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
Navegar
Submissões Recentes
Agora exibindo 1 - 5 de 137
- ItemDesenvolvimento e estabilidade de kefir de água saborizado(Universidade Federal do Espírito Santo, 2025-08-21) Wichello, Samarha Pacheco; Chaves, Kamila Ferreira ; https://orcid.org/0000-0001-9865-9011; http://lattes.cnpq.br/8079154177245910; Vimercati, Wallaf Costa; https://orcid.org/0000-0002-6398-2991; http://lattes.cnpq.br/1970116102806048; Teixeira, Luciano José Quintão ; https://orcid.org/0000-0003-2546-615X; http://lattes.cnpq.br/3856808001594434; https://orcid.org/0009-0003-6851-7196; http://lattes.cnpq.br/8801446472039785; Cardoso, Wilton Soares ; https://orcid.org/0000-0001-8067-6921; http://lattes.cnpq.br/2971805843184725; Saraiva, Sérgio Henriques ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561The growing demand for functional beverages has encouraged the development of artisanal options with health-promoting properties. This study aimed to develop, optimize, and characterize a naturally carbonated water kefir flavored with grape juice, evaluating its physicochemical, microbiological stability, and sensory quality. The optimal fermentation conditions (F1) were determined using a Central Composite Rotational Design: 24 h at 30 °C with 6.5% brown sugar, ensuring a safe pH reduction. Grape juice was selected as the flavoring agent through sensory analysis, and a Mixture Design coupled with Desirability Function determined the ideal formulation as 50% kefir water, 46.4% grape juice, and 3.6% water, resulting in high overall acceptability. During 42 days of refrigerated storage (4 °C), progressive sugar consumption was observed, along with an increase in total phenolic compounds and antioxidant activity (FRAP), stability in ABTS activity, and a decline in DPPH. Lactic acid bacteria counts remained stable during storage, while acetic acid bacteria and yeast populations decreased. The pH (~3.30) and alcohol content (~1.86 °GL) remained constant. The developed kefir proved to be a promising alternative in the artisanal functional beverage market
- ItemPó microencapsulado de resíduo de acerola (Malpighia emarginata) incorporado em almôndega suína: determinação dos limiares hedônicos e efeito na oxidação lipídica(Universidade Federal do Espírito Santo, 2025-06-06) Pereira, Gabriela Permanhane; Roberto, Consuelo Domenici; https://orcid.org/0000-0003-1552-1194; http://lattes.cnpq.br/2368249160119404; Silva, Pollyanna Ibrahim; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; https://orcid.org/0000-0002-6865-4479; http://lattes.cnpq.br/6898876510858764; Lima, Emília Maria França; https://orcid.org/0000-0001-8768-4772; http://lattes.cnpq.br/5134729219517345; Lima Filho, Tarcísio; https://orcid.org/0000-0002-2794-5544; http://lattes.cnpq.br/0441556913398497The food industry commonly uses antioxidants to increase shelf life and preserve the sensory aspects of foods. However, the literature notes an increasing consumer demand for natural antioxidants. Because of its high content of vitamin C and bioactive compounds, such as phenolics, anthocyanins, flavonoids, and carotenoids, acerola (Malpighia emarginata) is recognized for its high antioxidant capacity. However, the bioactive compounds present in acerola are unstable when exposed to variations in pH, temperature, humidity, oxygen, and light. Therefore, drying and microencapsulation techniques are used to contain these compounds, in addition to extending shelf life and enabling the application of acerola in foods such as meat and meat products. Furthermore, fruit processing (usually into pulp) generates numerous residues that may contain a higher concentration of bioactive compounds than the pulp or juice, and are also promising for food applications. In this context, the objective was to evaluate the effect of adding acerola cherry extract powder (MERA) on sensory aspects, lipid localization, centesimal composition, texture and instrumental color, yield and pH in pork meatballs during cooling (7°C) for 20 days. Three treatments were tested: CON (without added antioxidants), BHT (with the addition of 0.01% of butylated hydroxytoluene antioxidant), and ACE (with the addition of 4.5% MERA). The following attributes were analyzed: aroma, texture, flavor, and overall impression. The value of 4.5% was defined to represent a value below the LAC for all attributes studied; therefore, it is the maximum MERA that can be added without affecting the sensory quality of the meatball. The meatball analyses included Proximate composition, cooking loss, pH, instrumental color, instrumental texture profile, and lipid oxidation (substances reactive to 2-thiobarbituric acid). The results obtained indicate a significant antioxidant effect on the tenth day of refrigerated storage, with reduced lipid oxidation on the tenth day (2.36 mg MDA/kg of meat) and greater pH stability (average value: 5.28), without alterations in the centesimal composition, in the core and in the texture (in relation to the parameters of cohesiveness and hardness). In addition to MERA, it presents a sustainable alternative, aiming at the integral use of steel.
