Papers by Lireny Aparecida Guaraldo GonÇalves
Química Nova, Oct 1, 2007
The function of lipids in human nutrition has been intensively debated in the last decade.This co... more The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important alternative to modify the consistency of oils and fats without causing formation of trans isomers. This article reports research done towards production of zero trans fats by chemical interesterification, for different industrial purposes. Aspects related to the effect of trans fats on diet, their impact on health and modifications in Brazilian legislation are also covered.
Food structure, Oct 1, 2017
Highlights 1. We investigated the influence of alternative fats in dark chocolate; 2. The bloom f... more Highlights 1. We investigated the influence of alternative fats in dark chocolate; 2. The bloom formation was delayed with alternative fats; 3. The incompatibility in this study was not a negative effect; 4. The chocolate with alternative showed a high resistance to cycling temperature during storage;
Food Chemistry, Feb 1, 2016
The addition of sucrose behenate for the modification of the physical properties of soft fats, su... more The addition of sucrose behenate for the modification of the physical properties of soft fats, such as soybean oil-based interesterified fat, refined palm oil, and palm mid fraction was studied. The addition of sucrose behenate was verified to affect the crystalline network of fats, changing the hardness and solids profile. The isothermal crystallization behaviors of the fat blends with 1% sucrose behenate were analyzed at 20 and 25°C. Temperature had a greater effect on the speed of crystallization (k) than the presence of the emulsifier. Sucrose behenate did, however, influence the crystallization mechanism, with changes observed in the Avrami exponent (n). These changes were also observed in the microstructure of the fats. Changes in the polymorphic behavior were observed with the addition of sucrose behenate, such as a possible delay in the a ? b transition for interesterified fat, and the initial formation of the b polymorph in palm oil.
Aos meus pais, Paulo e Ângela, e ao Fábio, meu marido, por todo amor, compreensão e apoio. À memó... more Aos meus pais, Paulo e Ângela, e ao Fábio, meu marido, por todo amor, compreensão e apoio. À memória de minha avó Yayá, meu eterno exemplo. É graça divina começar bem. Graça maior persistir na caminhada certa. Mas graça das graças é não desistir nunca. Dom Helder Câmara vi vii À minha orientadora, Profa. Lireny A.G. Gonçalves, pela confiança em meus esforços e por todos estes anos de ensinamentos e convivência, minha imensa gratidão. viii ix Agradeço... Aos meus pais, que são a minha luz e a minha força para percorrer todos os caminhos. Ao Fábio, meu maior presente nesta caminhada. Aos meus irmãos, Coca e Guto, que compartilharam comigo as angústias e as alegrias desta conquista, acreditando e torcendo por mim. Ao tio Luiz, com quem, mesmo de longe, sei que posso contar acima de qualquer coisa. Por todo apoio e significado que tem em minha formação. À minha avó Olinda, que bem sabe o valor da conquista deste título, pelo perdão da minha ausência nestes anos. À minha nova família, adquirida neste período: D. Ana, seu Lúcio e Luciana. Pelo carinho e incentivos constantes. À Dra. e querida amiga Denise Fabiana Silvestre Becker de Almeida, pelas correções e sugestões feitas neste trabalho. Por nossa convivência tão gratificante ao longo dos anos da pós-graduação. Ao Dr. Renato Grimaldi, pela grande amizade e inestimável atenção durante todos estes anos, e por ter me apresentado este tema tão fascinante, acompanhando de perto todo o meu trabalho. Ao Prof. Dr. Luiz Antonio Gioielli, cujo auxílio foi fundamental para o desenvolvimento e elaboração deste trabalho. Pela oportunidade valiosa de contar com seus conhecimentos, que tanto agregaram para que este estudo pudesse ser finalizado. Ao Prof. Dr. Theo Guenter Kieckbusch, por todo o cuidado na correção e na elaboração de sugestões para a versão final deste trabalho. À Profa. Dra. Thais Maria Ferreira de Souza Vieira, pela disponibilidade da leitura da tese e ótimas observações para conclusão da versão final. Ao Prof. Dr. Lisandro Pavie Cardoso, pela gentileza da recepção em seu laboratório. Pela grande contribuição e total disponibilidade para desenvolvimento de parte essencial deste estudo. x Ao Dr. Valdecir Luccas, pela colaboração com as correções e sugestões que permitiram o aprimoramento da versão final da tese. À Rosana, pela amizade, consideração e grande ajuda com todo