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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).

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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)
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 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 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 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)
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)
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)
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)
Discriminação da origem geográfica e quantificação de parâmetros de qualidade em sementes sementes de cacau (Theobroma cacao) cultivadas na amazônia utilizando espectroscopia no infravermelho próximo e ferramentas quimiométricas
(Universidade Federal do Pará, 2022-06-03) FERREIRA, Fabielle Negrão; OLIVEIRA, Marcos Enê Chaves; http://lattes.cnpq.br/9052059910078575; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
This work discusses the application of the Near Infrared Vibrational Spectroscopy (NIR) technique in cocoa samples from different regions of the state of Pará (Medicilandia, Tucumă and Tomé-açu) with the aim of predicting major components and discriminating these different geographic regions. The NIR technique was associated with exploratory analysis of spectral data, testing different regression and discrimination models. This research is divided into three chapters. The first chapter reviews the concepts related to the NIR technique, and explores the most diverse articles on the application of the NIR technique in cocoa for different evaluations, such as, for analysis of major components, identification of fraud and discrimination of cocoa in different regions, from the planet. In the second chapter, prediction models were developed for nitrogen, moisture and total lipids in non-fermented samples, since certain cocoa components are not altered during fermentation, so these major components of the seeds could be quickly predicted by FT spectroscopy-NIR using PLS regression. The third article presents the application of NIR associated with exploratory analysis of spectral data by principal components, for discrimination of cocoa beans under five different treatment conditions (raw, dry fermented, dry unfermented and fermented defatted), from the three different regions mentioned geographic areas, and the best results were obtained when evaluating the fermented cocoa samples from the three regions.
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)
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)
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)
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)
Estudo da conservação mínima para as folhas da mandioqueira (manihot esculenta) e da obtenção de concentrados protéicos por três vias químicas
(Universidade Federal do Pará, 2022-10-17) MORAES, Jaqueline de Fátima Cabral; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Cassava is a raw material with remarkable role in the national agricultural scenario, which generates employment and income in all regions of the country. The use of this agricultural product is integral, due to its great versatility. The root is used for food, animal feed and for the flour, starch and energy industries; the aerial part (leaves and stems) can be used for human food (flour from the leaf) and animal feed. In this context, the aim of this thesis was to evaluate the potential products derived from the leaves of mandioqueira root, in order to versify its use as well as to promote the valuation of this fraction in the raw material. The first chapter of the thesis presents a literature review, which portrays the subjects that are raised in the following chapters. Chapters from II to VI present the experimental data obtained in this research. In the second chapter, it was evaluated the use of leaves as a minimally processed product for transport, as well as its storage under controlled conditions of temperature and atmosphere. In the third chapter, it was studied the chemical composition, physicochemical properties and proteins fractionation of the leaves from the raw material (Manihot esculenta), based on the Osborne procedure, where different solvents were applied to fractionate the proteins through changes in solubility that these protein leaves present. From this, it was performed in chapters IV, V and VI, the extraction of proteins, applying three different chemical pathways to obtain concentrate. These conditions allowed the development of the second and third manuscripts. For the extraction process, there were used: factorial design (BoxBehnken), response surface methodology, and the desirability function, which were applied to define the optimal conditions for the proteins of mandioqueira, in all routes (extraction by organic solvent, extraction under acid conditions and extraction under alkaline conditions). The lyophilized protein concentrates obtained in the three pathways were characterized. The total phenolic contents, total flavanols, chlorophyll a,chlorophyll b, and total carotenoids were determined; the colorimetric parameters were performed. Crude protein content, protein extraction yield and protein concentrate yield were quantified. Technological properties of this concentrate were determined through water absorption capacity and oil absorption capacity. The evaluation of these responses allowed the definition of the optimum process condition for each route of extraction, by the desirability function. Consequently, a monitoring of the extraction process was made, which was considered a process in permanent regime, presenting four stages: two inlet (fresh leaf and extraction solution) and two outlet (fibrous residue and lyophilized protein concentrate); whose control was possible by recording the mass (g), dry matter (g/100 g), crude protein (g dry basis) and moisture (%). The three lyophilized protein concentrates derived from the conditions of desirability were evaluated hygroscopically, by means of moisture sorption isotherms at 25 ºC. The studies carried out with mandioqueira are promising, because from them, it was possible to deepen forms of production and transformation of this raw material; factors that can influence directly or indirectly and positively in the social dimensions, environmental, cultural and economic of the region, and consequently promote the valorization of a regional raw material, either by trying to popularize other forms of use or by deepening knowledge about it.
