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dc.contributor.authorLemos, Hanna Barbosa-
dc.date.accessioned2026-08-27T16:02:28Z-
dc.date.available2026-08-27T16:02:28Z-
dc.date.issued2026-03-09-
dc.identifier.citationLEMOS, 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, 2026.pt_BR
dc.identifier.urihttp://rima.ufrrj.br/jspui/handle/20.500.14407/26230-
dc.description.abstractA 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 amazônicapt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpt_BR
dc.languageporpt_BR
dc.publisherUniversidade Federal Rural do Rio de Janeiropt_BR
dc.subjectmicotoxinaspt_BR
dc.subjecttecnologias não térmicaspt_BR
dc.subjecttorta da castanhapt_BR
dc.subjectresíduospt_BR
dc.subjectmycotoxinspt_BR
dc.subjectnon-thermal technologiespt_BR
dc.subjectBrazil nut cakept_BR
dc.subjectagro-industrial by productspt_BR
dc.titleDescontaminação de aflatoxinas em torta de castanha-da-amazônia como estratégia para aumentar a segurança na formulação de produtospt_BR
dc.title.alternativeDecontamination of aflatoxins in Brazil nut cake as a strategy to increase the safety of product formulationen
dc.typeDissertaçãopt_BR
dc.description.abstractOtherBrazil nut cake, a by-product of almond processing, has high nutritional value and potential for use in human and animal food formulations. However, contamination by aflatoxins (Afs), especially aflatoxin B1 (AFB1), poses a significant risk to food safety and the commercialization of these products. This study aimed to evaluate aflatoxin decontamination strategies in Brazil nut cake to increase the safety of its use in various formulations. Chapter 1 consisted of a scoping review of decontamination methods applied to tree nuts, highlighting advances and limitations of technologies reported in the last 20 years. Chapter 2 presented experiments using dielectric 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 chainen
dc.contributor.advisor1Silva, Otniel Freitas-
dc.contributor.advisor1IDhttps://orcid.org/0000-0002-7658-8010pt_BR
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/4067206563384738pt_BR
dc.contributor.advisor-co1Kluczkovski, Ariane Mendonça-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/0309251615883979pt_BR
dc.contributor.referee1Esperança, Victor Jonas da Rocha-
dc.contributor.referee1IDhttps://orcid.org/0000-0003-1890-3593pt_BR
dc.contributor.referee1Latteshttp://lattes.cnpq.br/2714558229573190pt_BR
dc.contributor.referee2Trombete, Felipe Machado-
dc.contributor.referee2IDhttps://orcid.org/0000-0002-8590-4142pt_BR
dc.contributor.referee2Latteshttp://lattes.cnpq.br/0669315770246235pt_BR
dc.contributor.referee3Silva, Otniel Freitas-
dc.contributor.referee3IDhttps://orcid.org/0000-0002-7658-8010pt_BR
dc.contributor.referee3Latteshttp://lattes.cnpq.br/4067206563384738pt_BR
dc.creator.Latteshttp://lattes.cnpq.br/7037356386213255pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentInstituto de Tecnologiapt_BR
dc.publisher.initialsUFRRJpt_BR
dc.publisher.programPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentospt_BR
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dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
dc.subject.cnpqCiência e Tecnologia de Alimentospt_BR
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