Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom

Detalhes bibliográficos
Ano de defesa: 2023
Autor(a) principal: Moraes, Débora Piovesan de lattes
Orientador(a): Barin, Juliano Smanioto lattes
Banca de defesa: Ballus, Cristiano Augusto, Mello, Paola de Azevedo, Brum, Aelson Aloir Santana, Ferreira, Daniele de Freitas
Tipo de documento: Tese
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:
Hidrodifusão assistida por micro-ondas e gravidade
Ultrassom
Antocianinas
Cafeína
Amora-preta
Guaraná
Palavras-chave em Inglês:
Microwave hydrodiffusion and gravity
Ultrasound
Anthocyanins
Caffeine
Blackberry
Guarana
Área do conhecimento CNPq:
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Link de acesso: http://repositorio.ufsm.br/handle/1/29276
Resumo: The industrialization of products such as blackberry and guarana seeds in the form of extracts and juices are alternatives to take advantage of their benefits, such as the high antioxidant capacity of anthocyanins and the stimulant properties of caffeine. Therefore, microwave and ultrasound were used to increase the efficiency of extraction of bioactive compounds from the samples of interest. To this end, these technologies were applied in three different approaches: (i) ultrasonic bath was used as a pre-treatment to increase the extraction of anthocyanins in blackberry juices obtained by pressing; (ii) ultrasound was also applied as a pre-treatment to favor the humidification and the extraction of caffeine from guarana by MHG (Microwave hydrodiffusion and gravity); (iii) adaptation of MHG to be performed in home microwave by employing a tea infuser (Bag-MHG) cooled with an ice bath. The results showed that the content of extracted anthocyanins was increased in the blackberry juice using the ultrasonic bath, and the efficiency of caffeine extraction from guarana was increased with the combination of ultrasound and MHG. Furthermore, with the adaptation of MHG to Bag-MHG, satisfactory results were achieved, since with this new technique an anthocyanin-rich extract similar to that extracted with MHG was obtained.
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spelling 2023-06-01T14:56:26Z2023-06-01T14:56:26Z2023-04-24http://repositorio.ufsm.br/handle/1/29276The industrialization of products such as blackberry and guarana seeds in the form of extracts and juices are alternatives to take advantage of their benefits, such as the high antioxidant capacity of anthocyanins and the stimulant properties of caffeine. Therefore, microwave and ultrasound were used to increase the efficiency of extraction of bioactive compounds from the samples of interest. To this end, these technologies were applied in three different approaches: (i) ultrasonic bath was used as a pre-treatment to increase the extraction of anthocyanins in blackberry juices obtained by pressing; (ii) ultrasound was also applied as a pre-treatment to favor the humidification and the extraction of caffeine from guarana by MHG (Microwave hydrodiffusion and gravity); (iii) adaptation of MHG to be performed in home microwave by employing a tea infuser (Bag-MHG) cooled with an ice bath. The results showed that the content of extracted anthocyanins was increased in the blackberry juice using the ultrasonic bath, and the efficiency of caffeine extraction from guarana was increased with the combination of ultrasound and MHG. Furthermore, with the adaptation of MHG to Bag-MHG, satisfactory results were achieved, since with this new technique an anthocyanin-rich extract similar to that extracted with MHG was obtained.A industrialização de produtos como a amora-preta e as sementes de guaraná na forma de extratos e sucos são alternativas para aproveitar os seus benefícios, como elevada capacidade antioxidante das antocianinas e as propriedades estimulantes da cafeína. Portanto utilizou-se o micro-ondas e o ultrassom para o aumento da eficiência de extração de compostos bioativos das amostras de interesse. Para tanto, essas tecnologias foram aplicadas em três abordagens diferentes: i) banho ultrassônico foi utilizado como pré-tratamento para aumentar a extração de antocianinas em sucos de amoras-pretas obtidos por prensagem; ii) ultrassom também foi aplicado como pré-tratamento para favorecer a umidificação e a extração da cafeína do guaraná por MHG (Hidrodifusão assistida por micro-ondas e gravidade); iii) adaptação da MHG para ser realizada em micro-ondas doméstico empregando um infusor de chás (Bag-MHG) resfriado com um banho de gelo. Os resultados comprovaram que o teor de antocianinas extraídas foi aumentado no suco de amora-preta utilizando o banho ultrassônico, além de aumentar a eficiência de extração da cafeína do guaraná, com a combinação entre o ultrassom e o MHG. Ademais com a adaptação do MHG para Bag-MHG conseguiu-se atingir resultados satisfatórios, pois com essa nova técnica obteve-se um extrato rico em antocianinas semelhante ao extraído com MHG.porUniversidade 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/openAccessHidrodifusão