DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
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25 resultados
Resultados da Pesquisa
Item Evaluation of the effect of substrates and types of wheat flour on microbiological characteristics, pH values, levels of total phenolic compounds, antioxidant capacity and fermentative capacity of sourdough.(2022) Santos, Janaína Gomes dos; Ávila, Poliana Martins de; Schimitberger, Rodrigo; Cunha, Luciana Rodrigues da; Gomes, Raphael Antônio Borges; Vieira, Michele Cristina; Monteiro, Reginaldo de Souza; Vieira, Silvia Mendonça; Pereira, Patrícia Aparecida PimentaSourdough is a process that is expanding nowadays. However, the microorganisms present produce metabolites that can cause changes in the breads. Thus, the objective of this work was to evaluate the effects of substrates and types of wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity and fermentative capacity of different types of sourdough, comparing them with dry yeast. In this way, six sourdough were elaborated, diversifying the type of wheat flour (whole or white) and the substrate (beer wort, pineapple juice or natural yogurt), being evaluated in the microbiological aspects (yeast count, bacteria under anaerobic conditions and under aerobic conditions), physicochemical (pH, phenolic compounds and antioxidant capacity (β-carotene/linoleic acid, ABTS and DPPH)) and fermentative capacity (only in sourdough). In view of the results obtained, it was observed that both white wheat flour and whole wheat flour, with the substrates yogurt, pineapple juice and brewer's wort, showed differences in microbiological characteristics, in pH values, in the content of compounds total phenolics, antioxidant capacity and fermentative capacity compared to dry yeast, with whole wheat flour, pineapple or beer wort providing microbial diversity, as well as lowering the pH. WY (white wheat flour and yogurt), WP (white wheat flour and pineapple) and IW (whole wheat flour and beer wort) sourdough were more resistant to temperatures (25 °C, 30 °C e 35 °C).Item Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.(2023) Dias, Ana Clara Costa; Barbosa, Lais Cristina dos Santos; Guia, Michael Douglas Machado; Silveira, Clara Gomes da; Barcelos, Juliana Carvalho; Santos, Izabela Silva dos; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida PimentaBanana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2 ), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 23 + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.Item Desenvolvimento e avaliação de néctares mistos de abacaxi e gengibre.(2022) Lima, Natasha Nascimento; Souza, Edmara Moreira de; Santos, Paloma Cristina dos; Dias, Ana Clara Costa; Zinato, Matheus Macedo; Barbosa, Lais Cristina dos Santos; Cunha, Luciana Rodrigues da; Gandra, Kelly Moreira Bezerra; Pereira, Patrícia Aparecida PimentaConsiderando os benefícios proporcionados pelo gengibre e pelo abacaxi, esse trabalho teve como objetivo desenvolver e avaliar néctares mistos de abacaxi e gengibre desenvolver e avaliar néctares mistos de abacaxi e gengibre em relação às suas características sensoriais, físico-químicas e nutricionais afim de identificar a proporção ideal dos dois fatores em estudo no produto final. Foram avaliados os efeitos de dois fatores (abacaxi e gengibre), considerando delineamento central composto rotacional (DCCR) (22 + 4 pontos axiais + 3 pontos centrais). As formulações foram submetidas ao teste de aceitação avaliando os atributos cor, aparência, aroma, consistência, sabor e impressão global, utilizando-se a escala hedônica estruturada de 9 pontos e intenção de compra mediante escala de atitude. Foram realizadas análises de pH, sólidos solúveis totais, compostos fenólicos totais, atividade antioxidante pela metodologia de captura do radical DPPH e vitamina C. Os resultados foram avaliados por meio de superfície de resposta, teste de médias, mapa de preferência interno e função de desejabilidade. Verificou-se que a utilização do abacaxi e do gengibre, quando combinados, podem apresentar néctares mistos com melhores características sensoriais e nutricionais. Além disso, o uso dos dois fatores em produtos mistos é de extrema relevância, pois pode contribuir para o maior aproveitamento e agregação de valor para cada um deles coletivamente, em vez de individualmente. De acordo com a função de desejabilidade, o néctar com maior qualidade sensorial e nutricional deve conter entre 30% e 31,45% de abacaxi e 0,40% e 0,49% de gengibre.Item Elaboração de frozen yogurt simbiótico adicionado de gengibre.