o trabalho experimental. Por seu apoio constante durante o andamento desta pesquisa. À Dra. Roberta Claro da Silva, por todo o auxílio na realização dos experimentos de microscopia. Ao Prof. Dr. Adenilson Oliveira dos Santos, pela colaboração e grande ajuda com as análises de difração de raios-x e discussão dos resultados. Ao José Alfredo Fraymann, pela atenção e auxílio técnico nas análises de difração de raios-x. À Dra. Renata Celeghini, pela disponibilidade e auxílio na realização dos testes de consistência. Aos engenheiros Júlio César Salvador e Eduardo Bonini Júnior, pela grande gentileza e atenção em viabilizar matérias-primas fundamentais para o desenvolvimento deste trabalho. Ao Prof. Dr. Pedro Eduardo de Felício, meu grande exemplo durante todos estes anos de formação profissional. Pela oportunidade e confiança, que me permitiram aprender e ensinar. Ao Prof. Dr. Luiz Antônio Viotto, pela oportunidade de vivenciar um pouco de sua sabedoria. Por seus ensinamentos de vida, de otimismo, e, sobretudo, de humildade. Ao José Roberto, do Laboratório de Carnes, por todo apoio e atenção durante o meu período de estágio docente. À Alaíde, que foi o meu verdadeiro anjo da guarda, dando o melhor de si nas horas em que mais precisei de apoio e orientação. Minha gratidão por sua grande amizade. À Márcia, minha amiga querida, por todos estes anos de companheirismo e convivência, guardados no meu coração. Ao Rodrigo, pela amizade, companheirismo e auxílio com os experimentos, discussões e pensamentos, fundamentais para a realização deste trabalho. Aos queridos amigos Cibele, Cesar, Chiu e Kelly, pelos bons momentos compartilhados e por seus exemplos de força, generosidade e superação ao longo destes anos. xi À Monise, pela amizade, carinho, pelo auxílio com os experimentos e constante disponibilidade em ajudar. À Katrina, por todo carinho que sempre teve comigo, pela amizade sincera, por nossas brincadeiras e boas risadas. À ex-alunas Juliana e Marinalda, por todos os momentos do nosso convívio no laboratório. Aos amigos Julice, Luciene, Marilene, Oscar e Rita, pela convivência diária. À Marcella, Ingrid e Pricila, pela ajuda constante na rotina dos trabalhos no laboratório. Às empresas Cargill e Triângulo Alimentos, pelo fornecimento de matérias-primas para a realização deste trabalho. Ao Espaço da Escrita da UNICAMP, pelo excelente trabalho de tradução e revisão dos artigos científicos. Ao Felipe Mauro Boschiero, por toda ajuda e atenção com os processos de tradução. Aos funcionários da Pós-Graduação, Cosme e Marcos, sempre tão prestativos e atenciosos. Ao CNPq, pela concessão da bolsa de doutorado. À Fundação de Amparo à Pesquisa do Estado de São Paulo, pelo apoio financeiro para a realização desta pesquisa. À Universidade Estadual de Campinas, pela oportunidade de toda a minha formação profissional.
pela inestimável colaboração técnico-científica na realização da parte experimental deste trabalh... more pela inestimável colaboração técnico-científica na realização da parte experimental deste trabalho e grande enriquecimento profissional. À Dra. Thais M. F. S. Vieira, pesquisadora da EMBRAPA/ RJ, pelo apoio e por compartilhar sua experiência nas áreas de conhecimento abordadas neste trabalho. À Rosana N. C. Moreira, por sua imensa ajuda, mostrando-se sempre disponível e amiga. À professora Dra. Helena T. Godoy, por aceitar participar da banca examinadora, podendo assim colaborar com seus conhecimentos. v À Gabriela, aluna de iniciação científica, que participou e vivenciou todas as dificuldades na realização da parte prática deste trabalho, colaborando com grande entusiasmo e profissionalismo para o sucesso dos resultados. À CAPES, pela bolsa de estudos concedida e à FUNCAMP, por ter financiado a compra dos azeites de oliva, meu objeto de estudo. A Marinalda, por sua imensa ajuda, mostrando-se sempre disponível e amiga. Ao Waldomiro, pela grande colaboração em etapas essenciais deste trabalho. A Camila, Alaíde e Cláudia que sempre estiveram prontas a ajudar. A D. Namiko e Sr. Yshida, por me acolherem como filha. A Márcia, pela amizade e pelos bons momentos que passamos juntas. Aos colegas de laboratório, Juliana, Bei, Cibele, Maria, Miluska, Ana Paula, Carla, Cláudia e Márcia, pelo companheirismo, amizade e ajuda técnica. Às estagiárias Fabiana e Giovana, por toda ajuda nos trabalhos práticos. Aos meus colegas farmacêuticos e verdadeiros amigos, Diogo, Fabiana, Cínthia e Francisca, pelas palavras de incentivo e apoio que tanto precisei. A todos que de alguma forma torceram e oraram por mim, desejando-me sucesso e realização profissional.
