Repositório UFSCar

O Repositório Institucional da UFSCar (RI UFSCar) é um sistema de informação que visa armazenar, preservar, organizar e disseminar amplamente a produção intelectual dos diversos setores e segmentos da comunidade da UFSCar, provendo o acesso aberto à informação produzida na instituição e registrada como científica, tecnológica, didática, artístico-cultural e técnico-administrativa.

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Explorando o papel dos aromas na percepção e aceitação de alimentos
(Universidade Federal de São Carlos, 2025-02-11) Aguiar, Ana Beatriz Leister; Silva, Thaís Jordânia; http://lattes.cnpq.br/4582114700719319
The aroma is an essential element in the food industry, directly influencing the acceptance and consumption of food. Although often associated with smell, aroma is part of "flavor," an integrated perception that combines taste, odor, and texture. Its primary objective is to enhance or impart desirable sensory characteristics to a food product. Among the chemical senses, the sense of smell is the main determinant of flavor, which results from the activation of the chemical senses of taste and smell. Through the taste buds, non-volatile compounds—such as sweet, sour, bitter, salty, and umami—are perceived, while volatile compounds, detected by the olfactory tissue, generate a wide range of aromas. The industry uses aromas to restore characteristics lost during processing and to ensure the sensory uniformity of the final product. Aromas can be classified as natural, nature-identical, or artificial. This study aimed to understand the importance of aroma and its influence on food perception, as well as to explore the types of molecules found in nature or synthetically, concepts of sensory perception, olfactory neuroscience, and aroma chemistry through a bibliographic review using articles, books, and research on the topic. To detect differences in aromas, sensory analysis is a widely used science that plays a crucial role in product development by assessing characteristics perceived by the senses and ensuring the final quality of food. This and other techniques were discussed throughout the study, along with specifications of different aromas used in the food industry.
Remoção de corante Vermelho Congo de soluções aquosas utilizando cinzas de queima de bagaço de cana
(Universidade Federal de São Carlos, 2025-11-27) Oliveira, Amanda Cristina Franks de; Neves, Anne Alessandra Cardoso; http://lattes.cnpq.br/5825341428803511; Neves, Ubaldo Martins das; http://lattes.cnpq.br/4956114867482782
The discharge of industrial effluents containing synthetic dyes represents an important environmental problem due to their toxicity, persistence, and negative impacts on aquatic ecosystems. Congo Red dye, widely used in different industrial sectors, stands out for its resistance to removal by conventional treatment methods, reinforcing the need for efficient and sustainable alternatives for wastewater treatment. In this study, the potential of sugarcane bagasse ash, in its raw and chemically treated forms, as a biosorbent for the removal of Congo Red dye from aqueous solutions. The ash samples were characterized for their physical and chemical properties and applied in batch adsorption experiments, varying parameters such as contact time and initial dye concentration. The results showed that chemical treatment with NaOH significantly increased the adsorption capacity due to the greater exposure of active functional groups and the increase in specific surface area. The adsorption kinetics were best fitted by the pseudo-second-order model, suggesting that the process is mainly controlled by chemical interactions between the adsorbate and the biosorbent surface. The equilibrium data were better described by the Langmuir model, indicating monolayer adsorption. The maximum dye removal efficiency reached values above 80% under optimized conditions, demonstrating the potential of sugarcane bagasse ash as an alternative and economically viable material for textile effluent treatment.
Adsorção de fenol de soluções aquosas utilizando cinzas provenientes da queima de bagaço de cana como adsorvente
(Universidade Federal de São Carlos, 2025-11-19) Corrêa, Jenifer Toledo; Neves, Anne Alessandra Cardoso; http://lattes.cnpq.br/5825341428803511; Neves, Ubaldo Martins das; http://lattes.cnpq.br/4956114867482782
Water contamination by phenolic compounds is a major environmental issue due to their high toxicity and low biodegradability. Adsorption is an efficient and low-cost technique for the removal of such pollutants, especially when using alternative materials derived from agro-industrial residues. Therefore, the aim of this work was to evaluate the adsorption performance of phenol using raw and sodium hydroxide- treated sugarcane bagasse ash, investigating structural modifications and their effects on adsorption efficiency. The samples were characterized through iodine number and methylene blue number tests, indicators of microporosity and mesoporosity, respectively, and subjected to adsorption kinetic experiments. The experimental data were fitted to pseudo-first-order and pseudo-second-order kinetic models.The results showed a significant increase in porosity after alkaline treatment, with iodine and methylene blue numbers nearly doubling. The treated ash exhibited greater efficiency and faster phenol removal, with the pseudo-second-order model providing the best fit, indicating that chemisorption is predominant.It is concluded that NaOH-treated sugarcane bagasse ash is a sustainable and low-cost alternative for treating phenol-contaminated wastewater.
Influência de diferentes ingredientes nas propriedades tecnológicas de produtos sem glúten: uma revisão bibliográfica
(Universidade Federal de São Carlos, 2025-12-03) Persi, Sophia Kriger Muzzy; Silva, Thaís Jordânia; http://lattes.cnpq.br/4582114700719319
Wheat (Triticum spp.) holds a central position in the Brazilian baking industry, being widely used in the production of bread, pasta, and cookies, mainly due to gluten. The absence of gluten in formulations represents a major challenge because the technological properties provided by gluten proteins are lost, compromising the texture, volume, and appearance of the products. In this context, the food industry seeks alternatives capable of reproducing the functional properties of this compound through combinations of alternative flours and starches, substitute proteins, lipid ingredients, and hydrocolloids. The interactions among these ingredients are crucial for the success of the formulations, directly affecting physical properties—such as specific volume, color, and firmnessand sensory properties, including texture, taste, and consumer acceptance.The present study aimed to analyze the influence of different ingredients on the technological and sensory properties of gluten free products. A bibliographic research methodology was adopted, consisting of the selection, critical analysis, and systematization of information obtained from scientific articles in reliable databases such as SciELO, PubMed, and Google Scholar. The study identified the main technological challenges, the types of alternative ingredients used, and their effects on the technological and sensory properties of the products. The results of the review showed that the development of efficient formulations depends on an adequate understanding of the interactions among ingredients and the application of strategies and processing technologies that allow gluten-free products to achieve quality comparable to that of traditional products, thus meeting market demands.
Embalagens flexíveis para alimentos: produção, tecnologia bag e regulamentação
(Universidade Federal de São Carlos, 2025-02-04) Leite, Samara Leme de Almeida; Silva, Thaís Jordânia; http://lattes.cnpq.br/4582114700719319
The packaging market in Brazil has shown steady growth, driven by factors such as increased consumption, technological innovations, and a focus on sustainability. In the food sector, the choice of specific packaging is crucial to preserving quality, protecting consumers' health, and meeting sustainability criteria. Among the available options, flexible plastic packaging, especially the Bag system, stands out for its high protection capacity, practicality, and efficiency in preserving food quality and safety. This study conducted a literature review on food packaging, focusing on flexible packaging and highlighting its efficiency as barriers against moisture and oxygen. Additionally, it emphasized the importance of bag technology, a solution that combines strength and efficiency in the storage and transportation of food. The study addressed the properties of the materials used, applicable regulations, and the relevance of flexible packaging in the current food industry landscape. However, compliance with food safety standards and challenges related to sustainability remain significant concerns. It is concluded that the continuous development of food packaging technologies, such as the bag system, is essential to meet market demands and environmental concerns, promoting practical and efficient solutions for the industry and consumers alike.