Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTA/ITEC

URI Permanente desta comunidadehttps://repositorio.ufpa.br/handle/2011/8900

O Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) integra o Instituto de Tecnologia (ITEC) da Universidade Federal do Pará (UFPA) e iniciou suas atividades em 2004 com o curso de Mestrado Acadêmico em Ciência e Tecnologia de Alimentos. Em 2010, a CAPES aprovou o Doutorado, que teve início em 2011.

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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)
Adsorção de cobre (II) presente em cachaça utilizando quitosana obtida por radiação micro-ondas: caracterização e estudo cinético
(Universidade Federal do Pará, 2020-02-27) SANTOS, Lucely Nogueira dos; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; https://orcid.org/0000-0001-6821-6199
Cachaça is a typical drink in Brazil and has been reaching more and more the national and international market. The cachaças produced in copper stills present unique characteristics, however they may be more susceptible to suffer contamination by copper (II). Adsorption by biopolymers has shown to be a very promising technique for the removal of metal ions. Chitosan is a biopolymer derived from the deacetylation of chitin and has free amino groups in its structure, which are strongly reactive to metal ions. Considering the aforementioned aspects, this work aimed to perform the deacetylation of chitosan using microwave irradiation technology and to evaluate the capacity of the chitosan obtained in adsorbing copper (II) from cachaça. Chitin was extracted from shrimp exoskeleton, chitosan was deacetylated and its adsorption capacity was evaluated through kinetic study using mathematical models. The copper (II) concentration remaining in the cachaça, in all kinetic experiments was estimated by the spectrophotometry technique in the visible region and confirmed by microwave-induced plasma optical emission spectrometry (MIP OES). Chitosan was characterized by infrared spectroscopy with attenuated reflectance (FTIR-ATR), scanning electron microscopy (SEM), X-ray diffraction (XRD) and molecular mass The results of the characterization showed that the microwave deacetylation process it occurred efficiently, since the chitosan obtained had satisfactory properties in terms of its main characteristics observed, degree of deacetylation (above 85%), molecular weight, morphology and crystallinity. Regarding the adsorption kinetics, the best condition for copper adsorption was 6 mg of chitosan per mL of cachaça, in an equilibrium time of 60 min which resulted in a reduction rate of 84.09% of copper in the drink, according to results obtained by MIP OES. The kinetic analysis indicated the best fit of the data by the Elovich equation, suggesting that the chemisorption mechanism controls the kinetic process. Therefore, chitosan proved to be a good adsorbent for the removal of copper in cachaça and in this respect, a promising target for future technological investments.
Acesso aberto (Open Access)
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)
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)
Aplicação da tecnologia supercrítica e de fndição na obtenção de embalagens ativas de gelatina de peixe (Cynoscion acoupa) com óleo essencial piper divaricatum
(Universidade Federal do Pará, 2021-10-27) ALBUQUERQUE, Gilciane Américo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195
Active films produced with gelatin from the skin of hake fish (Cynoscion acoupa) and essential oil (EO) Piper divaricatum were obtained by two techniques: impregnation by supercritical CO2 (scCO2) and casting. Initially, the process of impregnating the EO in the gelatin film was carried out using CO2 as a supercritical solvent, in an autoclave at 35 º C, at pressures of 100, 150 and 200 bar and times of 60, 90 and 120 min. The active film that showed the highest percentage of inhibition of antioxidant activity (IAA%) was obtained at 100 bar and 60 min (41.63±1.6%). Scanning electron microscopy (SEM) showed that the EO presented heterogeneous distribution in the film, confirming the impregnation. The scCO2 impregnation resulted in a film with lower tensile strength and thermal stability, greater flexibility and opacity when compared to the control, indicating the potential of this technique to obtain active packaging for food products. After determining the best parameter of the impregnation process, the concentrations of 10%, 20% and 30% of the EO in the gelatin film were compared by the casting and impregnation techniques by scCO2. The films obtained with the addition of 20% (71.97±1.71) and 30% (79.17±1.01) of EO produced by casting showed the highest retentions of the IAA%. Films made by scCO2 impregnation showed lower antioxidant activity, but this was improved with increasing EO content from 20% (23.57±1.45) to 30% (33.66±2.42). Through scanning electron microscopy (SEM) images, oil droplets with heterogeneous distribution were observed in films impregnated by scCO2 and homogeneous surface by the casting technique. The films impregnated with scCO2 proved to be transparent, resistant to traction, elastic and with greater thermal stability. Meanwhile, the films produced by casting showed greater resistance to moisture and greater protection from UV light. The casting technique showed greater potential for the production of active packaging, as the film showed better antioxidant potential with the incorporation of EO and the use of emulsifier in the film solution. Impregnation by scCO2 showed potential to obtain the active film, however further studies should be carried out to improve the limitations of oil retention in the film found in this
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
Acesso aberto (Open Access)
Aplicação da tecnologia supercrítica visando a valorização da casca do fruto do bacuri (Platonia insignis Mart.)
