Análises fisico-químicas e fúngica de aveia branca (Avena sativa L.) ozonizadas em embalagens de kraft e polipropileno

Detalhes bibliográficos
Autor(a) principal: Pientosa, Vanessa Mendes
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.
id UNIOESTE-1_66ecda016ca984bf5ad5c28861995ac3
oai_identifier_str oai:tede.unioeste.br:tede/5140
network_acronym_str UNIOESTE-1
network_name_str Biblioteca Digital de Teses e Dissertações do UNIOESTE
repository_id_str
spelling 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; charset=utf-849http://tede.unioeste.br:8080/tede/bitstream/tede/5140/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://tede.unioeste.br:8080/tede/bitstream/tede/5140/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://tede.unioeste.br:8080/tede/bitstream/tede/5140/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://tede.unioeste.br:8080/tede/bitstream/tede/5140/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede/51402020-12-04 15:16:21.326oai:tede.unioeste.br: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede.unioeste.br/PUBhttp://tede.unioeste.br/oai/requestbiblioteca.repositorio@unioeste.bropendoar:2020-12-04T18:16:21Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false
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
language por
dc.relation.program.fl_str_mv -5347692450416052129
dc.relation.confidence.fl_str_mv 600
600
600
600
dc.relation.department.fl_str_mv 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
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná
Cascavel
dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Engenharia Agrícola
dc.publisher.initials.fl_str_mv UNIOESTE
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Centro de Ciências Exatas e Tecnológicas
publisher.none.fl_str_mv Universidade Estadual do Oeste do Paraná
Cascavel
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações do UNIOESTE
instname:Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron:UNIOESTE
instname_str Universidade Estadual do Oeste do Paraná (UNIOESTE)
instacron_str UNIOESTE
institution UNIOESTE
reponame_str Biblioteca Digital de Teses e Dissertações do UNIOESTE
collection Biblioteca Digital de Teses e Dissertações do UNIOESTE
bitstream.url.fl_str_mv http://tede.unioeste.br:8080/tede/bitstream/tede/5140/5/Vanessa_Pientosa2020.pdf
http://tede.unioeste.br:8080/tede/bitstream/tede/5140/2/license_url
http://tede.unioeste.br:8080/tede/bitstream/tede/5140/3/license_text
http://tede.unioeste.br:8080/tede/bitstream/tede/5140/4/license_rdf
http://tede.unioeste.br:8080/tede/bitstream/tede/5140/1/license.txt
bitstream.checksum.fl_str_mv 0d732f1cdb58b7927e59111b7dcd9e14
4afdbb8c545fd630ea7db775da747b2f
d41d8cd98f00b204e9800998ecf8427e
d41d8cd98f00b204e9800998ecf8427e
bd3efa91386c1718a7f26a329fdcb468
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
MD5
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)
repository.mail.fl_str_mv biblioteca.repositorio@unioeste.br
_version_ 1811723435295899648