Doutorado em Ciência e Tecnologia de Alimentos (EA)
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Item Aproveitamento integral dos resíduos da jabuticaba(Universidade Federal de Goiás, 2023-02-15) Miranda, Bruna Melo; Fernandes, Kátia Flávia; http://lattes.cnpq.br/9737543228759171; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves da; Silva, Nara Rúbia Rodrigues do Nascimento; Cardoso, Cláudio Fernandes; Morgado, Cristiane Maria Ascari; Sousa, Gardênia Martins deThe food industry has been looking for alternatives to produce healthier foods with functional properties, without losing the physical-chemical and sensory qualities demanded by consumers. The extraction of polysaccharides and bioactive compounds from plant matrices, mainly from waste/by-products generated by the industry, is an excellent economic and sustainable alternative for this purpose. For the recovery and use of such compounds, it is essential to understand the mechanisms related to their extraction, composition, structure and interactions that can occur in real food environments. In this sense, the objective of this work was to extract compounds from jaboticaba residues, such as anthocyanins and pectic polysaccharide from the peels and starch from the seed, in addition to carrying out the chemical and technological characterization of these compounds. During the anthocyanin extraction process, the best parameters for the process (pH, time, temperature and application of enzymes) were evaluated and their application in a halachromic film was proposed. During the extraction of the pectic polysaccharide, also extracted from jaboticaba peel, the parameters of time, temperature and pH were evaluated and the material characterized as to its composition of monosaccharides by nuclear magnetic resonance and gas chromatography, the degree of esterification was also determined, color, antioxidant activity, emulsifying capacity and rheological properties. The starch extracted from the seed was studied in relation to its composition (amylose, amylopectin, phenolic compounds, proteins) and structure (X-ray, differential scanning calorimetry, size exclusion chromatography and high-performance anion exchange chromatography). The results obtained demonstrated that anthocyanin was successfully included in a polymeric matrix for the formulation of a pH-sensitive film, which responds with color variation according to the pH of the medium. It was observed that the pectic polysaccharide has a high galactose content in its composition and excellent antioxidant activity and emulsification. As for the seed residue, it was possible to obtain a pure starch, classified as the Cc type, with a high amylose content and intermediate chains of amylopectin. Thus, the jaboticaba residues are presented as excellent materials for obtaining compounds of high industrial interest, with several possibilities for applications.Item Influência do tratamento enzimático na etapa de fermentação da produção de cachaças(Universidade Federal de Goiás, 2020-09-30) Souza Neto, Menandes Alves de; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Bataus, Luiz Artur Mendes; http://lattes.cnpq.br/5637230378599476; Bataus, Luiz Artur Mendes; Silva, Flávio Alves da; Rodriguez, Armando Garcia; Tauhata, Sinji Borges Ferreira; Brito-Cunha, Carolina Cândida de QueirozCachaça is the fermented and distilled beverage obtained from sugarcane juice, with peculiar sensory characteristics. It is estimated that in Brazil, in 2015, 8 million liters were produced, and cachaça was exported to more than 60 countries, showing its economic importance. Despite this, its production process has a low yield and still generates a large volume of waste (bagasse and stillage). Thus, several strategies must be evaluated aiming not only to optimize fermentation but also to obtain cachaças with a different chemical profile, contributing to the increase of sensory attributes and adding greater market value. Among the strategies, the following stand out: pre-treatment of sugarcane juice; the use of non-conventional microorganisms, and the incorporation of bioactive compounds. Thus, this work aimed to produce ligninolytic enzymes by Streptomyces thermocerradoensis I3 in wheat bran and rhizome flours from two vegetables extracted from the Cerrado soil: Cochlospermum regium and Jatropha elliptica, to obtain enzymatic extract for later application in the pre-treatment of sugarcane juice to obtain cachaça. It was observed that the wheat bran proved to be the best of the tested medium and that the extracts produced were able to promote the hydrolysis of the flours, which promoted an increase in the concentration of reducing sugars and total phenolic compounds, suggesting the use of this extract for saccharification in flours, promoting greater access to these compounds. In the second stage of the study, the objective was to use the enzyme obtained from Streptomyces sp. I7 in the pre-treatment of the sugarcane juice, for subsequent fermentation of this juice using three different microorganisms: Saccharomyces cerevisiae; yeast to produce Belgian Ale beer (M27), and finally a microorganism isolated from sugarcane juice from spontaneous fermentation. It was found that regardless of the microorganism used in the fermentation step, the pre-treatment with the enzymatic extract promoted an increase in ethanol production. Also, the enzymatic pretreatment generated cachaças with distinct chemical profiles proven by nuclear magnetic resonance analysis. Finally, the use of enzymatic extract associated with low-frequency ultrasound for the incorporation of phenolic compounds extracted from Zingiber officinale Roscoe in cachaça acquired in the local market was evaluated. It was found that the method employed favored the extraction of reducing sugars and phenolic compounds, with emphasis on gallic and caffeic acids. The consumption of alcoholic beverages with a higher content of phenolic compounds, when compared to the consumption of beverages without these components, could bring benefits to the health of consumers.