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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Agora exibindo 1 - 12 de 12

Acesso aberto (Open Access)
Análise dos aspectos microbiológicos de peixes salgados comercializados no complexo do Ver-o-Peso e o impacto do processo de salga no crescimento de micro-organismos e na formação de aminas biogênicas
(Universidade Federal do Pará, 2017-08-01) BATTAGIN, Heloísa Valarine; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
Ver-o-Peso market is the main point of landing, processing and trading of salted fish in the metropolitan region of Belém and supplies several counties around. Thus, in order to provide better living circumstances for these communities, the present study aimed to analyze the hygienic/sanitary conditions of salted fish trading in the Ver-o-Peso market. Salting and manipulation processes of three fish species (king weakfish (Macrodon ancylon), thomas sea catfish (Notarius grandicassis) and laulao catfish (Branchyplastystoma vaillantii)) were evaluated. These species have huge commercial importance in the northern region of Brazil. The impact of salting processes on growth of microorganisms and biogenic amines accumulation was carried out in crevalle jack species (Caranx hippos). Although salting processes are simple to handle, when carried out by fishermen and fish handlers of Ver-o-Peso market the hygienic/sanitary conditions are not achieved, and management is inadequate, resulting in low-value products. The procedures mistakenly applied in fish salting and commercialization can afford the growth of microorganisms (such as staphylococci and thermotolerant coliforms) and the production of bioactive amines, which suggests the consumer may fall ill. Therefore, standardizing salting procedures and training fish handlers are necessary. The analysis of interactions among Gram-positive and Gram-negative bacteria in salted crevalle jacks (under controlled conditions) concluded these microorganisms behave in different manners under different concentrations of NaCl. The groups which presented more growth became involved in the production of higher concentrations of histamine, due to quorum sensing. In addition, drying process was positive in reducing the level of amines. Considering moisture, water activity and profile of amines, the association of salting and drying processes produced better quality products when applying 25% NaCl rather than 15% NaCl.
Acesso aberto (Open Access)
Cinética de secagem do camarão-da-amazônia (macrobrachium amazonicum) por refractance window
(Universidade Federal do Pará, 2023-10-19) ROSA, Matheus Yury de Oliveira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
In the Amazon region, freshwater prawns are distributed throughout the hydrographic subbasins. Macrobrachium amazonicum, popularly known as the Amazon Prawn, is the species with the highest production in the region and has the greatest potential for fishing and aquaculture. Its capture and commercialization are one of the main and sometimes the only source of income for several families, especially those living along the riversides, due to the final destination of this production, with distribution in ports in Pará and Amapá. Although prawns are known for their high nutritional value, this characteristic can be affected when this food does not undergo a suitable preservation method to extend its shelf life. Given the importance of this food, it is necessary to explore new technologies, such as the use of ethanol in food pretreatment - which has the ability to dissolve cell membranes, alter the sample structure to be dehydrated, improve moisture transfer, and reduce drying time when combined with Refractance Window (RW) drying, a method that is known in literature as a technological innovation, in view of its advantages, which are: it retains bioactive compounds; it preserves quality and increases the product's shelf life; it has energy efficiency; it involves lower operating costs; and it is environmentally viable. The objective of this dissertation was to evaluate the performance of the RW drying method associated with ethanol pretreatment assisted by mechanical agitation and ultrasound in the dehydration process of an