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Potencial nutracêutico de filme de desintegração oral à base de galactomanana e alginato de sódio adicionado de polpa concentrada de acerola verde

Thu, 01 Jan 2026 00:00:00 GMT

Título: Potencial nutracêutico de filme de desintegração oral à base de galactomanana e alginato de sódio adicionado de polpa concentrada de acerola verde Autor(es): Soares, Lara Mota Abstract: Oral disintegration films (ODFs) have emerged as a viable alternative for the administration of compounds of interest due to their rapid dissolution in the oral cavity and ease of consumption. Among the active compounds with potential for incorporation, vitamin C stands out, which can be obtained from natural sources such as green acerola (M. emarginata), known for its high levels of ascorbic acid, particularly at the unripe stage. Therefore, this study aimed to produce ODFs based on sodium alginate and galactomannan obtained from the seeds of C. pulcherrima, followed by the incorporation of concentrated green acerola pulp (GAC), with the purpose of applying this system as an alternative for ascorbic acid intake. Five ODF formulations were produced with different proportions of sodium alginate (A) and galactomannan (G) (100A, 75A25G, 50A50G, 25A75G, and 100G). These formulations were characterized in terms of preliminary characteristics, colorimetry, scanning electron microscopy (SEM), mechanical properties, thickness, surface pH, contact angle, in vitro disintegration time, moisture content, moisture loss, and moisture absorption. Based on the obtained results, the formulation presenting the best characteristics (ODF*) was selected for the incorporation of GAC (2 g GAC/g polymer) and analyzed according to the same parameters mentioned above, except for SEM. In addition, the ascorbic acid content in ODF*+GAC was determined over 45 days of storage and during the phases of an in vitro bioaccessibility assay. The 25A75G formulation was selected because it showed homogeneity, ease of handling, and essential characteristics for ODFs, such as rapid disintegration time (29 s), hydrophilic characteristics (contact angle below 90°), and near-neutral pH. After GAC incorporation, the ODF maintained most of its evaluated properties and showed overall retention of the initial incorporated ascorbic acid (AA) content for up to 45 days of storage. Furthermore, it demonstrated a higher percentage of bioaccessible AA in the gastric and intestinal phases compared with a commercial vitamin C ODF, reinforcing its potential as a delivery system for this compound. Therefore, it can be concluded that ODFs based on sodium alginate and C. pulcherrima galactomannan incorporated with concentrated green acerola pulp may be considered a viable alternative for ascorbic acid administration, presenting suitable overall characteristics for ODFs and stability of the compound of interest during storage. Tipo: Dissertação

Aproveitamento de coproduto do processo de concentração de proteína da amêndoa da castanha de caju para aplicação em massas alimentícias

Thu, 01 Jan 2026 00:00:00 GMT

Título: Aproveitamento de coproduto do processo de concentração de proteína da amêndoa da castanha de caju para aplicação em massas alimentícias Autor(es): Vasconcelos, Damicléa Martins Abstract: The growing demand for gluten-free foods, coupled with the increased prevalence of gluten-related disorders and the search for products with higher nutritional value, has driven the development of pasta formulated with alternative ingredients to wheat. Simultaneously, the production of alternative protein ingredients for the food industry has gained prominence, among them cashew nut protein concentrate. Considering that the co-product generated in the protein concentration process still has a high protein content, this study aimed to evaluate its potential as an ingredient in the production of gluten-free fresh pasta. Initially, the co-product was characterized in terms of its proximate composition, mineral and amino acid profile, physicochemical and technofunctional properties, flow behavior, instrumental color, and chemical-structural and microstructural characteristics. Subsequently, three formulations of gluten-free fresh pasta were developed, varying the proportions of rice flour and sour cassava starch, while keeping the co-product content constant. The formulations were evaluated for nutritional composition, mineral profile, bioactive compounds, cooking quality, rheological and textural properties, microstructure, microbiological quality, and qualitative sensory perception through a focus group with gastronomy experts. The results demonstrated that the co-product has high nutritional value, with a protein content exceeding 20%, a significant amount of dietary fiber, and a relevant mineral profile, highlighting potassium, magnesium, calcium, and phosphorus. The amino acid profile was complete, with a significant contribution of essential amino acids. Technologically, high water absorption capacity, cohesive powder behavior, and properties compatible with applications in food systems were observed. The developed pastas showed increased protein and fiber content compared to conventional gluten-free pastas, in addition to an enriched mineral profile. Cooking parameters indicated low solids loss, adequate water absorption, and structural stability, while rheological analyses showed predominantly elastic viscoelastic behavior. The instrumental texture and microstructure varied according to the proportion of rice flour and sour cassava starch, with Formulation 2 showing the best balance between firmness, chewiness, structural cohesion, and culinary applicability. It is concluded that the cashew nut by-product constitutes a promising alternative for the development of gluten-free fresh pasta, adding nutritional and technological value and contributing to the sustainable valorization of agro-industrial by-products. Tipo: Dissertação

