Consulta: creatorFacets:"Wosiacki,Gilvan"
Registros recuperados: 13
Data/hora: 04/06/2024 01:26:44

Extraction of pectin from apple pomace
Provedor de dados: 52
Autores: Canteri-Schemin,Maria Helene; Fertonani,Heloísa Cristina Ramos; Waszczynskyj,Nina; Wosiacki,Gilvan.
As apple-processing units are now in expansion in Brazil, industrial by-products like pomace play an important role in pectin manufacture. The objective of this article was to determine a pratical follow-up to the extraction of pectin from apple pomace and to characterize it in a laboratory, on a small scale, aiming at establishing the optimum conditions for acid extraction. The highest yields were obtained when [1]apple pomace was dried and ground to obtain an apple flour to be used as raw material, [2] citric or nitric acids were used and [3] when the citric acid concentration was 6.2 g/100 ml and the time of reaction was 153 minutes. The apple variety in itself was not significant in pectin yield. The degree of esterification (DE = 68.84 %) of the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple pomace; Pectin; Agricultural wastes; Yield; Extraction; Response Surface Methodology.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000200013

Penicillium expansum versus antagonist yeasts and patulin degradation in vitro
Provedor de dados: 52
Autores: Coelho,Alexandre Rodrigo; Celli,Marcos Giovani; Ono,Elisabete Yurie Sataque; Wosiacki,Gilvan; Hoffmann,Fernando Leite; Pagnocca,Fernando Carlos; Hirooka,Elisa Yoko.
Taking into account the preliminary antagonistic/biodegradation property showed by Pichia membranifaciens and Sporobolomyces roseus, which decreased the initial patulin concentration of 588.4 to 290.0 µg/mL, ability of P. ohmeri 158 in biocontrol against Penicillium expansum and patulin decrease in vitro was performed. The culture supernatant of P. ohmeri 158 was effective against 66.17% micelial growth, indicating antibiosis related with the killer phenomenon. The initial patulin concentration of 223 µg in the presence of P. ohmeri 158 cells was decreased over 83% of the original concentration, when incubated at 25ºC/2 days and &gt; 99% after 5 days incubation time, with undetectable patulin level after 15 days. The initial pH 4.0 decreased to pH 3.3...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Penicillium expansum; Antagonist yeasts; Biocontrol; Patulin; Degradation.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400019

Characterization of chestnut (Castanea sativa, mill) starch for industrial utilization
Provedor de dados: 52
Autores: Demiate,Ivo Mottin; Oetterer,Marília; Wosiacki,Gilvan.
Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and corn. This fraction showed more lipids and proteins than the other starches. Chestnut starch granules showed peculiar shape, smaller than the control starches and low amount of damaged units. Chemical composition concerning amylose : amylopectin ratio was intermediate...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Castanea sativa; Starch; Granules; Pastes; Sweet Chestnut; Cassava.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100010

Apple wine processing with different nitrogen contents
Provedor de dados: 52
Autores: Alberti,Aline; Vieira,Renato Giovanetti; Drilleau,Jean Françoise; Wosiacki,Gilvan; Nogueira,Alessandro.
The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 % of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple juice fermentated; Fermentation rate; Cider; Yeast.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000300017

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
Provedor de dados: 52
Autores: Dierings,Leila Roseli; Braga,Cíntia Maia; Silva,Karolline Marques da; Wosiacki,Gilvan; Nogueira,Alessandro.
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety. At the beginning of fermentation, there was a fast growth of the non-Saccharomyces yeast population. Competitive inhibition occurred in all the assays, either with inoculated or indigenous populations of the yeast. The lactic acid bacteria count was ca. 1.41·10²CFU/mL at the beginning and 10(6)CFU/mL after yeast cells autolysis. The lactic bacteria O. oeni reached the highest population (10(7)CFU/mL)...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apiculate yeast; Cider; Lactic acid bacteria; Alcoholic fermentation.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016

Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace
Provedor de dados: 52
Autores: Gabriel,Luciana Sutil; Prestes,Rosilene Aparecida; Pinheiro,Luís Antonio; Barison,Andersson; Wosiacki,Gilvan.
Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to verify the possible use of the sugar fractions. The concentrated sugars were characterized by NMR and FTIR. The partial least squares method (PLS) applied to the NMR and FTIR spectra revealed large amounts of fructose, glucose, and sucrose, without the presence of others compounds. Principal component analysis (PCA) discriminated the studied apple varieties, with a 99% level of significance, as function...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple pomace; NMR; FTIR; Multivariate analysis.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000300012

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
Provedor de dados: 52
Autores: Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan.
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023

