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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- ItemEfeito anti-inflamatório e antioxidante de feijões caupi (Vigna unguiculata(L.)Walp.) biofortificados em ratos depletados em ferro alimentados com dieta rica em gordura e açúcar(Universidade Federal do Espírito Santo, 2025-08-21) Corrêa, Marisa da Silva; Sant'Ana, Cíntia Tomaz ; https://orcid.org/0000-0002-1385-9274; http://lattes.cnpq.br/5267705234203118; Grancieri, Mariana; https://orcid.org/0000-0001-8888-5496; http://lattes.cnpq.br/6646062052507980; Costa, Neuza Maria Brunoro ; https://orcid.org/0000-0002-4967-9937; http://lattes.cnpq.br/9592871700382838; https://orcid.org/0000-0003-4629-6751; http://lattes.cnpq.br/1668867629331329; Martino, Hércia Stampini Duarte ; https://orcid.org/0000-0002-8565-8439; http://lattes.cnpq.br/6883650112121864; Boeloni, Jankerle Neves ; https://orcid.org/0000-0003-0049-6854; http://lattes.cnpq.br/7669632202047727The Western diet is characterized by high levels of saturated fat and sugar, which promote metabolic alterations such as oxidative and inflammatory stress; both decrease iron absorption and favor the development of non-communicable chronic diseases. Iron-biofortified cowpea has shown promising effects, as it contains bioactive compounds with antioxidant and anti-inflammatory actions and is also rich in iron, proteins, vitamins, and fibers. Therefore, the present study evaluated the anti inflammatory and antioxidant effects of iron-biofortified cowpea (Vigna unguiculata (L.) Walp.) compared with conventional cowpea in anemic rats fed a high-fat and high-sugar diet. Three cowpea cultivars were used: one conventional (Pajeú) and two biofortified (Aracê and Tumucumaque). The physicochemical composition and antioxidant capacity of the cowpea flours were analyzed. The experiment was divided into two phases. In Phase 1 (depletion), the animals received an iron-free AIN-93G diet and were distributed into two groups: a control group with a normocaloric diet (NS) (n=12) and a group fed a high-fat (30%) and high-sugar (30%) diet (HFHS) (n=48) for 21 days. In Phase 2 (repletion), the diets contained 12 ppm of iron derived from ferrous sulfate or cowpeas. The NS group continued receiving ferrous sulfate, and the HFHS group was redistributed into four groups: HFHS + ferrous sulfate (HS), and HFHS containing cowpea flours from Pajeú (HP), Aracê (HA), and Tumucumaque (HT) for 35 days. At the end of Phase 2, the animals were euthanized, and blood, liver, and adipose tissue were collected. Body weight, food intake, hemoglobin, serum ferritin, hepatic hepcidin, cytokines (TNF-α and IL-10), oxidative stress enzymes (SOD, catalase, nitric oxide), and total antioxidant capacity (CAT) in the liver and adipose tissue were evaluated. The morphology and inflammatory infiltrate of the adipose tissue were analyzed by histology. Data were analyzed by ANOVA followed by Tukey’s test (p<0.05) using GraphPad Prism. Pajeú showed higher antioxidant capacity by ABTS, while the biofortified cultivars Aracê and Tumucumaque showed greater antioxidant capacity by FRAP method. In the biological assay, HT showed lower serum ferritin levels (p<0.05) compared with HS. In the liver, HA reduced the inflammatory process compared with HS, showing antiinflammatory activity, while the HP conventional cultivar showed higher levels of the anti-inflammatory cytokine IL-10. The cowpea cultivars did not change hepatic hepcidin concentrations (p<0.05), whereas HS increased hepcidin (p<0.05). Regarding hepatic oxidative stress, Aracê and Pajeú increased NO and SOD levels, and the biofortified cultivars elevated CAT levels compared with HS. Catalase did not differ among groups. In adipose tissue, SOD and catalase showed no differences among groups; however, HS reduced CAT (p<0.05), and HP increased NO levels. Histological analysis showed no predominant inflammatory infiltrate in adipose tissue. However, the HS group increased (p<0.05) adipocyte area, whereas HT and HP reduced it (p<0.05), resulting in smaller adipocytes. Therefore, the biofortified cowpea cultivars reduced oxidative stress and inflammation in the liver, with Aracê showing the most prominent effect. The cowpea cultivars did not influence oxidative stress or inflammation in adipose tissue and did not alter hepcidin levels. However, they reduced fat accumulation in adipocytes, mitigating the complications of a Western diet and representing an alternative to modulate metabolic alterations
- 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.
