Robson Alves da Silva

A Moringa oleifera Lam. (Moringa) é uma espécie crucífera pertencente à família Moringaceae, possui 13 espécies conhecidas, sendo a originaria da Índia a mais estudada por seu valor nutricional e benefícios a saúde. Suas folhas apresentam quantidades consideráveis de diversos compostos bioativos como minerais, aminoácidos, fitoquímicos ácido ascórbico, flavonoide, fenólico e carotenoide), além de alto […]

Ciência Brasileira: Múltiplos olhares - Nutrição, Biologia, Biomedicina e Meio Ambiente (978-85-5722-655-5) - Aceitação De Sobremesa A Base De Soja Saborizada Com Buriti

The fruit agro-industry is one of the sectors that stand out both in production and in the volume of losses along the supply chains, which has generated a strong concern from the nutritional, economic, social, and environmental points of view. This study is aimed at understanding the updated scenario of the conversion of fruit residues into value-added co-products, its main challenges, applications, and perspectives. For this, a literature review was conducted through Scielo, PubMed, Google Scholar, and ScienceDirect databases. The advanced search covered the period from 2018 to 2022. The evaluation of the articles showed that the drying process is an important step to obtain flours from fruit co-products with characteristics that can provide longer shelf life, practicality, and versatility of use, demonstrating great potential for inclusion in various food preparations; although difficulties persist around the technological characteristics of this raw material, they can confer a nutritional increase, in addition to the possibility of additional health benefits due to the presence of bioactive compounds and fibers inherent in these products. Indeed, although there is a long way to go in studies with co-products derived from residual fractions of fruits, strategies such as these contribute to the better management of losses along the agri-food chains while providing greater food and nutrition security for the global population on the path to sustainability.

Carnauba (Copernicia prunifera (Mill.) H.E. Moore) is a fruit of the Brazilian Caatinga and Cerrado regions. It has good nutritional characteristics, bioactive compounds, and antioxidant activity. However, some processing techniques can affect its chemical characteristics. This study aims at evaluating the effect of freezing and freeze-drying on the bioactive compounds and antioxidant activity of carnauba pulp. The carnauba pulp was submitted to three different treatments: slow freezing (-18 °C/24h), fast freezing (-92 °C/60s) and freeze-drying. Then the bioactive compounds of fresh samples were analyzed - vitamin C, phenolics, flavonoids, anthocyanins, carotenoids - along with the antioxidant activity (DPPH), immediately after processing and after 180 days of freezing storage. It was observed that the process influences the behavior of bioactive compounds and antioxidants, with significant losses of vitamin C, anthocyanins, and carotenoids in all treatments soon after processing, while total phenolic compounds, flavonoids and antioxidant activity increased significantly. At the end of 180 days a reduction of all bioactive compounds and antioxidant activity was observed although the freeze-dried samples presented a better stability of the compounds. Thus, quick freezing and freeze-drying could be representing the more promising technological processes for the maintenance of bioactive compounds and antioxidant activity of carnauba pulp.

Development of new commercialized products and new recognized products that are increasingly innovative and promising. Among the ingredients that suit the characteristics, there is the hydrolyzed collagen of Nile tilapia (Oreochomis niloticus), extracted from the skin of some promissory tilapia to be discarded, as an alternative due to its nutritional and technological characteristics. Considering the importance of innovation in the food market and the use of healthy and sustainable ingredients for consumers, the marketing and sensory perception of a "molecular caviar" developed with the ingredient hydrolyzed collagen from tilapia skin was evaluated. The new product (molecular caviar) was compared with caviar (from sturgeon), via photographic records and questions about its sensory and marketing aspects, in a questionnaire made available on the Google Forms online platform, between October and November 2021 (pandemic period of SARS-COV 19). After analyzing the data, it was observed that the molecular caviar of hydrolyzed collagen from tilapia skin showed a high level of acceptability and purchase intent. In conclusion, molecular caviar appears as a possibility for the use and consumption of hydrolyzed collagen from tilapia skin.

The Amazon contains the most significant number of known species on the planet, where fruits with peculiar characteristics can be found. The bacuri (Platonia insignis) is a native fruit of this region and has gained prominence over the years. A data survey was conducted to understand the bacuri production chain system and its economic potential. The results show that the popularity of the fruit has led to an increase in consumer demand and its price over the years. In addition, the mapping shows that this production chain needs a well-defined structure. Its current organization consists of the activities of associations and cooperatives that, over time, have assumed the integration between producers, industry, and the consumer market. This study also identified a gap in the official censuses and a need for studies to quantify production within the scope of small producers, aiming for more effective monitoring that allows the development and direction of policies that can support producers to strengthen this important production chain.

This research aimed to evaluate the technological potential of genipap flour (Genipa americana L.) in freeze drying and oven drying processes. The ripened genipap fruits were harvested and submitted to pulp extraction, which after dehydration in an oven and freeze drying, were crushed to obtain the flours. When analyzed by X-ray diffraction, the flours were amorphous, with indicative of starch. In addition, the presence of water, aromatics and primary alcohols was observed by infrared spectra (FTIR). In micrograph (SEM) FPJDE was less porous and starches were identified. For thermogravimetry (TGA) similar thermal events occurred, it was important to verify the thermal behavior, humidity and ash present in the food. In the mineral composition, potassium, magnesium, manganese, iron, phosphorus, copper, and calcium were present, the flours as a source of manganese and with a high content of iron, potassium, copper and magnesium. It was concluded that the flours present a quantity of nutrients and favorable technological characteristics such as: thermal stability, humidity below that established by law for the manufacture and production of food.

In order to understand the potential use of unconventional ingredients for the formulation of food products, this research aimed at developing food bars using co-product and by-products of the agro-industrial chain and evaluating their nutritional and sensory properties, as well as purchase intention. Four formulations were developed, being a standard food bar (F0) having as base ingredient a paste prepared with the co-product of the cashew peduncle and whey without the addition of sesame and three modifications of this formulation (F1, F2, F3) with addition of 5%, 10% and 15% sesame, respectively. The global acceptance of the formulations was assessed using a 9-point structured hedonic scale and the purchase intention was verified through a preference test ranked from 1 to 5 points. The results of the sensory tests showed that the average acceptance of the product was 6.24, and the F3 bar obtaining better marks in the purchase intention tests. For the color and firmness tests, the F3 formulation showed a higher ΔE, indicating a lighter color compared to the other formulations. In the evaluation for cutting force, the F0 formulation showed the best results, being characterized as firmer products. The study demonstrated that food bars can be produced from the use of co-product and by-products of the agro-industrial chain with satisfactory nutritional and sensory properties.