Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / Neste trabalho utilizou-se frutos de bacuri (Platonia insignis Mart.), provenientes da RegiÃo Meio-Norte e preparaÃÃes enzimÃticas comerciais, cedidas pela Novo Nordisk e Quest international. A pesquisa teve inÃcio com a caracterizaÃÃo da polpa de bacuri âin naturaâ por meio de determinaÃÃes analÃticas de ordem quÃmicas e fÃsico-quÃmicas. Em seguida, cinco preparaÃÃes enzimÃticas comerciais (Pectinex AR, Pectinex Ultra SP-L, Biopectinase CCM, Ultrazym AFP-L e Viscosyme L) foram caracterizadas quanto as atividades de poligalacturonase, pectinametilesterase, pectinaliase, celulase, invertase e xilanase. O processo de maceraÃÃo da polpa de bacuri foi realizado a partir de diversos estudos para a seleÃÃo da preparaÃÃo enzimÃtica comercial ideal e a definiÃÃo dos parÃmetros de tempo e concentraÃÃo enzimÃtica, razÃo polpa:Ãgua e tempo de homogeneizaÃÃo, cujo procedimento baseou-se na quantificaÃÃo de grupos redutores totais (GRT), consistÃncia e teor de polpa. Definidos estes parÃmetros, procedeu-se a etapa de branqueamento para inativar as enzimas apÃs a maceraÃÃo. Foi realizada caracterizaÃÃo fÃsico-quÃmica e quÃmica da polpa diluÃda, bem como da polpa diluÃda/macerada e da polpa diluÃda/macerada/branqueada para efeitos comparativos, alÃm de anÃlises microbiolÃgicas. Foram formulados quatro nÃctares, sendo o primeiro com 10% de polpa e sem adiÃÃo de preparaÃÃo enzimÃtica e os outros trÃs com 10, 20 e 30% de polpa com adiÃÃo de preparaÃÃo enzimÃtica. Estes nÃctares foram submetidos à avaliaÃÃo sensorial quanto à impressÃo global e diagnÃstico dos atributos para a avaliaÃÃo da doÃura e a intensidade do sabor residual e da consistÃncia. Os resultados revelaram que a polpa de bacuri pode ser considerada uma apreciÃvel fonte de alimentos. As condiÃÃes de 25 U/mL de PG de Viscozyme L, com 40 minutos de tratamento enzimÃtico, diluiÃÃo polpa/Ãgua 1:2 e homogeneizaÃÃo de 20 segundos apresentaram um nÃvel adequado para a maceraÃÃo da polpa. A anÃlise sensorial mostrou que à possÃvel formular um nÃctar com, pelo menos 20% de polpa por meio da adiÃÃo de preparaÃÃes enzimÃticas comerciais. / In this work, bacuri fruits (Platonia insignis Mart.) from the midnorthern region have been used together with commercial enzymatic preparations kindly donated by Novo Nordisk and Quest International. Research began with a bacuri pulp characterization âin naturaâ through chemical and physicochemical analysis .Pectinex AR, Pectinex Ultra SP-L, Biopectinase CCM, Ultrazym AFP-L and Viscosyme L were analyzed in regards to polygalacturonase, pectinmetilesterase, pectinliase, cellulose, invertase and xilanase activity. The process of bacuri pulp maceration was carried out with basis on different studies for ideal commercial enzymatic preparation selection and enzymatic preparation and timing parameters, pulp/water ratio and homogenization time. This process was based on total reducer group (GRT) quantification, consistence and pulp content. Once these parameters were defined, the whitening stage was initiated with the objective of deactivating enzymes after maceration. Diluted pulp physicochemical and chemical characterizations were performed, as well as macerated pulp and diluted/macerated whitened pulp characterization for comparative purposes, together with microbiological analysis. Four nectars were formulated, being the first one with 10% pulp without enzymatic preparation addition and the other three with 10%, 20% and 30% pulp with addition of enzymatic preparation. These nectars were submitted to sensorial evaluation, global impression and feature diagnosis for sweetness, residual flavor consistence and intensity evaluation. Results demonstrated that bacuri pulp can be a considerable food source. 800 ppm of Viscozyme L (25 U/mL of polyigalacturonase), with 40 minutes of enzymatic treatment, pulp/water dilution 1:2 and 20 second homogenization, presented an appropriate level for pulp maceration. Sensorial analysis showed that it is possible to prepare nectar with at least 20% of pulp by adding commercial enzymatic preparations.