BIANCA GUIMARAES NEGRAO

BIANCA GUIMARAES NEGRAO

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Physical properties of irradiated Sapodilla (Manilkara zapota)
2021 - NEGRAO, B.G.; KOIKE, A.C.R; LANA, J.G.; VILLAVICENCIO, A.L.C.H.
Effects of electron-beam and gamma irradiation on the antioxidant compounds of edible flowers species
2021 - KOIKE, A.C.R.; NEGRAO, B.G.; ARAUJO, E.S.; ALMEIDA-MURADIAN, L.B.; VILLAVICENCIO, A.L.C.H.
Analysis of carotenoids in edible flowers of Dianthus chinensis processed by ionizing radiation
2021 - KOIKE, A.C.R.; ARAUJO, E.S.; NEGRAO, B.G.; ALMEIDA-MURADIAN, L.B.; VILLAVICENCIO, A.L.C.H.
Dianthus chinensis flowers are widely used in culinary preparations and are appreciated because of its bioactive compounds. It is a perishable food that should be grown without the use of pesticides. In this context, food irradiation is a process that has proven to be an efficient tool in preserving and extending the perishable product shelf life without changing the temperature or leaving residues. The purpose of this study was to evaluate carotenoids in D. chinensis flowers submitted to gamma irradiation and electron beam doses of 0.5, 0.8, and 1.0 kGy. High-performance liquid chromatography for carotenoid determination was used. In the edible flower analyzed was found carotenoid lutein (4.02 to 7.52 mg/ 100 g). The lutein was higher for irradiated samples, especially those treated with 0.8 and 1.0 kGy in both irradiation technology. In conclusion, the lutein amount in the chinese pink enhances as the dose increases, and the applied irradiation treatments represent a feasible technology to preserve the nutritional quality of edible flower petals as well as attend to food safety requirements.
Application of ionizing radiation in the "licuri" (Syagrus coronata (Mart.)) as phytosanitary treatment of the Pachymerus nucleorum beetle (Fabricius, 1792)
2021 - NOGUEIRA, A.G.; NEGRAO, B.G.; ARTHUR, V.; VILLAVICENCIO, A.L.C.H.
Pachymerus nucleorum (Fabricius, 1792), is a pest of economic importance it causes direct damages to the “licuri” almonds. The objective of this study was to determine the lethal doses of gamma radiation for stages egg, larvae, and pupae of this insect as a phytosanitary treatment in “licuri”. The samples were irradiated in a Cobalt 60 irradiator, Gammacell-220 type, installed at the Institute of Energy and Nuclear Research - IPEN / CNEN at a dose rate of 748 Gy / h. Each treatment consisted of 3 replicates, so 180 licuri were irradiated in the doses of 50, 75, 100, and 125 Gy. After irradiation, the samples were stored at a temperature of 25 ± 5°C and relative humidity of 70 ± 5%. The evaluation of the fruits was performed by the emergence of insects. It is concluded that the dose of 125 Gy was sufficient to inhibit the development of insect life stages. Therefore, this dose of radiation can be used for control of the immature stages of the P. nucleorum.
Effects of electron beam irradiation on the bioactive components of goji-berry
2021 - RODRIGUES, FLAVIO T.; KOIKE, AMANDA C.R.; SILVA, PAMELA G. da; NEGRAO, BIANCA G.; ALENCAR, SEVERINO M. de; MANCINI FILHO, JORGE; VILLAVICENCIO, ANNA L.C.H.
The goji-berry (Lycium barbarum) is an oval-shaped orange-red fruit with a slightly sweet flavor. This berry has a high antioxidant potential and presents interesting nutritional and therapeutic properties. Irradiation is a safe method that has long used to reduce the microbiological contamination of dried and dehydrated food products. This study aimed to evaluate the irradiation effects on the bioactive compounds of goji berries by irradiating samples with an electron beam at doses of 2.5, 5.0, 7.5, and 10.0 kGy. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and oxygen radical absorbance capacity (ORAC) were assessed by analyzing the hydroalcoholic extracts. The total phenolic compounds determined by the Folin-Ciocalteu assay. Doses up to 10.0 kGy did not significantly affect the antioxidant activity in the DPPH assay, and electron beam irradiation improved the total antioxidant activity of the samples in ORAC, as well as a total flavonoid and phenolics assays.
Effect of ionizing radiation on traditional and bacon “farofa”
2021 - SÁ, ANA P.N. de; NEGRAO, BIANCA G.; NABESHIMA, ELIZABETH H.; KOIKE, AMANDA C.R.; VILLAVICENCIO, ANNA L.C.H.
Seasoned “farofa” is a typical Brazilian dish made with toasted cassava flour. It is known that ionizing radiation is widely employed to improve food products extending its shelf life. In this context, this work analyzes the effects of ionizing radiation on the rheological and physicochemical properties of bacon (BF) and traditional (TF) “farofa”. The samples were obtained from local markets (São Paulo/Brazil) and irradiated in the electron beam accelerator of Nuclear and Energy Research Institute (IPEN/CNEN-SP, São Paulo, Brazil) in doses of 1, 5 and 10 kGy, and analyzed on the first, fifteenth and thirtieth storage day. The results showed that the irradiated TF and BF samples displayed acidic pH throughout the storage period, regardless of dose increase. The different irradiation doses did not significantly affect (Tukey test p > 0.05) the water activity, keeping the products in the safe range. The colorimetric analysis, also showed no significant difference (p ≥ 0.05) among the samples and ionizing radiation doses, indicating that the yellowish coloration remained stable throughout the experiment. After the thirtieth day, the moisture of the TF and BF samples ranged from 7.06% to 9.75%. Irradiation had a significant impact on the viscosity profile and texture characteristics of the “farofa”, such as hardness, cohesiveness, and the springiness at 5 and 10 kGy.