- ItemDesenvolvimento de muffin com utilização parcial da farinha de casca de maracujá: impactos na composição, características tecnológicas, aceitação sensorial e resposta glicêmica(Universidade Federal do Espírito Santo, 2025-07-11) Carolino, Dara Ramos; Maradini Filho, Antonio Manoel ; https://orcid.org/0000-0001-7692-6350; http://lattes.cnpq.br/4713991345655800; Zucoloto, Moíses; https://orcid.org/0000-0003-0539-4750; http://lattes.cnpq.br/9552365183163692; Carneiro, Joel Camilo Souza; https://orcid.org/ 0000-0002-7539-3799; http://lattes.cnpq.br/1544158841325922; https://orcid.org/0009-0005-2499-9941; http://lattes.cnpq.br/2338940408042322; Grancieri, Mariana ; https://orcid.org/0000-0001-8888-5496; http://lattes.cnpq.br/6646062052507980; Sant'Ana, Cíntia Tomaz; https://orcid.org/0000-0002-1385-9274; http://lattes.cnpq.br/5267705234203118The utilization of agro-industrial by-products from fruits and vegetables has proven to be a promising strategy for the development of more sustainable, nutritious, and functional foods, promoting waste reduction and the full use of food resources. In this context, this dissertation presents two complementary studies: a review article and an original research article. The review article aims to gather and discuss scientific evidence on the use of plant residues such as peels, seeds, and pomace in food formulation, addressing their nutritional, technological, and sensory effects. The literature highlights the contribution of these by-products to increasing dietary fiber, phenolic compounds, and antioxidants, as well as improvements in food quality and sensory acceptability. However, it also presents challenges that limit their large-scale application, such as process standardization, microbiological stability, and the need for economic feasibility. The second article, of experimental nature, aimed to evaluate the effects of partial replacement of wheat flour with sour passion fruit peel flour (FB 200) in the development of muffins. Formulations containing 0%, 10%, 20%, 30%, and 40% substitution were prepared and evaluated for physicochemical, technological, and sensory parameters. The formulation with the highest concentration of by-products that was sensorially accepted was further analyzed for glycemic response and proximate composition. The results showed that replacing wheat flour with passion fruit peel flour significantly increased the total dietary fiber content. Texture and color changes became more noticeable as substitution levels increased. Muffins with up to 20% substitution maintained acceptable sensory properties; therefore, this level of replacement is recommended. However, no significant differences in glycemic response were observed between the control formulation and the 20% test formulation. Thus, the two studies presented in this dissertation complement each other by highlighting, both theoretically and practically, the potential of reusing fruit and vegetable processing residues in food development, reinforcing the feasibility of using passion fruit peel as an ingredient in bakery products
- ItemExtratos microencapsulados de folha e talo de beterraba vermelha: inibição de oxidação em lombo suíno com oxidação induzida e aplicação em hambúrguer suíno(Universidade Federal do Espírito Santo, 2025-08-01) Sobreira, Ana Clara Nascimento; Silva, Pollyanna Ibrahim; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; Roberto, Consuelo Domenici ; https://orcid.org/: 0000-0003-1552-1194; http://lattes.cnpq.br/2368249160119404; https://orcid.org/0009-0004-2251-8772; http://lattes.cnpq.br/0929720765796302; Saraiva, Sérgio Henriques; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; Silva, Bruno Dutra da; https://orcid.org/0000-0001-5042-5742; http://lattes.cnpq.br/6630984726270367Lipid and protein oxidation reactions can negatively affect the sensory, technological, and physicochemical attributes of meat and meat products. Plant by-products, such as leaves and stems of red beet (Beta vulgaris L.), rich in bioactive compounds, have stood out as promising sources of natural ingredients for application in foods. Therefore, the present study aimed to evaluate the effectiveness of microencapsulated extracts of red beet leaves and stems in protein inhibition in a meat system with oxidation induced by the hydrophilic azo initiator AAPH, as well as their application in pork burgers stored under refrigeration. The hydroalcoholic extracts obtained by ultrasound-assisted extraction and microencapsulated were characterized for total phenolic content and antioxidant activity (DPPH, ABTS, and FRAP). Phenolic compounds were identified by HPLC/UV-Vis. The antioxidant effect of the extracts was determined in the meat system using the face-centered central composite design (DCCCF) and the carbonyl content was evaluated. Subsequently, to test the