Ciência e Tecnologia de Alimentos

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Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos

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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.
Aplicação de óxido nítrico na pós-colheita de mamão formosa (carica papaya l.)
(Universidade Federal do Espírito Santo, 2025-02-07) Candido, Laura Rocha; Zucoloto, Moises; Carneiro, Joel Camilo Souza; Coelho, Jussara Moreira; https://orcid.org/0000-0002-7641-5638; Ventorim, Rafaela Zandonade; Silva, Pollyanna Ibrahim
The papaya (Carica papaya L.) is a tropical fruit belonging to the Caricaceae family. Its ripening process involves intense transformations such as a high respiration rate, softening, and color degradation, which together contribute to the loss of fruit quality. In this context, nitric oxide (NO), an important signaling biomolecule, has been studied as an alternative to delay fruit ripening. Research has shown that the exogenous application of this molecule can help maintain fruit quality due to its high capacity to interact with ethylene, polyamines, γ-aminobutyric acid, and abscisic acid. Additionally, NO directly influences the antioxidant system of fruits, enhancing their defense mechanisms.Given this scenario, an experiment was conducted using sodium nitroprusside (SNP), a nitric oxide donor, to preserve the quality of Formosa papaya fruits. Three replicates were performed, using 15 fruits per replicate, totaling 45 fruits per treatment and 180 fruits in total. The papaya fruits were immersed in solutions of 0, 1000, 2000, and 3000 μmol/L of SNP and subsequently stored at room temperature (25°C) with 50–60% relative humidity for nine days. Samples were collected on days 1, 3, 5, 7, and 9 of storage for physical, physicochemical, and biochemical analyses.The results demonstrated that treatment with 1000 and 2000 μmol/L of SNP delayed firmness loss, whereas control fruits exhibited softening greater than 50% by the third day of storage. Moreover, a reduction in mass loss (%) and an accumulation of antioxidant substances, such as vitamin C and carotenoids, were observed in papayas treated with 1000 and 2000 μmol/L of SNP. Additionally, SNP inhibited the activity of the polygalacturonase (PG) enzyme on the third day of storage, which explains the higher integrity of the fruit cell wall. The enzymes β-galactosidase (β-Gal), FPase (total cellulase), and lipoxygenases (LOXs) were also influenced by the treatment, leading to lower activity throughout storage.Thus, it is concluded that SNP is an effective method for maintaining the quality of Formosa papaya fruits during storage at room temperature (25°C), standing out in the post-harvest stage by preserving the physicochemical properties of the fruits.
ATIVIDADE ANTIMICROBIANA E ANTIBIOFILME DE EXTRATOS DE LÚPULOS(Humulus lupulus L.) CULTIVADOS NO BRASIL
(Universidade Federal do Espírito Santo, 2022-11-24) Motta, Caroline de Souza; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/; http://lattes.cnpq.br/; Naves, Emiliane Andrade Araujo; https://orcid.org/; http://lattes.cnpq.br/0102165680976889; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Jose, Jackline Freitas Brilhante de Sao; https://orcid.org/0000000265925560; http://lattes.cnpq.br/9686717495086118
Biofilms formation and permanence in food production chain is an important factor inthe incidence of foodborne diseases. Consequently, the study of biofilm inhibitoryagents has become a fundamental area of research. The antimicrobial activity of hop(Humulus lupulus L.) is already known. However, despite being a crop with greatgrowth potential in the country, the existing information about the antimicrobialproperties of hops grown in Brazil is still scarce. This study evaluated theantimicrobial and antibiofilm activities of hydroethanolic extracts of hops from Comet,Polaris and Brewers Gold varieties, produced in Brazil. Analyzes were performed todetermine the Minimum Inhibitory Concentration of the extracts, inhibition halo test,anti-adhesion activity with crystal violet, exopolysaccharides quantification, andScanning Electron Microscopy (SEM). The α- and β- acids levels ranged from 0.39 to1.07%. Gram-positive bacteria showed greater susceptibility to extracts whencompared to Gram-negative ones. The crystal violet adhesion assay revealedexpressive anti-adhesion activity against Listeria monocytogenes, Staphylococcusaureus, Escherichia coli and Salmonella Typhimurium. Comet variety extract reducedthe adhesion of S. aureus and S. Typhimurium by 95% and 90%, respectively.Extractsof the three varieties significantly reduced the exopolysaccharide productionby S. aureus. The micrographs obtained by SEM show a reduction in cellconcentration and damage to the cell membrane, confirming hop extracts'antibacterial and antiadhesion effects. These results support the potential of usingxi hops grown in Brazil as an anti-adhesion agent to control biofilm formation in the foodindustry.
