Diariamente são descartados no mundo toneladas de resíduos do processamento de frutas que poderiam ser aproveitados pelo seu elevado poder nutricional e funcional, que acabam sendo desperdiçados e podem gerar sérios problemas ao meio ambiente. Outro descarte inadequado que agrava esse problema ambiental é o de embalagens plásticas, que quando não submetidas ao processo de reciclagem trazem enormes danos. Por esses fatores, esse estudo teve como objetivo o aproveitamento de subprodutos da indústria de alimentos para o desenvolvimento de farinhas funcionais e aproveitamento dos resíduos da indústria de capsulas nutracêuticas de gelatina e óleo de chia como matriz para as embalagens biodegradáveis ativas. A quitosana também foi utilizada como matriz no desenvolvimento de filmes aplicados como embalagens. Primeiramente foram avaliados quatro resíduos obtidos de diferentes frutas: resíduo do processamento de suco de mirtilo (bagaço), resíduo do processamento de azeite de oliva (bagaço), cascas de mamão e abacaxi. As propriedades físico químicas, funcionais e antioxidantes desses resíduos foram analisadas, sendo que no geral todos demonstraram alto teor de fibras dietéticas. Em relação às propriedades funcionais a farinha de mamão se destacou pelos elevados valores de capacidade de retenção de água e óleo, pela alta solubilidade e maiores teores de carotenoides (15,56 ± 0,35 mg/100g). A farinha de mirtilo foi a que apresentou o maior poder antioxidante pelo método DPPH (4,62 ± 0,18 IC50 em mg de farinha) e maior teor de compostos fenólicos (23,59 ± 0.85 mg/g GAE), além disso exibiu alto teor de antocianinas. Devido a estas propriedades, a farinha e o extrato do resíduo de mirtilo foram incorporados à gelatina do resíduo do processamento de cápsulas nutracêuticas de óleo de chia para o desenvolvimento de filmes biodegradáveis ativos. Os filmes foram avaliados em relação as suas propriedades mecânicas, de barreira ao vapor da água e luz UV, capacidade antioxidante e aplicação como embalagem em produtos alimentícios. Os resultados sugeriram que a adição de fibras promoveu uma diminuição da resistência à tração e aumento na permeabilidade ao vapor da água. No entanto, a adição de fibra também proporcionou um aumento significativo na barreira de luz UV a 500 nm, sendo eficaz na redução da oxidação lipídica de óleo de girassol. Os filmes com adição de extrato não exibiram alteração nas propriedades mecânicas ou de barreira em comparação com a formulação controle. Além disso, estes filmes exibiram capacidade antioxidante estável por 28 dias. Filmes desenvolvidos com a farinha de mamão e resíduos de gelatina apresentaram comportamento similar aos filmes com resíduos de mirtilo, já que a farinha de mamão também alterou algumas propriedades originais do filme como as propriedades mecânicas e de barreira, e agregaram poder antioxidante. Com o objetivo de melhorar essas propriedades foram então desenvolvidas micropartículas de farinha de casca de mamão em spray drying utilizando o resíduo de gelatina como material de parede. Os resultados indicaram que as micropartículas de casca de mamão ao serem adicionadas na gelatina originaram uma matriz de filme mais contínua e homogênea com aumento da resistência à tração e do módulo de Young. Os filmes com micropartículas (7,5%), quando aplicados como material de embalagem para banha de porco, foram os mais eficientes como barreiras ativas (maior atividade antioxidante), pois um menor teor de peróxidos, dienos e trienos conjugados foram quantificados na amostra após 22 dias. A farinha de resíduos da produção de azeite de oliva também foi utilizada para o desenvolvimento de filmes biodegradáveis, porém o biopolimero utilizado foi a quitosana. A incorporação de farinha de resíduo de oliva na matriz de quitosana também causou alterações na morfologia, tornando o filme mais heterogêneo e áspero. Por esse motivo foram testadas a adição de micropartículas de farinha de oliva nos filmes. A adição de 10% de micropartículas de oliva melhorou significativamente a resistência à tração dos filmes sem alterar as suas propriedades originais. A farinha e as micropartículas de oliva aumentaram a capacidade antioxidante dos filmes, esse aumento foi proporcional à concentração de farinha ou micropartículas adicionadas ao filme. Os filmes com 30% de farinha ou micropartículas foram eficazes como embalagem protetora contra a oxidação de nozes durante 31 dias. A partir dos resultados obtidos neste trabalho fica evidenciado a viabilidade do uso de resíduos da indústria de alimentos e resíduos da indústria de cápsulas nutracêuticas para o desenvolvimento de filmes e uso como embalagens biodegradáveis em diferentes produtos. / Every day tons of fruit processing residues are discarded worldwide that could be harnessed for their high nutritional and functional power and that end up being wasted and generating problems for the environment. Another inadequate disposal that aggravates this environmental problem is the plastic packaging, which when not subjected to the recycling process bring huge damages. Due to these factors, this study aims at the utilization of by-products of the food industry for the development of active biodegradable packaging. Firstly, four residues obtained from different fruits, processing residue of blueberry juice (bagasse), processing residue of olive oil (bagasse), peels of papaya and pineapple were evaluated. The physicochemical, functional and antioxidant properties of these residues were analyzed, and in general, all showed high total dietary fiber content. In relation to the functional properties, papaya flour was distinguished by high water and oil retention capacity, high solubility and higher carotenoid content (15.56 ± 0.35 mg / 100g). The blueberry flour had the highest antioxidant power by the DPPH method (4.62 ± 0.18 IC50 in mg of flour) and a higher content of phenolic compounds (23.59 ± 0.85 mg / g GAE), in addition, it exhibited a high content of anthocyanins. Due to these properties, the flour and extract of the blueberry residue were incorporated into the gelatin from the processing residue of chia oleuroceutical capsules for the development of active biodegradable films for packaging. The films were evaluated in relation to their mechanical properties, water vapor barrier, and UV light, antioxidant capacity and application as packaging in food products. The results suggested that fiber addition promoted a decrease in tensile strength and an increase in water vapor permeability. However, the addition of fiber also provided a significant increase in the UV light barrier at 500 nm being effective in reducing the lipid oxidation of sunflower oil. Films with added extract showed no change in mechanical or barrier properties compared to the control formulation. In addition, these films exhibited a stable antioxidant capacity for 28 days. Films developed with papaya flour and gelatin residues showed similar behavior to films with blueberry residues since papaya flour also altered some of the original properties of the film as mechanical and barrier properties, and added antioxidant power. In order to improve these properties microparticles of papaya peel flour were then developed in spray drying using the gelatin residue as the wall material. The results indicated that the microparticles of papaya peel, when added to gelatin, gave a more continuous and homogeneous film matrix increasing tensile strength and Young's modulus. Microparticles films (7.5%), when applied as packaging material for lard, were the most efficient as active barriers (higher antioxidant activity) because a lower peroxide content was quantified in the sample after 22 days. The residue flour from olive oil production was also used for the development of biodegradable films, but the biopolymer used was chitosan. The incorporation of olive residue flour in the chitosan matrix also caused changes in the morphology, making the film more heterogeneous and rough. For this reason, the addition of olive flour microparticles in the films was tested. The addition of 10% of olive microparticles significantly improved the tensile strength of films without altering their original properties. The flour and the microparticles of olive increased the antioxidant capacity of the films; this increase was proportional to the concentration of flour or micro added to the film. Films with 30% flour or microparticles were effective as protective packaging against Walnut oxidation for 31 days. From the results obtained in this work, it is evident the viability of the use of residues from the food and waste industry of the nutraceutical capsule industry for the development of films and use as biodegradable packaging in different products.

