Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi
Ano de defesa: | 2006 |
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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
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Programa de Pós-Graduação: |
Não Informado pela instituição
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Departamento: |
Não Informado pela instituição
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País: |
Não Informado pela instituição
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Palavras-chave em Português: | |
Link de acesso: | http://www.repositorio.ufc.br/handle/riufc/62153 |
Resumo: | Chitosan is a high molar mass polymer obtained from the partial deacetylation of chitin found in shellfish’s exoskeletum. It possesses some interesting features, such as: sugar absortion, non-toxicity, ability to form resistant films, biodegradability, anti- microbian activity and cicatrization properties, which allow this substance to be used in different areas. Chitosan has been studied for presenting several uses, acquiring, therefore, important industry interest. In order to this importance, some industries have been investing in chitosan finishing, possibilitating different ways of using it. However, there are no registers in literature about microbiological assessment concerning chitosan capsules, what does not allow to check its food security. Thus, this study intended to assess the food security regarding this production process, through physical-chemical analysis (moisture, pH and water activity) and microbiological tests (mesophilic bacterium, mold, yeast and total coliformes count) in chitosan - raw material -, in papaya and pineapple fibres, in before encapsulating product (chitosan with papaya and pineapple fibres) and encapsulated product (chitosan with papaya and pineapple fibres capsulated in gelatin capsules in plastic package, containing 120 capsules). The microbiological assessment included also the capsules and plastic packages, the equipments (encapsulator disk, funnel, platter and mixer) and the handlers gloves at the beginning and at the end of the process. Through the eight lots signed, chitosan - raw material – presented, as medium moisture, water activity, pH and cinder, respectively, 4,55%, 0,41, 8,83 and 1,10%. The results to papaya fiber and pineapple fiber were, respectively, 4,33%, 0,26, 5,11, 4,07% and 4,15%, 0,26, 4,24, 2,90%. The average obtained regarding to moisture, water activity, pH and cinder concerning the before encapsulating product and encapsulated product were, respectively, 3,20%, 0,36, 7,64, 1,65% and 3,98%, 0,36, 7,62, 1,40%. Regarding to all the microbiological analysis realized in chitosan – raw material – and in the inputs, the bacterian growth was ever < 10 UFC/g e < 10 UFC/bottle. The average obtained in mesophilic bacterium, mold and papaya and pineapple fibres yeast counting was, respectively, 2,51, 1,87 and 2,41, 2,29 UFC/g. The respective results to the before encapsulating product and encapsulated product were 1,86, 1,35, and 1,92, 1,15 UFC/g. The averages related to mesophilic bacterium counting in the encapsulator disk, funnel, platter and mixer were 1,65, 1,59, 1,54 and 1,72 UFC/cm2 . The respective results to mold and yeast were 1,59, 1,41, 1,49 and 1,11 UFC/cm2 . The mesophilic bacterium counting in the gloves of the handlers, at the beginning and at the end of the production process were, respectively, in average, 2,18 and 2,54 UFC/gloves. In all total coliformes analysis, the bacterian growth was ever < 10 UFC/g, < 10 UFC/bottle, < 10 UFC/cm2 and < 10 UFC/gloves. Based on these results, it was possible to conclude, in a concise way, that the pH low acidity and water low activity were limitant factors to the microbian developing in chitosan – raw material; that the inputs did not represent a contamination font to the encapsulated product; that the contaminations present in raw materials, before encapsulating product and encapsulated product were caused by the microbiota from the gloves themselves, equipments and handlers gloves, but there is no risk to consumers safety and the product analysed in this paper is safe. |
