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 - 14 de 14

Acesso aberto (Open Access)
Aproveitamento de resíduos da indústria de óleos vegetais produzidos na Amazônia
(Universidade Federal do Pará, 2014-12-17) SANTOS, Marcio José Teixeira dos; CARVALHO JUNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The objective of this study was the use of açaí waste, cupuassu and Brazil nut resulting from mechanical pressing of oil. In this context, the physico-chemical analysis of pies were made, and were subsequently applied oil extraction methods. Extraction methods were used: bligh dyer, sohxlet and supercritical fluid. We evaluated the efficiency of the extraction, the fatty acid profile, physico-chemical properties and the oxidative stability of oils obtained. Evaluating the results obtained, it could be said that the pies are an important source of nutrients, especially lipids, protein and fiber. The profile of fatty acids obtained Brazil nut pie, cupuassu pie and blend Brazil nut - cupuassu had higher unsaturated fatty acids, however, these tests showed the lowest time of oxidative stability. The extraction of oil from cupuaçu pie, applying supercritical fluid extraction and bligh dyer, obtained a ratio (ω-3 / ω-6) more significant when compared to the other raw materials and for the three extraction methods. Oil samples showed elevated levels of acidity, up establishing the RDC n ° 270. Regarding the peroxide values, with the exception of oil açaí pie, cupuassu - açaí blend and blend Brazil nut - açaí, all other samples showed peroxide values below that establishes the resolution. The oils obtained from mixtures had higher oxidative stability than the pure oil extracted from the pie, as well as profiles of more balanced fatty acids. The oils obtained from mixtures had higher oxidative stability than the pure oil extracted from the pie, as well as profiles of more balanced fatty acids.
Acesso aberto (Open Access)
Avaliação e caracterização de sementes amazônicas para fins alimentícios
(Universidade Federal do Pará, 2018-06-18) PINHEIRO, Rutelene da Cruz; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
Many products used by the society come from the Brazilian flora, such as medicines, food and its additives, fibers, natural and essential oils, cosmetics, chemicals and biofuels. Numerous classes of chemical compounds can be extracted from plant species, such as cupuassu (Theobroma grandiflorum), tucuman (Astrocaryum vulgare Mart), peach palm (Bactris gasipaes) and mammee apple (Mammea americana L.) belonging to families Malvaceae, Palmae and Clusiaceae. These fruits are well known in the Amazon region, their pulps have excellent sensorial characteristics (aroma, flavor and texture) with wide acceptance, and great potential for use in the production of varied types of food. Aiming to provide a better use of these fruits, studies about chemical and nutritional characterization were carried out from their seeds, and the viability of these seeds to obtain polysaccharides. The seeds of cupuassu, tucuman, peach palm and mammee apple showed high nutritional value due to the presence of carbohydrates, lipids, proteins, minerals, saturated and unsaturated fatty acids, essential amino acidsand phenolic compounds in different concentrations, which make of the seeds a potential byproduct to be used in food preparations, since the concentration of ant nutritional (tannins and phytates) was identified in low concentration. Regarding the extraction of polysaccharides, there was a difference in the monosaccharide composition identified in each seed, and the mammee apple seed was prominent, due to the high percentage of glucose. The seeds of tucuman and peach palm were also distinguished by the presence of mannose (M) and galactose (G) in the proportions (M / G) of 3:1 and 4:3, respectively, characterizing the possible presence of galactomannans.
