Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.

Detalhes bibliográficos
Autor(a) principal: Sales, Luana Pinto de Arruda
Data de Publicação: 2018
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UEPB
Texto Completo: http://tede.bc.uepb.edu.br/jspui/handle/tede/3301
Resumo: Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential.
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spelling Buriti, Flávia Carolina Alonso21815735813http://lattes.cnpq.br/8720274041995523Florentino, Eliane Rolim41469674491http://lattes.cnpq.br/7204618689024854Souza, Thaisa Abrantes da Silva01043199411http://lattes.cnpq.br/0348560505798552Medeiros , Ana Claudia Dantas de92956467468http://lattes.cnpq.br/064067106414612008088788757http://lattes.cnpq.br/9297855296251844Sales, Luana Pinto de Arruda2019-04-24T15:06:25Z2018-03-02SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018.http://tede.bc.uepb.edu.br/jspui/handle/tede/3301Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential.Syzygium cumini (L.) é uma planta pertencente à família Mirtaceae e conhecida pelos nomes de ameixa preta indiana, ameixa de Java, azeitona, azeitona preta, jambolão, jamelão, janus, jamblon, jambolan, janman ou oliveira. Seus constituintes fenólicos, nas folhas, cascas e frutos, possuem atividades farmacológicas e fitoterápicas, mas este potencial é subaproveitado. Em virtude do aumento da procura por alimentos com propriedades funcionais, o objetivo deste trabalho foi elaborar iogurtes em versão integral e em versão semidesnatada com adição da polpa do Syzygium cumini. Foram realizados ensaios-piloto para definição das concentrações de polpa e leite a serem utilizadas, a partir dos quais se definiu utilizar 10% de polpa de S. cumini e 20% de leite reconstituído. Os produtos elaborados foram avaliados quanto aos parâmetros físico-químicos e microbiológicos, a concentração de fenólicos totais e a capacidade antioxidante após 1. 7, 14 e 21 dias do período de armazenamento do produto. Determinou-se a composição centesimal do produto pronto e da polpa. A aceitabilidade sensorial dos produtos elaborados foi avaliada após 7, 14 e 21 dias de armazenamento. As bactérias láticas adicionadas para a fermentação mantiveram -se viáveis durante os 21 dias, sendo a espécie Streptococcus thermophilus encontrada em até 10,95 log UFC g^-1 no iogurte integral e 11,18 log UFC g^-1 no iogurte semidesnatado. A população de Lactobacillus bulgaricus atingiu 6,05 log UFC g^-1 no iogurte integral e 5,40 log UFC g^-1 no iogurte semidesnatado. Os iogurtes elaborados apresentaram teor de proteínas de 4,29 g 100 g^-1 e 5,23 g 100 g^-1 para o iogurte semidesnatado e integral respectivamente. O teor de cinzas foi de 1,55 g 100 g^-1 para o iogurte semidesnatado e 0,97 g 100 g^-1 para o integral. A capacidade antioxidante do iogurte integral durante o armazenamento variou entre 0,83 a 0,96 g de iogurte mg^-1 de DPPH, enquanto o iogurte com semidesnatado variou entre 0,67 a 1,00 g de iogurte mg^-1 de DPPH. Os compostos fenólicos totais foram mais abundantes no iogurte integral. De acordo com a análise sensorial, o iogurte integral obteve as melhores avaliações nos parâmetros sabor, textura e odor. Nos atributos de cor e acidez não houve diferença significativa entre os dois tratamentos (p < 0,05). A aceitação global do iogurte integral e semidesnatado foi maior após duas semanas de armazenamento. Ambas as versões de iogurte produzidas apresentaram-se de acordo com as exigências da legislação que regulamenta a produção de fermentados lácteos em relação à viabilidade de bactérias láticas e ausência