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Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxiAlimento novoFibrasCápsulasHigienizaçãoNew foodCapsulesHygiene praticesChitosan is a high molar mass polymer obtained from the partial deacetylation of chitin found in shellfish’s exoskeletum. It possesses some interesting features, such as: sugar absortion, non-toxicity, ability to form resistant films, biodegradability, anti- microbian activity and cicatrization properties, which allow this substance to be used in different areas. Chitosan has been studied for presenting several uses, acquiring, therefore, important industry interest. In order to this importance, some industries have been investing in chitosan finishing, possibilitating different ways of using it. However, there are no registers in literature about microbiological assessment concerning chitosan capsules, what does not allow to check its food security. Thus, this study intended to assess the food security regarding this production process, through physical-chemical analysis (moisture, pH and water activity) and microbiological tests (mesophilic bacterium, mold, yeast and total coliformes count) in chitosan - raw material -, in papaya and pineapple fibres, in before encapsulating product (chitosan with papaya and pineapple fibres) and encapsulated product (chitosan with papaya and pineapple fibres capsulated in gelatin capsules in plastic package, containing 120 capsules). The microbiological assessment included also the capsules and plastic packages, the equipments (encapsulator disk, funnel, platter and mixer) and the handlers gloves at the beginning and at the end of the process. Through the eight lots signed, chitosan - raw material – presented, as medium moisture, water activity, pH and cinder, respectively, 4,55%, 0,41, 8,83 and 1,10%. The results to papaya fiber and pineapple fiber were, respectively, 4,33%, 0,26, 5,11, 4,07% and 4,15%, 0,26, 4,24, 2,90%. The average obtained regarding to moisture, water activity, pH and cinder concerning the before encapsulating product and encapsulated product were, respectively, 3,20%, 0,36, 7,64, 1,65% and 3,98%, 0,36, 7,62, 1,40%. Regarding to all the microbiological analysis realized in chitosan – raw material – and in the inputs, the bacterian growth was ever < 10 UFC/g e < 10 UFC/bottle. The average obtained in mesophilic bacterium, mold and papaya and pineapple fibres yeast counting was, respectively, 2,51, 1,87 and 2,41, 2,29 UFC/g. The respective results to the before encapsulating product and encapsulated product were 1,86, 1,35, and 1,92, 1,15 UFC/g. The averages related to mesophilic bacterium counting in the encapsulator disk, funnel, platter and mixer were 1,65, 1,59, 1,54 and 1,72 UFC/cm2 . The respective results to mold and yeast were 1,59, 1,41, 1,49 and 1,11 UFC/cm2 . The mesophilic bacterium counting in the gloves of the handlers, at the beginning and at the end of the production process were, respectively, in average, 2,18 and 2,54 UFC/gloves. In all total coliformes analysis, the bacterian growth was ever < 10 UFC/g, < 10 UFC/bottle, < 10 UFC/cm2 and < 10 UFC/gloves. Based on these results, it was possible to conclude, in a concise way, that the pH low acidity and water low activity were limitant factors to the microbian developing in chitosan – raw material; that the inputs did not represent a contamination font to the encapsulated product; that the contaminations present in raw materials, before encapsulating product and encapsulated product were caused by the microbiota from the gloves themselves, equipments and handlers gloves, but there is no risk to consumers safety and the product analysed in this paper is safe.A quitosana é um polímero de alta massa molar, sendo obtida a partir da desacetilação parcial da quitina proveniente do exoesqueleto de alguns crustáceos. Possui características como absorção de gorduras, não-toxicidade, capacidade de formar filmes resistentes, biodegradabilidade, atividades antimicrobiana e cicatrizante; que permitem que essa substância seja utilizada em diversas áreas. Esse composto vem sendo bastante estudado por apresentar várias aplicações, sendo assim um composto de grande interesse industrial. Em razão disso, algumas indústrias estão investindo no beneficiamento da quitosana, podendo esta ser industrializada de várias formas. Não há, porém, registros na literatura sobre a avaliação microbiológica de quitosana em cápsulas, não existindo assim dados sobre a segurança alimentar do produto. Assim sendo, esse trabalho visou avaliar a segurança alimentar na produção desse alimento, através de análises físico-químicas (umidade, cinzas, pH e atividade de água) e microbiológicas (contagens de bactérias mesófilas, mofos