Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca
Ano de defesa: | 2018 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/22988 |
Resumo: | Soy and its derivatives present potential in the market because of the presence of bioactive compounds such as isoflavones. There are 12 isoflavone isomers being considered as biologically active isoflavones in aglycone forms. The use of the microencapsulation process has become a viable alternative for the incorporation of bioactive compounds into foods, to be seen as a challenge as to its stability in processed foods. This study aimed to extract the soy molasses isoflavones with different solvents, to test different encapsulating agents with different air intake temperatures and to microencapsulate the extract with the best characteristics through the spray drying method and application in fresh pasta. The solvents used were 80% ethanol and methanol and grain alcohol in concentrations of 50 and 80%, the encapsulating agents were: 18% maltodextrin DE20 (T1), 18% hi-maize (T2) and a mixture of equal proportions of 9% maltodextrin DE20 and 9% hi-maize (T3) with air intake temperatures of 120, 130 and 140 oC, after the selection of the extract with the better characteristics, it was applied in fresh pasta in the form of microcapsules and pure extract. The separation and quantification of isoflavones were performed using high performance liquid chromatography (HPLC), the phenolic compounds were analyzed through the Folin method, the antioxidant activity was determined by the DPPH and ORAC methods. The 50% grain alcohol was the best solvent to extract the isoflavones, this extract presented higher yields of isoflavone aglycones, total isoflavones, phenolics and antioxidant activity. The modified hi-maize starch used by the spray drying method at the air intake temperature of 130 oC was the best encapsulating agent, presenting lower degradation of total and aglycone isoflavones, total phenolics and antioxidant activity. In the fresh pasta it was evaluated the physical and chemical characteristics, the stability of the bioactive compounds of the in natura product and the after cooking in a period of 21 days of refrigerated storage at 4°C sensory and microbiological analyzes as well as the stability of microcapsules throughout storage at room temperature and refrigerated at 4 °C. The formulations of the pastas were, control (T1), with extract (T2) and with microcapsules (T3). The cooked pasta showed a significant degradation of the bioactive compounds in relation to the in natura pasta throughout thestorage in all formulations, although the results show that the masses with the microcapsules were more stable than those with the pure extract, from the fourteenth day the cooking of the masses totally degraded the compounds in all the formulations. The developed pasta are within the Standards of Identity and Quality of Pasta, the psychrotrophic counts increased throughout storage in the control pasta and in those with microcapsules, however the addition of pure extract acted as an antimicrobial, increasing the shelf life of this pasta. |
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2021-11-25T15:03:35Z2021-11-25T15:03:35Z2018-03-01http://repositorio.ufsm.br/handle/1/22988Soy and its derivatives present potential in the market because of the presence of bioactive compounds such as isoflavones. There are 12 isoflavone isomers being considered as biologically active isoflavones in aglycone forms. The use of the microencapsulation process has become a viable alternative for the incorporation of bioactive compounds into foods, to be seen as a challenge as to its stability in processed foods. This study aimed to extract the soy molasses isoflavones with different solvents, to test different encapsulating agents with different air intake temperatures and to microencapsulate the extract with the best characteristics through the spray drying method and application in fresh pasta. The solvents used were 80% ethanol and methanol and grain alcohol in concentrations of 50 and 80%, the encapsulating agents were: 18% maltodextrin DE20 (T1), 18% hi-maize (T2) and a mixture of equal proportions of 9% maltodextrin DE20 and 9% hi-maize (T3) with air intake temperatures of 120, 130 and 140 oC, after the selection of the extract with the better characteristics, it was applied in fresh pasta in the form of microcapsules and pure extract. The separation and quantification of isoflavones were performed using high performance liquid chromatography (HPLC), the phenolic compounds were analyzed through the Folin method, the antioxidant activity was determined by the DPPH and ORAC methods. The 50% grain alcohol was the best solvent to extract the isoflavones, this extract presented higher yields of isoflavone aglycones, total isoflavones, phenolics and antioxidant activity. The modified hi-maize starch used by the spray drying method at the air intake temperature of 130 oC was the best encapsulating agent, presenting lower degradation of total and aglycone isoflavones, total phenolics and