Banca de DEFESA: PAULA MARINHO ROSA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : PAULA MARINHO ROSA
DATE: 19/07/2023
TIME: 14:00
LOCAL: on line
TITLE:

APPLICATION OF JUÇARA POWDER IN DIFFERENT FOOD PRODUCTS: EFFECT ON ANTIOCANINE BIOACCESSIBILITY, STABILITY AND SENSORY ANALYSIS

KEY WORDS:

Juçara pulp; spray drying; food matrices; anthocyanins; bioaccessibility.

PAGES: 33
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Aproveitamento de Subprodutos
SUMMARY:

The juçara pulp has been considered rich in phenolic compounds, mainly anthocyanins, natural pigments responsible for the red, blue and purple colors of some vegetables and fruits. Due to its instability, the application of these pigments in the food industry is a great challenge. Spray drying is an economical, flexible technique, in addition to producing good quality particles. The realization of this process in juçara pulp is an effective alternative to protect anthocyanins from degradation, promote better product conservation and improve stability, both in processing and storage, in addition to adding value to the product through the application as natural dyes in foods . Therefore, the present project intends to apply juçara pulp powder in the formulation of different food products and to evaluate the effect of the matrix on the bioaccessibility and stability of anthocyanins. The juçara pulp powder will be characterized according to its chemical composition, antioxidant capacity, physical properties and color. Subsequently, the pulp powder will be applied in the formulation of two different food matrices, a jelly bean and an ice cream, which will be characterized according to the contents of phenolic compounds and anthocyanins. At the end, the study of simulated digestion in vitro will be carried out to verify the bioaccessibility of anthocyanins and phenolic compounds in the elaborated products, in addition to the stability during storage in relation to the anthocyanin content, instrumental color and microbiological quality. Sensory analysis will also be carried out to assess the acceptance and purchase intention of the elaborated products.

COMMITTEE MEMBERS:
Presidente - ***.646.967-** - LOURDES MARIA CORRÊA CABRAL - EMBRAPA
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - CAROLINA BERES - UERJ
Externo à Instituição - MARIA GABRIELA BELLO KOBLITZ - UNIRIO