Showing papers in "Brazilian Journal of Food Technology in 2018"

Antioxidant properties of acai (Euterpe oleracea) in the metabolic syndrome.

Abstract: Resumo Alimentos ricos em polifenois, considerados com alto poder antioxidante, principalmente da classe antocianinas, estao sendo cada vez mais utilizados na prevencao de doencas relacionadas a sindrome metabolica. Um fruto que se destaca por apresentar essa propriedade e o acai ( Euterpe oleracea). O Brasil e o maior produtor da fruta e o mercado estrangeiro vem investindo na sua importacao para utilizacao tanto na industria alimenticia quanto farmaceutica. O objetivo do estudo foi realizar uma extensa revisao da literatura sobre as propriedades funcionais do acai relacionadas a sindrome metabolica. A busca de dados foi realizada em bases, como Pubmed, Web of Science, Scielo e Science Direct. Assim, observou-se que Euterpe oleracea e um fruto rico em antocianinas, as quais atuam modulando o metabolismo lipidico para minimizar os danos no organismo causados pelo estresse oxidativo, desencadeado por doencas cronicas.

Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate

Abstract: Microencapsulation is currently used by the food industry for different purposes, including the protection of ingredients against factors such as oxidation and volatilization, as well as to increase the bioavailability and bioaccessibility of nutrients. The current study aimed to encapsulate beta-carotene in solid lipid microparticles stabilized with whey protein isolate (WPI), and also investigate their integrity during storage and under stress conditions such as different ionic strengths, sucrose concentrations and thermal treatments. Solid lipid microparticles were produced using palm stearin, a food grade vegetable fat, using a single-step high shear process. Of the different formulations used for lipid microparticle production, characterization studies showed that the greatest stability was obtained with systems produced using 1.25% (w/v) whey protein isolate, 5% (w/v) palm stearin and 0.2% (w/v) xanthan gum. This formulation was applied for the production of beta-carotene-loaded solid lipid microparticles, with different concentrations of alpha-tocopherol, in order to verify its possible antioxidant activity. The results showed that the addition of alpha-tocopherol to the dispersions provided an increase in encapsulation efficiency after 40 days of storage that ranged from 29.4% to 30.8% when compared to the system without it. Furthermore, the solid lipid microparticles remained stable even when submitted to high ionic strength and to heating in the proposed temperature range (40 °C to 80 °C), highlighting their feasible application under typical food processing conditions.

Phytochemical analysis and botanical origin of Apis mellifera bee pollen from the municipality of Canavieiras, Bahia State, Brazil

Abstract: An Apis mellifera bee pollen sample from Bahia state in Brazil was studied to evaluate its botanical origin and phytochemical composition. The bee pollen sample was collected in the municipality of Canavieiras, in an area with a very high predominance of Cocos nucifera L (Aracaceae), which was identified as the major taxon (99%), thus being the possible botanical origin of this pollen. The main constituents found in the non-polar extract analysed by GC-EI-MS were saturated fatty acids and long chain esters, together with phytosterols such as ergosta-5,24(28)-dien-3-ol, campesterol and sitosterol, detected in smaller quantities. Flavonoid glycosides, as well as hydroxycinnamic acid amide derivatives were detected in the polar extract analysed by HPLC-ESI-MS/MS. The presence of flavonoid glycosides, hydroxycinnamic acid amide derivatives, fatty acids and phytosterols have been reported in many bee pollen taxa. To the best of the authors’ knowledge, this is the first study of the chemical composition of bee pollen from C. nucifera , which is cultivated for its coconut fruit.

Quality parameters of tomatoes submitted to different doses of gamma radiation

Abstract: Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals

Abstract: The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea ( Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hydrolysable tannins contents, and greater antioxidant activity. Of the drying methods, shade drying presented the highest values for monomeric anthocyanins, flavonoids, hydrolysable tannins, total reducing capacity and antioxidant activity. By contrast, greater losses were observed as a result of hot-air convective drying. Thus shade drying is a highly promising process that should be considered as a suitable drying method for Centaurea petals.