e leveduras e contagens de coliformes totais) na matéria prima quitosana, nas fibras de mamão e abacaxi, no produto antes de encapsular (quitosana com fibras de mamão e abacaxi) e produto encapsulado (quitosana com fibras de mamão e abacaxi encapsulada em cápsulas gelatinosas e acondicionadas em embalagens plásticas contendo 120 cápsulas). A avaliação microbiológica incluiu também as cápsulas e embalagens plásticas, os equipamentos (disco da encapsuladeira, funil da encapsuladeira, bandeja da encapsuladeira e misturador) e as luvas de manipuladores no início e no fim da produção. Ao longo dos oito lotes amostrados, a matéria prima quitosana apresentou como média de umidade, atividade de água, pH e cinzas os valores de 4,55%, 0,41, 8,83 e 1,10%, respectivamente. Os respectivos valores para as fibras de mamão e abacaxi foram: 4,33%, 0,26, 5,11, 4,07% e 4,15%, 0,26, 4,24, 2,90%. As médias obtidas referentes à umidade, atividade de água, pH e cinzas do produto antes de encapsular e produto encapsulado foram respectivamente: 3,20%, 0,36, 7,64, 1,65% e 3,98%, 0,36, 7,62, 1,40%. Em relação a todas as análises microbiológicos realizadas na matéria prima quitosana e nos insumos, o crescimento microbiano foi sempre < 10 UFC/g e < 10 UFC/embalagem, respectivamente. As médias obtidas na contagem de bactérias mesófilas e mofos e leveduras das fibras de mamão e abacaxi foram respectivamente: 2,51, 1,87 e 2,41, 2,29 UFC/g. Os respectivos valores para o produto antes de encapsular e produto encapsulado foram: 1,86, 1,35 e 1,92, 1,15 UFC/g. As médias referentes à contagem de bactérias mesófilas no disco, funil e bandeja da encapsuladeira e no misturador foram: 1,65, 1,59, 1,54 e 1,72 UFC/cm 2 . Os respectivos valores para mofos e leveduras foram: 1,59, 1,41, 1,49 e 1,11 UFC/cm 2 . A contagem de bactérias mesófilas nas luvas de manipuladores no início e fim da produção apresentou os respectivos valores de média: 2,18 e 2,54 UFC/luva. Em todas as análises de coliformes totais o crescimento microbiano foi sempre inferior a 10 UFC/g, 10 UFC/embalagem, 10 UFC/cm 2 , 10 UFC/luva. Diante dos resultados obtidos foi possível concluir de forma sucinta que a baixa acidez do pH e a baixa atividade de água foram fatores limitantes ao desenvolvimento microbiano na matéria-prima quitosana; que os insumos não representaram fonte de contaminação para o produto encapsulado; que as contaminações presentes nas matérias-primas, no produto antes de encapsular e no produto encapsulado foram decorrentes da microbiota presente nas próprias fibras, equipamentos e luvas do manipuladores, mas não coloca em risco a segurança do consumidor e que o produto analisado no presente trabalho pode ser considerado um alimento seguro.Figueiredo, Evânia Altina Teixeira deRosa, Adriça Karla Costa2021-11-17T19:58:53Z2021-11-17T19:58:53Z2006info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfROSA, Adriça Karla Costa. Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi. 2006. Dissertação (Mestrado em Tecnologia de Alimentos)-Universidade Federal do Ceará, Fortaleza, 2006.http://www.repositorio.ufc.br/handle/riufc/62153porreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2021-11-17T19:58:53Zoai:repositorio.ufc.br:riufc/62153Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:28:27.458454Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
title |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
spellingShingle |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi Rosa, Adriça Karla Costa Alimento novo Fibras Cápsulas Higienização New food Capsules Hygiene pratices |
title_short |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
title_full |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
title_fullStr |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
title_full_unstemmed |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
title_sort |
Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi |
author |
Rosa, Adriça Karla Costa |
author_facet |
Rosa, Adriça Karla Costa |
author_role |
author |
dc.contributor.none.fl_str_mv |
Figueiredo, Evânia Altina Teixeira de |
dc.contributor.author.fl_str_mv |
Rosa, Adriça Karla Costa |
dc.subject.por.fl_str_mv |
Alimento novo Fibras Cápsulas Higienização New food Capsules Hygiene pratices |
topic |
Alimento novo Fibras Cápsulas Higienização New food Capsules Hygiene pratices |
description |