Made available in DSpace on 2014-06-11T19:24:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-02-21Bitstream added on 2014-06-13T20:12:59Z : No. of bitstreams: 1 villavelez_ha_me_sjrp.pdf: 807308 bytes, checksum: 262020576b600a66d35be63d82b014a7 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / A banana é a fruta com maior produção mundial, sendo plantada em quase todos os continentes. Devido à grande oferta de banana no mercado, é notável a existência de problemas com a geração de resíduos causados por desperdícios (fruta sobremadura) e material celulósico gerado no cultivar. O presente trabalho tem como objetivo principal a aplicação do processo de secagem para resíduos do cultivar da banana nanica (Mussa spp. Haploide AAB ), visando seu possível aproveitamento na indústria. Resíduos de banana tipo nanica (casca, pedicelo, pedúnculo) e polpa foram caracterizados quimicamente, encontrando valores de cinza, umidade, matéria seca, proteína, lipídeos e carboidratos totais muito próximos à literatura. A relação entre o conteúdo de umidade e a atividade de água proporciona informações uteis para a armazenagem e processamento destes resíduos. Na pesquisa foram determinadas isotermas de desorção para casca, pedicelo e polpa de banana a seis temperaturas (20, 30, 40, 50, 60 e 70°C), na faixa de conteúdo de umidade entre 0,001-6,360 kg·kg -1 e atividades de água entre 0,02-0,907. O modelo teórico de GAB foi empregado para a modelagem das isotermas de desorção. Foi proposta a segunda derivada da solução analítica da equação de Clausius-Clapeyron para calcular o calor isostérico de sorção, a entropia diferencial e, a energia livre de Gibbs, através do modelo de GAB quando o efeito da temperatura em equilíbrio higroscópico é considerado. Experimentos de secagem para casca de banana foram realizados em um secador de leito fixo, a três diferentes velocidades de ar (2.5, 1.5 e 1.0 m·s -1 ), e quatro temperaturas (40, 50, 60 e 70°C). Os modelos de Peleg, Lewis, Henderson-Pabis e difusivo, foram empregados na modelagem das curvas de secagem. Na análise gráfica, encontrou-se que a velocidade de ar não influência no tempo final secagem... / Banana is the most produced fruit in the world, being planted in every continent. Due to the large supply bananas in the market, the existence of problems with waste generation caused for overripe fruit and cellulosic material is noteworthy. The objective of this paper is the drying process implementation for banana waste, variety nanica (Mussa spp. Haploid AAB), for a possible application in the industry. Waste (peel, pedicel and peduncle) and pulp of banana nanica were characterized chemically, where values of ash, protein, fat, carbohydrates, and water were quantified, showing similar results with literature. The relationship between moisture content and water activity provides useful information for processing and storage of banana waste. The desorption isotherms of peel, pedicel and pulp of overripe bananas were determined at six different temperatures (20, 30, 40, 50, 60 and 70ºC) over wide ranges of moisture content (0,001–6,360 kg kg-1 d.b.) and water activity (0,02– 0,907). The theoretical model of GAB was used for modeling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy, and the Gibbs’ free energy, by means of the GAB model when the effect of temperature on hygroscopic equilibrium is considered. Drying kinetics for peel banana in convective hot air forced equipment were determined, at three air velocities (2.5, 1.5 and 1.0 m·s -1 ), and four temperatures (40, 50, 60 and 70 ° C). The models of Peleg, Lewis, Henderson-Pabis, and diffusive were used to the modeling of drying curves. In the graphical analysis, for all experiments, air velocity does not influence in the final time of drying, showed a decreasing rate period of drying. Finally, acid hydrolysis of dry peel banana was performed by using a central composite design experimental with three... (Complete abstract click electronic access below)

Made available in DSpace on 2015-03-26T13:39:34Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1636884 bytes, checksum: c966934c707a7e6bf40bfe5aee85e5a1 (MD5) Previous issue date: 2009-09-25 / Fundação de Amparo a Pesquisa do Estado de Minas Gerais / The objective of this work was to promote the degreening, without losing internal fruit quality, of Poncã tangerine from two regions of Minas Gerais. Two experiments were carried out. In the first, the fruits were harvested from a commercial orchard in the northern region, and the second experiment used fruits from Zona da Mata. Fruits were harvested when showing minimum attributes of 35% juice, 9 ° Brix and soluble solids/tritable acidity ratio of 9.5. Then the fruits were packed in airtight boxes, which were exposed for 24, 48 and 96 h to different concentrations of ethylene gas: 0, 5, 10, 20 and 40 μL.L-1, at 20 + 1 °C and 90 + 5% relative humidity, respectively. Every 24 h, the boxes were opened for renewal of internal atmosphere, by reapplying the gas until treatment end. A post-treatment phase of 96 h duration took place at the end of each exposure time, when the fruits were kept in ethylene-free atmosphere, in cold chamber, at the same temperature and relative humidity used during the exposure to ethylene. During this phase, the fruits were evaluated every 24 h, and the difference in skin color, Hue angle of the peel, total chlorophyll and carotenoid content, soluble solids content, tritable acidity and SS/TA ratio of juice, solute leakage, CO2 production and loss of fruit fresh mass. In the first experiment, the fruits showed stronger degreening with increasing time of exposure to ethylene, most markedly for 96 h. After this exposure time, the Hue angle increased from 96.1o, in the first assessment days, to 