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Pesquisa da atividade antioxidante em subprodutos alimentares: conceito de sustentabilidade
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| PPG_24168 | 1.85 MB | Adobe PDF |
Advisor(s)
Abstract(s)
As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é ainda muito pequena. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de gado ou para compostagem. A estratégia de implementar uma gestão de resíduos exequíveis, além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial e potencia o sistema agrícola e económico de um país.
A baixa ingestão de fibras, vitaminas e minerais é um hábito corrente na população mundial. Para aumentar o consumo desses nutrientes, várias alternativas têm sido propostas, dentre as quais a produção de novos géneros alimentícios enriquecidos com subprodutos alimentares, que possuam um valor nutricional superior ao alimento original, mas que sejam, ao mesmo tempo, acessíveis às classes economicamente menos favorecidas. Uma alternativa para esse problema é o recurso de novos ingredientes que possam aumentar o aporte nutricional comparativamente com os alimentos tradicionais já comercializados no mercado corrente. Com o intuito de valorizar os resíduos alimentares e provar que os mesmos apresentam propriedades biológicas idênticas às já descritas nas polpas das frutas cítricas, neste trabalho foi integrado um estudo baseado no desenvolvimento de um novo biscoito enriquecido com as cascas dos frutos cítricos estudados. Para isso, foram quantificados os teores de alguns compostos bioativos e a respetiva atividade antioxidante nas cascas e nas polpas de seis citrinos diferentes, de origem Portuguesa, nomeadamente a laranja (Citrus sinensis), o limão (Citrus limon), a clementina (Citrus clementina), a toranja (Citrus paradisi), a tangerina (Citrus reticulata) e a lima (Citrus aurantifolia).
Determinou-se o teor de compostos fenólicos totais, flavonoides e carotenoides recorrendo a métodos espetrofotométricos previamente validados. A atividade antioxidante foi estudada através do método colorimétrico de inibição do radical livre 2,2-difenil-1-picril-hidrazilo (DPPH•). Este trabalho teve como objetivo adicional elaborar um novo biscoito enriquecido com cascas de citrinos pouco aproveitados ou normalmente subutilizados e caracterizá-los sensorialmente, recorrendo a um painel de 150 provadores não treinados, de forma monádica sequencial, usando uma escala de pontuação de Likert com 9 categorias, de extremamente agradável a extremamente desagradável. As amostras foram também avaliadas em relação à intenção de compra por parte dos consumidores, visando um futuro recurso de sustentabilidade e aumento de aporte nutricional.
The agro-food industries annually produce large quantities of waste which valorization is still very small. Currently it is known that only a small part is reused for cattle feed or used for composting. The strategy to implement a feasible waste management, and also enrich the food by-products, considerably reduces the pollutant load resulting from agro-industrial activity, enhances agricultural and economic system of a country. The low intake of fiber, vitamins and minerals is a common habit in the world population. To increase consumption of these nutrients, several alternatives have been proposed, among which the production of novel fortified foods, which may have higher nutritional value than the original food, but also at the same time, to be accessible to less economically favored classes. An alternative to this problem is to use new ingredients that can increase the nutritional intake compared to traditional foods already in the current market. In order to enhance food waste and also to prove that they have identical biological properties to those already described in the citrus fruit pulps, this work has been integrated into a study based on the development of a new biscuit enriched with the peels of six citrus fruits. For this reason, the content of some bioactive compounds and their antioxidant activity were analyzed in the peel and in the pulp of six different Portuguese citrus fruits, namely, orange (Citrus sinensis), lemon (Citrus limon), clementine (Citrus clementine), grapefruit (Citrus paradisi), tangerine (Citrus reticulata) and lime (Citrus aurantifolia). It was determined the content of total phenolics, flavonoids and carotenoids by using spectrophotometric methods, previously validated. The antioxidant activity was also studied using a colorimetric method, the free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) assay. In this work we elaborated a new enriched biscuit with citrus peel, by assessing them through a sensory analysis, using a panel of 150 untrained, following a sequential monadic manner, and using a Likert scoring scale with 9 categories: extremely pleasant to extremely unpleasant. The samples were also evaluated for purchase intent among consumers, aiming a future resource sustainability and increased nutrient intake.
The agro-food industries annually produce large quantities of waste which valorization is still very small. Currently it is known that only a small part is reused for cattle feed or used for composting. The strategy to implement a feasible waste management, and also enrich the food by-products, considerably reduces the pollutant load resulting from agro-industrial activity, enhances agricultural and economic system of a country. The low intake of fiber, vitamins and minerals is a common habit in the world population. To increase consumption of these nutrients, several alternatives have been proposed, among which the production of novel fortified foods, which may have higher nutritional value than the original food, but also at the same time, to be accessible to less economically favored classes. An alternative to this problem is to use new ingredients that can increase the nutritional intake compared to traditional foods already in the current market. In order to enhance food waste and also to prove that they have identical biological properties to those already described in the citrus fruit pulps, this work has been integrated into a study based on the development of a new biscuit enriched with the peels of six citrus fruits. For this reason, the content of some bioactive compounds and their antioxidant activity were analyzed in the peel and in the pulp of six different Portuguese citrus fruits, namely, orange (Citrus sinensis), lemon (Citrus limon), clementine (Citrus clementine), grapefruit (Citrus paradisi), tangerine (Citrus reticulata) and lime (Citrus aurantifolia). It was determined the content of total phenolics, flavonoids and carotenoids by using spectrophotometric methods, previously validated. The antioxidant activity was also studied using a colorimetric method, the free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) assay. In this work we elaborated a new enriched biscuit with citrus peel, by assessing them through a sensory analysis, using a panel of 150 untrained, following a sequential monadic manner, and using a Likert scoring scale with 9 categories: extremely pleasant to extremely unpleasant. The samples were also evaluated for purchase intent among consumers, aiming a future resource sustainability and increased nutrient intake.
Description
Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
Keywords
Sustentabilidade Subprodutos Compostos bioativos Atividade antioxidante Alimento enriquecido Análise sensorial Sustainability By-products Bioactive compounds Antioxidant activity Enriched food Sensory analysis