Davy William Hidalgo Chavez

Scopus Publications

Availability, nutritional quality, and ecological labeling of animal-based products and plant-based analogues in Brazil
Eliana de Souza Marques dos Santos, Davy William Hildalgo Chávez, Ellen Mayra Menezes Ayres
Semina Ciencias Agrarias, 2026
Este estudo teve como objetivo avaliar a disponibilidade, a qualidade nutricional e a relação custo-benefício de produtos de origem animal e seus análogos de origem vegetal com rótulos ecológicos. Trata-se de um estudo transversal com auditoria de 149 estabelecimentos varejistas no Rio de Janeiro (julho/2022 a junho/2023), estratificados pelo Índice de Progresso Social (IPS). Foram analisados 1.643 produtos proteicos com rotulagem ecológica (animal-based certificados e plant-based) quanto à disponibilidade, ao preço e à composição nutricional dos macronutrientes. Análises multivariadas (MFA e PCA) foram utilizadas e mostraram a distribuição espacial de produtos, regiões e IPS, enquanto os testes qui-quadrado e G compararam as categorias (p ≤ 0,05). Os resultados demonstraram que o IPS explica 86,8% da variância na disponibilidade, evidenciando que a segregação socioespacial é o principal determinante do acesso a proteínas sustentáveis. Os produtos plant-based apresentaram custo médio 71% superior ao dos produtos de origem animal. Entre os plant-based, o hambúrguer destacou-se como principal produto âncora do segmento; entre os produtos de origem animal, o frango foi o principal produto certificado da categoria. A composição nutricional dos plant-based revelou vantagens, como maior teor de fibras, ausência de colesterol e melhor perfil lipídico, mas também desvantagens, como menor densidade proteica e altos níveis de sódio. A concentração desigual de produtos proteicos com rotulagem ecológica reforça as desigualdades no acesso a alimentos inovadores e sustentáveis. A transição proteica sustentável no Brasil não ocorrerá espontaneamente por forças de mercado, sendo necessária intervenção pública diante de barreiras estruturais relacionadas a preço, distribuição e informação.
Improving the Overall Postharvest Quality and Safety of Fresh Apples Subjected to UV-C Light
Mahyra da Paixão e Silva, Caroline Rodrigues de Azevedo, Caroline Corrêa de Souza Coelho, Davy William Hidalgo Chávez, Érika Fraga de Souza, et al.
Journal of Food Processing and Preservation, 2026
Widely cultivated and consumed worldwide, the apple ( Malus domestica ) is notable for its taste and potential nutritional value. However, it experiences significant postharvest losses, mainly due to rot, which can account for up to 70% of discarded fruit. Therefore, there is a need for technologies that help extend shelf life after harvest. We evaluated the postharvest quality parameters and microbiological safety of fresh apples subjected to UV‐C radiation. The fruit was exposed to UV‐C for two predetermined periods (5 and 10 min) and then stored at 7°C for 14 days. The physicochemical parameters analyzed were color, texture, total titratable acidity (TTA), total soluble solids (TSS), phenolic content, and antioxidant capacity. In the microbiological evaluation ( Salmonella, Escherichia coli , mesophilic bacteria, molds, and yeasts), apples irradiated for 10 min showed microbial control during storage, as well as higher firmness, TTA, phenolic content, and preservation of red color. Exposure to UV‐C did not cause any changes in the quality parameters of the irradiated fruit.
Effect of Crosslinking on the Physical Properties and Antifungal Activity of Active Coatings Containing Cinnamon Essential Oil for Anthracnose Control in Mangoes
Tamires Sousa de Oliveira, André Mesquita Magalhães Costa, Caroline Corrêa de Souza Coelho, Davy William Hidalgo Chávez, Lourdes Maria Corrêa Cabral, et al.