Rapid and versatile sensory descriptive methods – an updating of sensory science

Abstract: Resumo Os metodos sensoriais descritivos permitem a deteccao, a descricao e a quantificacao dos atributos sensoriais presentes em um alimento. Estes metodos sao utilizados pela industria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alteracoes de ingredientes e/ou formulacoes e na avaliacao de produtos durante a estocagem. Porem, a maioria das tecnicas descritivas existentes necessita da utilizacao de avaliadores treinados e emprega uma escala nao estruturada para avaliar os produtos. Isto torna as analises demoradas e com custo elevado, devido as exaustivas sessoes de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de analise e os custos inerentes aos testes descritivos, pesquisas recentes tem buscado desenvolver metodologias que permitam a descricao rapida dos alimentos e que possam tambem ser aplicadas com consumidores. Este trabalho teve como objetivo abordar os progressos da ciencia sensorial quanto ao desenvolvimento de novas metodologias descritivas mais rapidas e versateis.

Powdered yoghurt produced by spray drying and freeze drying: a review

Abstract: Yoghurt is one of the dairy products most consumed worldwide but dehydrated yoghurt is still uncommon. Considered a nutritious food, yoghurt powder could be used as an ingredient or supplement in juices, cookies, ice cream and dairy beverages. Spray drying and freeze drying are the methods most widely used to dehydrate dairy products, and the process conditions are directly associated with the production costs and value of the final product. Due to osmotic and thermal stress during dehydration, it is often necessary to incorporate agents such as carriers, thermal protectants, cryo-protectants and stabilizers in order to improve the process yield, preserve nutrients and even facilitate rehydration of the product. Thus the present review presents the technologies available to obtain yoghurt powder, including the processes, drying agents, drying rates, rehydration conditions and survival of the lactic acid bacteria.

Sistema de baixo custo para determinação da permeabilidade de CO2 em filmes plásticos

Abstract: Resumo O objetivo deste trabalho foi desenvolver um metodo simples, de baixo custo e eficaz para avaliacao da permeabilidade de filmes plasticos utilizados como materiais de embalagem para alimentos. Para isto, foram projetadas e construidas câmaras de permeacao que permitem a troca gasosa atraves de um filme plastico, com area conhecida, e a medicao da permeabilidade especifica ao CO2 de cada filme. Para tanto, foram avaliados filmes de polietileno de baixa densidade (PEBD) e de policloreto de vinila (PVC). Os resultados demonstram correspondencia com os testes realizados em equipamentos comerciais de analise da permeabilidade, em concordância com os valores apresentados por literatura especifica. O metodo apresentado demonstrou eficiencia nas analises de filmes polimericos, podendo ser utilizado como uma ferramenta na determinacao da permeabilidade de filmes a diferentes gases, como O2, CO2 e etileno. Alem disto, o equipamento e de simples operacao e os parâmetros, como umidade relativa, temperatura e fluxo, sao facilmente ajustaveis.

Jabuticaba skin extracts: phenolic compounds and antibacterial activity

Abstract: The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g JSP: 10 mL 70% acetone, resting for 2 hours; b) aqueous extract - 1 g JSP: 15 mL water, under agitation; c) ethanolic extract - 1 g JSP: 15 mL acidified ethanol, under agitation; and d) methanolic extract - 1 g JSP: 50 mL 50% methanol, under reflux. The antibacterial activity was evaluated by the agar diffusion assay, using Escherichia coli ATCC 11229, Salmonella choleraesuis ATCC 6539, Pseudomonas aeruginosa ATCC 15442, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19117. The ethanolic and methanolic extracts showed the highest levels of phenolic compounds, especially of cyanidin chloride, catechin and epicatechin. The extracts did not inhibit the growth of Escherichia coli and Salmonella choleraesuis, but inhibited 30% of the growth of Pseudomonas aeruginosa with an extract concentration of 250 µg mL-1. Against Staphylococcus aureus and Listeria monocytogenes the highest inhibitory effect observed was 41.8% for the ethanolic extract, followed by 36% inhibition by the methanolic extract, thus revealing the potential of these extracts as possible alternatives for use in the food and/or pharmaceutical industries.

