| |

Received: 1 May 2020    Revised: 20 June 2020    Accepted: 15 July 2020

DOI: 10.1111/jfpp.14796

ORIGINAL ARTICLE

Drying kinetics and physicochemical properties of whey dried

by foam mat drying

Ramon Ramos de Paula  | Wallaf Costa Vimercati  | Cintia da Silva Araújo  |

Leandro Levate Macedo  | Luciano José Quintão Teixeira  |
Sérgio Henriques Saraiva

Postgraduate Program in Food Science and

Technology, Center of Agrarian Sciences and
Engineering, Federal University of Espírito
Santo, Alegre, Brazil
Correspondence
Wallaf Costa Vimercati, Postgraduate
Program in Food Science and Technology,
Center of Agrarian Sciences and
Engineering, Federal University of Espírito
Santo, Alegre, ES, Brazil.
Email: wallafcosta@hotmail.com
Funding information
Coordenação de Aperfeiçoamento de
Pessoal de Nível Superior, Grant/Award
Number: 001; Fundação Estadual de
Amparo à Pesquisa do Estado do Espírito
Santo
Abstract
The aim of this study was to evaluate the influence of temperature on drying kinet-
ics and the physicochemical properties of whey powder. The whey foam was pre-
pared and dried at 40, 50, 60, 70, and 80°C. The moisture ratio (MR) was calculated.
Mathematical models were fitted to the MR data. The effective moisture diffusivity
(Deff ) and the activation energy were calculated. The samples were characterized
in terms of moisture, water binding capacity (WBC), protein, and color. The optimal
treatment was determined by the desirability function. The Midilli model was the
most appropriate to represent the drying of the whey. Higher drying air temperatures
resulted in shorter drying times and higher Deff, in addition to lower moisture, WBC,
brightness and hue, and greater chromaticity. The protein content was not influenced
by the drying temperature. The temperature of 60°C was the best for drying the
whey in a foam mat.
Practical applications
Whey is a by-product generated by cheese production and represents about 90% of
the volume of milk. This by-product still has a rich nutritional composition and can be
incorporated into other products to add value. The whey can be subjected to drying
processes, generating a powdered product with greater chemical stability and long
shelf life. Alternative methods that contribute to reducing process costs have been
increasingly used, such as foam mat drying. This process requires few technological
resources, low operating cost, and allows the use of lower temperatures.

1 |  I NTRO D U C TI O N (Kaminarides, 2015). Currently, about 50% of the whey produced is

Whey is the name given to the opaque, greenish-yellow fluid gen-
erated by cheese production, by separating the curd after protein
coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017).
Whey represents about 90% of the volume of milk, retaining approx-
imately 55% of nutrients, such as lactose, lipids, minerals, proteins,
and vitamins (Kosikowski, 1979).
Cheese consumption and production have increased world-
wide. The estimate is that the consumption of this food grows
about 2% per year and that 120 million tons of whey are produced
intended for the production of products with higher added value.
However, this by-product remains an environmental problem due
to improper disposal (Dimitrellou et al., 2017). The whey has a high
load of organic matter, such as lactose and casein, in addition to a
considerable content of lipids, suspended solids, phosphorus, and
potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent
studies suggest new uses for whey for the production of probiotic
cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides
(Sen, Bhattacharjee, & Bhattacharya, 2016), bacterial encapsulation
(Rabaioli Rama, Kuhn, Beux, Maciel, & Souza, 2020), elaboration

J Food Process Preserv. 2020;44:e14796. wileyonlinelibrary.com/journal/jfpp |

© 2020 Wiley Periodicals LLC.     1 of 10
https://doi.org/10.1111/jfpp.14796
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of xanthan gum (Nery, Brandão, Esperidião, & Druzian, 2008), re-

