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Dissertations |
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PALLOMA DE SOUZA SANTOS
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BEVERAGES: A STUDY ON FEASIBILITY AND VITALITY FOR THE REUSE OF RESIDUE FROM FERMENTATION IN MICROCERVEJARIAS
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Advisor : ALAISE GIL GUIMARAES
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COMMITTEE MEMBERS :
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ALAISE GIL GUIMARAES
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ANA PAULA TROVATTI UETANABARO
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MARCELO ANDRES UMSZA GUEZ
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Data: Mar 26, 2018
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Show Abstract
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Beer is a very popular drink in Brazil, obtained by the alcoholic fermentation of must from barley malt and drinking water, with the addition of hops. It is the third most popular drink in the world, just after the water and tea. There is historical evidence that mankind has produced beer for more than 3,000 years. Artisan or specialty beers are a category that holds high-quality beers with high added value, generally beers that use recipes or manufacturing processes other than large-scale manufacturing. The market is in great growth and every day seeks differentiated and even exclusive products to attract more consumers of this type of beer. One of the crucial points in the brewing is the fermentation, made by the action of yeasts mainly Saccharomyces cerevisiae for high fermentation and Saccharomyces pastorianus for low fermentation. Yeasts are responsible for offering the beers flavor, aroma and texture. For each type of beer such as Belgian, English and others, select certain strains of yeast. As most of this material is not produced in Brazil, the cost of acquisition ends up being high and, therefore, the reuse of the fermentation residue ends up being viable. The objective of this research was to evaluate the viability and vitality of brewer's yeast that were obtained from the fermentation residue. Six beers with different strains of Saccharomyces were prepared, the fermentation residue of each beer was collected and a part of it was washed, after which the residue was stored under refrigeration (8-10 ° C), freezing (-22 ° C), freezing (-80 ° C) and freezing (-22 ° C) with addition of culture medium and glycerol for a period of 90 days. The viability method used was methylene blue staining, with counting of viable cells and non-viable cells. For vitality analysis, the acidification test of the medium was used, with pH observation before and after glucose insertion. Every fifteen days, viability analyzes were carried out using the methylene blue method and vitality by means of the method of acidification of the medium. The strains tended to drop both viability and vitality throughout the period, and improved performance under refrigeration obtaining the highest values of viability and vitality.
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2
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INGRID LESSA LEAL
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ELABORATION OF FLEXIBLE FILMS OF MANDIOCA STARCH: PBAT ADDITIVATED WITH NANOCELLULOSE, URUCUM AND CITRIC ACID FOR APPLICATION IN MANGO TOMMY ATKINS IN FRESH CUT STATE
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Advisor : JANICE IZABEL DRUZIAN
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COMMITTEE MEMBERS :
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CAROLINA OLIVEIRA DE SOUZA
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JANICE IZABEL DRUZIAN
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JOSIANE DANTAS VIANA BARBOSA
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Data: Mar 27, 2018
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Show Abstract
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Biodegradable films gain space between research as an alternative to minimize the extensive use of plastic materials, aiming to reduce the environmental impact resulting from the disposal of conventional plastic packaging. Starch presents great potential as a raw material for biodegradable films, as they are an economically viable alternative and come from renewable sources, but they have moderate oxygen permeability, low moisture barrier and low mechanical resistance, besides high production costs, generating problems in its marketing and market acceptance. When combined with synthetic polymers such as poly (butylene adipate-co-terephthalate) (PBAT), it can result in reduced costs, improved properties, and maintenance of the biodegradability of flexible films. The objective of this work was to extrude cassava starch films: PBAT, added glycerol, cellulose nanocrystals, urucum and citric acid in different concentrations, and to evaluate the efficacy of these in minimally processed Tommy Atkins mango. A total of eight formulations were prepared from the mixture of cassava starch (40% and 60%, w/w), PBAT (40% and 60%, w/w) and urucum (0.5% to 1% w/w) and constant values of glycerol (20%, w/w), suspension of cellulose nanocrystals (0.55%, w/w) and citric acid (1.0%, w/w). Two controls were used without the addition of glycerol, nanocellulose, urucum and citric acid in order to compare the results and, from their characterization, two were selected to pack mango. The moisture, water activity and colorimetry of the films and the mango were monitored during storage (T0, T7 and T14 days). The moisture content of the 8 films (3.39-7.46%), aw (0.396-0.569), thickness (0.052-0.180 mm), water vapor permeability (1.11-0.34x108 g.mm.m-2.day-1.KPa-1), water solubility (4.69-20.47%), tensile strength (1.90-6.65 MPa), and deformation (206.31-278, 41%), showed great influence of the composition. The formulations of the E4 (starch:PBAT:glycerol:nanocellulose:urucum:citric acid 40: 60: 20: 0.55: 0.5: 1%) and E7 (starch:PBAT:glycerol:nanocellulose:urucum:citric acid 40: 60: 20: 0.55: 0.5:1%) may be an alternative to Tommy Atkins mango storage in the fresh cut state, ie, shelled and pitted. The morphological characterization of these films shows regions of micropores that may facilitate the process of diffusion of water from the packaged product to the surface, allowing for decreases in moisture and water activity, associated with a higher color maintenance during fruit storage, compared to the usual use (expanded styrene + PVC film), with greater effectiveness for E7 film containing the additives nanocellulose, urucum and citric acid. However, further studies should be carried out to improve techniques and evaluate the efficacy of the antioxidant and antimicrobial activities of the additives, and these should be considered as active packaging, associated with the improvement of bioplastic properties.
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3
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FABIANE CERQUEIRA DE ALMEIDA
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DEVELOPMENT OF MANDIOCA STARCH BLENDS AND PROTEIN ISOLATE OF BEAN-CAUPÍ CONTAINING OR NOT NANOPARTICLES OF THE SAME MATRIX AMILÁCEA
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Advisor : JANICE IZABEL DRUZIAN
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COMMITTEE MEMBERS :
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BRUNA APARECIDA SOUZA MACHADO
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CAROLINA OLIVEIRA DE SOUZA
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JANICE IZABEL DRUZIAN
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Data: Mar 27, 2018
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Show Abstract
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Starch films have shown good prospects in place of synthetic polymers but have poor mechanical properties and barriers. In this study, the effects of the incorporation of protein isolate of cowpea (0-1.5 % m/v) and cassava starch nanoparticles (3 % m/m starch), obtained by ultrasound on the properties of the nanocomposites a cassava starch base (4 % w/v). It was tested conditions that had greater efficiency in the extractibility of protein isolate of cowpea flour, being effective with the NaOH solution 0,05 mol L-1 in the proportion 1:30 m/v with 30 minutes of agitation, and the isolate protein showed 72.5 % protein and 90 % solubility between pH 8-12. The nanoparticles of cassava starch obtained by ultrasound showed a yield of 97.85 %, with immediate application to the starch:protein films. The thermogravimetric curve showed a reduction of Tonset, but at the maximum protein concentration, the loss of mass is similar to that of the control film (91.30 and 91.39 g, respectively), with thermal stability up to 250-350 ºC. In the presence of starch nanoparticles, the thermal stability was maintained in comparison to the protein-free formulation with the control formulation. The modulus of elasticity and the maximum stress increased proportionally to the protein isolate concentration (R2 = 0.99 and R2 = 0.93, respectively), with reduction of the elongation (R2 = -0.96). In the presence of nanoparticles, the maximum tension presented linear increase (R2 = 0.99) and the elongation reduced, according to the polynomial regression model (R2 = 0.97). The permeability to water vapor was significantly affected (p < 0.05), progressively reducing the concentration of protein isolate. The nanocomposites of starch:protein:starch nanoparticles resulted in more mechanically resistant films with good thermal stability and perspective for application as biodegradable films.
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4
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CALIONARA WALESKA BARBOSA DE MELO
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Physical-chemical evaluation and identification of volatile compounds in chocolates from different varieties of cocoa (Theobroma cacao L.)