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / Neste trabalho utilizou-se frutos de bacuri (Platonia insignis Mart.), provenientes da RegiÃo Meio-Norte e preparaÃÃes enzimÃticas comerciais, cedidas pela Novo Nordisk e Quest international. A pesquisa teve inÃcio com a caracterizaÃÃo da polpa de bacuri âin naturaâ por meio de determinaÃÃes analÃticas de ordem quÃmicas e fÃsico-quÃmicas. Em seguida, cinco preparaÃÃes enzimÃticas comerciais (Pectinex AR, Pectinex Ultra SP-L, Biopectinase CCM, Ultrazym AFP-L e Viscosyme L) foram caracterizadas quanto as atividades de poligalacturonase, pectinametilesterase, pectinaliase, celulase, invertase e xilanase. O processo de maceraÃÃo da polpa de bacuri foi realizado a partir de diversos estudos para a seleÃÃo da preparaÃÃo enzimÃtica comercial ideal e a definiÃÃo dos parÃmetros de tempo e concentraÃÃo enzimÃtica, razÃo polpa:Ãgua e tempo de homogeneizaÃÃo, cujo procedimento baseou-se na quantificaÃÃo de grupos redutores totais (GRT), consistÃncia e teor de polpa. Definidos estes parÃmetros, procedeu-se a etapa de branqueamento para inativar as enzimas apÃs a maceraÃÃo. Foi realizada caracterizaÃÃo fÃsico-quÃmica e quÃmica da polpa diluÃda, bem como da polpa diluÃda/macerada e da polpa diluÃda/macerada/branqueada para efeitos comparativos, alÃm de anÃlises microbiolÃgicas. Foram formulados quatro nÃctares, sendo o primeiro com 10% de polpa e sem adiÃÃo de preparaÃÃo enzimÃtica e os outros trÃs com 10, 20 e 30% de polpa com adiÃÃo de preparaÃÃo enzimÃtica. Estes nÃctares foram submetidos à avaliaÃÃo sensorial quanto à impressÃo global e diagnÃstico dos atributos para a avaliaÃÃo da doÃura e a intensidade do sabor residual e da consistÃncia. Os resultados revelaram que a polpa de bacuri pode ser considerada uma apreciÃvel fonte de alimentos. As condiÃÃes de 25 U/mL de PG de Viscozyme L, com 40 minutos de tratamento enzimÃtico, diluiÃÃo polpa/Ãgua 1:2 e homogeneizaÃÃo de 20 segundos apresentaram um nÃvel adequado para a maceraÃÃo da polpa. A anÃlise sensorial mostrou que à possÃvel formular um nÃctar com, pelo menos 20% de polpa por meio da adiÃÃo de preparaÃÃes enzimÃticas comerciais. / In this work, bacuri fruits (Platonia insignis Mart.) from the midnorthern region have been used together with commercial enzymatic preparations kindly donated by Novo Nordisk and Quest International. Research began with a bacuri pulp characterization âin naturaâ through chemical and physicochemical analysis .Pectinex AR, Pectinex Ultra SP-L, Biopectinase CCM, Ultrazym AFP-L and Viscosyme L were analyzed in regards to polygalacturonase,pectinmetilesterase, pectinliase, cellulose, invertase and xilanase activity. The process of bacuri pulp maceration was carried out with basis on different studies for ideal commercial enzymatic preparation selection and enzymatic preparation and timing parameters, pulp/water ratio and homogenization time. This process was based on total reducer group (GRT) quantification, consistence and pulp content. Once these parameters were defined, the whitening stage was initiated with the objective of deactivating enzymes after maceration. Diluted pulp physicochemical and chemical characterizations were performed, as well as macerated pulp and diluted/macerated whitened pulp characterization for comparative purposes, together with microbiological analysis. Four nectars were formulated, being the first one with 10% pulp without enzymatic preparation addition and the other three with 10%, 20% and 30% pulp with addition of enzymatic preparation. These nectars were submitted to sensorial evaluation, global impression and feature diagnosis for sweetness, residual flavor consistence and intensity evaluation. Results demonstrated that bacuri pulp can be a considerable food source. 800 ppm of Viscozyme L (25 U/mL of polyigalacturonase), with 40 minutes of enzymatic treatment, pulp/water dilution 1:2 and 20 second homogenization, presented an appropriate level for pulp maceration. Sensorial analysis showed that it is possible to prepare nectar with at least 20% of pulp by adding commercial enzymatic preparations.

