bed with an airflow velocity of 1.5 m/s at 50 °C, and kinetic models were fitted to the drying dat...

Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHAMCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0...

The objective of this study was to evaluate the hygroscopic behavior of ‘Nanicão’ banana flour at three ripening stages (2–9 °Brix) using moisture sorption isotherms at 25 °C. The flour samples were obtained using a fixed-bed drying process at 60 °C. The BET monolayer procedure was used for the desorption analysis. The Halsey, Henderson, Oswin, Smi...

Na primeira etapa deste estudo utilizou-se planejamento experimental para avaliar o efeito da temperatura de escaldamento e da umidade dos grânulos de fecula comercial, apos o escaldamento, sobre propriedades importantes da farinha de tapioca, submetida a espocagem a 240°C. Na segunda etapa foram obtidas farinhas de feculas extraidas das raizes de...

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculenta Crantz) landraces: São Francisco Bag 3, Manicueira 62, and Castanhal Iracema. These three landraces showed high estimated productivity (≥3.93kg plant-1) and had a high sugar content (≥3.92g 100g-1 of root), making them viable for use in syrup...

The static gravimetric method proposed by the COST 90 projec