Mestrado em Ciência e Tecnologia de Alimentos

URI Permanente para esta coleção

http://repositorio.ufes.br/handle/10/17469

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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Aplicação da espectroscopia NIR e análise multivariada na determinação de características físico-químicas e nota sensorial de café arábica
(Universidade Federal do Espírito Santo, 2018-02-27) Araújo, Cintia da Silva; Ferreira, Adésio; Saraiva, Sérgio Henriques; Teixeira, Luciano Jose Quintão
Coffee is a product of worldwide interest. Its drink is one of the most consumed and appreciated in various regions of world. The physico-chemical composition of the grains is influenced by several factors and has direct interference on the final characteristics presented by the beverage. The methods of physical-chemical and sensory analysis used in the analysis of coffee samples are time-consuming and laborious, a fact that motivates the search for alternative forms of analysis, and NIR spectroscopy can be highlighted as a promising tool for this purpose. Thus, the objective of this work was to develop multivariate calibration models to determine several physicochemical and sensory properties of samples of coffee grown in several regions of the state of Espírito Santo in a fast and non-destructive manner. The coffee samples were submitted to moisture analysis, total soluble solids, pH, titratable total acidity, total and reducing sugars, potassium leaching, electrical conductivity and total phenolic compounds. Spectra no pre-treatment and preprocessed by different techniques were used for the construction of calibration models, using the method of partial least squares per interval (iPLS). The models developed showed good correlations with the values obtained by the conventional analyzes, with emphasis on the sensorial analysis, whose model obtained the highest correlation value among all models developed. On the other hand, for the analysis of humidity, the model presented significant bias, indicating that this was not adequate to estimate the moisture content of the grains. It has been found that NIR spectra can be used to determine various coffee properties and that the use of spectral preprocessing techniques has improved the ability of calibration models to estimate reference values.
Atividade antioxidante, oxidação lipídica e aceitação sensorial em salsichas de frango adicionadas de extrato de Juçara
(Universidade Federal do Espírito Santo, 2017-02-17) Flores, Rafaela Venancio; Silva, Pollyanna Ibrahim; Roberto, Consuelo Domenici; Della Lucia, Suzana Maria; Giannotti, Juliana Di Giorgio
The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken sausages presented levels of unsaturated fatty acids and, therefore, are more susceptible to lipid oxidation reactions. In order to evaluate the antioxidant activity of phenolic compounds extracted from natural sources for application in meat products and evaluating their influence on chemical, physical and sensorial properties, a concentrated extract of the fruit Jussara was used in chicken sausages. Four formulations were evaluated: ES (standard formulation); ESEJ50 and ESEJ60: (standard formulation added of 50 ppm and 60 ppm of total phenolic compounds of Jussara concentrate extract, respectively); And ESBHT (standard formula added with 0.01% butylhydroxytoluene). Centesimal composition (ash, protein, lipid and moisture content), emulsion stability and sensorial acceptance of sausages were evaluated soon after processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index (TBARS), texture profile and total phenolic compounds content were evaluated during 45 days in sausages stored at 4 oC. The addition of concentrated Jussara extract did not alter the ash, lipid, protein and moisture contents of the chicken sausages that presented mean values (%) of: 2,13 ± 0,10 (ES), 2,13 ± 0,11 (ESEJ50), 2,06 ± 0,14 (ESEJ60) and 2,23 ± 0,18 (ESBHT) for ash content; 12,80 ± 0,32 (ES), 12,03 ± 0,75 (ESEJ50), 12,99 ± 0,45 (ESEJ60) and 12,62 ± 1,16 (ESBHT) for lipid content; 15,34 ± 0,54 (ES), 15,63 ± 0,56 (ESEJ50), 15,90 ± 1,07(ESEJ60) and 15,70 ± 0,80 (ESBHT) for protein content; and 65,91 ± 2,37 (ES), 66,96 ± 1,82 (ESEJ50), 65,37 ± 1,64 (ESEJ60) and 66,06 ± 2,98 (ESBHT) for moisture. It was observed a decrease in the emulsion stability of sausages added with extract in relation to ES and ESBHT, attributed mainly to the low pH value of the extract (3,0 ± 0,0) incorporated during the crushing of the meat batter. In relation to the texture profile, it were decrease only ESEJ50 hardness (4,97 ± 2,02 N at 7,17 ± 3,02 N) and ESEJ60 (4,38 ± 1,94 N at 6,12 ± 2,98 N) in relation to the ES formulation (7,79 ± 2,81 N at 9,81 ± 2,66 N) and ESBHT formulation (6,68 ± 0,51 N at 10,70 ± 1,06 N), and reduction of chewability of ESEJ50 formulations (38,29 ± 19,16 N.cm at 65,36 ± 26,70 N.cm) and ESEJ60 (24,98 ± 18,28 N.cm at 43,13 ± 35,08 N.cm) in relation to the ES formulations (66,20 ± 28,55 N.cm at 78,22 ± 42,93 N.cm) and ESBHT (58,90 ± 5,46 N.cm at 85,19 ± 10,71 N.cm). The residual nitrite content of sausages added with Jussara concentrate extract (ESEJ50 = 35,33 ± 12,01 