Tatiana Colombo Pimentel

Tatiana Colombo Pimentel
Instituto Federal de Educação Ciência e Tecnologia do Paraná (IFPR) | IFPR

Doctor in Food Science

About

249
Publications
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Publications

Publications (249)
Article
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...
Article
Milk and dairy products present considerable socioeconomic importance but are also a regular pesticide residue contamination source, which is considered a worldwide public health concern and a major international trade issue. Thus, a literature review was conducted to assess pesticide residue levels in milk and dairy products, as well as the residu...
Article
This study aimed to assess Spirulina platensis, Chlorella vulgaris, Scenedesmus quadricauda, and Lagerheimia longiseta microalgae potential as protective agents for probiotic cultures [(Lactobacillus acidophilus (La-05) and Lacticaseibacillus casei (Lc-01)] during freeze-drying, refrigeration storage (4 oC, 120 days), and in vitro simulated gastroi...
Article
Emerging technologies have been most used as alternatives to pasteurization. This study aimed to overview the effects of thermal and non-thermal emerging technologies on the sensory characteristics and consumer perception of food products compared to pasteurization. Ohmic heating in dairy products was the most reported thermal technology. High-pres...
Article
Full-text available
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties,...
Article
Full-text available
Abstract The effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis was evaluated. A double-blind placebo-controlled randomized clinical trial with patients with periodontitis was conducted. Two groups were used: TG (n=15, test group, probiotic milk drink, Lacticaseibacillus casei 01, 8-9 l...
Article
The trends related to ohmic heating technology in food processing were evaluated using bibliometric analysis based on the scientific literature published in the last decade. Publications from Turkey, Brazil, and Iran represent 32% of all publications. Most studies have targeted the definition of the best combinations of operational parameters for a...
Article
Carboxymethyl-glucan is a semi-synthetic derivative of β-D-glucan, a polysaccharide widely found in several natural sources, such as yeast, fungi, and cereals. This compound has beneficial effects on health and is considered an important immunomodulator. However, studies exploring carboxymethyl-glucan bioactivity in cardiovascular health remain lac...
Article
The oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans. RCTs carried out with no age,...
Article
Background and objectives From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take...
Article
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco‐2 cells, increase angiotensin‐converting enzyme (AC...
Preprint
Full-text available
Participants in the present study, 646 Brazilians, completed an online survey in which they indicated how they perceived plant-based meat substitutes and cultured meat, how much they knew about these products, and how willing they were to eat these products. They also described their diet, and they completed a measure of vegetarian threat. Regressi...
Article
Full-text available
This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and...
Chapter
The functional food market is constantly expanding and updating, due to the consumers' demand for foods with functional benefits and a more balanced diet. Functional foods usually are described as foods fortified with special constituents that offer some beneficial action to human health. Among the foods that have a long history of functionality ar...
Article
The consumers' perception and emotional profile (using emojis) about different dyes labeled in kefir packages were evaluated. The products were natural (KN, nonflavored, and without dye), and acerola‐flavored with artificial dye (KCA), natural dye (KCN), or acerola‐residue dye (KCR). Furthermore, the consumer's knowledge and attitudes about dyes we...
Article
Full-text available
Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring a health benefit. This study aimed to overview the potentially vegan products added with prebiotics, their health benefits, and the main technological and sensory c...
Article
In recent years, many studies have been conducted to develop functional meat products, focusing on strategies to maximize health-promoting compounds and reduce the presence of those that may cause negative impacts on the consumer's health. As such, the use of prebiotic, probiotic, and synbiotic agents in meat products has grown considerably. In add...
Article
This study aimed to investigate the expected emotional profiling and overall liking of soursop flavored prebiotic whey beverages subjected to ultrasound processing. For this purpose, four images of products and their related claims were provided for consumers (n = 453) in an online questionnaire: (a) pasteurized soursop flavored whey beverage (PAST...
Article
This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream. Cow milk cream butter (CMCB) showed lower moisture content and higher fat content, smaller fat globules, and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,...
Article
New technologies for food processing have been used to enhance the beneficial effects of foods. This study aimed to evaluate the effects of a prebiotic soursop whey beverage processed by high-intensity ultrasound (HIUS) on healthy rats. Whey beverages were processed by HIUS (20KHz, 520W of nominal power, <53°C, 20.3 W of acoustic power, energy dens...
Article
Processing dairy products by conventional methods, such as pasteurization, can induce chemical reactions and physicochemical alterations, compromising nutritional and sensory quality. Thus, there is a growing worldwide demand for studies related to emerging processing technologies. This study aims to describe trends related to dairy processing thro...
Chapter
Probiotics are live microorganisms, which provide beneficial health effects to animals and humans. Their use in prevention and, in some cases, in the treatment of various organic dysfunctions have been studied for decades. Nowadays, it is believed that the effects and benefits of these microorganisms are dependent on the probiotic strain, which imp...
