Banca de QUALIFICAÇÃO: FELIPE CARLOS DE MACEDO OLIVEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : FELIPE CARLOS DE MACEDO OLIVEIRA
DATE: 25/10/2022
TIME: 09:00
LOCAL: Sessão pública realizada por videoconferência: https://meet.google.com/ags-irqd
TITLE:

Valuation of semiarid sociobiodiversity: physicochemical, technological and functional evaluation of flours obtained from cajá and umbu residues

KEY WORDS:

Agro-food residues; Spondias mombin; Spondias tuberosa; functional applications; technological applications.

PAGES: 45
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

The processing of tropical fruits, such as cajá and umbu, generates a large number of organic by-products and rich in bioactive ingredients with potential application in the food industry. Thus, it is essential to adopt efficient strategies for the use and recovery of agri-food waste. In this context, the present study aims to evaluate the physicochemical, technological and functional characteristics of flours from cajá (Spondias mombin) and umbu (Spondias tuberosa) residues. Initially, the flours from residues of cajá (FSC) and umbu (FSU) were submitted for physicochemical characterization, and analysis of the proximate composition, dietary fiber, and energy value. Then, the flours were evaluated for potential application as additives in the food industry. Furthermore, from extracts obtained in 70% ethanol, 70% methanol, and 70% acetone, the concentration of total phenolic compounds and in vitro antioxidant activity were determined. For the physical-chemical analysis, FSC and FSU, contents of Total Soluble Solids (TSS) of 4.25 and 4.75 ºBrix were found; pH of 4.36 and 4.48; total titratable acidity (TTA) of 1.74 and 1.07 g/100g and concentration of reducing sugars (RS) of 1.35 and 1.96 g/100g, respectively. For color analysis, the results were L*= 37.61 and 56.07; a*= 2.65 and 0.10; b* =20.11 and 5.62, for FSC and FSU, respectively. As for the results of the proximate composition, for FSC and FSU, respectively, moisture values of 10.66% and 11.01%, proteins of 7.15% and 6.59%, lipids of 5.64% and 6.09%, fibers of 58.07% and 50.81%, ash of 3.73% and 3.40%, carbohydrates of 14.75% and 22.10%, and energy value of 138 kcal and 170 kcal. The FSC and FSU samples presented, respectively, the results of the capacity water absorption (CWA) of 8.55 and 7.76 g/g; oil absorption capacity (OAC) of 2.12 and 4.97 g/g solubility of 10.55 and 10.79%; power swelling (PS) of 1.35 and 1.96 g/g; emulsifying capacity (EC) of 31.13 and 40.40%; emulsion stability (ES) of 86.88 and 89.08%, demonstrating the potential for use in the food industry. As for the antioxidant capacity, FSC and FSU presented, respectively, the highest results in acetone at 70%, being the phenolic content totals of 781.82 and 431.05 mg EAG/100g; ABTS radical inhibition values (IC50 = 1.17 mg/mL and IC50 = 1.35 mg/mL) and DPPH radical inhibition (IC50 1.54 mg/mL and IC50 1.61 mg/mL), indicating a good antioxidant activity. Thus, the results obtained in this work demonstrate the potential sustainable use of cajá and umbu residues, as well as their technological application, contributing to the preservation of these species, diversifying their forms of consumption, and stimulating the local economy and family farming.

COMMITTEE MEMBERS:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR - INPA