Embrapa Agroindustria de Alimentos

Rio de Janeiro, Brazil

Embrapa Agroindustria de Alimentos

Rio de Janeiro, Brazil

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Fontenele M.A.,Federal University of Maranhão | Bastos M.D.S.R.,Embrapa Agroindustria Tropical | dos Santos K.M.O.,Embrapa Agroindustria de Alimentos | Bemquerer M.P.,Embrapa Recursos Geneticos e Biotecnologia | do Egito A.S.,Embrapa Caprinos e Ovinos
Food Chemistry | Year: 2017

Coalho cheese of Ceará and the Jaguaribe region of Brazil has been studied to determine its peptide profile. Peptides generated by the action of peptidases upon cheese proteins were separated by reverse-phase HPLC to give 28 fractions. Peptide sequencing after MS/MS fragmentation enabled the identification of 116 different peptides; 74 of them originated from β-casein, 4 from βA2-casein, 4 from βA3-casein, 25 from αS1-casein, 5 from αS2-casein, and 4 from κ-casein. Phosphorylated peptides were identified, one from αS1-casein and 17 from β-casein. Other reports on the bioactivity of casein-derived peptides have shown that the β-casein peptide (193–209) exhibits immunomodulatory, antimicrobial and antihypertensive activity. The peptides β-casein (58–72), β-casein (193–202), αs1-casein (85–91), αs1-casein (1–9), as well as αs2-casein (189–197) have antihypertensive activity. The fragment αS1-casein (1–23) is an immunomodulatory and antimicrobial peptide. These results can be a marker to determine the authenticity of this Brazilian cheese. © 2016

Djioua T.,University of Avignon | Charles F.,University of Avignon | Freire Jr. M.,Embrapa Agroindustria de Alimentos | Filgueiras H.,Embrapa Agroindustria Tropical | And 2 more authors.
International Journal of Food Science and Technology | Year: 2010

The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv Tommy Atkins') were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.

da Silva R.F.,Emater Acre | Ascheri J.L.R.,Embrapa Agroindustria de Alimentos | de Souza J.M.L.,Embrapa Acre
Ciencia e Agrotecnologia | Year: 2010

Brazil nut (Bertholletia excelsa H.B.K.) is an important raw material. It constitutes a basic stable of the population living in the Amazon region. Due to high unsaturated lipid content, around 60 to 70% is highly perishable. Moreover, inadequate processing practices result in high broken or damaged nuts. The objective this work was to make a comparative study of the physicochemical properties, mineral contents, lipids, and essential amino acid profiles between intact and highly damaged Brazil nut. All samples were stored in the same conditions. Samples were stored during three months at room temperature. The mineral profile of both samples did not show significant variation in total contents. It resulted, however, in significant loss of unsaturated fatty acids such as oleic and linoleic acid, besides essential amino acid, specially lysine. This fact can imply a reduction in the nutritional and sensory properties of the nut.

Dinon A.Z.,Federal University of Santa Catarina | Brod F.C.A.,Federal University of Santa Catarina | Mello C.S.,Federal University of Santa Catarina | Oliveira E.M.M.,Embrapa Agroindustria de Alimentos | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

The genetically modified common bean Embrapa 5.1, developed by Brazilian Agricultural Research Corporation (Embrapa), is the first commercial GM plant produced in Latin America. It presents high resistance to the Bean golden mosaic virus. In this work, primers and probes targeting a taxon-specific reference DNA sequence for the common bean (Phaseolus vulgaris L.) and a construct-specific DNA sequence of Embrapa 5.1 GM common bean were successfully developed. The primers and probes showed high specificity for the target detection. Both methods showed suitable efficiency and performance to be used as an endogenous target for detection of common bean DNA and for construct-specific detection of GM common bean Embrapa 5.1, respectively. Both real-time PCR assays proved to be valuable for future assessment of interlaboratory studies. © 2012 American Chemical Society.

Tsukui A.,Federal University of Rio de Janeiro | Santos Junior H.M.,Federal University of Rio de Janeiro | Oigman S.S.,Federal University of Rio de Janeiro | De Souza R.O.M.A.,Federal University of Rio de Janeiro | And 2 more authors.
Food Chemistry | Year: 2014

The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful fast and smooth methodology (10 min at 45 °C) compared to a 4 h Soxhlet extraction. The quantification of cafestol and kahweol diterpenes present in the coffee oil was monitored by HPLC/UV and showed satisfactory linearity (R 2 = 0.9979), precision (CV 3.7%), recovery (<93%), limit of detection (0.0130 mg/mL), and limit of quantification (0.0406 mg/mL). The space-time yield calculated on the diterpenes content for sample AT1 (Arabica green coffee) showed a six times higher value compared to the traditional Soxhlet method. © 2014 Elsevier Ltd. All rights reserved.