Effect of water temperature and pH on the concentration and time of ozone saturation

Abstract: Ozone has been used for many years to disinfect water due to its oxidizing potential. Since it decomposes quickly into molecular oxygen, leaving no residue, it has important advantages for use. The decomposition of ozone is affected by the temperature and pH of the medium, low pH values and temperatures increasing its half-life, which can result in more efficient disinfection. With the objective of increasing the effectiveness of ozonation, this study investigated the effect of temperature (8 oC and 25 °C) and pH (3.0 and 6.0) of the water on the saturation time and gas concentration, employing two initial gas concentrations (13.3 and 22.3 mg L-1). The concentration of ozone saturation increased as the temperature and pH of the medium decreased, as also with the higher initial gas concentration ( C0). The highest saturation concentrations were obtained at pH 3.0 and 8 °C (4.50 and 8.03 mg L-1 with C0 of 13.3 and 22.3 mg L-1, respectively). This higher ozone content could result in greater decontamination efficiency of the food products washed with this water.

Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Abstract: This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40 km apart to two central pack houses located near each of the farms in Limpopo, South Africa. The samples were transported using bins (468 kg capacity) and lugs (20 kg capacity). After harvesting, the samples were either immediately transported to the pack house and precooled within two hours, or left in the field and transported to the pack house to be pre-cooled after six hours, to simulate delays during transportation. On arrival at the pack houses, the fruit was sampled from the bottom 0.15 m of each lug or bin, precooled using forced air and washed. After precooling, the samples were stored either under ambient conditions or refrigerated storage (15±2 °C). The tomato colour, firmness, weight loss, marketability and pH were monitored over a 24-day storage period. The rate of change of the fruit hue angle was significantly (p ≤ 0.05) higher for samples handled using bins as compared to those handled using lugs. Handling conditions had no significant (p > 0.05) effect on the rate of loss of fruit flesh firmness. The bottom layer of fruit stored in bins showed 30% mechanical damage as compared to 2% in lugs. Harvesting in the morning and pre-cooling within two hours improved fruit marketability and weight-loss by up to 200 kg/ton and 75 kg/ton, respectively, as compared to harvesting in the afternoon and pre-cooling after six hours. As the best practices for industry, the study recommends minimizing the time to pre-cooling, harvesting in the morning and using lugs to handle the fresh tomatoes.

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Abstract: Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations of phenolic compounds (706.18 mg GAE/mL) and appreciable free radical scavenging ability against DPPH (161.42 µmol trolox equivalent/100 mL) and ABTS•+ (356.41 µmol trolox equivalent/100 mL), as well as ferric-ion reducing antioxidant capacity (1419.86 µmol FeSO4/100 mL). In sequence, vinegar was produced from the wine in wooden barrels using successive acetification cycles. The average acetic acid concentration found in the vinegars was 4.4 g/100 mL, and the average acetic acid yield and volumetric productivity were 52.69% and 0.38 g/(L.h), respectively. Appreciable polyphenolic compounds (681.87 to 847.98 µg GAE/mL) and anthocyanin (12.8 to 15.39 mg/L) contents were found and high antioxidant activity. In addition, the vinegars demonstrated antimicrobial ability against Bacillus subtilis and Salmonella enterica Typhimurium.

Redução de perdas nas cadeias de frutas e hortaliças pela análise da vida útil dinâmica

Abstract: Resumo A estimativa do crescimento populacional mundial de nove bilhoes de pessoas, em 2050, estabelece um grande desafio para os proximos anos, considerando os problemas atuais de inseguranca alimentar e o fornecimento de alimentos saudaveis, num mundo, predominantemente, de pessoas vivendo em regioes urbanas. A importância da dieta na saude e indiscutivel, sendo que, a cada dia que passa, o consumidor esta mais consciente de que a saude esta diretamente relacionada a uma dieta balanceada e segura. As tecnologias aplicadas na pos-colheita de frutas e hortalicas que continuam com seu metabolismo ativo buscam manter a qualidade atraves dos parâmetros aparencia, textura, sabor, valor nutritivo e seguranca alimentar, bem como reduzir perdas qualitativas e quantitativas entre a colheita e o consumo. A combinacao de tecnologias, como resfriamento rapido, refrigeracao e utilizacao de embalagens com atmosferas modificadas ativas e passivas, aplicadas na pos-colheita, precisa estar aliada a uma adequada gestao de temperatura para cada produto, em toda a cadeia de distribuicao. Assim, conforme o historico de temperatura desde a colheita ate os locais de vendas no varejo, a estimativa da vida util torna-se uma variavel altamente dinâmica. Tecnologias de RFID (Radio Frequency Identification - Identificacao por Radio Frequencia) integradas a sensores podem revolucionar o transporte e o manuseio de produtos pereciveis, por meio de leituras precisas e continuas das condicoes do ambiente de conservacao durante a logistica, interpretadas por modelos matematicos que estimam a vida util restante. Esta revisao descreve como a tecnologia, por meio de chips RFID integrados a sensores e associados ao uso de modelamentos matematicos, pode ser incorporada na gestao de Centros de Distribuicao, alterando a enfase, a partir do classico FIFO (First In, First Out - Primeiro a Entrar, Primeiro a Sair), para uma estrategia de FEFO (First Expired, First Out - Primeiro Expirado, Primeiro a Sair). Desta maneira, com o melhor conhecimento da vida util dos produtos, espera-se menor perda, alem de melhor conservacao dos produtos.

Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits

Abstract: The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajura pulp (Na). All the fruits showed antioxidant capacity, but the pajura revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuacu and the highest phenolic compound contents in monguba and pajura fruits, but flavonoids were only detected in pajura. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions.

Preparação, caracterização e análise sensorial de pão integral enriquecido com farinha de subprodutos do mamão

Abstract: Resumo Devido ao processamento industrial do mamao, uma grande quantidade de subprodutos dessa fruta e gerada. Dentre esses subprodutos, estao as cascas e sementes, que tem grande valor nutricional, pois apresentam valores consideraveis de fibras, proteinas e antioxidantes. O objetivo, neste estudo, foi desenvolver um pao de forma integral adicionado de farinha mista, proveniente das cascas e sementes do mamao da cultivar Havai. Na elaboracao do pao de forma integral, foi adicionada farinha mista (casca e semente) em diferentes concentracoes (0%, 3%, 6% e 9%), na proporcao de 70% de farinha da casca e 30% da farinha da semente do mamao. A adicao da farinha mista resultou em produtos com elevados teores de fibras (7,96 g 100 g-1) e proteinas (12,71 g 100 g-1), e baixos teores de lipideos (0,55 g 100 g-1). Os resultados da analise sensorial mostraram que a fabricacao do pao com 3% de adicao da farinha mista resultou em boa aceitacao, quando comparado com o controle. Assim, a adicao da farinha dos subprodutos do mamao na fabricacao de paes e uma boa alternativa para compor a dieta da populacao, por ser nutricionalmente rico em fibras e proteinas.

Microencapsulação e liberação controlada por difusão de ingredientes alimentícios produzidos através da secagem por atomização: revisão

Abstract: Resumo A utilizacao de ingredientes microencapsulados na industria alimenticia apresenta crescente expansao. A microencapsulacao e utilizada para proteger o material ativo de condicoes adversas e apresenta ainda mais vantagens quando utilizada juntamente com a liberacao controlada. O uso da atomizacao para microencapsulacao e uma das tecnicas mais utilizadas devido ao seu baixo custo e facilidade de aplicacao. Esta revisao descreve a producao de microparticulas contendo ingredientes alimenticios atraves da secagem por atomizacao e discute a liberacao controlada do material ativo das microparticulas pelo mecanismo de difusao e modelos cineticos.

Formulation and characterization of bilayer films based on Brea gum and Pectin

Abstract: The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.

Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Abstract: Resumo No âmbito empresarial, as estrategias de marketing voltadas para assuntos relacionados a nutricao tem sido a principal vantagem competitiva. Diante disso, o objetivo deste trabalho foi avaliar a influencia de caracteristicas sensoriais e do conhecimento nutricional na aceitacao do cha-mate, visando identificar o comportamento do consumidor frente a este tipo de informacao. Foi utilizado cha-mate tostado, tipo a granel, adquirido no comercio local e preparado de acordo com a recomendacao descrita na embalagem. Para o teste afetivo de aceitacao, foram recrutados 30 consumidores do produto. O recrutamento ocorreu por meio de um questionario abrangendo questoes sobre o perfil dos consumidores, habitos de consumo e disponibilidade para participar da pesquisa. Foram realizadas avaliacoes de aceitacao sensorial em duas sessoes (teste cego e com informacao), utilizando-se uma escala hedonica de nove pontos, para avaliar os atributos cor, sabor, aroma e impressao global. Em relacao ao perfil dos julgadores, 67% pertenciam ao sexo feminino, 50% relataram consumir cha-mate raramente e 37% afirmaram observar as informacoes nutricionais no rotulo. Houve diferenca significativa para os atributos cor e sabor, entre as sessoes cega e com informacao. Pode-se concluir que o cha-mate apresentou boa aceitacao pelos participantes e que o conhecimento nutricional influenciou positivamente na aceitacao da bebida.

