Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O amendoim A. hypogaea L. é a quarta oleaginosa mais consumida no mundo e suas sementes são altamente energéticas, com grandes quantidades de lipídios, proteínas, vitaminas e carboidratos. Diversas atividades farmacológicas já foram observadas em extratos de raízes, folhas e sementes, sendo a principal delas a atividade antioxidante. Neste trabalho, foi realizada a comparação entre duas metodologias (por maceração e assistida por micro-ondas) para a extração de compostos antioxidantes, incluindo o resveratrol. Também foi realizada a comparação entre extratos de diferentes órgãos de cultivares brasileiras (IAC 886, IAC Caiapó, IAC Tatu ST, IAC 8112 e IAC 99-1) quanto à atividade antioxidante, por DPPH, ao teor de compostos fenólicos, por Folin-Ciocalteu, e ao teor de resveratrol, por HPLC. Por fim, foram estabelecidos protocolos de cultura de tecidos para explantes de sementes, visando à produção de calos e plantas in vitro para posterior dosagem de compostos de interesse, tendo em vista a possibilidade de modulação das condições in vitro. As melhores condições determinadas para a extração por maceração de antioxidantes de A. hypogaea foram 80% de etanol em água como solvente, trituração com almofariz e pistilo, 50 mL solvente por grama de material vegetal seco, 120 minutos de incubação e dois estágios de extração. As melhores condições para a extração de resveratrol assistida por micro-ondas foram o uso de 37 mL de solvente/g material vegetal seco, com agitação de 1200 rpm por 15 minutos, a 37C. De uma maneira geral, os extratos de raízes e oriundos de micro-ondas apresentaram maior atividade antioxidante (até 92,36 2,71%), teor de compostos fenólicos (até 54,15 1,39 mg EAG/g extrato) e teor de resveratrol (até 1,614 0,356 mg/g extrato). Dentre as cultivares estudadas, IAC Tatu e IAC 99-1 foram as que apresentaram os teores mais elevados. Brotos e calos friáveis foram obtidos a partir de cotilédones, eixos embrionários e folíolos embrionários cultivados em meios suplementados com BAP e picloram, respectivamente. / Peanut A. hypogaea L. is the fourth most consumed oleaginous in the world and its seeds are high energetic, with high amounts of lipides, proteins, vitamins and carbohidrates. Several pharmacological activities have been observed in extracts of roots, leaves and seeds, especially an antioxidant activity. In this work, the comparison between two extraction methodologies (by maceration and microwave assisted extraction) for the extraction of antioxidant compounds, including resveratrol, was studied. We also carried out a comparison between extracts from different organs of Brazilian cultivars (IAC 886, IAC Caiapó, Tatu ST IAC, IAC 8112 and IAC 99-1) for antioxidant activity by DPPH, the content of phenolic compounds by Folin-Ciocalteu and the resveratrol content by HPLC. Finally, we established tissue culture protocols for seed explants, aiming at the production of in vitro plant material for future measurement of compounds of interest in the view of possible modulation of in vitro conditions. The best conditions for the extraction of antioxidant from A. hypogaea compounds by maceration were 80% of ethanol in water as a solvent, trituration by mortar and pestle, 50 mL solvent/g dry plant, 120 minutes of incubation and two stages of extraction. The best conditions for the extraction of resveratrol assisted by micro-wave were the use of 37 mL of solvent for each gram of dry plant, with 1200 rpm of agitation for 15 minutes, with 37oC. In general, root extracts and assisted by microwave showed higher antioxidant activity (until 92,36 2,71%), phenolic (untill 54,15 1,39 mg AGE/g extract) and resveratrol content (untill 1,614 0,356 mg/g extract). Among the studied cultivars, IAC Tatu and IAC 99-1 showed the best results. In tissue culture, shoots and friable calli were obtained from cotiledons, embryonic axis and embryonic leaflet cultured in media supplemented with BAP and picloram, respectively.