The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols du... more The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction parameters of production of ethyl esters from fish oil with high content of omega-3 fatty acids by alcoholysis were optimized using response surface methodology. An experimental design (2³) (with levels +1 and -1, six axial points with levels -alpha and +alpha and three central points) was applied. The variables investigated were concentration of catalyst, amount of ethyl alcohol and temperature. Ethyl ester conversion was monitored by high performance size exclusion chromatography (HPSEC) and the best result obtained was 95% conversion rate. The optimal conditions were 40 °C, 1% of NaOH and 36% of ethanol.956959Fundação de Amparo à P...
Fone/Fax: (19) 3289-1186 O azeite de oliva apresenta composição em fitosteróis bastante caracterí... more Fone/Fax: (19) 3289-1186 O azeite de oliva apresenta composição em fitosteróis bastante característica, a qual tem sido utilizada para detectar adulteração com outros óleos. Neste trabalho foram testadas condições analíticas para adequação da metodologia de determinação de fitosteróis aplicada ao azeite de oliva. A técnica para obtenção da fração esterólica engloba a saponificação do azeite de oliva adicionado de padrão interno, isolamento dos esteróis por cromatografia em camada delgada (CCD), extração dos esteróis da sílica gel e injeção do resíduo sem derivatização em cromatógrafo de fase gasosa equipado com coluna capilar LM-5 (5% fenil 95% metilpolisiloxane, 30 m de comprimento, 0,25 mm de diâmetro interno, 0,3 μm de espessura de filme). Diante da condição cromatográfica estipulada (isoterma de 300oC) obtevese boa resolução dos componentes, que puderam ser identificados e quantificados através da relação direta com a área do padrão interno. Assim, foi possível avaliar a identid...
Journal of food science and technology, 2017
Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (E... more Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3 h at 70 °C at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C52, C54, C60, C62 and C64 TAG contents and an increase in the C56, C58 e C66 TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominan...
European Journal of Lipid Science and Technology, 2016
Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical intereste... more Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM (Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri‐unsaturated TAG, and higher levels of monoun‐ and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction,...
Food Chemistry, 2016
Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic i... more Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance
Grasas y Aceites, 2012
En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de ca... more En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los ácidos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición química, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical.
LWT - Food Science and Technology, 2015
Crystallization is the most important physical problem encountered in the industrial use of fats ... more Crystallization is the most important physical problem encountered in the industrial use of fats and oils. In this context, the objective of the present study was to analyze the action of sorbitan tristearate (STS) and sucrose stearate (SE) as potential modifiers of crystallization of the unsaturated triacylglycerols and to evaluate their effects on the physical properties of zero trans fat from soybean oil and fully hydrogenated soybean oil. The zero trans fat was obtained via chemical interesterification of a blend of soybean oil (70 g/100 g) and fully hydrogenated soybean oil (30 g/100 g). Samples containing 1 g/100 g, 3 g/100 g, and 5 g/100 g STS or SE were prepared and their crystallization properties were evaluated on the basis of the solid fat content (SFC), melting point, consistency, microstructure and visualization of the threedimensional crystalline network. Both emulsifiers contributed to SFC adequacy, enhancing the consistency of the fat. As for compatibility, both emulsifiers were compatible with the interesterified fat. This was confirmed by the change in linearity of the curves at 15e20 C. Samples with STS presented higher fractal dimension, indicating greater organization of the crystal lattice. Similarly, the visualization of three-dimensional crystalline network showed firmer structures for samples with STS compared with the samples SE.
Grasas y Aceites, 1998
RESUMEN Caracterización de aceites hidrogenados para la fabricación de margarinas. SUI\/II\/IARY ... more RESUMEN Caracterización de aceites hidrogenados para la fabricación de margarinas. SUI\/II\/IARY Characterization of hydrogenated fats for margarine manufacturing purposes. Eight samples of hydrc^enated vegetable fats were characterized by their fatty acid composition, trans Isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and Differential Scanning Calorimetry (DSC) techniques, respectively. Fatty acid composition showed some variations In relation to the unsaturated fatty acids. Trans Isomer content, values varied from 22.8% to 35.6%. Solid fat content values were measured using AOCS and lUPAC methods, which differ In the tempering procedures. Values obtained by IU PAC method were higher than the AOCS ones, only at lower temperatures (10 and 21,1°C). Samples were divided Into three groups according to their solids profile: superior (C/E/G/H) intermediate (F) and Inferior (/VB/D). Melting and crystallization curves were obtained by Differential Scanning Calorimetry. Melting enthalpies ranged from 51.3 to 76.5 J.g and crystallization enthalpies varied from-34.2 to-18.9 J.g\ Characteristic temperatures showed little differences between the samples and each of them showed a characteristic DSC curve. All samples showed a great melting range as expected for hydrogenated fats used for margarines manufacture.