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Abstract: This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations ( p > 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p < 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential.

Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage

Abstract: This study aimed to verify the effect of time and temperature abuse on bacterial numbers in fluid pasteurized skim milk by simulating the real-life scenario, which usually occurs when cold chain is interrupted by consumers prior to consumption that affect the shelf-life of milk. Total three trials were carried out in this study. Thermal abuse was simulated with temperature fluctuations from 5 °C. In the first trial, the information about holding the milk samples for 8 hours at three different temperatures of 15 °C, 20 °C and 25 °C was obtained using a data logger to predict the effect of temperature abuse on the milk microbial quality. Further, in the second and third trial, the effect of temperature abuse on bacterial numbers was examined by holding milk at 5 °C and then shifts temperature to 25 °C for 8 h and 6 h. The pH was monitored during storage. The total bacterial count was examined by the Standard Plate Count (SPC). The mean air temperature had the greatest impact on milk temperature. It took 3.0 h, 3.9 h and 4.2 h to warm up when exposed to the temperatures of 15 °C, 20 °C and 25 °C, respectively. The holding time of 8 h at 25 °C showed that bacterial numbers (1 x 105 CFU mL-1) were higher after 14 days of storage, but control samples at 5 °C (< 1 x 104 CFU mL-1) were still within the acceptable level (5 x 104 CFU mL-1). A holding time of 6 h at 25 oC showed much higher bacterial numbers (1 x 109 CFU mL-1) compared to control samples (1 x 107 CFU mL-1) which were held at 5 °C for 11 days. The pH of the milk decreased with increasing bacterial growth during the extended storage time. The results show that temperature abuse has a significant effect on milk microbial stability and shelf life. It is important to maintain the milk temperature at 5 °C or less as the bacterial growth directly depend on increasing temperature and holding time, which pose the potential risk of microbial hazards leading to foodborne illness. Thus, consumers must understand the factors associated with the safe handling of milk to keep it safe to use before the expiry date.

Efficacy of ozone in the microbiological disinfection of maize grains

Abstract: This research aimed to determine the effectiveness of ozone in the microbiological disinfection of maize grains. Two kg samples of maize grains were used with moisture contents of 14.4% (w.b.), and 94% and 97% of natural infection by Penicillium spp and Aspergillus spp, respectively. The gas was applied at a concentration of 2.14 mg L-1 and flow rate of 5.8 L min-1 for 370 min at 25 oC ± 2 oC in order to determine the ozone concentration and saturation time of the maize grains. The experiment was installed according to a split plot design, with two treatments in the plots (atmospheric air and ozone gas) and exposure times of (0, 10, 20, 30 and 50 h) in the subplots, in a completely randomized design. It was shown that the ozone concentration and saturation time in the grain mass were 0.9874 mg L-1 and 138.56 min, respectively. Ozonation was effective in controlling storage fungi in the grain mass with 50 h of exposure to the gas, reducing the rate of incidence of Aspergillus spp (78.5%) and Penicillium spp (98.0%), thereby confirming its fungicidal effect under the conditions presented.

