04. Unidade Acadêmica de Garanhuns (UAG)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2947
Os trabalhos que compõem as coleções desta comunidade pertencem à produção científica da antiga Unidade Acadêmica de Garanhuns (UAG) da UFRPE entre os anos de 2018 e 2019.
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2 resultados
Resultados da Pesquisa
Item 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/3523434440079567The 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.Item Avaliação da atividade antioxidante do extrato de beterraba (Beta vulgaris) na forma alcoólica e microencapsulada com maltodextrina(2019-04-26) Melo, Monnykhe Lorena de Oliveira; Ribeiro, Daniele Silva; http://lattes.cnpq.br/1517959077516490; http://lattes.cnpq.br/4175557719549609The beet has important health promoting effect, in its composition presents bioactive compounds as betalains and phenolic compounds, both recognized for having high antioxidant power. The betalains are nitrogenous and water-soluble dyes classified into betacyanins (red-violet color) and betaxantinas (yellow-orange color). These pigments are indicated as an alternative to bioactive natural dyes, however due to the instability to factors linked the food processing techniques are still not used on a large scale in the industry. Accordingly, a microencapsulation technique is shown as a possibility of increasing the presence of compounds in addition to facilitating handling during use. This study aimed to get the beet extract (Beta vulgaris) and evaluate betalains content, phenolics, flavonoids and antioxidant activity of the extract before and after microencapsulation spray (spray dryer), using as carriers maltodextrins of equivalent dextrose agents (DE) 15 and 20. The antioxidant activity was evaluated through the analysis of ABTS, DPPH and Cu2 + chelating ability, the betalains, phenolic and flavonoid contents were also evaluated. The beet alcohol extract gave better performance for all the antioxidant analyzes and theoretical bioactivities had no present of study, in comparison with the results obtained in the beet extract, in natura, and remained in the pH range of the product of the betalaínas, after the alcoholic extraction. These results demonstrated that the extraction of the bioactives present in the beet by the solid-liquid extraction process with 70% ethanol was efficient. Maltodextrins of equivalent dextrose of 15 and 20 were efficient for preservation of betalains and antioxidant activity. The microencapsulated powder with maltodextrin of 15 DE presented a higher yield in the atomization process compared to the powder microencapsulated with maltodextrin of 20 DE, presenting a better applicability for the microencapsulation of the alcoholic beet extract by spray drying. Both microencapsulated samples showed high retention of betalains and, therefore, the antioxidant activity and the dyeing power provided by the betalain pigments present in the extract were maintained, evidencing that the microencapsulation technique is a viable process for the protection of these pigments.