EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ
Ano de defesa: | 2015 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
UNIVERSIDADE ESTADUAL DE PONTA GROSSA
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
|
Departamento: |
Ciências e Tecnologia de Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://tede2.uepg.br/jspui/handle/prefix/639 |
Resumo: | The apple is a very popular fruit because of its aroma, flavor and attractive look, its consumption is related to several benefits to human health. With industrialization, a residue of juice extraction is generated, the apple pomace, with similar characteristics of nutrients and bioactive compounds that fruit. This apple pomace after stabilization becomes a by-product with excellent biotechnological applications. The positive effects of irradiation in food has been exploration, especially in increasing the useful life of the product. This study aimed to evaluate the effects of gamma radiation on the physicochemical characteristics, thermogravimetric, microstructural and microbiological, phenolic compounds and antioxidant potential of apple cake meal, for nine months of storage, with the help of multivariate techniques such as analysis Principal Components (PCA) and Hierarchical Cluster Analysis (HCA). Gamma radiation and the storage period did not influence the parameters of lipid, sucrose, fructose and ashes. Reducing sugars were not affected by the irradiation and the dose of 1 kGy remained stable during the storage period. The glucose was stable from the third month, and the highest levels were found at a dose of 2 kGy. The mineral calcium levels were higher in the irradiated samples. The dietary fiber content of the irradiated samples resulted in lower values compared to the control sample, but remained within the contents found in the literature. The irradiated samples were stable during storage for protein, lipid, dietary fiber, total reducing sugar, minerals K, Zn, Fe and Mn. The Phlorizin was the phenolic compound that remained constant levels during the search. Chlorogenic acid and its class hydroxycinnamic acids increased proportionally with time in the irradiated samples. The chemometric approach is effective to facilitate the visualization of samples of apple cake meal, the physical-chemical parameters and by HCA, the phenolic compounds were separated into three groups, the first characterized in that only samples without irradiation, the Then, samples with 2 kGy and third represent characterized by a dose of 1 kGy. Thermogravimetry curves with four major mass loss in consecutive reactions. In the hotomicrographs, there was an organic material composition and heterogeneous, with agglomerates of particles which have irregular shapes and sizes. From a microbiological point of view the dose of 2 kGy was lethal to the inhibition of yeasts and molds to the end of the study. This raw material is a great source of fiber and can be applied to products with high added value, aiming economy and reducing the environmental impact. |
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Wosiacki, GilvanCPF:01746669934http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783614T9Canteri, Maria HeleneCPF:88289796900http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705338T4Spoto, Marta Helena FilletCPF:0164826820http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787725E3CPF:02875085956http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4419555D8Ito, Vivian Cristina2017-07-21T18:53:02Z2015-04-102017-07-21T18:53:02Z2015-02-13ITO, Vivian Cristina. EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ. 2015. 113 f. Dissertação (Mestrado em Ciências e Tecnologia de Alimentos) - UNIVERSIDADE ESTADUAL DE PONTA GROSSA, Ponta Grossa, 2015.http://tede2.uepg.br/jspui/handle/prefix/639The apple is a very popular fruit because of its aroma, flavor and attractive look, its consumption is related to several benefits to human health. With industrialization, a residue of juice extraction is generated, the apple pomace, with similar characteristics of nutrients and bioactive compounds that fruit. This apple pomace after stabilization becomes a by-product with excellent biotechnological applications. The positive effects of irradiation in food has been exploration, especially in increasing the useful life of the product. This study aimed to evaluate the effects of gamma radiation on the physicochemical characteristics, thermogravimetric, microstructural and microbiological, phenolic compounds and antioxidant potential of apple cake meal, for nine months of storage, with the help of multivariate techniques such as analysis Principal Components (PCA) and Hierarchical Cluster Analysis (HCA). Gamma radiation and the storage period did not influence the parameters of lipid, sucrose, fructose and ashes. Reducing sugars were not affected by the irradiation and the dose of 1 kGy remained stable during the storage period. The glucose was stable from the third month, and the highest levels were found at a dose of 2 kGy. The mineral calcium levels were higher in the irradiated samples. The dietary fiber content of the irradiated samples resulted in lower values compared to the control sample, but remained within the contents found in the literature. The irradiated samples were stable during storage for protein, lipid, dietary fiber, total reducing sugar, minerals K, Zn, Fe and Mn. The Phlorizin was the phenolic compound that remained constant levels during the search. Chlorogenic acid and its class hydroxycinnamic acids increased proportionally with time in the irradiated samples. The chemometric approach is effective to facilitate the visualization of samples of apple cake meal, the physical-chemical