Paulo José do Amaral Sobral
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View article: Sustainable Biopolymer Films from Amazonian Tambatinga Fish Waste: Gelatin Extraction and Performance for Food Packaging Applications
Sustainable Biopolymer Films from Amazonian Tambatinga Fish Waste: Gelatin Extraction and Performance for Food Packaging Applications Open
Tambatinga (Colossoma macropomum × Piaractus brachypomus), a hybrid Amazonian fish recognized for its superior growth performance, represents a valuable and sustainable source of collagen-rich raw material. Due to its tropical origin, the …
View article: Impregnation of Vitamin D <sub>3</sub> in <i>Saccharomyces pastorianus</i> Cells by Vacuum‐Assisted Biosorption: High Efficiency and Speed Compared to Conventional Method
Impregnation of Vitamin D <sub>3</sub> in <i>Saccharomyces pastorianus</i> Cells by Vacuum‐Assisted Biosorption: High Efficiency and Speed Compared to Conventional Method Open
Vitamin D 3 (cholecalciferol) deficiency is a major public health challenge worldwide. The development of reliable methods for its protection and distribution is essential for effective supplementation. In this study, vacuum‐assisted bioso…
View article: Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis
Physical Properties of Gelatin-Based Hydrogels Incorporated with Soybean Straw Nanocellulose Obtained by Enzymatic Hydrolysis Open
Gelatin hydrogels for food packaging applications have aroused interest in recent years. However, these hydrogels exhibit several limitations, such as poor mechanical strength and low swelling and water uptake. To overcome these challenges…
View article: Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin
Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin Open
Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was to evaluate the spoilage of Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films contain…
View article: The conditioning relative humidity influences the gas permeability of active films and nanocomposites based on gelatin
The conditioning relative humidity influences the gas permeability of active films and nanocomposites based on gelatin Open
The influence of relative humidity on O 2 and CO 2 permeability of gelatin‐based films and nanocomposites incorporated with crystalline nanocellulose (CN), non‐encapsulated “Pitanga” ( Eugenia uniflora L.) leaf extract (PLE) or encapsulate…
View article: Active Bilayer Films Based on Poly(3-Hydroxybutyrate-Co-3hydroxyvalerate) (Phbv) and Proteins Containing Rutin and Carvacrol Encapsulated in Pickering Emulsion
Active Bilayer Films Based on Poly(3-Hydroxybutyrate-Co-3hydroxyvalerate) (Phbv) and Proteins Containing Rutin and Carvacrol Encapsulated in Pickering Emulsion Open
View article: Can polydispersity affect the properties of a double emulsion?
Can polydispersity affect the properties of a double emulsion? Open
International audience
View article: Bioactive properties of guaco (Mikania glomerata Sprengel) leaf extracts produced with different hydroalcoholic solvents
Bioactive properties of guaco (Mikania glomerata Sprengel) leaf extracts produced with different hydroalcoholic solvents Open
Even though guaco (Mikania glomerata Sprengel) is a promising source of active compounds, its antioxidant and antimicrobial activities remain underexplored. Thus, this study aimed to produce guaco leaf hydroalcoholic extracts with signific…
View article: Chitosan Cryogels Reinforced with Nanocellulose–Chitosome Hybrid Systems for Enhanced Mucoadhesive Properties
Chitosan Cryogels Reinforced with Nanocellulose–Chitosome Hybrid Systems for Enhanced Mucoadhesive Properties Open
View article: Effect of dual modification on structural, functional and dielectric properties of cassava starch
Effect of dual modification on structural, functional and dielectric properties of cassava starch Open
View article: Designing Pickering Emulsions Stabilized by Modified Cassava Starch Nanoparticles: Effect of Curcumin Encapsulation
Designing Pickering Emulsions Stabilized by Modified Cassava Starch Nanoparticles: Effect of Curcumin Encapsulation Open
Curcumin is a hydrophobic bioactive compound, and its incorporation into lipid-based carriers can enhance its bioaccessibility and maintain its stability over time. Pickering emulsions are long-term stability systems, effective for encapsu…
View article: The blooming in a dark chocolate, IJMPG, 9(1), 3, 1-4.
The blooming in a dark chocolate, IJMPG, 9(1), 3, 1-4. Open
International audience
View article: Enhancing Bovine Embryo Development In Vitro Using Oil-in-Water Nanoemulsions as Specific Carriers for Essential Lipids
Enhancing Bovine Embryo Development In Vitro Using Oil-in-Water Nanoemulsions as Specific Carriers for Essential Lipids Open
Worldwide meat consumption and production have nearly quintupled in the last 60 years. In this context, research and the application of new technologies related to animal reproduction have evolved in an accelerated way. The objective of th…
View article: Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc
Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc Open
The optimization of a strawberry-based dispersion to produce a powdered product fortified with Folic Acid (FA) and Zinc (Zn) was realized. The methodology involved production and characterization of strawberry pulp and strawberry-based dis…
View article: Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments
Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments Open
Brazilian artisanal cheeses have recently gained significant commercial prominence and consumer favor, primarily due to their distinctive sensory attributes and cultural and historical appeal. Many of these cheeses are made with raw milk a…
View article: Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose
Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose Open
Biopolymer-based films can be activated by the incorporation of active compounds into their matrix. Plant extracts are rich in phenolic compounds, which have antimicrobial and/or antioxidant properties. The aim of this study was to produce…
View article: Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers
Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers Open
Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 m…
View article: Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying
Grape Pomace Rich-Phenolics and Anthocyanins Extract: Production by Pressurized Liquid Extraction in Intermittent Process and Encapsulation by Spray-Drying Open
A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recov…
View article: Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review
Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications—A Review Open
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived f…
View article: Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications – a Review
Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications – a Review Open
Rising consumer demand for more safety, healthy and fresh-like food has given new concepts for food packaging. Besides, the growing concern with environmental issues has increased the search for materials from non-petroleum sources and bio…
View article: Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question
Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question Open
Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark,…
View article: Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface
Nanometric modeling of migration of α-Tocopherol from whey protein-based films on the cheese surface Open
Nanotechnology has enabled the development of active food packaging with enhanced barrier properties and increased food protection. However, reducing the size of the compounds incorporated into the material to the nanoscale alters their pr…
View article: Food Processing: An overview on links between safety, security, supply chains, and NOVA classification
Food Processing: An overview on links between safety, security, supply chains, and NOVA classification Open
The human diet changed continuously throughout the history of the humankind. Nevertheless, in the last 200 years the world experienced more important changes in diet and lifestyle. In an urbanized and industrialized world, people now spend…
View article: A Special Issue of the International Journal of Food Studies for the 7th International Iseki-FOOD Conference
A Special Issue of the International Journal of Food Studies for the 7th International Iseki-FOOD Conference Open
<p>The European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain (Iseki-Food) conference is a biannual event that presents an opportunity for a discussion in education, research and engagement in…
View article: Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media
Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media Open
In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics …
View article: Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition
Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition Open
The functional performance of emulsified delivery systems depends on the nature of the ingredients, emulsifier type, bioactive compound, droplet volume fraction, and interfacial tension between the oil and aqueous phases. In this context, …
View article: Editorial: Classification of foods according to their processing level
Editorial: Classification of foods according to their processing level Open
EDITORIAL article Front. Nutr., 06 February 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1128477
View article: Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties
Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties Open
Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties …
View article: Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract Open
View article: Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations Open
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims t…