Tatiana Colombo Pimentel

• Doctor in Food Science
• Paraná Federal Institute of Education, Science and Technology

The effect of the addition of oligofructose or sucralose as sugar substitutes and Lactobacillus paracasei ssp. paracasei as a probiotic on the sensory profile and acceptance of clarified apple juice were evaluated. The influence of the sensory attributes on the acceptability was also determined. Juices with oligofructose (20 g/L) showed less sweetn...

Bacaba (Oenocarpus bacaba Mart.) is an underexplored Amazonian fruit rich in polyphenols that can serve as a substrate for probiotic survival and may positively impact on the composition and metabolism of the intestinal microbiota. This study aimed to evaluate the bacaba pulp fermented with probiotics Lactobacillus acidophilus 05 (LA-05) and Lactic...

O livro do II Congresso Paraibano de Processamento e Tecnologia de Alimentos 2024 compila as principais pesquisas apresentadas no evento, consolidando-se como uma relevante publicação científica. Com o tema “Inovação na Produção de Alimentos do Nordeste”, a obra destaca a importância do processamento e da tecnologia de alimentos para uma região mar...

This study used text highlighting (TH) and online questionnaires to assess awareness and perceptions of Canastra cheese safety and quality and their impact on purchase decisions. A total of 100 participants performed the TH method in sensory analysis booths, where they read a text about Canastra cheese and used colored pens to highlight terms they...

Consumer acceptance of milk beverages as probiotic beverages is directly linked to their sensory qualities, such as flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed as inferior. Thus, this study was conducted to investigate the effects of high-intensity ultrasound on the production of...

Background and aims Obesity is a disease associated with increased oxidative stress in humans and animals, and consumption of antioxidant compounds such as polyphenols can minimise it. These compounds are abundant in malícia (Mimosa quadrivalvis L.) honey produced by stingless bees. This study aimed to evaluate whether administration of Mimosa quad...

Opuntia dillenii cladodes are rich in bioactive compounds such as phenolics, vitamins and fibres. This study aimed to evaluate the impact of different prebiotics on the bioactive compounds' stability, bioacessibility, bioactivity and sensorial characteristics of ultrasound-treated nopal cladode (Opuntia dillenii) beverages. Five formulations were p...

This study aimed to evaluate the effect of adding Lacticaseibacillus casei as probiotic culture and/or camu-camu (Myrciaria dubia) pulp on the chemical profile, technological, functional, and sensory properties, phenolics concentration and bioaccessibility, and microbiota of kombucha. Adding L. casei decreased some volatile compounds and fruity fla...

Reliable analytical methods are the basis for the elucidation of phenolic compounds in foods. This study aimed to optimize and validate a method for determining 42 phenolics using reverse-phase (RP) high-performance liquid chromatography (HPLC) coupled to diode-array-detector-DAD. The performance of two RP columns was evaluated. The 150x4.6 mm 3-μm...

White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjec...

Microencapsulation by spray dryer aims to preserve valuable and sensitive components or ingredients of interest in a protective layer, favoring their stability in the environments to which they are exposed. Atomization drying in a spray dryer is a simple, low-cost, and large-scale application method. The microencapsulation process using whey protei...

The purpose of this study was to investigate the potential prebiotic properties of cassava cultivars from Northeast [Doce mel and Ourinho (OUR)] and South [Baiana, and IPR-Upira (UPI)] of Brazil in in vitro fermentation systems. The cultivars were evaluated for their chemical composition, and, then, two cultivars were selected (OUR and UPI) and sub...

The development of functional dairy products has increasingly become a focus of the dairy industry, with goat milk gaining prominence due to its nutritional properties and digestibility. This study aimed to evaluate the effects of freeze concentration processes on skimmed goat milk, observing its potential prebiotic effects and impacts on the physi...

Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus (LRB) and Saccharomyces cerevisiae (SCB) incorporated alone or in combination into functional yogurt...

