Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC
URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/8900
O Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) integra o Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA) e iniciou suas atividades em 2004 com o curso de Mestrado Acadêmico em Ciência e Tecnologia de Alimentos. Em 2010, a CAPES aprovou o Doutorado, que teve início em 2011.
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Navegando Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC por Orientadores "JOELE, Maria Regina Sarkis Peixoto"
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Item Acesso aberto (Open Access) Aplicação da tecnologia supercrítica e de fndição na obtenção de embalagens ativas de gelatina de peixe (Cynoscion acoupa) com óleo essencial piper divaricatum(Universidade Federal do Pará, 2021-10-27) ALBUQUERQUE, Gilciane Américo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195Active films produced with gelatin from the skin of hake fish (Cynoscion acoupa) and essential oil (EO) Piper divaricatum were obtained by two techniques: impregnation by supercritical CO2 (scCO2) and casting. Initially, the process of impregnating the EO in the gelatin film was carried out using CO2 as a supercritical solvent, in an autoclave at 35 º C, at pressures of 100, 150 and 200 bar and times of 60, 90 and 120 min. The active film that showed the highest percentage of inhibition of antioxidant activity (IAA%) was obtained at 100 bar and 60 min (41.63±1.6%). Scanning electron microscopy (SEM) showed that the EO presented heterogeneous distribution in the film, confirming the impregnation. The scCO2 impregnation resulted in a film with lower tensile strength and thermal stability, greater flexibility and opacity when compared to the control, indicating the potential of this technique to obtain active packaging for food products. After determining the best parameter of the impregnation process, the concentrations of 10%, 20% and 30% of the EO in the gelatin film were compared by the casting and impregnation techniques by scCO2. The films obtained with the addition of 20% (71.97±1.71) and 30% (79.17±1.01) of EO produced by casting showed the highest retentions of the IAA%. Films made by scCO2 impregnation showed lower antioxidant activity, but this was improved with increasing EO content from 20% (23.57±1.45) to 30% (33.66±2.42). Through scanning electron microscopy (SEM) images, oil droplets with heterogeneous distribution were observed in films impregnated by scCO2 and homogeneous surface by the casting technique. The films impregnated with scCO2 proved to be transparent, resistant to traction, elastic and with greater thermal stability. Meanwhile, the films produced by casting showed greater resistance to moisture and greater protection from UV light. The casting technique showed greater potential for the production of active packaging, as the film showed better antioxidant potential with the incorporation of EO and the use of emulsifier in the film solution. Impregnation by scCO2 showed potential to obtain the active film, however further studies should be carried out to improve the limitations of oil retention in the film found in thisItem Acesso aberto (Open Access) Obtenção e avaliação dos extratos e óleos de canela e cipó d’ alho e aplicação em filmes biodegradáveis: estudo experimental e teórico(Universidade Federal do Pará, 2022-08-30) NASCIMENTO, Fabiana Cristina de Araújo; BRASIL, Davi do Socorro Barros; http://lattes.cnpq.br/0931007460545219; https://orcid.org/0000-0002-1461-7306; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195; https://orcid.org/0000-0001-5442-0615Various spices such as dried fruits and food grains are prone to contamination by filamentous fungi, such as the species Aspergillus Niger, increasing the risk of ingestion of mycotoxins by the population. The production of biodegradable films added to extracts and essential oils can give the same antifungal properties. Thus, this study aimed to develop biodegradable films based on cassava starch with addition of extracts and oils of cinnamon and garlic vine and evaluate its efficiency against the fungus Aspergillus Niger. The ethanol and aqueous extracts were obtained by Soxlet extraction and maceration, respectively, while the oils were obtained by hydrodistillation. To identify the major compounds of the extracts and oils, NMR and