01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item Atividade antimicrobiana de óleos essenciais de orégano (Origanum vulgare), pimenta rosa (Schinus terebinthifolia) e melaleuca (Melaleuca alternifólia) frente aos patógenos de origem alimentar(2024-02-21) Silva, Esterfani Pereira da; Soares, Luciana Felizardo Pereira; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/3144149210017027In recent years, the use of synthetic additives to prevent food spoilage by microorganisms has been a worrying factor for the food industry, given their negative impact on consumer health. In order to overcome this impasse, essential oils have emerged as an alternative, containing compounds and active principles that inhibit the development of microorganisms. The aim of this study was to evaluate the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the commercially obtained essential oils of Tea tree (Melaleuca alternifolia), Oregano (Origanum vulgare) and Pink pepper (Schinus terebinthifolia). For the study, bacterial isolates at a concentration of 3.5 x 107 CFU/ml (0.5 on the Mc Farland scale) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) obtained commercially from the American Type Culture Collection were used. The incubated plates were visually analyzed to determine the minimum inhibitory concentration (MIC). In the wells where inhibition of bacterial growth was observed, 20 μL of the suspensions were collected and sown on Mueller-Hinton agar plates in an oven at 37ºC for 24 hours to analyze bacterial growth and determine the minimum bactericidal concentration (MBC). The mean MIC values for oregano, pink pepper and tea tree essential oils were 2500 μg/ml, 650 μg/ml and 500 μg/ml for the E. coli strains, respectively, while the minimum inhibitory concentration of the treatments was 500 μg/ml for the S. aureus bacterial group. As far as CBM is concerned, the average concentrations for the essential oils of oregano, pink pepper and tea tree were 2500 μg/ml, 625 μg/ml and 5000 μg/ml for the E. coli strains and 1250 μg/ml, 2500 μg/ml and 625 μg/ml for the gram-positive bacteria S. aureus, respectively.Item Desperdício alimentar: a formação em Gastronomia influindo na conscientização sobre o consumo(2020-11-06) Amorim, Aline Machado; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344Item Microencapsulação por atomização do extrato de compostos fenólicos de resíduo de ciriguela utilizando diferentes formulações de agentes encapsulantes e avaliação da estabilidade(2022) Araújo, Maria Vitória Rolim Lemos; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/1853632391989094The Northeast Region of Brazil, in 2019, accounted for 34,4% of national fruit production. Among these, ciriguela (Spondias purpurea L.), which has bioactive compounds with antioxidant properties. The objective of this work was to evaluate the use of different encapsulating agents in the microencapsulation by atomization of the extract of phenolic compounds (EPC) from ciriguela residue flour (CRF). The extraction conditions were performed using 80% ethanol and 20% water acidified to 0,1% HCl, in an ultrasonic probe, using 100% amplitude (520W) and 15 min of extraction time. To obtain microencapsulated CRF EPCs, different formulations of carrier agents were used (maltodextrin 5DE, 10DE, 15DE and gum arabic). The microencapsulation was carried out in an atomizer under fixed conditions. To characterize the microencapsulated EPCs, analyzes were carried out on: water activity (Aw), moisture, color, hygroscopicity, solubility, total phenolic compounds and encapsulation efficiency (EE). The results of the study of microencapsulation of CRF EPCs showed that the powders obtained showed low Aw (0,178 to 0,321) and moisture (3,72% to 6,47%). Hygroscopicity ranged from 8,73% to 14,48 and showed high solubility, ranging from 78,68% to 83,49%. With high values of luminosity (89,73 to 97,17), negative values of the a* coordinate (-1,22 to -0,07), and values of the b* coordinate from 10,02 to 13,24, showing color light yellow. The content of total phenolic compounds was between 313,7 and 457,8 mg EAG/g and obtained high EE (89,26 and 90,20%). Experiment 5 (Maltodextin 5DE + Gum arabic), due to its more favorable characteristics, was used to give a segment to the study of stability in the periods 0, 15, 30 and 45 days at temperatures of 25 and -22°C. The stored powders showed low values of water activity Aw (0,1655 and 0,3682) and moisture (4,8 and 6,56%) until the end of storage. Both experiments remained light yellow with high values for the L* coordinate (96,11 to 91,58), negative values for the a* coordinate (-0,02 to -1,03) and low values for the b* coordinate (14,09 to 11,75). The experiment stored at 25°C was less hygroscopic (11,96 to 10,58 g/100g). The content of total phenolic compounds did not differ significantly at the temperatures evaluated in the 45 days (309,77 and 307,69 mg EAG/g). Therefore, for the preservation of the physicochemical characteristics and to minimize the alterations of the phenolic compounds present in the EPC of atomized CRF, storing it at a temperature of 25°C for 45 days is recommended. Because it is a product rich in phenolic compounds, it can be inserted into the diet and used to