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Introdução: a contaminação microbiológica dos alimentos se apresenta como um grande problema para a indústria, agências reguladoras e consumidores. Os métodos de conservação utilizados como garantia da inocuidade dos alimentos bem como de extensão da vida de prateleira garantem uma redução significativa do número de células viáveis e/esporos. Entretanto, em virtude da aplicação de técnicas como calor, frio, redução da atividade de água e adição de conservantes, parte da população microbiana pode apresentar células com danos letais bem como danos reversíveis, tornando-se injuriadas. Objetivo: realizar uma revisão bibliográfica acerca da ocorrência de injúrias microbianas decorrentes da aplicação de métodos de conservação em alimentos. Metodologia: consulta das bases de dados Pubmed e Scielo, com seleção de artigos publicados entre os anos de 2000 e 2019. Revisão de literatura: os microrganismos se tornam injuriados após sobreviverem a condições estressantes e perderem parte de suas características funcionais, o que justifica um maior período para multiplicação nos alimentos, assim como em meios de cultura tradicionais. Cabe ressaltar que, caso estes microrganismos sejam expostos à ambientes favoráveis, é possível a recuperação dos danos sofridos. Uma vez regenerados, estes agentes representam um perigo potencial, visto a capacidade de se multiplicarem novamente no alimento, oferecendo riscos aos consumidores e acelerando a deterioração de produtos alimentícios. Conclusão: diante da ocorrência de injúrias microbianas, percebe-se a necessidade de incorporação de procedimentos adequados para recuperação de danos celulares aos métodos oficiais empregados para detecção e enumeração de microrganismos, a fim de garantir a qualidade e inocuidade de alimentos.
Introduction: Microbiological contamination of food is a major problem for industry, regulatory agencies and consumers. Preservation methods used to guarantee the safety of food as well as extending the shelf life ensure a significant reduction in the number of viable cells and/or spores. However, due to the application of techniques such as heat, cold, reduction of water activity and addition of preservatives, part of the microbial population may present cells with lethal damage as well as reversible damage, becoming injured. Objective: to carry out a literature review about the occurrence of microbial injuries resulting from the application of preservation methods in food. Methodology: pubmed and Scielo databases were consulted, with a selection of articles published between 2000 and 2019. Literature review: microorganisms become injured after surviving stressful conditions and losing part of their functional characteristics, which justifies a longer period for multiplication in food, as well as in traditional culture media. It should be noted that, if these microorganisms are exposed to favourable environments, it is possible to recover from the damage suffered. Once regenerated, these agents represent a potential hazard, given their ability to multiply again in food, posing risks to consumers and accelerating the deterioration of food products. Conclusion: in view of the occurrence of microbial injuries, it is necessary to incorporate adequate cell damage recovery procedures to the official methods used for detection and enumeration of microorganisms, in order to guarantee the quality and safety of food.
Subject(s)
Food Microbiology , Food PreservationABSTRACT
@#The emergence of microfungi medicinal applications represents a turnover in the drug discovery field. These microfungi species are found in rotten woods and leaf litters collected from forests and reserves in some tropical countries during rainy seasons. Among these species is Trametes elegans, which shares a commensalism-based relationship with the host (plants), offering protection against external invasions. Thus, Trametes elegans possesses unique compositional values and gained tremendous interest in the last decade for its promising applications, such as inhibiting a wide range of bacteria and harmful fungi, reducing oxidative stresses caused by free-radicals, nitric oxide, and hydrogen peroxide, as well as extending food shelf-life. This mini-review reports the available literature on Trametes elegans sources, studied extracts applications, and urges the investigation of other Trametes elegans potential applications as antiviral and anticancer agents.
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RESUMEN Los métodos de conservación de alimentos no-térmicos han generado un considerable interés en la industria alimentaria como potencial alternativo a los métodos tradicionales de procesamiento. Uno de los métodos no-térmicos más estudiados es el de campos eléctricos pulsados o PEF (Pulsed Electric Fields). La aplicación de PEF en el procesamiento de alimentos permite limitar la exposición a altas temperaturas y reducir la necesidad de aditivos alimentarios. En PEF, se expone al alimento a pulsos eléctricos generando poros en la membrana celular, este fenómeno se le conoce como electroporación. La electroporación promueve la inactivación de organismos patógenos, reduce la actividad enzimática, favorece la transferencia de masa, mantención de color, sabor y contenido de compuestos antioxidantes, mejora la eficiencia en el procesamiento de alimentos y mantiene de cualidades organolépticas que son atractivas tanto para el consumidor como también para la industria. Los antioxidantes son sustancias capaces de proteger a las células de los radicales libres. La acción de los antioxidantes es de interés tanto del punto de vista sanitario, como industrial. Existe abundante evidencia que asocia el consumo de antioxidantes como factor protector ante enfermedades. Por otro lado, los antioxidantes cumplen un rol importante en la duración de los alimentos ya que actúan como conservantes, prolongando su vida útil. La utilización de PEF, respecto a otras tecnologías para el procesamiento de alimentos, ha demostrado un aumento en la extracción, menor pérdida por temperatura y una mayor disponibilidad de compuestos de interés, incluidos antioxidantes.
