http://repositorio.ufc.br/handle/riufc/22043 2026-04-02T14:48:39Z http://repositorio.ufc.br/handle/riufc/85446 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 http://repositorio.ufc.br/handle/riufc/85409 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 http://repositorio.ufc.br/handle/riufc/84990 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 http://repositorio.ufc.br/handle/riufc/84434 Título: Manutenção produtiva total (TPM) e cultura de excelência operacional na indústria de alimentos: uma revisão Autor(es): Lima, Francisca Giselly Martins Abstract: The food industry is characterized by complex production processes, high competitiveness, and rigorous demands related to food quality and safety. In this scenario, the pursuit of operational excellence becomes essential to guarantee efficiency, loss reduction, and sustainability of industrial processes. Among the methodologies applied for this purpose, Total Productive Maintenance (TPM) stands out, proposing the integration of people, processes, and equipment, promoting continuous improvement and increased operational reliability. Thus, this work aims to analyze, through a literature review, the relationship between TPM and the culture of operational excellence in the food industry. The methodology adopted is based on bibliographic research carried out in scientific databases, books, and technical documents, including national and international publications. The results obtained during the study show that the structured application of the pillars of TPM contributes significantly to the reduction of failures, elimination of losses, improvement of equipment performance, and strengthening of the organizational culture; these improvements are reflected in efficiency results and contribute to productive and monetary gains. It can be concluded that TPM, when integrated with quality management practices and a culture of continuous improvement, acts as an important support for achieving operational excellence in the food industry. Tipo: TCC 2026-01-01T00:00:00Z