SIBI! EM BREVE O RIUFPA ESTARÁ LIBERADO! AGUARDEM!

Teses em Ciência e Tecnologia de Alimentos (Doutorado) - PPGCTA/ITEC

URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/8901

O Doutorado Acadêmico em Ciência e Tecnologia de Alimentos teve início em 2010 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).

Navegar

Agora exibindo 1 - 20 de 43

Acesso aberto (Open Access)
Estruturas supramoleculares de α-lactoalbumina e glicomacropeptídeo: produção, caracterização, propriedades funcionais e carreamento de vitamina B2 e quercetina
(Universidade Federal do Pará, 2016-03-01) DINIZ, Renata Silva; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
This study aimed to produce, characterize and verify the technical and functional properties of α-lactalbumin (α-la) and glycomacropeptide (GMP) supramolecular structures, and their potential in the food industry. The α-la/GMP supramolecular structures were prepared in a molar ratio of 1: 0.689, respectively. This proportion was defined by isothermal titration calorimetry and differential scanning calorimetry aided in determining the temperature values used since the formation of supramolecular structures was verified at higher and lower values than the denaturation temperature of the α-la. For GMP could not be established denaturation temperature, because it has no defined tertiary structure. The circular dichroism and fluorimetry analysis showed that there was interaction between α-la and GMP molecules. The supramolecular structures, in general, kept the α-helix secondary structures, but the intensity of these secondary structures may vary in the different conditions tested. The supramolecular structures have hydrophobic core. The particle size of supramolecular structures ranging from nano to micrometer, demonstrating that can be controlled through variables tested: pH (3.5 to 6.5) Heating temperature (25 to 75 °C) and heating time. The stability of supramolecular structures was evaluated by monitoring the particle size and the ζ potential at temperatures of 4 and 25 °C for 60 days. The supramolecular structures formed at pH 6.5 have higher system stability with ζ potential absolute values of approximately -30 mV. The morphology of supramolecular structures was determined by transmission electron microscopy and it was observed that proteins associated forming spherical structures. The foaming ability of supramolecular structures was evaluated by homogenization method, determining the increased volume, stability and expansion of the foam. It was found that the structures formed at pH 6.5 and 75 °C showed higher foaming ability. The emulsifying properties of the supramolecular structures were determined by the emulsifying activity index and emulsion stability index, using the turbidimetric method. However, the variables tested (pH, temperature and time) showed no effect on emulsifying properties. The surface tension of the supramolecular structures, determined by the Wilhelmy method showed a mean value of 50.825 mNm-1, demonstrating that the supramolecular structures can be effective in stabilizing emulsions and foam products. The supramolecular structures were able to encapsulate quercetin and vitamin B2, with maximum encapsulation efficiency of 98.64% and 31.11%, respectively. The stability of carrier systems was evaluated by monitoring the particle size and ζ potential for 60 days. For quercetin, systems prepared at pH 6.5 were stable for 60 days, while for vitamin B2, the stability of 60 days was demonstrated by the systems prepared at pH 3.5.
Acesso aberto (Open Access)
Otimização das condições de extração da gelatina de pele de peixes amazônicos por diferentes métodos
(Universidade Federal do Pará, 2016-08-24) SILVA, Elen Vanessa Costa da; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids, the work was to study the use of the skin of Amazonian fish for gelatin extraction. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) and gilthead bream (Brachyplathystoma rousseauxii) with sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)2) was optimized and the product was characterized through analyses of yield, gel strength, color, viscosity, amino acid profile, scanning electron microscopy, melting point, foaming capacity, and emulsifying capacity. The optimized conditions established in the process from the skin of kumakuma (Brachyplatystoma filamentosum) with NaOH were 6 h extraction at 58 °C, with yield and gel strength at 19.7% and 244.3 g, respectively. The metod with (Ca(OH)2 the optimized conditions were defined over ten days of pre-treatment at 50 °C. This condition resulted in desirability of 0.965 and yield and gel strength values of 20.24% and 221 g, respectively. Glycine was the main amino acid both in the fish skin (23.77%) and in the gelatin obtained (NaOH - 23,39% e Ca(OH)2 - 24,97%). Pre-treatment with sodium hydroxide (NaOH) and calcium hydroxide (Ca(OH)2) was used and the gelatin the skin of gilthead bream (Brachyplathystoma rousseauxii) with 64 ° C and 6 h extraction. The pretreatment with Ca (OH)2 was for 12 days and 64 °C extraction for 6 hours. When the characteristics of the gelatins obtained were compared, the one that used NaOH had greater (p < 0.05) technological potential due to higher yield, greater amount of imino acids, and better properties (gel strength, viscosity, melting point, emulsifying power). However, the gelatin extracted with Ca(OH)2 had weak gels and lower melting point, which is appropriate for refrigerated products that require low gelling temperatures. It is concluded that the two gelatins obtained can be used in several applications in products according with the characteristic desired.
