Papers by Ernesto Acosta Martínez
Cuadernos de Educación y Desarrollo
A Kombucha é uma bebida fermentada obtida através da respiração aeróbia e fermentação anaeróbica ... more A Kombucha é uma bebida fermentada obtida através da respiração aeróbia e fermentação anaeróbica do mosto obtido pela infusão ou extrato de Camellia sinensis e açúcares por cultura simbiótica de bactérias e leveduras microbiologicamente ativas. É o mercado de bebida funcional que mais cresce no mundo e existem relatos históricos em diferentes culturas que apontam os benefícios do seu consumo como auxílio no tratamento e prevenção de doenças respiratórias e digestivas, fonte de antioxidantes, de enzimas digestivas, de vitaminas do complexo B, bem como equilíbrio da flora intestinal devido à sua ação probiótica, ajudando a detoxificar o organismo, favorece o fortalecimento do sistema imunológico e auxilia no combate de infecções urinárias. Entretanto, alguns fabricantes comercializam a bebida como probiótica mesmo sem comprovação científica, e, nesse quesito, a legislação brasileira proíbe o uso dessa expressão e permite a utilização de frutas como ingredientes opcionais para a sabori...
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Anais dos Seminários de Iniciação Científica
O malte é o produto derivado do processo denominado maltagem, em que grãos de cereais germinam so... more O malte é o produto derivado do processo denominado maltagem, em que grãos de cereais germinam sob condições ambientais controladas a fim de se produzir enzimas, que serão utilizadas na conversão das matérias primas em mosto cervejeiro.
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O presente trabalho objetivou elaborar estruturados a partir de mix de polpas concentradas de umb... more O presente trabalho objetivou elaborar estruturados a partir de mix de polpas concentradas de umbu com melao caroa (MC), umbu comercial (UC) com roma e umbu (U) com ciriguela, avaliando-se os efeitos da combinacao de hidrocoloides sobre suas propriedades. Realizou-se, a concentracao das polpas em rotaevaporador e foram realizadas analises fisico-quimicas nas polpas antes e apos sua concentracao. Os ensaios para obtencao dos estruturados foram realizados para verificar o efeito dos hidrocoloides pectina (1,92 e 3,92 g), alginato (0,30 e 0,90 g) e gelatina (4,0 e 6,0 g) sobre a atividade de agua (Aw), solidos soluveis (SS) e peso seco (PS). O teor de solidos soluveis das polpas de umbu in natura, umbu comercial e siriguela in natura (9,0; 8,5 e 19 °Brix) aumentou apos concentracao (15,0; 15,5 e 29,0 °Brix). A concentracao produziu uma diminuicao na acidez (40%) e no teor de proteinas (46%) na polpa de umbu comercial, um aumento de 20, 60 e 10% na concentracao de carboidratos totais e ...
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Journal of Applied Biotechnology, 2021
The aim of this study was to investigate the effect of enzyme hydrolysis of jackfruit pulp using ... more The aim of this study was to investigate the effect of enzyme hydrolysis of jackfruit pulp using two commercial pectinase enzyme solutions with different polygalacturonase activities. A 2³ factorial design, with three repetitions at the central point, was used to establish the optimal conditions of jackfruit pulp hydrolysis, evaluating the effect of time (20 - 100 min), temperature (30 - 60ºC) and enzyme concentration (0.01 - 0.09%). The dependent variables viscosity, yield, soluble solids content, color intensity, shade, and turbidity were the responses evaluated. Viscosity, color intensity, shade, and turbidity of the pulps were significantly influenced by all studied variables with the determination coefficients (R2) between 0.74 and 0.99. The lack of adjustment was not significant in the models that describe the previous properties. The highest enzyme concentration (0.09%) was the factor with the greatest influence on the studied responses, regardless of the pectinase type.
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Semina: Ciências Agrárias, 2013
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Brazilian Journal of Development, 2019
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Fungal Biology, 2018
Sustainable development has been a major focus of twenty-first-century research, and the world ec... more Sustainable development has been a major focus of twenty-first-century research, and the world economy is undergoing profound changes, including the minimization and use of waste as well as the search for new materials to replace traditional sources derived from fossil fuels.
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O abacaxi destaca-se pelo valor energetico, alta composicao de acucares, e valor nutritivo (prese... more O abacaxi destaca-se pelo valor energetico, alta composicao de acucares, e valor nutritivo (presenca de sais minerais e vitaminas). O hidromel e uma bebida alcoolica (4 a 14%v/v) fermentada a partir do mel, agua e leveduras, que pode ser suplementado com acido citrico, ervas, especiarias, polpas ou suco de frutas. Esse trabalho tem como objetivo estudar o processo de producao de hidromel e avaliar o efeito da concentracao da polpa de abacaxi por S. cerevisiae Montrachet. Com a adicao de polpa foram obtidos hidromeis contendo entre 87 e 92 g/L de etanol apos 48 h valores estes 30% superiores ao hidromel sem polpa.
