Mestrado em Ciência e Tecnologia de Alimentos
URI Permanente para esta coleção
Nível: Mestrado Acadêmico
Ano de início: 2011
Conceito atual na CAPES: 4
Ato normativo: Homologado pelo Parecer CES/CNE nº 487/2018 (Portaria MEC nº 609, de 14/03/2019) e Publicado DOU em 18/03/2019 (Seção 1, pág. 63).
Periodicidade de seleção: Semestral
Área(s) de concentração: Ciência e Tecnologia de Alimentos
Url do curso: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA/detalhes-do-curso?id=1076
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Navegando Mestrado em Ciência e Tecnologia de Alimentos por Autor "Bernardes, Patricia Campos"
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- ItemATIVIDADE ANTIMICROBIANA E ANTIBIOFILME DE EXTRATOS DE LÚPULOS(Humulus lupulus L.) CULTIVADOS NO BRASIL(Universidade Federal do Espírito Santo, 2022-11-24) Motta, Caroline de Souza; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/; http://lattes.cnpq.br/; Naves, Emiliane Andrade Araujo; https://orcid.org/; http://lattes.cnpq.br/0102165680976889; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Jose, Jackline Freitas Brilhante de Sao; https://orcid.org/0000000265925560; http://lattes.cnpq.br/9686717495086118Biofilms formation and permanence in food production chain is an important factor inthe incidence of foodborne diseases. Consequently, the study of biofilm inhibitoryagents has become a fundamental area of research. The antimicrobial activity of hop(Humulus lupulus L.) is already known. However, despite being a crop with greatgrowth potential in the country, the existing information about the antimicrobialproperties of hops grown in Brazil is still scarce. This study evaluated theantimicrobial and antibiofilm activities of hydroethanolic extracts of hops from Comet,Polaris and Brewers Gold varieties, produced in Brazil. Analyzes were performed todetermine the Minimum Inhibitory Concentration of the extracts, inhibition halo test,anti-adhesion activity with crystal violet, exopolysaccharides quantification, andScanning Electron Microscopy (SEM). The α- and β- acids levels ranged from 0.39 to1.07%. Gram-positive bacteria showed greater susceptibility to extracts whencompared to Gram-negative ones. The crystal violet adhesion assay revealedexpressive anti-adhesion activity against Listeria monocytogenes, Staphylococcusaureus, Escherichia coli and Salmonella Typhimurium. Comet variety extract reducedthe adhesion of S. aureus and S. Typhimurium by 95% and 90%, respectively.Extractsof the three varieties significantly reduced the exopolysaccharide productionby S. aureus. The micrographs obtained by SEM show a reduction in cellconcentration and damage to the cell membrane, confirming hop extracts'antibacterial and antiadhesion effects. These results support the potential of usingxi hops grown in Brazil as an anti-adhesion agent to control biofilm formation in the foodindustry.
- ItemATIVIDADES ANTIOXIDANTE E ANTIMICROBIANA DOS PRIMEIROS CULTIVARES DE LÚPULO (Humulus lupulus L.) PRODUZIDOS NO BRASIL(Universidade Federal do Espírito Santo, 2020-02-28) Arruda, Tarsila Rodrigues; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/0000000317217241; http://lattes.cnpq.br/; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Silva, Pollyanna Ibrahim; https://orcid.org/; http://lattes.cnpq.br/6283133658049374Hop (Humulus lupulus L.) is a plant that has shown great versatility as a raw material in food and pharmaceutical industries. Essential for beer production, it is associated with flavor, aroma and antioxidant and antimicrobial properties of the beverage,
- ItemCafé conilon (Coffea canephora Pierre ex Froehner) processado por via natural com inoculação de leveduras(Universidade Federal do Espírito Santo, 2019-07-15) Silva, Bruna Lessa da; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/0000-0002-0429-9455; http://lattes.cnpq.br/3835679507854745; Schwan, Rosane Freitas; https://orcid.org/0000-0003-1320-8882; http://lattes.cnpq.br/; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Coelho, Jussara Moreira; https://orcid.org/; http://lattes.cnpq.br/9157534666762021; Silva, Samuel de Assis; https://orcid.org/0000000207187328; http://lattes.cnpq.br/5587612692274561There are several factors that can affect the sensory quality of coffee, among them are the altitude of cultivation, the forms of processing and the action of microorganisms. In this context, yeast can be used as starter cultures to generate important flavor precursors. Two yeasts were inoculated during the natural drying of conilon coffee. Microbial group counts were performed by plating. Yeast follow-up during fermentation was performed by real-time PCR. Organic acids and sugars were quantified by HPLC. Volatile compounds were identified by gas chromatography. The cup test with six tasters and triangular test was performed. Inoculation significantly influenced the populations of lactic acid bacteria and fungi. For the latter, inoculation with M. guilliermondii at an altitude of 600 m was able to reduce the final population in a log cycle. P. kluyveri count was higher for samples inoculated with this yeast. Twenty-four volatile compounds were identified and their profile was influenced by altitude and yeast inoculation. Acetic, lactic, malic, oxalic and propionic acids were identified during all analysis times. Sugars decreased in concentration during drying. The inoculation of M. guilliermondii and P. kluyveri in coffees from 300 m altitude was able to increase the overall grade of the samples, while for the 600 m altitude there was a drop in this with inoculation. In the triangular test it was possible to detect significant difference only for the sample fermented with M. guilliermondii at an altitude of 600 m. The present study concluded that yeast inoculation may be advantageous depending on the coffee cultivation altitude.
