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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
19/01/2024 |
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Tipo da produção científica: |
Orientação de Tese de Pós-Graduação |
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Autoria: |
ESPERANÇA, V. J. DA R. |
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Afiliação: |
VICTOR JONAS DA ROCHA ESPERANÇA, UNIRIO. |
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Título: |
Uso potencial da Castanha-do-Brasil para elaboração de bebidas à base de castanhas: desenvolvimento e percepções para além de sua composição. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
2023. |
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Idioma: |
Inglês |
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Notas: |
Tese (Doutorado em Alimentos e Nutrição) - Universidade Federal do Estado do Rio de Janeiro. Orientador: Otniel Freitas Silva. |
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Conteúdo: |
The Brazil nut (Bertholletia excelsa) among the native nuts is the one with the highest source of selenium, and its use in the development of fortified beverages based on fruits and vegetables can be an important and positive strategy from a nutritional point of view for the elderly public. However, lack of knowledge about the benefits, fear of new foods, the so-called neophobia, and concern about contamination factors and allergies associated with nuts, especially Brazil nuts, can impede the consumption of these plant-based products. In this sense, this Thesis aimed to develop a beverage enriched with Brazil nut selenium for the population over 60 years old and to study the potential and perception of these individuals about this beverage. The first chapter of this Thesis presents the introduction and state of the art on the elderly population in Brazil, the consumption of nuts, and the development of food products for this public. In the second chapter, a bibliographic review was carried out on vegetable beverages produced from tree nuts regarding sanitary, technological, microbiological, sensorial, and consumption aspects. The bibliographic search covered articles published between 2000 and 2022. In total, 54 selected articles for this review were categorized according to their thematic area, such as Food Technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumption studies (n = 12). It was observed that the most cited nuts were almond, cashew, hazelnut, and walnut, and the least cited were Brazil nut, macadamia, pine nut, mallow, and sapucaia. The third chapter addressed a study on the raw material intended for the processing of nuts from two different harvests for microbiological analysis (from DNA extraction and amplification of 16S genes analysis of bacteria and ITS for fungi) and mycotoxins (aflatoxins AFB1, AFB2, AFG1, and AFG2) by HPLC-FD / KobraCell®. The samples showed a very different microbiome and aflatoxin profile. Genres such as Rothia (HA) and Cronobacter (HB) were found in abundance during the analysis of bacteria; as for fungi, the genera Aspergillus, Fusarium, Penicillium, and Alternaria were also considered prevalent in these samples. Soil pathogenic microorganisms are related to inadequate hygienic-sanitary production practices. Aflatoxins were found in the samples but within the limits established by Brazilian legislation. In the fourth chapter, a study evaluated Brazilian consumers' perception and consumption of nut-based beverages by evaluating an online questionnaire with socioeconomic and consumption questions. The almond beverage was the beverage most consumed by the interviewees, and the Brazil nut beverage was the one that most aroused interest among the interviewees. Nut beverages were voted the healthiest, most sustainable, and nutritionally best than soy beverages and cow's milk. Consumers have considered possibly fully and partially replacing cow's milk and soy beverages with dried fruit beverages. In the last chapter, the consumption and perception of the elderly public about four beverages made from Brazil nuts and the application of a neophobia questionnaire were studied, where there was no difference for macronutrients, and all samples were microbiologically safe. Global acceptance showed that cashew and strawberry-flavored beverages were the most accepted. The online study showed that there were neophilic (1.8%), neutral (61.4%), and neophobic (36.8%) participants and that the presence of the selenium claim was one of the most important factors in the choice, followed by the low price and the presence of the agrobioversity claim. MenosThe Brazil nut (Bertholletia excelsa) among the native nuts is the one with the highest source of selenium, and its use in the development of fortified beverages based on fruits and vegetables can be an important and positive strategy from a nutritional point of view for the elderly public. However, lack of knowledge about the benefits, fear of new foods, the so-called neophobia, and concern about contamination factors and allergies associated with nuts, especially Brazil nuts, can impede the consumption of these plant-based products. In this sense, this Thesis aimed to develop a beverage enriched with Brazil nut selenium for the population over 60 years old and to study the potential and perception of these individuals about this beverage. The first chapter of this Thesis presents the introduction and state of the art on the elderly population in Brazil, the consumption of nuts, and the development of food products for this public. In the second chapter, a bibliographic review was carried out on vegetable beverages produced from tree nuts regarding sanitary, technological, microbiological, sensorial, and consumption aspects. The bibliographic search covered articles published between 2000 and 2022. In total, 54 selected articles for this review were categorized according to their thematic area, such as Food Technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumption studies (n = 12). It was observed that the most cited n... Mostrar Tudo |
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Palavras-Chave: |
Aging; Neofobia; Neophobia. |
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Thesagro: |
Aflatoxina; Bebida; Envelhecimento; Selênio. |
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Thesaurus Nal: |
Aflatoxins; Beverages; Elderly; Selenium. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 04510nam a2200253 a 4500
001 2160378
005 2024-01-19
008 2023 bl uuuu m 00u1 u #d
100 1 $aESPERANÇA, V. J. DA R.
