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 do extrato de café verde (Coffea canephora) nos biomarcadores metabólicos e na morfologia dos tecidos hepáticos e adiposo, em ratos com obesidade induzida por dieta rica em gordura(Universidade Federal do Espírito Santo, 2024-11-26) Nascimento, Manuella Domiciano do; Costa, Neuza Maria Brunoro ; https://orcid.org/0000-0002-4967-9937; http://lattes.cnpq.br/9592871700382838; Viana, Mirelle Lomar ; https://orcid.org/; http://lattes.cnpq.br/4184974398500192; Costa, André Gustavo Vasconcelos ; https://orcid.org/0000-0002-2393-6384; http://lattes.cnpq.br/5406130298857736; https://orcid.org/0009-0003-0686-0909; http://lattes.cnpq.br/5253101651334775; 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/2329875440704117Obesity is a global chronic condition characterized by excessive body fat, increasing the risk of diseases such as type 2 diabetes and cardiovascular problems. It is associated with insulin resistance, dyslipidemia, chronic inflammation, and oxidative stress. Foods containing bioactive compounds have shown potential to assist in modulating obesity. Green coffee (Coffea canephora), or unroasted coffee, is rich in bioactive compounds such as chlorogenic acid, caffeine, and trigonelline, which undergo less degradation compared to roasted coffee. Studies indicate that green coffee may offer benefits in reducing oxidative stress and body weight. Thus, this study aimed to evaluate the effect of green coffee extract on metabolic alterations and the morphology of liver and adipose tissues in rats subjected to obesity. The green coffee sample was obtained from producers in the Caparaó Capixaba region. Initially, the major compounds in green coffee were quantified. Forty-eight adult Wistar rats were divided into four groups(n=12): CT group (control commercial diet, no supplementation with green coffee extract), HF group (high-fat, high-calorie diet without green coffee supplementation), HFP group (high-fat, high-calorie diet supplemented with green coffee extract from the first week of the experiment), and HFT group (high-fat, high-calorie diet supplemented with green coffee extract starting in the eighth week of the experiment). The obesity-inducing diet was high-calorie and high fat (5.35kcal/g), consisting of 31.2% pork lard. Green coffee extract supplementation was administered daily, with 2 mL of extract per animal, incorporated into their diet. The animals were monitored daily for food intake and weekly for body weight. In the 15th week, an intraperitoneal glucose tolerance test was performed. In the 16th week, the animals were subjected to 12 hours of fasting and euthanized via cardiac puncture. Blood was collected and centrifuged for metabolic marker analyses. Epididymal adipose tissue and the liver were removed, weighed, and prepared for inflammatory, oxidative, and histological analyses. A t-test was applied to compare control results, and ANOVA followed by Tukey's test (p>0.05) was used for test group comparisons against the positive control. The proposed obesity model was effective, as demonstrated by weight gain, food and caloric intake coefficients, and murinometric parameters. On the other hand, green coffee extract showed no significant effects on food intake, weight gain, glucose intolerance, or oxidative, inflammatory, or adipose tissue morphology parameters. However, the HFT group exhibited lower aspartate aminotransferase concentrations, increased HDL-c levels, and a reduction in hepatic steatosis severity, shifting from severe to moderate. Green coffee extract may benefit liver health in obesity conditions, modulating hepatic markers and attenuating the severity of liver steatosis, indicating its potential as an adjuvant in treating metabolic alterations resulting from excessive calorie and fat intake
- ItemEfeito dos feijões-caupi (Vigna unguiculata (L.) Walp.) biofortificados na biodisponibilidade de ferro e no metabolismo glicídico e lipídico de ratos anêmicos alimentados com dieta rica em gordura e açúcar(Universidade Federal do Espírito Santo, 2024-08-27) Gaspar, Ana Paula Ribeiro; Sant’Ana, Cíntia Tomaz ; https://orcid.org/; http://lattes.cnpq.br/; Grancieri, Mariana ; https://orcid.org/; http://lattes.cnpq.br/; Costa, Neuza Maria Brunoro ; https://orcid.org/; http://lattes.cnpq.br/; https://orcid.org/; http://lattes.cnpq.br/; Martino, Hércia Stampini Duarte; https://orcid.org/; http://lattes.cnpq.br/; Tostes, Maria das Graças Vaz; https://orcid.org/; http://lattes.cnpq.br/Nutrient and micronutrient deficiencies are a condition with high incidence worldwide, whether due to the lack of a nutritionally balanced diet or excessive consumption of foods rich in fat and sugar and poor in vitamins and minerals. This can cause metabolic and systemic complications, including dysfunctions in iron, glucose and lipid metabolism, predisposing the individual to chronic non-communicable diseases. In this context, biofortified beans emerge as a strategy to mitigate these deleterious