- ItemCaracterização físico-química e capacidade antioxidante de borras de café oriundas de torras clara e escura e estudo do aproveitamento em muffins(Universidade Federal do Espírito Santo, 2019-02-27) Benincá, Daiane Bonizioli; Oliveira, Daniela da Silva; Saraiva, Sérgio Henriques; Silva, Pollyanna Ibrahim; Lima Filho, Tarcísio; Bernardes, Patricia Campos; Peluzio, Maria do Carmo GouveiaSpent coffee grounds are the main by-product of the soluble coffee industry and domestic preparations, and this by-product may be of interest to the food industry because it has a significant amount of fiber and antioxidant properties due to the presence of phenolic compounds. In this context, the aim of this study was to evaluate the composition of coffee grounds obtained from light and dark roasted grains and to verify its applicability as a food ingredient in muffins. In the first stage of the study, the spent coffee grounds were obtained from arabica coffee beans, submitted to light and dark roasted and ground. The spent coffee grounds were dried in a tray dryer, initially at five temperatures (40, 50, 60, 70 and 80 °C) in three replicates. The drying kinetics and the model adjustment (Page, Lewis, Henderson & Pabis (H & P) and Midilli) were studied, and analyzes of moisture, total phenolic content and antioxidant activity (ABTS) were carried out on spent coffee grounds, and drying time were evaluated. The desirability function was used in the significant results, to define the drying conditions that maintained the most favorable characteristics of the spent coffee grounds. In the second stage of the study, the spent coffee grounds were dried at the temperatures defined previously and submitted to physicochemical, chromatographic and microbiological analyzes. Subsequently, the spent coffee grounds that had the best characteristics was chosen and it was applied in muffins, that were characterized by physical, physicochemical and chromatographic analyzes. The results showed that only moisture, drying time and energy expenditure were influenced by the drying temperature (p<0,05) in spent coffee grounds drying. For the desirability function, the best drying temperatures were obtained, from 56 °C for spent coffee grounds light roasted and 61 °C for spent coffee grounds of dark roasted. Caffeine, trigonelin, chlorogenic acid (5-CGA), hydroxymethylfurfural (HMF), total phenolic content, antioxidant activity (ABTS and DPPH), proteins, carbohydrates and ashes were significant (p<0.05) and the concentrations found were higher in the spent coffee grounds from light roast. Lipid concentration was higher in the spent coffee grounds of dark roasted. Microbiological analyzes demonstrated that both coffee grounds were suitable for later use. Due to the best characteristics, the spent ground coffee from light roast was chosen to be applied in muffins at the concentrations of 0, 1, 16, 31, 46 and 61% (in partial substitution to wheat flour) and the compromised acceptance thresholds were determined) and rejection (LR). The obtained LAC was 1,72% and the LR was 85,82% spent coffee grounds addition. Caffeine, trigonelin, 5-CGA and total phenolic content of the muffins, increased with addition of the spent coffee grounds. The antioxidant activity (DPPH) increased until the concentration of 16% of addition and then presented stability. While for ABTS there was stability between 16% and 46% concentration and a new increase when 61% of spent coffee grounds were added. The color showed significant differences in all studied parameters (L *, a *, b * and ?E), with a value of ?E from 46% of spent coffee grounds addition was higher than 7, while the texture was only significant in parameters of hardness and resilience. Therefore, the application of spent coffee grounds as a food ingredient in moderate concentrations and close to the LAC is feasible, since: (i) it enriches the product, (ii) some texture characteristics are not influenced and (iii) adding 1,72% of coffee grounds (LAC), the acceptance of the muffin stimulus did not differ from acceptance of the muffin control
