Doutorado em Ciência e Tecnologia de Alimentos (EA)

URI Permanente para esta coleçãohttp://200.137.215.59/tede/handle/tede/5906

Navegar

Agora exibindo 1 - 8 de 8

Evaluation and prediction of indicators of beef sensory quality in Brazil and France
(Universidade Federal de Goiás, 2024-12-17) Mendes, Nathalia da Silva Rodrigues; Ellies-Oury, Marie-Pierre; Chriki, Sghaier; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Hocquette, Jean-François; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Rezende, Cíntia Silva Minafra e; http://lattes.cnpq.br/5841210447886226; Hocquette, Jean-Francois; Barrenetxea, Kizkitza Insausti; Ellies-Oury, Marie-Pierre
O Brasil e a França ocupam posições significativas no mercado global de carne bovina, apesar de possuírem sistemas de produção distintos. Em conformidade com regulamentações nacionais e padrões internacionais de qualidade, ambos os países buscam garantir a qualidade sensorial da carne bovina. A Austrália, outro grande produtor e exportador de carne bovina, alcançou esse objetivo por meio do desenvolvimento e implementação do sistema Meat Standards Australia (MSA). Esse sistema, baseado em pontos críticos de controle, considera diversos fatores, como sexo do animal, marmoreio, espessura da gordura na carcaça, método de cocção e tempo de maturação. Esses dados são combinados com testes de consumidores para prever maciez, sabor, suculência e satisfação geral. O modelo MSA, utilizando essas informações, demonstrou eficácia não apenas na Austrália, mas também em outros sistemas de produção ao redor do mundo. A adoção de metodologias semelhantes, como o sistema Global Guaranteed Grading (3G), poderia permitir ao Brasil prever e até melhorar a qualidade sensorial da carne bovina que produz, especialmente a proveniente do gado Zebu. Inspirar-se nas práticas australianas e europeias, como o sistema 3G recomendado pela Comissão Econômica das Nações Unidas para a Europa, poderia oferecer perspectivas úteis para a indústria brasileira de carne bovina. Nesse contexto, o principal objetivo desta tese foi avaliar soluções inovadoras para a previsão da qualidade sensorial da carne bovina no Brasil e na França. A primeira parte (estudo de revisão) analisa o desenvolvimento das cadeias de produção de carne bovina em ambos os países e explora a viabilidade da implementação dos protocolos do MSA no Brasil. A adoção do MSA pelo Brasil garantiria ou até aprimoraria a qualidade sensorial da carne, ao mesmo tempo em que criaria novas oportunidades para agregar valor a produtos tradicionais. Também foram analisados métodos não destrutivos para prever a qualidade sensorial da carne bovina nos dois países. A segunda parte apresenta pesquisas originais sobre os possíveis efeitos do estresse durante o transporte do gado da fazenda ao frigorífico. No Brasil, foram estudadas 30.230 carcaças de bovinos Nelore e, embora tenham sido observadas correlações entre o peso da carcaça e o pH final (pHu), a distância do transporte não teve efeito significativo sobre o pHu, sugerindo baixo estresse durante o transporte. Na França, um estudo com 4.407 carcaças de vacas Limousin mostrou que nem a distância percorrida nem a duração do transporte afetaram o pHu. O índice MSA também foi minimamente influenciado pelo transporte dos animais. A terceira parte examina o uso de tecnologias inovadoras para medir o marmoreio. Na França, a câmera portátil Q-FOMTM Beef foi utilizada para prever as pontuações de marmoreio do MSA/3G. Os resultados mostram que as previsões da câmera correspondem bem às avaliações realizadas por certificadores treinados, com coeficientes de correlação satisfatórios. A classificação visual das carcaças, tanto no frigorífico quanto por meio de imagens digitais, também atendeu aos critérios de acreditação. Essas tecnologias não invasivas mostram-se promissoras para a avaliação do marmoreio no setor de carne bovina tanto na França quanto no Brasil. Concluindo, esta tese destaca a importância da adaptação de metodologias internacionais comprovadas, como o MSA, para aumentar a competitividade da carne bovina brasileira e atender melhor às expectativas dos consumidores. Os estudos realizados confirmam a relevância de determinados fatores na qualidade da carne (como o marmoreio). Além disso, as tecnologias não invasivas oferecem oportunidades para aprimorar a confiabilidade da previsão da qualidade sensorial da carne bovina, tanto na França quanto no Brasil.
Valorização de resíduos de baru (Dipteryx alata Vog.) como precursores de materiais porosos para a eliminação de etileno
(Universidade Federal de Goiás, 2025-05-27) Oliveira, Ana Carolina de Jesus; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Almeida, Maria Carolina de; http://lattes.cnpq.br/2816597889151178; Morales, Héctor Valdés; Souza, Marco Aurélio Pessoa de; http://lattes.cnpq.br/6625477149239489; Silva, Macksuel Fernandes da; http://lattes.cnpq.br/8425517857562038
Embargada.
Preparação e caracterização de filmes nanocompósitos a base de Solanum paniculatum e Dipteryx alata com propriedades antimicrobianas
(Universidade Federal de Goiás, 2024-12-20) Rodrigues, Camilla Alves Pereira; Oliveira, Tatianne Ferreira de; http://lattes.cnpq.br/2017895913160804; Oliveira, Tatianne Ferreira de; Borges, Liana Jayme; Briceno, Julio Cesar Colivet; Ribeiro, Alline Emannuele Chaves; Morgado, Cristiane Maria Ascari
Embargado
Extratos hidroalcóolicos de jabuticaba, uva e hibisco nanoencapsulados: aplicação como antimicrobiano e como enriquecedor de tapioca
(Universidade Federal de Goiás, 2024-11-08) Oliveira , Maria Olivia dos Santos; Martins, Glêndara Aparecida de Souza; http://lattes.cnpq.br/5998926336408017; Asquieri , Eduardo Ramirez; http://lattes.cnpq.br/0488056148950480; Asquieri, Eduardo Ramirez; Carvalho , Elisângela Elena Nunes; Soares Junior , Manoel Soares; Damiani, Clarissa; Dias, Láisa Gomes