Acesso aberto (Open Access)
Desenvolvimento de métodos por CL-EM/Em e ocorrência de antimicrobianos em peixes de aquicultura
(Universidade Federal do Pará, 2016-11-22) GUIDI, Letícia Rocha; GLÓRIA, Maria Beatriz de Abreu; http://lattes.cnpq.br/6895373188728113; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The consumption of fish has increased in recent years in Brazil, especially due to the announcement that their intake can bring numerous health benefits and also due to its high nutritional value (high biological value protein, high content of omega-3 fatty acids). The quality, safety and security of farmed fish for human consumption are therefore a public health issue and must be monitored. In Brazil, there is a lack of information regarding the use of antimicrobials in aquaculture. Although only two antibiotics are allowed for use in aquaculture in Brazil, there is a wide variety of antibiotics that may be used illegally or can reach the fish due to environmental contaminations, mainly of water. The objective of this study was to develop multiresidue methods of analysis of antibiotics in fish muscle and to evaluate the quality of fish from Minas Gerais and Pará with respect to the presence of antibiotic residues. In addition, an extensive literature review was conducted with respect to existing methods of analysis and the occurrence of chloramphenicol (banned antibiotic) and amphenicols in food. A LC-MS/MS screening method was validated for the analysis of 40 antibiotics of six different classes (aminoglycosides, beta-lactams, macrolides, quinolones, sulfonamides and tetracyclines) in fish muscle. Only 15% of the samples (n=29) were positive for enrofloxacin. A quantitative LC-MS/MS method of analysis of quinolones and tetracyclines in fish muscle was also optimized and validated. The precision, in terms of the relative standard deviation, was under 20% for all of the compounds, and the recoveries were between 89.3% and 103.7%. CCα varied from 17.87 to 323.20 μg.kg-1 and CCβ varied from 20.75 to 346.40 μg.kg-1. In general, real samples showed good quality relative to the presence of antibiotic residues. All 29 positive samples for enrofloxacin contained levels below the Maximum Residue Limit allowed by Brazilian legislation (100 μg.kg-1).
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/2311121099883170
Many 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.
Acesso aberto (Open Access)
Potencial de aplicação industrial de frutos de pupunha (Bactris gasipaes KUNT)
(Universidade Federal do Pará, 2018-06-25) PIRES, Márlia Barbosa; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; RODRIGUES, Antonio Manoel da Cruz
The objective of this work was to evaluate the potential of industrial application of peach palm (Bactris gasipaes Kunt) fruits typical of the Amazonian region, which besides being a food source, presents great potential for industrial applications. The fruits are classified into three races according to their size: microcarpa (fruit <20 g); mesocarpa (fruit between 21 and 70 g) and macrocarpa (fruit> 70 g). For this study, three peach palm flour, one of each race microcarpa (MIF), mesocarpa (MEF) and macrocarpa (MAF) were elaborated. Flours were characterized and presented high energy potential (≥ 300 kcal / 100g) and high dietary fiber and starch content, as well as adequate technological properties, Water absorption capacity (≥ 255%) and Absorption capacity of oil (≥ 65%). Starches, extracted from flours by two methods, were characterized as to lipid content, protein, viscosity, swelling power, solubilization and amylose content. The results showed that although the starch contains a low amylose content, its gel is resistant to heat, maintaining its viscous behavior for longer. The low amylose content, (≤ 2.92 g.100g-1), was confirmed regardless of race, indicating the classification of peach palm starch as waxy starch. Starches with these characteristics are of great importance for industrial application, mainly in the food industry, where they are used to change or control characteristics such as texture, appearance and shelf life stability.
Acesso aberto (Open Access)
Leveduras da fermentação do cacau amazônico: caracterização molecular e perfil de enzimas extracelulares
(Universidade Federal do Pará, 2018-08-29) ALMEIDA, Silvana de Fátima Oiveira de; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
Scientific literature the most important step to obtain quality chocolate. The fermentation process is carried out by microorganisms naturally present in the utensils used to open the fruits, in the fermentation box and in the environment. The main microorganisms that carry out the fermentation of cacao are: yeasts, lactic and acetic bacteria. In order to obtain quality fermented almonds, it is essential to understand the role of yeasts, since these microorganisms initiate fermentation and remain throughout the process. The objective of this study was to isolate and identify the yeasts present during the cocoa fermentation and to investigate the ability of the isolated species to produce hydrolytic enzymes. The fermentations were carried out in farms, in the same way that the owners performed, both with duration of seven days and sample collection every 24 hours, for the identification of the yeasts the sequencing of the D1 / D2 region fragment of the 26S rRNA gene was carried out and amplified with universal primers for NL1GC and LS2 eukaryotes, at all fermentation times the temperature and pH of the samples were measured. A total of 44 yeast isolates were obtained from Medicilândia and 29 from Tucumã. In Medicilândia, the species Pichia manshurica and Saccharomyces cerevisiae were identified. In Tucumã five species Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii. For the potency test in Medicilândia, 3 yeasts showed potential for the production of amylase, 10 for cellulase, 1 for lipase and 2 for proteinase, the yeasts that produced the enzymes were S. cerevisiae. In Tucumã S. cerevisiae did not produce any enzyme, the Pichia species obtained a positive result for the enzymes amylase, cellulase and phospholipase. Thus, this study proposes the importance of yeasts during cocoa fermentation, since the dominance of the Pichia and Saccharomyces genera was observed in the two localities of this research, and the production of hydrolytic enzymes from these species, which suggests that these yeasts can be used in biotechnological processes in the food industry.