This Ph.D. thesis deals with the deep analysis of polyphenols effects toward vascular disorders. This work provides a number of experimental results of studying both the effects of natural bioactive compounds in red wines and potatoes, and their application to the experiments which includes experimental animal models with spontaneous hypertension. Methods and equipment used in experimental studies allowed us to make several new statements regarding the universal nature of the relationships between the antioxidant capacity and the polyphenolic content in examined foodstuffs. Besides this it is also recognized that food is a source of minerals which also contribute to the total antioxidant capacity and therefore may have influence the endogenous antioxidant enzyme system by providing the essential cofactors. Experimentally we have found that the concentrations of magnesium known for its therapeutic action in wine and red wine extract are comparable to the mineral waters recommended for the treatment and prevention of cardiovascular and metabolic diseases. Moreover, synergistic interactions between selected minerals have been found. The key issue of bioavailability of polyphenols for supporting the idea of the beneficial effects of diet rich in fruits and vegetables toward vascular disease prevention...

This Ph.D. thesis deals with the deep analysis of polyphenols effects toward vascular disorders. This work provides a number of experimental results of studying both the effects of natural bioactive compounds in red wines and potatoes, and their application to the experiments which includes experimental animal models with spontaneous hypertension. Methods and equipment used in experimental studies allowed us to make several new statements regarding the universal nature of the relationships between the antioxidant capacity and the polyphenolic content in examined foodstuffs. Besides this it is also recognized that food is a source of minerals which also contribute to the total antioxidant capacity and therefore may have influence the endogenous antioxidant enzyme system by providing the essential cofactors. Experimentally we have found that the concentrations of magnesium known for its therapeutic action in wine and red wine extract are comparable to the mineral waters recommended for the treatment and prevention of cardiovascular and metabolic diseases. Moreover, synergistic interactions between selected minerals have been found. The key issue of bioavailability of polyphenols for supporting the idea of the beneficial effects of diet rich in fruits and vegetables toward vascular disease prevention...

Economically advantageous alternatives to fully explore the antioxidant content of tropical fruit residues from juice processor industries have been currently studied in the State of Alagoas, Brazil. Thus, flour methanolic extracts of acerola (AC), passion fruit (PF) and pineapple (PA) residues were screened for their antioxidant capacity. For this, their total phenolic content, antioxidant capacity toward DPPH and toward the superoxide anion radical, together with analysis of their protective effect against membrane lipid peroxidation, caused by peroxyl radical, were determined in the flour methanolic extracts. In the last case, the phospholipid bilayer biomimetic model with the inclusion of a fluorescent probe was used. The statistical analysis employed the epi info version 6.04d (2001) program and Microsoft excel, using the test t, multivaried analysis and qui-square, considering p < 0.05 as significant. The results of total phenolic content of flour methanolic extracts of AC, PF and PA were 94.6 ± 7.4, 41.2 ± 4.2 and 9.1 ± 1.3 mg of gallic acid equivalents/ g of dry extract, respectively. AC showed the best total phenolic content and antioxidant capacity toward DPPH . PF showed the best antioxidant capacity to superoxide anion radical. Similar indexes of lipid peroxidation protection were observed with both AC and PF residues. Altogether, these data suggest that flour methanolic extracts of AC and PF residues may be useful as antioxidant supplements or food additives, notably the acerola (AC) extracts. / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Alternativas economicamente vantajosas com exploração completa do conteúdo antioxidante de resíduos de frutas tropicais de fábricas de sucos foram estudadas no estado de Alagoas, Brasil. Assim, extratos metanólicos de farinhas de resíduos de acerola (FRAC), maracujá (FRMA) e abacaxi (FRAB) foram avaliados quanto a sua capacidade antioxidante. Para isso, foram analisados o conteúdo total de fenóis, a capacidade antioxidante frente aos radicais DPPH e ânion radical superóxido e o efeito de proteção à peroxidação da membrana lipídica, causada pelo radical peroxila, dos extratos metanólicos das farinhas. No ultimo caso, um modelo de membrana bilamelar fosfolipídica com uma sonda fluorescente foi usado. Para a análise estatística, foi utilizado o programa epi info versão 6.04d (2001) e o Microsoft Excel, usando teste t, análise multivariada e qui-quadrado, considerando um p < 0,05 como significativo. Os resultados para o conteúdo total de fenóis dos extratos metanólicos das farinhas de resíduos de acerola (FRAC), maracujá (FRMA) e abacaxi (FRAB) foram 94,6 ± 7,4, 41,2 ± 4,2 e 9,1 ± 1,3 mg de equivalentes de ácido gálico/ g de extrato seco, respectivamente. FRAC mostrou o melhor conteúdo de fenóis e capacidade antioxidante frente ao radical DPPH . FRMA mostrou a melhor capacidade antioxidante frente ao ânion radical superóxido. Resposta similar foi observada entre FRAC e FRMA quanto à proteção frente a peroxidação da membrana lipídica. De modo geral, estes dados sugerem que extratos metanólicos de farinhas de FRAC e FRMA podem ser úteis como suplementos antioxidantes ou aditivos alimentares, em especial, o extrato de acerola.

