Laboratory of Food Science

Planaltina, Brazil

Laboratory of Food Science

Planaltina, Brazil
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El-Abbassi A.,Laboratory of Food science | Hafidi A.,Laboratory of Food science | Khayet M.,Complutense University of Madrid | Garcia-Payo M.C.,Complutense University of Madrid
Desalination | Year: 2013

Direct contact membrane distillation (DCMD) process was applied for olive mill wastewater (OMW) treatment and its concentration using a commercial flat-sheet polytetrafluoroethylene membrane (TF200, Gelman) with 0.2μm mean pore size. The effects of the mean temperature and temperature difference on the DCMD permeate flux were studied. Two pre-treatment processes, coagulation/flocculation and microfiltration (MF), were considered and the effects of each one on the DCMD performance were investigated. MF was found to be the optimum pre-treatment to be integrated to DCMD for OMW. When the permeate temperature was kept constant at 20°C, the DCMD permeate flux increased with the increase of the feed temperature. However, the permeate flux decreased with the feed phenol concentration of OMW. The concentration factor of each phenolic compound varied from 1.56 to 2.93. The main phenolic compound in the tested OMW samples was found to be the hydroxytyrosol, which was concentrated more than two times from 4.01. g/L to 8.16. g/L after 40. h of OMW processing by DCMD. The membrane fouling phenomenon was also studied. Results showed that the integrated MF/DCMD can be an effective process for the treatment and concentration of OMW obtaining clean water and a phenolic-rich concentrate. © 2012 Elsevier B.V.

El-Abbassi A.,Laboratory of Food science | Khayet M.,Complutense University of Madrid | Hafidi A.,Laboratory of Food science
Water Research | Year: 2011

Olive mill wastewater (OMW) is an important environmental pollution problem, especially in the Mediterranean, which is the main olive oil production region worldwide. Environmental impact of OMW is related to its high organic load and particularly to the phytotoxic and antibacterial action of its phenolic content. In fact, polyphenols are known as powerful antioxidants with interesting nutritional and pharmaceutical properties. In the present work, the efficiency of OMW Micellar Enhanced Ultrafiltration (MEUF) treatment for removal and concentration of polyphenols was investigated, using an anionic surfactant (Sodium Dodecyl Sulfate salt, SDS) and a hydrophobic poly(vinyldene fluoride) (PVDF) membrane. The effects of the process experimental conditions on the permeate flux were investigated, and the secondary membrane resistance created by SDS molecules was evaluated. The initial fluxes of OMW processing by MEUF using SDS were 25.7 and 44.5 l/m 2 h under transmembrane pressures of 3.5 and 4.5 bar, respectively. The rejection rate of polyphenols without using any surfactant ranged from 5 to 28%, whereas, it reached 74% when SDS was used under optimum pH (pH 2). The MEUF provides a slightly colored permeate (about 88% less dark), which requires clearly less chemical oxygen demand (COD) for its oxidation (4.33% of the initial COD). These results showed that MEUF process can efficiently be applied to the treatment of OMW and for the concentration and recovery of polyphenols. © 2011 Elsevier Ltd.

Kiai H.,Laboratory of Food science | Garcia-Payo M.C.,Complutense University of Madrid | Hafidi A.,Laboratory of Food science | Khayet M.,Complutense University of Madrid | Khayet M.,IMDEA Madrid Institute for Advanced Studies
Chemical Engineering and Processing: Process Intensification | Year: 2014

Direct contact membrane distillation process (DCMD) is proposed for the treatment of table olive wastewaters (TOW) for high quality water production and concentration of their phenolic compounds. The main objective was to investigate the effectiveness of DCMD process to concentrate phenolic compounds from TOW that can be reused as a potential source for powerful natural antioxidants. The performance of three commercial membranes, made from polytetrafluoroethylene supported by polypropylene net (TF200, TF450 and TF1000), were tested. The permeate fluxes and polyphenols concentration in both the permeate and retentate have been monitored under different DCMD operating temperatures. It was found that the three membranes exhibit an excellent separation coefficient (greater than 99.5%) even after 4. h of DCMD operation with TOW. High concentration factors were obtained with the membrane TF450 at 70. °C, while the membrane TF200 having the lowest pore size was found to be more resistant to fouling phenomenon compared to the other membranes since the reduction of its water permeate flux after TOW treatment did not exceed 2.9%. High quality of the permeate was obtained with phenolic concentration lower than 16. mg of TYE/L. In addition, the values of electrical conductivity of the permeate were lower than 193. μS/cm for the membranes TF450 and TF200, and lower than 355. μs/cm for the membrane TF1000. Consequently, DCMD proved to be an effective process for the treatment of TOW for high quality water production and a phenolic-rich concentrate. © 2014 Elsevier B.V..