Journal of Food Science, 2025
This study aimed to verify the stability of cinnamon essential oil (CEO) nanoemulsions after their incorporation into polymer‐based coatings for the control of anthracnose in mangoes. A 0.75% CEO emulsion with Tween 80 was produced via ultrasonication and incorporated into sodium alginate (1%) and carboxymethylcellulose (0.5%) solutions, with or without calcium‐induced crosslinking. Physical stability (droplet size, polydispersity index, zeta potential, pH, whiteness, turbidity, and antifungal activity) was monitored over 28 days. Furthermore, the rheological behavior and efficacy of the active coatings were evaluated on mangoes artificially inoculated with Colletotrichum gloeosporioides . Crosslinked formulation showed lower variations in droplet size and PDI over time, indicating greater protection of CEO droplets within the structured polymeric network. All coating‐forming solutions exhibited pseudoplastic behavior; however, the incorporation of the nanoemulsion reduced viscosity compared with the base coating while maintaining adequate flow behavior for brush application. Notably, the crosslinked coating achieved a substantial mitigation of the disease, reaching up to 70% reduction in anthracnose lesion progression of the mangoes. Therefore, calcium crosslinking resulted in better long‐term maintenance of physicochemical and functional properties, confirming the efficiency of this strategy in enhancing the performance of CEO‐based active coatings for sustainable postharvest disease management.
Impact of Whole Cereal–Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours
Franz J. Chuqui-Paulino, Davy W. Hidalgo Chávez, José L. Ramírez Ascheri, Caroline Grassi Mellinger, Jhony W. Vargas-Solorzano, et al.
Foods, 2025
Extruded whole flours from blends of cereals and pulses have great potential to be key ingredients in the development of more innovative gluten-free products, both from a technological and nutritional perspective. The objective of this work was to obtain pre-cooked flours from four formulations based on blends of whole cereals (PR: parboiled brown rice; PM: pearl millet) and pulses (CP: chickpea; CB: common bean). CB was fixed at 10%, and the other components (PR-PM-CP) were set at 60-15-15 (F1), 15-60-15 (F2), 15-15-60 (F3), and 30-30-30 (F4), which were extruded at two combined conditions of feed moisture and screw speed: mild E1 (30% and 300 rpm) and severe E2 (18% and 600 rpm). The temperature profile was kept constant from 25 to 130 °C (from feed to output). The protein, dietary fiber, and ash contents in the raw formulations varied from 11.2 to 17.4%, 9.8 to 15.0%, and 2.2 to 3.3%, respectively, according to the low or high pulse content in the blend. As more mechanical energy was delivered to the raw formulations (W·h/kg, 63.7 for E1 and 179.4 for E2), the extruded particles had increased water absorption (g/g) from 1.7 to 4.5 (E1) or 3.8 (E2), increased water solubility due to E2 from 10.9 to 20.9%, and decreased oil absorption (g/g) from 1.5 to 0.9 (E1 and E2). The peak viscosity (PV, cP) was noticeable only in the raw formulation F2 (355), which decreased 10.3% due to E1. In the other formulations, PV appeared due to E1 in F1 (528), F3 (420), and F4 (371), while it disappeared due to E2 in all formulations. However, at the E2 condition, they did show cold viscosity in the initial stage (222 to 394 cP). The final viscosity (FV, cP) decreased from 795 to 390 (E1) or 123 (E2). In F2, the contents of phenolic compounds (285 µg GAE/g) and ABTS+ (13.2 μmol TE/g) were more than twice that in the other formulations, and their respective degradations were low due to E1 (4.2 and 12%) and high due to E2 (16 and 17%). Extrusion cooking did not cause significant changes in the luminosity (81) and redness (0.9) of particles, while yellowness increased from 15.7 to 18.2 (E1) or 18.7 (E2). Based on these findings, it is concluded that both extrusion conditions improved the technological and functional properties. Regarding the formulations, F2 stood out for being rich in antioxidant capacity, which poorly degraded under the conditions studied. Further work is needed to contribute to understanding the optimization of formulas and processes that would improve the nutritional, sensorial, and functional properties while still preserving the bioactive value of the final products.