Atividade antioxidante, oxidação lipídica e aceitação sensorial em salsichas de frango adicionadas de extrato de Juçara
(Universidade Federal do Espírito Santo, 2017-02-17) Flores, Rafaela Venancio; Silva, Pollyanna Ibrahim; Roberto, Consuelo Domenici; Della Lucia, Suzana Maria; Giannotti, Juliana Di Giorgio
The lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken sausages presented levels of unsaturated fatty acids and, therefore, are more susceptible to lipid oxidation reactions. In order to evaluate the antioxidant activity of phenolic compounds extracted from natural sources for application in meat products and evaluating their influence on chemical, physical and sensorial properties, a concentrated extract of the fruit Jussara was used in chicken sausages. Four formulations were evaluated: ES (standard formulation); ESEJ50 and ESEJ60: (standard formulation added of 50 ppm and 60 ppm of total phenolic compounds of Jussara concentrate extract, respectively); And ESBHT (standard formula added with 0.01% butylhydroxytoluene). Centesimal composition (ash, protein, lipid and moisture content), emulsion stability and sensorial acceptance of sausages were evaluated soon after processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index (TBARS), texture profile and total phenolic compounds content were evaluated during 45 days in sausages stored at 4 oC. The addition of concentrated Jussara extract did not alter the ash, lipid, protein and moisture contents of the chicken sausages that presented mean values (%) of: 2,13 ± 0,10 (ES), 2,13 ± 0,11 (ESEJ50), 2,06 ± 0,14 (ESEJ60) and 2,23 ± 0,18 (ESBHT) for ash content; 12,80 ± 0,32 (ES), 12,03 ± 0,75 (ESEJ50), 12,99 ± 0,45 (ESEJ60) and 12,62 ± 1,16 (ESBHT) for lipid content; 15,34 ± 0,54 (ES), 15,63 ± 0,56 (ESEJ50), 15,90 ± 1,07(ESEJ60) and 15,70 ± 0,80 (ESBHT) for protein content; and 65,91 ± 2,37 (ES), 66,96 ± 1,82 (ESEJ50), 65,37 ± 1,64 (ESEJ60) and 66,06 ± 2,98 (ESBHT) for moisture. It was observed a decrease in the emulsion stability of sausages added with extract in relation to ES and ESBHT, attributed mainly to the low pH value of the extract (3,0 ± 0,0) incorporated during the crushing of the meat batter. In relation to the texture profile, it were decrease only ESEJ50 hardness (4,97 ± 2,02 N at 7,17 ± 3,02 N) and ESEJ60 (4,38 ± 1,94 N at 6,12 ± 2,98 N) in relation to the ES formulation (7,79 ± 2,81 N at 9,81 ± 2,66 N) and ESBHT formulation (6,68 ± 0,51 N at 10,70 ± 1,06 N), and reduction of chewability of ESEJ50 formulations (38,29 ± 19,16 N.cm at 65,36 ± 26,70 N.cm) and ESEJ60 (24,98 ± 18,28 N.cm at 43,13 ± 35,08 N.cm) in relation to the ES formulations (66,20 ± 28,55 N.cm at 78,22 ± 42,93 N.cm) and ESBHT (58,90 ± 5,46 N.cm at 85,19 ± 10,71 N.cm). The residual nitrite content of sausages added with Jussara concentrate extract (ESEJ50 = 35,33 ± 12,01 mg of sodium nitrite.kg-1 sausage; ESEJ60 = 30,79 ± 12,81 mg of sodium nitrite.kg -1 sausage) decreased when compared to ES formulations (43,83 ± 11,73 to 50,49 ± 14,29 mg of sodium nitrite.kg1 sausage) and ESBHT (48,36 ± 6,67 to 58,26 ± 4,57 mg of sodium nitrite.kg-1 sausage). As for the storage time, the residual nitrite content decreased significantly during the shelf life of the sausages. The color coordinates improved with the addition of the Jussara concentrate extract, and a* was stable for up to 20 days of storage at 4 °C. The b* coordinate presented lower values for samples containing concentrated extract of Jussara, indicating less pale samples and C* coordinate showed a linear increase during the storage at 4 °C, evidencing the increase in the saturation of the red color of the sausages. The value of L * was higher in sausages added with extract, indicating a darker coloration in relation to ES and ESBHT. There was an increase in the phenolic compound content of ESEJ50 (191,74 ± 13,45 mg gallic acid equivalent.100 g-1 dry sausage) and ESEJ60 (190,95 ± 15,96 mg gallic acid equivalent.100 g -1 Dry sausage) relative to ES (169,90 ± 20,66 mg gallic acid equivalent.100g-1 dry sausage) during storage. Among the formulations ESEJ50 and ESEJ60 there was no significant difference (P=0,05), as well as with the ESBHT formulation (183,92 ± 17,76 mg gallic acid equivalent.100 g-1 sausage). In relation to antioxidant activity by means of the DPPH radical assay, the ESEJ60 formulation, with inhibition percentage between 55,09 ± 1,36 and 60,60 ± 4,73%, was superior to the ES formulation (49,61 ± 5,81% and 52,98 ± 1,32%) and as efficient as the ESBHT formulation (54,70 ± 3,39% at 60,63 ± 5,76%). In relation to the lipid oxidation index, the addition of 60 ppm of phenolic compounds from Jussara concentrate extract was shown to be as effective (0.3 ± 0.18 mg malonaldehyde.kg-1 sausage) as BHT addition (0, 18 ± 0.07 mg malonaldehyde kg-1 sausage). In the sensory acceptance test, all formulations showed good sensory acceptance for color, appearance, texture, taste and overall impression attributes, with hedonic grades between 6 ("slightly liked") and 7.0 ("moderately liked") for color And appearance and between 6 ("I liked it slightly") and 8.0 ("I liked it a lot") for texture, flavor and overall impression. In this context, considering that incorporation of Jussara concentrate extract was effective for reduce the lipid oxidation index and the good acceptability of chicken sausages, it is concluded that, technologically, it is feasible to apply the phenolic compounds extracted from the Jussara fruit under concentrated extract form in meat products as a natural antioxidant.
