http://repositorio.ufc.br/handle/riufc/22044 2026-05-30T20:56:36Z 2026-05-30T20:56:36Z Infante Neta, Aida Aguilera http://repositorio.ufc.br/handle/riufc/85977 2026-04-23T20:47:26Z 2026-01-01T00:00:00Z

Título: Produção de celulose bacteriana a partir do hidrolisado da casca de maracujá Autor(es): Infante Neta, Aida Aguilera Abstract: The valorization of agro-industrial residues has the potential to represent a sustainablealternative for the production of biopolymers, among other bioproducts. Passion fruit peel(PFP), which is rich in cellulose (48.03%) and hemicellulose (20.8%), can be hydrolyzed torelease fermentable sugars such as glucose and xylose, making its hydrolysate (PFPH) apromising substrate for biotechnological processes. Among the potential bioproducts obtained,bacterial cellulose (BC) stands out due to its high biocompatibility, whose production depends,among other factors, on carbon availability and suitable nitrogen sources for microbialmetabolism. In this context, this study aimed to evaluate the potential of PFPH as a carbonsource for BC production. For this purpose, PFP was subjected to dilute sulfuric acid hydrolysis(0.71 M H₂SO₄, 121 °C, 22 min), followed by detoxification through pH adjustment withCa(OH)₂ and treatment with activated carbon, resulting in a hydrolysate containing high levelsof fermentable sugars. Fermentation was carried out using a symbiotic culture of bacteria andyeasts (SCOBY) under static conditions at 28 °C for 14 days, and the effect of different nitrogensources (peptone, yeast extract, sodium nitrate, and ammonium sulfate) on biopolymer yieldwas evaluated. After synthesis, the celluloses were purified with 0.5 M sodium hydroxide(NaOH), and a second combined treatment with 3% hydrogen peroxide (H₂O₂) was alsoassessed. The highest BC yield (0.081 g/mL of medium) was obtained using ammonium sulfate,while sodium nitrate promoted the greatest removal of impurities (77.51% mass reduction).Structural and morphological analyses (FTIR, XPS, XRD, and SEM) indicated highcrystallinity, efficient lignin removal, and the formation of a porous nanofibrillar network.Thermal analyses (TGA) demonstrated thermal stability up to 300 °C, and biodegradation testsindicated a mass loss of 26% after 42 days in natural soil, confirming environmentalcompatibility. The results indicate that PFPH is an efficient and low-cost substrate for BCsynthesis, in accordance with waste valorization principles. The obtained BC shows highpotential as a sustainable biomaterial for applications in food packaging, biomedical scaffolds,and other high value-added technological uses. Tipo: TCC

2026-01-01T00:00:00Z Vieira, Jorge Henrique de Andrade http://repositorio.ufc.br/handle/riufc/85446 2026-03-24T20:16:20Z 2026-01-01T00:00:00Z

Título: Toxicidade de kombuchas saborizadas com resíduos da agroindústria regional em modelo in vivo de Danio rerio Autor(es): Vieira, Jorge Henrique de Andrade Abstract: Kombucha is a fermented beverage originating in East Asia, whose production uses a symbiotic culture of bacteria and yeasts known as SCOBY. Among its health benefits, its antioxidant activity and the prevention of cardiovascular diseases stand out, which attract people seeking a healthier lifestyle. However, there are few studies that address the possible health risks of its chronic consumption and whether the use of agro-industrial residues in its flavoring may induce any negative reactions in the body. Therefore, the objective of this study was to evaluate the toxic potential of kombuchas flavored with cashew, mango, and grape residues from the agroindustry, as well as a traditional kombucha, using an in vivo Danio rerio model at three concentrations: 10, 100, and 1000 µg·mL⁻¹. The results showed that for the traditional kombucha at the concentration of 100 µg·mL⁻¹, there were mortalities; however, analyses of other parameters, such as morphology, development, and deformities, indicated the absence of toxicity. All other kombuchas, at all other concentrations, showed clear evidence of non-toxicity across all parameters. It can be concluded that the flavoring of kombucha using residues derived from the cashew, mango, and grape agroindustry did not pose any risk or exhibit toxicity to Danio rerio. Tipo: TCC

2026-01-01T00:00:00Z Rodrigues Filho, Antonio José http://repositorio.ufc.br/handle/riufc/85409 2026-03-23T18:30:37Z 2026-01-01T00:00:00Z

Título: Caracterização físico-química e microbiológica de cervejas artesanais: conformidade legal entre diferentes estilos Autor(es): Rodrigues Filho, Antonio José Abstract: The growth of the craft beer market in Brazil has driven the diversification of styles and brewing processes, making the evaluation of product quality and compliance with legislation essential. In this context, the present study aimed to perform the physicochemical and microbiological characterization of different styles of craft beers, comparing laboratory results with the information declared on the labels, the limits established by the Beer Judge Certification Program (BJCP), and the microbiological standards established by ANVISA. Samples of craft beers produced in different regions of the country, namely the Northeast and South, were analyzed and subjected to microbiological analyses for the enumeration of molds and yeasts, enterobacteria, and lactic acid bacteria, as well as physicochemical analyses of color, pH, bitterness (IBU), and acidity. The microbiological results indicated that two of the evaluated samples showed non-compliance with the limits established by Brazilian legislation for molds and yeasts, evidencing inadequate hygiene conditions and process control during production. Regarding physicochemical parameters, variation among the samples was observed, consistent with the different beer styles analyzed. Overall, the values obtained were consistent with the characteristics declared on the labels, although some discrepancies were identified, especially in bitterness, pH, and color intensity. It is concluded that, among the five craft beers analyzed, four presented satisfactory microbiological quality and met microbiological safety standards. However, with respect to physicochemical analyses, only three samples showed conformity when compared to reference standards, highlighting the importance of analytical control to ensure product quality, the reliability of information provided to consumers, and the strengthening of the craft brewing sector. Tipo: TCC

2026-01-01T00:00:00Z Silva, Glasielle Cristina Rocha da http://repositorio.ufc.br/handle/riufc/84990 2026-02-27T13:34:14Z 2025-01-01T00:00:00Z

Título: Crise climática: uma análise das consequências e perspectivas para a cafeicultura brasileira Autor(es): Silva, Glasielle Cristina Rocha da Abstract: The climate crisis represents the greatest challenge to the stability of vital sectors, such as Brazilian agribusiness, especially coffee farming. Coffee, a commodity of high global socioeconomic relevance, is highly dependent on specific climatic conditions, such as mild temperatures and adequate rainfall patterns. The increase in heat waves and water scarcity are the main vectors of impact, threatening the viability of cultivation and the sensory profile of coffee. Climate change not only compromises the intrinsic quality of the bean, but also intensifies food safety risks by favoring thermotolerant pathogens. In this scenario, the literature points to adaptive measures such as shade management, genetic improvement, and environmental management. However, there is a critical gap in adaptation strategies, which are limited by financial barriers and the lack of specificity of certification programs, which tend to prioritize mitigation over tangible and immediate solutions, highlighting the complexity of the issue and the need for more research to ensure the resilience and competitiveness of the final product. Tipo: TCC

2025-01-01T00:00:00Z