Chapter
Curcumin is a highly acclaimed bioactive ingredient of Curcuma longa. Groundbreaking discoveries in nutrigenomics and molecular oncology have revolutionized our understanding about extraordinary ability of curcumin to pharmacologically target pleiotropic oncogenic pathways for inhibition and prevention of carcinogenesis and metastasis.
Chapter
The magical little fruits have started to gain attention because of their cancer chemopreventive roles against different cancers. More recently, cancer inhibitory properties of blueberry extracts and isolated bioactive constituents have been described that provide new mechanistic insights. However, there are visible knowledge gaps in our understand...
Chapter
The concern with food safety in the milk chain begins with the quality of the raw milk. Due to the health hazard that this food can carry when contaminated, the focus of studies has turned to microbiological and chemical contaminants that may be present in raw milk. There is an essential concern about conventional pathogens (Shiga toxin-producing E...
Chapter
This chapter aimed to discuss the effect of probiotics (foods and supplements) on human health. Lactiplantibacillus, Limosilactobacillus, Lacticaseibacillus, Ligilactobacillus, and Bifidobacteria are the most common probiotic strains used. Probiotic foods comprised mainly yogurt, fermented milk, and kefir. The advantages of probiotic foods are the...
Article
Full-text available
This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method...
Article
The effects of digested microalgae biomass of Chlorella vulgaris, Desmodesmus maximus, Chlorococcum sp. cf hypnosporum, and Spirulina platensis or fructooligosaccharides on human colonic microbiota during in vitro fermentation (48 h) were evaluated. Fructooligosaccharides and digested microalgae biomass increased Lactobacillus-Enterococcus and Bifi...
Article
This study first evaluated the stimulatory effect of S. platensis biomass on the growth of L. acidophilus and the metabolic activity during fermentation (37 oC, 72 h) in a culture medium. The results demonstrated a higher impact of S. platensis biomass than fructooligosaccharide (FOS), an established prebiotic. Higher L. acidophilus proliferation r...
Article
This study aimed to verify the knowledge related to domestic microwave ovens by Brazilians (n = 494) and Portuguese (n = 460). A questionnaire with 24 questions about use, knowledge, safety practices, and attitudes considering microwave ovens and microwave-treated foods was used. Brazilian and Portuguese use microwave ovens mainly for reheating, de...
Article
This study aimed to construct and validate a scale to evaluate the honey consumer perception. Furthermore, the impact of packaging design on honey’s perceived quality and purchase intention was evaluated. Brazilian consumers (n = 343) answered the 21 self-descriptive statements of the scale using 7-point Likert scales. Furthermore, six different pa...
Article
The effect of sodium reduction and Lactobacillus acidophilus addition (free or microencapsulated) on the quality parameters of requeijão cremoso processed cheese was assessed for 90 days at 5 °C. Three formulations were prepared: (CONT) regular salt content and curd fusion (90 °C/2 min), (FREE) reduced salt content + free probiotic culture added af...
Article
The impact of microwave heating (MWH, 65, and 75°C: 15, 30, 60 s) on the physical properties of orange juice‐milk beverages (OJMBs) compared with those subjected to conventional heating (75°C/15 s) and untreated was evaluated. The ideal operating conditions were at 915 MHz compared with 2450 MHz because of the higher loss factor values and penetrat...
Article
This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredien...
Article
This study aimed to evaluate the effect of short-time heat-treatment (HTST, 90 °C/20 s) and thermosonication (TS) at temperatures of 70, 80, and 90 °C (TS70, TS80, and TS90) on the quality parameters of orange juice whey drinks. Formulations with different orange juice/reconstituted whey proportions were subjected to sensory analysis, and the ideal...
Article
Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is important to know if the country of origin influences the perception of consumers and the intention to purchase a product, aiming to boost production in the domestic market...
Article
This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) to goat milk yogurt during storage (1, 14, and 28 days). The yogurts were characterized regarding sugar profiles, organic acids, volatile compounds, and sensory attributes using Preferred Attribute Elicitation (PAE) methodology. Thr...
Article
Full-text available
Abstract This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented th...
Article
The growing complexity of metastasis has sparked tremendous interest in unraveling of the underlying mechanisms which play fundamental role in cancer progression and metastasis. Ground-breaking discoveries in metastasis research have greatly enhanced our understanding about intricate nature of metastasis. Bioactive chemicals obtained from citrus fr...
Article
Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV-C-treated sliced Prato cheeses with or without a labelled claim in the package. The proposed scale (16 statements) showed discriminant (heterotrait–monotrait ratio values <0.85) and convergent (average variance extracted >0.6)...
Article
This study aimed to evaluate the influence of using four different Saccharomyces cerevisiae strains on the phenolic compounds, antioxidant capacity (AOX), organic acid, sugar, and alcohol profiles of American Pale Ale (APA) craft beer. US-05 yeast presented a lower fermentation capacity but originated a beer with suitable ethanol content, higher la...
Article
Carboxymethyl-glucan (CMG) is a derivative of β-d-glucan extracted from Sacharomyces cerevisae. This polymer presents improved physicochemical properties and shows health benefits, such as immunomodulation, antioxidant, anti-inflammatory, anti-tumor, and antiplatelet activities, and improved vascular function. However, studies concerning the effect...