Acesso aberto (Open Access)
Caracterização da gordura da amêndoa da gordura de cupuaçu (Theobroma grandiflorum S.) obtida por extração aquosa enzimática
(Universidade Federal do Pará, 2022-09-02) SILVA, Danylla Cássia Sousa; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
Aqueous enzymatic extraction is considered an emerging green technique that is being extensively investigated. In this work, cellulase, pectinase and protease enzymes are used in the aqueous extraction process of cupuassu fat, aiming to obtain a higher extraction yield. Different incubation systems were tested, at a temperature of 60 °C and following extraction kinetics (2 to 8 hours). The samples that obtained the highest fat extraction efficiencies were analyzed: aqueous phase, in terms of phenolic compounds and antioxidant activity, and oily phase (fats) characterized in terms of physicochemical properties, fatty acid profile, oxidative stability, thermal and bioactive compounds. The aqueous phase showed higher concentrations of phenolic compounds and antioxidant activity when compared to the oil phase. The fat samples showed approximate contents of monounsaturated and saturated fatty acids with higher concentrations of oleic and stearic, showed good oxidative stability (about 14 h) and thermal stability (close to 406 oC) and the best yield result (80.86 %) was achieved with the protease enzyme within 6 hours of incubation. The results indicated that cupuassu fats obtained by enzymatic aqueous extraction have potential for use in the food, pharmaceutical and cosmetics sectors.
Acesso aberto (Open Access)
Caracterização de óleos e gorduras vegetais amazônicas: utilização de modelo para predizer viscosidade
(Universidade Federal do Pará, 2022-06-03) FREITAS, Joice Silva de; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The Amazon rainforest is rich in oilseed plant species, which have fruits that are attractive due to their economic potential and biological properties. Oils from oleaginous matrices have a unique composition with physicochemical and nutraceutical properties that attract attention as a source of fatty acids. The predictive model is based on the use of mathematical equations that are more comprehensive and less limited than simple linear or polynomial models, and are able to predict a certain property using one or more physicochemical parameters. Thus, this work aimed to use a predictive model to calculate the viscosity of Amazonian oils (açaí, bacaba, tucumã) and fats (cupuaçu, bacuri and tucumã). The samples were physicochemically characterized in terms of acidity index, density, oxidative stability, peroxide, melting point, iodine index, saponification index, fatty acid composition, triacylglycerol composition, solid fat content, atherogenicity index and heterogeneity. Two predictive models were used to obtain the viscosity values of oils and fats, the model using the profile of the mass fraction of polyunsaturated and monounsaturated fatty acids and the model using the iodine and saponification index.The results showed that the oils (patauá, pracaxi, bacaba, açaí, tucumã) had high levels of unsaturated fatty acids, especially oleic acid, which has good thermal stability, while the fats (cupuaçu, bacuri and tucumã) are composed of mainly by saturated fatty acids. The oxidative stability showed that at a temperature of 110 °C, pracaxi oil and cupuaçu fat presented the highest values, while bacaba oil presented a lower value, this low stability value indicates that this sample is more conducive to oxidation. Pracaxi oil showed the highest value for the ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH), indicating that it is more nutritionally adequate. The studies to predict the regularity of Amazonian oils and fats proposed in this work may contribute to simplifying the evaluation of the physicochemical properties of important regional oleaginous raw materials on which there are no studies, but with growing industrial interest in different areas, in addition of the food area.
Acesso aberto (Open Access)
Desenvolvimento de métodos por CL-EM/Em e ocorrência de antimicrobianos em peixes de aquicultura
(Universidade Federal do Pará, 2016-11-22) GUIDI, Letícia Rocha; GLÓRIA, Maria Beatriz de Abreu; http://lattes.cnpq.br/6895373188728113; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The consumption of fish has increased in recent years in Brazil, especially due to the announcement that their intake can bring numerous health benefits and also due to its high nutritional value (high biological value protein, high content of omega-3 fatty acids). The quality, safety and security of farmed fish for human consumption are therefore a public health issue and must be monitored. In Brazil, there is a lack of information regarding the use of antimicrobials in aquaculture. Although only two antibiotics are allowed for use in aquaculture in Brazil, there is a wide variety of antibiotics that may be used illegally or can reach the fish due to environmental contaminations, mainly of water. The objective of this study was to develop multiresidue methods of analysis of antibiotics in fish muscle and to evaluate the quality of fish from Minas Gerais and Pará with respect to the presence of antibiotic residues. In addition, an extensive literature review was conducted with respect to existing methods of analysis and the occurrence of chloramphenicol (banned antibiotic) and amphenicols in food. A LC-MS/MS screening method was validated for the analysis of 40 antibiotics of six different classes (aminoglycosides, beta-lactams, macrolides, quinolones, sulfonamides and tetracyclines) in fish muscle. Only 15% of the samples (n=29) were positive for enrofloxacin. A quantitative LC-MS/MS method of analysis of quinolones and tetracyclines in fish muscle was also optimized and validated. The precision, in terms of the relative standard deviation, was under 20% for all of the compounds, and the recoveries were between 89.3% and 103.7%. CCα varied from 17.87 to 323.20 μg.kg-1 and CCβ varied from 20.75 to 346.40 μg.kg-1. In general, real samples showed good quality relative to the presence of antibiotic residues. All 29 positive samples for enrofloxacin contained levels below the Maximum Residue Limit allowed by Brazilian legislation (100 μg.kg-1).
