Ciência e Tecnologia de Alimentos

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http://repositorio.ufes.br/handle/10/17468

Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

Centro: CCAE
Telefone: (28) 3552 8719
URL do programa: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA

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Aplicação da espectroscopia NIR e análise multivariada na determinação de características físico-químicas e nota sensorial de café arábica
(Universidade Federal do Espírito Santo, 2018-02-27) Araújo, Cintia da Silva; Ferreira, Adésio; Saraiva, Sérgio Henriques; Teixeira, Luciano Jose Quintão
Coffee is a product of worldwide interest. Its drink is one of the most consumed and appreciated in various regions of world. The physico-chemical composition of the grains is influenced by several factors and has direct interference on the final characteristics presented by the beverage. The methods of physical-chemical and sensory analysis used in the analysis of coffee samples are time-consuming and laborious, a fact that motivates the search for alternative forms of analysis, and NIR spectroscopy can be highlighted as a promising tool for this purpose. Thus, the objective of this work was to develop multivariate calibration models to determine several physicochemical and sensory properties of samples of coffee grown in several regions of the state of Espírito Santo in a fast and non-destructive manner. The coffee samples were submitted to moisture analysis, total soluble solids, pH, titratable total acidity, total and reducing sugars, potassium leaching, electrical conductivity and total phenolic compounds. Spectra no pre-treatment and preprocessed by different techniques were used for the construction of calibration models, using the method of partial least squares per interval (iPLS). The models developed showed good correlations with the values obtained by the conventional analyzes, with emphasis on the sensorial analysis, whose model obtained the highest correlation value among all models developed. On the other hand, for the analysis of humidity, the model presented significant bias, indicating that this was not adequate to estimate the moisture content of the grains. It has been found that NIR spectra can be used to determine various coffee properties and that the use of spectral preprocessing techniques has improved the ability of calibration models to estimate reference values.
Desenvolvimento de sorvete plant-based a partir de extrato hidrossolúvel de linhaça combinado com extrato de soja e polvilho doce
(Universidade Federal do Espírito Santo, 2021-10-27) Lopes, Matheus de Paula; Saraiva, Sérgio Henriques; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; https://orcid.org/0000000336049343; http://lattes.cnpq.br/4347225891515723; Cardoso, Wilton Soares; https://orcid.org/0000-0001-8067-6921; http://lattes.cnpq.br/2971805843184725; Araújo, Cintia da Silva; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461
Ice cream is a product with a unique characteristic structured in a colloidal dispersion of air bubbles, fat globules, ice crystals and a phase with solutes dispersed in nonfrozen water. The main sources of fatty acids in ice cream are vegetable fat (a source of trans fat) and milk fat (rich in saturated fat). Fats develop complex technological properties that are difficult to replicate, such as forming emulsions, increasing viscosity, improving consistency and smoothing the texture of food matrices. From 2023 Anvisa will ban any type of hydrogenated fat from brazilian food, which should motivate the search for alternative ingredients that develop the same technological properties of fats, without negatively impacting health. A fat substitute for ice cream should promote softness, smooth texture, moderate strength, and low sandness. In order to develop a plant-based ice cream with texture properties similar to those of conventional ice cream, the present work evaluated the technological properties of the water-soluble extract of linseed (viscosity, density and stability) to compose a mix of ingredients that would develop the quality attributes mentioned above. Flaxseed extract was characterized and it was found that the most of composition corresponded to dietary fiber and lipids, which developed the measured technological properties. The plant-based ice cream formulation started from a mixture design whose variable responses were given from the ice cream texture profile (hardness, work and number of positive force peaks) that reflected in the softness, resistance and sandness of the ice creams. It was found that the greater the viscosity promoted by the water-soluble extract of flaxseed, the lower the hardness and resistance of the ice creams; the sweet powder combined with the linseed extract had an effect on reducing the sandness, but its use in excess increased the resistance of the product; and a good synergy was verified between the linseed extract biopolymers with the soybean extract, contributing to the stability of the emulsion. However, it was not possible to make the texture profile of the optimized ice cream formula equivalent to a texture profile considered ideal. When comparing the texture attributes of the optimized ice cream with the texture profiles of commercial ice cream, it was noticed that the exclusion of an abundant fat source hindered the development of the desired quality attributes.
