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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Submissões Recentes
- ItemModelagem e simulação de secagem em baixa temperatura para arroz com casca(Universidade Federal do Espírito Santo, 2019-02-21) Venturin, Ana Carla Zucolotto; Saraiva, Sérgio Henriques; Carvalho, Raquel Vieira de; Silva, Luís César da; Maradini Filho, Antonio ManoelRice is one of the staple foods of the Brazilian and world population. As part of the post-harvest processing, drying is a fundamental step in the preservation of quality, since it can influence the chemical, physical and nutritional properties of the final product. In this sense, the main objective of this research consisted of modeling and simulation of low-temperature paddy drying, in order to evaluate and optimize the process. A model based on the Thompson Model for low-temperatures was developed, which allowed the simulation as a function of psychrometric conditions of ambient air and drying air, drying airflow intensity and dryer specifications. The software "SecaBaixaTemperatura" was validated by comparing the results obtained in simulations with operational data of a real process, collected at Realengo Alimentos Ltda., located in the city of Santo Antônio da Patrulha – RS Brazil, during the 2017/2018 harvest. As a result of the validation, it was verified that the program simulated the process with acceptable accuracy (relative error =15 %) for the evaluated parameters: drying time, final product moisture content and electric and gas consumptions. With the validated program, scenarios were compared to evaluate silo filling strategies. The first phase consisted of comparisons considering initial moisture contents between 16 and 20 %, and the filling in a single parcel and in parcels divided into two, three and five equal quantities. While in the second phase, the following filling strategies were compared for the initial moisture content of 18 %: single parcel and three parcels with different amounts of product in the increasing and decreasing proportions of 70, 20 and 10 %; 60, 20 and 20 %; and 50, 30 and 20 %, respectively. The filling in parcels minimized dry matter losses (DML) and overdrying, besides reducing drying time and energy consumption. Among the scenarios of the first phase, the best results were for the filling in five parcels. For the second phase, the filling in three parcels, in the proportion 20, 20 and 60 %, presented the best results with dry matter losses of 0.5 % and reduction of costs in 1.59 %, when compared to filling in a single parcel.
- ItemPeito de frango marinado com gengibre : efeito da atividade proteolítica do extrato bruto e da temperatura nas características físico-químicas e sensoriais(Universidade Federal do Espírito Santo, 2019-02-26) Menezes, Marcella Dias Marinho; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira de; Roberto, Consuelo Domenici; Coelho, Jussara Moreira; Valente, Maria Emília RodriguesThe marination technique, including in the liquid marinating salts and phosphate and the use of exogenous proteolytic enzymes, obtained from natural sources such as vegetables, to improve the sensorial attributes, represents an alteration to improve the quality of chicken meat. In this context, the present study had the objective of evaluating the effects of application of the crude enzymatic extract of ginger at concentrations of 1, 3, 5, 7% w / v, water retention capacity, weight loss per cooking, shear force and myofibrillar fragmentation index (MFI) of chicken breast cuts (Pectoralis major muscle). Afterwards, five treatments were tested to verify the influence of different temperatures (40, 50, 60, 70 and 80 ° C) on breasts of marinated chicken with and without crude, evaluating post-bake weight loss and the shear force of the cuts. The sensorial acceptance test and the intention of purchase test were performed. There was a significant decrease in post-cooking weight loss (P <0.05) from treatments in which the chicken breasts were injected with crude ginger extract in relation to the control. Among the treatments with addition of extract, only the chicken breast with 1% crude ginger extract differed significantly from the others (P <0.05), presenting greater weight loss after cooking. In relation to the water retention capacity, a significant increase (P<0,05), was observed for chicken breasts with extract addition in relation to the control treatment, regardless of the extract concentration tested. There was a decrease in the value of shear force (P <0.05) and an increase in myofibrillar fragmentation index (P <0.01) in the treatments with addition of ginger extract in relation to the control treatment. The interaction between the marination factors with and without addition of ginger extract and temperature (40, 50, 60, 70 and 80 ° C) was significant (P <0.05) for weight loss after cooking and texture with improvements in these characteristics in relation to control. By the sensorial acceptance test, the breasts of marinated chicken with the addition of 3% of ginger extract had greater acceptance in relation to the others.
