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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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/0583058299891937
The 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.
Acesso aberto (Open Access)
Avaliação dos efeitos da desodorização da gelatina de pele de pescada amarela (Cynoscion ocupa) por diferentes métodos
(Universidade Federal do Pará, 2023-04-14) RABELLO, Fernanda Sales; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fish skins are considered good sources to extract high quality gelatine for applications in the food industry, however, this fish gelatine may have a characteristic odor and taste, causing limitations for its application, especially as a food ingredient and in supplements. Several methodologies have been studied in order to remove or reduce the odor in products made with fish. Among these techniques, we can find degreasing and adsorption. The objective of this research was to deodorize the gelatine from the skin of yellow hake (Cynoscion acoupa) using three different methodologies: activated charcoal, ethanolic delipidation and their combination. Gelatin was obtained from the immersion of the skins in acidic and alkaline solutions. The desorization by delipidification occurred with the use of an ethanol solution (1:2) and the adsorption made use of activated charcoal in powder (0.5%) and in grain (0.7%). Analyzes were carried out to evaluate the physical-chemical, technological and sensorial quality of the gelatins. The analysis results were submitted to ANOVA and Tukey Test (p <0.05). All physicochemical parameters analyzed in the present study showed a significant difference between the studied variables, except for proteins, lipids and moisture. The variables of emulsifying capacity, gel strength, melting point showed a significant difference between the deodorization methodologies in relation to the control treatment. The EGAC treatment influenced the higher luminosity of the samples, presenting negative values in the a* parameter. The treatment with powdered activated charcoal influenced the lower chromaticity and lower yellowish tone. According to the electropheretic profile, samples E, ACP and EGAC showed collagen α and γ bands. From the FTIR analysis, the presence of activated carbon in the desorizations (ACP, GAC and EGAC) resulted in lower interactions with the amine group. In the sensorial evaluation, the samples deodorized with activated charcoal behaved similarly in the sensorial evaluation, highlighting the behavior of the EGAC sample.
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)
Estudo dos riscos e benefícios associados ao consumo de três espécies de peixes da Amazônia
(Universidade Federal do Pará, 2019-09-20) GOMES, Luciana Cristina Mancio; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fishing is one of the most explored activities in the amazon region, fish is an important protein source, however, it can represent one of the main vehicles of contamination due to its great capacity to bioaccumulate substances in tissues such as muscle and organs, being considered excellent bioindicators of the species. Its habitat. The aim of the present work was to study the amazonian species, curimatã (prochilodus nigricans), goby hake (macrodn ancylodon), and pyramutaba (brachyplatystoma vaillantii) by investigating the risks or benefits associated with consumption. In the muscle tissue and liver of the fish in different seasonal periods (rainy and dry season) amino acid and fatty acid profile analyzes were performed by liquid and gas chromatography. The determination of essential elements (cu, fe, mg, na and zn) was quantified by flame atomic emission spectrometry and the contaminants, lead (Pb) and mercury (Hg) by graphite furnace atomic absorption spectrometry. The validation of the methodology was performed through the addition and recovery method. The results obtained in the muscle and liver were correlated with biometric data, species feeding habits and the limits established by the national health surveillance agency for human consumption. The calculation of the tolerable weekly intake index (PTWI) was applied for the toxic elements pb and hg in different seasonal periods. According to the results, the species presented oleic (n-9), linoleic (omega-6) and arachidonic (omega-6) polyunsaturated fatty acids in the muscle, whereas in the liver the three species were