ATIVIDADES ANTIOXIDANTE E ANTIMICROBIANA DOS PRIMEIROS CULTIVARES DE LÚPULO (Humulus lupulus L.) PRODUZIDOS NO BRASIL
(Universidade Federal do Espírito Santo, 2020-02-28) Arruda, Tarsila Rodrigues; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/0000000317217241; http://lattes.cnpq.br/; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Silva, Pollyanna Ibrahim; https://orcid.org/; http://lattes.cnpq.br/6283133658049374
Hop (Humulus lupulus L.) is a plant that has shown great versatility as a raw material in food and pharmaceutical industries. Essential for beer production, it is associated with flavor, aroma and antioxidant and antimicrobial properties of the beverage,
Avaliação da microbiota de alface (Lactuca sativa) comercializada no município de Alegre-ES
(Universidade Federal do Espírito Santo, 2013-07-29) Silva, Nayara Benedito Martins da; Bernardes, Patrícia Campos; Carvalho, Raquel Vieira de; Peña, Wilmer Edgard Luera; Fantuzz, Elisabete
Vegetables are an important source of vitamins, minerals and fibers, which are essential for good functioning of the organism; therefore its consumption has been grow. Lettuce is one of the most consumed vegetables in Brazil, especially raw, however in the recent years it has been associated to food outbreaks. Several methods can be used to determine micro-organism in food. Thus, the use of effective methods are increasing and can simultaneously provide faster results. The technique of polymerase chain reaction (PCR) has shown to be an effective tool for this purpose. The objective of this study was to evaluate the occurrence of Salmonella ssp. in lettuce (Lactuca sativa) type crisp, commercialized in the city of Alegre-ES. For this study, 60 samples of crisp type lettuces and conventional cultivation commercialized in outdoor markets, supermarkets and produce stores in the city were used. The determination of the presence of Salmonella ssp. was accomplished through the following steps: pre-enrichment, selective enrichment, selective-differential plating and to confirm the results, the PCR technique was utilized. Eleven establishments were evaluated. Furthermore, determinations of the following microbial groups in the tested samples were done: aerobic mesophilic, filaments fungi and yeast, total and thermotolerant coliforms. The samples analyzed presented average counts of aerobic mesophilic of 6.80 log CFU. g-1 and filaments fungi and yeast of 4.07 log CFU. g-1 . It was found that 100 % of the samples presented total coliform and in relation to the presence of thermotolerant coliforms 58 % of the sampled showed values <3 MPN g-1 , 30 % between 4 and 21 MNP g-1 , and 12 % between 43 and 93 MPN g-1. Through the PCR technique, 21,66 % (n=13) of the 60 samples of lettuce evaluated was considered positive for Salmonella spp. Salmonella spp. positive samples were obtained from 8 of the 11 establishments evaluated. From these results it is noteworthy the importance of adopting preventive measures to reduce the contamination of lettuce in natura and other fresh vegetables throughout the production chain as a way to reduce health risk associated with the consumption of this food.
Avaliação da qualidade do leite e caracterização de laticínios do estado do Espírito Santo
(Universidade Federal do Espírito Santo, 2014-08-29) Tonini, Christyane Bisi; Roberto, Consuelo Domenici; Bosi, Mirela Guedes; Bernardes, Patrícia Campos; Sobral, Denise
Milk is a food of great importance in human nutrition and widely consumed. Thus, it is justified to study its characteristics and evaluate hygienic procedures during the entire production chain, from milking to processing. The objective of this work was to characterize the dairy companies located in the state of Espírito Santo, and measure the quality of raw milk and pasteurized milk from four establishments. The study was divided into four stages: 1) Selection of two dairy companies with Seal Federal Inspection (SIF) and two dairy companies with Seal of State Inspection (SIE); 2) Development of questionnaire for data collection; 3) Sampling of refrigerated raw milk and pasteurized milk at the selected dairy companies and evaluation of the quality of the milk samples and; 4) Characterization of the four companies and evaluation of their sanitary conditions (administration of the questionnaire and application of the check-list present in the RDC No 275/2002 of ANVISA). Results showed that chemical composition, titratable acidity, pH and somatic cell count (SCC) samples of companies SIF 1, SIF 2, SIE 1 and SIE 2 were in accordance with the standard required by MAPA's Instruction N. 62/2011. All samples presented staining reddish brown / pink and no clotting as to alizarol test, indicating compliance with the requirement of the legislation. Concerning the test of detection of ß-lactam antibiotic, all milk samples were absent according to the used method. In one of the analyzed samples, referring to a repetition of the company SIF 1, it was verified the presence of alkaline phosphatase enzyme in pasteurized milk, indicating that the treatment was not appropriate or the enzyme renatured, which would lead to a false positive result for the test. It was found that both samples of milk collected from a company with SIS showed absence of lactoperoxidase, indicating its superpasteurization due to denaturation of the enzyme. Regarding microbiological analyses of total bacterial count (TBC), mesophilic and psychrotrophic bacteria, results were higher than expected according to legislation. In addition, higher values for total bacterial count, psychrotrophic coliforms were found in raw milk samples collected from companies with SIF, probably due to the use of community tanks by producers, longer transportation period when comparing to companies with SIE and greater volume of milk collected from different milk producers. With respect to total bacterial count and total coliform count in pasteurized milk, the highest average values were recorded from companies SIF 1 and SIF 2. Dairy companies that showed higher percentages of adaptation to requirements of GMP were SIF 1 (87.82%) and SIF 2 (80.66%), which either had already implemented or was in the final stage of implementation of Standard Operating Procedure (SOP), GMP and Integrated Pest Management (IPM). Results of microbiological analyses, check-list application, and questionnaire administration allowed us to draw the conclusion that companies with SIF, although showed higher percentage of adequacies to GMP requirements, showed lower raw material quality comparing to companies with SIE. These results demonstrated that the study of dairy companies in the state of Espírito Santo enabled dairy industry and its problems knowledge, contributing to the appliance of improvement action and prevention of future problems.