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Advisor : SERGIO EDUARDO SOARES
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COMMITTEE MEMBERS :
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ELIETE DA SILVA BISPO
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INGRID GRACA RAMOS
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SERGIO EDUARDO SOARES
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Data: Mar 28, 2018
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Show Abstract
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The southern region of Bahia stands out as the second largest cocoa producer in Brazil. In 1989, cocoa production was affected by the broom broom competition in Brazil, caused by the fungus (Moniliophthora perniciosa), which affected a large part of the cocoa production. As an alternative to control the disease, new clonal varieties were developed that were resistant to fungus, highly productive and with the potential to produce quality chocolates. Throughout the processing of the almonds, until the production of the chocolate, modifications occur that form volatile compounds of great importance in the sensorial characteristics of the chocolates. In order to contribute to the Brazilian Genetic Improvement Program, the physicochemical characterization and identification of the volatile compounds profile in single-variety chocolates produced from different cacao cultivars (Theobroma cacao L.) using the microextraction technique in solid phase (SPME) equipped with a GC-MS. Cholecys of the varieties SR162, TSH1188, BN34, PH16, CEPEC2002, PS1319, CCN51, Ipiranga 1 and Para/parazinho were used in this study and were evaluated for their physicochemical composition and profile of volatile compounds by chromatographic techniques. The results of the physical-chemical analyzes carried out showed that the chocolates have their own characteristics. The samples presented significant difference in the analysis of melting point and breaking force. Regarding color, chocolates would not differ in colorimetric analyzes. The samples have similar thermogravimetric profile. Principal component analysis (PCA) and analysis hierarchical groupings (HCA) allowed to discriminate the differences and similarities of chocolates according to the composition of fatty acids and volatile compounds. Through the analyzes, it was verified that the differences between the samples are related to the varieties of cocoa and the processing conditions that were used to obtain the chocolates.
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5
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ANA CAROLINA CHAGAS PORTELA
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Functional properties of cowpea flour (Vigna unguiculata L. Walp.), GUANDU (Cajanus cajan L. Millspaugh) and Mango (Phaseolus lunatus L.) obtained under DIFFERENT DRYING CONDITIONS
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Advisor : EDERLAN DE SOUZA FERREIRA
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COMMITTEE MEMBERS :
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CELSO DUARTE CARVALHO FILHO
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EDERLAN DE SOUZA FERREIRA
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RYZIA DE CASSIA VIEIRA CARDOSO
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Data: Mar 29, 2018
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Show Abstract
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Bean seeds have an important nutritional, economic and social contribution, especially in developing countries. The species Vigna unguiculata (L.) Walp. (cowpea), Cajanus cajan (L.) Millspaugh (pigeon pea) and Phaseolus lunatus L. (lima bean) are used in human feeding, but still in an incipient way. The incorporation of leguminous flour can contribute positively to the nutritional composition of some products. Thus, this study evaluated the effect of temperature (40, 50, 60 ºC) and drying time (6, 9, 12 h) on cowpea, pigeon pea and lima bean on some functional properties of their flours, such as: water absorption (WA) and oil (OA), water absorption index (WAI) and water solubility index (WSI), emulsion activity (EA) and emulsion stability (ES), gel formation capacity, water activity (Aw), and also of the centesimal composition, pH, total phenolics, total flavonoids and antioxidant activity. The results of the centesimal composition showed a higher protein content for lima bean flour with 32,4%. The total phenolic concentration and the percentage of antioxidant activity were higher for pigeon pea flour, 14,6 ± 0,5 mg / g.g-1 and 63%, respectively. The results showed that the WAI and WSI did not show significant difference (p > 0,05) between the treatments, however, there was a significant difference (p < 0,05) in WA only in the lima bean between treatments 40 and 50 ºC in the time of 6 hours. However, for OA, no significant difference was observed in either treatment. The EA presented increase in the treatments 50 ºC in the studied times, however the ES was low in all the flours. The concentration of 12% of the flours studied was shown to be enough for gel formation under most conditions. However, it was possible to observe a positive correlation between EA, OA, Aw and density in the pigean pea and lima bean flours for treatments 60 ° C at all times studied, however, the cowpea flour had a positive correlation between ES, WA, Aw, WAI, WSI and density, especially in 50 °C treatments at all times. In general, with the treatment 40 °C and 9 hours, good results are obtained for all flours, however depending on the purpose in the use of the flours, some functional properties can be potencilized in different treatments.
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6
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CASSIA ARAUJO CERQUEIRA
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PRECLINICAL EVALUATION OF THE PHARMACOKINETICS AND TISSUE PENETRATION OF RESVERATROL
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Advisor : EDERLAN DE SOUZA FERREIRA
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COMMITTEE MEMBERS :
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EDERLAN DE SOUZA FERREIRA
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RICARDO DAVID COUTO
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LUCIANA NALONE ANDRADE
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Data: Mar 29, 2018
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Show Abstract
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Resveratrol (3,5,4 trihydroxy-trans-stilbene) is a polyphenolic antioxidant compound produced by a wide variety of plants, with red wine being the most well-known source. The interest in this bioactive increased after the discovery of its pharmacological effects, which mainly include antioxidant and anti-inflammatory action, as well as cardioprotective, neuroprotective, anticancer, anti-aging, antihyperlipidemic, antiobesity and antidiabetic effect. Despite its therapeutic benefits, the mechanism of action exerted by this bioactive compound and its metabolites is still not fully elucidated, especially those related to its pharmacokinetics. Thus, a bioanalytical method for the quantification of 3,5,4-trihydroxy-trans-stilbene in plasma of Wistar rats in HPLC-UV was developed and validated. The method specific and linear in the concentration range 62.5 - 5000 ηg.mL-1 (r² = 1). The intra- and inter-day accuracy was less than or equal to 11.58% and 10.34%, respectively. In relation to the pharmacokinetic study, the i.v. bolus administration of 5 mg.kg-1, obtained the Ke of 0.09 h-1 ± 0.04, generating a half-life of 9.5 h ± 3.7, the Vd was 5.8 L.kg-1 ± 4.7, CI 0.39 LhKg-1 ± 0.26, total ASC of 6076 ng.h/mL ± 2959 and MRT of 8.7 ± 3.4. Oral administration of 100 mg.kg-1, obtained Ke of 0.12 ± 0.07 h-1, generating a half-life of 7.9 ± 4.2 h, the Vd was 13.3 ± 3.3 L.kg-1 or Cl of 1.76 ± 0.49 LhKg-1 ± 0.26, total ASC of 6519 ± 1592 ng.h/mL and MRT of 7.7 ± 1.7 h. The bioanalytical methodology developed showed linearity, sensitivity, specificity, precision and accuracy that allow the determination of plasma resveratrol in preclinical pharmacokinetic studies. Non-compartmental and population pharmacokinetic evaluation after oral and intravenous administration showed that resveratrol presented a two compartment model in both, with a longer exposure time in the body and greater distribution after oral administration when compared to iv. In addition, a high cerebral concentration after i.v administration indicates that this molecule is able to cross the blood-encephilic barrier of Wistar rats.