82.3o, at the end of 96 h, which was lower than values observed in naturally degreened fruits. Fruits exposed for 24 h showed evolution of the yellow peel color similar to the untreated ones. It was observed that fruits left to ripe on the plant showed non-homogeneous peel degreening. The fruits exposed to ethylene for 96 h showed no visual signs of loss of commercial quality, although there was increased solute leakage from the peel during the treatment. Soluble solids content, tritable acidity and SS/TA ratio remained unchanged throughout the assessment period. The synthesis of total carotenoids in the peel was low, from 6.0 μg/cm2, in control fruits at the end of evaluations, to a maximum of 8.2 μg/cm2, in fruits exposed to ethylene for 96 h. This synthesis was insufficient to reach the orange color, therefore, the degreening of fruit peel was due, almost exclusively, to chlorophyll degradation. In the second experiment, the fruits showed yellowing of the peel stronger than fruits of the first experiment. The exposure time of 96 h proved to be the most efficient in promoting the fruit degreening in comparison with other times. Color evolution was quite similar between the control and fruits treated for 24 and 48 h. Fruits of all treatments had very low synthesis of total carotenoids in the peel, changing from 7.3 μg/cm2 in control fruits to 9.2 μg/cm2, maximum value observed in fruits exposed to ethylene for 96 h. Even in fruits showing the strongest yellowing, there was little participation of new synthesized carotenoids in the composition of the final color. Fruits fully developed in the plant reached the maximum degreening, becoming orange, the typical color of the species. Thus, for fruits produced in the Zona da Mata region, the post-harvest degreening with ethylene is only justified to anticipate the harvest, since the region has favorable climate to natural degreening. However, for fruits produced in northern Minas Gerais, where the high temperatures prevailing throughout the year impair the natural degreening, the postharvest use of ethylene may serve to obtain a more uniform peel color. / The objective of this work was to promote the degreening, without losing internal fruit quality, of Poncã tangerine from two regions of Minas Gerais. Two experiments were carried out. In the first, the fruits were harvested from a commercial orchard in the northern region, and the second experiment used fruits from Zona da Mata. Fruits were harvested when showing minimum attributes of 35% juice, 9° Brix and soluble solids/tritable acidity ratio of 9.5. Then the fruits were packed in airtight boxes, which were exposed for 24, 48 and 96 h to different concentrations of ethylene gas: 0, 5, 10, 20 and 40 μL.L-1, at 20 + 1 °C and 90 + 5% relative humidity, respectively. Every 24 h, the boxes were opened for renewal of internal atmosphere, by reapplying the gas until treatment end. A post-treatment phase of 96 h duration took place at the end of each exposure time, when the fruits were kept in ethylene-free atmosphere, in cold chamber, at the same temperature and relative humidity used during the exposure to ethylene. During this phase, the fruits were evaluated every 24 h, and the difference in skin color, Hue angle of the peel, total chlorophyll and carotenoid content, soluble solids content, tritable acidity and SS/TA ratio of juice, solute leakage, CO2 production and loss of fruit fresh mass. In the first experiment, the fruits showed stronger degreening with increasing time of exposure to ethylene, most markedly for 96 h. After this exposure time, the Hue angle increased from 96.1o, in the first assessment days, to 82.3o, at the end of 96 h, which was lower than values observed in naturally degreened fruits. Fruits exposed for 24 h showed evolution of the yellow peel color similar to the untreated ones. It was observed that fruits left to ripe on the plant showed non-homogeneous peel degreening. The fruits exposed to ethylene for 96 h showed no visual signs of loss of commercial quality, although there was increased solute leakage from the peel during the treatment. Soluble solids content, tritable acidity and SS/TA ratio remained unchanged throughout the assessment period. The synthesis of total carotenoids in the peel was low, from 6.0 μg/cm2, in control fruits at the end of evaluations, to a maximum of 8.2 μg/cm2, in fruits exposed to ethylene for 96 h. This synthesis was insufficient to reach the orange color, therefore, the degreening of fruit peel was due, almost exclusively, to chlorophyll degradation. In the second experiment, the fruits showed yellowing of the peel stronger than fruits of the first experiment. The exposure time of 96 h proved to be the most efficient in promoting the fruit degreening in comparison with other times. Color evolution was quite similar between the control and fruits treated for 24 and 48 h. Fruits of all treatments had very low synthesis of total carotenoids in the peel, changing from 7.3 μg/cm2 in control fruits to 9.2 μg/cm2, maximum value observed in fruits exposed to ethylene for 96 h. Even in fruits showing the strongest yellowing, there was little participation of new synthesized carotenoids in the composition of the final color. Fruits fully developed in the plant reached the maximum degreening, becoming orange, the typical color of the species. Thus, for fruits produced in the Zona da Mata region, the post-harvest degreening with ethylene is only justified to anticipate the harvest, since the region has favorable climate to natural degreening. However, for fruits produced in northern Minas Gerais, where the high temperatures prevailing throughout the year impair the natural degreening, the postharvest use of ethylene may serve to obtain a more uniform peel color.

