Navegando por Assunto "Gelatina de peixe"

Agora exibindo 1 - 6 de 6

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)
Desenvolvimento e caracterização de filmes de gelatina de peixe com carboximetilcelulose, álcool polivinílico e adição de nanopartículas de prata
(Universidade Federal do Pará, 2023-08-11) FERNANDES, Gleyca de Jesus Costa; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
The general objective of this thesis was “To develop and characterize biodegradable films of fish gelatin combined with carboxymethyl cellulose and polyvinyl alcohol, added with silver nanoparticles” and is structured into three chapters. The first chapter presents a review article that serves as theoretical support for the research carried out, which is entitled “Biodegradable polymeric blends of fish gelatin, carboxymethylcellulose and polyvinyl alcohol used as active packaging: A review”. This manuscript provides an overview of the main features and shortcomings related to the application of fish gelatin in biodegradable films. It presents information that reports the production of films from the combination of biopolymers as a good strategy to overcome their limitations, highlights carboxymethylcellulose and polyvinyl alcohol as interesting polymers to form mixed films with gelatin with improved properties and considers the possibility of incorporating active compounds , particularly silver nanoparticles, to these polymeric matrices with the aim of providing antimicrobial properties to the films and extending the shelf life of packaged foods. The second chapter corresponds to the already published article entitled “Effect of polyvinyl alcohol and carboxymethyl cellulose on the technological properties of fish gelatin films”. In this study, biodegradable films were produced by mixing gelatin/carboxymethyl cellulose (FG/CMC) and gelatin/polyvinyl alcohol (FG/PVOH) in proportions 90/10, 80/20 and 70/30 with a total concentration of 3% (m/v) of solution and 10% (w/w polymers) of plasticizer, and the effect of adding these polymers on the performance of fish gelatin films was evaluated. The results showed that the mixture of gelatin with CMC and PVOH improved the mechanical strength, water vapor barrier capacity and solubility of the films. The maximum CMC concentration promoted the highest tensile strength, while the highest PVOH content produced a film with lower solubility. FG/PVOH films were more flexible and water resistant, but presented lower mechanical and thermal resistance compared to FG/CMC. The proposed mixing systems proved to be suitable for improving the properties of fish gelatin films. Chapter three presents the article “Optimization of the process for obtaining a biodegradable nanocomposite film based on fish gelatin and carboxymethylcellulose reinforced with silver nanoparticles”. The objective was to develop a biodegradable nanocomposite film from fish gelatin (FG), carboxymethylcellulose (CMC) and silver nanoparticles (NpAg). The formulation was optimized using response surface methodology to establish the best levels of FG (2–4%), CMC (0.5–1%) and NpAg(0.005–0.01%) in order to obtain a film nanocomposite (FG/CMC-NpAg) with better mechanical and barrier properties. The optimization was done based on the responses to water vapor permeability (PVA), tensile strength (RT) and elongation (E). The optimized conditions were: 3% FG, 0.54% CMC and 0.011% NpAg. The mechanical properties, PVA, solubility, optical properties and light transmission of the optimized and control films were analyzed. The optimized FG/CMC-NpAg film showed lower elongation and transparency, but on the other hand demonstrated greater tensile and water resistance, as well as improved barrier properties in relation to water vapor and ultraviolet light, when compared to the control film. Overall, the results indicated that the biodegradable nanocomposite film developed in this study may be suitable for use as packaging material.
Acesso aberto (Open Access)
Estudo da influência do extrato purificado do açaí (euterpe oleracea) em filmes de gelatina e seu comportamento como indicador de pH
(Universidade Federal do Pará, 2019-05-14) BRITO, Raíra Sá de; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Acesso aberto (Open Access)
Extrato polissacarídico de cogumelo Pleurotus ostreatus pode melhorar as propriedades tecnológicas do filme de gelatina de peixe
(Universidade Federal do Pará, 2020-02-19) FREITAS, Maurício Madson dos Santos; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide extract (POP). Under these conditions it was possible to obtain values of 5.30x10-11 g.m.m-2, s-1.Pa-1 of WPV, 17.78% of tensile strength and 15.56% of elongation. The optimal film (POP-GA) showed antioxidant activity, adequate visual and structural characteristics, as demonstrated by FTIR, XDR and SEM analyzes. Therefore, the technological properties found in the film with polysaccharide extract and gelatin, have potential for application in the food industry, as well as in the pharmaceutical industry.