Acesso aberto (Open Access)
Desenvolvimento e aplicação de solventes eutéticos naturais profundos (NADES) para a extração de compostos bioativos da pitaya (Hyloreceus costaricensis)
(Universidade Federal do Pará, 2020-08-12) PIRES, Ianê Valente; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
NADES (Natural Deep Eutectic Solvents) have been highlighted as an alternative to traditional solvents in the fields of green chemistry. They consist of a mixture of two or more components with specific properties that form a liquid at room temperature, and their main advantages are high biodegradability, low cost and non-toxic factors. In this research, lactic acid, glycine, ammonium acetate, sodium acetate, and choline chloride were studied to obtain NADES, which were prepared with and without the addition of water. The NADES synthetized in aqueous médium, showed lower viscosities and densities, but there was no difference in the vibrating modes in the FTIR and Raman spectra when compared to those prepared without water addition. NADES synthesis has been confirmed by two different techniques, FITIR and Raman spectra, by targeting hydrogen bonds formation. Because of its notoriety in the market and in the scientific field, the pitaya (Hyloreceus Costaricensis) was used for the extraction study with NADES. The best results for bioactive compounds extraction (193.18 and 186.08 mg 100g-1 b.s) were found, respectively, in NADES formed by lactic acid with glycine and lactic acid with ammonium acetate, both with water addition.
Acesso aberto (Open Access)
Efeito da ingestão de óleos vegetais nos parâmetros cardiometabólicos de indivíduos com síndrome metabólica
(Universidade Federal do Pará, 2020-06-09) SILVA, Lívia Martins Costa e; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
Acesso aberto (Open Access)
Elaboração e caracterização de filmes a partir de farinha de pupunha (Bactris gasipaes), quitosana e glicerol pelo método de casting
(Universidade Federal do Pará, 2019-06-26) COSTA, Rebeca Desireé Sousa da; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
Environmental problems caused by packaging manufactured from non-biodegradable and renewable sources have led to increased interest and attention from industry and researchers in terms of films and edible toppings development. Films are usually obtained from polymers such as polysaccharides, proteins and lipids, used to help maintain the quality and food shelf life. Thus, the aim of this study was to develop films using the casting technique from biodegradable sources with antimicrobial activity, in addition to evaluate the mechanical, barrier, optical, structural and thermal properties as well as to analyze the rheological behavior of the different filmogenic suspensions. The films were prepared with different ratios of peach palm flour, chitosan and glycerol. The presence of chitosan led to an improvement in the mechanical, optical and morphological properties of the films; however, they did not show antimicrobial activity against foodborne pathogens as E. coli and S. aureus. The rheological study showed that all the filmogenic suspensions presented non-Newtonian fluid behavior, with dilating characteristics. The Herschel-Bulkley and Bingham models were tested, and both fit satisfactorily to the rheological data, presenting high values for the R2 factor and low values for the χ2 factor. The results obtained for the fluid behavior index (n) presented values of n> 1 for all the samples, proving the dilator behavior of the suspensions. The films obtained presented a smooth and homogeneous surface, slightly soluble, permeable to water vapor, yellow coloration due to the high content of carotenoids present in the peach palm. FTIR spectra revealed the presence of the group amide I and the films exhibited the type C X-ray pattern. After 15 days in soil, the films lost 30% of its initial weight. Therefore, films obtained exhibit properties / properties similar to conventional films, with the advantage of being biodegradable from renewable sources and can replace the current packaging.