effects, attenuating dyslipidemic conditions, markers of the glucose profile and contributing to the fight against iron deficiency anemia. Thus, this study aimed to evaluate the effect of biofortified cowpeas (Vigna unguiculata (L.) Walp.) on iron bioavailability and glucose and lipid metabolism of anemic rats fed a diet rich in fat and sugar. Two biofortified cultivars, BRS Aracê, BRS Tumucumaque and a conventional cultivar, BRS Pajeú, were used. Physicochemical analyses determined the nutritional composition of the beans. Iron bioavailability was assessed by the depletion/repletion method in an animal model (n=60) consuming an AIN-93G diet with 30% lipid content, with lard as the main source and 30% sugar (HFHS diet) or a normal diet (NS). In the depletion phase (21 days), 12 animals received an NS diet and 48 consumed HFHS, both iron free. In the repletion phase (35 days), the animals received 12 ppm of iron from ferrous sulfate (SF) or cowpea. The HFHS group was subdivided into four groups (n=12): HS (HFHS + SF), HA (HFHS + Aracê), HT (HFHS + Tumucumaque) and HP (HFHS + Pajeú). Hemoglobin was evaluated at the end of depletion and after 14 and 34 days of repletion. Histological and biochemical analyses related to lipid, glucose and ferric metabolism were performed. The results were submitted to the unpaired t-test, Analysis of Variance followed by Tukey's test and Pearson's correlation (p<0.05). The project was approved by the Ethics Committee (protocol 013/2022). Tannins were absent in the three genotypes. Aracê had a higher protein content and Pajeú a higher content of soluble fiber, resistant starch, total phenolics and Phytate:Iron ratio. The biofortified crops demonstrated a higher iron content in the grains. All demonstrate iron bioavailability similar to the standard diet. HS by RBV and HRE. HA showed greater hemoglobin gain, lower pH and higher fecal butyrate content than HP and also showed higher HDL-c, lower increase in the area under the glycemic curve and insulin than the HS group. HP had lower glycemia, fasting triglycerides, TyG index and TG/HDL-c ratio. All beans showed lower CT/HDL-c ratio, but lower fecal triglyceride excretion compared to HS. All groups demonstrated the absence of hepatic steatosis. Cowpeas, in general, proved to be good sources of highly bioavailable iron and with promising properties to counteract complications of high fat and sugar consumption
- ItemModelagem do efeito combinado de atividade de água, cloreto de sódio e temperatura em sistema modelo de socol: comportamento de listeria monocytogenes e inativação em fluido gástrico simulado(Universidade Federal do Espírito Santo, 2024-04-26) Oliveira, Eniale de Melo; Rosário, Denes Kaic Alves do; https://orcid.org/0000-0001-8565-2021; http://lattes.cnpq.br/; Roberto, Consuelo Domenici; https://orcid.org/0000-0003-1552-1194; http://lattes.cnpq.br/; Bernardes, Patrícia Campos; https://orcid.org/0000-0002-0012-3890; http://lattes.cnpq.br/; https://orcid.org/; http://lattes.cnpq.br/; Sá, João Paulo Natalino de; https://orcid.org/; http://lattes.cnpq.br/; Saraiva, Sérgio Henriques; https://orcid.org/; http://lattes.cnpq.br/This study evaluated the influence of water activity (Aw), sodium chloride (NaCl), and temperature (T) on the multiplication/survival of Listeria monocytogenes in a model system based on dry-cured pork loin, called Socol. The main objective was to develop mathematical models to adjust water activity in a Socol-based model system (SMS) and investigate the effects of these factors on the survival of L. monocytogenes, a highrisk pathogen, under conditions typical of Socol production. The Rotational Central Composite Design (DCCR) was used, and the obtained models were validated. The behavior of L. monocytogenes under different conditions of Aw (0.806 – 0.974), temperature (0.9 – 31.1°C), and sodium chloride concentration (1.97 – 9.53% (w/w)) was studied. The models developed presented satisfactory fit to the data according to the indices studied: lack of fit (p > 0.05), coefficient of determination (R2 ≥ 0.96), precision factor (Af), and bias factor (Bf), providing an effective tool to simulate the conditions found in Socol. Water activity was the most influential factor on the growth and survival of L. monocytogenes, followed by NaCl. The bacteria's growth was pronounced at higher Aw values (> 0.92) and lower NaCl concentrations (<6%). Over time, temperature became insignificant. Although L. monocytogenes was inactivated under all conditions tested in gastric fluid, the study revealed concerns about the survival of this pathogen during production and in the product, especially at lower temperatures. It is necessary to consider adopting refrigeration in the Socol production chain, as this is not appropriate according to the results obtained. Furthermore, in addition to controlling the measured variables, the use of good quality raw materials, the implementation of Good Manufacturing Practices (GMP), and hygienic care during the production of Socol are reinforced.