The growing demand for foods that offer health benefits has encouraged the development of products enriched with bioactive compounds. However, the instability of these compounds in food systems represents a challenge. Nanoencapsulation technology emerges as a solution to overcome these limitations, promoting greater stability and effectiveness of bioactive compounds. In this context, this study aims to evaluate the bioactive potential of the residues (peels and seeds) from grape and jabuticaba fruits, as well as hibiscus (calyx and seed fruit), and to encapsulate these compounds followed by their return to the food matrix through the enrichment of cassava starch. All raw materials were processed into flours and characterized in terms of proximal and physicochemical composition, revealing particularities among them. Mineral profiles, carbohydrates, phenolic compounds, flavonoids, and organic acids were determined, along with the quantification of bioactive compounds such as chlorophyll, carotenoids, anthocyanins, and flavonoids. Extracts (water, 10% ethanol, 50% ethanol, 70% ethanol, and 80% ethanol) were produced to evaluate antioxidant activity and determine the best concentration for extraction by maceration and percolation. The best solvents for grape peel and seed flour (80% and 10% ethanol), jabuticaba peel and seed (50% and 80% ethanol), and hibiscus calyx and seed fruit (80% and 10% ethanol) were determined and characterized. Functional group analyses of pre- and post-extraction flours were performed by FTIR-ATR, as well as of crude and concentrated extracts. Finally, antimicrobial activity was assessed. The results showed that the flours are excellent nutritional sources, with seed portions presenting the highest levels of most minerals. Grape and jabuticaba peel flours exhibited the highest concentrations of carbohydrates (fructose, glucose, and sucrose). The main organic acids were tartaric and ascorbic acids, and the main phenolic compounds present in the flours were catechin and gallic acid. The maceration + percolation extraction method was effective in recovering and preserving phenolic compounds from the flours, with higher results for jabuticaba peel and seed. Regarding antimicrobial activity, only the concentrated jabuticaba seed extract was able to inhibit the growth of Salmonella choleraesuis (500 µg mL−1), Escherichia coli (500 µg mL−1), Klebsiella pneumoniae (1000 µg mL−1), and Bacillus subtilis (1000 µg mL−1). The nanoencapsulation of concentrated extracts showed variations in encapsulation efficiency (13.61% to 87.54%) and particle size (545.85 nm to 1539.96 nm), with grape and jabuticaba peel nanoparticles demonstrating the highest bioactive compound retention and thermal stability after being applied to tapioca. These samples also caused significant visual changes, such as reduced luminosity and increased saturation. The results suggest that these nanoparticles are promising for enriching foods and improving their functional and visual properties.
Microencapsulação de compostos bioativos de diferentes cultivares de pimenta, tratados por extração assistida em ultrassom
(Universidade Federal de Goiás, 2024-12-17) Peres, Daiane Sousa; Silva, Flávio Alves da; http://lattes.cnpq.br/1713250447051507; Silva, Flávio Alves da; Briceno, Julio Cesar Colivet; Miranda, Bruna Melo; Tomé, Alessandra Cristina; Santos, Priscila Alonso dos
The pungency of peppers is due to the natural presence of a group of phenolic alkaloids called capsaicinoids. The development of capsaicinoid microcapsules provides a very prosperous approach for the industry, as capsaicinoids are the main bioactives in pepper. In this context, the objective of this study was to obtain bioactive microcapsules from extracts of different pepper cultivars using different concentrations (0%, 0.1%, 0.3% and 0.5%), as a possible natural additive evaluating quality parameters. and antioxidant capacity due to its health benefits. Firstly, the physical-chemical quality, bioactive and volatile compounds of peppers of the genus Capsicum sp were evaluated. Maria Bonita, Dedo-de-Moça, Bode, Malagueta and Habanero, and capsaicinoids from the cultivars Bode, Malagueta and Habanero. Even though they belong to the same species as Maria Bonita, Bode and Habanero, they present differences due to genetic diversity. The Malagueta pepper obtained the lowest water content value, consequently obtaining higher results in the other evaluations. The highest levels of carotenoids and β-carotene were found for Dedo-de-Moça, Bode and Habanero. The cultivars differed significantly in terms of macromineral, micromineral and capsaicinoid content. The cultivars Bode, Malagueta and Habanero stood out, presenting higher levels of bioactive compounds, showing promise in food applications. Capsaicinoid contents were evaluated in extracts obtained by ultrasound and non-ultrasonicated extracts, based on the results of the treatment in the extraction of higher capsaicinoid content, all subsequent analyzes and the development of microcapsules were conducted exclusively with extracts processed by ultrasound. By evaluating the profile of different phenolic compounds, protocatechuic acid, isomer of p-coumaric acid, ferulic acid, rutin and naringenin were identified in the three pepper extracts. The microcapsules had an average diameter of 2,300 μm, an area of 4,150 μm and a weight of 10 mg. The 0.5% Malagueta and Goat pepper microcapsules presented the highest levels of phenolic compounds, which reflected in the antioxidant activities. The encapsulation efficiency at concentrations of 0.3% and 0.5% did not differ from each other. Considering the benefits for human health, there is a promising field of study for pepper species of the Capsicum genus, with innovation in the use of this vegetable, indicating potential for several applications.
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 de
The 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 sector
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 de
The 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.
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 Queiroz
Cachaça 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.

Navegar

Submissões Recentes