Detalhes bibliográficos
| Ano de defesa: |
2023 |
| Autor(a) principal: |
Miranda, Bruna Melo
 |
| Orientador(a): |
Silva, Flávio Alves da
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| Banca de defesa: |
Silva, Flávio Alves da,
Silva, Nara Rúbia Rodrigues do Nascimento,
Cardoso, Cláudio Fernandes,
Morgado, Cristiane Maria Ascari,
Sousa, Gardênia Martins de |
| Tipo de documento: |
Tese
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| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
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| Programa de Pós-Graduação: |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
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| Departamento: |
Escola de Agronomia - EA (RMG)
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| País: |
Brasil
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| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/12697
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Resumo: |
The food industry has been looking for alternatives to produce healthier foods with functional properties, without losing the physical-chemical and sensory qualities demanded by consumers. The extraction of polysaccharides and bioactive compounds from plant matrices, mainly from waste/by-products generated by the industry, is an excellent economic and sustainable alternative for this purpose. For the recovery and use of such compounds, it is essential to understand the mechanisms related to their extraction, composition, structure and interactions that can occur in real food environments. In this sense, the objective of this work was to extract compounds from jaboticaba residues, such as anthocyanins and pectic polysaccharide from the peels and starch from the seed, in addition to carrying out the chemical and technological characterization of these compounds. During the anthocyanin extraction process, the best parameters for the process (pH, time, temperature and application of enzymes) were evaluated and their application in a halachromic film was proposed. During the extraction of the pectic polysaccharide, also extracted from jaboticaba peel, the parameters of time, temperature and pH were evaluated and the material characterized as to its composition of monosaccharides by nuclear magnetic resonance and gas chromatography, the degree of esterification was also determined, color, antioxidant activity, emulsifying capacity and rheological properties. The starch extracted from the seed was studied in relation to its composition (amylose, amylopectin, phenolic compounds, proteins) and structure (X-ray, differential scanning calorimetry, size exclusion chromatography and high-performance anion exchange chromatography). The results obtained demonstrated that anthocyanin was successfully included in a polymeric matrix for the formulation of a pH-sensitive film, which responds with color variation according to the pH of the medium. It was observed that the pectic polysaccharide has a high galactose content in its composition and excellent antioxidant activity and emulsification. As for the seed residue, it was possible to obtain a pure starch, classified as the Cc type, with a high amylose content and intermediate chains of amylopectin. Thus, the jaboticaba residues are presented as excellent materials for obtaining compounds of high industrial interest, with several possibilities for applications. |