Acesso aberto (Open Access)
Estruturas supramoleculares de α-lactoalbumina e glicomacropeptídeo: produção, caracterização, propriedades funcionais e carreamento de vitamina B2 e quercetina
(Universidade Federal do Pará, 2016-03-01) DINIZ, Renata Silva; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
This study aimed to produce, characterize and verify the technical and functional properties of α-lactalbumin (α-la) and glycomacropeptide (GMP) supramolecular structures, and their potential in the food industry. The α-la/GMP supramolecular structures were prepared in a molar ratio of 1: 0.689, respectively. This proportion was defined by isothermal titration calorimetry and differential scanning calorimetry aided in determining the temperature values used since the formation of supramolecular structures was verified at higher and lower values than the denaturation temperature of the α-la. For GMP could not be established denaturation temperature, because it has no defined tertiary structure. The circular dichroism and fluorimetry analysis showed that there was interaction between α-la and GMP molecules. The supramolecular structures, in general, kept the α-helix secondary structures, but the intensity of these secondary structures may vary in the different conditions tested. The supramolecular structures have hydrophobic core. The particle size of supramolecular structures ranging from nano to micrometer, demonstrating that can be controlled through variables tested: pH (3.5 to 6.5) Heating temperature (25 to 75 °C) and heating time. The stability of supramolecular structures was evaluated by monitoring the particle size and the ζ potential at temperatures of 4 and 25 °C for 60 days. The supramolecular structures formed at pH 6.5 have higher system stability with ζ potential absolute values of approximately -30 mV. The morphology of supramolecular structures was determined by transmission electron microscopy and it was observed that proteins associated forming spherical structures. The foaming ability of supramolecular structures was evaluated by homogenization method, determining the increased volume, stability and expansion of the foam. It was found that the structures formed at pH 6.5 and 75 °C showed higher foaming ability. The emulsifying properties of the supramolecular structures were determined by the emulsifying activity index and emulsion stability index, using the turbidimetric method. However, the variables tested (pH, temperature and time) showed no effect on emulsifying properties. The surface tension of the supramolecular structures, determined by the Wilhelmy method showed a mean value of 50.825 mNm-1, demonstrating that the supramolecular structures can be effective in stabilizing emulsions and foam products. The supramolecular structures were able to encapsulate quercetin and vitamin B2, with maximum encapsulation efficiency of 98.64% and 31.11%, respectively. The stability of carrier systems was evaluated by monitoring the particle size and ζ potential for 60 days. For quercetin, systems prepared at pH 6.5 were stable for 60 days, while for vitamin B2, the stability of 60 days was demonstrated by the systems prepared at pH 3.5.
Acesso aberto (Open Access)
Estudo do processo de extração aquosa enzimática do óleo da polpa de tucumã-ída várzea(Astrocaryum giganteum Barb. Rodr.)
