Banca de QUALIFICAÇÃO: PEDRO VICTOR CRESCENCIO DE FREITAS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : PEDRO VICTOR CRESCENCIO DE FREITAS
DATE: 28/04/2025
TIME: 11:07
LOCAL: Link do Google Meet: https://meet.google.com/swu-wyxq-dmp
TITLE:

A DEFINIR

KEY WORDS:

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

PAGES: 117
BIG AREA: Ciências Biológicas
AREA: Bioquímica
SUMMARY:

The present study investigates the fruits of jambolan (Syzygium cumini), addressing their antioxidant activities, health benefits and future trends in the food industry. The methodology used combines bibliometric analysis in combination with a literature review, resulting in the collection of data from 762 studies in the Web of Science database, of which 716 are articles and 46 are reviews. The results reveal a variation in the number of publications over the years, highlighting a growing interest in research on jambolão, especially in the pharmaceutical area, where its therapeutic properties have been widely explored. This versatility of the jambolão makes it relevant to several areas of research. Additionally, the study identifies bioactive compounds present in jambolão, such as flavonoids and anthocyanins, which are beneficial to health. Thus, thinking about the potential of the fruit due to its biactive compounds, the anthocyanins were extracted, using deep eutectic solvents (DESs), based on ethanol and choline chloride, combined with xylitol (ChX-DES) and glycerol (ChG-DES). The results showed that the ChG-DES extract, with 5% ethanol, showed greater color intensity, suggesting its potential as a natural colorant, and thus, applying it in a yogurt. In addition, extracts containing DES demonstrated superior antioxidant activity and inhibition of α-amylase and amyloglucosidase, while cytotoxicity in HaCaT cells did not reveal toxicity up to concentrations of 12.5 mg/mL. In view of these results, the need arose to apply jambolão in an innovative way, such as in the preparation of loaf bread, together with purple grapes, a fruit rich in anthocyanins and with a color similar to that of jambolão. The goal is to improve the nutritional profile of the products and provide additional functionality. The research highlights the benefits of these fruits, such as the increased protein content and the addition of bioactive compounds that can contribute to consumer health. The physicochemical characterization of the breads was carried out using recognized methodologies, analyzing parameters such as water activity (Aw), moisture, ash, pH, acidity, flavonoids, proteins, lipids, carbohydrates and caloric value. In addition, the work discusses the importance of developing food products that meet the demand for healthier options, aligning with current consumption trends. Analyses show that the addition of jambolão and purple grape not only improves the nutritional value of breads, but also offers a healthy appeal to the consumer, highlighting the potential of these ingredients in the food industry.

COMMITTEE MEMBERS:
Externo à Instituição - CARLOS EDUARDO DE ARAÚJO PADILHA - UFRN
Presidente - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR - EMBRAPA