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Desenvolvimento e caracterização de hambúrguer híbrido de tilápia com cogumelo Lentinula edodes (Shiitake)

2026-05-09T05:12:04Z

Título: Desenvolvimento e caracterização de hambúrguer híbrido de tilápia com cogumelo Lentinula edodes (Shiitake) Autor(es): Lima , Daniely Olga Martins Primeiro Orientador: Goes, Elenice Souza dos Reis Abstract: The growing demand for healthier and more sustainable foods has stimulated the development of hybrid meats, which combine ingredients of animal and plant origin. This dissertation aimed to review the main conceptual, nutritional, sensory, technological, and regulatory foundations related to fish-based hybrid meats, as well as to develop and characterize hybrid burgers prepared with tilapia fillet (Oreochromis niloticus) partially replaced by shiitake mushroom (Lentinula edodes). The literature review showed that, although hybrid products based on beef, pork, and poultry are expanding, studies focused on fish particularly tilápia remain scarce. Ingredients such as legumes, cereals, mushrooms, insects, and microalgae have been investigated as alternative protein sources, with emphasis on their nutritional and functional value. However, technological challenges and the lack of specific regulations still limit the market insertion of these products.In the experimental study, five burger formulations were produced with different levels of tilapia fillet replacement by shiitake (0%, 15%, 30%, 45%, and 60%). Replacing meat with shiitake mushroom significantly influenced the physicochemical and technological characteristics of the burgers. Increases were observed in pH (from 6.24 in the control to 6.32 at 30% inclusion), water activity (from 0.965 in the control to 0.977 at 30% inclusion), and moisture (from 66.33% in the control to 74.88% at 60% inclusion). Conversely, reductions were found in lipid content (from 5.20% in the control to 3.57% at 60%), protein content (from 17.77% in the control to 10.64% at 60%), and caloric value (from 149.03 kcal in the control to 103.71 kcal at 60%). There was also a decreasing trend with increasing substitution in cooking loss (from 8.41% in the control to 4.88% at 60%), shear force (from 10.08 N in the control to 3.34 N at 60%), hardness (from 10.56 N in the control to 1.31 N at 60%), chewiness (from 7.14 in the control to 1.05 at 60%), and gumminess (from 7.29 in the control to 1.11 at 60%). Elasticity, resilience, and cohesiveness did not show significant differences between the control and the other formulations. Regarding color, darkening was observed at intermediate substitution levels (15%, 30%, and 45%), followed by an increase in lightness in the formulation with 60% shiitake inclusion. In the amino acid profile, shiitake inclusion promoted a significant increase in all evaluated compounds, with elevations in the essential amino acids isoleucine, methionine, threonine, and valine from 0.27, 0.23, 0.23, and 0.20 g/100 g in the control to 23.6, 8.70, 19.8, and 19.1 g/100 g at 60%, respectively. Tryptophan, arginine, and alanine, which were absent in the control, reached 4.00, 4.33, and 6.97 g/100 g, respectively. In the lipid profile, SFA and MUFA increased from 0.80 and 0.73 mg/100 g in the control to 30.2 and 27.8 mg/100 g at 60%, while PUFA remained low (0.00–0.63 mg/100 g), maintaining a low PUFA/SFA ratio (0.00–0.029). Sensory evaluation showed that formulations with up to 15% shiitake achieved good acceptance and purchase intention, whereas higher levels compromised acceptability. All samples met microbiological standards.It is concluded that replacing up to 15% of tilapia fillet with shiitake mushroom is feasible, resulting in a functional, safe product aligned with flexitarian consumption trends and sustainable diets. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação

Leathers comestíveis à base de purê de ora-pro-nóbis com adição de goma de carragena: desenvolvimento e caracterização

