Banca de DEFESA: DANIELLE CUNHA DE SOUZA PEREIRA

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
DISCENTE : DANIELLE CUNHA DE SOUZA PEREIRA
DATA : 04/03/2020
HORA: 14:00
LOCAL: UFRRJ
TÍTULO:

Spray drying of juçara pulp to obtain potentially functional products

PALAVRAS-CHAVES:

bioaccessibility, bioactive compounds, product development, Euterpe edulis Martius, colonic fermentation, spray dryer.

PÁGINAS: 19
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Tecnologia de Produtos de Origem Vegetal
RESUMO:

Juçara palm tree (Euterpe edulis Martius) fruit is a small, non-climacteric tropical black-violet fruit whose popularity and commercialization has steadily increased in recent years. Traditionally, the palm heart obtained from the stem is more consumed, but there is a growing interest in the fruit pulp, due to economic interests and biodiversity protection. Juçara pulp has being described as a source of potentially bioactive compounds, which attracted the attention of the industry aiming at the production of functional foods. Juçara pulp has lower acidity compared to other tropical fruits pulps (0.31% citric acid), low soluble solids (4.63 ºBrix) and high anthocyanin content (2,928.64 mg cyanidin-3- glucoside/ 100g pulp) and total phenolics (9,071.87 mg equivalent of gallic acid/ 100g), compounds that are related to high antioxidant capacity (ABTS: 504.97 μmol of Trolox/ g; ORAC: 2,400.10 μmol of Trolox/g). Juçara fruit and pulp are perishable, requiring adequate preservation methods. In this study, a powdered juçara pulp was produced by spray drying without the addition of encapsulating agents, and stability during different storage conditions was evaluated. The drying process yielded 66% and an anthocyanin concentration of 7,079.19 mg cyanidine-3-glucoside/ 100g was observed. 90% of the total phenolic compounds were retained (14,084.65 mg equivalent gallic acid/ 100g) and no change in antioxidant potential was observed (ABTS: 858.59 μmol Trolox/ g ORAC: 4,155.39 μmol Trolox/ g). Physical results of water solubility (72.93%), hygroscopicity (11.62%), sorption isotherms and particle morphology were considered technologically appropriate. The anthocyanin content and color of the pulp powder did not change when stored at 25 ºC or 7 ºC in the presence or absence of oxygen for 103 days. Bioaccessibility of phenolic compounds was evaluated, and it was observed that the colonic digestion process performed by the intestinal microbiota resulted in an increase in short chain fatty acid production (738.20% in the juçara pulp; 774.03% juçara powder) and Bifidobacterium cell count in 1 Log cycle. A reduction of 1 Log cycle was observed in the E. coli population of the microbiota exposed to juçara pulp and powder, and a decrease in ammonia production of 100.84% and 126.96% respectively for pulp and poder, when compared to a negative control. These results together may suggest a beneficial effect of juçara pulp and powder on the intestinal microbiota. After the digestion process, it was determined by HPLC that 26.42% of the total phenolic content of juçara pulp (666.47 mg/ 100g) and 21.02% of juçara pulp (787.21 mg/ 100g) reached the colon, may present an in loco action of these compounds. In the juçara pulp, there was a 158.70% (ABTS) and 76.78% (ORAC) increase in antioxidant capacity (1,306.38 and 4,242.85 μmol Trolox/ g, respectively) and 43.12%. (1,262.77 mg cyanidine-3-glucoside/ 100g) anthocyanins remained accessible after 24 hours of fermentation. While in juçara powder, there was a 22.7% (ABTS) and 6.15% (ORAC) increase in antioxidant capacity (1,048.90 and 4,411.04 μmol Trolox / g, respectively) and 39, 96% (2,829.17 mg cyanidine-3-glucoside/ 100g) anthocyanins also remaining available during the fermentation period. Thus, juçara pulp showed higher antioxidant potential than concentrated powder, which may be related to the protective capacity of the food matrix. The juçara powder presented bioactive properties and ability to modulate the intestinal microbiota, being an alternative to act as a food ingredient. As an alternative application, the juçara powder was added to an apple juice to enhance the bioactivity of the product. Following exposure to colonic microbial fermentation apple juice with juçara resulted in an increase in short chain fatty acid production (1.69 mmol/ L) and Bifidobacterium cell count (0.67 Log cycles). Ammonia production decreased (28.22%) when compared to the negative control without juçara addition. After digestion, 31.31% of anthocyanins (5.06 mg cyanidine-3-glucoside and 2.95 mg cyanidine-3-ruthenoside/ 200g apple juice with juçara) reached the colon and a 52.94% increase in Antioxidant capacity (21.62 and 1.786.64 μmol Trolox/ mL ABTS and ORAC, respectively) was observed after 24 hours of fermentation. Apple juice supplemented with juçara powder showed good acceptance in a sensory study, where most consumers (58.75%) said they would buy the product if it were for sale, due to a nice taste and because of a health benefits promotion. Thus, apple juice is a viable matrix for the addition of juçara powder, which allows the bioaccessibility of phenolic compounds and antioxidant capacity to be maintained. In addition, apple juice supplemented with juçara powder showed potential to be considered a functional food.

MEMBROS DA BANCA:
Presidente - 628.646.967-20 - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Interno - 014.548.996-54 - EDWIN ELARD GARCIA ROJAS - UFF
Externa ao Programa - 2278527 - MONICA MARQUES PAGANI
Externo à Instituição - DANIEL PERRONE MOREIRA - UFRJ
Externo à Instituição - VIRGÍNIA MARTINS DA MATTA - EMBRAPA