Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16116 |
Resumo: | Acerola is a fruit recognized worldwide for being an excellent source of ascorbic acid. Several researches have presented their high potential for other important bioactive compounds, such as anthocyanins, flavonoids and carotenoids, which are associated to the possible control of diseases with promising effects on human health. The green acerola residue has phenolic compound contents that were not fully extracted during the process. There is a growing trend towards the use and addition of value to such waste. However, the use of these natural substances ends up being limited, since much of the constituents responsible for the biological properties is highly unstable. Thus, the objectives of this work were: to characterize, extract and microencapsulate different extracts of green acerola residue obtained from the juice production process using different encapsulants and temperatures, to evaluate the effect of the drying process by spray drying on the different process parameters, morphology and bioactive compounds of the microparticles obtained. In order to reach these objectives, physical and chemical analyzes were performed on the different in natura and dehydrated residues, subsequently to obtain the liquid extracts, were then evaluated by the methods (ultrasound and maceration) and varying different concentrations of ethanol. With the determination of the best extraction, the encapsulation was carried out by spray dryer atomization, using maltodextrin, gum arabic and the combination of maltodextrin and gum arabic (1: 1) as encapsulating agents, being submitted to different drying air inlet temperatures (140 ° C and 160 ° C). In order to evaluate the microparticles, characterization analyzes (moisture, water activity, yield, encapsulation efficiency, solubility, hygroscopicity, density) morphology (SEM and particle size) were carried out, as well as the evaluation of phenolic, flavonoid and antioxidant activity by different methods. According to the results, the residues presented high contents of total phenolics, flavonoids and antioxidant activity, and the residue had the highest values. As for the different tests performed to optimize the encapsulation process, the use of maltodextrin and its combination with gum arabic, submitted to a temperature of 140 ° C, presented microparticles with good characteristics, with spherical shapes and smooth surfaces for the different extracts of agroindustrial residue of the green acerola. These data demonstrate the effective contribution of this research to the processes of obtaining powders of the various agroindustrial residues obtained from the production of concentrated juice of green acerola with functional properties associated to the different bioactive compounds. |
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Guedes, Tamna Joanan Farias LimaNarain, Narendra2022-08-18T00:32:47Z2022-08-18T00:32:47Z2018-07-30GUEDES, Tamna Joanan Farias Lima. Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo. 2018. 116 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018.http://ri.ufs.br/jspui/handle/riufs/16116Acerola is a fruit recognized worldwide for being an excellent source of ascorbic acid. Several researches have presented their high potential for other important bioactive compounds, such as anthocyanins, flavonoids and carotenoids, which are associated to the possible control of diseases with promising effects on human health. The green acerola residue has phenolic compound contents that were not fully extracted during the process. There is a growing trend towards the use and addition of value to such waste. However, the use of these natural substances ends up being limited, since much of the constituents responsible for the biological properties is highly unstable. Thus, the objectives of this work were: to characterize, extract and microencapsulate different extracts of green acerola residue obtained from the juice production process using different encapsulants and temperatures, to evaluate the effect of the drying process by spray drying on the different process parameters, morphology and bioactive compounds of the microparticles obtained. In order to reach these objectives, physical and chemical analyzes were performed on the different in natura and dehydrated residues, subsequently to obtain the liquid extracts, were then evaluated by the methods (ultrasound and maceration) and varying different concentrations of ethanol. With the determination of the best extraction, the encapsulation was carried out by spray dryer atomization, using maltodextrin, gum arabic and the combination of maltodextrin and gum arabic (1: 1) as encapsulating agents, being submitted to different drying air inlet temperatures (140 ° C and 160 ° C). In order to evaluate the microparticles, characterization analyzes (moisture, water activity, yield, encapsulation efficiency, solubility, hygroscopicity, density) morphology (SEM and particle size) were carried out, as well as the evaluation of phenolic, flavonoid and antioxidant activity by different methods. According