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7
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FABIANA PACHECO REIS BATISTA
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PHYSICAL-CHEMICAL AND NUTRITIONAL PROPERTIES OF PIAÇAVA FRUIT SEED (Attalea funifera Martius)
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Advisor : EDERLAN DE SOUZA FERREIRA
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COMMITTEE MEMBERS :
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EDERLAN DE SOUZA FERREIRA
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GUSTAVO GUADAGNUCCI FONTANARI
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MARCELO ANDRES UMSZA GUEZ
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Data: Mar 29, 2018
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Show Abstract
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The species Attalea funifera Martius, popularly known as piassava, produces a fruit that gives rise to a seed with a high concentration of lipids. However, there are no alternative ways to harness the coconut or even the seed, partly because of limited knowledge about chemical constitution and nutritional properties. Thus, in the present study the composition of centesimal, major minerals and in vitro digestibility of the protein present in the piassava fruit, as well as the characterization of some physical-chemical and nutritional properties of the lipid and protein fraction. The results of the centesimal composition analysis showed that the piassava seed meal consists of 29.7% moisture, 50.8% lipids, 4% protein, 2.2% minerals, 10.9% fiber total and 13.3% of total carbohydrates, on a wet basis. In the partially defatted flour, a protein content of 14%, minerals of 6.1%, fibers of 15.5% and carbohydrates of 54.9% were observed. The main minerals found in the seed were potassium (531 mg.100 g-1), magnesium (179 mg.100 g-1), calcium (49 mg.100 g-1) and zinc (9 mg.100 g-1). The characterization of lipids showed that 96% of saturated fatty acids were present, and lauric acid (48%) was the major fatty acid. The values observed for the peroxide and acidity indexes were 0.26 meq.kg-1 and 0.177 mg / NaOH.g-1, respectively. The protein characterization results show that only histidine had lower values (score, QS <1.0) than the recommendations. On the other hand, significant amounts of lysine (QS <1.6), threonine (QS <1.6), valine (QS <1.5), isoleucine (QS <1.3) and methionine (QS < 1.1). The best conditions for protein solubilization were obtained using the NaOH solution (0.1 mol.L-1), 1:20 m / v ratio and 30 minutes homogenization. The glutelins represented the main class (24.63%) of the total protein of the piassava. The percentages of digestibility of total flour protein and albumin, globulin and glutelin fractions were 89%, 92%, 94% and 91%, respectively. From the results presented it is recommended the use of the piassava seed as source of some nutrientes.
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8
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CLEONICE LAYS TRINDADE RIBEIRO
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State of the art on the supply and safety of street food in Brazil, from 2000 to 2014
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Advisor : RYZIA DE CASSIA VIEIRA CARDOSO
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COMMITTEE MEMBERS :
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ISABELLA DE MATOS MENDES DA SILVA
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ROGERIA COMASTRI DE CASTRO ALMEIDA
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RYZIA DE CASSIA VIEIRA CARDOSO
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Data: May 4, 2018
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Show Abstract
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Street food comprises an expanding sector in the world, presenting social, cultural, nutritional and economic contributions. However, it is associated with concern about food safety, since it can carry foodborne diseases. Thus, this study aimed to characterize the offer and the safety of street food in Brazil, based on scientific production published between 2000 and 2014. A literature review was carried out, based on 71 publications, including papers, dissertations and thesis. It was observed a predominance of national papers, with greater publication from 2008, being highlighted studies conducted in the Northeast (37.18%) and Southeast (33.33%) regions, and the States of São Paulo and Bahia (21, 79% studies, each one). In this scenario, the streets predominated (76%), followed by beaches (8,45%), typical parties and areas close to universities (5,63%, in each place). Regarding the sales structures, 60.53% of the studies showed the prevalence of carts (39.43%), tents (26.76%) and trailers or vans (11.26%). The main categories of food sold included: sandwiches (43,66%), fruit juice (25,33%), animal origin products and salted with (25.35% each).It was verified that53 (74.64%) studiesevaluated the hygiene practices at the sell points, 40 (56.33%) quality microbiological of food, surfaces or water, one the parasitological and other one the microscopic quality. Seven (9.85%) studies evaluated the pH value and 13 (18.30%) the food temperature. Among the studies that evaluated the hygiene practices, 96.42% reported inadequacies, regarding the adoption of Good Manufacturing Practices. In the studies that evaluated the microbiological quality, 97.5% reported some level of nonconformity and, in most cases, the products were classified as unfit for consumption. These results reinforce the concern with the hygienic quality of commercialized foods, demanding public attention to improve the regulation of the activity, in order to promote the offer condition and the quality of food and to protect the consumers' health.
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9
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KEILA GABRIELI MATOS DOS PRAZERES
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EXTRACTION AND CHARACTERIZATION OF CAUPI (Vigna unguiculata L.) AND MANGALÔ (Lablab purpureus L.) BEAN STARCHES
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Advisor : RENATO SOUZA CRUZ
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COMMITTEE MEMBERS :
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RENATO SOUZA CRUZ
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JOHNSON CLAY PEREIRA SANTOS
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LUCIANA ALVES DE OLIVEIRA
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Data: Jul 11, 2018
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Show Abstract
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Beans are leguminous, based on human food, because they are rich in carbohydrates, proteins, fibers and other nutrients. It is characterized by a coffee composed mainly of carbohydrate, in this way the starch predominates. Starches and their derivatives are used in virtually all industrial sectors. In the food industry can be used as basic ingredients of products or additives, in the improvement of their products, their presentation or conservation. The amalgics were not performed with the chronic masters and were not prepared for printing. In this work, cowpea and lablab bean starches were used to study the physical-chemical, thermal, image and rheological characteristics and an examination of their applicability in the food industry. The amides were characterized by hydration, lipids, ash, phosphorus content, apparent amylose content, mass properties (RVA), water and oil absorption capacity, image analysis (SEM), FTIR, X-ray diffraction, properties (TG / DTG and DTA). In the centesimal analysis to starches the values according to the norms specific for native starches. The amylose contents were 46.85% and 45.32% for cowpea and lablab bean, respectively. Scanning electron microscopy increased the levels of starches and grains by 11.44 μm for cowpea starch and 17.33 μm for lablab bean starches. The crystallinity pattern has been used by X-ray diffraction for the two type C samples, which is typical of legumes. The water-absorbing starch and the oil in the starches, the lablab bean starch are the values 92 g / 100g-1 and 64g / 100g-1, respectively. In the TG / DTG analysis the starch and lablab beans showed higher thermal stability than the cowpea with temperature spices of 324 ºC and 319 ºC, respectively. The maximum viscosity of mangalô bean starch was higher than that found for cowpea starch, as well as for the mass temperature ranging from 82 ° C to 78.7 ° C. The starch of lablab bean has a greater tendency of retrogradation and greater thermal stability than the starch of cowpea.
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10
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JAMILY ARAUJO SOUZA
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VALIDATION OF METHODS FOR ASSESSING THE CYTOTOXICITY OF POLYMERIAL MATERIALS USED IN FOOD PACKAGING AND / OR COMPONENTS
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Advisor : CAROLINA OLIVEIRA DE SOUZA
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COMMITTEE MEMBERS :
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CAROLINA OLIVEIRA DE SOUZA
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EDITH CRISTINA LAIGNIER CAZEDEY
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RICARDO DAVID COUTO
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Data: Jul 19, 2018
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Show Abstract
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Polymers used in food packaging are originated from plant, animal, chemical and biotechnological sources. And its composition can be equally varied due to the mixing of polymers in different proportions or inclusion of additives for the improvement of physicochemical properties. Considering that the toxicological safety of these materials still requires studies, two in vitro methodologies using Caco-2 human intestinal epithelial cells have recently been implemented to evaluate the cytotoxicity of polymeric food packaging materials, which presented good results when compared to each other. However, the analytical performance of both methods needs to be properly evaluated through the validation of analytical parameters for unequivocal proof of their capacity. In this sense, this work optimized and validated these bioanalytical methods in order to prove its suitability for the citotoxicity evaluation of polymeric materials used in food packaging and / or its components. Direct (DC) and indirect (IC) contact assays were performed in 60 mm Petri dishes containing 1.0x106 cells/mL suspension and the samples after 24 h of incubation had their bioreactivity determined by the evaluation of the effect on the cells. The validation step involved the evaluation of the linear range response, linearity, selectivity, precision and robustness of the methods. The research showed within the range of minimum and maximum sample size tested, the response was linear, with correlation coefficients (r) of 0.98 and 0.99 for direct contact (DC) and indirect contact (IC) methods, respectively. The analysis of selectivity demonstrated that both methods were able to detect the residual presence of cytotoxic substance. For the precision parameters, the relative standard deviation ranged from 2.4% to 6.5% (DC) and 1.8% to 15% (IC), being in compliance with the reference values. For the robustness study, the only parameter that negatively impacted the response was the increase in the volume of agar in the IC method causing a significant decrease in the size of the reactivity halos (P<0.05). In addition to meeting the validation criteria, the methods can be considered as simple analytical tools for screening the cytotoxicity of materials used in food packaging.
