https://repositorio.ufpb.br/jspui/handle/tede/4003 PPGCTA 2026-11-03T22:48:17Z https://repositorio.ufpb.br/jspui/handle/123456789/39367 Título: Efeito do consumo de iogurte caprino adicionado de pó de palmA (Oputia Ficus-Indica) sobre parâmetros físicos, bioquímicos e metabolômica sérica de ratos Autor(es): Alves, Maria Elizângela Ferreira Orientador: Soares, Juliana Késsia Barbosa Abstract: Goat milk has been studied for many years, as it is more hypoallergenic than bovine milk, and also has a different lipid profile, with medium-chain fatty acids present in its composition, which bring benefits already consolidated by several studies. However, there is resistance to the consumption of goat milk and its derivatives, due to the characteristic odors of this matrix. To try to solve this problem, the addition of vegetables becomes an attraction. In this sense, PANCs, such as Opuntia ficus-indica (OFI) become an alternative, as it is a cactus rich in bioactive compounds, and, in addition to adding flavor, it adds greater nutritional value to these products. The objective of this research was to evaluate the effect of goat yogurt, added with OFI powder, on the physical, biochemical, and metabolomic parameters of rat serum. Male rats were distributed into 3 groups (n=10): control group (CG); goat yogurt group (GY); and goat yogurt group added with OFI powder (CGY). The groups were treated with 2ml of yogurt solution with or without cactus or water for 30 days. Animals in the CGY group consumed more food in the first week of the experiment, compared to the other groups. In body weight, the CGY group showed an increase when compared to the other groups. In the physical assessment, we observed that in the ratio of abdominal/chest circumferences, there was an increase in the CGY group, when compared to the other groups. Analyzing the relative abundance of body fat, there was a significant increase in total, mesenteric, and retroperitoneal fat in animals in the CGY group compared to CG and GY. Regarding adiposity index (AI) and coronary risk (CRI), we observed an increased risk in the CGY group when compared to the other groups. LDL-c levels were lower in the CGY and GY groups when compared to the CG. Regarding plasma glycemia, the CGY and GY groups presented higher concentrations, compared to the control. Regarding liver enzymes, we observed an increase in oxaloacetate transaminase in the CGY and GY groups when compared to the control. There was an increase in hepatic cholesterol and triglycerides and a reduction in fecal cholesterol and triglycerides in the CGY and GY groups when compared to the control. The hepatic MDA concentration in the GY group was lower when compared to the other groups, while the CGY group did not differ from the control group. In NMR, we identified 33 metabolites that stand out as potential biomarkers of biochemical pathways that contributed to the clustering tendency between the groups. These results indicate that goat yogurt reduced lipid peroxidation and increased the deposition of PUFAS in the liver, in addition to not altering physical and biochemical parameters. However, when this yogurt is added with OFI powder, we have a reversal of these effects, with an increase in the deposition of body fats, coronary risk adiposity, and plasma glucose. However, both the GY and CGY groups induced changes in the liver. These results demonstrate that the consumption of palm powder combined with goat yogurt did not have a beneficial impact on living metabolism. However, new studies need to be developed to elucidate the mechanisms of action of the changes presented in this study. Editor: Universidade Federal da Paraíba Tipo: Dissertação 2024-02-16T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/38472 Título: Fermentação probiótica : uma estratégia para valorização de frutas nativas subexploradas Autor(es): Assis, Bianca Beatriz Torres de Orientador: Magnani, Marciane Abstract: Brazil has a wide diversity of native fruits that are rich sources of bioactive compounds, yet they remain underexplored, particularly in the North and Northeast regions of the country. Mangaba (Hancornia speciosa Gomes) and bacaba (Oenocarpus bacaba Mart.) are Brazilian fruits abundant in the Northeast and North regions, respectively, and stand out for their nutritional value. They contain bioactive compounds with potential health-promoting properties. Due to their seasonality and high perishability, these fruits are mainly consumed locally in the form of fruit pulps and remain undervalued. In this context, this thesis was