Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos
Ano de defesa: | 2020 |
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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: |
Universidade Federal da Paraíba
Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
Programa de Pós-Graduação: |
Não Informado pela instituição
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Link de acesso: | https://repositorio.ufpb.br/jspui/handle/123456789/20241 |
Resumo: | Sugar esters are non-ionic surfactants produced from renewable raw materials, such as carbohydrate and fatty acid. Its synthesis can occur by chemical or enzymatic pathway. Due to their physico-chemical properties, sugar esters can form and stabilize oil-in-water emulsions, such as bread, ice cream and sauce, and water-in-oil emulsions, such as chocolate and margarine. In addition, they are able to act as a non-caloric fat substitute and in the manufacture of food-grade colloidal distribution systems. In the food industry, the interest in their production and use is also due to the fact that they are biodegradable, non-toxic, odorless and tasteless, in addition to presenting advantageous biological properties to food. Furthermore, sugar esters have similar, and sometimes better, properties compared to surfactants derived from petrochemicals. Thus, taking into account the growth in the interest of sugar esters as a safer and more ecological surfactant alternative, the present review aimed to address chemical and enzymatic synthesis, its advantages, disadvantages and main advances, as well as the properties and applications of sugar esters in the food industry. To this end, a narrative review was developed in which the analysis of the literature exposed in the form of published scientific articles was used, preferably in the last 10 years, in national and international journals obtained from databases such as Science Direct, National Center for Biotechnology Information , Scientific Electronic Library Online, Google Scholar and Capes Journal Portal. Also, the patents developed for the purpose of producing and applying sugar esters in specific food products were investigated, as well as a survey of government guidelines established by the National Health Surveillance Agency, European Food Safety Authority, Codex Alimentarius, Food and Drug Administration and World Health Organization. Thus, topics were developed exploring important aspects of sugar esters, such as their chemical synthesis, with and without solvent, and enzymatic synthesis with the use of the enzyme lipase in reaction media containing organic solvent or green solvents, such as ionic liquids, carbon supercritical and deep eutectic solvents, as well as enzymatic synthesis associated with the use of molecular sieves. In addition, the physical and chemical properties were addressed, such as the wide range of hydrophilic-lipophilic balance values and the ability to form and stabilize emulsions, foams and micelles, and the biological, antimicrobial and anti-tumor properties, presented by the sugar esters. Finally, the role of sugar esters in the food industry was investigated in order to produce breads, chocolates, ice cream, sauces, mayonnaise and their applications as a fat substitute and in colloidal distribution systems (microemulsions and nanoemulsions). Due to their nature and their physical-chemical and biological properties, sugar esters are an attractive alternative for industrial use, compared to conventional surfactants derived from petroleum-based raw materials. In addition, sugar esters synthesized from enzymatic esterification in reaction media containing green solvents result in food products that are beneficial to human health and environmentally sustainable. |
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Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentosAditivo alimentarEsterificaçãoGlicolipídioLipaseSurfactante biodegradávelFood additiveEsterificationGlycolipidLipaseBiodegradable durfactantCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSSugar esters are non-ionic surfactants produced from renewable raw materials, such as carbohydrate and fatty acid. Its synthesis can occur by chemical or enzymatic pathway. Due to their physico-chemical properties, sugar esters can form and stabilize oil-in-water emulsions, such as bread, ice cream and sauce, and water-in-oil emulsions, such as chocolate and margarine. In addition, they are able to act as a non-caloric fat substitute and in the manufacture of food-grade colloidal distribution systems. In the food industry, the interest in their production and use is also due to the fact that they are biodegradable, non-toxic, odorless and tasteless, in addition to presenting advantageous biological properties to food. Furthermore, sugar esters have similar, and sometimes better, properties compared to surfactants derived from petrochemicals. Thus, taking into account the growth in the interest of sugar esters as a safer and more ecological surfactant alternative, the present review aimed to address chemical and enzymatic synthesis, its advantages, disadvantages and main advances, as well as the properties and applications of sugar esters in the food industry. To this end, a narrative review was developed in which the analysis of the literature exposed in the form of published scientific articles was used, preferably in the last 10 years, in national and international journals obtained from databases