Dissertações em Ciência e Tecnologia de Alimentos (Mestrado) - PPGCTA/ITEC

URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/8949

O Mestrado Acadêmico em Ciência e Tecnologia de Alimentos teve início em 2004 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)
Desenvolvimento de bebida fermentada análoga a kombucha, à base de inflorescências de jambu (acmella oleracea), e monitoramento de compostos bioativos
(Universidade Federal do Pará, 2023-12-19) BARROS, Vinícius Costa; BOTELHO, Vanessa Albres; http://lattes.cnpq.br/0992385832433182; CHISTÉ, Renan Campos; http://lattes.cnpq.br/0583058299891937; https://orcid.org/0000-0002-4549-3297
Kombucha is a fermented product that is increasingly expanding in relation to its consumption and the advancement of its research due to claims of its correlated health benefits, arising from its compounds generated in fermentation. Therefore, the following research aimed to corroborate these advances by developing an analogue to the fermented one using jambu (Acmella oleracea) as substrate, three formulations of the drink were developed in which in the first stage the pH values, total acidity were monitored for 7 days, total soluble solids, total and reducing sugars, antioxidant capacity, in addition to total phenolic compounds and flavonoids. After the product was ready, the same parameters, as in the first fermentation, were observed with the addition of volatile and fixed acidity, density, profile of phenolic compounds, microbiological and sensory analyses. The final products agreed with the regulated standard for kombuchas (IN 41 MAPA, Brazil), being microbiologically safe, and the formulation with 75% of jambu addition was the one with the highest sensorial preference as well as purchasing potential. In general, during the first fermentation, the formulation with 50% of jambu addition showed the best performance for phenolic compounds, flavonoids, and antioxidant capacity, requiring new future stability studies of these compounds to be available in ready-made products.
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Definição de condições ótimas para o processo de secagem em spray dryer da polpa de buriti (Mauritia flexuosa L.)
(Universidade Federal do Pará, 2022-02-09) CRUZ, Tatyane Myllena Souza da; MEDEIROS, Heloisa Helena Berredo Reis de; http://lattes.cnpq.br/9067574515452039; https://orcid.org/0000-0002-5234-840X; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Buriti (Mauritia flexuosa) is a native fruit of the Amazon, known for its functional potential, attributed to a high concentration of carotenoids. The spray drying process, in turn, can transform solution, suspensions or pastes into small droplets, which in contact with hot air produce powders with characteristics that favor the preservation of the product, in addition to facilitating storage and the transport. Thus, the objective of this work was to optimize the drying process of buriti pulp, in spray dryer, aiming to obtain a powdered product with desirable characteristics. For this, a central composite rotatable design (CCRD) was used to determine the influence of the variables: drying air temperature (130 – 190 °C), feed flow (7 – 17 mL/min) and carrier agent concentration (20 – 60%), on the product properties: moisture, water activity (aw), hygroscopicity, total carotenoid content, water solubility index (WSI) and the instrumental color parameter b* (fruit characteristic color parameter). To ensure the stability of the emulsion in the suspension, soy lecithin was added to all formulations, in the amount of 5% in relation to the dry matter of the sample. The response surface methodology (RSM) and the desirability function defined as optimal conditions for the drying process of buriti pulp: a gum arabic concentration of 60%, feed flow rate of 17 mL/min and drying air temperature of 190 °C; in the experimental domain. Under these conditions, the powder obtained had the following characteristics: 0.62 g/100 g moisture, aw of 0.16, hygroscopicity of 18.79 g/100 g, carotenoid content of 60.92 µg/g, ISA of 80.26% and a value of 31.32 for the chromaticity parameter b*.