divided into five stages, including two experimental phases. These phases evaluated the technological parameters (pH, total soluble solids, and titratable acidity) and functional aspects (probiotic viability and bioaccessibility) during 48 hours of fermentation and refrigerated storage of mangaba and bacaba pulps inoculated with Lacticaseibacillus casei (LC1) and Lactobacillus acidophilus (LA-05). Additionally, the contents of sugars, organic acids, phenolic compounds, and volatile composition were analyzed in the mangaba pulp over 48 hours of fermentation and storage, and the contents of sugars, organic acids, and phenolic compounds in the bacaba pulp were analyzed during 48 hours of fermentation. Next, the sensory profile of the fermented mangaba pulp was determined using the Preferred Attribute Elicitation (PAE) methodology. Finally, the prebiotic potential of the fermented mangaba and bacaba pulps was evaluated using in vitro colonic fermentation systems inoculated with the gut microbiota of vegan and healthy adults, respectively, through 16S rRNA gene sequencing. The results demonstrated that mangaba and bacaba pulps are suitable substrates to maintain probiotic viability at counts ≥7 log CFU/g and to protect probiotics during exposure to simulated gastrointestinal conditions, ensuring their viability in the intestinal fraction. The probiotic fermented pulps of mangaba and bacaba showed higher concentrations of organic acids, including lactic and propionic acids, and phenolic compounds such as trans-resveratrol, procyanidin B1 and B2, epicatechin, and others. Probiotic fermentation enhanced the bioaccessibility of epicatechin, procyanidin B1, kaempferol 3-glucoside, and caffeic acid in mangaba pulp, and of procyanidin B1 and B2, trans-resveratrol, cis-resveratrol, catechin, epicatechin, and myricetin in bacaba pulp, when compared to the non-fermented pulps. Fermented mangaba pulp increased the relative abundance of Dorea, Romboutsia, and Faecalibacterium, while fermented bacaba pulp increased the abundance of Acidaminococcales, Enterobacterales, and Lactobacillales—microbial groups associated with the production of health-promoting metabolites such as butyrate, acetate, and propionate. Fermented fruit pulps also positively influenced microbial diversity indices, resulting in a balanced and functional gut microbiota. Sensory evaluation of fermented mangaba pulp revealed probiotic viability over 28 days, stability of bioaccessible phenolic compounds, antioxidant activity, and maintenance of quality parameters. The fermented mangaba pulp received higher scores than the non-fermented version for sensory attributes such as color, brightness, freshness, and aroma throughout the storage period, supporting the development of a new functional product. Editor: Universidade Federal da Paraíba Tipo: Tese 2025-05-15T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/38276 Título: Aplicação de tecnologias não térmicas no processamento do açaí (Euterpe oleracea Mart.) Autor(es): Dantas, Aline Macedo Orientador: Borges, Graciele da Silva Campelo Abstract: The main process to which açaí is submitted is to obtain its frozen edible part, known as "açaí pulp" or just "açaí". The Brazilian legislation recommends that the pulp be pasteurized in order to reduce the enzymatic activity and the microbial load. However, pasteurization causes a reduction of some nutrients, bioactive compounds, and changes in sensory characteristics. Thus, studies with the application of non-thermal technologies have been proposed to reduce these losses. Thus, the objective of this work was to evaluate the effects of the application of atmospheric cold plasma (ACP) and continuous ultrasound (US) on the enzymatic activity, color, antioxidant activity, anthocyanin content, phenolic compounds and their bioaccessibility in açaí pulp. In the treatment with ACP the variables excitation frequency (50, 500 and 750 Hz) and time (5, 10 and 15 min) were studied, and in the treatment with continuous US the variables power (100, 120 and 150 W) and passage cycles (1, 2, 3 and 5 cycles) were studied, in both technologies studied the variables responses were enzymatic activity, color, antioxidant activity, and total content of phenolics and total monomeric anthocyanins. The processing at 50 Hz/15 min showed greater reduction in polyphenoloxidase (82.4%) and peroxidase (42.3%) activity (p < 0.05), while in the 50 Hz/10 min condition there was an increase in the bioaccessibility of catechin (194.70%), epicatechin (383, 44%), epigallocatechin gallate (68.84%), procyanidin