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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Lemos, Hanna Barbosa | - |
| dc.date.accessioned | 2026-08-07T17:17:40Z | - |
| dc.date.available | 2026-08-07T17:17:40Z | - |
| dc.date.issued | 2026-03-09 | - |
| dc.identifier.citation | LEMOS, Hanna Barbosa. Descontaminação de aflatoxinas em torta de castanha-da-amazônia como estratégia para aumentar a segurança na formulação de produtos. 2026. 55 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, 2026. | pt_BR |
| dc.identifier.uri | http://rima.ufrrj.br/jspui/handle/20.500.14407/25975 | - |
| dc.description.abstract | A torta de castanha-da-amazônia, subproduto do processamento da amêndoa, apresenta elevado valor nutricional e potencial de utilização em formulações alimentares humanas e animais. Contudo, a contaminação por aflatoxinas (AFs), especialmente a aflatoxina B1(AFB1), representa um risco significativo para a segurança alimentar e para a comercialização destes produtos. Este trabalho teve como objetivo avaliar estratégias de descontaminação de AFs na torta de castanha-da-amazônia, de forma a aumentar a segurança da sua utilização em diferentes formulações. O Capítulo 1 consistiu numa revisão abrangente sobre métodos de descontaminação aplicados a tree nuts, destacando avanços e limitações das tecnologias em investigação nos últimos 20 anos. O Capítulo 2 apresentou os ensaios realizados com plasma frio (CP) de descarga de barreira dielétrica (DBD) e radiação UV-C, comparando a sua eficácia na degradação das AFs. Os resultados demonstraram que o plasma frio DBD foi o método mais eficiente, promovendo uma redução aproximadamente de 66% para AFT e 75% AFB1, após 10 minutos de exposição, enquanto o tratamento com UV-C evidenciou limitações analíticas, reforçando a necessidade de técnicas complementares, como LC-MS/MS e RMN, para confirmar os produtos de degradação e avaliar a sua toxicidade residual. Este estudo reforça a importância da inovação tecnológica como estratégia para a segurança alimentar e para a valorização da cadeia produtiva amazônica | pt_BR |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES | pt_BR |
| dc.language | por | pt_BR |
| dc.publisher | Universidade Federal Rural do Rio de Janeiro | pt_BR |
| dc.subject | micotoxinas | pt_BR |
| dc.subject | tecnologias não térmicas | pt_BR |
| dc.subject | torta da castanha | pt_BR |
| dc.subject | resíduos | pt_BR |
| dc.subject | mycotoxins | pt_BR |
| dc.subject | non-thermal technologies | pt_BR |
| dc.subject | Brazil nut cake | pt_BR |
| dc.subject | agro-industrial by- products | pt_BR |
| dc.title | Descontaminação de aflatoxinas em torta de castanha-da-amazônia como estratégia para aumentar a segurança na formulação de produtos | pt_BR |
| dc.title.alternative | Decontamination of aflatoxins in Brazil nut cake as a strategy to increase the safety of product formulation | en |
| dc.type | Dissertação | pt_BR |
| dc.description.abstractOther | barrier discharge (DBD) cold plasma (CP) and UV-C radiation, comparing their effectiveness in aflatoxin degradation. The results showed that DBD cold plasma was the most efficient method, achieving a reduction of approximately 66% for AFT and 75% for AFB1, after 10 minutes of exposure, while UV-C treatment revealed analytical limitations, reinforcing the need for complementary techniques such as LC-MS/MS and NMR to confirm degradation products and assess their residual toxicity. This study emphasizes the importance of technological innovation as a strategy for food safety and for adding value to the Amazon production chain | en |
| dc.contributor.advisor1 | Silva, Otniel Freitas | - |
| dc.contributor.advisor1ID | https://orcid.org/0000-0002-7658-8010 | pt_BR |
| dc.contributor.advisor1Lattes | http://lattes.cnpq.br/4067206563384738 | pt_BR |
| dc.contributor.advisor-co1 | Kluczkovski, Ariane Mendonça | - |
| dc.contributor.advisor-co1Lattes | http://lattes.cnpq.br/0309251615883979 | pt_BR |
| dc.contributor.referee1 | Esperança, Victor Jonas da Rocha | - |
| dc.contributor.referee1ID | https://orcid.org/0000-0003-1890-3593 | pt_BR |
| dc.contributor.referee1Lattes | http://lattes.cnpq.br/2714558229573190 | pt_BR |
| dc.contributor.referee2 | Trombete, Felipe Machado | - |
| dc.contributor.referee2ID | https://orcid.org/0000-0002-8590-4142 | pt_BR |
| dc.contributor.referee2Lattes | http://lattes.cnpq.br/0669315770246235 | pt_BR |
| dc.contributor.referee4 | Silva, Otniel Freitas | - |
| dc.contributor.referee4ID | https://orcid.org/0000-0002-7658-8010 | pt_BR |
| dc.contributor.referee4Lattes | http://lattes.cnpq.br/4067206563384738 | pt_BR |
| dc.creator.Lattes | http://lattes.cnpq.br/7037356386213255 | pt_BR |
| dc.publisher.country | Brasil | pt_BR |
| dc.publisher.department | Instituto de Tecnologia | pt_BR |
| dc.publisher.initials | UFRRJ | pt_BR |
| dc.publisher.program | Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos | pt_BR |
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| dc.subject.cnpq | Ciência e Tecnologia de Alimentos | pt_BR |
| Aparece en las colecciones: | Mestrado em Ciência e Tecnologia de Alimentos | |
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