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Higher value-added foods: in vitro digestion simulation for minerals bioacessibility estimation and detection of adulterations by infrared spectroscopy and chemiometry

Grant number: 18/09759-3
Support Opportunities:Regular Research Grants
Duration: September 01, 2018 - February 28, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Juliana Azevedo Lima Pallone
Grantee:Juliana Azevedo Lima Pallone
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

High value-added foods presents, generally, relevant bioactivities and nutritional properties and consequently high commercial value. In this context, goat's milk and frescal cheese, plant based beverages and açai, have been highlighted in commercial scenario with good advise by nutrition professionals. Goat milk and dairy products have interesting nutritional characteristics as good digestibility because of them small micelles. The planted based beverages has been used as replacement of milk by people who are allergic and/or intolerant to milk, vegans and vegetarians, against this context, it has increasing his production and consumption, and already considered a tendency in health style life. Açai pulp is a result of a extraction of the edible part of açai fruit and has been featured in the past few years in national and international scenario per his "superfruit" status based on his functional properties. It is know that a suitable ingestion of minerals is essential for healthy human system, even though, the deficiency of iron and calcium are still serious public health issues. In order to supplement these minerals many food have been fortified, however the positive effects in decreasing diseases because of this procedure it is not always proved, in order to verify it is necessary the evaluation of the absorption of these elements. This analysis can be performed according several in vitro methods, the dialysis and solubility are the most commonly used. Nowadays, the INFOGEST proposed a standard model to evaluate the nutrients availability in vitro, nevertheless comparative studies about this method and those traditionally applied were not reported yet. On the other hand, expensive products as goat's milk and dairy products, plant based beverages and açai pulp are subject to fraud that can cause financial and health losses to consumer. In this scenario, quick and green methodologies as Near Infrared (NIR) with chemometrics can be applies as an alternative technique in food control process in replacement of traditional waste-timing, toxic and not efficient methods. Against this context, this research project aims evaluate the bioaccessibility of essential minerals of goat's milk and cheese and rice beverage and perform a comparison between traditional method of dialysis and INFOGEST method, and develop classification models using chemometric tools to analyze NIR spectra data to quantify/detect adulteration in goat's milk and cheese, plant based beverages and açai pulp. (AU)

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Scientific publications (9)
(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)
SIQUEIRA SILVA, JOYCE GRAZIELLE; REBELLATO, ANA PAULA; DOS SANTOS CARAMES, ELEM TAMIRYS; GREINER, RALF; LIMA PALLONE, JULIANA AZEVEDO. In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages. Food Research International, v. 130, . (18/09759-3)
LUAN DA PAIXAO TEIXEIRA, JOSE; BAPTISTA, DEBORA PARRA; ORLANDO, EDUARDO ADILSON; GIGANTE, MIRNA LUCIA; PALLONE, JULIANA AZEVEDO LIMA. Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models. Food Chemistry, v. 374, . (18/08864-8, 18/09759-3)
DA PAIXAO TEIXEIRA, JOSE LUAN; DOS SANTOS CARAMES, ELEM TAMIRYS; BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA; LIMA PALLONE, JULIANA AZEVEDO. Vibrational spectroscopy and chemometrics tools for authenticity and improvement the safety control in goat milk. FOOD CONTROL, v. 112, . (18/09759-3, 18/08864-8)
CARAMES, E. T. S.; ALAMAR, P. D.; PALLONE, J. A. L.. Detection and identification of acai pulp adulteration by NIR and MIR as an alternative technique: Control charts and classification models. Food Research International, v. 123, p. 704-711, . (18/09759-3)
CARAMES, ELEM TAMIRYS DOS SANTOS; BAQUETA, MICHEL ROCHA; CONCEICAO, DEBORAH ALVES; PALLONE, JULIANA AZEVEDO LIMA. Near infrared spectroscopy and smartphone-based imaging as fast alternatives for the evaluation of the bioactive potential of freeze-dried acai. Food Research International, v. 140, . (18/09759-3)
SIQUEIRA SILVA, JOYCE GRAZIELLE; DOS SANTOS CARAMES, ELEM TAMIRYS; LIMA PALLONE, JULIANA AZEVEDO. Additives and soy detection in powder rice beverage by vibrational spectroscopy as an alternative method for quality and safety control. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 137, . (18/09759-3)
DA PAIXAO TEIXEIRA, JOSE LUAN; DOS SANTOS CARAMES, ELEM TAMIRYS; BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA; LIMA PALLONE, JULIANA AZEVEDO. dulteration Detection in Goat Dairy Beverage Through NIR Spectroscopy and DD-SIMC. FOOD ANALYTICAL METHODS, v. 15, n. 3, . (18/08864-8, 18/09759-3)
DA PAIXAO TEIXEIRA, JOSE LUAN; DOS SANTOS CARAMES, ELEM TAMIRYS; BAPTISTA, DEBORA PARRA; GIGANTE, MIRNA LUCIA; LIMA PALLONE, JULIANA AZEVEDO. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. Journal of Food Composition and Analysis, v. 96, . (18/08864-8, 18/09759-3)
REBELLATO, ANA PAULA; SIQUEIRA SILVA, JOYCE GRAZIELLE; DE PAIVA, ESTHER LIMA; ARISSETO-BRAGOTTO, ADRIANA PAVESI; LIMA PALLONE, JULIANA AZEVEDO. Aluminium in infant foods: toxicology, total content and bioaccessibility. CURRENT OPINION IN FOOD SCIENCE, v. 41, p. 130-137, . (18/09759-3)

Please report errors in scientific publications list by writing to: cdi@fapesp.br.
Filed patent(s) as a result of this research project

MÉTODO DE IDENTIFICAÇÃO E CLASSIFICAÇÃO DE ALIMENTO CONTENDO ADITIVOS BR1320200221344 - Universidade Estadual de Campinas (UNICAMP) . JOYCE GRAZIELLE SIQUEIRA SILVA / ELEM TAMIRYS DOS SANTOS CARAMÊS / JULIANA AZEVEDO LIMA PALLONE - October 2020, 29