All Stories

  1. Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

    Article • Sustainable Food Technology, January 2024, Royal Society of Chemistry

    Dr Ruann J Castro

  2. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties

    Article • Preparative Biochemistry & Biotechnology, December 2023, Taylor & Francis

    Dr Ruann J Castro

  3. Submerged fermentation using Aspergillus tubingensis as an efficient strategy to obtain antioxidant extracts from black cricket proteins

    Article • Food and Humanity, December 2023, Elsevier

    Dr Ruann J Castro

  4. Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae

    Article • Bioprocess and Biosystems Engineering, November 2023, Springer Science + Business Media

    Dr Ruann J Castro

  5. Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates

    Article • Food Research International, October 2023, Elsevier

    Dr Ruann J Castro

  6. Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties

    Article • Biocatalysis and Agricultural Biotechnology, October 2023, Elsevier

    Dr Ruann J Castro

  7. Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells

    Article • Food Research International, July 2023, Elsevier

    Dr Ruann J Castro

  8. Covalent bonding immobilization of a Bacillus licheniformis protease on chitosan and its application in protein hydrolysis

    Article • Biocatalysis and Agricultural Biotechnology, July 2023, Elsevier

    Dr Ruann J Castro

  9. Germination and its role in phenolic compound bioaccessibility for black mustard grains: A study using INFOGEST protocol

    Article • Food Chemistry, July 2023, Elsevier

    Dr Ruann J Castro

  10. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredients for Food Application

    Article • June 2023, Taylor & Francis

    Dr Ruann J Castro

  11. Effect of dietary supplementation with Tenebrio molitor wholemeal and fermented flour modulating adipose lipogenesis gene expression in obese mice

    Article • Journal of Insects as Food and Feed, April 2023, Wageningen Academic Publishers

    Dr Ruann J Castro

  12. Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

    Article • Meat Science, April 2023, Elsevier

    Dr Ruann J Castro

  13. Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

    Article • Food Research International, March 2023, Elsevier

    Dr Ruann J Castro

  14. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2022, Wiley

    Dr Ruann J Castro

  15. Synergistic Action of Multiple Enzymes Resulting in Efficient Hydrolysis of Banana Bracts and Products with Improved Antioxidant Properties

    Article • Processes, September 2022, MDPI AG

    Dr Ruann J Castro

  16. Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach

    Article • Food Research International, May 2022, Elsevier

    Dr Ruann J Castro

  17. Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential

    Article • Bioprocess and Biosystems Engineering, March 2022, Springer Science + Business Media

    Dr Ruann J Castro

  18. A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production

    Article • Process Biochemistry, March 2022, Elsevier

    Dr Ruann J Castro

  19. Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils

    Article • Food and Bioprocess Technology, February 2022, Springer Science + Business Media

    Dr Ruann J Castro

  20. Production of black cricket protein hydrolysates with α-amylase, α-glucosidase and angiotensin I-converting enzyme inhibitory activities using a mixture of proteases

    Article • Biocatalysis and Agricultural Biotechnology, January 2022, Elsevier

    Dr Ruann J Castro

  21. Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties

    Article • LWT, December 2021, Elsevier

    Dr Ruann J Castro

  22. Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

    Article • Journal of Food Science, September 2021, Wiley

    Dr Ruann J Castro

  23. Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion

    Article • Trends in Food Science & Technology, September 2021, Elsevier

    Dr Ruann J Castro

  24. L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters

    Article • Preparative Biochemistry & Biotechnology, June 2021, Taylor & Francis

    Dr Ruann J Castro

  25. Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils

    Article • Process Biochemistry, March 2021, Elsevier

    Dr Ruann J Castro

  26. Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties

    Article • Journal of Food Science, January 2021, Wiley

    Dr Ruann J Castro

  27. Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2021, FapUNIFESP (SciELO)

    Dr Ruann J Castro

  28. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes

    Article • Food and Bioproducts Processing, November 2020, Elsevier

    Dr Ruann J Castro

  29. Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils

    Article • Biocatalysis and Agricultural Biotechnology, September 2020, Elsevier

    Dr Ruann J Castro

  30. Corrigendum to “Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates” [Proc. Biochem. 91 (2020), 34–45]

    Article • Process Biochemistry, August 2020, Elsevier

    Dr Ruann J Castro

  31. Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases

    Article • Biocatalysis and Biotransformation, July 2020, Taylor & Francis

    Dr Ruann J Castro

  32. Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?