Diariamente são descartados no mundo toneladas de resíduos do processamento de frutas que poderiam ser aproveitados pelo seu elevado poder nutricional e funcional, que acabam sendo desperdiçados e podem gerar sérios problemas ao meio ambiente. Outro descarte inadequado que agrava esse problema ambiental é o de embalagens plásticas, que quando não submetidas ao processo de reciclagem trazem enormes danos. Por esses fatores, esse estudo teve como objetivo o aproveitamento de subprodutos da indústria de alimentos para o desenvolvimento de farinhas funcionais e aproveitamento dos resíduos da indústria de capsulas nutracêuticas de gelatina e óleo de chia como matriz para as embalagens biodegradáveis ativas. A quitosana também foi utilizada como matriz no desenvolvimento de filmes aplicados como embalagens. Primeiramente foram avaliados quatro resíduos obtidos de diferentes frutas: resíduo do processamento de suco de mirtilo (bagaço), resíduo do processamento de azeite de oliva (bagaço), cascas de mamão e abacaxi. As propriedades físico químicas, funcionais e antioxidantes desses resíduos foram analisadas, sendo que no geral todos demonstraram alto teor de fibras dietéticas. Em relação às propriedades funcionais a farinha de mamão se destacou pelos elevados valores de capacidade de retenção de água e óleo, pela alta solubilidade e maiores teores de carotenoides (15,56 ± 0,35 mg/100g). A farinha de mirtilo foi a que apresentou o maior poder antioxidante pelo método DPPH (4,62 ± 0,18 IC50 em mg de farinha) e maior teor de compostos fenólicos (23,59 ± 0.85 mg/g GAE), além disso exibiu alto teor de antocianinas. Devido a estas propriedades, a farinha e o extrato do resíduo de mirtilo foram incorporados à gelatina do resíduo do processamento de cápsulas nutracêuticas de óleo de chia para o desenvolvimento de filmes biodegradáveis ativos. Os filmes foram avaliados em relação as suas propriedades mecânicas, de barreira ao vapor da água e luz UV, capacidade antioxidante e aplicação como embalagem em produtos alimentícios. Os resultados sugeriram que a adição de fibras promoveu uma diminuição da resistência à tração e aumento na permeabilidade ao vapor da água. No entanto, a adição de fibra também proporcionou um aumento significativo na barreira de luz UV a 500 nm, sendo eficaz na redução da oxidação lipídica de óleo de girassol. Os filmes com adição de extrato não exibiram alteração nas propriedades mecânicas ou de barreira em comparação com a formulação controle. Além disso, estes filmes exibiram capacidade antioxidante estável por 28 dias. Filmes desenvolvidos com a farinha de mamão e resíduos de gelatina apresentaram comportamento similar aos filmes com resíduos de mirtilo, já que a farinha de mamão também alterou algumas propriedades originais do filme como as propriedades mecânicas e de barreira, e agregaram poder antioxidante. Com o objetivo de melhorar essas propriedades foram então desenvolvidas micropartículas de farinha de casca de mamão em spray drying utilizando o resíduo de gelatina como material de parede. Os resultados indicaram que as micropartículas de casca de mamão ao serem adicionadas na gelatina originaram uma matriz de filme mais contínua e homogênea com aumento da resistência à tração e do módulo de Young. Os filmes com micropartículas (7,5%), quando aplicados como material de embalagem para banha de porco, foram os mais eficientes como barreiras ativas (maior atividade antioxidante), pois um menor teor de peróxidos, dienos e trienos conjugados foram quantificados na amostra após 22 dias. A farinha de resíduos da produção de azeite de oliva também foi utilizada para o desenvolvimento de filmes biodegradáveis, porém o biopolimero utilizado foi a quitosana. A incorporação de farinha de resíduo de oliva na matriz de quitosana também causou alterações na morfologia, tornando o filme mais heterogêneo e áspero. Por esse motivo foram testadas a adição de micropartículas de farinha de oliva nos filmes. A adição de 10% de micropartículas de oliva melhorou significativamente a resistência à tração dos filmes sem alterar as suas propriedades originais. A farinha e as micropartículas de oliva aumentaram a capacidade antioxidante dos filmes, esse aumento foi proporcional à concentração de farinha ou micropartículas adicionadas ao filme. Os filmes com 30% de farinha ou micropartículas foram eficazes como embalagem protetora contra a oxidação de nozes durante 31 dias. A partir dos resultados obtidos neste trabalho fica evidenciado a viabilidade do uso de resíduos da indústria de alimentos e resíduos da indústria de cápsulas nutracêuticas para o desenvolvimento de filmes e uso como embalagens biodegradáveis em diferentes produtos. / Every day tons of fruit processing residues are discarded worldwide that could be harnessed for their high nutritional and functional power and that end up being wasted and generating problems for the environment. Another inadequate disposal that aggravates this environmental problem is the plastic packaging, which when not subjected to the recycling process bring huge damages. Due to these factors, this study aims at the utilization of by-products of the food industry for the development of active biodegradable packaging. Firstly, four residues obtained from different fruits, processing residue of blueberry juice (bagasse), processing residue of olive oil (bagasse), peels of papaya and pineapple were evaluated. The physicochemical, functional and antioxidant properties of these residues were analyzed, and in general, all showed high total dietary fiber content. In relation to the functional properties, papaya flour was distinguished by high water and oil retention capacity, high solubility and higher carotenoid content (15.56 ± 0.35 mg / 100g). The blueberry flour had the highest antioxidant power by the DPPH method (4.62 ± 0.18 IC50 in mg of flour) and a higher content of phenolic compounds (23.59 ± 0.85 mg / g GAE), in addition, it exhibited a high content of anthocyanins. Due to these properties, the flour and extract of the blueberry residue were incorporated into the gelatin from the processing residue of chia oleuroceutical capsules for the development of active biodegradable films for packaging. The films were evaluated in relation to their mechanical properties, water vapor barrier, and UV light, antioxidant capacity and application as packaging in food products. The results suggested that fiber addition promoted a decrease in tensile strength and an increase in water vapor permeability. However, the addition of fiber also provided a significant increase in the UV light barrier at 500 nm being effective in reducing the lipid oxidation of sunflower oil. Films with added extract showed no change in mechanical or barrier properties compared to the control formulation. In addition, these films exhibited a stable antioxidant capacity for 28 days. Films developed with papaya flour and gelatin residues showed similar behavior to films with blueberry residues since papaya flour also altered some of the original properties of the film as mechanical and barrier properties, and added antioxidant power. In order to improve these properties microparticles of papaya peel flour were then developed in spray drying using the gelatin residue as the wall material. The results indicated that the microparticles of papaya peel, when added to gelatin, gave a more continuous and homogeneous film matrix increasing tensile strength and Young's modulus. Microparticles films (7.5%), when applied as packaging material for lard, were the most efficient as active barriers (higher antioxidant activity) because a lower peroxide content was quantified in the sample after 22 days. The residue flour from olive oil production was also used for the development of biodegradable films, but the biopolymer used was chitosan. The incorporation of olive residue flour in the chitosan matrix also caused changes in the morphology, making the film more heterogeneous and rough. For this reason, the addition of olive flour microparticles in the films was tested. The addition of 10% of olive microparticles significantly improved the tensile strength of films without altering their original properties. The flour and the microparticles of olive increased the antioxidant capacity of the films; this increase was proportional to the concentration of flour or micro added to the film. Films with 30% flour or microparticles were effective as protective packaging against Walnut oxidation for 31 days. From the results obtained in this work, it is evident the viability of the use of residues from the food and waste industry of the nutraceutical capsule industry for the development of films and use as biodegradable packaging in different products.