parameters and by HCA, the phenolic compounds were separated into three groups, the first characterized in that only samples without irradiation, the Then, samples with 2 kGy and third represent characterized by a dose of 1 kGy. Thermogravimetry curves with four major mass loss in consecutive reactions. In the hotomicrographs, there was an organic material composition and heterogeneous, with agglomerates of particles which have irregular shapes and sizes. From a microbiological point of view the dose of 2 kGy was lethal to the inhibition of yeasts and molds to the end of the study. This raw material is a great source of fiber and can be applied to products with high added value, aiming economy and reducing the environmental impact.A maçã é uma fruta muito popular devido ao seu aroma, sabor e visual atrativo, seu consumo está relacionado a vários benefícios a saúde humana. Com a industrialização, é gerado um resíduo da extração do suco, o bagaço de maçã, com características similares de nutrientes e compostos bioativos que a fruta. Esse bagaço quando estabilizado se torna um subproduto com excelentes aplicações biotecnológicas. Os efeitos positivos da irradiação em alimentos tem sido exploratório, principalmente no aumento do tempo de vida útil do produto. Este trabalho teve por objetivo avaliar os efeitos da radiação gama nas características físico-químicas, termogravimétricas, microestruturais e microbiológicas, compostos fenólicos e potencial antioxidante da farinha de bagaço de maçã, durante nove meses de armazenamento, com auxílio de técnicas multivariadas, como a Análise de Componentes Principais (PCA) e a Análise Hierárquica de Agrupamentos (HCA). A radiação gama e o período de armazenamento não influenciaram nos parâmetros de lipídeos, sacarose, frutose e cinzas. Os açúcares redutores não foram influenciados pela irradiação e com a dose de 1 kGy se manteve estável durante o período de armazenamento. A glucose se manteve estável a partir do terceiro mês, e os maiores teores foram encontrados com a dose de 2 kGy. O mineral cálcio apresentou maiores teores nas amostras irradiadas. Os teores de fibra alimentar nas amostras irradiadas resultam em menores valores comparadas a amostra controle, mas continuaram dentro dos índices encontrados na literatura. As amostras irradiadas durante o armazenamento foram estáveis para os teores de proteína, lipídeos, fibra alimentar, açúcar redutor total, os minerais K, Zn, Fe e Mn. A floredizina foi o composto fenólico que manteve teores constantes durante a pesquisa. O ácido clorogênico e a sua classe de ácidos hidroxicinâmicos aumentaram proporcionamente com o tempo nas amostras irradiadas. A abordagem quimiométrica se mostrou eficaz ao facilitar a visualização das amostras da farinha de bagaço de maçã, nos parâmetros físicoquímicos e através da HCA, os compostos fenólicos foram separados em 3 grupos, o primeiro caracterizado por apresentar apenas as amostras sem irradiação, o segundo, amostras com 2 kGy e o terceiro caracterizou-se por representar a dose de 1 kGy. As curvas de termogravimetria apresentam quatro perdas principais de massa, em reações consecutivas. Com as fotomicrografias, observou-se um material de composição orgânica, bem heterogêneo, com aglomerados de partículas que apresentam formas e tamanhos irregulares. Do ponto de vista microbiológico a dose de 2 kGy foi letal para a inibição de bolores e leveduras ao término da pesquisa. Essa matéria prima é uma ótima fonte de fibras e pode ser aplicada em produtos com alto valor agregado, visando economia e reduzindo o impacto ambiental.Made available in DSpace on 2017-07-21T18:53:02Z (GMT). No. of bitstreams: 1 VIVIAN ITO.pdf: 2690679 bytes, checksum: 986e658b539e22ec97b7923bb505ed9a (MD5) Previous issue date: 2015-02-13application/pdfporUNIVERSIDADE ESTADUAL DE PONTA GROSSAPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUEPGBRCiências e Tecnologia de Alimentosantioxidantesfitoquímicosirradiaçãoestabilidadeanálise multivariadaantioxidantsphytochemicalsirradiationstabilitymultivariate analysisCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UEPGinstname:Universidade Estadual de Ponta Grossa (UEPG)instacron:UEPGORIGINALVIVIAN ITO.pdfapplication/pdf2690679http://tede2.uepg.br/jspui/bitstream/prefix/639/1/VIVIAN%20ITO.pdf986e658b539e22ec97b7923bb505ed9aMD51prefix/6392017-07-21 15:53:02.575oai:tede2.uepg.br:prefix/639Biblioteca Digital de Teses e Dissertaçõeshttps://tede2.uepg.br/jspui/PUBhttp://tede2.uepg.br/oai/requestbicen@uepg.br||mv_fidelis@yahoo.com.bropendoar:2017-07-21T18:53:02Biblioteca Digital de Teses e Dissertações da UEPG - Universidade Estadual de Ponta Grossa (UEPG)false |
dc.title.por.fl_str_mv |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
title |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
spellingShingle |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ Ito, Vivian Cristina antioxidantes fitoquímicos irradiação estabilidade análise multivariada antioxidants phytochemicals irradiation stability multivariate analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
title_full |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
title_fullStr |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
title_full_unstemmed |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
title_sort |
EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ |
author |
Ito, Vivian Cristina |
author_facet |
Ito, Vivian Cristina |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Wosiacki, Gilvan |
dc.contributor.advisor1ID.fl_str_mv |
CPF:01746669934 |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783614T9 |
dc.contributor.referee1.fl_str_mv |
Canteri, Maria Helene |
dc.contributor.referee1ID.fl_str_mv |