placement of water during the preparation of mortadella (Terra
et al., 2009), formulation of dulce de leche (Madrona, Zotarelli,
Bergamasco, & Branco, 2009), and in the preparation of cheese
bread (Imamura & Madrona, 2008).
Whey proteins consist of molecules with a globular structure and
are important ingredients for the manufacture of healthy and func-
tional products (Haque, Putranto, Aldred, Chen, & Adhikari, 2013).
According to Anandharamakrishnan, Rielly, and Stapley (2007),
whey proteins have high potential in human nutrition, as they con-
tain several amino acids in balanced amounts, including essential
amino acids for the body. To make its use feasible, the liquid material
containing the protein undergoes the drying process, generating a
powdered product with greater chemical stability and long shelf life.
However, proteins are sensitive to heat, making the drying process a
critical step (Haque et al., 2013).
Drying is one of the most effective methods for food preser-
vation as it provides product stability, ease of use, transport, and
F I G U R E 1   Layout of a tray dryer
storage, because removing water reduces the volume of the final
product and decreases the availability of water for chemical, enzy-
matic, and microbiological reactions to occur (Castro, Mayorga, & water, monoglycerides of distilled fatty acids, salt of fatty acids,
Moreno,  2018; Kaleta, Guirnicki, Winiczenko, & Chojnacka,  2013). sorbitan monostearate, and polyoxyethylene sarbine monostearate)
Energy efficiency, drying time and product quality, among other fac- was acquired in local commercial in the city of Alegre/ES, Brazil.
tors are decisive characteristics when choosing the drying method.
The ideal is that there is a balance between these factors to achieve
the economic objective, in addition to guaranteeing a safe food with 2.2 | Equipment
the desired sensory quality (Chen & Mujumdar, 2008).
Spray drying is one of the most used methods for drying pharma- A tray dryer with forced circulation of heated air was used for the
ceutical products and food, including whey (Anandharamakrishnan drying process (Figure 1). Air in ambient conditions is sucked into the
et al., 2007). However, alternative methods that contribute to reduc- dryer (PD-15, Polydryer, Viçosa, Brazil), where the air is heated by
ing process costs have been increasingly used. In this context, foam electrical resistors. The air temperature is monitored continuously
mat drying has demonstrated a potential application. This method by a thermocouple attached to the dryer. The forced air circulation is
consists of converting liquid or pasty foods into stable foam by add- performed by a fan, ensuring that the air speed is constant through-
ing foaming agents and incorporating air. The process requires few out the process (1.5 m/s).
technological resources, has a low operating cost. It also allows the
use of lower temperatures, a higher drying rate, and consequently a
shorter drying time. In addition, the powder obtained by this process 2.3 | Foam mat drying
has good rehydration properties (Franco, Perussello, Ellendersen, &
Masson, 2016; Ng & Sulaiman, 2018; Shaari, Sulaiman, Rahman, & The whey foam was produced by the addition of 8% of the Emustab.
Bakar, 2018). Therefore, the aim of this work was to evaluate the The ideal concentration of Emustab was defined according to pre-
effect of different drying temperatures on drying kinetics, moisture, liminary tests of foam density and stability (data not shown). The
water binding capacity, protein, and color of whey powder. whey and the foaming agent were mixed in a planetary mixer (ARNO,
BPA KJ 280W, São Paulo, Brazil), for 20 min, with the first 5 min at
minimum speed and the remaining 15 min at full speed. The foam
2 |  M ATE R I A L S A N D M E TH O DS was spread over stainless steel trays of 1, 40, and 50 cm of height,
width, length, respectively, and the tray was inserted into the dryer
2.1 | Material (Figure 1) (Araújo et al., 2017; Vimercati, Macedo, Araújo, Teixeira,
& Saraiva, 2019). In each batch, 500 g of whey foam were dried. The
Whey, previously concentrated by reverse osmosis (17°Brix), was foams were subjected to drying at 40, 50, 60, 70, and 80°C. The
provided by dairy Veneza (Nova Venécia, ES, Brazil). The product mass of the samples was monitored during the drying using a digital
was divided into 500 g sample units and stored in metalized and wa- balance and the experiments were performed until obtaining con-
terproof plastic packages, with the zip closure system, in a freezer stant weight. The dehydrated product was stored in metalized pack-
(−20°C) until the analyzes were performed. Emustab (Components: aging at room temperature.
de PAULA et al. |
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2.4 | Mathematical modeling The Arrhenius equation was used to calculate the activation en-
ergy, as shown in Equation 5 (Macedo, Vimercati, Araújo, Saraiva, &
The moisture ratio (MR) was calculated according to Equation 1. Teixeira, 2020).