mg of sodium nitrite.kg-1 sausage; ESEJ60 = 30,79 ± 12,81 mg of sodium nitrite.kg -1 sausage) decreased when compared to ES formulations (43,83 ± 11,73 to 50,49 ± 14,29 mg of sodium nitrite.kg1 sausage) and ESBHT (48,36 ± 6,67 to 58,26 ± 4,57 mg of sodium nitrite.kg-1 sausage). As for the storage time, the residual nitrite content decreased significantly during the shelf life of the sausages. The color coordinates improved with the addition of the Jussara concentrate extract, and a* was stable for up to 20 days of storage at 4 °C. The b* coordinate presented lower values for samples containing concentrated extract of Jussara, indicating less pale samples and C* coordinate showed a linear increase during the storage at 4 °C, evidencing the increase in the saturation of the red color of the sausages. The value of L * was higher in sausages added with extract, indicating a darker coloration in relation to ES and ESBHT. There was an increase in the phenolic compound content of ESEJ50 (191,74 ± 13,45 mg gallic acid equivalent.100 g-1 dry sausage) and ESEJ60 (190,95 ± 15,96 mg gallic acid equivalent.100 g -1 Dry sausage) relative to ES (169,90 ± 20,66 mg gallic acid equivalent.100g-1 dry sausage) during storage. Among the formulations ESEJ50 and ESEJ60 there was no significant difference (P=0,05), as well as with the ESBHT formulation (183,92 ± 17,76 mg gallic acid equivalent.100 g-1 sausage). In relation to antioxidant activity by means of the DPPH radical assay, the ESEJ60 formulation, with inhibition percentage between 55,09 ± 1,36 and 60,60 ± 4,73%, was superior to the ES formulation (49,61 ± 5,81% and 52,98 ± 1,32%) and as efficient as the ESBHT formulation (54,70 ± 3,39% at 60,63 ± 5,76%). In relation to the lipid oxidation index, the addition of 60 ppm of phenolic compounds from Jussara concentrate extract was shown to be as effective (0.3 ± 0.18 mg malonaldehyde.kg-1 sausage) as BHT addition (0, 18 ± 0.07 mg malonaldehyde kg-1 sausage). In the sensory acceptance test, all formulations showed good sensory acceptance for color, appearance, texture, taste and overall impression attributes, with hedonic grades between 6 ("slightly liked") and 7.0 ("moderately liked") for color And appearance and between 6 ("I liked it slightly") and 8.0 ("I liked it a lot") for texture, flavor and overall impression. In this context, considering that incorporation of Jussara concentrate extract was effective for reduce the lipid oxidation index and the good acceptability of chicken sausages, it is concluded that, technologically, it is feasible to apply the phenolic compounds extracted from the Jussara fruit under concentrated extract form in meat products as a natural antioxidant.
Avaliação da microbiota de alface (Lactuca sativa) comercializada no município de Alegre-ES
(Universidade Federal do Espírito Santo, 2013-07-29) Silva, Nayara Benedito Martins da; Bernardes, Patrícia Campos; Carvalho, Raquel Vieira de; Peña, Wilmer Edgard Luera; Fantuzz, Elisabete
Vegetables are an important source of vitamins, minerals and fibers, which are essential for good functioning of the organism; therefore its consumption has been grow. Lettuce is one of the most consumed vegetables in Brazil, especially raw, however in the recent years it has been associated to food outbreaks. Several methods can be used to determine micro-organism in food. Thus, the use of effective methods are increasing and can simultaneously provide faster results. The technique of polymerase chain reaction (PCR) has shown to be an effective tool for this purpose. The objective of this study was to evaluate the occurrence of Salmonella ssp. in lettuce (Lactuca sativa) type crisp, commercialized in the city of Alegre-ES. For this study, 60 samples of crisp type lettuces and conventional cultivation commercialized in outdoor markets, supermarkets and produce stores in the city were used. The determination of the presence of Salmonella ssp. was accomplished through the following steps: pre-enrichment, selective enrichment, selective-differential plating and to confirm the results, the PCR technique was utilized. Eleven establishments were evaluated. Furthermore, determinations of the following microbial groups in the tested samples were done: aerobic mesophilic, filaments fungi and yeast, total and thermotolerant coliforms. The samples analyzed presented average counts of aerobic mesophilic of 6.80 log CFU. g-1 and filaments fungi and yeast of 4.07 log CFU. g-1 . It was found that 100 % of the samples presented total coliform and in relation to the presence of thermotolerant coliforms 58 % of the sampled showed values <3 MPN g-1 , 30 % between 4 and 21 MNP g-1 , and 12 % between 43 and 93 MPN g-1. Through the PCR technique, 21,66 % (n=13) of the 60 samples of lettuce evaluated was considered positive for Salmonella spp. Salmonella spp. positive samples were obtained from 8 of the 11 establishments evaluated. From these results it is noteworthy the importance of adopting preventive measures to reduce the contamination of lettuce in natura and other fresh vegetables throughout the production chain as a way to reduce health risk associated with the consumption of this food.
