DSpace Communidade: Tecnologia e Processamento de AlimentosTecnologia e Processamento de Alimentoshttps://repositorio.ifgoiano.edu.br/handle/prefix/1432023-09-19T10:24:26Z2023-09-19T10:24:26ZCONSERVAÇÃO PÓS-COLHEITA DE MANGAS PELO USO DE REVESTIMENTOS À BASE DE PECTINA E CARBOXIMETILCELULOSE
ASSOCIADOS A CERAS VEGETAISSilva, Adriana Carvalho Sousa ehttps://repositorio.ifgoiano.edu.br/handle/prefix/38602023-08-15T14:52:10Z2023-06-06T00:00:00ZTítulo: CONSERVAÇÃO PÓS-COLHEITA DE MANGAS PELO USO DE REVESTIMENTOS À BASE DE PECTINA E CARBOXIMETILCELULOSE
ASSOCIADOS A CERAS VEGETAIS
Autor(es): Silva, Adriana Carvalho Sousa e
Primeiro Orientador: Rocha, Geovana Plácido
Primeiro Membro da Banca: Martinez Fazzio Martins, Patrícia
Segundo Membro da Banca: Romani, Viviane Patricia
Abstract: Mango is one of the most important fruits of Brazilian fruit, and Brazil is an important producer and exporter of this fruit, however, its high perishability is a striking and undesirable characteristic, bringing great losses when transported over long distances. To find alternatives that are compatible with the fruit, that can extend the shelf life, preserving the quality and consumer acceptability, the objective of this work was to test new materials for edible coatings for post-harvest conservation of mangoes (Mangifera indica L.), based on passion fruit peel pectin and carboxymethylcellulose incorporated with sugar cane and rice waxes. The coatings were developed using 2% pectin extracted from passion fruit peel and 1% carboxymethylcellulose. At the same time, 20% sugarcane wax and 20% rice wax were associated with the polymers, totaling 6 treatments: 2% pectin (PEC), 2% pectin with 20% sugarcane wax (PECC), 2% pectin with 20% rice wax (PECA), 1% CMC, 1% CMC with 20% sugar cane wax (CMCC), 1% CMC with 20% rice wax (CMCA). The mangoes were coated and stored for 15 days at a temperature of 20°C and relative humidity of 60%. During the storage period, the fruits were evaluated for weight loss, color, respiratory rate, total titratable acidity, soluble solids content and firmness. The results showed that the coatings acted positively in delaying the ripening of mangoes. There was no significant difference for weight loss. Uncoated fruits showed an increase in luminosity and chroma values, as well as a decrease in Hue angle values, suggesting that the fruits changed from green to yellowish in color. All treatments allowed respiration, with pectin with rice wax, pectin with sugar cane wax and pectin being the most efficient as a gas barrier. At the end of the experiment, the uncoated fruits showed a significantly lower titratable total acidity compared to the other treatments, as well as a significant increase in the total soluble solids content (°Brix) and a decrease in firmness, from 123.60 N to less than 20 N. Thus, the data demonstrated that the addition of rice and sugarcane waxes was beneficial for maintaining fruit firmness. It is possible to state that the coatings based on pectin with rice wax and pectin with sugar cane wax were the most effective in guaranteeing a longer shelf life of mangoes and, therefore, the combined use of these waxes with pectin may be suitable for the commercial use in the post-harvest of mango fruits.