El-Abbassi A.,Laboratory of Food science | Kiai H.,Laboratory of Food science | Hafidi A.,Laboratory of Food science | Garcia-Payo M.C.,Complutense University of Madrid | Khayet M.,Complutense University of Madrid
Separation and Purification Technology | Year: 2012

Direct contact membrane distillation (DCMD) process was applied for olive mill wastewater (OMW) treatment. Three commercial polytetrafluoroethylene (PTFE) membranes with different pore sizes (TF200 of 0.2 μm, TF450 of 0.45 μm and TF1000 of 1 μm) were tested under different temperatures, namely, temperature difference and mean temperature. The aim of this study is to investigate the possibility of pure water production and concentration of natural polyphenols from OMW for further valorization. The results demonstrated the efficiency of DCMD process for OMW treatment by the three PTFE membranes. The permeate flux increased with the increase of the membrane pore size, the mean temperature and the temperature difference. However, no significant effect was detected between the pore size and the polyphenol separation coefficient, which remains close to 100% after 8 h of DCMD operating time. The DCMD processing of OMW using PTFE membranes allow to reach a concentration factor higher than 1.78 after 8 h of operating time, obtaining the best performance index for the membrane TF1000 with the greatest pore size. In addition, the effect of high temperatures on the phenolic content of OMW and its free radical-scavenging ability (DPPH assay) was also evaluated with time. It was found that a treatment of OMW by DCMD at high temperatures have no undesirable effects on the phenolic content and its antioxidant activity. © 2012 Elsevier B.V. All rights reserved.

Pineli L.L.O.,University of Brasilia | Rodrigues J.S.Q.,University of Brasilia | Costa A.M.,Laboratory of Food Science | de Lima H.C.,Laboratory of Food Science | And 2 more authors.
Journal of the Science of Food and Agriculture | Year: 2015

The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION: Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs. © 2014 Society of Chemical Industry.

Pineli L.,University of Brasilia | Oliveira G.,University of Brasilia | Mendonca M.,University of Brasilia | Borgo L.,University of Brasilia | And 4 more authors.
LWT - Food Science and Technology | Year: 2015

Chemical and sensory properties of a mechanically extracted, degummed and bleached oil from baru (Dipteryx alata Vog.) almonds were traced during storage. Baru oil (BO) was packed with and without nitrogen blanket and stored for 180 days. Each 60 days, fatty acids, peroxide value (PV), iodine value (IV), acidity, sensory profile and acceptance, besides overall liking as salad dressing and viscosity at initial time were evaluated. BO viscosity (65.4mPas) resembled peanut and olive oils. Gadoleic acid decreased from 120 days of BO without nitrogen. IV and acidity increased during storage. PV was higher in samples without nitrogen, and decreased between 120 and 180 days. BO showed sensory similarities to samples under nitrogen blanket until 120 days. BO without nitrogen (120 days) presented fishy and soybean oil flavors, besides higher PV, whereas samples at 60 and 180 days associated to baru, peanut, olive oil attributes. BO stored under nitrogen blanket can be a successful oily ingredient in salad dressing. © 2015 Elsevier Ltd.

Pineli L.D.L.D.O.,University of Brasilia | de Carvalho M.V.,University of Brasilia | de Aguiar L.A.,University of Brasilia | de Oliveira G.T.,University of Brasilia | And 3 more authors.
LWT - Food Science and Technology | Year: 2015

We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46g/100g), lipids (11.84g/100g), fibers (38.80g/100g), but fewer carbohydrates (11.57g/100g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34mg/100g) were intermediate to levels found in baru almonds and other nuts. TF (85.41mg/100g) was higher than in nuts. CT (64.39mg/100g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75g/100g PDBF. Acceptance of cookies with 25g/100g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. © 2014 Elsevier Ltd.

