Dissertações em Ciência e Tecnologia de Alimentos (Mestrado) - PPGCTA/ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/8949
O Mestrado Acadêmico em Ciência e Tecnologia de Alimentos teve início em 2004 e funciona no Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) do Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA).
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Navegando Dissertações em Ciência e Tecnologia de Alimentos (Mestrado) - PPGCTA/ITEC por Orientadores "CHISTÉ, Renan Campos"
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Item Acesso aberto (Open Access) Avaliação da composição química e do potencial antioxidante de acessos de Euterpe oleracea e Euterpe precatoria para posterior aplicação como corante natural na formulação de bala de goma(Universidade Federal do Pará, 2022-04-11) LISBOA, Camile Ramos; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937The present dissertation evaluate the chemical composition and antioxidant potential of eight different genotypes of Euterpe oleracea and eight of Euterpe precatoria, from the Active Germplasm Bank of Embrapa Amazônia Oriental (Belém/PA), in order to select the best accession for each species for later application in the formulation of gummy candies. The parameters of pulp yield, total lipids, total phenolic compounds, total flavonoids, total anthocyanins and the evaluation of antioxidant capacity by the ABTS method in the eight accessions of each species were evaluated. PL01 genotype, belonging to the species of E. precatoria, showed greater prominence compared to the other genotypes studied, for total phenolic compounds (2414.11 mg gallic acid equivalent/100 g), total monomeric anthocyanins (1822.22 mg cyanidin 3-glycoside/100 g), total flavonoids (325.07 mg quercetin equivalent/100 g) and antioxidant capacity by the ABTS method (96.54 μM trolox equivalent/g), in relation to the species of E. oleracea, the L2PL5 genotype presented better prominence in relation to its same species in the parameters of total monomeric anthocyanins (736.05 mg cyanidin 3- glycoside/100 g), total flavonoids (306.55 mg quercetin equivalent/100 g) antioxidant capacity by the ABTS method (53.77 μM trolox equivalent/g). From this first study, a genotype of each specie, based on the high levels of anthocyanins, in order to evaluate the application of lyophilized açaí in the candy formulation. of gum to monitor the stability of the natural pigment compared to a gummy bear with artificial coloring. Parameters such as pH, total acidity, total soluble solids (oBrix), total monomeric anthocyanins and instrumental color of the gummies produced during 30 days of storage at room temperature were monitored. At the end of the 30 days of storage, it was observed that there was a lower rate of degradation of total monomeric anthocyanins in the gummies with lyophilized açaí from Euterpe precatoria, compared to the gummies with lyophilized açaí from Euterpe oleracea of 1.25 x 10-1 days and 1.52 x 10-1 days, by the first order model, respectively, in addition to a lower loss of total monomeric anthocyanins, in percentagem, 48.17 % and 61.73 %, respectively. Regarding color stability, the lyophilized açaí gummies from Euterpe oleracea and Euterpe precatoria showed a perception of color change in a similar period of 20 days, being an ideal alternative of time for storage and consumption. It is concluded that the applicability of lyophilized açaí in food products can be seen as a viable alternative, resulting in foods with a good source of bioactive properties such as anthocyanins, in order to produce a healthier alternative to gummy bears.Item Acesso aberto (Open Access) Compostos bioativos e potencial antioxidante da fruta Jacaiacá (Antrocaryon amazonicum)(Universidade Federal do Pará, 2019-05-14) BARBOSA, Anna Paula Pereira; CHISTÉ, Renan CamposBioactive compounds are secondary metabolites from plants, which are found in leaves, stem, seeds, peel, flowers and fruits. Such compounds exhibit antioxidant properties, since they can scavenge reactive oxygen species (ROS) and reactive nitrogen species (RNS) as one of the mains mechanisms of action. Among the fruits present in the Amazonian estuary, the Jacaiacá (Antrocaryon amazonicum) was already reported as a promising source of bioactive compounds, such as phenolic compounds and carotenoids. In this study, the individual profiles of carotenoids and phenolic compounds in the pulp and peel of Jacaiacá, from two different cities in Pará State, Brazil (Cametá and São Caetano de Odivelas) was identified and quantified by LC-MS. Moreover, the antioxidant potential of the fruit extracts, from both parts against ROS and RNS of physiological importance, was assessed. According to the proximate composition, water and carbohydrates were the main constituents from the peel and pulp of the jacaiacá pulp. The highest levels of bioactive compounds were found in the fruits of São Caetano de Odivelas in both