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dc.contributor.authorSantos, Renata Oliveira
dc.date.accessioned2023-12-21T18:37:32Z-
dc.date.available2023-12-21T18:37:32Z-
dc.date.issued2021-10-04
dc.identifier.citationSANTOS, Renata Oliveira. Obtenção de corante natural a partir de flores de feijão borboleta (Clitoria Ternatea L.) utilizando resinas macroporosas de adsorção e prospecção tecnológica. 2021. 152 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2021.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9324-
dc.description.abstractAs características sensoriais dos alimentos são grandes responsáveis pela aceitação dos produtos pelo consumidor, dentre elas a cor. Os corantes artificiais são utilizados há muito tempo pela indústria, entretanto os consumidores atualmente procuram por ingredientes naturais, com redução de aditivos sintéticos e com menor impacto ao meio ambiente. Nesse contexto, a substituição de corantes artificiais por pigmentos naturais é de particular interesse e vem ganhando grande relevância em muitas pesquisas e também pelo mercado consumidor que tem preferido consumir produtos clean label. Dentre os corantes naturais, destacam-se as antocianinas que além de suas cores vibrantes nos mais diferentes tons de vermelho, roxo e azul, possuem elevada solubilidade em água, um fator positivo para aplicação em diversos produtos, como em bebidas e sistemas aquosos. Os suplementos hidroeletrolíticos, mais conhecidos como isotônicos, são produtos formulados especialmente com o objetivo de repor a água e os sais minerais, além de atuarem como fonte de energia. Apesar desta categoria de bebidas ser associada a saudabilidade, por ter como principais consumidores os praticantes de esportes. Tradicionalmente, na coloração dos diferentes sabores de bebidas isotônicas têm utilizado os corantes sintéticos. Este trabalho teve como objetivo extrair um corante natural a partir das antocianinas presentes nas pétalas das flores de feijão borboleta (Clitoria Ternatea L.) e avaliar a estabilidade térmica desse pigmento em sistema-modelo isotônico, assim como a estabilidade digestiva in vitro dos compostos funcionais presente na bebida, além de estudar o processo de separação e purificação das antocianinas das pétalas de feijão borboleta utilizando resinas macroporosas, processo que se destaca pelo baixo custo e menor consumo de solvente. Para atingir o objetivo geral, a tese foi realizada em quatro capítulos, sendo um de revisão da literatura, e os demais capítulos de resultados, que abordaram a prospecção tecnológica sobre o tema, estudos de estabilidade das antocianinas em sistema-modelo de bebida isotônica e extração e purificação das antocianinas de flores de feijão borboleta utilizando resinas macroporosas. O presente estudo evidenciou que o crescimento dos depósitos de pedidos de patente, a respeito do uso de resinas macroporosas para extração e purificação de antocianinas, apresentou maior destaque depois do ano 2000 e que a China foi o principal país em número de depósitos de patente. O estudo Observou-se que as amostras submetidas 60 e 70 ºC apresentaram maior estabilidade em comparação às amostras submetidas a 80 ºC, a constante de degradação (k) das antocianinas apresentou o maior valor (46,40×10−4 min−1) na amostra de solução tampão, sem adição de ácido ascórbico, submetida a 80 ºC, enquanto que a amostra de isotônico, submetida a mesma temperatura, apresentou k de 26,50×10−4 min−1. O tempo de meia-vida (t1/2) na estabilidade do ácido ascórbico das amostras de isotônico apresentaram 95,87 min a 60 ºC e 79,49 min em 80 ºC, o que indica a influência da temperatura na estabilidade desses compostos. O estudo da bioacessbilidade in vitro, tanto do ácido ascórbico quanto das antocianinas das pétalas de feijão borboleta nos isotônicos, mostraram que ambos apresentaram maior estabilidade na fase gástrica e que a temperatura também influenciou a porcentagem bioacessível desses compostos ao final da fase intestinal, onde as amostras submetidas a 80 ºC apresentaram 69,13% de degradação do ácido ascórbico e 59,00% de degradação das antocianinas. Das seis resinas macroporosas estudadas, a XAD7HP e a DAX8 foram selecionadas por apresentarem maior capacidade de adsorção, 248,55 mg/g e 228,84 mg/g, respectivamente, e também as melhores porcentagens de recuperação das antocianinas, 75,66% para resina DAX7HP e 52,64% para resina DAX8. Após a seleção das resinas foram realizados estudos de cinética de adsorção, em que os resultados foram melhor ajustados ao modelo cinético de pseudo-segunda ordem, para as duas resinas; os modelos de Freundlich e Langmuir foram avaliados e os dados de isoterma para a resina XAD7HP melhor se ajustou ao modelo de Freundlich, e para a resina DAX8 o modelo que melhor se ajustou aos dados foi o de Langmuir.por
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectClitoria ternateapor
dc.subjectCorante naturalpor
dc.subjectResina macroporosapor
dc.subjectPatenteabilidadepor
dc.titleObtenção de corante natural a partir de flores de feijão borboleta (Clitoria Ternatea L.) utilizando resinas macroporosas de adsorção e prospecção tecnológicapor
dc.title.alternativeObtaining natural dye from butterfly bean flowers (Clitoria Ternatea L.) using macroporous adsorption resins and technological prospectingeng
dc.typeTesepor
