http://repositorio.ufc.br/handle/riufc/96 2026-08-12T23:09:04Z http://repositorio.ufc.br/handle/riufc/87387 Título: Obtenção de sucos de frutas potencialmente pós-bióticos por termossonicação e processamento térmico e seus efeitos na microbiota intestinal humana Autor(es): Nascimento, Cristiano Silva do Abstract: The transition from probiotics to postbiotics has gained prominence in the search for more stable functional foods. This study aimed to develop, model inactivation kinetics, and evaluate the functional signatures of postbiotic fruit-based beverages fermented by Lacticaseibacillus casei NRRL B-442, comparing the efficacy of thermal processing (TH) and thermosonication (TS). The methodology encompassed the lactic acid fermentation of acerola and orange juices, which were subsequently subjected to thermal (TH, at 80 °C) and thermosonic (TS, at 60 °C) inactivation. Physicochemical stability, cell viability, antibacterial potential, and inactivation kinetics under different reactor geometries were evaluated, along with the modulation of the human gut microbiota through anaerobic colonic fermentation. The results indicated that both TS and TH effectively inactivated the probiotic, preserving phenolic compounds, antibacterial activity, and antioxidant capacity over 35 days under refrigerated storage (4 °C). Kinetic modeling suggested that thermal processing followed linear kinetics, while TS efficiency depended on the reactor geometry. The use of larger glass reactors (250 mL capacity) seems to have optimized the acoustic flow, providing a linear and faster inactivation than the thermal method, whereas confined steel reactors (10 mL) generated a resistant tailing effect. During colonic fermentation, it was observed that the inactivation method influenced the matrix behavior. The TH-80 processing generated a butyrogenic postbiotic, possibly associated with the suppression of the Proteobacteria phylum and the enrichment of genera of interest (Bacteroides and Phascolarctobacterium). Conversely, the TS-60 juice favored the expansion of the Fusobacterium genus, raising the hypothesis that cavitation-mediated cell lysis may have made intracellular compounds more available to opportunistic microorganisms. The findings suggest that thermal processing acts as a promising strategy for developing postbiotics with the potential to assist in mitigating colonic dysbiosis. Thermosonication constitutes a rapid technology, provided that the reactor geometry ensures adequate acoustic conditions; however, the alterations promoted in the matrix require studies under in vivo conditions. Tipo: Tese 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/87303 Título: Pós do extrato do caroço torrado e moído de açaí (Euterpe oleracea Mart.) obtidos por liofilização e secagem por aspersão Autor(es): Rapozo, Lauanna Stefhanny de Souza Abstract: Açaí processing generates large amounts of waste, particularly seeds, whose improper disposal may contribute to environmental impacts. However, this biomass contains compounds of technological and functional interest, including phenolic compounds, tannins, and aroma-related constituents formed during roasting, which may support its use in powdered ingredients for beverage preparation and incorporation into food formulations. Converting the extract into powder may also improve product stability, storage, transportation, and technological applicability. Therefore, this study aimed to produce and characterize powders obtained from roasted and ground açaí seed extract by freeze-drying and spray drying, with and without maltodextrin as a drying aid. The roasted and ground seeds, aqueous and concentrated extracts, and resulting powders were evaluated for physicochemical composition, total phenolic and tannin contents, volatile compound profile, and near-infrared spectral response. The powders were also characterized in terms of drying yield, solubility, hygroscopicity, instrumental color, morphology, and flow properties. Aqueous extraction produced extracts with higher relative contents of phenolic compounds and tannins, whereas the concentration step significantly reduced the tannin content. Among the powders, freeze- drying resulted in higher yields and better relative preservation of tannins, reddish color, and volatile compound diversity. Spray drying produced powders with lower moisture content and more spherical and homogeneous particles. Maltodextrin increased powder solubility and lightness but also enhanced hygroscopicity and proportionally reduced the levels of bioactive compounds. Flowability analyses indicated difficult to extremely difficult flow behavior, although maltodextrin reduced resistance to sliding along stainless-steel surfaces. Near- infrared spectroscopy combined with principal component analysis successfully discriminated the samples according to the processing stage. Overall, the findings demonstrate the technological feasibility of using roasted and ground açaí seeds to produce powders with potential applications in beverages and food formulations, with the choice of drying method depending on the desired characteristics of the final product. Tipo: Dissertação 2026-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/87254 Título: Estudo da estabilidade da gordura de linguiças de carne suína sob o aspecto da rancidez oxidativa Autor(es): Silva, Elisabeth Mary Cunha da Abstract: A study to evaluate the stability of pork sausages as measured by the oxidative rancidity was conducted. Smoked "calabresa" sausages were prepared according to a commercial formulation containing or not an antioxidant additive. [...] Tipo: Dissertação 1991-01-01T00:00:00Z http://repositorio.ufc.br/handle/riufc/87251 Título: Novas alternativas para o aproveitamento industrial do pedúnculo do caju (Anacardium occidentale, L.) Autor(es): Silva Júnior, Antenor Abstract: The pedúnculos af the caju (Anacardium occidentale, L.) used in this work were obtained at E.P.A.CE (Empresa de Pesquisa Agropecuária do Ceará). A comparison was made between the two process, dehydration and freeze drying, using the same formula and doing a study of stability for a 150 day period. [...] Tipo: Dissertação 1991-01-01T00:00:00Z