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Potencial de uso da semente de flamboyant-mirim (Caesalpinia pulcherrima (L) Sw.) como ingrediente funcional em pães

Thu, 01 Jan 2026 00:00:00 GMT

Título: Potencial de uso da semente de flamboyant-mirim (Caesalpinia pulcherrima (L) Sw.) como ingrediente funcional em pães Autor(es): Sousa, Poliana Brito de Abstract: Flamboyant-mirim seeds are a source of protein, lipids, and other nutrients, such as minerals and vitamins, and can be used as an ingredient to enrich the nutritional value of baked goods. Therefore, the objective of this research was to characterize flamboyant-mirim seed flour (FSF) and evaluate the effect of adding its flour and gel (GSF) in the production of loaf bread. Initially, the FSF was fractionated by granulometric sieving (0.710 mm, 0.500 mm, 0.355 mm, and 0.250 mm) and subjected to chemical, technological, functional, microstructural, and toxicity analyses. A 0.250 mm fraction showed high levels of ash, lipids, protein, fiber, minerals (Ca, Mg, P, K, Fe, Mn, and Zn), and better functional performance, including greater water solubility, oil absorption capacity, and emulsifying properties. Analyses indicated heterogeneous morphology, similar crystalline patterns among the samples, and absence of toxicity. Compounds such as amino acids, sugars, and unsaturated fatty acids were also identified. In the second stage, loaf-type breads were made with different concentrations of FSF (3.96–11.04%) and GSF (0.17–5.82%), using a central composite rotatable design. Dependent variations included technological, physicochemical, nutritional, and functional parameters. The inclusion of FSF and GSF in the loaf-type breads increased the levels of protein, lipids, ash, fiber, minerals, phenolic compounds, and antioxidant activity. Improvements were also observed in technological constraints, such as specific volume, alveolar structure, and color characteristics. Conversely, there was a reduction in moisture, acidity, density, and luminosity of the crumb. It is concluded that formulations containing 11.035% FSF and 3% GSF, 10% FSF and 5% GSF, and 10% FSF and 1% GSF provide benefits with greater nutritional value, improved technological properties, and high functional potential, representing promising alternatives for the development of baked goods with clean label appeal and natural enrichment. Tipo: Tese

Aplicação de plasma frio por descarga luminosa na inativação de Salmonella enterica e Escherichia coli em sgrião (Nasturtium officinale R. Br)

Thu, 01 Jan 2026 00:00:00 GMT

Título: Aplicação de plasma frio por descarga luminosa na inativação de Salmonella enterica e Escherichia coli em sgrião (Nasturtium officinale R. Br) Autor(es): Vieira, Raquel Taynan Cunha Abstract: This study evaluated the efficacy of cold plasma generated by glow discharge for the inactivation of Salmonella enterica serovar Typhimurium and Escherichia coli inoculated in watercress (Nasturtium officinale R.Br.), as well as to investigate its effects on cellular viability, microbiological stability during refrigerated storage, and plasma-induced morphological alterations. Plasma treatments were carried out under different operational conditions, varying gas flow rates (10, 20, and 30 mL/min) and exposure times (10, 15, and 20 min). Microbial survival was monitored throughout refrigerated storage by selective plate counts. Residual cellular viability was assessed using the MTT assay, and structural damage was examined by scanning electron microscopy (SEM). The results demonstrated that cold plasma treatment promoted significant pathogen inactivation, with complete elimination of cultivable E. coli and S. Typhimurium in watercress under the most effectve conditions, which were F10T20, F20T20 and F30T20 for E. coli and F10T10, F10T15 and F20T10 for S. Typhimurium. Intermediate treatments also resulted in significant reductions (p < 0.05). When microbial suspensions were treated independently of the food matrix, total inactivation was achieved under all evaluated conditions. The MTT assay confirmed a substantial loss of metabolic activity, with residual viability ranging from 7.68 ± 0.38% to 1.60 ± 0.72% for E. coli and from 17.71 ± 0.94% to 1.46 ± 0.39% for S. Typhimurium, showing a progressive decrease over 72 h of refrigerated storage. SEM images revealed pronounced plasma-induced morphological damage, including cell shrinkage, increased surface roughness, membrane fissures, and structural collapse of bacterial cells. These effects are consistent with oxidative membrane disruption driven by reactive oxygen and nitrogen species generated during plasma discharge. Overall, the findings demonstrate that cold glow discharge plasma is an effective non-thermal intervention for the control of S. Typhimurium and E. coli in leafy vegetables, highlighting its potential application as an alternative decontamination strategy for fresh produce. Tipo: Dissertação

Obtenção de amido a partir do subproduto do Feijão-caupi verde (Vigna unguiculata (L.) Walp.) e extrato hidroalcoólico da vagem do feijão: caracterização físico-química, análise toxicológica, microbiológica e utilização para produção de microesferas

