Banca de QUALIFICAÇÃO: TATIANA LABRE DA SILVA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : TATIANA LABRE DA SILVA
DATE: 25/04/2022
TIME: 10:00
LOCAL: Banca remota
TITLE:

Development of dried condiments based on aroeira leaves and fruits (Schinus terebinthifolius Raddi) and their application as a natural antioxidant in fish hamburgers

KEY WORDS:

Natural additive, bioactive compounds, spices, lipid oxidation

PAGES: 44
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:

Aroeira (Schinus terebinthifolius Raddi), also known as Brazilian pepper or pink pepper, is a plant native to South America widely distributed in the Brazilian territory. Its fruits and leaves are used for therapeutic purposes and in agricultural production systems as natural defensives. In foods, aroeira is used as a condiment to confer flavor, color, and aroma. Moreover, aroeira has also been highlighted due to its antioxidant potential. Synthetic antioxidants are widely applied by the food industry. However, these compounds present risks to consumers’ health, with restrictions on their use. Due to the presence of unsaturated lipids such as n3-fatty acids and cholesterol, marine fishes, such as pescadinha (Cynoscion spp), are highly susceptible to lipid oxidation. Therefore, the development of natural condiments containing bioactive compounds with antioxidant properties represents a strategy to reduce lipid oxidation in fish and add flavor, aroma, and color to fish hamburgers during preparation. In this context, this study aims to develop dried condiments prepared with aroeira fruits and leaves, applying drying kinetics associated with monitoring the presence of bioactive compounds. The condiments will be added to hamburgers according to five different formulations and the lipid fraction quality of hamburgers will be evaluated after frozen storage and thermal preparation in air fryer. Sensory evaluation will also be performed through paired acceptance analysis.

 

BANKING MEMBERS:
Presidente - 2563412 - TATIANA SALDANHA
Externa à Instituição - GENI RODRIGUES SAMPAIO - USP
Externa à Instituição - MICHELI DA SILVA FERREIRA - UFF