Avaliação das propriedades benéficas de um produto a base de extrato de gengibre e concentrado proteico de soro de leite
The increase in demand for food on a global scale raises the importance of a complete and high-quality diet. In addition to being nutritious, such food needs to have functional properties that, when consumed regularly, provide benefits to the consumer, exerting functional properties on the cells and...
| Autor principal: | Priester, Luís Felipe |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/30085 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The increase in demand for food on a global scale raises the importance of a complete and high-quality diet. In addition to being nutritious, such food needs to have functional properties that, when consumed regularly, provide benefits to the consumer, exerting functional properties on the cells and biochemical processes of the body. Several foods can be characterized as functional based on their antioxidant, antimicrobial or biochemical regulation properties of the body's processes. Among them, it is possible to mention Ginger (Zingiber officinale Roscoe) as a food with high nutritional and functional properties. It is also observed the functional properties of a functional food of animal origin, the whey protein concentrate (WPI). Such food is rich in whey proteins (α-lactalbumins and β-lactoglobulins) which are mainly valued for their rapid absorption and abundance of essential and semi-essential amino acids. Two formulations based on aqueous and hydroalcoholic extracts of ginger were prepared, mixed with whey protein isolate and dried in a spray-dryer equipment. The product obtained was analyzed for its nutritional composition and the presence of phenolic compounds capable of presenting antioxidant activity, demonstrating its potential as a functional food. The mixture of hydroalcoholic extract of ginger + wpi showed greater antioxidative potential 23.82% higher than the mixture with the aqueous extract + wpi. On the other hand, the same extract showed 10% less total protein when compared to the aqueous extract, demonstrating that the mixing and drying process had an impact on the production process. However, both formulations showed satisfactory nutritional composition and antioxidant potential, demonstrating the potential of this new product to be framed and marketed as a functional food. |
|---|