https://repositorio.ufpb.br/jspui/handle/tede/4003 PPGCTA Mon, 06 Apr 2026 19:52:46 GMT 2026-04-06T19:52:46Z http://repositorio.ufpb.br:443/jspui/retrieve/19472/ https://repositorio.ufpb.br/jspui/handle/tede/4003 https://repositorio.ufpb.br/jspui/handle/123456789/37384 Título: Influência das leveduras autóctones de engenhos de cachaça na produção de hidromel Autor(es): Medeiros, Lívia Duarte de Orientador: Ribeiro Filho, Normando Mendes Abstract: Honey is a natural substance of historical and nutritional value, widely appreciated for its functional and sensory properties. Its rich composition of sugars, phenolic compounds, and volatile compounds allows it to be used as a substrate in the production of fermented beverages, such as mead, whose sensory identity is directly related to both the origin of the honey and the yeasts used in the process. This study aimed to evaluate the fermentation performance and chemical composition of mead produced using indigenous yeast strains isolated from cachaça fermentations, highlighting their potential to improve the sensory quality and bioactive properties of the beverage. Considering the potential of Brazilian biodiversity and the tradition of cachaça production, two indigenous strains (TF and J), isolated from cachaça mills, and a commercial strain (C), were applied to the fermentation of mead made with honey from the semiarid region of Paraíba. Initial analyses of the honey indicated adequate quality for fermentation, meeting legal physicochemical parameters. During the fermentation process, the native strains demonstrated good adaptation, especially TF, which generated higher ethanol production and lower residual sweetness. The commercial strain, on the other hand, showed limited fermentation, resulting in a beverage with a lower alcohol content. Regarding kinetic parameters, the three yeasts displayed very distinct behaviors during fermentation: the TF strain exhibited the best fermentation performance, with greater growth, sugar consumption, and ethanol and CO₂ production, excelling in almost all kinetic and yield parameters; the commercial yeast (C) had the worst results, with low efficiency in converting substrate into ethanol and biomass. Furthermore, 128 volatile compounds were identified in the meads, with compositional differences depending on the strain used. Compounds such as isoamyl alcohol and isoamyl acetate contributed significantly to the aroma, although they were not effective in distinguishing the different profiles. In terms of total phenolic compounds, the native TF strain had the highest content. The antioxidant capacity measured by ABTS and DPPH did not differ between the formulations, indicating a similar response among the yeasts in these assays. However, using the FRAP method, commercial yeast (C) stood out with the highest value. Regarding the phenolic, organic acid, and sugar profile, TF presented a high concentration of hesperidin and virtually depleted fructose, while J and C accumulated naringin and residual fructose. Commercial yeast (C) presented the highest citric acid content, while acetic acid was higher in TF and J formulations. The data obtained highlight the potential of indigenous yeasts in the production of mead with differentiated sensory characteristics and significant influence on bioactive parameters, paving the way for the valorization of local resources and innovation in the fermented beverage chain. Editor: Universidade Federal da Paraíba Tipo: Dissertação Fri, 29 Aug 2025 00:00:00 GMT https://repositorio.ufpb.br/jspui/handle/123456789/37384 2025-08-29T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/37383 Título: Consumo do iogurte caprino adicionado de farinha do cladódio de mandacaru (Cereus jamacaru DC.): efeitos sobre os parâmetros físicos, comportamentais e saúde intestinal de ratos Autor(es): Dutra, Larissa Maria Gomes Orientador: Soares, Juliana Késsia Barbosa Abstract: The growing consumption of goat’s milk yogurt is driven by its various health benefits, including hypoallergenic properties and improved digestibility. Fermentation of goat’s milk not only enhances these characteristics but also increases its functional value by releasing bioactive compounds and beneficial fatty acids. Furthermore, goat yogurt represents an excellent matrix for the incorporation of potentially functional foods, such as mandacaru cladode (Cereus jamacaru). In this context, the present study aimed to investigate the effects of consuming goat’s milk yogurt supplemented with mandacaru cladode flour in young rats, encompassing physical, biochemical, behavioral parameters, and modulation of the intestinal microbiota. The animals were distributed into three groups: Goat Control Group (GC), which received distilled water; Goat Yogurt Group (YG), treated with goat yogurt; and Goat Yogurt with Mandacaru Group (YGM), which received goat yogurt supplemented with 7% mandacaru cladode flour. Physical and metabolic parameters were evaluated, including