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11
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YNAYARA JOANE DE MELO RODRIGUES
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MINERAL COMPOSITION, CENTESIMAL, PHYSICAL-CHEMICAL PARAMETERS OF GUAJIRU FRUITS (Chrysobalanus icaco L.): RELATIONSHIP WITH ITS SENSORY ASPECTS
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Advisor : JOSE ANTONIO MENEZES FILHO
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COMMITTEE MEMBERS :
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CAROLINA OLIVEIRA DE SOUZA
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JOSE ANTONIO MENEZES FILHO
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LUCIANA ALVES DE OLIVEIRA
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Data: Aug 13, 2018
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Show Abstract
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Guajiru is a fruit of the species Chrysobalanus icaco L. found in the restingas of all Brazilian coast, has great food potential and is used by fishing communities in their in natura and/or processed forms, such as sweets, jams and preserves. The sensorial characteristics are related with genetic factors, the way of cultivation of the species and edaphoclimatic conditions, as well as by the existing compounds and degree of maturation of the fruits. In this way, the present work has the objectives of describing the physical-chemical characteristics, nutritional and sensory profile of guajiru fruits (C. icaco) from two regions of Brazil and evaluate their influence on sensorial characteristics. For this purpose, collections were made in the states of Rio Grande do Norte and Bahia, Brazil, here named RN and BA, respectively. The determinations of the weight, height and diameter of each fruit (pulp, fruit, seed), total acidity (pH), total soluble solids content (TSS) in °Brix were performed. Besides the centesimal composition, with determination of total carbohydrates, moisture, ashes, proteins and lipids; the mineral content was determined by atomic absorption spectroscopy (in the flame and in the graphite furnace modes) and sensorial analysis of the in natura fruit acceptance from the two localities. The data were statistically analyzed by Student's t-test to compare the fruits of the two regions with respect to physicochemical and sensorial characteristics, Pearson correlation for micro and macro-nutrients, cluster analysis forsensorial categories. Differences were observed between the fruits of the two regions. In relation to the energy value, which were 60.04 and 73.12 Kcal. 100 g-1 for BA and RN, respectively. They presented pH of 5,03 and TSS of 13,33 °Brix for RN samples and pH 5,44 and TSS of 10,93 °Brix for BA. There was a correlation between micro and macronutrients, except lipids. The abundace of mineral components was in the following order: K> Na > Mg> Ca> Fe> Mn> Cu> Zn> Ni> Cr, ranging from 206 mg/100g (K) to 0.87μg/100g (Cr). Guajiru RN presented higher levels of micro and macronutrients, which interfered in the characteristics, mainly fruit flavor, and consequently led to a better acceptance of these samples in comparison with the BA guajiru. Thus, it is expected that the consumption of guajiru fruits will be stimulated and contribute in a beneficial way to the diet of the native population, moreover improving its commercialization and cultivation, consequently contributing to the propagation of the species and maintenance of the indigenous flora of the restinga.
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12
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CINARA SOARES PEREIRA CAFIEIRO
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REGIONAL FRUIT BASED LIQUOR: a sensory and physico-chemical study with passion fruit (Passiflora cincinnata Mast.)
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Advisor : MARIA EUGENIA DE OLIVEIRA MAMEDE
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COMMITTEE MEMBERS :
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CAROLINA OLIVEIRA DE SOUZA
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LÍGIA REGINA RADOMILLE DE SANTANA
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MARIA EUGENIA DE OLIVEIRA MAMEDE
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Data: Sep 26, 2018
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Show Abstract
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The passion fruit of the bush is a fruit with good agronomic characteristics, nutritional, and a regional raw material of low cost that can be used in the elaboration of known products or new products. Liquor is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that give it aroma and flavor, extracted from: fruits, flowers, leaves, barks, roots, seeds or industrial essences. The objective of this work is to develop passion fruit liqueurs (Passiflora cincinnata Mast.) And evaluate their chemical, physical and sensorial characteristics. The liquors were elaborated in the Laboratory of Bromatology of the Federal Institute of Education, Science and Technology Baiano (IF Baiano) Campus Guanambi-Bahia. Formulations with different concentrations of pulp and syrup were prepared, totaling five treatments: F1 (26.5% Pulp: 73.5% Syrup-40ºBrix), F2 (39% Pulp: 61% Syrup-40ºBrix), F3 (26, 5% Pulp: 73.5% Syrup-70 ° Brix), F4 (39% Pulp: 61% Syrup- 70 ° Brix), F5 (33.3% Pulp: 66.7% Syrup-55 ° Brix). The physicochemical parameters analyzed were: Alcoholic degree (ºGL), Density, pH, titratable total acidity, total soluble solids (SST), reducing and non-reducing sugar. The instrumental color parameters were L * (Brightness), C * (Chroma) and h * (hue angle).In each sample, after dissolving the sugar in water, the syrup was boiled at 60 ° Brix, cooled and mixed to the alcoholic extract, passed through three filtrations and stored in glass containers, and allowed to stand for 1 month until maturation. The liquors were submitted to an acceptance test and purchase intention applied to 60 untrained judges, consumers of alcoholic beverages, ranging in age from 18 to 50 years. All physico-chemical and physical evaluations were performed in triplicate. The tropical passion fruit liquor presented desirable characteristics for processing, such as acid pH, acidity, soluble solids and total sugar. The treatments F4, F3 and F5 presented good acceptability, probably for having presented balanced value of sweetness, acidity and alcohol content. The results were evaluated in the production of liqueurs, an interesting alternative for increasing family income.
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13
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ITALA SUZANA OLIVEIRA SILVA
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DEVELOPMENT AND COVERAGE CHARACTERIZATION FOR “AMERICAN PASTA” TYPE CAKE BASED ON BRS SCS BELLUNA VARIETY AND BANANA GREEN FLOUR
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Advisor : SERGIO EDUARDO SOARES
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COMMITTEE MEMBERS :
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ELIETE DA SILVA BISPO
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LÍGIA REGINA RADOMILLE DE SANTANA
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SERGIO EDUARDO SOARES
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Data: Oct 31, 2018
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Show Abstract
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Around the world bananas are one of the most consumed fruits. According to data from 2013 in Brazil, each inhabitant consumes 28.99 kg / year. Green banana flour and biomass are banana derivatives which represent an alternative to avoid fruit wastage and to develop new products with high nutritional value since these ingredients can be incorporated into the preparations without affecting the flavor. Therefore, the objective of this study was to develop and characterize the physical, physicochemical, microbiological and sensorial coverages for "American pasta" type cake based on biomass and green banana flour. The banana used was the BRS SCS Belluna variety, provided by EMBRAPA Cassava and Fruticultura Cruz das Almas-BA. It was determined the ideal maturation point of the fruit, to elaborate the coverings for cake, evaluating the hardness, and the% of soluble carbohydrates and starch. Two formulations were developed, one with neutral taste (CBBN) and another chocolate flavor (CBBC), which were compared with commercial "American pastes" of the same flavors (CBCT - traditional and CBCC - chocolate). The centesimal compositions of the products (protein, lipid, ash, carbohydrate and fiber contents) were determined, calorific value, physical and physicochemical characteristics (resistant starch, pH, titratable acidity, water activity, texture and instrumental color ), as well as microbiological and sensory evaluations. The results indicated that until the 8th day after the harvest the BRS SCS Belluna banana maintains its characteristics of green fruit (stored at 18ºC), and thus, it can be used for the production of the cake cover. In the developed formulations, biomass and green banana flour were the major ingredient totaling 49.38% (CBBN) and 38.5% (CBBC). The CBBN and CBBC coverings presented a healthier nutritional composition, characterized by higher ash content, moisture, fibers, resistant starch and proteins, lower caloric value, greater softness and sharper staining compared to commercial coverages. Microbiological analyzes indicated that the refrigerated storage of the four cake toppings kept them in accordance with current legal microbiological standards for 30 days. Among the biomass-based coverages, the evaluators demonstrated greater sensorial acceptance of the chocolate-based biomass-based coverage. While in relation to the intention to buy could be indecision of the consumers regarding the coverings based on biomass. Therefore, given the nutritional quality and health benefits derived from the composition of the coverages developed, it is valid to invest in this type of product, since there is a public to consume it, represented by those who seek a healthier diet or those who need of a dietary sugar restriction, such as diabetics.
