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)
Otimização de processos de obtenção de quitina e quitosana do exoesqueleto do camarão amazônico (Macrobrachium amazonicum, HELLER, 1863)
(Universidade Federal do Pará, 2014-01-17) PINTO, Andréa da Silva; SILVA, Evaldo Martins da; http://lattes.cnpq.br/6649371901290988
Acesso aberto (Open Access)
Desidratação osmótica à vácuo do filé de mapará (Hypophthamus edentatus)
(Universidade Federal do Pará, 2014-03-28) MACIEL, Renan de Almeida; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The aim of this work was to evaluate the process of vacuum osmotic dehydration of mapará fillet (Hypophthamus edentatus). Mapará fillets with dimensions of 5 x 2 x 0.5 cm were subjected to vacuum osmotic dehydration in accordance with a rotational central composite design 24, in which were evaluated the effects of the independent variables temperature, time, vacuum pressure and NaCl concentration on the dependent variables water loss (WL), solids gain (GS) and water activity (aw), order to obtain optimal condition of process with greater PA, lower GS and lower aw. The kinetics of osmotic dehydration of mapará was performed under optimal conditions, where were monitored the parameters PA, GS and aw as a function of process time. The empirical model proposed by Azuara et al. was used to represent the kinetics of mass transfer during the process of osmotic dehydration. The mapará fillet presented 76.70% moisture, 15.57% protein, 5.38% fat and 0.93% ash. The NaCl concentration (linear) was the variable that presented the greatest effect on the dependent variables, being positive on WL and GS and negative about the aw. The models obtained for PA, GS and aw were significant at 95% confidence and showed no significant lack of fit, being useful to predictive purposes. Was determined as optimum condition for the process: NaCl concentration 25%, temperature of 25 ° C and time of 120 min. The model proposed by Azuara et al. showed fit good to the experimental data of PA and GS kinetics of osmotic dehydration of mapará fillet. The fillet mapará had a reduction moisture after osmotic dehydration in optimal conditions, however did not meet the humidity recommended by law for salted fish, since the chloride content increased and attended law for salted fish. In relation the instrumental color were observed, after osmotic dehydration, significant statistically differences in lightness (L *) that decreased, indicating that the mapará darkened and the hue angle (h °) that increased, but still showed a tendency to yellow.
Acesso aberto (Open Access)
Discriminação de espécies de peixes da costa amazônica e predição da composição centesimal usando um espectrofotômetro NIR portátil
(Universidade Federal do Pará, 2014-03-28) FERREIRA, Fabielle Negrão; SILVA, Evaldo Martins da; http://lattes.cnpq.br/6649371901290988; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079
Vibrational spectroscopy in the near infrared (NIR) has many applications in industry, particularly in quality control, discrimination and determination of the chemical composition of different foods because of the speed and ease of application in routine analysis when compared to traditional physical and chemical methods. This work aims to use this technique to discriminate five fish species from the Amazonian coast (Genyatremus luteus , Lutjanus purpureus , Macrodon ancylodon , Cynoscion acoupa, Micropogonias furnieri) and predict major components (water content, lipids and proteins). A portable low-resolution spectrometer (1600-2400 nm) was used for obtaining spectral measures of fish samples (intact, crushed and lyophilized muscle tissue). The spectra were preprocessed by means of derivatives using the Savitzky-Golay algorithm for smoothing of spectral noises, when constructing both prediction and discrimination models. The PCA and SIMCA models were applied for species discrimination, while PCR and PLS were used in the prediction of the major components. Using PCA, it was observed the formation of well-defined groups of the species G. luteus and L. purpureus in intact and lyophilized samples. With SIMCA, it was observed the formation of groups of the five species, which were confirmed by the distance between groups in the range from 4.16 to 13.31 and 2.90 to 57.05 for intact and lyophilized samples, respectively. The PLS regression model showed a small positive variation values for r2 and R2 , and the lyophilized samples showed better results for the three studied parameters: water content ( r2: 0.58 , RMSEPcv: 1.11 and RDP: 1.40 ), lipids (r2 : 0.96 , RMSEPcv : RDP 1.09 and 4.82 ), and crude protein (r2: 0.86 , RMSEPcv : RDP and 1.96 : 2.60). A good correlation between proximate composition data and those predicted by PLS regression was obtained.
