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dc.contributor.authorAmaral, Gabriela Vieira do
dc.date.accessioned2023-12-21T18:37:06Z-
dc.date.available2023-12-21T18:37:06Z-
dc.date.issued2017-07-17
dc.identifier.citationAMARAL, Gabriela Vieira do. Whey drink de uva processado por dióxido de carbono supercrítico: parâmetros de qualidade e sensoriais. 2017. 65 f. Tese (Doutorado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Seropédica-RJ, 2017.por
dc.identifier.urihttps://rima.ufrrj.br/jspui/handle/20.500.14407/9277-
dc.description.abstractA tecnologia emergente de dióxido de carbono supercrítico (DCSC) vem sendo estudada como agente pasteurização a frio, no entanto, são poucos os estudos disponíveis a cerca da sua eficiência em derivados lácteos. Neste estudo, foram investigados os efeitos do processamento do DCSC por diferentes pressões 14, 16 e 18 MPa (35 ± 2 °C / 10 min) no whey drink de uva, bebida a base de soro de leite e suco de uva, em comparação à pasteurização convencional (tratamento térmico a 72 °C / 15 s). Foram realizadas análises físico-quimicas de pH, acidez titulável, sólidos solúveis totais, compostos fenólicos, antocianinas, atividade antioxidante, atividade inibidora da enzima conversora de angiotensina (ECA) e compostos voláteis. Também foramam alisados a cor, o tamanho de partícula, reologia, estabilidade física, assim como a qualidade microbiológica e analise sensorial das bebidas. Os resultados deste estudo evidenciaram a ausência de diferenças entre os tratamentos nas análises de pH, acidez titulável, sólidos solúveis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma relação direta entre pressão DCSC e atividade inibitória ACE, com 34,63, 38,75 e 44,31% (14, 16 e 18 MPa, respectivamente). Poucas diferenças foram encontratdas no perfil dos compostos voláteis. O processamento das bebidas por DCSC resultou em um produto com menor diâmetro de partícula, menor índice de consistência e uma redução no caráter pseudoplástico em comparação com a bebida tratada pelo processo convencional. Não foi observado efeito de CO2 de alta pressão nos atributos sensoriais da bebida para os níveis estudados. Os consumidores não encontraram diferenças entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Os resultados confirmam o processamento do DCSC como uma tecnologia promissora para o tratamento não térmico de whey drink de uva disponibilizado uma bebida promotora de saúde e bem-estar Antecedentes: Os processamentos de alimentos não térmicos são configurados como uma alternativa interessante para a indústria de alimentos devido ao aumento da retenção de nutrientes e mudanças sensoriais mínimas nos produtos processados. Âmbito e abordagem: o objetivo desta revisão é abordar o potencial da tecnologia de dióxido de carbono supercrítico, enfatizando o processamento de leite e lácteos, incluindo os aspectos históricos, as principais vantagens, os mecanismos de inativação microbiana, bem como os efeitos em alguns parâmetros de qualidade dos produtos lácteos. Principais conclusões e conclusões: o uso de tecnologia supercrítica de dióxido de carbono (SC-CO2) apresenta grande potencial de aplicação no processamento de lácteos, uma vez que é efetivo reduzir a carga microbiana quando comparado ao processo de pasteurização, obtendo-se assim um produto com maior prateleira e melhores propriedades sensoriais com mudanças mínimas e às vezes positivas nos parâmetros de qualidade intrínseca. O efeito da tecnologia de dióxido de carbono supercrítico (SCCD, 140, 160 e 180 bar a 35 ± 2 °C durante 10 min) em características de bebidas de suco de uva foi investigado. Caracterização físico-química (pH, acidez titulável, sólidos solúveis totais), compostos bioativos (compostos fenólicos, antocianinas, DPPH e atividade ACE) e os compostos voláteis foram realizados. A ausência de diferenças foi encontrada entre tratamentos para pH, acidez titulável, sólidos solúveis, antocianinas totais e atividade de DPPH (p> 0,05). Foi observada uma relação direta entre pressão SCCD e atividade inibitória ACE, com 34,63, 38,75 e 44,31% (140, 160 e 180 bar, respectivamente). Atende aos compostos voláteis, observou-se poucas diferenças, exceto pela presença de cetonas. Os resultados confirmam o processamento do SCCD como uma potencial tecnologia promissora para o tratamento térmico convencional O uso da tecnologia supercrítica como processo de pasteurização a frio da bebida de suco de uva e soro de uva foi investigado neste estudo. Os efeitos do dióxido de carbono supercrítico em 14, 16 e 18 MPa (35 ± 2 °C / 10 min) nas propriedades físicas e sensoriais da bebida, quando comparados à pasteurização convencional (tratamento térmico a 72 °C / 15 s) Foram avaliados. O processamento de CO2 de alta pressão da bebida de suco de soro de soro de leite resultou em um produto com menor diâmetro de partícula, menor índice de consistência e uma redução no caráter pseudoplástico em comparação com a bebida tratada pelo processo convencional. Não foi observado efeito de CO2 de alta pressão nos atributos sensoriais da bebida para os níveis estudados. Os consumidores não encontraram diferenças entre as bebidas tratadas com CO2 e as bebidas tratadas termicamente. Nossas descobertas sugerem o uso da tecnologia supercrítica com dióxido de carbono como uma alternativa efetiva para a produção e disponibilidade de uma bebida promotora de saúde e bem-estarpor
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESpor
dc.formatapplication/pdf*
dc.languageporpor
dc.publisherUniversidade Federal Rural do Rio de Janeiropor
dc.rightsAcesso Abertopor
dc.subjectEmerging technologyeng
dc.subjectwheyeng
dc.subjectgrape juiceeng
dc.subjectsupercritical dioxide carbon technologyeng
dc.subjectwhey-grape juice drinkeng
dc.subjectbioactive compoundseng
dc.subjectvolatile compoundseng
dc.subjectNon-thermal processeng
dc.subjectsupercritical fluideng
dc.subjectwhey - drinkeng
dc.subjecttecnologia emergentepor
dc.subjectsoro de leitepor
dc.subjectsuco de uvapor
dc.subjecttecnologia de carbono com dióxido supercríticopor
dc.subjectbebida de soro de uvapor
dc.subjectcompostos bioativospor
dc.subjectcompostos voláteispor
dc.subjectProcessamento não térmicopor
dc.subjectFluido supercríticopor
dc.subjectbebida lácteapor
dc.titleWhey drink de uva processado por dióxido de carbono supercrítico: parâmetros de qualidade e sensoriaispor
dc.title.alternativeWhey-grape drink processed by supercritical carbon dioxide: quality and sensory parameterseng
dc.typeTesepor
dc.description.abstractOtherEmerging supercritical carbon dioxide (SCCD) technology has been studied as a cold pasteurizing agent, however, few studies are available on its efficiency in dairy products. In this study, the effects of SCCD processing by different pressures 14, 16 and 18 MPa (35 ± 2 °C / 10 min) on whey drink, whey drink and grape juice were investigated in comparison To conventional pasteurization (heat treatment at 72 °C / 15 s). Physicochemical analyzes of pH, titratable acidity, total soluble solids, phenolic compounds, anthocyanins, antioxidant activity, angiotensin converting enzyme (ACE) inhibitory activity and volatile compounds were performed. The color, particle size, rheology, physical stability, as well as microbiological quality and sensory analysis of beverages were also smoothed. The results of this study evidenced the absence of differences between treatments in pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p> 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75 and 44.31% (14, 16 and 18 MPa, respectively). Few differences were found in the volatile compounds profile. The beverage processing by SCCD resulted in a product with lower particle diameter, lower consistency index and a reduction in pseudoplastic character compared to the beverage treated by the conventional process. No effect of high pressure CO2 on the sensorial attributes of the drink was observed for the studied levels. Consumers found no difference between CO2 treated beverages and heat-treated beverages. The results confirm the processing of SCCD as a promising technology for the non-thermal treatment of grape whey drink made available a health and wellness promoter beverage. Background: Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products. Scope and approach: The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanisms, as well as effects in some quality parameters of dairy products. Key findings and conclusions: The use of supercritical carbon dioxide technology (SC-CO2) presents great potential application in dairy processing, since it is effective to reduce microbial load when compared to the pasteurization process, thus obtaining a product with greater shelf life and better organoleptic properties with minimal and sometimes positive changes in the intrinsic quality parameters The effect of supercritical carbon dioxide technology (SCCD, 140, 160, and 180 bar at 35 ± 2 °C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds ( phenolic compunds, anthocyanins , DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanins and DPPH activity (p>0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (140, 160, and 180 bar, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment. The use of supercritical technology as a non-thermal pasteurization process of the whey-grape juice drink was investigated in this study. The effects of supercritical carbon dioxide at 14, 16, and 18 MPa (35 ± 2°C/10 min) on the physical and sensory properties of the beverage, when compared to conventional pasteurization (heat treatment at 72°C/15 s) were evaluated. High-pressure CO2 processing of whey-grape juice drink resulted in a product with lower particle diameter, lower consistency index, and a reduction in pseudoplastic character when compared to the beverage treated by the conventional process. No effect of high-pressure CO2 was observed on the sensory attributes of the beverage for the levels studied. Consumers did not find differences between the CO2-treated and heat-treated beverages. Our findings suggest the use of supercritical technology with carbon dioxide as an effective alternative for the production and availability of a health and wellness promoting beverageeng
dc.contributor.advisor1Cruz, Adriano Gomes da
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/2750728168418179por
dc.contributor.advisor-co1Meireles, Maria Angela A.
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/7459851068586682por
dc.contributor.referee1Cavalcanti, Rodrigo Nunes
dc.contributor.referee2Esmerino, Erick Almeida
dc.contributor.referee3Barbosa, Maria Ivone Martins Jacintho
dc.contributor.referee4Mathias, Simone Pereira
dc.creator.ID10655392742por
dc.creator.Latteshttp://lattes.cnpq.br/8194984154882238por
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
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