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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Item 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/0583058299891937The 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.Item 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/7365554949786769Fish 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.Item 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/2311121099883170Many 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.Item 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/2311121099883170NADES (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.Item 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/2311121099883170Environmental 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.Item Acesso aberto (Open Access) Estudo das etapas de obtenção e de armazenamento do pirarucu salgado-seco(Universidade Federal do Pará, 2020-06-29) MARTINS, Mayara Galvão; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423Arapaima gigas (Schinz, 1822) has promoted interest for commercial exploitation, due to its nutritional quality and sensory characteristics, as well as having a high rate of growth in captivity and a high carcass yield. Salting and drying are the main processes used in the fish muscle conservation, which is traditionally sold in the form of dry-salted. On the other hand, the processing of pirarucu does not have standard technological conditions and the sale of products also occurs without effective control, which compromises the quality products. Thus, this study aimed to assess the quality of commercial dry-salted pirarucu, as well as to study the process of obtaining dry-salted pirarucu, with satisfactory stability and quality. In the first chapter, a review of the literature on the themes addressed in the study is presented and in the following four chapters the main research results are presented. In the second chapter, a manuscript is presented that deals with the evaluation of the composition and physical-chemical quality of the dorsal and ventral regions of salted-dried pirarucu sold in the Metropolitan Region of Belém (Pará, Brazil). The composition and quality parameters (water activity, pH, total titratable acidity, instrumental color, total volatile bases, substances reactive to thiobarbituric acid and amine profile) from six commercial samples of the product were analyzed, to identify possible quality markers to be used during the processing and marketing of the product. The third chapter presents a manuscript with the results of the research, in which the impact of using different proportions of refined and coarse salt in the dry salting process of the dorsal and ventral regions of the pirarucu was evaluated. Additionally, the complementary drying process of the salted product was studied, as well as the possible changes of the product, during the storage period, in a standard atmosphere. In the fourth chapter, a manuscript published in the Food Research International magazine is presented, with the results of the research that evaluated the influence of the application of vacuum pulse and periodic vacuum pulses, as well as temperature, in salting process of the pirarucu muscle, by impregnation with sodium chloride. The fifth chapter presents a manuscript with the results of the study that compared the drying processes with hot air circulation and cold air circulation, of the pirarucu muscle impregnated with sodium chloride, using a periodic vacuum pulse. In this study, the hygroscopic behavior and the nutritional and sensory characteristics of the products obtained by the two drying processes were also evaluatedItem Acesso aberto (Open Access) Estudo do processo combinado de desidratação osmótica e secagem convectiva para o Jambolão (Syzygium Cumini)(Universidade Federal do Pará, 2022-11-03) ARAÚJO, Adriano Lucena de; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423 ID Lattes: 3452623210043423Jambolan (Syzygium cumini) fruits are ellipsoid-shaped berries that belong to the Myrtaceae family and present a fleshy pulp, which involves a single seed. The fruit peel has a thin film that displays an intense purple color in the final stage of maturation, due to the presence of anthocyanins. Recent studies have evaluated the action of the main biological activities involving the different parts of the jambolan tree, which have indicated the presence of anti-inflammatory and antidiabetic potentials. Although jambolan has important phytochemicals in its composition, the fruit is little known by the Brazilian population and, for this reason, its consumption is not very expressive during the short harvest period (30 to 40 days). Thus, in order to take advantage of the technological potential of jambolan and prolong the shelf life of the fruit, which is very perishable, the objective of this research was to study the combined process of osmotic dehydration (OD) and convective drying of jambolan, in order to extend its expiry date and add value to the fruit. For this, an initial study was carried out to evaluate the proximate composition of the fruit’s pulp and seed and to study the stability of these fractions during storage, through moisture desorption isotherms (25-55oC), where the energy demands (thermodynamic properties) were