Perfil nutricional e benefícios do azeite de abacate (Persea americana ): uma revisão integrativa

Abstract: Resumo O objetivo do presente estudo foi realizar uma revisao integrativa sobre a qualidade do perfil lipidico e dos compostos bioativos presentes no azeite de abacate, bem como sobre os seus potenciais beneficios para a saude humana. Foram identificados trabalhos publicados nas bases de dados Scopus, PubMed, Lilacs, SciELO e Web of Science, alem de Biblioteca Digital de Teses e Dissertacoes. A pesquisa encontrou dados referentes ao perfil lipidico e ao teor de substâncias bioativas presentes no azeite de abacate extraido das variedades Margarida, Quintal, Fortuna, Ouro Verde, Hass e Fuerte. O azeite de abacate caracteriza-se por apresentar, em media, teores elevados de acidos graxos monoinsaturados (60%), teor intermediario de acidos graxos saturados (24%) e baixo teor de acidos graxos poli-insaturados (16%). O acido graxo oleico (omega-9) e o de maior concentracao (aproximadamente 55%). Os principais esterois, tocoferois e carotenoides encontrados foram β-sitosterol, α-tocoferol e luteina, respectivamente. O azeite de abacate possui propriedades fisico-quimicas semelhantes as do azeite de oliva. Em modelos animais, e capaz de prevenir a disfuncao mitocondrial cerebral e hepatica induzida pelo diabetes, associado a diminuicao de estresse oxidativo, LDL-c e peroxidacao lipidica. Seus beneficios sao atribuidos principalmente as concentracoes de acido oleico, por sua atividade cardioprotetora, ao β-sitosterol, por sua propriedade anti-inflamatoria, e ao α-tocoferol e a luteina, pela propriedade antioxidante. Assim, o azeite de abacate se destaca pelo teor elevado de acidos graxos monoinsaturados e de compostos bioativos, como tocoferois, carotenoides e fitoesterois. Analises em modelos animais, aliadas as analises de qualidade e seguranca, atestam os beneficios e a possibilidade de introducao do referido azeite para uso comestivel, substituindo oleos de qualidade inferior e criando nova alternativa gastronomica ao consumidor.

Néctar misto de umbu ( Spondias tuberosa Arr. Câmera) e mangaba ( Hancornia Speciosa Gomes): elaboração e avaliação da qualidade

Abstract: Resumo Objetivou-se elaborar tres formulacoes de nectar misto de umbu e mangaba, alem de avalia-las quanto as suas caracteristicas microbiologicas, sensoriais, fisico-quimicas e quimicas. Antes da elaboracao do nectar, tres marcas de polpas de umbu e duas marcas de polpas de mangaba foram avaliadas fisico-quimicamente (pH, acidez total titulavel, solidos soluveis totais, ratio, vitamina C) e quantificados os fenolicos totais. Escolhida a marca da polpa de cada fruta, iniciou-se a elaboracao dos nectares simples (umbu ou mangaba), seguida da avaliacao microbiologica e analise sensorial previa, para encontrar a docura ideal. Posteriormente, tres formulacoes de nectar misto foram preparadas, sendo a formulacao 1 composta por 25% umbu e 25% mangaba; a formulacao 2 composta por 20% umbu e 30% mangaba, e a formulacao 3 composta por 30% umbu e 20% mangaba, as quais foram avaliadas microbiologica, sensorial, fisico-quimica e quimicamente. As amostras de nectares estavam seguras microbiologicamente. As tres formulacoes de nectar misto apresentaram a mesma aceitabilidade, com indice de aceitacao acima de 70%. Alem disso, apresentaram os mesmos solidos soluveis totais, fenolicos totais e atividade de sequestrar o radical difenil-picril-hidrazina. Contudo, a formulacao 2 foi a mais indicada do ponto de vista nutricional e a formulacao 3, a mais indicada para aplicacao comercial.

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Abstract: Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

Postharvest quality, antioxidant activity and acceptability of strawberries grown in conventional and organic systems

Abstract: The aim of this study was to evaluate the influence of organic and conventional cultivation systems and the cultivars on the postharvest quality, antioxidant activity and acceptability of strawberries. Strawberries of the cultivars Albion, Monterey and San Andreas were analysed with respect to the soluble solids content (SS), titratable acidity (TA), SS/TA ratio, fruit colour, vitamin C content, antioxidant activity by the DDPH method, mineral composition and acceptability. The cultivation systems and cultivars had different influences on the SS, TA, pH, SS/TA and colour of the strawberries. The vitamin C content of cv. Monterey was higher (78.68 mg ascorbic acid 100 g-1) than that of cv. San Andreas (70.28 mg ascorbic acid 100 g-1) in the conventional system, while in the organic system, the cultivars did not differ. Differences were not observed amongst the cultivars and cultivation conditions for antioxidant activity and the cultivation systems and cultivars had no effect on the P, Cu and Mg mineral contents. The conventionally cultivated strawberries of cv. Monterey obtained the highest value for acceptance ​​(7.51) while the organically cultivated strawberries of cv. San Andreas received the lowest value (6.58).

