Banca de DEFESA: GEISIANE DOS SANTOS SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : GEISIANE DOS SANTOS SILVA
DATA : 03/12/2021
HORA: 15:00
LOCAL: Faculdade de Farmácia
TÍTULO:

 

Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans

PALAVRAS-CHAVES:

Fermentation; bioactive amines; chocolate; polyamide; cocoa nibs

PÁGINAS: 51
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
ESPECIALIDADE: Avaliação e Controle de Qualidade de Alimentos
RESUMO:

The health and well-being of the human being has been the focus of much research in the food area, due to the population's tendency to search for healthier foods and products. Chocolate, as well as products derived from cocoa (Theobroma cacao L.) processing, are widely consumed and appreciated in many countries and cultures due to their hedonic value and the presence of functional constituents with beneficial effects on human health, such as the various bioactive compounds among them the polyphenols that are widely studied and other groups of bioactives, still little explored such as amines. Amines are organic bases of low molecular weight that have biological activity and can be found naturally in foods, formed from the decarboxylase action of microorganisms during processing, especially in the steps where there is fermentation, in storage as a product of microbiological contamination or during digestion by the intestinal microbiota. Fermentation is an essential step in obtaining good quality cocoa beans and several chemical reactions occur that develop, mainly, flavor and aroma percussors. Considering the possible changes in the levels of amines in cocoa beans during fermentation, the need to produce high quality chocolates, and the scarce studies on bioaccessibility of amines in chocolate, the objective of this study was to investigate the influence of under-fermented – UF (48h) cocoa (0-65%) on bioactive amines in chocolate and their in vitro bioaccessibility. The same eight amines were found in two groups regarding total contests [A-0 & 20% UF (34 mg/kg) and B-35 to 65% UF (17 mg/kg)]. Low levels of amines were present in the oral phase, representing free amines. Gastric digestion was effective in releasing tyramine, serotonin and agmatine (A), 24 spermidine (A) and phenylethylamine from conjugates. Intestinal digestion was efficient in releasing putrescine, cadaverine, histamine and spermidine (B). Tyramine and phenylethylamine showed highest bioaccessibility, which was not affected by the addition of UF cocoa. Agmatine and serotonin had lowest bioaccessibility, and were present only in A. By adding different proportions of UF cocoa during chocolate production, the levels and bioaccessibility of amines can be modulated as well as their binding to conjugates. There was a trend in the release of total amines between the digestive phases

MEMBROS DA BANCA:
Presidente - 281877 - ELIETE DA SILVA BISPO
Externa à Instituição - ALESSANDRA SANTOS LOPES - UFPA
Externo à Instituição - BRUNO MARTINS DALA PAULA - UNIFAL-MG