body weight, food intake, body fat percentage, and coronary and cardiovascular indices. Biochemical analyses included lipid profile, blood glucose, and hepatic enzymes. Serum metabolomic profiling was performed using proton nuclear magnetic resonance (^1H NMR). Hepatic and fecal cholesterol and triglycerides were also quantified, along with hepatic malondialdehyde levels. Anxiety-like behavior was assessed through the Elevated Plus Maze, Open Field, and Light–Dark Box tests. Additionally, cerebral oxidative stress markers, including malondialdehyde and carbonyl compounds, were measured. Finally, fecal microbiota composition was characterized. The results showed that the YGM group exhibited increased body weight, food intake, body fat, coronary and cardiovascular indices, lipid profile, and blood glucose compared to the GC and YG groups. NMR analysis indicated a tendency toward separation in methionine and leucine for the YG group compared to the YGM group, and in LDL and cholesterol for the YGM group compared to the GC group. Liver function revealed increased hepatic enzymes, cholesterol, and triglycerides in the YG and YGM groups, with possible non-alcoholic fatty liver disease observed, potentially associated with the high fatty acid content of yogurt, as well as increased hepatic oxidative stress in the YGM group. Regarding anxiety-like behavior, the YG and YGM groups spent more time in the open arms and the central area of the maze compared to the GC group, with the YGM group showing greater time and number of entries into the open arms than the YG group. Both groups displayed increased locomotion, rearing behavior, and reduced time in the corners of the open field, with greater ambulation in the YGM group. A reduction in cerebral oxidative stress markers was observed in both the YG and YGM groups. With respect to fecal microbiota analysis, the YGM group exhibited positive modulation, with increased microbial diversity and richness, highlighting the beneficial genera Blautia and Fusicatenibacter compared to the other groups. In conclusion, the consumption of goat’s milk yogurt enriched with mandacaru flour altered metabolic and hepatic parameters, inducing dyslipidemia, elevated blood glucose, and hepatic oxidative stress, while simultaneously promoting anxiolytic-like behavior and beneficial effects on the gut–brain axis in young rats. These findings indicate that, although this product may cause adverse metabolic alterations, it exerts anxiolytic effects and modulates fecal microbiota in rats. Editor: Universidade Federal da Paraíba Tipo: Tese Tue, 23 Sep 2025 00:00:00 GMT https://repositorio.ufpb.br/jspui/handle/123456789/37383 2025-09-23T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/37375 Título: Consumo materno de óleo de castanha do Brasil (Bertholletia excelsa) uma avaliação do desempenho de memória, saúde hepática e parâmetros físicos na prole de ratos Wistar Autor(es): Falcone, Ana Paula de Mendonca Orientador: Soares, Juliana Kessia Barbosa Abstract: Vegetable oils, when consumed in the maternal diet, can interfere with learning and memory processes and improve physical parameters in the offspring. Brazil nut oil (Bertholletia excelsa) is an important source of essential fatty acids and antioxidants. During the extraction process, crude oil is initially obtained, followed by a refining step aimed at removing impurities and undesirable substances. The present study aimed to evaluate the impact of consuming crude and refined Brazil nut oil. Nineteen primiparous Wistar rats (90 days old; 250 ± 50 g) were previously mated to obtain the neonates. The rats were randomized into three groups that received treatments by gavage: the control group (CG), which received distilled water; the crude oil group (CO); and the refined oil group (RO), both treated with 3000 mg/kg body weight of crude or refined Brazil nut oil. Supplementation was administered by gavage from gestational day 7 to postnatal day 21 (end of lactation). Throughout the experimental period, the dams had free access to standard chow (Presence Purina®, São Paulo, Brazil) and water. Litters were standardized to eight pups, preferably four females and four males. For each group, we used: Control – CG-M and CG-F (13 males and 11 females); crude oil – CO-M and CO-F (12 males and 12 females); and refined oil – RO-M and RO-F (14 males and 15 females). During lactation, the fatty acid profile of maternal milk was evaluated. Reflex maturation, short- and long-term memory consolidation using the object recognition test, and locomotion were assessed during adolescence in the offspring. In addition, murinometric and biochemical parameters, oxidative stress markers, hepatic histology, and cardiovascular and coronary indexes were evaluated. It was observed that RO exhibited a predominance of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) in maternal milk, as well as in the offspring’s brain tissue in both sexes, when compared with CG and