Acesso aberto (Open Access)
Extração, caracterização e propriedades tecnológicas do amido de taioba (Xanthosoma sagittifolium)
(Universidade Federal do Pará, 2023-11-27) DUARTE, Samanta de Paula de Almeida; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945
Non-conventional food plants (PANC) are plants that are rarely included in the diet of the world population. Among these, taioba (Xanthosoma sagittifolium) in its leaf and tuber constituents can be consumed as products and by-products that are a source of starch. This research aims to highlight the nutritional and functional characteristics and the possibilities of technological applications on an industrial scale of Amazonian starches such as that extracted from taioba. The results were obtained 4.34 g/100g of proteins, 0.71 g/100g of lipids, 88.13 g/100g of carbohydrates. 28.73% of amylose and 71% of amylopectin were found, being considered a starch with a high amylose content. In the determination of minerals, taioba starch presented significant values for the macrominerals phosphorus. According to the colorimetric analysis, the starch has an average of 87.67 whiteness index, being recommended for preparing white or neutral products, as there will be no change in the color of the final product. According to scanning electron microscopy, taioba starch presented granules with circular shapes, smooth surfaces and dimensions of around 4.23µm to 9.93µm. The size and shape of the granules act directly on properties such as gelatinization and solubility. In the thermogravimetric analysis, a peak with mass loss was observed at 300ºC (Tonset) and with a maximum peak at 329.9 ºC (Tendset), which may be related to loss of glycosidic bonds. As for infrared spectroscopy, starch showed organic chemical compounds such as alcohols, cellulose, in addition to hydroxyl groups constituents of glucose, cellulose and hemicellulose, related to the formation of starches. According to x-ray diffraction, taioba starch presented reflection intensities at 16, 17, 18 and 23° at 2θ angles and crystallinity (63.52%) being characteristic of a type A starch structure. Regarding the temperature properties of paste (81.9), maximum viscosity (2062.66), final viscosity (2480.66), and technological properties, the starch expressed aspects that indicate its functionality for use in products such as thickeners, bakery products, sauces, among others . Taioba starch presented considerable characteristics to be applied in new products. These results demonstrate the importance of inserting new raw materials for industrial segments, adding value to amazonian sources.
Acesso aberto (Open Access)
Caracterização do amido de pupunha albina (Bactris gasipaes Kunth)
(Universidade Federal do Pará, 2024-02-07) ROSÁRIO, Rosely Carvalho do; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945
A new variety of peach palm fruit from the Amazon region produces albino fruits possibly resulting from successive hybridizations that cause considerable differences in color and composition, exhibiting a high energy content for carbohydrates and a starch content that deserves to be investigated. Therefore, the objective of this study was to characterize albino peach palm starch, analyzing its nutritional and morphological composition, as well os its technological, thermal and pasting functional properties. The methodologies applied followed internationally accepted and recommended guidelines. Albino peach palm starch by aqueous isolation resulted in a yield of 17.34%, and a slightly yellowish white powder, with quality within that recommended by current national legislation, with its moisture content at 8.64%. The isolation of this starch provided effective physical and chemical characteristics for conservation (aw= 0.255, pH= 5.75) and good quality (ash = 0.12g/100g, proteins = 0.80g/100g, lipids = 1.0g/100g and total starch content = 89.01 g/100g). APA has small granules with type A crystalline and regular crystallinity value (24.40%), confirming the high content of amylopectin (86.70%) and very low content of amylose (13.30%), being classified as low amylose starch. APA granules were more resistant and less susceptible to breakage with prolonged heating and temperature increase. The technological and functional characteristics of albino peach palm starch showed a high gelatinization temperature (93.1°C), low maximum (921.33 cP) and final (1014 cP) viscosities, water and oil absorption capacity values (2.19 and 1.79 g/g) equivalents, a good gelling capacity and little loss of water when cooling and freezing the gel. It was concluded that the use of the fruit of the albino peach palm to isolate starch showed potentially applicable results to the food, textile, pharmaceutical and cosmetic industries, in addition to promoting the local appreciation of food and small Amazonian agricultural communities.
Acesso aberto (Open Access)
Composição química, potencial antioxidante e antimicrobiano (in vitro) de extratos de geoprópolis de abelhas sem ferrão da Amazônia
(Universidade Federal do Pará, 2024-08-22) SILVA, Jonilson de Melo e; OLIVEIRA, Johnatt Allan Rocha de; http://lattes.cnpq.br/4620766111243038; MARTINS, Luiza Helena da Silva; http://lattes.cnpq.br/1164249317889517; https://orcid.org/0000-0003-1911-4502
The Amazon region presents a growing development of meliponiculture, the rational breeding of stingless bees. However, an essential product of this activity, geopropolis (a material made from resinous substances collected from plants to which bees add salivary secretions, wax, pollen, and earth), still has little value on the market due to the lack of information about its chemical composition and biological activities. The objective of this work is to study the geopropolis of stingless bees uruçu amarela (Melipona flavolineata), uruçu boca de renda (Melipona seminigra pernigra), and uruçu cinzenta (Melipona fasciculata), from the city of Terra Alta, located in the northeast of the state of Pará, regarding its chemical and mineral composition, determination of bioactive compounds, evaluation of antioxidant and antimicrobial properties and determination of the chromatographic profile (volatile compounds) of geopropolis ethanolic extracts obtained by agitation and sonication. The extracts from the optimal condition showed significant levels of total phenolic compounds, ranging from 5491.1 ± 446.33 to 13019.19 ± 186.56 mg EAG/100g, as well as the content of total flavonoids, which was between 190.31 ± 2.61 and 2498.02 ± 78.24 mg QE/100g. Regarding antioxidant activity, the sample with the best performance was yellow uruçu, which presented results of 1537.66 ± 19.52 μmol trolox eq./g, 1773.56 ± 6.52 μmol trolox eq./g and 7074, 41 ± 215.73 μmol ferrous sulfate eq./g, in the respective DPPH, ABTS and FRAP tests. Samples from uruçu Boca de renda and uruçu content presented antimicrobial action, with a minimum inhibitory concentration of 0.5 and 2 mg/mL, respectively. The analysis of volatile compounds demonstrated distinct chemical profiles between the samples since only 3 of the identified compounds (less than 4% of the total) were standard in all analyzed samples, suggesting that the geopropolis of the three species are made from different resin sources, despite the hives being located in the same environment. This exploratory research contributes essential information to the knowledge of the activities exhibited by the geopropolis produced in the Amazon region, helping in the progression of studies on stingless bees.
