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1 Universidade Federal Do Rio De Janeiro Instituto De UNIVERSIDADE FEDERAL DO RIO DE JANEIRO INSTITUTO DE QUÍMICA PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA DE ALIMENTOS Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION RIO DE JANEIRO 2018 1 Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION Dissertação de Mestrado apresentada ao Programa de Pós-graduação em Ciência de Alimentos do Instituto de Química, da Universidade Federal do Rio de Janeiro como parte dos requisitos necessários à obtenção do título de Mestre em Ciência de Alimentos. Orientadores: Prof.ª Mariana Costa Monteiro Prof. Daniel Perrone Moreira RIO DE JANEIRO 2018 2 3 Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION Dissertação de Mestrado apresentada ao Programa de Pós-graduação em Ciência de Alimentos do Instituto de Química, da Universidade Federal do Rio de Janeiro como parte dos requisitos necessários à obtenção do título de Mestre em Ciência de Alimentos. Aprovada por: ______________________________________________________ Presidente, Profª. Mariana Costa Monteiro, INJC/UFRJ ______________________________________________________ Profª. Maria Lúcia Mendes Lopes, INJC/UFRJ ______________________________________________________ Profª. Lourdes Maria Correa Cabral, EMPBRAPA RIO DE JANEIRO 2018 4 ACKNOLEDGEMENTS Ninguém passa por essa vida sem alguém pra dividir momentos, sorrisos ou choros. Então, se eu cheguei até aqui, foi porque jamais estive sozinha, e não poderia deixar de agradecer aqueles que estiveram comigo, fisicamente ou em pensamento. Primeiramente gostaria de agradecer aos meus pais, Claudia e Ricardo, por tudo. Pelo amor, pela amizade, pela incansável dedicação, pelos valores passados e por todo esforço pra que eu pudesse ter uma boa educação. A vocês, que colocam os meus sonhos na frente dos seus e batalham e vibram pelas minhas conquistas como se fossem suas, os meus maiores e mais sinceros agradecimentos! Obrigada pelo apoio incondicional! Vocês são a minha base! Ao Felipe, pelo amor, companheirismo, paciência e compreensão. Por ir ao fundão num sábado (ou dois...) ajudar a higienizar 60 quilos de jabuticaba, por entender meus momentos de ausência e ansiedade. Obrigada por sempre seguir de mãos dadas comigo por esse caminho as vezes esburacado. Aos meus orientadores que, durante esse tempo, foram mais do que orientadores acadêmicos. Agradeço não só pela confiança, pelos ensinamentos e pelo suporte na elaboração deste trabalho mas também, e principalmente, pelo apoio, incentivo, por acreditarem no meu potencial mais do que eu mesma e por terem sido tão compreensivos em um dos momentos que eu mais precisei. Escrevo esses agradecimentos com a certeza da grande oportunidade que foi ser aluna de vocês e de que não eu poderia ter tido orientadores melhores. Vocês são exemplos de profissionais e pessoas e foram fundamentais para essa conquista. A vocês, a minha admiração e o meu muito obrigada! À Olga, que, fugindo de todo e qualquer estereótipo, foi e vai muito além de sogra. Agradeço por todas as conversas científicas e bate-papos que tivemos e por todo carinho e acolhimento. À Ellen, uma das melhores pessoas que eu poderia conhecer. Dona de um coração gigante 5 esteve ao meu lado em todos os momentos que precisei, fossem eles acadêmicos ou pessoais. Sou grata por toda ajuda e conselhos durante esse tempo! À Kim, que de orientadora de IC virou uma amiga. Obrigada pela paciência, por todas as explicações e pelas muitas vezes que você me ouviu! À Suellen, um dos grandes presentes que o mestrado me deu. Agradeço pela companhia diária nesse tempo, pelo trabalho compartilhado e pelos muitos conselhos. À minha aluna de IC, Mariana, que contribuiu com parte da realização deste trabalho. Obrigada pela dedicação e boa vontade! Aos amigos do LBNA Ana Rafaela, André, Aline, Emília, Fabrício, Genilton, Laís, Nathália Ferrari, Nathália Martins e Vanessa. Cada um teve uma parcela nesse grande feito, sem contar com almoços diários. Obrigada pela ajuda e companhia de sempre! Gostaria de fazer também um agradecimento especial à Desirée e à Talita, que inúmeras vezes salvaram minhas análises gentilmente me cedendo água milli q! Às professoras e aos alunos do LABAF’s, Lili, Maria Lucia, Denise, Ana, Julia e Luan, que me receberam da melhor maneira possível, como se eu fosse de casa. Obrigada também pelas orientações científicas que me foram dadas durante todo esse tempo de trabalho com vocês! Agradeço especialmente à Iris, à Camila e à Isabelle, companheiras de laboratório que tive a grande oportunidade de conhecer. Vocês tornaram o trabalho mais leve e divertido. Às amigas Analú, Ju, Carol, Catarina, Dani, Débora, Evelyn, Gabi e Luana e ao amigo Christian, que sempre estiveram na torcida, enviando energias positivas. Às amigas do intercâmbio Val, Paola e Raquel, que mesmo de longe se fizeram presentes, fosse na ajuda com o inglês ou no apoio e na torcida de sempre. Agradeço a todos que direta ou indiretamente fizeram parte deste trabalho e dа minha formação. 