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+Pro²FOOD: emerging technologies to enhance food processing and properties

Abstract

Society's requirements for food products with better nutritional and sensorial properties is increasing, as it is for processes that can achieve these objectives with lower costs and environmental impact. Indeed, new challenges can only be overcome using new approaches. Various emerging technologies can be used to reach this target, although some of them were developed (or at least most extensively studied) for other purposes (for example, microbial inactivation). The objective of the present work is to use two emerging technologies (ultrasound and ozone) to enhance food processing (reducing time, energy and resource consumption and environmental impact, as well as processing costs) and properties (increasing nutritional and sensorial properties, meeting consumers' expectations, enhance wellbeing, and providing new uses for raw materials). To achieve this general goal, the enhancement of nutritional properties is evaluated by both reducing the degradation of nutrients and enriching the food by incorporating nutrients. Further, the physical and technological properties are evaluated, trying to enhance the desirable changes. The work studies food hydration and drying processes (representing the mass transfer processes) of different products. Furthermore, it studies structural modification and the consequent changes in the starch properties (representing food ingredients). Based on a systematic study of the mechanisms, kinetics and structural changes involved, it is proposed not only to reinforce the existing knowledge, but mainly to formulate new theories for describing the observed phenomena. (AU)

Articles published in Pesquisa para Inovação FAPESP about research grant:
Researchers create ingredients to produce food by 3D printing 
Articles published in Agência FAPESP Newsletter about the research grant:
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Scientific publications (32)
(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)
ROJAS, MELIZA LINDSAY; ALVIM, IZABELA DUTRA; DUARTE AUGUSTO, PEDRO ESTEVES. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study. ULTRASONICS SONOCHEMISTRY, v. 54, p. 153-161, . (16/18052-5)
MIANO, ALBERTO CLAUDIO; ROJAS, MELIZA LINDSAY; DUARTE AUGUSTO, PEDRO ESTEVES. Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders. ULTRASONICS SONOCHEMISTRY, v. 52, p. 176-183, . (16/18052-5)
MIANO, ALBERTO CLAUDIO; SALDANA, ERICK; CAMPESTRINI, LUCIANO HENRIQUE; CHIORATO, ALISSON FERNANDO; DUARTE AUGUSTO, PEDRO ESTEVES. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics. Food Research International, v. 107, p. 182-194, . (16/18052-5, 11/51707-1, 14/16998-3)
OLADELE, SAMOUEL OLUGBENGA; OSUNDAHUNSI, OLUWATOOYIN F.; AGBETOYE, LEO A. S.; AUGUSTO, PEDRO E. D.. Hydration kinetics of Carioca beans at different pHs. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 8, . (16/18052-5)
SANTOS ALEXANDRE, ALLANA PATRICIA; MIANO, ALBERTO CLAUDIO; SILVA BRANDAO, TERESA RIBEIRO; MILLER, FATIMA ALVES; FUNDO, JOANA FREITAS; CALORI-DOMINGUES, MARIA ANTONIA; MIRANDA SILVA, CRISTINA LUISA; DUARTE AUGUSTO, PEDRO ESTEVES. Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 8, . (16/10732-7, 16/18052-5)
OLADELE, SAMOUEL O.; AGBETOYE, LEO A. S.; OSUNDAHUNSI, OLUWATOOYIN F.; AUGUSTO, PEDRO E. D.. Oat hydration kinetics at different temperatures: Evaluation, model, and validation. JOURNAL OF FOOD PROCESS ENGINEERING, v. 42, n. 6, . (16/18052-5)
GARVIN, A.; AUGUSTO, P. E. D.; IBARZ, R.; IBARZ, A.. Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.). Food Research International, v. 119, p. 390-397, . (16/18052-5)
MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, . (16/23908-6, 16/18052-5, 14/16998-3)
MANIGLIA, BIANCA C.; LIMA, DAMARIS C.; MATTA JUNIOR, MANOEL D.; LE-BAIL, PATRICIA; LE-BAIL, ALAIN; AUGUSTO, PEDRO E. D.. Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules, v. 138, p. 1087-1097, . (16/18052-5)
SABADOTI, VIVIANE DEROLDO; MIANO, ALBERTO CLAUDIO; AUGUSTO, PEDRO ESTEVES DUARTE. Automation of a Mattson Bean Cooker: A simple and a low-cost approach. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 10, . (16/23908-6, 16/18052-5)
CASTANHA, NANCI; ROJAS, MELIZA LINDSAY; DUARTE AUGUSTO, PEDRO ESTEVES. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. SCIENTIA AGROPECUARIA, v. 12, n. 2, p. 203-212, . (16/18052-5, 19/05043-6)
