Valorização de subprodutos do umari (Poraqueiba sericea Tulasne): um estudo sobre o desenvolvimento de produtos funcionais de valor agregado

Abstract

Food processing is the procedure through which fresh food is transformed into other types of products. The processed food industry includes “traditional technologies” and “unconventional technologies”, “emerging technologies” or “clean technologies”. Among the emerging technologies are the encapsulation processes and the use of microwaves. The first part of this study consisted of the development of umari nectar. The objective of this step was to evaluate the microwave heating (MW) in nectar processing. The effect of microwave power (310-940 W) and processing time (15-45 s) on physicochemical characteristics, reduction of enzyme activity and beta carotene and fatty acids content was evaluated. Overall, microwave heating did not significantly affect the quality parameters (pH, soluble solid and titratable acidity) of umari nectar. Umari nectars processed with microwave heating showed little variation in color compared to untreated juice. There was a significant difference between all treatments and the control group for both POD and PPO. All treatments maintained beta carotene and fatty acids. The second part of this study consisted of the production of microparticles by the spray-drying technique containing Poraqueiba sericea pulp and different proportions of maltodextrin and vegetable proteins. The spray drying process used for microencapsulation of umari pulp was able to generate distinct microparticles with vegetable proteins and maltodextrin. the characterization of proteins and microparticles showed the potential of these vegetable protein concentrates as alternatives to the use of animal proteins. Sea pulp encapsulated with vegetable proteins can potentially be included in various food processes, including those that cater to consumers with restricted diets. given the good results in terms of emulsion stability, surface morphology of particles, encapsulation efficiency and useful life of the particles, it can be concluded that, among the encapsulates used, samples EM and MAM provided greater protection and stability of the umari pulp for the activity of retinol and fatty acids, however the pea encapsulate showed greater encapsulation efficiency, however lower yield. all encapsulates maintained acceptable shelf-life values over six weeks. these results are extremely important for the best technological use of this fruit.

Keywords: Umari, emerging technologies, enzymes, plant proteins.