Banca de DEFESA: PEDRO VICTOR CRESCENCIO DE FREITAS

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : PEDRO VICTOR CRESCENCIO DE FREITAS
DATE: 10/02/2026
TIME: 14:00
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TITLE:

Jambolan (Syzygium cumini) as a source of bioactive compounds and a functional ingredient: extraction of anthocyanins, application and potential for the food industry

 

KEY WORDS:

Syzygium cumini; Vitis Vinifera L; Anthocyanins, Deep eutectic solvents.

PAGES: 146
BIG AREA: Ciências Biológicas
AREA: Bioquímica
SUMMARY:

This thesis investigated the potential of jambolan (Syzygium cumini) and purple grape (Vitis vinifera L.) as sources of bioactive compounds and functional ingredients, focusing on the sustainable extraction of anthocyanins and their application in bakery and confectionery food products. In the first study, the extraction of anthocyanins from jambolan was evaluated using choline chloride-based deep eutectic solvents (DESs) combined with glycerol (ChG-DES) and xylitol (ChX-DES) in ethanolic systems. Optimization revealed that the 5% DES condition yielded the best results, achieving 23.36 mg M3G/100 g of anthocyanins for the ChX-DES system and 20.40 mg M3G/100 g for the ChG-DES system, both of which were superior to pure ethanol (18.45 mg M3G/100 g). Although increasing the temperature to 70 °C enhanced extraction (up to 28.92 mg M3G/100 g in ChG-DES), this condition was not selected due to the risk of anthocyanin degradation. Thus, three representative systems with different temperatures were chosen: ethanol at 50 °C (control), ChX-DES at 60 °C, and ChG-DES at 40 °C. These extracts exhibited intense coloration, high antioxidant activity, significant inhibition of α-amylase and amyloglucosidase, and an absence of cytotoxicity in HaCaT cells up to 12.5 mg/mL. When applied to yogurt, they maintained color stability and functional activity throughout 28 days of storage, confirming their viability as natural colorants and functional ingredients. In the second study, sliced bread and cookies were formulated by partially replacing wheat flour with jambolan and grape powders (0 to 25%). This substitution consistently increased the total flavonoid content in the final products: in breads, from 2.78 to 3.69 mg/100 g (between PF1 and PF5, respectively), and in cookies, from 0.55 to 1.53 mg/100 g (C1 to C5). Antioxidant activity increased in a dose-dependent manner. In breads, DPPH values rose from 1.70 to 17.76 μmol Trolox/g (PF0 to PF5) and ABTS from 3.90 to 25.4–25.9 μmol Trolox/g (PF0, PF4, and PF5). In cookies, DPPH increased from 3.67 to 23.07 μmol Trolox/g (C0 to C5) and ABTS from 0.83 to 26.06 μmol Trolox/g (C0 to C4). Regarding antidiabetic potential, a significant increase in α-amylase inhibition was observed in the breads, rising from 23.06 % (PF0) to 63.38 % (PF5). Sensorialy, the breads and cookies achieved excellent acceptance, with an acceptability index above 80% for all formulations, notably PF0 (90.91 %), PF1 (87.0%), and C0 (97.06 %). Although formulations with higher substitution percentages (PF4, PF5, C4, and C5) presented limitations such as more intense bitterness and acidity, intermediate levels favored positive attributes, including appropriate texture and pleasant flavor, resulting in products well-accepted by consumers. During storage, the breads remained stable for 28 days and the cookies for 60 days, with pH stabilized between 3.6 and 3.9 and water activity near 0.30. Taken together, these results demonstrate that the use of jambolan, in association with purple grape, represents an innovative and sustainable strategy for the food industry by offering natural alternatives to synthetic colorants and refined ingredients. This research contributes to the valorization of Brazilian biodiversity, the development of healthier foods, and the promotion of solutions aligned with the demands of both consumers and the productive sector.

COMMITTEE MEMBERS:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Externa ao Programa - 1971809 - JULIANA KELLY DA SILVA MAIA - UFRNExterna à Instituição - ALFREDINA DOS SANTOS ARAÚJO - UFCG
Externo à Instituição - FRANCISCO LUCAS CHAVES ALMEIDA - CNPEM
Externa à Instituição - MÔNICA TEJO CAVALCANTI - UFCG