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Item Aproveitamento dos subprodutos do baru (Dipteryx alata vog.): aplicação em novos produtos e processos(Universidade Federal de Goiás, 2024-02-28) Maria, Zamira Abel de Jesus; Sá, Fernando Pereira de; http://lattes.cnpq.br/4037828435725730; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Miranda, Bruna Melo; Silva, Macksuel Fernandes daThe objective of this work was to explore the potential of baru by-products for the development of new products and processes. The first practical stage of the study involved the use of baru bark to generate thermal energy through the aerobic biodigestion process to produce pellets. For the aerobic biodigestion process, five treatments were carried out, varying the percentages of baru bark from 10%, 13%, 15% and 18%. In the white treatment, 7% of dry mango leaves were added, the results showed that the biodigested material reached maturation after 85 days of the aerobic biodigestion process, good levels of calorific value were achieved, varying between 3,686.60 and 4,048, 56 kcal/kg, confirming expectations for the use of baru bark to generate thermal energy. Although the results of the pellet combustion tests were satisfactory, it was observed that the variables pork fat and percentage of baru were those that most interfered in the combustion process, while beef fat had less impact on combustion. In the second part of the research, dog biscuits were developed with baru by-product flour, namely the bark and defatted cake. A proximate, physical-chemical characterization of the flours and biscuits was carried out. Five formulations were prepared (0%, 5%, 10%, 15% and 20%) replacing wheat flour with baru by-product flour. Defatted pie flour has high levels of protein (25.93 g 100 g-1) and lipids (24.89 g 100 g-1). While baru bark flour had a high content of total fiber (59.67 g 100 g-1), baru bark flour and defatted baru cake had high levels of total phenolic compounds (14525 and 12532 mg EAG g100 g-1) and total flavonoids (442.72 and 1751.45 mg EC g100 g-1) respectively. The predominant nutrients in the cookies were carbohydrates (51.20 to 56.49 g 100 g-1 for CB cookies and 49.62 to 52.78 g 100 g-1 for TDB cookies, followed by lipids (21.67- 23. 53 g 100 g-1 for BTDB and 19.05 -22.33 g 100 g-1 for BCB) and protein (12.10-15.06 g 100 g-1 for BTDB and 11.23 - 12.19 g 100 g-1 for BCB). The partial replacement of wheat flour with baru by-product flours showed an influence on the parameters of water activity, color and hardness at concentrations of 10%, 15% and 20% of these flours. In this way, the study highlights the importance of the full use of plant residues in the development of products with added value.Item Valorização de resíduos de frutos de Dipteryx alata Vogel para aplicação tecnológica em alimentos: estudo de extratos bioativos e filmes nanoestruturados(Universidade Federal de Goiás, 2024-12-09) Monteiro, Gracieli de Miranda; Carvalho, Elisângela Elena Nunes; Lago, Rafael Carvalho do; Vilas Boas, Eduardo Valério de Barros; http://lattes.cnpq.br/6391481513190883; Vilas Boas, Eduardo Valério de Barros; Tonoli, Gustavo Henrique Dezin; Mascarenhas, Adriano Reis Prazeres; Oliveira Filho, Josemar Gonçalves de; Barros, Hanna Elisia Araújo deThe growing environmental concerns and the pursuit of sustainable materials motivated this study, which aimed to explore the potential of baru residues in the production of active biodegradable starch-based films reinforced with nanocellulose and plant extract derived from the fruit itself. The research evaluated the bioactive and chemical properties of the baru pulp and endocarp, highlighting their applications in sustainable packaging. The baru pulp exhibited a high concentration of bioactive compounds, notably trigonelline (139.10 mg 100 g⁻¹), tannins (429.16 mg TE 100 g⁻¹), and the phenolic acids trans-cinnamic (5.91 mg 100 g⁻¹) and quercetin (5.98 mg 100 g⁻¹). Industrially relevant sesquiterpenes, widely used in essential oils, composed 82.05% of the pulp's volatile profile, with α-copaene and bicyclogermacrene as the main components. This volatile profile gives the pulp a predominantly woody aroma with herbal nuances, broadening its potential applications