Acesso aberto (Open Access)
Obtenção e avaliação dos extratos e óleos de canela e cipó d’ alho e aplicação em filmes biodegradáveis: estudo experimental e teórico
(Universidade Federal do Pará, 2022-08-30) NASCIMENTO, Fabiana Cristina de Araújo; BRASIL, Davi do Socorro Barros; http://lattes.cnpq.br/0931007460545219; https://orcid.org/0000-0002-1461-7306; JOELE, Maria Regina Sarkis Peixoto; http://lattes.cnpq.br/2618640380469195; https://orcid.org/0000-0001-5442-0615
Various spices such as dried fruits and food grains are prone to contamination by filamentous fungi, such as the species Aspergillus Niger, increasing the risk of ingestion of mycotoxins by the population. The production of biodegradable films added to extracts and essential oils can give the same antifungal properties. Thus, this study aimed to develop biodegradable films based on cassava starch with addition of extracts and oils of cinnamon and garlic vine and evaluate its efficiency against the fungus Aspergillus Niger. The ethanol and aqueous extracts were obtained by Soxlet extraction and maceration, respectively, while the oils were obtained by hydrodistillation. To identify the major compounds of the extracts and oils, NMR and Gas Chromatography analyzes were performed. These compounds identified were selected as ligands before the enzyme glucose oxidase produced by the fungus for the theoretical study through Molecular Docking. The extracts and oils were evaluated in antifungal diffusion tests in discs and wells, respectively. The biodegradable films were prepared with extract and oils of cinnamon and garlic vine that showed better performance in antifungal tests. All the elaborated films were evaluated in the antifungal test by means of the technique of diffusion in discs. In the theoretical study through Molecular Docking, all the ligands present in the extracts and oils showed hydrogen bonds with the key amino acid residues of the enzyme glucose oxidase being Histidine (His 559 A), Threonine (Thr 110 A) and Arginine (Arg 512 A). In the antifungal tests, the ethanolic extract of the plant species garlic vine showed a higher inhibition halo of 15mm at a concentration of 20mg/ml while the antifungal tests for oils, at volumes of 1 µl; 5 µl and 10 µl revealed the formation of inhibition halos of 25mm; 28mm and 30mm for cinnamon oil. While, in the film with the oil of the vine of garlic, the inhibition of the germination of said fungus occurred during 9 days of experiment. The antifungal tests of the films revealed that the films with surfactant containing garlic vine oil did not present sporulation halos and neither mycelial growth on films 1 and 2 during the 48h of the experiment, inhibition of the growth of the fungus through the films.
Acesso aberto (Open Access)
Estudo dos atributos sensoriais das amêndoas de cacau (theobroma cacao l.) produzidas no estado do Pará
(Universidade Federal do Pará, 2022-02-11) SANTOS, Renato Meireles dos; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637
Cocoa (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world, in Brazil, the state of Pará is the main producer, accounting for more than 53% of national production. Although Pará is the largest producer, studies containing data on the sensory quality of almonds are not found in the literature, adding value and identity due to the characteristics of their origin. Thus, the aim of this study is to establish the sensory profile of almonds (nibs) from the main cocoa producing regions in the State of Pará (Lower Tocantins, Northeast, West, Southeast and Transamazônica). A questionnaire was applied to producers for fermentation and drying practices, followed by physical, physicochemical and bioactive compounds evaluation. The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. In the physical evaluation, the samples showed an acceptable commercial standard, however, with room for improvement in relation to seed fermentation. Among the physicochemical parameters (humidity, pH, acidity and water activity), moisture is within the established by legislation, the samples showed differences only in pH and acidity. The almonds from the Amazon mesoregions presented a very similar sensorial profile, it was possible to observe some differences in certain descriptors terms. It was verified that the post-harvest and/or processing parameters had no influence on the quality attributes of the cocoa beans.