such as Science Direct, National Center for Biotechnology Information , Scientific Electronic Library Online, Google Scholar and Capes Journal Portal. Also, the patents developed for the purpose of producing and applying sugar esters in specific food products were investigated, as well as a survey of government guidelines established by the National Health Surveillance Agency, European Food Safety Authority, Codex Alimentarius, Food and Drug Administration and World Health Organization. Thus, topics were developed exploring important aspects of sugar esters, such as their chemical synthesis, with and without solvent, and enzymatic synthesis with the use of the enzyme lipase in reaction media containing organic solvent or green solvents, such as ionic liquids, carbon supercritical and deep eutectic solvents, as well as enzymatic synthesis associated with the use of molecular sieves. In addition, the physical and chemical properties were addressed, such as the wide range of hydrophilic-lipophilic balance values and the ability to form and stabilize emulsions, foams and micelles, and the biological, antimicrobial and anti-tumor properties, presented by the sugar esters. Finally, the role of sugar esters in the food industry was investigated in order to produce breads, chocolates, ice cream, sauces, mayonnaise and their applications as a fat substitute and in colloidal distribution systems (microemulsions and nanoemulsions). Due to their nature and their physical-chemical and biological properties, sugar esters are an attractive alternative for industrial use, compared to conventional surfactants derived from petroleum-based raw materials. In addition, sugar esters synthesized from enzymatic esterification in reaction media containing green solvents result in food products that are beneficial to human health and environmentally sustainable.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESOs ésteres de açúcar são surfactantes não iônicos produzidos a partir de matérias-primas renováveis, como carboidrato e ácido graxo. Sua síntese pode ocorrer pela via química ou pela via enzimática. Devido suas propriedades físico-químicas, os ésteres de açúcar podem formar e estabilizar emulsões do tipo óleo em água, como pão, sorvete e molho, e emulsões de água em óleo, como chocolate e margarina. Além disso, são capazes de atuarem como substituto não calórico de gordura e na fabricação de sistemas de distribuição coloidal de qualidade alimentar. Na indústria alimentícia o interesse na sua produção e utilização também se deve por serem biodegradáveis, não-tóxicos, inodoros e insípidos, além de apresentar propriedades biológicas vantajosas aos alimentos. Ademais, os ésteres de açúcar apresentam propriedades semelhantes, e por vezes melhores, em comparação aos surfactantes derivados da petroquímica. Assim, levando em consideração o crescimento no interesse dos ésteres de açúcar como uma alternativa de surfactante mais seguro e ecológico, a presente revisão teve por objetivo abordar a síntese química e enzimática, suas vantagens, desvantagens e principais avanços, bem como as propriedades e aplicações dos ésteres de açúcar na indústria de alimentos. Para tal, foi desenvolvido uma revisão narrativa no qual foi empregado a análise da literatura exposta sob a forma de artigos científicos publicados, preferencialmente nos últimos 10 anos, em periódicos nacionais e internacionais obtidos em bases de dados como Science Direct, National Center for Biotechnology Information, Scientific Electronic Library Online, Google Acadêmico e Portal de Periódicos Capes. Também, foram averiguadas as patentes desenvolvidas com a finalidade de produzir e aplicar os ésteres de açúcar em produtos alimentícios específicos, bem como foi realizado um levantamento das diretrizes governamentais estabelecidas pela Agência Nacional de Vigilância Sanitária, European Food Safety Authority, Codex Alimentarius, Food and Drug Administration e World Health Organization. Desta forma, foram desenvolvidos tópicos explorando aspectos importantes dos ésteres de açúcar, como a sua síntese química, com e sem solvente e a síntese enzimática com o uso da enzima lipase em meios reacionais contendo solvente orgânico ou solventes verdes, como os líquidos iônicos, carbono supercrítico e solventes eutéticos profundos, assim como a síntese enzimática associada ao uso de peneiras moleculares. Adicionalmente, foram abordadas as propriedades físico-químicas, como a ampla faixa de valores de balanço hidrofílico-lipofílico e capacidade de formar e estabilizar emulsões, espumas e micelas, e as propriedades biológicas, antimicrobiana e antitumoral, apresentadas pelos ésteres de açúcar. Por fim, foi investigado as funções dos ésteres de açúcar na indústria de alimentos visando a produção de pães, chocolates, sorvetes, molhos, maionese e suas aplicações como substituto de gordura e em sistemas de distribuição coloidal (microemulsões e nanoemulsões). Em decorrência da sua natureza e de suas propriedades físico-químicas e biológicas, os ésteres de açúcar se apresentam como uma alternativa atraente, para uso industrial, em comparação aos surfactantes convencionais derivados de matérias-primas à base de petróleo. Ademais, os ésteres de açúcar sintetizados a partir da esterificação enzimática em meios reacionais contendo solventes verdes acarretam na obtenção de produtos alimentícios benéficos à saúde humana e sustentáveis ambientalmente.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBConceição, Marta Maria dahttp://lattes.cnpq.br/3141068978315035Hilário, Fabrine Felipe2021-06-29T14:20:02Z2020-11-122021-06-29T14:20:02Z2020-09-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/20241porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-10T11:52:19Zoai:repositorio.ufpb.br:123456789/20241Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-10T11:52:19Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