2026-05-09T05:11:54Z

Título: Leathers comestíveis à base de purê de ora-pro-nóbis com adição de goma de carragena: desenvolvimento e caracterização Autor(es): Ulloa, Katia Dariela Banegas Primeiro Orientador: Garcia , Vitor Augusto dos Santos Abstract: The growing demand for healthy and functional snacks has encouraged the development of plant-based products rich in bioactive compounds. Among these products, edible leathers, produced from fruit or vegetable purées, stand out for their nutritional, sensory, and functional properties. In this context, the present study aimed to produce and characterize leathers made from Pereskia aculeata Mill. (Ora-pro-nóbis) leaf purée, enriched with different concentrations of carrageenan gum, evaluating their potential as a functional snack and the impact of this addition on the nutritional, physicochemical, bioactive, and sensory properties of the product. The leathers were produced using the tape-casting technique, employing a fixed concentration of ora-pro-nóbis leaf purée (40 g/100 g) and varying concentrations of carrageenan gum (1.0, 1.5, and 2.0 g/100 g), defined based on preliminary tests. Drying was carried out in a forced-air oven at 40 °C for 7 hours. The products were characterized in terms of proximate composition (moisture, proteins, lipids, carbohydrates, and dietary fiber), energy value, total phenolic compound content, and antioxidant activity assessed by DPPH●, ABTS●⁺, and FRAP assays, in addition to physicochemical properties (visual analysis, pH, water activity, color parameters, and thickness). Mineral composition, chlorophyll a and b content, carotenoids, cytotoxicity, and the stability of bioactive compounds during storage were also evaluated. Additionally, sensory analysis was conducted to assess product acceptability. The proximate composition results indicated moisture contents ranging from 15.70 ± 0.26% to 15.41 ± 0.14%, ash from 19.40 ± 0.21% to 22.45 ± 0.27%, proteins from 13.88 ± 0.39% to 12.11 ± 0.13%, lipids from 9.15 ± 0.56% to 6.32 ± 0.61%, dietary fiber from 10.65 ± 0.89% to 9.99 ± 0.62%, and carbohydrates from 31.23 ± 1.23% to 33.72 ± 0.46%, resulting in an estimated energy value between 105.10 ± 0.60 and 96.09 ± 1.81 kcal/100 g. The addition of carrageenan gum did not promote significant differences in leather thickness (0.35 ± 0.02 mm), nor did it significantly affect pH (5.50 ± 0.14 to 4.98 ± 0.04) or water activity (0.59 ± 0.01 to 0.57 ± 0.13). Carrageenan gum influenced antioxidant activity, with the formulation containing 1.0 g/100 g showing the highest ABTS●⁺ (2.08 ± 0.05 µmol TE/g) and FRAP (132.7 ± 1.50 µmol TE/g) values, as well as the lowest concentration required to inhibit 50% of the DPPH● radical (0.0074 mg/mL). Total phenolic compound contents ranged from 86.0 ± 3.98 to 64.3 ± 4.01 mg GAE/g, with a significant difference (p < 0.05) associated with increasing carrageenan concentration. The formulation containing 1.0 g/100 g of carrageenan gum showed greater preservation of chlorophylls a and b and lower carotenoid content. The addition of carrageenan gum did not significantly interfere with the mineral composition of the leathers, showed no cytotoxic effect, and contributed to improved preservation of bioactive compounds during storage. Sensory analysis indicated that the leathers exhibited potential consumer acceptance, with intermediate scores for the evaluated attributes, possibly associated with the fact that this product is still relatively unfamiliar to consumers. Overall, the results demonstrate that carrageenan incorporation contributes to improving the physicochemical and functional properties of the leathers, while maintaining a nutritious, safe product with potential application as an innovative functional snack. Thus, this study provides relevant information on the use of Pereskia aculeata Mill. as an alternative and promising raw material for the development of healthy and affordable foods. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação

Estabilidade oxidativa dos óleos extraídos da polpa e da amêndoa do tucumã (Astrocaryum aculeatum) e seu potencial de aplicação

