Alexandre José Cichoski
YOU?
Author Swipe
View article: Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer Open
BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: o…
View article: Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast
Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast Open
Chicken meat is highly consumed worldwide due to its nutritional value, but its high water content and abundance of polyunsaturated fatty acids make it particularly vulnerable to structural and oxidative damage during freezing and thawing.…
View article: Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application
Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application Open
This study sought to assess the antioxidant synergism in situ (within a food emulsion) between green (GPE) and brown (BPE) Brazilian propolis extracts. A mixture of GPE and BPE (GPE+BPE) was evaluated in a 59:41 v/v ratio, along with the i…
View article: Co-encapsulation of probiotics and iron by spray drying: a comprehensive review
Co-encapsulation of probiotics and iron by spray drying: a comprehensive review Open
The growing concern of consumers regarding healthy eating has led to the development of functional products that, in addition to their essential nutritional functions, provide health and well-being. Probiotic bacteria are live microorganis…
View article: Spray-drying microencapsulation of olive leaf extract: a comprehensive review
Spray-drying microencapsulation of olive leaf extract: a comprehensive review Open
Several studies investigate the use of bioactive compounds, especially those derived from the olive leaf, highlighted by its richness in these components. The extraction of these compounds generally uses conventional techniques, but there …
View article: Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties
Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties Open
This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burg…
View article: Ultrasound applied at low temperature on the extraction and modification of proteins from by-products of the fishing industry
Ultrasound applied at low temperature on the extraction and modification of proteins from by-products of the fishing industry Open
This study explored the use only of ultrasound (US) for extracting proteins from grass carp (Ctenopharyngodon idella) backbones at low temperature and examined its impact on hydrophobicity, solubility, electrophoretic profile, and sulfhydr…
View article: Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella
Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella Open
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria mo…
View article: Review: Enzymatic hydrolysates of fish by-products: technological advantages and bioactive properties
Review: Enzymatic hydrolysates of fish by-products: technological advantages and bioactive properties Open
Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of comp…
View article: Ultrasound combined with microwave hydrodiffusion and gravity for enhancement of caffeine extraction from guarana powder
Ultrasound combined with microwave hydrodiffusion and gravity for enhancement of caffeine extraction from guarana powder Open
The extraction of valuable compounds from dried fruits and vegetables by microwave hydrodiffusion and gravity (MHG) requires previous hydration of the plant material. In this work, ultrasound was used to speed up the hydration of guarana p…
View article: Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties
Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties Open
This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein con…
View article: Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products
Effect of ultrasound and Staphylococcus xylosus on the bioconversion of cooked chicken meat by-products Open
The chicken meat industry generates by-products containing lipids and proteins, requiring high treatment costs. Staphylococcus xylosus is used in fermented meat products to promote proteolysis and differentiated volatile compounds. Ultraso…
View article: Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties
Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties Open
This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of t…
View article: Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration Open
Olive pomace oil is obtained when a mixture of olive pomace and residual water is subjected to a second centrifugation. This oil has small amounts of phenolic and volatile compounds compared with extra-virgin olive oil. This study aimed to…
View article: Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids
Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids Open
Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique (microwave hydrodiffusion and gravity—MHG). HEs were applied …
View article: Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing
Solvent-free sonication of blackberries for the anthocyanin enrichment of juices obtained by pressing Open