Acesso aberto (Open Access)
Estudo da influência do extrato purificado do açaí (euterpe oleracea) em filmes de gelatina e seu comportamento como indicador de pH
(Universidade Federal do Pará, 2019-05-14) BRITO, Raíra Sá de; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Acesso aberto (Open Access)
Parâmetros da qualidade das amêndoas de cacau (theobroma cacao L.) de regiões produtoras no estado do Pará e aplicação de NIR associado a ferramentas quimiométricas para sua classificação.
(Universidade Federal do Pará, 2021-10-11) SILVA, Niara Maria de Jesus; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637
Cocoa (Theobroma cacao L.) is a native fruit of tropical forests and plays an important role in the economy of producing regions, however, due to the lack of infrastructure and inadequate processing practices, they generate almonds with low potential for application in the food industry. In order to value cocoa beans, this research aimed to evaluate the quality of cocoa beans from regions of Pará (Lower Tocantins, Northeast, West, Southeast and Trans-Amazon) by physical, physicochemical and chromatographic evaluation and near infrared datroscopy combined with chemometric tools. A questionnaire was informed with the producers about fermentation and drying practices, followed by physical, physical-active, antioxidant capacity, quantification of total polyphenols and bioactive compounds, in addition to using NIR as an analytical tool. According to the physical evaluation, as it presents an acceptable commercial standard, however, the cutting test results showed the lack of standardization in the preprocessing of the seeds. Among the physicochemical parameters (proteins, lipids, moisture, ash, pH, acidity and water activity), moisture within the limit tolerated by legislation and only relevant dissipation lipids. As for the antioxidant capacity, total polyphenols and bioactive compounds, only the bioactive compounds differences differences, with the Lower Tocantins region these values higher for all studied compounds. The grouping of the functions of physicalchemical composition variations was evidenced by the Principal Components Analysis that there was a cluster formation for a region of Baixo Tocantins.
Acesso aberto (Open Access)
Determinação de parâmetros de transferência de massa e de propriedades termodinâmicas na secagem curcuma longa L. usando a técnica de refractance window
(Universidade Federal do Pará, 2020-12-01) CUNHA, Natasha; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The Curcuma Longa L. rhizomes (CL) presents a significant amount of starchy, lipids, vitamins, minerals and important bioactive compounds. The CL is an aromatic spice with natural dye action. However, these rhizomes are perishable, requiring dehydration treatment. The drying by Refractance Window (RW) is a very effective technique in the dehydration process. As far as we know, no information about dehydration or parameters prediction of mass transfer and thermodynamics of CL using this technique is available in literature. Thus, this study had as objective to determinate mass transfer parameters and thermodynamics properties that control the dehydration process of the Curcuma Longa L. by Refractance Window in different temperatures. (70, 80, 90° C), through applicability of the analytical model developed by Dincer e Dost (1995). It was observed that the dehydration process of the samples occurred in a small period. The unity content in natura was 80.71±1.12% (b.u) and of the dry product varied from 20.81 to 17.34% (b.u). The CL samples submitted to drying with exhaustion obtained a small influence on the drying fees when compared to the samples with no exhaustion. According to the model of Dincer & Dost, diffusivity of moisture varied from 5.21 × 107 m².s-1 to 12.89 × 107m².s-1 without exhaustion and 7.89 × 107 m².s-1 a 19.67 × 107m².s-1 with exhaustion and the mass transfer coefficient varied in the range of 9.79 × 105 to 6.73 × 105 m.s-1 without the exhaustion and 8.86 × 105 a 0.51 × 105 m.s-1 with exhaustion. All the entropy values (ΔS) obtained related to the drying of the CL by RW were negative (ΔS < 0). The study showed that the exhaustion system had a small influence on the mass transfer flee during the drying of the CL sample. The thermodynamics properties pointed to a nom spontaneous process with positive values of enthalpy and free energy of Gibbs, and negative values of entropy.
