@article{duranova_kuzelova_fialkova_simora_kovacikova_joanidis_borotova_straka_hoskin_moncada_et al._2024, title={Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil}, volume={5}, ISSN={["1572-980X"]}, url={https://doi.org/10.1007/s11101-024-09969-1}, DOI={10.1007/s11101-024-09969-1}, abstractNote={Abstract Plant dietary lipids remain one of the most intriguing and complex classes of biological molecules. Among them, medium-chain triglycerides (MCTs) have garnered recognition for their unique physico-chemical properties and potential health benefits. Despite their classification as saturated fats, they stand apart from other saturated fatty acids due to their distinctive characteristics, positioning them as a valuable component in nutrition. While traditional dietary fats primarily contain long-chain triglycerides (LCTs), MCTs consist of medium-chain fatty acids (MCFAs), naturally found in coconut and palm oils. The structural dissimilarity grants MCTs advantageous attributes, encompassing rapid digestion and absorption, providing a swift source of energy. Importantly, MCT oil derived from coconuts surpasses traditional coconut oil in efficiency and speed of energy conversion due to its higher concentration of readily metabolizable MCTs, making it a superior choice in human nutrition. This comprehensive study delves deeply into the potential of coconut-derived MCT oil, illuminating its chemical constituents, production from coconut oil, distinctive physical and chemical properties, and metabolic characteristics. Additionally, it highlights a range of potential biological activities of the oil, including its efficacy in managing gastrointestinal disorders and promising roles in anticancer, neuroprotective, and antimicrobial effects. The report also discusses the extensive applications of MCT oil across diverse industrial and technological sectors, as well as its utilization in structured lipids, oleogels, and as a carrier for capsaicin. Addressing safety concerns and providing dosage guidelines, this paper emphasizes MCT oil as an alternative to coconut oil in various applications, offering a holistic perspective on its benefits.}, journal={PHYTOCHEMISTRY REVIEWS}, author={Duranova, Hana and Kuzelova, Lenka and Fialkova, Veronika and Simora, Veronika and Kovacikova, Eva and Joanidis, Patricia and Borotova, Petra and Straka, Dusan and Hoskin, Roberta Targino and Moncada, Marvin and et al.}, year={2024}, month={May} }
 @misc{medeiros_aleman_gabriny_you_hoskin_moncada_2024, title={Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry}, volume={14}, ISSN={["2076-3417"]}, url={https://doi.org/10.3390/app14093733}, DOI={10.3390/app14093733}, abstractNote={The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordability, and pursuit of high-quality nutritional sources. This short review provides an overview of key aspects of promising AP sources (plants, algae, insects, fungi and cultured protein) as well as the economic potential, prospects, and operational challenges of this market. The low environmental performance of livestock production, associated with high GHG emissions and land use, can be overcome by less resource-intensive AP production. However, despite the forecasted expansion and improved economic viability, key challenges such as regulatory concerns, consumer acceptance and product functionality still need to be addressed. While the consumption and production of plant-based products are relatively well established, research and development efforts are needed to remediate the main commercialization and manufacturing issues of unprecedented protein sources such as cultured protein and the emerging edible insects sector.}, number={9}, journal={APPLIED SCIENCES-BASEL}, author={Medeiros, Fabio and Aleman, Ricardo S. and Gabriny, Lucia and You, Seung Woon and Hoskin, Roberta Targino and Moncada, Marvin}, year={2024}, month={May} }
 @article{medeiros_pereira_silva pedrini_hoskin_nunes_2024, title={Evaluation of the environmental performance of the production of polyphenol-rich fruit powders: A case study on acerola}, url={https://doi.org/10.1016/j.jfoodeng.2024.112010}, DOI={10.1016/j.jfoodeng.2024.112010}, abstractNote={This study evaluated the environmental performance by life cycle assessment (LCA) of five popular drying processes (freeze drying, spray drying, spouted bed drying, convective hot air oven drying, and foam mat drying) to obtain polyphenol-rich acerola powders from acerola juice and pomace. To the best of our knowledge, this is the first report in the literature showing the total polyphenol content (TPC) as the target quality index to evaluate the LCA of fruit-based dried ingredients, taking the potential functionality into consideration. Acerola powders had low moisture content (1.43%–5.20%) and water activity (0.301–0.433), and remarkably high TPC (79–287 mg GAE/g). LCA results showed that the re-purposing of readily available and burden-free pomace is a smart and eco-friendly solution to secure polyphenol-rich fruit powders with lower environmental impact (<10%) and resource availability (<50%). On the contrary, juice-derived powders have higher potential ecological impact associated to agricultural cultivation. Oven drying exceeded in 75–80% the impact to the ecosystems of other drying processes, which jeopardizes process viability. Drying attributes that dictate environmental performance were identified, such as powder productivity and carrier selection, with maltodextrin having >60% lower impact than albumin in 9 out of 10 mid-point categories evaluated. High powder productivity (35.8 g/h and 34.7 g/h for juice- and pomace-derived powders, respectively) and robustness endorse spray drying as an eco-minded drying strategy for the efficient processing of naturally polyphenol-rich materials. This research provides comprehensive data to support the upcycling of fruit pomaces as smart feedstocks to produce phytochemical-rich food ingredients.}, journal={Journal of Food Engineering}, author={Medeiros, Fábio Gonçalves Macêdo and Pereira, Gabriella Beatriz Caballero and Silva Pedrini, Márcia Regina and Hoskin, Roberta Targino and Nunes, Andréa Oliveira}, year={2024}, month={Jul} }
 @article{andrade_hoskin_dupont_beney_caon_silva pedrini_2024, title={Sonoprocessing coupled to spray drying as a novel strategy to encapsulate bioactive compounds from acerola pomace extract into Saccharomyces cerevisiae cells}, url={https://doi.org/10.1007/s43393-024-00248-w}, DOI={10.1007/s43393-024-00248-w}, journal={Systems Microbiology and Biomanufacturing}, author={Andrade, Eduardo Wagner Vasconcelos and Hoskin, Roberta Targino and Dupont, Sébastien and Beney, Laurent and Caon, Thiago and Silva Pedrini, Márcia Regina}, year={2024}, month={Jul} }
