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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Item Acesso aberto (Open Access) Funcionalidades de peptídeos provenientes de biomassas de oleaginosas amazônicas(Universidade Federal do Pará, 2025-04-22) PANTOJA, Gabriela Vieira; FONTANARI, Gustavo Guadagnucci; http://lattes.cnpq.br/6654478241936919; HTTPS://ORCID.ORG/0000-0002-8417-263X; MARTINS, Luiza Helena da Silva; http://lattes.cnpq.br/1164249317889517; https://orcid.org/0000-0003-1911-4502The use of agro-industrial by-products has been increasingly emphasized, as it focuses on sustainability and resource scarcity issues. Moreover, industrial processing by-products may also contain bioactive molecules. Bioactive peptides are molecules that exhibit a wide range of functionalities, including antimicrobial and antioxidant activities. Therefore, the aim of this study was to obtain protein hydrolysates with antioxidant and antimicrobial activity from the residual cakes of Amazonian biomasses tucumã (Astrocaryum vulgare), murumuru (Astrocaryum murumuru), and andiroba (Carapa guianensis) through enzymatic hydrolysis. To achieve this, the protein extraction was first optimized, and once the conditions of pH, ratio, and extraction time were defined, concentrated proteins were obtained and subsequently subjected to enzymatic hydrolysis using trypsin and alcalase. These hydrolysates were tested for phenolic compounds, antioxidant activity, antimicrobial activity, and separated by highperformance liquid chromatography (HPLC). The results of the study were positive regarding antioxidant activity, with tucumã hydrolysates showing the highest content. The andirobaalcalase and tucumã-trypsin hydrolysates exhibited moderate microbial inhibition activity, with this result tending, according to Pearson correlation, to be due to the peptide fractions obtained. Thus, it was possible to conclude that the use of residual oilseed cakes from the Amazon for the extraction of bioactive peptides is a viable practice for generating high-value by-products.Item Acesso aberto (Open Access) Uso combinado de técnicas não convencionais na recuperação de astaxantina do coproduto gerado no processamento de camarão-rosa (farfantepenaeus subtilis)(Universidade Federal do Pará, 2021-08-31) SILVA, Aline Kazumi Nakata da; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309The large amount of co-products generated in the production chain of shrimp processing has created a discussion about their use for the manufacture of high-added value ingredients. Regarding this subject, the use is both an attempt to minimize the pollution caused by the inadequate disposal of industrial waste in nature, and a way to generate income through the extraction of substances of economic interest. For this, knowing the amount of carotenoids and polyunsaturated fatty acids of the pink shrimp (Farfantepenaeus subtilis), which is the main species of marine shrimp produced by capture fisheries in the state of Pará, is essential since it is recognized as a source of these substances by the specialized literature. In the present work, two ways of using the pink shrimp co-product were studied, the first through drying in a spouted fluidized bed and the second through the extraction of the astaxanthin (ASX) carotenoid through enzymatic hydrolysis combined with ultrasound-assisted extraction (UAE). For drying the co-product, the spouted bed is a good alternative due to its low operating cost and high efficiency in removing moisture from the material. The co-product (pink shrimp cephalothorax) was ground in a food processor and then dehydrated at temperatures of 70, 80 and 90 °C, and later, conducted to an ASX extraction step using palm olein as a solvent at temperatures of 50, 60 and 70 °C. In carrying out the ASX extraction with enzymatic hydrolysis and UAE, the effects of the enzyme type (alcalase, flavourzyme and a mixture of alcalase and flavourzyme in a ratio of 1:1, v/v), enzyme concentration (0.2; 0.4; 0.6 and 0.8 % relative to the sample mass) and hydrolysis time (0, 60, 90 and 120 minutes). Alcalase was the most efficient enzyme, whose action culminated in the extraction of almost 70 % of the relative content of ASX of the sample. The ASX content was significantly and positively affected by the enzyme concentration (p<0.05) for all the enzymes, but the hydrolysis time was only partially significant.Item Acesso aberto (Open Access) Extração do óleo de uxi (Endopleura uchi) com CO2 Supercrítico: parâmetros de processo e qualidade funcional(Universidade Federal do Pará, 2022-09-30) PINTO, Rafael Henrique Holanda; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580The uxi (Endopleura uchi) is a native species of the Brazilian Amazon, with fruits consumed by the local population in natura forms or as pulp. Another form of food consumption includes the use of the stem for the