Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UNIOESTE |
Texto Completo: | https://tede.unioeste.br/handle/tede/6877 |
Resumo: | Sweet potatoes produce various by-products based on processing and desired outcome. In agriculture, residues are obtained by removing branches and leaves from the field. These residues are rich in carbohydrates, proteins, vitamins, and minerals, which can be used as raw materials for the products manufactured with high nutritional value. Given the above, the purpose of the present work was to extract, characterize and verify the effectiveness of concentrated protein from the Ipomoea batatas Beauregard (SPLPC) leaves in the development of edible coatings, applying the coating on Saladete tomatoes. Leaf protein was extracted by ultrasound-assisted isoelectric precipitation and hydrolyzed by pepsin (H-pep) and pancreatin (H-pan) enzymes, exposed to a hydrolysis time of 60, 120, 180 and 240 min. The solubilization functional properties, foaming and emulsification were evaluated in the peptides produced in the first experimental stage (enzymatic hydrolysis), which directly reflect on the processing and shelf life of foods. Proteins and their hydrolysates can be used as raw material for innovative packaging with biopolymers, used as an edible coating that can be applied to the fruits’ surfaces. In the present study, tomato (Solanum lycopersicum L.) was used to apply the edible coating. For the biopolymer development, two polysaccharides were evaluated: pectin (P) and sodium alginate (SA), added with sweet potato leaf protein concentrate SPLPC and yeast Meyerozyma caribbica (Y), whose function was to protect the fruit when exposed to the fungus Alternaria spp. The polysaccharide that obtained the best results in the characterization was tested in relation to the effect on the quality tomatoes properties. As main results, it can be highlighted that the SPLPC presented 57.78% protein and an average extraction yield of 18%. The yield and protein content of H-pep and H-pan increased significantly (p<0.05) as a hydrolysis time function, between the two tested enzymes. H-pan was more efficient than H-pep to produce hydrolysates from SPLPC. This difference can be attributed to the enzymes used, the hydrolysis conditions and the amino acid SPLPC composition. SPLPC enzymatic hydrolysis promoted significant improvements in the functional proteins extracted characteristics from sweet potato leaves. Regarding the edible coating, the polysaccharides formed with sodium alginate showed more satisfactory results when compared to formulations with pectin. The combination of SA and SPLPC improved the coating properties, lowering moisture and water vapor permeability, increasing solubility, thickness and making the edible coatings yellowish in color. In general, the biopolymers evaluated as edible coatings achieved the proposed objective, acting in a way to delay food deterioration, prolonging the processing of beneficial effects and maintaining the quality and safety of foods with a shelf-life extension. |
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Coelho, Silvia Renata Machadohttp://lattes.cnpq.br/3554106124561773Coelho, Silvia Renata Machadohttp://lattes.cnpq.br/3554106124561773Nascimento, Cleuciane Tillvitz dohttp://lattes.cnpq.br/4921795398436709Santoyo, Montsserát CalderónChrist, Divairhttp://lattes.cnpq.br/6200553304840204Kottwitz, Luciana Bill Mikitohttp://lattes.cnpq.br/4639859278179840Souza, Diane Maschio de2023-10-31T18:09:30Z2023-07-24SOUZA, Diane Maschio de. Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate. 2023. 94 f. Tese (Doutorado - Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR.https://tede.unioeste.br/handle/tede/6877Sweet potatoes produce various by-products based on processing and desired outcome. In agriculture, residues are obtained by removing branches and leaves from the field. These residues are rich in carbohydrates, proteins, vitamins, and minerals, which can be used as raw materials for the products manufactured with high nutritional value. Given the above, the purpose of the present work was to extract, characterize and verify the effectiveness of concentrated protein from the Ipomoea batatas Beauregard (SPLPC) leaves in the development of edible coatings, applying the coating on Saladete tomatoes. Leaf protein was extracted by ultrasound-assisted isoelectric precipitation and hydrolyzed by pepsin (H-pep) and pancreatin (H-pan) enzymes, exposed to a hydrolysis time of 60, 120, 180 and 240 min. The solubilization functional properties, foaming and emulsification were evaluated in the peptides produced in the first experimental stage (enzymatic