Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis

Detalhes bibliográficos
Autor(a) principal: Francisca Diva Lima Almeida
Data de Publicação: 2015
Tipo de documento: Tese
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471
Resumo: The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.
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spelling info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisEmployment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesisEmprego de tecnologias emergentes no processamento de suco de laranja adicionado de fruto-oligossacarÃdeos e suco de laranja produzido via sÃntese enzimÃtica2015-10-30Sueli Rodrigues19633877830http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4707745Z6Edy Sousa de Brito56506155434http://lattes.cnpq.br/5168806776816009Luciana Rocha Barros GonÃalves56400969187http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4798113A3Ana Lucia Fernandes Pereira88366570363http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=S735623Elenilson de Godoy Alves Filho88693295187http://lattes.cnpq.br/784305513622069901287946313http://lattes.cnpq.br/4288119382872304Francisca Diva Lima AlmeidaUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em Biotecnologia (Rede Nordeste de Biotecnologia - RENORBIO)UFCBRTecnologia de plasma Alta pressÃo OzÃnio Laranja OligossacarÃdeos FenÃlicos Capacidade antioxidanteEmerging technologies Prebiotic Orange Oligosaccharides Phenolics Antioxidant capacityCIENCIA E TECNOLOGIA DE ALIMENTOSThe aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.O objetivo desta pesquisa foi empregar tecnologias emergentes no processamento de suco prebiÃtico de laranja adicionado de fruto-oligossacarÃdeos (FOS) e em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. A primeira etapa da pesquisa consistiu em avaliar o efeito da aplicaÃÃo das tecnologias de plasma e de alta pressÃo, como mÃtodos de conservaÃÃo, em suco de laranja adicionado de 7% de FOS comercial. O suco foi exposto direta e indiretamente ao processamento por plasma em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com alta pressÃo, o suco foi tratado a uma pressÃo de 450 bars por 5 minutos. ApÃs os tratamentos, a concentraÃÃo de fruto-oligossacarÃdeos foi quantificada pela tÃcnica de cromatografia em camada delgada (CCD), utilizando o equipamento densitÃmetro. DeterminaÃÃes de cor, pH e concentraÃÃo de Ãcidos orgÃnicos foram tambÃm realizadas. Ambos os processos nÃo degradaram os FOS presentes no suco. Ãcidos orgÃnicos e a cor das amostras tratadas tambÃm foram preservados. Na segunda etapa da pesquisa, foi avaliado o efeito da aplicaÃÃo dos tratamentos de plasma e ozÃnio em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. O suco foi exposto direta e indiretamente ao processamento por plasma, a 70 kV, em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com ozÃnio, diferentes cargas (0,057, 0,128 e 0,230 mg/ O3.mL de suco) foram avaliadas. ApÃs os tratamentos, a concentraÃÃo de oligossacarÃdeos foi determinada pela tÃcnica de HPLC. Os valores de pH, cor, conteÃdo de fenÃlicos totais e atividade antioxidante total tambÃm foram determinados. Ambos os processos promoveram uma degradaÃÃo parcial dos oligossacarÃdeos no suco. Contudo, o suco manteve uma quantidade suficiente de oligossacarÃdeos para ser classificado como um alimento prebiÃtico. Os demais parÃmetros analisados foram preservados. Diante disso, sugere-se que os tratamentos de plasma, alta pressÃo e ozÃnio sÃo alternativas nÃo tÃrmicas adequadas para o tratamento de suco de laranja prebiÃtico.CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgicohttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:29:46Zmail@mail.com -
dc.title.en.fl_str_mv Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
dc.title.alternative.pt.fl_str_mv Emprego de tecnologias emergentes no processamento de suco de laranja adicionado de fruto-oligossacarÃdeos e suco de laranja produzido via sÃntese enzimÃtica
title Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
spellingShingle Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
Francisca Diva Lima Almeida
Tecnologia de plasma
Alta pressÃo
OzÃnio
Laranja
OligossacarÃdeos
FenÃlicos
Capacidade antioxidante
Emerging technologies
Prebiotic
Orange
Oligosaccharides
Phenolics
Antioxidant capacity
CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
title_full Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
title_fullStr Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
title_full_unstemmed Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
title_sort Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis
author Francisca Diva Lima Almeida
author_facet Francisca Diva Lima Almeida
author_role author
dc.contributor.advisor1.fl_str_mv Sueli Rodrigues
dc.contributor.advisor1ID.fl_str_mv 19633877830
dc.contributor.advisor1Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4707745Z6
dc.contributor.referee1.fl_str_mv Edy Sousa de Brito
dc.contributor.referee1ID.fl_str_mv 56506155434
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/5168806776816009
dc.contributor.referee2.fl_str_mv Luciana Rocha Barros GonÃalves
dc.contributor.referee2ID.fl_str_mv 56400969187
dc.contributor.referee2Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.jsp?id=K4798113A3
dc.contributor.referee3.fl_str_mv Ana Lucia Fernandes Pereira
dc.contributor.referee3ID.fl_str_mv 88366570363
dc.contributor.referee3Lattes.fl_str_mv http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=S735623
dc.contributor.referee4.fl_str_mv Elenilson de Godoy Alves Filho
dc.contributor.referee4ID.fl_str_mv 88693295187
dc.contributor.referee4Lattes.fl_str_mv http://lattes.cnpq.br/7843055136220699
dc.contributor.authorID.fl_str_mv 01287946313
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/4288119382872304
dc.contributor.author.fl_str_mv Francisca Diva Lima Almeida
contributor_str_mv Sueli Rodrigues
Edy Sousa de Brito
Luciana Rocha Barros GonÃalves
Ana Lucia Fernandes Pereira
Elenilson de Godoy Alves Filho
dc.subject.por.fl_str_mv Tecnologia de plasma
Alta pressÃo
OzÃnio
Laranja
OligossacarÃdeos
FenÃlicos
Capacidade antioxidante
topic Tecnologia de plasma
Alta pressÃo
OzÃnio
Laranja
OligossacarÃdeos
FenÃlicos
Capacidade antioxidante
Emerging technologies
Prebiotic
Orange
Oligosaccharides
Phenolics
Antioxidant capacity
CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Emerging technologies
Prebiotic
Orange
Oligosaccharides
Phenolics
Antioxidant capacity
dc.subject.cnpq.fl_str_mv CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.description.sponsorship.fl_txt_mv CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
dc.description.abstract.por.fl_txt_mv The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.
