DSpace Coleção:http://repositorio.ufgd.edu.br/jspui/handle/prefix/16072023-11-24T18:09:31Z2023-11-24T18:09:31ZInfluência de coberturas comestíveis na absorção de óleo e formação de acrilamida em batata (Solanum tuberosum) fritaSilva, Francielli Brondani dahttp://repositorio.ufgd.edu.br/jspui/handle/prefix/25632023-09-14T06:13:08Z2019-06-27T00:00:00ZTítulo: Influência de coberturas comestíveis na absorção de óleo e formação de acrilamida em batata (Solanum tuberosum) frita
Autor(es): Silva, Francielli Brondani da
Primeiro Orientador: Martelli, Silvia Maria
Abstract: The potato (Solanum tuberosum) occupies the third food culture the world, in Brazil, the annual consumption is about 14kg per inhabitant. Because Brazil is one of the emerging economic giants, the consumer market is changing, it is a booming country for snacks accompanied with processed potatoes. The development of chronic noncommunicable diseases is related to several factors: inadequate physical activity, excessive intake of calories and fat, inadequate intake of vitamins and minerals, excessive alcohol consumption, genetics, among others. The increase in the consumption of fried food is worrisome, making necessary alternative measures that aim at the lower absorption of fats and oils in frying. It is known that some edible coatings reduce the absorption of oil during the frying process (eg, hydroxypropylmethylcellulose and whey based coatings, guar gum, carboxymethylcellulose and pectin, hydrocolloid basil (BSG) seed and salep; of serum and pectin in the presence of transglutaminase, methylcellulose). According to the time x frying temperature and the oil used, chemical and enzymatic reactions occur in the oil and in the food, resulting in oil oxidation and production of human health toxic byproducts, such as acrylamide. Technologies have been studied in order to mitigate the formation of these compounds. The objective of this work was to study the influence of the use of edible chitosan and starch based coatings on the absorption of oil and formation of toxic compounds in potatoes submitted to the frying process by immersion, in addition to the study of drying kinetics, 50, 60 and 70oC, of potatoes covered.
Editor: Universidade Federal da Grande Dourados
Tipo: Dissertação2019-06-27T00:00:00ZMicroencapsulação por spray drying de Campomanesia sp. com diferentes bicos aspersores e incorporação de polpa verde de bocaiuva como agente carreador para retenção de compostos bioativosOrtega, Nailene de Freitashttp://repositorio.ufgd.edu.br/jspui/handle/prefix/25602023-09-14T06:11:57Z2019-05-17T00:00:00ZTítulo: Microencapsulação por spray drying de Campomanesia sp. com diferentes bicos aspersores e incorporação de polpa verde de bocaiuva como agente carreador para retenção de compostos bioativos
Autor(es): Ortega, Nailene de Freitas
Primeiro Orientador: Sanjinez-Argandoña, Eliana Janet
Abstract: Dehydration by atomization minimizes the loss of bioactive compounds and improves the characteristics of the powdered product, increasing the applicability. The objective of this study was to obtain Guavira pulp (Campomanesia sp.) powder by the atomization process with the addition of dehydrated pulp of the green fruit of Bocaiuva (Acrocomia aculeata), in this study called PDB, as a carrier agent. Initially, it was evaluated the influence of the addition of 6% of PDB with the mixtures of the carrier agents maltodextrin, gum arabic and chitosan, and the diameter of the sprinkler nozzle in the yield, solubility, hygroscopicity and retention of vitamin C. In this first stage, the spray nozzle of 1.0 mm in diameter and the mixture of the PDB with gum arabic were defined as process conditions because they provide greater retention of vitamin C. From the selected conditions, particles with PDB and gum arabic were produced as carrier agents: 6% of PDB (BD1), 9% of PDB (BD2) and 12% of PDB (BD3). The obtained particles were evaluated for the physical characteristics, rehydration capacity, phenolic compounds, vitamin C and antioxidant activity. The samples showed low moisture content (< 5%) and water activity (< 0.6). The addition of PDB favored the formation of microparticles, diameter less than 100 μm, in assays BD2 and BD3. The diameter of the particles directly influenced the solubility, wettability, dispersibility, density, porosity and flowability of the powders. The morphology of the powders showed the formation of particles of spherical shape and without cracks. The use of PDB as a carrier agent in the assays BD1 and BD2 favored the higher retention of vitamin C, however, the test with higher content of PDB (BD3) showed greater retention of phenolic compounds. The blend of the two carrier agents was efficient in the microencapsulation of bioactive compounds and resulted in microparticles with high antioxidant capacity. Finally, we conducted a study of color stability, vitamin C, phenolic compounds and antioxidant activity of these particles (BD1, BD2 and BD3) stored for seven days in different pH grids solutions. It was estimated and the half-life time and the decimal reduction time of vitamin C. The BD3 sample, with higher amount of PDB, showed lower degradation of vitamin C in storage. Bioactive stability was estimated up to 61 days for half-life and 193 days for the decimal reduction time. Given these findings, the green fruit of dehydrated Bocaiuva presents with potential of carrier agent in the atomization of Guavira pulp partially replacing the gum arabic to obtain microparticles with stability of bioactive and longer time of shelf life. Therefore, these results demonstrate that the Guavira pulp microparticles with addition of Bocaiuva as wall material in the atomization process can be used as vitamin C supplement or incorporated into food products such as yoghurt, milk drinks and juices. In addition, future research can be carried out in order to study the influence of Bocaiuva as a wall material to protect other substances by the atomization process, or also its use in other microencapsulation techniques.
