Banca de DEFESA: Jamylle Monteiro Marques Toledo

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : Jamylle Monteiro Marques Toledo
DATE: 28/07/2025
TIME: 14:30
LOCAL: Remoto (link:meet.google.com/pbs-ncio-uuj)
TITLE:

Production and characterization of ora-pro-nóbis (Pereskia aculeata Miller) leaf powder for the development of protein hydrolysate powder: enzymatic hydrolysis, physicochemical properties, microstructure, and techno-functional characteristics

KEY WORDS:

Plant-based, vegetable protein, drying techniques, bioactive compounds

PAGES: 137
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Vegetal
SUMMARY:

characterization and production of protein hydrolysate powder through enzymatic hydrolysis. Four scientific studies were developed and are presented in Chapters I, II, III, and IV. Chapter I briefly summarizes and evaluates the current literature on the extraction of plant proteins from green leaves, highlighting its challenges and opportunities. Chapter II investigated the drying kinetics of OPN leaves at three temperatures (30, 40, and 50 °C) for powder production and characterization of nutritional composition, techno-functional properties, thermal stability, and microstructure, indicating good performance in terms of the time-temperature drying relationship. Chapter III examined the effect of thermal treatments (blanching and drying) on the phytochemical composition and compared fresh, blanched, and dehydrated OPN leaves at the three temperatures studied in Chapter I. The results indicated a predominance of insoluble phenolic compounds in all samples, with blanched leaves showing higher concentrations in the phenolic profile analysis by HPLC-DAD, especially for sinapic acid, followed by catechin, caffeic acid, and o-coumaric acid, all with concentrations above 400 mg/100 g (dry basis), in addition to antioxidant capacity, ascorbic acid, and phytosterols. In Chapter IV, a study was conducted to obtain OPN protein hydrolysate via enzymatic hydrolysis at two degrees of hydrolysis (10% and 20%), followed by spray drying using maltodextrin (MD) and gum arabic (GA) as carrier agents. The hydrolysates were characterized in terms of antioxidant capacity, microstructure, particle size, and density. The results showed that a higher degree of hydrolysis improved antioxidant capacity, and gum arabic was more efficient in retaining antioxidant and phenolic compounds, although it exhibited lower color stability compared to maltodextrin. The choice of carrier agents directly influenced the microstructure, color, porosity, and density of the hydrolysates. Finally, Appendix I presents a preliminary study on the enzymatic hydrolysis of OPN leaf powder using two proteolytic enzymes (alcalase and pancreatin). The OPN protein hydrolysate obtained with alcalase showed a higher degree of hydrolysis, total phenolic content, and antioxidant capacity compared to those obtained with pancreatin. However, the hydrolysates showed lower protein content than the original OPN leaf powder. Overall, the study of ora-pro-nóbis leaves represents a promising and relevant topic for the development of natural foods and ingredients, considering the valorization of a still underutilized species that has gained attention in recent years due to its chemical and functional composition. Furthermore, the research promotes sustainability and adds value to the development of low cost products, particularly those derived from family farming.

COMMITTEE MEMBERS:
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externa ao Programa - 1898760 - RENATA NUNES OLIVEIRA - UFRRJExterno à Instituição - MARIA GABRIELA BELLO KOBLITZ - UNIRIO
Externa à Instituição - PÂMELA GOMES DE SOUZA
Externa à Instituição - VANESSA RICAS BIANCARDI