(Universidade Federal do Pará, 2022-06-30) SANTOS, Wanessa Oliveira dos; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The objective of the present work was to study the process of enzymatic aqueous extraction and to characterize the oily and aqueous fractions obtained from the pulp of tucumã-í-da-várzea (Astrocaryum giganteum Barb. Rodr.). The fruits collected in different months of the year (March, April, May, June and October) were characterized in terms of physicochemical properties (total lipids, soluble solids and instrumental color) and bioactive properties (total carotenoids, total phenolic compounds and antioxidant activity). , and the month of collection was defined based on the evaluation of these properties. The aqueous enzymatic extraction assays were carried out using a full 22-factorial experimental design, with three repetitions at the central point and four axial points (totaling eleven assays). The type of pre-treatment used and the conditions applied for the aqueous enzymatic extraction tests (enzyme, solute:solvent ratio, temperature and pH) were defined from preliminary tests evaluating different conditions, and the effect of such variables was evaluated. in the yield of extracted oil. The oil obtained in the tests of the experimental design of aqueous enzymatic extraction was characterized in terms of its chemical properties (acidity index, peroxide value, oxidative stability and total carotenoids). The bioactive properties of the two fractions (oily and aqueous) obtained in the aqueous enzymatic extraction process were evaluated by determining the content of total phenolic compounds (CFT) and antioxidant activity. In addition, the characterization of tucumã-í-da-várzea oil, obtained in the test with the best conditions for extraction, was carried out in terms of fatty acid composition, nutritional quality indices, iodine and saponification indices, and melting point. . The aqueous enzymatic extraction applied to the extraction of tucumã-í-da-várzea oil made it possible to obtain yields equivalent to conventional extraction methods, with oxidative stability comparable to traditional commercial oils, in addition to high values of total carotenoids, CFT and antioxidant activity. . In addition, the aqueous extracts obtained showed excellent chemical quality, demonstrated by the high values of CFT and antioxidant activity obtained, which indicates the great potential of application of the polar phase obtained in these processes in several uses. The tucumã-í-da-várzea oil presented a fatty acid composition rich in unsaturated fatty acids, especially oleic and linoleic acid. In addition, it showed excellent nutritional quality indices (AI and TI), being considered an oil of high nutritional value and that can be used for food purposes to replace traditional oils, such as olive oil. Based on the results of this study, the aqueous enzymatic extraction methodology is potentially viable for obtaining excellent quality tucumã-í-da-várzea oil and is environmentally friendly, as it does not produce volatile organic compounds such as atmospheric pollutants, and 2 the by-product obtained (aqueous extract) through extraction has high quality functional properties and is free from toxic products.
Acesso aberto (Open Access)
Interesterificação enzimática de óleo de pracaxi, gordura de cupuaçu e estearina de palma: obtenção de gorduras especiais para aplicação na indústria alimentícia
(Universidade Federal do Pará, 2018-02-28) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The methods of modification of oils and fats are widely applied in the food industry to obtain products with specific characteristics. Among these, the blending and interesterification stand out, through which the structured lipids are obtained. From the enzymatic interesterification, lipids can be obtained with greater control of the distribution of fatty acids than those obtained chemically. And its employs softer reaction conditions that interfere positively with the quality of the lipids obtained. However, although there are already several studies on obtaining lipid bases for application in the food industry through enzymatic interesterification, there are few studies applying as oilseeds of the amazon region. Thus, this study aimed to obtain special fats for application in the food industry through the blending and enzymatic interesterification of fats of amazon region (pracaxi oil, cupuassu fat and palm stearin). The binary blends between the oil and the fats were developed in ratios (w/w) 40:60, 50:50, 60:40 and 70:30. The Lipozyme TL IM (Thermomyces lanuginosus) was used. The reactions were carried out under the following conditions: at 60 ºC, 5% (w/w) of enzyme, agitation of 150 rpm and reaction time of 5 h. The pure samples and the blends were evaluated regarding of acidity, peroxide, melting point, iodine value, saponification value, fatty acid composition, triacylglycerol composition, oxidative stability, olid fat content and consistency. The samples’ nutritional quality was determined using the nutritional quality indexes (AI, TI and HH). Blends with more than 50 % of unsaturated fatty acids were obtained. The addition of pracaxi oil in the blends improved the nutritional quality indexes. The enzymatic interesterification caused the increase of the melting point for PC blends and the reduction for the PE blends. The same behavior was observed for the solid fat content. The blends obtained were suitable for use in fatty products, in special in the margarines, shortenings, bakery/confectionery fats and fat for frying.