Editor: Universidade Federal da Grande Dourados
Tipo: Dissertação2019-05-17T00:00:00ZDesenvolvimento e caracterização de filmes comestíveis à base de tomate (Lycopersicon esculentum)Avelino, Kely Regina de Souzahttp://repositorio.ufgd.edu.br/jspui/handle/prefix/24232023-09-15T05:07:47Z2019-01-07T00:00:00ZTítulo: Desenvolvimento e caracterização de filmes comestíveis à base de tomate (Lycopersicon esculentum)
Autor(es): Avelino, Kely Regina de Souza
Primeiro Orientador: Fakbouri, Farayde Matta
Abstract: The growing search for alternatives to packaging from non-renewable sourcesdrives research into the use of biopolymers and the development of biodegradablepackaging. In this context, several possibilities exist for the use of natural polymers, amongthem starch has been widely used, both in its native form and in its modified form. Theincorporation of antioxidant agents, has been widely employed in the development offilms,. A viable alternative is adding fruit pulp, reconciling its antioxidant properties,aroma and color functioning as a light barrier. In the development of edible films, it isimportant to study their mechanical, thermal and barrier properties in order to guaranteethe preservation of the packed food. The study aimed to develop edible films based onarrowwood starch and tomato pulp, seeking the interaction between the physical propertiesof the starch and the chemical properties of the pulp. For the development of the films, thepulps of 4 tomato varieties (Dutch, Cherry, Long Life and Rasteiro) were analyzed forsoluble solids, acidity, pH, aw, moisture, lycopene, β-carotene, phenolic compounds,activity antioxidant and color in order to choose the variety to present higher content ofbioactive compounds to develop the packaging. The pulp of the variety Rasteiro wasdistinguished by the high contents of lycopene and β-carotene and has been chosen for theelaboration of the films. The films were prepared by varying the starch content of arrowroot(5% and 7%), using as plasticizers (5% and 10%) glycerol and sorbitol. The use of the pulpas solvent directly influenced the color of the films, and consequently the opacity (51.78 to54.52%). For the solubility (38.09 to 47.39%), it was possible to verify the influence of thestarch content and the plasticizer type in the studied properties. The water vaporpermeability ranged from 0.76 to 1.08 (gmm / m2hKPA) for the films 5A5S and 7A10G,respectively. It was possible to quantify phenolic compounds (1984,53 to 2761,27 mg EA/ kg), flavonoids (592,47 to 733,27 mg EQ / kg) and antioxidants in ABTS methods (12.95to 17.64 μM Trolox / g ) and DPPH (6.72 to 9.64 EC50 g sample / g DPPH) of the filmsstudied for lycopene (198.88 to 342.12 μg / gms) and β-carotene (151.09 to 223.58 μg / gms) it was not possible to fully extract the pigments in solvent due to the interactions duringthe gelation and drying of the films. Based on the characteristics studied, the films presentpotential as food packaging.
Editor: Universidade Federal da Grande Dourados
Tipo: Dissertação2019-01-07T00:00:00ZEmbalagens bioativas para alimentos a base de amido de diferentes variedades de arrozSilva, Luan Ramos dahttp://repositorio.ufgd.edu.br/jspui/handle/prefix/22832023-09-14T05:49:21Z2019-01-07T00:00:00ZTítulo: Embalagens bioativas para alimentos a base de amido de diferentes variedades de arroz
Autor(es): Silva, Luan Ramos da
Primeiro Orientador: Fakbouri, Farayde Matta
Abstract: Starch is a polymer derived from plants that after extraction can be widely used for various industrial purposes in its native and / or modified form and it is currently considered a promising raw material for the development of edible and / or biodegradable packaging. Due to its applicability and practicality, rice is one of the most consumed cereals in the world, with high percentage of starch on its composition. The aim of this work was to extract and characterize starches from different rice varieties (white, red and black) and to develop and characterize edible and/or biodegradable films with the obtained starches. The extraction yield of white, red and black rice was 44.05, 47.05 and 35.74%, respectively. By scanning electron microscopy, which showed no impurities and chemical analyzes, which had a carbohydrate content above 83.0%, the efficiency of the starch extraction was confirmed. Red rice starch showed a higher percentage of amylose (25.75%) compared to others (18.61% for white and 20.02% for black). There was retention of the phenolic compounds of the raw material in the starches. Analyzing pasting properties of the starches, there was no change in viscosity for the first 3 minutes, but there was difference in the initial temperature, being 80.65, 79.10 and 88.80ºC for white, red and black rice starch , respectively. Black rice starch expressed peaks of lower intensities, observed by X-ray diffractograms, when compared to white and red rice starches. The starches have shown a high content of phenolic compounds, even after the extraction and drying process, and this content was different according to the solvents used, in which the water presented better performance. Less crystallinity was observed for black rice starch. After the extraction and characterization of the different starches, those were used for the elaboration of flexible films by the casting technique. The films have presented a homogeneous matrix and variation in the hue, with naked eye, as a function of the starch used. The change in the type of starch and plasticizer, or their concentrations, resulted in films with differences in thickness, water solubility, water vapor permeability and opacity. Films prepared with 5% of starch and 30% of sorbitol have showed phenolic compounds and antioxidant capacity, using the DPPH and ABTS methods, indicating that these can be considered bioactive packages, being suitable for food application.
Editor: Universidade Federal da Grande Dourados
Tipo: Dissertação2019-01-07T00:00:00Z