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Sterilization of liquid foods using supercritical technology

Grant number: 15/22226-6
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): March 01, 2016
Effective date (End): December 31, 2019
Field of knowledge:Engineering - Chemical Engineering - Industrial Operations and Equipment for Chemical Engineering
Principal researcher:Maria Angela de Almeida Meireles Petenate
Grantee:Eric Keven Silva
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated scholarship(s):18/14550-6 - Non-thermal processing of functional beverage using supercritical carbon dioxide technology and high-pressure processing, BE.EP.PD

Abstract

The demand of the consumer market for products that promote healthiness and well-being, together with sensoriality and pleasure, has pressured the food industry to increasingly invest in innovation so that they survive in this sector ever more competitive. Thus, the current challenge of the research is aimed at proposing and developing new manufacturing processes, which simultaneously promotes consumer safety without compromising the nutritional and sensory quality of food, to the extent that they are reliable and clean processes. In this context, one of the major technological problems associated with industrialization of fruit juices referred to pasteurization (thermal process). This process is applied for the stabilization of the products by inactivating pathogens and spoilage microorganisms, and enzymes responsible for degradation of product. This treatment promotes the degradation of thermosensitive compounds responsible for nutritional quality such as ascorbic acid (vitamin C), as well as modifies the sensory characteristics resulting in products with "cooked taste". The use of supercritical fluids for sterilization of food products is an attractive alternative for application in the industrialization of natural juices; it enables a non-thermal solution for the processing of this kind of beverage. Therefore, the aim of this project is the development and validation of an experimental unit for the sterilization of liquid foods using supercritical carbon dioxide in semi-continuous mode in order to achieve a microbiologically safe product with high nutritional value and sensory. (AU)

