Avaliação da viabilidade técnica do revestimento de quitosana proveniente de resíduos de camarão para o uso na maçaranduba (manilkara triflora)

• Ano de defesa: 2023
• Autor(a) principal: Fonseca, Lindoval Serrano da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Gerenciamento Ambiental; Programa de Pós-Graduação em Desenvolvimento e Meio Ambiente; UFPB
• Palavras-chave em Português: Revestimento de frutas - Produção; Maçaranduba - Fruta; Resíduos de camarão; Quitosana; Superfície de resposta; Chitosan; Shrimp residues; Response surface; Fruit coating; CNPQ::CIENCIAS BIOLOGICAS::ECOLOGIA
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/28197

Maçaranduba is a fruit native to the Northeast, North and Midwest, present in the Atlantic Forest, Cerrado and the Amazon region, it can be found in some states such as Paraíba, but it is still a relatively unknown fruit. Increasing fruit production is necessary to make it a prominent fruit and bring economic gains to its producers. For this, it is necessary to increase the shelf life of the fruit, so that the fruit is transported over greater distances in order to seek new markets, and this can be done through sustainable technologies such as fruit coating. Thus, the application of fruit coating appears as a sustainable alternative for maintaining fruit quality. Another important economic activity in the northeast region is shrimp farming. However, many residues from shrimp processing are discarded without the necessary care and ending polluting the environment. From these residues, chitin can be extracted and chitosan produced, which is a biopolymer with potential for coating fruit that has shown proven effectiveness in increasing the shelf life and maintaining organoleptic properties of fruits in previous studies. The objective of this work is to verify the technical viability of covering maçaranduba with chitosan extracted from shrimp waste, aiming to increase the shelf life, in addition to bringing benefits to the environment with the reuse of shrimp waste. The proposed methodology seeks to optimize the chitosan extraction, use the extracted chitosan to coat the maçaranduba and verify, through physical, chemical and statistical analysis, the effects of applying the coating for 20 days on fruits stored at room and refrigerated temperatures. Chitosan was obtained from shrimp waste with a degree of deacetylation of 80.53%. Through multi-objective optimization, the ideal parameters for the chitosan extraction process were found, obtaining a yield of 3.637g/100g and a purity of 84.584%. After coating the fruits, the physical and chemical analysis performed showed statistically significant differences in the ANOVA and Tukey tests (p-value<0.05%), making it possible to conclude that the fruits stored at refrigerated temperature had a longer shelf life compared to the fruits at room temperature. It was also verified that the fruits coated with chitosan and commercial chitosan at refrigerated temperature managed to maintain the physical, chemical and organoleptic characteristics for a longer period of time compared to the uncoated groups.