Desenvolvimento de aparato experimental para redução da carga microbiana do leite por meio da radiação UV-C

Wed, 01 Jan 2025 00:00:00 GMT

Título: Desenvolvimento de aparato experimental para redução da carga microbiana do leite por meio da radiação UV-C Autor(es): Borges, Ícaro Gonçalves Azevedo Vinhal Abstract: The dairy industry uses pasteurization to reduce microorganisms in milk, but the high temperature can alter its sensory and technological characteristics. Therefore, research is being conducted to replace heat treatment with other technologies, such as ultraviolet (UV) irradiation. The main challenge of this non-thermal treatment is the low light penetration in foods with an optical density higher than that of water, such as milk. This work aimed to design an experimental apparatus that uses UV-C light to reduce the microbial load of milk. The experimental apparatus was designed inspired by equipment observed in the literature, simulating its conditions of use. The consolidated experimental apparatus presented two main regions: the UV-C application region, composed of a lamp surrounded by a helical duct, and the process control and milk recirculation region. To define the treatments to be applied, tests were carried out using sterile milk inoculated with Escherichia coli (ATCC 25922, 10⁶ CFU/mL) and subjected to UV-C doses of 13.45 (T1), 29.02 (T2) and 66.53 kJ/m² (T3). Based on the tests, raw milk from a dairy industry in Ceará (Brazil) was treated under the most effective conditions for microbial reduction (T1 and T2). The samples were evaluated for physicochemical parameters (pH, acidity, color, viscosity, density, and cryoscopy), microbial counts (mesophilic bacteria, Staphylococcus spp., Enterobacteria, E. coli), and structural changes using FTIR. Both UV-C treatments reduced the microbial groups: taphylococcus spp. (~4 log), mesophilic bacteria, enterobacteria (~2 log) and E. coli (~3 log), with T2 achieving greater reductions in mesophilic and enterobacteria. T1 provided a balance between efficiency in microbial reduction and shorter exposure time. Overall, the physicochemical changes were minimal, remaining within regulatory standards. The experimental apparatus demonstrated potential for large-scale expansion in dairy processing. Tipo: Dissertação

Avaliação dos efeitos da aplicação da radiação UV-C nas características microbiológicas e físico-químicas em queijo coalho

Wed, 01 Jan 2025 00:00:00 GMT

Título: Avaliação dos efeitos da aplicação da radiação UV-C nas características microbiológicas e físico-químicas em queijo coalho Autor(es): Magalhães, Elisamar Rodrigues Abstract: Non-thermal UV-C radiation technology has emerged as a promising alternative for the food industry due to its ability to enhance food safety, low cost, and environmentally sustainable profile. This study investigated the application of UV-C radiation as a viable approach to reduce microbial loads and improve the stability of sliced Coalho cheese. Commercial samples were sliced and treated with UV-C radiation for 30 minutes at a distance of 9 cm from the lamp (5.0022 J/cm2). Microbiological analyses (mesophiles, staphylococci, enterobacteria, molds, and yeasts) were performed on control (QC) and UV-C–treated (QUVC) samples at 0, 14, and 28 days of storage. Physicochemical parameters (pH, titratable acidity, moisture, and color) were assessed at 0, 7, 14, 21, and 28 days, and lipid oxidation was evaluated at 7, 14, 21, and 28 days. UV-C treatment resulted in approximately 3-log reductions for all microorganisms on all sampling days compared to controls and showed significantly lower lipid oxidation (p < 0.05) at 7, 14, and 28 days. These findings demonstrate the feasibility of UV-C technology as an effective intervention for extending the shelf life and ensuring the microbiological safety of sliced Coalho cheese. Tipo: Dissertação