Efeito de processamentos do suco integral de laranja sobre suas características de qualidade
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
Texto Completo: | https://repositorio.ufersa.edu.br/handle/prefix/4467 |
Resumo: | In the orange juice industry, heat treatment is used to neutralize the action of pathogenic microorganisms. However, such action can cause nutritional losses in the juice. In this way, the objective of this work was to evaluate the microbiological safety, the physico-chemical quality and the antioxidant potential of whole juice of 'Lima' orange processed by conventional thermal method and to compare it with the plasma processing. For microbiological evaluation, a completely randomized experiment, with 5 replicates, was conducted. Escherichia coli and Candida albicans were inoculated in the sterile juice, then, the following treatments were applied: atmospheric plasma (14 kV voltage, 400 Hz frequency) in 5 mL juice for 1 min; and heat treatment (87 °C) in 50 mL juice for 1 min; a sample of juice contaminated with microorganism not treated (negative control) and autoclaved juice sample (absolute control). After this process, the infected juice sample with E. coli was plated in culture medium agar VRB (Violet Red Bile) and the juice infected with C. albicans was plated in culture medium BDA (Potatoe dextrose agar), both inoculated under 36º C during 24 h in Biological Demand Oxygen (B.O.D.), for counting of colony forming units. Moreover, to evaluate the physical-chemical and bioactive compounds, a second experiment was conducted in a completely randomized design, in a 3 x 5 factorial scheme (technologies of treatment x days of evaluations), with five replicates. In this experiment, juice samples were neither autoclaved nor inoculated with microorganisms, but, similarly, they were submitted to plasma and heat treatments, and a not treated sample juice was used as control. The juice samples were assessed with respect to: color, pH, titratable acidity (AT), soluble solids (SS), SS / AT ratio, total and reducing sugars, vitamin C, carotenoids, yellow flavonoids, polyphenols and antioxidant activity throughout 16 days, with evaluations each four days. Then, the juice samples were stored during 16 days under 2 ± 1 °C and 53 ± 3% R. H. The application of plasma and heat treatment reduced the amount of the bacterium E. coli in juice, inactivation of 16.72 and 100%, respectively. The plasma did not inactivate C. albicans in whole orange juice. The thermal treatment inactivated 100% C. albicans. The plasma and heat treatment changed the color, with an increase in the values of brightness and hue angle. The application of plasma reduced levels of vitamin C, carotenoids and polyphenols; yellow flavonoids have increased. The juice that passed through heat treatment, soon after the process, reduced the content of carotenoids. However, the heat treatment and the plasma did not have undermine the antioxidant activity |
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Efeito de processamentos do suco integral de laranja sobre suas características de qualidadeC. albicansCompostos bioativosCorE. coliTratamento não-térmicoBioactive compoundsCandida albicansColorEscherichia coliNo-heat treatmentCNPQ::CIENCIAS AGRARIAS::AGRONOMIAIn the orange juice industry, heat treatment is used to neutralize the action of pathogenic microorganisms. However, such action can cause nutritional losses in the juice. In this way, the objective of this work was to evaluate the microbiological safety, the physico-chemical quality and the antioxidant potential of whole juice of 'Lima' orange processed by conventional thermal method and to compare it with the plasma processing. For microbiological evaluation, a completely randomized experiment, with 5 replicates, was conducted. Escherichia coli and Candida albicans were inoculated in the sterile juice, then, the following treatments were applied: atmospheric plasma (14 kV voltage, 400 Hz frequency) in 5 mL juice for 1 min; and heat treatment (87 °C) in 50 mL juice for 1 min; a sample of juice contaminated with microorganism not treated (negative control) and autoclaved juice sample (absolute control). After this process, the infected juice sample with E. coli was plated in culture medium agar VRB (Violet