production of herbal tea. However, the interest in the wood of this species by civil and naval construction contributes to the felling of trees, which harms the ecosystem. In order to contribute to the appreciation and consequent awareness for the preservation of the species, as well as to promote the application of the vegetable raw material in the industrial scenario, this work aimed to extract the uxi oil (Endopleura uchi) with supercritical CO2 at in order to identify the best process parameters, in addition to characterizing the product obtained (uxi oil) and potentializing possible applications as a functional food from the chemical composition. The uxi oil extraction process with supercritical CO2 was carried out at temperatures of 40 and 60 °C and pressures of 200, 300 and 400 bar using lyophilized pulp. The best extraction condition was observed at 40°C and 300 bar, with high overall yield, lower energy consumption and less work done by the pump. The chemical composition of the oil showed a predominance of unsaturated fatty acids, especially oleic (n-9) and linoleic (n-6) acids. Carotenoids were also quantified in the obtained product. The indices of atherogenicity (AI), thrombogenicity (TI) and the ratio of hypocholesterolemic/ hypercholesterolemic (H/H) indicated that uxi oil has good functional quality.Item 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/3452623210043423Cassava 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.Item 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/0000-0002-6002-9425The 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.Item 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/0000-0001-5009-8235The 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.Item Acesso aberto (Open Access) Revestimento comestível incorporado com tocoferóis e aplicação em Castanhado-Brasil (bertholletia excelsa bonpl.) para monitoramento do perfil de oxidação lipídica(Universidade Federal do Pará, 2024-02-29) COSTA, Danusa Silva da; TAKEUCHI, Katiuchia Pereira; http://lattes.cnpq.br/1724899631394370; https://orcid.org/0000-0002-0731-8279; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859Brazil nuts are a non-timber product of great importance to extractivist families. They contain many nutrients and are rich in lipids. However, from collection to oil extraction, Brazil nuts are exposed to various degrading conditions such as humidity, light, and heat due to exposure to the environment, and these conditions can intensify the lipid oxidation of this product. For this reason, developing an active coating is an alternative for protecting and preserving Brazil nuts from lipid oxidation. The aim was to develop an active edible coating incorporated with tocopherols and apply it to Brazil nuts to monitor their lipid oxidation profile at different storage times. Films were prepared by casting. Four blends, called B, L, LT, and LT2, were prepared using fixed amounts of cassava starch + carboxymethyl cellulose + sorbitol and water (3 g + 1.5 g + 0.2 g + 100 g, respectively), soy lecithin was added in a proportion of 20% in relation to the tocopherol mix, formulation L was prepared with the same amount of lecithin as LT2. The amount of tocopherol mix was added to the mixtures in the following proportions: B - 0, L - 0, LT - 0.0005 g, and LT2 - 0.010 g. Tests were carried out on thickness, water solubility, water content, weight, contact angle, permeability, mechanical tests, antioxidant activity, biodegradability, color, thermogravimetry, and FTIR. The films were characterized as biodegradable, antioxidant, and hygroscopic and suitable for application as a coating on Brazil nuts. Viscosity, creaming index, centrifugation, pH, and color of the solutions forming the coatings were evaluated, making it possible to characterize the blends as a non-Newtonian and highly stable pseudoplastic fluid. The Brazil nuts were immersed in the coating-forming solutions, dried at 45°C for 19 hours, stored at 25°C, and evaluated at 1, 7, 15, 30, 45, 60, 90, and 120 days of storage. By official methods, tests were carried out on mass loss, browning index, conjugated dienes and trienes, oxidative status, and accelerated oxidation index. All the coatings applied minimized oxidation at some stage during storage. However, the coatings added with the tocopherol mix minimized dienes, trienes, the iodine index, the peroxide index, p-anisidine, and the total oxidation index. The accelerated oxidation test showed that the nut oil under study underwent some changes in its oxidative state, although the use of the coatings largely preserved them. The models applied to the accelerated oxidation test data made it possible to estimate the half-life of the Brazil nuts, so it was found that the LT coating showed a value of 129.86h for the half-life time in the firstorder model. The principal component analysis (PCA) applied to the