Adsorção de íons Cu(II) sobre superfícies de sílicas gel modificadas com 4-amino-2-mercaptopirimidina e com 2-mercaptopirimidina

Pós-graduação em Ciência dos Materiais - FEIS

Síntese, caraterização e estudo de derivados anfifílicos de quitosana: estudo in vitro contra os fungos Aspergillus flavus e Aspergillus parasiticus

Pós-graduação em Química - IBILCE

Síntese de novos derivados de quitosa para aplicação como biofungicida contra os fungos Aspergillus flavus e Aspergillus parasiticus

Pós-graduação em Química - IBILCE

Parabenos em água superficial: estudo analítico e aplicação em amostras ambientais

Pós-graduação em Química - IQ

Adsorção dos íons cobre, cobalto e níquel na superfície organofuncionalizada 3(2-Amino-1,3,4-Tiadiazol) sílica gel, ATDSG

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Síntese e caracterização de híbridos inorgânico-orgânicos funcionalizados com tiouréia e 2,2’-dipiridilamina: aplicação em adsorção de íons metálicos, pré-concentração e catálise

Pós-graduação em Ciência dos Materiais - FEIS

Caracterização química e nutricional da folha de moringa (Moringa oleifera Lam.)

Pós-graduação em Alimentos e Nutrição - FCFAR

Desenvolvimento de produto cárneo de tilápia com antioxidantes naturais

Pós-graduação em Alimentos e Nutrição - FCFAR

Estudo de materiais nanoestruturados baseados em silsesquioxanos organomodificados: síntese, caracterização, formação de complexos e sorção de íons metálicos

Pós-graduação em Ciência e Tecnologia de Materiais - FC

O papel da argila na estabilização térmica de nanocompósitos: um estudo da ordem local e a média distância

Pós-graduação em Química - IQ

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.