Acesso aberto (Open Access)
Otimização da extração de gelatina a partir de pele de tambaqui (Colossoma macropomum)
(Universidade Federal do Pará, 2014-04-10) OLIVEIRA, Luã Caldas de; RIBEIRO, Suezilde da Conceição Amaral; http://lattes.cnpq.br/3519207052266437; ARAÚJO, Éder Augusto Furtado; http://lattes.cnpq.br/2252474296406344
The aim of this study was to optimize the extraction of gelatin obtained from skin tambaqui (Colossoma macropomum). Were first studied eleven variables: concentration, immersion time and weight/weight (w/w) solutions of NaCl, NaOH and acetic acid, extraction time and extraction temperature as a function of the dependent variable total yield (%). A fractional planning Plackett Burman (PB) was used. Variables that showed significant effects were: w/w NaOH and acetic acid, extraction time and extraction temperature. They were then studied through a central composite design (CCD) and analyzed by Response Surface Methodology (RSM). The other variables that showed no significant effect, have had their fixed values. The responses evaluated were the total yield (%) viscosity (cP) and melting point (°C). From there a CCRD was produced twentyeight trials with sixteen factorial trials, four trials at the center point and eight trials on the axial levels. The models for all responses obtained F value higher than the tabulated value, being considered significant and predictive. The value of lack of fit was found lower than the tabulated for models of three responses value. The R2 values for the models were 0,947 for total yield, 0,969 for viscosity and 0,946 melting point. The choice of the optimal extraction conditions happened at the center point area, where these conditions were 1/5 (w/w) NaOH, 1/5 (w/w) acetic acid, extraction time of 12 hours of temperature extraction of 60ºC. After that, the physical and physico-chemical characterization and total amino acid amount of the skin and the gelatin extracted with the optimized conditions was performed, and instrumental color in gelatin. The skin moisture showed 38,11%, fat contents of of 26,56%, protein content of 30,39%, ash content of 1,37%, pH and total acidity of 6,35 ± 2,28 0.06 mL NaOH/100g skin. Gelatin had 9.43% moisture, fat contents of of 1,23%, protein content of 85,99%, ash content of 2,99%, pH 6,12, acidity of 2,94 mL NaOH/100g gelatin and water activity of 0,436. In addition, the process of extracting gelatin showed total yield of 29.06%. The gelatin had a viscosity of 3,48 cP, gel strength (Bloom) 124,5 g and melting point of 25,63 ° C. Also presented as instrumental color parameters L * (lightness) of 74,01, a * 4,17 and b * -10,25, Chroma 11,06 and Hue angle of -22,14°. The amino acid profile of skin gelatin were practically the same, except for cysteine. The amino acids in greater quantity in the gelatin were glycine, proline and hydroxyproline. These last two amino acids are classified as imino acids, and their content of 21.03% is considered high and is associated with higher viscoelastic properties.