( )
(5)
−Ea
X − Xe Deff = D0 exp
(1)
RT
MR = t
X0 − Xe
where, D0 is the pre-exponential factor of the Arrhenius Equation
where, MR is the moisture ratio; Xt, Xe, and X0 are the moisture, on a dry (m2/s); Ea is the activation energy (kJ/mol); R is the ideal gas constant
basis, at time t, equilibrium and initial time. (kJ/ mol K), and T is the temperature (K).
The mathematical models (Table 1) were fitted to the MR
data. The adjusted coefficient of determination (R2adj) and the stan-
dard error of the regression (SE) were calculated according to 2.6 | Physicochemical analysis
Equations 2 and 3, respectively (Macedo, Vimercati, Araújo, Saraiva,
& Teixeira, 2020). The moisture was determined by gravimetric method on the oven
at 105°C until constant weight, according to the method No.
∑N � �2
i=1 MRexp − MRpred N − 1 967.08, described by the Association of Official Analytical Chemists
R2adj = 1 − (2)
∑N � �2 N − p
(AOAC, 2005).
i=1 MRexp − MR
Water binding capacity (WBC) was acquired according to the
� method described by Azizpour, Mohebbi, and Khodaparast (2016),
�� ∑ � �2 �
� N with some modifications. Whey powder was added to distilled
� i=1 MRexp − MRpred
SE = � (3)
N−p water, in the proportion of 1:8 (w/v). The solution was homoge-
nized in a vortex for 5 min, followed by centrifugation at 4,000 g for
30 min. After centrifugation, the supernatant was discarded, and the
where MRexp and MRpred are experimental and predicted moisture decanted material was weighed. WBC was calculated by the differ-
ratio values, respectively. MR is the mean experimental moisture ratio ence between the amount of water initially added to the dried whey
value; N is the number of observations; p is the number of constants and the amount of water removed in the centrifugation, in relation
in the model. to the sample weight.
The protein content was determined by the modified Kjeldahl
method using a nitrogen conversion factor of 6.38, according to the
2.5 | Effective moisture diffusivity and method No. 988.05 (AOAC, 2005).
activation energy The color analysis of the whey powder was performed by a col-
orimeter (konica-Minolta CM-5) and the colorimetric parameters
Fick's second law was adopted to calculate the effective moisture were obtained. The L* parameter indicates the luminosity value of
diffusivity (Deff ) (Crank, 1975), considering the constant diffusion the sample, ranging from 0 (black) to 100 (white), a* indicates the
coefficients, infinite slab geometry, and uniform initial moisture dis- region of green (−a) to red (+a) and b* indicates the region of blue (−b)
tribution, Equation 4. to yellow (+b). In addition, the chroma (C*) and hue (h*) values were
calculated by Equations 6 and 7, respectively. C* represents color
( )
8 ∑
∞
1 t saturation. H* values vary from 0°/360° (pure red), 90° (pure yellow),
MR = exp − (2n + 1) 2 2
π Deff (4)
π2 n = 0 (2n + 1)2 4L2 180° (pure green) to 270° (pure blue) (Vimercati et al., 2020).

√
where, MR is the moisture ratio, n is the number of terms in the sum- C∗ = a∗2 + b∗2 (6)
2
mation; Deff is the effective diffusivity of moisture (m /s); t is the time
(s); L is the thickness (m). ( )
b∗
h∗ = tan−1 (7)
a∗

TA B L E 1   Empirical equations applied to the drying curves

2.7 | Statistical analysis
Henderson & Pabis MR = a. exp−k.t
Lewis MR = exp−k.t
The experiment was conducted in a completely randomized design,
Page
n
MR = exp−k.t with three repetitions. The parameters of the Lewis, H&P, Page, and
Midilli Midilli models were determined using nonlinear regression. The ad-
n
MR = exp−k.t + b. t

Note: MR: moisture ratio; t: time (h); k, a, n, and b are parameters of the justed determination coefficient (R2adj) and the standard error of the
models.
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4 of 10       de PAULA et al.

