Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/14293 |
Resumo: | Brazil is a major producer of brazil nuts and the fatty acids present can be oxidized through natural and spontaneous factors causing spoilage of the food and a considerable modification in taste and aroma, characteristically known as rancification. In addition, this product is susceptible to colonization by aflatoxinproducing fungi. In health they can cause intoxications and for the agricultural economy they cause great losses in millions of annual dollars. An alternative is the use of edible coating that acts as a selective barrier against the oxidation determining factors and consequently avoids the production of undesirable flavors and flavors. The objective of this research was to produce coatings composed of zein, corn protein, and essential oils (OE) of clove bud, melaleuca and pink pepper with direct application to the chestnut looking for hydrophobic films. For the characterization of the material was carried out the measurement of contact angle and atomic force microscopy (MFA). The acceptance of the coated nuts was evaluated through sensorial analysis. After thermal acceleration in the oven at 50 ° C for 14, 21 and 28 days the oil was extracted and characterized by gas chromatography (GC) and lipid oxidation by nuclear magnetic resonance (¹H NMR). The antifungal action of essential oils in 0.5, 1 and 1.5% concentrations was also evaluated. The results for the contact angle measurement and the MFA images were consistent, showing that the water absorption capacity decreases with the increase of the clove oil concentration, that is, the film containing clove oil is more hydrophobic with concentrations Higher OE, on the other hand, the film containing OE of melaleuca is more hydrophobic at lower concentrations. The sensorial analysis showed that the nuts coated with the material were well accepted by the evaluators. GC showed variations of fatty acids proving oxidative action. Integrations of the NMR peaks showed that the coating containing pink pepper and melaleuca were effective in retarding the oxidation process. As for the antifungal action the clove oil has a fungicide action and the oil of pink pepper and melaleuca has fungistatic action for Aspergillus flavus. |
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Gibelli, Izabel CristinaBernardes Filho, Rubenshttp://lattes.cnpq.br/4955439483175452Souza, Clovis Wesley Oliveira dehttp://lattes.cnpq.br/0781683628437007http://lattes.cnpq.br/2113294343593450ad49e9f2-d517-440b-80ac-c8e1f53fca022021-05-21T14:58:54Z2021-05-21T14:58:54Z2017-06-30GIBELLI, Izabel Cristina. Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil. 2017. Tese (Doutorado em Biotecnologia) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14293.https://repositorio.ufscar.br/handle/ufscar/14293Brazil is a major producer of brazil nuts and the fatty acids present can be oxidized through natural and spontaneous factors causing spoilage of the food and a considerable modification in taste and aroma, characteristically known as rancification. In addition, this product is susceptible to colonization by aflatoxinproducing fungi. In health they can cause intoxications and for the agricultural economy they cause great losses in millions of annual dollars. An alternative is the use of edible coating that acts as a selective barrier against the oxidation determining factors and consequently avoids the production of undesirable flavors and flavors. The objective of this research was to produce coatings composed of zein, corn protein, and essential oils (OE) of clove bud, melaleuca and pink pepper with direct application to the chestnut looking for hydrophobic films. For the characterization of the material was carried out the measurement of contact angle and atomic force microscopy (MFA). The acceptance of the coated nuts was evaluated through sensorial analysis. After thermal acceleration in the oven at 50 ° C for 14, 21 and 28 days the oil was extracted and characterized by gas chromatography (GC) and lipid oxidation by nuclear magnetic resonance (¹H NMR). The antifungal action of essential oils in 0.5, 1 and 1.5% concentrations was also evaluated. The results for the contact angle measurement and the MFA images were consistent, showing that the water absorption capacity decreases with the increase of the clove oil concentration, that is, the film containing clove oil is more hydrophobic with concentrations Higher OE, on the other hand, the film containing OE of melaleuca is more hydrophobic at lower concentrations. The sensorial analysis showed that the nuts coated with the material were well accepted by the evaluators. GC showed variations of fatty acids proving oxidative