Consulta: creatorFacets:"Lacerda,Luiz Gustavo"
Registros recuperados: 5
Data/hora: 02/06/2024 04:30:50

Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Provedor de dados: 52
Autores: Ito,Vivian Cristina; Zielinski,Acácio Antônio Ferreira; Demiate,Ivo Mottin; Spoto,Marta; Nogueira,Alessandro; Lacerda,Luiz Gustavo.
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Anthocyanins; Bioactive compounds; Irradiation; Stability; Thermodynamic parameters; Pigmented rice.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100500

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil
Provedor de dados: 52
Autores: Matsuguma,Luciana Shizue; Lacerda,Luiz Gustavo; Schnitzler,Egon; Carvalho Filho,Marco Aurélio da Silva; Franco,Célia Maria Landi; Demiate,Ivo Mottin.
Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Peruvian carrot varieties; Starch; Hydrogen peroxide; Technological properties.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300022

Antidiabetic activities of ethanol extract of dry matters of culture broth of Coriolus versiolor in submerged culture
Provedor de dados: 52
Autores: Zhang,Zuofa; Lv,Guoying; Pan,Huijuan; Santos,Leandro Freire dos; Fan,Menghai; Soccol,Carlos Ricardo; Thomaz-Soccol,Vanete; Lacerda,Luiz Gustavo; Carvalho Filho,Marco Aurélio da Silva; Fan,Leifa.
The study aimed to investigate the antihyperglycemic and antilipidperoxidative effects of ethanol extract of the dry matter from culture broth of Coriolus versicolor (ECBC) in streptozotocin-induced diabetes mice. Blood glucose level, insulin level, total cholesterol (TC), triglyceride (TG), low density lipoprotein-cholesterol(LDL-C), high density lipoprotein -cholesterol (HDL-C) in serum and reduced glutathione level (GSH), lipid peroxidation, glycogen, antioxidant enzymes in liver were evaluated. Moreover, histopathological observation was conducted. Streptozotocin treatment (150 mg/kg body weight) induced the decrease of GSH level, antioxidant enzymes activities, glycogen content in liver, HDL-C content and insulin level in serum, accompanied by the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coriolus versiolor; Antihyperglycemic; Antilipidperoxidative; Diabetes.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000400008

Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
Provedor de dados: 52
Autores: Lacerda,Luiz Gustavo; Almeida,Rafael Ramires; Demiate,Ivo Mottin; Carvalho Filho,Marco Aurélio Silva; Vasconcelos,Eliane Carvalho; Woiciechowski,Adenise Lorenci; Bannach,Gilbert; Schnitzler,Egon; Soccol,Carlos Ricardo.
Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019

Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules
Provedor de dados: 52
Autores: Lacerda,Luiz Gustavo; Azevedo,Jayme Augusto Menegassi; Carvalho Filho,Marco Aurélio da Silva; Demiate,Ivo Mottin; Schnitzler,Egon; Vandenberghe,Luciana Porto de Souza; Soccol,Carlos Ricardo.
Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Amylase; Cassava; Hydrolysis; Thermal analysis.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016