to the results, the residues presented high contents of total phenolics, flavonoids and antioxidant activity, and the residue had the highest values. As for the different tests performed to optimize the encapsulation process, the use of maltodextrin and its combination with gum arabic, submitted to a temperature of 140 ° C, presented microparticles with good characteristics, with spherical shapes and smooth surfaces for the different extracts of agroindustrial residue of the green acerola. These data demonstrate the effective contribution of this research to the processes of obtaining powders of the various agroindustrial residues obtained from the production of concentrated juice of green acerola with functional properties associated to the different bioactive compounds.A acerola é uma fruta reconhecida mundialmente por ser uma excelente fonte de ácido ascórbico. Diversas pesquisas têm apresentado seu elevado potencial para outros importantes compostos bioativos, tais como antocianinas, flavonóides e carotenóides, os quais estão associados ao possível controle de doenças com efeitos promissores a saúde humana. O resíduo de acerola verde possui teores de compostos fenólicos que não foram totalmente extraídos durante o processo. Há uma tendência crescente para o aproveitamento e adição de valor a esses resíduos. No entanto, o uso destas substâncias naturais acaba sendo limitado, uma vez que grande parte dos constituintes responsáveis pelas propriedades biológicas é altamente instável. Desta forma, os objetivos deste trabalho foram: caracterizar, extrair e microencapsular diferentes extratos de resíduo de acerola verde obtido do processo de produção de suco concentrado utilizando diferentes encapsulantes e temperaturas, avaliar o efeito do processo de secagem por atomização em spray dryer sobre os diferentes parâmetros de processo, morfologia e compostos bioativos das micropartículas obtidas. Para atingir tais objetivos foram realizadas análises físico-químicas nos diferentes resíduos in natura e desidratados, posteriormente foi realizada a obtenção dos extratos avaliando os métodos (ultrassom e maceração) e variando diferentes concentrações de etanol. Com a determinação da melhor extração foi realizada a encapsulação através da atomização por spray dryer, utilizando maltodextrina, goma arábica e a combinação de maltodextrina e goma arábica (1:1) como agentes encapsulantes, sendo submetidos a diferentes temperaturas de entrada do ar de secagem (140 °C e 160 °C). Para a avaliação das micropartículas foram realizadas análises de caracterização (umidade, atividade de água, rendimento, eficiência de encapsulação, solubilidade, higroscopicidade, densidade) morfologia (MEV e tamanho de partículas), além da avaliação do conteúdo de fenólicos, flavonóides e atividade antioxidante por diferentes métodos. Conforme os resultados, os resíduos apresentaram elevado conteúdo de fenólicos totais, flavonóides e atividade antioxidante, sendo que o resíduo da polpa apresentou os maiores valores. Quanto aos diferentes ensaios realizados para a otimização do processo de encapsulação, a utilização da maltodextrina e a combinação da mesma com a goma arábica, submetidos à temperatura de 140 °C apresentaram micropartículas com boas características, com formas esféricas e superfícies lisas para os diferentes extratos de resíduo agroindustrial da acerola verde. Esses dados demonstra a efetiva contribuição desta pesquisa para os processos de obtenção de pós dos variados resíduos agroindustriais obtidos da produção de suco concentrado de acerola verde com propriedades funcionais associados aos diferentes compostos bioativos.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporAcerolaCompostos bioativosAntioxidantesMicroencapsulaçãoMalpighia emarginata D.C.MicroencapsulationBioactive compoundsMalpighia emarginata D.C.CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processoBioactive characterization and antioxidant activity of fruits and byproducts of green acerola: influence of encapsulants matrices and process parametersinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16116/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdfTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdfapplication/pdf3387244https://ri.ufs.br/jspui/bitstream/riufs/16116/2/TAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf5a64b4c8d3ac5b7d1b4b68e6f7b0c4f3MD52TEXTTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.txtTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.txtExtracted texttext/plain260881https://ri.ufs.br/jspui/bitstream/riufs/16116/3/TAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.txt657d4fa6756537fa3edc4da126abc317MD53THUMBNAILTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.jpgTAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.jpgGenerated Thumbnailimage/jpeg1381https://ri.ufs.br/jspui/bitstream/riufs/16116/4/TAMNA_JOANAN_FARIAS_LIMA_GUEDES.pdf.jpg91e3fc36752937062e2dd8628a3b05b6MD54riufs/161162022-08-17 21:32:49.419oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-18T00:32:49Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