Editor: Instituto Federal Goiano
Tipo: Dissertação2023-06-06T00:00:00ZÓLEO DA AMÊNDOA DE BARU (Dipteryx alata vog.) POR DIFERENTES MÉTODOS DE EXTRAÇÃOFerreira, Ana Carolina Munizhttps://repositorio.ifgoiano.edu.br/handle/prefix/38402023-08-10T19:23:29Z2023-03-28T00:00:00ZTítulo: ÓLEO DA AMÊNDOA DE BARU (Dipteryx alata vog.) POR DIFERENTES MÉTODOS DE EXTRAÇÃO
Autor(es): Ferreira, Ana Carolina Muniz
Primeiro Orientador: Favareto, Rogério
Primeiro Membro da Banca: Pinto, Leandro Ferreira
Segundo Membro da Banca: Silva, Camila da
Abstract: There has been a growing interest to study the native species of the Cerrado in recent years. The cerrado stands out in the predominance of native products of interest, such as the baru almond (Dipteryx alata vog.), which its seed high lipid content turn it in a good energy source and viable for oil extraction. Thus, the objective of this work was to evaluate the baru almond oil yield by different extraction methods, as well as determine its proximal composition, the phenolic activity, bioactive compounds, and fatty acid profile of baru almond oil extracted with organic and supercritical solvents. The baru almond proximal composition was rich in protein (22.01±0.43), lipids (37.13 ± 0.45 g/100 g), carbohydrate (32.06±0.16) and with low moisture content (5.05±0.32%). Regarding macro and micronutrients, the results found were N (53.4 g/kg), P (5.2 g/kg), K (14.3 g/kg), Ca (1.2 g/kg), Mg (1.5 g/kg), S (1.8 g/kg), Fe (66.5 mg/kg), Mn (21.8 mg/kg), Cu (21.5 mg/kg), Zn (31.1 mg/kg), B (9.3 mg/kg). Furthermore, the extraction method with the highest yield was Soxhlet extraction with hexane solvent (38.30% ± 0.47) followed by supercritical extraction with CO2 (30.36%) at 280 BAR and 40°C. It is observed that for supercritical extractions the highest pressure and lowest temperature were the best conditions. Among the advantages of using supercritical CO2 are the fact that it is not a toxic component, the reduction in extraction time and the maintenance of the oil chemical constituents. Regarding the study of flavonoids from baru almond oil extracted by supercritical CO2, at temperatures of 50 oC and 60 oC the flavonoid contents were higher (274.83 and 277.12 mg/100g, respectively). Additionally, the highest bioactive compound found in the samples was β-sistosterol (65 to 106 mg/100 g). The highest oleic acid yield was in the Soxhlet extraction, 54.34 mg/100g and the lowest by the Supercritical method 51.10 mg/100g, and more linoleic acid was obtained by the Supercritical method (28.56 mg/100g) and lower extraction by Soxhlet (21.73 mg/100g). In view of this, the growing demand for products rich in bioactive compounds encourage studies that explore foods that benefit their consumption and encourage the industrial exploration of alternative products with application in the industrial and commercial scope in the food, pharmaceutical and medicinal sectors.
Editor: Instituto Federal Goiano
Tipo: Dissertação2023-03-28T00:00:00ZAVALIAÇÃO DO CONSUMO REGULAR DE AMÊNDOA DE BARY (Dipteryx alata Vog.) NOS MARCADORES BIOQUÍMICOS, NUTRICIONAIS E NA COMPOSIÇÃO DA MICROBIOTA INTESTINAL HUMANA DE INDIVÍDUOS COM OBESIDADECampos, Stéphani Borgeshttps://repositorio.ifgoiano.edu.br/handle/prefix/35692023-04-17T17:38:03Z2023-01-30T00:00:00ZTítulo: AVALIAÇÃO DO CONSUMO REGULAR DE AMÊNDOA DE BARY (Dipteryx alata Vog.) NOS MARCADORES BIOQUÍMICOS, NUTRICIONAIS E NA COMPOSIÇÃO DA MICROBIOTA INTESTINAL HUMANA DE INDIVÍDUOS COM OBESIDADE
Autor(es): Campos, Stéphani Borges
Primeiro Orientador: Egea, Mariana Buranelo
Abstract: The Cerrado has a rich variety of plant species, emphasizing fruit classes, with their own sensory characteristics and high nutritional quality. The baru, Dipteryx alata Vog., is the fruit from the baru tree, composed of pulp, mesocarp and a single seed, the baru almond. The baru almond is rich in lipids and proteins, as well as fatty acids, carbohydrates, fiber and minerals such as calcium, iron and zinc. Baru almonds consumption has been associated with better weight control, reduced serum levels of glucose, VLDL, LDL, TC and TG, in addition to regulating HDL levels. These effects appear to arise from a reduction in chronic disease mediators such as oxidative damage, inflammation, visceral adiposity, and hyperglycemia. The mechanisms in which baru almond consumption confers these benefits are not fully understood. It is possible that these effects are due, in part, to the direct physiological effects of nutrients and bioactive compounds in baru almond. However, gut microbiome-mediated effects may also be involved. The oilseeds consumption alters the intestinal microbiota composition and promotes bacterial biosynthesis of beneficial bioactive compounds in healthy adults. The objective of the present study was to evaluate, after 60 days of consumption of 20 g/day of baru almond by obese individuals, the anthropometric, nutritional, biochemical and intestinal microbiota parameters. The intake of 20 g/day of baru almond for 60 days resulted in a decrease in total cholesterol levels (- 17,6 g/dL) and LDL fraction (- 33,3 g/dL), increased HDL concentrations levels (+ 17,0 g/dL) and alteration in the intestinal microbiota composition, increasing the diversity of bacteria and the number of Bacteroidetes (+ 0,96) and decreasing the percentage of Firmicutes (- 0,49), positively changing the Firmicutes/Bacteroidetes ratio compared to the data before the regular baru almond consumption.