- ItemInfluência do tipo de processamento nas características químicas e sensoriais de café conilon(Universidade Federal do Espírito Santo, 2023-07-27) Benedicto, Diego Righi; Coelho, Jussara Moreira; https://orcid.org/0000-0002-7641-5638; http://lattes.cnpq.br/9157534666762021; https://orcid.org/0000000239904133; http://lattes.cnpq.br/5504301898377400; Schwan, Rosane Freitas; https://orcid.org/0000-0003-1320-8882; http://lattes.cnpq.br/1883532419933775; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; Saraiva, Sérgio Henriques; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561Coffee is a popular drink around the world, with origins in Ethiopia a thousand years ago. Its introduction to the Americas occurred in the 17th century, becoming an essential economic crop in South and Central America, especially in countries such as Brazil and Colombia. The 2022 Brazilian harvest showed an increase of 6.7% compared to 2021, but with a drop of 19.3% compared to 2020 due to adverse weather conditions. The cultivation area in 2022 covered 2,242.1 thousand hectares, with increasing productivity, especially in Espírito Santo. Recent studies explore coffee fermentation in bioreactors under anaerobic conditions, resulting in distinct sensory profiles and improved beverage quality. Different cultures, such as Candida parapsilosis and Meyerozyma guilliermondii, have been used to improve the quality of coffee. Furthermore, coffee's quality is also influenced by drying conditions, as a temperature of 35 ºC is considered the most favorable for high quality. The use of direct fire dryers, with solid fuels and high temperatures, can negatively affect the quality of the coffee due to the formation of soot and undesirable compounds in the smoke. Coffee roasting involves several chemical reactions that result in significant transformations, including the decomposition of polysaccharides and proteins, loss of water and the formation of volatile compounds. The present work investigated changes in the chemical and sensorial composition of coffee subjected to fermentation by selfinduced anaerobiosis, with inoculation of Candida parapsilosis and Meyerozyma guilliermondii. Drying methods were also investigated, at room temperature and in dryers at 35ºC and 60ºC. During fermentation, 24 volatile compounds were identified, and after roasting, 35 volatile compounds were identified in the experiment with inoculated coffees. In the study of different drying methods, 32 volatile compounds were identified. The yeasts C. parapsilosis and M. guilliermondii were present in all samples, even without inoculation. The coffee from the treatment inoculated with M. guilliermondii obtained the best sensory score, highlighting notes of red fruits, molasses and vanilla. Also, slow drying at controlled temperatures below 40°C is recommended to preserve the quality of the coffee, as rapid drying at high temperatures negatively affected quality.
- ItemIogurte simbiótico de açaí (Euterpe edulis Mart.) : caracterização físico-química e viabilidade de bactérias láticas e probiótica(Universidade Federal do Espírito Santo, 2015-04-08) Leite, Sabrina Torres; Bosi, Mirela Guedes; Fantuzzi, Elisabete; Roberto, Consuelo Domenici; Bernardes, Patricia Campos; Queiroz, Vagner Tebaldi de; Pires, Ana Clarissa dos SantosThe symbiotic yogurt, which combine probiotic microorganisms and prebiotic substances, added with fruit pulp are a growing trend in the market. The acai fruit (Euterpe edulis) stands out by the presence of bioactive compounds, such as anthocyanins. In this context, this study aimed to characterize and evaluate the physical and chemical parameters and microbiological feasibility of the symbiotic acai yogurt enriched with inulin and added with probiotic culture of Bifidobacterium animallis subsp. lactis BB-12. The yogurt formulations met the physicochemical requirements of the IN n° 46/2007 by MAPA, presenting ash content of 0,86% ± 0,10, total dry extract 23,18% ± 2,59, fat content 4,16 ± 0,31%, 0,70% ± 0,05 of acidity and 4,45 ± 0,10 pH. Among the formulations, the total phenolic content ranged from 18,17 to 117,84 mg AGE / 100g, anthocyanins from 1,92 to 47,88 mg /100 g and antioxidant activity from 0,71 to 6,95 µmol Trolox / g, observing an increase according to the increase of the added acai pulp content. After 28 days of storage at 5° C, there was a decrease in anthocyanin content and antioxidant activity. There was a positive contribution of acai pulp in viability of the lactic bacteria total whose scores ranged from 4,56 to 7,04 log CFU.g-1) and B. lactis BB-12 ranged from 3,17 to 6,34 log CFU.g-1, favoring the multiplication of these bacteria in the yogurts. In the formulations, added with 20 and 25% of acai pulp, the counting of the lactic bacteria total and probiotic bacteria, remained viable according to the IN n° 46/2007 by MAPA and the Functional Property Claim List (Anvisa), during 28 days of storage at 5 °C. It was concluded that the addition of acai pulp E. edulis, inulin and B. lactis BB-12 it was technologically feasible in the elaboration of symbiotic acai yogurt, and a great alternative to diversify the product on the market.
