Banca de DEFESA: EMIDIA JOYCE FERNANDES DE MORAIS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : EMIDIA JOYCE FERNANDES DE MORAIS
DATE: 24/09/2024
TIME: 09:00
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Development and Characterization of Mayonnaise Containing Pigmented Oil with Astaxanthin from Shrimp Waste Flour (Litopenaeus vannamei)

KEY WORDS:

Shrimp By-products, Emulsion, Bioactive Compounds

PAGES: 101
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

This study aimed to develop and characterize mayonnaise containing pigmented oil with astaxanthin derived from shrimp waste (Litopenaeus vannamei) flour. Astaxanthin extraction was performed using soybean oil. To describe the pigmented oil, analyses were conducted for astaxanthin quantification by High-Performance Liquid Chromatography (HPLC), fatty acid profile by Gas Chromatography-Mass Spectrometry (GC-MS), and physicochemical characterization. Four mayonnaise formulations were produced: FMP (control, 100% soybean oil), FM1 (25% pigmented oil), FM2 (56% pigmented oil), and FM3 (87% pigmented oil). Analyses included astaxanthin quantification, fatty acid profile, centesimal composition, shelf life (physicochemical and microbiological) at 4 ± 1°C for 9 days, and sensory evaluation. The pigmented oil had an average astaxanthin concentration of 20.87 ± 1.91 μg/g. Both soybean oil and pigmented oil showed a predominance of unsaturated fatty acids, with acidity indices of 0.65 and 1.31 mg KOH/g and peroxide indices of 0.67 and 0.50 meq/kg. The mayonnaise formulations, FM1, FM2, and FM3 had different astaxanthin concentrations: 4.448 ± 0.57 μg/g, 9.635 ± 1.23 μg/g, and 11.734 ± 1.07 μg/g, respectively. All formulations showed a predominance of unsaturated fatty acids. The formulations were similar in moisture, lipids, carbohydrates, and high caloric content, with FM3 showing higher ash content and lower protein. Shelf-life analysis revealed significant differences in the acidity index only on day 0, with FM1 and FM2 differing from FMP and FM3. The peroxide index was significantly higher in formulations with lower pigmented oil concentrations, particularly in FMP, FM1, and FM2. The pH of the mayonnaises varied considerably on day 0, with a decline until day 3, followed by stabilization until day 9. Microbiological analyses found Salmonella, coliforms at 45°C, and Escherichia coli absent throughout storage. Enterobacteriaceae were detected from day 0 but remained within permitted limits in all formulations, except FMP and FM1, which exceeded these limits on day 9. Sensory evaluation showed all samples were well-accepted, with FM3 achieving the highest acceptance index (79.7%), positively influenced by texture (90.65%), color (75.70%), and odor (70.09%). Formulations with higher pigmented oil content (FM1, FM2, FM3) also had good purchase intent, receiving a rating of 4, corresponding to "I would definitely buy it." These results suggest that mayonnaise with pigmented oil containing astaxanthin has significant potential as a natural colorant, flavoring agent, and preservative, representing a valuable alternative in the food industry.

COMMITTEE MEMBERS:
Interna - 2378605 - CRISTIANE FERNANDES DE ASSIS
Externa à Instituição - JALUZA LUANA CARVALHO DE QUEIROZ - UnP
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Interna - 1610982 - PRISCILLA MOURA ROLIM