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Dive into the research topics where Dalany Menezes Oliveira is active.

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Featured researches published by Dalany Menezes Oliveira.


Revista Ciencia Agronomica | 2013

Biodegradable coatings on the postharvest of blackberry stored under refrigeration

Dalany Menezes Oliveira; Cassia Inês Lourenzi Franco Rosa; Angela Kwiatkowski; Edmar Clemente

Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 oC and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble solids, ratio, anthocyanins and decay incidence. The results for the chemical features showed statistical differences (p>0.05) except for the pH value at the end of the storage. There were differences between crop for all parameters. During the storage period, the anthocyanin content increased on the 2008 crop and reduced on the fruits of 2009. To reduce the decay incidence it is recommended to use the coating with kefir grains. These fruits can be consumed until the third day of storage at 10 oC.


Food Science and Technology International | 2012

Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees

Lucimar Peres de Moura Pontara; Edmar Clemente; Dalany Menezes Oliveira; Angela Kwiatkowski; Cassia Inês Lourenzi Franco Rosa; Valter Eugênio Saia

Cassava producers in the region of Marilia-Sao Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.


Revista Ciencia Agronomica | 2016

Effects of 1-MCP onthe post-harvest quality of the orange cv. Pera stored under refrigeration

Cassia Inês Lourenzi Franco Rosa; Edmar Clemente; Dalany Menezes Oliveira; Katieli Martins Todisco; José Maria Correia da Costa

The aim of this work was to analyse the effects of 1-MCP upon the post-harvest quality of the orange cv. Pera stored for 45 days at a temperature of 7 oC. The fruit was divided into four treatments, and then submitted to the application of three concentrations of 1-methylciclopropene (0.1, 0.5 and 1.0µL.L-1) for a period of 12 hours.The fruitwas again then stored at a temperature of 7 oC. The rate of respiration was determined, together withcoloration of the epidermis, SS, TA, ratio, vitamin C, total carotenoids, phenolic compounds, total and reducing sugars, weight loss and juice yield. The data were submitted to analysis of variance (F-Test), and the averages were analysed by regression (P≤0.05). According to the results, it could be seen that higher doses of 1-MCP may have caused chemical stress to the orangesunder evaluation, being responsible for the increasein the rate of respiration.Achange in coloration of the epidermis from green to yellow/orange was delayed by the application of 1-MCP; the application of 1-MCP did not cause any alteration to such chemical characteristics as SS, TA, ratio, carotenoids, phenolic compounds or sugars.


Revista Brasileira De Tecnologia Agroindustrial | 2012

CONSERVAÇÃO E QUALIDADE DE MIRTILO ORGÂNICO UTILIZANDO REVESTIMENTO COMESTÍVEL A BASE DE FÉCULA DE MANDIOCA

Marcibela Stülp; Edmar Clemente; Dalany Menezes Oliveira; Bruna Barbara Bucalão Gnas

Um dos grandes desafios da producao de mirtilo (Vaccinium ashei, Reade ) no sistema orgânico consiste em prolongar a vida pos-colheita dos frutos diminuindo as perdas e prolongar a oferta do produto no mercado nacional e internacional. O uso de revestimentos comestiveis e uma tecnica que vem sendo utilizada em frutos de forma eficiente para o prolongamento da vida de prateleira. Desta forma o objetivo deste trabalho foi avaliar o efeito do revestimento comestivel a base de fecula de mandioca na conservacao e qualidade de mirtilo orgânico produzido no municipio de Palmas no Estado do Parana. Os frutos de mirtilo, cultivar Climax, receberam a aplicacao do revestimento comestivel a base de fecula de mandioca e foram armazenados a 10 o C e 85 a 90% de UR., e as avaliacoes realizadas no tempo zero, 7 e 14 dias de armazenamento. Observou-se que o tratamento filme comestivel a base de fecula de mandioca nao apresentou alteracoes para as variaveis analisadas na temperatura e periodo de armazenamento utilizado podendo, ser considerado um tratamento eficiente na conservacao de mirtilo, mantendo as caracteristicas quimicas dos frutos para comercializacao .


Archive | 2018

Macauba Palm—Acrocomia aculeata

José Maria Correia da Costa; Dalany Menezes Oliveira; Luís Eduardo Castanheira Costa

Abstract Macauba ( Acrocomia aculeata ) stands out as a productive palm tree found in arid and semiarid regions and has potential as a nutritive food, being a natural source of vitamins and minerals. Through the process of water removal, the aqueous activity of food is reduced, preventing the growth of microorganisms, particularly fungi and bacteria; hence slowing physicochemical and enzymatic deterioration during storage. The use of adjuvants in foods in appropriate levels is essential to maintain product acceptability, ensuring that the product does not exceed the limits established by legislation and also help in obtaining free-flowing powders. Maltodextrins with different dextrose equivalents are used for these purposes. Fruit drying should preferably preserve its flavor, aroma, original colors, avoid the use of chemical additives, provide a texture similar to the fresh product, and increase the availability of the product outside the harvest period. The physicochemical parameters of macauba powder, dried by two different methods, with and without the addition of 8% maltodextrin, were compared. The results confirm the findings in literature that fruit processing changes the contents of its constituents. These changes happen during the pulp processing (peeling, pulping) or in the application of heat treatments.


Revista Principia - Divulgação Científica e Tecnológica do IFPB | 2017

Adição de polpa de maracujá na elaboração de balas comestíveis

Luana Nóbrega Batista; Edivaldo Josué De Lima; Rayana Soares Ferreira; João Ferreira Neto; Dalany Menezes Oliveira; Antonio Roberto Giriboni Monteiro

Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives.


Ciencia Rural | 2016

Low-pressure solvent extraction of oil from macauba (Acrocomia aculeata) pulp: characterization of oil and defatted meal

Caroline Portilho Trentini; Dalany Menezes Oliveira; Cristina Maria Zanette; Camila da Silva


Journal of Food Science and Technology-mysore | 2014

Hygroscopic behavior and degree of caking of grugru palm (Acrocomia aculeata) powder.

Dalany Menezes Oliveira; Edmar Clemente; José Maria Correia da Costa


Journal of Food Science and Technology-mysore | 2014

Refrigeration and edible coatings in blackberry ( Rubus spp.) conservation

Dalany Menezes Oliveira; Angela Kwiatkowski; Edmar Clemente


American Journal of Analytical Chemistry | 2013

Hygroscopic Behavior of Lyophilized Powder of Grugru Palm (Acrocomia aculeata)

Dalany Menezes Oliveira; Edmar Clemente; Marcos Rodrigues Amorim Afonso; José Maria Correia da Costa

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Edmar Clemente

Universidade Estadual de Maringá

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Angela Kwiatkowski

Universidade Estadual de Maringá

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Diego Rodrigues Marques

Universidade Estadual de Maringá

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Breno Miguel Joia

Universidade Estadual de Maringá

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Camila da Silva

Universidade Estadual de Maringá

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Caroline Portilho Trentini

Universidade Estadual de Maringá

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