Secagem por atomiza??o da polpa de ju?ara para obten??o de produtos potencialmente funcionais

• Ano de defesa: 2020
• Autor(a) principal: Pereira, Danielle Cunha de Souza
• Orientador(a): Cabral, Lourdes Maria Correa
• Banca de defesa: Cabral, Lourdes Maria Correa, Moreira, Daniel Perrone, Matta, Virg?nia Martins da, Rojas, Edwin Elan Garcia, Barbosa, Maria Ivone Martins Jacintho
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: bioacessibilidade; compostos bioativos; desenvolvimento de produtos; Euterpe edulis Martius; fermenta??o col?nica; spray dryer
• Palavras-chave em Inglês: bioaccessibility; bioactive compounds; product development; colonic fermentation,; spray dryer
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/6084

Ju?ara palm tree (Euterpe edulis Martius) fruit is a small, non-climacteric tropical black-violet fruit whose popularity and commercialization has steadily increased in recent years. Traditionally, the palm heart obtained from the stem is more consumed, but there is a growing interest in the fruit pulp, due to economic interests and biodiversity protection. Ju?ara pulp has being described as a source of potentially bioactive compounds, which attracted the attention of the industry aiming at the production of functional foods. Ju?ara pulp analyzed has lower acidity compared to other tropical fruits pulps (0.3% citric acid), low soluble solids (4.6 ?Brix) and high anthocyanin content (2,928.6 mg cyanidin-3-glucoside/ 100g pulp) and total phenolics (9,071.9 mg equivalent of gallic acid/ 100g), compounds that are related to high antioxidant capacity (ABTS: 505.0 ?mol of Trolox/ g; ORAC: 2,400.1 ?mol of Trolox/g). Ju?ara fruit and pulp are perishable, requiring adequate preservation methods. In this study, a powdered ju?ara pulp was produced by spray drying without the addition of encapsulating agents, and stability during different storage conditions was evaluated. The drying process yielded 66% and an anthocyanin concentration of 7,079.2 mg cyanidin-3-glucoside/ 100g was observed. 90% of the total phenolic compounds were retained (14,084.65 mg equivalent gallic acid/ 100g) and no change in antioxidant potential was observed (ABTS: 858.6 ?mol Trolox/ g ORAC: 4,155.4 ?mol Trolox/ g). Physical results of water solubility (72.9%), hygroscopicity (11.6%), sorption isotherms and particle morphology were considered technologically appropriate. The anthocyanin content and color of the pulp powder did not change significantly when stored at 25 ?C or 7 ?C in the presence or absence of oxygen for 103 days. Bioaccessibility of phenolic compounds was evaluated, there was metabolization of total phenolic compounds during in vitro digestion, and it was observed that the colonic digestion process performed by the intestinal microbiota resulted in an increase in short chain fatty acid production (738.2% in the ju?ara pulp; 774.0% ju?ara powder) and Bifidobacterium cell count in 1 Log cycle. A increase smaller was observed in the E. coli population of the microbiota exposed to ju?ara pulp and powder, and a decrease in ammonia production of 100.8% and 127.0% respectively for pulp and powder, when compared to a negative control. These results together may suggest a beneficial effect of phenolic pulp compounds of ju?ara pulp and powder on the intestinal microbiota. After the digestion process, it was determined by HPLC that 26.4% of the total phenolic content of ju?ara pulp (666.5 mg/ 100g) and 21.0% of ju?ara pulp (787.2 mg/ 100g) reached the colon, may present an in loco action of these compounds. In the ju?ara pulp, there was a 158.7% (ABTS) and 76.8% (ORAC) increase in antioxidant capacity (1,306.4 and 4,242.9 ?mol Trolox/ g, respectively). While in ju?ara powder, there was a 22.7% (ABTS) and 6.2% (ORAC) increase in antioxidant capacity (1,048.9 and 4,411.0 ?mol Trolox / g, respectively). Thus, ju?ara pulp showed higher antioxidant potential than concentrated powder, which may be related to the protective capacity of the food matrix. The ju?ara powder presented bioactive properties, related to the high content of phenolic compounds, and ability to modulate the intestinal microbiota, being an alternative to act as a food ingredient. As an alternative application, ju?ara powder was added to a whole apple juice. Following exposure to colonic microbial fermentation apple juice with ju?ara resulted in an increase in short chain fatty acid production (1.7 mmol/ L) and Bifidobacterium cell count (0.7 Log cycles). Ammonia production decreased (28.2%) when compared to the negative control without ju?ara addition. After digestion, 31.3% of anthocyanins (5.1 mg cyanidin-3-glucoside and 3.0 mg cyanidin-3-rutinoside/ 200g apple juice with ju?ara) reached the colon and a 52.9% increase in Antioxidant capacity (21.6 and 1.786.6 ?mol Trolox/ mL ABTS and ORAC, respectively) was observed after 24 hours of fermentation. Apple juice supplemented with 0.5% of ju?ara powder showed good acceptance in a sensory study, where most consumers (58.8%) said they would buy the product if it were for sale, due to a nice taste and because of a health benefits promotion. Thus, apple juice is a viable matrix for the addition of ju?ara powder. In addition, ju?ara powder showed potential to be used as a natural dye and characterized as functional food.