(2022) Quintão, Arthur de Oliveira; Lima, Michelle Barbosa; Schiassi, Maria Cecília Evangelista Vasconcelos; Curi, Paula Nogueira; Monteiro, Reginaldo de Souza; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida PimentaAtualmente, nota-se uma grande preocupação por parte dos consumidores em adquirir produtos nutritivos, saudáveis, que tragam benefícios para a saúde, com sabores diferenciados e acima de tudo, seguros para o consumo, sendo uma tendência de mercado e, como o sorvete de iogurte está cada vez mais sendo apreciado no Brasil, o presente estudo teve como objetivos a) determinar a concentração ideal de gengibre a ser adicionado ao frozen yogurt, b) determinar a concentração de prebióticos em frozen yogurt adicionado de gengibre e c) estudar a viabilidade das culturas lácticas, os teores de compostos bioativos e a capacidade antioxidante de frozen yogurt simbiótico adicionado de gengibre. Verificou-se que a utilização de 0,8% e 1,0% de gengibre adicionados antes ou após a maturação da calda não influenciaram a preferência do frozen yogurt. Já a adição de prebióticos, forma isolada ou combinada, influenciaram no pH, nos atributos sensoriais de cor e sabor e no overrun, sendo que a utilização de 2% de inulina proporcionou maiores teores de compostos fenólicos. Diante do exposto conclui-se que é viável produzir frozen yogurt simbiótico adicionado de gengibre. Desta forma, as quantidades ideais de gengibre e de prebiótico a ser adicionado ao produto são 1% e 2%, respectivamente.Item Antimicrobial and antioxidant activity of apricot (Mimusopsis comersonii) phenolic-rich extract and its application as an edible coating for fresh-cut vegetable preservation.(2022) Lima, Emília Maria França; Matsumura, Caroline Harumi Silva; Silva, Geovana Luísa da; Patrocínio, Isabela Cristina Soares; Santos, Catarina Angeli; Pereira, Patrícia Aparecida Pimenta; Hassimotto, Neuza Mariko Aymoto; Pinto, Uelinton Manoel; Cunha, Luciana Rodrigues daEdible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding antimicrobial substances including phenolic compounds commonly found in plant extracts. This study evaluated the phenolic compounds content, antioxidant and antimicrobial activity of pulp, and seed extracts of Mimusopsis comersonii (popularly known in Brazil as abrico), besides the phenolic compounds were identified and quantified in the pulp extract. Edible coatings were incorporated with pulp extract in order to evaluate the preservation of minimally processed apples and baroa potatoes against foodborne bacteria, and enzymatic browning was also determined. Myricetin-3-glucoside, quercetin-3-glucoside, and kaempferol-3-glucoside were identified as major flavonoids in the apricot pulp extract. The seed and pulp extracts inhibited all tested microorganisms, especially Staphylococcus aureus and Salmonella Typhimurium. Edible coatings added with 9% of phenolic extract showed in vitro antimicrobial activity, in addition to being effective in preventing enzymatic browning in minimally processed apples and baroa potatoes for up to 15 days of storage. They were also effective in reducing up to 2 log CFU/g of aerobic mesophiles after 15 days of storage for apples, even though no microbial inhibition in baroa potatoes was observed under the same conditions. The addition of pulp phenolic extract in edible coatings proved to be an alternative in the preservation of apples and in the antibrowning activity of minimally processed baroa potatoes.Item Compliance in handling of donated raw breast milk to human milk banks regarding microbiological quality.(2022) Chaves, Jaísa Oliveira; Fernandes, Angelica Maria de Freitas; Parreiras, Paola Machado; Passos, Maria Cristina; Cunha, Luciana Rodrigues da; Salierno, Camila Carvalho MenezesObjectives: microbiological quality of raw human milk (HM) from donors at the HMB (Human Milk Bank) of Santa Casa de Misericórdia de Ouro Preto was evaluated. Methods: the microbiological quality of milk from each of 10 donors in triplicate (30 samples) was evaluated by enumeration of Staphylococcus aureus and total aerobic mesophiles (surface plating) and total and thermotolerant coliforms (Most Probable Number - MPN). A questionnaire and a checklist were applied after the end of sample collection to verify the compliance of milk extraction and storage procedures by the donors. Results: inadequacies in the procedures for expression and storage of donated HM were observed. The presence of all microorganisms studied were verified in the milk of all donors, and in some cases exceeded the safety limits. The checklist indicated that some necessary hygienic-sanitary procedures were not carefully performed, making it important to properly guide the donors. Conclusions: this study points to an unfavorable scenario for the safety and quality of donated HM, and it is important to encourage further studies to be conducted so that the Brazilian network of HMB adopts stricter criteria for instructions on procedures and support for HM donors.Item Jambolão extract and potassium sorbate as antimicrobial components in active packaging.(2022) Dias, Ana Clara Costa; Alves, Juliana Josh Silva; Santos, Izabela Silva dos; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida PimentaThis study aimed to use the raw extract of jambolão (Syzygium cumini L.) and potassium sorbate as antimicrobial components in cellulose acetate films and evaluate their potential for application as active packaging for sugar-free banana preserve. The films were prepared using the casting method and evaluated for thickness and inhibition potential. The efficiency of the films as active packaging, in situ, was evaluated through the enumeration of aerobic mesophiles and mold and yeast over 36 days of storage of banana preserves. Furthermore, in order to analyze the fungicidal effect of the films against banana preserve with an initial load of microorganisms, mold and yeast were counted for 25 days of storage. The results showed that the incorporation of crude jambolão extract increased the film thickness, and its inhibition potential was similar to the film with incorporated potassium sorbate. Furthermore, the film with crude jambolão extract reduced mold and yeast growth by up to 1 log cycle over 36 days of storage. Furthermore, the use of the film with potassium sorbate promoted the same effect as this preservative added directly to the fruit preserve and proved to be efficient even with relevant initial contamination. Thus, the use of these active packagings presents an opportunity for industries as they reduce health risks and improve the safety and quality of preserves.Item The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.