Química Nova, 2006
OPTIMIZATION OF THE PRODUCTION CONDITIONS OF ETHYL ESTERES FROM FISH OIL WITH HIGH CONTENT OF IN ... more OPTIMIZATION OF THE PRODUCTION CONDITIONS OF ETHYL ESTERES FROM FISH OIL WITH HIGH CONTENT OF IN ω-3 LONG CHAIN FATTY ACIDS. The production of ethyl esters by alcoholysis is an alternative for splitting triacylglycerols due to the possibility of using low temperatures, which results in oxidative protection of the polyunsaturated fatty acids. Ethyl esters produced under mild conditions of temperature could be used as substrate for obtaining structured lipids. The reaction parameters of production of ethyl esters from fish oil with high content of ω-3 fatty acids by alcoholysis were optimized using response surface methodology. An experimental design (2 3) (with levels +1 and-1, six axial points with levels-α and +α and three central points) was applied. The variables investigated were concentration of catalyst, amount of ethyl alcohol and temperature. Ethyl ester conversion was monitored by high performance size exclusion chromatography (HPSEC) and the best result obtained was 95% conversion rate. The optimal conditions were 40 °C, 1% of NaOH and 36% of ethanol.
Separation and Purification Technology, 2010
The membrane technology application in the vegetable oil processing is associated to the hexane r... more The membrane technology application in the vegetable oil processing is associated to the hexane recovery from the miscella obtained during the extraction, degumming and subsequent refining stages, where the presence of the hexane results in higher permeate flux. However, the development of this technological alternative depends on membrane chemical stability. The objective of this work was to evaluate six flatsheet polymeric membranes in relation water affinity, permeability and flux of water, ethanol and hexane, with the purpose of characterizing their hydrophobic and hydrophilic profiles and resistance to hexane. The equipment used was a stirred cell. The following commercial flat membranes were used: 30 kDa and 50 kDa PVDF (polyvinylidene fluoride); 10 kDa PES (polyethersulfone); 0.05 m PC (polycarbonate); 0.05 m and 0.025 m CME (mixed cellulose esters). Membrane permeability with water, ethanol and hexane was evaluated in a laboratory unit at 4 bar, 200 rpm and 40 • C. Regarding flux rates with the tested solvents, the 50 kDa PVDF membrane revealed the highest permeability to water, two of the membranes were characterized as less hydrophilic (PC and PES) and the remaining ones were more hydrophobic. The membrane structural stability towards the hexane was verified by visual observation, filtering area variation (shortening or intumescence) and permeate flux assessments. The permeation with hexane was conducted for 12 h, at 1.5 bar, 200 rpm and 40 • C, with constant flux in all of the membranes during the experiment. Membranes untreated, submersed in hexane for 48 h and submitted to hexane permeation for 12 h were examined by scanning electron microscopy (SEM) in order to verify possible microscopic alterations. All the membranes were hexane-resistant, indicating that they are suitable for use with this solvent.
LWT - Food Science and Technology, 2009
The main goal of the present research effort was to evaluate the physical-chemical properties of ... more The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (LipozymeÔ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (31.3 vs 31.5 g/100 g), consistency (104.7 vs 167.6 kPa), crystallized area (0.6 vs 11.8) and softening point (31.8 vs 32.2 C) of lard increased after interesterification, and this was mostly due to the increase of SSS (saturated) þ SSU (disaturated-monounsaturated) triacylglycerols. These contents (SSU þ SSS) increased in lard after interesterification from 42.9 to 46.7 g/100 g. The interesterified blends exhibited lower values for the physical properties when compared with their counterparts before enzymatic interesterification. The interesterification of blends of lard with soybean oil increased the amounts of UUU (triunsaturated) and SSS triacylglycerols and reduced the amounts of UUS (diunsaturated-monosaturated) triacylglycerols. The interesterified blends of lard and soybean oil demonstrated physical properties and chemical composition similar to human milk fat and they could be used for the production of a human milk fat substitute.
Journal of Membrane Science, 2006
In this work, solvent recovery from soybean oil/hexane miscellas (1:3, w/w) was studied. Flat she... more In this work, solvent recovery from soybean oil/hexane miscellas (1:3, w/w) was studied. Flat sheet polymeric membranes, polysulfone and polysulfone/polyamide based, used in reverse osmosis, nanofiltration and ultrafiltration, were tested. The effects of pressure (1327 bar) ...
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Papers by Lireny Aparecida Guaraldo GonÇalves