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14
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DANILO MOREIRA VILAS BOAS
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Microbiological Quality of Consumption Water and Occurrence of Waterborne Diseases in the mesoregions of the State of Bahia
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Advisor : ALAISE GIL GUIMARAES
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COMMITTEE MEMBERS :
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ALAISE GIL GUIMARAES
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MARION PEREIRA DA COSTA
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ROGERIA COMASTRI DE CASTRO ALMEIDA
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Data: Nov 8, 2018
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Show Abstract
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The importance of water for the operation of the most diversified sectors of the society is indisputable. This element is essential for the maintenance of all life forms on the planet and, therefore, its microbiological quality must be ensured, so, it must be free of pathogenic microorganisms that represent the main carriers of diseases and can cause irreparable damage to health of the population. The global water crisis is one of the most serious problems facing humanity today. The most important contaminants of water for human consumption are those of fecal origin and their evaluation correspond to the degree of contamination by bacteria belonging to the group of total coliforms, thermotolerant coliforms and Escherichia coli. Therefore, in Brazil, Decree N° 05/2017 establishes the absence of total coliforms and Escherichia coli for each 100 mL of water, so that this sample can be considered as suitable for use. The aim of the present study was to evaluate the microbiological quality of drinking water by means of a longitudinal study in a four-year period (from January 2014 to December 2017), linking microbiological analysis data water, the occurrence of hospital admissions for gastroenteritis of presumed infectious origin and other infectious intestinal diseases during the period considered. The results of the Microbiological Analysis of Consumption Water, issued by the Food Microbiology Laboratory of the Federal University of Bahia, from January 2014 to December 2017, were compared for the parameters recommended in the Brazilian legislation. The epidemiological data were obtained by the digital platform of the Unified Health System, through online consultation, according to ICD-10 and the other results were analyzed using SPPSS statistical software for Windows version 24, with the chi- square of Pearson and Likelihood Ratio, in addition, to verify the agreement between the tests, the Kappa statistic was used. It was verified that of the 7912 analyzed reports, 1603 (20.26%) were rejected for total coliforms, 501 (6.33%) showed growth for thermotolerant coliforms, while 106 (1.34%) of them were not due to the presence of Escherichia coli. These findings may be directly related to the verified averages of 546, 75 hospitalizations per year, mortality rate and number of deaths per thousand inhabitants of 3, 12 and 17, respectively, with a value spent in hospital services of R $ 286829, 00. Therefore, it is inferred that the system of distribution of drinking water, as well as obtaining it through private sources, in the mesoregions of the State of Bahia, is susceptible to contamination, thus contributing to the numbers of hospitalizations, deaths, mortality rate and costs related to waterborne diseases.
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15
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JOSELENE CONCEIÇÃO NUNES NASCIMENTO
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MICROBIOLOGICAL QUALITY OF MEALS OF SELF-SERVICE RESTAURANTS IN SALVADOR AND ITS RELATIONSHIP TO FOOD DISEASES IN BAHIA, BRAZIL
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Advisor : ALAISE GIL GUIMARAES
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COMMITTEE MEMBERS :
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ALAISE GIL GUIMARAES
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ROGERIA COMASTRI DE CASTRO ALMEIDA
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RYZIA DE CASSIA VIEIRA CARDOSO
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Data: Nov 9, 2018
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Show Abstract
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In contemporary times, food is characterized by the modern lifestyle, marked by the scarcity of time, making the choices and habits of consumption directed to food more consistent with the new lifestyle of the population. With this advent came the need for food outside the homes, especially in establishments that offer ready-to-eat meals as self-service restaurants. On the other hand, the consumption of meals in these establishments is one of the factors that contribute significantly to the occurrence of Foodborne Diseases, which represent a major public health problem worldwide. The objective of this study was to conduct a retrospective study of the microbiological quality of foods from self-service restaurants in Salvador and metropolitan mesoregion of Salvador and to collect information on the official occurrence of outbreaks of Foodborne Diseases in the state of Bahia, Brazil, in the period from 2013 to 2017. A total of 5,146 analysis reports were evaluated, of which 807 (15.68%) were not in compliance with Brazilian legislation (RDC Nº. 12). Among the non-conforming samples, 784 (94.45%) showed coliforms at 45ºC, 27 (3.26%) presented Bacillus cereus, seven (0.84%) coagulase-positive staphylococci, seven (0.84%) sulfite reducing Clostridia and five (0.61%) Salmonella. During the study period, 65 outbreaks of foodborne diseases were reported in the State of Bahia, Brazil, and recorded in the Sistema de Informação de Agravos de Notificação (Notification Disease Information System, SINAN), and a higher prevalence was observed in the age group between 20 and 49 years. Outbreaks in institutions such as housing and workplaces were the most frequent, as were the etiological agents most involved in the outbreaks were coliforms, Escherichia coli, Staphylococcus coagulase positive, sulphite-reducers Clostridium and Salmonella spp. The main transmission vehicles were mixed preparations and multiple foods. Diarrhea was the most observed symptom, and the main causal factor was inadequate handling/preparation. It was observed in this study that although the notification is still low, the occurrence of foodborne diseases in the State is worrisome, indicating the need for improvement in the Health and Epidemiological Surveillance system.