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Scientific publications (26)
(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)
STRIEDER, MONIQUE MARTINS; LANDIM NEVES, MARIA ISABEL; SILVA, ERIC KEVEN; MEIRELES, M. ANGELA A.. Low-frequency and high-power ultrasound-assisted production of natural blue colorant from the milk and unripe Genipa americana L.. ULTRASONICS SONOCHEMISTRY, v. 66, . (15/22226-6)
SILVA, ERIC KEVEN; GUIMARAES, JONAS T.; COSTA, ANA LETICIA R.; CRUZ, ADRIANO G.; MEIRELES, M. ANGELA A.. Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology. JOURNAL OF SUPERCRITICAL FLUIDS, v. 154, . (15/22226-6)
MONTEIRO, SARA H. M. C.; SILVA, ERIC KEVEN; GUIMARAES, JONAS T.; FREITAS, MONICA Q.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage. ULTRASONICS SONOCHEMISTRY, v. 63, . (15/22226-6)
SILVA, ERIC KEVEN; LETICIA, ANA; COSTA, RODRIGUES; GOMES, ANDRESA; BARGAS, MATHEUS A.; CUNHA, ROSIANE L.; MEIRELES, M. ANGELA A.. Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities. ULTRASONICS SONOCHEMISTRY, v. 47, p. 114-121, . (17/11641-8, 09/54137-1, 15/22226-6)
SILVA, ERIC KEVEN; ALVARENGA, VERONICA O.; BARGAS, MATHEUS A.; SANT'ANA, ANDERSON S.; MEIRELES, M. ANGELA A.. Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters. JOURNAL OF SUPERCRITICAL FLUIDS, v. 139, p. 97-104, . (15/22226-6)
PEREIRA, GUSTAVO ARAUJO; SILVA, ERIC KEVEN; PEIXOTO ARAUJO, NAYARA MACEDO; ARRUDA, HENRIQUE SILVANO; MEIRELES, M. ANGELA A.; PASTORE, GLAUCIA MARIA. Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention. FOOD HYDROCOLLOIDS, v. 97, . (15/22226-6, 15/50333-1)
PASTORE, GLAUCIA MARIA. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 128, . (15/22226-6, 15/50333-1)
SCUDINO, HUGO; SILVA, ERIC KEVEN; GOMES, ANDRESA; GUIMARAES, JONAS T.; CUNHA, ROSIANE L.; SANT'ANA, ANDERSON S.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability. ULTRASONICS SONOCHEMISTRY, v. 67, . (15/22226-6)
SILVA, ERIC KEVEN; BARGAS, MATHEUS A.; ARRUDA, HENRIQUE S.; VARDANEGA, RENATA; PASTORE, GLAUCIA M.; MEIRELES, M. ANGELA A.. Supercritical CO(2)Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract ofPfaffia glomerataRoots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules, v. 25, n. 17, . (17/11641-8, 15/22226-6)
ZABOT, GIOVANI L.; SILVA, ERIC KEVEN; AZEVEDO, VIVIANE M.; MEIRELES, M. ANGELA A.. Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds. Food Research International, v. 85, p. 26-35, . (12/10685-8, 14/15685-1, 15/22226-6, 15/13299-0)
SILVA, ERIC KEVEN; ZABOT, GIOVANI L.; BARGAS, MATHEUS A.; MEIRELES, M. ANGELA A.. Microencapsulation of lipophilic bioactive compounds using prebiotic carbohydrates: Effect of the degree of inulin polymerization. Carbohydrate Polymers, v. 152, p. 775-783, . (15/22226-6, 15/13299-0, 14/15685-1, 12/10685-8)
AMARAL, GABRIELA V.; SILVA, ERIC KEVEN; COSTA, ANA LETICIA R.; ALVARENGA, VERONICA O.; CAVALCANTI, RODRIGO N.; ESMERINO, ERICK A.; GUIMARIES, JONAS T.; FREITAE, MONICA Q.; SANT'ANA, ANDERSON S.; CUNHA, ROSIANE L.; et al. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 92, p. 80-86, . (15/22226-6)
AMARAL, GABRIELA V.; SILVA, ERIC KEVEN; CAVALCANTI, RODRIGO N.; MARTINS, CAROLINA P. C.; ANDRADE, LUIZ GUILHERME Z. S.; MORAES, JEREMIAS; ALVARENGA, VERONICA O.; GUIMARAES, JONAS T.; ESMERINO, ERICK A.; FREITAS, MNICA Q.; et al. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile. Food Chemistry, v. 239, p. 697-703, . (15/22226-6)
SILVA, ERIC KEVEN; MARTELLI-TOSI, MILENA; VARDANEGA, RENATA; NOGUEIRA, GISLAINE C.; ZABOT, GIOVANI L.; MEIRELES, M. ANGELA A.. Technological characterization of biomass obtained from the turmeric and annatto processing by using green technologies. JOURNAL OF CLEANER PRODUCTION, v. 189, p. 231-239, . (15/22226-6)
PEREIRA, GUSTAVO ARAUJO; SILVA, ERIC KEVEN; PEIXOTO ARAUJO, NAYARA MACEDO; ARRUDA, HENRIQUE SILVANO; MEIRELES, M. ANGELA A.; PASTORE, GLAUCIA MARIA. Obtaining a novel mucilage from mutamba seeds exploring different high - intensity ultrasound process conditions. ULTRASONICS SONOCHEMISTRY, v. 55, p. 332-340, . (15/22226-6, 15/50333-1)
LANDIM NEVES, MARIA ISABEL; STRIEDER, MONIQUE MARTINS; SILVA, ERIC KEVEN; MEIRELES, M. ANGELA A.. Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 61, . (15/22226-6)
MONTEIRO, SARA H. M. C.; SILVA, ERIC KEVEN; ALVARENGA, VERONICA O.; MORAES, JEREMIAS; FREITAS, MONICA Q.; SILVA, MARCIA C.; RAICES, RENATA S. L.; SANT'ANA, ANDERSON S.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. ULTRASONICS SONOCHEMISTRY, v. 42, p. 1-10, . (15/22226-6)
GUIMARAES, JONAS T.; SILVA, ERIC KEVEN; RODRIGUES COSTA, ANA LETCIA; CUNHA, ROSIANE L.; FREITAS, MONICA Q.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. FOOD HYDROCOLLOIDS, v. 77, p. 787-795, . (15/22226-6)
LANDIM NEVES, MARIA ISABEL; STRIEDER, MONIQUE MARTINS; VARDANEGA, RENATA; SILVA, ERIC KEVEN; MEIRELES, M. ANGELA A.. Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step. RSC ADVANCES, v. 10, n. 1, p. 112-121, . (15/22226-6)
ZABOT, GIOVANI L.; SILVA, ERIC KEVEN; EMERICK, LUCAS B.; FELISBERTO, MARIA HERMINIA F.; SILVA CLERICI, MARIA TERESA P.; MEIRELES, M. ANGELA A.. Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds. FOOD HYDROCOLLOIDS, v. 89, p. 321-329, . (15/13299-0, 15/22226-6)
VARDANEGA, RENATA; MUZIO, V, ALINE F.; SILVA, ERIC KEVEN; PRATA, ANA SILVIA; MEIRELES, M. ANGELA A.. Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties. Food Research International, v. 116, p. 932-941, . (15/22226-6)
GUIMARAES, JONAS T.; SILVA, ERIC KEVEN; RANADHEERA, C. SENAKA; MORAES, JEREMIAS; RAICES, RENATA S. L.; SILVA, MARCIA C.; FERREIRA, MICHELI S.; FREITAS, MONICA Q.; MEIRELES, M. ANGELA A.; CRUZ, ADRIAN G.. Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage. ULTRASONICS SONOCHEMISTRY, v. 55, p. 157-164, . (15/22226-6)
SILVA, ERIC KEVEN; ARRUDA, HENRIQUE S.; EBERLIN, MARCOS N.; PASTORE, GLAUCIA M.; MEIRELES, M. ANGELA A.. Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice. Food Research International, v. 125, . (15/22226-6)
GUIMARAES, JONAS T.; SILVA, ERIC KEVEN; ALVARENGA, VERONICA O.; COSTA, ANA LETICIA R.; CUNHA, ROSIANE L.; SANT'ANA, ANDERSON S.; FREITAS, MONICA Q.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels. ULTRASONICS SONOCHEMISTRY, v. 44, p. 251-260, . (15/22226-6)
ARRUDA, HENRIQUE S.; SILVA, ERIC KEVEN; PEREIRA, GUSTAVO A.; ANGOLINI, CELIO FERNANDO F.; EBERLIN, MARCOS N.; MEIRELES, M. ANGELA A.; PASTORE, GLAUCIA M.. Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel. ULTRASONICS SONOCHEMISTRY, v. 50, p. 82-95, . (15/50333-1, 15/22226-6)
GUIMARAES, JONAS T.; SILVA, ERIC KEVEN; ARRUDA, HENRIQUE S.; FREITAS, MONICA Q.; PASTORE, GLAUCIA M.; MEIRELES, M. ANGELA A.; CRUZ, ADRIANO G.. How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?. FOOD HYDROCOLLOIDS, v. 101, . (15/22226-6)

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