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Alimento estruturado ou “engineered food” sao geralmente produzidos com materias-primas de baixo ... more Alimento estruturado ou “engineered food” sao geralmente produzidos com materias-primas de baixo custo, oriundas de frutas que se encontram fora de classificacao para comercializacao in natura ou excedentes de producao durante o periodo de safra. Os hidrocoloides como alginato, pectina e gelatina, irao atuar como agentes de uniao, facilitando o corte e retendo umidade, contribuindo para a melhoria da textura. O presente trabalho tem como objetivos estudar o efeito da massa de pectina, alginato e gelatina na formulacao do estruturado de um mix de polpas de umbu e jamelao: um produto inovador para ser comercializado pelos agricultores aumentando assim sua renda. E possivel produzir estruturados de mix de polpas de umbu e jamelao com atividade de agua entre 0,60 e 0,71; firmeza entre 55 e 125 g e elasticidade entre 37 e 50%.
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Study of the crystallization process of xylitol obtained by biotechnological routes. Ernesto Acos... more Study of the crystallization process of xylitol obtained by biotechnological routes. Ernesto Acosta Martínez. Doctorate Thesis. Post-Graduation Program in Industrial Biotechnology. Department of Biotechnology. Chemical Engineering Faculty of Lorena. Supervisor: Dr. João Batista de Almeida e Silva Co-Supervisor: Dr. Marco Giulietti (FAENQUIL, C.P. 116, 12.600-970, Lorena, S.P., Brazil). Examining Board: Dr. Silas Derenzo, Dr. Inês Conceição Roberto, Dr. Ismael Maciel de Mancilha. March, 2005. This work deals with the development of a technology for xylitol production from sugarcane hemicellulosic hydrolysate by biotechnological routes with emphasis in the study of the crystallization process. The hemicellulosic hydrolysate obtained by acid hydrolysis of sugarcane bagasse, concentrated and treated with ion-exchange resins resulted in a liquor with 177.8 g/L of xylose. The fermentations (88 g/L of xylose, pH 5.0, kLa 30 h , 30 C and 300 rpm) of synthetic medium (SM) and of hydrolysate ...
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Ingenieria Quimica, 2005
... Martinez, Ernesto Acosta (São Paulo (Estado). Secretaria de Desenvolvimento); Giulietti, Marc... more ... Martinez, Ernesto Acosta (São Paulo (Estado). Secretaria de Desenvolvimento); Giulietti, Marco; Silva, João Batista de Almeida e; Solenzal, Ana Irene Nápoles; Derenzo, Silas. Tipo de publicação: Artigo Científico; Fonte: Ingeniería Química; v. 37, n. 422, p. 88-96, marzo 2005. ...
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Food Technology and Biotechnology
Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or del... more Research background. Due to the lack of nitrogen in honey, the fermentation may be limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives for mainly correcting the nutritional deficiency of nitrogen in honey must in mead production. Experimental approach. Initially, the physicochemical characterization of the extracts was carried out. The fermentative performance of three yeasts [Saccharomyces bayanus Premier Blanc (SbPB), Saccharomyces cerevisiae Montrachet (ScM) and Saccharomyces cerevisiae Safbrew T-58 (ScST58)] in honey musts supplemented with rice bran (RBE) and soybean meal (SME) extracts was evaluated. The trials were compared with the fermentations of musts with commercial supplement (CS) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must supplemented with RBE, SME and CS (30 g/L), ino...
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Revista Interface Tecnológica
O presente trabalho teve como objetivo realizar o estudo de viabilidade econômica de uma microind... more O presente trabalho teve como objetivo realizar o estudo de viabilidade econômica de uma microindústria produtora de hidromel suplementado com polpa de siriguela e extrato de farelo de soja, instalada no município de Ribeira do Pombal, BA. Para o desenvolvimento do estudo, realizaram-se pesquisas de levantamento, bibliográfica e experimental, obtendo-se dados importantes para elaboração do fluxo de caixa: custos fixos e variáveis, investimento, depreciação, juros, lucro tributável, imposto de renda, fluxo líquido, amortização e bônus de adimplência. Aplicaram-se também os métodos de avaliação de investimento [valor presente líquido (VPL), taxa interna de retorno (TIR) e o método do payback]. O investimento do projeto para produção mensal de 2250 L de hidromel foi de R$ 305.419,84, resultando nos seguintes indicadores econômicos: VPL (R$5.861,03), TIR (23%), payback simples (2 anos) e payback descontado (3 anos), considerando-se a taxa mínima de atratividade de 15% e uma vida útil de...