Avaliação da qualidade do leite e caracterização de laticínios do estado do Espírito Santo
(Universidade Federal do Espírito Santo, 2014-08-29) Tonini, Christyane Bisi; Roberto, Consuelo Domenici; Bosi, Mirela Guedes; Bernardes, Patrícia Campos; Sobral, Denise
Milk is a food of great importance in human nutrition and widely consumed. Thus, it is justified to study its characteristics and evaluate hygienic procedures during the entire production chain, from milking to processing. The objective of this work was to characterize the dairy companies located in the state of Espírito Santo, and measure the quality of raw milk and pasteurized milk from four establishments. The study was divided into four stages: 1) Selection of two dairy companies with Seal Federal Inspection (SIF) and two dairy companies with Seal of State Inspection (SIE); 2) Development of questionnaire for data collection; 3) Sampling of refrigerated raw milk and pasteurized milk at the selected dairy companies and evaluation of the quality of the milk samples and; 4) Characterization of the four companies and evaluation of their sanitary conditions (administration of the questionnaire and application of the check-list present in the RDC No 275/2002 of ANVISA). Results showed that chemical composition, titratable acidity, pH and somatic cell count (SCC) samples of companies SIF 1, SIF 2, SIE 1 and SIE 2 were in accordance with the standard required by MAPA's Instruction N. 62/2011. All samples presented staining reddish brown / pink and no clotting as to alizarol test, indicating compliance with the requirement of the legislation. Concerning the test of detection of ß-lactam antibiotic, all milk samples were absent according to the used method. In one of the analyzed samples, referring to a repetition of the company SIF 1, it was verified the presence of alkaline phosphatase enzyme in pasteurized milk, indicating that the treatment was not appropriate or the enzyme renatured, which would lead to a false positive result for the test. It was found that both samples of milk collected from a company with SIS showed absence of lactoperoxidase, indicating its superpasteurization due to denaturation of the enzyme. Regarding microbiological analyses of total bacterial count (TBC), mesophilic and psychrotrophic bacteria, results were higher than expected according to legislation. In addition, higher values for total bacterial count, psychrotrophic coliforms were found in raw milk samples collected from companies with SIF, probably due to the use of community tanks by producers, longer transportation period when comparing to companies with SIE and greater volume of milk collected from different milk producers. With respect to total bacterial count and total coliform count in pasteurized milk, the highest average values were recorded from companies SIF 1 and SIF 2. Dairy companies that showed higher percentages of adaptation to requirements of GMP were SIF 1 (87.82%) and SIF 2 (80.66%), which either had already implemented or was in the final stage of implementation of Standard Operating Procedure (SOP), GMP and Integrated Pest Management (IPM). Results of microbiological analyses, check-list application, and questionnaire administration allowed us to draw the conclusion that companies with SIF, although showed higher percentage of adequacies to GMP requirements, showed lower raw material quality comparing to companies with SIE. These results demonstrated that the study of dairy companies in the state of Espírito Santo enabled dairy industry and its problems knowledge, contributing to the appliance of improvement action and prevention of future problems.
Avaliação das propriedades físico-químicas de café arábica (Coffea arabica) e conilon (Coffea canephora) classificados quanto à qualidade da bebida
(Universidade Federal do Espírito Santo, 2015-08-07) Agnoletti, Bárbara Zani; Pinheiro, Patrícia Fontes; Silva, Pollyanna Ibrahim; Saraiva, Sérgio Henriques; Peluzio, João Batista Esteves
The species of greatest economic importance of coffee grown in Brazil are Coffea arabica and Coffea canephora. The raw coffee is marketed both species and enhanced according to the quality of the grains. The quality of the final product, depends on several factors, such as the species, the embodiment of the harvest, the grain processing, storage, roasting and grinding. To determine the coffee beverage quality is performed sensory analysis, where trained individuals taste the coffee and give it a score or rating. Few studies relating the physicochemical properties and beverage quality are found in the literature. In this context, the objective of this study was to analyze the physicochemical properties of arabica and conilon coffee, relating them to the quality of the beverage; check the differences between species; beyond the influence of roasting on these properties. They were determined moisture, mass loss, color in roasted coffee, pH, total acidity, total sugars (reducing and non-reducing sugar), soluble solids, total phenolics compounds, electrical conductivity, potassium leaching, caffeine, chlorogenic acids and trigonelline. There were no differences as to the physicochemical properties between treatments (ratings) of each species (arabica and conilon), for both the raw grain samples as roasted beans, for the content soluble solids, electrical conductivity, leaching potassium and chlorogenic acid. Differences were found regarding the physicochemical properties between treatments for pH, titratable acidity and sugars. The content of phenolic compounds, trigonelline and caffeine were the physicochemical properties that best discriminated the two species of coffee. The physicochemical properties of the coffee are dependent on the roasting. There was a decrease in soluble solids, pH, sugars, phenolic compounds, chlorogenic acid and trigonelline, after roasting, while the titratable acidity increased and caffeine remained stable. Through the Pearson correlation test, significant correlations were observed between the physicochemical properties with sensory note. Positive correlations were observed for moisture and acidity of roasted coffee, whereas negative correlations were observed for soluble solids and pH of roasted coffee, electrical conductivity and potassium leaching in raw coffee.
Avaliação do efeito da sonicação em enzimas na polpa de açaí (Euterpe edulis)
(Universidade Federal do Espírito Santo, 2016-02-17) Furtado, Maraysa Rodrigues; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira de; São José, Jackline Freitas Brillante de
The non-thermal treatments are promising techniques for the processing of food. Ultrasound is a able to minimize changes during processing and storage of food. The application of ultrasonic waves in foods can inactivate enzymes and microorganisms, as well as assist in the extraction of components. Acai is a fruit with high nutritional value and commercial demand, but easily loses some of its original properties due enzymatic reactions. This study aimed to evaluate and compare the sonication techniques, thermosonication and conventional heat treatment for inactivation of peroxidase and polyphenol oxidase and maintenance of physical-chemical properties of acai pulp. Were evaluated, Moisture content, pH, titratable acidity, lipids anthocyanins, phenolic compounds and reducing sugars activity of peroxidase and polyphenol in acai pulp treated and not treated with ultrasound and heat treatment. For thermosonication temperatures used were 20, 30, 40, 50, 60 ° C for 10 minutes. It was observed that the thermosonication and heat treatment were able to maintain the characteristics of color, pH, water content, lipid, titratable acidity and anthocyanins. Application of treatment with ultrasound at 20 ° C in acai pulp was obtained behavior similar to the heat treatment in the peroxidase activity. While the nectar, none of the treatments showed statistical significance when compared to the control sample. Treatment with ultrasound is promising only if the parameters that interfere with the efficiency of propagation of sound waves, such as soluble solids content and concentration of the components are reduced.