physicochemical characterization data and the induction time revealed that the oil from nuts uncoated presented itself in isolation as being extremely influenced by the oxidative indices evaluated, presenting an explained variability of the data greater than 75% in most of the storage times. PCA also showed that the oil from Brazil nuts coated with LT and LT2 was negatively influenced by most of the oxidative indices, in which case this is an advantage, as it demonstrates lower rates of lipid oxidation in these samples. Developing a film with antioxidant properties and applying it as a coating on Brazil nuts made it possible to verify some levels of protection for the nuts. We suggest applying the blends developed as a film or active coating to other food products that need protection against light and oxidation.Item 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/0000-0001-5009-8235Fish 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 productItem Acesso aberto (Open Access) Extração de Compostos Antioxidantes de Cissus sicyoides L. com Tecnologia Supercrítica e Determinação da Atividade Anti-inflamatória no Modelo de Lesão Medular(Universidade Federal do Pará, 2023-05-11) RODRÍGUEZ SALAZAR, Marielba de Los Ángeles; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-4433-6580Cissus sicyoides L. or Cissus verticillata L., also known as vegetable insulin, is a plant that has a potent anti-inflammatory activity, due to its chemical composition, which stands out for the presence of compounds with high antioxidant activity. Supercritical technology is an appropriate alternative to extract antioxidant compounds from plant matrices. In this sense, the objective of this thesis was to perform the extraction of antioxidant compounds present in C. sicyoides through supercritical technology, using CO2 and EtOH as a co-solvent, and subsequently, in the supercritical extract, to evaluate the anti-inflammatory effect in the spinal cord injury model. For this, in the first experimental stage of the thesis, the identification of phenolic compounds by HPLC and the cytotoxic effect, on human red blood cells, of the extract of leaves and stems of C. sicyoides obtained by supercritical extraction was evaluated, in the operating condition of 50 °C/ 400 bar and 10 % EtOH (𝜌𝐶𝑂2+𝐸𝑡𝑂𝐻 = 953 kg/m3), compared to the extract obtained by conventional extraction (Soxhlet) and, finally, the antiinflammatory effect in the spinal cord injury model was evaluated. In the analysis of the extracts by HPLC, the UV/Visible spectral data revealed compounds with absorption bands at wavelengths characteristic of glycosylated flavonoids. The supercritical extract did not show a cytotoxic effect, as there was no disruption of red blood cell membranes. The in vivo assay demonstrated an apparent reduction in cell concentration in the area surrounding the lesion in the treated animals, suggesting an anti-inflammatory effect of the supercritical extract in the spinal cord injury model. In the second experimental stage of the thesis, the aim was to study the antioxidants present in each part of C. sicyoides (fruits, flowers, leaves and stems). Samples were evaluated for CFT content by the Folin-Ciocalteu method, which ranged from 9.30 to 141.04 mg GAE/g of sample, of FT by complexation with aluminum chloride from 1.03 to 44.02 mg QE /g of sample, its antioxidant activity by the DPPH method, the EC50 value varied between 162.83 to 453.25 g of sample/g of DPPH and by the FRAP method the values were 199.14 and 241.26 μM ferrous sulfate/ g sample. Thus, leaves and stems before and after SFE are rich in antioxidants, which justifies the high FT content, as well as the higher antioxidant activity by the tested methods. Finally, in the SFE process it was possible to obtain an extract with potential antioxidant activity, which can be used for biological applications.Item 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/2311121099883170The 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.Item 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/2311121099883170Many 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.Item 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/2311121099883170Environmental 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.Item 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/3452623210043423Arapaima 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 evaluatedItem Acesso aberto (Open Access) Extração de compostos bioativos de folhas de croton matourensis Aubl. com CO2 Supercrítico: determinação da composição química, atividade antioxidante e atividade biológica(Universidade Federal do Pará, 2022-05-06) BEZERRA, Fernanda Wariss Figueiredo Bezerra; CARVALHO JÚNIOR, Raul Nunes de; http://lattes.cnpq.br/5544305606838748; https://orcid.org/0000-0002-2324-6287The Croton matourensis species has health benefits, due to its composition, which