Roberto Pinto Cucinelli Neto

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (lactic acid bacteria and probiotic Lactobacillus casei 01 counts and survival under gastrointestinal conditions), physicochemical (pH, proteolysis, fatty acids), bioactivity (antioxidant effect and angiotensin I-converting enzyme inhibitory activity), rheological, and water mobility by means of time domain low-field nuclear magnetic resonance were investigated. Significant changes in probiotic survival were observed; however, the sodium reduction and the addition of flavor enhancers did not constitute an obstacle to L. casei 01 (>108 CFU/g) during storage. Slight changes were observed in proteolysis, bioactivity, water mobility, texture profile, and fatty acids of the cheeses as a function of the flavor enhancer added. The sodium reduction and the supplementation of Prato cheese with probiotic cultures may be an effective alternative to the production of a potentially functional cheese.

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T22) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food.

Inorganic-organic hybrids based on poly (ε-Caprolactone) and silica oxide and characterization by relaxometry applying low-field NMR

®® A200) silica oxide were prepared employing the solution method, using chloroform. The relationships of the amount of nanofillers, organic coating, molecular structure and intermolecular interaction of the hybrid materials were investigated mainly using low-field nuclear magnetic resonance (NMR). The NMR analyses involved the hydrogen spin-lattice relaxation time (T 1 H) and hydrogen spin-lattice relaxation time in the rotating frame (T 1 ρH). The spin-lattice relaxation time measurements revealed that the PCL/silica oxide hybrids were heterogeneous, meaning their components were well dispersed. X-ray diffraction (XRD), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) were also employed. The DSC data showed that all the materials had lower crystallization temperature (Tc) and melting temperature (Tm), so the crystallinity degree of the PCL decreased in the hybrids. The TGA analysis demonstrated that the addition of modified and unmodified silica oxide does not cause considerable changes to PCL’s thermal stability, since no significant variations in the maximum temperature (Tmax) were observed in relation to the neat polymer.

Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing

The effect of partial substitution of NaCl with KCl and the flavor enhancers addition (arginine, yeast extract and oregano extract) on Probiotic Prato cheese processing with (L. casei 01, 7logCFU/mL) was investigated. Microbiological (lactic acid bacteria and probiotic counts), physicochemical (proximate composition, pH, proteolysis), bioactivity (antioxidant and angiotensin I-converting enzyme inhibitory activity), rheological (uniaxial compression and creep tests), water mobility (time domain low field magnetic resonance), microstructure (scanning electron microscopy) and sensory evaluation (consumer test) were performed. Sodium reduction and flavor enhancers addition did not constitute an obstacle to the survival of lactic and probiotic bacteria. Proximate composition, antioxidant and angiotensin I-converting enzyme inhibitory activity, and the rheological parameters were affected by the addition of flavor enhancer. No change in the fatty acid profile of cheeses was observed while good performance in the consumer test was obtained by the addition of yeast extract and oregano extract. Prato cheese can be an adequate carrier of probiotics and the addition of different flavor enhancers can contribute developing this functional product in the cheese industry.

Estudo do amido de farinhas comerciais comestíveis

Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

Ohmic Heating: A potential technology for sweet whey processing

The use of Ohmic Heating (OH) for sweet whey processing was investigated in this study. Whey samples were subjected to both different OH parameters (2, 4, 5, 7 and 9 V·cm-1 at 60 Hz, up to 72-75 °C/15 s) and conventional processing (72-75 °C/15 s). Physicochemical analyses (pH), color measurements (L*, a*, b*), rheological properties (flow curves and particle size distribution), microstructure (optical microscopy), bioactive compounds (ACE and antioxidant capacity), microbiological characterization (mesophilic bacteria, total coliforms, and thermotolerant coliforms), water mobility (TD-magnetic resonance domain), and sensory evaluation (descriptive analysis) were carried out. The OH effects on sweet whey characteristics depended on the applied electric field intensity. Higher saturation, higher color variation (ΔE*), and higher luminosity (L*) were observed in low electric fields. For bioactive compounds, the increase of the electric field negatively affected the preservation of the antioxidant capacity and the ACE Inhibitory Activity of bioactive peptides. OH and conventional samples exhibited a pseudo-plastic behavior (n < 1). OH performed at 4 and 5 V·cm-1 was able to provide similar levels of sensory profile and higher volatile compounds levels. The results suggested the OH technology as an interesting alternative to whey processing.

Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

Whey acerola-flavoured drink was subjected to Ohmic Heating (OH) under different operational conditions (45, 60, 80 V at 60 Hz and 10, 100, 1000 Hz with 25 V, 65 °C/30 min) and conventional pasteurization (65 °C/30 min). Bioactive compounds (total phenolics, DPPH, FRAP, ACE levels), fatty acid profile, volatile compounds (CG-MS), thermal behaviors (DSC) and water mobility (TD-NMR) were performed. Reduction of frequency (1000-10 Hz) resulted in a lower bioactive compounds and antioxidant capacity of the samples, except for the DPPH values. Concerning the thermal behaviors, fatty acids profile and volatile compounds, different findings were observed as a function of the parameters used (voltage and frequency). In respect of TD-NMR parameters, OH led to a slightly reduction of the relaxation time when compared to the conventional treatment, suggesting more viscous beverages. Overall, OH may be interesting option to whey acerola-flavoured drink processing.

Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure

The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted to cold plama technology in different processing time (5, 10, and 15 min) and gas flow (10, 20, and 30 mL min-1) conditions with a conventional pasteurized product. Whey beverages treated by cold plasma presented higher pH values, lower consistency and lower viscosity, and a flow behavior index similar to Newtonian fluids. Milder cold plasma conditions resulted in whey beverages with higher pH, lower viscosity and consistency, and similar particle distribution and microstructure compared to the pasteurized product. In contrast, more severe processing conditions resulted in a higher particle surface area ([D 3,2]) and smaller particles (~10 μM), due to the decrease in the number of larger particles (1000 μM), cell rupture, the formation of cell fragments, and higher viscosity and consistency. The treatments did not affect the thermal properties (enthalpy and bound water) of any sample.

Data on tensile tests and NMR measurements of poly(vinilidene fluoride) before and after stress relaxation

Poly(vinilidene fluoride) was characterized before and after stress relaxation by tensile tests and time-domain nuclear magnetic resonance (TD-NMR). Tensile tests were performed to provide mechanical properties, focused on the data of elastic modulus for this matter. The TD-NMR technique was used to calculate the fraction of crystalline, constrained amorphous and free amorphous phase, and the transversal relaxation time of each of these phases.

Proton NMR relaxometry as probe of gelatinization, plasticization and montmorillonite-loading effects on starch-based materials

The effects of granule disruption, the addition of glycerol and montmorillonite on the granule structure of corn starch were investigated by proton NMR relaxation, through the T2*, T1 and T1ρ relaxation times. Films containing 0%, 1%, 5% and 7%(w/w) of clay were prepared by solution casting and the relaxometry data were compared with those gleaned from WAXD, TGA and SEM techniques. Starch gelatinization without glycerol or clay results in an amorphous and rigid film having a dipole coupling higher than that observed for the granule. The plasticization reduces the chains rigid fraction by more than 20% and increases the adsorption of moisture in the region of greater molecular mobility. The addition of 1% of clay reduces the adsorption of moisture and, in concentrations of 5% and 7%, the agglomerates reduce the plasticization effect. These features studied were observed by the Tube-Reptation and Renormalized Rouse models applied at low frequencies.