TEDE Communidade:

Desenvolvimento, estabilidade química de compostos bioativos em kombucha de chá verde (Camellia sinensis) saborizada com abóbora (Cucurbita moschata)

Wed, 09 Aug 2023 00:00:00 GMT

Título: Desenvolvimento, estabilidade química de compostos bioativos em kombucha de chá verde (Camellia sinensis) saborizada com abóbora (Cucurbita moschata) Autor: MENDONÇA, Carla Eliária Alves de Primeiro orientador: AZEVEDO, Emmanuela Prado de Paiva Abstract: Kombucha is a drink of Asian origin made from Camellia sinensis leaf tea added to a starter culture, containing a symbiotic consortium of bacteria and yeast. Recognized for its health benefits, it has achieved specific growth, with diverse consumption options, mainly with varieties of flavors and nutrients. Considering the functional role of the drink and Normative Instruction 41/2019 (MAPA) which regulates the identity and quality standard of kombucha, and authorizes the addition of fruits and vegetables that can further enrich a drink. The present created and studied a green tea kombucha (Camellia Sinensis) with the addition of pumpkin (Cucurbita moschata), evaluating the chemical stability of phenolic compounds, flavonoids, carotenoids flavored with pumpkin during storage. During the research, an experimental design was carried out to optimize the formulation, using a 2³ factorial design with the following variables: percentage of green tea (Camellia sinensis), pumpkin puree and sugar. Then, 03 factorial planning conditions were selected: C0 (Kombucha without the addition of pumpkin), C4 (Kombucha with the addition of 15% pumpkin) and C8 (Kombucha with the addition of 15% pumpkin and 5g of sugar). The samples were stored for 60 days under refrigeration and a stability study of the bioactive compounds was carried out, in which they were analyzed at time 0 and repeated every 10 days. Thus, kombucha without added pumpkin (C0) presented the best concentration for phenolic compounds (2.02± 0.06 mgEAG/ml) and flavonoids (48.79± 0.97 mgEC/ml). While kombucha with pumpkin addition (C4) was the condition with the highest concentration of carotenoids (28.9 ±1.73 μg /100 ml). It is worth mentioning that the best concentrations of carotenoids were found on the 20th day (T20) and the antioxidant activity was found on the 30th day of storage (T30). Statistical analyzes revealed that there were no significant differences between the times analyzed for the bioactive compounds. Therefore, the samples were considered relevant when they were left under refrigeration for 60 days. Therefore, it is concluded that pumpkin is a promising ingredient in the flavoring of kombuchas, guaranteeing a drink with specific details of bioactive compounds and, mainly, carotenoids. Instituição: Universidade Federal Rural de Pernambuco Tipo do documento: Dissertação

Capacidade fermentativa da Saccharomyces cerevisiae imobilizada em alginato de cálcio para produção de cerveja

Fri, 14 Feb 2020 00:00:00 GMT

Título: Capacidade fermentativa da Saccharomyces cerevisiae imobilizada em alginato de cálcio para produção de cerveja Autor: COUTINHO, Úrsula Tereza Cordeiro Primeiro orientador: SANTOS, Andrelina Maria Pinheiro Abstract: Fermentation is one of the most important stages for beer production, forming the main products of the drink, alcohol and carbon dioxide, in addition, compounds are generated, desired or not, responsible for characterizing it sensorially. The immobilization technique has been widely used in several industrial segments. In the fermentation process, the immobilization technique allows better handling of the biocatalysts, improves the control and long-term stability of the cells, protects the cells against shear forces and increases the cell density inside the capsules. Considering fermentation to be a critical and very important stage, this work evaluated the viability of the process combined with fermentation cycles of a pure malt beer in a batch system using Saccharomyces cerevisiae yeasts immobilized in calcium alginate. The project consisted of the study of fermentation with yeasts immobilized in a volume of 20ml and 20L, and a volume of 10L for the evaluation of the reuse of yeasts. Alcohol production, substrate consumption and viability of the microorganism were analyzed throughout the process, as well as the sensory characteristics of the product. The study indicated a similarity between the kinetic profiles of the fermentation in volume of 20ml and 20L, in which they presented a yield of 85.7% and 83.9%, respectively. The biocatalysts were reused in 4 batch fermentations, with 87.79% yield at the end of the last fermentation. The sensorial evaluation indicated the existence of a significant difference between the samples with free and immobilized yeasts. Instituição: Universidade Federal Rural de Pernambuco Tipo do documento: Dissertação

Desenvolvimento e caracterização de bebida com potencial probiótico à base de extrato hidrossolúvel de castanha de caju (Anacardium occidentale L.)