Acesso aberto (Open Access)
Obtenção de um produto desidratado à base de tucupi, jambu e banana verde através do processo de Refractance Window
(Universidade Federal do Pará, 2014-11-10) SANTOS, Paula Hellayne Costa dos; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
Given the immense diversity of fruits, vegetables and products developed in northern Brazil, tucupi, jambu and banana are notable because they are widely used, not only in culinary of Pará, but for several other purposes. Aiming to use these abundant products in the northern Brazil, the present work aimed at obtaining a dehydrated product based on tucupi, jambu and green banana, through the Refractance Window process. The formulations were dried at a temperature of 70 ° C, in a time of 50 min. Two formulations coded as FORM I and FORM II were dried. The initial moisture content of the formulations was 88% wb, and the values of final moisture content of the dehydrated product were 10% (for FORM I) and 9% (for FORM II). The drying time of the samples varied from one formulation to another, and the time was shorter for the drying of FORM II. The dried products had high water absorption capacity (2159.091 for FORM II) and (1666.667 for FORM I) and had an average oil absorption capacity. As to hygroscopicity, the products were considered little hygroscopic: 7.9 and 9.27 g H2O / g of sample for FORM I and FORM II, respectively. The dehydrated products showed significant content of phenols: 221.18 and 169.49 mg GAE / 100 g of sample for FORM I and FORM II, respectively. Regarding antioxidant capacity, the dehydrated products had higher antioxidant capacity by DPPH radical sequestration than the ABTS radical. For the results of color, the values (ΔE *) varied significantly for the dehydrated products with the same drying conditions. The shelf life was evaluated for 35 days and it was observed that the dried product of the Form I showed no change from seventh day, when evaluated by moisture gain, whereas FORM II showed variation during the entire period of storage . When the assessed parameter was the water activity, the FORM II did not change from the 14th day, while the FORM I changed only in twenty-first day of storage.
Acesso aberto (Open Access)
Óleos e gorduras da Amazônia: produção de bases lipídicas especiais por interesterificação enzimática e predição das propriedades físicas
(Universidade Federal do Pará, 2023-08-30) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The lipid modification methods can increase the potential application of the Amazonian oils and fats in the food industry. In addition, the determination of the physical properties, such as density and viscosity, are fundamental to promote the industrial application of blends of oils and fats. In this context, the first part of this study aimed to obtain blendsin different proportions of pracaxi oil/cupuaçu fat (PC) and pracaxi oil/palm stearin (PS) (% w/w) (40:60, 50 :50, 60:40 and 70:30) and use enzymatic interesterification to change their properties. Pure samples and blends, before (NIE) and after (IE) enzymatic interesterification, were characterized. Samples with the greatest potential for food applications (ratio of 70:30) were characterized by X-ray diffraction, optical microscopy and thermal analysis. The second part of this study aimed to measure the density and viscosity of passion fruit oil, pracaxi oil and palm stearin, as well as their respective binary blends(40:60, 50:50, 60:40 and 70:30), at different temperatures (303.15 to 363.15 K). And perform the fitting of experimental data to mathematical models available in the literature for the prediction of these properties. The results obtained in the first part of the study indicated that the blends with the highest proportion of pracaxi oil (70:30) had the lowest indices of atherogenicity (AI) (PC 0.21; PE 0.34) and thrombogenicity (IT) (PC 0.38; PE 0.55). The fats (cupuassu fat and palm stearin) showed good oxidative stability (> 3.0 h) and contributed to increase the stability and plasticity of the lipid bases obtained. Enzymatic interesterification increased the plastic range of PC blends and reduced the solid fat contente (SFC) of PS blends. Interesterification caused a reduction in the consistency of the blends, which shows the improvement in textural properties. The β crystalline form was reduced in the interesterified blends. The crystals found in the blends showed more stable polymorphic forms, while the interesterified blends showed a reduction in the β crystalline form and the presence of crystals in the α form, which is less stable. In relation to the experimental determination and data modeling of density and viscosity of blends of passion fruit oil, pracaxi oil and palm stearin, it was verified that the linear model used for the prediction of the density behavior presented excellent adjustment parameters, with R 2 values greater than 0.99 (0.9927 – 1.0) and low RMSE values (3.14x10-5 – 1.19x10-3) and χ 2 (1.77x10-9 – 2.56x10-6). For viscosity, the Andrade, modified Andrade and Arrhenius models were the ones that presented the best fits, with coefficients of determination (R2) greater than 0.99 (0.9939 – 0.9993), and low RMSE values (5.72x10-3 – 4.78x10- 2) and χ 2 (0.0001 – 0.0032). Based on the Arrhenius model, it was found that pracaxi oil had the highest activation energy (28.21 kJ/mol), contributing to the greater sensitivity to temperature variation of PS blends. The models that presented the best fit parameters can be reliably used to predict the behavior of the pure samples and blends studied, and thus can be used to model the operations involved in the processing of these vegetable oils and fats.