- ItemÓleo essencial de Plectranthus amboinicus (Lour.) Spreng.: propriedades antimicrobianas contra Escherichia coli E Listeria monocytogenes in vitro e em matriz cárnea(Universidade Federal do Espírito Santo, 2021-05-24) Silva, Bruno Dutra da; Roberto, Consuelo Domenici; https://orcid.org/0000000315521194; http://lattes.cnpq.br/2368249160119404; https://orcid.org/0000000150425742; http://lattes.cnpq.br/6630984726270367; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; José, Jackline Freitas Brilhante de São; https://orcid.org/0000000265925560; http://lattes.cnpq.br/9686717495086118Essential oils have been investigated for their antimicrobial activity and their potential application as a natural ingredient in food processing. Research reports its application to ensure microbiological quality and safety in replacement of preservatives traditionally used in processed foods. The hamburger is usually sold raw, refrigerated, or frozen, which is the main method to ensure the conservation of this meat product. The addition of essential oils with proven antimicrobial activity represents an alternative to improve the conservation of the hamburger. Plant sources are scientifically investigated, with a wide variety of species whose antimicrobial potential and application in food are being or have not yet been studied. In this context, the antimicrobial activity of essential oil from Plectranthus amboinicus (Lour.) Spreng. (PAEO) was investigated in vitro, and beef hamburgers during refrigerated storage. The phytochemical composition of PAEO was characterized by gas chromatography. Minimum inhibitory (MIC) and bactericidal (MBC) concentrations of PAEO against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, and Staphylococcus aureus were evaluated. Later, E. coli (Gramnegative) and L. monocytogenes (Gram-positive) were used to verify the antimicrobial activity in vitro, analyzing the parameters time versus death and the antiadhesion activity of PAEO. The beef hamburger was used to evaluate the sub-MIC and MIC concentrations of PAEO against E. coli and L. monocytogenes during storage at 7 °C for 15 days. The major constituents found in the PAEO were thymol (45.64%), pCymene (19.46%), β-Myrcene (12.59%), and α-Terpinolene (9.86%). The MIC for the bacteria evaluated was 0.25 mg.mL-¹ (S. aureus), 1 mg.mL-¹ (P. aeuroginosa), and 2 mg.mL-¹ (E. coli, Salmonella Typhimurium and L. monocytogenes). Regarding MBC, the values obtained for E. coli and P. aeruginosa were equal to the MIC, which is xiv indicative of only the bactericidal action of PAEO. For the other bacteria evaluated, the MBC was higher than the MIC, which highlights the distinction of the inhibitory and bactericidal effect at different concentrations. In the time versus death assay for E. coli, PAEO at a concentration of 2 mg.mL-¹ showed a reduction in the microbial load with a count <10 CFU.mL -¹ in 1 hour of incubation. For L. monocytogenes treated with 4 mg.mL-¹ , this reduction occurred after 4 hours. For the antiadhesion assay, at subinhibitory concentrations of 1 mg.mL-¹ , there was a reduction in the adhesion of 30.6% for E. coli and 13.7% for L. monocytogenes. At concentrations 8 times lower than MIC (0.25 mg . mL-¹ ) significant effects were also observed. In the assay on the removal of adhered cells, the concentration of 2 mg.mL-¹ of PAEO removed 48% of E. coli cells and 60.6% of L. monocytogenes within 24 hours of incubation. In bovine hamburgers, PAEO showed antimicrobial activity lower than that compared to the results of in vitro tests. However, at the concentration of 2 mg.g-¹ there was a significant reduction in the count of E. coli and L. monocytogenes from the 6th day on compared to the control treatment, with a reduction in the count up to the 12th day of storage. After the 12th day of storage, an increase in the population of E. coli and L. monocytogenes was observed for all concentrations of PAEO tested. It is noteworthy that at the concentration of 2 mg.g-¹ of PAEO this increase was significantly smaller when compared to concentrations of 1 mg. g-¹ and E. coli and L. monocytogenes counts in the burger without the addition of PAEO. The results, therefore, confirm the potential application of PAEO as a natural preservative to ensure the microbiological safety of refrigerated hamburgers.