(Universidade Federal do Pará, 2021-08-17) FREITAS, Lucas Cantão; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
The use of agro-industrial waste envisioning its valorization has generated interest from the scientific community and industries. Therefore, this work provides a comprehensive approach to the current state of the art in relation to the use of agro-industrial waste, emphasizing the obtainment of high value-added products through supercritical technology and other environmentally friendly technologies. In addition, the main products generated from the use of agro-industrial residues were reported and discussed in terms of process, feasibility and future perspectives. In this context, bringing to the Amazon scenario and putting into practice the current state of the art, it was decided to apply supercritical technology as a tool for valuing the agro-industrial residue of the bacuri fruit, more specifically its shell, as it is the largest fraction of this fruit, representing up to 70% in mass. Thus, the work aimed to develop a process for separating and/or minimizing the resin that exudes from the bacuri shell, since this is the main barrier to the technological use of this residue. For this, consecutive extraction with supercritical CO2 was applied, where the process parameters such as particle size, pressure and use of cosolvent were studied, in addition to the pre-processing steps. The extracts obtained were analyzed in terms of phenolic compounds and antioxidant activity (ABTS) by spectrophotometric methods. The results showed that the process was able to separate the resin from the bacuri shell, which is the first report described in the literature. Furthermore, the smaller particle size (0.25 mm) exhibited the most prominent impact on extraction rate, providing good yields of lipid extracts (up to 10.09 ± 0.02 %) and ethanoic extracts (up to 13.78 ± 0.41%). The obtained extracts presented good levels of phenolic compounds, which was associated with its high antioxidant activity. Thus, the application of supercritical technology added value to the bacuri shell, enabling new strands for industrial use of this residue with potential applications in the food, pharmaceutical and cosmetic industries, encouraging the circular economy and the bioeconomy of the Amazon region.
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)
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)
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)
Arrabidaea chica(Humb. & Bonpl.) Verlot: Identificação de compostos bioativos e avaliação do potencial antioxidante por métodois químicos (in vitro)
(Universidade Federal do Pará, 2022-04-28) SIQUEIRA, Francília Campos de; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
Arrabidaea chica is a medicinal plant from the Bignoniaceae family, which occurs in tropicalAmerica and it is widely distributed in the Brazilian Amazonia. This plant can be seen as apromising source of bioactive compounds, such as phenolic compounds and carotenoids,which are secondary plant metabolites that can be used to delay oxidative damage in bothfood and biological systems. In this study, the composition of carotenoids and phenoliccompounds of A. chica leaves were identified and quantified by HPLC-DAD-MS/MS, inaddition to the ascorbic acid content. The main phenolic compounds identified werescutellarin and scutellarein (aglycone); while lutein, β-carotene and α-carotene were the maincarotenoids. Regarding the in vitro antioxidant capacity, the hydromethanolic extract of A.chica leaves was characterized as an efficient ABTS radical scavenger, in addition to protecttryptophan against oxidation by singlet oxygen in a concentration-dependent manner (IC 50 =177 μg/mL). These results stimulated the next study to further investigate the antioxidantpotential of extracts of A. chica, obtained through ultrasound-assisted extraction, using“green” solvents, against reactive oxygen (ROS) and nitrogen (RNS) species of physiologicaland food relevance. The antioxidant capacity of three extracts of A. chica leaves obtained withsolvents of different polarities (water, ethanol and ethanol/water (1:1, v/v) were tested againstsuperoxide anion radical (O 2 •- ), hydrogen peroxide (H 2 O 2 ), hypochlorous acid (HOCl), theperoxynitrite radical (ONOO−), the oxigênio singleto 1 O 2 and peroxyl radical (ROO • ). The A.chica extract prepared with ethanol/water presented the highest phenolic contents (11.80 mg/gextract), being scutelarein (flavone) the major compound (57%), while ethanol and wateralone were less efficient resulting in changes in the individual profile of phenolic compounds,highlighted by the absence of scutelarein and by the high levels of phenolic acids. All extractswere able to scavenge the tested ROS/RNS in a concentration-dependent manner with lowIC 50 values, being the extract obtained with ethanol/water the most effective for all theROS/RNS (IC 50 from 0.34 to 35.66 μg/mL). Regarding the antioxidant capacity against ROO • ,all the extracts showed the same antioxidant behavior, with scavenging efficiency about fivetimes higher than Trolox. Therefore, A. chica leaves proved to be a promising source ofbioactive compounds with high antioxidant properties to be used as natural antioxidants to inhibit oxidative damage in both food and physiological systems.