Avaliação das propriedades físico-químicas de café arábica (Coffea arabica) e conilon (Coffea canephora) classificados quanto à qualidade da bebida
(Universidade Federal do Espírito Santo, 2015-08-07) Agnoletti, Bárbara Zani; Pinheiro, Patrícia Fontes; Silva, Pollyanna Ibrahim; Saraiva, Sérgio Henriques; Peluzio, João Batista Esteves
The species of greatest economic importance of coffee grown in Brazil are Coffea arabica and Coffea canephora. The raw coffee is marketed both species and enhanced according to the quality of the grains. The quality of the final product, depends on several factors, such as the species, the embodiment of the harvest, the grain processing, storage, roasting and grinding. To determine the coffee beverage quality is performed sensory analysis, where trained individuals taste the coffee and give it a score or rating. Few studies relating the physicochemical properties and beverage quality are found in the literature. In this context, the objective of this study was to analyze the physicochemical properties of arabica and conilon coffee, relating them to the quality of the beverage; check the differences between species; beyond the influence of roasting on these properties. They were determined moisture, mass loss, color in roasted coffee, pH, total acidity, total sugars (reducing and non-reducing sugar), soluble solids, total phenolics compounds, electrical conductivity, potassium leaching, caffeine, chlorogenic acids and trigonelline. There were no differences as to the physicochemical properties between treatments (ratings) of each species (arabica and conilon), for both the raw grain samples as roasted beans, for the content soluble solids, electrical conductivity, leaching potassium and chlorogenic acid. Differences were found regarding the physicochemical properties between treatments for pH, titratable acidity and sugars. The content of phenolic compounds, trigonelline and caffeine were the physicochemical properties that best discriminated the two species of coffee. The physicochemical properties of the coffee are dependent on the roasting. There was a decrease in soluble solids, pH, sugars, phenolic compounds, chlorogenic acid and trigonelline, after roasting, while the titratable acidity increased and caffeine remained stable. Through the Pearson correlation test, significant correlations were observed between the physicochemical properties with sensory note. Positive correlations were observed for moisture and acidity of roasted coffee, whereas negative correlations were observed for soluble solids and pH of roasted coffee, electrical conductivity and potassium leaching in raw coffee.
Avaliação do efeito da sonicação em enzimas na polpa de açaí (Euterpe edulis)
(Universidade Federal do Espírito Santo, 2016-02-17) Furtado, Maraysa Rodrigues; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira de; São José, Jackline Freitas Brillante de
The non-thermal treatments are promising techniques for the processing of food. Ultrasound is a able to minimize changes during processing and storage of food. The application of ultrasonic waves in foods can inactivate enzymes and microorganisms, as well as assist in the extraction of components. Acai is a fruit with high nutritional value and commercial demand, but easily loses some of its original properties due enzymatic reactions. This study aimed to evaluate and compare the sonication techniques, thermosonication and conventional heat treatment for inactivation of peroxidase and polyphenol oxidase and maintenance of physical-chemical properties of acai pulp. Were evaluated, Moisture content, pH, titratable acidity, lipids anthocyanins, phenolic compounds and reducing sugars activity of peroxidase and polyphenol in acai pulp treated and not treated with ultrasound and heat treatment. For thermosonication temperatures used were 20, 30, 40, 50, 60 ° C for 10 minutes. It was observed that the thermosonication and heat treatment were able to maintain the characteristics of color, pH, water content, lipid, titratable acidity and anthocyanins. Application of treatment with ultrasound at 20 ° C in acai pulp was obtained behavior similar to the heat treatment in the peroxidase activity. While the nectar, none of the treatments showed statistical significance when compared to the control sample. Treatment with ultrasound is promising only if the parameters that interfere with the efficiency of propagation of sound waves, such as soluble solids content and concentration of the components are reduced.