Avaliação do jambolão (Syzygium cumini) sobre os biomarcadores cardiovasculares e a morfologia dos tecidos hepático e adiposo em camundongos submetidos a uma dieta hiperlipídica
(Universidade Federal do Espírito Santo, 2017-02-17) Bernardes, Roberta de Oliveira; Tostes, Maria das Graças Vaz; Costa, André Gustavo Vasconcelos; Costa, Neuza Maria Brunoro; Nunes, Éricka Takagi; Oliveira, Daniela da Silva
The cardiovascular diseases (CVD) are the main cause of mortality all over the world. The consumption of food, rich in antioxidants, as the phenolic compounds presented in jambolan (Syzygium cumini), may be an alternative to reduce the risk of CVD development. The objective of this work was to evaluate the action of lyophilized jambolan upon cardiovascular biomarkers fed a high-fat diet. The jambolan was lyophilized and its centesimal composition, total phenolic content, and total anthocyanins and the in vitro antioxidant capacity were determined. For the biological assay 43 mice were demanded and they were submitted to a normal-fat control diet (CT, n=22) and high-fat diet (HF, n=22), during 8 weeks. Thereafter, for a new period of 9 weeks, the CT group was divided and continued to receive CT diet (n=10) or CT diet supplemented with 2% of lyophilized jambolan (CT+J, n=12); the group HF continued receiving HF diet (n=9) or HF diet supplemented with 2% of lyophilized jambolan (HF+J, n=12). Thus, the animals were submitted to euthanasia and blood samples were collected for the analysis of metabolic and inflammatory biomarkers. The liver histological analysis and epididymal adipose tissue analysis were carried out. The results were analyzed by t test to evaluate the CT and HF groups, before the supplementation period. The “Two-way” variance analysis was carried out to evaluate the effect of the diet and fruit and/or their interactions among the experimental groups (CT, HF, CT+J and HF+J). The data were expressed in arithmetic mean and standard errors, with 5% significance level. The experimental model was efficient on checking higher weight gain on the animals, which received high-fat diet. The high-fat diet potentized the inflammatory process, promoting an increase on the total cholesterol concentrations, increase on the epididymal fat, promotion of hepatic steatosis and expression of inflammatory biomarkers as ICAM-1 and ALT. The diet supplementation with 2% of lyophilized jambolan was efficient on reducing some damages present on the inflammatory process and/or related to the cardiovascular risk, decreasing the concentrations of e-selectin. It was also possible to observe the effect of jambolan on the reduction of ICAM-1 concentrations, when in association with high-fat diet. The fruit also presented hepatoprotective effect, with reduction on the AST concentrations and protection of the liver against lipid infiltration and consequent hepatic steatosis.
Avaliação do potencial anti-inflamatório e antioxidante da casca da jabuticaba (Myrciaria cauliflora), do açaí jussara (Euterpe edulis Martius) e do jambolão (Syzygium cumini) em camundongos submetidos à dieta de cafeteria
(Universidade Federal do Espírito Santo, 2014-07-25) Sant'Ana, Marcella Ramos; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Cintra, Dennys Esper Correa
Increased body fat is associated with increased inflammation and oxidative stress, which may compromise the health of the individual. An alternative to try to restore the oxidative and inflammatory balance of the body would be the intake of antioxidant compounds such as polyphenols present in fruits such as jaboticaba (Myrciaria cauliflora), the jambolan (Syzygium cumini) and jussara açai (Euterpe edulis Martius), fruit with low consumption, but with a large production in southeastern Brazil. The objective of this study was to investigate the effect of supplementation of these fruits on oxidative stress and inflammation in animals fed a high calorie and high fat diet. The fruits were lyophilized and subsequently evaluated its chemical composition and concentration of total phenolics, anthocyanin and antioxidant activity. For the biological assay, 30 adult male mice of the Swiss race divided into 5 groups (n = 6/group) were used, namely: group treated with standard commercial diet (negative control), group treated with cafeteria diet (positive control) and test groups that received the cafeteria diet plus 2% freeze-dried jaboticaba peel powder or jambolan or acai jussara for 14 weeks. After the experimental period was evaluated serum antioxidant capacity and lipid peroxidation as well as the levels of the anti-inflammatory (IL-10) and proinflammatory cytokines (TNF-a and IL-6). It was applied t test to compare the results of the control groups and ANOVA, complemented with Tukey test (a = 5%), to compare the results between the tests groups and the positive control. The freeze-dried acai jussara powder was the fruit with higher concentrations of anthocyanins, while the jaboticaba peel showed the highest concentrations of phenolic compounds and antioxidant activity in vitro. Supplementing with freeze-dried fruits was effective in increasing serum antioxidant activity in experimental animals, but no reduction of serum lipid peroxidation was observed. Regarding the inflammatory profile, no difference between the animals supplemented with freeze-dried fruits and receiving only cafeteria diet was observed. It can be concluded that the fruits tested were effective in increasing serum antioxidant activity of the supplemented animals, but showed no anti-inflammatory effect in these animals.
