Estudo do processamento de geleia de melancia enriquecida com extratos de jabuticaba e extrato de sementes de chia: características físico-química e potencial antioxidante

• Autor(a) principal: Rodrigues, Ilana Carneiro
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/11080
• topic: Capacidade antioxidante; Compostos bioativos; Geleias; Jellies; Antioxidant capacity; Heat; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS

Fruits are foods with good antioxidant potential. They are chemical compounds capable of reacting with free radicals, reducing the risk of several diseases, among them some types of cancer. With the increase in the incidence of these diseases, the interest in foods that can combine flavor and health becomes growing. In this context, we have the jellies. Products of great acceptability by the consumer, an alternative to waste, in addition to making seasonal fruits available in the off-season. Studies are being developed in order to prove the beneficial effect that fruits such as watermelon and jabuticaba, and other vegetables such as chia seeds, have because they have in their composition bioactive compounds with antioxidant capacity. In addition to bioactive compounds in their composition, chia seeds in water can form a promising mucilaginous gel for use in food. Therefore, this work aimed to develop and characterize jelly with filtered watermelon juice, which will be the control for the comparisons, later enriching it with jabuticaba extracts and chia extract in substitution of a part of pectin, totaling three products, in order to study and compare their physical-chemical characteristics and the antioxidant capacity of all products after thermal processing, in order to elucidate the real loss of bioactive compounds with antioxidant character that heat provided. Experimental plans for watermelon jelly and enriched jellies were performed. All results were expressed as mean ± standard deviation, using Sisvar 5.6 software. The three enriched jellies were satisfactory, especially in terms of their antioxidant capacity, after thermal processing. In addition, the chia extract had a competent behavior in replacing pectin and may have aggregated positively through possible bioactive compounds present in it. To better elucidate the consequence of heat on these compounds, more extensive research on the effects of process conditions such as time and temperature on these products is needed.