Navegando por Autor "Silva, Pedro Brivaldo Viana da"

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Indústria de Bebidas Garanhuns Ltda: aspectos do processo, controle de qualidade e tratamento de efluentes
(2019-07-03) Silva, Pedro Brivaldo Viana da; Santos, André Felipe de Melo Sales; http://lattes.cnpq.br/2607034933775460; http://lattes.cnpq.br/3523434440079567
Obtenção, caracterização e avaliação da estabilidade de pigmentos do extrato de beterraba (Beta vulgaris) microencapsulado por spray drying
(2019-07-03) Silva, Pedro Brivaldo Viana da; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/3523434440079567
The betalains are nitrogenous pigments, soluble in water, found abundantly in red beets and that present high antioxidant activity. Their use on a large scale is hampered due to the instability they present to various factors linked to food processing. Because of this, the microencapsulation technique can be employed to increase the stability of these compounds, in addition to facilitating handling during use. In this sense, the present work had the objective of extraction, characterizion and evaluation the stability of beet (Beta vulgaris) betalains, as well as microencapsulating the pigments through the spray drying process, using as carriers, maltodextrins of 15 and 20 DE. The extracts were obtained by means of an alcoholic extraction and caracterized, together with the raw material, in relation to moisture, pH, titratable acidity, ashes, reducing sugars, soluble solids and total betalains. A content of 44.96 and 38.75 mg/100 g of betalains was verified for the alcoholic extract and in natura beet, respectively. The betacyanins were evaluated for stability at temperatures of 50, 60, 70 and 80 ºC, verifying that they had a first order degradation kinetic reaction, from which, were calculated the kinetic parameters of the half-life, D-value, Z-value and activation energy, besides the thermodynamic parameters of enthalpy, Gibbs energy and entropy. The betacyanins were also evaluated for stability at pH, showing a more stable pH at 4 and 6. As for the powders obtained by the microencapsulation process, yields of 16.889 and 14.767% were verified for maltodextrins of 15 and 20 DE. Particles presented moisture (3.806 - 2.589%) and water activity (0.300 - 0.299) within those established to ensure good storage stability. They also presented low hygroscopicity (<15%) and high solubility (>90%). Microparticles produced with 20 DE maltodextrins showed improved results for apparent density (0.513g/mL), wettability (2.475 min) and less overall color difference after the drying process, in addition to indicating a betalains retention content of 87.2%, showing feasible characteristics for industrial applications.