has a high concentration of bioactive compounds such as phenolic compounds, terpenes, phenolic acids and phenylpropanoids. The most used method to obtain its extracts is hydrodistillation, however the extraction with supercritical carbon dioxide (SC-CO2) is an environmentally friendly method, with high selectivity and capable of obtaining extracts with a high concentration of larixol, an oxygenated diterpene of high economic value and with several biological activities. In this context, the present thesis aimed to use supercritical technology to obtain extracts from leaves of C. matourensis with a high concentration of larixol and to evaluate its potential anti-inflammatory, neuroprotective and antiviral activity against the COVID-19 virus. For this, in the first stage of the thesis, the extraction of C. matourensis leaves with SC-CO2 was carried out under different conditions of temperature (40 and 50 °C) and pressure (100 to 400 bar), the supercritical extraction was compared with hydrodistillation (HD) and hexane extraction (HE) through the evaluation of the mass yield, chemical composition and antioxidant activity of the extracts, then the experimental model of focal ischemia in the motor cortex of rats was carried out using the extract obtained in the best operating condition with SC-CO2. The highest yields were obtained in HE (5.73 ± 0.26%) and in the condition at 50°C/400 bar (5.60 ± 0.06%), which were statistically equal (p > 0.05), the supercritical condition was more advantageous in obtaining larixol (48.49%) compared to HE (2.93%). The extracts obtained by the different methods showed a high value of total phenolic compounds (51.81 ± 2.03 to 79.53 ± 1.19 mgGAE/g of extract), total flavonoids (2.50 ± 0.20 - 6.89 ± 0.45 mgQE/g of extract) and antioxidant activity with maximum inhibition percentage equal to 83.26 ± 0.58% at a concentration of 14 mg/mL. The focal cerebral ischemia study revealed that the animals treated with the C. matourensis extract showed a greater reduction in the lesion area than those treated with the control solution (Tween 5%), suggesting its potential anti-inflammatory and neuroprotective effect. In the second stage of the thesis, an in silico study was carried out to evaluate the interactions between the larixol ligand and four SARS-CoV-2 receptors. The molecular docking results showed that the mode of interaction played a fundamental role in the interaction with larixol, mainly in the interaction with Spike- protease. The study showed through the affinity energy that the ligand had stable conformations, forming a stable complex with the receptors, conforming to the catalytic site of the receptors. Molecular docking, molecular dynamics and Gibbs free energy data showed that larixol can bind to the binding compartment of receptors, evidencing its potential role as an antiviral agent or agent used in conjunction with other therapies that provide a line of defense against diseases associated with the coronavirus. Thus, the thesis showed that the extract of C. matourensis leaves obtained with SC-CO2 showed a high concentration of larixol, with potential anti-inflammatory, neuroprotective and antiviral activities, presenting potential to be applied as an input in the food, cosmetic and pharmaceutical industries.Item 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/0000-0002-8584-5859This 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.Item Acesso aberto (Open Access) Óleos e gorduras da Amazônia: produção de bases lipídicas especiais por interesterificação enzimática e predição das propriedades físicas(Universidade Federal do Pará, 2023-08-30) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425The lipid modification methods can increase the potential application of the Amazonian oils and fats in the food industry. In addition, the determination of the physical properties, such as density and viscosity, are fundamental to promote the industrial application of blends of oils and fats. In this context, the first part of this study aimed to obtain blendsin different proportions of pracaxi oil/cupuaçu fat (PC) and pracaxi oil/palm stearin (PS) (% w/w) (40:60, 50 :50, 60:40 and 70:30) and use enzymatic interesterification to change their properties. Pure samples and blends, before (NIE) and after (IE) enzymatic interesterification, were characterized. Samples with the greatest potential for food applications (ratio of 70:30) were characterized by X-ray diffraction, optical microscopy and thermal analysis. The second part of this study aimed to measure the density and viscosity of passion fruit oil, pracaxi oil and palm stearin, as well as their respective binary blends(40:60, 50:50, 60:40 and 70:30), at different temperatures (303.15 to 363.15 K). And perform the fitting of experimental data to mathematical models available in the literature for the prediction of these properties. The