action. Integrations of the NMR peaks showed that the coating containing pink pepper and melaleuca were effective in retarding the oxidation process. As for the antifungal action the clove oil has a fungicide action and the oil of pink pepper and melaleuca has fungistatic action for Aspergillus flavus.O Brasil é um grande produtor de castanha-do-brasil e os ácidos graxos presentes podem ser oxidados através de fatores naturais e espontâneos causando a deterioração do alimento e uma considerável modificação no sabor e aroma, caracteristicamente conhecido como rancificação. Além disso, esse produto é suscetível à colonização por fungos produtores de aflatoxinas. Na saúde podem causar intoxicações e para a economia agrícola provocam grandes perdas em milhões de dólares anuais. Uma alternativa é o uso de revestimento comestível que atua como barreira seletiva contra os fatores determinantes da oxidação e consequentemente evita a produção de aromas e sabores indesejáveis. O objetivo dessa pesquisa foi produzir revestimentos composto por zeína, proteína do milho, e óleos essenciais (OE) de cravo botão, melaleuca e pimenta rosa com aplicação direta na castanha buscando obter filmes hidrofóbicos. Para a caracterização do material foi realizado a medida de ângulo de contato e microscopia de força atômica (MFA). Foi avaliada a aceitação das castanhas revestidas através da análise sensorial. Após aceleração térmica em estufa a 50°C durante 14, 21 e 28 dias o óleo foi extraído e caracterizado por cromatografia gasosa (CG) e o estudo da oxidação lipídica por ressonância magnética nuclear (RMN de ¹H). Também foi avaliado a ação antifúngica dos óleos essenciais nas concentrações 0,5, 1 e 1,5%. Os resultados para a medida de ângulo de contato e as imagens por MFA foram condizentes, mostraram que a capacidade de absorção de água diminui com o aumento da concentração do óleo de cravo, ou seja, o filme contendo óleo de cravo é mais hidrofóbico com concentrações maiores do OE, por outro lado, o filme contendo OE de melaleuca é mais hidrofóbico em menores concentrações. A análise sensorial mostrou que as castanhas revestidas com o material foram bem aceitos pelos avaliadores. A CG mostrou as variações dos ácidos graxos comprovando a ação oxidativa. As integrações dos picos de RMN mostraram que o revestimento contendo pimenta rosa e melaleuca foram eficazes retardando o processo de oxidação. Quanto a ação antifúngica o óleo de cravo tem ação fungicida e o óleo de pimenta rosa e melaleuca tem ação fungistática para Aspergillus flavus.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)porUniversidade Federal de São CarlosCâmpus São CarlosPrograma de Pós-Graduação em Biotecnologia - PPGBiotecUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessRevestimento comestívelBiopolímerosAnálises sensoriaisEdible coatingBiopolymersSensory analysisCIENCIAS EXATAS E DA TERRAOUTROSFilmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-BrasilZein movies and essential oils for coating and conserving Brazil Nutsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis60060033be3416-b5e3-4c3f-9523-1cac50fc6177reponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALTESE_Izabel_Cristina_Gibelli.pdfTESE_Izabel_Cristina_Gibelli.pdfapplication/pdf2786454https://repositorio.ufscar.br/bitstream/ufscar/14293/1/TESE_Izabel_Cristina_Gibelli.pdff5896c5e69e094bd89f24039d81ee4c8MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/14293/2/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD52TEXTTESE_Izabel_Cristina_Gibelli.pdf.txtTESE_Izabel_Cristina_Gibelli.pdf.txtExtracted texttext/plain141524https://repositorio.ufscar.br/bitstream/ufscar/14293/3/TESE_Izabel_Cristina_Gibelli.pdf.txt0ae1939f6f2fca528da88be13197fdabMD53THUMBNAILTESE_Izabel_Cristina_Gibelli.pdf.jpgTESE_Izabel_Cristina_Gibelli.pdf.jpgIM Thumbnailimage/jpeg8210https://repositorio.ufscar.br/bitstream/ufscar/14293/4/TESE_Izabel_Cristina_Gibelli.pdf.jpg21276a954bb3f70f83df77936f0d8e8fMD54ufscar/142932023-09-18 18:32:10.99oai:repositorio.ufscar.br:ufscar/14293Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:32:10Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
dc.title.alternative.eng.fl_str_mv |
Zein movies and essential oils for coating and conserving Brazil Nuts |
title |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
spellingShingle |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil Gibelli, Izabel Cristina Revestimento comestível Biopolímeros Análises sensoriais Edible coating Biopolymers Sensory analysis CIENCIAS EXATAS E DA TERRA OUTROS |
title_short |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
title_full |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
title_fullStr |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
