Percorrer por autor "Boghossian, Magali"
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- Perception and satisfaction level of students regarding the teaching practices during the COVID-19 pandemicPublication . Boghossian, Magali; Silva, Cristina L. M.; Miller, Fátima A.; Boing, AzisThe COVID-19 pandemic caused an unanticipated shift in the way classes were delivered. Institutions moved towards online teaching as the only way to provide lectures and laboratory work. Both instructors and students had to quickly adapt to this challenging change. The objective of this study was to examine students’ perspectives and levels of satisfaction in food-related majors regarding the teaching practices adopted. A questionnaire was created and distributed through professional networks and universities that offer food-related degrees worldwide. Participants were asked to rate their degree of satisfaction with virtual classes through a five-point Likert scale ranging from 1 «strongly disagree», 2 «disagree», 3 «neither agree nor disagree», 4 «agree» to 5 «strongly agree». Out of 388 student participants, about 49% were satisfied with the general formats of their online classes. Completing a discipline remotely took more effort than if it was taught in a face-to-face modality was felt by 66% of participants, and 56% were not motivated to attend the online classes. About 34% believed that remote learning would negatively affect their professional future, whilst 24% alleged the opposite. Additionally, about 52% of students shared that it would be better for some disciplines to be remotely taught in the future.
- Thermosonication applied to kiwi peel – a mild technology for quality preservationPublication . Boghossian, Magali; Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.Finding strategies to add value to waste parts of fruits for the development of healthy and affordable food products is important. Consumer trends are shifting towards healthier, minimally processed, and nature-friendly ingredients. Industries are also shifting to novel processing technologies, which retain quality as much as possible. The objective was to develop a safe, high-quality kiwi (Actinidia deliciosa cv. Hayward) peel product by applying thermosonication as a preservation treatment. Listeria innocua, a non-pathogenic surrogate of L. monocytogenes was used as a safety indicator, and total chlorophylls and phenolic contents were evaluated.Kiwi peels were removed, cut into small pieces, and artificially inoculated with L. innocua by immersion in a suspension of about 107 cfu/mL. Conventional thermal treatments were performed at 55 C (T55) and 60 C (T60) for 30 and 15 minutes, respectively. These times allowed 5 log-cycles reductions of L. innocua. Thermosonication treatments were performed at the same temperatures and times (US+T55 and US+T60). L. innocua on kiwi peel was enumerated before and after treatments. Total chlorophylls and phenolic contents were also analyzed in fresh and treated samples. Results showed that coupling temperature to ultrasound had a synergistic effect in L. innocua inactivation. For both temperatures, 6 log-cycles reductions were attained. Chlorophylls content in kiwi peel was 199.82 ± 56.08 µg/g (on a dry basis, d.b.). This value decreased significantly after all treatments. However, US+T60 allowed the highest retention, 49%. The total phenolic content in fresh peel was 5.38 ± 0.19 mg/g d.b. Thermosonication at 60 C allowed total retention of phenolics, while decreases of 11, 40, and 56% were observed after the remaining treatments (US+T55, T60, and T55, respectively). Thermosonication is effective in microbial inactivation, allowing the retention of some bioactive compounds in kiwi peel. It can be considered a potential strategy to add value to fruit wastes.
- Thermosonication applied to kiwi peel – a mild technology for quality preservationPublication . Boghossian, Magali; Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.Finding strategies to add value to waste parts of fruits for the development of healthy and affordable food products is important. Consumer trends are shifting towards healthier, minimally processed, and nature-friendly ingredients. Industries are also shifting to novel processing technologies, which retain quality as much as possible. The objective was to develop a safe, high-quality kiwi (Actinidia deliciosa cv. Hayward) peel product by applying thermosonication as a preservation treatment. Listeria innocua, a non-pathogenic surrogate of L. monocytogenes was used as a safety indicator, and total chlorophylls and phenolic contents were evaluated.Kiwi peels were removed, cut into small pieces, and artificially inoculated with L. innocua by immersion in a suspension of about 107 cfu/mL. Conventional thermal treatments were performed at 55 C (T55) and 60 C (T60) for 30 and 15 minutes, respectively. These times allowed 5 log-cycles reductions of L. innocua. Thermosonication treatments were performed at the same temperatures and times (US+T55 and US+T60). L. innocua on kiwi peel was enumerated before and after treatments. Total chlorophylls and phenolic contents were also analyzed in fresh and treated samples. Results showed that coupling temperature to ultrasound had a synergistic effect in L. innocua inactivation. For both temperatures, 6 log-cycles reductions were attained. Chlorophylls content in kiwi peel was 199.82 ± 56.08 µg/g (on a dry basis, d.b.). This value decreased significantly after all treatments. However, US+T60 allowed the highest retention, 49%. The total phenolic content in fresh peel was 5.38 ± 0.19 mg/g d.b. Thermosonication at 60 C allowed total retention of phenolics, while decreases of 11, 40, and 56% were observed after the remaining treatments (US+T55, T60, and T55, respectively). Thermosonication is effective in microbial inactivation, allowing the retention of some bioactive compounds in kiwi peel. It can be considered a potential strategy to add value to fruit wastes.