results obtained in the first part of the study indicated that the blends with the highest proportion of pracaxi oil (70:30) had the lowest indices of atherogenicity (AI) (PC 0.21; PE 0.34) and thrombogenicity (IT) (PC 0.38; PE 0.55). The fats (cupuassu fat and palm stearin) showed good oxidative stability (> 3.0 h) and contributed to increase the stability and plasticity of the lipid bases obtained. Enzymatic interesterification increased the plastic range of PC blends and reduced the solid fat contente (SFC) of PS blends. Interesterification caused a reduction in the consistency of the blends, which shows the improvement in textural properties. The β crystalline form was reduced in the interesterified blends. The crystals found in the blends showed more stable polymorphic forms, while the interesterified blends showed a reduction in the β crystalline form and the presence of crystals in the α form, which is less stable. In relation to the experimental determination and data modeling of density and viscosity of blends of passion fruit oil, pracaxi oil and palm stearin, it was verified that the linear model used for the prediction of the density behavior presented excellent adjustment parameters, with R 2 values greater than 0.99 (0.9927 – 1.0) and low RMSE values (3.14x10-5 – 1.19x10-3) and χ 2 (1.77x10-9 – 2.56x10-6). For viscosity, the Andrade, modified Andrade and Arrhenius models were the ones that presented the best fits, with coefficients of determination (R2) greater than 0.99 (0.9939 – 0.9993), and low RMSE values (5.72x10-3 – 4.78x10- 2) and χ 2 (0.0001 – 0.0032). Based on the Arrhenius model, it was found that pracaxi oil had the highest activation energy (28.21 kJ/mol), contributing to the greater sensitivity to temperature variation of PS blends. The models that presented the best fit parameters can be reliably used to predict the behavior of the pure samples and blends studied, and thus can be used to model the operations involved in the processing of these vegetable oils and fats.Item 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/0000-0002-6002-9425Aqueous 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.Item Acesso aberto (Open Access) Hidrólise da quitosana: obtenção de um extrato enzimático e caracterização do produto hidrolisado(Universidade Federal do Pará, 2022-08-09) GONÇALVES, Cleidiane Gonçalves e; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; https://orcid.org/0000-0001-6821-6199; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235Chitin, extensively found in crustaceans exoskeletons, insects, and microorganisms, has limited usage due to its low solubility in aqueous solution, requiring its partial deacetylation to obtain chitosan. Chitosan's depolymerization has attracted considerable attention, as its oligomers have high water solubility, biocompatibility, and non-toxicity, as well as beneficial properties such as antimicrobial, antioxidant, and antitumor properties. For this reason, in this research, a review article was produced (Chapter I) based on the main methods of chitosan hydrolysis, besides analyzing the parameters that influence the acquisition, and characteristics of hydrolysis results, effectively and at a lower cost. Among the approaches studied, enzymatic hydrolysis excels due to its control ease and performance under milder conditions, making it possible to use low-cost enzymes belonging to the glycoside hydrolases group. Thus, enzymatic hydrolysis was defined as a technique for various sizes of chitosan acquisition (Chapter II) through the production of an enzymatic extract (integral enzymatic extract - IEE) from a filamentous fungus strain. The enzyme identification present in the IEE showed exo-chitinases, endo-chitinase, and cellobiohydrolase. Considering the same reaction conditions, the IEE showed greater efficiency than the commercial enzyme (Celluclast 1.5 L®), which was used as a parameter because it is an enzyme capable of cleaving the β-1,4-glycosidic bond of chitosan - similar to chitosanase, besides presenting a lower cost. The IEE reduced the molecular weight of chitosan by 47.80; 75.24 and 93.26% at 2.0; 5.0, and 24 h, respectively. Through the FTIR analysis, a lower absorbance of the spectral signals of chitosan oligomers was detected, and the crystallinity reduced after 3.0 h of hydrolysis. Based on this study, we can infer that enzymatic hydrolysis, under established conditions, is effective at obtaining lower molecular weight chitosan using unpurified crude extract.Item Acesso aberto (Open Access) Farinha de mandioca (Manihot esculenta) e tucupi: uma abordagem analítica utilizando espectroscopia no unfravermelho próximo (NIRS) e ferramentas quimiométricas(Universidade Federal do Pará, 2022-04-25) POMPEU, Darly Rodrigues; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423The near infrared spectroscopy (NIRS) coupled to chemometrics has been