Avaliação nutricional, físico-química, antioxidante e de resíduos de agrotóxicos de morango em sistemas de cultivo orgânico e convencional
(Universidade Federal do Espírito Santo, 2014-07-25) Kobi, Hélia de Barros; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Heleno, Fernanda Fernandes; Souza, Jacimar Luiz de; Carneiro, Joel Camilo Souza
Bioacessibilidade in vitro de compostos fenólicos microencapsulados do fruto Jussara (Euterpe edulis Martius) e aplicação em sistema-modelo de gelatina
(Universidade Federal do Espírito Santo, 2017-07-20) Bernardes, Andressa Ladeira; Tostes, Maria das Graças Vaz; Careta, Francisco de Paula; Costa, André Gustavo Vasconcelos; Silva, Pollyanna Ibrahim
The fruit jussara (Euterpe edulis Martius) is rich in phenolic compounds and anthocyanins, which are strong antioxidants and bring beneficial effects on health. Anthocianins are soluble pigments, they are used as natural colors in some products by the food industry as an alternative for artificial colorants. Anthocyanins are unstable at pH above 4.0 and may be more degraded, which reduces their bioaccessibility. Microencapsulation technology can be a useful tool to improve the stability of polyphenols and anthocyanins, providing greater bioaccessibility. The aim of this study was to analyze the bioaccessibility of phenolic compounds and microencapsulated anthocyanins of the Jussara fruit, through the in vitro digestion and later application in gelatine model system. An analysis of the centesimal composition of the fruit pulp was performed. The phenolic and anthocyanin compounds of the jussara fruit pulp (PO) were extracted and microencapsulated with maltodextrin (MD), inulin (IN) and gum arabic (GA). The in vitro digestion of jussara pulp and microencapsulated was made, and successive application of the microencapsulated in gelatine model system. Physicochemical analyzes (water activity - aw, solubility, pH, total polyphenols and anthocyanins, antioxidant capacity and overall color difference) were also executed. An analysis of variance (ANOVA), complemented with Dunnet's test, was applied to compare the microencapsulated with the pulp (p <0.05). The Tukey test was used to compare the microcapsules (p <0.05). The degration constant (k) and the half-life (t ½) were obtained by regression analysis, assuming it as a first-order model. The microcapsules showed aw 0.35-0.57, solubility of 99% and pH <4.0. The bioaccessibility of anthocyanins was higher for PO (24.90%), followed by GA (24.67%), IN (19.28%) and MD (18.71%), but there were no statistic differences between them. However, for the phenolic content, GA (44.65%) presented a higher percentage of recovery compared to PO (30.32%; p <0.05). In the gelatin model system the anthocyanin degradation constant (k) was higher in GA (0.0047), followed by MD (0.0043) and IN (0.0039). For phenolic compounds the degradation constant followed the order: MD (0.0153) > IN (0.0114) > GA (0.0052). The color parameters (L *, a *, b *, C *, h° and ?E *) showed a color trend from red to blue, except for GA that showed a more yellow (h°). During the 72 hours, no color difference was observed in the treatments. The in vitro bioaccessibility of anthocyanins and phenolic compounds were similar in all microencapsulated samples. The incorporation of microencapsulated anthocyanins with IN is promising, as it gave protection to the pigment and specific color throughout the storage.
Biodisponibilidade de ferro e sua interação com a vitamina A em alimentos biofortificados
(Universidade Federal do Espírito Santo, 2018-03-01) Antunes, Paula Tavares; Tostes, Maria das Graças Vaz; Costa, Neuza Maria Brunoro; VIANA, M. L.; COSTA, A. G.; OLIVEIRA, D. S.; BRIGIDE, P.
Biodisponibilidade de ferro in vitro e in vivo de misturas de feijões caupi e batata doce biofortificados
(Universidade Federal do Espírito Santo, 2017-12-18) Corrêa, Sarah Ramos; Tostes, Maria das Graças Vaz; Brigide, Priscila; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Oliveira, Daniela da Silva
Food biofortification is an ally in the fight against micronutrient deficiency. In Brazil, staple crops are produced with higher levels of iron, zinc and vitamin A, but little is known about the bioavailability of these nutrients and their interactions. The aim of the study was to evaluate the interaction of vitamin A in the bioavailability of iron from mixtures of conventional rice with – biofortified cowpea beans and sweet potato with iron and carotenoids pro vitamin A, respectively, using in vitro and in vivo methods, as well as evaluate the gene expression of proteins involved in iron metabolism. The foods were cooked and dried at 60ºC. The nutritional composition, phytates, total phenolics, iron and zinc of food flours were analyzed. The combinations used in the experiment consisted of rice + cowpea added or not of sweet potatoes. In vitro bioavailability of cowpea bean Guariba (G), Aracê (A), Xique Xique (X) and Tumucumaque (T) was assessed by Caco-2 cells. In the biological assay nine experimental groups (n = 8) were tested: Rice + Cowpea BRS Guariba (G); Rice + Cowpea BRS Guariba + Sweet Potato (GB); Rice + Cowpea BRS Aracê (A); Rice + Cowpea BRS Aracê + Sweet Potato (AB); Rice + Cowpea BRS Xique Xique (X); Rice + Cowpea BRS Xique Xique + Sweet Potato (XB); Rice + Cowpea BRS Tumucumaque (T); Rice + Cowpea BRS Tumucumaque + Sweet Potato (TB); Control (Ferrous Sulfate). Only the BRS Xique Xique cowpea presented higher bioavailability of iron in vitro in the absence of sweet potato compared to the blend with the potato. The other groups added of sweet potato did not differ among themselves, as well as the groups without the potato, and one compared to the other. Bioavailability of iron in vivo was assessed by the depletion/repletion method (period of 35 days). Hemoglobin Gain (Hb Gain), Hemoglobin Regeneration Efficiency (HRE) and Relative Biological Value of HRE (RBV-HRE) were evaluated. The gene expression of the transferrin and ferritin proteins were evaluated by RT-PCR. The Hb gain of the experimental groups did not differ from the control (p=0.05). The test groups presented similar levels of HRE (p=0.05). The in vivo bioavailability was higher for the control group (p <0.05), while the potato groups did not differ (p=0.05). The only group that differed from its counterpart without sweet potato was XB (p <0.05). mRNA expression of ferritin did not differ between the test and control groups (p=0.05). In what it refers to mRNA expression of transferrin, in which there was difference between the test and control groups (p <0.05), except the group Xique Xique (p <0.05). The association of rice and beans to sweet potato rich in carotenoids, did not favor the gene expression of proteins involved in the metabolism of iron, as well as the bioavailability of this mineral.