Acesso aberto (Open Access)
Ferramentas estatísticas aplicadas nos diferentes métodos de secagem de gelatina de peixe e no desenvolvimento de bala de goma comestível
(Universidade Federal do Pará, 2021-11-22) MATIAS, Cleidiane da Silva Araújo; REGO, José de Arimateia Rodrigues do; http://lattes.cnpq.br/4163468898377462; https://orcid.org/0000-0003-0891-6438; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Fish skin gelatin is a collagen product partially denatured by heat, with great potential for application in several areas of industry and thus the use of this biomaterial will add value to waste from the fishing industry and will contribute to reducing environmental impacts. The objectives of this study were: a) to optimize the drying methods by forced convection of hot air and combined with infrared radiation of gelatin extracted from fish skins, using fractional planning and rotational central composite design; b) verify the effect of different drying methods (freeze-drying, forced hot air convection, combined method, infrared radiation and refractance window) on the technological, functional, structural, thermal and rheological properties of gelatin, evaluated by ANOVA and principal component analysis; and c) prepare gummy candy using fish gelatin, cassava starch and powdered cupuaçu, through mixing planning. According to the results obtained, the desirability function showed that 59.14 °C for 12.35 h was the most effective condition for hot air convection drying and for the combined process, the optimized region was infrared temperature and drying time. 70 °C/2h with oven time/temperature of 3.51h at 70 °C. Regarding the evaluation of the five drying methods, the results were that the principal component analysis explained the accumulated variation of 99.87% of the data and that lyophilization was the method that provided the best preservation of gelatin properties, although drying convective and refractance window also showed good results, demonstrating that they are techniques with great potential for the production of gelatin. The desirability function defined the best conditions for the elaboration of the gum, in 25% of fish gelatin, 15% of cassava starch and 7% of cupuaçu powder. Therefore, the relevance of controlling the variables of the drying methods as a strategy for the production of biomaterials with standardized biochemical composition is of great interest, to obtain desirable physical, technological and functional properties necessary for the different applications of gelatin. In addition, the study suggests that there is great potential in the use of fish gelatin associated with the use of cassava and cupuaçu starch in the preparation of confectionery gum, providing better technological and functional properties of the final product
Acesso aberto (Open Access)
Revestimento e filme biodegradável de gelatina de peixe e óleo de açaí: efeito da aplicação na qualidade pós colheita de tomate
(Universidade Federal do Pará, 2021-01-13) SILVA, Ana Caroline Pereira da; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Tomato (Solanum lycopersicum) is a climacteric fruit that has a short post-harvest life due to biochemical reactions that accelerate maturation and senescence, affecting its quality. Biodegradable films have been studied as an alternative to minimize posthar-vest losses of fruits and prolong the shelf life of these foods. These coatings, when made with fish gelatin, have high water vapor permeability (PVA) and solubility due to their hydrophilic nature. And the addition of vegetable oils can improve these technological properties in addition to making the packaging active, acting as antioxidants and antimi- crobials. The aim of this study was to evaluate the influence of the addition of açaí oil on the technological properties of gelatin films and coatings and to apply the coating on tomatoes to preserve their postharvest quality. Gelatin extracted from fish skins had a yield of 18%, gel strength of 244g and melting point of 28 °C, important technological properties for this biopolymer to be used in the preparation of packaging. Two factorial planning were carried out to define the optimized conditions for obtaining the coating and the superimposition of graphics to define the conditions for the elaboration of the composite film. The coating with 5.40% gelatin, 17.25% açaí oil and 18.00% plasticizer showed the best responses for high viscosity and higher gel strength. The film with 5.40% gelatine, 21.50% açaí oil and 18.00% plasticizer showed the best responses for low water vapor permeability and high tensile strength. The PVA values obtained were 16.83x10-8 and 12.73x10-11 g.m-1. s-1. Pa-1 for control film (without oil) and composite (with oil), respectively. The composite film showed excellent results for the technological properties that are important for application to fruit. The optimized coating was efficient to maintain the quality characteristics of the tomatoes, as it reduced the percentage of mass loss and obtained a higher percentage of acidity compared to the control, proving that the coating with açaí oil was effective in delaying the ripening processes. It is concluded that the coating of fish gelatin and açaí oil extended the shelf life of tomatoes, being a promising alternative as a packaging for climacteric fruits.