Pink pepper (Schinus terebinthifolius Raddi) as a bio-based additive in pork salami: lipid oxidative stability, cholesterol oxides formation, physicochemical characteristics, and sensory acceptance
Tatiana Labre da Silva, Vanessa Sales de Oliveira, Thainara dos Reis do Nascimento, Davy William Hidalgo Chávez, Otávio Cabral Neto, et al.
European Food Research and Technology, 2025
Acrylamide in Food: Bibliometric Analysis, Chemical-Biological Mitigation, and Future Research Directions
Jônatas Gomes de Souza, Davy William Hidalgo Chávez, André Fioravante Guerra, Leda Maria Fortes Gottschalk, Otniel Freitas-Silva
ACS Food Science and Technology, 2025
Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties
Katerin Huamán-Meza, Sandra Gonzales-Pérez, Ronald Rimari-Barzola, Davy William Hidalgo Chávez, Carlos W.P. Carvalho, et al.
Lwt, 2025
Bread composite by wheat and novel Andean purple corn: dough rheology and physical and bioactive characteristics
Raúl Comettant-Rabanal, Roxanna T Chávez-Llerena, Davy William Hidalgo Chavéz, Bárbara Amorim Silva, Ronald Rimari-Barzola, et al.
International Journal of Food Science and Technology, 2025
The aim of this work was to evaluate the dough rheological properties along with the textural, physical, colorimetric, structural, total phenolics, anthocyanins and antioxidant properties of breads composed of wheat and Peruvian INIA 601 purple corn flour at three levels of substitution (5%, 15%, and 25%). Paste profiles describe the gelatinization, swelling, and decomposition phenomena of starch-based systems. These profiles were strongly affected at 15% and 25% replacement levels of purple corn INIA 601, attributed to the presence of phenolic compounds, which retarded starch gelatinization by increasing energy demands to reach paste temperature. Farinographic analysis evaluates key quality properties of the dough and provides insight into its rheological behaviour. In them, 5% purple corn flour substitution had a gluten-enhancing effect that increased the dough consistency, given the reducing capacity of the polyphenols that caused the aggregation of gluten proteins. But at levels of 15% and 25% it affected dough stability and tolerance properties (p &lt; .05). In the rheometry properties, the addition of purple corn increased the elastic (G′) and viscous (G″) modulus. However, the hardness as the most important textural parameter of breadcrumbs was not affected up to 15% purple corn incorporation levels (p &lt; .05). Multivariate, heatmap, and correlation analyses identify patterns and relationships, offering insights into variable interactions. Correlation studies showed interesting associations (0.90 &gt; r &gt; 0.99) between the bread responses. In conclusion, the incorporation of INIA 601 purple corn can generate anthocyanin-rich pigmented breads with higher concentration of phenolic compounds, anthocyanins and antioxidant capacity, which showed physical characteristics like wheat without drastically affecting crumb cell structure and bread volume.
Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks
Lúcia Hulda de Sena Silva, Luzimar da Silva de Mattos do Nascimento, Manuela Cristina Pessanha de Araújo Santiago, Davy William Hidalgo Chávez, Cinthia de Carvalho Couto, et al.
Scientia Agricola, 2025
Effect of bioactive compounds from culinary herbs against cholesterol thermo-oxidation in omelets during home cooking processes
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, et al.
International Journal of Gastronomy and Food Science, 2024
SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee
Cinthia de Carvalho Couto, Davy William Hidalgo Chávez, Edna Maria Morais Oliveira, Otniel Freitas-Silva, Susana Casal
Food Chemistry, 2024
Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours
Amanda M. Dias‐Martins, Felipe M. Trombete, Leandro P. Cappato, Davy W. H. Chávez, Monique B. Santos, et al.