Thu, 19 Nov 2020 00:00:00 GMT

Título: Desenvolvimento e caracterização de bebida com potencial probiótico à base de extrato hidrossolúvel de castanha de caju (Anacardium occidentale L.) Autor: SOUSA, Thaynna Leocádio Trajano Lacerda Primeiro orientador: ANDRADE, Samara Alvachian Cardoso Abstract: Drinks based on plant extracts, such as soybeans, have been spread since the 1980s. Other highly nutritious plant extracts, such as nuts, almonds, rice and oats, can also be the basis for the production of drinks similar to milk. The cashew nut is an important commodity for the Northeast of Brazil and has a good nutritional supply. The present work had as objective the elaboration of a drink based on water-soluble cashew nut extract (EHCC) fermented with the probiotic strain Lb. paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5% and 2%) and cashew nuts (100g, 200g and 300g), and the dependent variables: Moisture, Lipids, Proteins, Ashes and Carbohydrates and Sensory Analysis of acceptance with the attributes: aroma, appearance, taste and overall impression. The formulations were subjected to the ordination test with the attributes: color, flavor, texture and odor. It was observed that the concentration of Lb. paracasei in the EHCC was in the range of 7.72 Log UFC / g to 8.27 Log UFC / g, in 6 hours of fermentation, presenting probiotic potential according to the FDA (above 6 Log / g); The concentration of cashew nuts (CCC) had a significant influence (p <0.05) on all physical-chemical parameters and sensory attributes of the fermented EHCC, demonstrating itself as a determining factor for the nutritional quality of the product; The concentration of Lb. paracasei obtained significant influence (p <0.05) in the reduction of humidity, and in the increase of the content of lipids and ash, for the attribute flavor, the higher concentration of probiotic cells resulted in lower scores for this attribute; The tests E3 (300g CCC, 1% Lb. paracasei) and E4 (300g CCC, 2% Lb. paracasei) which have the highest concentration of cashew nuts obtained the highest scores in the attributes of aroma, flavor and overall impression and were preferred in the ordination test. The study points out that fermented EHCC is a product potentially capable of meeting the probiotic demand of the population with a milk-restricted diet. Instituição: Universidade Federal Rural de Pernambuco Tipo do documento: Dissertação

Seleção de leveduras não convencionais e não comerciais para produção de cervejas por fermentação pura, mista e sequenciada com Saccharomyces cerevisea

Tue, 25 May 2021 00:00:00 GMT

Título: Seleção de leveduras não convencionais e não comerciais para produção de cervejas por fermentação pura, mista e sequenciada com Saccharomyces cerevisea Autor: SILVA, Stefano Sabino Vivas da Primeiro orientador: SANTOS, Andrelina Maria Pinheiro Abstract: Yeasts of several genera and species are capable of converting sugars to ethanol and carbon dioxide, as well as other minor metabolites, a chemical process known as alcoholic fermentation. In the past, spontaneous fermentation was practiced and characterized by non-Saccharomyces yeasts during the early stages of fermentation, while yeasts of the genus Saccharomyces dominated the later stages. Today, the inoculation of pure yeast cultures provides better process control, however, limiting the complexity of flavor and aroma generated by different strains and species. Given the above, this article aims to carry out an exploratory study of the fermentative kinetics of unconventional yeasts in beer production, whether in simple, mixed or sequenced fermentation, together with a commercial yeast Saccharomyces cerevisiae. To evaluate the fermentation behavior and its effectiveness, the alcohol production, substrate consumption, pH, cell growth and viability of microorganisms throughout the process were analyzed. The study indicated that the unconventional yeasts in pure fermentation showed lower yield when compared to commercial strains of S. cerevisiae, considering the fermentative parameters, with real attenuation varying between 8.84% and 17.79%. In the stage of mixed fermentation between unconventional yeasts and S. cerevisiae, no significant differences were observed in relation to simple fermentation (S. cerevisiae), considering the fermentation parameters. In the step of sequential fermentation, with 48 hours of difference between inoculations, there was a decrease in the yield of the process, with significant differences in relation to the control (S. cerevisiae) for the main fermentation parameters. Considering that most of the unconventional yeast strains showed biomass growth and good adaptability to the fermentation medium, L. thermotolerans and W. anomalus showed promise for the production of low-alcohol beers. In mixed and sequenced fermentation, further studies are needed to verify possible impacts on the sensory characteristics of beers. Instituição: Universidade Federal Rural de Pernambuco Tipo do documento: Dissertação