Papers by Rodrigo Rodrigues Petrus
Editora Científica Digital eBooks, 2021
Acidification is a usual procedure performed by the juice industry that targets either the standa... more Acidification is a usual procedure performed by the juice industry that targets either the standardization or microbiological and enzymic stabilization of the end product. This study was primarily undertaken to investigate sensorial adaptation of organic acids in sugarcane juice. Trans-aconitic, malic and citric acids were separately added into freshly extracted whole juice (pH ~ 5.0) until pH 4.4. Nine-point hedonic scale, difference-from-control and rank preference tests were carried out. Also physicochemical, microbiological, enzymic assays and measurement of color parameters were conducted. Although trans-aconitic is the predominant organic acid found in sugarcane juice, it is not the best option for the juice acidification. Conversely, citric and malic acids were more compatible with cane juice based on the sensory analysis, and citric acid best matched cane juice. Citric acid is also much more affordable compared to trans-aconitic and malic acids.
Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, Mar 26, 2024
Todos os direitos garantidos. Qualquer parte desta obra pode ser reproduzida, transmitida ou arqu... more Todos os direitos garantidos. Qualquer parte desta obra pode ser reproduzida, transmitida ou arquivada desde que levados em conta os direitos das autoras e dos autores.
Food Science and Biotechnology, Feb 1, 2007
Abstract (English) The objective of this study was to develop and assess the performance of an as... more Abstract (English) The objective of this study was to develop and assess the performance of an aseptic system for liquid milk contained in plastic bottles, from a small-scale production standpoint. Commercial sterility tests conducted on the bottled milk were utilized in our ...
Journal of flow injection analysis, Dec 1, 2002
Critical Reviews in Food Science and Nutrition, May 17, 2023
Brazilian Journal of Food Technology, 2007
... Adelaide Del Pino Beléia Universidade Estadual de Londrina UEL, Londrina/PR-Brasil Albert... more ... Adelaide Del Pino Beléia Universidade Estadual de Londrina UEL, Londrina/PR-Brasil Alberto MC Sereno Universidade do Porto, Porto-Portugal Alexandre José Cichoski Univ. ... PROJETO VISUAL: HOME PAGE VISUAL DESIGN Eder Pedroso Gadioli ...
High Pressure Research, Oct 1, 2020
Among the non-thermal food technologies, high pressure processing (HPP) is currently the most wid... more Among the non-thermal food technologies, high pressure processing (HPP) is currently the most widespread intervention in the juice industry. The study herein was conducted to challenge a wide range of pressure (401-599 MPa) and dwell time (87-313 s) in orange juice processing. The parameters were combined and targeted a minimum of 5-log cycle reductions in a cocktail for the pathogens of reference-Escherichia coli O157:H7, Salmonella enterica e Listeria monocytogenesinoculated into the juice. Eleven trials were carried out based on a central composite rotational design. All combinations of pressure and dwell time succeeded in reducing all pathogens. E. coli O157:H7 exhibited more resistance to HPP than S. enterica and L. monocytogenes. The findings demonstrated that relatively low pressure (∼400 MPa) and short dwell time (∼200 s) can be successfully used to produce a safe orange juice.
Scientia Agricola, Feb 1, 2009
Osmotic dehydration is becoming more popular as a complementary treatment in the processing of de... more Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and loss in mass after the dehydration process were also determined. The sensory acceptance of the in natura and osmo-dehydrated fruits was determined for the attributes of aroma, flavour, texture and overall acceptance using a hedonic scale. Osmotic dehydration resulted in a reduction in moisture content and water activity, an increase in Brix and maintenance of the pH. The treatment with inverted sugar syrup resulted in more significant alterations in moisture content, a w , Brix, solids incorporation and loss in mass than the treatment with sucrose syrup. Mangos osmo-dehydrated with inverted sugar (55.3% inversion rate) syrup obtained acceptance similar to in natura mangos, this treatment being considered the most adequate for dehydration purposes.
Food Science and Technology International, May 1, 2023
Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation... more Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice’s cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild temperatures on PME inactivation in the juice. Physicochemical and color parameters were also evaluated. Pressures (P) in the range of 74 to 351 bar, temperatures (T) between 33°C and 67°C, and holding times (t) varying from 20 to 70 min were tested using a central composite rotational design. Determination of PME activity, pH, titratable acidity, soluble solids, ratio, lightness, °hue and chroma in freshly extracted/raw and treated juice samples, and total color difference (TCD) between raw and treated juice were carried out. The percentage of PME reduction widely ranged from 13.7% to 91.8%. The variable P had a significant effect (p ≤ 0.05) on TCD and acidity variation. T exhibited a significant effect on the PME reduction, TCD, and soluble solids variation; however, t impacted on the soluble solids variation only. The interaction between P and t (P.t) affected the soluble solids and acidity variation, and T.t affected TCD. The combination of SC-CO2 and mild temperatures is potentially capable of inactivating PME in orange juice.