animal-based matrix (Amazon Prawn – Macrobrachium amazonicum). Simultaneously, mass transfer parameters and thermodynamic properties controlling the drying process were determined. The samples (peeled abdomen) were pretreated with 100% ethanol (1:18) under mechanical agitation (PTAG) and ultrasound (PTUS) for 10 minutes, in addition to the sample without pre-treatment (SPT). Then, the samples subjected to the drying process in RW at temperatures of 50, 70, and 90ºC. The parameters of the mathematical models by Dincer & Dost, Crank, and Motta Lima and Massarani were estimated using Origin Software 2023. The analyses were done in duplicate using analysis of variance (ANOVA) and the Tukey test at 5% probability. Additionally, the quality of fit for the experimental drying kinetics (CS) data was estimated by the coefficient of variation (R²) and the chi-squared (X²). After obtaining the data, the moisture determination indicated that at a temperature of 90ºC, the PTAG (12.93 ± 0.16%) and PTUS (11.86 ± 1.59%) samples had the lowest final moisture content. Through ANOVA, the results show that the ASPT and PTUS samples presented a significant difference, while the PTAG sample did not present a significant difference (p<0.05) between the temperatures. Regarding the mathematical modeling of CS, the Motta Lima and Massarani model showed the best fit to the experimental data, with R² ≥ 0.98 and reduced X² values for all temperatures. Thermodynamic properties were calculated based on data obtained by the Dincer & Dost model, such as activation energy (Ea) with a range between 42.97 - 30.37 kJ/mol; positive enthalpy (ΔH) values, indicating the need for heat energy for the drying process to occur; and negative entropy (ΔS) values, indicating that the process occurred without a significant increase in disorder in the system. Based on the results, it was evident that the combination of pretreatment with ethanol assisted by AG and US, coupled with RW drying, significantly reduced the time required for drying the Amazon Prawn.
Acesso aberto (Open Access)
Determinação de parâmetros de transferência de massa e de propriedades termodinâmicas na secagem curcuma longa L. usando a técnica de refractance window
(Universidade Federal do Pará, 2020-12-01) CUNHA, Natasha; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The Curcuma Longa L. rhizomes (CL) presents a significant amount of starchy, lipids, vitamins, minerals and important bioactive compounds. The CL is an aromatic spice with natural dye action. However, these rhizomes are perishable, requiring dehydration treatment. The drying by Refractance Window (RW) is a very effective technique in the dehydration process. As far as we know, no information about dehydration or parameters prediction of mass transfer and thermodynamics of CL using this technique is available in literature. Thus, this study had as objective to determinate mass transfer parameters and thermodynamics properties that control the dehydration process of the Curcuma Longa L. by Refractance Window in different temperatures. (70, 80, 90° C), through applicability of the analytical model developed by Dincer e Dost (1995). It was observed that the dehydration process of the samples occurred in a small period. The unity content in natura was 80.71±1.12% (b.u) and of the dry product varied from 20.81 to 17.34% (b.u). The CL samples submitted to drying with exhaustion obtained a small influence on the drying fees when compared to the samples with no exhaustion. According to the model of Dincer & Dost, diffusivity of moisture varied from 5.21 × 107 m².s-1 to 12.89 × 107m².s-1 without exhaustion and 7.89 × 107 m².s-1 a 19.67 × 107m².s-1 with exhaustion and the mass transfer coefficient varied in the range of 9.79 × 105 to 6.73 × 105 m.s-1 without the exhaustion and 8.86 × 105 a 0.51 × 105 m.s-1 with exhaustion. All the entropy values (ΔS) obtained related to the drying of the CL by RW were negative (ΔS < 0). The study showed that the exhaustion system had a small influence on the mass transfer flee during the drying of the CL sample. The thermodynamics properties pointed to a nom spontaneous process with positive values of enthalpy and free energy of Gibbs, and negative values of entropy.
