Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16635 |
Resumo: | The pumpkin has been consumed for centuries in human food and has great economic and social relevance in Brazil, its constituents pulp, among other micronutrients, are carotenoids, but its pulp and seeds have a low degree of industrialization and few products of this raw material are offered. In addition, the biofortification process of vegetables, especially pumpkin, may allow an increase of carotenoids and reduce vitamin A deficiency in children. The objective of this research was to evaluate the physical, chemical-physical and chemical characteristics of carotenoids enriched pumpkin (Cucurbita moschata D), to determine in vitro antioxidant capacity, besides sensory evaluation of the effect in incorporation enriched pumpkin microcapsules on flavor of natural yoghurt. Conventional and enriched with carotenoids (AEC) pumpkins were acquired from Embrapa Tabuleiros Costeiros/SE plant breeding project, physical-chemical characteristics and centesimal composition were determined, such as total carotenoids and phenolic compounds were quantified. Antioxidant activity was evaluated in different in vitro methods (DPPH, ABTS and FRAP). The AEC microcapsules were produced and added to a commercial natural yoghurt in a proportion of 5 and 10%. The two products were sensory evaluated employing an acceptance test with a 9-point hedonic scale with children, that were appointed to evaluate the sensory attribute of ‘‘flavour’’. pH, titratable acidity and total soluble solids have not significant differences (p> 0.05), showing that both samples, conventional and AEC, with same stage of maturation. For the parameters a * and b * of the color, the AEC was higher (p <0.05), it’s justified by high total carotenoid contents (322.67 ± 6.21 μg / g) compared as conventional pumpkin (173.87 ± 3.60 μg/g). There was an increase in total phenolic compound content of AEC sample (p <0.05), total phenolic compounds and carotenoids are possibly correlated with expressive antioxidant capacity. In sensory evaluation, Yogurt containing AEC microcapsules was well accepted by children, mainly, formulation with 10% microcapsules, the scores were 7.2. |
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Pinheiro, Rubimara CristinaAndrade, Elma Regina Silva deRamos, Semíramis Rabelo Ramalho2022-10-14T22:47:49Z2022-10-14T22:47:49Z2019-08-30PINHEIRO, Rubimara Cristina. Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte. 2019. 68 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019.http://ri.ufs.br/jspui/handle/riufs/16635The pumpkin has been consumed for centuries in human food and has great economic and social relevance in Brazil, its constituents pulp, among other micronutrients, are carotenoids, but its pulp and seeds have a low degree of industrialization and few products of this raw material are offered. In addition, the biofortification process of vegetables, especially pumpkin, may allow an increase of carotenoids and reduce vitamin A deficiency in children. The objective of this research was to evaluate the physical, chemical-physical and chemical characteristics of carotenoids enriched pumpkin (Cucurbita moschata D), to determine in vitro antioxidant capacity, besides sensory evaluation of the effect in incorporation enriched pumpkin microcapsules on flavor of natural yoghurt. Conventional and enriched with carotenoids (AEC) pumpkins were acquired from Embrapa Tabuleiros Costeiros/SE plant breeding project, physical-chemical characteristics and centesimal composition were determined, such as total carotenoids and phenolic compounds were quantified. Antioxidant activity was evaluated in different in vitro methods (DPPH, ABTS and FRAP). The AEC microcapsules were produced and added to a commercial natural yoghurt in a proportion of 5 and 10%. The two products were sensory evaluated employing an acceptance test with a 9-point hedonic scale with children, that were appointed to evaluate the sensory attribute of ‘‘flavour’’. pH, titratable acidity and total soluble solids have not significant differences (p> 0.05), showing that both samples, conventional and AEC, with same stage of maturation. For the parameters a * and b * of the color, the AEC was higher (p <0.05), it’s justified by high total carotenoid contents (322.67 ± 6.21 μg / g) compared as conventional pumpkin (173.87 ± 3.60 μg/g). There was an increase in total phenolic compound content of AEC sample (p <0.05), total phenolic compounds and carotenoids