245 $aUso potencial da Castanha-do-Brasil para elaboração de bebidas à base de castanhas$bdesenvolvimento e percepções para além de sua composição.$h[electronic resource]
260 $a2023.$c2023
500 $aTese (Doutorado em Alimentos e Nutrição) - Universidade Federal do Estado do Rio de Janeiro. Orientador: Otniel Freitas Silva.
520 $aThe Brazil nut (Bertholletia excelsa) among the native nuts is the one with the highest source of selenium, and its use in the development of fortified beverages based on fruits and vegetables can be an important and positive strategy from a nutritional point of view for the elderly public. However, lack of knowledge about the benefits, fear of new foods, the so-called neophobia, and concern about contamination factors and allergies associated with nuts, especially Brazil nuts, can impede the consumption of these plant-based products. In this sense, this Thesis aimed to develop a beverage enriched with Brazil nut selenium for the population over 60 years old and to study the potential and perception of these individuals about this beverage. The first chapter of this Thesis presents the introduction and state of the art on the elderly population in Brazil, the consumption of nuts, and the development of food products for this public. In the second chapter, a bibliographic review was carried out on vegetable beverages produced from tree nuts regarding sanitary, technological, microbiological, sensorial, and consumption aspects. The bibliographic search covered articles published between 2000 and 2022. In total, 54 selected articles for this review were categorized according to their thematic area, such as Food Technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumption studies (n = 12). It was observed that the most cited nuts were almond, cashew, hazelnut, and walnut, and the least cited were Brazil nut, macadamia, pine nut, mallow, and sapucaia. The third chapter addressed a study on the raw material intended for the processing of nuts from two different harvests for microbiological analysis (from DNA extraction and amplification of 16S genes analysis of bacteria and ITS for fungi) and mycotoxins (aflatoxins AFB1, AFB2, AFG1, and AFG2) by HPLC-FD / KobraCell®. The samples showed a very different microbiome and aflatoxin profile. Genres such as Rothia (HA) and Cronobacter (HB) were found in abundance during the analysis of bacteria; as for fungi, the genera Aspergillus, Fusarium, Penicillium, and Alternaria were also considered prevalent in these samples. Soil pathogenic microorganisms are related to inadequate hygienic-sanitary production practices. Aflatoxins were found in the samples but within the limits established by Brazilian legislation. In the fourth chapter, a study evaluated Brazilian consumers' perception and consumption of nut-based beverages by evaluating an online questionnaire with socioeconomic and consumption questions. The almond beverage was the beverage most consumed by the interviewees, and the Brazil nut beverage was the one that most aroused interest among the interviewees. Nut beverages were voted the healthiest, most sustainable, and nutritionally best than soy beverages and cow's milk. Consumers have considered possibly fully and partially replacing cow's milk and soy beverages with dried fruit beverages. In the last chapter, the consumption and perception of the elderly public about four beverages made from Brazil nuts and the application of a neophobia questionnaire were studied, where there was no difference for macronutrients, and all samples were microbiologically safe. Global acceptance showed that cashew and strawberry-flavored beverages were the most accepted. The online study showed that there were neophilic (1.8%), neutral (61.4%), and neophobic (36.8%) participants and that the presence of the selenium claim was one of the most important factors in the choice, followed by the low price and the presence of the agrobioversity claim.
650 $aAflatoxins
650 $aBeverages
650 $aElderly
650 $aSelenium
650 $aAflatoxina
650 $aBebida
650 $aEnvelhecimento
650 $aSelênio
653 $aAging
653 $aNeofobia
653 $aNeophobia
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 5 | |
| 3. |  | ESPERANÇA, V. J. DA R.; CASTRO, I. P. L. DE; MARQUES, T. S.; FREITAS-SILVA, O. Perception, knowledge, and insights on the Brazilian consumers about nut beverages. International Journal of Food Properties, v. 26, n. 1, p. 2576-2589, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 3 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | ASSIS, A. B. F. DE; BARBOZA, H. T. G.; SOARES, A. G.; FREITAS-SILVA, O.; ESPERANÇA, V. J. DA R. Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ. Research, Society and Development, v. 11, n. 11, e234111133691, 2022. Título em ingles: Evaluation of labels and physical-chemical characterization of Kombuchas sold in the city of Duque de Caxias - RJ. Título em espanhol: Evaluación de etiquetas y caracterización físico-química de Kombuchas vendidas en el...| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | ESPERANÇA, V. J. da R.; COELHO, C. C. de S.; TORREZAN, R.; TONON, R. V.; FREITAS-SILVA, O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. International Journal of Food Properties, v.25, n. 1, 2022. p. 2396-2408.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 5 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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