ABSTRACT Non-thermal food preservation methods have gained considerable interest in the food industry as a potential alternative to traditional processing methods. One of the most studied non-thermal methods is Pulsed Electric Fields (PEF). The application of PEF in food processing allows limiting exposure to high temperatures and reducing the need for food additives. In PEF, food is exposed to electrical pulses generating pores in the cell membrane, this phenomenon is known as electroporation. Electroporation promotes the inactivation of pathogenic organisms, reduces enzyme activity, favors mass transfer, maintains color, flavor and antioxidant compound content, improves food processing efficiency and maintains organoleptic qualities that are attractive to both the consumer and the industry. Antioxidants are substances capable of protecting cells from free radicals. The action of antioxidants is of interest both from a health and industrial point of view. There is abundant evidence that associates the consumption of antioxidants as a protective factor against diseases. On the other hand, antioxidants play an important role in the shelf life of foods as they act as preservatives, prolonging their shelf life. The use of PEF, compared to other food processing technologies, has shown an increase in extraction, lower temperature loss and greater availability of compounds of interest, including antioxidants.
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RESUMEN Objetivo Evaluar el efecto de la aplicación de métodos combinados para incrementar la vida en anaquel de agua de coco. Métodos El agua de coco fue obtenida de comercios no establecidos en la Ciudad de Puebla, México. El agua de coco fue tratada con luz ultravioleta-C, vainillina o cinamaldehído y almacenada a 5 y 22°C. Se evaluó el efecto de estas tecnologías sobre el crecimiento microbiano de bacterias mesófilas aerobias, mohos y levaduras. Resultados El tratamiento con luz ultravioleta-C redujo la carga microbiana de bacterias mesófilas aerobias y mohos y levaduras en 3,2 y 2,9 ciclos logarítmicos, respectivamente. Durante el almacenamiento del agua de coco, la combinación de luz ultravioleta-C, cinamaldehído y baja temperatura mantuvo una carga microbiana en ambos grupos de microorganismos por debajo de 10 UFC/mL, durante 30 días. Conclusión La aplicación de métodos combinados puede ser una alternativa a bajo costo para la conservación de agua de coco.
ABSTRACT Objective To evaluate the effect of combined methods for increasing the shelf life of coconut water. Methods Coconut water was obtained from non-established commerce of Puebla City, Mexico. Coconut water was treated with ultraviolet-C light, vanillin or cinnamaldehyde, and stored at 5 and 22°C. The effect of combined methods was evaluated in the growth of aerobic mesophiles and molds plus yeasts. Results Ultraviolet-C light treatment reduced the microbial load of aerobic mesophiles and molds plus yeast in 3,2 and 2,9 log cycles, respectively. In stored coconut water, the combination of ultraviolet-C light, cinnamaldehyde and low temperature maintained the microbial load in both groups of microorganisms under 10 CFU/mL for 30 days. Conclusion Combined methods may be an alternative at a low cost for the conservation of coconut water.
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RESUMEN El objetivo de la investigación fue incorporar compuestos bioactivos provenientes del concentrado del desecho de la industria quesera en cáscaras de naranja variedad Valencia, aplicando la técnica de la impregnación al vacío. Asimismo, fue evaluar los efectos de la presión de vacío (50-60 kPa), tiempo de impregnación (5-15 min) y concentración osmótica de lactosuero (50-60°Brix). Se determinó las características fisicoquímicas y acondicionamiento de la materia prima. El diseño de la investigación para la optimización utilizado fue un diseño Box-Benhken con el programa Design Expert 11, teniendo 15 tratamientos con valores de las variables. El mayor contenido proteico se obtuvo por la combinación de tratamientos, ajustando a las cualidades del equipo, siendo la presión de vacío a 57,0 kPa, concentración de sólidos solubles 54 °Brix y el tiempo de 7,70 min, lo que produjo 3,84 ± 0,10 g de proteínas/100 g de muestra. Finalmente, se evaluó las características fisicoquímicas del producto optimizado, la transferencia de masa, ganancia de agua e incremento de sólidos y se realizó el análisis microbiológico que nos indicó que este alimento es apto para el consumo humano.
ABSTRACT The objective of the research was to incorporate bioactive compounds in orange peels of the Valencia variety from waste concentrate found in the cheese industry, applying the technique of vacuum impregnation. The effects of vacuum pressure (50 - 60 kPa), impregnation time (5-15 min) and osmotic concentration of whey (50-60°Brix) were also evaluated. The physicochemical and conditioning characteristics of raw material were determined. The research design for optimization used was a Box-Benhken design with the Design Expert 11 program, having 15 treatments with variable values. The highest protein content was obtained by the combination of treatments adjusted to equipment qualities: vacuum pressure of 57.0 kPa, soluble solids concentration 54 °Brix and 7.70 min, which produced 3.84 ± 0.104 g protein/100 g of sample. Finally, the physicochemical characteristics of the optimized product, mass transfer, water increase and solids increase were evaluated and microbiological analysis to determine if this food is suitable for human consumption was performed.
