Fragmentação mecânica de amêndoas de cupuaçu (Theobroma grandiflorum)

ResumoEste estudo descreve a extração de concentrados e isolados proteicos de sementes de cupuaçu (Theobroma grandiflorum Schum), por tratamento brando. Apresenta também a caracterização dos perfis aminoacídico e eletroforético das proteínas deste produto da Amazônia. As proteínas da semente de cupuaçu apresentaram a sua menor solubilidade proteica em pH 3,5, que é o ponto isoelétrico representativo das proteínas. Com o método de extração utilizado, não foi possível obter concentrados e isolados proteicos da farinha das sementes com teores de proteína superiores a 31,18 e 64,33%, respectivamente. Nos perfis eletroforéticos das proteínas da farinha desengordurada, do concentrado e do isolado proteico, observou-se a presença de três bandas proteicas principais, com pesos moleculares variando de 20,03 a 39,79 kDa. Seis bandas tênues adicionais foram observadas na farinha desengordurada e no concentrado, sendo que duas delas estavam praticamente ausentes no isolado. Observou-se que a farinha desengordurada, o concentrado e o isolado proteico de cupuaçu possuem boa composição aminoacídica, com perfil nutricional superior ao do cacau, para a maioria dos aminoácidos. Palavras-chave: Theobroma grandiflorum; Concentrado proteico; Isolado proteico; Perfil de aminoácidos; Solubilidade proteica; Eletroforese. SummaryThis research describes the extraction of both a protein concentrate and isolate from the seeds of cupuassu (Theobroma grandiflorum Schum) using a mild extraction procedure, and provides the amino acid and electrophoretic profiles of the proteins of this Amazonian product. The pH of minimum solubility, considered as the isoelectric point representative of the proteins was 3.5. The mild extraction system was not capable of producing a protein concentrate and protein isolate containing more than 31.18 and 64.33% protein, respectively. From the electrophoretic profiles of the defatted flour, protein concentrate and protein isolate, three major bands were observed with approximate molecular weights between 20.03 and 39.79 kDa. Six additional weak bands were evident in the profiles of the defatted flour and the concentrate, but two of these were absent from the isolate. As inferred from the amino acid profiles of the flour, concentrate and isolate, the cupuassu seed proteins contain a composition nutritionally superior to that of cocoa for most of the amino acids. Os nibs obtidos foram moídos em aparelho de cilindros resfriados (PILÃO, SP, Brasil) e a farinha, submetida à extração parcial da gordura em prensa hidráulica de discos (ERCITEC Bauru, Brasil), utilizando-se pressão gradual de até 248,7 t.cm -2 , a qual foi mantida durante 50 min. Posteriormente, foi complementada a extração de gordura utilizando-se o método proposto por Boatright e Hettiarachchy (1995). O material desengordurado foi moído até granulometria de aproximadamente 297 μm, obtendo-se a farinha desengordurada de sementes de cupuaçu, a qual foi utilizada no preparo do concentrado e isolado proteico. Obtenção do concentrado proteico de semente de cu...

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“…As sementes foram quebradas em moinho de rolos marca GAUTIER, modelo DBR 800 (Paris, França) segundo metodologia proposta por Vilalba (2004).…”

Section: Materials E Métodos 2 21 Matéria-primaunclassified

CARACTERIZAÇÃO DE CONCENTRADO E ISOLADO PROTÉICO EXTRAÍDO DE SEMENTES DE CUPUAÇU (Theobroma gradiflorum,Schum)

Carvalho¹,

Horacio²,

García³

et al. 2009

BJFT

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Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product

Ramos

Glezer

Garcia³

et al. 2022

Food Research International

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Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

et al. 2020

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Cupuaçu [Theobroma grandiflorum (Wild ex Spreng.) K. Schum] seeds have been employed for a long time in the Amazon region for food purposes. Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate®, which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. Based on the above, the current research work aimed at monitoring and optimizing the consecutive fermentation and drying processes of cupuaçu seeds over 7 days each, as well as storage for 90 days. A greenhouse structure incorporating the fermenter and solar drying terrace was designed to be inexpensive, versatile, easily scalable, and easy to maintain and operate by the local small farmers after a short period of training. This research effort also aimed at giving a vision for the future creation of an integrative and sustainable cupuaçu system covering the economic, social, cultural and environmental vectors. The experimental design comprised 5 batches of 100 kg of seeds each. Several microbiological and physicochemical parameters were performed and correlated with processing variables. Microbiological parameters encompassed viable counts of mesophilic microorganisms, coliforms, yeasts, and molds, whereas physicochemical measures included fermentation and drying temperature, pH, acidity, dry matter, ashes, water activity, color, total proteins, lipids and carbohydrates, and energy. The average seed fermentation temperature varied from ca. 28 to 44 °C, reaching the maximum on day 3 and a final value of ca. 31 °C. Regarding solar drying, the average seed temperatures ranged from ca. 24 °C (at the end) to 39 °C on day 3, and an initial value of ca. 29 °C. The average final seed pH value of drying was 5.34 and was kept during storage. During storage, results demonstrated the existence of significant correlations among several experimental parameters under scrutiny. Finally, bean viable counts obtained during storage unfolded acceptable values of total mesophilic bacteria well below the maximum limit. Viable counts of yeast and molds were generally found between 3 and 4 log(CFU/gsample), and total coliforms were also detected, although both were at acceptable levels and well beneath the established maximum limits for food safety.

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Fragmentação mecânica de amêndoas de cupuaçu (Theobroma grandiflorum)

Cited by 3 publications

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CARACTERIZAÇÃO DE CONCENTRADO E ISOLADO PROTÉICO EXTRAÍDO DE SEMENTES DE CUPUAÇU (Theobroma gradiflorum,Schum)

CARACTERIZAÇÃO DE CONCENTRADO E ISOLADO PROTÉICO EXTRAÍDO DE SEMENTES DE CUPUAÇU (Theobroma gradiflorum,Schum)

Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product

Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes

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