Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Resultados da Pesquisa
Item Applicability of a voltammetric assay based on the electroreduction of oxygen to evaluate the antioxidant capacity of Pequi (Caryocar brasiliense Camb.) Pulp(Journal of the Brazilian Chemical Society, 2018) Pinheiro, Flávia A.; Okumura, Leonardo L.; Silva, Astréa F. S.; Silva, Júnio G.; Ferreira, Letícia R.; Barcellos, Edilton S.; Fontes, Edimar A. F.This study aimed to use a differential pulse voltammetric (DPV) assay, based on the electroreduction of oxygen, to evaluate the antioxidant capacity of pequi pulp. The results were expressed in coefficient of antioxidant capacity (K), at different pH values and in trolox equivalent antioxidant capacity (TEAC), and were compared to the 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) spectrophotometric assays. The principal component analysis showed higher K for pequi pulp extract and pH tending to 7.15. The antioxidant capacity was related to the presence of gallic acid in its composition. Regarding the TEAC value, the best result was obtained by the DPV test (53.43 ± 5.14 µmol trolox g-1 pulp). The pequi pulp showed antioxidant capacity, compared to the standard antioxidant compounds evaluated. It was concluded that the voltammetric protocol was efficient to assess the total antioxidant capacity of pequi pulp and can be an alternative to conventional spectrophotometric assays, for the analysis of food matrices.Item Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública(Ciência & Saúde Coletiva, 2011-02) Pinheiro, Neuma Maria de Souza; Fai, Ana Elizabeth Cavalcante; Figueiredo, Evânia Altina Teixeira de; Verdin, Sylvia Elisa Frizzo; Braga, Anna Rafaela Cavalcante; Stamford, Tânia Lúcia MontenegroO objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30% das amostras estavam contaminadas por Salmonella sp. e 42,50%, 22,50% e 2,5% por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61%, 57,69% e 15,38% dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do município de Fortaleza. Estes dados mostram a necessidade de um aperfeiçoamento quanto ao controle de qualidade em todo elo da cadeia alimentar como fator fundamental na prevenção de enfermidades transmitidas por alimentos (ETA).Item Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control(Pesquisa Veterinária Brasileira, 2015-04) Mancilha, Ismael M.; Poppi, Larissa B.; Rivaldi, Javier D.; Coutinho, Thais S.; Astolfi-Ferreira, Claudete S.; Ferreira, Antonio J. PiantinoMany attempts have been made to establish the control of foodborne pathogens through Lactobacillus isolates and their metabolism products with success being obtained in several situations. The aim of this study was to investigate the antagonistic effect of eight Lactobacillus isolates, including L. casei subsp. pseudoplantarum, L. plantarum, L. reuteri and L. delbrueckii subsp. delbrueckii, on the pathogenic Escherichia colistrain O157:H7. The inhibitory effect of pure cultures and two pooled cultures supernatants of Lactobacillus on the growth of pathogenic bacteria was evaluated by the spot agar method and by monitoring turbidity. Antimicrobial activity was confirmed for L. reuteri and L. delbrueckii subsp. delbrueckii and for a pool of lactic acid bacteria. The neutralized supernatant of the pool exerted a higher antimicrobial activity than that of the individual strains. Furthermore, D-lactic acid and acetic acid were produced during growth of the Lactobacillus isolates studied.Item Protein beverages containing anthocyanins of jabuticaba(Food Science and Technology, 2019-01) Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo CésarThe objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.Item Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits(Food Science and Technology, 2018-01) Rocha, Juliana de Cássia Gomes; Procópio, Fernanda Ramalho; Mendonça, Adriana Corrêa; Vieira, Luciana Marques; Perrone, Ítalo Tuler; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo CesarThis study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.Item Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)(Food Science and Technology, 2019-01) Francisquini, Júlia D’almeida; Pereira, João Pablo Fortes; Pinto, Michele da Silva; Carvalho, Antônio Fernandes; Perrone, Ítalo Tuler; Silva, Paulo Henrique da Fonseca daDulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of variation and amplitude was found for soluble solids content, indicating standardization and uniformity during fabrication. We also observed a gradual increase in the latter throughout manufacture, without significant differences between the times. The evaporated water mass