Produtos

Artigos Científicos

2026

Larissa, S., Junior, M., Arruda, H.S. and Pereira, G.A. (2026). Integrated Extraction of Carotenoids, Pectin, and Insoluble-Bound Ferulic Acid from Banana Peel. Processes, 14(1), p.166. https://doi.org/10.3390/pr14010166

2025

Modesto Junior, E. N., Chaves, R. P. F., Arruda, H. S., Borsoi, F. T., Pastore, G. M., Pereira, G. A., Chisté, R. C., & Pena, R. da S. (2025). Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion. Journal of Food Engineering, 389, 112393. https://doi.org/10.1016/j.jfoodeng.2024.112393
Modesto Junior, Elivaldo Nunes, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, Gustavo Araujo Pereira, Renan Campos Chisté, and Rosinelson da Silva Pena. 2025. Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia Brasiliensis). Plant Foods for Human Nutrition 80 (3). https://doi.org/10.1007/s11130-025-01384-x
ARRUDA, H. S.; PEREIRA, G. A. Carbohydrate Analysis by High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detector (HPAEC-PAD). Methods and Protocols in Food Science, p. 207–228, 2025. https://doi.org/10.1007/978-1-0716-4678-6_15

2023

Junior, M., Ferreira, P., Martins, M. G., Pereira, G. A., Renan Campos Chisté, & Pena, S. (2023). Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage. Beverages, 9(4), 91–91. https://doi.org/10.3390/beverages9040091
‌Menezes Silva, J. V., Silva Santos, A., Araujo Pereira, G., & Campos Chisté, R. (2023). Ultrasound-assisted extraction using ethanol efficiently extracted carotenoids from peels of peach palm fruits (Bactris gasipaes Kunth) without altering qualitative carotenoid profile. Heliyon, 9(4), e14933. https://doi.org/10.1016/j.heliyon.2023.e14933
‌Junior, M., Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, & Pena, S. (2023). Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments. Foods, 12(3), 565–565. https://doi.org/10.3390/foods12030565

(a) Orange peach palm fruits, (b) cooked peels and (c) freeze-dried peels.

Anthocyanin rich-extract from grumixama fruits (A) and microcapsules obtained by spray drying with gum arabic (GA) (B), GA + Pyssilium husk (PY) (C), GA + Cassia tora gum (CT) (D), and gum arabic + Mutamba gum (MT) (E).

Proposed integrated process to obtain various functional and technological compounds from banana peel.

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