Microencapsulados de extrato de casca de jaboticaba (myrciaria clauliflora) em sistema-modelo de cookie: aspectos físico-químicos e estudo da estabilidade e bioacessibilidade de polifenóis
(Universidade Federal do Espírito Santo, 2023-03-17) Aguiar, Lara Louzada; Silva, Pollyanna Ibrahim; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; https://orcid.org/0000-0002-5848-4023; http://lattes.cnpq.br/9731213064459073; Stringheta, Paulo Cesar; https://orcid.org/0000-0002-1229-7038; http://lattes.cnpq.br/9155451674638457; Carvalho, Raquel Vieira de; https://orcid.org/0000-0001-7329-9750; http://lattes.cnpq.br/9146731989810239; Araújo, Cintia da Silva; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461
Jabuticaba peel is one of the fruit fractions that is typically discarded in industries, referred to as a byproduct. Its high content of phenolic compounds, compared to the fruit pulp, makes it promising as a commercial product for the food industry. Therefore, this study aimed to microencapsulate extracts from jabuticaba peel using different drying methods and encapsulating agents to produce powders and incorporate them into cookie model systems, investigating the stability and bioaccessibility of polyphenols. The concentrated jabuticaba peel extract was obtained by ultrasound-assisted extraction using 80% ethanol as the solvent, and microencapsulated using spray drying (SD) and freeze drying (FD), with whey protein isolate (WPI) and gum arabic (GA) as encapsulating agents. The microencapsulated powders were evaluated for their physicochemical characteristics, including moisture, hygroscopicity, solubility, color, encapsulation efficiency, and microstructure, as well as their bioactive compounds (total phenolic content and total anthocyanins) and antioxidant capacity (ABTS, DPPH, and FRAP). After powder characterization, they were incorporated into a cookie model system at concentrations of 10% and 15%, and the stability of color and bioactive compounds was investigated during 3 months of storage, with analysis conducted every 10 days, as well as the bioaccessibility of phenolic compounds. Powders with GA exhibited a tendency towards reddish-yellow color (h° (SD) = 22.79 ± 0.35; h° (FD) = 14.03 ± 0.3), while powders with WPI showed a reddishpurple color (h° (SD) = 359.83 ± 0.00; h° (FD) = 359.93 ± 0.01). In terms of technological properties, the microcapsules produced by FD and WPI stood out, presenting lower moisture (3.01 ± 0.38%) and lower hygroscopicity (8.41 ± 0.99%) when obtained by SD. Powders obtained by FD and GA presented better encapsulation efficiency. Regarding bioactive activity, the microencapsulated xii powders by WPI stood out for having higher levels of phenolic compounds for both drying methods, SD (633.86 mg GAE/100 g) and FD (581.57 mg GAE/100 g). For microencapsulated powders with GA, the best method for preserving antioxidant capacity was SD drying, both for ABTS (3231.81 ± 501.67 μmol TE/100 g), DPPH (2311.90 ± 22.81 μmol TE/100 g), and FRAP (9358.38 ± 335.61 μmol SFE/100 g). Determining the best powder for technological and bioactive parameters, the powders produced with GA obtained by FD stood out with the highest overall desirability value. In the stability study, the cookies showed minimal overall color difference, indicating slight degradation of pigments. Regarding total phenolic content and antioxidant activities, the cookies yielded results proportional to the increase in the concentrations of the added powders. Among them, the cookies supplemented with 15% microcapsules produced by SD and GA exhibited the highest storage stability. Microencapsulation allowed for controlled release of bioactive compounds during digestion, with cookies supplemented with WPI microcapsules showing a higher bioaccessible fraction (377.93 ± 51.88%). Thus, it can be concluded that jabuticaba peels have the potential to be used as sources of microencapsulated bioactives, offering an alternative as food additives.