Journal of Food Process Engineering, 2024
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates
Thaís Barbosa dos Santos, Davy William Hidalgo Chávez, Caroline Grassi Mellinger, Carlos Wanderlei Piler de Carvalho
Journal of Food Process Engineering, 2024
Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile
Victor J. R. Esperança, Paula I. O. Moreira, Davy W. H. Chávez, Otniel Freitas-Silva
Frontiers in Nutrition, 2024
Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus)
Rosiane Costa Bonfim, Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, Fabiano Alves Oliveira, Davy William Hidalgo Chávez, et al.
Ciencia Rural, 2024
Exploring starches from varied sorghum genotypes compared to commercial maize starch
Thaís Barbosa dos Santos, Raimundo da Silva Freire Neto, Nathalia Ferreira Collantes, Davy William Hidalgo Chávez, Valéria Aparecida Vieira Queiroz, et al.
Journal of Food Process Engineering, 2023
Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
Nátali Silva Teixeira, Marcela de Alcantara, Inayara Beatriz Araujo Martins, Davy William Hidalgo Chávez, Amauri Rosenthal, et al.
Food Quality and Preference, 2023
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, et al.
Food Chemistry, 2023
Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics
Elisangela Aparecida Nazario Franco, Davy William Hidalgo Chávez, Antonia Barbosa de Lima, Maria do Socorro Rocha Bastos, Nathália Ramos de Melo
Food Science and Technology International, 2023
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends
Davy William Hidalgo Chávez, Felipe Leite Coelho Da Silva, Renan Vicente Pinto, Carlos Wanderley Piler De Carvalho, Otniel Freitas-Silva
Cyta Journal of Food, 2023
Effect of sucrose on the extrusion of varied whole sorghum grits genotypes
Nathália Ferreira Collantes, Carlos Wanderlei Piler Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Raúl Comettant‐Rabanal, et al.
Journal of Food Processing and Preservation, 2022
Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage
Melicia Cintia Galdeano, Flávia dos Santos Gomes, Davy William Hidalgo Chávez, Eveline Lopes Almeida, Laís Cordeiro Moulin, et al.
Food Research International, 2022
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, Ormindo Domingues Gamallo, Rosane Nora Castro, et al.
Food Research International, 2022
Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
Bárbara Jardim Mariano, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Rosane Nora Castro, Cristiano Jorge Riger, et al.
Food Bioscience, 2022
Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential
Florisvaldo Gama de Souza, Fábio Fernandes de Araújo, Eduardo Adilson Orlando, Fernando Morais Rodrigues, Davy William Hidalgo Chávez, et al.
Foods, 2022
In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract
Yineth Ruíz-García, Carolina Beres, Davy W.H. Chávez, Danielle C.de S. Pereira, Manuela C.P.A. Santiago, et al.
Lwt, 2022
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Douglas Siqueira Chaves, Cristiano Jorge Riger, et al.
Food Research International, 2022
The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines
Isabella Oliveira Alves Moreira de Carvalho, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, et al.
Journal of Food Composition and Analysis, 2021
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
Raúl Comettant-Rabanal, Carlos Wanderlei Piler Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Rogerio Germani
Lwt, 2021
Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates
Davy William Hidalgo Chávez, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Cristiany Oliveira Bernardo, Rosires Deliza, et al.
Journal of Food Processing and Preservation, 2021
Composition of different media for enzyme production and its effect on the recovery of phenolic compounds from grape pomace
Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, Manuela Cristina Pessanha de Araújo Santiago, Leda Maria Fortes Gottschalk, Renata Valeriano Tonon
Biocatalysis and Agricultural Biotechnology, 2021
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna
Natalie Marinho Dantas, Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, Yane Sane Koppe Chrysostomo, Davy William Hidalgo Chávez, et al.
Food Chemistry, 2021
Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese
Sheyla M Gonçalves, Nathália R de Melo, Janine PL da Silva, Davy WH Chávez, Fabíola S Gouveia, et al.