Effect of biomass reduction on the fermentation of cider
Provedor de dados: 52
Autores: Nogueira,Alessandro; Mongruel,Caroline; Simões,Deise Rosana Silva; Waszczynskyj,Nina; Wosiacki,Gilvan.
The aim of this work was to determine the influence of biomass reduction in the cider processing and the quality of the fermented product made on laboratory scale, but in the same conditions usually found in factory units. The must, made with apples of the Gala variety, depectinized and transferred to 500 mL-fermenters, was inoculated with 2.0x10(6) cfu/mL of natural or commercial yeast, and at each 12 hours biomass was removed by centrifugation in one flask of the experimental set, and the must was left to ferment. All seven flasks of the fermented beverage were analyzed for 20-26 days after the inoculation, and the results showed that the best moment for biomass removal was 1.5-2.0 days of fermentation, leading to a product with significant residual...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cider; Fermentation; Technology.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700019

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing
Provedor de dados: 52
Autores: Nogueira,Alessandro; Guyot,Sylvain; Marnet,Nathalie; Lequéré,Jean Michel; Drilleau,Jean-Francoise; Wosiacki,Gilvan.
The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cider; Fermentation alcoholic; Polyphenols.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020

Minerals consumption by Acetobacter xylinum on cultivation medium on coconut water
Provedor de dados: 58
Autores: Almeida,Denise Milleo; Prestes,Rosilene Aparecida; Fonseca,Adriel Ferreira da; Woiciechowski,Adenise L.; Wosiacki,Gilvan.
The objective of this work is to verifying the consume of the minerals K, Na, Fe, Mg, P, S-SO4-2,B,N Total Kjedahl (NTK), NO3--N, and NH4+-N in the production of bacterial cellulose by Acetobacter xylinum, according to the medium and the manner of cultivation. The fermentative process was in ripe and green coconut water. K and Na were determined by flame emission photometry, Mg and Fe by atomic absorption spectrophotometry, P by molecular absorption spectrophotometry, S-SO4-2 by barium sulphate turbidimetry, B by Azomethin-H method, NTK by Kjeldahl method, N-NO3-and N-NH4+ by vapor distillation with magnesium oxide and Devarda's alloy, respectively. In Fermentation of ripe coconut water there were higher consumption of K (69%), Fe (84,3%), P (97,4%),...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Minerals; Bacterial cellulose; Acetobacter xylinum.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000100030

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil
Provedor de dados: 65
Autores: Zielinski,Acácio Antonio Ferreira; Goltz,Caroline; Yamato,Maira Akemi Casagrande; Ávila,Suelen; Hirooka,Elisa Yoko; Wosiacki,Gilvan; Nogueira,Alessandro; Demiate,Ivo Mottin.
Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rubus spp.; Antioxidant activity; Ripening stage; Processing.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000400744

Análise da aptidão industrial de seis cultivares de maçãs, considerando suas avaliações físico-químicas (Dados da Safra 2001/2002)
Provedor de dados: 64
Autores: Paganini,Cícero; Nogueira,Alessandro; Denardi,Frederico; Wosiacki,Gilvan.
A agroindústria da maçã no Brasil utiliza como matéria-prima frutas de descarte provenientes dos processos de seleção para o mercado de frutas in natura. Esse descarte pode representar 30% da produção total. Essas frutas são processadas à medida que são encaminhadas para a indústria. Em países europeus, entretanto, tanto para a obtenção de sucos quanto para sidras, são utilizadas frutas de cultivares selecionadas para tal fim, sendo usados como marcadores de qualidade industrial os teores de acidez, taninos e açúcares. Esses componentes são importantes para a qualidade do produto e envolvem os critérios de cor, sabor e aromas, atributos envolvidos no processo de compra e no hábito dos consumidores. Neste trabalho, foram avaliadas seis cultivares de maçãs...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Malus domestica; Agroindústria; Matéria-prima; Marcadores de qualidade industrial.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000600016

Aproveitamento de bagaço de maçã para a produção de álcool e obtenção de fibras alimentares
Provedor de dados: 64
Autores: Paganini,Cícero; Nogueira,Alessandro; Silva,Nelci Chiquetto; Wosiacki,Gilvan.
A produção brasileira de maçã, cerca de 850 mil toneladas, supre o mercado interno para consumo in natura e o rigor do beneficiamento fez com que as "maçãs industriais" se tornassem expressivas, pois podem atingir 200.000 toneladas na safra 2005/2006. Além de sidra e vinagre, é produzido suco clarificado concentrado, o que abre as portas de exportação tanto para outros estados quanto para outros países. O bagaço residual também pode ser aproveitado. Com este trabalho, objetivou-se determinar os parâmetros da extração de açúcar para processos fermentativos e para produção de um resíduo sólido com elevados teores de fibras alimentares. Foram utilizadas maçãs das variedades Fuji, Gala e Golden delicious, as comerciais mais expressivas economicamente,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bagaço de maçã; Extrato do bagaço; Fibras; Fermentação alcoólica; Malus domestica.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000600018