assistida por micro-ondas e gravidadeUltrassomAntocianinasCafeínaAmora-pretaGuaranáMicrowave hydrodiffusion and gravityUltrasoundAnthocyaninsCaffeineBlackberryGuaranaCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSExtração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassomMicrowave and ultrasound-assisted extraction of bioactive compounds from blackberry and guaranáinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisBarin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Barcia, Milene TeixeiraBallus, Cristiano AugustoMello, Paola de AzevedoBrum, Aelson Aloir SantanaFerreira, Daniele de Freitashttp://lattes.cnpq.br/5494908446371398Moraes, Débora Piovesan de500700000006600600600600600600600600f4cb9cf1-d105-4e6c-b0fa-acdf690e8cabc7afdc54-e9f6-4c08-b7e4-8807d1a858c4e773fba0-af9a-4af8-89af-911d0d50b8a21f373c59-d82a-4bce-bfcf-43cad5d187bca33c2787-11dc-4032-8dda-91a38ea8086734f02ebb-87ee-4451-be41-7222624f48950c1b3784-e97f-4c35-9700-315011776644reponame: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 Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
dc.title.alternative.eng.fl_str_mv Microwave and ultrasound-assisted extraction of bioactive compounds from blackberry and guaraná
title Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
spellingShingle Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
Moraes, Débora Piovesan de
Hidrodifusão assistida por micro-ondas e gravidade
Ultrassom
Antocianinas
Cafeína
Amora-preta
Guaraná
Microwave hydrodiffusion and gravity
Ultrasound
Anthocyanins
Caffeine
Blackberry
Guarana
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
title_full Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
title_fullStr Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
title_full_unstemmed Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
title_sort Extração de compostos bioativos da amora-preta e do guaraná com micro-ondas e ultrassom
author Moraes, Débora Piovesan de
author_facet Moraes, Débora Piovesan de
author_role author
dc.contributor.advisor1.fl_str_mv Barin, Juliano Smanioto
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/7545847424095994
dc.contributor.advisor-co1.fl_str_mv Barcia, Milene Teixeira
dc.contributor.referee1.fl_str_mv Ballus, Cristiano Augusto
dc.contributor.referee2.fl_str_mv Mello, Paola de Azevedo
dc.contributor.referee3.fl_str_mv Brum, Aelson Aloir Santana
dc.contributor.referee4.fl_str_mv Ferreira, Daniele de Freitas
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/5494908446371398
dc.contributor.author.fl_str_mv Moraes, Débora Piovesan de
contributor_str_mv Barin, Juliano Smanioto
Barcia, Milene Teixeira
Ballus, Cristiano Augusto
Mello, Paola de Azevedo
Brum, Aelson Aloir Santana
Ferreira, Daniele de Freitas
dc.subject.por.fl_str_mv Hidrodifusão assistida por micro-ondas e gravidade
Ultrassom
Antocianinas
Cafeína
Amora-preta
Guaraná
topic Hidrodifusão assistida por micro-ondas e gravidade
Ultrassom
Antocianinas
Cafeína
Amora-preta
Guaraná
Microwave hydrodiffusion and gravity
Ultrasound
Anthocyanins
Caffeine
Blackberry
Guarana
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Microwave hydrodiffusion and gravity
Ultrasound
Anthocyanins
Caffeine
Blackberry
Guarana
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The industrialization of products such as blackberry and guarana seeds in the form of extracts and juices are alternatives to take advantage of their benefits, such as the high antioxidant capacity of anthocyanins and the stimulant properties of caffeine. Therefore, microwave and ultrasound were used to increase the efficiency of extraction of bioactive compounds from the samples of interest. To this end, these technologies were applied in three different approaches: (i) ultrasonic bath was used as a pre-treatment to increase the extraction of anthocyanins in blackberry juices obtained by pressing; (ii) ultrasound was also applied as a pre-treatment to favor the humidification and the extraction of caffeine from guarana by MHG (Microwave hydrodiffusion and gravity); (iii) adaptation of MHG to be performed in home microwave by employing a tea infuser (Bag-MHG) cooled with an ice bath. The results showed that the content of extracted anthocyanins was increased in the blackberry juice using the ultrasonic bath, and the efficiency of caffeine extraction from guarana was increased with the combination of ultrasound and MHG. Furthermore, with the adaptation of MHG to Bag-MHG, satisfactory results were achieved, since with this new technique an anthocyanin-rich extract similar to that extracted with MHG was obtained.
publishDate 2023
dc.date.accessioned.fl_str_mv 2023-06-01T14:56:26Z
dc.date.available.fl_str_mv 2023-06-01T14:56:26Z
dc.date.issued.fl_str_mv 2023-04-24
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
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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
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