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Journal of Apicultural Research
The present work aimed to evaluate the biochemical, physicochemical and melissopalynological char... more The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one) and to apply them in the fermentative process of mead by three yeasts (Saccharomyces cerevisiae Montrachet, Saccharomyces bayanus Premier Blanc and Saccharomyces cerevisiae Safbrew T-58), incubated at 30 °C and 150 rpm for 24 h. The fermentations were carried out in 500 mL Erlenmeyer flasks containing honey must (30 oBrix), supplemented with yeast extract (5 g.L−1), malt extract (5 g.L−1), peptone (10 g.L−1), magnesium chloride (0.05 g.L−1), ammonium sulfate (0.3 g. L−1) and ammonium phosphate (0.05 g.L−1), inoculated with an initial culture of 106 cells. mL−1 and incubated at 30 °C for 264 h. A difference in the honey’s melissopalynological profile was observed, as well as a consequent difference in the physicochemical characteristics. Higher cell growth was observed: S. cerevisiae Montrachet (9.5 x 107 cells.mL−1, 72 h), S. bayanus Premier Blanc (9.2 x 107 cells.mL−1, 72 h) and S. cerevisiae Safbrew T-58 (6.1 x 107 cells.mL−1, 96 h), as well as a higher substrate consumption (80.7, 86.3 and 73.8%) and higher ethanol production (14.0, 15.0 and 12.7%), respectively, in the fermentation of the must with dark honey.
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Applied Biochemistry and Biotechnology
This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on... more This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L−1 of ammonium sulfate and 0.1 g L−1 of magnesium chloride and the cowpea extract (5 and 30 g L−1), inoculated with 106 cells mL−1, and incubated at 30 °C for 240 h. Higher cell growth ((cells mL−1): 11.1 × 107, 11.3 × 107, and 19.6 × 107; substrate consumption (%): 86.0, 90.0, and 85.0) and ethanol production ((v v−1 %): 15.0, 15.5, and 14.1) for yeasts Safbrew T-58, Premier Blanc, and Premier Cuvée, respectively, were obtained with 30 g L−1 of bean extract. S. bayanus Premier Blanc had the best metabolic activity with lowest glycerol production (8.5 g L−1) and highest ethanol volumetric yields (0.51–1.52 h−1) after 48 h of fermentation.
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LWT
Abstract In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations ... more Abstract In this work the influence of acerola (Malpighiae marginata DC) pulp, at concentrations of 0, 10, 15, 25 and 30%, on mead production by Saccharomyces cerevisiae AWRI 796 was evaluated. A novel approach based on cell growth to obtain high accuracy fits for the data and to estimate optimization parameters such as Gibbs free energy was used. Fermentation was done using 107 cells/mL at pH 5.0 and 30 °C for up to 288 h. The addition of increasing concentrations of acerola pulp progressively enhanced the cell growth, with the highest cell concentration reached being ∼2.09 × 108 cells/mL. Under these conditions, the lowest Gibbs free energy of growth was −4.81 kJ/mol after fermentation for 288 h at a pulp concentration of ∼18%. The velocity of substrate consumption was −14 × 10−3 A.U./h whereas the velocity of ethanol formation was 17 × 10−3 A.U./h with ethanol production of 15.2% v/v or 120.1 g/L.
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Biochemical Engineering Journal
Abstract Ethanol and “Cachaca” production processes generate considerable amounts of residues kno... more Abstract Ethanol and “Cachaca” production processes generate considerable amounts of residues known as vinasse. The indiscriminate disposal of this waste represents a potential risk to both surface water and groundwater, soil, animals, and ultimately the entire environment. This work describes an alternative to reduce the environmental impact through cachaca vinasse management practices by using it as a culture medium for the growth of Candida utilis CCT 3469 to produce biomass, replacing the conventional production from cane molasses. For that both, the raw and vacuum evaporated, vinasses from cachaca were treated by using different pH adjustments and activated charcoal adsorption (2.5%). The vinasses treated at pH 6.0 were selected to produce Candida utilis CCT 3469 biomass (2.25 g L−1). In this case, higher values of volumetric biomass productivity (0.08 gL−1 h−1) and biomass yield (0.13 gg−1) were obtained, as also for the higher specific rates for glucose consumption (1.354 gglucose gcell−1 h−1), fructose consumption (0.811 gfructose gcell−1 h−1) and biomass (0.616 h−1). The ratio values for BOD/COD (0.02) characterized the vinasse as an effluent of difficult degradation and biological treatability. Probably this fact favored the obtainment of yeast biomass in the treated vinasse at the lowest concentration factor.
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Papers by Ernesto Acosta Martínez