6 RESUMO Martins. Ana Beatriz Neves. Desenvolvimento e avaliação da estabilidade do suco de jabuticaba (Myrciaria Jaboticaba) produzido pelo método de extração por arraste a vapor. Rio de Janeiro, 2018. Dissertação (Mestrado em Ciência de Alimentos) – Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, 2018. Nativa das regiões central, sudeste e sul do Brasil, a jabuticaba (Myrciaria Jaboticaba) é uma berry globosa de cor escura, com crescimento natural em climas subtropicais. Sua polpa é esbranquiçada, suculenta e gelatinosa, com sabor doce e levemente ácido. A fruta apresenta alto teor de compostos fenólicos, principalmente antocianinas, sendo também considerada uma importante fonte dietética de nutrientes. Apesar de seus desejáveis atributos sensoriais, teor de compostos bioativos e perfil nutricional, é altamente perecível, o que limita sua comercialização e consumo. A técnica de arraste a vapor consiste na extração do suco pela da lixiviação da polpa da fruta pelo vapor d'água. Utilizado no processamento de suco de frutas, o método permite a obtenção de um produto microbiologicamente seguro e que preserva as características nutricionais e sensoriais da fruta. Assim, no presente estudo o suco de jabuticaba foi produzido pela técnica em questão. A reprodutibilidade e as condições do processo de produção do suco foram avaliadas e a composição centesimal, os perfis de açúcar, ácidos orgânicos e compostos fenólicos, a atividade antioxidante e as qualidades microbiana e sensorial do suco foram inicialmente caracterizadas. Também foram realizadas comparações quanto aos teores de compostos fenólicos e aceitação sensorial de dois sucos de jabuticaba produzidos com e sem adição de sacarose. Além disso, avaliou-se o efeito do armazenamento a longo prazo a 25 ºC sobre a composição química e as qualidades microbiana e sensorial do suco de jabuticaba, bem como o efeito do armazenamento em condições aceleradas (40, 50 e 60 ºC) sobre a composição química. Os parâmetros cinéticos de degradação de cianindina-3-O- glicosídeo (C3G) e delfinidina-3-O-glicosídeo (D3G) e formação de ácido gálico foram também determinados. A extração do suco de jabuticaba por arraste a vapor se mostrou reprodutível e 30 min foi o melhor tempo de extração de acordo com os parâmetros pré- estabelecidos. O suco foi composto principalmente por água e carboidratos. O principal composto fenólico encontrado no suco foi a C3G (40%), enquanto a frutose e a glicose foram os principais açúcares (93%) e o ácido cítrico, o principal ácido orgânico (91%). O 7 suco também apresentou boas qualidade microbiológica e aceitação sensorial. Exceto para o ácido elágico, que foi 1,2 vezes menor no suco com adição de sacarose em comparação ao suco sem adição de sacarose, e da quercetina, com conteúdo ligeiramente superior no suco com adição de sacarose, o perfil de compostos fenólicos bem como o conteúdo total de compostos fenólicos foram semelhantes entres os sucos. Os valores de atividade antioxidante por FRAP, TEAC e Folin-Ciocalteu não foram influenciados pela adição de sacarose. O suco com adição de sacarose, por sua vez, apresentou melhor aceitação sensorial. Após 112 dias a 25ºC, os teores de açúcares e ácidos orgânicos permaneceram estáveis, enquanto os conteúdos de C3G e D3G foram quase completamente degradados e o conteúdo de ácido elágico e o conteúdo total compostos fenólicos foram reduzidos pela metade. A degradação de ambas as antocianinas do suco de jabuticaba seguiu uma reação de primeira ordem, enquanto a formação de ácido gálico seguiu uma reação de ordem zero. Os valores de atividade antioxidante por FRAP e TEAC mostraram uma diminuição significativa. A cor do suco sofreu um grande impacto, como resultado da degradação das antocianinas. Ainda, o suco permaneceu microbiologicamente seguro durante o período de armazenamento e, com exceção do atributo de cor, todos os demais atributos sensoriais não foram modificados. Os resultados indicam que o suco de jabuticaba extraído a vapor apresentou potencial de comercialização e pode ser uma forma de contribuir para a valorização da fruta. Palavras-chave: Antocianinas; cinética química de compostos fenólicos; açúcares; ácidos orgânicos; vida de prateleira; valorização da fruta 8 ABSTRACT Martins. Ana Beatriz Neves. Development and stability of jabuticaba (Myrciaria Jaboticaba) juice obtained by steam extraction. Rio de
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