http://repositorio.ufgd.edu.br/jspui/handle/prefix/1607 2026-09-02T04:40:26Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/6882 Título: Desenvolvimento de hambúrguer de Tilápia-do-nilo com adição de farinha da casca de bacupari (Garcinia brasiliensis) Autor(es): Santiago, Nathália Gonçalves Primeiro Orientador: Goes, Elenice Sousa dos Reis Abstract: Bacupari (Garcinia brasiliensis), a fruit native to the Amazon and Cerrado, is still underexplored. Its pulp, rind, and seeds are rich in bioactive compounds (guttiferone-A, fukugetin, and 7-epiclusianone) with antioxidant, antimicrobial, anti inflammatory, anxiolytic, and leishmanicidal properties. It is a source of carotenoids, vitamin C, B vitamins, potassium, magnesium, and fiber. The seeds contain bioactive starch, which can be used as a thickener, gelling agent, or in biodegradable films. The fruit's oil has distinct profiles: unsaturated in the seeds (oleic and linoleic) and saturated in the pulp, which influences its melting point. Therefore, the objective of this study was to conduct a literature review on the main aspects of bacupari and to develop and characterize Nile tilapia burgers with bacupari rind flour. Burgers were developed using mechanically separated meat and Nile tilapia fillet with increasing levels of bacupari flour addition (0; 0.75; 1.5 and 2.25%), and their proximate composition, caloric value, antioxidant capacity, Aw, pH, color (L, a*, b* and chroma) using the CIELAB scale, cooking weight loss (CWL), shrinkage percentage, water holding capacity (WHC), shear force, texture profile, microbial growth and sensory analysis were evaluated. The flour showed high antioxidant activity (94.08% DPPH inhibition and 94.81% for ABTS), high fiber content (58.60%) and acidic pH (3.58), in addition to light color with a predominance of yellowish tones. The addition of bacupari flour significantly influenced the physicochemical properties of the burgers. Increasing flour concentration promoted greater moisture retention and reduced carbohydrate content, while increasing fiber content. Cooking loss was reduced in the 0.75% formulation, while product pH decreased with increasing flour inclusion. Color was affected, with darkening and intensified reddish tones in both raw and grilled samples. Texture-wise, the 2.25% flour formulation showed higher values of hardness, gumminess, and chewiness, without negatively impacting sensory acceptance, which showed no significant differences between treatments. Microbiological parameters were maintained for all treatments regarding all types of microorganisms evaluated (Sthaphylococcus coagulase-positive, Escherichia coli, Salmonella spp.), within acceptable levels established by Brazilian legislation. The results demonstrate the potential of bacupari flour as a functional ingredient for fish-based meat products, adding nutritional and technological value without compromising sensory quality. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação 2026-03-12T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/6868 Título: Folhas de taioba como matéria-prima para produção de leathers comestíveis: explorando novas formas de consumo de panc Autor(es): Barbosa, Yasmim Vieira Primeiro Orientador: Garcia, Vitor Augusto dos Santos Abstract: The valorization of plant-based foods with functional potential has driven the development of innovative and sustainable products. In this context, unconventional food plants (UFPs) stand out mainly due to their nutritional potential, with taioba (Xanthosoma sagittifolium) being a promising species that is still underexplored. Within this context, the present study aimed to produce and characterize edible leathers prepared with different concentrations of taioba puree and carrageenan gum. Four formulations were developed containing 20 g or 30 g of taioba puree / 100 g of leather-forming mass with the addition of 0.5 g or 0.75 g of carrageenan gum / 100 g of leather-forming mass, using the tape-casting technique followed by drying in an oven at 40 °C. The edible leathers were characterized in terms of proximate composition, energy value, mineral content, physicochemical parameters (water activity, pH, thickness, color parameters and browning index), total phenolic compounds and antioxidant activity (ABTS•+). Scanning electron microscopy analyses, online and in-person sensory evaluation, and antimicrobial activity assays against Staphylococcus aureus, Salmonella spp., Escherichia coli, and Listeria monocytogenes were also performed. The results demonstrated that it was possible to obtain leathers with good matrix formation and suitable handling characteristics. Increasing the concentration of taioba puree influenced the fiber content, phenolic compounds, and antioxidant activity, while carrageenan gum contributed mainly to the structural organization of the matrix and to variations in the content of some minerals. All formulations presented protein contents higher than 13 g/100 g (wet basis), being considered a source of protein. The pH and water activity values were within a suitable range for product preservation. Electron microscopy analyses revealed differences in matrix organization among the formulations. In the antimicrobial assay, no inhibition halos were observed; however, absence of bacterial growth was detected in the region of direct contact with the material. In the sensory analysis, the leathers showed satisfactory acceptance, with mean scores higher than 5 on the hedonic scale. Therefore, the results indicate that the production of edible leathers based on taioba puree can be considered an innovative alternative for the development of plant-based snacks with nutritional potential and technological applicability. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação 2026-03-19T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/6849 Título: Influência das condições de cultivo na qualidade nutricional de microverdes de rúcula (Eruca sativa) Autor(es): Ferreira, Érica Santos Primeiro Orientador: Aranha, Caroline Pereira Moura Abstract: The increasing demand for foods that promote health and well-being has driven the production of microgreens, especially in urban agriculture and controlled environment systems. In this context, the present study aimed to evaluate the influence of different cultivation conditions on the nutritional quality of arugula (Eruca sativa) microgreens. Three light-emitting diode (LED) sources were used: white light (WL), daylight (DL), and red and blue light (RBL), combined with two cultivation methods: commercial substrate Carolina Soil (CS) and phenolic foam (PF). Analyses included total phenolic compounds, total flavonoids, antioxidant activity (DPPH method), total carotenoids, vitamin C, fixed mineral content, pH, titratable acidity, soluble solids (°Brix), water activity (Aw), and moisture. The results showed significant differences among treatments (p ≤ 0.05), demonstrating the influence of cultivation conditions on nutritional composition. Cultivation in phenolic foam under red and blue light resulted in higher levels of total flavonoids, antioxidant activity, total carotenoids, and soluble solids, as well as elevated values of total phenolic compounds and vitamin C. The treatment under daylight, also in phenolic foam, showed the highest levels of total phenolic compounds, vitamin C, and titratable acidity. In contrast, cultivation in commercial substrate under white light presented higher fixed mineral content and moisture. It can be concluded that cultivation in phenolic foam under red and blue light, in a controlled environment, has greater potential for producing arugula microgreens with high nutritional and functional value, representing a promising alternative for sustainable production systems. Editor: Universidade Federal da Grande Dourados Tipo: Dissertação 2026-03-03T00:00:00Z http://repositorio.ufgd.edu.br/jspui/handle/prefix/6840 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 2026-03-13T00:00:00Z