hydrolysis), which directly reflect on the processing and shelf life of foods. Proteins and their hydrolysates can be used as raw material for innovative packaging with biopolymers, used as an edible coating that can be applied to the fruits’ surfaces. In the present study, tomato (Solanum lycopersicum L.) was used to apply the edible coating. For the biopolymer development, two polysaccharides were evaluated: pectin (P) and sodium alginate (SA), added with sweet potato leaf protein concentrate SPLPC and yeast Meyerozyma caribbica (Y), whose function was to protect the fruit when exposed to the fungus Alternaria spp. The polysaccharide that obtained the best results in the characterization was tested in relation to the effect on the quality tomatoes properties. As main results, it can be highlighted that the SPLPC presented 57.78% protein and an average extraction yield of 18%. The yield and protein content of H-pep and H-pan increased significantly (p<0.05) as a hydrolysis time function, between the two tested enzymes. H-pan was more efficient than H-pep to produce hydrolysates from SPLPC. This difference can be attributed to the enzymes used, the hydrolysis conditions and the amino acid SPLPC composition. SPLPC enzymatic hydrolysis promoted significant improvements in the functional proteins extracted characteristics from sweet potato leaves. Regarding the edible coating, the polysaccharides formed with sodium alginate showed more satisfactory results when compared to formulations with pectin. The combination of SA and SPLPC improved the coating properties, lowering moisture and water vapor permeability, increasing solubility, thickness and making the edible coatings yellowish in color. In general, the biopolymers evaluated as edible coatings achieved the proposed objective, acting in a way to delay food deterioration, prolonging the processing of beneficial effects and maintaining the quality and safety of foods with a shelf-life extension.A cultura da batata-doce gera muitos subprodutos dependendo do método de processamento e do produto desejado. Iniciando no campo, são obtidos resíduos a partir da remoção das ramas e folhas. Esses resíduos são ricos em carboidratos, proteínas, vitaminas e minerais, os quais podem ser aproveitados como matérias-primas para fabricação de produtos de alto valor nutricional. Diante do exposto, a proposta do presente trabalho foi extrair, caracterizar e verificar a eficácia de concentrado proteico de folha de batata-doce Beauregard (CPFBD) no desenvolvimento de revestimentos comestíveis, aplicando o revestimento em tomate Saladete (Solanum lycopersicum L.). A proteína da folha foi extraída por precipitação isoelétrica auxiliada por ultrassom e hidrolisada por enzimas pepsina (H-pep) e pancreatina (H-pan), expostas a um tempo de hidrólise de 60, 120, 180 e 240 min. As propriedades funcionais solubilização, formação de espuma e emulsificação foram avaliadas nos peptídeos produzidos na primeira etapa experimental (hidrólise enzimática), os quais refletem diretamente no processamento e vida útil dos alimentos. As proteínas e seus hidrolisados podem ser utilizados como matéria-prima de embalagem inovadora com biopolímeros, usado como revestimento comestível, que pode ser aplicado à superfície de frutos. Para desenvolvimento do biopolímero, foram testados dois polissacarídeos, a pectina (P) e o alginato de sódio (AS), adicionado de CPFBD e levedura Meyerozyma caribbica (L), que teve como função proteger o fruto quando exposto ao fungo Alternaria spp. O polissacarídeo, que obteve os melhores resultados na caracterização, foi testado em relação ao efeito nas propriedades de qualidade de tomates. Como principais resultados, pode-se destacar que o concentrado proteico de folha de batata-doce (CPFBD) apresentou 57,78% de proteína e rendimento médio de extração de 18%. O rendimento e o teor proteico do H-pep e H-pan aumentaram significativamente (p0,05) em função do tempo de hidrólise, entre as duas enzimas testadas. H-pan foi mais eficiente que a H-pep para produzir hidrolisados a partir de CPFDB. Essa diferença pode ser atribuída às enzimas utilizadas, às condições de hidrólise e à composição de aminoácidos das CPFDB. Hidrólise enzimática de CPFBD promoveu melhorias significativas às características funcionais das proteínas extraídas de folha de batata-doce. Em relação ao revestimento comestível, os polissacarídeos, formados com alginato sódio, apresentaram resultados mais satisfatórios quando comparados às formulações com pectina. A combinação de AS e CPFDB melhorou as propriedades do revestimento, baixando a umidade e permeabilidade ao vapor d’água, o que aumentou a