    Article • Food Research International, July 2020, Elsevier

    Dr Ruann J Castro

  33. Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications

    Article • World Journal of Microbiology and Biotechnology, June 2020, Springer Science + Business Media

    Dr Ruann J Castro

  34. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates

    Article • Process Biochemistry, April 2020, Elsevier

    Dr Ruann J Castro

  35. Germinação de grãos: uma revisão sistemática de como os processos bioquímicos envolvidos afetam o conteúdo e o perfil de compostos fenólicos e suas propriedades antioxidantes

    Article • Brazilian Journal of Natural Sciences, March 2020, Brazilian Journal of Natural Sciences

    Dr Ruann J Castro

  36. Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate

    Article • Biocatalysis and Agricultural Biotechnology, March 2020, Elsevier

    Dr Ruann J Castro

  37. Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2020, FapUNIFESP (SciELO)

    Dr Ruann J Castro

  38. Fungal L-asparaginase: Strategies for production and food applications

    Article • Food Research International, December 2019, Elsevier

    Faraat Ali, Dr Ruann J Castro

  39. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

    Article • Bioresources and Bioprocessing, October 2019, Springer Science + Business Media

    Dr Ruann J Castro

  40. Biologically active compounds from white and black mustard grains: An optimization study for recovery and identification of phenolic antioxidants

    Article • Industrial Crops and Products, September 2019, Elsevier

    Dr Ruann J Castro

  41. Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

    Article • Process Biochemistry, September 2019, Elsevier

    Dr Ruann J Castro

  42. Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

    Article • International Journal of Peptide Research and Therapeutics, June 2019, Springer Science + Business Media

    Dr Ruann J Castro

  43. ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis LBA 46 IN A BENCH REACTOR: EFFECT OF TEMPERATURE AND AGITATION

    Article • Brazilian Journal of Chemical Engineering, June 2019, FapUNIFESP (SciELO)

    Dr Ruann J Castro

  44. Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties

    Article • Biocatalysis and Biotransformation, May 2019, Taylor & Francis

    Dr Ruann J Castro

  45. Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties

    Article • Waste and Biomass Valorization, May 2019, Springer Science + Business Media

    Dr Ruann J Castro

  46. Production of Antioxidant Peptides from Pea Protein Using Protease from Bacillus licheniformis LBA 46

    Article • International Journal of Peptide Research and Therapeutics, April 2019, Springer Science + Business Media

    Dr Ruann J Castro

  47. Bioconversion of Chicken Feather Meal by Aspergillus niger: Simultaneous Enzymes Production Using a Cost-Effective Feedstock Under Solid State Fermentation

    Article • Indian Journal of Microbiology, March 2019, Springer Science + Business Media

    Dr Ruann J Castro

  48. Enzymatic treatment improves the antioxidant and antiproliferative activities of Adenanthera pavonina L. seeds

    Article • Biocatalysis and Agricultural Biotechnology, March 2019, Elsevier

    Dr Ruann J Castro

  49. Using response surface methodology to improve the L-asparaginase production by Aspergillus niger under solid-state fermentation

    Article • Biocatalysis and Agricultural Biotechnology, October 2018, Elsevier

    Dr Ruann J Castro

  50. Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

    Article • International Journal of Food Science & Technology, August 2018, Wiley

    Dr Ruann J Castro

  51. Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology

    Article • 3 Biotech, August 2018, Springer Science + Business Media

    Dr Ruann J Castro

  52. Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters

    Article • International Journal of Biological Macromolecules, July 2018, Elsevier

    Dr Ruann J Castro

  53. Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges

    Article • Trends in Food Science & Technology, June 2018, Elsevier

    Dr Ruann J Castro

  54. A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation

    Article • Food Science and Technology, January 2018, FapUNIFESP (SciELO)

    Dr Ruann J Castro

  55. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

    Article • Food Structure, October 2017, Elsevier

    Dr Ruann J Castro

  56. Applications of Soy Protein-Based Blends, Composites, and Nanocomposites

    Article • August 2017, Wiley

    Dr Ruann J Castro

  57. Binary mixture of proteases increases the antioxidant properties of white bean ( Phaseolus vulgaris L.) protein-derived peptides obtained by enzymatic hydrolysis

