Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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/123456789/20122 |
Resumo: | The mucilages, natural hydrocolloids, constitute a complex system of heterogenous polysaccharides belonging to the soluble fiber. Nowadays, the search for new sources of these compounds is increasing, since there is a propensity to use natural products instead of synthetic additives or undesirable components, because they are nontoxic, nutritious, biodegradable, economical and of with emulsifying, gelling and stabilizer. Among the most representative plants of the Brazilian semiarid, the Cactaceae family stands out presenting potential for the extraction of mucilages and bioactive compounds that can be used in several functional food applications. This research investigated the extraction of mucilages (CMU) from cladodes of seven species of Brazilian cacti, palm with spikes (Opuntia fícus-indica L.), palm without spines (Opuntia cochenillifera), mandacaru with spines (Cereus jamacaru DC.), Mandacaru without thorns (Cereus hildmannianus K.), xique-xique (Pilosocereus gounellei), quipá (Tacinga inamoena (K.Schum.) NPTaylor & Stuppy) and facheiro (Pilosocereus pachycladus F. Ritter). And evaluated its physico-chemical, structural, technological properties and antioxidants characteristics. The species presented high mucilage yield ranging from 8.9 to 21.54% on dry basis, high carbohydrate content from 39.77 to 89.68%, and a remarkable protein content of 4.27 to 14.76% with light yellow-green coloration. Regarding the structural characteristics, all the mucilages demonstrated peaks and bands characteristic of polysaccharides with crystalline / semicrystalline structure due to the high concentration of calcium and its salts. The technological analyzes showed that cactatic hydrocolloids had a good water retention capacity (WHC) of 2.40 to from 23.01 g/g CMU and 2.14 to 3.02 g/g CMU of oil retention (OHC). The mucilages showed 100% emulsification capacity (EC) with stability greater than 85% (ES) over a period of seven days, while the foamability (FC) was above 58% with stability greater than 93% (FS). In its composition, it was found a significant total phenolic content of 1.79 to 4.53 mg/g CMU, and antioxidant activity with high DPPH radical capture capacity. Thus, this study suggests that mucilages from cladodes of native cacti from the semi-arid Paraíba are promising to be used in foods as thickening agents, foaming agents, emulsifiers, source of proteins and calcium, as well as antioxidants. Further research is suggested with cacti mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued for human consumption. |
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Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibanoMucilagensEmulsionanteRetenção de águaXique-xiqueQuipáFacheiroMucilageEmulsifierWater retentionCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe mucilages, natural hydrocolloids, constitute a complex system of heterogenous polysaccharides belonging to the soluble fiber. Nowadays, the search for new sources of these compounds is increasing, since there is a propensity to use natural products instead of synthetic additives or undesirable components, because they are nontoxic, nutritious, biodegradable, economical and of with emulsifying, gelling and stabilizer. Among the most representative plants of the Brazilian semiarid, the Cactaceae family stands out presenting potential for the extraction of mucilages and bioactive compounds that can be used in several functional food applications. This research investigated the extraction of mucilages (CMU) from cladodes of seven species of Brazilian cacti, palm with spikes (Opuntia fícus-indica L.), palm without spines (Opuntia cochenillifera), mandacaru with spines (Cereus jamacaru DC.), Mandacaru without thorns (Cereus hildmannianus K.), xique-xique (Pilosocereus gounellei), quipá (Tacinga inamoena (K.Schum.) NPTaylor & Stuppy) and facheiro (Pilosocereus pachycladus F. Ritter). And evaluated its physico-chemical, structural, technological properties and antioxidants characteristics. The species presented high mucilage yield ranging from 8.9 to 21.54% on dry basis, high carbohydrate content from 39.77 to 89.68%, and a remarkable protein content of 4.27 to 14.76% with light yellow-green coloration. Regarding the structural characteristics, all the mucilages demonstrated peaks and bands characteristic of polysaccharides with crystalline / semicrystalline structure due to the high concentration of calcium and its salts. The technological analyzes showed that cactatic hydrocolloids had a good water retention capacity (WHC) of 2.40 to from 23.01 g/g CMU and 2.14 to 3.02 g/g CMU of oil retention (OHC). The mucilages showed 100% emulsification capacity (EC) with stability greater than 85% (ES) over a period of seven days, while the foamability (FC) was above 58% with stability greater than 93% (FS). In its composition, it was found a significant total phenolic content of 1.79 to 4.53 mg/g CMU, and antioxidant activity with high DPPH radical capture capacity. Thus, this study suggests that mucilages from cladodes of native cacti from the semi-arid Paraíba are promising to be used in foods as thickening agents, foaming agents, emulsifiers, source of proteins and calcium, as well as antioxidants. Further research is suggested with cacti mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued for human consumption.NenhumaAs mucilagens, hidrocoloides naturais, constituem um complexo sistema de polissacarídeos heterogêneos pertencente à fibra solúvel. Atualmente, é crescente a busca por novas fontes destes compostos, uma vez que há propensão ao uso de produtos naturais em substituição aos aditivos sintéticos ou componentes indesejáveis, isto porque são atóxicas, nutritivas, biodegradáveis, econômicas e com poder emulsificante, geleificante e estabilizante. Dentre as plantas mais representativas do semiárido brasileiro a família Cactaceae se destaca apresentando potencial para a extração de mucilagens e de compostos bioativos que podem ser empregados em diversas aplicações alimentícias funcionais. Esta pesquisa investigou a extração de mucilagens (MUC) a partir de cladódios de sete espécies de cactos brasileiros, da palma com espinhos (Opuntia fícus-indica L.), palma sem espinhos (Opuntia cochenillifera), mandacaru com espinhos (Cereus jamacaru DC.), mandacaru sem espinhos (Cereus hildmannianus K.), xique-xique (Pilosocereus gounellei), quipá (Tacinga inamoena (K.Schum.) N.P.Taylor & Stuppy) e facheiro (Pilosocereus pachycladus F. Ritter). E avaliou-se suas características físico-químicas, estruturais, propriedades