Prof. Dr. SUZANA PEDROZA DA SILVA
Universidade Federal do Agreste de Pernambuco
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Academic Career Length
9Years (2018-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 May 2020 in International Journal of Biological Macromolecules
Journal Article
RORodrigo Lira De Oliveira
Rodrigo Lira De OliveiraMSMarcos Fellipe da Silva
Marcos Fellipe da Silva
SUZANA PEDROZA DA SILVAAAAna Cláudia Vaz de Araújo
Ana Cláudia Vaz de Araújo
JCJorge Cavalcanti
Jorge CavalcantiTPTatiana Souza Porto
Tatiana Souza Porto +1
27 June 2022 in Food Bioscience
Journal Article
MSMarcelo Edvan dos Santos Silva
Marcelo Edvan dos Santos Silva
CGCristiani Viegas Brandão Grisi
Cristiani Viegas Brandão GrisiSUZANA PEDROZA DA SILVAMMMarta Suely Madruga
Marta Suely Madruga
FSFábio Anderson Pereira da Silva
Fábio Anderson Pereira da Silva
Journal Article
RARaniele Oliveira Alves
Raniele Oliveira AlvesRORodrigo Lira De Oliveira
Rodrigo Lira De OliveiraMMMarcilio Martins Martins De Moraes
Marcilio Martins Martins De MoraesWSWallysson Wagner Vilela Santos
Wallysson Wagner Vilela SantosCCClaudio Augusto Gomes da Camara
Claudio Augusto Gomes da CamaraTPTatiana Souza Porto
Tatiana Souza Porto +2
This study evaluated the influence of tea, sucrose, and inoculum concentrations on green tea kombucha’s physicochemical properties and antioxidant capacity to optimize its production. The highest total phenolic content (98.61 mg GAE/100 mL) and radical scavenging activity for ABTS (9647.14 μmol/mL) and DPPH (6640.00 μmol/mL) were observed with 8 g/L of tea, 80 g/L of sucrose, and 30% inoculum. Principal Component Analysis highlighted inoculum as the key factor influencing these parameters. Following this, fermentation was scaled up in 6.5 L bioreactors operating under static and stirred conditions. Monitoring physicochemical properties, antioxidant capacity, and volatile compounds revealed the impact of agitation on fermentation, with the kombucha obtained by static cultivation presenting higher biological activity. Eleven volatile compounds were identified, including carboxylic acids, terpenes, esters, alcohols, and phenols. Notably, α-terpinolene, dodecanoic acid, and 2,4-di-tert-butylphenol, found in kombucha, exhibit antioxidant properties linked to health benefits. Differences in volatile compound profiles were observed between static and stirred processes. This study concluded that kombucha maintains its physicochemical characteristics and bioactivity during scale-up, contributing to a better understanding of large-scale production. It also suggests stirred cultivation as an alternative for kombucha production.
1 July 2020 in Food and Bioproducts Processing
Journal Article
RORodrigo Lira De Oliveira
Rodrigo Lira De OliveiraMSMarcos Fellipe da Silva
Marcos Fellipe da Silva
SUZANA PEDROZA DA SILVAJCJorge Cavalcanti
Jorge CavalcantiACAttilio Converti
Attilio Converti
TPTatiana Souza Porto
Tatiana Souza Porto25 July 2024 in International Journal of Food Science and Technology
Journal Article
MSMarcelo Edvan dos Santos Silva
Marcelo Edvan dos Santos SilvaRORodrigo Lira De Oliveira
Rodrigo Lira De OliveiraRLRodrigo Mendonça de Lucena
Rodrigo Mendonça de Lucena
SUZANA PEDROZA DA SILVATPTatiana Souza Porto
Tatiana Souza PortoJournal Article
RORodrigo Lira De Oliveira
Rodrigo Lira De OliveiraSUZANA PEDROZA DA SILVA
Attilio ConvertiTPTatiana Souza Porto
Tatiana Souza PortoInulinases are enzymes involved in the hydrolysis of inulin, which can be used in the food industry to produce high-fructose syrups and fructo-oligosaccharides. For this purpose, different Aspergillus strains and substrates were tested for inulinase production by solid-state fermentation, among which Aspergillus terreus URM4658 grown on wheat bran showed the highest activity (15.08 U mL−1). The inulinase produced by this strain exhibited optimum activity at 60 °C and pH 4.0. A detailed kinetic/thermodynamic study was performed on the inulin hydrolysis reaction and enzyme thermal inactivation. Inulinase was shown to have a high affinity for substrate evidenced by very-low Michaelis constant values (0.78–2.02 mM), which together with a low activation energy (19.59 kJ mol−1), indicates good enzyme catalytic potential. Moreover, its long half-life (t1/2 = 519.86 min) and very high D-value (1726.94 min) at 60 °C suggested great thermostability, which was confirmed by the thermodynamic parameters of its thermal denaturation, namely the activation energy of thermal denaturation (E*d = 182.18 kJ mol−1) and Gibbs free energy (106.18 ≤ ΔG*d ≤ 111.56 kJ mol−1). These results indicate that A. terreus URM4658 inulinase is a promising and efficient biocatalyst, which could be fruitfully exploited in long-term industrial applications.
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About Me
Dra em Eng. Química (Espec. em Petróleo, Gás e Biocombustíveis)- UFPE (2012)-Programa PRH28/ANP/MCT-área: Biocombustíveis/Processos Químicos e Bioquímicos. Mestra em Eng. Civil (Tecnologia Ambiental e Recursos Hídricos-UFPE (2008). Especialista em Psicopedagocia Escolar (2022)-Uninassau. Graduada em Química Bacharelado-UFPE/DQF (2004), Licenciada em Química-UFRPE (2009) e tem Superior Tecnológico em Gestão Financeira (2019) pela Unopar. Tem experiência na área de Química Analítica e Ambiental, Análise de Alimentos, Cinética e Otimização de processos químicos e bioquímicos e, processos do Café. Foi Professora Adjunta da UFRPE / UAST (2010-2015.1) da área de Química Analítica, colaborando também em Ensino de Química. Foi coordenadora do Curso de Licenciatura em Química -UAST-UFRPE (2013 - 2015). Foi eventual substituta da coordenação (07/2018 à 10/2019). Atualmente é Professora Associada II de Química Analítica, Análise de Alimentos, Técnicas Avançadas em Análise de Alimentos e Introdução à Tecnologia do Café, no Curso de Engenharia de Alimentos da UFAPE. Foi Profa de Análise Instrumental de Alimentos e Bebidas e de Análise de Alimentos na Pós-Graduação em Ciência e Tecnologia de Alimentos (UFRPE) e do Programa de Pós graduação em Agroecologia e Desenvolvimento Territorial da UNIVASF, UFRPE e UNEB - doutorado. É Profa do Programa de Pós-Graduação em Ciências Ambientais da UFAPE-PPCIAM. Tutora do PET /Conexões de Saberes: comunidades populares e quilombolas/UFAPE