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16
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RENATA TORRES DOS SANTOS E SANTOS
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DEVELOPMENT OF AGRO-INDUSTRIAL PRODUCTS USING DIFFERENT UMBRELLA GENOTYPES
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Advisor : ALINE CAMARÃO TELLES BIASOTO
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COMMITTEE MEMBERS :
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ALINE CAMARÃO TELLES BIASOTO
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ELIETE DA SILVA BISPO
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RITA DE CÁSSIA MIRELA RESENDE NASSUR
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Data: Nov 19, 2018
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Show Abstract
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The high Brazilian production of different tropical fruit varieties is the third largest in the world. However, there are still many native and exotic fruits that have not been economically exploited due to their low availability, lack of knowledge about the production and conservation systems, as well as aspects related to fruit quality. In this context, the umbu (Spondias tuberosa Arruda), which is a native fruit of the Brazilian semi-arid region, is considered a vegetal product of extractivism of great economic importance for the strengthening of family agriculture and the regional development of the semi-arid Northeastern population, which harvests fruits and sell them for consumption in natura, or in the form of pulps, jellies, sweets, sorves and drinks. In this scenario, the objective of this study was to evaluate the potential of six umbilical genotypes (Accesses 37, 44, 48, 52, 55, 68) for industrial processing in the form of bulk candy and to analyze the composition of an alcoholic fermented beverage of umbu, made from the pulp of the fruit in natura and its frozen pulp. The sweets were prepared from the formulation consisting of 49% pulp, 1% pectin and 50% sucrose in a stainless steel pan under constant manual stirring at an approximate temperature of 100 ° C until the minimum reach of 75 ° soluble solids Brix. The fermentations were elaborated from the fermentation of the umbu wort chaptalizado with sucrose in the concentration of 180 g L-1, by the action of yeasts Saccharomyces cerevisiae; the wort being composed of the pulp of the umbu diluted in 50% distilled water. The quality of the sweets was determined in relation to the commercial chemical composition (pH, total acidity, water activity, soluble solids, moisture, firmness, color (L *, a *, b *), reducing sugars and non-reducing, vitamin C and syneresis), consumer acceptance test using a nine point hedonic scale, and application of the CATA questionnaire containing 23 terms that included emotions and sensory characteristics related to appearance, texture, taste and aroma. The results of the physical-chemical analyzes and the sensorial test of the sweets were submitted to ANOVA and Tukey's test (p≤0.05), while CATA results were analyzed by correspondence analysis and Cochran's Q test (p≤0, 05). According to the results, the physicochemical composition of the samples presented a significant difference (p≤0.05) in relation to the analyzed variables, except for the soluble solids content of the samples made with the genotypes, which was fixed at 75 ° Brix during while the commercial sample had 72 ° Brix. The sensory acceptance test showed that, in general, all samples were satisfactorily accepted by the consumers, and the sweets xv elaborated with Accesses 37, 44, 52 and 55 presented a higher preference for consumers, while commercial sweetness, less preference in the Map of Internal Preference. Therefore, the descriptive analysis from the CATA, showed that the terms sweet, cloying and sweet taste were also perceived in the sweets of the different umbu genotypes tested, with no significant difference (p≤0.05), and that the term umbu did not differ significantly (p≤0.05) among all samples of sweets, including commercial ones. The obtained beverages were evaluated for the fermentative kinetics of the process (ethanol yield, ethanol yield and product yield) and their physicochemical composition (pH, density, volatile and total acidity, alcohol content and dry extract, free sulfur dioxide and total, reducing sugars and total, color (L *, a *, b *, C *, h), total phenolic compounds, vitamin C and quantification of phenolic compounds). The results of the fermentative kinetics and the physical-chemical analysis of the fermented were submitted to ANOVA and Student's test (p≤0.05) and showed that there was no significant difference (p≤0.05) between the treatments in the fermentative kinetics, demonstrating which was satisfactory with an average yield of 70%, average productivity of ethanol at 0.50 g L-1 and a product yield of about 0.70. According to the results obtained, the two treatments present a significant difference (p≤0.5) in the physico-chemical composition for most of the analyzed variables, except for the soluble solids content, dry and reduced extract, luminosity and total phenolic compounds. However, both ferments comply with the Brazilian legislation for fermented fruits and are classified as a dry alcoholic beverage because they have a quantity of sugars lower than 3 g / L. In addition, the quality of the beverage showed the existence of a great variety of bioactive compounds present, being identified 22 phenolic compounds, of these, the total flavanols were major in its composition, and the stilbenos, minority. It is worth noting that the evaluated genotypes can be an interesting alternative in the elaboration of candy in mass, aiming to improve the quality and standardization of this product. Therefore, the fermented alcoholic beverage presents as a new investment option in the beverage area for the northeastern semi-arid region.
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17
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LUCIMARA MIRANDA MARTINS
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POTENTIALITY OF COCOA CULTIVARS FROM SOUTH BAHIA REGION FOR THE PRODUCTION OF FINE CHOCOLATES
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Advisor : ELIETE DA SILVA BISPO
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COMMITTEE MEMBERS :
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ALINE CAMARÃO TELLES BIASOTO
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ELIETE DA SILVA BISPO
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LEONARDO FONSECA MACIEL
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Data: Nov 22, 2018
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Show Abstract
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Cacao is a fruit of great economic importance, mainly for the production of chocolate. Chocolate is appreciated worldwide because of its sensory characteristics and chocolate with high cocoa content may have health benefits because it is rich in flavonoids and phenolic compounds that help prevent disease. The sensory characteristics of chocolate are influenced by the variety of cocoa, the steps of processing and the processing of the product that it are important for the development of the typical aroma, taste and color of chocolate, as well as ensuring its nutritional composition. Cacao is presented in three groups: Trinitarian, Criollo and Forastero. The international market classify the cacao as bulk, fine cocoa and special (or organic) cocoa. Cocoa bulk, or common cacao, is a type of standard cocoa that does not have specific aromatic characteristics. Fine cacao has special aromas. Brazil is the seventh largest producer of cocoa, however, it is not considered as a producer of fine cocoa. In order to change the image of Brazilian cocoa in the international market, the Executive Committee of the Cacao Plan (CEPLAC) has developed projects to demonstrate that Brazilian cacao has characteristics of fine cocoa, being different from the fine cocoa produced in other countries, in relation to the environmental, technological and organoleptic factor. In this context, there is an imminent need to disseminate the results of the studies with the cultivars produced in South of Bahia, in order to intensify the potential of Brazilian cacao for the production of fine chocolate. The objective of this work was to determine the sensory profile and acceptance of chocolates produced from the cultivars ParáParazinho, Ipiranga, CCN51 and PS1319, as well as the chemical composition (monomeric phenolics, total phenolics, anthocyanins and methylxanthines), antioxidant capacity and the characteristics of color and texture. The results of the chemical and physical determinations were evaluated using the nonparametric statistical method and the difference between the means was determined using the Kruskal-Wallis test (p <0.05). The results of the sensorial analyzes were submitted to ANOVA and the Tukey test was applied (p <0.05). Sensory and chemical data were correlated by Partial Least Squares (PLS). The chocolate samples differed significantly from each other as regards the content of theobromine, gallic acid, catechin and caffeine (mg / g). Regarding the physical analyzes, the samples showed a significant difference in the parameters hardness, chewing and luminosity. Quantitative Descriptive Analysis (ADQ) determined the sensorial profile of the chocolate samples and revealed for the Pará / Parazinho variety characteristics such as acid aroma, cocoa aroma, roasted aroma, bitter taste, astringency and more intense cocoa flavor; the Ipiranga variety was characterized by fruity aroma, fruity flavor and more pronounced melting; the CCN51 variety showed sweet aroma, buttery aroma, sweet taste, buttery flavor, brown color and more intense firmness; and the PS1319 variety showed acid scent, cocoa flavor, bitter taste and intense acid taste. In the consumer tests, samples from the Ipiranga and CCN51 varieties (did not differ significantly from each other) received the highest scores for the overall quality attribute, as well as a higher percentage of positive purchase intent (88%). The chocolates of the Pará / Parazinho and PS1319 varieties received the lowest acceptance ratings by consumers, which may be justified by the greater bitterness revealed in the Just Right Scale test. The CATA test revealed similar sensory descriptors to those found in ADQ® for the samples of the four cultivars studied, explaining 86.63% of the variability among the samples. The cacao varieties CCN51 and Ipiranga presented special characteristics of aroma and flavor and, therefore, potential for the production of fine chocolates.