Acesso aberto (Open Access)
Propriedades e padrões de qualidade na comercialização de produtos vegetais amazônicos com alegações funcionais
(Universidade Federal do Pará, 2023-03-31) SANTOS, Ivone Lima; AMANTE, Edna Regina; http://lattes.cnpq.br/6285580635373430; https://orcid.org/0000-0001-9593-5674; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The Amazon biome is known worldwide for its wide diversity of plant sources. Amazonian plant sources are inserted in the popular's everyday life from the beginnings of indigenous and as consequence of the Brazilian’ African practice to the present day involving cultural issues, economic chain, industrial development, primary and complementary health. The Amazonian flora is inserted in the natural products market, for the enjoyment of health benefits by fans, present at fairs and even online sales platforms, minimally processed or in transformed products. The commercial natural products sector contains a wide range of consumer goods with a “healthier, more natural, more sustainable” appeal involved in this marketing. These products need to follow production and marketing regulations according to the type of product, to ensure consumer safety. In addition, from Amazonian plant sources, fruits, some with a consolidated market, can present themselves as an opportunity for sustainable application by using residues from the production chain to transform them into bioproducts. Therefore, the objective of this work was to verify which Amazonian plant sources are inserted in the market as natural products, from visits to points of sale in the city of BelémPA. The marketing of these products was evaluated, such as organization of the environment, storage and packaging, as well as the presence of these sources in products on Brazilian electronic pages and in electronic commerce in other countries. In addition to obtaining information on regulation and surveying of technological properties to present the potential of Amazonian fruits if inserted in a circular economy. The visit to 33 points of sale, which totaled 12 Amazonian plant sources (Annona muricata, Arrabidaea chica, Carapa guianensis Aubl., Copaifera langsdorffii, Himatanthus sucuuba (Spruce) ex Müll. Arg, Hymenaea courbaril L., Myrciaria dubia, Parahancornia amapa (Huber) Ducke, Passiflora incarnata, Paullinia cupana, Ptychopetalum olacoides, Uncaria tomentosa) marketed as dry products, powders, capsules, oils and other exudates. In the trade of natural products, in addition to packaged products, there is the common practice of selling in bulk, with benefits inherent to this practice of use. The sales locations were mainly differentiated in two ways, herbalist and emporium that perceptibly show differences in organization and prevalence for product types. These sources are included in national electronic commerce, presented with different functional and therapeutic indications, and are also present in international commerce, with the exception of Parahancornia amapa (Huber) Ducke. The labeling criteria are included in the specific regulations for each product according to each federation, however, they are still subject to confusion regarding the classification of these products. And about the fruits, these have great potential for the market in the use of production residues. It is noticed that the form of commerce of natural products is globally consolidated, but it can present risks to the health of the consumer due to the indiscriminate sale and if basic conditions of commercialization and regulation are not met.

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