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)
Estudo do processo combinado de desidratação osmótica e secagem convectiva para o Jambolão (Syzygium Cumini)
(Universidade Federal do Pará, 2022-11-03) ARAÚJO, Adriano Lucena de; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423 ID Lattes: 3452623210043423
Jambolan (Syzygium cumini) fruits are ellipsoid-shaped berries that belong to the Myrtaceae family and present a fleshy pulp, which involves a single seed. The fruit peel has a thin film that displays an intense purple color in the final stage of maturation, due to the presence of anthocyanins. Recent studies have evaluated the action of the main biological activities involving the different parts of the jambolan tree, which have indicated the presence of anti-inflammatory and antidiabetic potentials. Although jambolan has important phytochemicals in its composition, the fruit is little known by the Brazilian population and, for this reason, its consumption is not very expressive during the short harvest period (30 to 40 days). Thus, in order to take advantage of the technological potential of jambolan and prolong the shelf life of the fruit, which is very perishable, the objective of this research was to study the combined process of osmotic dehydration (OD) and convective drying of jambolan, in order to extend its expiry date and add value to the fruit. For this, an initial study was carried out to evaluate the proximate composition of the fruit’s pulp and seed and to study the stability of these fractions during storage, through moisture desorption isotherms (25-55oC), where the energy demands (thermodynamic properties) were estimated, which are required for the dehydration of the fruit. Then, the physical-chemical and biometric characterization of the fruits were carried out and the effect of the main variables, involved in the OD of jambolan, was evaluated through a fractional factorial design 2 6-2 . Finally, the effect of OD on the drying kinetics of fruits at 50, 60 and 70oC was evaluated; depending on the content of monomeric anthocyanins and phenolic compounds. The results indicated that the moisture levels that guarantee the greatest degradative stability to the jambolan pulp and seed during storage are 8 g H2O/100 g (dry basis - db) and 5.1 g H2O/100 g db, respectively. It was also observed that the energies involved dehydration process were higher for pulp than seed. The biometric analysis showed that the jambolan pulp and peel contribute with more than 70% of the fruit weight and the composition analysis indicated promising amounts of anthocyanins (147 ± 1.85 mg.100-1g) and phenolic compounds (391 ± 18.89 mg GAE.100-1g). The selection of variables for the jambolan OD process showed that temperature, sucrose concentration, calcium lactate concentration and pressure had significant effects on the water loss response, which is of great importance in OD. On the other hand, losses of monomeric anthocyanins (46.6%) and phenolic compounds (26.9%) were observed after 72 hours of OD. Finally, the research showed that the fruits submitted to OD required shorter drying times than the fruits not submitted to this pre-treatment. These results indicate that the combination of OD and convective drying is a relevant technological alternative for the conservation of jambolan fruit.
Acesso aberto (Open Access)
Estudo do processo de extração aquosa enzimática do óleo da polpa de tucumã-ída várzea(Astrocaryum giganteum Barb. Rodr.)
(Universidade Federal do Pará, 2022-06-30) SANTOS, Wanessa Oliveira dos; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The objective of the present work was to study the process of enzymatic aqueous extraction and to characterize the oily and aqueous fractions obtained from the pulp of tucumã-í-da-várzea (Astrocaryum giganteum Barb. Rodr.). The fruits collected in different months of the year (March, April, May, June and October) were characterized in terms of physicochemical properties (total lipids, soluble solids and instrumental color) and bioactive properties (total carotenoids, total phenolic compounds and antioxidant activity). , and the month of collection was defined based on the evaluation of these properties. The aqueous enzymatic extraction assays were carried out using a full 22-factorial experimental design, with three repetitions at the central point and four axial points (totaling eleven assays). The type of pre-treatment used and the conditions applied for the aqueous enzymatic extraction tests (enzyme, solute:solvent ratio, temperature and pH) were defined from preliminary tests evaluating different conditions, and the effect of such variables was evaluated. in the yield of extracted oil. The oil obtained in the tests of the experimental design of aqueous enzymatic extraction was characterized in terms of its chemical properties (acidity index, peroxide value, oxidative stability and total carotenoids). The bioactive properties of the two fractions (oily and aqueous) obtained in the aqueous enzymatic extraction process were evaluated by determining the content of total phenolic compounds (CFT) and antioxidant activity. In addition, the characterization of tucumã-í-da-várzea oil, obtained in the test with the best conditions for extraction, was carried out in terms of fatty acid composition, nutritional quality indices, iodine and saponification indices, and melting point. . The aqueous enzymatic extraction applied to the extraction of tucumã-í-da-várzea oil made it possible to obtain yields equivalent to conventional extraction methods, with oxidative stability comparable to traditional commercial oils, in addition to high values of total carotenoids, CFT and antioxidant activity. . In addition, the aqueous extracts obtained showed excellent chemical quality, demonstrated by the high values of CFT and antioxidant activity obtained, which indicates the great potential of application of the polar phase obtained in these processes in several uses. The tucumã-í-da-várzea oil presented a fatty acid composition rich in unsaturated fatty acids, especially oleic and linoleic acid. In addition, it showed excellent nutritional quality indices (AI and TI), being considered an oil of high nutritional value and that can be used for food purposes to replace traditional oils, such as olive oil. Based on the results of this study, the aqueous enzymatic extraction methodology is potentially viable for obtaining excellent quality tucumã-í-da-várzea oil and is environmentally friendly, as it does not produce volatile organic compounds such as atmospheric pollutants, and 2 the by-product obtained (aqueous extract) through extraction has high quality functional properties and is free from toxic products.