Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/23397 |
Resumo: | Aquafaba is the viscous liquid, a by-product of cooking leguminous grains, obtained from canned legumes or through the cooking process, especially chickpeas, which are usually discarded. This product has a high concentration of proteins with the capacity to produce foams and a stable emulsion, properties that allow it to function as stabilizers in the preparation of new food products, exploited for commercial purposes. In view of the above, sought to develop a viable processing to obtain aquafaba (with pressure - CP, and without pressure - SP) that optimizes and maintains its technological properties. For this, their technological characteristics, protein and carbohydrate profile and the antibacterial protein potential against S. aureus, Salmonella and E. coli strains were evaluated. The information obtained by the analyzes confirmed the adequacy of the processing and showed that cooking with pressure in 15 minutes (CP15), and without pressure in 20 minutes (SP20), were more promising in relation to the parameters of formation and stability of foams, emulsifying capacity and stability, and fraction of the gas phase, in relation to the other cooking times (CP10, CP20, SP10, SP15). The best stability during drainage kinetics (% DR) was verified for the CP15 sample and the half-life (TMV) for the SP20. The foam structures in the initial and maximum overrum times demonstrate that the CP15 sample has more disordered bubbles with fragmentation over time SP20 has smaller and more stable bubbles. The protein solubility corresponded to pH values 7.0 for CP15 and 8.0 for SP20. The CP15 and SP20 samples have a high rate of sucrose and proteins that have molecular mass ranging from 76 kDa to 38 kDa, identified as albumin and glutelin. The antibacterial activity was verified for S. aureus and S. typhi, at concentrations of 7.812 (CP15) and 15.625 μg / mL (SP20) respectively, with no inhibition for E. coli. The procedures adopted in this work show us that the time of 15 min of cooking with pressure and 20 minutes without pressure were indicated for the production of aquafaba with better functional technological properties. The treatments applied to obtain aquafaba confirmed that the time and form of cooking must be taken into account to obtain better emulsifying and stabilizing characteristics, demonstrating the feasibility of applying aquafaba as a potential alternative food for vegans and vegetarians. In addition, the protein content of aquafaba can be applied as an antimicrobial agent. |
id |
UFPB_26152e58f7c8f3c6f71e799bd03e3b26 |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/23397 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicasSubproduto alternativoÁguas de conservaLeguminosasProteínas funcionaisAtividade biológica de proteínasPotencial inovadorAlternative by-productCanned waterLegumesFunctional proteinsBiological activity of proteinsInnovative potentialCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAquafaba is the viscous liquid, a by-product of cooking leguminous grains, obtained from canned legumes or through the cooking process, especially chickpeas, which are usually discarded. This product has a high concentration of proteins with the capacity to produce foams and a stable emulsion, properties that allow it to function as stabilizers in the preparation of new food products, exploited for commercial purposes. In view of the above, sought to develop a viable processing to obtain aquafaba (with pressure - CP, and without pressure - SP) that optimizes and maintains its technological properties. For this, their technological characteristics, protein and carbohydrate profile and the antibacterial protein potential against S. aureus, Salmonella and E. coli strains were evaluated. The information obtained by the analyzes confirmed the adequacy of the processing and showed that cooking with pressure in 15 minutes (CP15), and without pressure in 20 minutes (SP20), were more promising in relation to the parameters of formation and stability of foams, emulsifying capacity and stability, and fraction of the gas phase, in relation to the other cooking times (CP10, CP20, SP10, SP15). The best stability during drainage kinetics (% DR) was verified for the CP15 sample and the half-life (TMV) for the SP20. The foam structures in the initial and maximum overrum times demonstrate that the CP15 sample has more disordered bubbles with fragmentation over time SP20 has smaller and more stable bubbles. The protein solubility corresponded to pH values 7.0 for CP15 and 8.0 for SP20. The CP15 and SP20 samples have a high rate of sucrose and proteins that have molecular mass ranging from 76 kDa to 38 kDa, identified as albumin and glutelin. The antibacterial activity was verified for S. aureus and S. typhi, at concentrations of 7.812 (CP15) and 15.625 μg / mL (SP20) respectively, with no inhibition for E. coli. The procedures adopted in this work show us that the time of 15 min of cooking with pressure and 20 minutes without pressure were indicated for the production of aquafaba with better functional technological properties. The treatments applied to obtain aquafaba confirmed that the time and form of cooking must be taken into account to obtain better emulsifying and stabilizing characteristics, demonstrating the feasibility of applying aquafaba as a potential alternative food for vegans and vegetarians. In addition, the protein content of aquafaba can be applied as an antimicrobial agent.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESAquafaba é o líquido viscoso, subproduto da cocção de grão de leguminosas, obtido da conserva de leguminosa, em especial do grão-de-bico, geralmente descartado. Este produto possui alta concentração de proteínas com capacidade de produção de espumas e de emulsão estável, propriedades que permitem funcionar como estabilizantes na elaboração de novos produtos alimentícios, explorados para fins comerciais. Diante do exposto, buscou-se elaborar um processamento viável para a obtenção da aquafaba (com pressão – CP, e sem pressão – SP) que otimize e mantenha suas propriedades tecnológicas. Para tanto, foram avaliados as suas características tecnológicas, perfil proteico e de carboidratos e o potencial antibacteriano proteico frente a cepas patogênicas: S. aureus, Salmonella e E. coli. As informações obtidas pelas analises confirmam a adequação do processamento e demostraram que a cocção com pressão no tempo de 15 minutos (CP15), e sem pressão, no tempo de 20 minutos (SP20), foram mais promissores com relação aos parâmetros de