Sérgio Eduardo Soares
Federal University of Bahia
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Featured researches published by Sérgio Eduardo Soares.
Food Science and Technology International | 2015
Jaqueline Fontes Moreau Cruz; Paula Bacelar Leite; Sérgio Eduardo Soares; Eliete da Silva Bispo
One component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.
African Journal of Biotechnology | 2013
Jaqueline Fontes; Moreau Cruz; Paula Bacelar Leite; Sérgio Eduardo Soares; Eliete da Silva Bispo
The “witch broom disease” caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques has been used with trees that showed resistance to the fungus. On the other hand, the genotype, agronomic management, soil and weather characteristics, as well as post-harvest technology directly affected the quality of beans. The present study aimed at evaluating the fermentation process of two cultivars of cocoa beans resistant to “witch broom disease” and a non-resistant cocoa cultivar susceptible to the disease, produced in south of Bahia. The fruits of all cultivars were physically evaluated and fermentations were monitored. The total phenolics and tannins were also evaluated. The results show many differences among cultivars, and the main ones include the low weight and number of seeds in SR162 cultivar and the high pulp weight in the PH16 cultivar. During fermentation, cultivars showed different behavior with regards to pH, acidity and temperature and had different reduction in tannins and total phenolics. Therefore, one may conclude that the cultivars studied showed distinct physical and chemical characteristics. Thus, it is recommended that fermentation should be conducted differently for each cultivar, in order to obtain their best features to produce high quality chocolates.
Food Science and Technology International | 2016
Adrielle Souza Leão Macêdo; Fátima de Souza Rocha; Margareth da Silva Ribeiro; Sérgio Eduardo Soares; Eliete da Silva Bispo
The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPO in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPO activity was determined spectrophotometrically and characterized as the optimal substrate concentration, pH and temperature and the results were correlated with the conditions during the fermentation process. The results showed the specificity and differences between the two cocoa cultivars and between the pulp and seeds of each cultivar. It is suggested that specific criteria must be adopted for each cultivar, based on the optimal PPO parameters, to prolong the period of maximum PPO activity during fermentation, contributing to the improvement of the quality of cocoa beans.
Cadernos de Prospecção | 2015
Ismara Santos Rocha; Paulo Túlio de Souza Silveira; Andréa Lobo Miranda; Sérgio Eduardo Soares
Enzymes act accelerating biochemical reactions, among them we can highlight the peptidases, hydrolases peptide or proteases that cleave peptide bonds in proteins and protein fragments. The aim of this study was a prospective study to map the developed research on enzymes peptidases whose results were patented by checking the frequency of deposits in countries that have this technology. The consultation was held in Espacenet® basis, using as search strategy the use ofAs enzimas atuam acelerando as reacoes bioquimicas, dentre elas podem-se destacar as peptidases, peptideo hidrolases ou proteases que clivam ligacoes peptidicas nas proteinas e fragmentos de proteinas. O objetivo deste trabalho foi realizar um estudo prospectivo para mapear as pesquisas desenvolvidas sobre as enzimas peptidases cujos resultados foram patenteados, verificando a frequencia de depositos nos paises que detem essa tecnologia. A consulta foi realizada na base Espacenet®, utilizando como estrategia de busca o uso das palavras-chaves para determinar os codigos internacionais de classificacao de patentes correspondentes. As patentes comecaram a ser depositadas em 1960 e o maior numero de depositos ocorreu em 1994, sendo o codigo da Classificacao Internacional de Patentes mais constante encontrado nessa prospeccao foi A23J3/34. Os Estados Unidos apresentou-se como o maior depositante e verificou-se que 78,2% dos depositantes realizaram apenas um deposito com esse tema.
5th International Symposium on Technological Innovation | 2014
Ismara Santos Rocha; Andréa Lobo Miranda; Frederico Lopes Amorim; Paulo Túlio de Souza Silveira; Sérgio Eduardo Soares
O flavour e um conceito de analise sensorial que engloba, pelo menos, dois fenomenos: o sabor e o aroma. O aroma por sua vez e determinado pelos compostos volateis dos alimentos percebidos pelo nariz, enquanto o sabor se encontra baseado com sensacoes relacionadas com o paladar. Este estudo tem por objetivo identificar patentes depositadas que tratam de producoes relacionadas com sabor e aroma do cacau e cafe. A pesquisa foi realizada na base de patentes Espacenet ® (EP). Foram encontradas 757 patentes depositadas nessa base de dados. Observou-se que em 1972 houve 26 patentes depositadas sobre o tema pesquisado. O pais que apresentou maior numero de depositos de patentes foi os Estados Unidos com 130 patentes depositadas.
Ciencia E Agrotecnologia | 2013
Paula Bacelar Leite; Leonardo Fonseca Maciel; Luiza Carolina França Opretzka; Sérgio Eduardo Soares; Eliete da Silva Bispo
Food Science and Technology International | 2017
Ismara Santos Rocha; Ligia Regina Radomille de Santana; Sérgio Eduardo Soares; Eliete da Silva Bispo
Food Science and Technology International | 2016
Luciane Santos Sousa; Fátima de Souza Rocha; Paulo Túlio de Souza Silveira; Eliete da Silva Bispo; Sérgio Eduardo Soares
Brazilian Journal of Food Technology | 2013
Paula Bacelar Leite; Suzana Caetano da Silva Lannes; Alexandre Mariani Rodrigues; Fabiana Andreia Schäfer De Martini Soares; Sérgio Eduardo Soares; Eliete da Silva Bispo
Food Science and Technology International | 2018
Valterney Lima Deus; Mariana Barros de Cerqueira e Silva; Leonardo Fonseca Maciel; Lucas Caldeirão Rodrigues Miranda; Elisa Yoko Hirooka; Sérgio Eduardo Soares; Ederlan de Souza Ferreira; Eliete da Silva Bispo