rate and its respective equation allow to reproduce the same characteristics of the experimental product in experimental and industrial production of dulce de leche.Item The use of cashew apple residue as source of fiber in low fat hamburgers(Food Science and Technology, 2011-10) Ramos, Afonso Mota; Pinho, Lívia Xerez; Afonso, Marcos Rodrigues Amorim; Carioca, José Osvaldo Beserra; Costa, José Maria Correia daThe main purpose of this study was to produce hamburgers with partial substitution of the meat with cashew apple residue powder. The powder residue was obtained after the extraction of the pulp and dehydration in stove with air circulation. Three formulations of hamburgers with increasing concentration of the residue as well as a control sample were prepared. The formulated products with cashew apple residue powder presented lower humidity and proteins and 35% lipid reduction. However, there was an increase in carbohydrates and pH with the addition of the powder from the cashew apple residue. Some formulations showed an improvement of the final product yield. The total dietary fiber value was between 0 and 7.66%, with higher content of insoluble dietary fiber. The addition of up to 10.70% of the residue did not cause significant sensory changes in the flavor of the samples. The production of hamburgers with a partial substitution of cow meat with the cashew apple residue could be a feasible option since it resulted in product with high nutritional quality that is rich or have high dietary fiber content and is low in fat.Item Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk(Food Science and Technology, 2018-04) Perrone, Ítalo Tuler; Renhe, Ísis Rodrigues Toledo; Pereira, Danielle Braga Chelini; Sá, Jaqueline Flaviana Oliveira de; Santos, Marcelo Cerqueira dos; Teodoro, Vanessa Aglaê Martins; Magalhães, Fernando Antônio Resplande; Silva, Paulo Henrique Fonseca daAn analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composition and sensorial attributes were determined. Eighty percent of the samples presented of yeast from <0.6 logCFU.g-1 to 4.7 logCFU.g-1 and seventy percent presented of coagulase-negative staphylococcus from <3.1 log CFU.g-1 to 5.7 log CFU.g-1. These results attest the demand for more controls and investments to provide the market with a safe and standardized product.Item Preference mapping to assess the effect of information on the acceptability of snack bars(Food Science and Technology, 2018) Pinto, Vinícius Rodrigues Arruda; Araújo, Lucas Guimarães; Soares, Letícia dos Santos; Dantas, Maria Inês de Souza; Souza, Thiago Duarte de; Melo, Laura Fernandes; Minim, Valéria Paula Rodrigues; Bressan, Josefina; Lucia, Suzana Maria DellaSix Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.Item Produção de ácido lático em meio à base de efluentes da indústria de alimentos por cultura láctea mista imobilizada(Brazilian Journal of Food Technology, 2019) Pinho, Carolina Lilibeth Carvalho de; Oliveira, Caroline Eliza Sgarbosa de; Coimbra, Jamille Coelho; Cotrim, Weskley da SilvaO ácido polilático (PLA), o mais conhecido bioplástico com potencial para ser o substituto dos polímeros derivados do petróleo, é produzido pela polimerização do ácido lático. A aplicação do ácido lático para a produção de ácido polilático tem levado a um aumento substancial no seu consumo. Entretanto, o custo da matéria-prima representa um grande obstáculo na produção econômica de ácido lático para essa finalidade. Assim, vários materiais têm sido considerados como substratos alternativos, incluindo subprodutos de indústrias agrícolas, indústrias de alimentos e biomassas naturais. O presente trabalho avaliou o uso de resíduos da indústria de alimentos como suplemento nutricional do soro de leite para produção de ácido lático por cultura mista imobilizada de bactérias láticas (Lactobacillus acidophilus LA-5, Bifidobacterium BB-12 e Streptococcus thermophilus). Foram testadas três condições de pH (6,0; 6,5 e 7,0) e três condições de temperatura (30 °C, 35 °C e 40 °C) de fermentação. Também foram testados três níveis de suplementação do soro de leite com cada um dos resíduos: água de maceração de milho – AMM (0%, 5% e 10%); vinhaça (0%, 5% e 10%) e extrato de levedura (0%, 3% e 6%). Ao final da fermentação, observou-se que os tratamentos com temperatura de 40 °C e o pH inicial de 7,0 apresentaram teor de ácido lático 10% superior aos demais. Todos os resíduos foram efetivos em aumentar a produção de ácido lático quando suplementados no soro de leite. O extrato de levedura apresentou a maior concentração de ácido lático, com 0,0307 mol.L-1, resultado 20% superior ao da água de maceração de milho e vinhaça.