"Extraction of bioactive compounds using emerging techniques"
This content will consist of three presentations - Portuguese
Title: Obtaining bioactive compounds through ultrasound-assisted extraction with pressurized liquids (PLE-US).
Summary:
• Pressurized liquid extraction (PLE)
➢ Theoretical foundations;
➢ Main parameters that affect the process performance;
➢ Instrumentation.
• Pressurized liquid extraction assisted by ultrasound (PLE-US)
➢ Ultrasonic waves;
➢ Influence of physical and environmental parameters on the PLE-US system;
➢ Research and development in PLE-US.
• Future perspectives
Speaker: Dr. Arthur Luiz Baião Dias (UNICAMP)
• Bachelor of Food Engineering (UFV);
• Master's degree in Food Engineering (UNICAMP);
• Sandwich PhD (University of Nebraska-Lincoln, UNL/USA);
• PhD in Food Engineering (UNICAMP)
• Post-Doctorate in Food Engineering (UNICAMP).
➢ Has experience in the application of supercritical fluids, pressurized liquids, ultrasound and biocatalyzed chemical reactions to recover bioactive compounds of interest.
Title: Pulsed electric field applied to the extraction of bioactive compounds
Summary: The objective of the talk is to provide a comprehensive understanding of the use of pulsed electric field (CEP) as an innovative technology in the extraction of bioactive compounds, highlighting its fundamentals, applications, benefits and challenges, as well as discussing its future prospects and technological innovations.
- Conventional processes for extracting bioactive compounds.
- Introduction to CEP.
- Theoretical foundations of CEP.
- Applications of CEP in the extraction of bioactive compounds.
- Benefits and challenges of using CEP.
- Future perspectives and innovations.
Speaker: Dr. Erick Keven Silva (UNICAMP)
PhD in Food Engineering from the State University of Campinas - Unicamp (2013 - 2016). Post-Doctorate in Food/Bio-Engineering Processing at the University of Alberta in Canada (2018 - 2019). Young Researcher supported by FAPESP to implement a new research group at the Faculty of Food Engineering at Unicamp dedicated to the development of innovative processes using pulsed electric field technology (2023 - current). Collaborating Professor in the Postgraduate Program in Food Engineering at Unicamp (2023 - current). He was a Visiting Professor in the Postgraduate Program in Chemical Engineering at the Federal University of Alfenas on the Poços de Caldas Campus (2021 - 2023). Among the awards received, the CAPES Thesis Award - 2020 Edition and the CAPES Thesis Award - 2023 Edition stand out. He published 112 scientific articles in specialized journals, 5 book chapters and 42 scientific works in event annals. He filed 4 invention patent applications with the National Institute of Industrial Property (INPI). He supervised 4 theses, 2 dissertations and 9 scientific initiation projects. He is a reviewer for the main international journals related to his area of research and scientific activity. He develops research focusing on innovation in process and product engineering applied to different areas (food, pharmaceuticals, cosmetics and biomaterials). He has experience in the field of Engineering as a professor of Thermodynamics, Transport Phenomena and Unit Operations
Title: Applications of ultrasonic technology in food science and technology
Summary: The need for innovation is not just restricted to the sources of ingredients/additives and commercialized products, food production processes are also being constantly questioned. The modern consumer has supported companies that use the concepts of sustainability, safety and ethics in their production processes. This fact has driven the food industry to invest in technological innovations that increase production and process efficiency with minimal or no change in the nutritional, functional and sensory properties of the food; the decrease in energy consumption; and reducing food waste by increasing its shelf life. In this context, ultrasonic technology has emerged as a viable tool for developing innovative and safe food products that meet the needs of today's consumer. Therefore, the objectives of this mini-course are::
1) present the different ways of applying acoustic energy during food processing;
2) present the impact of ultrasonic process variables on the yield and stability of antioxidant compounds during ultrasound-assisted extraction;
3) present trends in the application of high-intensity ultrasound in the development and processing of food products
Speaker: Dr. Henrique Silvano Arruda (UNICAMP)
Henrique Silvano Arruda is a Food Scientist graduated from the Federal University of Viçosa (UFV) (2012). Master (2015) and Doctor (2019) in Food Science from the Faculty of Food Engineering of the State University of Campinas (FEA-UNICAMP). He is currently a postdoctoral intern at the National Postdoctoral Program / Capes (PNPD / CAPES) at the Faculty of Food Engineering at the State University of Campinas (FEA-UNICAMP) (2019-current). He received 2 awards at the Brazilian Public School Mathematics Olympiads (2006 and 2008) and 1 academic award (President Bernardes Gold Medal 2013). He has published more than 50 scientific articles in specialized journals, 5 book chapters, 1 book and around 50 scientific works in event annals as a result of academic research activities involving interaction with several co-authored collaborators. He co-supervised 1 course completion work at the Federal University of Viçosa and 1 scientific initiation project at FEA-UNICAMP. He is currently co-supervising 1 doctoral thesis and acting as a collaborating professor in undergraduate and postgraduate courses at FEA-UNICAMP. He is a reviewer for the main international journals related to his area of research and scientific activity. He works in the area of Food Science and Technology, with an emphasis on food science. He carries out research with native fruits from the Brazilian Cerrado with a focus on the extraction and determination of bioactive compounds (mainly phenolic compounds and prebiotic carbohydrates), as well as the development of new products. He has extensive experience in the areas of food analysis and bioactive components (mainly UHPLC-DAD-MS/MS, HPAEC-PAD and spectrophotometric/fluorometric analyses), development and validation of analytical methods and extraction of compounds of interest (antioxidants and prebiotics) . Furthermore, he has experience in new product development, evaluation of functional properties of food products/components and experimental planning.
