Desenvolvimento de estruturado de graviola (Annona muricata, L) adicionado de extrato bioativo de coproduto de acerola (Malpighia glabra D.C.): avaliação de componentes bioativos, caracterização sensorial e efeitos biológicos

• Ano de defesa: 2021
• Autor(a) principal: Lima, Jorgiane da Silva Severino
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Estruturados de frutas; graviola; coproduto de acerola; compostos antioxidantes; teste in vivo
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/63770

The present study aimed to develop graviola structure made with high acylation gellan gum (LA), evaluating the effect of the addition of acerola co-product bioactive extract (EASMe). Initially, the parameters related to the optimization of the process of obtaining the EASMe were studied, aiming at its application in the structured soursop. Then, the product was submitted to sensory analysis, physical-chemical characterization, bioaccessibility and in vivo tests. Evaluating the effects of solvent proportion, time and energy intensity of ultrasound processing, bioaccessibility, antioxidant and antimicrobial activity of phenolic compounds from the co-product of acerola (Malpighia glabra DC), apply the processed extract on structured graviola (Annona muricata , L.) and evaluate the sensory, physical-active characteristics, acute nociception and abdominal inflammation in zebrafish (Danio rerio), the gastroprotective effects through the ethanol-induced gastric lesion model in mice and evaluate the in vitro bioavailability of bioactive compounds can be associated with in vivo results. Four soursop formulations were prepared with different levels of LA gellan gum (0.5%; 0.75%; 1.0% and 1.25%) and the addition of EASMe. The sensory evaluation was carried out through the acceptance test in hedonic scale, consumption intention, Check-all-that-aply (CATA) and Rate-all-that-aply (RATA). The Instrumental Texture Profile Assessment (APT) was constructed using a TA-XT2i texture analyzer. Through sensory evaluation and APT, it was obtained the best information of the soursop structure added with acerola co-product bioactive extract (EAmE), which together with the EAmC followed for the physical-chemical characterization and the in vivo tests. Acute nociception was induced by formalin, capsaicin, cinnamaldehyde, acid saline solution, glutamate (skin models) and hypertonic saline solution (corneal model); inflammation was induced by carrageenan in adult Zebrafish (Daniorerio). Gastric ulcers were induced in mice by the mouse. administration of absolute ethanol to test the gastroprotective effects of the samples. It was observed that potency intensity and acerola co-product:water ratio were the parameters that increased the quantification of total phenolic compounds. Ultrasound extraction also improved the antimicrobial activity against Listeriamonocytogenesis Staphylococcusaureus (40 mg.L-1). The sensory acceptance of the different samples were similar and were between the terms “liked a little” and “disliked or disliked” for the overall impression. According to the data of frequency of selection of terms (CATA) and intensity (RATA), it was observed that the formulations presented very similar characteristics and with few variations, with the tasters having a greater preference for samples LA0.75% and LA1%. EASMe and EAmE exhibited antinociceptive effects by opioid, nitrergic, cGMP signaling pathway, NMDA receptors, TRPA1 and ASICs. Only