Correia, Roberta Targino PintoMedeiros, Igor Ucella Dantas de2017-03-082017-03-082016-11-11MEDEIROS, Igor Ucella Dantas de. Caracterização nutricional, tecnológica e funcional de resíduos liofilizados de frutas tropicais. 2016. 80f. Dissertação (Mestrado em Nutrição) - Centro de Ciências da Saúde, Universidade Federal do Rio Grande do Norte, Natal, 2016.https://repositorio.ufrn.br/jspui/handle/123456789/22181The dietary consumption of fruit is linked to beneficial health effects due the presence of fiber, vitamins and bioactive compounds, especially antioxidant phenolic compounds (PC) and vitamins. Brazil has a diversified of tropical fruits production such as acerola, guava and cashew, which are usually processed and transformed into large amounts of agro-industrial pomaces. Thus, this study aimed to characterize freeze-dried acerola pomace (ACE), guava (GUA) and cashew (CAS) in regard to their nutritional, technological and functional aspects, in addition to evaluate the impact of the thermal-treatment. These residues are high in dietary fiber, especially insoluble for GUA (40.6%) and soluble for ACE (14.2%). The GUA residue has higher protein (13.8%) and lipids (9.2%), but overall, all pomaces have reduced caloric content. Minerals such as potassium, calcium and magnesium were found in CAS (K: 83.5 mg/g) and ACE (Ca: 31.9 mg/ g and Mg: 2.8 mg/g). Moreover, all dried residues had low hygroscopicity and satisfactory water (4,4 – 12,0 g/g) and oil holding capacity (3,0 – 5,4 g/g). ACE presented the highest phenolic content (5331.7 mg AGE/ 100g), total flavonoid (760.9 mg CE/ 100g) and antioxidant activity (688.1 μmol TE/g in ORAC) and GUA presented higher proanthocyanidins (217.8 mg PA2/ 100g). ACE also presented outstanding phenolic profile, and salicylic acid (3503.4 mg/ 100g), myricetin (929.4mg / 100g) and catechin (498.2 mg/ 100g) were identified. No antibacterial activity against Salmonella typhimurium, Shigella sonneie, Staphylococcus aureus, Bacillus cereus e Listeria monocytogenes was detected. Severe reduction of total phenolic content was observed for ACE sample, reaching 29% at 150 °C. However, higher antioxidant activity retention (above 70 %) was observed to all pomaces and temperatures. Interestingly, an increased TPC of up to 133% at 150 °C was detected, which may be related to the formation of melanoidins in all pomaces (with variations up to 582%). Based on these results, we conclude that freeze dried pomaces have high nutritional, technological and bioactive potential, and might be used as phytochemical-rich ingredients to different food matrices.Acesso AbertoFrutas tropicaisResíduos industriaisFitoquímicosTratamento térmicomasterThesisCNPQ::CIENCIAS DA SAUDE::NUTRICAO