http://repositorio.ufc.br/handle/riufc/22043 2026-08-10T06:45:34Z 2026-08-10T06:45:34Z Sampaio, Alice Fernandes http://repositorio.ufc.br/handle/riufc/87427 2026-08-07T14:26:58Z 2026-01-01T00:00:00Z

Título: Tendências atuais no mercado de bebidas e sua relação com as novas demandas do consumidor Autor(es): Sampaio, Alice Fernandes Abstract: The beverage market has undergone significant transformations in recent years, driven by changes in consumer behavior and the increasing demand for products associated with health, well-being, sustainability, and transparency of information. In this context, there has been a growth of trends focused on beverage reformulation, the appreciation of more natural ingredients, the reduction or absence of certain components, and the offer of alternatives that meet different dietary restrictions, lifestyles, and consumption preferences. Given this scenario, this study aims to analyze current trends in the beverage market and their relationship with new consumer demands, understanding how factors such as healthiness, sustainability, innovation, convenience, and greater access to information influence the development of new products and industry strategies. The methodology adopted consisted of a literature review based on scientific articles, sector reports, official documents, and academic publications published between 2019 and 2026, related to the beverage market, consumer behavior, healthiness, sustainability, nutritional labeling, and contemporary food trends. Based on the analysis of the literature, this study seeks to identify how new consumer demands have stimulated the creation of beverages with healthier, functional, sustainable appeals and suitable for specific audiences. Studies indicate that contemporary consumers have shown greater interest in clear labels, recognizable ingredients, sugar reduction, plant-based alternatives, lactose-free products, and alcohol-free options, while also valuing brands committed to environmental responsibility and innovation. However, challenges are also observed, such as the high cost of some products, the need for greater transparency in information, the influence of marketing, and inequality in access to beverages considered healthier. Thus, this study highlights that current trends in the beverage market do not represent only industrial changes, but also reflect social, cultural, and economic transformations related to new consumption habits. Tipo: TCC

2026-01-01T00:00:00Z Gomes, Graziely Ketlen de Souza http://repositorio.ufc.br/handle/riufc/87416 2026-08-06T18:36:53Z 2026-01-01T00:00:00Z

Título: Produtos lácteos duplo zero e triplo zero: caracterização de mercado, análise de rotulagem e influência no comportamento do consumidor Autor(es): Gomes, Graziely Ketlen de Souza Abstract: The market for dairy products with nutrition claims has experienced significant growth, driven by trends toward healthier eating habits and changing consumer lifestyles. In this context, the present study aimed to characterize double-zero and triple-zero dairy products available in supermarkets in Fortaleza, Ceará, Brazil, assessing their availability as well as the influence of nutrition claims on consumers’ purchase intentions. To achieve this, a qualitative and quantitative study was conducted, consisting of an evaluation of products marketed in supermarket chains and the application of an online questionnaire to consumers. Claims such as “lactose-free,” “sugar-free,” “fat-free,” and “no added sugars” were quantified, and the main strategies used to replace these components were analyzed. The results revealed a low availability of products classified as double-zero and a predominance of triple-zero products, especially in the yogurt category. Although consumers showed interest in products bearing nutrition claims, many still experienced difficulties in understanding the meaning of these claims and distinguishing among them. Furthermore, the information provided on product labels was found to influence the purchasing decision-making process, even though participants’ levels of understanding varied. Therefore, it can be concluded that nutrition claims play an important role in consumer communication, highlighting the importance of clear and objective labeling that supports more informed and conscious food choices. Tipo: TCC

2026-01-01T00:00:00Z Malveira, Júlia Alves http://repositorio.ufc.br/handle/riufc/87412 2026-08-06T13:04:22Z 2026-01-01T00:00:00Z