solubilidade, espessura e tornou os revestimentos comestíveis de coloração amarelada. De modo geral, os biopolímeros testados como revestimentos comestíveis atingiram o objetivo proposto, atuando de forma a retardar a deterioração dos alimentos; isso prolongou os efeitos benéficos do processamento, bem como manteve a qualidade e segurança dos alimentos com prolongamento da vida útil.Submitted by Neusa Fagundes (neusa.fagundes@unioeste.br) on 2023-10-31T18:09:30Z No. of bitstreams: 1 Diane_Souza2023.pdf: 6099038 bytes, checksum: 91e4dee1d7417bcf2ba3ef2c52c3f35e (MD5)Made available in DSpace on 2023-10-31T18:09:30Z (GMT). No. of bitstreams: 1 Diane_Souza2023.pdf: 6099038 bytes, checksum: 91e4dee1d7417bcf2ba3ef2c52c3f35e (MD5) Previous issue date: 2023-07-24Coordenação 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/4.0/info:eu-repo/semantics/openAccessIpomoea batatas L. (Lam.)Hidrólise enzimáticaBiopolimerosSolanum lycopersicum LConservação de alimentosIpomoea batatas L. (Lam.)Enzymatic hydrolysisBiopolymersSolanum lycopersicum L.Food preservationSistemas Biológicos e AgroindustriaisUtilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomateUse of biofortified sweet potato leaves in the production of edible coating for the post-harvest preservation of tomatoesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis-534769245041605212960060060022143744428683820152075167498588264571reponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALDiane_Souza2023.pdfDiane_Souza2023.pdfapplication/pdf6099038http://tede.unioeste.br:8080/tede/bitstream/tede/6877/2/Diane_Souza2023.pdf91e4dee1d7417bcf2ba3ef2c52c3f35eMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://tede.unioeste.br:8080/tede/bitstream/tede/6877/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede/68772024-01-08 09:22:33.206oai: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:2024-01-08T12:22:33Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false |
dc.title.por.fl_str_mv |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
dc.title.alternative.eng.fl_str_mv |
Use of biofortified sweet potato leaves in the production of edible coating for the post-harvest preservation of tomatoes |
title |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
spellingShingle |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate Souza, Diane Maschio de Ipomoea batatas L. (Lam.) Hidrólise enzimática Biopolimeros Solanum lycopersicum L Conservação de alimentos Ipomoea batatas L. (Lam.) Enzymatic hydrolysis Biopolymers Solanum lycopersicum L. Food preservation Sistemas Biológicos e Agroindustriais |
title_short |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
title_full |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
title_fullStr |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
title_full_unstemmed |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
title_sort |
Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate |
author |
Souza, Diane Maschio de |
author_facet |
Souza, Diane Maschio de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Coelho, Silvia Renata Machado |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3554106124561773 |
dc.contributor.referee1.fl_str_mv |
Coelho, Silvia Renata Machado |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3554106124561773 |
dc.contributor.referee2.fl_str_mv |
Nascimento, Cleuciane Tillvitz do |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4921795398436709 |
dc.contributor.referee3.fl_str_mv |
Santoyo, Montsserát Calderón |
dc.contributor.referee4.fl_str_mv |
Christ, Divair |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/6200553304840204 |
dc.contributor.referee5.fl_str_mv |
Kottwitz, Luciana Bill Mikito |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4639859278179840 |
dc.contributor.author.fl_str_mv |
Souza, Diane Maschio de |
contributor_str_mv |
Coelho, Silvia Renata Machado Coelho, Silvia Renata Machado Nascimento, Cleuciane Tillvitz do Santoyo, Montsserát Calderón Christ, Divair Kottwitz, Luciana Bill Mikito |
dc.subject.por.fl_str_mv |
Ipomoea batatas L. (Lam.) Hidrólise enzimática Biopolimeros Solanum lycopersicum L Conservação de alimentos |
topic |
Ipomoea batatas L. (Lam.) Hidrólise enzimática Biopolimeros Solanum lycopersicum L Conservação de alimentos Ipomoea batatas L. (Lam.) Enzymatic hydrolysis Biopolymers Solanum lycopersicum L. Food preservation Sistemas Biológicos e Agroindustriais |
dc.subject.eng.fl_str_mv |
Ipomoea batatas L. (Lam.) Enzymatic hydrolysis Biopolymers Solanum lycopersicum L. Food preservation |
dc.subject.cnpq.fl_str_mv |
Sistemas Biológicos e Agroindustriais |
description |
