Extrato concentrado de carotenoides obtido a partir da fibra do pedúnculo de caju: caracterização, estabilidade durante o período de armazenamento e aplicação em queijo de leite de cabra tipo coalho

• Ano de defesa: 2017
• Autor(a) principal: Goes, Talita de Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Anacardium occidentale; Toxicidade; Vida de prateleira; Clones de caju; Derivados do leite
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/30433

The rise of the natural products market follows a worldwide trend of increasing demand for products that provide health and well-being. Among these products, we highlight those rich in carotenoids, which in addition to providing color to the product, also confers nutritional support due to the important role of these compounds in human metabolism. The concentrated extract of carotenoids obtained from the residual fibers of the cashew is a product that has been studied in Embrapa Tropical Agroindustry. However, studies of it´s storage stability as well as the application of this product in foods have not been studied. In this sense, the objective of this work was to evaluate the chemical, physical-chemical, physical and microbiological stability during 180 days in refrigerated storage (5°C) of the concentrated extract of carotenoids obtained from two clones commercial Embrapa Tropical Agroindustry: CCP- 76 and BRS-189, as well as to assess in vivo toxicity through the Artemia saline assay. It was also elaborated a "rennet" goat cheese with addition of the extract and the stability of this cheese was verified against refrigerated storage (5°C) for 30 days. The extract was obtained from the residual cashew fibers, which these fibers passed through the stages of pressing, filtration, centrifugation, microfiltration and pasteurization. The obtained extract of carotenoids was denominated of sample CCP-76 and sample BRS-189. Physical, chemical, physical, microbiological and bioassay analyzes were performed with Artemia saline. The results indicated that the sample CCP-76 presented stable values for moisture, water activity, total carotenoid content and color parameter value a* during storage, while the sample BRS-189 presented stable parameters for water activity and For the color parameter a* during storage. In the microbiological analysis no fecal coliforms, E.coli and Salmonella ssp were found for both samples. In the zeta potential analysis, only the sample CCP-76 was stable during the 150 days period. In the analysis of phenolics by UPLC, it was observed that the sample CCP-76 had three anacardic acids in its composition (monoene, diene and triene). The bioassay with Artemia salina showed that both samples are non toxic. The second stage of this work consisted in the development of a rennet cheese with no added extract (control) and with extract, and to characterize and evaluate cheese stability for 30 days in two periods (1 ° and 30 Days) in refrigerated storage (5°C). The addition of the carotenoid extract provided a significant difference between the samples for the values of humidity, acidity, pH, carotenoids, L *, a *, b * color parameters. In the evaluation of the instrumental texture, the control differed significantly (P <0.05) from the sample with extract only in the value of elasticity for the first day. During storage, only moisture, pH and β-carotene content showed a significant difference (P <0.05) for both samples. Regarding the acceptance of the cheeses, the results show that there was significant difference (P <0.05) among the samples. Regarding the sensorial profile of the cheeses, the addition of the extract on the first day of storage did not provide a significant difference for the parameters "softness" and "characteristic aroma of goat cheese type coalho". It is concluded that the sample CCP-76 can be added to the food matrices because it has a better stability of the emulsion and the carotenoids were stable during the storage of 180 days. In relation to cheeses, the sample with extract is a differentiated product of yellow color, with nutritional value added and good sensory acceptance, presenting itself as a new product that can be made available in the market.