OTIMIZAÇÃO DA SECAGEM DE ALFAVACA (Ocimum gratissimum L.) VISANDO REDUÇÃO DO TEMPO DE SECAGEM E O MÁXIMO RENDIMENTO DE ÓLEO ESSENCIAL.
(Universidade Federal do Espírito Santo, 2021-10-26) Santos, Germano Rodrigues Furtado dos; Silva, Luís César da; https://orcid.org/0000-0001-6415-6715; http://lattes.cnpq.br/3319849416288000; https://orcid.org/0000-0001-6797-5150; http://lattes.cnpq.br/7326698632399698; Fonseca, Maira Christina Marques; https://orcid.org/0000-0001-9333-0663; http://lattes.cnpq.br/9541569136151291; Saraiva, Sergio Henriques; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; Araújo, Cintia da Silva; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461
Ocimum gratissimum, known as Alfavaca, is widely used in folk medicine due to its antiseptic effects, and in the treatment of digestive and respiratory diseases. Due to its therapeutic potential, it was included in the National List of Medicinal Plants of Interest in the Brazilian health system. Medicinal plants used as raw material for the pharmaceutical industry, or commercialization in the form of teas, must be stored until processing and use. In this context, drying is a suitable alternative for preserving the post-harvest quality of these products. However, this process has the inconvenience of the possibility of destruction or volatilization of thermo-sensitive components, such as essential oil, influencing the quality of the product. An alternative to minimize this risk is the use of intermittent drying, in which the drying period is interrupted, enabling an increase in effective diffusivity, and positively impacting the process. Therefore, this work aimed to optimize the drying process to minimize the drying time and maximize the yield of Ocimum gratissimum L. oil. A central rotational composite design was used to determine the conditions of the treatments, establishing the levels of the variables drying time, intermittence time, and time for intermittence insertion. The mathematical model that best described the drying kinetics was the Midilli model, with the best fit. The relationship between the effective diffusivity coefficient values and the drying air temperature was described by the Arrhenius equation. Afterward, the essential oil yield values for each treatment were obtained. Then, the desirability function was used to define the optimal process conditions to minimize the processing time and maximize the essential oil yield. It was found that the optimum point occurs at drying air temperature at 58.4 °C, rest time equal to 16.11 min, and insertion time equal to 14.92 min. In this condition, the estimated value for drying time is 88.86 min and for yield is 0.4833.
Otimização das proporções de três diferentes fontes de lipídios na formulação de sorvete sabor baunilha
(Universidade Federal do Espírito Santo, 2025-12-10) Vetorazi, Mariana Grillo; Araújo, Cintia da Silva ; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461; Teixeira, Luciano José Quintão; https://orcid.org/0000-0003-2546-615X; http://lattes.cnpq.br/3856808001594434; Saraiva, Sérgio Henriques ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; https://orcid.org/0009-0007-5321-6795; http://lattes.cnpq.br/0798077613390901; Coelho, Jussara Moreira ; https://orcid.org/0000-0002-7641-5638; http://lattes.cnpq.br/9157534666762021; Pires, Ana Clarissa dos Santos ; https://orcid.org/0000-0002-0671-9687; http://lattes.cnpq.br/0059223020502453
Ice cream is a complex matrix composed of lipids, proteins, carbohydrates, water, air, stabilizers, emulsifiers, and flavorings. The formation of the three-dimensional network of this product is directly influenced by the solid:liquid fat ratio. In addition to the need to adjust the proportion of fatty acids in ice cream to improve its characteristics, there is a growing consumer demand for foods with functional properties. The partial substitution of saturated fats with sources rich in unsaturated fatty acids, such as chia oil, presents itself as a promising alternative for the development of products with a better nutritional profile and high added value. In this sense, the objective was to optimize the proportions of palm fat (PF), milk fat (MF), and chia oil (CO) in vanilla ice cream, employing the Centroid Simplex Design for Mixtures and the Central Composite Rotational Design (CCRD), associated with the desirability function. The Mixture Design exclusively evaluated the proportions between the three lipid sources, while the CCRD also allowed for the evaluation of the variation in the total fat content of the ice cream, between 3.04% and 11.96%. Overrun, melting rate, texture profile, sensory parameters (color, aroma, flavor, texture, and overall acceptance), and omega-3 content were evaluated. Lipid composition showed a significant effect on all response variables. Increased overrun was associated with reduced melting rate and hardness. Formulations with higher saturated fat content (PF and MF) showed better structural stability and sensory performance. However, the moderate addition of CO allowed for omega-3 enrichment without compromising sensory acceptance. The optimal points of the optimized formulations according to the mixture design were 2.55% PF, 4.41% MF and 0.54% CO, and 4.85% PF, 2.35% MF and 1.46% CO, totaling 8.66% fat, for the DCCR. Both methodologies were effective in obtaining ice creams with technological and sensory quality and potential for industrial application
Otimização do processo de secagem de algas marinhas arribadas do gênero Sargassum sp.