Acesso aberto (Open Access)
Estudo da composição química e atividades biológicas de óleos essenciais de Piper divaricatum, Syzygium aromaticum e Siparuna guianensis
(Universidade Federal do Pará, 2018-12-17) OLIVEIRA, Mozaniel Santana de; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748
The present thesis brings three literature review studies, where we show the use of supercritical CO2 to obtain essential oils from different aromatic plants. In addition, the different biological applications of essential oils such as antibacterial, antifungal, antioxidants, anticancer, antiparasitic, anti-inflammatory and phytotoxic. Based on these studies, three research manuscripts were made. The first reports the use of supercritical CO2 in different combinations of temperature and pressure: 35 and 55 °C and 100, 300 and 500 bar. We also report the use of the hydrodistillation process to obtain fractions of the essential oil Piper divaricatum. Mass extracts, chemical composition, antioxidant activity and acetylcholinesterase inhibitory activity (AChE) were analyzed. Supercritical CO2 extraction showed better efficiency in obtaining essential oil compared to hydrodistillation. The 55/500 bar isotherm resulted in the highest bulk yield of 7.40 0.08 %. Methyl eugenol was the compound with the highest concentration ranging from 48.01 to 61.85%, the fraction obtained in the condition of 35 ºC / 300 bar being the most effective in relation to the antioxidant activity, with values of 34.69 ± 1.38 % (DPPH) and 296.86 ± 8.96 (mgTrolox / mL) (ABTS), respectively. Ligands, following molecular coupling, exhibited molecular positions that promoted interactions with different amino acid residues that are important for enzymatic catalysis with His447. The second article discusses the cytotoxic, antimicrobial activity and mechanism of action of the major component of the essential oil of Syzygium aromaticum obtained by supercritical CO2. In this work, gingival fibroblasts were exposed to the essential oil in different concentrations for one hour: 5 μL / ml, 7.5 μL / ml and 10 μL / ml. The culture medium was used as control. Cytotoxicity analysis was performed using the 3(4,5dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide (MTT®) method. Susceptibility was evaluated in three microorganisms Candida albicans, Escherichia coli and Staphylococcus aureus. Statistical analyzes showed a significant difference in cell viability for the concentration of 10 μL / mL, in relation to the control group. As a result, the plant extract showed no cytotoxicity at concentrations below 10 μL / mL in human gingival fibroblasts. The interaction mode of eugenol, the main compound and main component responsible for the biological activity of the essential oil, was evaluated. Molecular anchoring of eugenol with important metabolic pathway proteins of C. albicans, E. coli and S. aureus microorganisms were performed. The results demonstrated that the compound is capable of interacting with catalytic residues of the enzymes and forming an energetically favorable system with such proteins. The results of the free energy binding obtained demonstrate this ability. For the eugenol-N-myristoyltransferase system (C. albicans), the ΔGbin value was - 19.01 kcal / mol, for the Enoil reductase (E. Coli) ΔGbind was equal to -11.31 kcal / mol and for the SarA (S. aureus) ΔGbind was -13.58 kcal / mol. And in the third article we talked about the essential oil of Siparuna guianensis that oil was obtained by hydrodistillation. Identification of the chemical compounds was performed by gas chromatography coupled to mass spectrometry (GC/MS). The antimicrobial activity was performed in four microorganisms: Streptococcus mutans, (ATCC 3440), Enterococcus faecalis (ATCC 4083), Escherichia coli (ATCC 25922) and Candida albicans (ATCC-10231). The docking and molecular dynamics studies were performed with the highest concentration of target-drug proteins, 1ILA (C. albicans), 1C14 (E. coli), 2WE5 (E. faecalis) and 4TQX (S. mutans). The main compounds identified were: Elemene (7.58%), Curzereno (7.62%), Germacrene D (8.17%), β-Elemenone (12.76%) and Atratylone (18.96%). Gram-positive bacteria and fungi were the most susceptible to the effects of essential oil. The results obtained in the simulation showed that the main compound atratylone interacts with the catalytic sites of the target proteins, forming energetically favorable systems and remaining stable during the period of11 molecular dynamics. The results presented by the essential oils of the three species studied in the present thesis show that they have applications in several areas of knowledge as for the control of microorganisms and as a preservative in the food industry because it has antioxidant action, free radical control, and as possible agents promoting neuroprotective activity being used primarily for the inhibition of acetylcholinesterase, retarding the hydrolysis of acetylcholine, thereby improving cholinergic manifestations in the synaptic clefts of the human brain
Acesso aberto (Open Access)
Aplicação tecnológica da gelatina de peixe em microencapsulação e filmes biodegradáveis
(Universidade Federal do Pará, 2018-12-23) SILVA, Natácia da Silva e; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The fish processing industries generate a large polluting materials quantity, such as furs, from which gelatine can be obtained for the several products elaboration. The aim of this study was to extract gelatine from yellow hake skin (Cynoscion acoupa) for icroencapsulation of fish oil use by spray drying and biodegradable films production with the addition of diferente vegetal oils. The first paper consisted of the fish oil microencapsulation, in which four formulations with different concentrations of gum arabic and gelatine of the yellow hake skin were made as wall material and fish oil as a filling. The results showed excellent encapsulation efficiency of fish gelatine, above 94%, and it is possible to totally replace gum arabic with fish gelatin in the microencapsulation process. In the second paper it was proposed to determine by means of a complete factorial design 23 the optimal process conditions for a biodegradable film fish gelatine development with addition of buriti oil and to characterize it in relation to its physical, mechanical specificities and antioxidants. The process optimization conditions were 2.3% fish gelatine, 30% buriti oil and 13.18% plasticizer. This study showed that fish gelatine and buriti oil are promising sources for biodegradable packaging development, which can reduce the environmental impact caused by fishery and petroleum-based plastics. The third paper aimed to develop active packaging materials with added essential and fixed oils and to select the best packaging using computational intelligence. The oil addition provided greater elasticity and thickness, without modifying the permeability to water vapor. The films presented good antioxidant and antimicrobial properties, being able to inhibit S. aureus and E. coli. The added clove oil film was considered the best by artificial intelligence using the KNN algorithm and palm oil may be a potential for use in active packaging due to its excellent properties and low cost. With the results presented, it can be concluded that biodegradable fish gelatine films production and oil of clove, oregano, buriti and palm oil are promising alternatives and can reduce the environmental impact caused by fishing industry waste and plastics derived from polyethylene and polypropylene.