dc.title.alternative.por.fl_str_mv |
Bioactive characterization and antioxidant activity of fruits and byproducts of green acerola: influence of encapsulants matrices and process parameters |
title |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
spellingShingle |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo Guedes, Tamna Joanan Farias Lima Acerola Compostos bioativos Antioxidantes Microencapsulação Malpighia emarginata D.C. Microencapsulation Bioactive compounds Malpighia emarginata D.C. CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
title_full |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
title_fullStr |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
title_full_unstemmed |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
title_sort |
Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo |
author |
Guedes, Tamna Joanan Farias Lima |
author_facet |
Guedes, Tamna Joanan Farias Lima |
author_role |
author |
dc.contributor.author.fl_str_mv |
Guedes, Tamna Joanan Farias Lima |
dc.contributor.advisor1.fl_str_mv |
Narain, Narendra |
contributor_str_mv |
Narain, Narendra |
dc.subject.por.fl_str_mv |
Acerola Compostos bioativos Antioxidantes Microencapsulação Malpighia emarginata D.C. |
topic |
Acerola Compostos bioativos Antioxidantes Microencapsulação Malpighia emarginata D.C. Microencapsulation Bioactive compounds Malpighia emarginata D.C. CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Microencapsulation Bioactive compounds Malpighia emarginata D.C. |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Acerola is a fruit recognized worldwide for being an excellent source of ascorbic acid. Several researches have presented their high potential for other important bioactive compounds, such as anthocyanins, flavonoids and carotenoids, which are associated to the possible control of diseases with promising effects on human health. The green acerola residue has phenolic compound contents that were not fully extracted during the process. There is a growing trend towards the use and addition of value to such waste. However, the use of these natural substances ends up being limited, since much of the constituents responsible for the biological properties is highly unstable. Thus, the objectives of this work were: to characterize, extract and microencapsulate different extracts of green acerola residue obtained from the juice production process using different encapsulants and temperatures, to evaluate the effect of the drying process by spray drying on the different process parameters, morphology and bioactive compounds of the microparticles obtained. In order to reach these objectives, physical and chemical analyzes were performed on the different in natura and dehydrated residues, subsequently to obtain the liquid extracts, were then evaluated by the methods (ultrasound and maceration) and varying different concentrations of ethanol. With the determination of the best extraction, the encapsulation was carried out by spray dryer atomization, using maltodextrin, gum arabic and the combination of maltodextrin and gum arabic (1: 1) as encapsulating agents, being submitted to different drying air inlet temperatures (140 ° C and 160 ° C). In order to evaluate the microparticles, characterization analyzes (moisture, water activity, yield, encapsulation efficiency, solubility, hygroscopicity, density) morphology (SEM and particle size) were carried out, as well as the evaluation of phenolic, flavonoid and antioxidant activity by different methods. According to the results, the residues presented high contents of total phenolics, flavonoids and antioxidant activity, and the residue had the highest values. As for the different tests performed to optimize the encapsulation process, the use of maltodextrin and its combination with gum arabic, submitted to a temperature of 140 ° C, presented microparticles with good characteristics, with spherical shapes and smooth surfaces for the different extracts of agroindustrial residue of the green acerola. These data demonstrate the effective contribution of this research to the processes of obtaining powders of the various agroindustrial residues obtained from the production of concentrated juice of green acerola with functional properties associated to the different bioactive compounds. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-07-30 |
dc.date.accessioned.fl_str_mv |
2022-08-18T00:32:47Z |
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2022-08-18T00:32:47Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
GUEDES, Tamna Joanan Farias Lima. Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo. 2018. 116 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16116 |
identifier_str_mv |
GUEDES, Tamna Joanan Farias Lima. Caracterização bioativa e atividade antioxidante de frutos e subprodutos de acerola verde: influência de matrizes encapsulantes e dos parâmetros de processo. 2018. 116 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
url |
http://ri.ufs.br/jspui/handle/riufs/16116 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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