c18:0, c18:1ω9, c18:2ω6, c20:4ω6, c22:6ω3. The total saturated fatty acid contents identified were higher in piramutaba, polyunsaturated in hake and monounsaturated in curimatã. Regarding the amino acid profile of the fillets, the highest predominance was histidine, alanine and serine. The species studied presented high levels of monounsaturated and polyunsaturated fatty acids. The monounsaturated ones presented higher contents in the curimatã species and the polyunsaturated ones were higher in the hake, both in the muscle and liver. Regarding minerals, calcium levels were quite significant between species in different seasonal periods, being predominant in the dry season, while Fe, Cu, Na and Zn presented higher levels in the rainy season. In the liver, during the rainy season, Mg, Zn and Cu values had average concentrations in curimatã specimens. While in the dry season the ca, mg, na and zn contents had higher predominance among the species. Regarding contaminants, pb levels were higher than the limit allowed by the legislation, showing significant behavior in relation to seasonality. The hg content in the three species was higher in the rainy season, the curimatã species reached higher levels in the muscle. In the liver, the levels of Hg in the rainy season were above the limit recommended by the legislation. In the dry season, the curimatã species contributed the most with 131.79%, exceeding the tolerable weekly limit of hg consumption, being considered inappropriate. According to the estimated weekly intake of toxic elements (PTWI) during the rainy season, acceptable limits were found among the contaminants. However, in the dry season, curimatã contributed the most with 131.79%, exceeding the tolerable weekly consumption limit. From Hg. It is concluded that the constant biomonitoring of the species commercialized in Belém-PA and surroundings that may present some contamination by toxic elements is necessary, thus avoiding possible reflexes and the compromise of human health and fish reproductive process.
Acesso aberto (Open Access)
Extração de antocianinas do açaí (Euterpe oleracea) em sistemas aquosos bifásicos formados por etanol e sulfato de amônio
(Universidade Federal do Pará, 2017-03-07) LAGO, Adriane Rosário do; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165; SANTOS, Geormenny Rocha dos; http://lattes.cnpq.br/0844662601945669
Euterpe oleracea is a plant species that occurs naturally in the Amazon region, known as açaí. Its fruit is considered a functional food due to the high content of phenolic compounds, mainly anthocyanins, which gives the fruit high antioxidant power. In addition, it presents high nutritional value presenting in its composition fibers, proteins, vitamins and minerals. In this study the technique of extraction by Aqueous Two-Phase System (ATPS) was applied to the study of the partition of the anthocyanins present in the aqueous extract of açaí. The alcoholic extract of açaí was used to study the stability of anthocyanins in different solutions of salts and alcohol, where the extract had 718.32 mg/L of anthocyanins. ATPS were prepared with ammonium sulfate, ethanol and water at 25 and 35 ° C. In the process of extraction of anthocyanin by ATPS was verified the effect of pH, temperature and time of extraction. The best anthocyanin extraction condition was pH 3.4 at 33 °C for 30 min. The best partition coefficient obtained was 2.70, indicating the affinity of the compound studied for the top phase of ATPS. The extraction process used in this study was more efficient than the conventionally used analytical quantification technique for anthocyanin extraction.
Acesso aberto (Open Access)
Extrato polissacarídico de cogumelo Pleurotus ostreatus pode melhorar as propriedades tecnológicas do filme de gelatina de peixe
(Universidade Federal do Pará, 2020-02-19) FREITAS, Maurício Madson dos Santos; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide extract (POP). Under these conditions it was possible to obtain values of 5.30x10-11 g.m.m-2, s-1.Pa-1 of WPV, 17.78% of tensile strength and 15.56% of elongation. The optimal film (POP-GA) showed antioxidant activity, adequate visual and structural characteristics, as demonstrated by FTIR, XDR and SEM analyzes. Therefore, the technological properties found in the film with polysaccharide extract and gelatin, have potential for application in the food industry, as well as in the pharmaceutical industry.
