Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices—corn, buckwheat, biofortified orange sweet potato, red lentil, Sudan grass, and chickpea—before and after thermoplastic extrusion cooking. Quantification was performed using the Folin–Ciocalteu method, with statistical analysis at the 10% significance level. In general, the methanolic extracts showed higher TSPC levels in the raw materials, whereas the levels were higher in NaDESs for legumes. After extrusion, a reduction in the TSPC levels was observed, except in the sweet potato. Multivariate analysis (PLS-DA and heatmap) distinguished the raw and extruded samples, revealing structural and chemical changes from thermal processing. The AGREE scores were 0.7 (NaDES) and 0.54 (methanol), favoring NaDES. The BAGI score (75.0) confirmed the method’s robustness and suitability for sustainable analytical applications.

Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Tecnologias De Fabricação Aplicadas À Produção De Embalagens: Revestimento, Termoprensagem E Impressão 3D

Ebook do V SICITAL - Simpósio de Ciência e Tecnologia de Alimentos - Produção de alimentos na era digital: soluções tecnológicas para o futuro (978-65-272-2553-9) - Estudo Das Propriedades Físicas De Diferentes Variedades De Palma Forrageira In Natura

This study investigates how different ingredients (whey protein, egg albumin, NaCl, and CaCl₂) affect the texture and viscosity of food gels, using a Simplex Centroid Mixture Design. Texture parameters (firmness, cohesiveness, consistency, and viscosity index) and rheological properties (ascending area, descending area, hysteresis, and chewing viscosity at 10 s⁻¹) were analyzed. The results reinforce the importance of texture in consumer acceptance of food products, demonstrating that it is directly related to ingredient selection and processing. It was observed that whey protein and egg albumin contribute to the formation of structural networks that enhance gel firmness and viscosity. Additionally, salts such as NaCl and CaCl₂ were found to influence protein interactions, resulting in a more cohesive structure. However, certain ingredient combinations were shown to produce undesirable effects, compromising the product’s consistency and stability. The mathematical model developed allowed for a better understanding of these interactions, supporting the formulation of foods with optimal instrumental texture. The optimal point was composed of 0.98 egg albumin, 0.02 NaCl and 0.00 CaCl2, in coded levels.

The rheological and textural behavior of gels containing forage palm mucilage (FPM) was investigated using the Plackett–Burman design and multivariate analysis. The influence of carbohydrates (xanthan gum, carboxymethyl cellulose, and sucrose), proteins (soy, egg, and whey), and salts (NaCl and CaCl2), as well as pH and temperature, on FPM formulations was evaluated (α0.75). The flow curves indicate that gels fitted to Ostwald-de Waele model and presented pseudoplastic behavior. Chewing viscosity (at a shear rate of 10 s−1) showed results between 0.05 and 36.16 Pa·s, affected by xanthan gum, FPM and egg albumin. Hysteresis (–1138 to 3950 (Pas−1)) was reduced with increasing pH (P=0.041), indicating the formation of more stable three-dimensional networks. Significant effects on firmness (0.114-0.434 N), consistency (1.286-3.397 N·s), cohesiveness (0.047-0.167 N), and viscosity index (0.067-0.810 N·s) were observed for sucrose, salts, and temperature (P<0.100). Chemometric analysis confirmed the influence of these factors on the evaluated responses but revealed no correlation between rheological and textural parameters.