Made available in DSpace on 2017-07-10T18:01:57Z (GMT). No. of bitstreams: 1 Andressa C Honorato.pdf: 1010344 bytes, checksum: b3601b097409d2a9b257ab3995a263e7 (MD5) Previous issue date: 2015-07-31 / Fundação Araucária / The pollution by synthetic dyes from the dyeing process has seriously damaged the aquatic biota of receivers bodies, requiring thus, efficient and inexpensive alternatives to remove these contaminants before they are released to the environment. An alternative method is adsorption using agro industrial biomass as adsorbents, which besides removing of the environmental dyes have the advantage of the reuse of waste that would be discarded. In this work, the sheath peach palm and cassava peel, both in its form in nature and chemically treated, were studied as its adsorption capacity of reactive blue dye 5G. The characterization of the samples was realized using MEV and spectroscopy in infrared region which identified the presence of carboxylic groups, hydroxyl and carbonyl in both materials. Was also evaluated from the TGA the thermal behavior of the samples, it can noted three stages of degradation: Moisture removal, decomposition of hemicellulose, cellulose and lignin. The kinetic test showed a equilibration time of 20 to 200 minute for cassava biomass of cassava in nature and modified, respectively. For biomass from peach palm the adsorption equilibrium time was from 600 minutes for both adsorbents. The model of pseudo-second order was the that best fit to the experimental data for both, however, the peach palm in nature also follows a kinetics described by intra-particle diffusion model. The experimental data obtained in equilibrium test were adjusted to Freundlich isotherm model, suggesting that the removal of the dye is based in a multilayer adsorption on the surface of the adsorbents. The maximum biosorption capacity was 21.3 mg g-1 for modified cassava biomass and 21.4 mg g-1 for biomass from peach palm in nature. Both adsorbents when applied in industrial effluent showed good efficiency in removal of this dye in aqueous medium. Thus, aiming at industrial application, it becomes feasible work with the biomass of peach palm and cassava in nature form, due to its low cost of implementation and not generate new waste resulting from the modification. Thus, the use of sheath of peach palm and cassava to be a alternative for the adsorption of the dye reactive blue 5G in aqueous effluents. / A poluição por corantes sintéticos oriundos do processo de tingimento tem danificado seriamente a biota aquática dos corpos receptores, necessitando assim de alternativas eficientes e baratas que removam esses contaminantes antes que sejam lançados ao meio ambiente. Um processo alternativo é adsorção utilizando biomassas agroindustriais como adsorventes, que além de removerem os corantes do ambiente possuem como vantagem o reaproveitamento de resíduos que seriam descartados. Neste trabalho, a bainha do palmito pupunha e a casca de mandioca, ambos em sua forma in natura e quimicamente tratados, foram estudados quanto a sua capacidade de adsorção do corante azul reativo 5G. A caracterização dos materiais foi realizada utilizando MEV e espectroscopia na região do infravermelho a qual identificou a presença de grupos carboxílicos, hidroxila e carbonila em ambos materiais. Também foi avaliado a partir do TGA o comportamento térmico das amostras, o qual observou três estágios de degradação: remoção da umidade, decomposição da hemicelulose, celulose e lignina. O teste cinético apresentou um tempo de equilíbrio de 20 e 200 minutos para a biomassa de mandioca in natura e modificada, respectivamente. Para a biomassa do palmito pupunha o tempo de equilíbrio de adsorção foi a partir de 600 minutos para ambos adsorventes. O modelo de pseudo-segunda ordem foi o que melhor se ajustou aos dados experimentais, entretanto, para o palmito in natura segue-se também uma cinética descrita pelo modelo de difusão intra-particula. Os dados experimentais obtidos no teste de equilíbrio foram ajustados ao modelo isotérmico de Freundlich, sugerindo que a remoção do corante baseia-se em um processo de adsorção de multicamadas sobre a superfície dos adsorventes. A capacidade máxima de biossorção foi de 21.03 mg g-1 para a biomassa de mandioca modificada e 21.43 mg g-1 para a biomassa do palmito pupunha in natura. Todos os materiais quando aplicados ao efluente industrial bruto demonstraram boa eficiência na remoção do corante presente em meio aquoso. Assim, visando à aplicação industrial, torna-se viável trabalhar com as biomassas de palmito e mandioca em sua forma in natura, devido seu baixo custo na aplicação e não geração de novos resíduos oriundos da modificação. Desta forma, a utilização da bainha do palmito pupunha e da casca de mandioca mostrou ser uma alternativa promissora para a adsorção do corante azul reativo 5G em efluentes aquosos.

