Banca de QUALIFICAÇÃO: TAINARA SANTOS OLIVEIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : TAINARA SANTOS OLIVEIRA
DATE: 08/04/2024
TIME: 09:00
LOCAL: On-line
TITLE:

Quality of beef hamburger added with nanoencapsulated Unaué HIE OxG hybrid crude palm oil during refrigerated storage

KEY WORDS:

Elaeis guineensis; Elaeis oleifera; Vegetable byproduct; Shelf life; Nanotechnology; Sustainability.

PAGES: 40
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SUMMARY:

This study aimed to evaluate the quality of beef hamburgers added with hybrid crude palm oil (HCPO) nanoencapsulated with jackfruit seed flour. The HCPO nanoparticles (NP-HCPO) were developed by homogenization using cereal alcohol as a solvent and characterized for particle size, polydispersity index, zeta potential, morphology, encapsulation efficiency, pH, color, carotenoids, total phenolic content, and antioxidant activity. Beef hamburgers developed with NP-HCPO (N-burger) were evaluated for physicochemical characteristics (pH, color, total carotenoids, lipid and protein oxidation) and microbial growth (mesophilic bacteria count, psychrophilic bacteria count, Enterobacteriaceae, coagulase-positive Staphylococcus) during 12 days of storage at 4 ◦C, compared to hamburgers added with the same constituents in free form (L-burger) and control (C-burger) (only meat). The results of the nanoparticle obtaining stage were promising and showed high retention of carotenoids. When added to hamburgers, NP-HCPO demonstrated significant inhibition capacity (p<0.05) in acidity increase (N-burger reduced pH by 7%; L-burger 8% and C-burger 19%), maintenance of red color, with less variation of a* (N-burger reduced a* by 35%; L-burger 48%; C-burger 43%), stability in carotenoid content, inhibition of lipid oxidation (p<0.05) (lower final TBARS value of 1.10±0.21 mg MDA/Kg observed for N-burger) and protein oxidation (p<0.05) (higher final sulfhydryl value of 1.57±0.11µmol/g demonstrated by N-burger), as well as inhibition of mesophilic bacteria and Enterobacteriaceae family growth, compared to C-burger and L-burger. Based on the results found, it is concluded that NP-HCPO were efficient in oxidative control and microbial growth in beef hamburgers, being applicable as a natural food nano-preservative.

COMMITTEE MEMBERS:
Interno - 1675374 - CLAUDIO VAZ DI MAMBRO RIBEIRO
Externa à Instituição - LETICIA DE ALENCAR PEREIRA RODRIGUES - Senai
Externa à Instituição - SAMANTHA SERRA COSTA - UFRB