tecnológicas e antioxidantes. As espécies apresentaram alto rendimento de mucilagem variando de 8,9 a 21,54% em base seca, elevado conteúdo de carboidratos de 39,77 a 89,68%, e notável teor de proteínas de 4,27 a 14,76%, com coloração amarelo-esverdeado clara. Em relação as características estruturais, todas as mucilagens demonstraram picos e bandas características de polissacarídeos com estrutura cristalina/semicristalina devido à alta concentração de cálcio e seus sais. As análises tecnológicas evidenciaram que os hidrocoloides de cactáceas apresentaram uma boa capacidade de retenção de água (CRA) de 2,40 a 23,01 g/g MUC e de 2,14 a 3,02 g/g MUC de retenção de óleo (CRO). As mucilagens demostraram 100% de capacidade de emulsificação (EC) com estabilidade superior a 85% (ES) durante um período de sete dias, enquanto a capacidade de formação de espuma (FC) foi acima de 58% com estabilidade maior que 93% (FS). Em sua composição foi encontrado significativo teor de fenólicos totais de 1,79 a 4,53 mg/g MUC, e atividade antioxidante com alto poder de captura do radical DPPH. Assim, este estudo sugere que as mucilagens provenientes dos cladódios de cactos nativos do Semiárido paraibano são promissoras para serem empregadas em alimentos como agentes espessantes, espumantes, emulsificantes, fonte de proteínas e cálcio, bem como de antioxidantes. Sugere-se novas pesquisas com mucilagens de cactos na elaboração de produtos cárneos, lácteos e de panificação, estimulando a exploração dessas espécies alimentícias não convencionais desvalorizadas para o consumo humano.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCordeiro, Angela Maria Tribuzy de Magalhãeshttp://lattes.cnpq.br/7536810176248057Vieira, Érica de Andrade2021-05-25T18:53:52Z2020-02-222021-05-25T18:53:52Z2019-02-22info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/20122porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/embargoedAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2021-06-10T12:50:17Zoai:repositorio.ufpb.br:123456789/20122Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2021-06-10T12:50:17Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
title |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
spellingShingle |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano Vieira, Érica de Andrade Mucilagens Emulsionante Retenção de água Xique-xique Quipá Facheiro Mucilage Emulsifier Water retention CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
title_full |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
title_fullStr |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
title_full_unstemmed |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
title_sort |
Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano |
author |
Vieira, Érica de Andrade |
author_facet |
Vieira, Érica de Andrade |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cordeiro, Angela Maria Tribuzy de Magalhães http://lattes.cnpq.br/7536810176248057 |
dc.contributor.author.fl_str_mv |
Vieira, Érica de Andrade |
dc.subject.por.fl_str_mv |
Mucilagens Emulsionante Retenção de água Xique-xique Quipá Facheiro Mucilage Emulsifier Water retention CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Mucilagens Emulsionante Retenção de água Xique-xique Quipá Facheiro Mucilage Emulsifier Water retention CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The mucilages, natural hydrocolloids, constitute a complex system of heterogenous polysaccharides belonging to the soluble fiber. Nowadays, the search for new sources of these compounds is increasing, since there is a propensity to use natural products instead of synthetic additives or undesirable components, because they are nontoxic, nutritious, biodegradable, economical and of with emulsifying, gelling and stabilizer. Among the most representative plants of the Brazilian semiarid, the Cactaceae family stands out presenting potential for the extraction of mucilages and bioactive compounds that can be used in several functional food applications. This research investigated the extraction of mucilages (CMU) from cladodes of seven species of Brazilian cacti, palm with spikes (Opuntia fícus-indica L.), palm without spines (Opuntia cochenillifera), mandacaru with spines (Cereus jamacaru DC.), Mandacaru without thorns (Cereus hildmannianus K.), xique-xique (Pilosocereus gounellei), quipá (Tacinga inamoena (K.Schum.) NPTaylor & Stuppy) and facheiro (Pilosocereus pachycladus F. Ritter). And evaluated its physico-chemical, structural, technological properties and antioxidants characteristics. The species presented high mucilage yield ranging from 8.9 to 21.54% on dry basis, high carbohydrate content from 39.77 to 89.68%, and a remarkable protein content of 4.27 to 14.76% with light yellow-green coloration. Regarding the structural characteristics, all the mucilages demonstrated peaks and bands characteristic of polysaccharides with crystalline / semicrystalline structure due to the high concentration of calcium and its salts. The technological analyzes showed that cactatic hydrocolloids had a good water retention capacity (WHC) of 2.40 to from 23.01 g/g CMU and 2.14 to 3.02 g/g CMU of oil retention (OHC). The mucilages showed 100% emulsification capacity (EC) with stability greater than 85% (ES) over a period of seven days, while the foamability (FC) was above 58% with stability greater than 93% (FS). In its composition, it was found a significant total phenolic content of 1.79 to 4.53 mg/g CMU, and antioxidant activity with high DPPH radical capture capacity. Thus, this study suggests that mucilages from cladodes of native cacti from the semi-arid Paraíba are promising to be used in foods as thickening agents, foaming agents, emulsifiers, source of proteins and calcium, as well as antioxidants. Further research is suggested with cacti mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued for human consumption. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-02-22 2020-02-22 2021-05-25T18:53:52Z 2021-05-25T18:53:52Z |
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/123456789/20122 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/20122 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/embargoedAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
embargoedAccess |
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 |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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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) |
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diretoria@ufpb.br|| diretoria@ufpb.br |
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