Dans des contextes industriels spécifiques, coller un revêtement épais élastomère à des canalisations en acier constitue le meilleur moyen de les protéger de la corrosion en milieu marin. Ce travail de thèse a principalement pour objectif de mieux appréhender le comportement à long terme de ces assemblages acier/colle/revêtement en milieu marin. Deux approches complémentaires ont été définies. La première se base sur des outils statistiques pour traiter les données de caractérisations physico-chimiques des matériaux issus des assemblages utilisés en service depuis plus de trente ans. A partir de ces données hétérogènes (les assemblages sont différents en termes de formulations des matériaux, de procédé de collage et de conditions de vieillissement); des groupes homogènes présentant des scénarios de vieillissement identiques ont été identifiés et les mécanismes majeurs de dégradation du revêtement ont été établis. La seconde approche se focalise sur les assemblages actuellement utilisés dans les opérations de rénovation. Une démarche expérimentale a donc été mise en place en laboratoire afin d’accélérer de manière contrôlée le vieillissement des matériaux et assemblages. Les objectifs sont multiples. Pour chaque matériau (revêtement et colle), il s’agissait de comprendre les mécanismes de dégradation et les cinétiques d’absorption d’eau qui expliquent les évolutions de propriétés mécaniques et physico-chimiques observées au cours du vieillissement. De même, les interfaces ont été caractérisées et les paramètres de procédé qui influent sur la tenue de l’interface métallique ont été identifiés. Cette approche découplée a permis de mieux comprendre le comportement en milieu marin de l’assemblage d’étude à partir de celui des matériaux et interfaces présentes. / In some industrial applications, bonding rubber coatings to metallic pipelines is a suitable solution to protect them from marine corrosion. This study deals with the long term behavior of such metallic coated pipelines in a marine environment. Two different approaches have been developed. The first focuses on degradation data of pipelines used for around thirty years in normal service conditions. As these bonded assemblies are different in terms of material formulations, manufacturing processes and aging conditions, statistical tools were used to identify homogeneous groups with identical aging mechanisms. Also, based on these results, the main degradation mechanisms of the rubber coating were established. The second approach focused on pipelines used currently in renovation operations. An experimental methodology was developed in the laboratory to accelerate aging processes. The bulk materials, surfaces and interfaces were characterized physically, chemically and mechanically before and after natural sea water ageing. This enabled an understanding of the mechanisms and kinetics governing adhesion and degradation to be developed. It also allowed the influence of sea water aging on the failure strength of the assembly of interest to be investigated.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / During the agroindustrial processing steps of guava, are wasted materials such as peel and seed that are considered waste. However, waste represent considerable volumes of alternative sources of nutrients for human nutrition and that are discarded. In this context, this study aimed to determine the composition, physico-chemical and technological properties of the residue of guava, peel and seed, as well as evaluate the effect of diets prepared with this residue as a source of fiber parameters on biological response in Wistar rats. Additionally, cereal bars were developed, using seed meal and peel meal of guava as source of dietary fiber. The residues were analyzed for dry-matter content, ash, protein, lipids, dietary fiber, pectin, phenolic compounds, the copper binding capacity, hidration capacity, syneresis and fat binding capacity. The biological assay was conducted using 40 male Wistar rats, divided into four treatments of 10 animals, with different dietary fiber source: CONT, feed with AIN93G, TC, feed with guava peel, TS, feed with guava seed, TCS, feed with peel and seeds of guava. Later, cereal bars with high fiber content were developed, which were evaluated sensorially and nutritionally by chemical composition. The results showed the peel is a material rich in dietary fiber, highlighting the high content of soluble fiber and pectin. The guava peel is natural source of energy and minerals, with high hydration capacity and low syneresis. The seed showed good yield as a source of fiber, especially insoluble, protein and oil. Peel and seed showed significant value of copper binding capacity and phenolic compounds. Peel and seeds of guava as fiber source in diets of rats did not affect weight gain, average feed intake, feed conversion, epididymal fat, weight of liver and pancreas, total cholesterol, glucose and total protein. The animals submitted to treatment only with peel fibers had higher digestibility, higher content of nitrogen in the faeces, greater weight of the intestine and HDL increased. Treatment only with seed as fiber source allowed shortest time of transit. Regardless of the proportion of peel in the diet, the faces pH waslower. The decrease of triglycerides was greater when seed was introduced into the diet. The formulations of cereal bars tested had an average of 10,93% moisture, 60,55% of total carbohydrates, 9,62% lipids, 8,41% protein, 1,38% ash and 20,02% dietary fiber, increasing the fiber content in relation to the standard formulation. The test formulations showed satisfactory acceptability in all sensory attributes. Was not observed preference by formulation or significant influence of the proportion of waste, except for the texture, for the which the formulation with the highest percentage of waste had the smaller values. The study showed that peel and seeds of guava, usually wasted, have wide applicability in the food industry, being materials nutritious and source of fiber, which can assist be alternatives in order to control of biochemical parameters relevant. The formulations of cereal bar containing peel and seed of guava are source of fiber, consistent with the requirements of today's consumers who want products with nutritional and sensory quality. / Durante as etapas de processamento da goiaba nas agroindústrias, são desperdiçados materiais como a casca e a semente, os chamados resíduos. No entanto, eles possuem volumes consideráveis de fontes alternativas de nutrientes para a nutrição humana e são descartados. Nesse contexto, o presente trabalho teve como objetivo não só determinar a composição e as propriedades físico-químicas e tecnológicas do resíduo de goiaba, casca e semente, como também avaliar o efeito de dietas elaboradas com esse resíduo, como fonte de fibras, sobre parâmetros de resposta biológica em ratos Wistar. Adicionalmente, objetivou-se desenvolver barras de cereais, utilizando a farinha de semente e casca de goiaba como fonte de fibra alimentar. Os resíduos foram analisados quanto aos teores de matéria-seca, cinzas, proteína bruta, lipídeos, fibra alimentar, pectina, compostos fenólicos, capacidade de ligação ao cobre, capacidade de ligação à água, sinérese e capacidade de ligação à gordura. O ensaio biológico foi conduzido utilizando 40 ratos Wistar machos, distribuídos em 4 tratamentos de 10 animais, variando a fonte de fibra alimentar: CONT, ração AIN93G; TC, ração com casca de goiaba; TS, ração com semente de goiaba; TCS, ração com casca e semente de goiaba. Posteriormente, desenvolveram-se barras de cereais ricas em fibras, que foram avaliadas sensorialmente e nutricionalmente através de sua composição química. Os resultados mostraram a casca como material rico em fibras alimentares, destacando o alto teor em fibra solúvel e pectina. Ela é fonte natural de energia, bem como de minerais; tem alta capacidade de hidratação e baixa sinérese. A semente mostrou bom rendimento como fonte de fibras, principalmente insolúveis, proteínas e óleo. Casca e semente apresentaram valor expressivo de CLC e de compostos fenólicos. Como fonte de fibras em dietas para ratos, casca e semente de goiaba não afetaram ganho de peso, consumo alimentar médio, conversão alimentar, gordura epididimal, peso do pâncreas e fígado, colesterol total, glicose e proteínas totais. Os animais submetidos ao tratamento apenas com casca apresentaram maior digestibilidade das fibras, maior teor de nitrogênio nas fezes, maior HDL e maior peso de intestino. O tratamento apenas com semente como fonte de fibra possibilitou menor tempo de trânsito. Independentemente da proporção de casca na dieta, observou-se menor pH das fezes, já a diminuição de triglicerídeos foi maior à medida que a semente foi introduzida na dieta. As formulações de barras de cereais testadas apresentaram em média 10,93% de umidade, 60,55% de carboidratos totais, 9,62% de lipídeos, 8,41% de proteínas, 1,38% de cinzas e 20,02% de fibra alimentar, aumentando o teor de fibras em relação à formulação padrão. As formulações teste apresentaram aceitabilidade satisfatória em todos os atributos sensoriais, sem preferência por formulação e sem influência significativa da proporção de resíduos, exceto na textura, na qual a formulação com maior percentual de resíduos proporcionou menores médias. O trabalho demonstrou que casca e semente de goiaba, usualmente desperdiçados, têm ampla aplicabilidade na indústria alimentícia, sendo materiais nutritivos, fonte de fibras, que podem auxiliar na escolha de alternativas com vista no controle de parâmetros bioquímicos relevantes e que as formulações de barra de cereal contendo casca e semente de goiaba, são fonte de fibras e condizentes com as exigências dos consumidores atuais que desejam produtos com qualidade sensorial e nutricional.

