Sibele Santos Fernandes

• Professor
• Professor at Federal University of Rio Grande

Chia seeds have a high oil content that consists primarily of omega-3 and omega-6 fatty acids, which are essential for humans. The technique used for chia oil extraction can be influences the final quality of the oil; thus, it is highly important to study the different extraction techniques. This study aimed to determine the extraction yield from d...

Chia seeds are a promising raw material for the development of biodegradable and edible polymers due to their composition and properties. This study aimed to evaluate the effects of drying process of chia mucilage (oven and freeze‐drying) and the incorporation of chia oil in films for food packaging. The films were formed by casting using chia muci...

Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually, being considered oleaginous due to the high oil content, which corresponds to 30–40% of the seed, being rich in polyunsaturated fatty acids, mainly omega-3 (linolenic acid, 54–67%), higher than in any known plant source, and omega-6 (linoleic acid, 12–21%) fatty acids. Consumptio...

Chia oil contains a high content of linoleic and linolenic acid, which are essential for human metabolism. Chia nanoemulsion is a technique that can aid in preserving the components of this oil. This study aimed to develop and characterize chia oil nanoemulsions using chia mucilage as wall material. The nanoemulsions were developed varying the use...

In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50 °C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement...

Red cabbage is extensively cultivated worldwide and is commonly used to prepare salads, generating a considerable volume of by-products, such as damaged leaves. These leaves, in turn, constitute a rich source of bioactive compounds, including anthocyanins, other phenolic compounds, and dietary fibers. These bioactive compounds have been recovered t...

Metabolic syndrome is the occurrence of at least three of the five conditions diabetes, overweight and obesity, triglyceridemia, hypercholesterolemia, and hypertension. Dietary interventions have been one of the first lines of treatment indicated for improving conditions related to metabolic syndrome. The growing interest in plant-based diets and f...

Natural dyes can be extracted from fruits, flowers, leaves, and roots. Exploring new sources of natural dyes, especially from underutilized plants, emerges as a promising strategy. The main advantages of exploiting unconventional plants include local availability, specialty food production, cultural significance, sustainable production, technologic...

Oral disintegration films (ODFs) offer a convenient alternative for administering active compounds with quick absorption, no need for water, customizable formulation, and promising pharmaceutical applications. This study aimed to develop chia mucilage films as a new polymer to carry vitamin C. Chia mucilage was extracted using the method of immersi...

Crackers are bakery products that have shown an increase in consumption. One way to make crackers more nutritious is to add bioactive compounds, such as chia oil which is rich in polyunsaturated fatty acids. As these compounds are highly unsaturated, encapsulation techniques, such as nanoemulsion, allow the addition of them in foods, guaranteeing t...

Using light-emitting diode (LED) in plant production optimizes growth with higher energy efficiency, reduces carbon footprint and resource consumption, and promotes more sustainable agriculture. However, the plants’ growth characteristics and biochemical composition may vary depending on the light’s wavelength, spectrum, and intensity. Therefore, L...

The number of people changing their eating habits towards healthier foods is increasing. Among foods, peanut butter is widely consumed all around the world. However, the lipid content of peanut butter is high, which ends up being a reason for restriction for some consumers. One strategy is to replace peanuts with baru almonds, an almond native to t...

Eating practices are changing due to awareness about meat consumption associated with social, ethical, environmental, and nutritional issues. Plant-based meat analogs are alternatives to conventional meat products that attempt to mimic all the inherent characteristics of meat fully. Therefore, the search for raw materials that provide these charact...

Orally disintegrating films (ODFs) have been studied for their innovative way of delivering active compounds into the oral cavity. The study aimed to develop and evaluate ODFs using sodium alginate and different concentrations of vitamin C. Four formulations were evaluated for barrier, mechanical, thermal, microstructural properties, surface pH, di...

There is growing interest in the use of natural bioactive compounds for the development of new bio-based materials for intelligent and active food packaging applications. Several beneficial effects have been associated with the antioxidant and antimicrobial potentials of carotenoid compounds. In addition, carotenoids are sensitive to pH changes and...

The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the f...

Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids—8% corresponds to omega 3 and 19% to omega 6—resulting in high susceptibility to oxidation. Encap...

The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In...

Waste is produced by agro-industries from plant products and animal products in large quantities. This waste, although an economically viable source of nutrients, is usually devalued and used in agriculture or animal feed. Most of this raw material contains many compounds of economic interest, such as proteins. Proteins can be transformed into pept...

The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns. This edited volume presents a collection o...

Background: The objective of the present study was to evaluate during one year the total delivery of volume, calories, and proteins and compare them with the total prescribed to ICU patients using ENT (Enteral Nutrition Therapy) exclusively. Methods: Data on the prescribed or infused volume, calories, and protein, as well as their respective needs...

The use of orally disintegrating films (ODF) as a vehicle for the release of active compounds has drawn attention due to the advantages such as ease of swallowing, precise dosage, low thickness, flexibility, greater comfort and acceptability by the patient in relation to oral tablets, for do not require water for administration, it is ideal for peo...

Chia seed has biological and technological properties of interest to the food industry. The objective was to develop and evaluate oat flour and cocoa muffins added with two levels of incorporation of chia seeds hydrated as a substitute for the fat-saturated content in the formulation. For this, muffins without chia seed hydrated as a control (M-Con...

