Tatiana Colombo Pimentel
Paraná Federal Institute of Education, Science and Technology
FermentationPasteurizationShelf lifeBusinessChemistryLactic acidPrebioticLactobacillus acidophilusAntioxidantLactobacillus paracaseiInulinLactobacillusProbioticAromaFlavorDairy foodsFood scienceMathematicsEnvironmental scienceFatty acidBiology
173Publications
24H-index
2,033Citations
Publications 173
Newest
#1Ana Beatriz Costa Fernandes (UEM: Universidade Estadual de Maringá)
#2Vanessa Aparecida Marcolino (Paraná Federal Institute of Education, Science and Technology)H-Index: 4
Last. Tatiana Colombo Pimentel (UEM: Universidade Estadual de Maringá)H-Index: 24
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Abstract null null This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properties during cold storage (7 °C, 28 days). Probiotic products showed higher acidity (lower pH value and higher lactic acid content), b...
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Abstract null null Background null Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial species with techno-functional and health-promoting properties. null null null Scope and approach null This review explored the added-value microorganisms isolated from unconventional sources and their techno-functional and probiotic properties. Fruits (strawberry, guava, apple, peach, grape, and papaya), vegetables (peppers, corn, zucchini, lettuce, cucumber, coffee beans, and olives...
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#1Larissa P. Margalho (State University of Campinas)H-Index: 6
#2Bruna A. Kamimura (State University of Campinas)H-Index: 6
Last. Anderson S. Sant'Ana (State University of Campinas)H-Index: 50
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Abstract A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that cheeses from North and Northeast regions have a different gross composition and fatty acid profile than the cheeses produced in the other regions. Butter cheese presented a higher fat content and a lower polyunsaturated fatty acid (PUFA) lev...
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#1Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Marciane MagnaniH-Index: 28
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Abstract null null Background null Probiotics have been widely studied due to their health benefits and technological effects. In recent years, paraprobiotic and postbiotics derived from probiotic strains stood out. The recently reclassified Lacticaseibacillus casei-01 (former Lactobacillus casei-01) may exert different health effects on the host and has an important role in the development of probiotic dairy and non-dairy foods. null null null Scope and approach null This review presents the ge...
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#1Geany Targino de Souza Pedrosa (UFPB: Federal University of Paraíba)H-Index: 3
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Marciane Magnani (UFPB: Federal University of Paraíba)H-Index: 28
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Abstract Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, but high intensities of the process may compromise quality parameters. This manuscript discusses the use of EOs and ETs and presents the mechanisms of microbial inactivation in combined processes. Also, the advantages, disadvantages, and limitations of EO and ETs were explained. It was found that lemongrass, lavender, t...
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#1Antonio Roberto Giriboni Monteiro (UEM: Universidade Estadual de Maringá)H-Index: 8
#2Akihiro Nakagawa (UEM: Universidade Estadual de Maringá)H-Index: 1
Last. Isabel Sousa (Instituto Superior de Agronomia)H-Index: 26
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Abstract This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, text...
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#1Larissa Ramalho Brandão (UFPB: Federal University of Paraíba)H-Index: 3
#2José Luiz de Brito Alves (UFPB: Federal University of Paraíba)H-Index: 10
Last. Marciane Magnani (UFPB: Federal University of Paraíba)H-Index: 28
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This study aimed to evaluate the effects of ingestion of live (9 log CFU mL-1) and ultrasound-inactivated (paraprobiotic, 20 kHz, 40 min) Lacticaseibacillus casei 01 cells for 28 days on healthy parameters (biochemical and cardiovascular) and intestinal microbiota (amplicon sequencing of 16S ribosomal RNA) of rats fed a high-fat diet. Twenty-four male Wistar rats were divided into four groups of six animals: CTL (standard diet), HFD (high-fat diet), HFD-LC (high-fat diet and live L. casei), and ...
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Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (59%) presented psychrotrophic bacteria counts higher than 4 log CFU/g, indicating problems in the microbiological quality of the products. Th...
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#1Carla A. B. Sass (Federal Fluminense University)H-Index: 2
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
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Abstract This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight individuals in the Product Personality Profiling task and people that are not concerned with health in the Shopping List task. The brown egg was a...
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#1Laênia Angélica Andrade Lopes (UFPE: Federal University of Pernambuco)H-Index: 3
Last. Thayza Christina Montenegro Stamford (UFPE: Federal University of Pernambuco)H-Index: 19
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Abstract The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (high...
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