- ItemExtrato de café verde microencapsulado com diferentes agentes e métodos de secagem e sua aplicação em bebida láctea : efeitos sobre características físico-químicas, estabilidade e aspectos sensoriais(Universidade Federal do Espírito Santo, 2019-02-27) Carmo, Laísa Bernabé; Saraiva, Sérgio Henriques; Lima Filho, Tarcísio; Costa, André Gustavo Vasconcelos; Silva, Pollyanna Ibrahim; Peluzio, Maria do Carmo GouveiaGreen coffee is rich in bioactive compounds with antioxidant activity, such as chlorogenic acid, caffeine and trigonellin. These compounds have a beneficial effect in reducing the risk of insulin resistance, cardiovascular diseases, and protectives effects against cancer. The development of products with higher antioxidant content has attracted the interest of the food industry, by adding nutritional value to the products. Furthermore, the incorporation of dietary fibers into food products contributes to the improvement of nutritional aspects. The objective of the present study was to encapsulate the green coffee extract by spray-drying (SD) and freeze-drying (LF) techniques, using two encapsulating agents, incorporate into unfermented dairy beverages and evaluate the effects on characteristics physicochemical, stability of bioactive compounds and sensory aspects. The green coffee extract was obtained by counter-current leaching process. After the microencapsulation of the extracts was performed by spray-drying or freeze-drying, using polydextrose or inulin as encapsulating agent in the ratio 1:2 (v/v). It was elaborated a base formulation of unfermented dairy beverage (control, CT - without green coffee extract) and 4 dairy beverages from the base formulation, but added with extract encapsulated with polydextrose by spray-drying (PD-SD) or freeze-drying (PD-LF) or with extract encapsulated with inulin by spray-drying (IN-SD) or freeze-drying (IN-LF). The extracts encapsulated were characterized as moisture, water activity, pH, hygroscopicity, solubility, total phenolics, antioxidant activity, caffeine content, chlorogenic acid, trigonelline, particle size and structure. It was evaluated the effect of the incorporation of extracts encapsulated in dairy beverages on phenolic content, antioxidant capacity, caffeine, chlorogenic acid and trigonelline stability and acidity over 7 days of storage. The sensorial aspects were analyzed regarding the acceptance and intention to purchase the products. The dry extract by LF with IN showed lower humidity (0.35 g/100g), water activity (0.03) and hygroscopicity (14.93%), in relation to dry extracts using the other conditions. The techniques and encapsulating agents did not present significant differences (p>0.05) in relation to solubility, total phenolics, antioxidant activity, caffeine content and chlorogenic acid. For trigonelin, the IN encapsulated extract presented slightly lower content (4.87 mg/g) than the PD encapsulated extract when the SD was used (p=0.05). The SD particles were spherical in shape, whereas the freeze-drying products showed irregular structures. Compared to CT, the dairy beverages incorporated with the encapsulated extracts had higher total phenolic content (variation 3.05 to 3.42 mg AGE/mL) and higher antioxidant activity, both by ABTS (variation 101.25 to 109.30 µmol Trolox/mL) and by DPPH assay (variation 6.78 to 14.56 µmol Trolox/mL). It was observed that the addition of the encapsulated extracts allowed greater antioxidant activity at the end of 7 days of storage, in relation to CT. The microencapsulation allowed the controlled release of the bioactive compounds in the beverages, in which an increase was observed in the caffeine, chlorogenic acid and trigonelin content during storage. The beverages formulated with the encapsulated extracts presented good acceptance by the consumers, in which the beverage IN-LF presented better acceptance for the attributes global impression and intention of purchase. In summary, the microencapsulation of the green coffee extract showed to be a promising option for the maintenance of bioactive compounds, presenting potential application in the improvement of the health properties of the dairy beverages, in which the extract encapsulated by LF with IN presented more desirable physical characteristics and allowed the formulation of a product with better sensory acceptance.