British Food Journal, Jun 3, 2020
Purpose-High-acid liquid foods are a substrate in which foodborne pathogens can maintain their vi... more Purpose-High-acid liquid foods are a substrate in which foodborne pathogens can maintain their viability. In this research an experimental design was conducted to optimize the parameters for high-pressure processing (HPP) of apple juice (pH 3.76). Design/methodology/approach-Juice was inoculated with cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Pressures ranging from 139 to 561 MPa and dwell times between 39 and 181 s were challenged. Findings-Pressures above 400 MPa achieved a greater than 5-log reduction in all pathogen cocktails regardless of the dwell time. L. monocytogenes was more sensitive to HPP at a pressure of 350 MPa and dwell times equal to or beyond 110 s. E. coli O157:H7 and S. enterica exhibited similar resistance; the number of log reductions in the central point (350 MPa/110 s) ranged from 2.2 to 3.7. The first-order mathematical model better fitted experimental data for E. coli O157:H7 and S. enterica. In regard to L. monocytogenes, the second-order model better fitted this pathogen's reduction. Practical implications-Fruit juices are usually high-pressure processed at approximately 600 MPa. For pathogenic reduction, the use of milder parameters may save energy and maintenance costs. The results herein exhibited could assist the apple juice industry with more effective applications of HPP. Originality/value-The findings of this study demonstrate that relatively moderate pressures can be successfully used to assure the safety of apple juice.
Brazilian Journal of Food Technology, Oct 2, 2009
O presente trabalho consistiu na investigação preliminar de uma formulação de doce cremoso de goi... more O presente trabalho consistiu na investigação preliminar de uma formulação de doce cremoso de goiaba com fluidez adequada ao acondicionamento em bisnaga plástica, apresentando-se esta como embalagem alternativa para o referido produto. Três lotes de doce a 40, 45 e 50 °Brix foram processados em escala experimental, submetidos à caracterização física, química e testes sensoriais de escala hedônica de 9 pontos, escala do ideal, ordenação-preferência e intenção de compra. Os valores determinados de pH, acidez titulável, sólidos solúveis totais e atividade de água (Aa) variaram entre 3,86 e 3,89; 0,39% e 0,47% (m/m) de ácido cítrico; 40 e 50 °Brix; e 0,93 e 0,95, respectivamente. Os teores de umidade, cinzas totais e ácido ascórbico variaram entre 43,8 e 58,6%; 0,285 e 0,325 e 124 e 178 mg.100 g-1 , respectivamente. A avaliação da cor instrumental variou entre 26,58 e 32,61 para L*; 24,49 e 25,17 para a* e 22,53 e 24,29 para b*. Os resultados do teste de escala hedônica revelaram que não houve diferença entre as amostras analisadas a 5% de significância, para os atributos aroma, sabor e impressão global. De acordo com o teste de escala do ideal, a amostra de 45 °Brix apresentou fluidez na bisnaga mais próxima à condição ideal. Os testes de ordenação-preferência realizados com a manipulação do produto na bisnaga indicaram que as três amostras não diferiram entre si (P > 0,05). Concluiu-se que a amostra de 45 °Brix apresentou uma fluidez mais adequada à bisnaga plástica, tendo sido esta bem aceita pela equipe de provadores como embalagem. Os resultados alcançados nesta pesquisa sugerem a possibilidade do emprego de bisnaga no acondicionamento de produto de fruta, desde que um estudo adicional com abordagem sobre o tratamento térmico e conservação do produto seja realizado.
British Food Journal, Nov 6, 2019
Purpose-High pressure processing (HPP) has been widely used for high-acid (pH o4.6) juices. The p... more Purpose-High pressure processing (HPP) has been widely used for high-acid (pH o4.6) juices. The purpose of this study was to investigate optimal parameters aimed at achieving 5-log reduction of the pathogens of reference in Concord grape juice (pH 3.39). Design/methodology/approach-Grape juice was inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. In total, 11 trials were carried out based on a Central Composite Rotational Design (CCRD). The pressure (P), ranging from 319 to 531 MPa, and dwell time (t), from 35 to 205 s, were tested. The performance of the combinations (P × t) was evaluated by pathogen challenge microbiological assays. Findings-E. coli O157:H7 was more resistant to HPP than S. enterica. L. monocytogenes did not grow in unprocessed juice (before HPP). Findings demonstrated that moderate pressures (~400 MPa) and short dwell times (~2 min) were effective in achieving a greater than 5-log reduction in the pathogens of reference. Practical implications-Because the maintenance costs of equipment exponentially increase with pressure beyond 600 MPa, significant reductions in process pressure are highly desirable. Originality/value-The results of this study can supplement the dearth of information on the applicability of high pressure as a Concord grape juice processing technology in terms of the pathogens inactivation. Furthermore, the use of a cocktail of five strains of pathogens inoculated in Concord grape juice to challenge different HPP parameters has not been reported.
Probiotics and Antimicrobial Proteins, Nov 10, 2019
Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics... more Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4°C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1. 05/05/2020 Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract …
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Papers by Rodrigo Rodrigues Petrus