CO. The CO group showed accelerated reflex maturation in female offspring. Locomotion was reduced during the second exposure in RO and CG animals of both sexes. Short- and long-term object recognition exploration rates were higher in the CO group compared with CG, and in RO compared with the other groups. Crude oil increased body weight, total and mesenteric fat, and elevated coronary and cardiovascular risk indexes in both sexes, whereas refined oil reduced retroperitoneal fat and lowered these indexes. Both oils altered plasma triglycerides and cholesterol, with a better lipid profile observed in the refined oil group, particularly due to increased HDL. In females, the CO-F group exhibited higher glycemia, while RO-F showed lower glucose levels. Offspring exposed to crude oil showed increased alanine aminotransferase (ALT), greater deposition of saturated fatty acids, and reduced MUFA and PUFA in the liver. In conclusion, the quality of Brazil nut oil consumed during gestation and lactation exerts a decisive influence on the cognitive, metabolic, and hepatic programming of the offspring. Refined oil demonstrated greater metabolic safety and a more favorable physiological profile, whereas crude oil was associated with adverse effects, including unfavorable lipid and hepatic alterations. The administered dose was tolerated in the animal model, although its effects varied according to the type of oil processing. These findings reinforce that lipid processing is a key determinant of biological responses; however, extrapolation to humans requires further investigation. Editor: Universidade Federal da Paraíba Tipo: Tese Tue, 02 Dec 2025 00:00:00 GMT https://repositorio.ufpb.br/jspui/handle/123456789/37375 2025-12-02T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/36679 Título: Perfil volatilômico das cachaças paraibanas Autor(es): Silva, Vanessa Pedro da Orientador: Bezerra, Taliana Kenia Alencar Abstract: Cachaça is a traditional Brazilian distilled beverage, obtained from the fermentation and distillation of sugar cane juice, and its chemical composition may be closely linked to its geographical origin and production practices. The aim of this study was to evaluate the chemical and volatile composition of non-aged (traditional) cachaças and cachaças stored in Amburana (Amburana cearensis) barrels, produced in three mesoregions of the state of Paraíba, Brazil (Agreste, Sertão Paraibano and Mata Paraibana), in order to provide relevant information for geographical identification and quality control. 26 samples of unaged cachaça (traditional) and 21 samples of cachaça stored in Amburana barrels for periods of four months to four years were analyzed. Physico-chemical parameters were determined: alcohol content, volatile acidity, higher alcohols, aldehydes, esters, furfural, methanol, ethyl carbamate and copper content. The volatile profile by GC-MS and spectrophotometric analysis of color intensity, total phenolics and antioxidants. Statistical analysis involved ANOVA, Tukey’s test, heat maps and PCA. The unaged cachaças practically all met the limits set by the identity and quality standards; however, in the cachaças stored in Amburana barrels, excessive volatile acidity and high levels of ethyl carbamate and copper were detected, suggesting deficiencies in hygiene, distillation practices or equipment maintenance. The chromatographic analyses identified volatile compounds, including alcohols, esters, ketones, aldehydes and terpenes, allowing the cachaças to be differentiated according to their geographical origin and ageing conditions. The unaged cachaças from the Mata Paraibana region had higher concentrations of alcohols and esters compared to those from the Agreste region, emphasizing the influence of edaphoclimatic factors. In cachaças stored in Amburana barrels, compounds such as 2-methyl-1-butanol, 3-methyl-1-butanol, phenylethyl alcohol and various ethyl esters were predominant, contributing to sweet, floral, fruity and woody sensory notes; and a wide variability in total phenolic content was observed (0.73 to 61.88 mg GAE/L), which correlated positively with color intensity and antioxidant activity, further demonstrating the impact of storage conditions and barrel reuse. In conclusion, the study revealed great variability in the chemical quality of cachaças from Paraíba, due to differences in production and storage practices. In addition, it was possible to separate the unaged cachaças into mesoregions influenced by edaphoclimatic factors. The process of aging in Amburana wood has contributed positively to the complexity of the drink, enriching it with desirable aromas that improve its sensory profile. However, there is a need for hygiene protocols to ensure consistent quality, standardization of aging conditions, such as barrel reuse and storage time. Editor: Universidade Federal da Paraíba Tipo: Tese Thu, 03 Jul 2025 00:00:00 GMT https://repositorio.ufpb.br/jspui/handle/123456789/36679 2025-07-03T00:00:00Z