Banca de QUALIFICAÇÃO: TAINARA SANTOS OLIVEIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : TAINARA SANTOS OLIVEIRA
DATE: 07/07/2023
TIME: 14:00
LOCAL: Faculdade de Farmácia - UFBA
TITLE:

Beef burger added with nanoencapsulated Unaué HIE OxG (Elaeis guineensis x Elaeis oleifera) hybrid crude palm oil: innovation, sustainability and health

KEY WORDS:

High oleic palm oil; Vegetable by-product; Shelf life; Nanotechnology; Innovation; Sustainability; healty; clean label.

PAGES: 55
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SUMMARY:

Hybrid crude palm oil Unaué HIE OxG (OPBH) is an oil superior in carotenoids, oleic acid and tocotrienols and has a lower amount of palmitic and stearic acid. However, facing the susceptibility to degradation and thus nanoencapsulation can increase its chemical stability and overcome the obstacles of its use in free form. Furthermore, a nanotechnology of oils, including essential oils (EOs), holds promise for the development of sustainable food systems. To this end, this work aimed to understand the intellectual property related to patent documents in EOs and nanotechnology and to develop a beef burger added with nanoparticles of hybrid crude palm oil and jackfruit seed flour (NP-HCPO), prepared by homogenization and use of non-toxic solvent. NP-HCPO were characterized in terms of particle size, zeta potential, polydispersity index, encapsulation efficiency, pH, color, total carotenoid and phenolic content, and antioxidant activity by DPPH and ABTS. Burgers incorporated with NP-HCPO (N-burger) were evaluated for pH, color, total carotenoid content, lipid and protein oxidation, in addition to microbial growth during 12 days of storage at 4 ◦C compared to burgers added from the same constituents in free and unencapsulated form (L-burger) and control (C-burger). The results of the patent study indicated that nanotechnology in Brazil has not yet advanced enough in the food industry, that the profile of patent documents and products on the market differ between the application and the types of oils. Still, there is a gap between the volume of patent documents investigated and the download of technology for the sector. As for the nanoparticles and the developed burger, the results were successful in obtaining NP-HCPO, in addition to high retention of carotenoids. When added to burgers, NP-HCPO demonstrated the ability to significantly inhibit the increase in acidity, in addition to contributing to the maintenance of color, stability in carotenoid content, reinforcement of lipid and protein transmission, in addition to a significant reduction in microbial counts. In conclusion, NP-HCPO can be efficient in oxidative control and microbial growth in beef burgers and can be applied as a natural food nanopreservative.

COMMITTEE MEMBERS:
Presidente - 3170723 - CAMILA DUARTE FERREIRA RIBEIRO
Interna - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Interno - 2358665 - CARLOS PASQUALIN CAVALHEIRO
Externa ao Programa - 1211160 - NEILA DE PAULA PEREIRA - UFBAExterna à Instituição - ITACIARA LARROZA NUNES - UFSC