http://repositorio.ufgd.edu.br/jspui/handle/prefix/1607 2026-01-14T23:11:40Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/6024 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 2024-05-27T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/5962 Título: Desenvolvimento de filmes biodegradáveis a partir de cigarros apreendidos pela polícia rodoviária federal (prf) por contrabando Autor(es): Souza, Evilon Luiz de Primeiro Orientador: Fonseca, Gustavo Graciano Abstract: In 2020, the Federal Highway Police (PRF) seized around 115 million packs of cigarettes. In 2021, around 307 million packs were destroyed by the Brazilian Federal Revenue Service (RFB). For other seizures to occur, the material must be rendered useless quickly. One alternative is to produce fertilizer, another is to develop substitute biodegradable plastics of petrochemical origin, in this way collaborating with the UN 2030 agenda. The aim of the work is to develop biodegradable plastics as an alternative to destroying seized cigarettes. For this, the cigarettes were subjected to the following treatments: M (mechanical), MT (mechanical and thermal), MAT (mechanical, acid and thermal), S45 (mechanical, separation in average diameter of 112 µm), S (mechanical and separation average diameter 375 µm), STT (mechanical, separation at an average diameter of 375 µm, heat treatment), STAT (mechanical and separation at an average diameter of 375 µm with heat and acid treatment), casting technique was used for film production. The average Sauter diameter of the material obtained from cigarette crushing was 310 µm. The films do not present fracture, rupture, air bubbles and excellent handling. L*dos films vary between 37.9 and 46.4. The value of a* ranged from 4.1 to 11.2, tending towards red. The b* values ranged from -2.2 to 10.7. Tensile strength values ranged from 25.26 to 55.75, the highest for the F2 film. The elongation ranged from 18.75% to 33.78%. The application of heat and acid treatment increases this parameter. Thicknesses ranged from 0.157±0.013mm to 0.297±0.013mm, higher than commercial PVC. Water solubility ranged from 38.40±0.40 to 20.97±1.14. After 15 days of degradation testing, there was a loss of mass in the films, indicating biodegradability. In the SEM, films F3 and F4 present smooth surfaces without cracks, whereas F7 presented cracks, consistent with a lower RT. Cross-sectional images indicated that F2 is homogeneous. The peaks in the region close to the 2918 and 2852 cm-1 bands presented in the FTIR graph were not visualized in F3. The DSC analysis showed a higher temperature peak for F7 followed by F3. The XRD analysis allowed us to verify that the F7 and F3 films were less crystalline in relation to the others. Ecotoxicity tests indicate that films F3 and F7 have lower toxicity in aqueous media. Antimicrobial activity was observed in the films. It was possible to develop bioplastics from cigarettes seized for smuggling, the treatments applied to the material influenced the mechanical characteristics of the film. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação 2023-10-10T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/5957 Título: Bioprospecção de cepas de Saccharomyces cerevisiae a partir de diferentes alambiques no estado do maranhão para produção de cachaça artesanal Autor(es): Madeira, Diego Sâmide Silva Primeiro Orientador: Vilela, Danielle Marques Abstract: Cachaça in Brazil has its history marked by its artisanal production. It is consumed in all regions of the country, being in all segments and levels of Brazilian society. Seeking excellence in the quality of cachaça through various processes, to obtain quality cachaça. The quality of the product is intrinsically linked to the use of yeast in the fermentation process, which can be of wild origin or added intentionally, through strains selected for fermentation. With the aim of obtaining an isolated and characterized strain, characterization and selection analyzes were carried out on strains of Saccharomyces cerevisiae from different regions of the State of Maranhão, with the aim of identifying compounds that impart characteristic aromas and flavors to cachaças produced in specific regions. of State. Initially, six samples of Saccharomyces cerevisiae yeast musts were evaluated, collected directly from the fermentation tanks in the still cachaça distilleries. The samples were inoculated and subjected to serial dilution, obtaining approximately 200 colonies. For the selection of yeasts, the isolates went through four stages of cell multiplication (A1 to A4), with the °Brix being evaluated. And through two fermentative stages, FP1 and FP2, in which the °Brix reduction time and completion of fermentation were evaluated. The strains that presented the best results were considered suitable for the production of cachaça. The study showed that the strains analyzed from the CA1, CA2, CA3, CA4, CA5 and CA6 samples of accharomyces cerevisiae, only the CA5 and CA6 strains were those that managed to complete fermentation in six days, whereas the strains from the CA6 sample, being the most promising. In the FP2 stage of fermentation, strains from samples CA1, CA5 and CA6 reduced °Brix by less than 1% in 24h. The other isolates tested did not reduce the °Brix to zero in the FP2 stage after 24 hours. After the multiplication and fermentation stage, the yeast isolates were subjected to flocculation and tolerance tests to differenttypes of stress. With the excellent performance of the isolates of Saccharomyces cerevisiae strains from samples CA1, CA3, CA5 and CA6, they presented satisfactory results, showing favorable characteristics in the production of still cachaça in environmental conditions found in the Maranhão region. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação 2023-10-13T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/2563 Título: 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: Dissertação 2019-06-27T00:00:00Z