- ItemSequelas olfativas e gustativas após infecção por Covid-19 : impacto em respostas sensoriais(Universidade Federal do Espírito Santo, 2024-04-25) Mota, Michelle Florenzano; Co-orientador1; https://orcid.org/; http://lattes.cnpq.br/; Co-orientador2; https://orcid.org/; http://lattes.cnpq.br/; Orientador1; https://orcid.org/; http://lattes.cnpq.br/; Orientador2; https://orcid.org/; http://lattes.cnpq.br/; https://orcid.org/; http://lattes.cnpq.br/; 1º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 2º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 3º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 4º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 5º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 6º membro da banca; https://orcid.org/; http://lattes.cnpq.br/; 7º membro da banca; https://orcid.org/; http://lattes.cnpq.br/The disease known as Coronavirus Disease 2019 (COVID-19), caused by severe acute respiratory syndrome as a result of coronavirus-2 (SARS-CoV-2) infection, is a pandemic disease that has threatened the entire world. COVID-19 is characterized by a variety of clinical manifestations and common symptoms include changes in smell and/or taste. These sensory senses are responsible for provoking important emotional responses in human beings, in addition to being related to food, personal hygiene and safety. Therefore, the objective of this study was to characterize and investigate the prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell and/or taste when infected with the new coronavirus (GCA) and compare with individuals who had been diagnosed positive for the disease, but did not present sensory changes (GSA), in addition to investigating whether the loss or reduction of sensory sensitivity affects consumers' affective responses, as well as the intensity of basic tastes perceived over time and the dominant sensations in food. To this end, an online questionnaire was administered and gustatory and olfactory sensory testing sessions were carried out to determine the ideal concentration of stimuli, hedonic thresholds, time-intensity analysis for basic tastes and temporal dominance of sensations, with the results being compared between the two groups. . The data presented show substantial concern regarding quality of life, hygiene and personal safety attributable to olfactory and/or gustatory deficits caused in individuals diagnosed with COVID-19. Through the application of the tests, it was possible to identify changes in the affective response of participants who presented sensory disorders as a result of COVID-19, suggesting that changes in sensory sensitivity may be responsible for this. Furthermore, with the time-intensity and temporal dominance tests of sensations, it was possible to confirm that the intensity perceived by participants with sensory changes is lower, compared to those who did not have these changes, and that the GCA has limitations in the perception of dominant sensations. in food products. These changes in sensory responses are of extreme importance and substantial concern, being considered a public health problem, since the presence of sensory disorders drastically affects the quality of life of these individuals, especially in relation to their diet, in which the affected individuals require higher concentrations of stimuli, such as sucrose and sodium chloride, than individuals who were not affected by these symptoms
- ItemCaracterísticas físico-químicas, compostos fenólicos capacidade antioxidante e atividade da polifenoloxidase durante a fermentação de cacau (Theobroma cacao L.) cultivado no Espírito Santo(Universidade Federal do Espírito Santo, 2024-06-07) Casotti, Bárbara Nicchio; Valente, Maria Emília Rodrigues ; https://orcid.org/0000-0001-8824-4656; http://lattes.cnpq.br/1776378715968063; Silva, Pollyanna Ibrahim ; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; Carvalho, Raquel Vieira de ; https://orcid.org/0000-0001-7329-9750; http://lattes.cnpq.br/9146731989810239; https://orcid.org/0000-0002-0818-2596; http://lattes.cnpq.br/0233634889745699; Alves, Sérgio Henrique Saraiva ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/0016300753122303; Glória, Maria Beatriz de Abreu ; https://orcid.org/0000-0002-4137-0396; http://lattes.cnpq.br/6895373188728113Cocoa is considered one of the largest natural sources of phenolic compounds. There are a variety of positive health effects related to the consumption of these compounds described in the literature, such as high antioxidant, anti inflammatory, anticarcinogenic, antimicrobial, analgesic and vasodilatory capacity. Cocoa fermentation is the most important step in processing, where changes in the levels of several compounds, including phenolics, occur. Considering the influence of the fermentation process of these compounds on the antioxidant capacity and enzymatic activity, which influence the transformation of cocoa seeds during this process, the present study aimed to evaluate the levels of total phenolic compounds during fermentation at room conditions of two cocoa clones, PH16 and SJ02, produced in Espírito Santo, and the fermentation of clone PH16 with and without control of ambient temperature and humidity. Clones PH16 and SJ02 differed statistically (p < 0.05) only in the soluble solids content of the pulp. The fermentation of cocoa seeds under controlled conditions showed a decrease in the content of phenolic compounds during the process, while in the fermentation carried out under ambient conditions, constancy was observed, with significant differences between treatments for this parameter (p < 0.05). The temperature also showed significant differences (p < 0.05) over time, especially during the temperature under ambient conditions, where temperature fluctuations were more pronounced, evidencing the influence of the control of temperature conditions on these sessions