antioxidant activity. In the fresh pasta it was evaluated the physical and chemical characteristics, the stability of the bioactive compounds of the in natura product and the after cooking in a period of 21 days of refrigerated storage at 4°C sensory and microbiological analyzes as well as the stability of microcapsules throughout storage at room temperature and refrigerated at 4 °C. The formulations of the pastas were, control (T1), with extract (T2) and with microcapsules (T3). The cooked pasta showed a significant degradation of the bioactive compounds in relation to the in natura pasta throughout thestorage in all formulations, although the results show that the masses with the microcapsules were more stable than those with the pure extract, from the fourteenth day the cooking of the masses totally degraded the compounds in all the formulations. The developed pasta are within the Standards of Identity and Quality of Pasta, the psychrotrophic counts increased throughout storage in the control pasta and in those with microcapsules, however the addition of pure extract acted as an antimicrobial, increasing the shelf life of this pasta.A soja e seus derivados apresentam potencial no mercado pela presença de compostos bioativos como as isoflavonas. Existem 12 isômeros de isoflavonas sendo considerada biologicamente ativas as isoflavonas nas formas de agliconas. O uso do processo de microencapsulação tem se tornado uma alternativa viável para a incorporação de compostos bioativos em alimentos, por serem encarados como desafio quanto a sua estabilidade em alimentos industrializados. Esse trabalho teve como objetivo extrair as isoflavonas de melaço de soja com diferentes solventes, testar diferentes agentes encapsulantes com diferentes condições de processo e microencapsular o extrato com as melhores características pelo método de spray drying e aplicação em massa alimentícia fresca. Foram usados os solventes, etanol e metanol a 80% e álcool de cereais nas concentrações de 50 e 80%, sendo os agentes encapsulantes: 18% maltodextrina DE20 (T1), 18% hi-maize (T2) e uma mistura em proporções iguais de 9% maltodextrina DE20 e 9% de hi-maize (T3) com temperaturas de ar de entrada de 120, 130 e 140 oC, após escolher o extrato com melhores características foi aplicado em massa fresca na forma de microcápsulas e extrato puro. A separação e quantificação das isoflavonas foram realizadas utilizando cromatográfia líquida de alta eficiência (CLAE), os compostos fenólicos totais foram analisados pelo método de Folin, a atividade antioxidante foi determinada pelos métodos DPPH e ORAC. O álcool de cereais a 50% foi o melhor solvente extrator, apresentando maior rendimento dos compostos bioativos, sendo o amido modificado hi-maize utilizado pelo método de spray drying na temperatura de entrada de ar de 130 o C o melhor agente encapsulante, apresentando menor degradação desses compostos. Nas massas frescas foram avaliadas as características físico-quimicas, estabilidade dos compostos bioativos do produto in natura e após o cozimento num período de 21 dias de armazenamento refrigerado 4°C, análises sensorial e microbiológica. As formulações das massas foram, controle (T1), com extrato (T2) e com microcápsulas (T3). As massas cozidas mostraram degradação significativa dos compostos bioativos em relação as massas in natura ao longo do armazenamento em todas as formulações, embora os resultado mostram que a massas com as microcápsulas foram mais estáveis que as com o extrato puro, a partir do décimo quarto dia o cozimento das massas degradou totalmente os compostos em todas as formulações. As massas desenvolvidas estão dentro dos Padrões de Identidade e Qualidade de Massas Alimentícias, entretanto a adição de extrato puro na massa alimentícia fresca agiu como um antimicrobiano aumentando a vida de prateleira dessa massa.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessCompostos bioativosAntioxidantesFenólicosEstabilidadeMassa alimentícia frescaSpray dryingBioactive compoundsSoy molassIsoflavonesMicroencapsulationSpray dryingFresh pastaCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSObtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa frescaAcquisition and microencapsulation of isoflavones from soybean molasses for pasta applicationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRosa, Claudia Severo dahttp://lattes.cnpq.br/0857679901020495Menezes, Cristiano Ragagnin deCodevilla, Cristiane Francohttp://lattes.cnpq.br/9650200260529637Batista, Vanessa Sabrina Fagundes500700000006600600600600600939579f1-0781-4d88-9c6b-bb9a33c9cfdf86bf26e6-2111-4c2b-adf8-089084b392f1ed8c9b63-4498-4c83-ad5a-5baa9ef39cc8bc9cd8f5-e992-432f-b644-bc35b05757e2reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
dc.title.alternative.eng.fl_str_mv |
Acquisition and microencapsulation of isoflavones from soybean molasses for pasta application |
title |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
