Mestrado em Ciência e Tecnologia de Alimentos

URI Permanente para esta coleção

http://repositorio.ufes.br/handle/10/17469

Nível: Mestrado Acadêmico
Ano de início: 2011
Conceito atual na CAPES: 4
Ato normativo: Homologado pelo Parecer CES/CNE nº 487/2018 (Portaria MEC nº 609, de 14/03/2019) e Publicado DOU em 18/03/2019 (Seção 1, pág. 63).
Periodicidade de seleção: Semestral
Área(s) de concentração: Ciência e Tecnologia de Alimentos
Url do curso: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA/detalhes-do-curso?id=1076

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Obtenção do extrato de café verde conilon (Coffea canephora) e seus efeitos na resposta pós-prandial de incretinas e na homeostase da glicose
(Universidade Federal do Espírito Santo, 2026-02-25) Silva, Thalia Gomes; Grancieri, Mariana ; https://orcid.org/0000-0001-8888-5496; https://lattes.cnpq.br/6646062052507980; Sant' Ana, Cíntia Tomaz; https://orcid.org/0000-0002-1385-9274; https://lattes.cnpq.br/5267705234203118; Costa, André Gustavo Vasconcelos ; https://orcid.org/0000-0002-2393-6384; https://lattes.cnpq.br/5406130298857736; https://orcid.org/0009-0007-2824-4778; https://lattes.cnpq.br/5338614493677967; Costa, Neuza Maria Brunoro ; https://orcid.org/0000-0002-4967-9937; https://lattes.cnpq.br/9592871700382838; Bressan, Josefina ; https://orcid.org/0000-0002-4993-9436; https://lattes.cnpq.br/6723886773861125
Coffee is one of the most consumed beverages worldwide and has been extensively investigated due to its potential beneficial health effects, mainly attributed to its phenolic and bioactive compounds. Robusta coffee (Coffea canephora) presents higher levels of these compounds in the form of green beans, since the roasting process promotes significant losses of these compounds. In this context, the present study aimed to evaluate different extraction methods of green robusta coffee and investigate the effects of consumption on glycemic, hormonal, and subjective appetite parameters in eutrophic or obese individuals. The different extraction methods were compared in relation to the content of total phenolic compounds, antioxidant capacity, and content of bioactive compounds. According to the results found, among the methods evaluated, conventional infusion for 10 minutes at 90 ºC presented higher concentrations of compounds of interest and high antioxidant capacity when compared to the other methods evaluated, thus being chosen for use in the acute clinical trial. A randomized, single-blind, crossover study was conducted with a one-week washout period between tests. Volunteers, divided into two groups—one of eutrophic individuals (n=10) and the other of obese individuals (n=9)—consumed a control syrup containing 75g of glucose and 250 mL of water, and a syrup containing 55 mL of green coffee extract, 195 mL of water, and 75g of glucose. Blood samples were collected at 0 (fasting), 15, 30, 60, and 120 minutes, simulating an oral glucose tolerance test (OGTT). At the same collection times, volunteers also answered questionnaires regarding subjective appetite parameters using a visual analog scale, allowing for an assessment of subjective appetite perceptions throughout the postprandial period. Postprandial glycemic and hormonal responses showed expected physiological behavior after glucose ingestion, with an initial increase in blood glucose followed by increased insulin secretion and the release of the incretins GIP and GLP-1. However, no significant differences were observed in blood glucose and GIP in the total and incremental areas under the curve (AUC) (p>0.05). However, ingestion of glucose syrup containing green coffee extract significantly reduced the total and incremental AUC of insulin (p<0.05), without altering blood glucose, suggesting greater metabolic efficiency and possible improvement in insulin sensitivity. A reduction in the incremental AUC of GLP-1 (p<0.05) and an increase in the tAUC of glucagon (p<0.05) were also observed. Regarding subjective appetite parameters, assessed using the visual analog scale, no significant diferences were observed. The results suggest that, although green coffee extract did not modulate postprandial glycemia, it was able to alter hormonal responses related to glycemic homeostasis, reinforcing the potential modulating effect of acute consumption of the extract on glucose metabolism
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.
Adição de extrato aquoso de café verde em pães de forma : impacto nas características físico químicas do produto e na bioacessibilidade in vitro
(Universidade Federal do Espírito Santo, 2026-02-02) Secco, Maria Luíza Montenegro; Carvalho, Raquel Vieira de ; https://orcid.org/0000-0001-7329-9750; http://lattes.cnpq.br/9146731989810239; Costa, André Gustavo Vasconcelos da; https://orcid.org/0000-0002-2393-6384; http://lattes.cnpq.br/5406130298857736; Silva, Pollyanna Ibrahim ; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; https://orcid.org/0009-0003-0838-5064; http://lattes.cnpq.br/8601514529114661; Saraiva, Sérgio Henriques; https://orcid.org/0000-0003-0158-9155; http://lattes.cnpq.br/9205382075072561; Sant' Ana, Cíntia Tomaz ; https://orcid.org/0000-0002-1385-9274; https://lattes.cnpq.br/