Acesso aberto (Open Access)
Principais compostos bioativos e capacidade antioxidante no epicarpo do camu-camu (Myrciaria dubia) em função da maturação
(Universidade Federal do Pará, 2014-06-25) SOUZA, Aline Ozana de; MATTIETTO, Rafaella de Andrade; http://lattes.cnpq.br/7832266671782588; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
The presence of bioactive compounds suffers greatly influenced by environmental and genetic factors, and behave differently in each part of the plant. However, there are few studies which deal these aspects of camu-camu. Thus, this study aimed to analyze the physical, physico-chemical composition, the main bioactive compounds and antioxidant capacity of camu-camu bark, depending on the stage of ripeness in fruits of different genotypes from plant matrices Bank Active Germplasm Camucamuzeiro of Embrapa Eastern Amazon. Fruits of three genotypes, selected at random in three maturity stages were collected. Results were expressed on a dry basis and analyzed by Analysis of Variance, Comparison Test Tukey's and Pearson's Correlation Coefficient, with a confidence interval of 95%. For physico-chemical analysis, there was a different one for each progeny, depending on maturity, except that the carbohydrate content increased in all progenies behavior. For vitamin C, the progenies 38 and 44 showed a high content of ascorbic acid, comparing the green and ripe stages, and 17 progeny showed a decrease during maturation; the highest content of vitamin C has been found in 44 progeny, ripe stage (24,02 g/100g). All progenies showed an increase in the content of total phenolics and anthocyanins throughout maturation, with the highest values were demonstrated by progeny 17 (3298,98 AGE/100g mg) and 44 (165,91 mg/100g) respectively. Flavonols and carotenoids showed a distinct and statistically different behavior in each progeny, with the highest content of flavonols was found in 17 progeny in the green stage (343,63 mg QE/100g) and carotenoids in 44 progeny, ripe stage (105,88 mg/100g). Regarding the antioxidant activity based on the DPPH method, the progenies 38 and 44 showed the same behavior throughout maturation, with higher antioxidant activity half ripe and smallest stage in green, with the highest antioxidant activity was found in 17 progeny in the ripe stage (38,95 g fruit/g). Already by ABTS method, the antioxidant activity was statistically different for all progenies and in all stages of maturation, higher value submitted by 44 progeny at maturity (170,63 μM trolox/g). Evaluating the relationship between bioactive compounds and antioxidant activity, the 17 progeny won more statistically significant correlations. It can be concluded that various factors cause differences in the synthesis of various compounds during fruit ripening of camucamuzeiro.
Acesso aberto (Open Access)
Principais compostos bioativos e capacidade antioxidante da polpa do camu-camu (Myrciaria dubia) em diferentes estádios de maturação
(Universidade Federal do Pará, 2014-06-25) OLIVEIRA, Thaise Cristine de Souza; MATTIETTO, Rafaella de Andrade; http://lattes.cnpq.br/7832266671782588; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
This study aimed to determine physical and physico-chemical characteristics, bioactive compounds and antioxidant capacity from camu-camu pulp of three different progenies, came from Active Germplasm Bank of camucamuzeiro, at Embrapa Amazônia Oriental, in three ripening stages. Over the ripening, the mass and the diameters varied (p ≤ 0.05) just for progeny 44 and the pulp yield increased for all the progenies, with results over 50% in the ripe stage. The ripening stage didn’t show effects in the moisture and ashes content and also pH for progeny 38; ashes for progeny 44 and fat and insoluble fibers for progeny 17. The others results varied with the ripening, but, with different behaviors to each progeny, except for the total sugar, soluble solids contents and the SS/TTA ratio, which showed a tendency to increase, and the total titratable acidity decreased in all the progenies. Overall, a higher level of vitamins C were obtained in the green stage, with a first step of degradation, as it reached the semi-ripe stage, followed by a synthesis step until the end of the ripening stage, except for the progeny 38, which showed a reduction. As for the phenolic compounds, during the ripening stage, the three progenies were characterized for synthesis and degradation processes of the total phenolic compounds; the total flavanols decreased; the flavonols content had a distinct behavior in each progeny, with an increasing in the progenies 17 and 38, and a decreasing in the progeny 44; due to a limitation of the method used to determine small quantities, It was possible to quantify anthocyanins only for progenies 17 and 44 in the ripening stage. The antioxidant capacity, determinated through the methods TEAC and DPPH, decreased in all the progenies. Besides the significant effects of the ripening stage, the results showed that the genetic variability of camu-camu influenced significantly the physical characteristics of the fruits and the continents of all compounds studied, and still the antioxidant capacity obtained through the methods mentioned.