Acesso aberto (Open Access)
Extração assistida por ultrassom de compostos bioativos das matrizes vegetais (eryngium foetidum L e talinum triangulare Jacq. Willd) do bioma amazônico utilizando solventes verdes
(Universidade Federal do Pará, 2021-10-19) SANTOS FILHO, Adilson Ferreira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The present work aims to evaluate the extraction parameters of bioactive compounds (phenolic compounds, flavonoids, carotenoids, chlorophyll, anthocyanins, betalains and saponins) and antioxidant capacity (DPPH and FRAP) of extracts using the probe assisted extraction method ultrasound with green solvents (ethanol and olein), in samples of chicória leaves (Eryngium foetidum L.) and cariru leaves (Talinum triangulare Jacq. Willd.). Five phases of extractions were evaluated, where in each phase the effect generated individually of each variable (ethanol concentration, proportion of ethanol and olein mixture, equipment range, temperature and extraction time) on bioactive compounds and antioxidant capacity were evaluated. In the 1st extraction phase, the results obtained in this presented work was high yields of biomolecules and antioxidant capacity in relation to the levels reported in the literature of chicória and cariru. The 70% ethanol concentration was the best extraction range for the samples. In the 2nd phase, the mixture ratio of 1:3 of ethanol: olein was the best range for capturing bioactive compounds for both samples. In the 3rd extraction phase (equipment range) when it varies from 50 to 80%, it was observed that depending on the compound of interest, the range used can vary, however, the range of 70% showed the highest yield in relation to bioactive compounds and antioxidant capacity for chicória and cariru. In relation to the 4th extraction phase (temperature) it allowed an increase in the capture of the compounds, being the ideal range of 30ºC for cariru and 40ºC for chicória. In the last extraction phase where the extraction time was evaluated, it was found that for both samples the period of 15 minutes provided high yields. Regarding the applied modeling, it can be highlighted that the kinetic model of mass transfer presents the possibility to predict the experimental data and to predict values of bioactive compounds with a confidence limit of 99%. By evaluating the oxidative stability of the extracts, it can be seen that the compounds present in the optimized extracts enabled a protective action, managing to extend the olein stability index from 8 hours to 13.68 hours in the case of cariru extract and 12.79 hours for chicory. 7
Acesso aberto (Open Access)
Extração utilizando óleo vegetal e assistida por ultrassom de biocompostos da pimenta cumari-do-pará (capsicum chinense Jacq) em diferentes estádios de maturação e localidades
(Universidade Federal do Pará, 2017-03-23) CARDOSO, Raiane Vieira; RODRIGUES, Antonio Manoel da Cruz
The extraction of blend is one of the most critical steps in the polls with natural products, because your efficiency depends on several parameters, such as the sample type, type of analytes to be extracted, location where these analytes are sampled, type of solvent extractor and method of extraction, among others. In this study the objective of performing the ultrasound-assisted extraction of cumari pepper blend-do-pará (Capsicum chinense Jacq) grown in two different locations in the State of Pará (Santo Antônio do Tauá and Igarapé-Açu) and with different level of maturation using vegetable oil as a solvent. The centesimal composition (moisture, ash, proteins, carbohydrates and lipids), was made in conjunction with the quantification of soluble solids, acidity, pH and color. For conducting the tests of extraction of bio- and antioxidant capacity, the pulps were freeze dried and subjected to extraction with organic solvents and ultrasound-assisted extraction using vegetable oils (soybean, Brazil nuts and palm olein). In the extracts were analyzed concentrations of vitamin C, total carotenoids and phenolic compound capsaicin. The antioxidant activity was measured by β-carotene system/linoleic acid and ABTS radical test. The results indicated that the ash content is not influenced by the degree of maturation at both locations studied. About the color, the biggest b * parameters, index Chroma (C) and the Hue Angle values (ºc) near 90° were found in Peppers mature, demonstrating that these fruits boast yellow colour when they reach maturity. For bioactive compounds and antioxidant activity, it was observed that for the majority of the compounds analyzed the degree of ripeness and the location interfere and highest values were found for the mature peppers of Igarapé açu. The same behavior was observed for extracts obtained from vegetable oils, being soybean oil which obtained greater values. The fruits of peppers had significant antioxidant activity and the Pearson correlation results have shown that phenolic compounds were the main responsible for antioxidant activity.