de contaminantes durante os dias de armazenamento avaliados. O iogurte integral obteve maior aceitação em relação ao sabor que o iogurte semidesnatado. Os resultados obtidos indicam que o fruto de S. cumini pode ser utilizado com sucesso na produção de iogurtes como uma alternativa ao aproveitamento do seu potencial antioxidante.Submitted by Jean Medeiros (jeanletras@uepb.edu.br) on 2019-04-15T12:32:09Z No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5)Approved for entry into archive by Secta BC (secta.csu.bc@uepb.edu.br) on 2019-04-24T15:06:25Z (GMT) No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5)Made available in DSpace on 2019-04-24T15:06:25Z (GMT). No. of bitstreams: 1 PDF - Luana Pinto de Arruda Sales.pdf: 25996208 bytes, checksum: 69149c6134bad7fd1661376cb7496927 (MD5) Previous issue date: 2018-03-02Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESConselho Nacional de Desenvolvimento Científico e Tecnológico - CNPqFundação Parque Tecnológico da Paraíba - PaqTcPBPrograma de Incentivo à Pós-Graduação e Pesquisa - PROPESQ/UEPBapplication/pdfhttp://tede.bc.uepb.edu.br/jspui/retrieve/8128/PDF%20-%20Luana%20Pinto%20de%20Arruda%20Sales.pdf.jpgporUniversidade Estadual da ParaíbaPrograma de Pós-Graduação em Ciências Farmacêuticas - PPGCFUEPBBrasilPró-Reitoria de Pós-Graduação e Pesquisa - PRPGPAntioxidantes naturaisIogurteSyzygium cuminiSyzygium cuminiNatural antioxidantsYogurtCIENCIAS DA SAUDE::FARMACIADesenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis81579685552518768746006006005248714503811102786997636413449754996info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UEPBinstname:Universidade Estadual da Paraíba (UEPB)instacron:UEPBTHUMBNAILPDF - Luana Pinto de Arruda Sales.pdf.jpgPDF - Luana Pinto de Arruda Sales.pdf.jpgimage/jpeg3774http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/4/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf.jpg97020e35323b37e8304d1c86507e5d7eMD54TEXTPDF - Luana Pinto de Arruda Sales.pdf.txtPDF - Luana Pinto de Arruda Sales.pdf.txttext/plain66http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/3/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf.txt440dbec6a1ba19a89b51b2840dd1acccMD53ORIGINALPDF - Luana Pinto de Arruda Sales.pdfPDF - Luana Pinto de Arruda Sales.pdfapplication/pdf25996208http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/2/PDF+-+Luana+Pinto+de+Arruda+Sales.pdf69149c6134bad7fd1661376cb7496927MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81960http://tede.bc.uepb.edu.br/jspui/bitstream/tede/3301/1/license.txt6052ae61e77222b2086e666b7ae213ceMD51tede/33012019-04-25 01:29:26.729oai:tede.bc.uepb.edu.br: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede.bc.uepb.edu.br/jspui/PUBhttp://tede.bc.uepb.edu.br/oai/requestbc@uepb.edu.br||opendoar:2019-04-25T04:29:26Biblioteca Digital de Teses e Dissertações da UEPB - Universidade Estadual da Paraíba (UEPB)false
dc.title.por.fl_str_mv Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
title Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
spellingShingle Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
Sales, Luana Pinto de Arruda
Antioxidantes naturais
Iogurte
Syzygium cumini
Syzygium cumini
Natural antioxidants
Yogurt
CIENCIAS DA SAUDE::FARMACIA
title_short Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
title_full Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
title_fullStr Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
title_full_unstemmed Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
title_sort Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.