Chitosan is a high molar mass polymer obtained from the partial deacetylation of chitin found in shellfish’s exoskeletum. It possesses some interesting features, such as: sugar absortion, non-toxicity, ability to form resistant films, biodegradability, anti- microbian activity and cicatrization properties, which allow this substance to be used in different areas. Chitosan has been studied for presenting several uses, acquiring, therefore, important industry interest. In order to this importance, some industries have been investing in chitosan finishing, possibilitating different ways of using it. However, there are no registers in literature about microbiological assessment concerning chitosan capsules, what does not allow to check its food security. Thus, this study intended to assess the food security regarding this production process, through physical-chemical analysis (moisture, pH and water activity) and microbiological tests (mesophilic bacterium, mold, yeast and total coliformes count) in chitosan - raw material -, in papaya and pineapple fibres, in before encapsulating product (chitosan with papaya and pineapple fibres) and encapsulated product (chitosan with papaya and pineapple fibres capsulated in gelatin capsules in plastic package, containing 120 capsules). The microbiological assessment included also the capsules and plastic packages, the equipments (encapsulator disk, funnel, platter and mixer) and the handlers gloves at the beginning and at the end of the process. Through the eight lots signed, chitosan - raw material – presented, as medium moisture, water activity, pH and cinder, respectively, 4,55%, 0,41, 8,83 and 1,10%. The results to papaya fiber and pineapple fiber were, respectively, 4,33%, 0,26, 5,11, 4,07% and 4,15%, 0,26, 4,24, 2,90%. The average obtained regarding to moisture, water activity, pH and cinder concerning the before encapsulating product and encapsulated product were, respectively, 3,20%, 0,36, 7,64, 1,65% and 3,98%, 0,36, 7,62, 1,40%. Regarding to all the microbiological analysis realized in chitosan – raw material – and in the inputs, the bacterian growth was ever < 10 UFC/g e < 10 UFC/bottle. The average obtained in mesophilic bacterium, mold and papaya and pineapple fibres yeast counting was, respectively, 2,51, 1,87 and 2,41, 2,29 UFC/g. The respective results to the before encapsulating product and encapsulated product were 1,86, 1,35, and 1,92, 1,15 UFC/g. The averages related to mesophilic bacterium counting in the encapsulator disk, funnel, platter and mixer were 1,65, 1,59, 1,54 and 1,72 UFC/cm2 . The respective results to mold and yeast were 1,59, 1,41, 1,49 and 1,11 UFC/cm2 . The mesophilic bacterium counting in the gloves of the handlers, at the beginning and at the end of the production process were, respectively, in average, 2,18 and 2,54 UFC/gloves. In all total coliformes analysis, the bacterian growth was ever < 10 UFC/g, < 10 UFC/bottle, < 10 UFC/cm2 and < 10 UFC/gloves. Based on these results, it was possible to conclude, in a concise way, that the pH low acidity and water low activity were limitant factors to the microbian developing in chitosan – raw material; that the inputs did not represent a contamination font to the encapsulated product; that the contaminations present in raw materials, before encapsulating product and encapsulated product were caused by the microbiota from the gloves themselves, equipments and handlers gloves, but there is no risk to consumers safety and the product analysed in this paper is safe. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006 2021-11-17T19:58:53Z 2021-11-17T19:58:53Z |
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 |
ROSA, Adriça Karla Costa. Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi. 2006. Dissertação (Mestrado em Tecnologia de Alimentos)-Universidade Federal do Ceará, Fortaleza, 2006. http://www.repositorio.ufc.br/handle/riufc/62153 |
identifier_str_mv |
ROSA, Adriça Karla Costa. Avaliação da segurança alimentar na produção de quitosana com fibras de mamão e abacaxi. 2006. Dissertação (Mestrado em Tecnologia de Alimentos)-Universidade Federal do Ceará, Fortaleza, 2006. |
url |
http://www.repositorio.ufc.br/handle/riufc/62153 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal do Ceará (UFC) |
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Repositório Institucional da Universidade Federal do Ceará (UFC) |
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Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
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