Avaliação do jambolão (Syzygium cumini) sobre os biomarcadores cardiovasculares e a morfologia dos tecidos hepático e adiposo em camundongos submetidos a uma dieta hiperlipídica
(Universidade Federal do Espírito Santo, 2017-02-17) Bernardes, Roberta de Oliveira; Tostes, Maria das Graças Vaz; Costa, André Gustavo Vasconcelos; Costa, Neuza Maria Brunoro; Nunes, Éricka Takagi; Oliveira, Daniela da Silva
The cardiovascular diseases (CVD) are the main cause of mortality all over the world. The consumption of food, rich in antioxidants, as the phenolic compounds presented in jambolan (Syzygium cumini), may be an alternative to reduce the risk of CVD development. The objective of this work was to evaluate the action of lyophilized jambolan upon cardiovascular biomarkers fed a high-fat diet. The jambolan was lyophilized and its centesimal composition, total phenolic content, and total anthocyanins and the in vitro antioxidant capacity were determined. For the biological assay 43 mice were demanded and they were submitted to a normal-fat control diet (CT, n=22) and high-fat diet (HF, n=22), during 8 weeks. Thereafter, for a new period of 9 weeks, the CT group was divided and continued to receive CT diet (n=10) or CT diet supplemented with 2% of lyophilized jambolan (CT+J, n=12); the group HF continued receiving HF diet (n=9) or HF diet supplemented with 2% of lyophilized jambolan (HF+J, n=12). Thus, the animals were submitted to euthanasia and blood samples were collected for the analysis of metabolic and inflammatory biomarkers. The liver histological analysis and epididymal adipose tissue analysis were carried out. The results were analyzed by t test to evaluate the CT and HF groups, before the supplementation period. The “Two-way” variance analysis was carried out to evaluate the effect of the diet and fruit and/or their interactions among the experimental groups (CT, HF, CT+J and HF+J). The data were expressed in arithmetic mean and standard errors, with 5% significance level. The experimental model was efficient on checking higher weight gain on the animals, which received high-fat diet. The high-fat diet potentized the inflammatory process, promoting an increase on the total cholesterol concentrations, increase on the epididymal fat, promotion of hepatic steatosis and expression of inflammatory biomarkers as ICAM-1 and ALT. The diet supplementation with 2% of lyophilized jambolan was efficient on reducing some damages present on the inflammatory process and/or related to the cardiovascular risk, decreasing the concentrations of e-selectin. It was also possible to observe the effect of jambolan on the reduction of ICAM-1 concentrations, when in association with high-fat diet. The fruit also presented hepatoprotective effect, with reduction on the AST concentrations and protection of the liver against lipid infiltration and consequent hepatic steatosis.
Avaliação do potencial anti-inflamatório e antioxidante da casca da jabuticaba (Myrciaria cauliflora), do açaí jussara (Euterpe edulis Martius) e do jambolão (Syzygium cumini) em camundongos submetidos à dieta de cafeteria
(Universidade Federal do Espírito Santo, 2014-07-25) Sant'Ana, Marcella Ramos; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Cintra, Dennys Esper Correa
Increased body fat is associated with increased inflammation and oxidative stress, which may compromise the health of the individual. An alternative to try to restore the oxidative and inflammatory balance of the body would be the intake of antioxidant compounds such as polyphenols present in fruits such as jaboticaba (Myrciaria cauliflora), the jambolan (Syzygium cumini) and jussara açai (Euterpe edulis Martius), fruit with low consumption, but with a large production in southeastern Brazil. The objective of this study was to investigate the effect of supplementation of these fruits on oxidative stress and inflammation in animals fed a high calorie and high fat diet. The fruits were lyophilized and subsequently evaluated its chemical composition and concentration of total phenolics, anthocyanin and antioxidant activity. For the biological assay, 30 adult male mice of the Swiss race divided into 5 groups (n = 6/group) were used, namely: group treated with standard commercial diet (negative control), group treated with cafeteria diet (positive control) and test groups that received the cafeteria diet plus 2% freeze-dried jaboticaba peel powder or jambolan or acai jussara for 14 weeks. After the experimental period was evaluated serum antioxidant capacity and lipid peroxidation as well as the levels of the anti-inflammatory (IL-10) and proinflammatory cytokines (TNF-a and IL-6). It was applied t test to compare the results of the control groups and ANOVA, complemented with Tukey test (a = 5%), to compare the results between the tests groups and the positive control. The freeze-dried acai jussara powder was the fruit with higher concentrations of anthocyanins, while the jaboticaba peel showed the highest concentrations of phenolic compounds and antioxidant activity in vitro. Supplementing with freeze-dried fruits was effective in increasing serum antioxidant activity in experimental animals, but no reduction of serum lipid peroxidation was observed. Regarding the inflammatory profile, no difference between the animals supplemented with freeze-dried fruits and receiving only cafeteria diet was observed. It can be concluded that the fruits tested were effective in increasing serum antioxidant activity of the supplemented animals, but showed no anti-inflammatory effect in these animals.