Submitted by Fabio Sobreira Campos da Costa (fabio.sobreira@ufpe.br) on 2016-05-09T12:23:42Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação João Neto_Bibl Central.pdf: 1346533 bytes, checksum: c9180ed2cbbece23d0513b31179f3139 (MD5) / Made available in DSpace on 2016-05-09T12:23:42Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação João Neto_Bibl Central.pdf: 1346533 bytes, checksum: c9180ed2cbbece23d0513b31179f3139 (MD5) Previous issue date: 2015-05-22 / CAPEs / O Brasil é considerado o país com a maior biodiversidade do mundo, nele as formações vegetais do Bioma Caatinga e Mata Atlântica representam fontes potenciais para a prospecção de biomoléculas de interesse científico. Entre essas biomoléculas encontram-se aquelas com atividade antioxidante, substâncias que são capazes de neutralizar ou reparar a ação dos radicais livres e dessa forma combatendo o estresse oxidativo. Vários antioxidantes sintéticos estão presentes no mercado, porém estudos vêm demonstrando a possibilidade de efeitos tóxicos desses produtos sintéticos, fato que gerou estímulo para a busca de antioxidantes naturais. O presente trabalho visou investigar a atividade antioxidante de extratos de folhas de 5 espécies vegetais encontradas no Bioma Caatinga e Mata Atlântica, a saber: Abarema cochliacarpos (AC), Croton nummularius (CN), Myroxylon Peruiferum (MP), Stryphnodendron pulcherrimum (SP) e Tanaecium xanthophyllum (TX) por 3 metodologias in vitru: ensaio do DPPH, ABTS e fosfomolibdênio (capacidade antioxidante total - CAT). Adicionalmente foi realizada uma investigação fitoquímica dos extratos por cromatografia em camada delgada (CCD) bem como dosagem do teor de fenóis e flavonoides totais com o intuito de apontar os possíveis compostos ativos responsáveis por tal atividade. A análise do perfil fitoquímico evidenciou a presença de saponinas, fenilpropanoides e flavonoides em todas os extratos, enquanto que terpenoides e proantocianidinas foram encontrados em AC, alcaloides em CN, cumarinas em MP, proantocianidinas e mono-sesquiterpenoides em SP. As dosagens de fenóis e flavonóides totais dos extratos variaram de 28,84 a 120,39 (mg EAG. g-1 extrato) e 3,84 a 10,52 (mg EQ. g-1 extrato), respectivamente. Os valores de CI50 da atividade sequestradora de radicais DPPH variaram de 31,62 a 87,84 μg/mL. A porcentagem de sequestro de radicais ABTS variou de 20,92 a 75,69 % e a porcentagem da capacidade antioxidante total (%CAT) de 15,13 a 43,71 %. Foi evidenciado também uma correlação positiva entre o conteúdo de fenóis totais e atividade antioxidante pelos ensaios do radical ABTS (ρ = 0,926; R2 = 0,858) e CAT (ρ = 0,933; R2 = 0,872), o que indica o papel chave dos compostos fenólicos na atividade antioxidante dos extratos estudados. Mais estudos são requeridos no sentido de se isolar esses compostos para melhor caracterizá-los, assim como a realização de testes de atividade antioxidante in vivo. / Brazil is considered the most biodiverse country in the world. Its vegetation areas from the Caatinga and Atlantic forest biomes represent potential sources for scanning biomolecules of scientific interest. Among these biomolecules are those endowed with antioxidant activity, substances capable to neutralize or repair the action of free radicals and thus fighting against oxidative stress. Several synthetic antioxidants are out there in the market, but studies have shown the possible toxic effects of these synthetic products, which became a stimulus for the search of natural antioxidants. This study aims to investigate the antioxidant activity of leaf extracts from 5 plant species found in the Caatinga and Atlantic forest biomes, namely: Abarema cochliacarpos (AC), Croton nummularius (CN), Myroxylon Peruiferum (MP), Stryphnodendron pulcherrimum (SP) e Tanaecium xanthophyllum (TX) by 3 in vitru methodologies: DPPH, ABTS radical scavenging activities and phosphomolybdenum method (total antioxidant capacity – TAC). Additionally a phytochemical screening of the extracts by thin layer chromatography (TLC) was conducted as well as measurement of total phenolic and flavonoid content in