Banca de QUALIFICAÇÃO: FELIPE CARLOS DE MACEDO OLIVEIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : FELIPE CARLOS DE MACEDO OLIVEIRA
DATE: 13/08/2026
TIME: 14:00
LOCAL: VIDEOCONFERÊNCIA
TITLE:

Nutraceutical potential of cajá and umbu residues: Sustainable utilization and development of new products

KEY WORDS:

Spondias; waste valorization; bioactive compounds; cosmetics; functional foods.

PAGES: 147
BIG AREA: Ciências da Saúde
AREA: Farmácia
SUMMARY:

The processing of tropical fruits such as cajá and umbu generates a large amount of organic waste rich in bioactive compounds and industrially relevant raw materials. Therefore, the adoption of efficient strategies for the utilization and valorization of these agro-food residues is essential. In this context, the present study aims to evaluate the nutraceutical potential of flours obtained from cajá residue (Spondias mombin L.) and umbu residue (Spondias tuberosa), with a view to developing new products. In the first stage, the flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 minutes. After roasting, the samples were evaluated in terms of color, total phenolic content, antioxidant activity, enzyme inhibition, and technological properties. In the second stage, composite rice flours were produced and enriched with 5%, 10%, and 20% substitutions of cajá or umbu residues. These enriched flours were evaluated for nutritional composition, antinutritional factors, color, technological properties, in vitro bioaccessibility of phenolic compounds, and in vitro biological activities. As preliminary results, in the first stage, the residues showed thermal resistance up to approximately 200 °C. Color varied significantly among samples, with progressive darkening as temperature increased. Phenolic compounds were partially degraded after roasting. However, the values obtained ensured the maintenance of antioxidant capacity, with IC50 values of up to 9.38 mg/mL and in vitro hypoglycemic activity greater than 70%. In the second stage, when analyzing the composite flours of rice and Spondias residues, enrichment significantly increased the content of fiber, minerals, and phenolic compounds, reflecting a higher aggregated bioactive potential. A correlation was observed between total phenolic content and the results for pancreatic lipase inhibition, α-amylase inhibition, amyloglucosidase inhibition, and antioxidant activity through ABTS and DPPH radical scavenging. The flours with moderate substitution levels (5% and 10%) maintained functionality while preserving the evaluated technological properties and color. Finally, the third stage will consist of the development of new products from these residues. Initially, functional cookies based on the flour enriched with cajá and umbu residues will be produced and subsequently evaluated sensorially by 120 untrained panelists. In future stages, it is expected that cosmetic formulations incorporating the active compounds present in Spondias residues will also be developed. Thus, the results obtained in this study may support the valorization and sustainable utilization of cajá and umbu residues, contributing to the development of new products, diversifying their forms of consumption, stimulating the local economy and family farming, and promoting their use on an industrial scale.

COMMITTEE MEMBERS:
Presidente - 1639820 - ARNOBIO ANTONIO DA SILVA JUNIOR
Externa ao Programa - 1803301 - KATIA NICOLAU MATSUI - nullExterna ao Programa - 1610982 - PRISCILLA MOURA ROLIM - null