Acesso aberto (Open Access)
Avaliação da composição química e do potencial antioxidante de acessos de Euterpe oleracea e Euterpe precatoria para posterior aplicação como corante natural na formulação de bala de goma
(Universidade Federal do Pará, 2022-04-11) LISBOA, Camile Ramos; CARVALHO, Ana Vânia; http://lattes.cnpq.br/7856575452724939; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937
The present dissertation evaluate the chemical composition and antioxidant potential of eight different genotypes of Euterpe oleracea and eight of Euterpe precatoria, from the Active Germplasm Bank of Embrapa Amazônia Oriental (Belém/PA), in order to select the best accession for each species for later application in the formulation of gummy candies. The parameters of pulp yield, total lipids, total phenolic compounds, total flavonoids, total anthocyanins and the evaluation of antioxidant capacity by the ABTS method in the eight accessions of each species were evaluated. PL01 genotype, belonging to the species of E. precatoria, showed greater prominence compared to the other genotypes studied, for total phenolic compounds (2414.11 mg gallic acid equivalent/100 g), total monomeric anthocyanins (1822.22 mg cyanidin 3-glycoside/100 g), total flavonoids (325.07 mg quercetin equivalent/100 g) and antioxidant capacity by the ABTS method (96.54 μM trolox equivalent/g), in relation to the species of E. oleracea, the L2PL5 genotype presented better prominence in relation to its same species in the parameters of total monomeric anthocyanins (736.05 mg cyanidin 3- glycoside/100 g), total flavonoids (306.55 mg quercetin equivalent/100 g) antioxidant capacity by the ABTS method (53.77 μM trolox equivalent/g). From this first study, a genotype of each specie, based on the high levels of anthocyanins, in order to evaluate the application of lyophilized açaí in the candy formulation. of gum to monitor the stability of the natural pigment compared to a gummy bear with artificial coloring. Parameters such as pH, total acidity, total soluble solids (oBrix), total monomeric anthocyanins and instrumental color of the gummies produced during 30 days of storage at room temperature were monitored. At the end of the 30 days of storage, it was observed that there was a lower rate of degradation of total monomeric anthocyanins in the gummies with lyophilized açaí from Euterpe precatoria, compared to the gummies with lyophilized açaí from Euterpe oleracea of 1.25 x 10-1 days and 1.52 x 10-1 days, by the first order model, respectively, in addition to a lower loss of total monomeric anthocyanins, in percentagem, 48.17 % and 61.73 %, respectively. Regarding color stability, the lyophilized açaí gummies from Euterpe oleracea and Euterpe precatoria showed a perception of color change in a similar period of 20 days, being an ideal alternative of time for storage and consumption. It is concluded that the applicability of lyophilized açaí in food products can be seen as a viable alternative, resulting in foods with a good source of bioactive properties such as anthocyanins, in order to produce a healthier alternative to gummy bears.