Características físico-químicas, bioacessibilidade e biodisponibilidade de ferro do feijão-caupi biofortificado germinado
(Universidade Federal do Espírito Santo, 2018-08-02) Sant'ana, Cíntia Tomaz; Tostes, Maria das Graças Vaz; Costa, Neuza Maria Brunoro; Brigide, Priscila; Meira, Eduardo Frizzera
Beans provide essential nutrients, being considered the best source of iron among those of vegetable origin. Cowpea (Vigna unguiculata L. Walph) is consumed predominantly in the North and Northeast of Brazil, and its biofortification with iron aims to reduce the high prevalence of iron deficiency anemia in these regions. Some antinutritional factors present in the beans are related to the ability to form insoluble complexes with minerals, thus reducing their bioavailability. It is prioritized its consumption in the cooked form, however, in the germinated form can improve the nutritional quality, leading to the decrease of some antinutritional factors and, consequently, the greater bioavailability of minerals. The objective of this study was to verify the physico-chemical characteristics, bioaccessibility and bioavailability of iron from biofortified germinated cowpea. BRS Tumucumaque (biofortified) and BRS Nova Era (conventional) were used as raw material. The germination and cooking of the beans and the physicochemical characterization (moisture, ash, lipid, protein, carbohydrate, fiber, iron, tannin, phytate, total phenolics) and phytate-iron molar ratio calculation were performed. Bioaccessibility of iron was determined by in vitro digestion. The bioavailability was evaluated by the depletion/repletion methodology by the in vivo experiment using Wistar rats with five experimental groups: ferrous sulfate (SF), cooked Tumucumaque (TC), germinated Tumucumaque (TG), cooked Nova Era (NC), germinated Nova Era (NG). Hemoglobin gain, hemoglobin regeneration efficiency (HRE), relative biological value (RBV) and serum hepcidin were analyzed. There was no statistical difference between the germinated and cooked beans in relation to the centesimal composition. The biofortified beans had lower lipids and higher values of ash and protein (p=0.05) than the conventional one. The biofortified cultivar had 69.42 mg/kg iron content for the cooked and 69.74 mg/kg for the germinated beans, and the conventional cultivar values were 47.15 mg/kg and 47.1 mg/kg for cooked and germinated beans, respectively, without statistical difference in relation to cooking and germination. The germinated beans showed levels of phytates and tannins similar to cooking. The phytate-iron molar ratio for all groups did not show statistical difference. The in vitro bioaccessibility of iron of the germinated beans had higher values (p=0.05) compared to cooking. There was no statistical difference between the groups regarding the parameters evaluating the bioavailability of in vivo iron. Serum hepcidin levels remained similar between groups. Germination showed greater bioaccessibility of iron. Germination was efficient to release iron from the food matrix. The bioavailability of iron from the biofortified germinated beans was comparable to that of ferrous sulfate. The germination process of the bean can be considered an efficient method of consumption of this legume, presenting good bioaccessibility and bioavailability of iron.
Caracterização e aplicação da farinha obtida do resíduo do processamento de acerola em massas alimentícias
(Universidade Federal do Espírito Santo, 2018-02-20) Moreira, Renata Montarrôyos; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira de; Kawase, Kátia Yuri Fausta
The acerola (Malpighia emarginata DC.) contains high content of antioxidant substances such as vitamin C, carotenoids and phenolic compounds. The fruit in natura has limitations, both for its commercialization, due to its high perishability, and through its processing, where there is generation of residues (peel and seeds). Therefore, the production of flour from these residues presents itself as a viable alternative for its use, and its use in food products. The objective of the present research was to elaborate and analyze the physicochemical characteristics of the acerola residue flour (FRA) and its mixtures with durum wheat flour (FT), and to evaluate its viability in the application of pasta type Talharim, as the physicalchemical and technological characterization of the mass produced. Samples with flour mixtures contained percentages of 5%, 10%, 15% of acerola residue flour in relation to wheat flour, in addition to control samples (0% substitution) and 100% FRA sample. The partial replacement of wheat flour by FRA did not result in a significant alteration in the water content, lipids, protein, ashes, carbohydrates and total carotenoids in relation to the control sample (p>0.05). However, a decrease was observed in relation to the pH values, for coordinate of luminosity (L*) and coordinate b* (p<0.05). However, increase in acidity, vitamin C, phenolic compounds, coordinated a* and ?E (overall color difference) were observed with increased substitution (p<0.05). High fiber content was found in the acerola residue flour, with a value of 60.15% of total fiber, 53.79% of insoluble fiber and 6.36% of soluble fiber. For the pasta, the mixture of FT and FRA did not provide significant differences in the variables of water content, lipids, proteins, carbohydrates and energy (p>0.05). Reduction of the pH was observed, as well as for the color analysis, by means of the L* coordinate in which the samples became darker and the coordinate b* (p<0.05). Increase was identified with the substitution of FT by FRA in formulations with substitution in relation to the control formulation (F0), for ash content, acidity, vitamin C, phenolic compounds, carotenoids, a* and ?E coordinates. In relation to technological analysis, as the FRA substitutions were increased, a significant difference (p<0.05) was detected in the samples with substitution in relation to the control sample (0% substitution) for the cooking time, water absorption index, volume expansion, except for loss of soluble solids and instrumental texture in which there was no significant difference (p>0.05). For the sensory analysis, in general, when evaluated by the overall impression, all samples with substitution did not differ between them (p>0.05) and showed good sensory acceptance, evaluated as "slightly liked" and when evaluated by the intention of purchase, the F10 formulation was evaluated with a higher grade. In this sense, the elaboration of the acerola residue flour was a viable alternative for the durum wheat flour substitution, making it possible to substitute up to 15% for the elaboration of the Talharim type pasta.
