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Desenvolvimento de barra alimentícia híbrida à base de pescado e macroalga marinha

Thu, 01 Jan 2026 00:00:00 GMT

Título: Desenvolvimento de barra alimentícia híbrida à base de pescado e macroalga marinha Autor(es): Santos, Rayane Leite dos Abstract: The increasing demand for foods with high nutritional value, convenience, and alignment with contemporary trends in protein diversification has driven the development of innovative products. This study aimed to develop and evaluate a hybrid protein food bar formulated with Nile tilapia (Oreochromis niloticus) fillet flour and the marine macroalgae Gracilaria domingensis, considering physicochemical, techno-functional, sensory, and consumer perception aspects. Initially, prior to the development of the bars, an exploratory stage was conducted with consumers to define concepts and expectations, using the focus group method and online application of the Check-All-That-Apply (CATA) method, involving 302 participants, with the aim of identifying expectations, perceptions, and relevant attributes associated with the product concept. The terms most frequently associated with the proposed bar were “nutrition” (78.1%), “health” (62.6%), and “convenience” (52.6%). Among the main consumption drivers, taste (92.1%), price (64.6%), and appearance (55.3%) were highlighted. Regarding expected characteristics, the attributes most frequently cited were “nutritious” (74.8%), “healthy” (71.9%), “without fishy odor” (49.7%), and “high in fiber” (47.7%). Subsequently, the raw materials were acquired, processed, and converted into flour for physicochemical and techno-functional characterization. Tilapia flour exhibited high protein content (73.65 g·100 g−1), whereas G. domingensis flour presented 15.28 g·100 g−1 protein, high water absorption capacity (941.11%), and gel formation at concentrations as low as 4%, demonstrating functional complementarity between the ingredients. Based on these results, five hybrid food bar formulations were developed and subsequently evaluated by 80 consumers using CATA, a 9-point hedonic scale, the Just-About-Right (JAR) scale, and purchase intention analysis. No statistically significant differences were observed among formulations (p > 0.05). Sensory profiling highlighted fish aroma (5.96–6.52), fish flavor (4.67–4.99), soft texture (3.71–5.07), and sandy/grainy residual perception (4.81–5.70). In the JAR evaluation, fish odor (2.13–2.29) and sandy/grainy perception (2.05–2.16) were considered above the ideal level, whereas compact texture and flavor showed values closer to the ideal. In the hedonic evaluation, appearance achieved the highest scores (6.21–6.51), followed by flavor (6.03–6.32) and overall impression (6.08–6.37), indicating acceptance between “liked slightly” and “liked moderately.” Aroma (4.76–4.87), texture (4.81–5.03), and residual sensations (4.27–4.53) remained close to neutrality. Penalty analysis indicated a negative effect of attributes such as fish aroma (−3.7500), adhesiveness (−1.9028), and sandy/grainy residual perception (−1.1091), whereas softness (+0.2527) contributed positively to acceptance. Purchase intention scores ranged from 2.96 to 3.03 on a 5-point scale, with predominance of intermediate responses. The results are promising and indicate market potential, provided that sensory attributes, particularly odor and texture, are improved, in addition to further studies involving technological optimization. Tipo: Tese

Uso da lignina de coproduto do pedúnculo do caju como ativo de filmes à base de amido de milho com propriedade de bloqueio da radiação UV

Thu, 01 Jan 2026 00:00:00 GMT

Título: Uso da lignina de coproduto do pedúnculo do caju como ativo de filmes à base de amido de milho com propriedade de bloqueio da radiação UV Autor(es): Barros, Gleyde Anny Cruz Abstract: Ultraviolet (UV) radiation can accelerate oxidative processes in foods, compromising their sensory and nutritional characteristics. As a strategy to minimize these effects, packaging materials with UV-blocking capacity, as well as active packaging capable of scavenging free radicals, have been increasingly developed. In this context, biodegradable and low-cost biopolymers, such as lignin, have attracted growing attention. This study aimed to develop and characterize corn starch-based biofilms incorporated with lignin extracted from residues of cashew peduncle processing, aiming at their potential application in active food packaging. Films containing 1, 3, and 5% (w/w) lignin were prepared using the casting method and evaluated for rheology, mechanical properties, color, hydrophobicity, UV-blockin/g properties, antioxidant activity, biodegradability, and recyclability. The film-forming solutions exhibited non-Newtonian pseudoplastic rheological behavior (n < 1), with viscosity decreasing as shear rate increased, and the data were adequately described by the Power Law model. The presence of lignin promoted changes in the structural properties of the films, with a reduction in tensile strength (from 13.89 to 6.32 MPa) and an increase in elongation at break (from 29.04 to up to 57%), indicating greater flexibility and deformability of the polymer matrix as lignin concentration increased. Progressive darkening of the films was also observed, with a reduction in lightness (L*) and an increase in reddish and yellowish tones. Furthermore, lignin addition significantly increased the hydrophobicity of the films, reducing water absorption from 86.32% (control) to 68.64% (3% lignin) and increasing the contact angle from 68.62° to 77°. Sorption isotherms showed type III behavior and were satisfactorily fitted by the GAB and Peleg models at 25 and 35 °C. Films containing 3% and 5% lignin completely blocked UV radiation, while antioxidant activity increased proportionally with lignin content. Biodegradation ranged from 33% to 46% after 35 days, and films containing 1% and 3% lignin showed effective recyclability, maintaining their antioxidant and UV-blocking properties after reprocessing. These results demonstrate that lignin derived from cashew peduncle residues is a promising sustainable component for the development of multifunctional active packaging materials, with strong potential to protect foods against photo-oxidative degradation and contribute to extending shelf life. Tipo: Dissertação

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 agrião (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 agrião (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