Acesso aberto (Open Access)
Cinética de secagem do camarão-da-amazônia (macrobrachium amazonicum) por refractance window
(Universidade Federal do Pará, 2023-10-19) ROSA, Matheus Yury de Oliveira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
In the Amazon region, freshwater prawns are distributed throughout the hydrographic subbasins. Macrobrachium amazonicum, popularly known as the Amazon Prawn, is the species with the highest production in the region and has the greatest potential for fishing and aquaculture. Its capture and commercialization are one of the main and sometimes the only source of income for several families, especially those living along the riversides, due to the final destination of this production, with distribution in ports in Pará and Amapá. Although prawns are known for their high nutritional value, this characteristic can be affected when this food does not undergo a suitable preservation method to extend its shelf life. Given the importance of this food, it is necessary to explore new technologies, such as the use of ethanol in food pretreatment - which has the ability to dissolve cell membranes, alter the sample structure to be dehydrated, improve moisture transfer, and reduce drying time when combined with Refractance Window (RW) drying, a method that is known in literature as a technological innovation, in view of its advantages, which are: it retains bioactive compounds; it preserves quality and increases the product's shelf life; it has energy efficiency; it involves lower operating costs; and it is environmentally viable. The objective of this dissertation was to evaluate the performance of the RW drying method associated with ethanol pretreatment assisted by mechanical agitation and ultrasound in the dehydration process of an animal-based matrix (Amazon Prawn – Macrobrachium amazonicum). Simultaneously, mass transfer parameters and thermodynamic properties controlling the drying process were determined. The samples (peeled abdomen) were pretreated with 100% ethanol (1:18) under mechanical agitation (PTAG) and ultrasound (PTUS) for 10 minutes, in addition to the sample without pre-treatment (SPT). Then, the samples subjected to the drying process in RW at temperatures of 50, 70, and 90ºC. The parameters of the mathematical models by Dincer & Dost, Crank, and Motta Lima and Massarani were estimated using Origin Software 2023. The analyses were done in duplicate using analysis of variance (ANOVA) and the Tukey test at 5% probability. Additionally, the quality of fit for the experimental drying kinetics (CS) data was estimated by the coefficient of variation (R²) and the chi-squared (X²). After obtaining the data, the moisture determination indicated that at a temperature of 90ºC, the PTAG (12.93 ± 0.16%) and PTUS (11.86 ± 1.59%) samples had the lowest final moisture content. Through ANOVA, the results show that the ASPT and PTUS samples presented a significant difference, while the PTAG sample did not present a significant difference (p<0.05) between the temperatures. Regarding the mathematical modeling of CS, the Motta Lima and Massarani model showed the best fit to the experimental data, with R² ≥ 0.98 and reduced X² values for all temperatures. Thermodynamic properties were calculated based on data obtained by the Dincer & Dost model, such as activation energy (Ea) with a range between 42.97 - 30.37 kJ/mol; positive enthalpy (ΔH) values, indicating the need for heat energy for the drying process to occur; and negative entropy (ΔS) values, indicating that the process occurred without a significant increase in disorder in the system. Based on the results, it was evident that the combination of pretreatment with ethanol assisted by AG and US, coupled with RW drying, significantly reduced the time required for drying the Amazon Prawn.
Acesso aberto (Open Access)
Influência do fungo cladosporium cladosporioides no índice de qualidade e perfil aromático das amêndoas de cupuaçu (theobroma grandiflorum schum)
(Universidade Federal do Pará, 2021-12-14) LIMA, Ana Júlia Mota de; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191; https://orcid.org/0000-0002-8584-5859
Cupuassu [Theobroma grandiflorum (Willd. ex Spreng.) K. Schum] is a native fruit to the Amazon region, produced on a large scale in the state of Pará. From post-harvest seed processing, it’s possible to obtain a product with a high nutritional and sensory quality similar to chocolate. The objective of this article is to present an updated review of this fruit and it’s peculiarities, detail the characteristics of the fermentation process and the microbial diversity present in the environment responsible for changes in various chemical and volatile compounds, that composes the expression of the aroma and flavor of the final product, there are only 1480 articles in the literature that generally fermentation. The keywords used for this review were: fermentation, cupuassu, cupulate, microbiology, filamentous fungi and Cladosporium cladosporioides.
Acesso aberto (Open Access)
Simulação in silico da produção de biogás em biodigestores em série utilizando o software octave
(Universidade Federal do Pará, 2023-09-04) OLIVEIRA, Gabriellen Kelly Amaral de; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
The main objective of this study was to address biogas production and explore the use of computational simulation as an analytical tool. The research focuses on evaluating the efficiency of different substrates and operational parameters in biodigester systems for biogas generation, aided by the Octave software, a mathematical programming language, and development environment. The study analyzed biomasses that are widely found in the Amazon biome: cocoa, acai, and coconut, comparing two production approaches: single-phase and multi-phase. The results revealed that the multi-phase system exhibited superior performance. For cocoa biomass, a maximum biogas production of 776.56 mL/gVSad was achieved. In the case of acai residues, a notably higher yield of 834.4 mL/gVSad was observed. As for coconut residues, the production reached 376.9 mL/gVSad. These findings underscore the efficiency of the multi-phase approach compared to the single-phase, highlighting its potential to maximize biogas production. Moreover, the utilization of organic waste as a biogas source contributes to waste reduction and clean energy generation, emerging as a viable and sustainable alternative in the realm of renewable energy production.