Boudjenah-Haroun,University of Ouargla | Laleye S.,Laboratory of Food Science | Laleye S.,United Arab Emirates University | Chahra L.C.S.,Mouloud Mammeri University | And 3 more authors.
American Journal of Food Technology | Year: 2012

Camel milk is recognised to furnish important components including vitamin C, niacin and riboflavin. It is also known to provide health protective functions such as anti-diabetic, anti-infectious, anti-stress and its effects against stomach-ache to name a few. However, its valorisation is still very limited. The particular composition of this milk makes its conservation and transformation very difficult. Investigation on the conservation possibilities of camel milk, thus, its transformation into derived products such as cheese so as the population gets the full benefits from its nutritional and therapeutic virtues, is hereby undertaken. However, previous reports showed its weak coagulation propriety, which is the key to its transformation into derived products. In order to remedy this obstacle, a variety of techniques have been proposed including the use of dromedary gastric enzymes. The data showed that the GEC from the older camels gave the best results significantly (p≤0.05) for both milk clotting activity and flocculation time of both bovine and camel milk compared with the other tested enzyme preparations. The optimum flocculation time was obtained at pH 5.8 and 42°C for the camel milk and at pH 6.0 and 37°C for bovine milk. © 2012 Academic Journals Inc.

Ishii I.,Laboratory of Biochemistry | Ikeguchi Y.,Laboratory of Biochemistry | Mano H.,Laboratory of Food science | Wada M.,Laboratory of Food science | And 2 more authors.
Amino Acids | Year: 2012

Polyamines spermidine and spermine are known to be required for mammalian cell proliferation and for embryonic development. Alpha-difluoromethylornithine (DFMO), an inhibitor of ornithine decarboxylase (ODC) a limiting enzyme of polyamine biosynthesis, depleted the cellular polyamines and prevented triglyceride accumulation and differentiation in 3T3-L1 cells. In this study, to explore the function of polyamines in adipogenesis, we examined the effect of polyamine biosynthesis inhibitors on adipocyte differentiation and lipid accumulation of 3T3-L1 cells. The spermidine synthase inhibitor trans-4- methylcyclohexylamine (MCHA) increased spermine/spermidine ratios, whereas the spermine synthase inhibitor N-(3-aminopropyl)-cyclohexylamine (APCHA) decreased the ratios in the cells. MCHA was found to decrease lipid accumulation and GPDH activity during differentiation, while APCHA increased lipid accumulation and GPDH activity indicating the enhancement of differentiation. The polyamine-acetylating enzyme, spermidine/spermine N 1- acetyltransferase (SSAT) activity was increased within a few hours after stimulus for differentiation, and was found to be elevated by APCHA. In mature adipocytes APCHA decreased lipid accumulation while MCHA had the opposite effect. An acetylpolyamine oxidase and spermine oxidase inhibitor MDL72527 or an antioxidant N-acetylcysteine prevented the promoting effect of APCHA on adipogenesis. These results suggest that not only spermine/spermidine ratios but also polyamine catabolic enzyme activity may contribute to adipogenesis. © Springer-Verlag 2011.

PubMed | Laboratory of Food Science and University of Brasilia
Type: | Journal: Critical reviews in food science and nutrition | Year: 2016

Passiflora plants are strategic in the context of biodiversity for food and nutrition. We applied the procedures of a systematic review protocol to study the state of the art on identification of phenolic compounds from Passiflora plants. An automated literature search was conducted using six databases and a combination of seven keywords. All the analytical, chromatographic, and spectroscopic methods were included. The studies were classified according to their method of identification, phenolic classes, and method of extraction. In total, 8,592 abstracts were found, from which 122 studies were selected for complete reading and 82 were selected for further analysis. Techniques of extraction, evaluated parts of the plant and methods of identification were systematized. Studies with leaves were most conspicuous (54.4%), 34 species of Passiflora were evaluated and orientin, isoorientin, vitexin, isovitexin were commonly found structures. A High Performance Liquid Chromatography-diode array detector was the technique most applied, with which the same structures were identified all through the studies, although other unknown structures were detected, but not elucidated. The use of Nuclear Magnetic Resonance and Mass Spectrometry, which are more sensitive techniques, needs to be intensified, to identify other unconventional compounds detected in Passiflora, to enhance the comprehension of the bioactive compounds in these plants.

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