Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Bruno Dutra da Silva"'
Autor:
Ana Carolina de Morais Mirres, Italo Rennan Sousa Vieira, Leticia Tessaro, Bruno Dutra da Silva, Jelmir Craveiro de Andrade, Arianne Aparecida da Silva, Nakédia M. F. Carvalho, Ana Maria Furtado de Sousa, Carlos Adam Conte-Junior
Publikováno v:
Foods, Vol 13, Iss 12, p 1895 (2024)
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method co
Externí odkaz:
https://doaj.org/article/ae62232a739d4b2c81a11c9acdeb94ba
Autor:
Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Bruno Dutra da Silva, Luiz Torres Neto, Mayara Regina da Silva de Figueiredo, Pedro Henrique Thimotheu Chaves, Antônio Eugênio Castro Cardoso de Almeida, Carlos Adam Conte-Junior
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100331- (2023)
Babassu mesocarp (Attalea speciosa, Family: Arecaceae) is a by-product of kernel oil manufacture, reported as a rich source of phenolic compounds of biotechnology potential due to its anti-inflammatory, wound-healing, antioxidant, and antimicrobial p
Externí odkaz:
https://doaj.org/article/917b48f177d047008d8a624c4ce3ba27
Autor:
Luiz Torres Neto, Maria Lucia Guerra Monteiro, Bruno Dutra da Silva, Maxsueli Aparecida Moura Machado, Yhan da Silva Mutz, Carlos Adam Conte-Junior
Publikováno v:
Foods, Vol 13, Iss 10, p 1569 (2024)
This study aimed to obtain and characterize an oil-in-water nanoemulsion (NE) loaded with an in vitro optimized bactericidal essential oil blend of 50% oregano, 40% thyme, and 10% lemongrass and to evaluate its potential at three different concentrat
Externí odkaz:
https://doaj.org/article/5dec86aeda75437db5e050ba95d077c6
Autor:
Bruno Dutra da Silva, Denes Kaic Alves do Rosário, Luiz Torres Neto, Carini Aparecida Lelis, Carlos Adam Conte-Junior
Publikováno v:
Foods, Vol 12, Iss 9, p 1901 (2023)
This study aimed to develop nanoemulsions with a focus on improving the bioactivity of oregano essential oil (OEO), carvacrol and thymol for possible food applications. Nanoemulsions were prepared with acoustic cavitation using ultrasound. The nanodr
Externí odkaz:
https://doaj.org/article/bc35e95788cb4f24b6ae5dd7f4cf4fb8
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-11
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on drop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6087cd96e71e40e7236c7972c4c9513d
https://doi.org/10.1080/10408398.2022.2103089
https://doi.org/10.1080/10408398.2022.2103089
Autor:
Carlos Conte-Junior, Denes Kaic Alves Do Rosario, Bruno Dutra da Silva, Yago Alves de Aguiar Bernardo
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8fd31677a8465250970e1db7c545ca
https://doi.org/10.1007/s11947-023-03050-z
https://doi.org/10.1007/s11947-023-03050-z
Publikováno v:
Trends in Food Science & Technology. 121:1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09d7f89864e351f7c50dd0f5d49f61ef
https://doi.org/10.1016/j.tifs.2022.01.026
https://doi.org/10.1016/j.tifs.2022.01.026
Autor:
Bruno Dutra da Silva, Patricia Campos Bernardes, Patrícia Fontes Pinheiro, Juliana Di Giorgio Giannotti, Consuelo Domenici Roberto
Publikováno v:
Food Bioscience. 49:101896
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bb2e544706132ccb68516dd81d95587
https://doi.org/10.1016/j.fbio.2022.101896
https://doi.org/10.1016/j.fbio.2022.101896
Autor:
Patrícia Fontes Pinheiro, Bruno Dutra da Silva, Patrícia Campos Bernardes, Elisabete Fantuzzi, Consuelo Domenici Roberto
Publikováno v:
Meat Science. 176:108463
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0affa042174ca1365a9f0ace2f57374e
https://doi.org/10.1016/j.meatsci.2021.108463
https://doi.org/10.1016/j.meatsci.2021.108463