Banca de QUALIFICAÇÃO: THAIS HELENA MARILAC VIEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : THAIS HELENA MARILAC VIEIRA
DATE: 30/04/2026
TIME: 13:30
LOCAL: On line
TITLE:

Cold extraction of pink pepper (Schinus terebinthifolia Raddi) oil and its application as a bio-based additive in Minas Frescal cheese.

KEY WORDS:

Keywords: Pink pepper (Schinus terebinthifolia Raddi), Minas Frescal cheese, natural additive, cold extraction, lipid oxidation.

PAGES: 37
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Lipid oxidation is a significant concern in fresh and "frescal" cheeses, as it compromises nutritional quality, sensory characteristics, and shelf life, while forming compounds deleterious to health. Although synthetic antioxidants are commonly used in foods, their prolonged consumption may pose health risks, sparking interest in natural alternatives. Pink pepper (Schinus terebinthifolia Raddi), rich in phenolic compounds and terpenes, possesses antioxidant and antimicrobial properties that can be advantageous in dairy preservation, in addition to containing a variety of monoterpenes responsible for its characteristic aroma and flavor. This study aims to evaluate the potential of pink pepper oil as a natural antioxidant and antimicrobial agent in Minas Frescal cheese samples. The research involves the cold extraction of vegetable oil from pink pepper fruits, followed by its chemical characterization through the analysis of bioactive compounds via HPLC-ESI-QTOFMS, in vitro antioxidant capacity (DPPH, ORAC, and β-carotene/linoleic acid system), fatty acid and sterol profiles, and antimicrobial capacity. After characterization, the oil will be incorporated into cheeses at different concentrations: 0.25%, 0.50%, and 0.75%, in addition to controls (0% and BHT). The cheeses will be kept under refrigeration for 28 days and evaluated at specific intervals (0, 14, 21, and 28 days) regarding chemical parameters (moisture and total lipids), lipid oxidation (fatty acid content, TBARS, and cholesterol oxidation products - COPs), and microbiological aspects. Thus, this study seeks to value native biodiversity and encourage sustainable practices by promoting the use of bioactive plant sources in food preservation.

COMMITTEE MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa à Instituição - MICHELI DA SILVA FERREIRA - UFF
Externa à Instituição - VANESSA SALES DE OLIVEIRA