estimated, which are required for the dehydration of the fruit. Then, the physical-chemical and biometric characterization of the fruits were carried out and the effect of the main variables, involved in the OD of jambolan, was evaluated through a fractional factorial design 2 6-2 . Finally, the effect of OD on the drying kinetics of fruits at 50, 60 and 70oC was evaluated; depending on the content of monomeric anthocyanins and phenolic compounds. The results indicated that the moisture levels that guarantee the greatest degradative stability to the jambolan pulp and seed during storage are 8 g H2O/100 g (dry basis - db) and 5.1 g H2O/100 g db, respectively. It was also observed that the energies involved dehydration process were higher for pulp than seed. The biometric analysis showed that the jambolan pulp and peel contribute with more than 70% of the fruit weight and the composition analysis indicated promising amounts of anthocyanins (147 ± 1.85 mg.100-1g) and phenolic compounds (391 ± 18.89 mg GAE.100-1g). The selection of variables for the jambolan OD process showed that temperature, sucrose concentration, calcium lactate concentration and pressure had significant effects on the water loss response, which is of great importance in OD. On the other hand, losses of monomeric anthocyanins (46.6%) and phenolic compounds (26.9%) were observed after 72 hours of OD. Finally, the research showed that the fruits submitted to OD required shorter drying times than the fruits not submitted to this pre-treatment. These results indicate that the combination of OD and convective drying is a relevant technological alternative for the conservation of jambolan fruit.Item 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/2311121099883170The 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.Item 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/7365554949786769Fishing 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.Item 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/0844662601945669Euterpe 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.Item 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/7365554949786769The 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.Item 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/8156697119235191Cocoa 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.Item Acesso aberto (Open Access) Metaproteômica como ferramenta tecnológica para otimização dos parâmetros de fermentação do milho para formulação de pasta alimentícia(Universidade Federal do Pará, 2023-06-05) BAHULE, Celina Eugenio; MARTINS, Luiza Helena da Silva; http://lattes.cnpq.br/1164249317889517; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191In most developing countries, maize products are often what alleviate hunger and guarantee the livelihood of the population. Fermentation is a processing medium used to soften the corn kernel, improve flavor and digestibility, and some fermented corn products are used in the belief that they have functional properties. Maize dough, obtained by fermentation, has already been reported as having a probiotic and nutraceutical effect, however, other studies discourage its consumption, justifying it by the load and diversity of microorganisms that develop during fermentation. With the aim of studying the functional profile and looking for likely ways to optimize maize dough, a recreation of the spontaneous fermentation of corn was performed, and the formulated dough was subjected to metaproteomics analysis. A total of 53977 peptides were recovered and identified, of which more than 60% were associated with the substrate, 6% with fungi, and 34% with bacteria. Metaproteomics revealed a probable association between Actinobacteria and starch degradation enzymes in the matrix. Proteobacteria (pathogenic majority) and Firmicutes (probiotic part) coexisted and multiplied in equal proportion until the end, allied to this, the high count of mesophiles(213 x 106 CFU/g) and the timid reduction of the pH (4.42) suggested a food product not completely safe. As a way to optimize the process, the maize was autoclaved at 121oC for 20 min for enzymatic inactivation and elimination of microorganisms, and then it was inoculated with Pediococcus acidilati. Untreated maize was also inoculated. The performance of the strain both in pre-treated maize (T+I) and in untreated maize (nT+I) was considered excellent, since, in the first 24 hours, the pH values, 4.2 for nT+I samples and 4.41 for T+I samples were at levels considered safe and decreased with fermentation time. The strong correlation between the fermentation parameters when P.acidilati was used for maize inoculation, opens possibilities for the application of optimization models towards the fast, safe, and industrial production of maize dough. Indeed, metaproteomics, as culture-free and protein-based technique, allows the rapid analysis of the microbiota and the identification of active microorganisms, with the advantage of displaying and correlating the microbial profile with functionality, and are well indicated to study fermented foods quickly and concisely, demonstrating effective methods for optimizationItem 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/7365554949786769Tomato (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.