Caracterização físico química, perfil sensorial e aceitação de morangos submetidos à irradiação
(Universidade Federal do Espírito Santo, 2014-07-15) Scolforo, Carmelita Zacchi; Silva, Pollyanna Ibrahim; Della Lucia, Suzana Maria; Saraiva, Sergio Henriques; Pinheiro, Christiano Jorge Gomes
Irradiation is a non-thermal preservation method used in different foods and at different dosages. Changes in the physico-chemical characteristics and in food quality depend on the applied dosage of radiation. Therefore, the aim of this study was to analyze the effect of radiation in the physico-chemical characteristics of irradiated strawberries. The irradiation of the samples was taken one day after harvest and was performed at the Laboratory of Gama Radiation of the Development Center of Nuclear Technology (CDTN) in Belo Horizonte-MG. The radiation doses used were 1 kGy, 2 kGy, 3 kGy and 4 kGy and the control sample (0 kGy). We evaluated the pH, titratable acidity (ATT), soluble solids (SS), the ratio (SS/ATT), total sugars, reducing and non-reducing sugars, pectin, ascorbic acid, firmness, color, anthocyanins (by three different methods of analysis), phenolics and antioxidant capacity. For the sensory characterization of the samples, it was used the Optimized Descriptive Profile (PDO). Fifteen selected judges participated of the analyses. The attributes evaluated were characteristic color, sweetness, sour taste, firmness and juiciness. Sensory acceptance was performed with 60 consumers of strawberry in two sessions. Irradiation did not significantly change most of the analyzed characteristics; only the firmness showed statistically different values: by increasing the dose, the firmness of the strawberry decreased. In PDO, the samples differed in color, sweetness, firmness and juiciness, and the control sample and the sample irradiated at 1 kGy had higher values of firmness and lower juiciness and sweetness. Regarding acceptance, the control sample and the sample irradiated at 1 kGy did not differ by Tukey test at 5%, but they differed from samples irradiated at doses of 3 kGy and 4 kGy; the sample with a dose of 2 kGy did not differ from any other sample. In this study we tested correlations between pH, titratable acidity (ATT), soluble solids (SS), total sugars and non-reducing sugars, anthocyanins (pH differential), pectin, instrumental firmness, relation SS/ATT (ratio), the color parameters “a”, “b”, “c” and “L”, and the sensory descriptive data, which were firmness, juiciness, sweetness and sour taste. Significantly positive correlation were found between pH and ratio, SS and pectin, anthocyanins and “a”, “c” values, sugars and “b”, “c” values, sensory firmness and instrumental firmness, juiciness and sweetness, sensory firmness and sour taste. Significantly negative correlation were found between ATT and ratio, SS and instrumental firmness, anthocyanins and “L”, juiciness and instrumental firmness, sensory firmness and sour taste, xviii sensory firmness and sweetness. In this study, we also determined the physico-chemical and sensory characteristics of strawberries irradiated at the DT and CRT dosages, and evaluated the influence of packaging in sensory acceptance of irradiated strawberries at the CRT dosage (3.6 kGy). There was little variation in physico-chemical characteristics between control sample and DT and CRT samples; however the instrumental firmness decreased with the increasing of the dose. The values of the global difference of color, ?E* were above 8.0, therefore, the difference in color between samples are easily noticeable to the human eyes. The values of the attributes sour taste and sweetness were similar between samples, but for firmness, juiciness and color the values varied according to radiation doses. The sensory acceptance of control sample did not statistically differ (p>0.05) from the CRT sample, and the information that the strawberry was irradiated did not affect the sensory acceptance; in other words, the control sample and the CRT sample had good acceptance. It can be concluded that irradiation is a preservation method that can be used in strawberries since it exerts little influence on their physico-chemical and sensory characteristics, in the studied period of time.
Caracterização físico-química do amido e da farinha da fruta-pão (Artocarpus altilis) e aplicação em pães de forma
(Universidade Federal do Espírito Santo, 2015-02-24) Cavallini, Olívia Furlan; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira de; Pirozi, Mônica Ribeiro; Della Lucia, Suzana Maria; Brigide, Prisicla
The breadfruit is a fruit rich in vitamins and minerals which can be extracted starch or processed to the form of flour increasing its shelf life. This flour can partially replace the wheat flour for producing bread products. The aim of this study was to extract and analyze some physical, chemical and technological characteristics of native starch breadfruit, and perform the physical-chemical characterization of this fruit flour and mixed flours and verify the viability of the preparation of bakery. The breadfruit starch was subjected to moisture, water binding capacity cold (WBCC), swelling power (SP), solubility index (SI), syneresis, scanning electron microscopy (SEM) and X-ray diffraction. The corn starch was analyzed for comparison. The breadfruit starch showed higher moisture (18.32%), WBCC (80.33%), SP (198.71 g/g to 90 0C), SI (7.22% at 90 0C) and syneresis (2. 69 ml) compared to the corn starch. By SEM analysis, it was found that breadfruit starch granules showed lower than maize starch, but both with a polyhedral shape. The X-ray diffraction allowed to classify corn starch as type A and the breadfruit as type B. Flour analyzed samples contained a percentage of breadfruit flour 0% (control), 5%, 10%, 15%, 20% and 100% and were subjected to moisture, ash, lipids, carbohydrates, protein, energy, total, soluble and insoluble fiber, pH, color and particle size. The same percentage of replacement were used in the preparation of bread, analyzed for moisture, weight, bulk and specific bulk, height, texture profile, sensory acceptance and purchase intent. The replacement of wheat flour by breadfruit flour influence the particle size mixtures, reduced the protein from 10.8% to 3.99%, increased the percentage of carbohydrates, ash and pH from 73.84%, 0.52%, 5.94 to 83, 10%, 2.19% , 6.34, respectively. However, for moisture, lipid content and overall difference in color of the samples showed no significant influence of the percentage of replacement. The flour breadfruit presented a greater percentage of total fiber (21.17%), soluble (10.39%) and insoluble (10.77%). For bakery increased substitution did not affect the moisture and weight of bread, except for the sample with 100% breadfruit flour which showed 41.28% moisture and weight of 588.65 g. For the remaining analyzes, the highest percentages of replacement negatively influenced the characteristics of the product. Regarding the physical and chemical characterization of the flour samples, increasing the replacement percentage influenced most of the evaluated parameters. For breads, formulations with high hedonic notes and better purchase intent were with replacement of 5% and 10%.