author Sales, Luana Pinto de Arruda
author_facet Sales, Luana Pinto de Arruda
author_role author
dc.contributor.advisor1.fl_str_mv Buriti, Flávia Carolina Alonso
dc.contributor.advisor1ID.fl_str_mv 21815735813
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/8720274041995523
dc.contributor.advisor-co1.fl_str_mv Florentino, Eliane Rolim
dc.contributor.advisor-co1ID.fl_str_mv 41469674491
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/7204618689024854
dc.contributor.referee1.fl_str_mv Souza, Thaisa Abrantes da Silva
dc.contributor.referee1ID.fl_str_mv 01043199411
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/0348560505798552
dc.contributor.referee2.fl_str_mv Medeiros , Ana Claudia Dantas de
dc.contributor.referee2ID.fl_str_mv 92956467468
dc.contributor.referee2Lattes.fl_str_mv http://lattes.cnpq.br/0640671064146120
dc.contributor.authorID.fl_str_mv 08088788757
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/9297855296251844
dc.contributor.author.fl_str_mv Sales, Luana Pinto de Arruda
contributor_str_mv Buriti, Flávia Carolina Alonso
Florentino, Eliane Rolim
Souza, Thaisa Abrantes da Silva
Medeiros , Ana Claudia Dantas de
dc.subject.por.fl_str_mv Antioxidantes naturais
Iogurte
Syzygium cumini
topic Antioxidantes naturais
Iogurte
Syzygium cumini
Syzygium cumini
Natural antioxidants
Yogurt
CIENCIAS DA SAUDE::FARMACIA
dc.subject.eng.fl_str_mv Syzygium cumini
Natural antioxidants
Yogurt
dc.subject.cnpq.fl_str_mv CIENCIAS DA SAUDE::FARMACIA
description Syzygium cumini (L.) is a plant belonging to the family Mirtaceae and known by the names of Indian black plum, Java plum, olive, black olives, jambolão, jamelão, janus, jamblon , jambolan, janman or oliveira. Its phenolic constituents, in leaves, barks and fruits, have pharmacological and phytotherapeutic activities, but this potential is underutilized. There is an increase on the demand for foods with functional properties, so the objective of this work was to elaborate yoghurts in full version and semi-skimmed version with the addition of Syzygium cumini’s pulp. Pilot tests were carried out to define the concentrations of pulp and milk to be used, from which it was defined to use 10% of S. cumini’s pulp and 20% of milk. The products were evaluated for physicochemical and microbiological parameters, the total phenolic concentration and the antioxidant capacity after 1.7, 14 and 21 days of the storage period of the product. The centesimal composition of the ready product and the pulp were determined. The sensorial acceptability of the elaborated products was evaluated after 7, 14 and 21 days of storage. Lactic bacteria added for fermentation remained viable for 21 days, with Streptococcus thermophilus being found in up to 10.95 log CFU g^-1in whole yogurt and 11.18 log CFU g^-1 in semi-skimmed yogurt. The population of Lactobacillus bulgaricus reached 6.05 log CFU g^-1 in whole yoghurt and 5.40 log CFU g^-1 in semi-skimmed yogurt. The elaborated yoghurts presented protein content of 4.29 g 100 g^-1 and 5.23 g 100 g^-1 for semi-skimmed and whole yogurt respectively. The ash content was 1.55 g 100 g^-1 for semi- skimmed yogurt and 0.97 g 100 g^-1 for the integral. The antioxidant capacity of the whole yogurt during storage ranged from 0.83 to 0.96 g of DPPH mg^-1 yogurt, while the semi- skimmed yogurt ranged from 0.67 to 1.00 g of DPPH mg^-1 yogurt. Total phenolic compounds were more abundant in whole yoghurt. According to the sensorial analysis, the whole yoghurt obtained the best evaluations in the parameters taste, texture and odor. In the attributes of color and acidity there was no significant difference between the two treatments (p <0.05). The overall acceptance of whole and semi-skimmed yogurt was greater after two weeks of storage. Both versions of yogurt produced were in accordance with the requirements of the legislation that regulates the production of dairy products in relation to the viability of lactic acid bacteria and the absence of contaminants during the storage days evaluated. Integral yogurt was more widely accepted for taste than semi-skimmed yogurt. The results indicate that the fruit of S. cumini can be used successfully in the production of yogurts as an alternative to the use of its antioxidant potential.
publishDate 2018
dc.date.issued.fl_str_mv 2018-03-02
dc.date.accessioned.fl_str_mv 2019-04-24T15:06:25Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018.
dc.identifier.uri.fl_str_mv http://tede.bc.uepb.edu.br/jspui/handle/tede/3301
identifier_str_mv SALES, L. P de A. Desenvolvimento de iogurte com atividade antioxidante utilizando polpa de Syzygium cumini L.. 2018. 64f. Dissertação (Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF) - Universidade Estadual da Paraíba, Campina Grande, 2018.
url http://tede.bc.uepb.edu.br/jspui/handle/tede/3301
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language por
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dc.relation.confidence.fl_str_mv 600
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Universidade Estadual da Paraíba
dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Ciências Farmacêuticas - PPGCF
dc.publisher.initials.fl_str_mv UEPB
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Pró-Reitoria de Pós-Graduação e Pesquisa - PRPGP
publisher.none.fl_str_mv Universidade Estadual da Paraíba
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UEPB
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