Thu, 01 Jan 2026 00:00:00 GMT

Título: Obtenção de amido a partir do subproduto do Feijão-caupi verde (Vigna unguiculata (L.) Walp.) e extrato hidroalcoólico da vagem do feijão: caracterização físico-química, análise toxicológica, microbiológica e utilização para produção de microesferas Autor(es): Medeiro, Susan Gabrielly Pereira Abstract: In Brazil, cowpea is a highly important food crop and is cultivated in more than 50 countries worldwide. However, its processing generates residues (pods) and by-products (slightly defective grains), which can be repurposed. Starch, a carbohydrate found in various plants and legumes, has promising industrial potential due to its biodegradability and non-toxicity. Currently, studies have explored the use of starch and plant extracts to produce microspheres, which enhance stability, bioactive compound delivery, and the nutritional value of the matrices used. Thus, the present study aimed to valorize residues and by-products from the processing of green cowpea (Vigna unguiculata (L.) Walp.), focusing on the extraction, characterization, and production of starch–extract microspheres. Four starch extraction methods were evaluated, and the starch obtained by the highest-yield method was selected. The selected starch was characterized for proximate composition, apparent amylose and amylopectin content, FT-IR, NMR, XRD, SEM, GPC, TGA, and DSC, and was subsequently used to produce pod extract microspheres using spray drying technology. The extract was characterized for total phenolic content, antioxidant activity, acute toxicity against Danio rerio, and antimicrobial activity. The microspheres were characterized by color analysis, FT-IR, XRD, SEM, TGA, DSC, antioxidant activity, acute toxicity against Danio rerio, and antimicrobial activity. Ultrasound-assisted extraction showed a yield of 43.70%, with 4.4005 ± 0.42% protein, 8.350 ± 0.095% moisture, 0.188 ± 0.11% ash, pH 6.623 ± 0.136, and amylose and amylopectin contents of 10.99 ± 2.35% and 89.01 ± 2.35%, respectively. The starch exhibited typical physicochemical characteristics of carbohydrates, high purity, preserved morphology, a crystalline pattern typical of conventional starches, and thermal stability suitable for industrial applications. The extract showed low antioxidant activity (0.1344 ± 0.0127 μmol Trolox/g sample) and low total phenolic content (TPC = 48.89 mg GAE/100 g sample), and also reduced zebrafish locomotor activity. However, it demonstrated considerable antimicrobial activity against Staphylococcus aureus, with inhibition halos ranging from 8.357 ± 1.319 to 12.567 ± 0.252 mm. The starch–extract microspheres also exhibited considerable antimicrobial activity against S. aureus, in addition to helping preserve the extract’s properties and the morphological and physicochemical characteristics of the starch. It can be concluded that the residues and by-products generated from green cowpea processing have potential to be converted into higher value-added products, contributing to the development of new products and more sustainable industrial practices. Tipo: Dissertação

Desenvolvimento de bebida à base de pólen apícola: propriedades nutricionais, antioxidantes e avaliação sensorial

Sun, 01 Jan 2023 00:00:00 GMT

Título: Desenvolvimento de bebida à base de pólen apícola: propriedades nutricionais, antioxidantes e avaliação sensorial Autor(es): Lopes, Maria Micheline Teixeira Abstract: Pollen is considered “bee gold” by many scholars, as it contains a high level of nutrients and bioactive compounds, as proven by several studies. In order for pollen to be available and consumed by the population, it is necessary to offer a viable and easy way to obtain it. In turn, the food industry launches products on the market to meet the demand for nutritious and healthy foods. The presence of phenolic compounds with antioxidant and antimicrobial action makes pollen a very attractive and promising food. Thus, pollen has the potential to be a natural complement to various food products, enriching them, such as beverages. Given the above, the objective of this study was to develop a pollen-based beverage with antioxidant properties and evaluate it sensorially. Dehydrated pollen was acquired from the Trairí region, in Ceará (geographic coordinates: latitude -3.2752406266834235; longitude -39.26842937913679), which was characterized according to its physicochemical and microbiological properties, pollen analysis, phenolic compounds, total flavonoids and antioxidant activity (ABTS and DPPH pathways). In order to design the product concept, focus groups and an online questionnaire were conducted. Preliminary tests were performed to define the formulation, as well as the other ingredients. An experimental design was used in which twelve formulations were developed, considering pollen and cocoa as independent variables and the results of soluble solids (ºBrix), viscosity and phenolic compounds as dependent variables. Of the twelve formulations, four were selected for the sensory analysis phase, considering the three factors mentioned (soluble solids, viscosity and phenolic compounds). The selected products were sensorially evaluated in relation to the acceptance and ideality of attributes, in addition to the overall preference. The acceptance of the overall impression, appearance, aroma, flavor, sweetness and texture (body) was evaluated, in addition to the purchase intention and the ideality of the attributes sweetness, bitterness and texture (body). The samples did not present statistical difference between each other (p>0.05) for all attributes in relation to acceptance and purchase intention. For the ideality aspect, the results demonstrated that the beverages would need to be optimized in relation to sweetness, as they presented a higher percentage of “lower intensity” of ideality, that is, they were less sweet than ideal. At this stage, a formulation, B8, was chosen to be compared with three samples optimized with another sweetener. To optimize the beverages, the BMA, BMA50 and BA formulations were prepared with another sweetener (partial or total replacement of honey), while the B8 formulation remained original (with honey only).. In the sensory analysis of the B8, BMA, BMA50 and BA formulations, color and bitterness were included for sensory acceptance analysis. To characterize the beverages, based on consumer perceptions, the descriptive CATA technique with intensity scale and the qualitative CATA technique were used. The focus group technique was used to collect descriptive terms, selecting 20 terms for the quantitative CATA and 15 terms describing emotions for the qualitative CATA. The optimized bee pollen beverages achieved better acceptability averages, with emphasis on the BA sample (made only with demerara sugar), with averages between “I liked it slightly” and “I liked it moderately”, demonstrating that it has consumption potential, with the availability of a “ready-to-drink” product, facilitating the consumption of bee pollen and confirming new alternatives of natural products with antioxidant properties. Tipo: Tese