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juic…
View article: Sonication of whole blackberries as a pretreatment for the anthocyanin enrichment of juices obtained by pressing
Sonication of whole blackberries as a pretreatment for the anthocyanin enrichment of juices obtained by pressing Open
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juic…
View article: Smartphone-based miniaturized, green and rapid methods for the colorimetric determination of sugar in soft drinks
Smartphone-based miniaturized, green and rapid methods for the colorimetric determination of sugar in soft drinks Open
Total sugar content of soft drinks was determined in a 3D-printed chamber equipped with an USB camera attached to the smartphone to take pictures directly from the vessels used for the reaction of monosaccharides with cupric ion from Bened…
View article: Thermal Infrared Enthalpimetry Method for the Determination of Hypochlorite in Bleaching Solutions
Thermal Infrared Enthalpimetry Method for the Determination of Hypochlorite in Bleaching Solutions Open
Thermal infrared enthalpimetry (TIE) was used for hypochlorite determination in commercial hypochlorite-based bleaching solutions. Experimental parameters were evaluated for the reaction with a hydrogen peroxide solution. The most relevant…
View article: Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry
Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry Open
A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus…
View article: Thermal Infrared Enthalpimetry Method for the Determination of Hypochlorite in Bleaching Solutions
Thermal Infrared Enthalpimetry Method for the Determination of Hypochlorite in Bleaching Solutions Open
Thermal infrared enthalpimetry (TIE) was used for hypochlorite determination in commercial hypochlorite-based bleaching solutions. Experimental parameters were evaluated for the reaction with a hydrogen peroxide solution. The most relevant…
View article: Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract
Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract Open
This study aimed to evaluate the effects of adding different concentrations (5, 20, and 40%) of red onion (Allium cepa L.) peel extract to probiotic microparticles on the viability and stability of a Lactobacillus casei LC03 probiotic. The…
View article: Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers
Inulin, KCL, and Flavor Enhancers: An Efficient Combination to Produce Prebiotic and Low-Sodium Burgers Open
In this study, prebiotic and low-sodium burgers were produced. In the first experiment, burgers were elaborated with 0, 3, 6, 9, and 12% inulin. The addition of up to 9% inulin did not affect the sensory quality, increased yield and reduce…
View article: Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella Open
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxid…
View article: Microbiological Quality of Chicken Meat Fed with Olive Leaves (<i>Olea europaea</i> L.)
Microbiological Quality of Chicken Meat Fed with Olive Leaves (<i>Olea europaea</i> L.) Open
This study evaluated the antimicrobial activity of olive leaves in vitro and meat chicken fed with percentages of 5 and 10 g of olive leaves for each kg feed. This is justified by the relevance of obtained safe products, with emphasis on t…
View article: Sustainability metrics on microalgae-based wastewater treatment system
Sustainability metrics on microalgae-based wastewater treatment system Open
View article: FIBRAS DIETÉTICAS PARA UMA POSSÍVEL REFORMULAÇÃO DE PRODUTOS CÁRNEOS COM REDUZIDO TEOR DE FOSFATO: UMA REVISÃO
FIBRAS DIETÉTICAS PARA UMA POSSÍVEL REFORMULAÇÃO DE PRODUTOS CÁRNEOS COM REDUZIDO TEOR DE FOSFATO: UMA REVISÃO Open
View article: TECNOLOGIAS EMERGENTES: UMA NOVA ABORDAGEM PARA REDUZIR SÓDIO E FOSFATO EM PRODUTOS CÁRNEOS
TECNOLOGIAS EMERGENTES: UMA NOVA ABORDAGEM PARA REDUZIR SÓDIO E FOSFATO EM PRODUTOS CÁRNEOS Open
ResumoOs aditivos são utilizados em produtos cárneos com diversas finalidades e, dentre os principais, estão o sal (NaCl), que apresenta ação antimicrobiana, realça o sabor dos produtos, extrai e solubiliza proteínas; e o fosfato, que atua…
View article: Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions
Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions Open
Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were sonicated in an ultrasound bath (25 kHz, 175 W, normal mode) for 0, 10, and 20 …
View article: Thermal Infrared Enthalpimetry in Paper Microzone Plates for Green and High Throughput Determination of Wine Acidities
Thermal Infrared Enthalpimetry in Paper Microzone Plates for Green and High Throughput Determination of Wine Acidities Open
The use of paper devices in chemical analysis has been increased due to their low cost, high surface area, portability, and biodegradability.A novel use of paper devices is proposed using thermal infrared enthalpimetry (TIE) for a rapid, g…