regression (SE) were used to determine the quality of the fit of the After obtaining the individual desirability values, the overall de-
models to the experimental data. sirability (D) was calculated (Equation 10).
The responses of the physicochemical analysis of whey pow-
√(
der were subjected to regression analysis of variance (ANOVA). In √ N )
√ ∏
D= √ (10)
N
d
the case of significant effects (p < .05), the means were submitted i
i=1
to the adjustment of linear, quadratic, and cubic polynomial mod-
els. The coefficient of determination (R 2) and the standard error where, N is the individual desirability number.
of the regression (SE) were considered for the choice of the best The ideal condition corresponds to the highest value of the over-
model. Statistical analyzes were performed using Statistica soft- all desirability.
ware (Statistica 8.0, Statsoft Inc., Tulsa, USA), at the 5% probabil-
ity level.
The desirability function was used to aid simultaneous deter- 3 | R E S U LT S A N D D I S CU S S I O N
mination of the varying responses of whey powder. Initially, the in-
dividual desirability (di ) of each response was calculated within the 3.1 | Mathematical modeling
range 0 ≤ di ≤ 1 (Derringer & Suich, 1980). The Equation 8 was used
to minimize the responses and Equation 9 was used to maximize the The mathematical models evaluated were satisfactorily fitted to
responses. the MR data (Figure 2), with R2adj higher than 0.95 and SE lower than
0.09 (Table 2). Mathematical models with good fit to the experimen-
⎧ ⋀ tal data exhibit high R2adj value and low SE value (Macedo, Araújo,
⎪ 1, if y i ≤ Ti
⎪ � ⋀ �ri Vimercati, Saraiva, & Teixeira, 2019).
⎪ Ui − y i
(8) The k parameter represents the influence of external drying con-
⋀

di = ⎨ , if Ti < y i < Ui
⎪ Ui − Ti
⎪ ditions (Santos, Figueirêdo, Queiroz, & Santos, 2017). K values for all
⋀

⎪ 0, if y i > Ui models increased with increasing temperature (Table 2), indicating

⎩
that this process variable had a strong influence on the drying kinet-
ics of the whey. On the contrary, parameter n indicates the product's
⎧ ⋀ internal resistance to drying (Santos, de Figueirêdo, de Queiroz, &
⎪ 0, if y i ≤ Li
⎪ � ⋀ �ri Santos, 2017). In the Page model, this parameter did not show a de-
⎪ y i − Li
(9) fined behavior by increasing the air temperature. However, for the
⋀

di = ⎨ , if Li < y i < T
⎪ Ti − Li
⎪ Midilli model, parameter n increased with increasing temperature
⋀

⎪ 1, if y i > T (Table 2).
⎩
The Midilli model was that which best fitted the data, for all dry-
where, di is the value of individual desirabilities; Ti is the desired ideal ing temperatures, since it presented the highest R2adj values and the
value; Ui is the maximum desired value; Li is the minimum desired value. lowest SE values (Table 2). Maciel, Afonso, Costa, Severo, and Lima

F I G U R E 2   Drying curves of whey at

different temperatures. Black circle: 40°C;
white circle: 50°C; black triangle: 60°C;
white triangle: 70°C; black square: 80°C
de PAULA et al. |
      5 of 10

TA B L E 2   Model parameters, adjusted

coefficient of determination (R2adj), and T (°C) Models k a n b R2adj SE
standard error of the regression (SE) 40 H&P 0.1097 1.0406 0.9760 0.0546
Lewis 0.1049 0.9739 0.0569
Page 0.0512 1.3051 0.9896 0.0358
Midilli 0.0703 1.0206 −0.0094 0.9982 0.0150
50 H&P 0.1669 1.0527 0.9694 0.0635
Lewis 0.1569 0.9659 0.0670
Page 0.0787 0.3634 0.9877 0.0403
Midilli 0.0940 1.0873 −0.0142 0.9964 0.0218
60 H&P 0.2678 1.0530 0.9668 0.0650
Lewis 0.2515 0.9641 0.0676
Page 0.1505 1.3782 0.9888 0.0378
Midilli 0.1587 1.1012 −0.0226 0.9971 0.0193
70 H&P 0.3434 1.0668 0.9715 0.0622
Lewis 0.3166 0.9661 0.0679
Page 0.2017 1.4107 0.9938 0.0290
Midilli 0.2061 1.2756 −0.0105 0.9969 0.0205
80 H&P 0.4225 1.0888 0.9591 0.0775
Lewis 0.3812 0.9505 0.0853
Page 0.2243 1.5865 0.9929 0.0323
Midilli 0.2257 1.5206 −0.0054 0.9935 0.0308

