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 - 9 de 9

Acesso aberto (Open Access)
Adsorção de cobre (II) presente em cachaça utilizando quitosana obtida por radiação micro-ondas: caracterização e estudo cinético
(Universidade Federal do Pará, 2020-02-27) SANTOS, Lucely Nogueira dos; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; https://orcid.org/0000-0001-6821-6199
Cachaça is a typical drink in Brazil and has been reaching more and more the national and international market. The cachaças produced in copper stills present unique characteristics, however they may be more susceptible to suffer contamination by copper (II). Adsorption by biopolymers has shown to be a very promising technique for the removal of metal ions. Chitosan is a biopolymer derived from the deacetylation of chitin and has free amino groups in its structure, which are strongly reactive to metal ions. Considering the aforementioned aspects, this work aimed to perform the deacetylation of chitosan using microwave irradiation technology and to evaluate the capacity of the chitosan obtained in adsorbing copper (II) from cachaça. Chitin was extracted from shrimp exoskeleton, chitosan was deacetylated and its adsorption capacity was evaluated through kinetic study using mathematical models. The copper (II) concentration remaining in the cachaça, in all kinetic experiments was estimated by the spectrophotometry technique in the visible region and confirmed by microwave-induced plasma optical emission spectrometry (MIP OES). Chitosan was characterized by infrared spectroscopy with attenuated reflectance (FTIR-ATR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and molecular mass The results of the characterization showed that the microwave deacetylation process it occurred efficiently, since the chitosan obtained had satisfactory properties in terms of its main characteristics observed, degree of deacetylation (above 85%), molecular weight, morphology and crystallinity. Regarding the adsorption kinetics, the best condition for copper adsorption was 6 mg of chitosan per mL of cachaça, in an equilibrium time of 60 min which resulted in a reduction rate of 84.09% of copper in the drink, according to results obtained by MIP OES. The kinetic analysis indicated the best fit of the data by the Elovich equation, suggesting that the chemisorption mechanism controls the kinetic process. Therefore, chitosan proved to be a good adsorbent for the removal of copper in cachaça and in this respect, a promising target for future technological investments.
Acesso aberto (Open Access)
Avaliação da composição química, atividade antioxidante e antimicrobiana do óleo de cipó-de-alho (Mansoa standleyi) (Steyerm.) A. H. Gentry (Bignoniaceae) obtido via extração supercítica
(Universidade Federal do Pará, 2019-05-31) URBINA, Glides Rafael Olivo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
Mansoa standleyi is popularly known as "cipó-de-alho" because of its characteristic garlic odor (Allium sativum). The plant has an inhibitory effect on bacteria and fungi growth. The objective of this work was to evaluate the chemical composition, antioxidant and antimicrobial activity of the oil obtained from M. standleyi leaves via supercritical fluid extraction (SFE) and conventional extraction (Hydrodistillation). The SFE tests were performed using supercritical CO2, static extraction time of 30 min and dynamic time of 180 min, CO2 flow of 2.5 L/min and raw material mass of 10 g. The temperature and pressure variables were selected in order to obtain a difference in the CO2 density (𝜌𝐶𝑂2) in the 35 and 45 ºC isotherms combined with the pressure values of 100, 200, 300, and 400 bar. The results obtained allow us to verify that the global yield values of SFE on dry basis show significant differences between them (p≤0.05), with values varying from 0.87 to 2.02%. The highest average found refers to 400 bar/35 ºC condition (𝜌𝐶𝑂2 = 972.26 kg/m3). However, in Hydrodistillation extraction the oil yield was 0.14%. The results of phytochemical screening by high performance thin layer chromatography (HPTLC) evidenced the presence of terpenes, fatty acids, phenolic compounds, and flavonoids. It was demonstrated the presence of substances with antioxidant activity for all oils obtained with SFE, being observed a better identification in the oils obtained at high pressures. In the quantitative analysis of chemical composition, it was observed that the values ranged from 31.87 to 72.06 mg EAG/g oil in the content of total phenolic compounds. In relation to the antioxidant activity, the values ranged from 457.64 to 2475.55 EC50 expressed in g of oil/g of DPPH, the best results being obtained in the condition of 400 bar/35 ºC. In the fatty acid profiles of M. standleyi oil obtained by SFE, the results indicated that there was a difference in the fatty acids qualitative composition detected, in function of the operational extraction condition, where the presence of linoleic (≅95%), palmitic (≅12%), and oleic (≅5%) acid was observed. The chemical constituents identified in the obtained oil by Hydrodistillation were identified as sulfur compounds, phenols, and alcohols. The antimicrobial activity in vitro analysis showed that the oil obtained by SFE presents an antibacterial action against Stapphylococcus aureus and Escherichia coli. Finally, M. standleyi oil represents an alternative for future use in the treatment of diseases caused by microorganisms.