Acesso aberto (Open Access)
Estudo do processo de modificação química do amido na farinha de banana verde da variedade nanicão (Musa sp. AAA)
(Universidade Federal do Pará, 2014-06-27) NOGUEIRA, Francylla Milhomens; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
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)
Estudo comparativo do efeito da clivagem ácida (escalas analítica e piloto) de proantocianidinas presentes em extratos de matrizes vegetais da Amazônia
(Universidade Federal do Pará, 2014-09-30) SATO, Suenne Taynah Abe; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079
The Amazon Region presents a great source of species rich in bioactive compounds, such as Euterpe oleracea (açaizeiro), Byrsonima crassifolia (murucizeiro) and Inga edulis (ingazeiro). From these matrices, purified extracts rich in phenolic content have been produced containing compounds such as flavonoids and tannins. It is known that tannins, more specifically condensed tannins (proanthocyanidins) are polymers of simple phenolic compounds, and when present in foods, are involved in the sensation of astringency due to its complexation with saliva protein, thus acting as an anti-nutrition agent. Methods have been developed aiming the depolymerization of these compounds, such as acid cleavage, because apart from promoting the reduction of astringency, studies have shown that they also contribute to increased antioxidant capacity and to promote the absorption of these compounds. It is noteworthy that, with the growing interest in monomeric phenolic compounds, tests on a pilot scale, to produce them in larger quantities, are necessary. Therefore, the aim of this study was to verify the effects of the acid cleavage of proanthocyanidins, on a pilot scale, present in the extracts of Amazonic plants, thus evaluating the phenolic content, the astringent and antioxidant capacity. In order to achieve that, the purified aqueous extracts of each plant were characterized by spectrophotometric analysis (total phenolic content, total flavonols and total flavanols, total anthocyanidins, proanthocyanidins and antioxidant capacity (DPPH)), astringency analysis and identification of the main compounds by on High Pressure Liquid Chromatography. Subsequently the samples underwent an acid cleavage with a reaction medium of 60% Ethanol, HCl 3N, in a temperature of 88 °C for 165 minutes. The purified aqueous extracts of muruci, ingá and açaí showed a high concentration of polyphenols (761.83, 493.59 and 531.55 mg GAE/g MS, respectively), as well as high concentrations of total flavanols, total flavonols, and proanthocyanidins. The process of acid cleavage promoted an increase in the content of total polyphenols and was effective in hydrolyzing the proanthocyanidins, in reducing the astringency, in increasing the antioxidant capacity as well as in obtaining subclass of compounds of anthocyanins for the three extracts. The scaling-up process resulted in no significant difference (p>0.05) regarding the cleavage held in analytical scale, for all extracts. Besides the depolymerization of proanthocyanidins, the acid treatment provides the deglycosylation of flavonoids as glycosylated quercetins (Byrsonima crassifolia and Inga edulis), glycosylated miricetins (Inga edulis) and glycosylated cianidins (Euterpe oleracea). Thus, the increase in scale of the process made possible the production of extracts rich in compounds with high antioxidant capacity which provided good indication to the possible use of these extracts as antioxidants agents in food and pharmaceutical products.
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)
Otimização da pasteurização da polpa de jambolão (Syzygium cumini lamarck)
(Universidade Federal do Pará, 2014-11-21) AMÉRICO, Gilciane Vergolino; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
The Syzygium cumini Lamarck fruits, popular known as jambolan, are a source of anthocyanin and antioxidant. This study aimed to optimize the thermic pasteurization of the jambolan pulp, with the purpose to inactivate the enzymes, the bioactive compounds and the antioxidant activity retention. Physical analyses: transverse length (2,49cm), longitudinal length (1,68cm) and percent yield (57,22%); and physicochemical: moisture (89.43%) ash (0.27%), lipid (0.23%), protein (0.72%), acidity (5.99% citric ac.), soluble solids (9,17 ° Brix), pH (3.34), total phenolic (182.01 mgGAE.100g-1), total anthocyanin (93.56 mg.100g-1) and antioxidant activity by DPPH method (EC50 = 4552.26 g / gDPPH) and ABTS (18,48 μMTrolox / g) were performed. Due to a resistance while trying to flow the jambolan pulp in the pasteurizer pipes, the pulp was diluted and complied with the national legislation (Brasil, 2003) for tropical juice. The methodology used was a central composite design (2²), using as independent variables: temperature (°C) and time (s), and as response variables: total phenolic compounds, total anthocyanin, antioxidant activity (DPPH and ABTS) and enzymatic activity (POD and PPO). The enzymes of the jambolan tropical juice were completely inactivated, except for POD in the test treated with 85ºC/39sec. The independent variables and the interaction of them didn’t influence significantly at 95% of confidence level in the results obtained to generate predictive models of the characteristics evaluated, except for the total phenolic content. The best condition to obtain a maximum retention of the compounds analyzed and the complete inactivation of the enzymes was the temperature 92ºC and time 70sec for tropical juice of jambolan which was pasteurized.