Acesso aberto (Open Access)
Avaliação da composição química, atividade antioxidante e antimicrobiana do óleo de cipó-de-alho (Mansoa standleyi) (Steyerm.) A. H. Gentry (Bignoniaceae) obtido via extração supercítica
(Universidade Federal do Pará, 2019-05-31) URBINA, Glides Rafael Olivo; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
Mansoa standleyi is popularly known as "cipó-de-alho" because of its characteristic garlic odor (Allium sativum). The plant has an inhibitory effect on bacteria and fungi growth. The objective of this work was to evaluate the chemical composition, antioxidant and antimicrobial activity of the oil obtained from M. standleyi leaves via supercritical fluid extraction (SFE) and conventional extraction (Hydrodistillation). The SFE tests were performed using supercritical CO2, static extraction time of 30 min and dynamic time of 180 min, CO2 flow of 2.5 L/min and raw material mass of 10 g. The temperature and pressure variables were selected in order to obtain a difference in the CO2 density (𝜌𝐶𝑂2) in the 35 and 45 ºC isotherms combined with the pressure values of 100, 200, 300, and 400 bar. The results obtained allow us to verify that the global yield values of SFE on dry basis show significant differences between them (p≤0.05), with values varying from 0.87 to 2.02%. The highest average found refers to 400 bar/35 ºC condition (𝜌𝐶𝑂2 = 972.26 kg/m3). However, in Hydrodistillation extraction the oil yield was 0.14%. The results of phytochemical screening by high performance thin layer chromatography (HPTLC) evidenced the presence of terpenes, fatty acids, phenolic compounds, and flavonoids. It was demonstrated the presence of substances with antioxidant activity for all oils obtained with SFE, being observed a better identification in the oils obtained at high pressures. In the quantitative analysis of chemical composition, it was observed that the values ranged from 31.87 to 72.06 mg EAG/g oil in the content of total phenolic compounds. In relation to the antioxidant activity, the values ranged from 457.64 to 2475.55 EC50 expressed in g of oil/g of DPPH, the best results being obtained in the condition of 400 bar/35 ºC. In the fatty acid profiles of M. standleyi oil obtained by SFE, the results indicated that there was a difference in the fatty acids qualitative composition detected, in function of the operational extraction condition, where the presence of linoleic (≅95%), palmitic (≅12%), and oleic (≅5%) acid was observed. The chemical constituents identified in the obtained oil by Hydrodistillation were identified as sulfur compounds, phenols, and alcohols. The antimicrobial activity in vitro analysis showed that the oil obtained by SFE presents an antibacterial action against Stapphylococcus aureus and Escherichia coli. Finally, M. standleyi oil represents an alternative for future use in the treatment of diseases caused by microorganisms.
Acesso aberto (Open Access)
Avaliação do potencial nutricional e tecnológico da pupunha albina (Bactris Gasipaes)
(Universidade Federal do Pará, 2022-04-01) SOARES, Stephanie Dias; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Among the species of fruit growing in the Amazon, the peach palm (Bactris gasipaes) is worth mentioning, with its different varieties in terms of pulp and peel characteristics, size, and shapes, and an important nutritional value. The natural hybridization promoted various plants and the origin of a palm tree with an albino fruit variety (white peel and pulp). Although there are fruits with yellow exocarp and white mesocarp, there is still no report in the scientific literature about albino peach palm. Thus, this research characterized pulp and pulp flour of raw and cooked albino peach palm. Macro and micronutrients, bioactive compounds, instrumental color, thermogravimetric and differential stability, spectral parameters, morphological structures, and functional and technological properties were evaluated. In the biometric evaluation, parthenocarpic fruits (without seeds) and fruits with seeds were observed; both constituted mostly by pulp (77%). The fruits of the albino peach palm were classified as a microcarp variety. The composition showed that carbohydrates and water were the main constituents of all samples. The cooking process increased the moisture content of the pulp but decreased its proteins, lipids, and carbohydrates contents. The colorimetric parameters indicated a significant browning and the intensification of the yellow color of the pulp after cooking. The content of bioactive compounds varied among the samples, been observed a reduction in the levels of total phenolic compounds and ascorbic acid in the pulp after cooking. The four samples presented a maximum loss of mass at 300ºC, with different thermogravimetric behaviors, according to the cooking and drying processes. The spectral patterns in the infrared region, for the pulps and flours, showed characteristic bands of organic compounds, especially hydroxyl OH, which are present in the structure of starches. Scanning electron microscopy showed amyloplast and fiber bundles with starches in the raw pulp and gelatinized starch granules in the cooked pulp and the flour from this pulp. The flour from raw pulp presented small and heterogeneous starch granules, with isolated amyloplast, attributed to drying and grinding operations. The two flours showed different granulometric distributions, but the highest proportion of both flours was retained in a 250 mesh sieve. Values of water solubility index were statistically different (p < 0.05) for both flours from raw and cooked pulp indicating that the cooking and drying processes increase the number of soluble constituents in the products. The water and oil absorption indices for both flour were significantly different (p ≤ 0.05). The results indicate that pulp and flour from the pulp of albino peach palm are raw materials important for consumption after cooking and to be exploited by the food, pharmaceutical, and biotechnological industries.
