Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil
Ano de defesa: | 2018 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Não Informado pela instituição
|
Programa de Pós-Graduação: |
Pós-Graduação em Ciência e Tecnologia de Alimentos
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://ri.ufs.br/jspui/handle/riufs/16117 |
Resumo: | Coffee is one of the most consumed products in the world and rich in caffeine, so it has a high stimulating power thus helping concentration and better performance of activities. The encapsulation technique gives the product greater durability, since it protects against the external environment besides releasing the encapsulation in a gradual way. The objective of this work was to produce microcapsules of coffee and to study the encapsulation process, verifying the physical-chemical, microbiological changes during 60 days and the effects on the quality of the product using as gelling agent the sodium alginate, in addition to its aromatic profile by gas chromatography. The raw material used to make the microcapsules were samples of arabica coffee grains and the microcapsules were obtained through the ionic gelation technique. Two coffee concentrations were used: 7 g of coffee per 100 ml of water and 14 g of coffee per 100 ml of water. During the storage period, it was possible to verify that the moisture and ash content did not change significantly during the storage time, and that the product with higher concentration had a higher pH, the acid values decreased during the 60 days. The phenolic value found was higher than the literature observed, and had a slight drop during storage. It was also observed the stability of the antioxidants in the different concentrations, besides their high values. The caffeine content had a significant difference between the concentrations studied, and it could be seen that in the case of an encapsulation technique there was a relatively considerable entrapment of this compound. No microbial contamination was observed. In order to determine the volatile coffee and microcapsule profile, 66 volatile compounds were found for all samples at different concentrations, with the main compounds being ethanol, pyridine, 2-methyl-pyridine, 5-methyl-2-furfural, furfuryl acetate, 2- furanmethanol. The gelation encapsulation technique proved to be effective in protecting the compounds with OAV> 1, which are responsible for coffee aroma, such as 3-Ethyl-2,5- dimethylpyrazine, 2-Ethyl-3,5-dimethylpyrazine, 2- Methylbutanal, hexanal. There is a difficulty in finding parameters of comparison for microcapsule of coffee, because this product does not exist in the market, but compared to the result of the coffee in its natural state we can perceive that the product has positive points, therefore it is a promising product to be commercialized. |
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Linhares, Caroline SilvaPagani, Alessandra Almeida CastroLeite Neta, Maria Terezinha Santos2022-08-18T18:37:42Z2022-08-18T18:37:42Z2018-07-01LINHARES, Caroline Silva. Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil. 2018. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018.http://ri.ufs.br/jspui/handle/riufs/16117Coffee is one of the most consumed products in the world and rich in caffeine, so it has a high stimulating power thus helping concentration and better performance of activities. The encapsulation technique gives the product greater durability, since it protects against the external environment besides releasing the encapsulation in a gradual way. The objective of this work was to produce microcapsules of coffee and to study the encapsulation process, verifying the physical-chemical, microbiological changes during 60 days and the effects on the quality of the product using as gelling agent the sodium alginate, in addition to its aromatic profile by gas chromatography. The raw material used to make the microcapsules were samples of arabica coffee grains and the microcapsules were obtained through the ionic gelation technique. Two coffee concentrations were used: 7 g of coffee per 100 ml of water and 14 g of coffee per 100 ml of water. During the storage period, it was possible to verify that the moisture and ash content did not change significantly during the storage time, and that the product with higher concentration had a higher pH, the acid values decreased during the 60 days. The phenolic value found was higher than the literature observed, and had a slight drop during storage. It was also observed the stability of the antioxidants in the different concentrations, besides their high values. The caffeine content had a significant difference between the concentrations studied, and it could be seen that in the case of an encapsulation technique there was a relatively considerable entrapment of this