Red Bile) and the juice infected with C. albicans was plated in culture medium BDA (Potatoe dextrose agar), both inoculated under 36º C during 24 h in Biological Demand Oxygen (B.O.D.), for counting of colony forming units. Moreover, to evaluate the physical-chemical and bioactive compounds, a second experiment was conducted in a completely randomized design, in a 3 x 5 factorial scheme (technologies of treatment x days of evaluations), with five replicates. In this experiment, juice samples were neither autoclaved nor inoculated with microorganisms, but, similarly, they were submitted to plasma and heat treatments, and a not treated sample juice was used as control. The juice samples were assessed with respect to: color, pH, titratable acidity (AT), soluble solids (SS), SS / AT ratio, total and reducing sugars, vitamin C, carotenoids, yellow flavonoids, polyphenols and antioxidant activity throughout 16 days, with evaluations each four days. Then, the juice samples were stored during 16 days under 2 ± 1 °C and 53 ± 3% R. H. The application of plasma and heat treatment reduced the amount of the bacterium E. coli in juice, inactivation of 16.72 and 100%, respectively. The plasma did not inactivate C. albicans in whole orange juice. The thermal treatment inactivated 100% C. albicans. The plasma and heat treatment changed the color, with an increase in the values of brightness and hue angle. The application of plasma reduced levels of vitamin C, carotenoids and polyphenols; yellow flavonoids have increased. The juice that passed through heat treatment, soon after the process, reduced the content of carotenoids. However, the heat treatment and the plasma did not have undermine the antioxidant activityNa indústria de suco de laranja, é empregado tratamento térmico nos produtos a fim de neutralizar a ação de microrganismos patogênicos. Contudo, tal ação pode ocasionar perdas nutricionais. Desta forma, o objetivo deste trabalho foi avaliar a segurança microbiológica, a qualidade físico-química e o potencial antioxidante do suco integral de laranja ‘Lima’ processado pelo método térmico convencional e compará-lo com o processamento a plasma. Para avaliação microbiológica do suco, foi instalado um experimento em delineamento inteiramente casualizado (DIC) com 5 repetições, onde foram inoculados a bactéria Escherichia coli e o fungo Candida albicans no suco estéril, sendo aplicados em seguida os tratamentos: plasma, gerado numa voltagem de 14 kV e frequência de 400 Hz, aplicado em 5 mL de suco por 1 min; tratamento térmico aplicado em 50 mL de suco à temperatura de 87 °C por 1 min (controle positivo); um suco contaminado com microrganismo que não passou por tratamento (controle negativo) e um suco autoclavado (controle absoluto). Após este processo, o suco contaminado com a E. coli foi plaqueado em meio de cultura ágar VRB (Violet Red Bile) e o suco contaminado com a C. albicans foi plaqueado em meio de cultura BDA (Batata Dextrose Agar), ambos incubados à temperatura controlada de 36 °C por 24 h em Demanda Biológica de Oxigênio (B.O.D), para contagem das unidades formadoras de colônia. Para avaliação das análises físico-químicas e compostos bioativos, foi instalado um segundo experimento em delineamento inteiramente casualizado, com esquema fatorial 3 x 5 (tecnologias de tratamentos x dias de avaliações) com cinco repetições. Neste experimento, o suco não foi autoclavado, nem inoculado com microrganismos, porém passou pelos mesmos tratamentos (plasma e térmico), e um suco não tratado (controle absoluto). Os sucos foram avaliados quanto às seguintes variáveis: cor, pH, acidez titulável (AT), sólidos solúveis (SS), relação SS/AT, açúcares totais e redutores, vitamina C, carotenoides, flavonoides amarelos, polifenóis e atividade antioxidante ao longo de 16 dias, com avaliações a cada 4 dias. Os sucos foram armazenados por 16 dias em geladeira à temperatura de 2 ± 1 °C e umidade relativa de 53 ± 3%. As aplicações do plasma e do tratamento térmico reduziram a quantidade da bactéria Escherichia coli no suco, com inativação de 16,72 e 100%, respectivamente. O plasma não inativou Candida albicans em suco de laranja integral. O tratamento térmico inativou 100% da C. albicans. O plasma e o tratamento térmico alteraram a cor, com aumento nos valores de