Acesso aberto (Open Access)
Caracterização de óleos e gorduras vegetais amazônicas: utilização de modelo para predizer viscosidade
(Universidade Federal do Pará, 2022-06-03) FREITAS, Joice Silva de; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The Amazon rainforest is rich in oilseed plant species, which have fruits that are attractive due to their economic potential and biological properties. Oils from oleaginous matrices have a unique composition with physicochemical and nutraceutical properties that attract attention as a source of fatty acids. The predictive model is based on the use of mathematical equations that are more comprehensive and less limited than simple linear or polynomial models, and are able to predict a certain property using one or more physicochemical parameters. Thus, this work aimed to use a predictive model to calculate the viscosity of Amazonian oils (açaí, bacaba, tucumã) and fats (cupuaçu, bacuri and tucumã). The samples were physicochemically characterized in terms of acidity index, density, oxidative stability, peroxide, melting point, iodine index, saponification index, fatty acid composition, triacylglycerol composition, solid fat content, atherogenicity index and heterogeneity. Two predictive models were used to obtain the viscosity values of oils and fats, the model using the profile of the mass fraction of polyunsaturated and monounsaturated fatty acids and the model using the iodine and saponification index.The results showed that the oils (patauá, pracaxi, bacaba, açaí, tucumã) had high levels of unsaturated fatty acids, especially oleic acid, which has good thermal stability, while the fats (cupuaçu, bacuri and tucumã) are composed of mainly by saturated fatty acids. The oxidative stability showed that at a temperature of 110 °C, pracaxi oil and cupuaçu fat presented the highest values, while bacaba oil presented a lower value, this low stability value indicates that this sample is more conducive to oxidation. Pracaxi oil showed the highest value for the ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH), indicating that it is more nutritionally adequate. The studies to predict the regularity of Amazonian oils and fats proposed in this work may contribute to simplifying the evaluation of the physicochemical properties of important regional oleaginous raw materials on which there are no studies, but with growing industrial interest in different areas, in addition of the food area.
Acesso aberto (Open Access)
Efeito da adição de cera de abelha sobre as propriedades de filmes biodegradáveis elaborados com gelatina da pele de peixe
(Universidade Federal do Pará, 2022-08-22) MORAES, Vinicius Sidonio Vale; TEIXEIRA, Camilo Barroso; http://lattes.cnpq.br/7059706802675228; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769; https://orcid.org/0000-0001-5009-8235
Biodegradable films are defined as thin materials made from biomolecules, which act as a barrier against moisture, gases, light and mechanical injuries and, consequently, extend the shelf life of products. Biodegradable films made from biomolecules have gained visibility today, especially those made from gelatin extracted from fish skin. Despite having good optical and mechanical properties, they have high water vapor permeability (PVA). The addition of lipids such as beeswax is a good option to solve this problem. The objective of this work was the elaboration and characterization of a biodegradable film from yellow hake skin gelatin added with beeswax using sodium dodecyl sulfate (SDS) and stearic acid as a surfactant, aiming to improve the technological properties of the film. A complete factorial design was carried out to define the region with the best barrier and solubility of the films. The planning indicated the tendency of the concentrations for the best results of the characteristics of the film. Based on this, four films of film-forming solution containing 130 ml were prepared, the first being a Control film composed of 2% gelatin and 20% glycerol; second film (F1) composed of 2% gelatin, 20% glycerol, 5% beeswax, 80% SDS and 100% stearic acid; third film (F2) composed of 2% gelatin, 20% glycerol, 10% beeswax, 80% SDS and 100% stearic acid and the fourth film (F3) composed of 2% gelatin, 20% glycerol, 15% beeswax, 80% SDS and 100% stearic acid. The thickness of the films presented heterogeneous results due to the poor incorporation of the wax in the film matrix. Likewise, the addition of beeswax to the film did not have a positive influence on PVA because of the appearance of bubbles in the film-forming solution. However, all films obtained excellent solubility results, justified by the high hydrophobicity of the wax. The films obtained results that indicate opaque films with greenish yellow tones and high luminosity, with an excellent UV barrier, and can be used in foods with sensitivity to light. The microstructure analysis showed inhomogeneous films, with bi-layer-like structures, free spaces and cracks in the matrix.