Acesso aberto (Open Access)
Aminas bioativaas, bactéria lática e B-caroteno durante o processamento do tucupi
(Universidade Federal do Pará, 2019-05-15) BRITO, Brenda de Nazaré do Carmo; GLÓRIA, Maria Beatriz Abreu; http://lattes.cnpq.br/6895373188728113; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
The cassava roots can generate the most diverse products, but a sauce of yellow color with flavor and exotic aroma, with countless potential use in the food industry, has gained prominence in the domestic and international market. However, its production follow a popular way, since the technological information on the main stages of production, from the fermentation of the Manipueira to the final product, are still insufficient to produce a product standardized with safety and quality. This broth is the Tucupi, obtained from the fermentation of the Manipueira, is a liquid residue from the production of flour, followed by cooking. In view of the lack of data in the scientific literature about this product, a reserach of tucupis marketed in Belém (PA) was carried out and the results showed that this product is still marketed outside the pattern of identity and quality for the Tucupi. With respect to physicochemical properties, the samples showed that the processing of the product is still variable, especially in the stages of fermentation and cooking, with variations in pH, acidity and contents of total sugar and reducer. The samples showed high levels of total cyanide (8.87- 114.66 mg HCN/L) and free (0.80-38.38 mg HCN/L) and the presence of biogenic amines (tyramine, putrescine, histamine and tryptamine) which may cause food poisoning. The influence of Manipueira fermentation on the profile of carotenoids and bioactive amines were verified during the production of Tucupi. The carotenoids were not influenced by this process, and the bioactive amines identified (Spermidine, putrescine, tyramine and histamine) allowed to affirm that during the fermentative process there should be more effective control of the sanitary hygiene conditions. Based on these results, the molecular identification of the microorganisms responsible for the spontaneous fermentation of Manipueira to obtain the Tucupi. Such knowledge will enable the development of a starter culture suitable for the production of this product with quality and safety. It was highlighted for the lactic bacteria, because these microorganisms predominate during the fermentation of cassava, besides possessing genes to synthesis of biogenic amines. Were identify only two species of lactic bacteria, Lactobacillus plantarum and Lactobacillus fermentum, with predominance of L. fermentum during the whole process was identified, and the bioactive amines identified (putrescine, histamine, spermidine) did not interfere in the activity of these bacteria. The literature evidences a correlation between the identified lactic bacteria and the production of biogenic amines, but it is essential that other genetic researches performed to ratify the capacity of L. Plantarum and L. Fermentum to encode the decarboxylase enzyme in order to produce biogenic amines. Suggested that the research of active yeast in this fermentation process be carried out, because other ways on the tucupi still need to be analyzed in order to have an effective adjust in the production, to produce a safe food.
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/2311121099883170
Environmental 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.
Acesso aberto (Open Access)
Reação em cadeia da polimerase multiplex (mPCR) para detecção de fraude e identificação de salmonella spp. em amostras de carne bovina e bubalina
(Universidade Federal do Pará, 2019-09-20) DANTAS, Vanderson Vasconcelos; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The authenticity of food has become a major issue today, for economic reasons, lifestyle, health and religious beliefs, as well as a requirement of food regulators. Proper labeling of a meat product according to its identity and quality standard is essential to ensure the food safety of consumers. However, the identification of meat and meat constituents is still a challenge for the authorities, as it is not always possible to authenticate the species of origin using commonly used methods, especially in cases where adulteration by the addition of material occurs. from a species other than those indicated on the label. The aim of this study was to optimize and develop different Multiplex Polymerase Chain Reaction (mPCR) protocols for simultaneous identification of bovine and buffalo species and for identification of Salmonella spp. in commercially available meat cuts. Two methods of DNA extraction were applied (commercial kit and from the use of organic solvents) and the quality / quantity of the obtained material was determined by agarose gel electrophoresis and spectrophotometry. Primers that amplify sequences of 429 base pairs for Salmonella spp. DNA, 346 base pairs for bovine DNA and 220 base pairs for buffalo DNA were used to perform the proposed mPCR. dilution of the extracted template DNA. For the verification of specificity, DNAs from different animal species and microorganisms were used. After standardization of the technique, bovine and buffalo meat samples were artificially contaminated with standard Salmonella tiphymurium strain (ATCC 14028), so that the detection limit of the technique was determined and, finally, commercial samples of meat cuts commercialized in northern Brazil. Brazil were analyzed by this technique to verify the hypothesis of fraud and the presence of Salmonella spp. in products marketed in the target region of the study. The results showed that the proposed mPCR presented adequate sensitivity and specificity, being able to detect Salmonella spp. from 106 cfu/mL after 12h enrichment. In addition, it was observed that approximately 20% of the samples marketed as bovine origin were of bubaline origin, and of this total, 31% had Salmonella spp. It was concluded that The developed mPCRs are efficient to detect fraud in meat cuts and Salmonella spp. It may be an alternative to be used in the routine inspection of these products.