Grapes are well-known for the rich content of phenolics with benefits for human health. The reliable identification of phenolics in grapes is essential to explore the related bioactivity, highlighting the value of the grape source. In this work, an ultra-fast method for determining phenolic compounds in HPLC-DAD using a Rapid Resolution High Throug...

This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains (Brettanomyces lambicus, Brettanomyces bruxellensis, and Lachancea thermotolerans) on the chemical profile of the derived wines. A control product was produced using Saccharomyces cerevisiae. Analytical techniques, namely HPLC-DAD-RID and LLE-GC/...

Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatted Brazilian nut flour oil (BNSDFO) obtained using pressurized fluids (n-propane at 40 °C and 2, 4,...

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (...

This study aimed to investigate the effect of extraction methods and solvents (Soxhlet and supercritical fluid extraction, SFE) on the chemical profile (gas chromatography [GC]/mass spectrometry and GC/flame ionization detection) and antimicrobial, antioxidant, antitumor, and anti-inflammatory activities of quinoa Piabiru (QP) husk crude extracts....

This review provides an analysis of ohmic heating in food processing and its effect on plant proteins. This study explores the effect of this technology on protein denaturation and aggregation, affecting both non-covalent and covalent bonds. These structural and chemical changes have significant implications for the techno-functional properties of...

This chapter presents an overview of the utilization of food industrial waste/byproducts for cultivating freshwater microalgae biomasses, highlighting their main characteristics and potential application. The main industrial byproducts used in microalgae cultivation were dairy wastewater, cheese whey, starch wastewater, fruit peels or discarded fru...

Using an online questionnaire, the perception of additives/stabilizers in ultra‐high temperature (UHT) milk was investigated using different projective techniques. Clustering data on the Food Choice Questionnaire (FCQ) identified two groups of participants, Moderates and Judicious , with the latter assigning significantly higher agreement scores fo...

Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultras...

This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults...

Supercritical carbon dioxide (SC‐CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC‐CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products’ quality parameters and bioactive compounds. Furthermore, the main advantages and gaps...

In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and...

The purpose of this study was to evaluate the impact of extracting solvent composition on the concentration of bioactive compounds and functional properties of lychee peel extracts obtained by ultrasound-assisted extraction. Five conditions were evaluated with different solvent proportions: 100% water, 25% ethanol and 75% water, 50% ethanol and 50%...

Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD with pre-column derivatiza-tion using o-phthalald...

The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH=4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the...

Gum arabic/acacia (GA), derived from Acacia trees, is a versatile natural product offering a broad spectrum of applications. Its rich content of soluble dietary fibers, coupled with a low caloric profile, renders GA a valuable dietary component associated with numerous health benefits. Furthermore, its fermentation by gut microbiota yields short‐ch...

Research background Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan. Experimental approach The chemical composition, physicochemical and microbiological c...

Boursin is a versatile semisoft cheese that can be made with different types of milk. While widely distributed in the European and North American markets, Boursin is produced to a limited extent in Brazil despite its commercial potential. This scenario encourages consumer‐oriented product development studies by facilitating data collection with les...

Dysbiosis in neurological disorders has highlighted the gut-microbiota-brain axis and psychobiotics and their ability to act on the brain-gut axis. Studying and discovering new approaches in therapies for neuropsychiatric disorders are strategies that have been discussed and put into practice. Lactiplantibacillus plantarum is a lactic acid bacteria...

Descriptive Analysis (DA) is the classic methodology for describing qualitatively and quantitatively food products. However, it is laborious, expensive, and requires much time for panel training. Emerging sensory methodologies (ESM) have been developed to obtain faster results at a lower cost. This review promotes an overview of the main ESM used a...

Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies. Sorghum bicolor is a cereal rich in phytochemicals that can promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aim...

In recent years, there has been increasing interest in edible films made from biopolymers for food packaging due to their biodegradable, non-toxic, and biocompatible properties. In addition to presenting barrier properties, these films can also carry bioactive compounds such as probiotics, prebiotics, and fruit pulps, which benefit consumers' healt...