spellingShingle |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca Batista, Vanessa Sabrina Fagundes Compostos bioativos Antioxidantes Fenólicos Estabilidade Massa alimentícia fresca Spray drying Bioactive compounds Soy molass Isoflavones Microencapsulation Spray drying Fresh pasta CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
title_full |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
title_fullStr |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
title_full_unstemmed |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
title_sort |
Obtenção e microencapsulação de isoflavonas do melaço de soja para a aplicação em massa fresca |
author |
Batista, Vanessa Sabrina Fagundes |
author_facet |
Batista, Vanessa Sabrina Fagundes |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0857679901020495 |
dc.contributor.referee1.fl_str_mv |
Menezes, Cristiano Ragagnin de |
dc.contributor.referee2.fl_str_mv |
Codevilla, Cristiane Franco |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9650200260529637 |
dc.contributor.author.fl_str_mv |
Batista, Vanessa Sabrina Fagundes |
contributor_str_mv |
Rosa, Claudia Severo da Menezes, Cristiano Ragagnin de Codevilla, Cristiane Franco |
dc.subject.por.fl_str_mv |
Compostos bioativos Antioxidantes Fenólicos Estabilidade Massa alimentícia fresca |
topic |
Compostos bioativos Antioxidantes Fenólicos Estabilidade Massa alimentícia fresca Spray drying Bioactive compounds Soy molass Isoflavones Microencapsulation Spray drying Fresh pasta CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Spray drying Bioactive compounds Soy molass Isoflavones Microencapsulation Spray drying Fresh pasta |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Soy and its derivatives present potential in the market because of the presence of bioactive compounds such as isoflavones. There are 12 isoflavone isomers being considered as biologically active isoflavones in aglycone forms. The use of the microencapsulation process has become a viable alternative for the incorporation of bioactive compounds into foods, to be seen as a challenge as to its stability in processed foods. This study aimed to extract the soy molasses isoflavones with different solvents, to test different encapsulating agents with different air intake temperatures and to microencapsulate the extract with the best characteristics through the spray drying method and application in fresh pasta. The solvents used were 80% ethanol and methanol and grain alcohol in concentrations of 50 and 80%, the encapsulating agents were: 18% maltodextrin DE20 (T1), 18% hi-maize (T2) and a mixture of equal proportions of 9% maltodextrin DE20 and 9% hi-maize (T3) with air intake temperatures of 120, 130 and 140 oC, after the selection of the extract with the better characteristics, it was applied in fresh pasta in the form of microcapsules and pure extract. The separation and quantification of isoflavones were performed using high performance liquid chromatography (HPLC), the phenolic compounds were analyzed through the Folin method, the antioxidant activity was determined by the DPPH and ORAC methods. The 50% grain alcohol was the best solvent to extract the isoflavones, this extract presented higher yields of isoflavone aglycones, total isoflavones, phenolics and antioxidant activity. The modified hi-maize starch used by the spray drying method at the air intake temperature of 130 oC was the best encapsulating agent, presenting lower degradation of total and aglycone isoflavones, total phenolics and antioxidant activity. In the fresh pasta it was evaluated the physical and chemical characteristics, the stability of the bioactive compounds of the in natura product and the after cooking in a period of 21 days of refrigerated storage at 4°C sensory and microbiological analyzes as well as the stability of microcapsules throughout storage at room temperature and refrigerated at 4 °C. The formulations of the pastas were, control (T1), with extract (T2) and with microcapsules (T3). The cooked pasta showed a significant degradation of the bioactive compounds in relation to the in natura pasta throughout thestorage in all formulations, although the results show that the masses with the microcapsules were more stable than those with the pure extract, from the fourteenth day the cooking of the masses totally degraded the compounds in all the formulations. The developed pasta are within the Standards of Identity and Quality of Pasta, the psychrotrophic counts increased throughout storage in the control pasta and in those with microcapsules, however the addition of pure extract acted as an antimicrobial, increasing the shelf life of this pasta. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-03-01 |
dc.date.accessioned.fl_str_mv |
2021-11-25T15:03:35Z |
dc.date.available.fl_str_mv |
2021-11-25T15:03:35Z |
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.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/22988 |
url |
http://repositorio.ufsm.br/handle/1/22988 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
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atendimento.sib@ufsm.br||tedebc@gmail.com |
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