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18
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IVO HENRIQUE PINTO ANDRADE
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NUMBER OF FRUIT STARCH (Artocarpus altilis (PARKINSON) FOSBERG) PRODUCED BY ULTRASSONIC TREATMENT
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Advisor : RENATO SOUZA CRUZ
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COMMITTEE MEMBERS :
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CÍNTIA MARIA ARIANI FONTES
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GIOVANI BRANDÃO MAFRA DE CARVALHO
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RENATO SOUZA CRUZ
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Data: Nov 26, 2018
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Show Abstract
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The use of starch in nanotechnology provides the obtainment of nanoparticles with high absorption capacity, low diffusion limitation, as well as non-toxic and biodegradable nature, reducing or eliminating the possibility of environmental impacts. The main starches used in nanotechnology are conventional sources such as corn, cassava and potato. However, because its high content of starch in its composition, and studies with this botanical source for the production of starch nanoparticles (SNP) have not been found, breadfruit also presents as an amylaceous source that can be used in production of nanostructures, and this possibility is also a way to promote the cultivation of the fruit. Among the methods of production of SNP is the ultrasonication, which provides the obtaining of nanostructures in a simple way, without the need of chemical agents and in short time, presenting as an alternative method when compared to traditional acid hydrolysis. The objective of this work was the production of starch nanoparticles using breadfruit (Artocarpus altilis (Parkinson) Fosberg) as an amylaceous source, through ultrasonication. After 75 minutes of ultrasonic treatment in 0.5% starch suspensions, the breadfruit SNP produced had polymodal distribution in relation to their size, with bands of 8.72-37.80 nm, 43.80-164.00 nm and between 190.00-955.00 nm. The overall mean SNP size was 145.65 ± 50.56 nm. The polydispersity index was 0.46 ± 0.06, indicating a slightly homogeneous size distribution. The zeta potential of the SNP was -16.93 ± 0.50 mV, which means tendency to agglomeration. The SNP had rounded and rod-shaped formations, with some observed clusters. In 25 minutes of processing, the suspensions of SNP already presented with high transparency and visible light scattering characteristic of colloidal particles (Tyndall effect) in nanoscale. The viscosity of suspended nanoparticles was lower when compared to native starch. The nanoparticles were less thermally stable. The C-O groupings were the most weakened and possibly ruptured by ultrasonic treatment. It was observed by the X-ray diffraction patterns that the ultrasonic waves caused a collapse in the crystalline region of the starch, leading to the obtaining of predominantly amorphous nanoparticles. The breadfruit SNP produced by ultrasound can be potentially applied as fat substitute and paper coating, as well as functions as emulsifiers or with functional appeal in foods, if they are chemically modified upon their production.
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19
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RITA DE CÁSSIA DE SOUZA
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PHYSICAL AND CHEMICAL EVALUATION OF GRAPE SEED OIL EXTRACTED BY DIFFERENT METHODS: INFLUENCE OF PRE-TREATMENT WITH ULTRASOUND
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Advisor : MARCELO ANDRES UMSZA GUEZ
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COMMITTEE MEMBERS :
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JOSIANE DANTAS VIANA BARBOSA
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MARCELO ANDRES UMSZA GUEZ
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SERGIO EDUARDO SOARES
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Data: Nov 29, 2018
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Show Abstract
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The grapes processing industry is responsible for the generation of 12 million tonnes / year of waste, of which approximately 3 million corresponds to seeds, that can cause serious environmental problems when not properly discarded. In Brazil, most of the grape bagasse generated in its processing is treated as waste with low value or discarded inadequately. However, re-using waste from the grape processing industry, particularly grape seeds, is a great interest because from it is possible to extract the oil rich in polyunsaturated fatty acids, phenolic compounds and natural antioxidants such as vitamin E. The aim of this work was to study the effect of pre-treatment by ultrasound in grape seed and to evaluate not only the yield, but also the chemical and physical characteristics of the obtained oil. The effects of temperature and time of ultrassound on the seeds were evaluated by Soxhlet (Sox) and Bligh Dyer (BD) extractions. The Supercritical Fluid Extraction (SFE) was performed according to the parameter obtained by Sox and BD extractions, and the oils obtained by the different methodologies were compared. Ultrasound pretreatment was highly effective in the oil extraction, not only increasing significantly oil yield (32.1; 20.31; 12.54%), but also total phenolic content for the oils (311; 234; 184%) to the oils obtained by Sox, BD and SFE, respectively. The fatty acids composition by SFE showed higher proportions of unsaturated fatty acids. The gravimetric analysis indicated that the obtained oil, for all extraction methods evaluated, presents high thermal stability, suffering degradation at temperatures above 370 ° C. Vitamin E (expressed as α-tocopherol) was separated and analyzed by High Performance Liquid Chromatography (HPLC) with UV detector. The pre-treatment with ultrasound has positively influenced the samples obtained by EFS and BD contributing with an increase of approximately 56 and 99%, respectively, in the α-tocopherol content in comparison with the sample without treatment (WT). This positive effect was not observed in Sox extraction. The SFE method was the most effective in the extraction of α-tocopherol, being 3.6 and 5.7 times (SFE: WT), and 11, 2 and 14.2 times (SFE: 30-30) higher in comparison to extractions by Sox and BD without treatment and treatment, respectively. The results presented in this work indicate that the pre-treatment by ultrasound can be a viable means to improve the efficiency of the extraction of oil, obtaining of phenolic compounds and Vitamin E from the grape seed, valid for the three methods studied, it is EFS that, in addition to efficiency, does not require organic solvents.
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20
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LARISSA FARIAS DA SILVA CRUZ
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EFFECT OF STORAGE TEMPERATURE ON PARAMENTS -CHEMICAL, MICROBIOLOGICAL
AND BIOACTIVE HONEY COMPOUNDS DE Melipona scutellaris
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Advisor : JANICE IZABEL DRUZIAN
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COMMITTEE MEMBERS :
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JANICE IZABEL DRUZIAN
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KARINA TEIXEIRA MAGALHAES GUEDES
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LEONARDO FONSECA MACIEL
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Data: Nov 30, 2018
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Show Abstract
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The honey of stingless bees (Melipona scutellaris) is distinguished by its nutritional, therapeutic and sensorial properties different when compared to honey of the Apis bee. The commercialization of this honey faces some obstacles, mainly in the stability during the storage, since its peculiar composition presents greater humidity, being the product more susceptible to changes. Although there is a Technical Regulation on the Identity and Quality of Melipona honey applied throughout the state of Bahia, there is no current national legislation for this type of honey, thus compromising product quality and consumer safety. In this context, the objective of this study was to monitor the physico-chemical, microbiological and bioactive composition of stingless honey (Melipona scutellaris) submitted to room temperature and refrigeration during storage, as well as to obtain scientific data that may aid in the establishment of identity standards and product quality. Samples collected in Salvador-Bahia were stored in polyethylene packages at 30ºC (ambient temperature) and 5ºC (refrigeration) for 150 days. During this period were monitored: total pH, total acidity, water activity, hydroxymethylfurfural, diastase activity, ash, color, free sugars (HPLC-RI), total phenolic compounds, total flavonoids, antioxidant activity (DPPH, FRAP and ABTS- ), and microbiological quality. The results showed that the honey quality was changed at both temperatures depending on storage time. The most pronounced changes occurred in increases of the total acidity and HMF, and in decreases in diastase activity and bioactive compounds. Depending on the storage time and temperature, the first three parameters did not comply with those established by Ordinance No. 207 (ADAB, 2014) for Melipone honey, with the highest incomformities detected at 30 ºC. Storage at 5 ° C for up to 60 days resulted in minor changes in physical and chemical properties, color, microbiological counts, bioactive compounds and antioxidant activity. However, from 60 days, the storage at 30ºC resulted in lower degradation of bioactive compounds associated with higher antioxidant activity. From the 60 days / 5 ºC the process of crystallization of the dextrose began, and the water content remained higher, favoring the degradation of the bioactive compounds and the reduction of the antioxidant activity. Crystallization also seems to favor the reaction of HMF formation and browning of honey. No contamination was detected by total coliforms, thermotolerant and Salmonella sp. The molds and yeasts were detected in reduced amounts in the honeys stored at room temperature, but lower than the parameters established (n o . 207 - ADAB, 2014). Even with degradation, the honey stored for 150 days at both temperatures still shows quality and functional properties, however, the parameters temperature and storage time associated with crystallization are methods of controlling the degradation of bioactive compounds, antioxidant activity, formation of HMF and color change of Melipona scutellaris honey.
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21
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LUDMILA SUZARTE MARQUES DOS SANTOS
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CARACTERIZAÇÃO FÍSICO-QUÍMICA DE RESÍDUO DO PROCESSAMENTO DA AMÊNDOA DE CACAU (Theobroma cacao L.)