title |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
spellingShingle |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos Hilário, Fabrine Felipe Aditivo alimentar Esterificação Glicolipídio Lipase Surfactante biodegradável Food additive Esterification Glycolipid Lipase Biodegradable durfactant CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
title_full |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
title_fullStr |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
title_full_unstemmed |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
title_sort |
Ésteres de açúcar: síntese, propriedades e aplicabilidade na indústria de alimentos |
author |
Hilário, Fabrine Felipe |
author_facet |
Hilário, Fabrine Felipe |
author_role |
author |
dc.contributor.none.fl_str_mv |
Conceição, Marta Maria da http://lattes.cnpq.br/3141068978315035 |
dc.contributor.author.fl_str_mv |
Hilário, Fabrine Felipe |
dc.subject.por.fl_str_mv |
Aditivo alimentar Esterificação Glicolipídio Lipase Surfactante biodegradável Food additive Esterification Glycolipid Lipase Biodegradable durfactant CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Aditivo alimentar Esterificação Glicolipídio Lipase Surfactante biodegradável Food additive Esterification Glycolipid Lipase Biodegradable durfactant CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Sugar esters are non-ionic surfactants produced from renewable raw materials, such as carbohydrate and fatty acid. Its synthesis can occur by chemical or enzymatic pathway. Due to their physico-chemical properties, sugar esters can form and stabilize oil-in-water emulsions, such as bread, ice cream and sauce, and water-in-oil emulsions, such as chocolate and margarine. In addition, they are able to act as a non-caloric fat substitute and in the manufacture of food-grade colloidal distribution systems. In the food industry, the interest in their production and use is also due to the fact that they are biodegradable, non-toxic, odorless and tasteless, in addition to presenting advantageous biological properties to food. Furthermore, sugar esters have similar, and sometimes better, properties compared to surfactants derived from petrochemicals. Thus, taking into account the growth in the interest of sugar esters as a safer and more ecological surfactant alternative, the present review aimed to address chemical and enzymatic synthesis, its advantages, disadvantages and main advances, as well as the properties and applications of sugar esters in the food industry. To this end, a narrative review was developed in which the analysis of the literature exposed in the form of published scientific articles was used, preferably in the last 10 years, in national and international journals obtained from databases such as Science Direct, National Center for Biotechnology Information , Scientific Electronic Library Online, Google Scholar and Capes Journal Portal. Also, the patents developed for the purpose of producing and applying sugar esters in specific food products were investigated, as well as a survey of government guidelines established by the National Health Surveillance Agency, European Food Safety Authority, Codex Alimentarius, Food and Drug Administration and World Health Organization. Thus, topics were developed exploring important aspects of sugar esters, such as their chemical synthesis, with and without solvent, and enzymatic synthesis with the use of the enzyme lipase in reaction media containing organic solvent or green solvents, such as ionic liquids, carbon supercritical and deep eutectic solvents, as well as enzymatic synthesis associated with the use of molecular sieves. In addition, the physical and chemical properties were addressed, such as the wide range of hydrophilic-lipophilic balance values and the ability to form and stabilize emulsions, foams and micelles, and the biological, antimicrobial and anti-tumor properties, presented by the sugar esters. Finally, the role of sugar esters in the food industry was investigated in order to produce breads, chocolates, ice cream, sauces, mayonnaise and their applications as a fat substitute and in colloidal distribution systems (microemulsions and nanoemulsions). Due to their nature and their physical-chemical and biological properties, sugar esters are an attractive alternative for industrial use, compared to conventional surfactants derived from petroleum-based raw materials. In addition, sugar esters synthesized from enzymatic esterification in reaction media containing green solvents result in food products that are beneficial to human health and environmentally sustainable. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-12 2020-09-29 2021-06-29T14:20:02Z 2021-06-29T14:20:02Z |
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.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/20241 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/20241 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
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