Desenvolvimento de fermentado alcoólico de yacon

Submitted by Marlene Santos ([email protected]) on 2016-03-17T17:18:59Z No. of bitstreams: 2 Dissertação - Camila Cheker Brandão - 2013.pdf: 2119309 bytes, checksum: 8bc29f2abfe173bf22e0f27f541932ed (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Approved for entry into archive by Luciana Ferreira ([email protected]) on 2016-03-21T10:30:05Z (GMT) No. of bitstreams: 2 Dissertação - Camila Cheker Brandão - 2013.pdf: 2119309 bytes, checksum: 8bc29f2abfe173bf22e0f27f541932ed (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Made available in DSpace on 2016-03-21T10:30:05Z (GMT). No. of bitstreams: 2 Dissertação - Camila Cheker Brandão - 2013.pdf: 2119309 bytes, checksum: 8bc29f2abfe173bf22e0f27f541932ed (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5) Previous issue date: 2013-02-22The yacon is considered a functional food, because of its content of soluble fiber, the fructooligosaccharides (FOS), however it has a short shelf life and low volume production, producing an alcoholic fermented as an alternative for these problems. Thus, the aim of the study was to develop the alcoholic beverage, monitoring chemical changes during the elaboration process and aging (one year). After that time the antioxidant potential, the methanol content and an sensory analysis were conducted. The roots of yacon underwent alcoholic fermentation and the broth was monitored (temperature, pH, total acidity and soluble solids content) during ten days of the first (fast) fermentation and (density, ash, total and volatile acidity, tannins and sugars), during ninety days of slow stage of fermentation. At the end of the slow fermentation, the total acidity was the only requirement that varied significantly (p <0.05), decreasing over three months . During a year of aging were monitored ash, total acidity, volatile acidity, free and total SO2, the reducing sugar, sucrose, phenolic compounds and fructooligosaccharides (FOS). The volatile and total acidity increased significantly (p <0.05), over time, but at the end still retained within the law. As for the sugars, including FOS, were consumed during this period, sugesting the ability of yeast to hydrolyze the soluble fiber. The free and total SO2 decreased significantly, showing its performance against oxidation product. At the end of aging, methanol content presented was within those permitted by law, a good antioxidant potential and considerable profile and sensory acceptance. Thus, there was able to produce a fermented alcoholic from yacon, within the standards of Brazilian law, thereby becoming an alternative to the consumption of the roots.O yacon é considerado um alimento funcional, em razão do seu teor de fibra solúvel, ou seja, de frutooligossacarídeos (FOS), porém esse tubérculo apresenta alta perecibilidade e pouco volume de produção, fazendo com que a produção de um fermentado alcoólico se torne uma alternativa para seus problemas. Dessa forma, o objetivo do estudo foi desenvolver o fermentado alcoólico, monitorar quimicamente as alterações ocorridas durante o processo de elaboração e do envelhecimento de um ano. Após esse período o potencial antioxidante, teor de metanol e uma análise sensorial foram realizados. Primeiramente, as raízes de yacon foram submetidas à fermentação alcoólica e o mosto foi monitorado (temperatura, pH, acidez total e teor sólidos solúveis) durante dez dias de fermentação rápida e (densidade, cinzas, acidez total titulável e volátil, taninos e açúcares redutores) durante noventa dias de fermentação lenta. Ao final da segunda fermentação, a acidez total titulável foi o único requisito que variou significativamente (p<0,05), diminuindo ao longo dos três meses. Durante o período de um ano de envelhecimento foram monitoradas as cinzas, a acidez total titulável, a acidez volátil, o SO2 total e livre, o açúcar redutor, a sacarose, os compostos fenólicos e os frutooligossacarídeos (FOS). A acidez volátil e total aumentou significativamente (p<0,05), ao longo do tempo, mas mesmo assim ao final ainda se manteve dentro da legislação. Já os açúcares, incluindo o FOS, foram consumidos ao longo deste período, indicando a possibilidade das leveduras serem capazes de hidrolisar a fibra solúvel. O SO2 total e livre diminuiu, significativamente, mostrando sua atuação contra a oxidação do produto. Ao final do envelhecimento, o fermentado apresentou teor de metanol dentro do permitido pela legislação, um bom potencial antioxidante e considerável perfil e aceitação sensorial. Dessa forma, houve condições de se produzir um fermentado alcoólico, a partir do yacon, dentro dos padrões de legislação brasileira, tornando- se assim, uma alternativa para o consumo desse tubérculo

Development and evaluation of films with natural extracts and determination of oxidation in tilapia filets

