Qualidade de surimi de aparas de Pirarucu (Arapaima Gigas) e de encapsulado do extrato da polpa de açaí (Euterpe Oleracea)
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2021-03-15
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Universidade Federal de Goiás
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The use of by-products generated by the rice industry, fish filleting, and the use of fruit pulp as a natural antioxidant is a means of adding value to products, with an appeal to healthiness. The objectives of the present study were: to evaluate how the variables washing cycle, the addition of rice flour (%) and gelatinization temperature (ºC) influenced surimi, with the evaluation of the parameters of yield, humidity, protein, lipids, colorimetric analysis, texture and stability to freeze and thaw, to optimize the process, a Box-Behnken design was used; select the best solvent ratio (water): açaí pulp and pH with higher anthocyanin content, and extract the bioactive compounds from the açaí pulp with ultrasound and microencapsulate this extract using a central rotational compound design to optimize the processing to evaluate the effect extraction time and proportion of maltodextrin: extract in the encapsulation efficiency, chemical characteristics, antioxidant activity, color and morphology of the obtained microcapsules, aiming to develop microcapsules with high content of phenolic compounds, anthocyanins, and antioxidant activity. The number of washing cycles affected the yield (from 77 to 93%), humidity (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73 -64.45), chroma (8.86-13.18), hue angle (80.79-93.12 °), cohesiveness (0.40-0.61), elasticity (0.51-0.99 mm) and stability to freeze and thaw at 4 weeks (85.16-96.53%); AF concentration affected moisture, lipids, cohesiveness, elasticity, and stability to freezing and thawing at 4 weeks; and the cooking temperature of the RF affected the humidity, whiteness, chroma, cohesiveness, elasticity. In the optimization of surimi with three washing cycles, it was possible to remove water-soluble proteins (7.15%) and surimi from pirarucu parings showed a high yield (93.07%). With the increase in the washing cycle and the addition of starch, there was an increase in humidity (67.61%) when compared to the minimum level (56%). It was possible to obtain an increase in the surimi's humidity with an increase in the number of washing cycles and the addition of starch. With three washing cycles, it was possible to remove the water-soluble proteins efficiently, producing surimi with a tendency to a pale yellow color due to the low content of lipids. The highest levels of anthocyanins in the extracts (520.50 mg cyanidin-3-glycoside.100 g-1) were determined with water at pH 2.0 and a pulp: water ratio of 1: 2. In the encapsulation of the extract from the açaí pulp, it is verified that with the increase of the wall material, there is an increase in humidity and chroma (C *). When the extraction time and the proportion of wall material: core increases, there is a greater extraction of phenolic compounds. With an extraction time of 13 min and proportion of wall material: core 15.82%, it obtained greater retention of anthocyanins and content of phenolic compounds. The use of broken pirarucu parings and broken rice grains is feasible for the production of pirarucu surimi with high yield and high physical, chemical, and technological quality, with the potential to be used as an ingredient in restructured products, in addition to contributing significantly to the agro-industrial sustainability. The developed microcapsules showed favorable results for application in food as a natural antioxidant.
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MAGALHÃES, G. L. Qualidade de surimi de aparas de Pirarucu (Arapaima Gigas) e de encapsulado do extrato da polpa de açaí (Euterpe Oleracea). 2021. 96 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2021.