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Percorrer por autor "Spinosa, Wilma"

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  • Organic acids profile of water kefir beverages produced from pineapple waste extract
    Publication . Menezes, Jéssica; Hata, Natália; Ressutte, Jéssica; Anjos, O.; Spinosa, Wilma
    The rinds, crowns and central axis of the pineapple are considered rejects by the fruit pulp industry. However, these residues contain nutrients, including hydrolysable sugars that can be used to produce fermented products such as water kefir beverages. Water kefir grains are made up of a consortium of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeast that live in a stable symbiotic relationship.
    2022Documento de conferência Acesso aberto Ver mais
  • Sugar detection and quantification in honey bee and stingless bee honey — A review
    Publication . Ressutte, Jéssica; Anjos, O.; Gallardo, Eugenia; Spinosa, Wilma
    Bee products are renowned for their beneficial properties and nutritional value. This association has been supported by scientific research that delves into their composition and biological activities. Given the increasing interest in natural products and the prevalence of fraudulent practices, understanding the sugar profiles of honeys is of paramount importance. In this review, we explore the sugars found in honey bee honey and stingless bee honey sourced from both floral nectar and honeydew. Additionally, our study provides a comprehensive review of direct and indirect methods of sugar analysis, highlighting the advantages and disadvantages of each method. Direct and indirect methods for sugar analysis include liquid and gas chromatography, vibrational spectroscopy, and nuclear magnetic resonance. These techniques form the foundation for the quality control of honey. High concentrations of trisaccharide and trehalulose have been identified as biomarkers of honeydew honey and stingless bee honey, respectively. In terms of liquid chromatography, mass spectrometry and pulsed amperometric detection are cited as the most suitable methods for the quantification of sugars in honey; however, the most widely used detector is the refractive index. Alternative methods such as vibrational spectroscopy and nuclear magnetic resonance, especially the latter, have also proved effective in quantifying sugar in honey.
    2026Artigo científico Acesso aberto Ver mais