Giselle Pereira Cardoso

@portal.ufvjm.edu.br

Instituto de Ciência e Tecnologia
Universidade Federal dos Vales do Jequitinhonha e Mucuri - UFVJM

Giselle Pereira Cardoso


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https://researchid.co/giselle.cardoso.ufvjm

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science
11

Scopus Publications

Scopus Publications

  • Understanding Forage Palm Mucilage Behavior: Harnessing Plackett–Burman Screening for Tailoring Formulation and Process
    Sander Moreira Rodrigues, Kaliston Aurélio Lomba, Tatiane Monteiro dos Santos, Gabrielly de Fátima Rodrigues das Neves, Maria Laura Gomes Vieira, Nathalia de Andrade Neves, César Alberto Roldan Cruz, Giselle Pereira Cardoso, Silvia Leticia Rivero Meza, Polyanna Mara de Oliveira, Larissa de Oliveira Ferreira Rocha, Monalisa Pereira Dutra Andrade, Vivian Machado Benassi, Tatiana Nunes Amaral, Irene Andressa, Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele
    Polysaccharides, 2025
    The rheological and textural behavior of a highly viscous solution containing forage palm mucilage (FPM) was investigated using the Plackett–Burman (PB) design and multivariate analysis. The influence of carbohydrates (xanthan gum (XG), carboxymethyl cellulose (CMC), and sucrose), proteins (soy, egg, and whey), and salts (NaCl and CaCl2), as well as pH and temperature, on FPM formulations was evaluated (α < 0.10 and R2 > 0.75). The flow curves indicate that gels fitted to the Ostwald-de Waele model and presented pseudoplastic behavior. Apparent viscosity at 10 s−1 showed results between 0.05 and 36.16 Pa·s, affected by XG, FPM and egg albumin. Hysteresis (–1138 to 3950 Pa·s) 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.
  • Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat
    Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos
    Brazilian Journal of Food Technology, 2023
    This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of allspice EO was also evaluated in mechanically deboned poultry meat (MDPM) during storage of up to 10 days at 2 °C. Allspice EO presented as major compounds eugenol (55.52%), myrcene (22.53%) and chavicol (5.12%), and was effective against Gram-negative (P. aeruginosa) and Gram-positive (Staphylococcus aureus) bacteria, having greater (p < 0.05) antimicrobial activity than its main component eugenol. In the in vitro antioxidant assays, the allspice EO had higher radical scavenging activity (90% versus 65%) than eugenol, presenting lower IC50 values (2.71 versus 9.49 µg/mL), but the antioxidant activity by the 2-thiobarbituric acid reactive substances (TBARS) did not differ (p > 0.05) from the synthetic antioxidant butyl-hydroxytoluene (BHT). Incorporating allspice EO in MDPM suppressed lipid oxidation during 8 days of cold storage, regardless of the amount used, exhibiting lower (p < 0.05) TBARS values during all storage periods than MDPM without EO. Allspice leaves EO had the high antioxidant potential to be used in MDPM and could also contribute an antimicrobial effect to the product in which the MDPM is used.
  • EDIBLE GELATIN/GLYCEROL COATING WITH ADDED ROSEMARY ESSENTIAL OIL (ROSMARINUS OFFICINALIS L.) INCREASES PORK LOIN SHELF LIFE
    Isabela Costa Guimarães, David Roger Paixão Marques, Ana Luiza De Souza Miranda, Giselle Pereira Cardoso
    Boletim Centro De Pesquisa De Processamento De Alimentos, 2022
    The use of plastic as packaging for food preservation has been questioned due to its great environmental impact. Thus, we seek new alternatives to reduce the non-biodegradable material use and add value to packaged food. The edible coating use is a very viable alternative, not only because it reduces the use of plastic, but also because it acts as an active packaging. Elements that improve its properties, such as the addition of essential oil, can be added to it. This work aims to evaluate the effect of gelatin-based coating with rosemary essential oil addition during 8 days of cold storage of pork loin. The coated samples added with rosemary essential oil obtained better responses to the pH, weight loss, firmness, lipid oxidation, and microbiological growth analyzes, proving to be a great alternative for refrigerated meat conservation. In sensory evaluation, no significant difference was observed between the control and the coated meat.
  • Antioxidant packaging development and optimization using agroindustrial wastes
    Fabiana Helen Santos, Luana Elisa Siqueira, Giselle Pereira Cardoso, Gustavo Molina, Franciele Maria Pelissari
    Journal of Applied Polymer Science, 2021
