Aproveitamento integral dos resíduos da jabuticaba
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Data
2023-02-15
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Universidade Federal de Goiás
Resumo
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.
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Citação
MIRANDA, B. M. Aproveitamento integral dos resíduos da jabuticaba. 2023. 64 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2023