Título: O impacto da mobilidade acadêmica na formação profissional de estudantes de engenharia de alimentos da Universidade Federal do Ceará: um estudo de caso Autor(es): Malveira, Júlia Alves Abstract: In a context marked by globalization and the increasing internationalization of higher education, international academic mobility has become an important strategy for university education. In addition to promoting knowledge exchange among institutions from different countries, this experience broadens students’ academic and cultural experiences and contributes to the development of multidisciplinary competencies, particularly in engineering fields, where the labor market increasingly demands highly qualified professionals. In this context, this study investigated how international academic mobility influences the professional development of students from the Department of Food Engineering at the Federal University of Ceará. For this purpose, a literature review followed by a case study involving semi-structured interviews with 10 participants, including undergraduate students and alumni of the program. The results demonstrated that the experience contributed to participants’ professional qualification through the development of behavioral competencies, such as autonomy, interpersonal relationships, adaptability, communication skills, time management, and financial management, as well as through the acquisition of technical knowledge aligned with emerging industry demands. Participants also recognized academic mobility as an important tool for professional training and a competitive advantage for career development and employability. The findings further indicated the need to strengthen the support and monitoring mechanisms provided by Higher Education Institutions (HEIs). Among the proposed improvements to mobility programs were greater collaboration between partner institutions, the establishment of an alumni system, and the provision of psychological support to participants. It is concluded that international academic mobility contributes to students’ professional development by enhancing their qualifications and expanding their academic and career prospects. Tipo: TCC

2026-01-01T00:00:00Z Araújo, Lucas Pontes Madeiro de http://repositorio.ufc.br/handle/riufc/87390 2026-08-05T11:07:24Z 2026-01-01T00:00:00Z

Título: Incorporação de concentrado de pitaya vermelha em filmes de desintegração oral à base de galactomanana e amido de milho Autor(es): Araújo, Lucas Pontes Madeiro de Abstract: Oral disintegrating films (ODF) represent a promising alternative for the incorporation and release of bioactive compounds, combining administration practicality with potential nutraceutical application. This study aimed to develop ODFs based on galactomannan extracted from Caesalpinia pulcherrima seeds and corn starch, incorporated with different concentrations of red pitaya (Hylocereus polyrhizus) concentrate (PC) to obtain a product with nutraceutical potential. The films were produced by the casting method, using formulations with 0%, 5%, 7%, and 9% PC. The film-forming solutions were analyzed for rheological parameters, and the oral films were evaluated through physical tests: colorimetry, mechanical and mucoadhesive properties, surface pH, FTIR spectra, in vitro disintegration time, moisture content, and oral fluid absorption capacity. Furthermore, total bioactive compounds (betacyanins, betaxanthins, and total extractable polyphenols) and antioxidant activity via the ABTS method were determined. The solutions exhibited pseudoplastic behavior, which is adequate for the plate- casting process. PC incorporation provided an intense red hue to the films and reduced the surface pH from 8.27 (PC-0%) to 5.49 (PC-9%), a range biocompatible with the oral mucosa. Additionally, a decrease in moisture content (16.25%–9.33%), oral fluid absorption capacity, and tensile strength (15.68 MPa–1.75 MPa) was observed, accompanied by an increase in thickness (46.00 μm–159.67 μm) and elasticity (47.49% 126.79%). Mucoadhesive parameters (adhesive force and work of adhesion) decreased with PC addition, indicating that the films tend to detach quickly from the mucosa. FTIR confirmed the successful incorporation of bioactive compounds and indicated intermolecular interactions within the polymeric matrix. The PC-9% formulation exhibited the highest contents of betacyanins (474.83 μg·g−1), betaxanthins (290.03 μg·g−1), and polyphenols (12.72 mg GAE·g−1), consequently showing the highest ABTS radical scavenging capacity (92%). However, this formulation was the stickiest and showed an excessive disintegration time (243.24 s), exceeding standard limits. Thus, formulations containing 5% and 7% PC achieved the best balance between technological and functional properties, demonstrating the high nutraceutical potential of these ODFs. Tipo: TCC

2026-01-01T00:00:00Z