Partial nutrient characterization of arugula (rocket - Eruca sativa L.) and the effect of heat treatment on its lipoxidase activity

Abstract: The objective of this work was to determine some key nutrients in arugula (or rocket) and the effect of heat treatment on its lipoxidase activity. The protein, lipid, carbohydrate, fibre, ash, fatty acid composition, α-tocopherol and carotenoid contents were determined. Due to its importance in lipid degradation, the lipoxidase activity was measured in the raw and cooked leaves. The composition was (% fresh mass): 2.5 protein, 0.3 lipids, 4.1 carbohydrates, 1.3 fibre and 1.8 ash. The lipid phase contained 6.2 mg of α-tocopherol, 5.3 mg of lutein and 3.2 mg of β-carotene. Arugula was found to be rich in α-linolenic acid (48% of the oil). The heat treatment was not sufficient to totally inactivate the lipoxidase activity.

Correlações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesa

Abstract: Resumo Uvas sao consideradas excelentes fontes de compostos fenolicos, quando comparadas a outros vegetais; porem, a grande diversidade entre as cultivares resulta em frutos com diferentes caracteristicas, tanto de sabor quanto de coloracao, o que, certamente, esta associado com o conteudo e o perfil de compostos polifenolicos. Cascas e polpas de amostras de uva no ponto de consumo − tipos “Italia”, “Brasil”, “Rubi”, “Thompson” e “Niagara Rosada” − da regiao de Campinas e Jundiai, Estado de Sao Paulo, foram estudadas com o objetivo de avaliar a atividade antioxidante, a atividade enzimatica da peroxidase e da polifenoloxidase e os teores de compostos fenolicos e de acido ascorbico. A fim de verificar as correlacoes entre as cascas e polpas das variedades e as caracteristicas, utilizou-se a Correlacao de Pearson, a distância generalizada de Mahalanobis (D2) e, por fim, o agrupamento das diferentes respostas atraves da analise multivariada. Verificou-se que as cascas das uvas analisadas apresentaram correlacao positiva com o conteudo de compostos fenolicos, a atividade da enzima polifenoloxidase e com o teor de acido ascorbico, exceto a cultivar “Niagara Rosada”, a qual mostrou maiores valores para estas avaliacoes. Nao houve correlacao entre o indice de atividade antioxidante com as demais analises realizadas. As cascas se mostraram uma otima fonte para estes compostos.

Lista de verificação de boas práticas ambientais para serviços de alimentação: elaboração, validação de conteúdo e confiabilidade interavaliadores

Abstract: Resumo Com os objetivos de elaborar, validar o conteudo de uma lista de verificacao das boas praticas ambientais para servicos de alimentacao (LVBPA-SA) e verificar a confiabilidade interavaliadores, construiu-se um instrumento baseado em pesquisa bibliografica e nas diretrizes estabelecidas pela Politica Nacional de Residuos Solidos, Politica Nacional de Recursos Hidricos e Politica Nacional de Conservacao e Uso Racional de Energia. A LVBPA-SA foi avaliada por painel de especialistas para validacao do conteudo, seguindo a Tecnica Delphi. Para verificar o nivel de concordância entre os especialistas, utilizou-se o indice de validade de conteudo, sendo este considerado validado quando a concordância fosse ≥ a 80%. Foram avaliadas a forma de apresentacao, a clareza semântica, a facilidade de entendimento e de preenchimento, e a utilidade do instrumento. Os especialistas puderam sugerir alteracoes no instrumento. Apos a validacao, o instrumento foi aplicado por sete nutricionistas em um mesmo servico de alimentacao (SA), para avaliar as boas praticas ambientais (BPA) e verificar a confiabilidade interavaliadores, utilizando o coeficiente de correlacao intraclasse (CCI) e o Coeficiente Alfa de Cronbach, em um nivel de significância de 5%. A comparacao da variância entre as respostas foi realizada pelo Teste Kruskal-Wallis. A LVBPA-SA validada contem cinco blocos e 68 itens de avaliacao. Das medidas de boas praticas ambientais listadas, 65% eram adotadas nos servicos de alimentacao. Nao foi observada diferenca estatisticamente significativa entre as avaliacoes dos nutricionistas. Foi obtido CCI acima de 0,75 para 75% dos blocos e para o Coeficiente Alfa de Cronbach, 100% dos blocos apresentaram coeficiente ≥ 0,70, indicando excelente concordância interavaliadores. A LVBPA-SA teve o conteudo validado e concluiu-se que possui consistencia interna. Alem disso, atende as diretrizes estabelecidas nas Politicas e norteia a adocao das BPA, sendo um importante instrumento a ser utilizado em servicos de alimentacao.