in fragrances. In parallel, the baru endocarp was utilized to obtain lignocellulosic micro- and nanofibrils (LCMNF) through alkaline pretreatment and mechanical refining, which were incorporated into the film formulations. The films were prepared using corn starch as the polymeric matrix, reinforced with LCMNF and hydroalcoholic extract of baru pulp as a source of bioactive and antioxidant compounds. The ACE6 films, with the highest extract concentration, exhibited a high total phenolic content (521.78 mg GAE/g) and enhanced antioxidant capacity in the phosphomolybdenum (81.7 mg AAE/g) and DPPH (24%) assays. This increase in extract concentration reduced the films' hydrophilicity (contact angle of 79.58° in ACE6), but compromised tensile strength (26.34 MPa) and water vapor permeability (WVP of 178.61 g/m²·day). The combination of lignocellulosic micro-/nanofibrils and baru extract in the starch matrix improved the films' thermal stability and structural functionality, as confirmed by thermogravimetric analysis (TGA) and Raman spectroscopy. The results indicate that the developed films have potential as antioxidant coatings for food packaging. The valorization of baru byproducts represents a sustainable and innovative approach, promoting the integral use of fruit residues. This research reinforces the commercial and ecological viability of baru, contributing to eco-efficient technologies in the food sectorItem Bebida vegetal fermentada dos subprodutos do processamento do baru e de banana(Universidade Federal de Goiás, 2024-09-30) Vieira, Marcella Alvares; Soares Júnior, Manoel Soares; http://lattes.cnpq.br/0920319108540253; Caliari, Márcio; http://lattes.cnpq.br/3558164788327179; Caliari, Márcio; Cavicchioli, Valéria Quintana; Alves, Adriana Torres Silva eGlobal concern about food waste is driving the use of by-products to reduce environmental impact and create nutritious products. This approach also favors the incorporation of local foods into the diet, promoting healthy habits and stimulating economic development. In this context, defatted baru cake (a by-product of oil extraction) and green bananas, which would otherwise be discarded because they are not of commercial standard, are by-products that can be used to contribute to a sustainable approach to food production. This study aims to develop fermented beverages using partially defatted baru cake, enriched with whole green banana flour (WBF) in different concentrations and added with a mixed probiotic culture. The objectives include the production and characterization of the nutritional, physicochemical, morphological and technological properties of the FBV. In addition, the impact of FBV incorporation on the physicochemical and nutritional properties, bioactive compounds (total phenolic compounds and antioxidant capacity), sensory evaluation, as well as the probiotic viability of the prepared beverages will be evaluated. A completely randomized experimental design was used, with five treatments consisting of the addition of different concentrations of FBV (0, 1.5, 3, 4.5 and 6%) to the drinks, with three original replications. The results showed that FBV is a source of protein (6.51 g/100g) and high fiber content (18.62 g/100g). The incorporation of FBV changed the physicochemical properties of the beverages, especially their syneresis, leading to better stability. In addition to the physicochemical properties, FBV improved the nutritional profile of the drinks, making them a source of protein and fiber. The drink with 6% FBV stood out, obtaining the best results compared to the others, with high levels of protein and fiber. The drinks showed an improvement in the content of phenolic compounds and antioxidant activity with the incorporation of FBV. The symbiotic effect of the beverages can be proven, as all the drinks had the minimum required count of probiotic cultures. Finally, the drinks with intermediate concentrations of FBV (3 and 4.5%) had the best sensory acceptance. The results indicate that it is possible to make use of unconventional raw materials through technological innovation with the development of fermented vegetable drinks with functional appeal, encouraging the biodiversity of the biome and the local economy.