A carregar...
Publicação
Valorização do extrato hidroalcóolico da polpa de Baobá (Adansonia digitata L.) como conservante em carne de frango
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.93 MB | Adobe PDF |
Orientador(es)
Resumo(s)
O baobá (fruto da Adansonia digitata L.) é um fruto que tem grande potencial para a indústria alimentar, e não só, como também na farmacêutica e na cosmética. Apresenta diversas vantagens para a saúde humana fornecendo nutrientes necessários para o bom funcionamento do organismo. É um fruto nativo de Africa, distribuído em algumas zonas do continente, como Moçambique. Não necessita de secagem artificial, pois desidrata na arvore. Para o presente trabalho, foram estudadas duas partes do fruto (polpa e semente), provenientes da província de Nampula (Moçambique), em que se caraterizou a componente centesimal (cinzas, proteína, fósforo, fibra, açúcares totais e redutores, lípidos), o poder antioxidante e compostos fenólicos do extrato hidroalcóolico. Os resultados mostram que a polpa é rica em açúcares, antioxidantes e compostos fenólicos. As sementes revelaram serem ricas em gordura, fósforo e proteína. Os extratos hidroalcóolicos da polpa, liofilizados (0,5% a 4%) foram testados em carne de frango para avaliação do seu potencial como conservante. Os resultados obtidos mostraram que a adição deste extrato permitiu a manutenção do pH da carne e da acidez. No que diz respeito à cor, o extrato estabilizou a luminosidade (L*) da carne durante os 15 dias de armazenamento e retardou a degradação da pigmentação, medida pelo ângulo de Hue. O extrato retardou o crescimento microbiano e a oxidação lipídica, reduzindo os teores de azoto básico volátil, principalmente nas amostras com 2 e 4% de extrato. Pode-se concluir que estes extratos podem ser valorizados na extensão da vida útil de alimentos perecíveis como a carne de frango.
The baobab (fruit of Adansonia digitata L.) is a fruit that has great potential for the food industry, and not only, but also in pharmaceuticals and cosmetics. It has several advantages for human health, providing nutrients necessary for the proper functioning of the body. It is native to Africa, distributed in some areas of the continent, such as Mozambique. It does not require artificial drying, as it dehydrates on the tree. For the present work, two parts of the fruit (pulp and seed) were studied, coming from the province of Nampula (Mozambique), in which the proximate component was characterized (ash, protein, phosphorus, fiber, total and reducing sugars, lipids), the antioxidant capacity and phenolic compounds of the hydroalcoholic extract. The results show that the pulp is rich in sugars, antioxidants and phenolic compounds. The seeds turned out to be rich in fat, phosphorus and protein. The freeze dried hydroalcoholic extracts from the pulp (0.5% to 4%) were tested on chicken meat to evaluate their potential as a preservative. The results obtained showed that the addition of extract allowed the stabilization of the meat's pH and acidity. Regarding color, the extract stabilized the luminosity (L*) of the meat during the 15 days of storage and delayed the degradation of pigmentation, measured by the Hue angle. The extract delayed microbial growth and lipid oxidation, reducing total volatile basic nitrogen levels, especially in samples with 2 and 4% extract. It can be concluded that those extracts can be valued in extending the shelf life of perishable foods such as poultry meat.
The baobab (fruit of Adansonia digitata L.) is a fruit that has great potential for the food industry, and not only, but also in pharmaceuticals and cosmetics. It has several advantages for human health, providing nutrients necessary for the proper functioning of the body. It is native to Africa, distributed in some areas of the continent, such as Mozambique. It does not require artificial drying, as it dehydrates on the tree. For the present work, two parts of the fruit (pulp and seed) were studied, coming from the province of Nampula (Mozambique), in which the proximate component was characterized (ash, protein, phosphorus, fiber, total and reducing sugars, lipids), the antioxidant capacity and phenolic compounds of the hydroalcoholic extract. The results show that the pulp is rich in sugars, antioxidants and phenolic compounds. The seeds turned out to be rich in fat, phosphorus and protein. The freeze dried hydroalcoholic extracts from the pulp (0.5% to 4%) were tested on chicken meat to evaluate their potential as a preservative. The results obtained showed that the addition of extract allowed the stabilization of the meat's pH and acidity. Regarding color, the extract stabilized the luminosity (L*) of the meat during the 15 days of storage and delayed the degradation of pigmentation, measured by the Hue angle. The extract delayed microbial growth and lipid oxidation, reducing total volatile basic nitrogen levels, especially in samples with 2 and 4% extract. It can be concluded that those extracts can be valued in extending the shelf life of perishable foods such as poultry meat.
Descrição
Palavras-chave
Adansonia digitata L. Polpa antioxidante extrato hidroalcóolico