- Thermosonication applied to kiwi peel: a healthy source of nutrientsPublication . Boghossian, Magali; Brassesco, María Emilia; Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.
- Thermosonication applied to kiwi peel: a healthy source of nutrientsPublication . Boghossian, Magali; Brassesco, María Emilia; Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.The peels of many fruits are not commonly consumed being, however, important sources of nutrients. Finding approaches to add value to such non-edible parts and preventing them from being discarded is interesting. This may include the development of processes that allow the retention of nutrients and guarantee the product´s safety from a microbiological point of view. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on several key nutrients and Listeria innocua survival, which was used as a non- pathogenic surrogate of L. monocytogenes. Kiwi (Actinidia deliciosa cv. Hayward) peels were manually removed and cut into small pieces, which were artificially inoculated with L. innocua by immersion in a suspension of about 107 cfu/mL. Thermosonication treatments were performed at 55 °C (US+T55) and 60 °C (US+T60) with three sampling times till 30 and 15 min maximum, respectively. Thermal treatments were performed for control using the same temperatures and times (T55 and T60). All treatments were repeated three times independently. L. innocua on kiwi peel was enumerated before and after each treatment. Proteins, fibers, and minerals (Ca, K, Mg, Na, and P) were analyzed in fresh and treated kiwi peels. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fitting by regression analysis procedures. D-values obtained for thermal treatments were 1.60 ± 1.71 min (T55) and 2.82 ± 0.90 min (T60). When thermosonication was used, those values decreased respectively to 0.97 ± 0.54 min and 0.73 ± 0.29 min, showing that temperature coupled to ultrasound is more effective in L.innocua inactivation. All treatments significantly increased protein content, which was 9.22 ± 1.20 mg/g (on a dry basis, d.b.) in the fresh peel. The most effective was US+T60, which allowed an 84% increase. The total fiber content in kiwi peel was 305.57 ± 10.18 mg/g d.b., of each 297.85 ± 4.63 mg/g d.b. were insoluble. After thermosonication those values increased significantly, up to 75% after US+T60 and doubling after US+T55. Minerals were not significantly affected by thermosonication. Applying thermosonication to kiwi peel is more effective than thermal treatments in reducing L. innocua loads while allowing retention and even increasing essential healthy nutrients.
- Thermosonication applied to kiwi peel: impact on nutritional and microbiological indicatorsPublication . Boghossian, Magali; Brassesco, María Emilia; Miller, Fátima A.; Silva, Cristina L. M.; Brandão, Teresa R. S.The peels of many fruits are rich sources of nutrients, although they are not commonly consumed. If they are properly decontaminated, they can be used as healthy food ingredients reducing food waste. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on Listeria innocua survival (a non-pathogenic surrogate of L. monocytogenes) and key nutrients and quality indicators: proteins, fibers, minerals (Ca, K, Mg, Na, and P), chlorophylls, and phenolic contents. Kiwi peels were artificially inoculated with L. innocua and thermal and thermosonication treatments were performed at 55 °C and 60 °C for 30 and 15 min maximum, respectively. Bacteria were enumerated through treatment time, and quality indicators were assessed before and at the end of treatments. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fits. Results showed that coupling temperature to ultrasound had a synergistic effect on bacteria inactivation with significant decreases in D-values. Thermosonication at 60 °C was the most effective in terms of protein, fiber, chlorophylls, and phenolics retention. Minerals were not significantly affected by all treatments. Applying thermosonication to kiwi peel was more effective for decontamination than thermal treatments at the same temperature while allowing the retention of healthy compounds.