Banca de DEFESA: DAYANA KETRIN SILVA FRANCISCO MADELLA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : DAYANA KETRIN SILVA FRANCISCO MADELLA
DATA : 13/11/2018
HORA: 13:00
LOCAL: Sala de aula do PPGCTA
TÍTULO:

Application of active coating based on whey protein in potato (Solanum tuberosum L.) minimally processed

PALAVRAS-CHAVES:

Keywords: Enzymatic browning, antioxidant, active packaging

PÁGINAS: 77
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Embalagens de Produtos Alimentares
RESUMO:

The demand for healthy foods, close to in natura and easy to prepare, is increasing at present. Potato (Solanum tuberosum L.) among vegetables can be a product of great convenience when minimally processed (MP). However, during the production stages, it tends to undergo enzymatic darkening, as well as losses in quality, loss of nutritional value and economic losses. Through active coatings, it is sought to maintain the quality of these vegetables, mainly in the maintenance of the color and consequently extending the commercial validity of the products. Among them, whey proteins (WPC) present great potential for use as coatings, due to their characteristics that favor their application as transparency, flexibility, brightness and absence of odor, besides being able to carry agents that can improve or preserve the characteristics of food. The incorporation of antioxidant agents has been studied for its potential in the food industry. The objective of this work was to adapt an active coating based on whey protein, incorporating antioxidant, ascorbic acid (AA) and citric acid (AC) agents, for application in English potato (Solanum tuberosum L), minimally processed and the evaluation of the product for 10 days stored at 10 ° C. Physicochemical analyzes were performed (color, texture, mass loss, moisture content, soluble solids content, pH and acidity). Through the surface and response methodology (MSR), the most efficient AC and AA concentration in relation to the physicochemical analyzes was 1.5% for AC and 0.5% for AA and the combination of the same. From these concentrations of acids, in WPC coatings and aqueous solution, the microbiological analyzes, mass loss, oxygen concentration and polyphenoloxidase evaluation were performed. Where the absence of filamentous fungi in the analyzed products was verified up to the 5th day of storage and only those coated with 1.5% of AC were within the limits established by countries such as Germany, France and Japan for mesophiles, since there is no specification in the Brazil. There was absence of Salmonella sp and Coliformes at 35 and 45ºC according to the current legislation. The PPO activity remained practically stable throughout the processing and was not significant (p> 0.05) for the treatments analyzed by the Tuckey test, where only the treatment with 0.5% of AA did not remain constant during the period of storage. The oxygen concentration did not remain constant during the analyzed time, there was a significant difference in time for all the treatments and the loss of mass was also susceptible to the time action for all the treatments. No antimicrobial activity was observed in the coating. The best WPC-based coating for microbiological analysis is A2 (1.5% AC), as well as the maintenance efficiency of the vegetable color were A2 (1.5% AC) and A4 (1.5% AC and 0.5% AA).

MEMBROS DA BANCA:
Externo ao Programa - 1488978 - CRISTIANE HESS DE AZEVEDO MELEIRO
Externo à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA
Externo à Instituição - NATHÁLIA RAMOS DE MELO