 @article{arroyo_vargas_osorio-doblado_ruano-ortiz_medeiros_hoskin_moncada_2024, title={Valorization of Hibiscus Flower (<i>Hibiscus sabdariffa</i> L.) Anthocyanins to Produce Sustainable Spray-Dried Ingredients}, url={https://www.mdpi.com/2071-1050/16/13/5523}, DOI={10.3390/su16135523}, abstractNote={The recent increase in sustainability awareness has triggered the industry to establish novel, eco-friendly sources of plant-based ingredients. In the present study, hibiscus flowers (Hibiscus sabdariffa L.) were investigated as a sustainable source of anthocyanins for use in spray-dried ingredients with antioxidant capacity. To this end, the extraction and spray-drying microencapsulation of hibiscus flower anthocyanins were optimized and the final products were evaluated for their oxidative stability index. Initially, preliminary experiments were carried out to evaluate the effects of selected processing parameters on anthocyanin extraction. Next, the extraction was optimized through a 22 central composite design, considering ethanol concentration (44–56% v/v) and extraction time (1.6–6.4 h) as independent factors. The optimum extraction conditions (8 h, 41.6% v/v ethanol concentration) were used to produce anthocyanin-rich extracts, which were microencapsulated by spray drying using a 22 central composite design with the carrier addition rate (1–3% w/v) and inlet temperature (160–192 °C) as factors. Maximum values of solids recovery (60.8%) and anthocyanin retention (96.0%) were reached when 3.2% w/v of starch–alginate carrier blend and a 170.7 °C inlet temperature were used. Finally, when hibiscus microcapsules were added to soybean oil, higher oxidative stability was achieved compared to the control. Overall, we demonstrate an industrially friendly and scalable approach that takes advantage of abundant hibiscus flowers as a viable source of anthocyanins for multiple applications.}, journal={Sustainability}, author={ARROYO, DAVID ANDRES VARGAS and Vargas, Nathaly and Osorio-Doblado, Andrea M. and Ruano-Ortiz, Juan A. and Medeiros, Fábio and Hoskin, Roberta T and Moncada, Marvin}, year={2024}, month={Jun} }
 @article{hoskin_grace_guiotto_pecorelli_valacchi_lila_2023, title={Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach}, volume={12}, ISSN={["2076-3921"]}, url={https://doi.org/10.3390/antiox12071431}, DOI={10.3390/antiox12071431}, abstractNote={Spray drying (SD) microencapsulation of phytochemicals from berry pomaces with Spirulina protein (SP) was incorporated into a cosmeceutical topical formulation to mitigate pollution skin damage. Initially, microparticles produced with SP and polyphenols recovered from fruit pomaces (elderberry SP-EB and muscadine grape SP-MG) were characterized regarding physicochemical and phytochemical content (polyphenol load, carotenoid and phycocyanin contents and antioxidant activity). SP had low total phenolic content (7.43 ± 0.23 mg GAE/g DW), but complexation with elderberry or muscadine grape pomaces polyphenols led to a substantial increase (27.63 ± 1.15 SP-EB and 111.0 ± 2.6 mg GAE/g DW SP-MG). SP-MG particles had higher anthocyanin (26.87 ± 1.25 mg/g) and proanthocyanidin (9.02 ± 0.74 mg/g) contents compared to SP-EB particles. SP-MG were prioritized to prepare a topical gel to attenuate skin oxinflammatory markers and prevent skin barrier disruption using ex vivo human biopsies exposed to diesel engine exhaust (DEE). The immunofluorescence results showed increased oxidative protein damage and inflammation associated with impaired skin barrier function after DEE exposure while topical application of gel formulated with SP-MG mitigated these effects. Overall, this study demonstrated that protein-polyphenol complexation is a synergistic strategy to stabilize and deliver residual fruit/algae phytoactives into cosmeceutical products for skin health applications.}, number={7}, journal={ANTIOXIDANTS}, author={Hoskin, Roberta Targino and Grace, Mary H. and Guiotto, Anna and Pecorelli, Alessandra and Valacchi, Giuseppe and Lila, Mary Ann}, year={2023}, month={Jul} }
 @article{aleman_marcia_duque-soto_lozano-sanchez_montero-fernandez_ruano_hoskin_moncada_2023, title={Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts}, volume={12}, ISSN={["2223-7747"]}, DOI={10.3390/plants12132533}, abstractNote={White willow (Salix alba) is a medicinal plant used in folk medicine. In this study, aqueous and ethanolic willow bark extracts were obtained via ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE), and analyzed regarding their phytochemical (total phenolics, phenolic acids, flavonoids, and tannins) content and in vitro biological properties (antibacterial and antifungal activity, acetylcholinesterase AChE inhibitory activity and anti-inflammatory effects). The highest phenolic, tannin, and flavonoid contents were found for willow bark extracts obtained via microwave-assisted extraction using ethanol as a solvent (SA-ME). The polyphenol load of all MAE and UAE extracts was higher when conventional solid–liquid extraction was applied (ρ < 0.05). The antioxidant capacities were stronger for microwave-assisted ethanolic extracts, with the lowest IC50 values of 12 μg/mL for DPPH• and a value of 16 μg/mL for ABTS•+, whereas the conventional extraction had the highest IC50 values (22 μg/mL and 28 μg/mL, respectively). Willow bark extract showed antibacterial activity against Gram-positive bacteria S. aureus and P. aeruginosa. AChE inhibitory activity was dependent on the extraction method and solvent used, and the highest inhibition among samples was observed for SA-ME. Taken altogether, our findings suggest that willow (Salix alba) bark extract obtained via ethanolic microwave-assisted extraction is a phytochemical-rich resource with in vitro, anti-inflammatory, and AchE inhibitory properties and, therefore, potential multiple medicinal end-uses.}, number={13}, journal={PLANTS-BASEL}, author={Aleman, Ricardo S. S. and Marcia, Jhunior and Duque-Soto, Carmen and Lozano-Sanchez, Jesus and Montero-Fernandez, Ismael and Ruano, Juan A. A. and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Jul} }
