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Dive into the research topics where Ailton Cesar Lemes is active.

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Featured researches published by Ailton Cesar Lemes.


International Journal of Molecular Sciences | 2016

A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste

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

Development of cassava doughnuts enriched with Spirulina platensis biomass

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

Fresh pasta production enriched with Spirulina platensis biomass

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

Simultaneous production of proteases and antioxidant compounds from agro-industrial by-products.

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

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Ailton Cesar Lemes; Yanina Pavón; Sandra Lazzaroni; Sergio Rozycki; Adriano Brandelli; Susana Juliano Kalil


publisher | None

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Lwt - Food Science and Technology | 2018

Okara: A soybean by-product as an alternative to enrich vegetable paste

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

PRODUÇÃO DE PROTEASES DE Bacillus sp. P45 UTILIZANDO COPRODUTOS

Ailton Cesar Lemes; Gabriel Teixeira Álvares; Adriano Brandelli; Susana Juliano Kalil


Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa | 2015

ESTABILIDADE TÉRMICA E INFLUÊNCIA DE COMPONENTES QUÍMICOS NA ATIVIDADE DE QUERATINASE DE Bacillus sp. P45

Ailton Cesar Lemes; Gabriel Teixeira Álvares; Adriano Brandelli; Susana Juliano Kalil


BBR - Biochemistry and biotechnology reports | 2013

Extração de B-galactosidase de Kluyveromyces marxianus CCT 7082 por método ultrassônico

Ailton Cesar Lemes; Gabriel Teixeira Álvares; Susana Juliano Kalil

Collaboration


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Susana Juliano Kalil

Universidade Federal do Rio Grande do Sul

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Gabriel Teixeira Álvares

Universidade Federal do Rio Grande do Sul

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Adriano Brandelli

Universidade Federal do Rio Grande do Sul

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Eliane Dalva Godoy Danesi

Universidade Estadual de Maringá

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Joana da Costa Ores

Universidade Federal do Rio Grande do Sul

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Luisa Sala

Universidade Federal do Rio Grande do Sul

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Samantha Ferreira Rabelo

Universidade Estadual de Maringá

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