https://repositorio.ufu.br/handle/123456789/21377 Wed, 07 Oct 2026 14:43:07 GMT 2026-10-07T14:43:07Z https://repositorio.ufu.br/handle/123456789/50555 Title: Obtenção e caracterização da folha da capuchinha (Tropaeolum majus L.) em pó, em spray dryer Abstract: Nasturtium (Tropaeolum majus L.) is an unconventional edible plant with nutritional and functional potential, particularly due to the presence of bioactive compounds associated with nutraceutical properties. However, the high moisture content of fresh leaves may limit their preservation and use, making drying an important alternative for increasing stability while maintaining desirable characteristics. Therefore, this study aimed to evaluate the nutraceutical properties of nasturtium and investigate the influence of drying conditions on the physicochemical characteristics and bioactive compounds of its leaves, with emphasis on spray drying. The study was structured into two chapters. The first chapter consisted of a literature review addressing the nutraceutical properties of T. majus and the main drying methods applied to edible and medicinal plants, including studies published between 1999 and 2025. A total of 45 studies were selected, allowing the available evidence regarding the bioactive compounds of the species and the effects of different drying techniques on their preservation to be systematized. In the second chapter, nasturtium leaves were subjected to spray drying using a complete 2³ factorial design to evaluate the effects of drying air temperature, feed flow rate, and air flow rate. Fresh leaves showed a moisture content of 81.97%, as well as expressive levels of protein, crude fiber, and ash on a dry basis. The resulting powders showed moisture contents ranging from 5.58 to 7.87%, while water activity remained below 0.300 under all evaluated conditions, indicating favorable conditions for product stability. Processing conditions significantly affected several powder properties, particularly temperature, which had a pronounced effect on pigment preservation and process yield. The highest yield, 56.96%, was obtained at 140 °C, with a feed flow rate of 0.40 L·h⁻¹ and an air flow rate of 1.60 m³·min⁻¹. However, the condition of 100 °C, 0.40 L·h⁻¹, and 1.60 m³·min⁻¹ showed better performance in preserving bioactive compounds, with 1500.75 mg·100 g⁻¹ of total chlorophyll, 39.93 mg·100 g⁻¹ of carotenoids, and a high total phenolic content. Lower drying temperatures also resulted in shorter wetting times, indicating improved powder reconstitution properties. Therefore, within the conditions evaluated, moderate temperatures were more suitable for preserving the nutraceutical potential of nasturtium, whereas higher temperatures favored process yield. Overall, the results demonstrate the potential of spray drying for the technological utilization of nasturtium and provide relevant information for its application as a plant-based ingredient in food and nutraceutical products. Mon, 28 Sep 2026 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/50555 2026-09-28T00:00:00Z https://repositorio.ufu.br/handle/123456789/50501 Title: Efeito de diferentes metodologias de secagem na obtenção de queijo muçarela desidratado Abstract: Cheese is one of the most traditional ways of processing milk into a product with improved preservation. It is a product that can be classified in various ways based on processing methods and flavor profiles, providing a wide range of consumption options. Mozzarella is one of the most widely consumed cheeses in Brazil due to its affordability and popularity; furthermore, its characteristics make it suitable for dehydration studies aimed at developing faster and more economical processes while minimizing changes in its physicochemical properties. This study evaluated the use of a microwave oven, a forced-air oven, a freeze-dryer, and an air fryer to produce dehydrated mozzarella and characterized the resulting products after drying. The different methods influenced the evaluated parameters and resulted in distinct responses, although all methods were effective in producing samples with moisture content and water activity levels classified as ideal —below 5% and between 0.300 and 0.500, respectively. The microwave oven provided the shortest processing time, yielding dried samples to be obtained in 6 minutes at a power of 700 W, whereas the forced-air oven was the most time-consuming method, with the fastest process taking 45 minutes at a temperature of 150°C. Nevertheless, the forced-air oven remains a valuable, traditional, and easy-to-implement method. Regarding technological quality, particularly the preservation of color and mechanical properties, freeze-drying yielded the best results, although it required a longer processing time. The air fryer provided shorter processing times than the freeze-dryer and forced-air oven and showed operational efficiency comparable to that of microwave oven when operated in the "roast" mode. Overall, the choice of the most appropriate drying method depends on the specific processing requirements and the desired product characteristics. Fri, 28 Aug 2026 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/50501 