Acesso aberto (Open Access)
Cinética de degradação térmica de folhas de mandioca (Manihot Esculeta Crantz) durante tratamentos de secagem em estufa e cocção
(Universidade Federal do Pará, 2018-03-29) MODESTO JÚNIOR, Elivaldo Nunes; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; https://orcid.org/0000-0002-4549-3297; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Cassava leaves (Manihot esculenta Crantz), despite their use in animal feeding as silage, hay, or raw material, they are commonly used for human consumption in regional dishes in the North and Northeast of Brazil. Cassava presents cyanogenic glycosides in its composition linamarin and lotaustralin, which release hydrocyanic acid (HCN) after hydrolysis. The goal of this work was to study the effect of temperature and time of thermal processes application on the degradation of HCN from cassava leaves in order to establish processing conditions to obtain a safe product for human consumption. The cassava leaves were collected after six months of cultivation in a cassava farm from Salvaterra (Marajó-PA). Nine varieties of cassava leaves were characterized regarding their moisture, pH, total acidity, ashes, total lipids, crude protein, water activity, carbohydrates, total energetic value and HCN contents. Among the nine varieties, three of them were submitted to drying process at different temperatures and the thermal degradation of HCN was studied under drying and boiling conditions. The physicochemical characteristics of all studied cassava leaves were similar and total HCN content varied from 90.64- 560.88 mg HCN/kg leaves (total HCN, wet basis) and free HCN 16.65-59.24 mg HCN/kg leaves (free HCN, wet basis). Concerning the drying process, the increase in the temperature increased the effective diffusivity (Deff) of cassava leaves, which facilitates water loss; and temperatures above 50 °C are more effective. Thermal degradation studies of HCN showed that the drying and boiling processes were effective on total HCN removal after 180 minutes. Furthermore, a remarkable decrease in HCN contents was observed after 20 minutes of boiling, since the water facilitates HCN volatilization during the cooking process. Regarding free HCN, the drying method was more effective than cooking, showing high degradation percentages 74.07%- 92.19%).
Acesso aberto (Open Access)
Compostos bioativos e potencial antioxidante da fruta Jacaiacá (Antrocaryon amazonicum)
(Universidade Federal do Pará, 2019-05-14) BARBOSA, Anna Paula Pereira; CHISTÉ, Renan Campos
Bioactive compounds are secondary metabolites from plants, which are found in leaves, stem, seeds, peel, flowers and fruits. Such compounds exhibit antioxidant properties, since they can scavenge reactive oxygen species (ROS) and reactive nitrogen species (RNS) as one of the mains mechanisms of action. Among the fruits present in the Amazonian estuary, the Jacaiacá (Antrocaryon amazonicum) was already reported as a promising source of bioactive compounds, such as phenolic compounds and carotenoids. In this study, the individual profiles of carotenoids and phenolic compounds in the pulp and peel of Jacaiacá, from two different cities in Pará State, Brazil (Cametá and São Caetano de Odivelas) was identified and quantified by LC-MS. Moreover, the antioxidant potential of the fruit extracts, from both parts against ROS and RNS of physiological importance, was assessed. According to the proximate composition, water and carbohydrates were the main constituents from the peel and pulp of the jacaiacá pulp. The highest levels of bioactive compounds were found in the fruits of São Caetano de Odivelas in both parts (peel and pulp) and the phenolic compounds contents of 6555.9 mg EAG/100 g and 2855.89 mg EAG/100 g. In relation to carotenoid profiles, the major compounds were all-trans-lutein, followed by all-trans-zeaxanthin and all-trans β cryptoxanthin; in addition all-trans-β-carotene and 9-cis- were also identified. Ten phenolic compounds were identified, being galoyl catechin, catechin, quercetin glucuronide and gallic acid the major ones. Regarding the antioxidant capacity, the peel extracts were more efficient in scavenging ROS and RNS than the pulp extracts. The peel extract showed higher efficiency against singlet oxygen (1O2) (IC50 = 16.41µg / mL), hypochlorous acid (HOCl) (IC50 = 20.19 µg / mL), peroxynitrite (ONOO-) (IC50 = 37.81µg / mL) and superoxide anion radical (O2 •- ) (IC50 = 47.09µg / mL), while the pulp extract was more efficient against ONOO- , followed by HOCl (IC50 = 29.70 µg / mL), ¹O2 (IC50 = 75.84 µg / mL) and less efficient against O2 •- ( IC50 = 144.07 µg / mL). Therefore, jacaiacá fruit was characterized as a great source of bioactive compounds with antioxidant properties to be used by the food, pharmaceutical and cosmetic industries.