The need for gluten-free products on the market due to the growing increase in the celiac population, which requires a gluten-free diet, becomes a challenge for Food Technology to develop gluten-free and quality foods. This study aimed to develop and evaluate gluten-free bread with the addition of chia seed or chia flour. Gluten-free bread formulat...

Celiac Disease (CD) is considered an autoimmune pathology, which causes the carriers of the same to have to exclude gluten from the diet. However, there is a deficit of gluten-free products that present improved technological properties and high nutritional value. In this study, gluten-free breads were prepared substituting different concentrations...

The busy modern lifestyle, marked by the scarcity of time for food preparation, makes the industry focus on the production of fast-prepared, more practical, and better nutritional value foods. In this sense, one of the products that is highly used is pre-ready cake mixes, which during its preparation still needs the addition of other ingredients. T...

Chia oil has a high content of linolenic and linoleic acids, which are essential for the human body. However, their high degree of unsaturation (double bonds) makes the oil very susceptible to oxidation. In this context, the use of spray drying can be useful strategy to minimize the oxidation of this oil. Thus, the aim was to assess the effects of...

The objective of the study was to perform the nanoencapsulation of phenolic compounds from wine residues and to evaluate the in vitro antioxidant activity and simulated gastrointestinal digestion of the particles, as well as the in vivo influence on oxidative stress and longevity in Caenorhabditis elegans. Nanoparticles were formulated and produced...

En el presente trabajo se evaluaron la concentración de pectina y la adición de miel de melipona como agente plastificante, sobre las propiedades fisicoquímicas (humedad, opacidad, color, solubilidad y grosor) y mecánicas (elongación y resistencia a la tracción) de biopelículas formadas a partir de pectina de residuos de mango ataulfo (Mangifera in...

Bioactive, technological and sensory properties of wheat and rice breads added of chia (Salvia hispânica L.) protein hydrolyzate were evaluated. The hydrolyzate was added to breads at concentrations of 1, 3 and 5 mg of hydrolyzate/g of flour. The specific volume, total score, bread crumb firmness, color, sensory analysis and antioxidant activity of...

Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze‐dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and tex...

RESUMO – A mucilagem de chia é um gel formado principalmente por fibras solúveis, a partir da imersão de semente de chia em água. As fibras podem ser adicionadas como substituto de gordura, resultando em produtos mais saudáveis. Neste trabalho, foram elaborados bolos de chocolate com diferentes graus de substituição da margarina adicionada por muci...

RESUMO – A semente de chia em presença de água possui a capacidade de formar um gel denominado de mucilagem, o qual pode ser utilizado como substituto de gordura em diversos produtos. Neste trabalho, foram elaborados pães de trigo com diferentes graus de substituição da gordura adicionada por mucilagem de chia seca a 50 ºC e liofilizada, e os mesmo...

1. INTRODUÇÃO Chia (Salvia hispanica L.), nativa do sul do México e norte da Guatemala, é uma planta herbácea cultivada anualmente. Esta semente é uma fonte rica em ácidos graxos essenciais, fibra alimentar e proteínas, e quando imersa em água, um gel transparente mucilaginoso denominado de mucilagem de chia, composto essencialmente de fibras solúv...

Microalgal biomass is a potentially attractive source of several bioproducts, such as carbonic anhydrase, the enzyme responsible for catalyzing the reversible hydration of CO2. This biomolecule has been studied for its application in enzymatic systems of CO2 capture and sequestration. Therefore, the aims of this study were to evaluate the productio...

Evento: Congresso de Iniciação Cientifica Área do conhecimento: Tecnologia de Alimentos Palavras-chave: semente de chia; aproveitamento; ácidos graxos essenciais 1 INTRODUÇÃO O aumento do consumo e da procura de alimentos mais saudáveis e com propriedades funcionais é uma prerrogativa para que efetivamente seja possível consolidar uma alimentação s...

RESUMO – As sementes de chia quando imersas em água possuem a capacidade de formar um gel transparente mucilaginoso devido à presença de moléculas hidrofílicas que se combinam com a água, o qual é denominado de mucilagem de chia. Este gel pode ser utilizado para a substituição de componentes, como com o intuito de aumentar o conteúdo de fibras diet...

Palavras chaves: Rendimento, propriedades funcionais e semente de chia. INTRODUÇÃO A semente de chia quando é mergulhada em água, um gel transparente mucilaginoso, composto essencialmente de fibras solúveis é exsudado. O gel formado possui qualidades que permitem sua aplicação em diversos produtos na indústria de alimentos, podendo assim melhorar c...

Peroxidase catalyzes the oxidation of various substrates at the expense of hydrogen peroxide. Among the various techniques used for the purification of enzymes, expanded-bed adsorption chromatography is particularly popular because it offers several advantages, such as greater interactions between adsorbents and target molecules, increased overall...

Este trabalho apresenta um estudo da extração da enzima anidrase carbônica a partir de biomassa da microalga Dunaliella tertiolecta, onde foram avaliadas diferentes concentrações celulares e diferentes tempos de extração. A microalga marinha foi cultivada com meio Conway e as condições de cultivo foram 25°C, 3000 lx e fotoperíodo fixado em 12 h cla...

Nos últimos tempos existe um forte interesse na estabilização da abundância atmosférica de CO2 e outros gases de efeito estufa para mitigar os riscos do aquecimento global. As estratégias de redução de emissões de CO2 incluem a redução do uso global de energia e o desenvolvimento de combustíveis livres ou com baixo teor de carbono. Outra estratégia...