are possibly correlated with expressive antioxidant capacity. In sensory evaluation, Yogurt containing AEC microcapsules was well accepted by children, mainly, formulation with 10% microcapsules, the scores were 7.2.De relevância econômica e social no Brasil, a abóbora é consumida há séculos pela maioria da população, cujos constituintes em sua polpa, dentre outros micronutrientes, estão os carotenoides. Porém sua polpa e suas sementes apresentam baixo grau de industrialização, sendo ofertados poucos produtos desta matéria-prima. Adicionalmente, o processo de biofortificação de hortaliças, em especial de abóbora, pode possibilitar um alimento enriquecido com carotenoides a fim de redução de hipovitaminose A em crianças. Deste modo, o objetivo deste estudo foi caracterizar física, físico-química e quimicamente abóbora enriquecida com carotenoides (Cucurbita moschata D.) e determinar a capacidade antioxidante in vitro, além de avaliar sensorialmente o efeito da incorporação de microcápsulas de abóbora enriquecida no sabor de iogurte natural. Abóboras convencional e enriquecidas com carotenoides (AEC) foram oriundas do projeto de melhoramento vegetal da Embrapa Tabuleiros Costeiros/SE, determinadas as características físico-químicas (tamanho, espessura de casca e polpa, acidez, pH, sólidos solúveis totais) e composição centesimal e, quantificados carotenoides totais e compostos fenólicos. Foi avaliada a atividade antioxidante em distintos métodos in vitro (sequestro dos radicais DPPH e ABTS e FRAP). Numa segunda etapa, foi feito o microencapsulamento da abóbora (AEC) e as microcápsulas formadas (proporção de 5 e 10%), adicionadas ao iogurte natural para teste de aceitação com crianças na faixa escolar. Não houve diferença significativa de pH, acidez titulável e sólidos solúveis totais entre as abóboras convencionais e enriquecidas, demonstrando que se encontravam no mesmo estádio de maturação (p>0,05). Para os parâmetros a* e b* da cor, a AEC foi superior (p<0,05), justificado pelos teores elevados de carotenoides totais de AEC (322,67±6,21 µg/g) em comparação a convencional (173,87±3,60µg/g), estes responsáveis pela cor vermelho-intensa da polpa fresca. Houve aumento do conteúdo de fenólicos totais na abóbora AEC (p<0,05), os quais juntamente com os carotenoides, possivelmente, estejam correlacionados com a expressiva capacidade antioxidante in vitro nos métodos utilizados. O iogurte com incorporação das microcápsulas AEC teve boa aceitação pelas crianças, em particular, a formulação com 10% de microcápsulas, cuja média de nota foi 7,2. As notas individualmente se situaram na região positiva da escala hedônica, compreendendo 83% de notas iguais ou acima de 6,0. Portanto, o iogurte enriquecido com carotenoides torna-se um produto com potencial para indústria de laticínios, além de que as microcápsulas agregam valor nutricional e são de custo reduzido, em virtude do baixo custo de produção das microcápsulas de abóbora enriquecida com carotenoides.Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqSão CristóvãoporTecnologia de alimentosAbóboraMicrocápsulaAntioxidantesCarotenoidesAtividade antioxidanteAbóbora biofortificadaMicrocapsuleCarotenoidsAntioxidant activityPumpkinCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSMicroencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurteMicroencapsulation by ionic gelation of milk pumpkin (Cucurbita moschata D.) with high carotenoid content and application in yogurtinfo: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/16635/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALRUBIMARA_CRISTINA_PINHEIRO.pdfRUBIMARA_CRISTINA_PINHEIRO.pdfapplication/pdf1624175https://ri.ufs.br/jspui/bitstream/riufs/16635/2/RUBIMARA_CRISTINA_PINHEIRO.pdf13231fb13c84b1faeae113beb62834d1MD52TEXTRUBIMARA_CRISTINA_PINHEIRO.pdf.txtRUBIMARA_CRISTINA_PINHEIRO.pdf.txtExtracted texttext/plain136863https://ri.ufs.br/jspui/bitstream/riufs/16635/3/RUBIMARA_CRISTINA_PINHEIRO.pdf.txtb64a52aa917ae41824581a6b3aef6089MD53THUMBNAILRUBIMARA_CRISTINA_PINHEIRO.pdf.jpgRUBIMARA_CRISTINA_PINHEIRO.pdf.jpgGenerated Thumbnailimage/jpeg1315https://ri.ufs.br/jspui/bitstream/riufs/16635/4/RUBIMARA_CRISTINA_PINHEIRO.pdf.jpgd1b906fddff6cb763b033a34b4857cb8MD54riufs/166352022-10-14 19:47:49.793oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-14T22:47:49Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
dc.title.alternative.eng.fl_str_mv |
Microencapsulation by ionic gelation of milk pumpkin (Cucurbita moschata D.) with high carotenoid content and application in yogurt |