Acesso aberto (Open Access)
Fermentação de cacau (Theobroma cacao L.) conduzida com leveduras dos gêneros sacharomycess e pichia: qualidade e perfil aromático das amêndoas
(Universidade Federal do Pará, 2019-10-11) FERREIRA, Osienne de Sousa; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
This study aimed to evaluate the effect of Pichia manshurica, Pichia kudriavzevii and Saccharomyces cerevisiae yeasts on the quality and aromatic profile of fermented cocoa seeds from a municipality in Pará state. About 180 kg of cocoa seeds were distributed in four wooden troughs (n = 3), for spontaneous fermentation (without inoculum), with inoculations of P. manshurica, P. kudriavzevii and S. cerevisiae. Cocoa samples were aseptically collected throughout the fermentation and stored properly for microbiological and physicochemical analyzes (centesimal composition, acetic acid, ethanol, sugar profile, phenolic compounds, volatile compounds, cut test and heavy metals). It was observed that inoculations with yeast did not influence the physicochemical composition of fermented and dried seeds. However, during the fermentation process the seeds presented low acidity, especially those obtained from the fermentations inoculated with Pichia manshurica and Pichia kudriavzevii. Among the 34 volatile compounds identified in the samples studied, 5 were considered to be the majority (concentrations ≥ 10%), and 2 compounds (2-heptanol and linalol) were found to be higher in the fermentation inoculated with P. manshurica after the fermentation and drying process. followed by fermentation inoculated with P. kudriavzevii with the compounds benzaldehyde and phenylacetaldehyde. The fermentative performance of ethanol and acetic acid production was superior when fermentation inoculated with Sacharomyces cerevisiae was superior. The application of yeast inoculum influenced several quality parameters for a better standardization of the cocoa fermentation process.
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)
Perfil aromático e de compostos fenólicos de amêndoas de cacau fermentadas na Amazônia brasileira em diferentes temporadas do ano
(Universidade Federal do Pará, 2019-03-29) GASPAR, Daniela Pinheiro; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
Cocoa is one of the most well-known foods in the world and its sensory attributes and physicochemical characteristics define which by-product will be manufactured from it and what its market value. The Amazon has great potential for production of fine and recognized cocoa in the market, due to its important biodiversity and perception of quality allied to the products coming from this region. The complex composition of the fermented and dry cacao will depend on several factors, such as fruit genotype, environmental conditions and abiotic stress in which the cacao tree grows, soil chemical composition and post-harvest treatments, being the fermentation the primordial stage for obtaining of quality almonds. It is during the fermentation that several groups of microorganisms, like yeasts and lactic and lactic bacteria, act generating biochemical reactions that modify the interior of the cacao seeds. In this study it was verified that the season of the year in which the cocoa is fermented influenced the chemical composition and volatile profile of its fermented almonds. The temperature of the fermentative mass, pH and acidity of the seeds were influenced by the season of the year. The pH and acidity of cocoa beans were also influenced according to the season of the year because they varied during the fermentation days. The principal component analysis showed that the times 0 h and 24 h are the ones that receive the most influence of the period of the year, due to their greater variation. No significant statistical differences (p0,05) were observed in the centesimal composition of the fermented cocoa in both seasons. The total phenolic compounds and the majority of cocoa (catechin and epicatechin) decreased throughout the fermentation and were influenced by the period of the year, with an emphasis on epicatechin, which presented a significant statistical difference (p≤0.05) in dry fermented almonds. Like phenolic Compounds, methylxanthines also decayed throughout the fermentation, but there was no significant statistical difference (p0.05) between the periods of the year. The profile of volatile compounds present in cocoa fermentation and drying showed differences between the seasons of the year, and this information can be used by producers in the labeling of their products to inform the sensory perception of the present volatiles identified in this work. Volatile compounds were found in fine cocoa, such as 2-nonanone and phenylacetaldehyde, and this indicates a potential use of Amazonian cocoa for the production of fine chocolates.
