Carolina Castilho Garcia

O objetivo do presente trabalho foi avaliar o efeito da substituição da pectina por mucilagem de chia em características tecnológicas de geleias de manga e maracujá, visando enriquecimento nutricional dos produtos. Foram elaboradas seis formulações de geleia extra, tendo sido verificadas pequenas alterações nas características avaliadas. De maneira geral, a mucilagem de chia demonstrou potencial de uso como agente gelificante na produção de geleias.

Considerando as dificuldades e necessidades do público celíaco, o objetivo do presente trabalho foi elaborar biscoitos sem glúten com farinhas obtidas de subprodutos do processamento agroindustrial, nomeadamente caroço de abacate, casca de abacaxi e casca de banana, com vistas à economia circular. Os biscoitos apresentaram composição centesimal dentro dos valores preconizados pela legislação brasileira e características tecnológicas adequadas, como maciez e baixa atividade de água.

Dehydrated cranberries (Vaccinium macrocarpon) are dried fruits known for their high antioxidant potential. Changes in their mechanical and rheological properties occur when cranberries are exposed to certain conditions, such as drying or immersion in a liquid medium (rehydration). To evaluate the rheological behavior of solid suspensions made from dehydrated cranberries, the effects of different temperatures and concentrations of dissolved solids were evaluated using a factorial experimental design (22) with three replications at the center point. Five models were used to investigate the suspensions' flow behavior: Ostwald de Waelle, Newton, Herschel-Bulkley, Casson, and Bingham. The rheometry of the suspensions showed that the fluids presented non-Newtonian behavior, with a satisfactory fit for the Casson model (R² > 0.94) in all evaluated temperature and concentration ranges. Furthermore, the effects of temperature and solid concentration of cranberry suspensions on the rheological parameters of the fitted model, Casson's initial shear stress (K0c), and Casson's plastic viscosity (Kc) were evaluated. From the response and the contour surfaces, it was found that increasing the concentration of the suspension above 20% resulted in higher initial shear stress, which was influenced by temperature, whose increase resulted in a significant reduction in the shear stress at a concentration of 30%. The plastic viscosity (Kc) was highly influenced by the solid’s concentration, and higher temperatures caused a decrease in the value of this parameter. So, the highest value of plastic viscosity was found for concentrations above 20% and at lower temperatures. Therefore, considering the results and for practical purposes, it can be concluded that the flow of the suspensions is facilitated if rehydration is conducted at high temperatures.

This study investigated the influence of blanching on the drying kinetics of papaya from the perspective of the microstructure of the tissue and the water sorption behavior. Drying kinetics and water effective diffusion coefficients were determined based on Fick’s law considering shrinkage. Intense cellular changes were observed in blanched tissues images obtained by light microscopy and transmission electron microscopy. Heat pretreatment increased the water diffusion coefficients and the drying rates in comparison with fresh fruit. Severe color changes were induced by blanching, resulting in color loss during drying. At intermediate moisture ranges, sorption isotherms of blanched papayas showed lower water sorption capacity than those of fresh fruit, therefore the critical moisture for microbial growth in fresh papayas is higher than in blanched ones. The compensation theory was satisfied for fresh fruit but not for blanched fruit, which presented distinctive sorption behavior attributed to cellular damage caused by heat pretreatment.

Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.

The attractive colour characteristics of the flowers of the species Impatiens walleriana have been arousing great interest in the food industry, which is looking for potential natural sources of colouring ingredients. In this sense, the present work focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana. The phenolic compounds were determined by HPLC-DAD-ESI/MS; in addition, different bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity) were also analysed. Both samples studied showed significant amounts of phenolic compounds, especially phenolic acids, flavonoids, and anthocyanins, which justifies the excellent performance in the different bioactivities studied. The orange variety, despite having a greater variety of phenolic compounds, showed a total amount of compounds lower than the pink variety. Overall, the flowers of I. walleriana emerge as a promising resource to be explored by the food industry.

Anais do XVI Encontro Regional Sul de Ciência e Tecnologia de Alimentos (978-65-5941-430-7) - Produção Tecnológica De Geleia De Morango Com Adição De Ingredientes Funcionais: Caracterização Físico-Química