Microcápsulas de pimenta-de-cheiro (Capsicum chinense Jacquin) : quantificação dos compostos bioativos e aromáticos

• Ano de defesa: 2020
• Autor(a) principal: Santos, Ariadne Matos dos
• Orientador(a): Pagani, Alessandra Almeida Castro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Pimenta-do-reino; Conservação; Cápsulas (Farmácia); Gelação; Microencapsulação; Pimenta-de-cheiro; Compostos voláteis
• Palavras-chave em Inglês: Microencapsulation; Sweet pepper; Volatile compounds
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16160

The market for fresh peppers is strongly influenced by the eating habits of each region of Brazil and is an important part of several traditional dishes. The southern states are probably the ones that consume less fresh peppers in the country, with a preference for processed forms, such as sauces, preserves and dehydrated peppers. Capsicum fruits are important sources of three natural antioxidants, vitamins C and E and carotenoids. Ionic gelation is a technique in which a food can be encapsulated within a gel membrane formed by a hydrocolloid reaction that results in obtaining a product in the form of an edible sphere of special flavor and texture. Although more than 125 volatile compounds have been identified in fresh and processed Capsicum fruits, the importance of the flavor of these compounds is not yet well known. The volatile profile of the scent pepper belonging to the Capsicum genus has not been much studied and aroma storage is being studied. Based on the products obtained by the ionic gelation technique, this work aims to study the ionic gelation process with sweet pepper pulp and its enrichment with spinach in two types of packaging (green and transparent) preserved in vinegar at temperature environment, checking physical-chemical changes, bioactive compounds, volatile profile and FTIR analysis. Analyzes of moisture content, pH, ºBrix, vitamin C, carotenoids, chlorophyll, color, antioxidants: DPPH, FRAP and ABTS, phenolic compounds, flavonoids, acidity, Capsaicin, FTIR and analysis of volatile compounds. The comparisons were analyzed using the ANOVA statistical method applying the Tukey test at 5% probability using the SISVAR software. The color analysis showed that it remained during the storage of 40 days in the 2 formulations and in the 2 packages, whereas chlorophyll the best product was the one enriched in the green packaging 71.17 µg.g-1 of sample. As for aroma, enrichment trapped more aromas during storage. The antioxidant compounds resulted in an increase with enrichment and the DPPH method was the one that best quantified, taking into account values close to the initial content. FTIR analysis demonstrated the same compounds in the pulp used in the formulation and in the microcapsules. The enrichment and the conservation method proved efficient making the development of an innovative product in a growing market due to the high consumption of peppers.