compound. No microbial contamination was observed. In order to determine the volatile coffee and microcapsule profile, 66 volatile compounds were found for all samples at different concentrations, with the main compounds being ethanol, pyridine, 2-methyl-pyridine, 5-methyl-2-furfural, furfuryl acetate, 2- furanmethanol. The gelation encapsulation technique proved to be effective in protecting the compounds with OAV> 1, which are responsible for coffee aroma, such as 3-Ethyl-2,5- dimethylpyrazine, 2-Ethyl-3,5-dimethylpyrazine, 2- Methylbutanal, hexanal. There is a difficulty in finding parameters of comparison for microcapsule of coffee, because this product does not exist in the market, but compared to the result of the coffee in its natural state we can perceive that the product has positive points, therefore it is a promising product to be commercialized.O café é um dos produtos mais consumidos no mundo e rico em cafeína, portanto possui um alto poder estimulante, ajudando assim na concentração e no melhor desempenho das atividades. A técnica de encapsulação traz ao produto maior durabilidade, pois protege contra o meio externo, além de liberar o encapsulado de forma gradativa. Este trabalho teve como objetivo produzir microcápsulas de café e estudar o processo de encapsulação, verificando as mudanças físico-químicas, microbiológicas durante 60 dias, e os efeitos na qualidade do produto utilizando como agente gelificante o alginato de sódio, além de realizar o seu perfil aromático através de cromatografia gasosa. A matéria-prima utilizada para fabricação das microcápsulas foram amostras de café arábica em grãos e as microcápsulas foram obtidas através da técnica de gelificação iônica. Foram utilizadas duas concentrações de café: 7 g de café para cada 100 ml de água e 14 g de café para cada 100 ml de água. Durante o período de armazenamento foi possível verificar que os teores de umidade e cinzas não obtiveram mudança significativa durante o tempo de armazenamento, e que o produto com maior concentração apresentou maior pH, os valores de acidez decaíram durante os 60 dias. O valor de fenólicos encontrado foi mais alto do que o encontrado na literatura, e teve leve queda durante o armazenamento. Observou-se também a estabilidade dos antioxidantes nas diferentes concentrações, além de seus altos valores. O teor de cafeína obteve diferença significativa entre as concentrações estudadas, e, pode-se perceber que em se tratando de uma técnica de encapsulação, houve um aprisionamento relativamente considerável deste composto. Não foi observada contaminação microbiana. Para a determinação do perfil volátil do café e das microcápsulas foram encontrados 66 compostos voláteis para todas as amostras, nas diferentes concentrações, sendo os principais compostos em concentração: etanol, piridina, 2-metil-pirizina, 5-metil-2-furfural, furfuril-acetate, 2-furanometanol. A técnica de encapsulamento por gelificação mostrou-se eficaz ao proteger os compostos com OAV>1, que são responsáveis pelo aroma de café, como 3-Etil-2,5-dimetilpyrazina, 2-Etil-3,5- dimethilpyrazina, 2-Metilbutanal, hexanal. Há uma dificuldade de encontrar parâmetros de comparação para microcápsula de café, pois este produto não existe no mercado, mas comparado com o resultado do café em seu estado natural, podemos perceber que o produto tem pontos positivos, portanto, é um produto promissor a ser comercializado.São CristóvãoporCaféCompostos bioativosAnálise cromatográficaRefrigeraçãoMicroencapsulaçãoDesenvolvimentoCoffeeMicroencapsulationDevelopmentCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDesenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátilDevelopment of coffee microcapsules by the ionic gelification process: determination of bioative compounds and volatile profileinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16117/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALCAROLINE_SILVA_LINHARES.pdfCAROLINE_SILVA_LINHARES.pdfapplication/pdf1136252https://ri.ufs.br/jspui/bitstream/riufs/16117/2/CAROLINE_SILVA_LINHARES.pdfdc98f7b90e877ef37c28670004c7ce0bMD52TEXTCAROLINE_SILVA_LINHARES.pdf.txtCAROLINE_SILVA_LINHARES.pdf.txtExtracted texttext/plain142841https://ri.ufs.br/jspui/bitstream/riufs/16117/3/CAROLINE_SILVA_LINHARES.pdf.txt94ed14fd2971dde042f523e1568f6d81MD53THUMBNAILCAROLINE_SILVA_LINHARES.pdf.jpgCAROLINE_SILVA_LINHARES.pdf.jpgGenerated Thumbnailimage/jpeg1260https://ri.ufs.br/jspui/bitstream/riufs/16117/4/CAROLINE_SILVA_LINHARES.pdf.jpgaab1f67da0810ccabe8f91f8b4efb5deMD54riufs/161172022-08-18 15:37:42.696oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-08-18T18:37:42Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
dc.title.alternative.eng.fl_str_mv |
Development of coffee microcapsules by the ionic gelification process: determination of bioative compounds and volatile profile |
