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Determinação da eficácia de Conservantes e Antioxidantes de origem natural em Molhos Emulsionados e Não Emulsionados
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O consumidor tem-se tornado cada vez mais exigente face às suas escolhas alimentares, procurando cada vez mais produtos naturais, com apresentação de rótulos “limpos” (clean label), ou seja, sem presença de aditivos sintéticos e sem que seja comprometida a qualidade e a segurança alimentar dos produtos. Assim, indústrias alimentares como a Mendes Gonçalves S.A, procuram corresponder a estas exigências com o desenvolvimento de produtos mais naturais, nutricionalmente apelativos e economicamente acessíveis para o consumidor. Desta forma, o principal objetivo desta dissertação é o estudo da eficácia de conservantes e antioxidantes naturais em molhos emulsionados e não emulsionados.
Foram produzidas Maioneses 65% gordura com diferentes combinações de conservante e antioxidante, e Ketchup e Molho 0% com diferentes conservantes. As amostras foram acompanhadas ao longo do tempo, sendo que algumas foram colocadas em câmara climática para simular os resultados ao fim de 9 meses. Foram avaliados parâmetros físico químicos, sensoriais e microbiológicos. No caso das maioneses, para o estudo da eficácia dos antioxidantes, recorreu-se à análise do índice de peróxidos e índice de p-anisidina, e ainda uma análise aos compostos de oxidação secundários por HS SPME GC/MS.
Das análises realizadas, ao nível dos parâmetros físico químicos, verificou-se uma influência significativa no pH das combinações com o conservante vinagre em pó tamponado, onde todas as amostras apresentaram pH superior ao limite médio aceitável
de uma maionese (3.0 < pH < 4.2). Quanto ao estudo da eficácia dos antioxidantes, concluiu-se que a mistura de extrato alecrim + extrato de espinafre é um potencial substituto do EDTA de cálcio dissódico. Na análise aos compostos de oxidação secundários, foram identificados 32 compostos, sendo os aldeídos a classe predominante. Por apresentarem perfis aromáticos idênticos, não foi possível eleger o melhor antioxidante entre o EDTA e a mistura de extrato de alecrim + extrato de espinafre. Relativamente ao acompanhamento sensorial, as alterações organoléticas estão de acordo com o estado oxidativo das maioneses. No que diz respeito aos conservantes de origem natural, foi a mistura com extrato de laranja e ácido láctico que apresentou alterações sensoriais nos Molhos não emulsionados (Ketchup e Molho 0%). Ao nível microbiológico, as Maioneses e Molho 0% suplementados com vinagre em pó tamponado apresentaram crescimento de microrganismos ao fim de 3 meses em prateleira. Não foi possível apurar qual o conservante natural com melhor eficácia, visto que ambas as referências testadas promoveram modificações nas matrizes.
The consumer has become increasingly demanding in his food choices, looking for more natural products, with the presentation of “clean labels”, that is, without the presence of synthetic additives and without compromising quality and food safety of the products. Thus, food industries such as Mendes Gonçalves S.A, seek to meet these requirements with the development of more natural products, nutritionally appealing and economically accessible for the consumers. Thus, the main goal of this dissertation was the study of the effectiveness of preservatives and natural antioxidants in emulsified and non-emulsified sauces. It was produced a 65% fat-mayonnaise with different preservatives and antioxidants, and Ketchup and Molho 0% with different preservatives. The samples were monitored over time, some of which were placed in a climatic chamber to simulate the results after 9 months. Chemical, sensory, and microbiological physical parameters were evaluated. In the case of mayonnaise, for the study of the effectiveness of antioxidants, the peroxide value and p-anisidine value were evaluated, as well as an analysis of the secondary oxidation compounds by HS SPME GC/MS. From the analysis performed, at the level of the physical chemical parameters, there was a significant influence on the pH of the combinations with the buffered powdered vinegar preservative, where all samples showed pH above the maximum acceptable limit (3.0 <pH < 4.2). Regarding the study of the effectiveness of antioxidants, it was concluded that the mixture of rosemary extract and spinach extract is a potential substitute for disodium calcium EDTA. In the analysis of secondary oxidation compounds, 32 compounds were identified, with aldehydes being the predominant class. As they present identical aromatic profiles, it was not possible to choose the best antioxidant between EDTA and the mixture of rosemary extract + spinach extract Regarding sensory accompaniment, organoleptic changes are in accordance with the oxidative state of mayonnaise. About preservatives of natural origin, it was the mixture with orange extract that sensorial changes in the non-emulsified Sauces (Ketchup and Molho 0%). At the microbiological level, the Mayonnaise and Molho 0% supplemented with buffered vinegar powder showed growth of microorganisms after three months on the shelf. It was not possible to define the natural preservative with the better efficiency, since both tested references promoted changes in the matrices.
The consumer has become increasingly demanding in his food choices, looking for more natural products, with the presentation of “clean labels”, that is, without the presence of synthetic additives and without compromising quality and food safety of the products. Thus, food industries such as Mendes Gonçalves S.A, seek to meet these requirements with the development of more natural products, nutritionally appealing and economically accessible for the consumers. Thus, the main goal of this dissertation was the study of the effectiveness of preservatives and natural antioxidants in emulsified and non-emulsified sauces. It was produced a 65% fat-mayonnaise with different preservatives and antioxidants, and Ketchup and Molho 0% with different preservatives. The samples were monitored over time, some of which were placed in a climatic chamber to simulate the results after 9 months. Chemical, sensory, and microbiological physical parameters were evaluated. In the case of mayonnaise, for the study of the effectiveness of antioxidants, the peroxide value and p-anisidine value were evaluated, as well as an analysis of the secondary oxidation compounds by HS SPME GC/MS. From the analysis performed, at the level of the physical chemical parameters, there was a significant influence on the pH of the combinations with the buffered powdered vinegar preservative, where all samples showed pH above the maximum acceptable limit (3.0 <pH < 4.2). Regarding the study of the effectiveness of antioxidants, it was concluded that the mixture of rosemary extract and spinach extract is a potential substitute for disodium calcium EDTA. In the analysis of secondary oxidation compounds, 32 compounds were identified, with aldehydes being the predominant class. As they present identical aromatic profiles, it was not possible to choose the best antioxidant between EDTA and the mixture of rosemary extract + spinach extract Regarding sensory accompaniment, organoleptic changes are in accordance with the oxidative state of mayonnaise. About preservatives of natural origin, it was the mixture with orange extract that sensorial changes in the non-emulsified Sauces (Ketchup and Molho 0%). At the microbiological level, the Mayonnaise and Molho 0% supplemented with buffered vinegar powder showed growth of microorganisms after three months on the shelf. It was not possible to define the natural preservative with the better efficiency, since both tested references promoted changes in the matrices.
Descrição
Palavras-chave
Antioxidantes Naturais Conservantes Naturais Eficácia Molhos emulsionados Molhos não emulsionados