Avaliação da casca de aveia para produção biotecnológica de xilitol

Tamanini, Carolina; Oliveira, A.; Felipe, Maria das Graças de Almeida; Canettieri, Eliana Vieira; Cândido, Elisangela de Jesus; Hauly, Maria Célia de Oliveira

doi:10.4025/actascitechnol.v26i2.1509

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…Lignocellulosic residues increase the flexibility of biopolymers and the resistance to moisture, making this material with chemical and physical properties closer to conventional packages (Salgado et al 2008). The oat hulls are a residue of the agroindustry and have a lignin content around 22% of their composition (Hauly et al 2004). In addition, this waste is generated in large quantities, it has no economic value and there is need of destination to the correct location.…”

Section: Introductionmentioning

confidence: 99%

Influence of Oat Hulls on Biodegradation of Biopolymer from Polylactic Acid

Silva

Paulista²,

Presumido³

et al. 2020

UPjeng

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The production of biopolymers has been shown to be one of the most viable alternatives for the reduction of the use of conventional plastics. The oat hulls are a by-product with great ability to be incorporated into the production of biopolymers since it is a lignocellulosic compound. The lignin present in its composition can improve the strength of the material, however, it can also hamper its degradation. The aim of this study was to evaluate the degradation levels of composites produced from starch and polylactic acid with absence (T1) and presence of oat hulls (T2) through the Sturm test. In T2 it was a more uniform and smooth biopolymer. In addition, the use of oat hulls favored CO2 production, 8% more than T1. Although the loss of dry mass in T1 was 3% higher, it was possible to observe degradation in T2.

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Section: Introductionmentioning

confidence: 99%

Influence of Oat Hulls on Biodegradation of Biopolymer from Polylactic Acid

Silva

Paulista²,

Presumido³

et al. 2020

UPjeng

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Evaluation of fermentative performance of Candida guilliermondii in sugarcane bagasse hemicellulosic hydrolysate detoxified with activated charcoal or vegetal polymer

Chaud

Silva

Felipe

2012

Microbes in Applied Research

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Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal)

Yuyama

Pantoja

Maeda

et al. 2008

Ciênc. Tecnol. Aliment.

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A região amazônica, detentora da maior biodiversidade, com espécies promissoras como o cubiu (Solanum sessiliflorum Dunal) impõe a necessidade de inovações tecnológicas adequadas à realidade local. Planta tipicamente amazônica, o cubiu (Solanum sessiliflorum Dunal) é um dos recursos genéticos nativos da Amazônia, completamente domesticado pelos povos indígenas da região antes da chegada dos europeus. Nas últimas décadas, este material genético foi muito estudado, sendo os trabalhos científicos mais importantes desenvolvidos na Amazônia brasileira e peruana os de Pahlen (1977), Silva Filho et al. (2005 e o mais completo o manual técnico publicado por Silva Filho (1998).Sob o ponto de vista econômico, o cubiu tem se constituído em uma importante matéria-prima para a agroindústria moderna, por reunir atributos como: produtividade, podendo atingir 100 toneladas por hectare de frutos; rusticidade; precocidade; e fácil cultivo (SILVA FILHO, 1998). O fruto é exótico e possui sabor característico e agradável, podendo ser utilizado de múltiplas formas (sucos, doces, geléias, compotas, molhos para temperar carnes de um modo geral, cosméticos e medicamentos caseiros para controlar os altos níveis de colesterol, ácido úrico e diabetes. De sabor típico, ácido, considerável teor de pectina e boas características nutricionais (SILVA FILHO, 2005), o cubiu pode contribuir como valor agregado a produtos, como a geléia, que, apesar de ser um produto disponível no mercado, torna-se uma nova opção de produtos genuinamente regionais para uma parcela da população com restrição a açúcares. Para atender às necessi- AbstractWith the aim of improving utilization of Amazonian fruits and satisfying the growing demand for new products in the market, we formulated a low calorie cubiu jam with xylitol as a sucrose substitute, and evaluated its shelf life and acceptability. The cubiu fruits from the Experimental Station of the National Research Institute of Amazonia (INPA) were harvested, bleached, pealed, ground, sieved, and stored in plastic bags at -20 ± 1 °C until their utilization. At the same time, triplicate samples of the cubiu pulp were analysed for humidity, protein, lipids, soluble and insoluble fibers, ash, pH, total acidity, total and reducing sugars, and phenolic compounds. The conventional and the xylitol-based jams were prepared with a 1:1 proportion of pulp:sucrose or pulp:xylitol, respectively. The mixture was concentrated up to 65° Brix with pH adjustment and pectin addition. The jams were analyzed for protein, lipids, ash, pH, acidity, sugar, and phenolic compounds. The shelf life was evaluated through monthly physicochemical, microbiological, and sensory analyses for a period of 180 days. The results showed no statistical difference between the acceptability of conventional and xylitol-based jams and presented the same physicochemical, microbiological stability during storage. Xylitol can be a viable sucrose substitute for the preparation of cubiu jams. Keywords: cubiu; jam; xylitol. ResumoVisando o aproveitamento de frutos...

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Avaliação da casca de aveia para produção biotecnológica de xilitol

Cited by 3 publications

References 12 publications

Influence of Oat Hulls on Biodegradation of Biopolymer from Polylactic Acid

Influence of Oat Hulls on Biodegradation of Biopolymer from Polylactic Acid

Evaluation of fermentative performance of Candida guilliermondii in sugarcane bagasse hemicellulosic hydrolysate detoxified with activated charcoal or vegetal polymer

Desenvolvimento e aceitabilidade de geléia dietética de cubiu (Solanum sessiliflorum Dunal)

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