O objetivo desta pesquisa foi empregar tecnologias emergentes no processamento de suco prebiÃtico de laranja adicionado de fruto-oligossacarÃdeos (FOS) e em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. A primeira etapa da pesquisa consistiu em avaliar o efeito da aplicaÃÃo das tecnologias de plasma e de alta pressÃo, como mÃtodos de conservaÃÃo, em suco de laranja adicionado de 7% de FOS comercial. O suco foi exposto direta e indiretamente ao processamento por plasma em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com alta pressÃo, o suco foi tratado a uma pressÃo de 450 bars por 5 minutos. ApÃs os tratamentos, a concentraÃÃo de fruto-oligossacarÃdeos foi quantificada pela tÃcnica de cromatografia em camada delgada (CCD), utilizando o equipamento densitÃmetro. DeterminaÃÃes de cor, pH e concentraÃÃo de Ãcidos orgÃnicos foram tambÃm realizadas. Ambos os processos nÃo degradaram os FOS presentes no suco. Ãcidos orgÃnicos e a cor das amostras tratadas tambÃm foram preservados. Na segunda etapa da pesquisa, foi avaliado o efeito da aplicaÃÃo dos tratamentos de plasma e ozÃnio em suco prebiÃtico de laranja produzido via sÃntese enzimÃtica. O suco foi exposto direta e indiretamente ao processamento por plasma, a 70 kV, em diferentes tempos: 15 30, 45 e 60 s. Para o processamento com ozÃnio, diferentes cargas (0,057, 0,128 e 0,230 mg/ O3.mL de suco) foram avaliadas. ApÃs os tratamentos, a concentraÃÃo de oligossacarÃdeos foi determinada pela tÃcnica de HPLC. Os valores de pH, cor, conteÃdo de fenÃlicos totais e atividade antioxidante total tambÃm foram determinados. Ambos os processos promoveram uma degradaÃÃo parcial dos oligossacarÃdeos no suco. Contudo, o suco manteve uma quantidade suficiente de oligossacarÃdeos para ser classificado como um alimento prebiÃtico. Os demais parÃmetros analisados foram preservados. Diante disso, sugere-se que os tratamentos de plasma, alta pressÃo e ozÃnio sÃo alternativas nÃo tÃrmicas adequadas para o tratamento de suco de laranja prebiÃtico.
description The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For high pressure processing, the juice containing the same concentration of FOS was treated at 450 bars for 5 minutes. After the treatments, the fructo-oligosaccharides were qualified and quantified by Thin Layer Chromatography (TLC), using densitometer. The organic acids, color analysis and pH values were also evaluated. Both processes did not degrade the FOS. The organic acids and the color of the treated samples were also preserved. On the second stage of the study, the effect of plasma and ozone treatments on prebiotic orange juice produced by enzymatic synthesis were evaluated. The orange juice was directly and indirectly exposed to plasma discharge at 70 kV with processing times of 15, 30, 45 and 60 seconds. For ozone processing, different loads (0.057, 0.128 and 0.230 mg/ O3.mL of juice) were evaluated. After the treatments, the oligosaccharides were quantified by HPLC. The juice pH, color, total phenolic content and total antioxidant activity were also determined. Both processes promoted a partial degradation of the oligosaccharides in the juice. However, the juice maintained an enough amount of oligosaccharides to be classified as a prebiotic food. The other parameters analyzed were preserved. Thus, atmospheric cold plasma and ozone are suitable non-thermal alternatives for prebiotic orange juice treatment.
publishDate 2015
dc.date.issued.fl_str_mv 2015-10-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
status_str publishedVersion
format doctoralThesis
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dc.publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.publisher.program.fl_str_mv Programa de PÃs-GraduaÃÃo em Biotecnologia (Rede Nordeste de Biotecnologia - RENORBIO)
dc.publisher.initials.fl_str_mv UFC
dc.publisher.country.fl_str_mv BR
publisher.none.fl_str_mv Universidade Federal do CearÃ
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reponame_str Biblioteca Digital de Teses e Dissertações da UFC
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instname_str Universidade Federal do Ceará
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