parts (peel and pulp) and the phenolic compounds contents of 6555.9 mg EAG/100 g and 2855.89 mg EAG/100 g. In relation to carotenoid profiles, the major compounds were all-trans-lutein, followed by all-trans-zeaxanthin and all-trans β cryptoxanthin; in addition all-trans-β-carotene and 9-cis- were also identified. Ten phenolic compounds were identified, being galoyl catechin, catechin, quercetin glucuronide and gallic acid the major ones. Regarding the antioxidant capacity, the peel extracts were more efficient in scavenging ROS and RNS than the pulp extracts. The peel extract showed higher efficiency against singlet oxygen (1O2) (IC50 = 16.41µg / mL), hypochlorous acid (HOCl) (IC50 = 20.19 µg / mL), peroxynitrite (ONOO-) (IC50 = 37.81µg / mL) and superoxide anion radical (O2 •- ) (IC50 = 47.09µg / mL), while the pulp extract was more efficient against ONOO- , followed by HOCl (IC50 = 29.70 µg / mL), ¹O2 (IC50 = 75.84 µg / mL) and less efficient against O2 •- ( IC50 = 144.07 µg / mL). Therefore, jacaiacá fruit was characterized as a great source of bioactive compounds with antioxidant properties to be used by the food, pharmaceutical and cosmetic industries.Item Acesso aberto (Open Access) Desenvolvimento de bebida fermentada análoga a kombucha, à base de inflorescências de jambu (acmella oleracea), e monitoramento de compostos bioativos(Universidade Federal do Pará, 2023-12-19) BARROS, Vinícius Costa; BOTELHO, Vanessa Albres; http://lattes.cnpq.br/0992385832433182; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; https://orcid.org/0000-0002-4549-3297Kombucha is a fermented product that is increasingly expanding in relation to its consumption and the advancement of its research due to claims of its correlated health benefits, arising from its compounds generated in fermentation. Therefore, the following research aimed to corroborate these advances by developing an analogue to the fermented one using jambu (Acmella oleracea) as substrate, three formulations of the drink were developed in which in the first stage the pH values, total acidity were monitored for 7 days, total soluble solids, total and reducing sugars, antioxidant capacity, in addition to total phenolic compounds and flavonoids. After the product was ready, the same parameters, as in the first fermentation, were observed with the addition of volatile and fixed acidity, density, profile of phenolic compounds, microbiological and sensory analyses. The final products agreed with the regulated standard for kombuchas (IN 41 MAPA, Brazil), being microbiologically safe, and the formulation with 75% of jambu addition was the one with the highest sensorial preference as well as purchasing potential. In general, during the first fermentation, the formulation with 50% of jambu addition showed the best performance for phenolic compounds, flavonoids, and antioxidant capacity, requiring new future stability studies of these compounds to be available in ready-made products.Item Acesso aberto (Open Access) Produção de carotenoides por leveduras Rhodotorula rubra, utilizando caroço de açaí (Euterpe oleracea Mart.) como substrato para a fermentação(Universidade Federal do Pará, 2020-12-28) IGREJA, Willen Silva; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; https://orcid.org/0000-0002-4549-3297Carotenoids are fat-soluble bioactive compounds present in plants, animals and in microorganisms, with wide biotechnological, pharmaceutical and food applications. Rhodotorula yeasts are able to biosynthesize carotenoids inside their cells when they are subjected to adverse environmental conditions, this biotechnological process can be industrially viable if the production cost can be minimized with low-cost by-products as sources of nutrients. Therefore, the objective of this work was the production of carotenoids using açai seed as a substrate for the fermentation of the yeast Rhodotorula rubra. The açai seeds were characterized and exhibited 3,62% of cellulose; 58,61% hemicellulose, 11,63% lignin; 14% extractive; 4,63% 1,52% protein and 1,93% ash. The liquor from acid hydrolysis with diluted sulfuric acid was characterized and provided a liquor with 45.25 g/L of sugars, consisting mainly of xylose (93%), and low concentrations of inhibitors (0.0088 g / L of furfural; 0,2382 hydroxymethylfurfural and 1,76 ± acetic acid). Regarding the cultivation of yeast with acai seed as substrate, the best conditions for the production of biomass were pH 7, 40 °C and 200 rpm, while the best conditions for carotenoid biosynthesis were pH 7, 30 °C and 200 rpm. These conditions provided 2 g of dry yeast biomass and a carotenoid concentration of 37.59 µg/g of dry biomass. Among the identified carotenoids, β-carotene (77%), cis-g-Carotene (6,9%) and torulene (4,5%) were the major carotenoids. Therefore, açaí seed showed a high potential to be used as a fermentation substrate for the yeast R. rubra to biosynthesize carotenoids as a product with high added value.