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Previous issue date: 2016-08-25 / Nowadays consumer desired healthy foods that promote benefits and free from food additives. The chemical composition of soft drinks, artificial colors and preservative, may pose a risk to consumer health due to the possibility of benzene formation, a recognized carcinogenic agent in humans and the association between artificial colors, allergic reactions and DNA damage. In this study, an orange soda formula containing the preservatives sodium benzoate and potassium sorbate with carrot and apple concentrate was developed. In parallel, we developed a standard formula containing tartrazine and sunset yellow. Physicochemical, microbiological and sensory analysis of formulas were carried out during the storage period of 150 days. It was observed that there were no changes in physicochemical parameters. However, the colorimetric analysis revealed a short shelf life in the sample containing the carrot and apple concentrate. Regarding microbiology, both formulations were according to regulation by public health agencies. The yeasts and molds counts presented 1 log cycle growth in the formula containing the carrot and apple concentrate, suggesting that the robustness of the developed matrix may be affected, if the hygiene conditions of processing line sanitation are not observed. It was found that the color was the sensory characteristic that most influenced consumers regarding the acceptability of the samples, signaling that this parameter interfered significantly in evaluating flavor and appearance The results obtained by microbiological challenge test and determination of growth potential (?) indicated that yeast and lactic acid bacteria are able to multiply in the formula containing carrot and apple concentrate without preservatives (? ? 0.5 log10), indicating that the formula is sensitive. Acid acetic bacteria, in these conditions, were inhibited. A preserved formula with the addition of carrot and apple concentrate and other formula with the addition of artificial colors were prepared. The results referring to the growth potential (?) indicated that yeast and lactic acid bacteria were inhibited (? ? 0.5 log10) in both formulas. However, the preservative resistant yeasts presented growth ability (? ? 0.5 log10). In the apple and carrot concentrate, it was observed that yeast, lactic acid bacteria and fungus Penicillium citrinum were inhibited, indicating that this ingredient should not be considered a nutrient source for microbial multiplication that would affect the formula robustness. It was verified the growth of the preservative resistant yeasts (growth potential ? ? 0,5 log10) in all the evaluated formulas and ingredient. The data obtained, in this study, indicate that the development of more natural foods still represents a challenge for the food industry. / Atualmente o consumidor anseia por alimentos mais naturais, saud?veis, que promovam benef?cios ? sa?de e que sejam isentos de aditivos. Nesse sentido, a composi??o qu?mica dos refrigerantes, especialmente no que concerne aos corantes artificiais e conservadores pode representar riscos ? sa?de do consumidor, devido a possibilidade de forma??o de benzeno, reconhecido agente carcinog?nico ao homem, e a associa??o entre corantes artificiais, rea??es al?rgicas e efeitos delet?rios ao DNA. Nessa pesquisa, inicialmente, desenvolveu-se uma formula??o de refrigerante de laranja, contendo os conservadores benzoato de s?dio e sorbato de pot?ssio, na qual os corantes artificiais ? amarelo tartrazina e amarelo crep?sculo foram substitu?dos por concentrado de cenoura e ma??. Em paralelo, desenvolveu-se uma formula??o controle. Foram realizadas an?lises f?sico-qu?micas, microbiol?gicas e sensorial das formula??es durante o per?odo de armazenamento de 150 dias. Observou-se o atendimento ao padr?o de identidade e qualidade e estabilidade das formula??es em rela??o aos par?metros f?sico-qu?micos. Entretanto, na an?lise colorim?trica observou-se uma degrada??o de cor percept?vel ao consumidor na amostra contendo o concentrado de cenoura e ma??. Em rela??o as an?lises microbiol?gicas, ambas as formula??es atenderam aos par?metros preconizados pela legisla??o. Entretanto, a contagem de bolores e leveduras apresentou crescimento de 1 ciclo log na formula??o contendo o concentrado de cenoura e ma??, sugerindo que a robustez da matriz desenvolvida pode ser afetada, se as condi??es de higieniza??o da linha de processamento n?o forem observadas. Em rela??o a an?lise sensorial, verificou-se que a cor foi a caracter?stica sensorial que mais influenciou os consumidores com rela??o a aceitabilidade das amostras, sinalizando que esse par?metro interferiu, de forma significativa na avalia??o do sabor e apar?ncia. Os resultados referentes a aplica??o do teste desafio e a determina??o do potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas s?o capazes de se multiplicar na formula??o adicionada de concentrada de cenoura e ma?? sem conservadores (? ? 0,5 log10), sinalizando que a formula??o ? sens?vel. As bact?rias ac?ticas, nessas condi??es, foram inibidas. Nas formula??es preservadas quimicamente com adi??o de concentrado de cenoura e ma?? e a adicionada de corantes artificiais, os resultados referentes ao potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas foram inibidas (? ? 0,5 log10) em ambas as formula??es. Entretanto, as leveduras resistentes a conservadores apresentaram habilidade de crescimento (? ? 0,5 log10). No ingrediente concentrado de cenoura e ma??, observou-se que as leveduras, bact?rias l?cticas e o fungo Penicillium citrinum foram inibidos, indicando que o concentrado n?o deve ser considerado uma fonte de nutriente para a multiplica??o microbiana que afetaria a robustez da formula??o. Constatou-se a multiplica??o das leveduras resistentes a conservadores, com potencial de multiplica??o ? ? 0,5 log10 em todas as formula??es e ingrediente avaliados. Os dados obtidos no presente estudo sinalizam que o desenvolvimento de alimentos mais naturais ainda representa um desafio para a ind?stria de alimentos.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/1675 |
| Date | 25 August 2016 |
| Creators | AZEREDO, Denise Rosane Perdomo |
| Contributors | Cruz, Adriano Gomes da, Sabaa Srur, Armando Ubirajara de Oliveira, Sant?Anna, Anderson de Souza, Cruz, Adriano Gomes, Walter, Eduardo Henrique Miranda, Silva, M?rcia Cristina da, Meleiro, Cristiane Hess de Azevedo, Barbosa Junior, Jos? Lucena |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/doctoralThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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