2026-05-09T05:07:34Z

Título: Estabilidade oxidativa dos óleos extraídos da polpa e da amêndoa do tucumã (Astrocaryum aculeatum) e seu potencial de aplicação Autor(es): Jeremias, Inga Maria Primeiro Orientador: Argandoña, Eliana Janet Sanjinez Abstract: The Amazon Rainforest hosts one of the greatest biodiversities on the planet, comprising species of remarkable food, nutritional, and technological interest. Among them, tucumã (Astrocaryum aculeatum) stands out as a fruit with high nutritional value that remains underexplored scientifically. The scarcity of studies on tucumã from the Amazon represents an important gap, particularly regarding the characterization and stability of oils obtained from its different parts, which limits their industrial and commercial utilization. This study aimed to evaluate the oxidative stability of oils extracted from the pulp (mesocarp) and kernel (endocarp) of tucumã, in order to assess their feasibility for application in the food industry. Oil extraction and physicochemical characterization were performed, including acidity, iodine, and peroxide values, carotenoid content, and induction period (Rancimat). The results revealed significant differences between the oils: pulp oil showed higher yield, elevated levels of unsaturated fatty acids (66.8%), higher initial oxidative stability (20 h), and carotenoid content (512µg/g), whereas kernel oil presented a higher concentration of saturated fatty acids (91.3%), initial oxidative stability of 10h. Both oils complied with ANVISA standards for edible oils and demonstrated promising potential for food applications. Thus, this study contributes to advancing knowledge on tucumã (Astrocaryum aculeatum), reinforcing its importance as an Amazonian natural resource of high nutritional and technological value and expanding the possibilities for the use of its oils in food and functional formulations. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação

Produção e caracterização de filmes de desintegração oral à base de agar-agar com adição de extrato hidroalcóolico das sementes de Hibiscus sabdariffa L.

2025-05-29T22:26:47Z

Título: Produção e caracterização de filmes de desintegração oral à base de agar-agar com adição de extrato hidroalcóolico das sementes de Hibiscus sabdariffa L. Autor(es): Dias, Jecielly de Oliveira Primeiro Orientador: Garcia, Vitor Augusto dos Santos Abstract: Orally disintegrating films (ODFs) emerge as an alternative to other pharmaceutical forms, characterized by rapid disintegration, thus allowing for the release of active agents directly into the oral mucosa. Roselle (Hibiscus sabdariffa L.) is a plant cultivated primarily for its flowers, leaves, calyces, and seeds. Roselle seeds are found within the calyx after the flower wilts. They are small and dark in color, rich in proteins, fibers, lipids, and minerals. Additionally, roselle seeds contain bioactive compounds, antioxidant properties, and nutritional benefits. In this context, the objective of this study was to develop agar-based orally disintegrating films incorporating hydroalcoholic extract of Hibiscus sabdariffa L. seeds (HEHSS) as a source of phenolic compounds. Four formulations were tested, varying HEHSS concentrations (0, 1, 3, and 5 g HEHSS/100 g of film-forming solution) with constant sorbitol (30 g/100 g polymer) and agar-agar (3 g/100 g of film-forming solution) concentrations. After production, the ODFs were characterized regarding visual evaluation, mass, thickness, water content, color parameters, surface pH, contact angle, contact angle kinetics, disintegration time, scanning electron microscopy, atomic force microscopy, and total phenolic compounds. Regardless of formulation, the orally disintegrating films demonstrated film formation capability, ease of handling, and ease of removal from the production support. Mass and thickness showed no significant differences across HEHSS concentrations. Water content ranged between 11.57-14.85 g/100 g film. Regarding color parameters, increasing HEHSS concentration in the ODFs led to a significant increase in b* chroma values due to increased yellow coloration. Surface pH remained near 6.9 regardless of HEHSS concentration or evaluation time. Addition of different HEHSS concentrations reduced disintegration time from ~89.00 seconds (0 g HEHSS) to ~70.78 seconds (5 g HEHSS) and increased phenolic compound concentration (p<0.05), indicating effective incorporation of the extract in the film and minimal degradation of compounds during drying. Therefore, orally disintegrating films can be considered an innovative vehicle for active compounds, with no reported mucosal irritation during consumption. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação