Banca de DEFESA: MAHYRA DA PAIXÃO E SILVA ALVES

Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.
STUDENT : MAHYRA DA PAIXÃO E SILVA ALVES
DATE: 27/04/2026
TIME: 14:00
LOCAL: Hibrida: Embrapa Agroindústria de Alimentos e Remota e https://meet.google.com/ept-jysh-sfm
TITLE:

Application of UV-C radiation to fresh, minimally processed apples, and clarified apple juice to maintain product quality and enhance microbiological safety

KEY WORDS:

apple; bioactive compounds; food safety; postharvest preservation; UV-C radiation;

PAGES: 138
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

The apple (Malus domestica) is one of the most widely cultivated and consumed fruits worldwide, prized for its sensory qualities and high content of fiber, vitamins, and bioactive compounds. However, the production chain faces critical challenges, such as high post-harvest losses (reaching 70% due to rot), enzymatic oxidation, and microbiological risks in processed products. This thesis evaluated the efficacy of short-wavelength ultraviolet radiation (UV-C) as a strategic non-thermal technology to improve safety and maintain the quality of fresh, minimally processed apples, and clarified juices, while also incorporating a global bibliometric analysis on the topic. Experimentally, the matrices were subjected to different radiation doses (exposures of 5 to 10 minutes) and stored under refrigeration. The results demonstrated that UV-C was highly effective in controlling spoilage microorganisms (molds and yeasts) and pathogens, ensuring the absence of Salmonella spp. and keeping Escherichia coli counts within the limits established by law. In fresh and minimally processed fruits, the radiation helped maintain firmness and color (brightness and red hue), in addition to reducing the enzymatic browning index in sliced apples. Regarding physicochemical attributes, the treatments preserved soluble solids content and total acidity. Notably, the application of UV-C induced the hormesis phenomenon, resulting in a significant increase in the content of total phenolic compounds and the antioxidant capacity of the samples, thereby enhancing the functional value of the final product. The bibliometric review corroborated the growing trend of this technology, identifying Spain, the United States, and China as the main research hubs, and highlighting UV-C as a sustainable tool to replace or complement the use of chlorinated compounds. It is concluded that UV-C radiation is a promising alternative with low thermal impact, capable of ensuring microbiological stability, extending shelf life, and preserving the nutritional and sensory characteristics of apples and their derivatives, although further advances in standardization are still needed for industrial-scale applications.

COMMITTEE MEMBERS:
Presidente - ***.726.462-** - OTNIEL FREITAS SILVA - EMBRAPA
Interno - ***.179.236-** - ANDRE FIORAVANTE GUERRA - CEFET/RJ
Externa ao Programa - 1488978 - CRISTIANE HESS DE AZEVEDO MELEIRO - UFRRJExterna à Instituição - IZABELA ALVES GOMES
Externa à Instituição - JÉSSICA CAROLINE ARAUJO SILVA SANDES