Aplicação de compostos fenólicos naturais em produto de panificação: efeito conservador e funcional
Resumo
É de grande importância para a segurança alimentar a melhoria nas práticas de higiene e
produção de alimentos. A pizza é um dos alimentos mais consumidos nos últimos anos devido
à grande praticidade do produto. Contudo, sofre intensa manipulação durante o processamento
o que contribui para sua contaminação microbiológica, perda de qualidade e um intervalo
restrito de vida útil. Na industrialização de pizzas faz-se o uso de agentes químicos para inibir
o desenvolvimento de bolores e de outros micro-organismos, mas a eficiência destes é
questionável, além da sua toxicidade. Deste modo, aditivos químicos vem sendo substituídos,
com maior frequência, por conservadores naturais, pois além de enriquecerem com nutrientes
o produto, podem aumentar a vida útil e contribuir com alternativas para a segurança
alimentar. Dentre os conservadores naturais se destacam os compostos fenólicos. Estes podem
ser obtidos de fontes tais como frutas, chás, microalgas e também oriundo de processos que
utilizam micro-organismos que incrementam sua biodisponibilidade. Portanto, o objetivo do
trabalho foi estudar os compostos fenólicos extraídos da microalga Spirulina sp. LEB-18 e do
farelo de arroz integral fermentado por Rhizopus oryzae, para aplicá-los posteriormente como
conservadores em massas de pizza e também proporcionar funcionalidade às mesmas. Os
compostos fenólicos foram extraídos de Spirulina sp. LEB-18 e da biomassa de farelo de
arroz integral fermentado com Rhyzopus oryzae com metanol e quantificados
colorimetricamente com reagente de Folin-Ciocalteau. Os extratos foram submetidos à
avaliação de citotoxicidade, atividade antifúngica e antimicotoxicológica, e de acordo com os
resultados foram escolhidos os extratos obtidos de farelo de arroz fermentado, com inibição
da linhagem celular NIH/3T3 em 1,0 unidades de absorbância, 4,41 cm de diâmetro do
crescimento micelial, 17,91 mg/g de glicosamina, 1,00 mg/g de ergosterol e 8,84 ɳg/g de
ocratoxina A. Os compostos fenólicos extraídos do farelo de arroz fermentado foram
aplicados como conservadores naturais, comparando-os com o conservador químico, em
massas de pizza e avaliados em seus efeitos antifúngico, antioxidante e antimicotoxicológico
durante o armazenamento em embalagens de polipropeno de 06 micras. Estes mostraram-se
eficazes diminuindo a contaminação fúngica, preservando em até 21 dias as massas de pizza,
além de inibirem o radical DPPH em 50% e reduzirem a produção de ocratoxina A e
aflatoxinas G2, G1, B2 e B1 em relação ao controle e ao conservante químico adicionado.
It is of great importance for food security improvement in hygiene practices and food production. Pizza is one of the most consumed foods in recent years due to the great practicality of the product, however, suffers intense manipulation during processing that contributes to contamination, loss of quality and a limited range of shelf life. In the industrialization of pizza doughs the use of chemicals agents to inhibit the growth of molds and other micro-organisms at these masses is necessary, but the efficiency of these is questionable, in addition to their toxicity. Thus, chemical additives has been replaced, more often, by natural conservatives, because as well as enriching the product with nutrients, can increase shelf life and contribute with solutions to food security. Among the natural conservatives phenolic compounds call attention. These can be obtained from sources such as fruits, teas, microalgae and/or residues resulting from the fermentation of cereals. Therefore, the objective was to select the best source of phenolic compounds extracted from Spirulina sp. LEB -18 or from fermented rice bran by Rhizopus oryzae, apply them as conservative in pizza doughs, adding functionality to it, and compare with the chemical conservative. Phenolic compounds were extracted from Spirulina sp. LEB -18 and from biomass of fermented rice bran by Rhyzopus oryzae with methanol and quantified colorimetrically with Folin-Ciocalteau reagent. The extracts were examined for cytotoxicity, antimycotoxicological and antifungal activity, and based on the results were chosen those phenolic compounds of fermented rice bran that showed inhibition of NIH/3T3 cell line at 1.0 au, 4.41 cm diameter of mycelial growth, 17.91 mg.g-1 glucosamine, 1.00 mg.g-1 of ergosterol and 8.84 ɳg.g-1 ochratoxin A. The phenolic compounds of fermented rice bran were applied as natural preservative, compared with the chemical conservative in pizza doughs, and antifungal, antioxidant and antimycotoxicological effects were evaluated during storage in packs of polypropene of 06 microns. The phenolic compounds from fermented rice bran proved to be efficient in reducing the fungal contamination, preserving up to 21 days in the pizza doughs, besides inhibiting the DPPH radical 50% and decrease the production of aflatoxins G2, G1, B2 and B1 and ochratoxin A.
It is of great importance for food security improvement in hygiene practices and food production. Pizza is one of the most consumed foods in recent years due to the great practicality of the product, however, suffers intense manipulation during processing that contributes to contamination, loss of quality and a limited range of shelf life. In the industrialization of pizza doughs the use of chemicals agents to inhibit the growth of molds and other micro-organisms at these masses is necessary, but the efficiency of these is questionable, in addition to their toxicity. Thus, chemical additives has been replaced, more often, by natural conservatives, because as well as enriching the product with nutrients, can increase shelf life and contribute with solutions to food security. Among the natural conservatives phenolic compounds call attention. These can be obtained from sources such as fruits, teas, microalgae and/or residues resulting from the fermentation of cereals. Therefore, the objective was to select the best source of phenolic compounds extracted from Spirulina sp. LEB -18 or from fermented rice bran by Rhizopus oryzae, apply them as conservative in pizza doughs, adding functionality to it, and compare with the chemical conservative. Phenolic compounds were extracted from Spirulina sp. LEB -18 and from biomass of fermented rice bran by Rhyzopus oryzae with methanol and quantified colorimetrically with Folin-Ciocalteau reagent. The extracts were examined for cytotoxicity, antimycotoxicological and antifungal activity, and based on the results were chosen those phenolic compounds of fermented rice bran that showed inhibition of NIH/3T3 cell line at 1.0 au, 4.41 cm diameter of mycelial growth, 17.91 mg.g-1 glucosamine, 1.00 mg.g-1 of ergosterol and 8.84 ɳg.g-1 ochratoxin A. The phenolic compounds of fermented rice bran were applied as natural preservative, compared with the chemical conservative in pizza doughs, and antifungal, antioxidant and antimycotoxicological effects were evaluated during storage in packs of polypropene of 06 microns. The phenolic compounds from fermented rice bran proved to be efficient in reducing the fungal contamination, preserving up to 21 days in the pizza doughs, besides inhibiting the DPPH radical 50% and decrease the production of aflatoxins G2, G1, B2 and B1 and ochratoxin A.
Descrição
Dissertação (Mestrado)
Palavras-chave
Antioxidantes, Compostos fenólicos, Conservadores naturais, Farelo de arroz, Fungos, Micotoxinas, Antioxidants, Phenolic compounds, Natural preservatives, Rice bran, Molds, Mycotoxins
Citação
RIBEIRO, Anelise Christ. Aplicação de compostos fenólicos naturais em produto de panificação: efeito conservador e funcional. 2014. 82 f. Dissertação (Mestrado em Engenharia e Ciência de Alimentos) - Programa de Pós-graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, Universidade Federal do Rio Grande, Rio Grande, 2014.