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Advisor : EDERLAN DE SOUZA FERREIRA
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COMMITTEE MEMBERS :
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EDERLAN DE SOUZA FERREIRA
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SERGIO EDUARDO SOARES
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HENRIQUE RODRIGUES MARCELINO
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Data: Nov 30, 2018
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Show Abstract
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Cocoa is derived from the tropical tree Theobroma cacao L. (Malvaceae family). It presents high world production as well as great market value. Due to the processing stages of the cocoa beans, several by-products are commonly discarded, however, new research has been focusing on alternatives for the use. From this, the objective of this study was to characterize the powder residue from the processing (roasting and peeling) of cocoa beans. The analyses performed were thermal, physical-chemical, colorimetric, profile of volatile compounds, centesimal composition, quantification of individual minerals, composition of amino acids, profile of fatty acids, assay of total phenolic and flavonoid and antioxidant activity (DPPH, FRAP and ABTS) and determination of major phenolic and methylxanthin. The residue showed a content of 14.3% of total protein with amounts of amino acids higher than the recommendations and 29% of total lipids with a content of saturated fatty acids (61%) and unsaturated fatty acids (38%). High contents of individual minerals and significant results were verified in the DPPH radical (2.2-diphenyl-1-picrylhidrazil) elimination test (34.50 μM trolox/g), as well as in the other analyses of antioxidant activity and thermal stability. In view of the data obtained, the residue from cocoa bean processing presents nutritional and functional characteristics, besides other favorable parameters for use in the food industry.
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22
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LEILA MAGDA RODRIGUES ALMEIDA
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Incorporation of Spirulina Sp. Biomass for the Development and Characterization of Functional Food
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Advisor : CAROLINA OLIVEIRA DE SOUZA
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COMMITTEE MEMBERS :
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CARLOS PASQUALIN CAVALHEIRO
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CAROLINA OLIVEIRA DE SOUZA
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DENILSON DE JESUS ASSIS
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Data: Dec 13, 2018
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Show Abstract
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Innovative research involving biotechnology through the use of microorganisms for the production of new products, including food, has been prominent in the global food industry. Spirulina platensis LEB-18 is a microalgae with nutritional composition suitable for use as a food supplement, highlighting its high protein content, mono and polyunsaturated fatty acids, bioactive compounds, vitamins and minerals, characterizing it in the context of functional foods . The prospective study demonstrated that the main foods developed with application of microalgae are instant foods and functional foods. Therefore, the market needs for practical and healthy products motivated the elaboration of the present work, whose objective was to develop a functional sauce enriched with the biomass of Spirulina platensis, as well as to evaluate its physical-chemical, microbiological, sensorial and antioxidant characteristics. For the development of the sauces, according to the dietary techniques, four formulations were prepared: control (without Spirulina biomass) and sauces containing different concentrations of Spirulina biomass (2.0%, 3.0% and 4.0% ). Among those formulations, the one that obtained the best results in the physical-chemical parameters (pH and acidity), texture and sensory was selected for the monitoring and evaluation during 45 days of storage (refrigeration 4-6ºC). For the selected formulation, the parameters: pH, acidity, water activity, total protein, total lipids, carbohydrates, crude fiber, total ashes, minerals, fatty acid profile, antioxidant potential, color and analysis were evaluated during the storage period. microbiological study. The use of Spirulina in the sauces increased the pH value and altered the overall texture profile, giving stronger sauces with increasing concentrations. The highest value of firmness (0.45 N) was attributed to the sauce containing 4.0% of biomass, as well as the highest notes in the sensory evaluation (aroma, flavor, textute, overall impression, purchase intention). Thus, this formulation was selected for analysis during storage. The incorporation of the soybean meal with 4.0% of biomass obtained high levels of total proteins (7.94%), fibers (1.05%), minerals (884.43 mg / 100g), phenolic compounds (350.30 mgEAG.g (C18: 3n3 - 6.40% and C18: 1n9 - 20.11%), which presented a high antioxidant potential (IC50 12,20 mg.ml-1). were not found in the control. Regarding color, the formulation presented a significant dark green coloration, which is justified by the presence of pigments, including chlorophyll and phycocioanine, responsible for the blue-green coloration of this microalga. The microbiological analysis showed for both sauces the absence of Salmonella sp., And absence of Coliforms (≤ 3.0 MPa / g of product) and Coagulase positive Staphyloccoccus (≤ 102 CFU / g of product), being in agreement with current legislation . After 45 days of storage, the physicochemical characteristics, antioxidant activity and color parameters were maintained, indicating that the storage conditions (refrigeration 4 - 6ºC) were appropriate for preservation of the natural product and free of preservatives. The results of the research allowed to conclude that the enriched sauce with 4.0% of Spirulina biomass is a safe food, sensorially accepted and presents possible health benefits, presenting characteristics of a functional food. However, there is a need for further studies in the development of new food products with addition of Spirulina, as it is legally authorized as food and represents an alternative source with potential commercial, nutritional and technological value.
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23
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DARCILENE FIUZA DA SILVA
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INFLUENCE OF DIFFERENT DRIVING AND DRAINAGE SYSTEMS ON THE NUTRITIONAL AND SENSORIAL QUALITY OF 'BRS MAGNA' JUICE JUICE IN THE SÃO FRANCISCO VALLEY
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Advisor : MARIA EUGENIA DE OLIVEIRA MAMEDE
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COMMITTEE MEMBERS :
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MARCELO ANDRES UMSZA GUEZ
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MARIA EUGENIA DE OLIVEIRA MAMEDE
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PATRÍCIA COELHO DE SOUZA LEÃO
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Data: Dec 18, 2018
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Show Abstract
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Functional foods play an important role in promoting and preventing health. The grape, one of them acts in the immune system, has antioxidant action and has anti-inflammatory power. The objective of the present work was to evaluate the quality of grape juice made with the 'BRS Magna' cultivar in three systems of conduction (Latada, Lira and Espaldeira) and grafted on two rootstocks (IAC 572 and IAC 766). The experiment was conducted in the experimental area of Bebedouro and Embrapa Semiarid Laboratory of Enology from November 2017 to October 2018. Physicochemical characteristics, as well as antioxidant activity, phenolic compounds, profile and sensorial characteristics were determined. described through the Quantitative Descriptive Analysis (ADQ®), the CATA - Check-All-That-Apply and acceptance test. Statistical analysis was performed by ANOVA, Tukey test, Correspondence Analysis (AC), Internal Preference Map (MDPREF), Principal Component Analysis (PCA), Partial Least Squares Regression (PLS) and Extended Preference Internal Map ). The results indicated that the juice quality was influenced by both the conduction system and the rootstock tested. In relation to the physical-chemical parameters analyzed, the lira and trellis systems grafted by IAC 766, respectively, presented the highest balance between acidity, soluble solids and pH. The color parameters of the T3S1 sample resulted in higher values, corresponding to the higher color intensity among the other treatments. The content of IPT and monomeric anthocyanins was higher in the T1S2 sample than in the total phenolics was in the T3S2 treatment, being able to observe the influence of the rootstock in the determination of this analysis. In relation to the antioxidant activity for DPPH analysis the sample with the highest potential was T2S2 and for ABTS to T1S2, also observing the influence of the rootstock IAC 766. The content of phenolic compounds was higher in the sample T1S2 followed by T2S1, indicating the nutritional and functional power of these treatments. The tasters indicated that samples T1S1 and T2S1 were similar, showing better sensory characteristics, followed by T1S2. Regarding the overall acceptance, although there was no significant difference, the sample that obtained the highest mean was T2S1. Therefore, in this study, it was possible to prove that BRS Magna grape juice submitted to the conduction system grafted and grafted by IAC 766 (T1S2) is the sample with the highest content of bioactive compounds and nutritional quality having a good market perspective.
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