Acesso aberto (Open Access)
Efeito da ingestão de óleos vegetais nos parâmetros cardiometabólicos de indivíduos com síndrome metabólica
(Universidade Federal do Pará, 2020-06-09) SILVA, Lívia Martins Costa e; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
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/3452623210043423
Arapaima 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 evaluated
Acesso aberto (Open Access)
Obtenção, avaliação e aplicabilidade de filmes biodegradáveis de proteínas de pescada amarela (cinoscyon acoupa), amido de mandioca (manihot esculenta c.) e ácidos graxos em frutos pós- colheita
(Universidade Federal do Pará, 2020-12-07) LAGO, Gleice Vasconcelos Pereira do; BRASIL, Davi do Socorro Barros; http://lattes.cnpq.br/0931007460545219; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195
The general objective of this thesis is “Obtaining, evaluating and applicability of biodegradable films of yellow hake (Cinoscyon acoupa), cassava starch (Manihot esculenta C.) and fatty acids in post-harvest fruits” and presents three interconnected articles. The first one entitled “Influence of the addition of glycerol and fatty acids on the rheological and technological properties of films composed of Cynoscion acoupa”, and deals with the study carried out with films of lyophilized myofibrillar proteins (PML) and fatty acids (stearic (PE), palmitic (PP) and caproic (PC)). The addition of PE and PP acids and glycerol significantly increased the viscosity of film-forming solutions (SF). The films named PE (1% PML (w/v) and 0.5% stearic acid (w/w)) and PP (1% PML (w/v) and 0.5% palmitic acid (w/w)) showed better water vapor permeability (PVA) and solubility properties, with more ordered structures (crystalline) and better thermal resistance when compared to the other films. The second article “Rheological and technological properties of composite films obtained with myofibrillar proteins from yellow hake (Cynoscion acoupa) and cassava starch (Manihot esculenta C.)”, evaluated the influence of different concentrations of proteins and starch on the rheological properties of SF and film technologies. Starch had a significant influence on SF. The analyzes indicated that the interaction between these biopolymers is positive for the production of packaging for different types of food, and the composite film F4 (1% PML (w/v), 2% starch (w/v) and 30% glycerol (w/w)) showed better PVA, solubility, mechanics and thermal resistance. The third “Evaluation of the biodegradation of films composed of proteins from yellow hake(Cynoscion acoupa), palmitic acid and starch (Manihot esculenta C.) and its application as a coating on post-harvest fruits”, evaluated the biodegradation of the films in soil and the behavior of papaya fruits coated with F1 film (commercial film - PVC polyvinyl chloride), and coatings F2 (1% PML (w/v) and 0.5% palmitic acid (w/w)) and F3 (1% PML (w/v), 2% starch (w/v) and 30% glycerol (w/w)), using the uncoated fruit as a control. Biodegradation indicated that the F2 and F3 films were considered biodegradable and as expected the F1 did not degrade, however, the F2 was considered the most suitable to be applied as a coating when compared to the others, as it increased its shelf life by 6 days of the fruits. ..
Acesso aberto (Open Access)
Secagem por refractance window de cará-roxo (dioscorea trifida) visando a obtenção de compostos de importância tecnológica
(Universidade Federal do Pará, 2020-12-22) SANTOS, Samiria de Jesus Lopes; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The purple yam (Dioscorea trifida) is a tuber rich in nutritional and medicinal components available at low cost. The North and Northeast of Brazil are the largest producers of the Dioscorea genus. However, a Dioscorea trifida species, despite its attractive potential, is still poorly studied. The consumption of this tuber generally includes family farming and sales at open markets. In addition, the high moisture content reduces the time of use and industrial possibilities. Much of the available information in the databases is on starch extraction and physical, compound and technological properties, production of biodegradable films from the flour of these tubers, few reports on extraction and characterization of antioxidant compounds. None of it reports data on drying with the tuber. Therefore, the objective of this work was to evaluate the effects of drying in Refractance Window on the purple yam and to verify the technological potential of the purple yam after drying. Dioscorea trifida tubers were processed and drilled to dry in Refractance Window at temperatures of 70, 80 and 90 ºC. Another part of the processed Dioscorea trifida mass was subjected to freeze-drying. Heat transfer and drying mass parameters were transferred, in addition to the physical-chemical effect and antioxidant capacity of the dry sample. The moisture diffusivity and the mass transfer coefficient were determined using the Dincer and Dost model. With the results, it was observed that the dehydration process of the samples occurred in a short time. The diffusivity coefficients ranged from 2,91 × 10-7 to 6,81 × 10-7 m2.s-1 and the mass transfer coefficient ranged from 1,16 × 10-4 to 1,34 × 10-4ms -1. The activation energy was obtained at 44,16 kJ.mol-1. The results of the thermodynamic properties pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. In the Dioscorea trifida powders obtained after drying in Refractance Window, they showed carbohydrate as the main constituent (85,66 to 86,47 %) with a starch content greater than 69,0 %. Among the technological properties, the oil absorption index of the powder was strongly dependent on the drying temperature RW. The highest retention rate of bioactive compounds (> 50 %) in powders occurred at temperatures of 70 and 80 °C. RW drying is a viable technique for drying tubers of Dioscorea trifida. The powder resulting from drying, despite expected losses with drying, presented an industrial potential for application in food. Due to its nutritional valuable andantioxidant properties, purple yam (Dioscorea trifida) has a wide variety of applications and can be explored in terms of its bioactive components.