Acesso aberto (Open Access)
Influência do fungo cladosporium cladosporioides no índice de qualidade e perfil aromático de sementes de cacau (Theobroma cacao L.) fermentadas
(Universidade Federal do Pará, 2020-11-17) KONAGANO, Evelyn Mayumi Hanawa; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
Cocoa is a fruit that has great scientific and economic importance. However, the existing microbial diversity between lots and locations, results in different products, in relation to physical, chemical and sensory attributes. Thus, Araujo et al. (2014) proposed variables that can be used in order to standardize the quality indices of this raw material, in addition to what is already governed by legislation. In addition, there are several studies that use starter cultures of bacteria and yeasts in the fermentation of cocoa seeds, in order to obtain beans with superior quality and desirable aromas, in addition to resulting in a more homogeneous fermented raw material between different batches and locations. However, there are still no reports of the use of filamentous fungi as a starter culture, despite having biotechnological potential, mainly due to the excretion of several enzymes. A species that has already been reported in the fermentation of cocoa seeds is Cladosporium cladosporioides, which produces antifungal metabolites aimed at plant pathogens, in addition to having pectinase, laccase, glucanase, amylase, cellulase and xylanase enzymatic activity, important for the improvement of the cocoa bean fermentation process. The objective of this study is, therefore, to evaluate the influence of this filamentous fungus during the fermentation process, in an unprecedented way, through physicochemical and microbiological analyses. For this, two fermentation experiments were carried out: without inoculum (control) and with starter culture. The use of filamentous fungus did not significantly impact the formation of aromatic compounds in the almonds, compared to the control experiment. However, the presence of C. cladosporioides had a significant influence on the percentage of well-fermented almonds (p ≤ 0.05), through the cutting test, as a probable consequence of the lower content of total phenolic compounds, and of catechin and epicatechin. In addition, there was a lower concentration of acetic acid and a higher content of bioactive amines (p ≤ 0.05), when compared to the control experiment. These observed aspects were confirmed through multivariate analysis. Based on these results, it can be said that the use of C. cladosporioides proved to be promising and could provide improvements in fermented and dried cocoa beans.
Acesso aberto (Open Access)
Revestimento e filme biodegradável de gelatina de peixe e óleo de açaí: efeito da aplicação na qualidade pós colheita de tomate
(Universidade Federal do Pará, 2021-01-13) SILVA, Ana Caroline Pereira da; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Tomato (Solanum lycopersicum) is a climacteric fruit that has a short post-harvest life due to biochemical reactions that accelerate maturation and senescence, affecting its quality. Biodegradable films have been studied as an alternative to minimize posthar-vest losses of fruits and prolong the shelf life of these foods. These coatings, when made with fish gelatin, have high water vapor permeability (PVA) and solubility due to their hydrophilic nature. And the addition of vegetable oils can improve these technological properties in addition to making the packaging active, acting as antioxidants and antimi- crobials. The aim of this study was to evaluate the influence of the addition of açaí oil on the technological properties of gelatin films and coatings and to apply the coating on tomatoes to preserve their postharvest quality. Gelatin extracted from fish skins had a yield of 18%, gel strength of 244g and melting point of 28 °C, important technological properties for this biopolymer to be used in the preparation of packaging. Two factorial planning were carried out to define the optimized conditions for obtaining the coating and the superimposition of graphics to define the conditions for the elaboration of the composite film. The coating with 5.40% gelatin, 17.25% açaí oil and 18.00% plasticizer showed the best responses for high viscosity and higher gel strength. The film with 5.40% gelatine, 21.50% açaí oil and 18.00% plasticizer showed the best responses for low water vapor permeability and high tensile strength. The PVA values obtained were 16.83x10-8 and 12.73x10-11 g.m-1. s-1. Pa-1 for control film (without oil) and composite (with oil), respectively. The composite film showed excellent results for the technological properties that are important for application to fruit. The optimized coating was efficient to maintain the quality characteristics of the tomatoes, as it reduced the percentage of mass loss and obtained a higher percentage of acidity compared to the control, proving that the coating with açaí oil was effective in delaying the ripening processes. It is concluded that the coating of fish gelatin and açaí oil extended the shelf life of tomatoes, being a promising alternative as a packaging for climacteric fruits.

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