Food Science and Technology International, 2021
Bacillus subtilis - capacity for enzymatic degradation, resistance to trace elements, antagonisms and siderophore production
Bianca de Melo Silveira dos Santos, Maura Santos dos Reis de Andrade Silva, Davy William Hidalgo Chávez, Everlon Cid Rigobelo
Australian Journal of Crop Science, 2021
Functionality of cassava genotypes for waxy starch
Thaís Barbosa dos Santos, Carlos Wanderlei Piler de Carvalho, Luciana Alves de Oliveira, Eder Jorge de Oliveira, Flávia Villas-Boas, et al.
Pesquisa Agropecuaria Brasileira, 2021
Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties
Regina Teixeira da Costa, Sinara Cristina da Silva, Luana Sousa Silva, Washington Azevêdo da Silva, Aline Cristina Arruda Gonçalves, et al.
Revista Chilena De Nutricion, 2020
Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film
Sheyla Moreira Gonçalves, Davy William Hidalgo Chávez, Léa Mariza de Oliveira, Claire Isabel Grígoli de Luca Sarantópoulos, Carlos Wanderley Piler de Carvalho, et al.
Heliyon, 2020
Genetic and nutritional diversity of Bacillus subtilis isolates demonstrating different aspects related to plant growth promotion
Bianca de Melo Silveira dos Santos, Maura Santos dos Reis de Andrade Silva, Davy William Hidalgo Chávez, Everlon Cid Rigobelo
Australian Journal of Crop Science, 2020
Carotenoid extraction using edible vegetable oil: An enriched provitamin a product
Renata Galhardo Borguini, Sidney Pacheco, Davy William Hidalgo Chávez, Giovana Almeida Couto, Allan Eduardo Wilhelm, et al.
Scientia Agricola, 2020
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, et al.
Frontiers in Microbiology, 2019
Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association
Cristiany Oliveira Bernardo, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Davy William Hidalgo Chávez, Inayara Beatriz Araújo Martins, et al.
Journal of Cereal Science, 2019
Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds
Aline S.C. Teles, Davy W.H. Chávez, Raul A. Oliveira, Elba P.S. Bon, Selma C. Terzi, et al.
Food Research International, 2019
Structure and functional properties of cellulose acetate films incorporated with glycerol
Sheyla Moreira Gonçalves, Daiane Cardial dos Santos, Joyce Fagundes Gomes Motta, Regiane Ribeiro dos Santos, Davy William Hidalgo Chávez, et al.
Carbohydrate Polymers, 2019
Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin
Yineth Ruíz-García, Carolina Beres, Davy W. H. Chávez, Erika F. Souza, Renata V. Tonon, et al.
Journal of Food Science and Technology, 2019
Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties
Cristiany Oliveira Bernardo, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Carlos Wanderlei Piler Carvalho
Starch Staerke, 2018
Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying
Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, Flávia dos Santos Gomes, Lourdes Maria Corrêa Cabral, Renata Valeriano Tonon
Brazilian Journal of Food Technology, 2018
Sorghum, an alternative cereal for gluten-free product
Davy Chávez, José Ascheri, Amanda Martins, Carlos Carvalho, Cristiany Bernardo, et al.
Revista Chilena De Nutricion, 2018
Effect of water temperature and pH on the concentration and time of ozone saturation
Melicia Cintia Galdeano, Allan Eduardo Wilhelm, Isabella Borges Goulart, Renata Valeriano Tonon, Otniel Freitas-Silva, et al.
Brazilian Journal of Food Technology, 2018
Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs
Fernanda S. Ferreira, Geni R. Sampaio, Laura M. Keller, Alexandra C.H.F. Sawaya, Davy W.H. Chávez, et al.
Journal of Food Science, 2017
Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
Food Chemistry, 2017
Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
Davy W.H. Chávez, José L.R. Ascheri, Carlos W.P. Carvalho, Ronoel L.O. Godoy, Sidney Pacheco
Journal of Functional Foods, 2017
Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth)
Gabriela Jardim Basto, Carlos Wanderlei Piler Carvalho, Antonio Gomes Soares, Henriqueta Talita Guimarães Barboza Costa, Davy William Hidalgo Chávez, et al.
Lwt, 2016

Davy William Hidalgo Chavez

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Scopus Publications