https://repositorio.ufu.br/handle/123456789/21377 2026-07-17T12:21:21Z 2026-07-17T12:21:21Z https://repositorio.ufu.br/handle/123456789/48812 2026-07-14T06:20:29Z 2026-02-26T00:00:00Z

Title: Desenvolvimento e caracterização de geleias de morango contendo edulcorantes e fruto-oligossacarídeo (FOS) Abstract: This work addresses the development of diet strawberry-flavored jams that utilize fructooligosaccharide (FOS), a sweetened dietary fiber, as a substitute for sucrose or other sweeteners. The literature review article, including studies from 2014 to 2025, aimed to capture studies with different sweetener alternatives and describe the findings regarding the consequences of consuming these substances on human health and industrial applications. As a result, the included articles found an association between the consumption of artificial sweeteners and health alterations, mainly in animals, such as a higher risk of cancer incidence and alterations in the intestinal microbiota. Further studies are needed to confirm these negative consequences in humans. In the consumer market, a large portion of foods (66.7%) contained added sugars or non-nutritive sweeteners, notably acesulfame-k. Sweeteners are used in greater quantities in non-alcoholic beverages (37.2%) and foods with high energy value (25%). The most common natural sweeteners, such as Stevia and polyols, have shown successful applications in foods like chocolate, especially when used in combination, but their physicochemical attributes in bakery products were further from the control. Short-chain fruit sweeteners, such as fructooligosaccharide (FOS) and oligofructose (OF), are soluble fibers with a sweetness of 35 to 55% compared to sucrose and, according to studies, need to be used in conjunction with other sweeteners to achieve good sensory acceptance and adequate technological properties (pH, TSS, moisture) in foods, including jams. The experimental article aimed to develop two strawberry jam formulations (GSA and GFOS) containing FOS as a sweetening agent and to analyze their physicochemical (Brix degrees, water activity, moisture, pH, acidity, texture, viscosity, soluble solids content, determination of reducing, non-reducing and total sugars, total monomeric anthocyanins, phenolic compounds, antioxidant activity), sensory (descriptive and acceptance tests and purchase intention) and microbiological (molds and yeasts and total and thermotolerant coliforms) characteristics when compared to a control jam (GT). The results showed that the jams with FOS had higher instrumental color parameters a*, b*, C and h than GT. The values for moisture, water activity (Aw), and soluble solids (SST) were similar between the GSA (33.24% ± 1.04; 0.748 ± 0.01; 66°Brix ± 1.17) and control sample GT (33.26% ± 0.86; 0.763 ± 0.01; 66°Brix ± 0.98). GFOS was less hard, adhesive, and gummy than the others and had an intermediate viscosity (22,044 cP ± 102). Light jams made with FOS had a higher quantity of phenolic compounds (GSA: 329.08 ± 9.50 mg of EAG/100g; GFOS: 365.64 ± 12.00 mg of EAG/100g), antioxidants (GSA: 2,344.38 ± 165.73 µmol of ET/100g; GFOS: 2,365.20 ± 89.31 µmol of ET/100g) and anthocyanins (GSA: 1.04 mg/100g ± 0.08; GFOS: 2.31 mg/100g ± 0.14) than the commercial GT jam (69.39 mg of EAG/100g ± 7.04; 388.64 µmol of ET/100 g ± 39.06; 0.52 mg/100 g ± 0.02). Regarding sugars, the jams with FOS had more sucrose than the commercial one because the cooking process converted part of the fiber into its carbohydrates (fructose and sucrose), but with a 25% reduction in total sugars when compared to the GT. The research concluded that the production of light jam with the addition of FOS, xylitol and Stevia (GSA) presented adequate physicochemical characteristics, similar to other studies, and with good sensory acceptance in the tests performed. Furthermore, all samples showed no microbial growth of fungi, yeasts, and coliforms, thus proving safe for consumption.

2026-02-26T00:00:00Z https://repositorio.ufu.br/handle/123456789/48523 2026-03-07T06:30:26Z 2026-02-05T00:00:00Z

Title: Extração de proteínas das folhas de ora-pronóbis (Pereskia aculeata) para desenvolvimento de novos produtos alimentícios Abstract: Ora-pro-nóbis (Pereskia aculeata) is a non-conventional food plant (PANC) widely distributed in Brazil and recognized for its high nutritional value, especially for the high protein content present in its leaves. Given the growing demand for alternative sources of plant-based proteins and the interest in developing new food ingredients, this work aimed to evaluate and optimize the extraction of proteins from ora-pro-nóbis leaves, aiming to obtain a protein concentrate with potential application in the food industry. Initially, the physicochemical characterization of the fresh leaves was carried out, revealing a high moisture content and significant protein concentration on a dry basis. Subsequently, the leaves were subjected to freeze-drying, grinding, and mucilage removal. Protein extraction was performed by alkaline extraction followed by isoelectric precipitation, and the effects of pH, temperature, and extraction time were evaluated using a central composite rotatable design (CCRD). The results demonstrated that the recovery of proteins from ora-pro-nóbis was efficient, allowing the production of concentrates with protein content between 18.85% and 30.51%. Optimization of the extraction process using DCCR allowed the identification of favorable operating conditions to maximize the percentage of protein in the extract, yield, and protein recovery. Determining the isoelectric point was fundamental for the proper conduct of the precipitation step, contributing to increased process efficiency. The obtained protein concentrate was subjected to freeze-drying and characterized in terms of its physicochemical and functional properties. Thus, the results obtained indicated that ora-pro-nóbis has high potential as an alternative source of vegetable proteins, contributing to the valorization of unconventional food plants (PANCs) and the development of new food products with greater nutritional value and sustainable appeal.

