Browsing by Author "Dias, Ana Clara Costa"

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    Desenvolvimento e avaliação de embalagem ativa antimicrobiana na estabilidade de doce de banana desenvolvido sem adição de açúcar.
    (2019) Dias, Ana Clara Costa; Pereira, Patrícia Aparecida Pimenta; Cunha, Luciana Rodrigues da; Santos, Eleonice Moreira; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida Pimenta
    A sacarose é um dos principais componentes do doce de banana, uma vez que, juntamente com as substâncias pécticas e o ácido, define a formação do gel. Ao retirá-la da constituição desse doce, é necessário que se tenha estratégias tecnológicas que o aproxime o máximo possível do alimento tradicional. Ademais, o açúcar também atua como um agente conservante, inibindo o crescimento microbiano. Diante disso, o objetivo deste trabalho foi desenvolver e utilizar embalagem ativa antimicrobiana, incorporada com extrato bruto de abricó, jambolão e sorbato de potássio, na estabilidade de doce de banana sem adição de açúcar elaborado utilizando cloreto de cálcio, goma carragena e pectina de baixo teor de metoxilação. Para isso, o trabalho foi desenvolvido em duas etapas. A primeira etapa correspondeu à avaliação do efeito do cloreto de cálcio, da goma carragena e da pectina de baixo teor de metoxilação nas características físico-químicas, sensoriais e no teor de compostos bioativos e na atividade antioxidante dos doces de banana sem adição de açúcar. A segunda etapa compreendeu o desenvolvimento e avaliação da atividade antimicrobiana de filmes adicionados de extrato bruto de abricó, extrato bruto de jambolão e sorbato de potássio. Os resultados mostraram que menores concentrações de cloreto de cálcio resultaram em formulações com tonalidade vermelho-amarelada e menor umidade, diminuindo assim o sabor e a intenção de compra. Além disso, a utilização de maiores concentrações de goma carragena diminuíram a percepção do aroma de banana. Tem-se ainda que a formulação F3 apresentou o maior teor de compostos bioativos e atividade antioxidante. Em relação ao filme, constatou-se que o potencial de inibição do jambolão foi maior quando comparado ao do abricó. Além disso, o extrato de jambolão foi capaz de reduzir o crescimento microbiano em quase um ciclo log, e a adição do sorbato de potássio ao filme foi tão eficiente quanto a sua adição direta no doce, sendo uma alternativa viável a utilização de filmes ativos antimicrobianos para acondicionar doces de banana sem adição de açúcar.
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    Jambolão extract and potassium sorbate as antimicrobial components in active packaging.
    (2022) Dias, Ana Clara Costa; Alves, Juliana Josh Silva; Santos, Izabela Silva dos; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida Pimenta
    This study aimed to use the raw extract of jambolão (Syzygium cumini L.) and potassium sorbate as antimicrobial components in cellulose acetate films and evaluate their potential for application as active packaging for sugar-free banana preserve. The films were prepared using the casting method and evaluated for thickness and inhibition potential. The efficiency of the films as active packaging, in situ, was evaluated through the enumeration of aerobic mesophiles and mold and yeast over 36 days of storage of banana preserves. Furthermore, in order to analyze the fungicidal effect of the films against banana preserve with an initial load of microorganisms, mold and yeast were counted for 25 days of storage. The results showed that the incorporation of crude jambolão extract increased the film thickness, and its inhibition potential was similar to the film with incorporated potassium sorbate. Furthermore, the film with crude jambolão extract reduced mold and yeast growth by up to 1 log cycle over 36 days of storage. Furthermore, the use of the film with potassium sorbate promoted the same effect as this preservative added directly to the fruit preserve and proved to be efficient even with relevant initial contamination. Thus, the use of these active packagings presents an opportunity for industries as they reduce health risks and improve the safety and quality of preserves.
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    Optimization of texture profile analysis parameters for commercial guava preserve.
    (2021) Vieira, Mariele Antunes; Schiassi, Maria Cecília Evangelista Vasconcelos; Dias, Ana Clara Costa; Curi, Paula Nogueira; Pereira, Patrícia Aparecida Pimenta; Carneiro, João de Deus Souza; Borges, Soraia Vilela; Queiroz, Fabiana
    Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm·s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm·s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.
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    Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage : packaging effect.
    (2020) Santos, Hellen Vidal; Maia, Cassandra Justina Souza; Lima, Elismara de Jesus Ferreira; Dias, Ana Clara Costa; Monteiro, Reginaldo de Souza; Gandra, Kelly Moreira Bezerra; Cunha, Luciana Rodrigues da; Pereira, Patrícia Aparecida Pimenta
    Fruit jellies are widely produced as a way to utilize fresh fruits, which are highly perishable. Orange a fruit widely consumed in Brazil, it has a significant amount of bioactive compounds. Despite the great progress in the development of jellies, several factors can change its useful life, among them is the packaging. Therefore, the objective of this study was to evaluate the effect of packaging on the physicochemical, physical, microbiological and bioactive compounds stability of low-calorie orange jellies during storage. Analyses every 30 days during the 180 days of storage. The results showed that increased storage time led to a decrease in pH, reduction of the flow rate (polypropylene packaging), reduction in yellow intensity, and growth of fungi and yeasts (higher in polypropylene packaging). In contrast, luminosity, red intensity, moisture, total sugars, and the consistency index tended to remain stable during storage. The DPPH results showed an increase in the antioxidant activity and reduction of vitamin C throughout the period of storage, especially in polypropylene packaging. The total phenolic content was stable with a tendency to decrease during storage. Notably, vitamin C showed a positive correlation with antioxidant activity in jellies. Lowcalorie orange jellies packaged in glass showed the least changes during storage.
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    The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.
    (2021) Pinto, Vitória Regina; Dias, Ana Clara Costa; Assis, Flávio Santos de; Costa, Laís Cristina Barbosa; Santos, Paloma Cristina dos; Alves, Juliana Josh Silva; Barboza, Izabela Vivarelli; Gomes, Camila Carolinne Martins; Santos, Izabela Silva dos; Monteiro, Reginaldo de Souza; Cunha, Luciana Rodrigues da; Gandra, Kelly Moreira Bezerra; Pereira, Patrícia Aparecida Pimenta
    The study evaluated the effect of the different types of sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in triplicate. The research data were analyzed using Tukey averages test and exploratory analysis by PCA and PARAFAC techniques. It was verified that the type of sugar influences the physicochemical characteristics, sensory acceptance, bioactive compounds, and the antioxidant capacity of jaboticaba jellies; owing to its undesirable sensory characteristics, it is not possible to use brown sugar, even when it produces jellies with higher content of total phenolic compounds and antioxidant capacity. White refined sugar, white crystal sugar, and demerara sugar are the most suitable sugars for processing jaboticaba jellies owing to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color.
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    The influence of sensory attributes on overall liking by a gamma regression model : an analysis of Cerrado mixed fruits jams.
    (2021) Pereira, Patrícia Aparecida Pimenta; Souza, Vanessa Rios de; Schiassi, Maria Cecília Evangelista Vasconcelos; Dias, Ana Clara Costa; Queiroz, Fabiana; Pinheiro, Ana Carla Marques; Borges, Soraia Vilela; Cirillo, Marcelo Ângelo
    Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.