AVALIAÇÃO DOS EFEITOS DO CONSUMO DE YACON (SMALLANTHUS SONCHIFOLIUS), KEFIR E YACON ASSOCIADO COM KEFIR SOBRE A SAÚDE INTESTINAL E ÓSSEA EM RATOS
(Universidade Federal do Espírito Santo, 2020-11-27) Gomes, Anamares Ferreira; Costa, Neuza Maria Brunoro; https://orcid.org/; http://lattes.cnpq.br/9592871700382838; https://orcid.org/; http://lattes.cnpq.br/; Costa, Andre Gustavo Vasconcelos; https://orcid.org/0000000223936384; http://lattes.cnpq.br/5406130298857736; Viana, Mirelle Lomar; https://orcid.org/; http://lattes.cnpq.br/; Grancieri, Mariana; https://orcid.org/; http://lattes.cnpq.br/
Kefir is a functional food that has a great source of natural probiotics that provides benefits to the host's intestinal health. Yacon (Smallanthus sonchifolius) is a tuberous root from the Andes region, rich in fructooligosaccharides (FOS), with prebioti
Avaliação nutricional, físico-química, antioxidante e de resíduos de agrotóxicos de morango em sistemas de cultivo orgânico e convencional
(Universidade Federal do Espírito Santo, 2014-07-25) Kobi, Hélia de Barros; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Heleno, Fernanda Fernandes; Souza, Jacimar Luiz de; Carneiro, Joel Camilo Souza
Bioacessibilidade in vitro de compostos fenólicos microencapsulados do fruto Jussara (Euterpe edulis Martius) e aplicação em sistema-modelo de gelatina
(Universidade Federal do Espírito Santo, 2017-07-20) Bernardes, Andressa Ladeira; Tostes, Maria das Graças Vaz; Careta, Francisco de Paula; Costa, André Gustavo Vasconcelos; Silva, Pollyanna Ibrahim
The fruit jussara (Euterpe edulis Martius) is rich in phenolic compounds and anthocyanins, which are strong antioxidants and bring beneficial effects on health. Anthocianins are soluble pigments, they are used as natural colors in some products by the food industry as an alternative for artificial colorants. Anthocyanins are unstable at pH above 4.0 and may be more degraded, which reduces their bioaccessibility. Microencapsulation technology can be a useful tool to improve the stability of polyphenols and anthocyanins, providing greater bioaccessibility. The aim of this study was to analyze the bioaccessibility of phenolic compounds and microencapsulated anthocyanins of the Jussara fruit, through the in vitro digestion and later application in gelatine model system. An analysis of the centesimal composition of the fruit pulp was performed. The phenolic and anthocyanin compounds of the jussara fruit pulp (PO) were extracted and microencapsulated with maltodextrin (MD), inulin (IN) and gum arabic (GA). The in vitro digestion of jussara pulp and microencapsulated was made, and successive application of the microencapsulated in gelatine model system. Physicochemical analyzes (water activity - aw, solubility, pH, total polyphenols and anthocyanins, antioxidant capacity and overall color difference) were also executed. An analysis of variance (ANOVA), complemented with Dunnet's test, was applied to compare the microencapsulated with the pulp (p <0.05). The Tukey test was used to compare the microcapsules (p <0.05). The degration constant (k) and the half-life (t ½) were obtained by regression analysis, assuming it as a first-order model. The microcapsules showed aw 0.35-0.57, solubility of 99% and pH <4.0. The bioaccessibility of anthocyanins was higher for PO (24.90%), followed by GA (24.67%), IN (19.28%) and MD (18.71%), but there were no statistic differences between them. However, for the phenolic content, GA (44.65%) presented a higher percentage of recovery compared to PO (30.32%; p <0.05). In the gelatin model system the anthocyanin degradation constant (k) was higher in GA (0.0047), followed by MD (0.0043) and IN (0.0039). For phenolic compounds the degradation constant followed the order: MD (0.0153) > IN (0.0114) > GA (0.0052). The color parameters (L *, a *, b *, C *, h° and ?E *) showed a color trend from red to blue, except for GA that showed a more yellow (h°). During the 72 hours, no color difference was observed in the treatments. The in vitro bioaccessibility of anthocyanins and phenolic compounds were similar in all microencapsulated samples. The incorporation of microencapsulated anthocyanins with IN is promising, as it gave protection to the pigment and specific color throughout the storage.
Biocontrole de fungos toxigênicos isolados de produto cárneo curado à seco
(Universidade Federal do Espírito Santo, 2025-02-17) Martins, Pedro Henrique Alves; Bernardes, Patrícia Campos ; https://orcid.org/0000-0002-0012-3890; http://lattes.cnpq.br/0443413246742848; http://lattes.cnpq.br/1756921355251468; Rosário, Denes Kaic Alves do; https://orcid.org/0000-0001-8565-2021; http://lattes.cnpq.br/7963921448042379; Conte Júnior, Carlos Adam ; https://orcid.org/0000-0001-6133-5080; http://lattes.cnpq.br/6146781658944580; Santos, Mário Ferreira Conceição
Cured meats are traditional products widely consumed in various cultures, recognized for their complex flavors and economic importance. The production of these foods involves processes such as salting, drying, and fermentation, which promote the development of a complex microbiota, including lactic acid bacteria, yeasts, and filamentous fungi. However, the presence of mycotoxin-producing fungi, especially ochratoxin A (OTA), poses a significant public health risk. The main fungi responsible for contamination in cured meats include Aspergillus westerdijkiae, Penicillium nordicum, and Penicillium verrucosum. This study aimed to investigate the potential of Penicillium nalgiovense, Meyerozyma caribbica, and Hanseniaspora opuntiae as biocontrol agents in inhibiting the growth of toxigenic fungi. Radial inhibition assays were conducted on potato dextrose agar (PDA) and Socol-based agar (SBA), which simulated the initial maturation conditions of meat products. The results demonstrated that P. nalgiovense strains showed the highest efficacy in inhibiting toxigenic fungi at temperatures of 15 °C and 25 °C. OTA quantification was performed using high-performance liquid chromatography with fluorescence detection (HPLC-FLD), revealing significant variation in OTA production among the studied fungi. OTA concentrations ranged from 10.42 µg/kg to 1054.87 µg/kg in PDA and from 5.18 µg/kg to 142.22 µg/kg in SBA, indicating that the composition of the medium influenced mycotoxin production. The findings of this study highlight the relevance of P. nalgiovense as an effective and safe biocontrol agent in cured meat production. Additionally, they emphasize the need to optimize inoculation and maturation conditions to ensure the safety and quality of the final product. Future studies should explore different concentrations and combinations of biocontrol microorganisms, as well as their applications and influences on the sensory characteristics of the product, contributing to the development of effective strategies for mycotoxin control.
