Navegando por Assunto "Bactris gasipaes"

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Acesso aberto (Open Access)
Características físicas e químicas de frutos de pupunheira no Estado do Pará
(Universidade Federal do Pará, 2013-09) CARVALHO, Ana Vânia; BECKMAN, Jacqueline Chaves; MACIEL, Renan de Almeida; FARIAS NETO, João Tomé de
The aim of this study was to assess the physical and physical-chemical characteristics of the fruits of 21 reproductive peach palms to help guide future research on genetic improvements of the species, especially regarding the fruit pulp. Fruits from each genetic material were characterized by fruit and seed size, moisture, protein, lipid, ash, fiber and total carotenoids. Average values for all studied variables were significantly different among all individuals. Protein values ranged from 4.20 to 6.79%, especially for B04-P20 that showed the highest value. Lipid levels varied markedly, with values ranging between 8.25 and 40.83%, and matrix B02-P30 presenting the greatest levels of lipids. Total carotenoids ranged from 8.02 to 124.90 mg/g, with matrices B02-P30 (124.90µg/g) and B05-P45 (123.04µg/g) presenting the highest values. The high total carotenoid values observed indicates that peach palms could make a significant contribution to antioxidants in the diet. Overall, the physical and physical-chemical assessment revealed significant differences among the studied reproductive individuals for the characters studied, indicating that this species offers considerable promise for future research on genetic improvements.
Acesso aberto (Open Access)
Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)
(2003-08) FERREIRA, Cristiane Damasceno; PENA, Rosinelson da Silva
It was studied the hygroscopic behavior of the pupunha flour obtained by drying in the oven at 70°C. It was collected data of moisture adsorption for two temperatures (15°C and 35°C), using the static method, where the recipients with the capacity of 500mL, having saturated salt solutions, it was used as environment generators of constant relative humidity, ranging from 11% to 97%, which were submitted the samples of the product. From the equilibrium data, it was built isotherms of moisture adsorption, being observed type III isotherms, but even that the equilibrium moisture for the product decreases with the temperature increase. It was determined the isosteric heat of adsorption for different levels of equilibrium moisture and the equivalent moisture to the monolayer, which were inferior of 5g H2O/100 g s.s. It was verified the application of the GAB model in the equilibrium data prediction for the product. According to the results obtained, the pupunha flour shows low hygroscopicity, low affinity for water molecule.
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.