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)
Obtenção de um produto desidratado a base de jacaiacá (antrocaryon amazonicum(ducke) burtt. & hill) e cará-roxo (dioscorea trifida l.) em leito de jorro
(Universidade Federal do Pará, 2016-10-05) MENDES, Kharen dos Anjos; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
This study aimed to develop a food supplement powder, from the dehydration of the mix obtained from the pulp of fruits of jacaiacá (Antrocaryon amazonicum (ducke) and of yams-purple tubers (Dioscorea trifida L.).The drying process was carried out in a fluidized dryer, spouted bed type with intermittent feeding. This study evaluated the thermal effects resulting from the drying process on sensory characteristics, nutritional and technological functional properties of the product obtained powder. The temperatures of the drying agent (atmospheric air) used were 70, 80 and 90°C. Assays physical-chemical characterization of bioactive compounds and antioxidant (phenolic compounds, anthocyanins, ascorbic acid, carotenoids, and antioxidants total) were conducted in order to evaluate the heat effects of the drying process. Associated with these assays were also performed tests for physical characteristics of powders (particle size and apparent density and compression), technological properties (Water solubility index WSI and Water absorption index WAI), fluidity, morphological characterization and study of moisture sorption isotherms at 25° C, the mix obtained in spouted bed. The products had moisture and water activity within the safety range (1.49 to 7.83% and from 0.30 to 0.46, respectively) from the microbiological point of view established for dry food. There was no thermal influence on flowability of powders. The product had smaller rest angles 45° and were classified as being free flowing and low apparent density and compression. Regarding color, the powders showed strong tendency to red. The Chroma component (C*) revealed that the mix at 90° C had a higher color intensity compared to the other samples. The powders were classified as very different to ΔE. Products may be considered an excellent source of phenolic compounds (3171.71 to 1296.30 mg GAE/100g) and with remarkable anthocyanin content (47.52 to 38.36 mg/100g d.b) and ascorbic acid (285.61 to 58.09 mg/100g d.b). The powders showed high antioxidant capacity and satisfactory content even after drying (DPPH: 500.16 to 204.16 μmol TE/g d.b and ABTS: 15.66 to 2.52 μmol TE/g d.b). The powder mix showed no uniform particles. The higher mass percentage retained for post at different temperatures were the basis of the equipment (47,04 a 68,61%) and the sieve 60 mesh (250 mm). All products obtained had low solubility at room temperature (20.74 to 21.34%). For the powders of WAI it was observed that at room temperature the starch present in the composition of the post, ungelatinized. Through particle morphology it was possible to distinguish some starch granules with different shapes and sizes (which have the shapes and values). The moisture sorption isotherms indicated that the powder mix should not be dried at lower moisture levels to 4.98 H2O/100 g, and the dried product will have already secured microbiological stability when presenting 12.64g H2O g d.b. humidity. The GAB model was the best fit, with good accuracy for the product moisture sorption isotherms (adsorption: R2: 0.9987 and P: 6.3079,% and desorption: R2: 0.9997 and P: 1,85%).
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)
Impregnação supercrítica de carotenoides da torta do mesocarpo do dendê (elaeis guineensis) na farinha de mandioca (manihot esculenta crantz)
(Universidade Federal do Pará, 2017-02-22) TUPINAMBÁ, Renan Araújo Siqueira; CORRÊA, Nádia Cristina Fernandes; http://lattes.cnpq.br/5763999772352165
Brazil is the second largest producer of manioc (Manihot esculenta Crantz), with an average production of 24.6 million. This tuber is an important source of carbohydrates, being used mainly in the production of flour for human consumption. In view of this, this work investigated the enrichment capacity of manioc flour with carotenoids of palm mesocarp pie, transforming it into functional food by the use of supercritical CO2 as transfer fluid in the extraction/impregnation process. The impregnation of carotenoids from palm mesocarp cake in cassava flour was carried out using a supercritical extraction plant installed in the Laboratory of Separation Operations, located at the Federal University of Pará. The lipid content found in the palm mesocarp pie is still Considerable, about 12.83%, and this contains a carotenoid concentration of 5070.54 μg/g. The time of impregnation was the variable that showed the greatest significant difference between applied experiments, where at a time of 20 minutes the cassava flour presented more satisfactory results as the concentration of impregnated β- carotene. The impregnated oil mass and water activity of the final product were satisfactory, as the flour presented a pleasant physical appearance, as well as it’s water activity levels remained within the ideal range for the flour stability, with lower water activity values to 0.6. In this way, the enriched flour presented high capacity of impregnation of carotenoids using supercritical fluid, corroborating the fact that β-carotene presents as an excellent natural dye.