Acesso aberto (Open Access)
Extrato polissacarídico de cogumelo Pleurotus ostreatus pode melhorar as propriedades tecnológicas do filme de gelatina de peixe
(Universidade Federal do Pará, 2020-02-19) FREITAS, Maurício Madson dos Santos; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide extract (POP). Under these conditions it was possible to obtain values of 5.30x10-11 g.m.m-2, s-1.Pa-1 of WPV, 17.78% of tensile strength and 15.56% of elongation. The optimal film (POP-GA) showed antioxidant activity, adequate visual and structural characteristics, as demonstrated by FTIR, XDR and SEM analyzes. Therefore, the technological properties found in the film with polysaccharide extract and gelatin, have potential for application in the food industry, as well as in the pharmaceutical industry.
Acesso aberto (Open Access)
Estudo dos riscos e benefícios associados ao consumo de três espécies de peixes da Amazônia
(Universidade Federal do Pará, 2019-09-20) GOMES, Luciana Cristina Mancio; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fishing is one of the most explored activities in the amazon region, fish is an important protein source, however, it can represent one of the main vehicles of contamination due to its great capacity to bioaccumulate substances in tissues such as muscle and organs, being considered excellent bioindicators of the species. Its habitat. The aim of the present work was to study the amazonian species, curimatã (prochilodus nigricans), goby hake (macrodn ancylodon), and pyramutaba (brachyplatystoma vaillantii) by investigating the risks or benefits associated with consumption. In the muscle tissue and liver of the fish in different seasonal periods (rainy and dry season) amino acid and fatty acid profile analyzes were performed by liquid and gas chromatography. The determination of essential elements (cu, fe, mg, na and zn) was quantified by flame atomic emission spectrometry and the contaminants, lead (Pb) and mercury (Hg) by graphite furnace atomic absorption spectrometry. The validation of the methodology was performed through the addition and recovery method. The results obtained in the muscle and liver were correlated with biometric data, species feeding habits and the limits established by the national health surveillance agency for human consumption. The calculation of the tolerable weekly intake index (PTWI) was applied for the toxic elements pb and hg in different seasonal periods. According to the results, the species presented oleic (n-9), linoleic (omega-6) and arachidonic (omega-6) polyunsaturated fatty acids in the muscle, whereas in the liver the three species were c18:0, c18:1ω9, c18:2ω6, c20:4ω6, c22:6ω3. The total saturated fatty acid contents identified were higher in piramutaba, polyunsaturated in hake and monounsaturated in curimatã. Regarding the amino acid profile of the fillets, the highest predominance was histidine, alanine and serine. The species studied presented high levels of monounsaturated and polyunsaturated fatty acids. The monounsaturated ones presented higher contents in the curimatã species and the polyunsaturated ones were higher in the hake, both in the muscle and liver. Regarding minerals, calcium levels were quite significant between species in different seasonal periods, being predominant in the dry season, while Fe, Cu, Na and Zn presented higher levels in the rainy season. In the liver, during the rainy season, Mg, Zn and Cu values had average concentrations in curimatã specimens. While in the dry season the ca, mg, na and zn contents had higher predominance among the species. Regarding contaminants, pb levels were higher than the limit allowed by the legislation, showing significant behavior in relation to seasonality. The hg content in the three species was higher in the rainy season, the curimatã species reached higher levels in the muscle. In the liver, the levels of Hg in the rainy season were above the limit recommended by the legislation. In the dry season, the curimatã species contributed the most with 131.79%, exceeding the tolerable weekly limit of hg consumption, being considered inappropriate. According to the estimated weekly intake of toxic elements (PTWI) during the rainy season, acceptable limits were found among the contaminants. However, in the dry season, curimatã contributed the most with 131.79%, exceeding the tolerable weekly consumption limit. From Hg. It is concluded that the constant biomonitoring of the species commercialized in Belém-PA and surroundings that may present some contamination by toxic elements is necessary, thus avoiding possible reflexes and the compromise of human health and fish reproductive process.
Acesso aberto (Open Access)
Desenvolvimento e aplicação de solventes eutéticos naturais profundos (NADES) para a extração de compostos bioativos da pitaya (Hyloreceus costaricensis)
(Universidade Federal do Pará, 2020-08-12) PIRES, Ianê Valente; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
NADES (Natural Deep Eutectic Solvents) have been highlighted as an alternative to traditional solvents in the fields of green chemistry. They consist of a mixture of two or more components with specific properties that form a liquid at room temperature, and their main advantages are high biodegradability, low cost and non-toxic factors. In this research, lactic acid, glycine, ammonium acetate, sodium acetate, and choline chloride were studied to obtain NADES, which were prepared with and without the addition of water. The NADES synthetized in aqueous médium, showed lower viscosities and densities, but there was no difference in the vibrating modes in the FTIR and Raman spectra when compared to those prepared without water addition. NADES synthesis has been confirmed by two different techniques, FITIR and Raman spectra, by targeting hydrogen bonds formation. Because of its notoriety in the market and in the scientific field, the pitaya (Hyloreceus Costaricensis) was used for the extraction study with NADES. The best results for bioactive compounds extraction (193.18 and 186.08 mg 100g-1 b.s) were found, respectively, in NADES formed by lactic acid with glycine and lactic acid with ammonium acetate, both with water addition.
