Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNIOESTE |
Texto Completo: | http://tede.unioeste.br/handle/tede/5140 |
Resumo: | The white oat (Avena sativa L.) stands out for presenting grains with high nutritional value, which helps the body to maintain regularity in important functions. Thus, the maintenance of food quality is important, whether using appropriate packaging or other processes, such as the ozonation process, which can eliminate contaminants such as pathogenic microorganisms. The objective of this study was to pack the rolled white oats in two different packages, polyethylene-coated paper (packaging E1) and polypropylene plastic (packaging E2), evaluate fungal decontamination and changes in physical-chemical characteristics of the product after subjected to ozonation process at 50 ppm in application times of 0, 1, 2, 4, and 6 hours. The analysis parameters included moisture, acidity, and lipids content, fungal contamination, and analysis of the peroxidase enzymatic activity. The statistical analyzes performed were Tukey test and polynomial regression. For fungal contamination, the values found were low. However, there was a decrease in the fungal colonies formation suggesting a decrease in this variable as the time of exposure to ozone gas increased. There was a statistical difference between the two packages for the moisture content (variation of 0.2%), and the moisture decreased as exposure times increased. Lipids tended to increase in both packages and the same was observed for acidity. Therefore, it is possible to conclude that the ozonation process tends to reduce fungal contamination, since it influenced the moisture content and changed the content of lipids and acidity. This result indicates a possible modification in the constituent components of the white oat flakes, which leads to a change in its physical-chemical quality. However, further studies are needed to investigate the effect of ozonation on the analyzed variables. |
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Christ, Divairhttp://lattes.cnpq.br/6200553304840204Viecelli, Clair Aparecidahttp://lattes.cnpq.br/0219320686223781Christ, Divairhttp://lattes.cnpq.br/6200553304840204Laureth, Jessica Cristina Urbanskihttp://lattes.cnpq.br/8848036199423618Coelho, Silvia Renata Machadohttp://lattes.cnpq.br/3554106124561773http://lattes.cnpq.br/3169054084859194Pientosa, Vanessa Mendes2020-12-04T18:16:21Z2020-08-20PIENTOSA, Vanessa Mendes. Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno. 2020. 53 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR.http://tede.unioeste.br/handle/tede/5140The white oat (Avena sativa L.) stands out for presenting grains with high nutritional value, which helps the body to maintain regularity in important functions. Thus, the maintenance of food quality is important, whether using appropriate packaging or other processes, such as the ozonation process, which can eliminate contaminants such as pathogenic microorganisms. The objective of this study was to pack the rolled white oats in two different packages, polyethylene-coated paper (packaging E1) and polypropylene plastic (packaging E2), evaluate fungal decontamination and changes in physical-chemical characteristics of the product after subjected to ozonation process at 50 ppm in application times of 0, 1, 2, 4, and 6 hours. The analysis parameters included moisture, acidity, and lipids content, fungal contamination, and analysis of the peroxidase enzymatic activity. The statistical analyzes performed were Tukey test and polynomial regression. For fungal contamination, the values found were low. However, there was a decrease in the fungal colonies formation suggesting a decrease in this variable as the time of exposure to ozone gas increased. There was a statistical difference between the two packages for the moisture content (variation of 0.2%), and the moisture decreased as exposure times increased. Lipids tended to increase in both packages and the same was observed for acidity. Therefore, it is possible to conclude that the ozonation process tends to reduce fungal contamination, since it influenced the moisture content and changed the content of lipids and acidity. This result indicates a possible modification in the constituent components of the white oat flakes, which leads to a change in its physical-chemical quality. However, further studies are needed to investigate the effect of ozonation on the analyzed variables.A aveia branca (Avena sativa L.) destaca-se por apresentar grãos com alto valor nutricional, o que auxilia o organismo a manter regularidade em funções importantes. Para isso, é necessária a manutenção da qualidade desses alimentos, por meio do uso de embalagens apropriadas ou de outros processos, como a utilização do processo da ozonização, que pode eliminar contaminantes, a saber, microrganismos patogênicos. O objetivo deste trabalho foi acondicionar os flocos grossos de aveia branca em duas embalagens diferentes, Kraft com polietileno (Embalagem E1) e polipropileno (Embalagem E2), avaliar a descontaminação fúngica e alterações, nas características físico-químicas do produto, após ser submetido ao processo de ozonização a 50 ppm, nos tempos de aplicação de 0,1, 2, 4 e 6 horas. Os parâmetros de análise foram teor de água dos grãos, teor de acidez, teor de lipídios, quantificação de fungos e análise da atividade enzimática de peroxidase. As análises estatísticas realizadas foram Teste Tukey e Teste de Regressão Linear. Os resultados encontrados para a contaminação fúngica apresentaram uma baixa contaminação, no entanto, ocorreu diminuição da formação de colônias fúngicas, sugerindo uma diminuição dessa variável, conforme aumentou o tempo de exposição ao gás ozônio, para as duas embalagens estudadas. Para o teor de água, houve diferença estatística entre as duas embalagens, com variação de 0,2% desse teor, e ocorreu diminuição à medida que os tempos de exposição aumentaram. Os lipídios apresentaram uma tendência de aumentar em ambas as embalagens, mesmo cenário observado para a acidez. Sendo assim, é possível concluir que o processo de ozonização apresentou uma inclinação para a redução da contaminação fúngica, visto que teve efeito sobre o teor de água e alterou o teor de lipídios e acidez, indicando uma possível modificação nos componentes constituintes dos flocos da aveia branca, o que acarreta, assim, alteração na sua qualidade físico-química. No entanto, são necessários mais estudos a fim de investigar mais profundamente esse efeito da ozonização sobre as variáveis analisadas.Submitted by Neusa Fagundes (neusa.fagundes@unioeste.br) on 2020-12-04T18:16:21Z No. of bitstreams: 2 Vanessa_Pientosa2020.pdf: 2573669 bytes, checksum: 0d732f1cdb58b7927e59111b7dcd9e14 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2020-12-04T18:16:21Z (GMT). No. of bitstreams: 2 Vanessa_Pientosa2020.pdf: 