(2017) also observed that the Midilli model was the best for foam drying temperature and the drying time was generated, thus, ob-
mat drying of guava. taining moisture on a wet basis. Equation 14 represents the response
The influence of the drying air temperature on the parameters of surface, with R 2 of 0.9634.
the Midilli model was evaluated, and parameter b presented a random
behavior. On the contrary, the parameters k and n were influenced. U (13)
X=
100 − U
Thus, parameter b was considered constant, parameter k was replaced
by the Arrhenius equation and parameter n was represented by a where, X and U are moisture expressed on dry and wet basis,
linear polynomial model. Therefore, a generalized model of MR was respectively.
obtained, according to Equation 11 given below. This model was able
MC (% ) = 75.57725 + 13.71474t − 0.17831t2 − 0.18730T − 0.33055tT
to satisfactorily estimate MR as a function of time and temperature
(14)
(R2 = 0.9945). In addition, the experimental data were close to those
predicted (Figure 3), with behavior close to the 45° line. where, MC is moisture content; t is time (h); T is temperature (°C).
Deff presented values between 1.375 × 10−9 to 4.881 ×
( ( ) )
−9
m2/s (Table  3), being in the range of typical values for
−3077.878455
− 1429.684662exp( T ) t(0.013483T−3.251501) (11) 10
MR = exp − 0.010284t
food (Thuwapanichayanan, Prachayawarakorn, Kunwisawa, &
where, MR is the moisture ratio; T is the temperature (K); t is time (h). Soponronnarit, 2011). In addition, an increase in Deff was observed
Applying Equation 1 to Equation 11, we have Equation 12, express- as the drying air temperature increased. The same was observed by
ing moisture, on a dry basis, as a function of time and temperature. Kumar et al. (2019). According to Kumar et al. (2019), this behavior in-
( ( (
−3077.878455
) ) ) dicates that diffusion was the main phenomenon of moisture transfer
( ) − 1429.684662exp( T ) t(0.013483T−3.251501)
Xt = Xe + X0 − Xe exp − 0.010284t during drying.
The Arrhenius equation can be used to represent the depen-
(12)
dence of Deff with drying temperature (Equation 15), obtaining an
where MR is the moisture ratio; Xt, Xe, and X0 are the moisture, on a dry activation energy of 29614.468 J/mol. Generally, food products
basis, at time t, in equilibrium and at time zero; T is the temperature (K); t have activation energy between 13000 and 110000 J/mol (Zogzas,
is time (h). Maroulis, & Marinos-Kouris, 1996).
Equation 13 was used to convert moisture on a dry basis to mois- ( )
29614.468

ture on a wet basis. A response surface (Figure 4) as a function of Deff = 0.000130 exp R(T+273.15)
(15)
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6 of 10       de PAULA et al.

F I G U R E 3   Comparison of
experimental and predicted moisture ratio
values according to generalized model
equation

F I G U R E 4   Moisture, wet basis (g/100

g), as a function of drying time and
temperature

TA B L E 3   Effective moisture diffusivity (Deff ) of whey at 3.2 | Physicochemical characterization

different temperatures

Deff (0.109) The moisture of powdered products is an important quality pa-

Temperature (°C) (m2/s) rameter, as it affects their stability during storage (Premi &
40 1.375 Sharma, 2017). The moisture of the powders varied between 2.90
50 2.219 and 8.00 g/100 g (Figure 5a) and was significantly affected by the

60 3.172
drying air temperature (p < .05). Values close to those found in this
work were obtained by Jafari, Masoudi, and Bahrami (2019), for
70 4.322
drying of the whey by spray drying. In addition, these values are
80 4.881
similar to those reported for dehydrated foam mat products, such
de PAULA et al. |
      7 of 10

F I G U R E 5   Physicochemical properties of whey at different temperatures. MC is the moisture content (a); WBC is the water binding
capacity (b); L* is the Luminosity (c); h* is the tonality (d), C* is the chroma (e)

