Breno Pereira de Paula

@cefet-rj.br

Professor/Researcher at the Food Engineering Course Coordination Office
Centro Federal de Educação Tecnológica Celso Suckow da Fonseca

Breno Pereira de Paula


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https://researchid.co/breno.paula

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Bioengineering
8

Scopus Publications

Scopus Publications

  • Optimization of culture medium for Lacticaseibacillus paracasei DTA-83 to produce biopreservatives enhancing meat product durability
    André Fioravante Guerra, Breno Pereira de Paula, Elton Luis dos Santos Gomes, Carlos Alberto Guerra, Lucas Marques Costa, Maria Alice Zarur Coelho, Rosa Helena Luchese, Alessio Giacomini, Viviana Corich
    Biocatalysis and Agricultural Biotechnology, 2025
  • Cookies based on apple pomace (Malus domestica Borkh) and rice flour (Oryza sativa L.)
    Ana Caroline da Silva Simões, Alba Regina Pereira Rodrigues, Breno Pereira de Paula, Mabelle Biancardi Oliveira de Medeiros
    Ciencia Rural, 2025
    In apple juice production, a pomace, rich in fibers and technological properties such as thickening, gelling, and stabilizing capacities, is generated. Considering economic and environmental factors, utilizing this residue is advantageous, presenting an opportunity to add value and enhance the nutritional content of products. Biscuits are widely accepted bakery products with high demand, standing out in the development of food products with enhanced nutritional value. Therefore, this research aimed to develop gluten-free biscuit formulations based on the use of apple pomace and rice flour. To achieve this, apple pomace obtained after juice extraction was dried and milled to reduce its particle size, producing a flour that underwent physicochemical analysis for characterization. Subsequently, three biscuit formulations were prepared: a control formulation with 100% rice flour, one with 25% substitution by apple pomace flour, and one with 50% substitution. The biscuits were analyzed for their growth and subjected to sensory analysis. The apple pomace flour exhibited physicochemical characteristics within standards, being classified as fine, indicating its potential in the enrichment of bakery products. Among the produced biscuits, the formulation with 25% apple pomace flour substitution stood out positively in the sensory evaluation. Additionally, it is recorded higher preference in terms of texture, odor, flavor, and overall evaluation, revealing a notably higher acceptance by consumers. Thus, it is evident that the 25% apple pomace formulation has considerable market potential, securing consumer approval. The incorporation of apple pomace flour proved to be a promising alternative for enriching gluten-free biscuits.
  • Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage
    Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Breno Pereira de Paula, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, Viviana Corich, Alessio Giacomini, André Fioravante Guerra
    Meat Science, 2023
    The present study outlines a comprehensive correlation between the natural microbial load, which is predominantly composed of heat-resistant sporous-forming Bacillus, and the changes in the original properties related to the superficial color of vacuum-packaged cooked sausages. For this purpose, microbial growth curves were plotted by stimulating the growth of the natural microbiota in sausage packages at different temperatures. The correlations were investigated during sample incubation by the instrumental evaluation of color and the ropy slime detection on the sausage surface. The entrance of the natural microbiota into the stationary phase (ca. 9.3 log cfu/g) resulted in changes in the superficial color, which was demonstrated by the discoloration of vacuum-packaged cooked sausages. Therefore, it seems to be a suitable borderline for predictive models applied in durability studies that aim to estimate the period in which vacuum-packaged cooked sausages keep their typical superficial color, anticipating product refusal in markets.
  • Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products
    Carolyne Luciane de Almeida Godoy, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Breno Pereira de Paula, Wilson José Fernandes Lemos Junior, Vinícius da Silva Duarte, Rosa Helena Luchese, Ivonete Rossi Bautitz, André Fioravante Guerra
    Sustainability Switzerland, 2022
    This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.
  • Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice
    Larissa Cardoso Silva, Heitor de Souza Lago, Márcia Oliveira Terra Rocha, Vanessa Sales de Oliveira, Roberto Laureano-Melo, Evandro Toledo Gerhardt Stutz, Breno Pereira de Paula, José Francisco Pereira Martins, Rosa Helena Luchese, André Fioravante Guerra, Paula Rodrigues
    Probiotics and Antimicrobial Proteins, 2021
  • Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development
    Breno Pereira de Paula, Heitor de Souza Lago, Laís Firmino, Wilson José Fernandes Lemos Júnior, Mariana Ferreira Dutra Corrêa, André Fioravante Guerra, Karen Signori Pereira, Maria Alice Zarur Coelho
    Lwt, 2021
  • Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development
    Breno Pereira de Paula, Davy William Hidalgo Chávez, Wilson José Fernandes Lemos Junior, André Fioravante Guerra, Mariana Ferreira Dutra Corrêa, Karen Signori Pereira, Maria Alice Zarur Coelho
    Frontiers in Microbiology, 2019
    The aim of this research was to optimize the growth parameters (pH, ethanol tolerance, initial cell concentration and temperature) for Saccharomyces boulardii and its tolerance to in vitro gastrointestinal conditions for probiotic alcoholic beverage development. Placket-Burman screening was used to select only statistically significant variables, and the polynomial mathematical model for yeast growth was obtained by central composite rotatable design. Confirmation experiments to determine the kinetic parameters for yeast growth were carried out by controlling the temperature and pH. Soon after, the survivability of yeast was tested under in vitro conditions mimicking the human upper gastrointestinal transit. Saccharomyces boulardii had suitable resistance to alcohol and gastrointestinal conditions for probiotic alcoholic beverage development.
  • Production and physicochemical characterization of fermented umbu
    Breno de Paula, Celso Duarte Carvalho Filho, Virginia Martins da Matta, Julia da Silva Menezes, Pâmela da Costa Lima, Claudia Oliveira Pinto, Lauro Eduardo Macedo Guedes Conceição
    Ciencia Rural, 2012
    O objetivo deste trabalho foi desenvolver um fermentado de umbu visando a agregar valor a esse fruto e contribuir para a melhoria de renda das famílias do semiárido nordestino. A polpa utilizada nos experimentos foi submetida a análises físico-químicas e microbiológicas. Para a produção da bebida, a polpa foi diluída em água, sendo necessário realizar uma chaptalização com sacarose até atingir 20,5°Brix. A levedura vínica comercial utilizada foi Saccharomyces cerevisiae. A fermentação foi conduzida a 18°C durante 18 dias e posteriormente a bebida foi submetida a uma estabilização com auxílio de agentes de sedimentação, gelatina e bentonita, por 14 dias a 1°C. Após a estabilização, o fermentado de umbu foi filtrado em filtro prensa. O fermentado de umbu obtido apresentou teor alcoolico de 11,20°GL. A bebida foi analisada quanto às suas características físico-químicas e todos os parâmetros estavam em conformidade com a legislação vigente.