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Minimal processes applied to fruits and vegetables: quality enhancement and energy savings


With the objective of searching for sustainable solutions for the fruit and vegetable processing, this study aims to improve simple technologies that, when applied to fresh foods, do not promote substantial changes in their original composition. The present proposal continues a set of themes that have been studied by a team of researchers with the aim of developing technologies that contribute towards the improvement of the physical and nutritional quality of processed plants, with particular attention to energy saving. In parallel, solution formulations of hydrogels, films and edible coatings based on biopolymers will be researched, some biopolymers from highly available sources. For this, the following topics will be studied:1.Intermittent drying of fruits and vegetables and their effects on drying kinetics, with na emphasis on the energy saving and quality of the products (banana, papaya and beetroot);2.Hydrogels and films based on biopolymers, focusing on their properties, performance and efficiency in food formulation and as biofilms (polysaccharides and complexes of proteins and polysaccharides);3.Edible coatings based on biopolymers, which can be used for protecting or as carriers of bioactive compounds, applied to fresh and minimally processed or dehydrated foods (mango);4.Onion and black garlic processing to optimize process time based on the formation of desirable and undesirable compounds during the aging process.With this, the determination of process parameters that optimize product quality and minimize energy expenditure is sought. Parameters are also sought for the elaboration of hydrogels, films and edible coatings that present good performance as coadjuvants in the various processes. Process evaluation will be based on nutrient retention, texture properties, color and structure preservation. Mass and energy balances, along with measures of electric energy consumption, will be the basis for the optimization of intermittent drying, an alternative process whose potential has been little explored from an energy and nutritional point of view. (AU)

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Scientific publications (8)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
HUAMANI-MELENDEZ, V. J.; MAURO, M. A.; DARROS-BARBOSA, R. Physicochemical and rheological properties of aqueous Tara gum solutions. FOOD HYDROCOLLOIDS, v. 111, FEB 2021. Web of Science Citations: 0.
DE OLIVEIRA, MARIA MARIANA GARCIA; DE SOUZA SILVA, KEILA; MAURO, MARIA APARECIDA. Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films. FOOD BIOPHYSICS, JAN 2021. Web of Science Citations: 0.
HUAMANI-MELENDEZ, VICTOR J.; BARRAGAN-CONDORI, MELQUIADES; MAURO, MARIA APARECIDA; DARROS-BARBOSA, ROGER. Rheological and equilibrium properties of milk proteins and tara gum mixtures. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, DEC 2020. Web of Science Citations: 0.
CHAUX-GUTIERREZ, ANA M.; PEREZ-MONTERROZA, EZEQUIEL J.; GRANDA-RESTREPO, DIANA M.; MAURO, MARIA A. Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 11 AUG 2020. Web of Science Citations: 0.
MARIA CHAUX-GUTIERREZ, ANA; JOSE PEREZ-MONTERROZA, EZEQUIEL; MARIA GRANDA-RESTREPO, DIANA; APARECIDA MAURO, MARIA. Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, AUG 2020. Web of Science Citations: 0.
CHAUX-GUTIERREZ, ANA MARIA; PEREZ-MONTERROZA, EZEQUIEL JOSE; MAURO, MARIA APARECIDA. Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures. FOOD HYDROCOLLOIDS, v. 92, p. 60-68, JUL 2019. Web of Science Citations: 2.
PIRES, LILIANE DE SOUZA; TODISCO, KATIELI MARTINS; JANZANTTI, NATALIA SOARES; MAURO, MARIA APARECIDA. Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 43, n. 10 JULY 2019. Web of Science Citations: 0.
SILVA, K. S.; FONSECA, T. M. R.; AMADO, L. R.; MAURO, M. A. Physicochemical and microstructural properties of whey protein isolate-based films with addition of pectin. FOOD PACKAGING AND SHELF LIFE, v. 16, p. 122-128, JUN 2018. Web of Science Citations: 6.

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