This paper presents a multi-criteria model to identify the best technology for separating fat from dairy waste and evaluates the economic feasibility of its implementation. Also, the model incorporates the analysis of the project specificities. The methodology was structured in four steps: (i) identification of criteria and technologies by systemat...

The impact of probiotic (Lacticaseibacillus casei, 8 log CFU/g) and/or prebiotic (polydextrose, 5 g/100 g) on the technological and sensory properties, phenolics bioaccessibility, and functional properties (in vitro antidiabetic, anti-hypertensive, and antioxidant activities) of frozen desserts processed with water-soluble extract of rice by-produc...

Several countries use stabilisers in the product to avoid undesirable alterations, such as aggregation/gelation of proteins after thermal processing of UHT milk. Brazilian consumers' perception of these additives was investigated using virtual focus groups. Several relevant factors to the decision of consumers were elicited. The results show that m...

Levels of aflatoxin B1 (AFB1) were measured during the production of wheat craft beer made with wheat malt contaminated with AFB1 (1.23 µg/kg). A wheat craft beer made with non-contaminated wheat malt was produced for comparison purposes. AFB1 was measured after mashing (malt after the mashing process), and in spent grain (spent grains are filtered...

Fermented foods (as functional foods) are rich in various nutrients that benefit consumers’ health. Fermented vegetables are a group of fermented foods that have a long history and have been used by humans in the distant past until today as healthy, delicious, and popular foods, and most importantly, with a long shelf life. Probiotic fermented vege...

Due to several factors, the demand for plant-based cheese has increased. However, formulating products with characteristics similar to cheese made with animal milk is still a challenge for researchers and industries. Here we will describe the process of obtaining probiotic pea cheese, probiotic tofu, probiotic soy-based cream cheese, and probiotic...

Vegetable matrices are suitable substrates for obtaining probiotic plant-based beverages. The development of these products aims to serve a new segment of consumers who prefer plant-based foods or have restrictions on consuming dairy products. Here we will describe the process of obtaining soy, oat, and rice extracts. Next, we will discuss the ferm...

Dairy foods are important sources of nutrients, are beneficial for gastrointestinal health, the immune system and for sensory satisfaction. Sensory analysis uses the human as a measuring instrument to assess the quality of foods and materials. Therefore, it is an essential tool for the industry in the development and quality control of products. Co...

This study investigated the microstructure, rheological properties, and sensory characteristics of butters produced with free and encapsulated xylooligosaccharides (XOS). Four formulations of butter were processed: BCONT: 0 % w/w XOS (control); BXOS: 20% w/w free XOS; BXOS-ALG: 20% w/w XOS microencapsulated with alginate (XOS-alginate ratio of 3:1...

Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, th...

Carotenoids are among the main groups of bioactive compounds in fruits and are responsible for the color of fruits and processed fruit products. Liquid chromatography is the most common analytical technique employed to evaluate these compounds; however, using classical high-performance liquid chromatography-HPLC columns leads to extended running ti...

Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on...

Due to the intense competition in the sector, the dairy market maintains a constant search for innovations. Thus, new technologies are incorporated, and new products are constantly launched, increasing the range of consumer options. In this way, the understanding of consumers' motivations, attitudes, and behaviors in the moments of choice, purchase...

Citation: Jaski, J.M.; da Cruz, R.M.S.; Pimentel, T.C.; Stevanato, N.; da Silva, C.; Barão, C.E.; Cardozo-Filho, L. Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane. Foods 2023, 12, 948. Abstract: Olive leaves (OL) are products of olive cultivation with a high commercial val...

The consumer demand for healthier and more natural food products has increased, with a consequent rise in the importance of nonthermal technologies. Ultraviolet radiation is an example of nonthermal processing, with several exciting advantages for the food industry, such as low installation and maintenance costs and minimal energy use. In this chap...