luminosidade e ângulo Hue. A aplicação do plasma reduziu os teores de vitamina C, carotenoides e polifenóis; os flavonoides amarelos aumentaram. O suco que passou pelo tratamento térmico, logo após o processo, reduziu o teor de carotenoides. Contudo, o tratamento térmico e o plasma não prejudicaram a atividade antioxidanteCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESUniversidade Federal Rural do Semi-ÁridoBrasilCentro de Ciências Agrárias - CCAUFERSAPrograma de Pós-Graduação em FitotecniaAmbrósio, Márcia Michelle de Queiroz96226539487http://lattes.cnpq.br/5986626995999424Morais, Patrícia Lígia Dantas de96984201420http://lattes.cnpq.br/0015246334488653Morais, Patrícia Lígia Dantas de96984201420http://lattes.cnpq.br/0015246334488653Ambrósio, Márcia Michelle de Queiroz96226539487http://lattes.cnpq.br/5986626995999424Silva, Mayara Salgado02635354367http://lattes.cnpq.br/3999448474509937Alves Junior, Clodomiro09621199468http://lattes.cnpq.br/7441669258580942Souza, Darliane Veras dos Santos2020-02-21T00:06:15Z2019-05-312020-02-21T00:06:15Z2019-02-25info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfCitação com autor incluído no texto: Souza (2019) Citação com autor não incluído no texto: (SOUZA, 2019)https://repositorio.ufersa.edu.br/handle/prefix/4467porSOUZA, Darliane Veras dos Santos. Efeito de processamentos do suco integral de laranja sobre suas características de qualidade. 2019. 65 f. Dissertação (Mestrado em Fitotecnia), Universidade Federal Rural do Semi-Árido, Mossoró, 2019.CC-BY-SAinfo:eu-repo/semantics/openAccessreponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU)instname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSA2023-10-30T20:27:22Zoai:repositorio.ufersa.edu.br:prefix/4467Repositório Institucionalhttps://repositorio.ufersa.edu.br/PUBhttps://repositorio.ufersa.edu.br/server/oai/requestrepositorio@ufersa.edu.br || admrepositorio@ufersa.edu.bropendoar:2023-10-30T20:27:22Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA)false |
dc.title.none.fl_str_mv |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
title |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
spellingShingle |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade Souza, Darliane Veras dos Santos C. albicans Compostos bioativos Cor E. coli Tratamento não-térmico Bioactive compounds Candida albicans Color Escherichia coli No-heat treatment CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
title_short |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
title_full |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
title_fullStr |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
title_full_unstemmed |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
title_sort |
Efeito de processamentos do suco integral de laranja sobre suas características de qualidade |
author |
Souza, Darliane Veras dos Santos |
author_facet |
Souza, Darliane Veras dos Santos |
author_role |
author |
dc.contributor.none.fl_str_mv |
Ambrósio, Márcia Michelle de Queiroz 96226539487 http://lattes.cnpq.br/5986626995999424 Morais, Patrícia Lígia Dantas de 96984201420 http://lattes.cnpq.br/0015246334488653 Morais, Patrícia Lígia Dantas de 96984201420 http://lattes.cnpq.br/0015246334488653 Ambrósio, Márcia Michelle de Queiroz 96226539487 http://lattes.cnpq.br/5986626995999424 Silva, Mayara Salgado 02635354367 http://lattes.cnpq.br/3999448474509937 Alves Junior, Clodomiro 09621199468 http://lattes.cnpq.br/7441669258580942 |
dc.contributor.author.fl_str_mv |
Souza, Darliane Veras dos Santos |
dc.subject.por.fl_str_mv |
C. albicans Compostos bioativos Cor E. coli Tratamento não-térmico Bioactive compounds Candida albicans Color Escherichia coli No-heat treatment CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
topic |
C. albicans Compostos bioativos Cor E. coli Tratamento não-térmico Bioactive compounds Candida albicans Color Escherichia coli No-heat treatment CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
description |