B1 (130.71%), rutin (16.84%), caffeic acid (341.48%) and chlorogenic acid (57.63%), contributing to the increase in antioxidant activity of the bioaccessible fraction evaluated by DPPH and ORAC assays. The continuous US technology increased the intensity of the purple color and the phenolic content and reduced the activity of polyphenoloxidase by 62.24% (100 W/2 cycles) and peroxidase by 41.91% (150 W/1 cycles). Furthermore, the treatments 100 W/2 cycles and 150 W/1 cycle increased the bioaccessibility of catechin (131.05% and 107.12%), epicatechin (183.57% and 356.19), epigallocatechin gallate (77.54% and 303.54%), procyanidin B1 (115.49% and 99.72%) and procyanidin A2 (124.40% and 128.18%) with consequent elevation of antioxidant activity. The results indicate that PFA and continuous US contribute to reduction of polyphenoloxidase and peroxidase activity, as well as to quality and bioaccessibility of phenolic compounds in açaí pulp. However, optimization protocols should be studied to achieve the best product quality. Editor: Universidade Federal da Paraíba Tipo: Tese 2022-03-17T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/38271 Título: Obtenção e avaliação das frações lipossolúvel e hidrossolúvel de sementes de urucum (Bixa orellana L.) por tecnologia verde Autor(es): Franca, Simone Alves Monteiro da Orientador: Madruga, Marta Suely Abstract: The search for the offer of new food products and the concept of clean labeling has further boosted the global market in the demand for natural ingredients and additives to replace synthetic ones. Among the ingredients, the colorants obtained from the seeds of the annatto (Bixa orellana L.) are industrially extracted by methods that have disadvantages, such as the degradation of thermosensitive bioactive compounds and the generation of harmful residues to the environment. In this context, the present study aimed to evaluate the efficiency of the process of obtaining simultaneous fat-soluble (FL) and water-soluble (FH) fractions of annatto seeds, by green technology, in terms of overall yield (mass), yield of pigments (bixin and norbixin) and bioactive compounds (total phenolics and flavonoids), antioxidant and antimicrobial activities and economic viability of the process. Three batches of annatto seeds were submitted to the refrigerated solid-liquid extraction process, in four stages: pre- extraction, aqueous extraction, separation by decantation and filtration. The process was efficient, in terms of overall average yield, FL = 8.68% and FH = 2.76%, and in terms of quality, mean lipid yields FL = 11.83%, bixin FL = 82.34% and norbixin FH = 29.59%, total phenolics (GAE) FL = 13.18% and FH = 23.48%, total flavonoids (RU) FL = 34.78% and FH = 5.70% and total flavonoids (CA) FL = 73.69% and FH = 18.48%. The composition of the fractions influenced the colorimetric attributes of FL, which showed greater intensity of red (a* ), associated with the content of lipids (r = 0.82) and bixin (r = 0.57), and of FH, which presented greater intensity of yellow (b* ), associated with the content of norbixin (r = 0.63) and total phenolics (r = 0.53). The higher concentration of norbixin and total phenolic, in the FH fraction, and bixin and flavonoids in the FL fraction, promoted an increase in the inhibition of free radicals (DPPH* and ABTS*+) and of the ferric reducing power (FRAP), while the inhibition of thiobarbituric acid reactive substances (TBARS) was reduced to FL, which may be associated with the yield of lipids in this fraction. As for the antimicrobial activity, the FL extract presented a minimum inhibitory concentration (MIC) of 0.06 mg mL-1 for Staphylococcus aureus and 0.13 mg mL-1 for Salmonella Typhimurium and Salmonella Enteritidis, while the FH fraction did not inhibit the growth of the strains tested. The lowest costs were obtained for the FL fraction due to its higher extraction yield compared to the FH fraction. The extract production rate also increased with increasing scale and therefore the COM of the extract decreased. Plants in industrial scale of 1 and 10 L were considered economically unviable; however, 100 and 1000 L plant units achieved payback times of about 5 and 2 years, respectively. The fractions can be applied in the food industry as natural additives with coloring, antioxidant and antimicrobial functions, as a source of bioactive compounds in the preparation of nutraceutical and/or pharmaceutical products, and in the development of other innovative processes. Editor: Universidade Federal da Paraíba Tipo: Dissertação 2021-08-26T00:00:00Z