title_full_unstemmed |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
title_sort |
Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil |
author |
Gibelli, Izabel Cristina |
author_facet |
Gibelli, Izabel Cristina |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/2113294343593450 |
dc.contributor.author.fl_str_mv |
Gibelli, Izabel Cristina |
dc.contributor.advisor1.fl_str_mv |
Bernardes Filho, Rubens |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4955439483175452 |
dc.contributor.advisor-co1.fl_str_mv |
Souza, Clovis Wesley Oliveira de |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0781683628437007 |
dc.contributor.authorID.fl_str_mv |
ad49e9f2-d517-440b-80ac-c8e1f53fca02 |
contributor_str_mv |
Bernardes Filho, Rubens Souza, Clovis Wesley Oliveira de |
dc.subject.por.fl_str_mv |
Revestimento comestível Biopolímeros Análises sensoriais |
topic |
Revestimento comestível Biopolímeros Análises sensoriais Edible coating Biopolymers Sensory analysis CIENCIAS EXATAS E DA TERRA OUTROS |
dc.subject.eng.fl_str_mv |
Edible coating Biopolymers Sensory analysis |
dc.subject.cnpq.fl_str_mv |
CIENCIAS EXATAS E DA TERRA OUTROS |
description |
Brazil is a major producer of brazil nuts and the fatty acids present can be oxidized through natural and spontaneous factors causing spoilage of the food and a considerable modification in taste and aroma, characteristically known as rancification. In addition, this product is susceptible to colonization by aflatoxinproducing fungi. In health they can cause intoxications and for the agricultural economy they cause great losses in millions of annual dollars. An alternative is the use of edible coating that acts as a selective barrier against the oxidation determining factors and consequently avoids the production of undesirable flavors and flavors. The objective of this research was to produce coatings composed of zein, corn protein, and essential oils (OE) of clove bud, melaleuca and pink pepper with direct application to the chestnut looking for hydrophobic films. For the characterization of the material was carried out the measurement of contact angle and atomic force microscopy (MFA). The acceptance of the coated nuts was evaluated through sensorial analysis. After thermal acceleration in the oven at 50 ° C for 14, 21 and 28 days the oil was extracted and characterized by gas chromatography (GC) and lipid oxidation by nuclear magnetic resonance (¹H NMR). The antifungal action of essential oils in 0.5, 1 and 1.5% concentrations was also evaluated. The results for the contact angle measurement and the MFA images were consistent, showing that the water absorption capacity decreases with the increase of the clove oil concentration, that is, the film containing clove oil is more hydrophobic with concentrations Higher OE, on the other hand, the film containing OE of melaleuca is more hydrophobic at lower concentrations. The sensorial analysis showed that the nuts coated with the material were well accepted by the evaluators. GC showed variations of fatty acids proving oxidative action. Integrations of the NMR peaks showed that the coating containing pink pepper and melaleuca were effective in retarding the oxidation process. As for the antifungal action the clove oil has a fungicide action and the oil of pink pepper and melaleuca has fungistatic action for Aspergillus flavus. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-06-30 |
dc.date.accessioned.fl_str_mv |
2021-05-21T14:58:54Z |
dc.date.available.fl_str_mv |
2021-05-21T14:58:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
GIBELLI, Izabel Cristina. Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil. 2017. Tese (Doutorado em Biotecnologia) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14293. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/14293 |
identifier_str_mv |
GIBELLI, Izabel Cristina. Filmes de Zeína e óleos essenciais para revestimento e conservação de Castanha-do-Brasil. 2017. Tese (Doutorado em Biotecnologia) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/14293. |
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https://repositorio.ufscar.br/handle/ufscar/14293 |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
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openAccess |
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Universidade Federal de São Carlos Câmpus São Carlos |
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Programa de Pós-Graduação em Biotecnologia - PPGBiotec |
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UFSCar |
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Universidade Federal de São Carlos Câmpus São Carlos |
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