 @article{aleman_marcia_montero-fernandez_king_pournaki_hoskin_moncada_2023, title={Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent}, volume={12}, ISSN={["2304-8158"]}, DOI={10.3390/foods12020369}, abstractNote={Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially available, and its uniqueness begs study. Hot sauces produced with tequila, rum, vodka, and bourbon were compared to traditional vinegar-based hot sauces concerning physicochemical properties, volatile compounds, microbiological quality, sensory scores, emotions, and purchase intent (PI). Under accelerated conditions, pH, titratable acidity (TA), water activity (Aw), viscosity, and color were analyzed weekly for 20 weeks, whereas rheological properties, coliforms and yeasts and molds were examined on weeks 1 and 20. Hexyl n-valerate, butanoic acid, 3-methyl-, hexyl ester, and 4-methylpentyl 3-methylbutanoate were found in high concentrations in the pepper mix as well as the hot sauce produced with vinegar. When compared to vinegar-based hot sauces, liquor-based hot sauces had similar Aw (p > 0.05), higher pH, viscosity, and L* values and lower TA, a*, and b* values (p < 0.05). Samples formulated with liquors increased the relaxation exponent derived from G’ values having a greater paste formation when compared to vinegar-based hot sauces. The sensory evaluation was carried out in Honduras. The liquor-based hot sauces had a significant (p < 0.05) impact on emotion and wellness terms. Bourbon and tequila samples had higher ratings than control samples in several wellness and emotion responses (active, energetic, enthusiastic, good, curious, pleased, stimulated, and wild). Adventurous, joyful, free, worried, refreshed, and healthy scores were not significantly (p > 0.05) different among treatments.}, number={2}, journal={FOODS}, author={Aleman, Ricardo S. and Marcia, Jhunior A. and Montero-Fernandez, Ismael and King, Joan and Pournaki, Shirin Kazemzadeh and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Jan} }
 @article{andrade_dupont_beney_hoskin_silva pedrini_2023, title={Sonoprocessing enhances the stabilization of fisetin by encapsulation in Saccharomyces cerevisiae cells}, url={https://doi.org/10.1007/s10123-023-00412-7}, DOI={10.1007/s10123-023-00412-7}, journal={International Microbiology}, author={Andrade, Eduardo Wagner Vasconcelos and Dupont, Sebastien and Beney, Laurent and Hoskin, Roberta Targino and Silva Pedrini, Márcia Regina}, year={2023}, month={Jul} }
 @article{hoskin_grace_xiong_lila_2023, title={Spray-drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant-based protein sources}, volume={5}, ISSN={["1750-3841"]}, url={https://doi.org/10.1111/1750-3841.16590}, DOI={10.1111/1750-3841.16590}, abstractNote={AbstractThe performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products.}, journal={JOURNAL OF FOOD SCIENCE}, author={Hoskin, Roberta Targino and Grace, Mary H. H. and Xiong, Jia and Lila, Mary Ann}, year={2023}, month={May} }
 @article{garcia_you_aleman_king_komarnytsky_hoskin_moncada_2023, title={Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp}, volume={12}, ISSN={["2304-8158"]}, url={https://doi.org/10.3390/foods12040763}, DOI={10.3390/foods12040763}, abstractNote={Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250–500 µm (22.12%), 125–250 µm (41.18%), 63–125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.}, number={4}, journal={FOODS}, author={Garcia, Diego and You, Seung Woon and Aleman, Ricardo S. and King, Joan M. and Komarnytsky, Slavko and Hoskin, Roberta Targino and Moncada, Marvin}, year={2023}, month={Feb} }
 @article{silva_nunes_hoskin_2023, title={Ultrasound-assisted polyphenol extraction of acerola and jambolan pomaces: comparison of extraction protocols, kinetic modeling, and life cycle assessment}, volume={191}, ISSN={["1873-3204"]}, DOI={10.1016/j.cep.2023.109443}, abstractNote={In this study, tropical acerola and jambolan pomaces were submitted to four water-based polyphenol extraction methods: conventional solid-liquid extraction CSLE; heated conventional solid-liquid extraction HCSLE; static ultrasound-assisted extraction SUAE; and ultrasound-assisted extraction and mechanical stirring UAES. Our objective was to evaluate and compare the extraction protocols regarding their performance, extraction kinetics, mathematical modelling, and environmental viability using the life cycle assessment (LCA) tool. The highest total polyphenol content was obtained by UAES after 90 min (1,606.8 mg GAE/100g for acerola and 1,580.7 mg GAE/100g for jambolan). These results are significantly higher (p ≤ 0.05) compared to CSLE (1,296.4 mg GAE/100g for acerola, 644.1 mg GAE/100g for jambolan). The Power Law model showed the best experimental fit compared to Peleg's and second-order models. Regarding the environmental viability, the LCA tool revealed that UAES had the lowest environmental impact among all extraction protocols, mainly due to its lower energy consumption. Overall, the combination of mechanical stirring and ultrasound improved water-based polyphenol extraction rates with reduced energy consumption. This study shows UAES as an environmentally friendly strategy to achieve efficient extraction of naturally occurring polyphenols from tropical fruit pomaces.}, journal={CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION}, author={Silva, Edilene Souza and Nunes, Andrea Oliveira and Hoskin, Roberta Targino}, year={2023}, month={Sep} }
 @article{hayes_mohamedshah_chadwick-corbin_hoskin_iorizzo_lila_neilson_ferruzzi_2022, title={Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models}, volume={13}, ISSN={["2042-650X"]}, url={https://doi.org/10.1039/D2FO00051B}, DOI={10.1039/D2FO00051B}, abstractNote={Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health.}, number={7}, journal={FOOD & FUNCTION}, publisher={Royal Society of Chemistry (RSC)}, author={Hayes, Micaela and Mohamedshah, Zulfiqar and Chadwick-Corbin, Sydney and Hoskin, Roberta and Iorizzo, Massimo and Lila, Mary Ann and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2022}, month={Mar} }
 @article{lila_hoskin_grace_xiong_strauch_ferruzzi_iorizzo_kay_2022, title={Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles}, volume={4}, ISSN={["1520-5118"]}, url={https://doi.org/10.1021/acs.jafc.2c00398}, DOI={10.1021/acs.jafc.2c00398}, abstractNote={Protein-polyphenol aggregate particles concurrently fortify a functional food product with healthy dietary proteins and concentrated polyphenols. However, what impact does ingestion of aggregate particles have on ultimate health relevance of either the polyphenolic molecules in the matrix or the protein molecules? Because human health benefits are contingent on bioavailability after ingestion, the fate of these molecules during transit in the gastrointestinal tract (GIT) will dictate their utility as functional food ingredients. This brief review explores diverse applications of protein-polyphenol particles in the food industry and the bioaccessibility of both bioactive polyphenolic compounds and edible proteins. Evidence to date suggests that complexation of phytoactive polyphenolics effectively enhances their health-relevant impacts, specifically because the phytoactives are protected in the protein matrix during transit in the GIT, allowing intact, non-degraded molecules to reach the colon for catabolism at the gut microbiome level, a prerequisite to realize the health benefits of these active compounds.}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, publisher={American Chemical Society (ACS)}, author={Lila, Mary Ann and Hoskin, Roberta Targino and Grace, Mary H. and Xiong, Jia and Strauch, Renee and Ferruzzi, Mario and Iorizzo, Massimo and Kay, Colin}, year={2022}, month={Apr} }
