Estefani Tavares Jansen

BACKGROUND: The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease prevention. Red wine production generates grape pomace, a by‐product rich in valuable yet unstable anthocyanins. Encapsulation by electrospinning can protect these compounds. This study aimed to encapsulate grape pomace extract (5%, 10%, and 15%, w/w ) into electrospun ultrafine zein fibers and to evaluate the in vitro biological activities, including antioxidant, antihyperglycemic, and anti‐inflammatory properties. RESULTS: Encapsulated grape pomace extract demonstrated antioxidant activity, showing the ability to capture hydroxyl and nitric oxide free radicals. It exhibited an antihyperglycemic effect by inhibiting carbohydrate‐digesting enzymes, α‐amylase, and α‐glucosidase. Anti‐inflammatory activity was observed through the inhibition of thermal protein denaturation. The evaluated activities were concentration‐dependent, with fibers containing 15% ( w/w ) extract showing the highest in vitro bioactivity. CONCLUSION: Our findings suggest that grape pomace extract encapsulated in ultrafine zein fibers is a promising new formulation for natural medicine. This potential extends to being integrated into functional foods, offering a dual application for health promotion and potential uses in food and pharmaceutical products. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Métodos Para Determinação De Umidade Em Azeitonas Produzidas No Sul Do Brasil: Fundamentos E Técnicas De Secagem

Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Avaliação Dos Teores De Umidade E De Gordura Em Bagaço De Azeitona Obtido Após O Processamento Do Azeite De Oliva

Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2 H )‐furanone, 2‐hexyl‐5‐methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers’ antioxidant activity against 2,2‐diphenyl‐1‐picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities.

The best conditions for in vitro sucrose hydrolysis based on invertase from Candida guilliermondii (ICg) were studied and the kinetic parameters KM,Vmax, and thermal stability of ICg were determined. Candida guilliermondii (Cg) yeast isolated and lyophilized from peach solid wastes was identified using the API 20C AUX method. Subsequently, the Cg was submitted to an autolysis process using NaHCO3 at 200 mM under 200 rpm stirring and 40 °C for 24 h. The enzyme extracts obtained were recovered through precipitation with acetone followed by dialysis and ion-exchange chromatography. The extract purified through precipitation with acetone had activity of 27.7 U.mg-1 and 56% recovery whereas the chromatography process yielded 46.5 U.mg-1 and 44.8%. The optimal sucrose hydrolysis conditions were pH 5.0 and 50 °C, resulting in KM of 30.5 mM and 28.7 mM sucrose, respectively, at 25 °C and 50 °C, both with Michaelian behavior. Thermal inactivation of ICg exhibited first-order apparent kinetics and its residual activity was typically linear between 40 °C and 70 °C. Three isoenzymes were detected through electrophoresis.

Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação (978-65-88243-73-2) - Associação De Palavras Aplicada Em Biscoitos Tipo "Rosquinhas"