- 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.
- ItemEfeito do extrato aquoso de café verde (Coffea canephora) na saúde intestinal de animais alimentados com dieta hipercalórica e hiperlipídica(Universidade Federal do Espírito Santo, 2024-09-29) Meneguelli, Natália Alves de Souza; Trivilin, Leonardo Oliveira ; https://orcid.org/0000-0002-3039-3269; http://lattes.cnpq.br/5723897284006298; Grancieri, Mariana; https://orcid.org/0000-0001-8888-5496; http://lattes.cnpq.br/6646062052507980; Costa, André Gustavo Vasconcelos ; https://orcid.org/0000-0002-2393-6384; http://lattes.cnpq.br/5406130298857736; https://orcid.org/0009-0007-3247-3004; http://lattes.cnpq.br/9189123775450715; Sant' Ana, Cíntia Tomaz ; https://orcid.org/0000-0002-1385-9274; http://lattes.cnpq.br/5267705234203118; Cintra, Dennys Esper Corrêa ; https://orcid.org/0000-0002-7954-5630; http://lattes.cnpq.br/2329875440704117Inadequate eating habits, such as excessive caloric intake and diets high in saturated fats, are associated with the development of obesity and intestinal alterations. Green coffee is rich in bioactive antioxidant compounds, which may assist in obesity management. However, its effects on intestinal health, particularly in the context of obesity, remain unclear. This study aimed to evaluate the effect of aqueous green coffee extract on intestinal health in an animal model of obesity. A total of 32 adult Wistar rats were divided into four experimental groups (n=8): CT – negative control (commercial control diet without green coffee extract supplementation), HF – positive control (obesity-induced without green coffee extract), HFP – prevention experimental group (obesity-induced with extract supplementation from the first experimental week), and HFT – treatment experimental group (obesity-induced with extract supplementation starting from the 8th week). Obesity was induced over eight weeks through a hypercaloric and high-fat diet (HF) diet. At the end of the 16th week, the animals were euthanized. Colon tissue samples were collected for analysis of oxidative markers (catalase, superoxide dismutase - SOD, and nitric oxide - NO), morphometric parameters and junction protein. Cecal and colonic contents were used to analyze pH, short-chain fatty acids (SCFAs), and immunoglobulin A (IgA). Food intake was monitored daily, and body weight was measured weekly. For statistical analysis, at test was applied between CT and HF groups, while ANOVA followed by Tukey’s post hoc test was used for HF, HFP, and HFT groups, adopting a 5% significance level. Compared to the CT group, the HF group exhibited significantly higher means (p<0.05) for feed and caloric efficiency coefficients, weight gain, and murinometric parameters, confirming the induction of obesity. A significant reduction (p<0.05) in intestinal pH, NO, SOD, morphometric parameters, claudin, and occludin was also observed. However, supplementation with the green coffee extract did not influence parameters related to food intake or murinometric measurements. On the other hand, in the HFP group, the extract prevented mucosal alterations and the reduction of junction proteins, whereas in the HFT group, it promoted a reduction in intestinal pH, an increase in butyrate and acetate levels, morphometric recovery, and increased claudin and occludin quantification. These findings demonstrate the beneficial effects of aqueous green coffee extract on intestinal health, highlighting its potential as a strategy for preventing and treating intestinal alterations induced by a high-fat diet