Green coffee stands out for its high content of phenolic compounds and antioxidant activity, in addition to presenting technological potential for application in foods, especially as a functional ingredient and as an alternative to synthetic preservatives. Considering the high consumption of bakery products by the population and the need to develop foods with functional properties, the present study aimed to incorporate aqueous extract of Coffea canephora green coffee into sliced bread and to evaluate its effects on physicochemical characteristics (volume, specific volume, texture, color, and antioxidant capacity), proximate composition, bioactive compounds, lipid oxidation, microbiological quality, and in vitro bioaccessibility throughout shelf life. The aqueous green coffee extract was obtained by percolation in distilled water at 90 °C and characterized in terms of total phenolic content, antioxidant capacity (ABTS and FRAP), and bioactive compounds (caffeine and chlorogenic acids) by high performance liquid chromatography. Three sliced bread formulations were prepared: control (F0), 50% replacement of water with extract (F50), and total replacement of water with extract (F100). The samples were stored at 25 °C for up to eight days and periodically evaluated on days 1, 3, 5, 6, 7, and 8. Data were subjected to analysis of variance (ANOVA), and when significant, Student’s t test and Tukey’s test were applied at a 5% significance level, as well as regression analysis with model fitting, when applicable. The incorporation of the extract did not promote significant changes in the proximate composition of the breads. However, an effect of extract concentration on physical parameters was observed, with reductions in specific volume, height, elasticity, and chewiness in formulations containing higher levels of extract, indicating interference of phenolic compounds with the gluten network. Bread color was influenced by extract concentration, with a significant reduction in luminosity (L*), without relevant changes in the other chromatic parameters. Caffeine and chlorogenic acid contents remained stable throughout storage and were significantly higher in formulations with greater extract incorporation. Total phenolic content and antioxidant capacity increased proportionally to extract concentration, although a slight reduction over time was observed for FRAP. The addition of the extract was not able to significantly delay lipid oxidation, possibly due to the low lipid content of the food matrix. From a microbiological standpoint, Escherichia coli was not detected; however, mold and yeast growth was observed from the fifth day of storage onward in all formulations. Simulated gastrointestinal digestion indicated a reduction in bioactive compounds, caffeine and chlorogenic acids, after the digestive process, confirming the influence of iii the food matrix on bioaccessibility. It can be concluded that the incorporation of aqueous green coffee extract into sliced bread is technologically feasible and promotes functional enrichment of the product. However, it interferes with structural parameters and is not sufficient, by itself, to extend shelf life, indicating the need for complementary strategies to optimize product stability
Pigmento nitrosohemocromo sintetizado in vitro a partir de fontes orgânicas
(Universidade Federal do Espírito Santo, 2025-12-11) Calci, Renato Jorge Cimero; Roberto, Consuelo Domenici; https://orcid.org/0000-0003-1552-1194; http://lattes.cnpq.br/2368249160119404; https://orcid.org/0000-0001-5862-210X; http://lattes.cnpq.br/1655794415823439; Silva, Pollyanna Ibrahim; https://orcid.org/0000-0003-1888-4492; http://lattes.cnpq.br/6283133658049374; Silva, Bruno Dutra da; https://orcid.org/0000-0001-5042-5742; http://lattes.cnpq.br/6630984726270367
The replacement of nitrite in cured meat products has been widely discussed due to health-related concerns and the growing consumer demand for more natural alternatives. The production of a novel ingredient resulting from the study of the in vitro formation process of the nitrosohemocrome pigment, based on the conversion of nitrate from a vegetable source into nitrite by nitrate-reducing bacteria, represents a promising strategy to reduce the addition of curing salts in cooked meat products. In this context, the aim of this study was to synthesize nitrosohemocrome pigment in vitro using fermented red beet extract as an organic source of nitrite. An experimental study was conducted to determine the optimal pH and fermentation temperature conditions for nitrate-to-nitrite conversion in lyophilized red beet extract, using a starter culture containing Staphylococcus xylosus (Bactoferm® T-SPX) and a face-centered central composite design with a 2² factorial arrangement and five replicates at the central point, totaling 13 experimental runs. The minimum and maximum levels of pH and temperature were 4.4 and 5.2, and 30 and 42 °C, respectively. Subsequently, five formulations containing fermented beet extract, ascorbic acid, and myoglobin extract obtained from beef chuck (Longissimus dorsi muscle) were evaluated