CPF:88289796900 |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4705338T4 |
dc.contributor.referee2.fl_str_mv |
Spoto, Marta Helena Fillet |
dc.contributor.referee2ID.fl_str_mv |
CPF:0164826820 |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787725E3 |
dc.contributor.authorID.fl_str_mv |
CPF:02875085956 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4419555D8 |
dc.contributor.author.fl_str_mv |
Ito, Vivian Cristina |
contributor_str_mv |
Wosiacki, Gilvan Canteri, Maria Helene Spoto, Marta Helena Fillet |
dc.subject.por.fl_str_mv |
antioxidantes fitoquímicos irradiação estabilidade análise multivariada |
topic |
antioxidantes fitoquímicos irradiação estabilidade análise multivariada antioxidants phytochemicals irradiation stability multivariate analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
antioxidants phytochemicals irradiation stability multivariate analysis |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The apple is a very popular fruit because of its aroma, flavor and attractive look, its consumption is related to several benefits to human health. With industrialization, a residue of juice extraction is generated, the apple pomace, with similar characteristics of nutrients and bioactive compounds that fruit. This apple pomace after stabilization becomes a by-product with excellent biotechnological applications. The positive effects of irradiation in food has been exploration, especially in increasing the useful life of the product. This study aimed to evaluate the effects of gamma radiation on the physicochemical characteristics, thermogravimetric, microstructural and microbiological, phenolic compounds and antioxidant potential of apple cake meal, for nine months of storage, with the help of multivariate techniques such as analysis Principal Components (PCA) and Hierarchical Cluster Analysis (HCA). Gamma radiation and the storage period did not influence the parameters of lipid, sucrose, fructose and ashes. Reducing sugars were not affected by the irradiation and the dose of 1 kGy remained stable during the storage period. The glucose was stable from the third month, and the highest levels were found at a dose of 2 kGy. The mineral calcium levels were higher in the irradiated samples. The dietary fiber content of the irradiated samples resulted in lower values compared to the control sample, but remained within the contents found in the literature. The irradiated samples were stable during storage for protein, lipid, dietary fiber, total reducing sugar, minerals K, Zn, Fe and Mn. The Phlorizin was the phenolic compound that remained constant levels during the search. Chlorogenic acid and its class hydroxycinnamic acids increased proportionally with time in the irradiated samples. The chemometric approach is effective to facilitate the visualization of samples of apple cake meal, the physical-chemical parameters and by HCA, the phenolic compounds were separated into three groups, the first characterized in that only samples without irradiation, the Then, samples with 2 kGy and third represent characterized by a dose of 1 kGy. Thermogravimetry curves with four major mass loss in consecutive reactions. In the hotomicrographs, there was an organic material composition and heterogeneous, with agglomerates of particles which have irregular shapes and sizes. From a microbiological point of view the dose of 2 kGy was lethal to the inhibition of yeasts and molds to the end of the study. This raw material is a great source of fiber and can be applied to products with high added value, aiming economy and reducing the environmental impact. |
publishDate |
2015 |
dc.date.available.fl_str_mv |
2015-04-10 2017-07-21T18:53:02Z |
dc.date.issued.fl_str_mv |
2015-02-13 |
dc.date.accessioned.fl_str_mv |
2017-07-21T18:53:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ITO, Vivian Cristina. EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ. 2015. 113 f. Dissertação (Mestrado em Ciências e Tecnologia de Alimentos) - UNIVERSIDADE ESTADUAL DE PONTA GROSSA, Ponta Grossa, 2015. |
dc.identifier.uri.fl_str_mv |
http://tede2.uepg.br/jspui/handle/prefix/639 |
identifier_str_mv |
ITO, Vivian Cristina. EFEITOS DA RADIAÇÃO GAMA DURANTE O ARMAZENAMENTO DA FARINHA DE BAGAÇO DE MAÇÃ. 2015. 113 f. Dissertação (Mestrado em Ciências e Tecnologia de Alimentos) - UNIVERSIDADE ESTADUAL DE PONTA GROSSA, Ponta Grossa, 2015. |
url |
http://tede2.uepg.br/jspui/handle/prefix/639 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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UNIVERSIDADE ESTADUAL DE PONTA GROSSA |
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Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos |
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UEPG |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciências e Tecnologia de Alimentos |
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UNIVERSIDADE ESTADUAL DE PONTA GROSSA |
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reponame:Biblioteca Digital de Teses e Dissertações da UEPG instname:Universidade Estadual de Ponta Grossa (UEPG) instacron:UEPG |
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UEPG |
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UEPG |
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Biblioteca Digital de Teses e Dissertações da UEPG |
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Biblioteca Digital de Teses e Dissertações da UEPG |
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Biblioteca Digital de Teses e Dissertações da UEPG - Universidade Estadual de Ponta Grossa (UEPG) |
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bicen@uepg.br||mv_fidelis@yahoo.com.br |
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