(Universidade Federal do Espírito Santo, 2025-12-12) Souza, Mylena Amorim de; Araújo, Cintia da Silva ; https://orcid.org/0000-0003-0122-6047; http://lattes.cnpq.br/9207143951815461; Minozzo, Marcelo Giordani; https://orcid.org/0000-0002-6994-6502; http://lattes.cnpq.br/4207007427677142; Saraiva, Sérgio Henriques ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; https://orcid.org/0009-0006-1728-0629; http://lattes.cnpq.br/8077837826964739; Teixeira, Luciano José Quintão ; https://orcid.org/0000-0003-2546-615X; http://lattes.cnpq.br/3856808001594434; Carvalho, Gabriel Domingos; https://orcid.org/0000-0003-1987-4202; http://lattes.cnpq.br/3227868849279669
The Sargassum genus is distributed in tropical and intertropical regions. These organisms have broad applications across different sectors, including the food industry, agriculture, cosmetics, and medicine, mainly due to their bioactive compounds such as phlorotannins. The Sargassum genus has been found among stranded seaweeds in several parts of Brazil; however, reports on the use of these stranded algae in the state remain scarce. This study aimed to optimize the fixed-bed and thin-layer drying processes of stranded Sargassum algae, evaluated in their whole, blade, and axis forms, to determine the temperature that maximized the preservation of bioactive compounds while minimizing drying time and energy consumption. The drying kinetics were evaluated at 45, 50, 55, 60, and 65 °C. The total phenolic content, phlorotannins (DMBA), and antioxidant activity (DPPH and ABTS) were quantified. Based on these results, the drying processes were optimized using the desirability function. Analysis of the drying kinetics of whole algae, axes, and blades confirmed that the Page and Midilli models were the most suitable for representing the experimental data. The phlorotannin contents (up to 0.6266 mg PGE/g) in whole algae were higher than those reported in the literature. Conversely, for blades and axes, the phlorotannin contents determined by the DMBA assay, as well as the total phenolic content, showed no significant differences. The antioxidant activity measured by DPPH and ABTS methods remained within the range reported in the literature for all treatments. However, there is a notable scarcity of data regarding thin-layer drying applied to blades and fixed-bed drying applied to Sargassum axes. Drying time decreased as temperature increased in all treatments, while energy consumption followed the same trend for blades and axes and a sigmoidal trend for whole samples. Through the application of the desirability function, it was possible to identify, for whole algae, a global desirability value of 0.5789 and an optimal temperature of 49.02 °C, simultaneously balancing drying time, energy consumption, and phlorotannin content. For blades and axes, global desirability values of 0.8700 and 0.5454 were obtained, with optimal temperatures of 63.7 °C and 61 °C, respectively, simultaneously optimizing drying time, energy consumption, and antioxidant activity (ABTS and DPPH). These findings confirm that optimizing the drying process is essential, as it not only reduces operation time and energy consumption but also ensures the preservation of bioactive compounds, thereby improving the efficiency and technological applicability of the process.

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