    Article • Biocatalysis and Agricultural Biotechnology, April 2017, Elsevier

    Dr Ruann J Castro

  58. Enzymatic hydrolysis of bean protein concentrates for the production of antioxidant peptides using a statistical mixture design

    Article • October 2016, PIBIC Unicamp

    Dr Ruann J Castro

  59. Simultaneous hydrolysis of proteins from different sources to enhance their antibacterial properties through the synergistic action of bioactive peptides

    Article • Biocatalysis and Agricultural Biotechnology, October 2016, Elsevier

    Dr Ruann J Castro

  60. Biochemical characterization of solvent, salt, surfactant and oxidizing agent tolerant proteases from Aspergillus niger produced in different agroindustrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, January 2016, Elsevier

    Dr Ruann J Castro

  61. Statistical optimization of protein hydrolysis using mixture design: Development of efficient systems for suppression of lipid accumulation in 3T3-L1 adipocytes

    Article • Biocatalysis and Agricultural Biotechnology, January 2016, Elsevier

    Dr Ruann J Castro

  62. Invertase production by Aspergillus niger under solid state fermentation: Focus on physical–chemical parameters, synergistic and antagonistic effects using agro-industrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann J Castro

  63. Synergistic actions of proteolytic enzymes for production of soy protein hydrolysates with antioxidant activities: An approach based on enzymes specificities

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann J Castro

  64. Simplex centroid mixture design to improve l-asparaginase production in solid-state fermentation using agroindustrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann J Castro

  65. A versatile system based on substrate formulation using agroindustrial wastes for protease production by Aspergillus niger under solid state fermentation

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann J Castro

  66. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries

    Article • Food Research International, August 2015, Elsevier

    Dr Ruann J Castro

  67. Enzyme Production by Solid State Fermentation: General Aspects and an Analysis of the Physicochemical Characteristics of Substrates for Agro-industrial Wastes Valorization

    Article • Waste and Biomass Valorization, June 2015, Springer Science + Business Media

    Dr Ruann J Castro

  68. A new approach for proteases production by Aspergillus niger based on the kinetic and thermodynamic parameters of the enzymes obtained

    Article • Biocatalysis and Agricultural Biotechnology, April 2015, Elsevier

    Dr Ruann J Castro

  69. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes

    Article • Current Opinion in Food Science, February 2015, Elsevier

    Dr Ruann J Castro

  70. A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities

    Article • Biocatalysis and Agricultural Biotechnology, January 2015, Elsevier

    Dr Ruann J Castro

  71. Production and biochemical properties of proteases secreted by Aspergillus niger under solid state fermentation in response to different agroindustrial substrates

    Article • Biocatalysis and Agricultural Biotechnology, October 2014, Elsevier

    Dr Ruann J Castro

  72. Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design

    Article • Food Bioscience, September 2014, Elsevier

    Dr Ruann J Castro

  73. Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities

    Article • Biocatalysis and Agricultural Biotechnology, July 2014, Elsevier

    Dr Ruann J Castro

  74. Production and biochemical characterization of protease from Aspergillus oryzae: An evaluation of the physical–chemical parameters using agroindustrial wastes as supports

    Article • Biocatalysis and Agricultural Biotechnology, July 2014, Elsevier

    Dr Ruann J Castro

  75. Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

    Article • Food and Bioproducts Processing, January 2014, Elsevier

    Dr Ruann J Castro

  76. Protease from Aspergillus oryzae: Biochemical Characterization and Application as a Potential Biocatalyst for Production of Protein Hydrolysates with Antioxidant Activities

    Article • Journal of Food Processing, January 2014, Hindawi Publishing Corporation

    Dr Ruann J Castro

  77. Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

    Article • Industrial Crops and Products, August 2013, Elsevier

    Dr Ruann J Castro

  78. Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    Dr Ruann J Castro

  79. Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain ofAspergillus oryzae: Selection of Process Conditions and Product Characterization

    Article • ISRN Microbiology, January 2013, Hindawi Publishing Corporation

    Dr Ruann J Castro

  80. Caracterização do concentrado protéico de peixe obtido a partir dos resíduos da filetagem de tilápia do Nilo

    Article • Semina Ciências Agrárias, May 2012, Universidade Estadual de Londrina

    Dr Ruann J Castro