order to point out the possible active compounds responsible for such activity. The phytochemical screening analysis revealed the presence of saponins, flavonoids and phenylpropanoids in all plant extracts. However, terpenoids and proanthocyanidins were found in CA, alkaloids in CN, coumarins in MP, proanthocyanidins and mono-sesquiterpenoids in SP. Total phenolic and flavonoid content of the extracts ranged from 28.84 to 120.39 (mg GAE. g-1 extract) and 3.84 to 10.52 (QE mg. g-1 extract), respectively. The IC50 values of DPPH radical scavenging activity ranged from 31.62 to 87.84 μg/mL. The percentage ABTS radical scavenging activity ranged from 20.92 to 75.69 % and the percentage total antioxidant capacity (%TAC) ranged from 15.13 to 43.71 %. It was also demonstrated a positive correlation between total phenolic content and ABTS radical scavenging activity (ρ = 0.926, R2 = 0.858) and TAC (ρ = 0.933, R2 = 0.872), which denotes the key role of phenolic compounds in the antioxidant activity of the extracts studied. Further studies are required in order to isolate these compounds to characterize them better as well as assessment of their antioxidant activity in vivo.

[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit's shelf life. The objective of the present thesis was to develop optimum procedures for processing and marketing 'Rojo Brillante' persimmon into a fresh-cut product with the maximum shelf life and best physicochemical, nutritional, sensory and microbiological quality. Firstly, the objective was to evaluate the effect of the maturity stage (MS) at harvest, storage time at 15 ºC before processing, and the application of different antioxidant treatments on enzymatic browning, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon during storage at 5 ºC. Concentrations of 10 g L-1 ascorbic acid (AA) or 10 g L-1 citric acid (CA) controlled tissue browning and maintained the visual quality of fresh-cut persimmon above the limit of marketability for 6-8 storage days at 5 ºC, depending on the MS. However, these acidic solutions reduced fruit firmness as compared to control samples. Further studies showed that the combination of these antioxidants with 10 g L-1 CaCl2 maintained firmness of the persimmon slices within the same range as the control samples. In another work, the application of 1-methylcyclopropene (1-MCP) allowed to process fruits after 45 days of storage at 1 ºC with commercial firmness and the antioxidant solution (10 g L-1 CA + 10 g L-1 CaCl2) extended the limit of marketability up to 9 days of storage at 5 ºC. Different controlled atmosphere conditions in combination with AA or CA dips were also evaluated as a first step to select optimum O2 and CO2 concentrations for modified atmosphere packaging (MAP) of fresh-cut 'Rojo Brillante' persimmons. Overall, the combination of antioxidant dips and a controlled atmosphere composed of 5 kPa O2 (balance N2) was proved to be the most effective combination to control enzymatic browning. This atmosphere maintained the visual quality of persimmon slices within the limit of marketability during 7- 9 days at 5 ºC. On the contrary, high CO2 concentrations (10 or 20 kPa) induced darkening in some tissue areas, associated with a flesh disorder known as 'internal flesh browning'. Later studies confirmed the beneficial effect of an active MAP in 5 kPa O2 compared to passive MAP to improve the visual quality of fresh-cut 'Rojo Brillante' persimmon, showing a synergic effect with the antioxidant dip (10 g L-1 CA + 10 g L-1 CaCl2). Antioxidant edible coatings were prepared from whey protein isolate (WPI), soy protein isolate (SPI), hydroxylpropyl methylcellulose (HPMC) and apple pectin as the polymeric matrix. All edible coatings were amended with the antioxidant combination selected (10 g L-1 CA + 10 g L-1 CaCl2). All the edible coatings tested proved effective to control enzymatic browning of persimmon slices. However, the samples treated with the HPMC- and pectin- based coatings were scored with a better visual quality that the rest of the treatments. In general, free radical scavenging activity