 @article{hoskin_plundrich_vargochik_lila_2022, title={Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage}, volume={5}, url={https://doi.org/10.1016/j.fufo.2022.100137}, DOI={10.1016/j.fufo.2022.100137}, abstractNote={Muscadine grape (MG) and blueberry (BB) pomaces processed via water-based continuous flow microwave-assisted extraction (CFMAE) yielded flavonoid-rich extracts, which were complexed with chickpea [CH] or pea:rice [PR] protein and spray dried (SD) into protein-polyphenol aggregate particle treatments: BB-CH, BB-PR, MG-CH and MG-PR. Particles were characterized for physicochemical characteristics, phytochemical composition and functional attributes. The volume-weighed mean diameter for protein-polyphenol particles (20.75-24.67 µm; p > 0.05) were significantly smaller (p < 0.05) than original protein sources CH and PR (57.77-71.10 µm). Highly polymerized proanthocyanidins (PAC) were captured in BB treatments (up to 79 % of total PAC), while monomers predominated in muscadine-derived particles (∼56 % of total PAC). BB-CH particles had highest protein solubility (51-62 %). BB-CH and BB-PR had good emulsifying capacity (∼8.73 m2/g), and particle treatments had higher emulsifying stability than unmodified proteins CH and PR alone. BB-CH particles were prioritized to produce a RTD smoothie beverage rated to have pleasant sensory properties. CFMAE proved to be a sustainable strategy to recover residual phytochemicals from fruit by-products (using only water as the solvent) for use in versatile value-added protein-polyphenol particle ingredients.}, journal={Future Foods}, publisher={Elsevier BV}, author={Hoskin, Roberta Targino and Plundrich, Nathalie and Vargochik, Amanda and Lila, Mary Ann}, year={2022}, month={Jun}, pages={100137} }
 @article{hoskin_plundrich_vargochik_lila_2022, title={Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage(vol 5, artn 100137, year 2021)}, volume={6}, ISSN={["2666-8335"]}, DOI={10.1016/j.fufo.2022.100159}, journal={FUTURE FOODS}, author={Hoskin, Roberta Targino and Plundrich, Nathalie and Vargochik, Amanda and Lila, Mary Ann}, year={2022}, month={Dec} }
 @article{santos_jacinto almeida_dantas medeiros_hoskin_silva pedrini_2022, title={Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16123}, abstractNote={AbstractThe objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased.}, journal={JOURNAL OF FOOD SCIENCE}, author={Santos, Newton Carlos and Jacinto Almeida, Raphael Lucas and Dantas Medeiros, Maria de Fatima and Hoskin, Roberta Targino and Silva Pedrini, Marcia Regina}, year={2022}, month={Mar} }
 @article{you_hoskin_komarnytsky_moncada_2022, title={Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications}, volume={6}, ISSN={["2692-1944"]}, url={https://doi.org/10.1021/acsfoodscitech.2c00107}, DOI={10.1021/acsfoodscitech.2c00107}, abstractNote={The interest in mushrooms as functional ingredients has increased in the past decade. Mushrooms have low fat content and high fiber and protein contents and are natural sources of valuable food molecules such as ergosterol, polyphenols, terpene and terpenoids, and mannitol and trehalose. Mushrooms have been used as ingredients in meat- and starch-based food formulations with varying degrees of success, but their technological and functional performances in food formulations are yet to be investigated and fully explored for applications directed to the emerging alternative, meat-free, clean-label marketplace. Therefore, in this review, the current scientific data regarding the attributes of mushrooms that elicit their unique functional and nutritional properties, their relevance to the food industry, and potential opportunities for developing innovative, good-tasting, protein-rich foods from mushrooms are presented and discussed.}, journal={ACS FOOD SCIENCE & TECHNOLOGY}, author={You, Seung Woon and Hoskin, Roberta Targino and Komarnytsky, Slavko and Moncada, Marvin}, year={2022}, month={Jun} }
 @article{andrade_dupont_beney_hoskin_silva pedrini_2022, title={Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus}, url={https://doi.org/10.1007/s00253-021-11735-8}, DOI={10.1007/s00253-021-11735-8}, abstractNote={The objective of this study was to evaluate the performance of Lactobacillus acidophilus cells as a novel encapsulating carrier for fisetin via osmoporation. Initially, the effects of osmotic pressure and initial fisetin concentration on the performance of the osmoporation process were evaluated. The best results were achieved when 15 MPa was applied, while the maximum loading capacity was reached when fisetin concentration of 2.0 mg·mL -1  was used. For these conditions, the cell viability, encapsulation efficiency (EE), and encapsulated fisetin content (EF) were 72%, 28%, and 0.990 mg, respectively. Further, the encapsulation was confirmed by Fourier transform-infrared (FT-IR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) analysis. DSC thermograms revealed an increase of 40 °C in the melting point of fisetin after encapsulation. In addition, the enhancement of fisetin bioaccessibility by osmoporated biocapsules is shown for the first time in the literature. When the fisetin biocapsules were subjected to in vitro gastrointestinal digestion, 99.6% of the encapsulated content were retained through the gastric stage and 45.5% were released during the intestinal stage, despite no active cells were detected during simulated digestion. These results suggest that alive cells are required for an effective osmoporation-assisted encapsulation process; however, osmoporated biocapsules can efficiently protect and preserve labile compounds, independently of their activity. Overall, this study demonstrated that osmoporation using probiotic L. acidophilus is a simple, versatile, and efficient technique to encapsulate and deliver lipophilic fisetin for food applications. KEY POINTS : •Fisetin is efficiently encapsulated into L. acidophilus via osmoporation. •Fisetin bioaccessibility is improved by osmoporation into L. acidophilus. •Release mechanisms of osmoporation carriers are independent of the cell activity.}, journal={Applied Microbiology and Biotechnology}, author={Andrade, Eduardo Wagner Vasconcelos and Dupont, Sebastien and Beney, Laurent and Hoskin, Roberta Targino and Silva Pedrini, Márcia Regina}, year={2022}, month={Feb} }