Ce travail de thèse est une contribution à la valorisation des écorces de l’orange « Maltaise demi-sanguine » tunisienne. L’objectif de ce travail est (i) d’étudier l’efficacité des différentes méthodes d’extraction en termes de teneurs en phénols totaux (PT), en flavonoïdes totaux (FT), en flavonoïdes individuels (FI) et en activité antioxydante des extraits et (ii) d’examiner l’effet inhibiteur de l’extrait contre la corrosion de l’acier en milieu acide et basique. Pour cela, cinq méthodes d’extraction ont été utilisées : l’extraction conventionnelle par solvant, ECS (éthanol (80%), m/v: 5g:50ml, 30 min, 35°C et agitation mécanique à l'obscurité, 3 extractions successives), l’extraction assistée par micro-ondes, EAM (éthanol (80%), m/v: 5g:50ml, 3 extractions successives, 180s, 67-108°C et 100-400W ou à 35°C), l’extraction assistée par ultrasons, EAU (éthanol (80%), m/v: 5g:50ml, 30 min, 35°C, 100-200W et 3 extractions successives), l’extraction sous haute pression, EHP (éthanol (80%), m/v: 5g:50ml, 30 min, 35°C, 0,1-100 MPa et 1 seule extraction) et l’extraction par CO2 supercritique, SC-CO2 (éthanol (80%), m/v: 5g:50ml, 30 min, 35-80°C/10-22 MPa et 3 extractions successives). Ce coproduit est riche en ingrédients fonctionnels comme les phénols totaux (1,968±0,002 g EAG/100g MS) et la vitamine C (0,105±0,003 g/100g MS). Dix flavonoïdes individuels (FI) ont été identifiés dans l’extrait des écorces de l’orange Maltaise. La néohespéridine (0,860±0,003 g/100g de poudre des écorces d’orange) et l’hespéridine (0,551±0,001 g/100g de poudre des écorces d’orange) sont les composés majoritaires. Les conditions opératoires d’extraction qui ont permis d’obtenir les teneurs les plus élevées en PT et FT sont 200 W, 76°C pendant 180s pour l’EAM, 125 W pendant 30 min à 35°C pour l’EAU, 80°C et 10 MPa pour l’extraction SC-CO2 et 50 MPa, 35°C pendant 30 min pour l'EHP. La comparaison des différentes méthodes d’extraction aux mêmes conditions opératoires (m/v:5g/50ml, éthanol 80%, 35°C, 3 extractions successives) montre que l’EAM présente les teneurs les plus élevées en PT et en FT, suivie par EAU, ECS, EHP et l’extraction SC-CO2, ainsi qu’en flavonoïdes individuels majoritaires. Cependant, la valeur de l’activité antioxydante n’est pas systématiquement corrélée à la teneur en phénols la plus élevée et elle diffère selon le test utilisé. Pour le test ABTS, l’activité antioxydante suit l’ordre décroissant suivant : EHP, ECS, SC-CO2, EAM, EAU, alors que c’est EHP, ECS, EAM, EAU, SC-CO2, pour le test DPPH. L’étude de l’effet anti-corrosion de l’extrait des écorces de l’orange Maltaise ainsi que ses composés antioxydants majoritaires (la néohespéridine, la naringine et l’acide ascorbique) a révélé une efficacité d’inhibition significative de la corrosion de l’acier par l’extrait des écorces d’orange (95%) par rapport à celle de ses composés antioxydants individuels : l’acide ascorbique (92%), la néohespéridine (87%) et la naringine (56%). Le potentiel anti-corrosion de l'extrait des écorces d'orange n’est pas due uniquement à l'activité antioxydante de ces composés mais probablement à des actions en synergie de différentes molécules et à la formation d'un film tridimensionnel de surface attribué à d’autres composés présents dans l’extrait comme la pectine / This work is a contribution to the valorization of “Maltease peel”. The objectives of this research are (i) to study the efficiency of different extraction methods in terms of total phenol contents (TPC), total flavonoid contents (TFC), individual flavonoids (FI) and antioxidant activity of extracts and (ii) to examine the corrosion inhibition of carbon steel in acidic and basic medium by orange peel extract and its main antioxidant compounds. For this, five extraction methods were used: conventional solvent extraction, CSE (ethanol (80%), m/v: 5g:50ml, 30 min, 35°C, mechanical stirring in the dark and 3 successive extractions), microwave assisted extraction, MAE (ethanol (80%), m/v: 5g:50ml, 3 successive extractions, and 180s, 67-108°C, 100-400W or at 35°C), ultrasound-assisted extraction, UAE (ethanol (80%), m/v: 5g:50ml, 30 min, 35°C, 100-200W and 3 successive extraction), high-pressure extraction, HPE (ethanol (80%), m/v: 5g:50ml, 30 min, 35°C, 0,1-100 MPa and one extraction) and supercritical CO2 extraction, SC-CO2 (ethanol (80%), m/v: 5g:50ml, 30 min, 35-80°C/10-22 MPa and 3 successive extractions). This byproduct is rich in functional ingredients such as total phenols (1.96 ±0.002 g GAE/100g DM) and vitamin C (0.10±0.003 g/100g DM). Ten individual flavonoids (FI) were identified in the extract of Maltease orange peel. Neohesperidin (0.860±0.003 g/100g orange peel powder) and hesperidin (0.551±0.001 g/100g orange peel powder) are the major compounds. The operating conditions of extraction that have achieved the highest levels of total phenol and flavonoid contents are 200 W, 76°C during 180s for MAE; 125 W during 30 min at 35°C for UAE; 80°C and 10 MPa for SC-CO2 extraction and 50 MPa,35°C during 30 min for HPE. The comparison of the different extraction methods performed at the same operating conditions (m/v: 5g/50ml, 80% ethanol, 35°C, 3 successive extractions) shows that the MAE has the highest levels of TPC and TFC, followed by UAE, CSE, HPE and SC-CO2 extraction, as well as the major individual flavonoids. However, results concerning antioxidant activity cannot be correlated to TPC, TFC or individual flavonoids and it differs depending on the test used. Orange peel extracted by HPE presents higher radical scavenging capacity compared to extracts obtained by other extraction methods. Moreover, it can be noticed a significant decrease of the antioxidant activity measured by the ABTS method in the following order: HPE, CSE, SC-CO2, MAE, UAE, whereas, it is EHP, ECS, EAM, EAU, SC-CO2 extraction for DPPH test. The study of the anti-corrosion effect of the orange extract and its antioxidant compounds (neohesperidin, naringin and ascorbic acid) showed a significant inhibition effectiveness of the corrosion steel with orange peel extract (95%) relative to that of its antioxidant compounds: ascorbic acid (92%), neohesperidin (87%) and naringin (56%). The anti-corrosion efficiency of orange peel extract is not only due to the antioxidant activity of identified compounds, but probably also to a synergic effect of molecules and to the formation of a three-dimensional surface of the film. This film can be formed due to the presence of other compounds in the extract such as pectin