Sweet potatoes produce various by-products based on processing and desired outcome. In agriculture, residues are obtained by removing branches and leaves from the field. These residues are rich in carbohydrates, proteins, vitamins, and minerals, which can be used as raw materials for the products manufactured with high nutritional value. Given the above, the purpose of the present work was to extract, characterize and verify the effectiveness of concentrated protein from the Ipomoea batatas Beauregard (SPLPC) leaves in the development of edible coatings, applying the coating on Saladete tomatoes. Leaf protein was extracted by ultrasound-assisted isoelectric precipitation and hydrolyzed by pepsin (H-pep) and pancreatin (H-pan) enzymes, exposed to a hydrolysis time of 60, 120, 180 and 240 min. The solubilization functional properties, foaming and emulsification were evaluated in the peptides produced in the first experimental stage (enzymatic hydrolysis), which directly reflect on the processing and shelf life of foods. Proteins and their hydrolysates can be used as raw material for innovative packaging with biopolymers, used as an edible coating that can be applied to the fruits’ surfaces. In the present study, tomato (Solanum lycopersicum L.) was used to apply the edible coating. For the biopolymer development, two polysaccharides were evaluated: pectin (P) and sodium alginate (SA), added with sweet potato leaf protein concentrate SPLPC and yeast Meyerozyma caribbica (Y), whose function was to protect the fruit when exposed to the fungus Alternaria spp. The polysaccharide that obtained the best results in the characterization was tested in relation to the effect on the quality tomatoes properties. As main results, it can be highlighted that the SPLPC presented 57.78% protein and an average extraction yield of 18%. The yield and protein content of H-pep and H-pan increased significantly (p<0.05) as a hydrolysis time function, between the two tested enzymes. H-pan was more efficient than H-pep to produce hydrolysates from SPLPC. This difference can be attributed to the enzymes used, the hydrolysis conditions and the amino acid SPLPC composition. SPLPC enzymatic hydrolysis promoted significant improvements in the functional proteins extracted characteristics from sweet potato leaves. Regarding the edible coating, the polysaccharides formed with sodium alginate showed more satisfactory results when compared to formulations with pectin. The combination of SA and SPLPC improved the coating properties, lowering moisture and water vapor permeability, increasing solubility, thickness and making the edible coatings yellowish in color. In general, the biopolymers evaluated as edible coatings achieved the proposed objective, acting in a way to delay food deterioration, prolonging the processing of beneficial effects and maintaining the quality and safety of foods with a shelf-life extension. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-10-31T18:09:30Z |
dc.date.issued.fl_str_mv |
2023-07-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUZA, Diane Maschio de. Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate. 2023. 94 f. Tese (Doutorado - Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
dc.identifier.uri.fl_str_mv |
https://tede.unioeste.br/handle/tede/6877 |
identifier_str_mv |
SOUZA, Diane Maschio de. Utilização da folha de batata doce biofortificada na produção de revestimento comestível para conservação pós-colheita de tomate. 2023. 94 f. Tese (Doutorado - Programa de Pós-Graduação em Engenharia Agrícola) - Universidade Estadual do Oeste do Paraná, Cascavel - PR. |
url |
https://tede.unioeste.br/handle/tede/6877 |
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 |
dc.relation.department.fl_str_mv |
2214374442868382015 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/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 |
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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 |
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Universidade Estadual do Oeste do Paraná (UNIOESTE) |
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UNIOESTE |
institution |
UNIOESTE |
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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/6877/2/Diane_Souza2023.pdf http://tede.unioeste.br:8080/tede/bitstream/tede/6877/1/license.txt |
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91e4dee1d7417bcf2ba3ef2c52c3f35e bd3efa91386c1718a7f26a329fdcb468 |
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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 |
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1811723478496182272 |