Gustavo César Dacanal's research while affiliated with University of São Paulo and other places

... The pathways of juice browning include enzymatic and nonenzymatic browning (Chen et al., 2022), which have been reported by numerous researchers, such as apple juice (Liu et al., 2024), citrus juice (Bharate and Bharate, 2014), grape juice (Buglione and Lozano, 2002), cane juice (Pimenta et al., 2024), peach juice (Buedo et al., 2000a), etc. Enzymatic browning is considered to be the primary challenge for fruit juices, and early studies have demonstrated that polyphenol oxidases (PPO) and peroxidases (POD) are the main pathways causing enzymatic browning (Zhu et al., 2023). Strategies to counteract enzymatic browning of fruit juices have also been reported in several studies, where additives and/or heat treatments can be used to inhibit enzymatic browning during fruit juice processing (Moon et al., 2020;Ö zoglu and Bayındırlı, 2002;Paravisini and Peterson, 2019;Singh et al., 2018;Zhang et al., 2008). ...

... For the other cycles, it was considered that the solvent limitation promoted incomplete extraction, where the residual dry extract concentration at the end of each cycle was represented by C res 2 (g/g). In this way, it could be concluded that the initial concentration in cycle 2 is equal to the residual (final) concentration in cycle 1 and so on, generally described by Equation (12). ...

... The treatment of elderberry Sour cherry juice Voltage: 25-50 kV Time: 1-9 min Phenolic content was not affected while the reduction in anthocyanin and ascorbic acid was 4 and 21%, respectively [69] Apple juice Voltage:0-30 kV Frequency: 7 kHz Time: 1-12 min Complete reduction of Alicyclobacillus acidoterrestris was attained at 240 s and no change in pH and color [70] Jujube juice Voltage:10-30 kV Time: 2 min Degradation of alternariol and alternariol monomethyl ether up to 62% with slight changes in juice quality [71] Apple cider Voltage:50 kV Time: 1-2 min Both acid-adopted and non-acid-adapted E.coli strains were inactivated in a short time [72] Vol.:(0123456789) juice at 18 MPa and 45 °C for 90 min extended the shelf life up to 2 weeks without any changes in sensory characteristics with complete inactivation of microbes like aerobic mesophiles, yeast, and mold [91]. Orange juice at 74-351 MPa and 33-67 °C for 20-70 min resulted in the prevention of cloud formation by inactivating pectin methyl esterase [92]. Treating blackcurrant juice at 30-60 MPa and 45 °C for 10 min resulted in superior retention of anthocyanin and ascorbic acid compared to thermal pasteurization at 85 °C for 10 min [93]. ...

... Due to their potential roles in transportation, protection, and controlled release, they can serve as a carrier for lipid-soluble substances that confer health benefits to humans, such as vitamins, flavonoids like quercetin, folic acid, curcumin, betaine, and carotenoids. This utilization enhances the solubility and bioavailability of said compounds [95][96][97][98][99][100]. ...

... At low temperatures, the molten carrier solidifies around the core, resulting in solid lipid microparticles [31]. The combination of spray drying and spray chilling processes allow the production of particles composed of polymeric cores and lipid wall materials, with unique properties and higher protection of the encapsulated compound [32,33]. ...