Banca de QUALIFICAÇÃO: THAYNNA LEOCÁDIO TRAJANO LACERDA SOUSA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : THAYNNA LEOCÁDIO TRAJANO LACERDA SOUSA
DATE: 25/02/2025
TIME: 14:00
LOCAL: Google Meet
TITLE:

BEBIDA À BASE DO EXTRATO HIDROSSOLÚVEL DE CASTANHA DE CAJU (Anacardium occidentale L.) FERMENTADO POR Lactcaseibacillus paracasei ATCC 334: TOXICIDADE, CARACTERÍSTICAS FÍSICO-QUÍMICAS, ESTABILIDADE E DIGESTÃO SIMULADA GASTROINTESTINAL

KEY WORDS:

Functional foods; Probiotics; Almond extract; Milk alternative.

PAGES: 101
BIG AREA: Outra
AREA: Multidisciplinar
SUBÁREA: Biotecnologia
SUMMARY:

The present work aims to develop a probiotic drink based on water-soluble extract of cashew nuts (EHACC) using the strain Lb. paracasei ATCC 334. For the formulation, 200g of sterilized cashew nuts were used in 1000mL of sterilized distilled water, adding 1.5% v/v of the probiotic, fermented for 6h at 37ºC. Microbiological risk analysis, probiotic concentration in the EHACC drink during refrigerated storage, physicochemical analyzes
were performed: Moisture, Lipids, Proteins, Ash and Carbohydrates and pH and total titratable acidity, in vitro gastrointestinal simulation and analysis of irritability and biocompatibility by the HET-CAM test. The EHACC drink showed probiotic growth of Lb. paracasei up to 28 days of refrigerated storage, in the range of 7.49 Log CFU/g to 8.19 Log CFU/g. During storage, the beverage showed significant variation (p<0.05) in total lipids and ashes after the shelf life, with the highest lipid values reaching 8.06% after 28 days, while the highest value found for the percentage of total ashes was 0.79% on day 0. The survival of Lb. paracasei under gastrointestinal conditions was 35.58% after passing through intestinal simulation. The EHACC probiotic-based beverage, according to the HET-CAM test, is biocompatible and non-irritating. In conclusion, the EHACC Drink maintained the probiotic stable during storage, being a non-irritating and biocompatible product for consumption, it presents itself as a potential alternative for the replacement of dairy derivatives for people with dietary restrictions.

 

COMMITTEE MEMBERS:
Externa ao Programa - ***.433.874-** - JUANIZE MATIAS DA SILVA BATISTA - UFRPE
Externa ao Programa - 2526149 - MARIA TACIANA HOLANDA CAVALCANTI - nullInterna - RAQUEL PEDROSA BEZERRA