Brigida A.I.S.,Embrapa Agroindustria de Alimentos | Amaral P.F.F.,Federal University of Rio de Janeiro | Coelho M.A.Z.,Federal University of Rio de Janeiro | Goncalves L.R.B.,Federal University of Ceará
Journal of Molecular Catalysis B: Enzymatic | Year: 2014

Yarrowia lipolytica (YL) is a "non-conventional" yeast that is capable of producing important metabolites. One of the most important products secreted by this microorganism is lipase, a ubiquitous enzyme that has considerable industrial potential and can be used as a biocatalyst in the pharmaceutical, food and environmental industries. This review discusses the efforts that have been made to use YL lipase as an industrial biocatalyst, including enzyme production and recovery. Special attention is given to a compilation of relevant information on enzyme separation and purification, since it is a key step for LYL application, that is not detailed in other reviews in the field. Because immobilized enzymes are preferentially used as commercial lipases, the methods of immobilization are also discussed and important biotechnological applications are addressed. © 2013 Elsevier B.V.

Farias M.G.,Federal Rural University of Rio de Janeiro | Fakhouri F.M.,University of Campinas | De Carvalho C.W.P.,Embrapa Agroindustria de Alimentos | Ascheri J.L.R.,Embrapa Agroindustria de Alimentos
Quimica Nova | Year: 2012

Edibles flms are an alternative to synthetic materials used for packing food products. Barbados cherry is rich in vitamin C and carotenoids. The aim of this study was to characterize and develop flms by casting from cassava starch, lyophilized Barbados cherry pulp and glycerol. The flms were characterized with respect to thickness, water vapor permeability (WVP), water solubility, vitamin C, β carotene and mechanical properties. The interaction of pulp and glycerol reduced flm thickness. An increase in pulp concentration up to 60% increased WVP but beyond this concentration reduced both WVP and solubility leading to an increased level of vitamin C and β carotene in the flms.

Freitas D.G.C.,Embrapa Agroindustria de Alimentos | Mattietto R.A.,Embrapa Amazonia Oriental
Food Science and Technology | Year: 2013

Ready-to-drink fruit juices represent a large share of the market and are an important target for product development. The mixture of fruits can bring about improvements to nutritional and sensory aspects of these beverages while making used of the wide variety of exotic fruits from the Amazon region. Therefore, it is necessary to select mixed fruits and determine their ideal sweetness according to consumer acceptance. Consumers in the city of Belém (Brazil) evaluated five different concentrations of sugar using the just-about-right scale in two blends selected by preference ranking. For the cupuassu-acerola-açai blend, the optimum concentration of sugar was 9.5 g/100 mL, and for the soursop-camucamu-yellow mombin blend, it was 10.7 g/100 mL.

Coelho A.A.,State University of Norte Fluminense | Cenci S.A.,Embrapa Agroindustria de Alimentos | de Resende E.D.,State University of Norte Fluminense
Ciencia e Agrotecnologia | Year: 2010

This work had as an objective to evaluate the quality of yellow passion fruit juice (Passiflora edulis Sims. f. flavicarpa Degener) in different harvest points and after complete ripening in a storage chamber, intended for natural consumption or sales of derived products. We determined the levels of titratable acidity, ascorbic acidy, soluble solids, reducer and non-reducer sugars and pH value. The averages were compared regarding confidence intervals with a 5% significance and 10% deviation around the sampling average of infinite population. The results showed that an adequate harvest point of the yellow passion fruits from the winter season was identified when at least 30.7% of the peel surface was yellowish. At this point they presented appropriated chemical characteristics for consumption in natura or to support the physiological ripening process during storage.

Farinas C.S.,Embrapa Instrumentacao | Vitcosque G.L.,Embrapa Instrumentacao | Fonseca R.F.,Embrapa Instrumentacao | Neto V.B.,Embrapa Instrumentacao | Couri S.,Embrapa Agroindustria de Alimentos
Industrial Crops and Products | Year: 2011

Cellulase production is one of the most critical steps in the economics of second generation ethanol. Although solid-state fermentation (SSF) is an attractive process for the production of enzymes, SSF is highly limited by the difficulty in controlling the operating variables which affect microbial growth and metabolites production. In this context, this work evaluates the effects of operational conditions on endoglucanase production by a selected strain of Aspergillus niger cultivated under SSF using an instrumented lab-scale bioreactor equipped with an on-line automated monitoring and control system. The effects of air flow rate, inlet air relative humidity and substrate initial moisture on endoglucanase production were evaluated using a statistical design methodology. A correlation coefficient of 0.9106 and a calculated value of F, 5.46 folds higher than the listed value (P-value<0.05) allowed the modeling of endoglucanase production under different process conditions. Higher endoglucanase production (56.1U/g) was achieved for a selected condition of substrate initial moisture of 72%, air inlet humidity of 70%, and flow rate of 20mL/min. A significant increase in endoglucanase production was also found to be achieved under forced aeration conditions (50.2IU/g) compared to static conditions (29.8IU/g) after 72h of cultivation. Besides, respirometric analysis revealed that the total amount of CO2 produced was linearly correlated with enzyme production (R2 of 0.988). The bioreactor system used, as well as the methodology employed herein, was very effective in evaluating the influence of operational variables on enzymes production under SSF. © 2011 Elsevier B.V.

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