Acesso aberto (Open Access)
Obtenção de um produto desidratado a base de jacaiacá (antrocaryon amazonicum(ducke) burtt. & hill) e cará-roxo (dioscorea trifida l.) em leito de jorro
(Universidade Federal do Pará, 2016-10-05) MENDES, Kharen dos Anjos; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
This study aimed to develop a food supplement powder, from the dehydration of the mix obtained from the pulp of fruits of jacaiacá (Antrocaryon amazonicum (ducke) and of yams-purple tubers (Dioscorea trifida L.).The drying process was carried out in a fluidized dryer, spouted bed type with intermittent feeding. This study evaluated the thermal effects resulting from the drying process on sensory characteristics, nutritional and technological functional properties of the product obtained powder. The temperatures of the drying agent (atmospheric air) used were 70, 80 and 90°C. Assays physical-chemical characterization of bioactive compounds and antioxidant (phenolic compounds, anthocyanins, ascorbic acid, carotenoids, and antioxidants total) were conducted in order to evaluate the heat effects of the drying process. Associated with these assays were also performed tests for physical characteristics of powders (particle size and apparent density and compression), technological properties (Water solubility index WSI and Water absorption index WAI), fluidity, morphological characterization and study of moisture sorption isotherms at 25° C, the mix obtained in spouted bed. The products had moisture and water activity within the safety range (1.49 to 7.83% and from 0.30 to 0.46, respectively) from the microbiological point of view established for dry food. There was no thermal influence on flowability of powders. The product had smaller rest angles 45° and were classified as being free flowing and low apparent density and compression. Regarding color, the powders showed strong tendency to red. The Chroma component (C*) revealed that the mix at 90° C had a higher color intensity compared to the other samples. The powders were classified as very different to ΔE. Products may be considered an excellent source of phenolic compounds (3171.71 to 1296.30 mg GAE/100g) and with remarkable anthocyanin content (47.52 to 38.36 mg/100g d.b) and ascorbic acid (285.61 to 58.09 mg/100g d.b). The powders showed high antioxidant capacity and satisfactory content even after drying (DPPH: 500.16 to 204.16 μmol TE/g d.b and ABTS: 15.66 to 2.52 μmol TE/g d.b). The powder mix showed no uniform particles. The higher mass percentage retained for post at different temperatures were the basis of the equipment (47,04 a 68,61%) and the sieve 60 mesh (250 mm). All products obtained had low solubility at room temperature (20.74 to 21.34%). For the powders of WAI it was observed that at room temperature the starch present in the composition of the post, ungelatinized. Through particle morphology it was possible to distinguish some starch granules with different shapes and sizes (which have the shapes and values). The moisture sorption isotherms indicated that the powder mix should not be dried at lower moisture levels to 4.98 H2O/100 g, and the dried product will have already secured microbiological stability when presenting 12.64g H2O g d.b. humidity. The GAB model was the best fit, with good accuracy for the product moisture sorption isotherms (adsorption: R2: 0.9987 and P: 6.3079,% and desorption: R2: 0.9997 and P: 1,85%).
Acesso aberto (Open Access)
Obtenção de um produto em pó a partir de banana verde, açaí e concentrado proteico do soro do leite utilizando secagem em leito de jorro
(Universidade Federal do Pará, 2014-07-02) SILVA, Aline Kazumi Nakata da; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The açaí berry is a fruit that has attracted interest for its high content of bioactive compounds. Drying is an alternative to prolong the life of açaí pulp, facilitating their transport, storage and handling of the product. The purpose of this study was to obtain a powder mix of green banana, açaí and whey protein concentrate (WPC), with high functionality and wide application in the food industry. The mix was obtained from the mixture of green banana pulp açaí pulp in the ratio (2:1) followed by addition of 10% WPC. The mixture was homogenized and subjected to drying in spouted bed at temperatures of 70, 80 and 90 °C. The products presented moisture within the limits recommended by Brazilian legislation as are inserted in microbiologically stable range of water activity. The mix had a protein content around 20%, low bulk density, low hygroscopicity and low solubility. Regarding color, the mix showed a strong tendency to red and higher values of total color change (ΔE*) for drying at 80 and 90 °C. The mix can be considered as a good source of phenolic compounds. The antioxidant capacity observed in the mix proved to be mostly from the anthocyanins. The mix showed characteristic crystallinity of starch granules. The analysis showed a heterogeneous morphology microstructure to mix 70 °C with starch granules readily distinguishable with respect to mix 80 and 90 °C, and concluded that the drying air temperature affect the product structure differently. In thermal analysis thermograms showed characteristic curves for starch products, high stability of the mix being observed as the reactions of thermal decomposition began around 300 °C.