Submitted by Luciana Ferreira ([email protected]) on 2020-01-06T13:39:56Z No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Approved for entry into archive by Luciana Ferreira ([email protected]) on 2020-01-07T11:54:31Z (GMT) No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2020-01-07T11:54:31Z (GMT). No. of bitstreams: 2 Tese - Camila Cheker Brandão Turella - 2019.pdf: 1923967 bytes, checksum: 520ee300d93bdfebc5c9190ce3a80be8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2019-12-13This study aimed to produce active biofilms with antioxidant action in the conservation of tilapia (Oreochromis niloticus) fillets. For this, by completely randomized design, natural extracts of pequi bark, araticum, cajazinho and saffron were extracted. All extracts were evaluated for phenolic compounds content and antioxidant capacity. The extract of pequi bark obtained the highest antioxidant capacity (1,874 μmol.g-1), and its phenolic profile showed that the main compounds responsible for its high antioxidant power were ellagic, gallic and protocatechic acids. Pequi bark, green tea / rosemary extracts and BHA were incorporated into cellulose acetate films. These films were analyzed for maximum supported stress, tensile strength, perforation strength, elongation, elasticity, CO2 permeability, migration of phenolic compounds in fat and water simulators and electron microscopy. Pequi bark extract films have good mechanical strength, with a rupture stress of 32.28MPa, a gradual and maximum migration of phenolic compounds to the simulating of two days, and also show to be porous and gas permeable. Films of four treatments (control, pequi bark, green tea / rosemary and BHA) were used to pack tilapia fillets, which were stored for 15 days at 4°C. The experiment was conducted in a randomized block design, consisting of four treatments and four replication. During the study period, the analysis of lipid (TBARS) and protein (carbonyl and sulfhydryl) oxidation were performed at times 0, 4, 7, 10, 12 and 15 days. At the end of this period, films with BHA and pequi bark extract were able to maintain the fillets with better oxidative rates, proving to be effective in preventing oxidation. Therefore, the extract produced from pequi bark showed potential antioxidant action and high effectiveness in combating oxidation, and can be used not only in fish but in various foods.Este estudo teve como objetivo produzir biofilmes ativos com ação antioxidante na conservação de filés de tilápia (Oreochromis niloticus). Para isso, através de um delineamento inteiramente casualizado, foram produzidos extratos naturais de casca de pequi, araticum, cajazinho e açafrão. Todos os extratos foram avaliados em relação ao teor de compostos fenólicos e sua capacidade antioxidante. O extrato de casca de pequi obteve a maior capacidade antioxidante (1.874 mol.g-1), e seu perfil fenólico demonstrou que os principais compostos responsáveis por sua alta potência antioxidante foram os ácidos elágico, gálico e protocatéquico. Extratos de casca de pequi, chá verde/alecrim e BHA foram incorporados a filmes de acetato de celulose. Esses filmes foram analisados quanto à tensão máxima suportada, tensão na ruptura, força de perfuração, elongação, elasticidade, permeabilidade ao CO2, migração de compostos fenólicos em meios simulantes de gordura e água e miscroscopia eletrônica. Filmes com extrato de casca de pequi apresentaram boa resistência mecânica, com tensão à ruptura de 32,28MPa, uma migração gradativa e máxima de compostos fenólicos para o meio simulante em dois dias e, ainda, mostraram ser porosos e permeáveis a gases. Os filmes dos quatro tratamentos (controle, casca de pequi, chá verde/alecrim e BHA) foram utilizados para embalar filés de tilápia, que foram armazenados durante quinze dias a 4ºC. O experimento foi conduzido em delineamento em blocos casualizados, composto por quatro tratamentos e quatro repetições. Durante o período de estudo, análises de oxidação lipídica (TBARS) e proteica (carbonila e sulfidrilas) foram realizadas nos tempos 0, 4, 7, 10, 12 e 15 dias. Ao final deste período, os filmes com BHA e com extrato de casca de pequi foram os que conseguiram manter os filés com melhores índices oxidativos, demonstrando serem eficientes na prevenção da oxidação. Portanto, o extrato produzido de casca de pequi mostrou potente ação antioxidante e alta eficácia no combate à oxidação, podendo ser utilizado não apenas em peixes como em diversos alimentos

Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance

Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased significantly, demonstrating its ability to act well against oxidation products. This product showed good antioxidant capacity and sensory profiles of considerable acceptance. Therefore it can be affirmed that the alcoholic fermentation of yacon can be a good alternative for the industrial sector and farmers in the region could be encouraged to use large-scale production