Banca de QUALIFICAÇÃO: BÁRBARA JARDIM MARIANO

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : BÁRBARA JARDIM MARIANO
DATA : 29/08/2025
HORA: 13:30
LOCAL: On line
TÍTULO:

Rheological properties, cholesterol oxidation, and microbiological stability of 1 mayonnaise containing pink pepper and biquinho pepper during refrigerated storage

PALAVRAS-CHAVES:

Keywords: Capsicum chinense, Schinus terebinthifolius Raddi, natural antioxidants, cholesterol oxides, shelf life, egg products, emulsion.

PÁGINAS: 44
RESUMO:

Abstract: Consumers are increasingly concerned about the use of synthetic preservatives in processed foods. Therefore, the growing demand for clean-label foods suggest the development of mayonnaises containing natural antioxidants like biquinho pepper (BP) and pink pepper (PP) as a strategy to limit cholesterol oxidation and increase microbiological stability, which was investigated in the present study during 60 days of storage under refrigeration. Moreover, the effects of incorporating these natural materials on the physicochemical and rheological properties were also considered. Mayonnaises were prepared by the addition of 3.0, 3.5, and 4.0% of the natural antioxidants, and the synthetic antioxidant butylated hydroxytoluene (BHT) was used for comparison. The rheological analyses demonstrated by the G' and G'' moduli that the addition of antioxidants increased the molecular interactions of the emulsions, making them more resistant to force application. The highest CFU values for mold and yeast were determined in the control (2.09 and 2.60 log CFU/g on days 0 and 15, respectively) compared to samples containing the antioxidants. The formation of cholesterol oxidation products (COPs) was evidenced by the higher levels found on day 60 compared to the contents determined initially (day 0). However, the anti-cholesterol oxidation potential of both species of natural antioxidants was demonstrated as samples containing BP (6.38 ± 0.2 µg/g for 4.0% BP) and PP (6.07 ± 0.1 µg/g for 4.0% PP) showed lower levels of total COPs than the control formulation (9.46 ± 0.2 µg/g) after 60 days of storage (p ≤ 0.05). Most treatments showed a protective effect against COP formation comparable to that of BHT (p > 0.05). Additionally, no significant difference was observed between the two pepper types at the 4.0% concentration (p > 0.05), which was the highest used. Therefore, these findings indicate both species as suitable additives in mayonnaise with great antioxidant and antimicrobial potential, in addition to improving the emulsion stability.

MEMBROS DA BANCA:
Presidente - 2563412 - TATIANA SALDANHA
Externa ao Programa - 3479624 - MARIAH ALMEIDA LIMA - UFRRJExterna à Instituição - GENI RODRIGUES SAMPAIO - USP