Submitted by Clebson Anjos (clebson.leandro54@gmail.com) on 2016-03-04T21:29:52Z No. of bitstreams: 1 arquivototal.pdf: 1905080 bytes, checksum: 733f86a302f96c31df154fd9639ef800 (MD5) / Made available in DSpace on 2016-03-04T21:29:52Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1905080 bytes, checksum: 733f86a302f96c31df154fd9639ef800 (MD5) Previous issue date: 2014-02-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Papaya is a climacteric fruit that presents rapid loss of quality after harvest due to the rapid maturation, which results in loss of firmness and incidence of fungi. The use of 1-methylcyclopropene (1-MCP) has been effective in controlling the ripening of climacteric fruits. The combination of 1-MCP with alternative methods that can delay fruit ripening and reduce the use of pesticides in the control of fungal diseases in post harvest may allow reduction of doses of 1-MCP and provide greater efficiency in the control of maturation without prejudice to the quality of the fruit. The heterogenous photocatalysis (HF) has been used to reduce the microbial load of the air into indoor and refrigerated environments. However, the influence of the application of 1-MCP on changes in papayas functional potential need further exploration to ensure maintenance of quality during papaya postharvest life. This study was conducted in two experiments. In the first experiment it was evaluated the influence of application of 100 nL.L-1 1-MCP followed by storage under FH on the maintenance of „Golden‟ papaya. Papayas harvested at maturity stage 1 (1 of 15% of yellow coloration of the skin) were treated with 1-MCP and control (no 1-MCP) and stored at 12 ° C and 72 ± 1 and 82 ± 2% RH, into ambient with and without FH. The evaluations were performed as physic-chemical aspects, bioactive compounds, enzymatic activities of pectinmethylesterase, polygalacturonase, and sensory were carried out during 27 days of storage at staggered intervals between three and six days. The use of 1-MCP delayed in 14 days ripening of papaya 'Golden' stored at 12 ° C. Based on the acceptance limit, the 'Golden' papaya was suitable for consumption after 21 days to fruit treated with FH, with or without 1-MCP, 16 days for fruit treated with 1-MCP, and for 7 days for the control. Therefore, the use of 1-MCP + FH increased in 14 days the postharvest life of 'Golden' papaya. The second experiment evaluated the influence of application of 1-MCP in 100 nL.L-1 in 'Golden' papaya stored under refrigeration and room conditions in the bioactive compounds and antioxidant activity. Papayas treated for 12 hours with 100 nL.L-1 1-methylcyclopropene (+MCP) and control (-MCP) were stored at 12 ± 1 ° C and 82 ± 2% RH and 23 ± 2 °C 72 ± 4% RH and evaluated for the contents of ascorbic acid, total chlorophyll, carotenoids anthocyanins, and yellow flavonoids, and antioxidant activity (TAA) by the DPPH radical. The content of ascorbic acid and carotenoids increased during storage in papayas treated with 1-MCP, regardless of storage temperature. The yellow flavonoids increased in fruit kept under refrigeration, but were lower than papayas treated with 1-MCP. In turn, anthocyanins and TTA were higher in fruit treated with 1-MCP. Therefore, the application of 1-MCP does not compromise the supply of bioactive compounds and functional potential of „Golden‟ papaya during storage. / O mamão é um fruto climatérico que apresenta rápida perda de qualidade após a colheita devido ao rápido amadurecimento, que resulta em perda de firmeza e incidência de fungos. O emprego de 1-metilciclopropeno (1-MCP) tem sido eficiente no controle da maturação de frutos climatéricos. A associação de 1-MCP com métodos alternativos que possam retardar a maturação e reduzir o uso de agroquímicos no controle de doenças causadas por fungos na pós-colheita pode possibilitar a redução das doses de 1-MCP, além de maior eficiência no controle da maturação sem prejuízo para a qualidade do fruto. A fotocatálise heterogêna (FH) tem sido utilizada na redução da carga microbiana do ar de ambientes fechados e refrigerados. No entanto, a influencia da aplicação de 1-MCP nas mudanças no potencial funcional de mamões necessitam ser mais exploradas para garantir a manutenção da qualidade durante a vida útil pós-colheita de mamão. Este trabalho foi desenvolvido em dois experimentos. No primeiro experimento avaliou-se a influência da aplicação de 100 nL.L-1 de 1-MCP seguido do armazenamento sob FH na manutenção da qualidade em mamões „Golden‟. Mamões colhidos no estádio 1 (1 a 15% da coloração da casca amarela) foram tratados com de 1-MCP e o controle (sem 1-MCP) armazenados a 12 ± 1 ºC e 72 e 82 ±2% UR em ambiente com e sem FH. As avaliações foram realizadas quanto os aspectos físico-quimicos, compostos bioativos, atividades enzimáticas da pectinametilesterase, poligalacturonase e sensorial foram realizadas durante 27 dias de armazenamento em intervalos alternados entre três e seis dias. A utilização de 1-MCP retardou em 14 dias o amadurecimento do mamão „Golden‟ armazenado a 12 ºC. Com base no limite de aceitação, o mamão „Golden‟ estava apto ao consumo aos 21 dias para tratados com FH, associada ou não a 1-MCP e aos 16 dias para frutos tratados apenas com 1-MCP e por 7 dias para o tratamento controle. Portanto, o emprego de 1-MCP +FH aumentou em 14 dias a vida útil dos frutos. No segundo experimento, avaliou-se a influência da aplicação de 1-MCP 100 nL.L-1 em mamão 'Golden' armazenado sob refrigeração e em condições ambientes nos compostos bioativos e atividade antioxidante. Mamões tratados durante 12 horas com 100 nL.L-1 de 1-metilciclopropeno (+ MCP) e controle (-MCP) foram armazenados a 12 ± 1 °C e 82 ± 2% RH e 23 °C ± 2 72 ± 4% RH e avaliados quanto aos conteúdos de ácido ascórbico, clorofila total, carotenóides totais e antocianinas, flavonóides amarelos e atividade antioxidante (AAT) pelo radical DPPH. O conteúdo de ácido ascórbico e carotenóides aumentaram durante o armazenamento em mamões tratados com 1-MCP, independentemente da temperatura de armazenamento. Os flavonóides amarelo aumentaram em frutos sob refrigeração, mas foram inferiores os de mamões tratados com 1-MCP. As antocianinas e a ATT foram superiores em frutos tratados com 1-MCP. Portanto, a aplicação de 1-MCP não compromete o aporte de compostos bioativos e potencial funcional de mamão Golden durante armazenamento.

Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--Stellenbosch University, 2008. / Although bananas are widely grown worldwide in many tropical and a few subtropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and spear grass to extract juice. Because banana juice and beer remained on a home made basis, there is a research drive to come up with modern technologies to more effectively process bananas and to make acceptable banana juices and wines. One of the main hindrances in the production of highly desirable beverages is the pectinaceous nature of the banana fruit, which makes juice extraction and clarification very difficult. Commercial enzyme applications seem to be the major way forward in solving processing problems in order to improve banana juice and wine quality. The particular pectinolytic enzymes that were selected for this study are Rapidase CB, Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigate the applicability of recombinant yeast strains with pectinolytic, xylanolytic, glucanolytic and amylolytic activities in degrading the banana polysaccharides (pectin, xylan, glucan starch) for juice and wine extraction and product clarification. The overall objective of this research was to improve banana juice and wine by enzymatic processing techniques and to improve alcoholic fermentation and to produce limpid and shelf-stable products of clarified juice and wine. The focus was on applying the selected commercial enzyme preparations specifically for the production of better clarified banana juice and wine. This is because the turbid banana juice and beer, which contain suspended solids that are characterised by a very intense banana flavour, require a holistic approach to address challenges and opportunities in order to process pure banana beverages with desirable organoleptic qualities. The specific objectives of applying commercial enzymes in the processing of banana juice and wine, comparing with grape winemaking practices, use of recombinant yeast and analyses of various parameters in the juices and wines made have enabled generation of information that could be of help to prospective banana juice and wine processors. The research findings obtained could be used to establish a pilot plant or small-scale industry in the banana processing beverages producing large quantities,and finally the overall objective of obtaining limpid and shelf stable products would be achieved.

The theoretical part of work is focused on the issue of biomass which can be used for energy purposes, inparticular agricultural waste, as well as can serve as a substrate for biogas station. It also deals with proteomics, its goals and approaches, separation methods. The aim of this work was to measure each sample of enzyme activity of biomass, which are used as a raw materials for biogas plants and their proteomic identification.