used as an alternative tool for quick and reliable solutions. Cassava flour (CF) can be classified as fermented and non-fermented types. Tucupi is a yellow broth, acidic, mostly aromatic and widely used in Regional dishes in Para state. This thesis proposed to apply for the first time the NIRS associated with chemometrics to predict quality parameters from CF and tucupi, as well as to discriminate fermented and non-fermented CF. One hundred six samples of CF was investigated and nine physicochemical parameters of CF were evaluated. Calibration equations with independent validation were developed to predict all parameters using the partial least square regression method. The performance of models was evaluated by the root mean standard error of calibration (RMSEC) and validation (RMSEV), and R2 values. The aW (RMSEC = RMSEV = 0.05), moisture content (RMSEC = 0.35%; RMSEV = 0.45%) and pH (RMSEC = 0.16; RMSEV = 0.18) could be predicted (R2 > 0.727) by NIRS coupled to multivariate analysis. NIRS coupled to Principal Component Analysis–Linear Discriminant Analysis (PCA-LDA) was also used to investigate the classification of fermented and unfermented CF. The use of NIRS spectra allows to obtain better performance parameters (training accuracy: 86.3–93.8%; validation accuracy: 84.6–96.2%) to discriminate fermented and unfermented CF than the use of the physicochemical properties (training accuracy: 80%; validation accuracy: 84.6%). NIRS was also used to predict nine quality physicochemical properties of tucupi Sixty-five samples of tucupi were used in this study. The performance of models was evaluated by the R2, RMSEC, root mean standard error of cross-validation (RMSECV) and RMSEV values. The total soluble solids contents could be predicted (R2 > 0.727; RMSEC = 0.184%; RMSECV = 0.411%; RMSEV = 0.338%) by NIRS coupled to multivariate analysis. NIRS and chemometrics proved to be a powerful tool to predict quality parameters in CF and tucupi as well as to discriminate fermented and non-fermented CF.Item Acesso aberto (Open Access) Metaproteômica como ferramenta tecnológica para otimização dos parâmetros de fermentação do milho para formulação de pasta alimentícia(Universidade Federal do Pará, 2023-06-05) BAHULE, Celina Eugenio; MARTINS, Luiza Helena da Silva; http://lattes.cnpq.br/1164249317889517; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191In most developing countries, maize products are often what alleviate hunger and guarantee the livelihood of the population. Fermentation is a processing medium used to soften the corn kernel, improve flavor and digestibility, and some fermented corn products are used in the belief that they have functional properties. Maize dough, obtained by fermentation, has already been reported as having a probiotic and nutraceutical effect, however, other studies discourage its consumption, justifying it by the load and diversity of microorganisms that develop during fermentation. With the aim of studying the functional profile and looking for likely ways to optimize maize dough, a recreation of the spontaneous fermentation of corn was performed, and the formulated dough was subjected to metaproteomics analysis. A total of 53977 peptides were recovered and identified, of which more than 60% were associated with the substrate, 6% with fungi, and 34% with bacteria. Metaproteomics revealed a probable association between Actinobacteria and starch degradation enzymes in the matrix. Proteobacteria (pathogenic majority) and Firmicutes (probiotic part) coexisted and multiplied in equal proportion until the end, allied to this, the high count of mesophiles(213 x 106 CFU/g) and the timid reduction of the pH (4.42) suggested a food product not completely safe. As a way to optimize the process, the maize was autoclaved at 121oC for 20 min for enzymatic inactivation and elimination of microorganisms, and then it was inoculated with Pediococcus acidilati. Untreated maize was also inoculated. The performance of the strain both in pre-treated maize (T+I) and in untreated maize (nT+I) was considered excellent, since, in the first 24 hours, the pH values, 4.2 for nT+I samples and 4.41 for T+I samples were at levels considered safe and decreased with fermentation time. The strong correlation between the fermentation parameters when P.acidilati was used for maize inoculation, opens possibilities for the application of optimization models towards the fast, safe, and industrial production of maize dough. Indeed, metaproteomics, as culture-free and protein-based technique, allows the rapid analysis of the microbiota and the identification of active microorganisms, with the advantage of displaying and correlating the microbial profile with functionality, and are well indicated to study fermented foods quickly and concisely, demonstrating effective methods for optimization
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