Banca de QUALIFICAÇÃO: CRISTINA BARBOSA PEREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CRISTINA BARBOSA PEREIRA
DATA : 09/09/2019
HORA: 10:00
LOCAL: Departamento de Tecnologia de Alimentos
TÍTULO:

Biopreservation of cold pressed apple juice by lactic acid bacterias

PALAVRAS-CHAVES:

Cold pressed, Biopreservation, Lactic acid bacteria, Fermentation.

PÁGINAS: 32
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Due to their processing characteristics and the industry's intention to offer a product as natural as possible, cold-pressed juices have a short shelf life, making it difficult to meet market needs. This work was carried out in partnership with Da Natu® company that identified the need to be able to extend the life of your product and thus expand your consumer market. To this end, we began research into the biopreservation of cold-pressed juice by probiotic lactic acid bacteria (BAL). These bacteria have high resistance to freezing and lyophilization, adhesion and colonization of the digestive tract mucosa and production of substances with antimicrobial activity, which make them suitable for application in human health. Its antimicrobial activity is guaranteed through the production of compounds such as hydrogen peroxide, organic acids, diacetyl, bacteriocins and competition for nutrients, playing a fundamental role in food preservation and emerging as an alternative to conservation by chemical additives. BALs are capable of altering the dietary matrix: the juices may have their antioxidant activity increased, due to the production of substances from the fermentation process in response to oxidative stress, aromas are formed by metabolizing substrates and producing aromatic compounds. Together with the production of organic acids, they have an effect on the sensory profile of the product. Probiotic BALs of the genera Lactobacillus and Bifidobacterium, found in traditional fermented foods, besides preserving can confer functional characteristics to apple juice. To date, few studies have been found on the biopreservation of fruit juices by probiotic BALs, especially with regard to cold pressed and chilled processed juices. Thus, the present work aims to carry out studies with probiotic BAL strains in the biopreservation of cold-pressed apple juice, as it is a process of biological preservation of foods, combined with the production of a healthy food that can be consumed by most of the population.

MEMBROS DA BANCA:
Presidente - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interno - 359403 - ROSA HELENA LUCHESE
Externo à Instituição - ANDRE FIORAVANTE GUERRA