Acesso aberto (Open Access)
Adição de ácido esteárico e surfactante em filmes elaborados com proteínas miofibrilares obtidas de corvina (micropogonias furnieri).
(Universidade Federal do Pará, 2017-03-03) VIEIRA, Lorena Limão; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The interest in biodegradable films as food packaging is a worldwide trend that has increased significantly in recent years. The myofibrillar proteins, particularly fish ones, have been gaining interest in film technology. The films made from polysaccharides or proteins have excellent mechanical and optical properties, but these films have a high water vapor permeability (WVP). The incorporation of hydrophobic substances, such as stearic acid, into the film-forming solution, is an alternative to increase the barrier properties of the film to water vapor. But to facilitate the incorporation of the lipid in the protein matrix, it is necessary to add surfactant, which are substances capable of interacting with the protein and the fatty acid. The objective of this work was to develop and characterize films of myofibrillar proteins obtained from corvina waste (Micropogonias furnieri) using glycerol as plasticizer, sodium dodecyl sulfate (SDS) as surfactant and stearic acid (SA) as lipid, to improve the technological properties of the film. The characterization of the waste and lyophilized myofibrillar proteins (MP) was performed, indicating that the raw material had a high protein content (96.03% b.s.), important for the formation of the biopolymer matrix. A complete factorial planning was done to define the region of better mechanical, physical and barrier properties of films. The optimized biofilm was prepared with 2.84% MP, 3.18% SA, and 78.41% SDS and 30% glycerol. Concentrations of SA and SDS significantly reduced the WVP, reaching 5.87E-11 g m m-² s-¹ Pa-¹, representing a reduction of 31% when compared to the control biofilm. The mechanical properties of the optimized biofilm were favored, presenting 235.60% of elongation and 6.35 MPa of tensile strength producing stronger and more flexible films. The values of transparency were high, indicating tendency to opaque and yellowish tone, however, with excellent UV barrier properties and it can be used in light sensitive foods. The optimized film also presented good thermal stability and the microstructure revealed a structural change in the filmogenic matrix, in relation to the control, with presence of grooves and protuberances on the surface, confirmed by X-ray diffraction, which indicated the influence of SDS and SA on crystallinity of the film. A 22% increase in solubility and a slight decrease in the swelling of the optimized film were observed.
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)
Extração utilizando óleo vegetal e assistida por ultrassom de biocompostos da pimenta cumari-do-pará (capsicum chinense Jacq) em diferentes estádios de maturação e localidades
(Universidade Federal do Pará, 2017-03-23) CARDOSO, Raiane Vieira; RODRIGUES, Antonio Manoel da Cruz
The extraction of blend is one of the most critical steps in the polls with natural products, because your efficiency depends on several parameters, such as the sample type, type of analytes to be extracted, location where these analytes are sampled, type of solvent extractor and method of extraction, among others. In this study the objective of performing the ultrasound-assisted extraction of cumari pepper blend-do-pará (Capsicum chinense Jacq) grown in two different locations in the State of Pará (Santo Antônio do Tauá and Igarapé-Açu) and with different level of maturation using vegetable oil as a solvent. The centesimal composition (moisture, ash, proteins, carbohydrates and lipids), was made in conjunction with the quantification of soluble solids, acidity, pH and color. For conducting the tests of extraction of bio- and antioxidant capacity, the pulps were freeze dried and subjected to extraction with organic solvents and ultrasound-assisted extraction using vegetable oils (soybean, Brazil nuts and palm olein). In the extracts were analyzed concentrations of vitamin C, total carotenoids and phenolic compound capsaicin. The antioxidant activity was measured by β-carotene system/linoleic acid and ABTS radical test. The results indicated that the ash content is not influenced by the degree of maturation at both locations studied. About the color, the biggest b * parameters, index Chroma (C) and the Hue Angle values (ºc) near 90° were found in Peppers mature, demonstrating that these fruits boast yellow colour when they reach maturity. For bioactive compounds and antioxidant activity, it was observed that for the majority of the compounds analyzed the degree of ripeness and the location interfere and highest values were found for the mature peppers of Igarapé açu. The same behavior was observed for extracts obtained from vegetable oils, being soybean oil which obtained greater values. The fruits of peppers had significant antioxidant activity and the Pearson correlation results have shown that phenolic compounds were the main responsible for antioxidant activity.