Acesso aberto (Open Access)
Avaliação do teor de espilatol no ciclo de cultura de duas cultivares de Aemella oleracea (L.) R. K. Jansen em extratos obtidos por entração supercritica
(Universidade Federal do Pará, 2018-12-10) SILVA, Ana Paula de Souza e; FERREIRA, Gracialda Costa; http://lattes.cnpq.br/4250668524181387; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580
Acmella oleracea (L.) R. K. Jansen is a species native to South America, popularly known as jambu, and has been consumed for many years as an ornamental, medicinal, and food plant. To obtain espilantol, the main bioactive compound of this species, various extraction techniques have been used in order to obtain the isolated substance, since it is not commercially available. Among the techniques, supercritical carbon dioxide extraction stands out as it showed high selectivity for espilantol, with yields above 50%, resulting in a purity above 90% of the isolated compound. The objective of this work was to evaluate the influence of rainfall and harvest time on the yield of spilanthol with supercritical CO2 in two cultivars of Acmella oleracea (L.) R. K. Jansen flowers, as well as to evaluate their pharmacological effect. For this purpose, the following procedures were performed: raw material characterization; optimization of the process variables (flow and time); obtaining of extracts by supercritical extraction; determining of the process cost on an analytical scale; determination of the total phenolic compounds concentration in the extracts by Folin-Ciocalteu method; spilanthol content quantification in the extracts by gas chromatography coupled to mass spectrometry, and evaluation of its antinociceptive in vivo activity. The main results were: the mineral analysis indicated high levels of iron, calcium, zinc, and magnesium; the process optimization resulted in a CO2 use decrease from 955,8g to 477,9g, and reduced extraction costs from R$ 20.47 to R$ 11.45. The higher espilantol content was 29.22%, while the highest phenolic content was 43.04%. The flowers of both Acmella oleracea cultivars were considered good sources of iron, calcium, zinc, and magnesium. The highest values of extract yield, spilanthol content and total phenolic compounds were obtained in the rainy season and in the shortest harvest times. Between the two cultivars evaluated, no significant statistical differences were found.
Acesso aberto (Open Access)
Avaliação dos efeitos da desodorização da gelatina de pele de pescada amarela (Cynoscion ocupa) por diferentes métodos
(Universidade Federal do Pará, 2023-04-14) RABELLO, Fernanda Sales; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fish skins are considered good sources to extract high quality gelatine for applications in the food industry, however, this fish gelatine may have a characteristic odor and taste, causing limitations for its application, especially as a food ingredient and in supplements. Several methodologies have been studied in order to remove or reduce the odor in products made with fish. Among these techniques, we can find degreasing and adsorption. The objective of this research was to deodorize the gelatine from the skin of yellow hake (Cynoscion acoupa) using three different methodologies: activated charcoal, ethanolic delipidation and their combination. Gelatin was obtained from the immersion of the skins in acidic and alkaline solutions. The desorization by delipidification occurred with the use of an ethanol solution (1:2) and the adsorption made use of activated charcoal in powder (0.5%) and in grain (0.7%). Analyzes were carried out to evaluate the physical-chemical, technological and sensorial quality of the gelatins. The analysis results were submitted to ANOVA and Tukey Test (p <0.05). All physicochemical parameters analyzed in the present study showed a significant difference between the studied variables, except for proteins, lipids and moisture. The variables of emulsifying capacity, gel strength, melting point showed a significant difference between the deodorization methodologies in relation to the control treatment. The EGAC treatment influenced the higher luminosity of the samples, presenting negative values in the a* parameter. The treatment with powdered activated charcoal influenced the lower chromaticity and lower yellowish tone. According to the electropheretic profile, samples E, ACP and EGAC showed collagen α and γ bands. From the FTIR analysis, the presence of activated carbon in the desorizations (ACP, GAC and EGAC) resulted in lower interactions with the amine group. In the sensorial evaluation, the samples deodorized with activated charcoal behaved similarly in the sensorial evaluation, highlighting the behavior of the EGAC sample.
Acesso aberto (Open Access)
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)
Caracterização da gordura da amêndoa da gordura de cupuaçu (Theobroma grandiflorum S.) obtida por extração aquosa enzimática
(Universidade Federal do Pará, 2022-09-02) SILVA, Danylla Cássia Sousa; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
Aqueous enzymatic extraction is considered an emerging green technique that is being extensively investigated. In this work, cellulase, pectinase and protease enzymes are used in the aqueous extraction process of cupuassu fat, aiming to obtain a higher extraction yield. Different incubation systems were tested, at a temperature of 60 °C and following extraction kinetics (2 to 8 hours). The samples that obtained the highest fat extraction efficiencies were analyzed: aqueous phase, in terms of phenolic compounds and antioxidant activity, and oily phase (fats) characterized in terms of physicochemical properties, fatty acid profile, oxidative stability, thermal and bioactive compounds. The aqueous phase showed higher concentrations of phenolic compounds and antioxidant activity when compared to the oil phase. The fat samples showed approximate contents of monounsaturated and saturated fatty acids with higher concentrations of oleic and stearic, showed good oxidative stability (about 14 h) and thermal stability (close to 406 oC) and the best yield result (80.86 %) was achieved with the protease enzyme within 6 hours of incubation. The results indicated that cupuassu fats obtained by enzymatic aqueous extraction have potential for use in the food, pharmaceutical and cosmetics sectors.
