Banca de DEFESA: EMILY ARAÚJO PORTO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : EMILY ARAÚJO PORTO
DATE: 13/12/2021
TIME: 14:00
LOCAL: https://conferenciaweb.rnp.br/webconf/programa-de-pos-graduacao-em-ciencia-de-alimentos-ufba
TITLE:

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

KEY WORDS:

Antimicrobial, antioxidant, active film, Mauritia flexuosa.

PAGES: 73
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Packaging is currently produced from petroleum-derived polymeric materials and is not recyclable, ie, low biodegradability, which has led to environmental problems. With this, the need to develop biodegradable packaging and the concern for the correct conservation of food with safety and quality has grown. Sodium alginate is a biopolymer produced by plant and microbial organisms used in the food industry as an emulsifier, chelator and to form films. Buriti oil from the pulp of the fruit (Mauritia flexuosa), found in the Amazon and Cerrado, has antioxidant, plasticizer, photoprotective and antimicrobial properties, which associated with alginate can enhance the active film effect. In the first chapter, a bibliographical review addressing the aspects that involve the films and their properties. In chapter two, the objective was to develop and characterize sodium alginate films incorporated into buriti oil for hamburger conservation in storage, replacing traditional packaging. The films were produced using the “casting” technique with a filmogenic solution of sodium alginate and concentrations of 0; 0.5; 1.0; 1.5% of buriti oil. Films were characterized by thickness, mechanical, thermal and toxicity properties. The 0.5% film had properties closer to those desirable in the industry. For a second study, hamburgers were produced in the laboratory and stored under refrigeration (4 °C) in three treatments, A: Without film; B: Alginate film; C: Film with 0.5% buriti oil at times 0, 3, 6 and 9 days. The variables analyzed were chemical composition, water retention capacity, pH, color, texture, iron content and microbiological analyzes that demonstrated a reduction and/or maintenance of pH, reduction of water loss in storage and cooking, color maintenance , texture and decreased microbiological count compared to the control. The development of sodium alginate films incorporated into buriti oil for hamburger preservation proved to be promising for the food industry.

BANKING MEMBERS:
Presidente - 1524554 - RONALDO LOPES OLIVEIRA
Externo ao Programa - 2058916 - THADEU MARINIELLO SILVA
Externo à Instituição - ANDRE LEANDRO DA SILVA - UFCG