Acesso aberto (Open Access)
Potencial de aplicação industrial de frutos de pupunha (Bactris gasipaes KUNT)
(Universidade Federal do Pará, 2018-06-25) PIRES, Márlia Barbosa; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; RODRIGUES, Antonio Manoel da Cruz
The objective of this work was to evaluate the potential of industrial application of peach palm (Bactris gasipaes Kunt) fruits typical of the Amazonian region, which besides being a food source, presents great potential for industrial applications. The fruits are classified into three races according to their size: microcarpa (fruit <20 g); mesocarpa (fruit between 21 and 70 g) and macrocarpa (fruit> 70 g). For this study, three peach palm flour, one of each race microcarpa (MIF), mesocarpa (MEF) and macrocarpa (MAF) were elaborated. Flours were characterized and presented high energy potential (≥ 300 kcal / 100g) and high dietary fiber and starch content, as well as adequate technological properties, Water absorption capacity (≥ 255%) and Absorption capacity of oil (≥ 65%). Starches, extracted from flours by two methods, were characterized as to lipid content, protein, viscosity, swelling power, solubilization and amylose content. The results showed that although the starch contains a low amylose content, its gel is resistant to heat, maintaining its viscous behavior for longer. The low amylose content, (≤ 2.92 g.100g-1), was confirmed regardless of race, indicating the classification of peach palm starch as waxy starch. Starches with these characteristics are of great importance for industrial application, mainly in the food industry, where they are used to change or control characteristics such as texture, appearance and shelf life stability.
Acesso aberto (Open Access)
Secagem por refractance window de cará-roxo (dioscorea trifida) visando a obtenção de compostos de importância tecnológica
(Universidade Federal do Pará, 2020-12-22) SANTOS, Samiria de Jesus Lopes; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The purple yam (Dioscorea trifida) is a tuber rich in nutritional and medicinal components available at low cost. The North and Northeast of Brazil are the largest producers of the Dioscorea genus. However, a Dioscorea trifida species, despite its attractive potential, is still poorly studied. The consumption of this tuber generally includes family farming and sales at open markets. In addition, the high moisture content reduces the time of use and industrial possibilities. Much of the available information in the databases is on starch extraction and physical, compound and technological properties, production of biodegradable films from the flour of these tubers, few reports on extraction and characterization of antioxidant compounds. None of it reports data on drying with the tuber. Therefore, the objective of this work was to evaluate the effects of drying in Refractance Window on the purple yam and to verify the technological potential of the purple yam after drying. Dioscorea trifida tubers were processed and drilled to dry in Refractance Window at temperatures of 70, 80 and 90 ºC. Another part of the processed Dioscorea trifida mass was subjected to freeze-drying. Heat transfer and drying mass parameters were transferred, in addition to the physical-chemical effect and antioxidant capacity of the dry sample. The moisture diffusivity and the mass transfer coefficient were determined using the Dincer and Dost model. With the results, it was observed that the dehydration process of the samples occurred in a short time. The diffusivity coefficients ranged from 2,91 × 10-7 to 6,81 × 10-7 m2.s-1 and the mass transfer coefficient ranged from 1,16 × 10-4 to 1,34 × 10-4ms -1. The activation energy was obtained at 44,16 kJ.mol-1. The results of the thermodynamic properties pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. In the Dioscorea trifida powders obtained after drying in Refractance Window, they showed carbohydrate as the main constituent (85,66 to 86,47 %) with a starch content greater than 69,0 %. Among the technological properties, the oil absorption index of the powder was strongly dependent on the drying temperature RW. The highest retention rate of bioactive compounds (> 50 %) in powders occurred at temperatures of 70 and 80 °C. RW drying is a viable technique for drying tubers of Dioscorea trifida. The powder resulting from drying, despite expected losses with drying, presented an industrial potential for application in food. Due to its nutritional valuable andantioxidant properties, purple yam (Dioscorea trifida) has a wide variety of applications and can be explored in terms of its bioactive components.