Acesso aberto (Open Access)
Caracterização de óleos e gorduras vegetais amazônicas: utilização de modelo para predizer viscosidade
(Universidade Federal do Pará, 2022-06-03) FREITAS, Joice Silva de; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The Amazon rainforest is rich in oilseed plant species, which have fruits that are attractive due to their economic potential and biological properties. Oils from oleaginous matrices have a unique composition with physicochemical and nutraceutical properties that attract attention as a source of fatty acids. The predictive model is based on the use of mathematical equations that are more comprehensive and less limited than simple linear or polynomial models, and are able to predict a certain property using one or more physicochemical parameters. Thus, this work aimed to use a predictive model to calculate the viscosity of Amazonian oils (açaí, bacaba, tucumã) and fats (cupuaçu, bacuri and tucumã). The samples were physicochemically characterized in terms of acidity index, density, oxidative stability, peroxide, melting point, iodine index, saponification index, fatty acid composition, triacylglycerol composition, solid fat content, atherogenicity index and heterogeneity. Two predictive models were used to obtain the viscosity values of oils and fats, the model using the profile of the mass fraction of polyunsaturated and monounsaturated fatty acids and the model using the iodine and saponification index.The results showed that the oils (patauá, pracaxi, bacaba, açaí, tucumã) had high levels of unsaturated fatty acids, especially oleic acid, which has good thermal stability, while the fats (cupuaçu, bacuri and tucumã) are composed of mainly by saturated fatty acids. The oxidative stability showed that at a temperature of 110 °C, pracaxi oil and cupuaçu fat presented the highest values, while bacaba oil presented a lower value, this low stability value indicates that this sample is more conducive to oxidation. Pracaxi oil showed the highest value for the ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH), indicating that it is more nutritionally adequate. The studies to predict the regularity of Amazonian oils and fats proposed in this work may contribute to simplifying the evaluation of the physicochemical properties of important regional oleaginous raw materials on which there are no studies, but with growing industrial interest in different areas, in addition of the food area.
Acesso aberto (Open Access)
Caracterização do amido de pupunha albina (Bactris gasipaes Kunth)
(Universidade Federal do Pará, 2024-02-07) ROSÁRIO, Rosely Carvalho do; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945
A new variety of peach palm fruit from the Amazon region produces albino fruits possibly resulting from successive hybridizations that cause considerable differences in color and composition, exhibiting a high energy content for carbohydrates and a starch content that deserves to be investigated. Therefore, the objective of this study was to characterize albino peach palm starch, analyzing its nutritional and morphological composition, as well os its technological, thermal and pasting functional properties. The methodologies applied followed internationally accepted and recommended guidelines. Albino peach palm starch by aqueous isolation resulted in a yield of 17.34%, and a slightly yellowish white powder, with quality within that recommended by current national legislation, with its moisture content at 8.64%. The isolation of this starch provided effective physical and chemical characteristics for conservation (aw= 0.255, pH= 5.75) and good quality (ash = 0.12g/100g, proteins = 0.80g/100g, lipids = 1.0g/100g and total starch content = 89.01 g/100g). APA has small granules with type A crystalline and regular crystallinity value (24.40%), confirming the high content of amylopectin (86.70%) and very low content of amylose (13.30%), being classified as low amylose starch. APA granules were more resistant and less susceptible to breakage with prolonged heating and temperature increase. The technological and functional characteristics of albino peach palm starch showed a high gelatinization temperature (93.1°C), low maximum (921.33 cP) and final (1014 cP) viscosities, water and oil absorption capacity values (2.19 and 1.79 g/g) equivalents, a good gelling capacity and little loss of water when cooling and freezing the gel. It was concluded that the use of the fruit of the albino peach palm to isolate starch showed potentially applicable results to the food, textile, pharmaceutical and cosmetic industries, in addition to promoting the local appreciation of food and small Amazonian agricultural communities.