El presente trabajo tiene como objetivo satisfacer una demanda generada en el mercado del negocio más grande del país: la minería. El presente proyecto generará bienestar económico para una parte de la población ya que generará trabajo y desarrollo económico. El documento presenta todo el sustento social, económico, operativo y tecnológico del proyecto. El producto generado es un producto poco común en el mercado pero tiene aplicaciones muy beneficiosas para el procesamiento de diferentes minerales. La propuesta plantea el diseño de una planta de producción de carbón activo en base a cáscara de café. El procesamiento de minerales con el producto presentado agrega valor al producto mineral final, generando una ventaja competitiva en el mercado minero, por lo que consideramos que el producto tendrá una gran acogida y podría motivar a muchos negocios mineros a darle diferentes ventajas competitivas a diferentes minerales. / The present work has the purpose of satisfying a demand generated in the biggest business on the country: mining. The present project will generate economic wellness for a part of the population because it will generate work and economic development. This document presents the economic, social, operative and technological support for the project. The product generated is poorly known on the market but has beneficial applications on minerals processing. The project proposal presents the design of an coffee shell based activated carbon production plant. The minerals processing with the presented product adds value on the final mineral product, generating a competitive advantage in the mining market, that is why we consider that the product will have a big reception and could motivate different mining businesses to add different competitive advantages to their minerals. / Trabajo de investigación

A carne de frango apresenta vários problemas no processamento e conservação, sendo a oxidação lipídica um dos principais fatores limitantes da qualidade e aceitabilidade comercial deste produto. A indústria de alimentos busca desenvolver novas formulações que visem melhorar a qualidade e, principalmente, a segurança dos produtos alimentícios. Neste sentido, o uso de antioxidantes de fontes naturais, como os extratos de semente e casca de uva, mostra-se como uma alternativa segura e saudável para o processamento de carne de frango. O objetivo desse estudo foi caracterizar quimicamente extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) e determinar a atividade antioxidante e o efeito destes extratos sobre a estabilidade oxidativa e a qualidade da carne de frango processada e armazenada sob refrigeração (4±1ºC), em dois tipos de embalagem (aeróbica e a vácuo). Os compostos fenólicos dos extratos foram quantificados e a identificação feita pelo método da cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante foi determinada pelo método do seqüestro do radical DPPH e pelo método da inibição da peroxidação lipídica. Primeiramente, carnes de frango processadas, contendo diferentes concentrações dos extratos (10, 20, 40 e 60 mg compostos fenólicos totais (CFT)) foram avaliadas em relação à estabilidade oxidativa. Posteriormente, as concentrações 40 e 60 mg CFT foram testadas, em embalagem aeróbica e a vácuo, sob refrigeração, por um período de 14 dias, sendo avaliadas a estabilidade oxidativa e a qualidade da carne. Os extratos de semente e casa de uva da variedade Niágara apresentaram os maiores teores de compostos fenólicos em relação os da variedade Isabel, sendo que pela técnica de CLAE foi possível identificar e quantificar os flavonóides catequina e epicatequina. Esses extratos apresentaram alta atividade antioxidante in vitro, sendo esta atividade atribuída à presença de compostos fenólicos. Os extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) demonstraram resultados satisfatórios quanto à estabilidade oxidativa, e quando aplicados nas concentrações de 40 a 60 mg CFT apresentaram resultados semelhantes ao antioxidante sintético BHT. A eficiência dos extratos de semente e casca de uva foi altamente dependente da concentração utilizada. A adição dos extratos de uva combinado com a embalagem a vácuo demonstrou ser uma boa técnica para aumentar a estabilidade lipídica na carne de frango cozida sob refrigeração, a 4±1ºC, num prazo de armazenamento de 14 dias. / Poultry meat has serious problems regarding processing and conservation. The lipid oxidation is one of the main factors limiting the quality and commercial acceptance of meat. The food industry has been trying to develop new formulations in order to improve the quality, and mainly, the safety of food products. Therefore, the use of natural antioxidants, such as grape seed and peel extracts, can be a safe and healthy alternative to poultry meat processing. The aim of this study was to chemically characterize grape seed and peel extracts from Isabel and Niagara varieties (Vitis labrusca) and to assess antioxidant activity and effect of these extracts on the quality and oxidative stability of processed and cold stored (4±1ºC) poultry meat, into two package types (aerobic and vacuum packaging). After quantified, the phenolic compounds found in the extracts were identified by the high-performance liquid chromatography (HPLC) method. The antioxidant activity was determined by the free radical scavenging activity on the DPPH method and by the linoleic acid peroxidation method. In a first essay, processed poultry meat, treated with different extracts concentrations (10, 20, 40 and 60 mg of total phenolic compounds (CFT)) were evaluated in relation to the oxidative stability. In sequence, the 40 and 60 mg CFT concentration extracts were tested over processed and cold stored poultry meat, packaged under aerobic and vacuum conditions, during 14 days; the poultry meat was then evaluated with regard to quality and oxidative stability. Due to the presence of catechins and epicatechin flavonoids, extracts from both grape varieties exhibited high in vitro activity. However, Niagara variety extract showed higher values of CFT when compared to Isabel variety. When applied to poultry meat, the grape seed and peel extracts from both varieties exhibited satisfactory results in relation to oxidative stability. Moreover, when applied with concentrations of 40 and 60 mg CFT, these extracts showed results similar to the ones found with BHT synthetic antioxidant. The grape extract efficiency showed high dependence of extract concentration. The addition of grape extracts combined with a vacuum package can be considered a good technique to raise lipid stability in cooked and cold stored (4±1ºC) poultry meat, until 14 days of storage.