Fernanda Döring Krumreich

COMPOSIÇÃO FÍSICO-QUÍMICA E DE COMPOSTOS BIOATIVOS EM FRUTOS DE Bromelia antiacantha BERTOL.

Fruits and vegetables in general are sources of vitamins, minerals and fibers. Recently it has been verified the presence of bioactive compounds including carotenoids, anthocyanins and phenolic compounds, for which surveys have reported antioxidant action and therapeutic potential. The Bromelia antiacantha Bertol., popularly known asbanana do mato, caraguata, gravata, carauata and croata occurs naturally in Rio Grande do Sul / Brazil. Scientific information on the nutritional composition and biological activity of this species is scarce. In this sense, the objective was to determine the physical and chemical composition, including the content of bioactive compounds of Bromelia antiacantha Bertol. High fat (5.07 ± 0.4%), ascorbic acid (60.01 ± 5.04 mg.100g-1) and carotenoids (162.67 ± 36.70 mg.100g-1) were found in the Bromelia antiacantha Bertol. species, as well as low-carbohydrate (8.75%).

Sanitização com produto à Base de Cloro e com Ozônio: Efeito Sobre Compostos Bioativos de Amora-preta (rubus fruticosus) cv. Tupy

O objetivo deste trabalho foi avaliar e comparar a eficiencia da sanitizacao de amora-preta, com diferentes concentracoes e tempos de imersao em hipoclorito de sodio e com ozonio, e avaliar a influencia do processo sobre os compostos bioativos do produto. Foram feitas analises microbiologicas e a determinacao dos compostos bioativos. Os compostos de cloro utilizados na sanitizacao induziram a perdas significativas dos compostos bioativos (compostos fenolicos, antocianinas, tocoferois, acido ascorbico e carotenoides), presentes na amora-preta, sendo eficientes na sanitizacao contra fungos, quando utilizados na concentracao de 200 ppm e por 15 minutos de imersao. Ja os frutos sanitizados com ozonio apresentaram adequacao aos padroes microbiologicos (fungos, coliformes totais e termotolerantes, Escherichia coli e Salmonella spp) estabelecidos pela legislacao, e nao apresentaram alteracoes significativas no conteudo dos compostos bioativos, sendo que a menor concentracao de ozonio presente neste estudo apresentou maior eficacia na sanitizacao dos frutos, comparada com as solucoes de cloro utilizadas.

Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems

Propolis presents several health benefits due to the presence of bioactive compounds, mainly phenolic compounds; however, its application in food is limited due to undesirable odor and low water solubility. The bioactive compounds are usually susceptible to degradation by exposure to light, heat, or oxygen or by interaction with other compounds, which may limit its biological activity. The study aimed the propolis extract microencapsulation using rice, pea, soybean, and ovoalbumin proteins as wall material by spray drying and to analyze their in vitro digestion. The propolis extract presented a high concentration of apigenin. Encapsulation efficiency was greater than 70%, and it was maintained the antioxidant activity of propolis (88% inhibition of DPPH for propolis extract and > 73% for the microparticles). The DSC, ATR-FTIR, and X-ray diffraction techniques confirmed the encapsulation. The microparticles showed different shapes, sizes, and physical characteristics. The microparticles encapsulated with pea protein could be used in formulations of Minas Frescal cheese due to the controlled released, whereas the other microparticles could be used in pudding formulations.

Bioactive compounds and quality parameters of avocado oil obtained by different processes

The objective of this study was to evaluate the quality of avocado oil whose pulp was processed through different drying and oil extraction methods. The physicochemical characteristics of avocados cv. Breda were determined after drying the pulp in an oven under ventilation (40 °C and 60 °C) and vacuum oven (60 °C), followed by the oil extracted by mechanical pressing or the Soxhlet method. From the approximately 72% pulp found in the avocado fruit, the 16% fraction is lipids. The quality indices evaluated in avocado oil showed better results when the pulp was dried at 60 °C under vacuum and oil extraction was done by the Soxhlet method with petroleum ether, whereas the bioactive compounds were better preserved when the avocado pulp was dried at 60 °C under ventilation and mechanical pressing was used for the oil extraction. Among the fatty acids found, oleic acid was the main.

Stabilization of guava nectar with hydrocolloids and pectinases

The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.