Acesso aberto (Open Access)
Análise dos aspectos microbiológicos de peixes salgados comercializados no complexo do Ver-o-Peso e o impacto do processo de salga no crescimento de micro-organismos e na formação de aminas biogênicas
(Universidade Federal do Pará, 2017-08-01) BATTAGIN, Heloísa Valarine; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
Ver-o-Peso market is the main point of landing, processing and trading of salted fish in the metropolitan region of Belém and supplies several counties around. Thus, in order to provide better living circumstances for these communities, the present study aimed to analyze the hygienic/sanitary conditions of salted fish trading in the Ver-o-Peso market. Salting and manipulation processes of three fish species (king weakfish (Macrodon ancylon), thomas sea catfish (Notarius grandicassis) and laulao catfish (Branchyplastystoma vaillantii)) were evaluated. These species have huge commercial importance in the northern region of Brazil. The impact of salting processes on growth of microorganisms and biogenic amines accumulation was carried out in crevalle jack species (Caranx hippos). Although salting processes are simple to handle, when carried out by fishermen and fish handlers of Ver-o-Peso market the hygienic/sanitary conditions are not achieved, and management is inadequate, resulting in low-value products. The procedures mistakenly applied in fish salting and commercialization can afford the growth of microorganisms (such as staphylococci and thermotolerant coliforms) and the production of bioactive amines, which suggests the consumer may fall ill. Therefore, standardizing salting procedures and training fish handlers are necessary. The analysis of interactions among Gram-positive and Gram-negative bacteria in salted crevalle jacks (under controlled conditions) concluded these microorganisms behave in different manners under different concentrations of NaCl. The groups which presented more growth became involved in the production of higher concentrations of histamine, due to quorum sensing. In addition, drying process was positive in reducing the level of amines. Considering moisture, water activity and profile of amines, the association of salting and drying processes produced better quality products when applying 25% NaCl rather than 15% NaCl.
Acesso aberto (Open Access)
Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo.
(Universidade Federal do Pará, 2017-09-18) SILVA, Wagner Barreto da; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The objective of this work was to evaluate the antimicrobial capacity of biofilms elaborated with proteins extracted from filleting residues of gilt (Brachyplatysoma roussauxii) added with essential oil of clove (Eugenia caryophyllata), besides analyzing the technological properties of the films. Two biofilms were prepared, one with 2% of myofibrillar proteins extracted from fillets and the other with 2% of gelatin of the skin of gilt, by the casting method. The concentrations of clove essential oil were 0% (white), 1%, 1.5% and 2% relative to the volume of solution. In the films, the antimicrobial activity was evaluated by the disc-diffusion method and mechanical analyzes (elongation and tensile strength), barrier (permeability to water vapor, water solubility and swelling index), thickness, color and characteristics morphological and structural analyzes using scanning electron microscopy (SEM). Myofibrillar proteins and gelatins extracted from gilt shavings and skin are excellent raw materials for application in biofilms, with protein content of 94.92% and 79.67% and yield of 14.10% and 32.92%, respectively. The biofilms added clove essential oil presented excellent values of water vapor permeability and high elongation values contributing to a better application in food, as well as yellow coloration with low intensity. The biofilms of myofibrillar proteins had an inhibitory effect on the concentrations used against Gram positive bacteria, Staphylococus aureus and Enterococus fecalis. Gelatin biofilms added with OEC did not inhibit the growth of Gram-positive and Gram-negative bacteria.