Caracterização 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 Gouveia
Spent 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
Caracterização parcial do extrato enzimático bruto de gengibre e seu efeito na fragmentação de miofibrilas em carne de frango
(Universidade Federal do Espírito Santo, 2018-02-26) Cruz, Pamela Lemos; Carvalho, Raquel Vieira de; Silva, Pollyanna Ibrahim; Roberto, Consuelo Domenici; Valente, Maria Emília Rodrigues
The application of proteases is of great interest to the food industry and ginger is one of the plant sources from which a cysteine protease is obtained and which has application in improving meat texture. In this context, the present study aimed to characterize the crude enzymatic extract of ginger, to evaluate its proteolytic activity in myofibrillar proteins extracted from the Pectoralis major muscle of broiler chicken. Afterwards, three treatments were applied to evaluate its effect on the chicken breast: Control (chicken breast), breast of chicken added of 5% (w/v) of 100 mM phosphate buffer (pH 7.0) and breast of chicken added with 5% (w/v) of crude ginger enzymatic extract. It was determined instrumental texture, myofibrillar fragmentation index (MFI), length of myofibrillar fragments (MFL), sarcomere length and cooking loss. The crude enzymatic extract of ginger showed an optimum temperature of 60 °C and an optimum pH of 5.5. The crude enzymatic extract of ginger showed residual activity of 55.4% at 70 °C and more than 55% at pH ranging from 6 to 8. In the kinetic study with azocasein as a substrate, Vmax values of 23.50 U. mL-1 and Km of 3.47 mg. mL-1 were obtained. For the myofibrillar extract as substrate, values for Vmax of 1.29 U.mL-1 and Km of 21.48 mg. mL-1 were found, indicating a lower specificity of the crude ginger enzymatic extract by this substrate. There was no significant difference (p=0.05) between treatments for sarcomere length and cooking loss. There was a reduction in the value of instrumental texture (p<0.05) and an increase in the myofibrillar fragmentation index (p<0.01) of the treatment with 5% (w/v) crude ginger enzymatic extract compared to the other treatments. Phase contrast microscopy showed that the samples treated with 5% (w/v) crude ginger enzymatic extract presented myofibrils with a higher degree of fragmentation compared to the other treatments, with a length of 4.542 µm, 11.324 µm (Control) and 10.893 µm for chicken breast added with 5% of 100 mM phosphate buffer (pH 7.0). Therefore, the application of 5% crude enzyme extract of ginger in chicken breast promoted the fragmentation of the myofibrils and the reduction of the shear force without excessively altering the texture of the meat and resulting in a increase in the cooking loss of the samples.
Cinética de secagem e influência da germinação e cozimento nas características físico-químicas em feijões (Phaseolus vulgaris L.) biofortificado e não biofortificado
(Universidade Federal do Espírito Santo, 2016-12-12) Vidon, Talita Miranda; Saraiva, Sérgio Henriques; Costa, Neuza Maria Brunoro; Junqueira, Mateus da Silva; Sartori, Marco Antônio
The common bean (Phaseolus vulgaris L.) is one of the most traditional foods in the diet of Brazilians and is one of the main sources of protein, fiber and minerals. On the other hand, the beans have some factors that may limit their acceptance, such as antinutritional factors, which are complexed with nutrients, reducing their bioavailability and limiting the digestibility of the beans. Traditionally, cooking is the most used form of preparation for the consumption of beans, making them more digestible and fit for human consumption. Germination is a simple and economical alternative to improve nutritional characteristics of foods, reducing antinutritional factors and increasing the content of certain nutrients necessary for the growth and development of the plant. Another strategy used to improve the nutritional quality of food is biofortification through genetic improvement, and beans have been shown to be feasible for this purpose, since it has great genetic variability and is a food staple of Brazilian food. On the other hand, recent studies have shown that beans consumption has been decreasing significantly in Brazil, that is, the beans in natura have become less competitive when compared to other products. Therefore, technological processing methods can be used to add value to foods as well as to preserve them. The drying of food is one of the most used processes for the conservation through the reduction of the water activity. In addition, the drying kinetics predicts the behavior of the process aiming at saving time and energy involved in drying and preserving the quality of the dehydrated food. The objective of this work was to evaluate the influence of drying air temperatures (40, 50, 55, 60 and 70 ºC) on the biofortified and non-biofortified dehydration kinetics of beans submitted to the cooking and germination processes, as well as To analyze the effect of drying, cooking and germination temperature under the physicochemical parameters of cooked and germinated bean flours. To describe the drying curves, three mathematical models (Lewis, Page and Handerson & Pabis) were used by means of non-linear regression and the one that best fitted the experimental data was selected. The obtained flours were evaluated for centesimal composition, water activity, tannins, phytic acid, iron, hydrolyzed iron, zinc and hydrolyzed zinc. Among the adjusted models, the Page model was one that satisfactorily described the drying process of the cooked and germinated beans. The drying temperature had influence only on the moisture content and water activity of the flours and, in relation to the other variables, the drying temperature had no significant effect. In relation to the effect of germination as well as the cooking of the beans, it was observed that the germination was more efficient for the reduction of the tannin content of the beans, as well as for the maintenance of soluble fibers, lipids and zinc. It also had a positive effect on the content of iron and zinc hydrolyzate, showing that this simple and economical processing method contributes to the improvement of the nutritional quality of foods, reducing antinutritional factors and increasing the availability of nutrients.
Conservação de salada de vegetais pronta para consumo
(Universidade Federal do Espírito Santo, 2018-02-23) Marques, Clara Suprani; Villanova, Janaina Cecília Oliveira; Pinheiro, Patrícia Fontes; Bernardes, Patrícia Campos; IBRAHIM SILVA, P.; MARADINI FILHO, A. M.; PINHEIRO, P. F.; CARNEIRO, J. C. S.; COELHO, J. M.

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