Biodisponibilidade de ferro e sua interação com a vitamina A em alimentos biofortificados
(Universidade Federal do Espírito Santo, 2018-03-01) Antunes, Paula Tavares; Tostes, Maria das Graças Vaz; Costa, Neuza Maria Brunoro; VIANA, M. L.; COSTA, A. G.; OLIVEIRA, D. S.; BRIGIDE, P.
Biodisponibilidade de ferro in vitro e in vivo de misturas de feijões caupi e batata doce biofortificados
(Universidade Federal do Espírito Santo, 2017-12-18) Corrêa, Sarah Ramos; Tostes, Maria das Graças Vaz; Brigide, Priscila; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Oliveira, Daniela da Silva
Food biofortification is an ally in the fight against micronutrient deficiency. In Brazil, staple crops are produced with higher levels of iron, zinc and vitamin A, but little is known about the bioavailability of these nutrients and their interactions. The aim of the study was to evaluate the interaction of vitamin A in the bioavailability of iron from mixtures of conventional rice with – biofortified cowpea beans and sweet potato with iron and carotenoids pro vitamin A, respectively, using in vitro and in vivo methods, as well as evaluate the gene expression of proteins involved in iron metabolism. The foods were cooked and dried at 60ºC. The nutritional composition, phytates, total phenolics, iron and zinc of food flours were analyzed. The combinations used in the experiment consisted of rice + cowpea added or not of sweet potatoes. In vitro bioavailability of cowpea bean Guariba (G), Aracê (A), Xique Xique (X) and Tumucumaque (T) was assessed by Caco-2 cells. In the biological assay nine experimental groups (n = 8) were tested: Rice + Cowpea BRS Guariba (G); Rice + Cowpea BRS Guariba + Sweet Potato (GB); Rice + Cowpea BRS Aracê (A); Rice + Cowpea BRS Aracê + Sweet Potato (AB); Rice + Cowpea BRS Xique Xique (X); Rice + Cowpea BRS Xique Xique + Sweet Potato (XB); Rice + Cowpea BRS Tumucumaque (T); Rice + Cowpea BRS Tumucumaque + Sweet Potato (TB); Control (Ferrous Sulfate). Only the BRS Xique Xique cowpea presented higher bioavailability of iron in vitro in the absence of sweet potato compared to the blend with the potato. The other groups added of sweet potato did not differ among themselves, as well as the groups without the potato, and one compared to the other. Bioavailability of iron in vivo was assessed by the depletion/repletion method (period of 35 days). Hemoglobin Gain (Hb Gain), Hemoglobin Regeneration Efficiency (HRE) and Relative Biological Value of HRE (RBV-HRE) were evaluated. The gene expression of the transferrin and ferritin proteins were evaluated by RT-PCR. The Hb gain of the experimental groups did not differ from the control (p=0.05). The test groups presented similar levels of HRE (p=0.05). The in vivo bioavailability was higher for the control group (p <0.05), while the potato groups did not differ (p=0.05). The only group that differed from its counterpart without sweet potato was XB (p <0.05). mRNA expression of ferritin did not differ between the test and control groups (p=0.05). In what it refers to mRNA expression of transferrin, in which there was difference between the test and control groups (p <0.05), except the group Xique Xique (p <0.05). The association of rice and beans to sweet potato rich in carotenoids, did not favor the gene expression of proteins involved in the metabolism of iron, as well as the bioavailability of this mineral.
Café conilon (Coffea canephora Pierre ex Froehner) processado por via natural com inoculação de leveduras
(Universidade Federal do Espírito Santo, 2019-07-15) Silva, Bruna Lessa da; Bernardes, Patricia Campos; https://orcid.org/0000000200123890; http://lattes.cnpq.br/0443413246742848; https://orcid.org/0000-0002-0429-9455; http://lattes.cnpq.br/3835679507854745; Schwan, Rosane Freitas; https://orcid.org/0000-0003-1320-8882; http://lattes.cnpq.br/; Pinheiro, Patricia Fontes; https://orcid.org/0000000340195773; http://lattes.cnpq.br/7891884643619330; Coelho, Jussara Moreira; https://orcid.org/; http://lattes.cnpq.br/9157534666762021; Silva, Samuel de Assis; https://orcid.org/0000000207187328; http://lattes.cnpq.br/5587612692274561
There are several factors that can affect the sensory quality of coffee, among them are the altitude of cultivation, the forms of processing and the action of microorganisms. In this context, yeast can be used as starter cultures to generate important flavor precursors. Two yeasts were inoculated during the natural drying of conilon coffee. Microbial group counts were performed by plating. Yeast follow-up during fermentation was performed by real-time PCR. Organic acids and sugars were quantified by HPLC. Volatile compounds were identified by gas chromatography. The cup test with six tasters and triangular test was performed. Inoculation significantly influenced the populations of lactic acid bacteria and fungi. For the latter, inoculation with M. guilliermondii at an altitude of 600 m was able to reduce the final population in a log cycle. P. kluyveri count was higher for samples inoculated with this yeast. Twenty-four volatile compounds were identified and their profile was influenced by altitude and yeast inoculation. Acetic, lactic, malic, oxalic and propionic acids were identified during all analysis times. Sugars decreased in concentration during drying. The inoculation of M. guilliermondii and P. kluyveri in coffees from 300 m altitude was able to increase the overall grade of the samples, while for the 600 m altitude there was a drop in this with inoculation. In the triangular test it was possible to detect significant difference only for the sample fermented with M. guilliermondii at an altitude of 600 m. The present study concluded that yeast inoculation may be advantageous depending on the coffee cultivation altitude.