2026-08-28T00:00:00Z https://repositorio.ufu.br/handle/123456789/50196 Title: Impacto do sistema de manejo orgânico e não orgânico na composição, fermentação e qualidade de cafés arábica Abstract: Brazil has recently expanded the areas dedicated to organic coffee cultivation to meet the growing demand for high-quality coffee free from toxic residues. This study investigated the influence of organic (O) and non-organic (NO) management systems on the chemical composition and physical characteristics of coffee fruits, as well as on fermentation performance and beverage quality. Fermentations were conducted for 36, 60, 84, and 108 h under self-induced anaerobic conditions, using two fruit treatments (natural cherry, NC, or pulped cherry, CD) and two fermentation modes (submerged fermentation, SMF, or solid-state fermentation, SSF). pH and temperature were monitored throughout the processes, and texture, color, and concentrations of sugars, organic acids, alcohols, and bioactive compounds were determined in both fresh and fermented fruits. When evaluating coffee fruits under O and NO management subjected to the same fruit treatment (CD or NC), no significant differences were detected in total protein, lipids, sucrose, glucose, fructose, theobromine, caffeine contents, or apparent density. O fruits showed higher concentrations of citric and lactic acids, whereas NO fruits presented higher levels of succinic acid. Fruit treatment and fermentation mode exerted a greater influence on the composition of fermented fruits and beverage sensory characteristics than the management systems. Although the organic management system presented lower productivity compared to the conventional system, it demonstrated potential to produce beverages of equivalent quality. Thu, 19 Feb 2026 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/50196 2026-02-19T00:00:00Z https://repositorio.ufu.br/handle/123456789/50166 Title: Desenvolvimento de biofilme comestível com potencial aplicação em feridas de pets Abstract: Skin lesions can cause serious harm to the animal organism, especially when treatment fails to prevent secondary bacterial infections. The difficulty in establishing efficient protocols for wound healing, coupled with the indiscriminate use of drugs in veterinary medicine, has become a serious public health problem. In this sense, the first chapter of this work addressed a literature review seeking to elucidate skin infections and the properties of Curcuma longa L. and Mentha piperita as potential phytotherapeutic agents for the treatment of these wounds. To this end, qualitative bibliographic research was carried out using recognized scientific databases. Scientific works published in the last 15 years were considered. After the bibliographic survey, the plants Curcuma longa and Mentha piperita proved to be promising healing agents due to their structure containing active principles such as flavonoids, triterpenes, alkaloids, and biomolecules that can act in various phases of the wound healing process. Given this, there is a need for further research into alternative methods of inoculating medicinal plants into film-forming matrices for anti-inflammatory and antibacterial use, acting as adjuvants in the healing process. Chapter 2 presents the results of an experiment conducted to obtain a thermoplastic starch-based biofilm formulation incorporating Curcuma longa L. and Mentha piperita as potential phytotherapeutic agents to act as wound healers. To this end, powders were produced from the chosen medicinal plants. A biofilm was produced by incorporating turmeric and mint into polymeric matrices. Subsequently, the biofilms were characterized in terms of appearance, thickness, mechanical properties, moisture absorption (MA) and solubility (SW), water vapor sorption, surface and cross-sectional morphology, scanning electron microscopy (SEM), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC). Then, they were evaluated for antimicrobial capacity against pathogens of interest (Staphylococcus aureus, Pseudomonas spp., Escherichia coli, Enterobacter spp., and Proteus spp.). It was possible to produce a biofilm with good visual appearance, minimal air bubbles, transparency, homogeneity, and flexibility. Furthermore, parameters such as thickness, tensile strength, and elongation percentage yielded satisfactory results, forming a high-quality biofilm. SEM images showed that starch biofilms with turmeric and mint have a porous structure and multilayer dispersion ideal for wound dressings, favoring absorption, controlled release, and therapeutic properties. For TGA, the higher the concentration of compounds attributed to the film, the greater the temperature changes. Factors such as the low solubility and bioavailability of turmeric should be considered to produce biofilms containing this natural compound. Therefore, future studies should consider ways to enhance the action of these bioactive compounds. A possible alternative is the use of more concentrated powders, using only the compounds present in these plants with known antimicrobial action. Mon, 25 Aug 2025 00:00:00 GMT https://repositorio.ufu.br/handle/123456789/50166 2025-08-25T00:00:00Z