Banca de DEFESA: BIANCA VILAS BOAS ALVES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : BIANCA VILAS BOAS ALVES
DATA : 30/07/2020
HORA: 14:00
LOCAL: Faculdade de Farmácia
TÍTULO:

Physicochemical stability of pigment produced by Pseudofusicoccum sp.

PALAVRAS-CHAVES:

natural dye, microorganism, endophytic fungus 

PÁGINAS: 43
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

The change in consumer habits, with a search for natural food consumption, led companies to adapt. The substitution of synthetic colors by natural ones, in all segments of the industry has been occurring, mainly due to health and environmental issues. However, there are limitations in the use of natural sources such as plants and animals. The use of fungi for the production of natural dyes has been an option, due to the potential to produce large amounts of pigments in small spaces and at lower costs. The objective was to evaluate the physical-chemical stability of the pigment produced by the fungus Pseudofusicoccum sp., endophytic from Manilkara salzmannii, collected in the Restinga area of Salvador. The fungus was grown for 24 days in Sabouraud medium, and the extract containing the pigment, obtained by vacuum filtration, was used to perform the stability tests. The extract was subjected for 24h to variations in pH (3 to 10), temperature (30 to 90 ° C) and to the effect of food additives and ions. In addition, the pigment extract was stored under the effect of light at 4 ° C, freezing (- 20 ° C) and refrigerator (4 ° C) for 90 days. The samples were evaluated in a spectrophotometer at 520nm and in a colorimeter. With the data found, the pigment extract showed no significant difference in pH from 3 to 6, showing its greater stability in an acid medium when compared to an alkaline medium, which showed a color conservation of 78, 68 and 60% after 24h for the pH 8, 9 and 10. The use of high temperatures affected stability more, with a residual red color of 36, 31 and 29%, at temperatures of 70, 80 and 90ºC at the end of 24h. In light storage, the red pigment of the extract was degraded by 87% at the end of the experiment. In the colorimeter, the same behavior was observed in all conditions that occurred with the degradation of the red color of the pigment, however, with the decrease in the value of a * (showing the degradation of red), there was an increase in the value of b * (increase in color Yellow). From these results, the best conditions for growing the fungus, obtaining and preserving the pigment can be applied, considering the potential of using this pigment as a stable natural colorant for food.

MEMBROS DA BANCA:
Presidente - 1980101 - MARCELO ANDRES UMSZA GUEZ
Interno - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Externo à Instituição - SAMANTHA SERRA COSTA - UFRB