 @article{andrade_dupont_beney_souza_hoskin_silva pedrini_2022, title={Sonoprocessing is an effective strategy to encapsulate fisetin into Saccharomyces cerevisiae cells}, url={https://doi.org/10.1007/s00253-022-12214-4}, DOI={10.1007/s00253-022-12214-4}, abstractNote={The encapsulation of fisetin into S. cerevisiae cells through sonoporation coupled with drying is reported for the first time in the literature. To establish the best conditions to maximize the amount of internalized fisetin, the cell density (5-10% w/v), fisetin concentration (1-3 mg/mL), acoustic energy density (0-333.3 W/L), and drying method (freeze-drying and spray drying) were analyzed through a Box-Behnken experimental design (BBD) coupled with response surface methodology (RSM). Higher encapsulation efficiency (EE) was achieved with a cell density of 10% w/v, while fisetin concentration of 3 mg/mL favored the encapsulation yield (EY) and antioxidant activity (AA). Higher EE (67.7%), EY (25.7 mg/g), and AA (90%) were registered when an acoustic density of 333.3 W/L was used. Furthermore, both drying protocols promoted fisetin encapsulation, but through spray drying, the EE, EY, and AA were 11.5%, 11.1%, and 26.6% higher than via freeze-drying, respectively. This work proved that fully filled biocapsules were produced through sonoprocessing, and their morphology was influenced by the acoustic energy and drying process. Overall, these results open new perspectives for the application of sonoprocessing-assisted encapsulation, paving the way for developing innovative yeast-based delivery systems for lipophilic compounds such as fisetin. KEY POINTS: • Sonoprocessing improves the encapsulation of fisetin into S. cerevisiae cells • Spray drying promotes fisetin loading into yeasts' intracellular space and cavities • Fisetin binding with yeast extracellular agents are favored by freeze-drying.}, journal={Applied Microbiology and Biotechnology}, author={Andrade, Eduardo Wagner Vasconcelos and Dupont, Sebastien and Beney, Laurent and Souza, Marlinda Lobo and Hoskin, Roberta Targino and Silva Pedrini, Márcia Regina}, year={2022}, month={Nov} }
 @article{andrade_dupont_beney_silva_hoskin_silva pedrini_2022, title={Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation}, url={https://doi.org/10.1007/s43393-022-00100-z}, DOI={10.1007/s43393-022-00100-z}, abstractNote={Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells. To the best of our knowledge, this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture. Results showed that the milk acidification with fisetin-loaded L. acidophilus progressed at a slower pace due to complex mechanisms induced by osmoporation and internalized fisetin. Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h. Besides, the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage, while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days. Overall, this study shows that fisetin osmoporation using L. acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt. This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.}, journal={Systems Microbiology and Biomanufacturing}, author={Andrade, Eduardo Wagner Vasconcelos and Dupont, Sebastien and Beney, Laurent and Silva, Edilene Souza and Hoskin, Roberta Targino and Silva Pedrini, Márcia Regina}, year={2022}, month={Oct} }
 @article{andrade_hoskin_silva pedrini_2022, title={Ultrasound-assisted encapsulation of curcumin and fisetin into Saccharomyces cerevisiae cells: a multistage batch process protocol}, url={https://doi.org/10.1111/lam.13820}, DOI={10.1111/lam.13820}, abstractNote={Abstract}, journal={Letters in Applied Microbiology}, author={Andrade, E.W.V. and Hoskin, R.T. and Silva Pedrini, M.R.}, year={2022}, month={Dec} }
 @article{a new algae-rosemary formulation as a novel technological approach to prevent pollution induced skin damage_2021, DOI={10.1016/j.freeradbiomed.2021.08.105.7}, journal={Free Radical Biology and Medicine}, year={2021}, month={Nov} }
 @article{hoskin_pambianchi_pecorelli_grace_therrien_valacchi_lila_2021, title={Novel Spray Dried Algae-Rosemary Particles Attenuate Pollution-Induced Skin Damage}, volume={26}, ISSN={["1420-3049"]}, url={https://doi.org/10.3390/molecules26133781}, DOI={10.3390/molecules26133781}, abstractNote={The present study investigated the effect of spray-dried algae-rosemary particles against pollution-induced damage using ex-vivo human biopsies exposed to diesel engine exhaust (DEE). For this, the complexation of hydroalcoholic rosemary extract with Chlorella (RCH) and Spirulina (RSP) protein powders was conducted. The process efficiency and concentration of rosmarinic acid (RA), carnosic acid (CA), and carnosol (CR) phenolic compounds of both products were compared. The RSP spray-dried production was more efficient, and RSP particles presented higher CR and CA and similar RA concentrations. Therefore, spray-dried RSP particles were prioritized for the preparation of a gel formulation that was investigated for its ability to mitigate pollution-induced skin oxinflammatory responses. Taken altogether, our ex-vivo data clearly demonstrated the ability of RSP gel to prevent an oxinflammatory phenomenon in cutaneous tissue by decreasing the levels of 4-hydroxynonenal protein adducts (4HNE-PA) and active matrix metalloproteinase-9 (MMP-9) as well as by limiting the loss of filaggrin induced by DEE exposure. Our results suggest that the topical application of spirulina-rosemary gel is a good approach to prevent pollution-induced skin aging/damage.}, number={13}, journal={MOLECULES}, publisher={MDPI AG}, author={Hoskin, Roberta and Pambianchi, Erika and Pecorelli, Alessandra and Grace, Mary and Therrien, Jean-Philippe and Valacchi, Giuseppe and Lila, Mary Ann}, year={2021}, month={Jul} }
 @article{grace_hoskin_xiong_lila_2021, title={Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage}, volume={149}, ISSN={["1096-1127"]}, url={http://dx.doi.org/10.1016/j.lwt.2021.111901}, DOI={10.1016/j.lwt.2021.111901}, abstractNote={A straightforward protocol was developed to produce rosemary particles using whey and soy protein carriers. The post-processing retention of carnosic acid (CA), carnosol (CR) and rosmarinic acid (RA), their bioaccessibility, in vitro antioxidant activity, and storage stability were investigated in protein-rosemary particles compared to rosemary extract (RME). Solids recovery was highest for whey protein or whey-inulin blend complexed with rosemary (R–WPI, R–WIN, ~90%), followed by soy protein or soy-inulin (R–SPI, R–SIN, 60% and 70%); all were higher than rosemary alone (RME, 52%). Protein or protein/inulin carriers significantly enhanced retention of CR (36.8–50.7 mg/g) and CA (17.1–19.6 mg/g) compared to RME (19.8 mg/g and 8.3 mg/g, respectively). In vitro digestibility showed that whey protein isolate increased the bioaccessibility of CA and CR, with no effect on RA, which was highly bioaccessible in all formulations. The rosemary-protein-treatments retained high antioxidant activity measured by ROS and NO assays. CR and CA were particularly stable during 20 weeks of storage in protein-rosemary particles, and stayed at their higher concentration compared to RME. Water activity was below 0.5 and remarkable color stability was observed during storage. Overall, spray dried protein-rosemary particles constitute a creative solution to deliver preserved phytochemicals in a high-protein food format.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, publisher={Elsevier BV}, author={Grace, Mary H. and Hoskin, Roberta and Xiong, Jia and Lila, Mary Ann}, year={2021}, month={Sep} }