(2021) Pinto, Vitória Regina; Dias, Ana Clara Costa; Assis, Flávio Santos de; Costa, Laís Cristina Barbosa; Santos, Paloma Cristina dos; Alves, Juliana Josh Silva; Barboza, Izabela Vivarelli; Gomes, Camila Carolinne Martins; Santos, Izabela Silva dos; Monteiro, Reginaldo de Souza; Cunha, Luciana Rodrigues da; Gandra, Kelly Moreira Bezerra; Pereira, Patrícia Aparecida PimentaThe study evaluated the effect of the different types of sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in triplicate. The research data were analyzed using Tukey averages test and exploratory analysis by PCA and PARAFAC techniques. It was verified that the type of sugar influences the physicochemical characteristics, sensory acceptance, bioactive compounds, and the antioxidant capacity of jaboticaba jellies; owing to its undesirable sensory characteristics, it is not possible to use brown sugar, even when it produces jellies with higher content of total phenolic compounds and antioxidant capacity. White refined sugar, white crystal sugar, and demerara sugar are the most suitable sugars for processing jaboticaba jellies owing to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color.Item Changes in dietary and water use habits after the Doce River contamination with mining tailings.(2022) Lourdes, Eider Bruno de; Santana, Hernani Ciro; Macedo, Leandro Roberto de; Correia, Franciele Silva; Pacheco, Thatiane Cordeiro; Nascimento, Dayenne Paula; Cardoso, Leandro de Morais; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida Pimenta; Bertoldi, Michele CorrêaThe Fundão dam burst polluted watercourses with mining tailings and harmed cities bathed by Doce River, that might have changed eating habits. This study evaluated changes in dietary habits and water use in Araújos Island, Governador Valadares, Minas Gerais, southeastern Brazil, after contamination of the Doce River with mining tailings. Data were collected in residences through interviews using semi-structured questionnaires. Seventeen months after disaster, 73% of habitants changed water use habits, mainly for cooking (53%). Public supply water (PSW) was partially replaced for other sources, mainly mineral water. Additionally, 54% changed their dietary habits by reduction or interruption of the consumption of freshwater fish (50%), fruit (28%), vegetables (27%) and food made outside the home (40%). Most of them (96%) perceived an addition risk to food production after disaster. Financial (69%) and psychological (55%) damages as well as health risk (39%) were the negative effects most frequently mentioned. Only 13% positively evaluated the quality of PSW while 77% believe PWS may cause some type of damage in foods. Part (59%) did not believe in information regarding potability of PSW. These changes would be associated with healthier lifestyle habits, health risk perception about water quality and safety and lack of confidence about water potability.Item Obtenção da farinha do resíduo do processamento de acerola e avaliação de compostos bioativos e nutritivos.(2021) Magalhães, Marcela Paula Drumond; Gandra, Kelly Moreira Bezerra; Cunha, Luciana Rodrigues da; Lima, Emília Maria FrançaA acerola é uma fruta de grande valor nutricional reconhecida pelo elevado teor de vitamina C, e possui variada aplicabilidade na indústria de alimentos. O seu processamento gera uma quantidade considerável de resíduos, e há carência de informações sobre a composição e o aproveitamento deste material. Diante do exposto, o objetivo desse estudo foi produzir uma farinha a partir do resíduo do despolpamento da acerola, e realizar a caracterização físicoquímica e análise de compostos bioativos, visando um possível aproveitamento para fins alimentícios. A farinha, constituída de semente e casca da fruta, mostrou-se um subproduto rico nutricionalmente, contendo 9,12% de proteína, 3,40% de lipídios, 1,76% de cinzas, 6,64% de umidade e 79,07% carboidratos, pH de 3,23 e acidez titulável de 3,30 g ácido cítrico/100g. Quanto aos compostos bioativos, a farinha apresentou elevados teores de vitamina C (764,40 mg/100 g), carotenoides (23,93 µg/g), compostos fenólicos totais (28,46 mg AGE/100 g), atividade antioxidante pelo radical DPPH (EC50 113,40 g de farinha/g DPPH) e ABTS (193,90 μmol/g de farinha). A farinha desenvolvida apresentou-se como alternativa de aproveitamento para fins alimentícios, com boa conservação devido ao baixo teor de água, além de contribuir para a redução dos resíduos agroindustriais.
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