In the orange juice industry, heat treatment is used to neutralize the action of pathogenic microorganisms. However, such action can cause nutritional losses in the juice. In this way, the objective of this work was to evaluate the microbiological safety, the physico-chemical quality and the antioxidant potential of whole juice of 'Lima' orange processed by conventional thermal method and to compare it with the plasma processing. For microbiological evaluation, a completely randomized experiment, with 5 replicates, was conducted. Escherichia coli and Candida albicans were inoculated in the sterile juice, then, the following treatments were applied: atmospheric plasma (14 kV voltage, 400 Hz frequency) in 5 mL juice for 1 min; and heat treatment (87 °C) in 50 mL juice for 1 min; a sample of juice contaminated with microorganism not treated (negative control) and autoclaved juice sample (absolute control). After this process, the infected juice sample with E. coli was plated in culture medium agar VRB (Violet Red Bile) and the juice infected with C. albicans was plated in culture medium BDA (Potatoe dextrose agar), both inoculated under 36º C during 24 h in Biological Demand Oxygen (B.O.D.), for counting of colony forming units. Moreover, to evaluate the physical-chemical and bioactive compounds, a second experiment was conducted in a completely randomized design, in a 3 x 5 factorial scheme (technologies of treatment x days of evaluations), with five replicates. In this experiment, juice samples were neither autoclaved nor inoculated with microorganisms, but, similarly, they were submitted to plasma and heat treatments, and a not treated sample juice was used as control. The juice samples were assessed with respect to: color, pH, titratable acidity (AT), soluble solids (SS), SS / AT ratio, total and reducing sugars, vitamin C, carotenoids, yellow flavonoids, polyphenols and antioxidant activity throughout 16 days, with evaluations each four days. Then, the juice samples were stored during 16 days under 2 ± 1 °C and 53 ± 3% R. H. The application of plasma and heat treatment reduced the amount of the bacterium E. coli in juice, inactivation of 16.72 and 100%, respectively. The plasma did not inactivate C. albicans in whole orange juice. The thermal treatment inactivated 100% C. albicans. The plasma and heat treatment changed the color, with an increase in the values of brightness and hue angle. The application of plasma reduced levels of vitamin C, carotenoids and polyphenols; yellow flavonoids have increased. The juice that passed through heat treatment, soon after the process, reduced the content of carotenoids. However, the heat treatment and the plasma did not have undermine the antioxidant activity |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-31 2019-02-25 2020-02-21T00:06:15Z 2020-02-21T00:06:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Citação com autor incluído no texto: Souza (2019) Citação com autor não incluído no texto: (SOUZA, 2019) https://repositorio.ufersa.edu.br/handle/prefix/4467 |
identifier_str_mv |
Citação com autor incluído no texto: Souza (2019) Citação com autor não incluído no texto: (SOUZA, 2019) |
url |
https://repositorio.ufersa.edu.br/handle/prefix/4467 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
SOUZA, Darliane Veras dos Santos. Efeito de processamentos do suco integral de laranja sobre suas características de qualidade. 2019. 65 f. Dissertação (Mestrado em Fitotecnia), Universidade Federal Rural do Semi-Árido, Mossoró, 2019. |
dc.rights.driver.fl_str_mv |
CC-BY-SA info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
CC-BY-SA |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido Brasil Centro de Ciências Agrárias - CCA UFERSA Programa de Pós-Graduação em Fitotecnia |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido Brasil Centro de Ciências Agrárias - CCA UFERSA Programa de Pós-Graduação em Fitotecnia |
dc.source.none.fl_str_mv |
reponame:Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
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Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
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UFERSA |
reponame_str |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
collection |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) |
repository.name.fl_str_mv |
Repositório Digital da Universidade Federal Rural do Semi-Árido (RDU) - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
repositorio@ufersa.edu.br || admrepositorio@ufersa.edu.br |
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1809747449590317056 |