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Planaltina, Brazil

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. Source

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. Source

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. Source

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. Source

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. Source

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