Banca de QUALIFICAÇÃO: EMILY ARAÚJO PORTO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : EMILY ARAÚJO PORTO
DATA : 19/06/2021
HORA: 14:00
LOCAL: Departamento de Farmácia da UFBA
TÍTULO:

Production, Characterization and Application in Hamburger of Active Films Incorporated to Buriti Oil in Sodium Alginate Matrix

PALAVRAS-CHAVES:

Antimicrobial, antioxidant, Mauritia flexuosa, package.

PÁGINAS: 22
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
RESUMO:

The polymeric materials derived from petroleum used for their versatility and low cost to produce packaging, are non-recyclable materials and have low biodegradability and led to the accumulation of waste and an environmental problem. Alternatively, sodium alginate is a biopolymer, produced by plant or microbial organisms and is used in the food industry, as a stabilizer, emulsifier, chelator, and to form films. Buriti oil (Mauritia flexuosa), from the fruit pulp of the Amazon and Cerrado, has a phenolic composition with antioxidant, photoprotective, plasticizing and antimicrobial properties. That said, this work aimed to develop, characterize and test films of sodium alginate incorporated into buriti oil for conservation of hamburgers in storage as an alternative to traditional packaging. The films were prepared using the technique of "casting" with the filmogenic solution of sodium alginate, with concentrations of 0; 0.5; 1.0; 1.5 % of buriti oil. The variables analyzed in the films were thickness, mechanical properties, thermal analysis and toxicity. According to the results, the 0.5 % film showed the closest desirable properties in the industry and for this reason it was used in the evaluation of the shelf life of the hamburger, produced in the laboratory, on days 0, 3, 6 and 9, in which demonstrated a reduction and / or maintenance of pH, reduction of water loss in storage and cooking, maintenance of color, texture and decrease of microbiological count compared to control. The development of sodium alginate films incorporated into buriti oil for hamburger conservation has proved to be promising for the food industry.

MEMBROS DA BANCA:
Presidente - 1524554 - RONALDO LOPES OLIVEIRA
Interno(a) - 4725209 - CAROLINA OLIVEIRA DE SOUZA
Externo(a) ao Programa - 660.459.673-72 - LEILSON ROCHA BEZERRA - UFCG
Externo(a) à Instituição - AMILTON DE MELLO