Acesso aberto (Open Access)
Simulação in silico da produção de biogás em biodigestores em série utilizando o software octave
(Universidade Federal do Pará, 2023-09-04) OLIVEIRA, Gabriellen Kelly Amaral de; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The main objective of this study was to address biogas production and explore the use of computational simulation as an analytical tool. The research focuses on evaluating the efficiency of different substrates and operational parameters in biodigester systems for biogas generation, aided by the Octave software, a mathematical programming language, and development environment. The study analyzed biomasses that are widely found in the Amazon biome: cocoa, acai, and coconut, comparing two production approaches: single-phase and multi-phase. The results revealed that the multi-phase system exhibited superior performance. For cocoa biomass, a maximum biogas production of 776.56 mL/gVSad was achieved. In the case of acai residues, a notably higher yield of 834.4 mL/gVSad was observed. As for coconut residues, the production reached 376.9 mL/gVSad. These findings underscore the efficiency of the multi-phase approach compared to the single-phase, highlighting its potential to maximize biogas production. Moreover, the utilization of organic waste as a biogas source contributes to waste reduction and clean energy generation, emerging as a viable and sustainable alternative in the realm of renewable energy production.
Acesso aberto (Open Access)
Uso combinado de técnicas não convencionais na recuperação de astaxantina do coproduto gerado no processamento de camarão-rosa (farfantepenaeus subtilis)
(Universidade Federal do Pará, 2021-08-31) SILVA, Aline Kazumi Nakata da; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The large amount of co-products generated in the production chain of shrimp processing has created a discussion about their use for the manufacture of high-added value ingredients. Regarding this subject, the use is both an attempt to minimize the pollution caused by the inadequate disposal of industrial waste in nature, and a way to generate income through the extraction of substances of economic interest. For this, knowing the amount of carotenoids and polyunsaturated fatty acids of the pink shrimp (Farfantepenaeus subtilis), which is the main species of marine shrimp produced by capture fisheries in the state of Pará, is essential since it is recognized as a source of these substances by the specialized literature. In the present work, two ways of using the pink shrimp co-product were studied, the first through drying in a spouted fluidized bed and the second through the extraction of the astaxanthin (ASX) carotenoid through enzymatic hydrolysis combined with ultrasound-assisted extraction (UAE). For drying the co-product, the spouted bed is a good alternative due to its low operating cost and high efficiency in removing moisture from the material. The co-product (pink shrimp cephalothorax) was ground in a food processor and then dehydrated at temperatures of 70, 80 and 90 °C, and later, conducted to an ASX extraction step using palm olein as a solvent at temperatures of 50, 60 and 70 °C. In carrying out the ASX extraction with enzymatic hydrolysis and UAE, the effects of the enzyme type (alcalase, flavourzyme and a mixture of alcalase and flavourzyme in a ratio of 1:1, v/v), enzyme concentration (0.2; 0.4; 0.6 and 0.8 % relative to the sample mass) and hydrolysis time (0, 60, 90 and 120 minutes). Alcalase was the most efficient enzyme, whose action culminated in the extraction of almost 70 % of the relative content of ASX of the sample. The ASX content was significantly and positively affected by the enzyme concentration (p<0.05) for all the enzymes, but the hydrolysis time was only partially significant.
Acesso aberto (Open Access)
Uso de métodos não convencionais visando a obtenção de extratos naturais enriquecidos de biomoléculas a partir de rejeitos vegetais descartados em feiras livres
(Universidade Federal do Pará, 2018-03-16) MELO, Giselle Cristine da Silva; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309

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