Papers by TALITA BRAGA DE BRITO NOGUEIRA
Research, Society and Development, Apr 21, 2020
The control of food losses and wastage is relevant from the economic point of view, in relation t... more The control of food losses and wastage is relevant from the economic point of view, in relation to combating hunger and improving food security. The objective of this study was to evaluate the food waste and to identify and quantify fruit and vegetable processing waste in self-service commercial restaurants at Rio de Janeiro State University, to compare the data of this research with other studies, and to present strategies for the minimization and reutilization of residues. For the analysis of the discarded leftovers, gastronorms with food were weighed, discounting the value of the container. For food scraps quantification the remaining food on
Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está... more Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica. A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.
Critical Reviews in Food Science and Nutrition, Feb 16, 2021
The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. T... more The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. To respond effectively to this pandemic, it is mandatory to reaffirm science in its different fields of study, including the food safety area. Presently, we review food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives. The review was based on papers published in Web of Science, Scopus, Pubmed, and covered recommendations of public health protection and regulatory agencies around the world. The transmission of the severe acute respiratory syndrome (SARS-CoV-2) by food was not confirmed until the present time. In any case, the protocols already established for food safety were reinforced, emphasizing the proper hygiene of hands after shopping, handling food packages, or before manipulating or eating food, adequate social distance, the use of individual protection equipment, the health of employees, and the proper preparation of food. It is hoped, in the post-pandemic scenario, to reach a better understanding of the particularities that led to greater care with food hygiene. Moreover, it is expected that the food system will creatively adapt the way meals are served.
Journal of Food Science, Aug 24, 2021
Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, ... more Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kakiL.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett–Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied—puree concentration, pectin, glycerol, and temperature—statistically influenced the tensile strength (0.75–1.30 MPa), elongation at break (17.69–26.02%), and Young's modulus (3.34–10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77–6.63 × 10−6g/h/m/Pa) when compared to biodegradable films. Scanning electron microscopy showed smooth surfaces and good plasticizer dispersion. The colorimetric coordinates indicated the films are reddish and yellowish, giving them an orange‐ish visual aspect. The films exhibited antimicrobial activity, especially againstEscherichia coliandStaphylococcus aureus. These results indicate that the developed films might be a good candidate for antimicrobial food packaging improving food quality and safety.Practical ApplicationThe production of fruit‐film packaging with functional and biodegradable characteristics might reduce postharvest loss of fruit and have the potential to develop active food packaging. In this sense, this study is in line with precepts of the circular economy, once it takes advantage of exceeded resources that would be discarded by generating biodegradable films which can be used as edible packaging. Furthermore, given the antimicrobial potential of the films developed, they might be applied as active packaging to improve food safety and extend shelf life.
Trends in Food Science and Technology, Feb 1, 2022
BackgroundSocial distancing and the economic downturn imposed by COVID-19 have significantly affe... more BackgroundSocial distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service.Scope and approachThis study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives.Key findings and conclusionsCOVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery.
Trends in Food Science & Technology, 2022
Background: Social distancing and the economic downturn imposed by COVID-19 have significantly af... more Background: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. Scope and approach: This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. Key findings and conclusions: COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socioeconomic recovery.
Simultaneamente a epidemia mundial de sobrepeso e obesidade, existem ainda deficiencias nutricion... more Simultaneamente a epidemia mundial de sobrepeso e obesidade, existem ainda deficiencias nutricionais endemicas, tais como a hipovitaminose A em diversas regioes do mundo. A hipovitaminose A pode causar xeroftalmia (cegueira noturna e ressecamento dos olhos), cegueira e predispoe ao risco de morte milhares de criancas no mundo, principalmente nos paises em desenvolvimento, inclusive no Brasil, o que indica a necessidade de implementacao de estrategias publicas efetivas para controlar e prevenir disturbios nutricionais e suas complicacoes neste ciclo de vida. Evidencias cientificas apontam que o consumo de frutas e verduras, ricas em carotenoides, e capaz de melhorar o estado de deficiencia nutricional em vitamina A em criancas. Assim, informacoes combinadas sobre o perfil de consumo alimentar, a acessibilidade, a composicao e a biodisponibilidade de carotenoides em alimentos-fonte e em suplementos de vitamina A sao fundamentais no combate a hipovitaminose A em criancas menores de cin...
Nutrição sob a Ótica Teórica e Prática 2, 2021
Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está... more Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica. A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.
Food Reviews International, 2020
Fruit and vegetable residues have high levels of nutrients and phytochemicals such as in edible p... more Fruit and vegetable residues have high levels of nutrients and phytochemicals such as in edible parts. However, they are not exploited and disposed properly. Advanced methodologies used to extract and characterize bioactive compounds, such as chromatography and mass spectrometry have been studied. Obtaining new materials in food and pharmaceutical industries have also been outlined in these works. This review analyzed a number of studies on sustainable applications utilizing fruit and vegetable residues in new products with bioactive properties in order to promote a circular economy.
Journal of Food Science, 2021
Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, ... more Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kakiL.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett–Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied—puree concentration, pectin, glycerol, and temperature—statistically influenced the tensile strength (0.75–1.30 MPa), elongation at break (17.69–26.02%), and Young's modulus (3.34–10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77–6.63 × 10−6g/h/m/Pa) when com...
Food Chemistry, 2021
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. Th... more Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and their essential oils were characterized via UPLC-ESI-QTOF-MS E and GC-FID/MS. Antimicrobial activity was tested against five strains, and antioxidant activities were determined in free and bound extracts. Globally, 177 phenolics were tentatively identified in PCF (major p-coumaric acid, ferulic acid, and 4-hydroxybenzaldehyde) and 56 in CSF (major chlorogenic acid, quercetin 3-O-glucuronide, and p-coumaric acid). PCF exhibited a distinguished profile (lignans, stilbenes) and antioxidant capacity, especially in bound extracts (1.3 g GAE.100 g −1 ; 0.6 g catechin eq.100 g −1 ; DPPH: 244.7; ABTS: 467.8; FRAP: 762.6 µg TE.g −1 , ORAC: 40.9 mg TE.g −1). The main classes of volatile compounds were fatty acids, their esters, and terpenes in CSF (30) and PCF (41). A comprehensive metabolomic approach revealed CSF and PCF as a promising source of PC, showing great antioxidant and discrete antimicrobial activities.
Environmental Science and Pollution Research, 2020
Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste,... more Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products. Keywords Fruit and vegetable non-edible parts. Minimally processed vegetables. Correct factor. Circular economy model. Fruit and vegetable waste management. Generation of vegetable value-added products
Critical Reviews in Food Science and Nutrition, 2021
The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. T... more The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. To respond effectively to this pandemic, it is mandatory to reaffirm science in its different fields of study, including the food safety area. Presently, we review food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives. The review was based on papers published in Web of Science, Scopus, Pubmed, and covered recommendations of public health protection and regulatory agencies around the world. The transmission of the severe acute respiratory syndrome (SARS-CoV-2) by food was not confirmed until the present time. In any case, the protocols already established for food safety were reinforced, emphasizing the proper hygiene of hands after shopping, handling food packages, or before manipulating or eating food, adequate social distance, the use of individual protection equipment, the health of employees, and the proper preparation of food. It is hoped, in the post-pandemic scenario, to reach a better understanding of the particularities that led to greater care with food hygiene. Moreover, it is expected that the food system will creatively adapt the way meals are served.
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Papers by TALITA BRAGA DE BRITO NOGUEIRA