Navegando por Autor "SILVA, Aline Kazumi Nakata da"

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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)
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.