- ItemCaracterização físico-química e capacidade antioxidante de borras de café oriundas de torras clara e escura e estudo do aproveitamento em muffins(Universidade Federal do Espírito Santo, 2019-02-27) Benincá, Daiane Bonizioli; Oliveira, Daniela da Silva; Saraiva, Sérgio Henriques; Silva, Pollyanna Ibrahim; Lima Filho, Tarcísio; Bernardes, Patricia Campos; Peluzio, Maria do Carmo GouveiaSpent coffee grounds are the main by-product of the soluble coffee industry and domestic preparations, and this by-product may be of interest to the food industry because it has a significant amount of fiber and antioxidant properties due to the presence of phenolic compounds. In this context, the aim of this study was to evaluate the composition of coffee grounds obtained from light and dark roasted grains and to verify its applicability as a food ingredient in muffins. In the first stage of the study, the spent coffee grounds were obtained from arabica coffee beans, submitted to light and dark roasted and ground. The spent coffee grounds were dried in a tray dryer, initially at five temperatures (40, 50, 60, 70 and 80 °C) in three replicates. The drying kinetics and the model adjustment (Page, Lewis, Henderson & Pabis (H & P) and Midilli) were studied, and analyzes of moisture, total phenolic content and antioxidant activity (ABTS) were carried out on spent coffee grounds, and drying time were evaluated. The desirability function was used in the significant results, to define the drying conditions that maintained the most favorable characteristics of the spent coffee grounds. In the second stage of the study, the spent coffee grounds were dried at the temperatures defined previously and submitted to physicochemical, chromatographic and microbiological analyzes. Subsequently, the spent coffee grounds that had the best characteristics was chosen and it was applied in muffins, that were characterized by physical, physicochemical and chromatographic analyzes. The results showed that only moisture, drying time and energy expenditure were influenced by the drying temperature (p<0,05) in spent coffee grounds drying. For the desirability function, the best drying temperatures were obtained, from 56 °C for spent coffee grounds light roasted and 61 °C for spent coffee grounds of dark roasted. Caffeine, trigonelin, chlorogenic acid (5-CGA), hydroxymethylfurfural (HMF), total phenolic content, antioxidant activity (ABTS and DPPH), proteins, carbohydrates and ashes were significant (p<0.05) and the concentrations found were higher in the spent coffee grounds from light roast. Lipid concentration was higher in the spent coffee grounds of dark roasted. Microbiological analyzes demonstrated that both coffee grounds were suitable for later use. Due to the best characteristics, the spent ground coffee from light roast was chosen to be applied in muffins at the concentrations of 0, 1, 16, 31, 46 and 61% (in partial substitution to wheat flour) and the compromised acceptance thresholds were determined) and rejection (LR). The obtained LAC was 1,72% and the LR was 85,82% spent coffee grounds addition. Caffeine, trigonelin, 5-CGA and total phenolic content of the muffins, increased with addition of the spent coffee grounds. The antioxidant activity (DPPH) increased until the concentration of 16% of addition and then presented stability. While for ABTS there was stability between 16% and 46% concentration and a new increase when 61% of spent coffee grounds were added. The color showed significant differences in all studied parameters (L *, a *, b * and ?E), with a value of ?E from 46% of spent coffee grounds addition was higher than 7, while the texture was only significant in parameters of hardness and resilience. Therefore, the application of spent coffee grounds as a food ingredient in moderate concentrations and close to the LAC is feasible, since: (i) it enriches the product, (ii) some texture characteristics are not influenced and (iii) adding 1,72% of coffee grounds (LAC), the acceptance of the muffin stimulus did not differ from acceptance of the muffin control
- ItemEfeito preventivo da yacon (Smallanthus sonchifolius) nas alterações inflamatórias, oxidativas e da integridade intestinal em modelo animal de carcinogênese colorretal(Universidade Federal do Espírito Santo, 2019-02-26) Verediano, Thaísa Agrizzi; Viana, Mirelle Lomar; Tostes, Maria das Graças Vaz; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Trivilin, Leonardo OliveiraColorectal cancer (CRC) presents dietary factors related to its carcinogenic process. Yacon (Smallanthus sonchifolius) is a functional food with prebiotic activity as source of fructooligosaccharides (FOS), which are fermented by bifidobacteria with positive effects to the intestinal health. The present study investigated the prebiotic effect of yacon flour (YF), source of FOS, on intestinal barrier integrity, inflammatory response and oxidative stress in animal model of induced colorectal cancer. Wistar rats were distributed in 4 groups: S (without CRC and YF, n=10), C (with CRC and without YF, n=12), Y (without CRC and with YF, n=10), CY (with CRC and YF, n=12). Animals of groups S and C received AIN-93 M diet and animals of groups Y and CY received the same diet but added with YF in amounts to provide 5 % FOS, during the 16 weeks of experiment. From week 4 to 8, the animals of C and CY groups received, by subcutaneous via, 25 mg/ kg body weight of 1.2-dimethilydrazine (DMH) once a week. In the last week, 24 h-urine collection was performed for intestinal permeability analysis using lactulose and mannitol. Blood sample was collected to the analysis of interleukin (IL)-10 and IL-12, tumor necrosis factor- alpha (TNF-a) and total antioxidant capacity (TAC). Large intestine was collected for intraluminal pH, short chain fatty acids (SCFA) and secretory immunoglobulin A (sIgA) analysis. Normal distributed data were analyzed by Two-way ANOVA (analysis of variance) followed by Newmans-Keuls test (p<0.05), using GraphPad Prism®, version 7. The animals induced to cancer had higher TNF- a, SCFA (acetate, propionate and butyrate), and lower TAC. The yacon flour reduced the intraluminal pH and lactulose/mannitol ratio, but had no effect on IL-10, IL-12 and TNF- a levels. Also, the levels of sIgA were increased only in the group fed YF without CRC (group Y). It was observed an increase of mannitol and CAT in group CY, showing a significant interaction of YF x CRC. Therefore, yacon flour consumption promoted beneficial effects on the intestinal health of colorectal cancer animals. As a source of FOS, yacon showed to improve the intestinal barrier and mucosal immunity particularly in healthy animals.