Caracterização tecnológica de cookies produzidos com diferentes concentrações de farinha de algaroba durante armazenamento por 120 dias

Abstract: Resumo O objetivo deste trabalho foi avaliar os parâmetros de qualidade (firmeza, fraturabilidade, atividade de agua e cor) de biscoitos enriquecidos com diferentes percentuais de farinha de algaroba (5%, 15% e 25%), durante o armazenamento por 120 dias, alem de determinar as caracteristicas fisicas (espessura, diâmetro, fator de expansao, volume especifico e massa), fisico-quimicas (teor de agua, cinzas, proteinas, acucares, lipidios e fibras) e minerais (calcio, fosforo e ferro). Os parâmetros de qualidade desses produtos foram acompanhados durante 120 dias de armazenamento, com intervalo de 15 dias entre as medicoes. Foram realizadas as caracterizacoes fisica e fisico-quimica, e os minerais foram determinados por espectroscopia de difracao de raios X por energia dispersiva. Os parâmetros de qualidade foram analisados estatisticamente, utilizando-se um delineamento experimental fatorial, com dois fatores: nove periodos de armazenamento e tres formulacoes de biscoitos. Conclui-se que, apos o periodo de 120 dias de armazenamento, houve diferenca significativa entre os parâmetros de qualidade dos biscoitos. Os biscoitos elaborados com farinha de algaroba tiveram sua atividade de agua, fraturabilidade e luminosidade aumentada, e sua firmeza e intensidade de amarelo e vermelho, reduzidas. Com o aumento da concentracao de farinha de algaroba na formulacao dos biscoitos, ocorreu uma variacao maior entre a atividade de agua inicial e a atividade de agua final, e entre luminosidade inicial e luminosidade final. Os biscoitos enriquecidos com farinha de algaroba apresentaram nutrientes, como calcio, ferro e fosforo, e caracteristicas de qualidade aceitaveis durante o armazenamento, com comportamento similar a produtos ja existentes no mercado.

Bebida alcoólica fermentada de melão (Cucumis melo L.): processamento e caracterização

Abstract: Resumo Objetivou-se com este estudo desenvolver bebidas alcoolicas fermentadas de melao de diferentes variedades. As polpas extraidas do melao das variedades amarelo e cantaloupe foram diluidas com agua (proporcao 8:2), sendo corrigido o teor de solidos soluveis totais para 15 °Brix com sacarose. As misturas tiveram o pH corrigido para 4,5 e foram adicionados 200 mg/L de metabissulfito de sodio e 4 g/L do inocuo. Obtiveram-se, assim, dois mostos para fermentacao: F1 (mosto melao amarelo) e F2 (mosto melao cantaloupe). Os mostos foram colocados nos reatores, que foram mantidos a 32 °C durante toda a fermentacao. Apos a fermentacao, foram determinados os parâmetros fermentativos do processo e a caracterizacao fisico-quimica das bebidas. A amostra F1 apresentou o maior rendimento do processo de fermentacao (96,56%), se sobressaindo tambem, quando comparada a F2, em relacao aos parâmetros de produtividade de etanol e biomassa. Os parâmetros fisico-quimicos apresentaram-se em conformidade com a legislacao em sua maioria, com destaque para o teor alcoolico (5,03% e 6,80% v/v), em que a bebida F1 apresentou o maior valor. Conclui-se que as bebidas elaboradas sao como alternativas viaveis para diminuir o desperdicio de melao, principalmente no pico da safra, e que F1 e a mais indicado para reproducao em escala industrial.