Banca de DEFESA: MARIA CLARA GUIMARÃES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MARIA CLARA GUIMARÃES
DATA : 05/02/2020
HORA: 09:00
LOCAL: Universidade Federal Rural do Rio de Janeiro
TÍTULO:

DEVELOPMENT OF ACTIVE COATING CASSAVA STARCH AND AROEIRA ESSENTIAL OIL (Shinus terebinthifolius Raddi) APPLIED IN BROCCOLI

PALAVRAS-CHAVES:

active packaging, Erwinia carotovora, Xanthomonas campestris, pink pepper

PÁGINAS: 96
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Embalagens de Produtos Alimentares
RESUMO:

Broccoli (Brassica oleracea) is a vegetable with a recent introduction in Brazil and its cultivation has been increasing gradually in the last decades. Fresh broccoli is highly perishable and have a commercial shelf life of only 2 to 3 days at 20 °C. The development of active coatings mainly based on sustainable and/or biodegradable materials have emerged in research. Cassava starch has some inherent properties, such as high viscosity, high transparency, resistance to acidification and has been presented as a possible polymeric matrix. Essential Oils (EO) are natural additives that can be added to the polymer matrix of active materials, which can be antimicrobial. Aroeira´s EO (Shinus terebinthifolius Raddi) has been reported to have antimicrobial effects in other works. The incorporation of aromatic EO into a cassava starch-based coating may represent a promising alternative in the post-harvest conservation of broccoli, increasing its added value. The objective of this work is to develop an active coating based on cassava starch incorporated with pink pepper´s EO to be applied to minimally processed broccoli in order to extend its commercial validity. Will be carried out, in vitro analyzes of the antimicrobial activity of the EO and the developed coating. Coating coverage efficiency will be assessed by staining the applied coating. The effect of the applicability of the active coating will be analyzed by broccoli´s color, texture, vitamin C, soluble solids, total acidity, pH and microbial stability. It is expected that the developed coating presents a homogeneous coverage with antimicrobial effect, extending the commercial validity of the broccoli.

MEMBROS DA BANCA:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Interna - 2311373 - MARIANA TEIXEIRA DA COSTA MACHADO
Externa à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA
Externa à Instituição - LIZ COUTINHO VIANNA DE AGUIAR - UFF