Acesso aberto (Open Access)
Fermentação de cacau: processo conduzido com leveduras selecionadas, diversidade microbiológica e perfil aromático
(Universidade Federal do Pará, 2021-01-21) CHAGAS JÚNIOR, Gilson Celso Albuquerque; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; https://orcid.org/0000-0001-6821-6199; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
Fermented and dried cocoa beans are the raw material for the production of one of the most consumed foods worldwide: chocolate. For the formation of the essential chemical compounds for the characteristic flavors and aromas of good quality chocolate, seed fermentation is the crucial stage, where such compounds will be formed, as a result of the microbial activity developed throughout the process. A very well-defined microbial succession involving yeasts, lactic and acetic bacteria makes the fermentation medium conducive to the numerous physical and chemical reactions inside the seed, which will be finalized in the subsequent drying and roasting steps. The State of Pará is the largest Brazilian cocoa producer and stands out as a reference in the production of fermented and dried cocoa beans of excellent quality in the national and international market. To understand the role that two yeast species previously isolated and identified in cocoa fermentation in the city of Tomé-Açu play during the process, this study aimed to evaluate the addition of Saccharomyces cerevisiae and Pichia kudriavzevii starter cultures in the microbiological properties physical and chemical over the process time. The cultures of both species were reactivated and after the inoculum production, it was added to the fermentations in loco, where they were evaluated for periods of 7 days, except for the fermentation that received a mixed inoculum (equal proportions of the two species), that lasted 6 days. Over the time of the fermentations, there was a rapid consumption of total reducing sugars, an increase in temperature, a reduction in the contents of phenolic compounds, acidity and an increase in pH in treatments that received inoculations with P. kudriavzevii, in addition to providing fermented and dried cocoa beans with higher amounts of catechin and epicatechin (antioxidant activity), methylxanthines (metabolic activity), low levels of acidity and putrefactive bioactive amines such as cadaverine and putrescine. The formation of phenylethylamine was also observed in these treatments with P. kudriavzevii, showing a microbial synergy with the microbiota naturally found in fermentations. Regarding the volatile compounds identified, the amount of ketones, aldehydes and esters was higher in fermented almonds with the addition of inocula of P. kudriavzevii, which shows the importance of this yeast species in the production of volatile compounds with fruity, floral and sweets flavors. All the findings in this research are strongly linked to the existing microbiota during the fermentation of cocoa. It was possible to identify species of lactic acid bacteria that were never isolated before in cocoa fermentations in the Amazon region, which can be one of the differentials for the production of good quality cocoa beans. It was concluded that the addition of microbial inocula provided good quality fermented and dried cocoa beans, reinforcing the need for more investments in research to help rural producers in the Amazon region to emerge in the competition of the chocolate market.
Acesso aberto (Open Access)
Aproveitamento sustentável dos resíduos de pescado para obtenção de revestimentos/filmes, aplicação na conservação pós-colheita de goiabas (psidium guajava l.), estudo da estabilidade e funcionalidade desses filmes
(Universidade Federal do Pará, 2021-03-01) PEREIRA, Glauce Vasconcelos da Silva; Calado, Verônica; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
In the present study, a coating based on myofibrillar proteins (PML), corn starch (AM), and gum arabic (GA) were used to verify the rheological behavior and its influence on the extension of the shelf life of 'cortibel' guavas. Subsequently, the effect of the mixture PML/glycerol 10% (Gly) – coating A, and PML/Gly/GA at concentrations of 30 and 40% (w/w) of Gly, called coatings B and C, respectively, was evaluated. in the quality of 'paloma' guava. For technological characterization, the functional properties and moisture sorption behavior of PML and Gly-based films were evaluated at concentrations of 5, 10, 15, 30, and 40%. After selecting the best behavior of the PML-based films, the interactions between PML and GA were analyzed in the different proportions (10.0:0.0; 9.5:0.5; 9.0:1.0; 8 .5:1.5; 8.0:2.0 and 7.5:2.5), called E1, E2, E3, E4, E5 and E6, respectively. Among the analyzed coatings (PM; AM; GA), AM had the highest viscosity (p ≤ 0.05), followed by PML and GA, characterizing very viscous, viscous, and very diluted dispersions, respectively. The loss of mass and firmness of fruits coated with PML and AM showed lower (p ≤ 0.05) percentages on the evaluated days. Coating C (1%PML/40%Gly/1%GA) delayed the ripening rate (p ≤ 0.05) of the coated fruits. In the sorption process, films obtained curves of type II (5% glycerol) and III (10 to 40% glycerol), in which high concentrations of Gly resulted in an increase in their water content and a decrease in hysteresis until their disappearance. The E4 blend film (8.5%PML/1.5%GA/40%Gly) showed greater compatibility and integration into the structure, with low permeability to water vapor, a property required for food packaging. It is concluded that the application of coatings had a positive contribution by delaying the maturation process and increasing the commercial life of 'cortibel' and 'paloma' guavas. Fish PML films with low glycerol addition can be industrially processed and used to protect food, as they showed low hygroscopicity. The incorporation of GA in the mixed films (PML/Gli/GA) had an important effect on the technological properties, due to the interaction with myofibrillar proteins and glycerol.