dc.description.abstractOtherThe sensory characteristics of foods are largely responsible for the acceptance of products by the consumer, including color. Artificial colors have been used for a long time by the industry, however consumers are currently looking for more natural ingredients, with a reduction in synthetic additives and with less impact on the environment. In this context, the replacement of artificial dyes by natural pigments is of particular interest and has gained great relevance in many researches and also by the consumer market that has preferred to consume clean label products. Among the natural dyes, anthocyanins stand out which, in addition to their vibrant colors in the most different shades of red, purple and blue, have high solubility in water, a positive factor for application in various products, such as beverages and aqueous systems. Hydroelectrolytic supplements, better known as isotonics, are products specially formulated with the objective of replacing water and mineral salts, in addition to acting as a source of energy. Although this category of beverages is associated with healthiness, as its main consumers are sports practitioners. Traditionally, synthetic dyes have been used in the coloring of different flavors of isotonic drinks. This work aimed to extract a natural dye from the anthocyanins present in the petals of the butterfly bean (Clitoria Ternatea L.) flowers and to evaluate the thermal stability of this pigment in an isotonic model-system, as well as the in vitro digestive stability of the functional compounds present in the beverage, in addition to studying the process of separation and purification of anthocyanins from the petals of butterfly beans using macroporous resins, a process that stands out for its low cost and lower solvent consumption. To achieve the general objective, the thesis was carried out in four chapters, one of which was a literature review, and the other chapters of results, which addressed the technological prospection on the subject, stability studies of anthocyanins in model-system of isotonic drink and extraction and purification of anthocyanins from butterfly bean flowers using macroporous resins. The present study showed that the growth of patent application filings, regarding the use of macroporous resins for the extraction and purification of anthocyanins, showed greater prominence after 2000 and that China was the main country in the number of patent filings. The study It was observed that the samples submitted to 60 and 70 ºC showed greater stability compared to samples submitted to 80 ºC, the degradation constant (k) of anthocyanins had the highest value (46.40×10−4 min−1) in the buffer solution sample, without addition of ascorbic acid, submitted to 80 ºC, while the isotonic sample, submitted to the same temperature, presented k of 26.50×10−4 min−1. The half-life time (t1/2) in ascorbic acid stability of isotonic samples showed 95.87 min at 60 ºC and 79.49 min at 80 ºC, which indicates the influence of temperature on the stability of these compounds. The study of in vitro bioaccessibility of both ascorbic acid and anthocyanins of butterfly bean petals in isotonics showed that both presented greater stability in the gastric phase and that temperature also influenced the bioaccessible percentage of these compounds at the end of the intestinal phase, where the samples submitted to 80 ºC showed 69.13% degradation of ascorbic acid and 59.00% degradation of anthocyanins. Of the six macroporous resins studied, XAD7HP and DAX8 were selected for having the highest adsorption capacity, 248.55 mg/g and 228.84 mg/g, respectively, and also the best recovery percentages of anthocyanins, 75.66% for DAX7HP resin and 52.64% for DAX8 resin. After the selection of resins, studies of adsorption kinetics were carried out, in which the results were better fitted to the pseudo-second order kinetic model, for the two resins; the Freundlich and Langmuir models were evaluated and the isotherm data for the XAD7HP resin best fit the Freundlich model, and for the DAX8 resin the model that best fit the data was the Langmuir model.eng
dc.contributor.advisor1Barbosa, Maria Ivone Martins Jacintho
dc.contributor.advisor1ID087.819.377-41por
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/3609445478725882por
dc.contributor.advisor-co1Barros, Francisco Fábio Cavalcante
dc.contributor.advisor-co1ID868.703.433-49por
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/3443243674378552por
dc.contributor.advisor-co2Vicente, Juarez
dc.contributor.advisor-co2ID046.356.469-39por
dc.contributor.advisor-co2Latteshttp://lattes.cnpq.br/8391566916334257por
dc.contributor.referee1Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee1ID087.819.377-41por
dc.contributor.referee1IDhttps://orcid.org/0000-0002-9624-9139por
dc.contributor.referee1Latteshttp://lattes.cnpq.br/3609445478725882por
dc.contributor.referee2Rodrigues, Nathália da Rocha
dc.contributor.referee2ID121.022.637-54por
dc.contributor.referee2Latteshttp://lattes.cnpq.br/7450035321622082por
dc.contributor.referee3Carvalho, Sergio Medeiros Paulino de
dc.contributor.referee3ID458.541.147-04por
dc.contributor.referee3Latteshttp://lattes.cnpq.br/4985544206160545por
dc.contributor.referee4Santos, João Antonio Belmino dos
dc.contributor.referee4ID753.180.914-15por
dc.contributor.referee4Latteshttp://lattes.cnpq.br/9277814890785373por
dc.contributor.referee5Valadão, Romulo Cardoso
dc.contributor.referee5Latteshttp://lattes.cnpq.br/4333132041093499por
dc.creator.ID369.528.708-06por
dc.creator.IDhttps://orcid.org/0000-0002-9624-9139por
dc.creator.Latteshttp://lattes.cnpq.br/8815082416784149por
dc.publisher.countryBrasilpor
dc.publisher.departmentInstituto de Tecnologiapor
dc.publisher.initialsUFRRJpor
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospor
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dc.subject.cnpqCiência e Tecnologia de Alimentospor
dc.thumbnail.urlhttps://tede.ufrrj.br/retrieve/74236/2021%20-%20Renata%20Oliveira%20Santos.pdf.jpg*
dc.originais.urihttps://tede.ufrrj.br/jspui/handle/jspui/6805
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