enrich various food, cosmetic or pharmaceutical products.Item Relatório de Estágio Supervisionado Obrigatório(2020-09-14) Cavalcanti, Thays Carneiro de Araújo; Nascimento, Júlio Cézar dos Santos; http://lattes.cnpq.br/4343017315156292; http://lattes.cnpq.br/7435312596648339Item Rotulagem nutricional: avaliação da conformidade dos rótulos de leite em pó frente à legislação brasileira, comercializados em supermercados da cidade de Recife-PE(2021-07-23) Silva, Ana Claudia Alves da; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/7170891575522731Milk is an essential food for human development, as it is rich in proteins, fats, vitamins and minerals, which are important for disease prevention. Contributing to the formation of bones, muscles, teeth, it helps growth and regulates the nervous system, increases resistance to infectious diseases, awakens appetite and facilitates digestion. Nutritional labeling is an important tool for clarifying the functional properties of foods, establishing a means of communication between the consumer and the product, whose function is to guide the consumer in decision-making regarding healthy food choices at the time of purchase. The practice of proper eating habits, in addition to providing a healthier life, helps to prevent the onset of chronic non-communicable diseases (NCDs) such as obesity, diabetes and hypertension. The objective of this study was to identify the standard of compliance on the labels of powdered milk with the current Brazilian legislation in resolutions and decrees (RDC 259/2002; RDC 359/2003; RDC 360/2003; RDC 136/2017; DC 429/2020 ; Decree-Law 986/1969; Law No. 8.078/1990; Law 10.674/2003) of ANVISA (National Health Surveillance Agency). This research analyzed thirteen (13) powdered milk labels from nine (9) different brands sold in three supermarkets in the city of Recife-PE. It was found that all labels analyzed were in compliance with the aforementioned legislation, with the exception of six (6; 46.15%), which were not in accordance with RDC 259/2002 in relation to the batch identification item. It was concluded that, although the Brazilian legislation for food labeling is being obeyed by companies, it still needs some adjustments in relation to the norms referring to the non-conforming item as batch identification. Food labeling plays a fundamental role in the lives of consumers, ensuring that the consumption of the product meets their needs in a safe way.Item Dieta por quê?: mudanças nos hábitos alimentares em comensais do restaurante universitário da Universidade Federal Rural de Pernambuco(2019) Souza, Victor Monteiro de; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/2243107620023048With industrialization, the number of people who have stopped eating healthy and balanced has increased, and with it, the rate of NCDs and their risk factorsalso increased, being considered public health problems in the country. To reverse this scenario, dietary guidelines have been implemented, but access to information and awareness-raising work are not the only obstacles to be overcome by the government, as socio-economic and cultural factors must also be taken into account when making recommendations on balanced and healthy eating. The University Restaurants, located within public institutions, are collective meal establishments that aim to meet the basic nutritional needs of their diners. Awareness raising actions and strategies should be taken to their users to help combat and prevent NCD-related risk factors. The objective of this study was to identify the reason for the change in eating habits practicedby the university population of UFRPE that uses the dietary service of the university restaurant of the institution. This quantitative research shows that 70% of the sample universe interviewed, uses the dietary service in search of healthy eating, even if only 12% of college students have some NCD. Soon the results corroborate the importance of strategic actions used by the university restaurant management in the awareness of its users about how to practice healthy eating, offering a quality service, accessible and contributing to the best quality of life of those who use them, consequently reducing public spending related to unhealthy eating habits.Item Gestão de serviços em micro empreendimentos do ramo alimentício localizados no campus Recife da UFRPE(2019) Silva, Ana Karla de Melo; Corrêa, Maria Iraê de Souza; http://lattes.cnpq.br/9339401156849765; http://lattes.cnpq.br/6166385539999573Item Produto funcional a base de oleaginosas, edulcorante e biomassa de banana verde(2018) Cordeiro, Joyce Ferreira da Silva; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/1058101019005469Item O gosto pelo regional: alimentação e regionalismo no restaurante universitário da Universidade Federal Rural de Pernambuco(2018-08) Oliveira, Túlio Martins de; Corrêa, Maria Iraê de Souza; http://lattes.cnpq.br/9339401156849765; http://lattes.cnpq.br/0951729370335790Item Produto funcional a base de extrato de oleaginosas, edulcorante e biomassa de banana verde para uso na confeitaria(2018-08) Cordeiro, Joyce Ferreira da Silva; Padilha, Maria do Rosário de Fátima; http://lattes.cnpq.br/9689966677422344; http://lattes.cnpq.br/1058101019005469