Acesso aberto (Open Access)
Diferentes métodos de secagem e desodorização por fluido supercritico de proteínas miofibrilares de resíduos de peixe para elaboração de filmes biodegradáveis
(Universidade Federal do Pará, 2021-03-16) BATISTA, Jáira Thayse Souza; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
The present thesis consists of several connected stages and the objectives of each are: a) to study the influence of the use of different types of fish residues for the extraction of myofibrillar proteins (MP) on the technological properties of biodegradable films; b) To study the effect of different drying methods and temperatures of fish MP on the technological properties of the films; c) Deodorize fish MP using extraction with supercritical CO2, compare with solvent extraction in Soxhlet and elaborate biodegradable films with sensory properties suitable for use as food packaging. Based on these objectives, three manuscripts were prepared with the research results. In the first manuscript, carcasses with adhered muscle were used to obtain the mechanically separated meat (MSM) and the fillet toilet parings. The MP were extracted from these residues and the films produced. The results showed that the type of waste used directly influences all the analyzed properties of the films, due to the different centesimal compositions of the MP of the MSM and of the parings with significant differences mainly in the content of lipids and ash. These non-protein compounds in the protein extracted from the MSM acted as an interference in the formation of the film, generating inferior technological and thermal properties when compared to the film produced with MP extracted from the parings. Increasing the number of washes in the extraction of MP from more fatty and pigmented residues could decrease the concentration of non-protein compounds. In the second manuscript, the MP were dried by lyophilization at -60 ° C for 48 h and by convective drying of hot air at 40 °C, 60 °C at 80 °C. In convection drying, drying curves were constructed and the adjustments of the mathematical models were evaluated. The films were produced with dried proteins in different conditions and characterized. The drying times found were 540 min (40 °C), 300 min (60 °C) and 120 min (80 °C). The "logarithmic" models followed by the "diffusion approach" were the ones that best adjusted to all temperatures. The results of protein electrophoresis and the characterization of the film showed that the convective drying caused changes in the three-dimensional structure of MP, favoring the formation of a highly reticulated protein network with numerous hydrogen, hydrophobic and disulfide bonds, generating films with equal or better properties than those made with lyophilized MP. It was possible to verify that the convection drying by hot air can be used efficiently in MP used in the production of biodegradable films, reducing the time and the cost of producing the films. In the third manuscript, to deodorize the MP, supercritical CO2 was used, with global yield isotherms built at 40 and 60 ºC at 200, 300 and 400 bar. In solvent extraction in Soxhlet, petroleum ether was used at 52 ° C for 2h 30 min. The filmswere produced with MP control without deodorization and with MP deodorized with solvent in Soxhlet (due to the limitations caused by the pandemic caused by the new corona virus (SARS-CoV-2), until now it was not possible to define the best condition of deodorization with supercritical CO2 and make the film with MP deodorized by this method). The results showed that the best operational condition with supercritical CO2 was 40 ° C / 200 bar with a yield of 5.06 b.s. The best condition for supercritical extraction considering the greater efficiency in removing fish odor has not yet been determined due to the lack of analysis of aromatic compounds, it is not possible to say whether the higher oil extraction yield is directly related to greater extraction of oil other aromatic compounds such as trimethylamine and dimethylamine disulfide. The yield in relation to oil extraction was higher in solvent extraction in Soxhlet (8.04 b.s), possibly due to the low selectivity of the organic solvent that can also extract other compounds compared to the highly selective supercritical CO2. The film produced with MP that underwent solvent deodorization in Soxhlet showed all the studied properties improved in relation to the control. This indicates that the removal of lipids can solve not only the problem with the odor of fish in the films, but also provide a more isolated protein without interferences that favor the formation of films with better properties.