effect of the previously determined combined extracts, three pork burger formulations were produced: HSC (without antioxidant addition), HSBHT (with BHT incorporation), and HSEF+ET (with incorporation of leaf and stem extract of red beet), stored at 4 °C for 21 days. Oxidation parameters (TBARS index and carbonyl content), instrumental color, pH, cooking loss, texture profile, and chemical composition were evaluated, and the data statistically analyzed. The extracts presented 1.64 ± 0.01 mg GAE/g (leaf) and 1.51 ± 0.01 mg GAE/g (stem) of total phenolics. The antioxidant capacity of the extracts by the DPPH radical scavenging method, ferrous ion inhibition (FRAP), and ABTS radical scavenging were: 252.21 ± 1.5 µM trolox/g (leaf) and 247.65 ± 4.0 µM trolox/g (stem), 144.82 ± 5.9 µM Fe²⁺/g (leaf) and 113.85 ± 5.7 µM Fe²⁺/g (stem), and 193.23 ± 11.4 µM trolox/g (leaf) and 238.57 ± 6.9 µM trolox/g (stem), respectively, confirming the antioxidant potential of the extracts. Ferulic and p-coumaric acids were identified in the stem extract, and ferulic acid in the leaf extract. In pork loin with induced oxidation, the application of the combined extracts showed a synergistic effect in the assay in which 3.21% of each extract were incorporated, resulting in the lowest carbonyl content (0.336 nmol/mg) among the tested assays. In pork burgers, the HSEF+ET formulation significantly reduced TBARS values (0.55 ± 0.03 mg MDA/kg), being more effective than in HSBHT burgers (1.50 ± 0.39 mg MDA/kg). The HSC burgers showed the highest TBARS values (2.04 ± 0.11 mg MDA/kg). For carbonyl content, the effect of the formulation was not significant, varying only during storage time, with a minimum value on day 11 (0.407 ± 0.12 nmol/mg), and a progressive increase until day 21 with average values of 0.523 ± 0.25 nmol/mg. Burgers incorporated with the extracts tended to show greater firmness and cohesiveness, and a redder color compared to the others. It is concluded that the incorporation of microencapsulated extracts of red beet leaves and stems was effective in inhibiting oxidation in meat products, with potential to be used as a natural antioxidant alternative in foods
- ItemDesenvolvimento e aplicação de revestimentos à base de carboximetilcelulose, extrato de ora-pro-nobis (Pereskia aculeata Mill.) e ácido tânico na conservação pós-colheita de mamão(Universidade Federal do Espírito Santo, 2025-08-01) Pereira, Alícia Martins; Silva, Pollyanna Ibrahim; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; Zucoloto, Moises; https://orcid.org/0000-0003-0539-4750; http://lattes.cnpq.br/9552365183163692; Coelho, Jussara Moreira; https://orcid.org/0000-0002-7641-5638; http://lattes.cnpq.br/9157534666762021 ; https://orcid.org/0009-0006-5103-0367; http://lattes.cnpq.br/2829890237050555 ; Carneiro, Joel Camilo Souza; https://orcid.org/0000-0002-7539-3799; http://lattes.cnpq.br/1544158841325922; Barros, Frederico Augusto Ribeiro de; http://lattes.cnpq.br/7094066218733343Brazil is the 3rd largest producer of fruits in the world and the 5th largest producer of papaya. Papaya is a climacteric fruit that presents high levels of losses in its production chain due to the biochemical transformations that occur in the post-harvest. Edible coatings are applied to the fruits to preserve their post-harvest life, such as carnauba wax and carboxymethylcellulose. In addition, enriching edible coatings with active ingredients such as plant extracts and tannic acid can improve their properties. Thus, the aim of this study was to evaluate the effects of different edible coatings based on carboxymethylcellulose, ora-pro-nóbis extract and tannic acid on the postharvest conservation of papaya. The design was completely randomized, in a factorial scheme, considering the factors coating (5 levels) and time (4 levels), totaling 20 treatments. The papayas were sanitized, covered with coatings and stored at 25°C for 8 days. The samples were collected on days 2, 4, 6 and 8 for analysis of Firmness, Mass Loss, Color, Ethylene Production, Respiratory Intensity, Incidence and Severity of Diseases, Ascorbic Acid and Carotenoid Content. The data were submitted to Analysis of Variance (α=5%), followed by Duncan's test for the coating factor and linear regression analysis for the time factor. The addition of ora-pro-nobis extract (REV1) helped to reduce the severity of diseases and preserve the color. Treatment with CMC, glycerin and grain alcohol (REV2) preserved firmness on the 2nd day. Treatment with CMC, glycerin, grain alcohol, and tannic acid (REV4) slowed respiratory intensity and ethylene production. Control coating (CE) reduced mass loss, preserved firmness, and slowed down skin color changes. It was concluded that the coatings REV1, REV2, REV4 and CE presented positive aspects in the preservation of the postharvest quality of papaya.