Acesso aberto (Open Access)
Uso de processo enzimático usando a obtenção de carotenoides da torta residual de dendê
(Universidade Federal do Pará, 2017-02-22) MESQUITA, Eric César Mano; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165
The residual fibers from the production of palm oil are a potential source of carotenoids of great economic importance, particularly β-carotene, due to its biological characteristics in human health and its pro-vitamin A. The enzymes cellulite have been shown to be a strong alternative to increase the yield in the oil extraction process, used particularly for the pretreatment of the constituent material of the plants, as it favors the release of the oil inside the plant cell, contributing to the increase of the amount of oil to be extracted and still reducing the extraction time, thus providing the efficiency of the extraction processes of compounds of industrial interest. In the pressed mesocarp pie (TMD), a pre-treatment with the enzymes cellulase (CELLUCLAST) and pectinase (PECTINEX) at the times of 3.6, 12, 24, 48 and 60 h was carried out to evaluate the highest volume yield carotenoid degradation. Then, the effect of the addition of the lipase enzyme was evaluated through a rotational central composite experimental design 2³, on the quality of the oil, in terms of β-carotenes (μg /gTMD48). The results for the pre-treated TMD indicate that 6 hours would be enough to reach this goal, obtaining 55% mass of carotenoids. For the results with addition of lipase, it was observed that in the highest concentration there was a decrease in acidity and an increase in the content of carotenoids. In the present study it was observed that hydrolysis did not occur as a function of the amount of water in the reaction medium favoring the opposite reaction, the esterification of the free fatty acids.
Acesso aberto (Open Access)
Uso de um revestimento comestível antioxidante com extrato de resíduo de pracaxi (Pentaclethra Macroloba) na conservação pós-colheita da acerola (Malpighia Emarginata DC)
(Universidade Federal do Pará, 2019-03-27) CUNHA, Marília Leal da; BOTELHO, Vanessa Albres; http://lattes.cnpq.br/0992385832433182; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165
Fruit short shelf-life is a considerable drawback concerning distribution chains, causing great losses in the production and exportation for several countries. Packaging is an essential part of a long-term process to reduce losses. Edible films and coatings are being increasingly developed to enhance highly perishable products safety and quality after harvest. These coatings are thin layers of materials applied on food products that are able to create a protective barrier against mechanical damage, physical, chemical and microbiological spoilage. Bioactive edible coatings, are edible packaging incorporated with bioactive compounds to produce new functional foods, enhancing its shelf life, nutritional quality and increasing consumer acceptance of these commodities. In order to seek an alternative to prolong the short shelf life of acerola fruit (Malpighia emarginata DC) - a species of great economic importance for Brazil, and a way of reusing the residue of the pracaxi seed pressing (Pentachletra macroloba (Wiild.) Kuntze ) - a raw material rich in phenolic compounds - the objective of this work was to develop and analyze the efficiency of a bioactive coating based on carnauba wax, citric pectin, vegetable glycerin and pracaxi cake extract, on the shelf life of acerola fruits .This coating was applied on fruit by immersion, and fruits were stored at refrigerated (4 ± 2 °C) and room (30 ± 1 °C, 80% RH) conditions. Control treatments were acerola fruit without coating (GO) and acerolas with coating but without pracaxi residue extract (GA). Changes in color, pH, total soluble solids (°Brix), weight loss, ascorbic acid, phenolics content, carotenoid and anthocyanin content were monitored during 13 and 6 days for fruit stored at refrigerated and room conditions respectively. Bioactive coatings with pracaxi (GP) demonstrated to have antioxidant activity until the end of the storage period and was effective in prolonging fruit quality for 3 and 7 days longer than control samples (GO) at room and refrigerated conditions, respectively. GP treatments significantly reduced weight loss, maintaining 84% and 77% of the original weight for room and refrigerated conditions, and preserved fruit color until the end of the experiments. The bioactive coating also retained the highest ascorbic acid levels (65.5% and 92% of the initial values for room and refrigerated conditions, respectively) and preserved the highest levels of carotenoids and phenolic compounds, including anthocyanins until the last days of storage. This bioactive coating is a promising, easy and cheap alternative for preservation of quality and shelf life prolongation of acerola fruit stored at refrigerated and room conditions.

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