Article
Story Completion technique was used to investigate the perception of consumers (n = 326) from different regions of Brazil about cheeses sold at open markets. Consumers were divided into low-risk (would buy the cheese) and the high-risk (would not buy the cheese) groups based on the outcome of the story. In the low-risk group, the consumers from Nor...
Article
This study aimed to evaluate the effect of modified atmosphere (CO2, N2, CO2–N2, vacuum) or air in low-density polyethylene/nylon packages on the physicochemical characteristics, rheological properties, sensory acceptance, and probiotic survival (Bifidobacterium animalis subsp. lactis BB-12®) of Minas Frescal cheese during storage (5 °C/21 days). A...
Article
Full-text available
Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the...
Article
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness,...
Article
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8–9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90–95 °C/5 min) was investigated using Weibull predictive model. Additionally, the pr...
Article
This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properti...
Article
Background Probiotics have been widely studied due to their health benefits and technological effects. In recent years, paraprobiotic and postbiotics derived from probiotic strains stood out. The recently reclassified Lacticaseibacillus casei-01 (former Lactobacillus casei-01) may exert different health effects on the host and has an important role...
Article
This study aims to evaluate the effect of fermentation of fruit purees (seriguela, mangaba, mango, and acerola) with Lacticaseibacillus casei 01 and/or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and antioxidant activity. The physicochemical parameters and sugar and organic acid contents were also measured for e...
Article
This study aimed to evaluate the effects of ingestion of live (9 log CFU mL-1) and ultrasound-inactivated (paraprobiotic, 20 kHz, 40 min) Lacticaseibacillus casei 01 cells for 28 days on healthy parameters (biochemical and cardiovascular) and intestinal microbiota (amplicon sequencing of 16S ribosomal RNA) of rats fed a high-fat diet. Twenty-four m...
Article
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lo...
Article
A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that cheeses from North and Northeast regions have a different gross composition and fatty acid profile t...
Article
Background Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial species with techno-functional and health-promoting properties. Scope and approach This review explored the added-value microorganisms isolated from unconventional sources and their techno-functional and probiotic properties. Fruits (strawberry, guava, apple,...
Article
Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manuscript discusses the use of EOs and ETs and presents the mechanisms of microbial inactivation in com...
Article
Full-text available
This study aimed to evaluate the effect of the addition of prebiotic components (resistant starch, inulin, or polydextrose, 10% of flour weight) on the flour characteristics and quality parameters of bread. Prebiotic addition increased the particle size of the flour. Inulin addition did not impact the physicochemical and texture characteristics of...
Article
This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomer...
Article
The effect of cold atmospheric pressure plasma (CAPP) on three strains of Staphylococcus aureus and one strain of Listeria monocytogenes on gel discs was studied. A plasma jet operating in argon was used and exposure times were from 5 to 120 s. Bacteria had been isolated from dairy environments. In comparison, peracetic acid (PAA, 0.5% v/v) applied...
Article
Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV), full-fat enriched with probiotic (PROB, 100 mg % wt/wt of Lacticaseibacillus casei 01), or nonfat synbiotic (SYNB, Lacticaseibacillus casei 01 and inu...
Article
This study aimed to evaluate the nutritional value and physicochemical characteristics of fresh donkey milk and fermented donkey milk. Furthermore, the impact of the refrigerated storage (4 oC, 21 days) on the characteristics of the fermented milk was evaluated. The fermented milk had higher acidity (lower pH values and higher titratable acidity) a...
Article
This study aimed to develop and validate a product-specific emoji list and use this list to analyse children’s emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: B...
Article
This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight indiv...
Article
In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic ( Lacticaseibacillus casei 01, 10 ⁸ CFU/ml) Greek yogurts during storage (7 °C, 28 d). Al...
Article
Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds....
Article
Microalgae have been recognized as natural, sustainable, and economically feasible resources of non-conventional feed ingredients able to promote benefits to animal growth and improvements in the meat quality. At the same time, microalgae biomass or their isolated compounds can be directly incorporated as techno-functional ingredients in a range of...
Article
This review presents the general aspects of prebiotic components and summarizes the health benefits associated with the consumption of dairy products with prebiotics, as well as the impact of their addition on the quality parameters of the products. The consumption of dairy products with prebiotics was associated with anti-diabetic and anti-hyperte...
Article
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells w...
Article
This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5 % p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS...
Article
The objective of this study was to assess the perceptions (using the preferred attribute elicitation [PAE] methodology) and acceptance of frozen dessert processed with water‐soluble extract of rice byproduct and added with prebiotic components (long‐chain inulin, medium‐chain inulin, oligofructose, or polydextrose, 5 g/100 g) by vegan or nonvegan c...