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Artigos Científicos
2026
Cruz, M., & Pereira, G. A. (2026). Mapping residual biomass from the Brazilian agri-food sector: Quantification and sustainability implications. Cleaner Food Systems, 4, 100070. https://doi.org/10.1016/j.clfs.2026.100070
Chagas-Junior, G. C. A., Balcázar-Zumaeta, C. R., Ferreira, N. R., Mori, R., Castro-Alayo, E. M., Neto, G. C., Cardoso, E. da C., Lopes, A. S., Pereira, G. A., & Pena, R. da S. (2026). Effect of pediococcus acidilactici inoculation on the fermentation profile and physicochemical and chemical characteristics of traditional amazonian cassava flour. Fermentation, 12(10), 475. https://doi.org/10.3390/fermentation12100475
Ferreira, C.P., da Costa de Lima, M., da Silva, J.G., Arruda, H.S., Borsoi, F.T., Pastore, G.M., Pereira, G.A., de Oliveira, J.A.R. and Peixoto Araujo, N.M. (2026). Phenolic profile, gastrointestinal behavior and bioaccessibility of Victoria amazonica leaves and petioles using in vitro and in silico approaches. Food Research International,(2026), 242, p.119830. doi:https://doi.org/10.1016/j.foodres.2026.119830
Neto, G.C., da Silva, J.G., Ferreira, C.P., da Rocha, I.C., da Costa de Lima, M., Noronha, R.C.R., do Nascimento, L.A.S., de Oliveira, J.A.R., Arruda, H.S. and Pereira, G.A. (2026). From waste to resource: Advances in the valorization of cassava peel in food, biotechnology, and wastewater treatment. Bioresource Technology Reports, p.102758. doi:https://doi.org/10.1016/j.biteb.2026.102758
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.
From waste to resource: Advances in the valorization of cassava peel in food, biotechnology, and wastewater treatment
Top five non-sugarcane raw materials contributing to estimated residual biomass generation across Brazilian macroregions from 2017 to 2021, expressed in million metric tons per year (Mt year−1). Sugarcane was excluded from this comparison to allow visualization of other regionally relevant residual biomass sources. Colors identify raw materials consistently across macroregions.
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