Banca de QUALIFICAÇÃO: EMIDIA JOYCE FERNANDES DE MORAIS

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : EMIDIA JOYCE FERNANDES DE MORAIS
DATE: 15/12/2023
TIME: 14:00
LOCAL: Sessão pública realizada por videoconferência
TITLE:

Application of pigmented oil with astaxanthin from shrimp waste meal (Litopenaeus vannamei) in the preparation of mayonnaise

KEY WORDS:

Shrimp derivatives. Emulsion. Oxidative stability. Bioactive compounds.

PAGES: 70
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Astaxanthin is a carotenoid pigment present in shrimp waste that has bioactive properties beneficial to human health. Waste from shrimp processing can be used to remove astaxanthin, therefore being a way of reusing material, and generating a product with added value. The objective of this work was the production of mayonnaise using oil pigmented with astaxanthin obtained from flour produced by extracting shrimp (Litopenaeus vannamei). Astaxanthin quantification analyses were carried out using High-Performance Liquid Chromatography (HPLC), physicochemical characterization of the oil, fatty acid profile using Gas Chromatography Coupled to a Mass Spectrometer (GC-MS) and Transform Infrared Spectroscopy Fourier (FTIR). Four mayonnaise formulations were produced: standard mayonnaise (FP): 100% soybean oil; mayonnaise with pigmented oil (F1): soybean oil 75% + pigmented oil 25%; mayonnaise with pigmented oil (F2): soybean oil 44% + pigmented oil 56%; mayonnaise with pigmented oil (F3): soybean oil 13% + pigmented oil 87%. Characterization (physical-chemical) and shelf life (physicalchemical and microbiological) analyses of mayonnaise stored under refrigeration were carried out. In the quantification of astaxanthin, the pigmented oil revealed an average concentration of 13.96 ± 1.24 μg/g. Soybean and pigmented oils exhibited acidity values of 0.65 and 1.31 mg KOH.g−1. In the peroxide index, soybean oil registered 0.67 meq.kg-1, while the pigmented oil registered 0.50 meq.kg-1. The refractive index was similar in both samples, with an average of 1.33. Soybean oil and pigmented oil exhibited a predominance of unsaturated fatty acids, representing 80.45% and 79.82%, respectively. The FTIR spectra were similar, with small differences in vibrational intensity. Soybean oil showed greater oxidizing activity than the pigmented oil, except in the insoluble fraction. When characterizing mayonnaise, the FP formulation had a higher average acidity (1.8) compared to F1 (1.17), F2 (1.11) and F3 (1.31). The peroxide index varied between formulations (FP: 1.07, F1: 0.83, F2: 0.73, F3: 0.93). In the refractive index, all samples had an average of 1.47. Formulation F2 had the highest pH (6.28), differentiating it from the other formulations FP (6.16), F1 (6.16) and F3 (6.20). As for saturated fatty acids, the FP, F1, F2, and F3 formulations exhibited mainly unsaturated fatty acids (80%, 80.72%, 79.55% and 78.92%, respectively). At the end of storage, formulation F3 showed higher acidity (1.41), lower peroxide (1.12) and higher pH (6.27) when compared to other formulations. In microbiological analyses, coliforms at 45 oC and Escherichia coli were absent. Enterobacteriaceae were present within permitted limits, although FP and F1 exceeded these limits at the end of the storage period. These results highlight the relevance of astaxanthin as an antioxidant and how lipid composition and pigmented oil concentration can influence the quality and stability of oils and benefits, bringing significant benefits to the food industry and implications for health promotion.

COMMITTEE MEMBERS:
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Interna - 2378605 - CRISTIANE FERNANDES DE ASSIS
Interna - 1610982 - PRISCILLA MOURA ROLIM
Externa à Instituição - MARIA GIOVANA BINDER PAGNONCELLI - UTFPR