and total carotenoid content increased in late-season persimmons; whereas, processing (cutting and storage at 5 ºC), antioxidant dips, controlled atmosphere storage or edible coatings had no clear effect on nutritional quality (vitamin C, free radical scavenging activity, total phenolic content, and carotenoids) of fresh-cut persimmons. / [ES] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' es un cultivar astringente que presenta unas propiedades organolépticas y nutricionales excelentes. En la última década, su cultivo en el área mediterránea de España se ha incrementado de manera exponencial con el desarrollo de la tecnología que permite eliminar la astringencia, manteniendo la firmeza del mismo. Esta nueva forma de presentación, aporta numerosas ventajas, entre la que se incluye la posibilidad de ser comercializado como fruta fresca cortada. Sin embargo, el éxito comercial del producto está limitado por el pardeamiento enzimático, la pérdida de firmeza y al crecimiento microbiano. En este contexto, el objetivo de la Tesis ha sido el desarrollo de caqui 'Rojo Brillante' fresco cortado mediante un enfoque que integra el estudio de las características del producto en el momento del procesado y de distintas tecnologías que mantengan la calidad físico-química, sensorial, nutricional y microbiológica del producto durante un periodo que permita su comercialización. En primer lugar, se evaluó el efecto del estado de madurez (MS) en el momento de recolección, el tiempo de almacenamiento a 15 ºC antes del procesado y la aplicación de diferentes antioxidantes en el pardeamiento enzimático y la calidad sensorial y nutricional del caqui 'Rojo Brillante' cortado y almacenado a 5 ºC. La aplicación de 10 g L-1 de ácido ascórbico (AA) ó 10 g L-1 ácido cítrico (CA) controló el pardeamiento enzimático y mantuvo la calidad visual del caqui por encima del límite de comercialización entre 6 y 8 días de almacenamiento a 5 ºC, dependiendo del MS. Sin embrago, la aplicación de estos antioxidantes redujo de manera significativa la firmeza del fruto respecto al control. La combinación de estos antioxidantes con 10 g L-1 de CaCl2 permitió mantener la firmeza en el mismo rango que las muestras control. En un trabajo posterior, la aplicación de 1-metilciclopropeno (1-MCP) permitió procesar caqui almacenado 45 días a 1 ºC con una buena firmeza comercial y el tratamiento antioxidante (10 g L-1 CA + 10 g L-1 CaCl2) consiguió alcanzar un límite de comercialización del producto de 9 días a 5 ºC. La evaluación de distintas atmósferas controladas en combinación con tratamientos antioxidantes (AA o CA), como paso previo al envasado en atmósfera modificada (MAP) del caqui, mostró como más efectiva en el control del pardeamiento enzimático la atmósfera compuesta por 5 kPa O2 (balance N2). Esta atmósfera mantuvo la calidad visual del caqui cortado dentro del límite de comercialización durante 7-9 días a 5 ºC. Por el contrario, la aplicación de altas concentraciones de CO2 (10 ó 20 kPa) dio lugar a un pardeamiento en ciertas zonas de la pulpa que se conoce como 'internal flesh browning'. Estudios posteriores confirmaron el efecto beneficioso del envasado de caqui cortado y tratado con solución antioxidante (CA-CaCl2) en una MAP activa de 5 kPa O2 en la calidad visual del fruto frente a la aplicación de una MAP pasiva. El desarrollo de recubrimientos comestibles con capacidad antioxidante se realizó mediante la incorporación de antioxidantes (10 g L-1 CA + 10 g L-1 CaCl2) a formulaciones a base de proteína de suero lácteo (WPI), proteína de soja (SPI), hidroxipropilmetilcelulosa (HPMC) y pectina. Todos los recubrimientos fueron efectivos controlando el pardeamiento enzimático del caqui cortado, siendo las muestras recubiertas con HPMC y pectina las mejor evaluadas visualmente. En general, el procesado, la aplicación de antioxidantes, el envasado en atmósferas controladas y los distintos recubrimientos comestibles estudiados, si bien no mostraron un efecto claro en los parámetros de calidad nutricional evaluados, no tuvieron un efecto negativo en los mismos. Por otra parte, los frutos