formação e estabilidade de espumas, capacidade e estabilidade emulsificantes, e fração da fase gasosa, com relação aos demais tempos de cocção (CP10, CP20, SP10, SP15). A melhor estabilidade durante a cinética de drenagem (% DR) foi verificada para a amostra CP15 e o tempo de meia vida (TMV) para a SP20. As estruturas das espumas nos tempos de overrum inicial e máximo demonstram que a amostra CP15 possuem bolhas mais desordenadas com fragmentação no decorrer do tempo SP20 possui bolhas com predominância menor e mais estáveis. A solubilidade proteica correspondeu a valores de pH 7,0 para CP15 e 8,0 para SP20. As amostras CP15 e SP20 possui alta taxa de sacarose e proteínas que possui massa moleculares com variação de 76 kDa a 38 kDa identificadas como albuminas e glutelinas. A atividade antibacteriana foi verificada para S. aureus e S. typhi, nas concentrações de 7,812 (CP15) e 15,625 μg/mL (SP20) respectivamente, não havendo inibição para E. coli. Os procedimentos adotados neste trabalho mostram que o tempo de 15 min de cocção com pressão e 20 minutos sem pressão foram indicados para a produção de aquafaba com melhores propriedades tecnológicas funcionais. Os tratamentos aplicados para a obtenção da aquafaba confirmaram que o tempo e a forma de cocção devem ser levadas em consideração para obter melhores características emulsificantes e estabilizantes demostrando a viabilidade de aplicação da aquafaba como potencial alimento alternativo para veganos e vegetarianos. Além disso, o conteúdo proteico da aquafaba pode ser aplicado como agente antimicrobiano.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBGadelha, Tatiane Santihttp://lattes.cnpq.br/6666089513761587Almeida, Joellington Marinho de2022-07-11T17:29:14Z2021-07-282022-07-11T17:29:14Z2020-06-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/23397porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T12:43:37Zoai:repositorio.ufpb.br:123456789/23397Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T12:43:37Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
title |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
spellingShingle |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas Almeida, Joellington Marinho de Subproduto alternativo Águas de conserva Leguminosas Proteínas funcionais Atividade biológica de proteínas Potencial inovador Alternative by-product Canned water Legumes Functional proteins Biological activity of proteins Innovative potential CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
title_full |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
title_fullStr |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
title_full_unstemmed |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
title_sort |
Obtenção e caracterização de aquafaba de grão-de-bico (Cicer arietnum L.): propriedades tecnológicas e biológicas |
author |
Almeida, Joellington Marinho de |
author_facet |
Almeida, Joellington Marinho de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Gadelha, Tatiane Santi http://lattes.cnpq.br/6666089513761587 |
dc.contributor.author.fl_str_mv |
Almeida, Joellington Marinho de |
dc.subject.por.fl_str_mv |
Subproduto alternativo Águas de conserva Leguminosas Proteínas funcionais Atividade biológica de proteínas Potencial inovador Alternative by-product Canned water Legumes Functional proteins Biological activity of proteins Innovative potential CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Subproduto alternativo Águas de conserva Leguminosas Proteínas funcionais Atividade biológica de proteínas Potencial inovador Alternative by-product Canned water Legumes Functional proteins Biological activity of proteins Innovative potential CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Aquafaba is the viscous liquid, a by-product of cooking leguminous grains, obtained from canned legumes or through the cooking process, especially chickpeas, which are usually discarded. This product has a high concentration of proteins with the capacity to produce foams and a stable emulsion, properties that allow it to function as stabilizers in the preparation of new food products, exploited for commercial purposes. In view of the above, sought to develop a viable processing to obtain aquafaba (with pressure - CP, and without pressure - SP) that optimizes and maintains its technological properties. For this, their technological characteristics, protein and carbohydrate profile and the antibacterial protein potential against S. aureus, Salmonella and E. coli strains were evaluated. The information obtained by the analyzes confirmed the adequacy of the processing and showed that cooking with pressure in 15 minutes (CP15), and without pressure in 20 minutes (SP20), were more promising in relation to the parameters of formation and stability of foams, emulsifying capacity and stability, and fraction of the gas phase, in relation to the other cooking times (CP10, CP20, SP10, SP15). The best stability during drainage kinetics (% DR) was verified for the CP15 sample and the half-life (TMV) for the SP20. The foam structures in the initial and maximum overrum times demonstrate that the CP15 sample has more disordered bubbles with fragmentation over time SP20 has smaller and more stable bubbles. The protein solubility corresponded to pH values 7.0 for CP15 and 8.0 for SP20. The CP15 and SP20 samples have a high rate of sucrose and proteins that have molecular mass ranging from 76 kDa to 38 kDa, identified as albumin and glutelin. The antibacterial activity was verified for S. aureus and S. typhi, at concentrations of 7.812 (CP15) and 15.625 μg / mL (SP20) respectively, with no inhibition for E. coli. The procedures adopted in this work show us that the time of 15 min of cooking with pressure and 20 minutes without pressure were indicated for the production of aquafaba with better functional technological properties. The treatments applied to obtain aquafaba confirmed that the time and form of cooking must be taken into account to obtain better emulsifying and stabilizing characteristics, demonstrating the feasibility of applying aquafaba as a potential alternative food for vegans and vegetarians. In addition, the protein content of aquafaba can be applied as an antimicrobial agent. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-29 2021-07-28 2022-07-11T17:29:14Z 2022-07-11T17:29:14Z |
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 |
https://repositorio.ufpb.br/jspui/handle/123456789/23397 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/23397 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
_version_ |
1801842995919585280 |