Acesso aberto (Open Access)
Avaliação dos efeitos da desodorização da gelatina de pele de pescada amarela (Cynoscion ocupa) por diferentes métodos
(Universidade Federal do Pará, 2023-04-14) RABELLO, Fernanda Sales; LOURENÇO, Lúcia de Fátima Henriques; http://lattes.cnpq.br/7365554949786769
Fish skins are considered good sources to extract high quality gelatine for applications in the food industry, however, this fish gelatine may have a characteristic odor and taste, causing limitations for its application, especially as a food ingredient and in supplements. Several methodologies have been studied in order to remove or reduce the odor in products made with fish. Among these techniques, we can find degreasing and adsorption. The objective of this research was to deodorize the gelatine from the skin of yellow hake (Cynoscion acoupa) using three different methodologies: activated charcoal, ethanolic delipidation and their combination. Gelatin was obtained from the immersion of the skins in acidic and alkaline solutions. The desorization by delipidification occurred with the use of an ethanol solution (1:2) and the adsorption made use of activated charcoal in powder (0.5%) and in grain (0.7%). Analyzes were carried out to evaluate the physical-chemical, technological and sensorial quality of the gelatins. The analysis results were submitted to ANOVA and Tukey Test (p <0.05). All physicochemical parameters analyzed in the present study showed a significant difference between the studied variables, except for proteins, lipids and moisture. The variables of emulsifying capacity, gel strength, melting point showed a significant difference between the deodorization methodologies in relation to the control treatment. The EGAC treatment influenced the higher luminosity of the samples, presenting negative values in the a* parameter. The treatment with powdered activated charcoal influenced the lower chromaticity and lower yellowish tone. According to the electropheretic profile, samples E, ACP and EGAC showed collagen α and γ bands. From the FTIR analysis, the presence of activated carbon in the desorizations (ACP, GAC and EGAC) resulted in lower interactions with the amine group. In the sensorial evaluation, the samples deodorized with activated charcoal behaved similarly in the sensorial evaluation, highlighting the behavior of the EGAC sample.
Acesso aberto (Open Access)
Influência do fungo cladosporium cladosporioides no índice de qualidade e perfil aromático de sementes de cacau (Theobroma cacao L.) fermentadas
(Universidade Federal do Pará, 2020-11-17) KONAGANO, Evelyn Mayumi Hanawa; FERREIRA, Nelson Rosa; http://lattes.cnpq.br/3482762086356570; LOPES, Alessandra Santos; http://lattes.cnpq.br/8156697119235191
Cocoa is a fruit that has great scientific and economic importance. However, the existing microbial diversity between lots and locations, results in different products, in relation to physical, chemical and sensory attributes. Thus, Araujo et al. (2014) proposed variables that can be used in order to standardize the quality indices of this raw material, in addition to what is already governed by legislation. In addition, there are several studies that use starter cultures of bacteria and yeasts in the fermentation of cocoa seeds, in order to obtain beans with superior quality and desirable aromas, in addition to resulting in a more homogeneous fermented raw material between different batches and locations. However, there are still no reports of the use of filamentous fungi as a starter culture, despite having biotechnological potential, mainly due to the excretion of several enzymes. A species that has already been reported in the fermentation of cocoa seeds is Cladosporium cladosporioides, which produces antifungal metabolites aimed at plant pathogens, in addition to having pectinase, laccase, glucanase, amylase, cellulase and xylanase enzymatic activity, important for the improvement of the cocoa bean fermentation process. The objective of this study is, therefore, to evaluate the influence of this filamentous fungus during the fermentation process, in an unprecedented way, through physicochemical and microbiological analyses. For this, two fermentation experiments were carried out: without inoculum (control) and with starter culture. The use of filamentous fungus did not significantly impact the formation of aromatic compounds in the almonds, compared to the control experiment. However, the presence of C. cladosporioides had a significant influence on the percentage of well-fermented almonds (p ≤ 0.05), through the cutting test, as a probable consequence of the lower content of total phenolic compounds, and of catechin and epicatechin. In addition, there was a lower concentration of acetic acid and a higher content of bioactive amines (p ≤ 0.05), when compared to the control experiment. These observed aspects were confirmed through multivariate analysis. Based on these results, it can be said that the use of C. cladosporioides proved to be promising and could provide improvements in fermented and dried cocoa beans.