cosechados a final de campaña tuvieron mayor actividad antioxidante y contenido en carotenoides. / [CAT] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' és un cultiu astringent que presenta unes propietats organolèptiques i nutricionals excel¿lents. En la última dècada, el seu cultiu en l'àrea mediterrània d'Espanya s'ha incrementat de manera exponencial amb el desenvolupament de la tecnologia que permet eliminar l'astringència, mantenint la fermesa del mateix. Esta nova forma de presentació, aporta un gran nombre d'avantatges, entre els quals s'inclou la possibilitat de comercialitzar-lo com fruita fresca processada. No obstant, l'èxit comercial del producte està limitat per pardetjament enzimàtic, la pèrdua de fermesa i el creixement microbià. L'objectiu de la Tesis ha estat en el desenvolupament de caqui 'Rojo Brillante' tallat en fresc mitjançant un enfocament que integra l'estudi de les característiques del producte en el moment del processat i de diferents tecnologies en el manteniment de la qualitat físico-química, sensorial, nutricional i microbiològica del producte durant un període que permeta la seua comercialització. En primer lloc, es va avaluar l'efecte de l'estat de maduresa (MS) en el moment de recol¿lecció, el temps d'emmagatzemament a 15ºC abans del processat i l'aplicació de diferents tractaments antioxidants en el pardetjament enzimàtic i la qualitat sensorial i nutricional del caqui 'Rojo Brillante' tallat i emmagatzemat a 5 ºC. L'aplicació de 10 g L-1 d'àcid ascòrbic (AA) o 10 g L-1 d'àcid cítric (CA) va controlar el pardetjament enzimàtic i va mantenir la qualitat visual del caqui per damunt del límit de comercialització entre 6-8 dies d'emmagatzemament a 5 ºC, depenent del MS. No obstant, l'aplicació d'antioxidants va reduir de manera significativa la fermesa del fruit comparat amb el control. La combinació d'aquestos antioxidants amb 10 g L-1 de CaCl2 va permetre mantenir la fermesa en el mateix rang que les mostres control. En un treball posterior, l'aplicació de 1-metilciclopropeno (1-MCP) va permetre processar caqui emmagatzemat 45 dies a 1 ºC amb una bona fermesa comercial i a més, el tractament antioxidant (10 g L-1 CA + 10 g L-1 CaCl2) va aconseguir un límit de comercialització del producte tallat de 9 dies a 5 ºC. L'avaluació de diferents atmosferes controlades en combinació amb tractaments antioxidants (AA o CA), com a pas previ a l'envasament en atmosfera modificada (MAP) del caqui 'Rojo Brillante, va mostrar com a més efectiva en el control del pardetjament enzimàtic l'atmosfera composta per 5 kPa O2 (balanç N2). Aquesta atmosfera va mantenir la qualitat visual del caqui tallat dins del límit de comercialització durant 7-9 dies a 5 ºC. Per contra, l'aplicació d'altes concentracions de CO2 (10 ó 20 kPa) va donar lloc a un pardetjament en certes zones de la polpa, el qual és conegut com 'internal flesh browning'. Estudis posteriors van confirmar l'efecte beneficiós de l'envasament de caqui tallat i tractat amb solució antioxidant (CA-CaCl2) en una MAP activa de 5 kPa O2 millorant la qualitat visual de la fruita front a l'aplicació de una MAP passiva. El desenvolupament de recobriments comestibles amb capacitat antioxidant es va realitzar mitjançant la incorporació d'antioxidants (CA-CaCl2) en formulacions a base de proteïna de sèrum làctic (WPI), proteïna de soia (SPI), hidroxipropilmetilcel-lulosa (HPMC) i pectina. Tots els recobriments van ser efectius controlant el pardetjament enzimàtic del caqui tallat. No obstant, les mostres recobertes amb HPMC i pectina van ser millor avaluades visualment que la resta de tractaments. En general, el processat, l'aplicació d'antioxidants, l'envasament en atmosferes controlades i els distints recobriments comestibles estudiats, si bé no van mostrar un efecte clar en els paràmetres de la qualitat nutricional avaluats, no van tindre un efecte negatiu en els mateixos. Per altra banda, els fruits recol¿lectats a final de temporada van tenir major activitat antioxidant i contingut en / Sanchís Soler, E. (2016). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/62588 / TESIS