2026-02-05T00:00:00Z https://repositorio.ufu.br/handle/123456789/48199 2026-02-06T06:26:59Z 2025-12-17T00:00:00Z

Title: Desenvolvimento de petiscos para pequenos animais a partir de pulmão e língua suína, curcumina e subprodutos do processamento de maracujá Abstract: The objective of this research was to develop a snack based on pork lung, pork tongue, passion fruit residue, freeze-dried, and curcumin, obtained through an air frying baking method. To this end, the first step consisted of administering a questionnaire to pet owners in order to understand their profile and the desired demand for pet food products. The survey revealed that most respondents have adult dogs who already consume snacks regularly. Although pet owners are unfamiliar with products made from pork offal, they showed willingness to offer such foods, provided they offer nutritional benefits and are presented in an attractive format, such as snacks. The physicochemical characterization of fresh pork tongue revealed a protein content of 17.13%, average instrumental color of L*=24.25; a*=9.76; b*=6.03, and water activity (Aw) of 0.98 at 23.7 ºC. After freeze-drying, a significant reduction in moisture (3.64%) and Aw (0.32 at 21.3 ºC) was observed, in addition to changes in color (L*=22.65; a*=6.26; b*=9.55), making the product lighter, less reddish, and more yellowish. The material proved to be slightly hygroscopic (10.21%). In step 2, the snack was formulated, made of pork tongue and lung, curcumin, passion fruit residue, and xanthan gum. A drying kinetics study was carried out, with satisfactory results at 90°C with a baking time of 52 minutes in the air fryer. The developed snack showed an average proximate composition of 39.16% protein, 3.75% ash, 10.16% moisture, 13.76% ether extract, and 33.16% carbohydrates. The color parameters were L*=38.16; a*=11.53; b*=58.65; c*=59.78; h*=78.87. Water activity was 0.367 at 23.7°C, with heme pigment at 10.95 mg/g. Also notable were the antioxidant activity (DPPH 92.61%), high content of phenolic compounds (7528.43 mg/g), and the presence of carotenoids (110.05 µg/g), highlighting the functional potential of the product. Hygroscopicity was 14.18%, indicating moisture absorption capacity. Microbiological analyses confirmed the product's safety, meeting current legislation for foods intended for animals. The formulated treat shows consistent chemical and functional behavior throughout the simulated stages of dogs' gastrointestinal digestion. In this way, a nutritionally rich treat was developed, with antioxidant properties of interest and microbiological safety.

2025-12-17T00:00:00Z https://repositorio.ufu.br/handle/123456789/48074 2026-01-27T06:19:13Z 2025-08-12T00:00:00Z

Title: Secagem de células de Kluyveromyces marxianus por spray drying visando obtenção de um biocatalisador que expressa atividade de β-galactosidase Abstract: Kluyveromyces marxianus is a yeast that produces intracellular β-galactosidase, obtained by submerged fermentation. This study evaluated the drying of Kluyveromyces marxianus cells by spray drying as a method for recovering β-galactosidase. Thus, initially, the effect of different drying air temperatures (90, 120, and 150 °C) without maltodextrin and with maltodextrin as a carrier agent (120 and 150 °C) was studied. Drying Kluyveromyces marxianus cells with maltodextrin at 120 °C produced the highest enzymatic activity (447.71 µmol/min). This powder had a moisture content of 3.02%, a water activity of 0.21, a solubility of 82.63%, a hygroscopicity of 16.4 g/100 g dry mass, and a yield of 62%. In this context, the study continued by evaluating the addition of sodium tripolyphosphate (TPP) as a crosslinking agent, alone and in combination with maltodextin. To evaluate storage stability and morphology by scanning electron microscopy (SEM), the following drying conditions at 120 °C were selected: i) without maltodextrin; ii) with maltodextrin; iii) with TPP; and iv) maltodextrin combined with TPP. Thermal stability (30, 35, 40, and 50°C) was evaluated in the dry cell at 120°C in a spray dryer with maltodextrin and maltodextrin and TPP. The combination of maltodextrin and TPP proved effective in preserving the cell with β-galactosidase activity by contributing to the preservation of enzymatic activity and cell stability over time, demonstrating potential for formulations with longer shelf life and industrial application.

2025-08-12T00:00:00Z