Editor: Instituto Federal Goiano
Tipo: Dissertação2023-01-30T00:00:00ZA TRANSFORMAÇÃO DE ORA-PRO-NÓBIS (Pereskia aculeata Miller), PLANTA ALIMENTÍCIA NÃO CONVENCIONAL, EM INGREDIENTE PARA A INDÚSTRIA DE ALIMENTOSAraújo, Jamile Castelo dehttps://repositorio.ifgoiano.edu.br/handle/prefix/34822023-03-16T17:35:56Z2022-11-24T00:00:00ZTítulo: A TRANSFORMAÇÃO DE ORA-PRO-NÓBIS (Pereskia aculeata Miller), PLANTA ALIMENTÍCIA NÃO CONVENCIONAL, EM INGREDIENTE PARA A INDÚSTRIA DE ALIMENTOS
Autor(es): Araújo, Jamile Castelo de
Primeiro Orientador: Egea, Mariana Buranelo
Primeiro Membro da Banca: Oliveira, Daniel Emanuel Cabral de
Segundo Membro da Banca: Lemes, Ailton Cesar
Terceiro Membro da Banca: Fernandes, Sibele Santos
Abstract: Unconventional food plants (PANCs) are edible plant species that are not part of the usual menu of the population majority. Pereskia aculeata Miller, known in Brazil as “ora-pro-nóbis”, is a species that has significant nutritional value, among which we can highlight proteins, fibers, vitamins and minerals. Also, it presents therapeutic activity being used for treatment of anemia, osteoporosis, skin wounds and inflammatory processes. Although it has great productive potential, with good adaptation in environments with a high state of alteration and disturbance, and with soil without nitrogen fertilization, high nutritional value, medicinal properties and regional gastronomic value, it is still little explored and known by the population due to changes in eating habits, competitiveness in the market with conventional plants, reduced availability in the market and non-commercialization, and limited information on nutritional properties. It requires greater dissemination and encouragement of research in order to verify the possibilities of industrial applications and/or on a smaller scale increase the variety of foods for human consumption. The present study aimed to evaluate the effects of convective drying of ora-pro-nóbis leaves submitted to temperatures of 35, 45, 55, 65 and 75ºC on the chemical, thermal, technological characteristics and quantification of phenolic compounds and antioxidant activity of obtained flour. The Midilli and Valcam models were the ones that fit to describe the drying kinetics of ora-pro-nobis leaves. Regarding the analyzes carried out, the flours showed significant amounts of moisture (8.71 to 12.96 g 100 g), proteins (3.45 to 18.82 g 100 g), fibers (43.32 to 58.62 g 100 g), reduced water activity in the case of flours obtained from drying at 55 ºC (0.52) and 65 ºC (0.59), total phenolic compounds (709.67 to 1224.08 mg EAG g-1), as well as characteristics that allow its use as a functional ingredient for the food industry, such as adequate fat absorption capacity and good rates of absorption and solubility in water. It was concluded that the mathematical model proposed by Midilli is, among those that were tested, the one that best fits the experimental data on the drying kinetics of ora-pro-nobis leaves, and that it is still possible to use ora-pro-nobis flour as a food ingredient for the production of products with regular consumption, in addition to being a low-cost strategy to increase nutrient intake and promote the exploration of a new food.
Editor: Instituto Federal Goiano
Tipo: Dissertação2022-11-24T00:00:00Z