for the in vitro production of nitrosohemocrome pigment. As a control, five formulations containing ascorbic acid, myoglobin extract, and sodium nitrite were prepared, with nitrite concentrations ranging from 30 to 50 mg·L⁻¹. Optimal fermentation conditions were achieved at pH 4.96 and 42 °C for 24 h, resulting in a nitrate conversion rate of 73.9% and a nitrite concentration of 0.345 ± 0.004 mg·L⁻¹. During the pigment production stage, formulation P3 showed the highest nitroso pigment content (1.68 ± 0.07%) and a visual color difference (ΔE* = 8.41 ± 0.24) comparable to that obtained with sodium nitrite, with no residual nitrite detected. The chemical characterization of the nitrosohemocrome pigment was performed using spectroscopic analyses. UV–Vis spectroscopy revealed absorption bands characteristic of nitrosyl-heme complexes; FTIR spectroscopy indicated changes consistent with Fe²⁺–NO coordination; and the reduction of the ferric center and formation of the diamagnetic complex characteristic of nitrosylated pigments were confirmed by ¹H NMR spectroscopy. The results of this study demonstrate that the in vitro production of nitrosohemocrome pigment from organic sources is technologically feasible, particularly due to the absence of detectable residual nitrite in the pigment. This finding highlights the efficiency of the applied technique in the development of a novel ingredient with strong potential for application in food matrices and clean-label cured meat products.
Estudo da atividade enzimática, capacidade antioxidante, compostos bioativos e da qualidade sensorial de Coffea canephora submetido à fermentação por anaerobiose autoinduzida
(Universidade Federal do Espírito Santo, 2025-12-12) Oliveira, Erick Fonseca de; Bernardes, Patrícia Campos ; https://orcid.org/0000-0002-0012-3890; http://lattes.cnpq.br/0443413246742848; Carvalho, Raquel Vieira de ; https://orcid.org/0000-0001-7329-9750; http://lattes.cnpq.br/9146731989810239; https://orcid.org/0009-0006-3889-593X; http://lattes.cnpq.br/9103739873282365; Rosário, Denes Kaic Alves do ; https://orcid.org/0000-0001-8565-2021; http://lattes.cnpq.br/7963921448042379; Bressani, Ana Paula Pereira ; https://orcid.org/0000-0002-8470-6144; http://lattes.cnpq.br/3923033882753088
The increased consumption of specialty coffees has driven the market to seek new technologies to improve the quality of these beverages. Fermentation can be considered a tool to improve coffee quality, obtaining diverse sensory profiles. The microorganisms that participate in the fermentation process release enzymes that degrade compounds in the pulp and mucilage, producing metabolites that are precursors of aroma and flavor. Self-induced anaerobic fermentation (SIAF) promotes a favorable environment for the fermentative microbial community, providing a reduction in fermentation time and improving the sensory profile of the beverage. This study aimed to evaluate the influence of self-induced fermentation with or without yeast inoculation on enzymatic activity, antioxidant capacity, bioactive compounds, volatile compounds, and the sensory profile of Coffea canephora. Experiments were conducted with ripe Coffea canephora fruits subjected to the following treatments: a) Natural Processing (NP, direct drying on raised drying beds), b) SIAF without inoculation, c) SIAF MG with inoculation of the yeast Meyerozyma guilliermondii CCMA 1740. The fermentation process was monitored for 72 hours, measuring temperature, pH, and soluble solids content. Enzymatic activity (invertase and protease) was evaluated before and after fermentation. The chemical composition (organic acids, volatiles, bioactive compounds, and total phenolic content) and antioxidant capacity (DPPH and ABTS) were investigated before and after fermentation, at the end of drying, and after roasting. The sensory quality of the beverages was evaluated using Q-Graders. Volatile analysis identified 30 compounds, predominantly alcohols, pyrazines and phenols in roasted coffees, and ester formation after SIAF fermentation compared to PN. Inoculation with M. guilliermondii CCMA 1740 resulted in coffees with greater homogeneity and sensory balance, characterized by sweet and fruity notes, classifying them in the specialty Canephora category. After 72 hours of fermentation, the concentration of succinic acid increased, while acetic acid did not change in the SIAF treatments. The more pronounced reduction in total soluble solids in the SIAF MG treatment by a non-pectinolytic yeast demonstrates greater metabolic efficiency of the microorganism in the formation of aromatic compounds. In the SIAF treatment without yeast, the high invertase activity promoted greater release of glucose and fructose. The stability of bioactive compounds throughout processing demonstrates that the fermentation process preserves the antioxidant capacity of the coffee, even in the face of metabolic transformations. The possible degradation of caffeine by M. guilliermondii CCMA 1740 suggests alternative metabolic pathways that are still poorly explored, with the potential to reduce the bitterness of the beverage

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