 @article{hoskin_xiong_esposito_lila_2019, title={Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration}, volume={280}, ISSN={0308-8146}, url={http://dx.doi.org/10.1016/j.foodchem.2018.12.046}, DOI={10.1016/j.foodchem.2018.12.046}, abstractNote={Wild blueberry pomace extract complexed with wheat or chickpea flour or soy protein isolate produced spray dried and freeze-dried polyphenol-protein particles. To evaluate the impact of spray drying on the biological activity of these food ingredients in vitro antioxidant and anti-inflammatory activities, regulation of glucose metabolism and ability to stimulate fibroblast migration were tested. Extracts from polyphenol-protein particles significantly decreased reactive oxygen species (ROS) production and down-regulated the gene expression of inflammation markers (COX-2 and IL-1β). Milder suppression of nitric oxide production and inducible nitric oxide synthase (iNOS) gene expression was evident. The extracts significantly inhibited phosphoenolpyruvate carboxykinase (PEPCK) and accelerated fibroblast cell migration up to 3-fold after 24 h. Complexed polyphenols retained their structural integrity and bioactive potency for both lyophilized and spray dried treatments. The data suggests that spray drying is a convenient and cost-effective technique to produce blueberry-polyphenol food ingredients with preserved phytochemicals with biological activities.}, journal={Food Chemistry}, publisher={Elsevier BV}, author={Hoskin, Roberta Targino and Xiong, Jia and Esposito, Debora Araújo and Lila, Mary Ann}, year={2019}, month={May}, pages={187–194} }
 @article{characterization and functionality of fibre-rich pomaces from the tropical fruit pulp industry_2019, url={http://dx.doi.org/10.1108/bfj-07-2019-0507}, DOI={10.1108/bfj-07-2019-0507}, abstractNote={PurposeThe purpose of this paper is to evaluate the chemical and functional composition of acerola, guava and cashew freeze-dried pomaces.}, journal={British Food Journal}, year={2019}, month={Dec} }
 @article{hoskin_xiong_lila_2019, title={Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients}, volume={10}, ISSN={2042-6496 2042-650X}, url={http://dx.doi.org/10.1039/C9FO01587F}, DOI={10.1039/C9FO01587F}, abstractNote={Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.}, number={10}, journal={Food & Function}, publisher={Royal Society of Chemistry (RSC)}, author={Hoskin, Roberta Targino and Xiong, Jia and Lila, Mary Ann}, year={2019}, pages={6286–6299} }
 @article{development of an efficient strategy to produce spray-dried lycopene-rich watermelon-protein particles; in vitro evaluation of phytochemicals and fibroblast migration_2019, url={http://dx.doi.org/10.1007/s11626-019-00345-4}, DOI={10.1007/s11626-019-00345-4}, journal={In Vitro Cellular & Developmental Biology - Animal}, year={2019}, month={Jun} }
 @article{medeiros_dupont_beney_roudaut_hoskin_silva pedrini_2019, title={Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation}, volume={103}, url={https://doi.org/10.1007/s00253-019-10196-4}, DOI={10.1007/s00253-019-10196-4}, abstractNote={This study proposes the investigation of curcumin encapsulation into Saccharomyces cerevisiae cells through osmoporation as an efficient way of increasing curcumin stability. The influence of three process parameters (cell, ethanol and curcumin concentrations) on the encapsulation process was evaluated, and the obtained biocapsules were characterised for physical and photochemical stabilisation. Results showed that encapsulation efficiency was favoured by the increase of cells/curcumin ratio and ethanol concentration up to 60%. Differential scanning calorimetry (DSC) curves revealed that yeast encapsulation delayed the curcumin melting point up to 207 °C. Encapsulated curcumin retained over 80% of antioxidant activity after thermal treatment (150 °C) and over 70% after a 50-day exposure to artificial light. Photochemical stability of yeast-encapsulated curcumin was increased by 5.7-fold, and half-life time reached 181 days under illumination conditions. Overall, osmoporation-produced yeast biocapsules confirmed the versatility of osmoporation as an encapsulation technique and successfully improved curcumin stability.}, number={23-24}, journal={Applied Microbiology and Biotechnology}, publisher={Springer Science and Business Media LLC}, author={Medeiros, Fábio Gonçalves Macêdo and Dupont, Sebastien and Beney, Laurent and Roudaut, Gaëlle and Hoskin, Roberta Targino and Silva Pedrini, Márcia Regina}, year={2019}, month={Dec}, pages={9659–9672} }
 @article{moraes_costa_morais_macêdo_fernandes_hoskin_lima_2019, title={Estimation of Ascorbic Acid in Intact Acerola (<i>Malpighia emarginata</i> DC) Fruit by NIRS and Chemometric Analysis}, url={http://www.mdpi.com/2311-7524/5/1/12}, DOI={10.3390/horticulturae5010012}, abstractNote={Acerola fruit is one of the richest natural sources of ascorbic acid ever known. As a consequence, acerola fruit and its products are demanded worldwide for the production of health supplements and the development of functional products. However, the analytical determination of ascorbic acid is time-consuming and costly. In this study, we show a non-destructive, reliable, and fast method to measure the ascorbic acid content in intact acerola, using near-infrared spectroscopy (NIRS) associated with multivariate calibration methods. Models using variable selection by means of interval partial least squares (iPLS) and a genetic algorithm (GA) were tested. The best model for ascorbic acid content, based on the prediction performance, was the GA-PLS method with second derivative spectral pretreatment, with a root mean square error of cross-validation equal to 22.9 mg/100 g, root mean square error of prediction equal to 46.3 mg/100 g, ratio of prediction to deviation equal to 8.0, determination coefficient for calibration equal to 0.98 and determination coefficient for prediction equal to 0.96. The current methodology, using NIR spectroscopy and chemometrics, is a promising and rapid tool to determine the ascorbic acid content of intact acerola fruit.}, journal={Horticulturae}, author={MORAES, FRANCISCA PEREIRA DE and Costa, Rosangela Câmara and Morais, Camilo and Macêdo, Fábio and Fernandes, Tássia Rayane Nascimento and Hoskin, Roberta T and Lima, Kássio Michell Gomes}, year={2019}, month={Jan} }
 @article{phytochemical content, antioxidant, anti-inflammatory activities and wound healing properties of freeze-dried fruits_2019, journal={ACTA SCIENTIFIC NUTRITIONAL HEALTH (ISSN: 2582-1423)}, year={2019}, month={Dec} }
 @article{curcumin and fisetin internalization into saccharomyces cerevisiae