as pineapple (3.91 to 7.80 g/100 g) (Shaari et al., 2018), blueberry
(2 to 6 g/100 g) (Darniadi, Ho, & Murray, 2018), and beet (6.04 to
8.27 g/100 g) (Ng & Sulaiman, 2018). The moisture values showed
an exponential behavior, with a decreasing trend, with increasing
temperature. The tested exponential model was satisfactory to de-
scribe the behavior of the data and presented R 2 = 0.96. The values
of the parameters obtained by nonlinear regression are shown in
Figure 5a.
Water binding capacity (WBC) is defined as the amount of water
absorbed by the dry food and is directly related to the hydration ca-
pacity of the powdered product (Azizpour et  al.,  2016). The WBC
values varied between 99.72% and 219.84%. A quadratic reduction
 |
8 of 10       de
(p  < .05) in the WBC values was verified with increasing tempera-
ture (Figure 5b). This can be attributed to greater denaturation of
whey proteins during the drying process at higher temperatures. A
denatured protein shows migration of hydrophobic groups to its sur-
face, reducing the amount of bonds with water via hydrogen bonds
(Azizpour et al., 2016). According to Haque et al. (2013), irreversible
protein denaturation can be started at a temperature of 65°C. In
addition, water evaporation processes and stress at the air–water
interface that occur during convective drying contribute to this de-
naturation. A reduction in WBC values with increasing temperature
has also been reported by other authors during the drying in foam
mat of yacon juice (Franco et  al.,  2016), shrimp powder (Azizpour
et al., 2016), and mango pulp (Wilson, Kadam, Chadha, Grewal, &
Sharma, 2014).
The whey protein content was not influenced by the drying
temperature (p  > .05), with mean of 11.87 ± 0.42 g/100 g, dry
basis. Franco et al. (2016) also found no significant difference
between the protein content of dry yacon juice dried in foam
mat at temperatures of 50, 60, and 70°C. On the contrary, Teoh,
Lasekan, and Azeez (2016) found that the protein content of corn
flour decreased with increasing temperature during foam mat
drying.
The color parameters L* (luminosity), h* (hue), and C* (chroma)
of the whey powder were influenced by the drying temperature
(p < .05). The results obtained for these parameters ranged from
83.82 to 93.16, 83.05 to 90.92, and 14.94 to 23.7, respectively.
The parameters L* and h* decreased with increasing drying tem-
perature, resulting in darker samples and less yellowish tonal-
ity (Figure 5d,e). The linear model was satisfactory to represent
the behavior of L* and the quadratic model was the one that best
represented the behavior of h*, with an R 2 value greater than 0.8.
This tendency to darken the samples suggests the formation of
dark pigments by the Maillard reaction, which is favored at higher
temperatures (Pinto et al., 2018). On the contrary, parameter C*
increased linearly with increasing temperature (p < .05), indicating
a purer color. This behavior is expected due to the lower mois-
ture and, consequently, a higher concentration of pigments in the
samples (Michalska, Wojdyło, Lech, Łysiak, & Figiel,  2017). The
higher C* is related to greater color intensity, improving the over-
all appearance of the product (Gonçalves, Resende, Carvalho, de
Resende, & Vilas Boas, 2018). Pinto et al. (2018) also observed a
reduction in the luminosity value of pequi samples with an increase
in the drying temperature, since the chromaticity was not signifi-
cantly affected.
3.3 | Optimization of drying temperature
The optimum drying temperature was determined by minimizing
drying time and moisture, and maximizing Deff, WBC, luminosity, and
chromaticity. The drying air temperature of 60°C was that with the
highest global desirability (D = 0.4623).
PAULA et al.
4 | CO N C LU S I O N
The study of new whey drying methods is of great relevance, due
to their social, economic, and environmental impacts. Foam mat
drying proved to be a viable and efficient tool for processing this
by-product. Higher drying air temperature required less drying
time and showed a higher effective diffusivity value. The Midilli
model was chosen to represent the drying kinetics of the whey
foam mat, as it was the model that best fitted the moisture ratio
data over time. The protein content was not influenced by the tem-
perature. Higher temperatures resulted in lower moisture, WBC,
brightness and hue, and greater chromaticity. The temperature of
60°C was determined as ideal for drying the whey according to the
desirability function.
AC K N OW L E D G M E N T S
This work was supported by the Coordenação de Aperfeiçoamento
de Pessoal de Nível Superior—Brazil (CAPES)—Finance Code 001,
Fundação de Amparo à Pesquisa e Inovação do Espírito Santo
(FAPES), for the Pesquisador Capixaba fellowship of the fifth and
sixth authors.
C O N FL I C T S O F I N T E R E S T
The authors have declared no conflicts of interest for this article.
ORCID
Ramon Ramos de Paula  https://orcid.
org/0000-0003-2530-6367
Wallaf Costa Vimercati  https://orcid.org/0000-0002-6398-2991
Cintia da Silva Araújo  https://orcid.org/0000-0003-0122-6047
Leandro Levate Macedo  https://orcid.
org/0000-0003-3010-7485
Luciano José Quintão Teixeira  https://orcid.
org/0000-0003-2546-615X
Sérgio Henriques Saraiva  https://orcid.
org/0000-0003-0158-9155
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