2573669 bytes, checksum: 0d732f1cdb58b7927e59111b7dcd9e14 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2020-08-20Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfpor6588633818200016417500Universidade Estadual do Oeste do ParanáCascavelPrograma de Pós-Graduação em Engenharia AgrícolaUNIOESTEBrasilCentro de Ciências Exatas e Tecnológicashttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessGás OzônioGrãos integraisContaminação microbiológicaOzone gasWhole grainsMicrobiological contaminationCIENCIAS AGRARIAS::ENGENHARIA AGRICOLAAnálises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropilenoPhysico-chemical and fungal analysis of white oat (Avena sativa L.) ozonized in kraft and polypropylene packagesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-5347692450416052129600600600600221437444286838201591854457215887615552075167498588264571reponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALVanessa_Pientosa2020.pdfVanessa_Pientosa2020.pdfapplication/pdf2573669http://tede.unioeste.br:8080/tede/bitstream/tede/5140/5/Vanessa_Pientosa2020.pdf0d732f1cdb58b7927e59111b7dcd9e14MD55CC-LICENSElicense_urllicense_urltext/plain; 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dc.title.por.fl_str_mv |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
dc.title.alternative.eng.fl_str_mv |
Physico-chemical and fungal analysis of white oat (Avena sativa L.) ozonized in kraft and polypropylene packages |
title |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
spellingShingle |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno Pientosa, Vanessa Mendes Gás Ozônio Grãos integrais Contaminação microbiológica Ozone gas Whole grains Microbiological contamination CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
title_short |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
title_full |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
title_fullStr |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
title_full_unstemmed |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
title_sort |
Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno |
author |
Pientosa, Vanessa Mendes |
author_facet |
Pientosa, Vanessa Mendes |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Christ, Divair |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/6200553304840204 |
dc.contributor.advisor-co1.fl_str_mv |
Viecelli, Clair Aparecida |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0219320686223781 |
dc.contributor.referee1.fl_str_mv |
Christ, Divair |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/6200553304840204 |
dc.contributor.referee2.fl_str_mv |
Laureth, Jessica Cristina Urbanski |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/8848036199423618 |
dc.contributor.referee3.fl_str_mv |
Coelho, Silvia Renata Machado |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/3554106124561773 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3169054084859194 |
dc.contributor.author.fl_str_mv |
Pientosa, Vanessa Mendes |
contributor_str_mv |
Christ, Divair Viecelli, Clair Aparecida Christ, Divair Laureth, Jessica Cristina Urbanski Coelho, Silvia Renata Machado |
dc.subject.por.fl_str_mv |
Gás Ozônio Grãos integrais Contaminação microbiológica |
topic |
Gás Ozônio Grãos integrais Contaminação microbiológica Ozone gas Whole grains Microbiological contamination CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
dc.subject.eng.fl_str_mv |
Ozone gas Whole grains Microbiological contamination |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA |
description |
The white oat (Avena sativa L.) stands out for presenting grains with high nutritional value, which helps the body to maintain regularity in important functions. Thus, the maintenance of food quality is important, whether using appropriate packaging or other processes, such as the ozonation process, which can eliminate contaminants such as pathogenic microorganisms. The objective of this study was to pack the rolled white oats in two different packages, polyethylene-coated paper (packaging E1) and polypropylene plastic (packaging E2), evaluate fungal decontamination and changes in physical-chemical characteristics of the product after subjected to ozonation process at 50 ppm in application times of 0, 1, 2, 4, and 6 hours. The analysis parameters included moisture, acidity, and lipids content, fungal contamination, and analysis of the peroxidase enzymatic activity. The statistical analyzes performed were Tukey test and polynomial regression. For fungal contamination, the values found were low. However, there was a decrease in the fungal colonies formation suggesting a decrease in this variable as the time of exposure to ozone gas increased. There was a statistical difference between the two packages for the moisture content (variation of 0.2%), and the moisture decreased as exposure times increased. Lipids tended to increase in both packages and the same was observed for acidity. Therefore, it is possible to conclude that the ozonation process tends to reduce fungal contamination, since it influenced the moisture content and changed the content of lipids and acidity. This result indicates a possible modification in the constituent components of the white oat flakes, which leads to a change in its physical-chemical quality. However, further studies are needed to investigate the effect of ozonation on the analyzed variables. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-12-04T18:16:21Z |
dc.date.issued.fl_str_mv |
2020-08-20 |
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.citation.fl_str_mv |
PIENTOSA, Vanessa Mendes. Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno. 2020. 53 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
dc.identifier.uri.fl_str_mv |
http://tede.unioeste.br/handle/tede/5140 |
identifier_str_mv |
PIENTOSA, Vanessa Mendes. Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno. 2020. 53 f. Dissertação (Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
url |
http://tede.unioeste.br/handle/tede/5140 |
dc.language.iso.fl_str_mv |
por |
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por |
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600 600 600 600 |
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2214374442868382015 |
dc.relation.cnpq.fl_str_mv |
9185445721588761555 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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Universidade Estadual do Oeste do Paraná Cascavel |
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Programa de Pós-Graduação em Engenharia Agrícola |
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Brasil |
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Centro de Ciências Exatas e Tecnológicas |
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Universidade Estadual do Oeste do Paraná Cascavel |
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