 cells via osmoporation: impact of multiple osmotic treatments on the process efficiency_2018, url={http://dx.doi.org/10.1111/lam.13045}, DOI={10.1111/lam.13045}, abstractNote={Cell osmoporation is a simple and straightforward procedure of creating food‐grade biocapsules. This study proposes a new protocol of sequential cell osmoporation stages and evaluates its impact on the efficiency of curcumin and fisetin internalization into Saccharomyces cerevisiae cells. To the best of our knowledge, this is the first report in the literature regarding the subject. To assess how multiple osmoporation stages influence the encapsulation efficiency (% EE), encapsulated amount of curcumin (IC) and fisetin (IF) into S. cerevisiae cells and cell viability, the residual supernatant was used for the subsequent encapsulation stages and viability was assessed by the CFU method. Quantification was carried through direct extraction, using an ultrasonic bath and UV–Vis spectrophotometry. Experimental data demonstrated that the addition of a second osmoporation stage increases both the EE (% EE) and the amount of encapsulated curcumin and fisetin (IC and IF). As a result, the EE was considerably improved and the obtained microcapsules contained a higher amount of the targeted bioactive compounds in its internal structure. However, adding a third osmoporation stage proved to less beneficial to the process efficiency due to its lower yield and the significant negative impact to cell viability.}, journal={Letters in Applied Microbiology}, year={2018}, month={Oct} }
 @article{correia_grace_esposito_lila_2017, title={Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage}, volume={235}, ISSN={["1873-7072"]}, url={http://dx.doi.org/10.1016/j.foodchem.2017.05.042}, DOI={10.1016/j.foodchem.2017.05.042}, abstractNote={Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2 mg GAE/g) and anthocyanins (13.4 mg/g) and the most potent DPPH scavenging activity (714.1 μmoles TE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16 weeks at 4 °C and 20 °C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industry.}, journal={FOOD CHEMISTRY}, publisher={Elsevier BV}, author={Correia, Roberta and Grace, Mary H. and Esposito, Debora and Lila, Mary Ann}, year={2017}, month={Nov}, pages={76–85} }
 @article{fisetin yeast-based bio-capsules via osmoporation: effects of process variables on the encapsulation efficiency and internalized fisetin content_2016, url={http://dx.doi.org/10.1007/s00253-016-7425-8}, DOI={10.1007/s00253-016-7425-8}, abstractNote={Osmoporation is an innovative method that can be used with food-grade yeast cells of Saccharomyces cerevisiae as natural encapsulating matrices. This technique overcomes barriers that difficult encapsulation and enables the internalization of fragile bioactive molecules such as fisetin into yeasts. In the present study, we assessed the effects of concentration, osmotic pressure, and temperature on the encapsulation efficiency (EE) and internalized fisetin content (IF). Two different quantification strategies were investigated: direct extraction (DE) without cell washing or freeze-drying steps and indirect extraction (IE) performed after washings with ethanol and freeze-drying. Our results showed that osmoporation improved EE (33 %) and IF (1.199 mg). The best experimental conditions were found by using DE. High-resolution images showed that the yeast cell envelope was preserved during osmoporation at 30 MPa and 84 % of yeast cells remained viable after treatment. Washing cells with organic solvent led to decreased EE (0.65 %) and IF (0.023 mg). This was probably due to either damages caused to yeast cell envelope or fisetin dragged out of cell. Overall, the results demonstrated the adequacy and relevant biotechnological potential of yeasts as encapsulating matrices for hydrophobic compounds. This fresh biotechnological approach has proven to be a promising tool for the production of bioactive-rich food products.}, journal={Applied Microbiology and Biotechnology}, year={2016}, month={Jun} }
 @article{physicochemical characterization and bioactive value of tropical berry pomaces after spouted bed drying_2016, url={http://dx.doi.org/10.1111/jfq.12178}, DOI={10.1111/jfq.12178}, abstractNote={Abstract}, journal={Journal of Food Quality}, year={2016}, month={Jun} }
 @article{bezerra_araujo_santos_correia_2015, title={Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07}, volume={62}, url={https://doi.org/10.1016/j.lwt.2015.01.049}, DOI={10.1016/j.lwt.2015.01.049}, abstractNote={The present study investigated four experimental groups of caprine frozen yoghurt produced with the addition of fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and the probiotic strain Bifidobacterium animalis subsp. lactis BI-07. The physicochemical characteristics, overrun, meltdown test, selected bioactive-related attributes, besides the survival of added probiotic bacteria during the frozen storage and the sensory acceptance of the products were investigated. The probiotic addition decreased the pH of frozen yoghurt samples (P < 0.05) and low overrun values (14.2–22.6%) were observed for all samples. Higher phenolic content for samples with the probiotic strain was observed (P < 0.05), which suggests a possible biotransformation that would lead to enhanced phytochemical level. The frozen yoghurt samples with probiotic presented high initial cell counts (approx. 9 log CFU/g) and an outstanding probiotic survival rate (97%) was observed throughout the 90 days of frozen storage. Frozen yoghurt samples with probiotic bacteria received significantly lower flavor scores (P < 0.05), and similar results were obtained for appearance, aroma and consistency among frozen yoghurt samples. Overall, the caprine frozen yoghurt enriched with jambolan fruit proved to be an efficient carrier for B. animalis subsp. lactis BI-07 and presented desirable bioactive and technological attributes.}, number={2}, journal={LWT - Food Science and Technology}, publisher={Elsevier BV}, author={Bezerra, M. and Araujo, A. and Santos, K. and Correia, R.}, year={2015}, month={Jul}, pages={1099–1104} }