title |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
spellingShingle |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte Pinheiro, Rubimara Cristina Tecnologia de alimentos Abóbora Microcápsula Antioxidantes Carotenoides Atividade antioxidante Abóbora biofortificada Microcapsule Carotenoids Antioxidant activity Pumpkin CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
title_full |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
title_fullStr |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
title_full_unstemmed |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
title_sort |
Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte |
author |
Pinheiro, Rubimara Cristina |
author_facet |
Pinheiro, Rubimara Cristina |
author_role |
author |
dc.contributor.author.fl_str_mv |
Pinheiro, Rubimara Cristina |
dc.contributor.advisor1.fl_str_mv |
Andrade, Elma Regina Silva de |
dc.contributor.advisor-co1.fl_str_mv |
Ramos, Semíramis Rabelo Ramalho |
contributor_str_mv |
Andrade, Elma Regina Silva de Ramos, Semíramis Rabelo Ramalho |
dc.subject.por.fl_str_mv |
Tecnologia de alimentos Abóbora Microcápsula Antioxidantes Carotenoides Atividade antioxidante Abóbora biofortificada |
topic |
Tecnologia de alimentos Abóbora Microcápsula Antioxidantes Carotenoides Atividade antioxidante Abóbora biofortificada Microcapsule Carotenoids Antioxidant activity Pumpkin CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Microcapsule Carotenoids Antioxidant activity Pumpkin |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The pumpkin has been consumed for centuries in human food and has great economic and social relevance in Brazil, its constituents pulp, among other micronutrients, are carotenoids, but its pulp and seeds have a low degree of industrialization and few products of this raw material are offered. In addition, the biofortification process of vegetables, especially pumpkin, may allow an increase of carotenoids and reduce vitamin A deficiency in children. The objective of this research was to evaluate the physical, chemical-physical and chemical characteristics of carotenoids enriched pumpkin (Cucurbita moschata D), to determine in vitro antioxidant capacity, besides sensory evaluation of the effect in incorporation enriched pumpkin microcapsules on flavor of natural yoghurt. Conventional and enriched with carotenoids (AEC) pumpkins were acquired from Embrapa Tabuleiros Costeiros/SE plant breeding project, physical-chemical characteristics and centesimal composition were determined, such as total carotenoids and phenolic compounds were quantified. Antioxidant activity was evaluated in different in vitro methods (DPPH, ABTS and FRAP). The AEC microcapsules were produced and added to a commercial natural yoghurt in a proportion of 5 and 10%. The two products were sensory evaluated employing an acceptance test with a 9-point hedonic scale with children, that were appointed to evaluate the sensory attribute of ‘‘flavour’’. pH, titratable acidity and total soluble solids have not significant differences (p> 0.05), showing that both samples, conventional and AEC, with same stage of maturation. For the parameters a * and b * of the color, the AEC was higher (p <0.05), it’s justified by high total carotenoid contents (322.67 ± 6.21 μg / g) compared as conventional pumpkin (173.87 ± 3.60 μg/g). There was an increase in total phenolic compound content of AEC sample (p <0.05), total phenolic compounds and carotenoids are possibly correlated with expressive antioxidant capacity. In sensory evaluation, Yogurt containing AEC microcapsules was well accepted by children, mainly, formulation with 10% microcapsules, the scores were 7.2. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-08-30 |
dc.date.accessioned.fl_str_mv |
2022-10-14T22:47:49Z |
dc.date.available.fl_str_mv |
2022-10-14T22:47:49Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
PINHEIRO, Rubimara Cristina. Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte. 2019. 68 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16635 |
identifier_str_mv |
PINHEIRO, Rubimara Cristina. Microencapsulamento por gelificação iônica de abóbora de leite (Cucurbita moschata D.) com elevado teor de carotenoides e aplicação em iogurte. 2019. 68 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2019. |
url |
http://ri.ufs.br/jspui/handle/riufs/16635 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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