Acesso aberto (Open Access)
Extração supercrítica da polpa liofilizada de açaí (Euterpe oleracea Mart.): determinação de compostos bioativos e solubilidade
(Universidade Federal do Pará, 2021-04-26) SILVA, Marcilene Paiva da; ARAÚJO, Marilena Emmi; http://lattes.cnpq.br/8983914018546682; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
The present study brings results related to the use of supercritical CO2 to obtain oil from the freeze-dried açaí pulp. During the period of this work, analyzes of bioactive compounds and prediction of oil solubility in supercritical CO2 were carried out in three municipalities in the state of Pará, Brazil: Anajás, Chaves and Saracá, and extractions were carried out under these conditions: 50 °C/350 bar, 60 °C/420 and 70 °C/490 bar. In this study, the levels of bioactive compounds present in the pulp before and after extraction were determined and the highest yields of oil in mass (57.06%) were obtained for the locality of Chaves. Based on the fatty acid composition, the levels of triglycerides present in the oil were predicted and the main predicted TAGs were OOO, POO, OLiO, PLiO and POP and the solubility prediction showed the same behavior of the global yields that increased as the pressure and temperature increased. Furthermore, after the extractions, there was an increase in the concentrations of bioactive compounds and in the antioxidant capacity in the lyophilized açaí pulp from all municipalities. The lyophilized pulp of the fruits of the açaí palm (Euterpe oleracea Mart.) from the three municipalities was also submitted to an evaluation of its morphological structure by the methods of Scanning Electron Microscopy (SEM) and X-ray Energy Dispersive Spectroscopy (EDS), which showed irregular shape and size of the pulp particles and presence of the chemical elements oxygen, potassium and calcium. Regarding the color parameters of the lyophilized pulp, the a* coordinate showed positive values, indicating that the samples tend to purple, the hue angle °Hue showed a certain tendency to the color range between red and purple. The results of the mineral profile showed that the minerals Ca and Mg from the pulp of the three regions studied were the minerals found in abundance, with concentrations ranging from 4951.55 μg/g to 5540.41 μg/g.
Acesso aberto (Open Access)
Aplicação da tecnologia supercrítica no desenvolvimento de suplemento alimentar a base de extrato de murici (Byrsonima crassifolia)
(Universidade Federal do Pará, 2021-04-29) PIRES, Flavia Cristina Seabra; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748
Murici (Byrsonima crassifolia) is a fruit that has great therapeutic potential due to the presence of lutein, a carotenoid valued in the food supplementation market focused on eye health. Due to its riskiness, it became necessary to apply industrial processes that enable the increase of shelf life, the diversification of use and consumption, the addition of value and the expansion of the murici market, with the use of clean technologies associated with the incentive to the bioeconomy. Thus, the work entitled "Application of supercritical technology in the development of a food supplement based on murici extract (Byrsonima crassifolia)" was developed with the purpose of studying and applying murici extracts, extracted and nanoencapsulated via extraction with supercritical CO2, in food supplement. For this, the first step was to develop a study on obtaining extracts of murici pulp by supercritical technology. The best conditions for supercritical extraction of murici pulp were determined, with CO2 and CO2+ethanol, through variations in pressure (15 to 49 MPa), temperature (323.15 to 343.15 K), density (654 to 946 kg/m3 ), CO2 flow (8.85×10−5 to 1.33×10−4 kg / s) and dynamic extraction time (3600 to 10800 s), where the global yield isotherms, the bioactive compounds present in the extracts were obtained and in the extraction beds, such as: lutein, fatty acids, triglycerides, phenolic compounds and flavonoids. Functional quality, antioxidant capacity/activity, and cytotoxic and cytoprotective effects were also evaluated. The study of supercritical extraction made it possible to obtain non-toxic oils with a high content of lutein, consisting of long chain triglycerides rich in unsaturated fatty acids such as omega 3 and 9, and with antioxidant, antihypercholesterolemic, anti-atherosclerogenic, anti-thrombogenic and cytoprotective activities, where the best extraction condition was obtained at 343.15 K/ 49 MPa/ 900 kg/m3 . It also made it possible to obtain non-toxic ethanol extracts from defatted pulp, a by-product in the food industry, containing lutein, phenolic compounds, flavonoids and antioxidant activity, where the best extraction condition was obtained at 343.15 K/ 22 MPa/ 775 kg/m3 . Due to the cytoprotective effect, murici oil was used for the production of particles through the process of supercritical fluid of emulsions extraction (SFEE), where it was possible to produce murici oil nanoparticles with good concentration/retention of lutein, reduced size of particles and with high stability, where the best formulation of the starting emulsions was obtained with the thickener xanthan gum, with the emulsifier csgel and in a concentration of 6 mg / mL of murici oil, and the best condition of the SFEE process was the 8 MPa, 313.15 K, static period of 3600 s and dynamic period of 18000 s. From this, it was possible to obtain powdered SFEE emulsions of murici oil by lyophilization and spray drying with humidity, water activities, particle sizes, stability and lutein levels suitable for use in food supplements loaded in vegetable capsules. Vegetable capsules loaded with powdered SFEE emulation of murici oil by lyophilization and spray drying were within the loading standards for commercialization, where it was possible to obtain dietary supplements of murici oil, rich in lutein. Therefore, the present thesis showed that it is possible to use supercritical technology in the murici-based food supplements production chain, to facilitate the access and stability of the compounds to which the murici's therapeutic potentials are attributed. This work verticalized the importance of research on the functional effect of murici and on the use of supercritical technology, which contributed to the development of the region's bieconomics and new products by science, technology and food engineering, with a great return to society