Microalgae-based ingredients for a new generation of healthy foods Tahis Regina Baú, Josieli Teixeira, Rosicler Colet, Marianne Ayumi Shirai, Tatiana Colombo Pimentel Handbook of Microalgae Based Processes and Products Fundamentals and Advances in Energy Food Feed Fertilizer and Bioactive Compounds, 2026
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects Géssica Cristina da Veiga, Ísis Meireles Mafaldo, Carlos Eduardo Barão, Tahis Regina Baú, Marciane Magnani, et al. Comprehensive Reviews in Food Science and Food Safety, 2024 Supercritical carbon dioxide (SC‐CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC‐CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products’ quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC‐CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC‐CO2‐treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin‐converting enzyme–inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf‐life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC‐CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC‐CO2‐treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC‐CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
Changes in soymilk during fermentation with kefir culture: Oligosaccharides hydrolysis and isoflavone aglycone production T. R. Baú, S. Garcia, E. I. Ida International Journal of Food Sciences and Nutrition, 2015 The objective of this study was to evaluate the changes in oligosaccharides and isoflavone aglycone content in soymilk during fermentation with commercial kefir culture. Soymilk was fermented with kefir culture at 25 °C for 30 h. The counts of lactic acid bacteria, Lactococcus lactis, Leuconostoc sp and yeasts; measurements of pH, acidity, α-galactosidase and β-glucosidase activity, sugar and isoflavone contents were performed at the intervals of time. In the fermented soymilk, the lactic acid bacteria counts increased from 7.6 log to 9.1 CFU g−1, pH reached to 4.9 and lactic acid reached 0.34 g 100 g− 1. The α-galactosidase was produced (0.016 AU g−1) with 100% raffinose and 92% stachyose hydrolysis being observed after the depletion of galactose, glucose and sucrose. Kefir culture produced β-glucosidase (0.0164 AU g−1), resulting in 100% bioconversion of glycitin and daidzin and 89% bioconversion of genistin into the corresponding aglycones. The fermented soymilk presented 1.67 μmol g−1 of daidzein, 0.28 μmol g−1 of glicitein and 1.67 μmol g −1 of genistein.
Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture Tahis Regina Baú, Sandra Garcia, Elza Iouko Ida Brazilian Archives of Biology and Technology, 2014 The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.