LIMA, DAMARIS CARVALHO; VILLAR, JAMES; CASTANHA, NANCI; MANIGLIA, BIANCA CHIEREGATO; MATTA JUNIOR, MANOEL DIVINO; AUGUSTO, PEDRO ESTEVES DUARTE. Ozone modification of arracacha starch: Effect on structure and functional properties. FOOD HYDROCOLLOIDS, v. 108, . (16/18052-5, 19/05043-6)
CAMPOLI, STEPHANIE SUAREZ; ROJAS, MELIZA LINDSAY; PEDROSO GOMES DO AMARAL, JOSE EDUARDO; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, v. 268, p. 594-601, . (16/18052-5, 14/16998-3, 15/15507-9)
CASTANHA, NANCI; MIANO, ALBERTO C.; JONES, OWEN G.; REUHS, BRADLEY L.; CAMPANELLA, OSVALDO H.; AUGUSTO, PEDRO E. D.. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. FOOD HYDROCOLLOIDS, v. 108, . (16/18052-5, 19/05043-6)
SOARES, ARIANA DE SOUZA; DUARTE AUGUSTO, PEDRO ESTEVES; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; NOGUEIRA, CAMILA ARCHETTE; RUFINO VIEIRA, ERICA NASCIF; RIBEIRO DE BARROS, FREDERICO AUGUSTO; STRINGHETA, PAULO CESAR; RAMOS, AFONSO MOTA. Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 107, p. 164-170, . (16/18052-5)
CASTANHA, NANCI; MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, v. 129, p. 460-470, . (16/23908-6, 16/18052-5)
MIANO, ALBERTO CLAUDIO; DUARTE AUGUSTO, PEDRO ESTEVES. The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 17, n. 2, p. 352-370, . (16/18052-5, 14/16998-3)
ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO E. D.. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 49, p. 65-75, . (16/18052-5)
ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO E. D.. Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, . (16/18052-5)
ROJAS, MELIZA LINDSAY; AUGUSTO, PEDRO E. D.. Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 93, p. 102-108, . (16/18052-5)
CASTANHA, NANCI; VILLAR, JAMES; DA MATTA JUNIOR, MANOEL DIVINO; PRUDENTE DOS ANJOS, CARLOTA BORALLI; DUARTE AUGUSTO, PEDRO ESTEVES. Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots. International Journal of Biological Macromolecules, v. 117, p. 1029-1038, . (16/18052-5)
MATTA JUNIOR, M. D.; CASTANHA, NANCI; PRUDENTE DOS ANJOS, CARLOTA BORALLI; DUARTE AUGUSTO, PEDRO ESTEVES; SARMENTO, SILENE BRUDER S.. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Research International, v. 123, p. 56-63, . (12/50976-1, 16/18052-5)
CASTANHA, NANCI; NASCIMENTO E SANTOS, DEBORA; CUNHA, ROSIANE LOPES; DUARTE AUGUSTO, PEDRO ESTEVES. Properties and possible applications of ozone-modified potato starch. Food Research International, v. 116, p. 1192-1201, . (16/18052-5)
MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination. Journal of Food Science, v. 84, n. 11, p. 3179-3185, . (16/18052-5, 16/23908-6)
CASTANHA, NANCI; LIMA, DAMARIS CARVALHO; MATTA JUNIOR, MANOEL DIVINO; CAMPANELLA, OSVALDO H.; DUARTE AUGUSTO, PEDRO ESTEVES. Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, v. 139, p. 63-74, . (16/18052-5)
LA FUENTE, CARLA I. A.; DE SOUZA, ANDRESSA TAMYRIS; TADINI, CARMEN C.; DUARTE AUGUSTO, PEDRO ESTEVES. Ozonation of cassava starch to produce biodegradable films. International Journal of Biological Macromolecules, v. 141, p. 713-720, . (17/05307-8, 16/18052-5, 18/24291-8)
ROJAS, MELIZA LINDSAY; SILVEIRA, ISABELA; DUARTE AUGUSTO, PEDRO ESTEVES. Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin. FOOD AND BIOPRODUCTS PROCESSING, v. 119, p. 20-30, . (16/18052-5)
SOARES, ARIANA DE SOUZA; DE CASTRO LEITE JUNIOR, BRUNO RICARDO; DUARTE AUGUSTO, PEDRO ESTEVES; NOGUEIRA, CAMILA ARCHETTE; RAMOS, AFONSO MOTA. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. ACTA SCIENTIARUM-TECHNOLOGY, v. 43, . (16/18052-5)
ROJAS, M. L.; AUGUSTO, P. E. D.; CARCEL, J. A.. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 61, . (16/18052-5)
LIMA, DAMARIS CARVALHO; CASTANHA, NANCI; MANIGLIA, BIANCA CHIEREGATO; MATTA JUNIOR, MANOEL DIVINO; LA FUENTE, CARLA IVONNE ARIAS; AUGUSTO, PEDRO ESTEVES DUARTE. Ozone Processing of Cassava Starch. OZONE-SCIENCE & ENGINEERING, v. 43, n. 1, p. 60-77, . (17/05307-8, 16/18052-5, 19/05043-6)
MANIGLIA, BIANCA C.; LIMA, DAMARIS C.; MATTA JUNIOR, MANOEL D.; LE-BAIL, PATRICIA; LE-BAIL, ALAIN; AUGUSTO, PEDRO E. D.. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions. Food Research International, v. 128, . (16/18052-5, 19/05043-6)
MIANO, ALBERTO CLAUDIO; DUARTE AUGUSTO, PEDRO ESTEVES. The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains. Food Research International, v. 106, p. 928-935, . (16/18052-5)

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