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Non-thermal processing of functional beverage using supercritical carbon dioxide technology and high-pressure processing

Grant number: 18/14550-6
Support type:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): October 31, 2018
Effective date (End): October 30, 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
Supervisor abroad: Marleny Doris Aranda Saldaña
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: University of Alberta, Canada  
Associated to the scholarship:15/22226-6 - Sterilization of liquid foods using supercritical technology, BP.PD

Abstract

Non-thermal emerging technologies applied to processing of food products have been considered as a trend in the development of new functional products. Conventional thermal methods for pasteurizing and sterilizing food are based on heat transfer, however, thermal processing promotes the reduction of functionality in foods due to degradation of heat-sensitive compounds such as vitamins, antioxidants, proteins and others. In this context, non-thermal and innovative processing technologies such as supercritical carbon dioxide technology (SCO2T) and high-pressure processing (HPP) are promising treatments that can be employed in the production of functional products. Therefore, the aim of this project is to compare the effects of SCO2T and HPP on the non-thermal processing of a functional beverage, xylo-oligosaccharide-enriched apple juice, and to evaluate the molecular stability of xylo-oligosaccharide subjected to different process conditions using both emerging technologies proposed. In addition, the influence of process operational parameters (pressure and temperature) on the microbiological, enzymatic and physicochemical quality of the functional beverage will be studied. (AU)

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Scientific publications (7)
(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)
SILVA, ERIC KEVEN; ARRUDA, HENRIQUE S.; PASTORE, GLAUCIA M.; MEIRELES, M. ANGELA A.; SALDANA, MARLENY D. A.. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice. ULTRASONICS SONOCHEMISTRY, v. 63, . (18/14550-6)
HUERTA, RAQUEL RAZZERA; SILVA, ERIC KEVEN; EKAETTE, IDARESIT; EL-BIALY, TAREK; SALDANA, MARLENY D. A.. High-intensity ultrasound-assisted formation of cellulose nanofiber scaffold with low and high lignin content and their cytocompatibility with gingival fibroblast cells. ULTRASONICS SONOCHEMISTRY, v. 64, . (18/14550-6)
SILVA, ERIC KEVEN; ARRUDA, HENRIQUE S.; MEKALA, SRUJANA; PASTORE, GLAUCIA M.; MEIRELES, MARIA ANGELA A.; SALDANA, MARLENY D. A.. Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment. FOOD HYDROCOLLOIDS, v. 124, n. A, . (18/14550-6)
HUERTA, RAQUEL RAZZERA; SILVA, ERIC KEVEN; EL-BIALY, TAREK; SALDANA, MARLENY D. A.. Clove essential oil emulsion-filled cellulose nanofiber hydrogel produced by high-intensity ultrasound technology for tissue engineering applications. ULTRASONICS SONOCHEMISTRY, v. 64, . (18/14550-6)
SILVA, ERIC KEVEN; MEIRELES, M. ANGELA A.; SALDANA, MARLENY D. A.. Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 97, p. 381-390, . (18/14550-6)

Please report errors in scientific publications list by writing to: cdi@fapesp.br.