 @article{azevêdo_borges_genovese_correia_vattem_2015, title={Neuroprotective effects of dried camu-camu (Myrciaria dubia HBK McVaugh) residue in C. elegans}, url={https://doi.org/10.1016/j.foodres.2015.02.015}, DOI={10.1016/j.foodres.2015.02.015}, abstractNote={The effect of hot air dried camu-camu (Myrciaria dubia HBK McVaugh) residue on modulating redox response signaling was evaluated in transgenic Caenorhabditis elegans. Camu-camu residue was fractionated into low and high molecular weight fractions and used as treatments. Relative fold changes in gene expression in response to camu-camu treatments were quantified using fluorescence microscopy. Also, the neuroprotective effects of camu-camu residue in experimentally induced neurodegeneration were evaluated in C. elegans models for Alzheimer's disease (AD) and Parkinson's disease (PD). For AD, time to thermally induced Aβ1–42 aggregation mediated paralysis was evaluated in transgenic C. elegans (CL4176). For PD, MPP + induced neurodegeneration was quantified by loss in motility due to paralysis. Results suggest a significant upregulation expression of superoxide dismutase (SOD-3 and SOD-4) and catalases (CTL-1; CTL-2; CTL-3) in response to treatment with camu-camu residue, especially with the low molecular weight fraction. Furthermore, treatment with this fraction significantly extended the life span in C. elegans by 20% and delayed Aβ1–42 induced paralysis by 21%. Additionally, treatment with camu-camu residue also abrogated MPP + induced neurodegeneration for PD by 15–21%.}, journal={Food Research International}, author={Azevêdo, Juliana C.S. and Borges, Kátia C. and Genovese, Maria I. and Correia, Roberta T.P. and Vattem, Dhiraj A.}, year={2015}, month={Jul} }
 @article{physicochemical, bioactive and functional evaluation of the exotic fruits opuntia ficus-indica and pilosocereus pachycladus ritter from the brazilian caatinga_2015, url={http://dx.doi.org/10.1007/s13197-015-1821-4}, DOI={10.1007/s13197-015-1821-4}, abstractNote={The Brazilian caatinga is characterized as one of the most populated and biologically diverse semi-arid regions in the world. Two exotic fruits collected in this unique bioma, the prickly pear (Opuntia ficus-indica) and facheiro (Philosocereus pachycladus Ritter), were investigated in regard to their physicochemical, bioactive and functional characteristics. Four different extracts were prepared and investigated: water (W), ethanol/water 70:100 (E70), ethanol/water 80:100 (E80), and ethanol only (E100). The betalain compounds were investigated using the LC-DAD-ESI-MS technique. The prickly pear fruits are sweeter and less acidic when compared to facheiro fruits, but they also have lower total solids, ash and protein. The total phenolic content (TPC) of water and ethanolic extracts ranged from 8.89 to 12.34 mg GAE/100 g and 82.23 to 107.67 mg GAE/100 g for Opuntia and facheiro fruits, respectively. The identification of betanin and isobetanin derivatives, as well as the TPC, antioxidant and antienzymatic activities of facheiro fruits were reported for the first time. All extracts presented some degree of alpha-amylase and alpha-glucosidase inhibition, with the exception of the facheiro water extracts.}, journal={Journal of Food Science and Technology}, year={2015}, month={Nov} }
 @article{silva_fátima bezerra_santos_correia_2015, title={Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions}, url={https://doi.org/10.1016/j.lwt.2014.02.055}, DOI={10.1016/j.lwt.2014.02.055}, abstractNote={In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p < 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p > 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions, the exposure to bile and pancreatin resulted in the decline of 3.82 log cycles in ice cream samples previously stored at −18 °C for 120 days. Overall, the goat's milk ice cream with B. animalis received good sensory scores and satisfactory probiotic viability (6–7 log CFU/g) was maintained throughout the 120 days of frozen storage. Therefore, this research shows that goat's milk ice cream is an adequate delivery vehicle for the probiotic bacteria B. animalis.}, journal={LWT - Food Science and Technology}, author={Silva, Priscilla Diniz Lima and Fátima Bezerra, Maria and Santos, Karina Maria Olbrich and Correia, Roberta Targino Pinto}, year={2015}, month={Jun} }
 @article{dried camu-camu (myrciaria dubia h.b.k. mcvaugh) industrial residue: a bioactive-rich amazonian powder with functional attributes_2014, DOI={10.1016/j.foodres.2014.05.018}, abstractNote={Camu-camu is a tropical Amazonian fruit, extensively processed into fruit pulp and other derivatives. This work investigates the fresh and dried (hot air dried and freeze dried) camu-camu depulping residue in regard to its physicochemical characteristics, bioactive content, in vitro antidiabetic potential and antimicrobial activities. The phenolic content of fresh residue (FR), hot air dried residue at 50 °C (HAD50), hot air dried residue at 80 °C (HAD80) and freeze dried residue (FD) were 3738.0, 1843.6, 1349.4 and 2160.2 mg GAE/100 g DW, respectively. Important flavonoids were identified (quercetin, myricetin, and catechin), besides high amount of ellagic acid (18.9 mg/100 g DW for the fresh residue), and for the first time in literature, the presence of syringic acid (3.1 to 7.0 mg/100 g DW) in the camu-camu residue was shown. The Minimum Inhibitory Concentration against Staphylococcus aureus ranged from 0.3125 to 0.625 mg/mL for freeze dried and hot air dried camu-camu residues. Moderate in vitro alpha-amylase and potent alpha-glucosidase inhibitory activities were also observed for all extracts. This paper presents the dried camu-camu residue as a natural powder with bioactive and functional properties.}, journal={Food Research International}, year={2014}, month={Aug} }
 @article{effect of incubation temperature, heat treatment and milk source on the yoghurt kinetic acidification_2014, url={http://www.ifrj.upm.edu.my}, journal={International Food Research Journal}, year={2014}, month={Oct} }
 @article{structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and bifidobacterium animalis subsp. lactis (bi-07)_2014, DOI={10.1016/j.idairyj.2014.05.008}, abstractNote={The aim of this study was to obtain and characterise probiotic yoghurt powders with respect to their physico-chemical properties and also to evaluate the viability of probiotic microorganisms. The yoghurts were prepared by using goat milk inoculated by yoghurt cultures and the probiotic strain Bifidobacterium animalis subsp. lactis (BI-07). In the spray drying process, the temperature of inlet air (130, 150 and 170 °C) and the concentration of maltodextrin (10 and 20%) were varied. The dried goat yoghurts with added probiotics had low moisture and aw values, solubility between 68.2 and 81.1% and were highly hygroscopic. The yoghurt powder particles showed an average size from 12.7 ± 5.50 μm to 23.4 ± 0.84 μm, amorphous state, round shape and glass transition temperature varying from 42 to 45 °C. The use of drying temperature 130 °C and addition of 10% (w/w) maltodextrin produced the best probiotic viability during storage.}, journal={International Dairy Journal}, year={2014}, month={Nov} }
 @article{bioactive properties of faveleira (cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing }
 @article{freeze dried acerola (malpighia emarginata) pulp and pomace: physicochemical attributes, phytochemical content and stability during storage }
 @article{fresh and spray dried pitanga (eugenia uniflora) and jambolan (syzygium cumini) pulps are natural sources of bioactive compounds with functional attributes }