Ailton Cesar Lemes
Universidade Federal do Rio Grande do Sul
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Publication
Featured researches published by Ailton Cesar Lemes.
International Journal of Molecular Sciences | 2016
Ailton Cesar Lemes; Luisa Sala; Joana da Costa Ores; Anna Rafaela Cavalcante Braga; Mariana Buranelo Egea; Kátia Flávia Fernandes
Bioactive peptides are considered the new generation of biologically active regulators that not only prevent the mechanism of oxidation and microbial degradation in foods but also enhanced the treatment of various diseases and disorders, thus increasing quality of life. This review article emphasizes recent advances in bioactive peptide technology, such as: (i) new strategies for transforming bioactive peptides from residual waste into added-value products; (ii) nanotechnology for the encapsulation, protection and release of controlled peptides; and (iii) use of techniques of large-scale recovery and purification of peptides aiming at future applications to pharmaceutical and food industries.
Brazilian Journal of Food Technology | 2013
Samantha Ferreira Rabelo; Ailton Cesar Lemes; Katiuchia Pereira Takeuchi; Marcela Tostes Frata; João Carlos Monteiro de Carvalho; Eliane Dalva Godoy Danesi
The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Maillards reaction and mask the green colour of the biomass. The formulations were evaluated in relation to their proximate, sensory and technological compositions, which, when compared to the standard formulation, without the addition of S. platensis biomass and inverted sugar, showed the feasibility of adding the biomass to bestow nutritional enrichment without significantly affecting the sensory acceptance of the product or its typical characteristics.
Brazilian Archives of Biology and Technology | 2012
Ailton Cesar Lemes; Katiuchia Pereira Takeuchi; João Carlos Monteiro de Carvalho; Eliane Dalva Godoy Danesi
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much”) and purchase intention high (“probably would buy”).
Bioresource Technology | 2016
Ailton Cesar Lemes; Gabriel Teixeira Álvares; Mariana Buranelo Egea; Adriano Brandelli; Susana Juliano Kalil
The use of processes for simultaneous production of bioproducts as enzymes and bioactive compounds is an interesting alternative to reduce environmental impacts. Thus, the aim of this study was to produce simultaneously, using the biorefinery concept, both proteases and bioactive compounds with antioxidant activity from Bacillus sp. P45 cultivation by using different by-products. The integrated process developed in this study enabled to obtain enzymes with proteolytic and keratinolytic properties in a process with alternate substrates from agro-industrial by-products (feather meal, residual feather meal and biomass), thus, creating an interesting alternative to managing them. The residual biomass provided the highest protease activity (1306.6U/mL) and the reused feather meal reached the highest keratinolytic activity (89U/mL), both at 32h of cultivation. Moreover, hydrolysates produced in cultivation using feather meal and residual biomass had high antioxidant activity, they have great potential as natural antioxidants.
Lwt - Food Science and Technology | 2016
Ailton Cesar Lemes; Yanina Pavón; Sandra Lazzaroni; Sergio Rozycki; Adriano Brandelli; Susana Juliano Kalil
publisher | None
author
Lwt - Food Science and Technology | 2018
Rafaiane Macedo Guimarães; Thamara Evangelista Silva; Ailton Cesar Lemes; Marussa Cássia Favaro Boldrin; Marco Antônio Pereira da Silva; Fabiano Guimarães Silva; Mariana Buranelo Egea
Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa | 2015
Ailton Cesar Lemes; Gabriel Teixeira Álvares; Adriano Brandelli; Susana Juliano Kalil
Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa | 2015
Ailton Cesar Lemes; Gabriel Teixeira Álvares; Adriano Brandelli; Susana Juliano Kalil
BBR - Biochemistry and biotechnology reports | 2013
Ailton Cesar Lemes; Gabriel Teixeira Álvares; Susana Juliano Kalil