Navegando por Assunto "Amazonian matrices"

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Interesterificação enzimática de óleo de pracaxi, gordura de cupuaçu e estearina de palma: obtenção de gorduras especiais para aplicação na indústria alimentícia
(Universidade Federal do Pará, 2018-02-28) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The methods of modification of oils and fats are widely applied in the food industry to obtain products with specific characteristics. Among these, the blending and interesterification stand out, through which the structured lipids are obtained. From the enzymatic interesterification, lipids can be obtained with greater control of the distribution of fatty acids than those obtained chemically. And its employs softer reaction conditions that interfere positively with the quality of the lipids obtained. However, although there are already several studies on obtaining lipid bases for application in the food industry through enzymatic interesterification, there are few studies applying as oilseeds of the amazon region. Thus, this study aimed to obtain special fats for application in the food industry through the blending and enzymatic interesterification of fats of amazon region (pracaxi oil, cupuassu fat and palm stearin). The binary blends between the oil and the fats were developed in ratios (w/w) 40:60, 50:50, 60:40 and 70:30. The Lipozyme TL IM (Thermomyces lanuginosus) was used. The reactions were carried out under the following conditions: at 60 ºC, 5% (w/w) of enzyme, agitation of 150 rpm and reaction time of 5 h. The pure samples and the blends were evaluated regarding of acidity, peroxide, melting point, iodine value, saponification value, fatty acid composition, triacylglycerol composition, oxidative stability, olid fat content and consistency. The samples’ nutritional quality was determined using the nutritional quality indexes (AI, TI and HH). Blends with more than 50 % of unsaturated fatty acids were obtained. The addition of pracaxi oil in the blends improved the nutritional quality indexes. The enzymatic interesterification caused the increase of the melting point for PC blends and the reduction for the PE blends. The same behavior was observed for the solid fat content. The blends obtained were suitable for use in fatty products, in special in the margarines, shortenings, bakery/confectionery fats and fat for frying.
Acesso aberto (Open Access)
Propriedades e padrões de qualidade na comercialização de produtos vegetais amazônicos com alegações funcionais
(Universidade Federal do Pará, 2023-03-31) SANTOS, Ivone Lima; AMANTE, Edna Regina; http://lattes.cnpq.br/6285580635373430; https://orcid.org/0000-0001-9593-5674; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The Amazon biome is known worldwide for its wide diversity of plant sources. Amazonian plant sources are inserted in the popular's everyday life from the beginnings of indigenous and as consequence of the Brazilian’ African practice to the present day involving cultural issues, economic chain, industrial development, primary and complementary health. The Amazonian flora is inserted in the natural products market, for the enjoyment of health benefits by fans, present at fairs and even online sales platforms, minimally processed or in transformed products. The commercial natural products sector contains a wide range of consumer goods with a “healthier, more natural, more sustainable” appeal involved in this marketing. These products need to follow production and marketing regulations according to the type of product, to ensure consumer safety. In addition, from Amazonian plant sources, fruits, some with a consolidated market, can present themselves as an opportunity for sustainable application by using residues from the production chain to transform them into bioproducts. Therefore, the objective of this work was to verify which Amazonian plant sources are inserted in the market as natural products, from visits to points of sale in the city of BelémPA. The marketing of these products was evaluated, such as organization of the environment, storage and packaging, as well as the presence of these sources in products on Brazilian electronic pages and in electronic commerce in other countries. In addition to obtaining information on regulation and surveying of technological properties to present the potential of Amazonian fruits if inserted in a circular economy. The visit to 33 points of sale, which totaled 12 Amazonian plant sources (Annona muricata, Arrabidaea chica, Carapa guianensis Aubl., Copaifera langsdorffii, Himatanthus sucuuba (Spruce) ex Müll. Arg, Hymenaea courbaril L., Myrciaria dubia, Parahancornia amapa (Huber) Ducke, Passiflora incarnata, Paullinia cupana, Ptychopetalum olacoides, Uncaria tomentosa) marketed as dry products, powders, capsules, oils and other exudates. In the trade of natural products, in addition to packaged products, there is the common practice of selling in bulk, with benefits inherent to this practice of use. The sales locations were mainly differentiated in two ways, herbalist and emporium that perceptibly show differences in organization and prevalence for product types. These sources are included in national electronic commerce, presented with different functional and therapeutic indications, and are also present in international commerce, with the exception of Parahancornia amapa (Huber) Ducke. The labeling criteria are included in the specific regulations for each product according to each federation, however, they are still subject to confusion regarding the classification of these products. And about the fruits, these have great potential for the market in the use of production residues. It is noticed that the form of commerce of natural products is globally consolidated, but it can present risks to the health of the consumer due to the indiscriminate sale and if basic conditions of commercialization and regulation are not met.