title |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
spellingShingle |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil Linhares, Caroline Silva Café Compostos bioativos Análise cromatográfica Refrigeração Microencapsulação Desenvolvimento Coffee Microencapsulation Development CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
title_full |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
title_fullStr |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
title_full_unstemmed |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
title_sort |
Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil |
author |
Linhares, Caroline Silva |
author_facet |
Linhares, Caroline Silva |
author_role |
author |
dc.contributor.author.fl_str_mv |
Linhares, Caroline Silva |
dc.contributor.advisor1.fl_str_mv |
Pagani, Alessandra Almeida Castro |
dc.contributor.advisor-co1.fl_str_mv |
Leite Neta, Maria Terezinha Santos |
contributor_str_mv |
Pagani, Alessandra Almeida Castro Leite Neta, Maria Terezinha Santos |
dc.subject.por.fl_str_mv |
Café Compostos bioativos Análise cromatográfica Refrigeração Microencapsulação Desenvolvimento |
topic |
Café Compostos bioativos Análise cromatográfica Refrigeração Microencapsulação Desenvolvimento Coffee Microencapsulation Development CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Coffee Microencapsulation Development |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Coffee is one of the most consumed products in the world and rich in caffeine, so it has a high stimulating power thus helping concentration and better performance of activities. The encapsulation technique gives the product greater durability, since it protects against the external environment besides releasing the encapsulation in a gradual way. The objective of this work was to produce microcapsules of coffee and to study the encapsulation process, verifying the physical-chemical, microbiological changes during 60 days and the effects on the quality of the product using as gelling agent the sodium alginate, in addition to its aromatic profile by gas chromatography. The raw material used to make the microcapsules were samples of arabica coffee grains and the microcapsules were obtained through the ionic gelation technique. Two coffee concentrations were used: 7 g of coffee per 100 ml of water and 14 g of coffee per 100 ml of water. During the storage period, it was possible to verify that the moisture and ash content did not change significantly during the storage time, and that the product with higher concentration had a higher pH, the acid values decreased during the 60 days. The phenolic value found was higher than the literature observed, and had a slight drop during storage. It was also observed the stability of the antioxidants in the different concentrations, besides their high values. The caffeine content had a significant difference between the concentrations studied, and it could be seen that in the case of an encapsulation technique there was a relatively considerable entrapment of this compound. No microbial contamination was observed. In order to determine the volatile coffee and microcapsule profile, 66 volatile compounds were found for all samples at different concentrations, with the main compounds being ethanol, pyridine, 2-methyl-pyridine, 5-methyl-2-furfural, furfuryl acetate, 2- furanmethanol. The gelation encapsulation technique proved to be effective in protecting the compounds with OAV> 1, which are responsible for coffee aroma, such as 3-Ethyl-2,5- dimethylpyrazine, 2-Ethyl-3,5-dimethylpyrazine, 2- Methylbutanal, hexanal. There is a difficulty in finding parameters of comparison for microcapsule of coffee, because this product does not exist in the market, but compared to the result of the coffee in its natural state we can perceive that the product has positive points, therefore it is a promising product to be commercialized. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-07-01 |
dc.date.accessioned.fl_str_mv |
2022-08-18T18:37:42Z |
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2022-08-18T18:37:42Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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dc.identifier.citation.fl_str_mv |
LINHARES, Caroline Silva. Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil. 2018. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16117 |
identifier_str_mv |
LINHARES, Caroline Silva. Desenvolvimento de microcápsulas de café pelo processo de gelificação iônica: determinação dos compostos bioativos e perfil volátil. 2018. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2018. |
url |
http://ri.ufs.br/jspui/handle/riufs/16117 |
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Universidade Federal de Sergipe |
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