Características físico-químicas, bioacessibilidade e biodisponibilidade de ferro do feijão-caupi biofortificado germinado
(Universidade Federal do Espírito Santo, 2018-08-02) Sant'ana, Cíntia Tomaz; Tostes, Maria das Graças Vaz; Costa, Neuza Maria Brunoro; Brigide, Priscila; Meira, Eduardo Frizzera
Beans provide essential nutrients, being considered the best source of iron among those of vegetable origin. Cowpea (Vigna unguiculata L. Walph) is consumed predominantly in the North and Northeast of Brazil, and its biofortification with iron aims to reduce the high prevalence of iron deficiency anemia in these regions. Some antinutritional factors present in the beans are related to the ability to form insoluble complexes with minerals, thus reducing their bioavailability. It is prioritized its consumption in the cooked form, however, in the germinated form can improve the nutritional quality, leading to the decrease of some antinutritional factors and, consequently, the greater bioavailability of minerals. The objective of this study was to verify the physico-chemical characteristics, bioaccessibility and bioavailability of iron from biofortified germinated cowpea. BRS Tumucumaque (biofortified) and BRS Nova Era (conventional) were used as raw material. The germination and cooking of the beans and the physicochemical characterization (moisture, ash, lipid, protein, carbohydrate, fiber, iron, tannin, phytate, total phenolics) and phytate-iron molar ratio calculation were performed. Bioaccessibility of iron was determined by in vitro digestion. The bioavailability was evaluated by the depletion/repletion methodology by the in vivo experiment using Wistar rats with five experimental groups: ferrous sulfate (SF), cooked Tumucumaque (TC), germinated Tumucumaque (TG), cooked Nova Era (NC), germinated Nova Era (NG). Hemoglobin gain, hemoglobin regeneration efficiency (HRE), relative biological value (RBV) and serum hepcidin were analyzed. There was no statistical difference between the germinated and cooked beans in relation to the centesimal composition. The biofortified beans had lower lipids and higher values of ash and protein (p=0.05) than the conventional one. The biofortified cultivar had 69.42 mg/kg iron content for the cooked and 69.74 mg/kg for the germinated beans, and the conventional cultivar values were 47.15 mg/kg and 47.1 mg/kg for cooked and germinated beans, respectively, without statistical difference in relation to cooking and germination. The germinated beans showed levels of phytates and tannins similar to cooking. The phytate-iron molar ratio for all groups did not show statistical difference. The in vitro bioaccessibility of iron of the germinated beans had higher values (p=0.05) compared to cooking. There was no statistical difference between the groups regarding the parameters evaluating the bioavailability of in vivo iron. Serum hepcidin levels remained similar between groups. Germination showed greater bioaccessibility of iron. Germination was efficient to release iron from the food matrix. The bioavailability of iron from the biofortified germinated beans was comparable to that of ferrous sulfate. The germination process of the bean can be considered an efficient method of consumption of this legume, presenting good bioaccessibility and bioavailability of iron.
Características físico-químicas, compostos fenólicos capacidade antioxidante e atividade da polifenoloxidase durante a fermentação de cacau (Theobroma cacao L.) cultivado no Espírito Santo
(Universidade Federal do Espírito Santo, 2024-06-07) Casotti, Bárbara Nicchio; Valente, Maria Emília Rodrigues ; https://orcid.org/0000-0001-8824-4656; http://lattes.cnpq.br/1776378715968063; Silva, Pollyanna Ibrahim ; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; Carvalho, Raquel Vieira de ; https://orcid.org/0000-0001-7329-9750; http://lattes.cnpq.br/9146731989810239; https://orcid.org/0000-0002-0818-2596; http://lattes.cnpq.br/0233634889745699; Alves, Sérgio Henrique Saraiva ; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/0016300753122303; Glória, Maria Beatriz de Abreu ; https://orcid.org/0000-0002-4137-0396; http://lattes.cnpq.br/6895373188728113
Cocoa is considered one of the largest natural sources of phenolic compounds. There are a variety of positive health effects related to the consumption of these compounds described in the literature, such as high antioxidant, anti inflammatory, anticarcinogenic, antimicrobial, analgesic and vasodilatory capacity. Cocoa fermentation is the most important step in processing, where changes in the levels of several compounds, including phenolics, occur. Considering the influence of the fermentation process of these compounds on the antioxidant capacity and enzymatic activity, which influence the transformation of cocoa seeds during this process, the present study aimed to evaluate the levels of total phenolic compounds during fermentation at room conditions of two cocoa clones, PH16 and SJ02, produced in Espírito Santo, and the fermentation of clone PH16 with and without control of ambient temperature and humidity. Clones PH16 and SJ02 differed statistically (p < 0.05) only in the soluble solids content of the pulp. The fermentation of cocoa seeds under controlled conditions showed a decrease in the content of phenolic compounds during the process, while in the fermentation carried out under ambient conditions, constancy was observed, with significant differences between treatments for this parameter (p < 0.05). The temperature also showed significant differences (p < 0.05) over time, especially during the temperature under ambient conditions, where temperature fluctuations were more pronounced, evidencing the influence of the control of temperature conditions on these sessions

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