Gas Chromatography analyzes were performed. These compounds identified were selected as ligands before the enzyme glucose oxidase produced by the fungus for the theoretical study through Molecular Docking. The extracts and oils were evaluated in antifungal diffusion tests in discs and wells, respectively. The biodegradable films were prepared with extract and oils of cinnamon and garlic vine that showed better performance in antifungal tests. All the elaborated films were evaluated in the antifungal test by means of the technique of diffusion in discs. In the theoretical study through Molecular Docking, all the ligands present in the extracts and oils showed hydrogen bonds with the key amino acid residues of the enzyme glucose oxidase being Histidine (His 559 A), Threonine (Thr 110 A) and Arginine (Arg 512 A). In the antifungal tests, the ethanolic extract of the plant species garlic vine showed a higher inhibition halo of 15mm at a concentration of 20mg/ml while the antifungal tests for oils, at volumes of 1 µl; 5 µl and 10 µl revealed the formation of inhibition halos of 25mm; 28mm and 30mm for cinnamon oil. While, in the film with the oil of the vine of garlic, the inhibition of the germination of said fungus occurred during 9 days of experiment. The antifungal tests of the films revealed that the films with surfactant containing garlic vine oil did not present sporulation halos and neither mycelial growth on films 1 and 2 during the 48h of the experiment, inhibition of the growth of the fungus through the films.Item Acesso aberto (Open Access) Obtenção, avaliação e aplicabilidade de filmes biodegradáveis de proteínas de pescada amarela (cinoscyon acoupa), amido de mandioca (manihot esculenta c.) e ácidos graxos em frutos pós- colheita(Universidade Federal do Pará, 2020-12-07) LAGO, Gleice Vasconcelos Pereira do; BRASIL, Davi do Socorro Barros; http://lattes.cnpq.br/0931007460545219; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195The general objective of this thesis is “Obtaining, evaluating and applicability of biodegradable films of yellow hake (Cinoscyon acoupa), cassava starch (Manihot esculenta C.) and fatty acids in post-harvest fruits” and presents three interconnected articles. The first one entitled “Influence of the addition of glycerol and fatty acids on the rheological and technological properties of films composed of Cynoscion acoupa”, and deals with the study carried out with films of lyophilized myofibrillar proteins (PML) and fatty acids (stearic (PE), palmitic (PP) and caproic (PC)). The addition of PE and PP acids and glycerol significantly increased the viscosity of film-forming solutions (SF). The films named PE (1% PML (w/v) and 0.5% stearic acid (w/w)) and PP (1% PML (w/v) and 0.5% palmitic acid (w/w)) showed better water vapor permeability (PVA) and solubility properties, with more ordered structures (crystalline) and better thermal resistance when compared to the other films. The second article “Rheological and technological properties of composite films obtained with myofibrillar proteins from yellow hake (Cynoscion acoupa) and cassava starch (Manihot esculenta C.)”, evaluated the influence of different concentrations of proteins and starch on the rheological properties of SF and film technologies. Starch had a significant influence on SF. The analyzes indicated that the interaction between these biopolymers is positive for the production of packaging for different types of food, and the composite film F4 (1% PML (w/v), 2% starch (w/v) and 30% glycerol (w/w)) showed better PVA, solubility, mechanics and thermal resistance. The third “Evaluation of the biodegradation of films composed of proteins from yellow hake(Cynoscion acoupa), palmitic acid and starch (Manihot esculenta C.) and its application as a coating on post-harvest fruits”, evaluated the biodegradation of the films in soil and the behavior of papaya fruits coated with F1 film (commercial film - PVC polyvinyl chloride), and coatings F2 (1% PML (w/v) and 0.5% palmitic acid (w/w)) and F3 (1% PML (w/v), 2% starch (w/v) and 30% glycerol (w/w)), using the uncoated fruit as a control. Biodegradation indicated that the F2 and F3 films were considered biodegradable and as expected the F1 did not degrade, however, the F2 was considered the most suitable to be applied as a coating when compared to the others, as it increased its shelf life by 6 days of the fruits. ..