Produção de Colorantes Naturais
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Data
2022-05-20
Autores
Paolini, Nicolas
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O tema que será tratado ao longo do presente trabalho de conclusão de curso é
“Produção de Colorantes Naturais”, assunto esse ,que como oportunidade
acadêmica, é de suma importância para estimular reflexões na área de Engenharia
de Bioprocessos e Biotecnologia, por ser um tema em constante discussão na
literatura nacional e internacional, com as indústrias procurando cada vez mais
processos com um viés sustentável. Sendo discutida a amplitude das possibilidades
de utilização dos colorantes naturais no mercado atual, os aspectos sobre a
produção e extração de colorantes se demonstra muito importante, o que justifica a
realização desse estudo tendo como objetivo a revisão bibliográfica a respeito da
produção e extração de colorantes naturais, com ênfase na via microbiana, assim
como os referentes mercados, afim de facilitar a pesquisa e desenvolvimento de
novas técnicas nesse setor. Através das perspectivas obtidas ao longo desse
trabalho de conclusão de curso, métodos físicos, químicos e biológicos devem ser
buscados para manter as propriedades dos colorantes extraídos estáveis ao longo
do tempo, uma vez que muitos deles são sensíveis ao calor, instáveis em
determinadas faixas de pH e/ou desbotam pela ação da luz. A discussão e
apresentação dos estudos aqui presentes têm como intuito abranger de maneira
panorâmica as condições nas quais cada colorante se matém estável, garantindo
sua vida útil e vantagem econômica nos alimentos nos quais são aplicados. Em
conjunto com o exposto, novos métodos de extração devem ser buscados e/ou
métodos atuais devem ser adequados, tanto para colorantes produzidos através de
fontes animais, vegetais e microbianas.
The theme that will be addressed throughout this course conclusion work is "Production of Natural Colorants", a subject that as an academic paramount importance to stimulate reflections in the area of opportunity, is of Bioprocess Engineering and Biotechnology, as it is a topic in constant discussion in the national and international literature, with industries increasingly looking for proce sses with a sustainable bias. Considering the breadth of possibilities for the use of natural dyes in the current market, discussing aspects of the production and extraction of dyes proves to be very important, which justifies carrying out this study with the objective of reviewing the literature on the production and extraction of dyes. natural resources, with an emphasis on the microbial route, as well as the related markets, in order to facilitate the research and development of new techniques in this se ctor. Through the perspectives obtained during this course conclusion work, physical, chemical and biological methods must be sought to maintain the properties of the extracted pigments stable over time, since many of them are sensitive to heat, unstable i n certain ranges of pH and/or fade by the action of light. Finding the ideal settings for each pigment will keep the shelf life of the food on which it has been applied and, therefore, its organoleptic properties stable. In conjunction with the above, new extraction methods must be sought, both for endopigments and exopigments.
The theme that will be addressed throughout this course conclusion work is "Production of Natural Colorants", a subject that as an academic paramount importance to stimulate reflections in the area of opportunity, is of Bioprocess Engineering and Biotechnology, as it is a topic in constant discussion in the national and international literature, with industries increasingly looking for proce sses with a sustainable bias. Considering the breadth of possibilities for the use of natural dyes in the current market, discussing aspects of the production and extraction of dyes proves to be very important, which justifies carrying out this study with the objective of reviewing the literature on the production and extraction of dyes. natural resources, with an emphasis on the microbial route, as well as the related markets, in order to facilitate the research and development of new techniques in this se ctor. Through the perspectives obtained during this course conclusion work, physical, chemical and biological methods must be sought to maintain the properties of the extracted pigments stable over time, since many of them are sensitive to heat, unstable i n certain ranges of pH and/or fade by the action of light. Finding the ideal settings for each pigment will keep the shelf life of the food on which it has been applied and, therefore, its organoleptic properties stable. In conjunction with the above, new extraction methods must be sought, both for endopigments and exopigments.
Descrição
Palavras-chave
Colorantes naturais, Fontes microbianas, Produção de colorante, Microbial source, Natural colorants, Colorant Production.