Banca de DEFESA: PAULO CEZAR DA CUNHA JÚNIOR

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : PAULO CEZAR DA CUNHA JÚNIOR
DATE: 15/09/2023
TIME: 13:30
LOCAL: PPGEA - Instituto de Agronomia, UFRRJ
TITLE:

Purple fleshed sweet potato “Beni imo” as a multifunctional natural food ingredient: characterization and application

KEY WORDS:

anthocyanins; natural ingredients; natural pigments; dairy products; clean label

PAGES: 141
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

Eating habits have changed considerably over the past few decades. Currently, there is a great demand for healthier and closer to natural options. Thus, products have been developed from simpler processes and with the non-use or minimal use of components that can cause negative impacts on health, such as allergens and additives, which include artificial colors. Several studies show that the use of synthetic dyes can lead to the occurrence of several deleterious effects. Such effects, which can occur in the short, medium, and long term, lead to a tendency to replace these with natural and renewable options. In this spectrum, several studies have been developed in order to propose the use of natural ingredients and additives, obtained from vegetables, including those with the intention of coloring. The use of a plant matrix as a source of natural dye is conditioned to three aspects: being widely available in nature, presenting low production cost and having high yield, which enables the use of alternative sources. An example of a plant matrix with potential use to obtain these additives is the purple-fleshed sweet potato, since this tuber has a high concentration of anthocyanins, a pigment that is responsible for a wide range of colors and has outstanding bioactive capacity. This tuber presents easy management and low cost for cultivation, great adaptation to different climates and soils. Studies also indicate that the components present in this vegetable are associated with the prevention of the risk and incidence of degenerative diseases. In addition, this vegetable presents in its composition starch, a polysaccharide of great technological importance for the food industry. Thus, the use of purple-fleshed sweet potatoes to obtain a natural ingredient can lead to the improvement of the nutritional, technological and bioactive characteristics of products. Thus, this project aims to obtain and characterize freeze-dried powders of different colors from the purple-pulped sweet potato "Beni imo", as well as the evaluation of the application of these powders as a multifunctional natural food ingredient and their possible impacts on the technological, physical, chemical, functional, and bioactive properties in Greek yogurt and stirred yogurt.

COMMITTEE MEMBERS:
Presidente - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externa ao Programa - 2145575 - ANELISE DIAS - UFRRJExterna ao Programa - 1219728 - REGINA CELI CAVESTRE CONEGLIAN - UFRRJExterna à Instituição - ANA CAROLINA SAMPAIO DORIA CHAVES - EMBRAPA
Externo à Instituição - ANDRE FIORAVANTE GUERRA - CEFET/RJ
Externo à Instituição - MARIA GABRIELA BELLO KOBLITZ - UNIRIO