    The increasing use of non‐biodegradable materials and the difficulty in recycling most of the available packaging have been pushing the development of biodegradable packaging. In this study, the potential uses of agroindustrial wastes to produce biodegradable films with antioxidant capacity were investigated. Starch films were produced by casting method using bran from jaboticaba peel, mango peel, and broccoli stalk. The influence of the concentration or type of bran in the properties of the films was evaluated through a central composite design. The results were analyzed by response surface and desirability function. Except for elongation and water solubility, the fitted equations were predictive in all studied properties. The films prepared from a higher concentration of mango peel exhibited better antioxidant capacity, while the broccoli stalk had no significant effect on antioxidant properties. The optimal formulation of the film (2.8% of jaboticaba peel and 20.0% of mango peel) and their predicted response variables (0.8 MPa for tensile strength, 40.0 MPa for Young's modulus, 4.5 mg/ml for IC50, and 41.6% for inhibition percentage) were defined according to the results. The optimization was satisfactory and the film presented high antioxidant capacity and moderate mechanical properties, proving to be an alternative to replace plastic packaging.
  • Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites
    Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Lorena Mendes Rodrigues, Armando Abel Massingue, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
    Meat Science, 2019
  • Combined effects of gamma radiation doses and sodium nitrite content on the lipid oxidation and color of mortadella
    Monalisa Pereira Dutra, Giselle Pereira Cardoso, Paulo Rogério Fontes, Douglas Roberto Guimarães Silva, Marcio Tadeu Pereira, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
    Food Chemistry, 2017
  • Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display
    Giselle Pereira Cardoso, Monalisa Pereira Dutra, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Lúcio Alberto de Miranda Gomide, Eduardo Mendes Ramos
    Meat Science, 2016
  • Technological and sensory quality of restructured low-fat cooked ham containing liquid whey
    Monalisa Pereira Dutra, Giselle Pereira Cardoso, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos, Ana Carla Marques Pinheiro, Paulo Rogério Fontes
    Ciencia E Agrotecnologia, 2012
    The use of liquid whey to replace water (at 0, 25, 50, 75 or 100%) in a restructured cooked ham formulation was studied and several technological and sensory quality properties were determined. The test results showed no statistically significant differences (P < 0.05) in weight loss attributes (cooking yield, storage loss, reheating loss and refreezing loss) and instrumental texture (TPA test) parameters. However, for CIELAB color, samples were (P > 0.05) less reddish (a* value reduction) and more grayish and yellowish (lesser C* and higher h values) with higher whey additions. A lower (P < 0.05) flavor preference among samples with 25 and 50% liquid whey substitution was observed. Also, the sensory color was different (P < 0.05) in the products formulated with more than 25% of this adjunct, although the overall sensory impression was not affected (P > 0.05). These results suggest that up to 38% natural fresh liquid whey can be added to a restructured cooked ham formulation with similar results to products cured with a conventional formulation.
  • Gamma radiation and storage time on lipidic oxidation, color, heme pigments and residual nitrite of bologna-type sausages formulated with different nitrite additions
    Monalisa Pereira Dutra, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos, Paulo Rogério Fontes, Giselle Pereira Cardoso, Alexandre Soares Leal
    Ciencia Rural, 2011
    Este trabalho teve como objetivo avaliar os efeitos da aplicação de diferentes doses de irradiação (0, 7,5 e 15kGy) e níveis de nitrito (0, 75 e 150ppm) sobre o índice de TBARS, cor objetiva, concentração residual de nitrito e de pigmentos heme totais (PHT) e nitrosos (PHN) em mortadelas armazenadas sob refrigeração (4°C) por 69 dias. A irradiação aumentou (P<0,05) os valores de TBARS e reduziu (P<0,05) os níveis de nitrito residual no primeiro mês de estocagem, mas pouco afetou os níveis de PHN das amostras. A cor dos produtos formulados com 150ppm de nitrito não foi afetada (P>0,05) pela irradiação. Pôde-se concluir que altas doses de irradiação podem ser aplicadas em mortadelas com mais de 75ppm de nitrito, sem que haja grandes alterações na cor e nas características químicas dos produtos.
  • Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages
    Anirene Galvão Tavares Pereira, Eduardo Mendes Ramos, Jacyara Thaís Teixeira, Giselle Pereira Cardoso, Alcinéia de Lemos Souza Ramos, Paulo Rogério Fontes
    Meat Science, 2011
  • Physical-chemical characteristics of meat in chickens of the Paraíso Pedrês and Label Rouge lines
    Peter Bitencourt Faria, Maria Cristina Bressan, Xisto Rodrigues de Souza, Érika Cristina Rodrigues, Giselle Pereira Cardoso, Luis Telo da Gama
    Revista Brasileira De Zootecnia, 2009