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Background: Lactic Acid Bacteria (LAB) are of special interest in the food industry due to their ability to produce metabolites. Among them, bacteriocins, which can inhibit the growth of altering microorganisms, and pathogens in a wide variety of foods, are considered safe for human consumption and are used as preservatives. Objectives: Evaluate the effect of a bacteriocin found by in silico methods on the microbiota present in Antioquian soft cheese. Methods: In this research, we design a synthetic bacteriocin, called Bac 22, found in the genome of Lactobacillus casei using the genomic mining methodology and bioinformatics tools. We also conducted a preliminary biological and hemolytic activities studies of the Bac 22 toward the microbiota present in the Antioquian soft cheese (Quesito Antioqueño). Results: The bacteriocin Bac 22 at a concentration of 100 µM presented a hemolytic capacity lower than 1% and reduced the CFU / g of total coliforms significantly when added to Antioquian soft cheese for eight days. Conclusions: The Bac 22 demonstrated a positive potential effect over the shelf life of a dairy product, such as the Antioquian soft cheese.
Antecedentes: Las Bacterias Ácido Lácticas (BAL) son de especial interés para la industria alimentaria por su capacidad de producir metabolitos entre ellos, las bacteriocinas que inhiben el crecimiento de microorganismos alterantes y de patógenos en una amplia variedad de alimentos, se consideran seguras para el consumo humano y son utilizadas como conservantes. Objetivo: Se evaluó el efecto de una bacteriocina encontrada por métodos in silico sobre la microbiota presente en Quesito Antioqueño. Métodos: se evaluó la actividad hemolítica de Bac 22, una bacteriocina sintética encontrada en el genoma de Lactobacillus casei a partir de minería genómica y de herramientas bioinformáticas, y se realizó un estudio preliminar de la actividad biológica de Bac 22 sobre la microbiota presente en el Quesito Antioqueño. Resultados: Bac 22 a una concentración de 100 µM presentó una capacidad hemolítica menor al 1%, y redujo significativamente el número de UFC/g en coliformes totales al adicionarse en el Quesito Antioqueño durante ocho días. Conclusiones: Bac 22 muestra un efecto potencial sobre la vida útil del mismo.
Subject(s)
Lacticaseibacillus casei , Anti-Infective Agents , Peptides , Bacteriocins , Cheese , Computational BiologyABSTRACT
RESUMEN Cerca de un tercio de las partes comestibles de los alimentos para el consumo humano se pierden, siendo mermas asociadas a factores de toda la cadena de abastecimiento. Dentro de dichos alimentos, se destacan la fresa (Fragaria ananassa) y la mora (Rubus glaucus Benth), frutas que han demostrado alto poder antioxidante, siendo relacionado con la prevención o el tratamiento de enfermedades. Por consiguiente, con el propósito de evidenciar el potencial para la obtención de compuestos de interés en los subproductos del procesamiento de dichas frutas, el presente estudio, se enfocó en la caracterización de los parámetros fisicoquímicos, color, poder antioxidante y vitamina C, en cuatro condiciones de conservación, durante cuatro semanas; estas fueron: coproducto fresco, refrigerado, secado convencional y liofilización, siendo caracterizadas también por su contenido de minerales. A partir de los resultados, se evidenció baja concentración de sólidos solubles, pH variable, entre 3,2 y 6,4, así como parámetros de color estables, durante el almacenamiento. Adicionalmente, los coproductos con mayor poder antioxidante fueron la semilla de mora liofilizada y el lodo de mora por secado convencional, superando al residuo de fresa en cualquier condición, según los ensayos FRAP y DPPH, respectivamente; no obstante, todas las muestras presentaron bajos contenidos en vitamina C, mientras que se caracterizaron por su alto contenido en potasio y hierro. Por consiguiente, lo anterior, muestra el interés por la obtención de compuestos, como minerales y antioxidantes, a partir de los desechos de mora y de fresa, así como su uso en productos con alto valor agregado.
ABSTRACT Near of one third of the edible food that human being cultivate are loses, which are due to factors from the supply chain. Within these was highlighted strawberry (Fragaria ananassa) and blackberry (Rubus glaucus Benth), fruits that have demonstrated high antioxidant potential to which is related with prevention of some diseases. Therefore, with the aim to show the processing by-products' potential in the obtaining of interesting compounds, this study was focused on the characterization of their physicochemical parameters, color, antioxidant power and vitamin C in four preservation conditions for four weeks; these were: fresh by-product, refrigerated, conventional drying and lyophilization; also, mineral description was made for each sample. According to the results, it was proved that the samples had a lower solid soluble concentration, pH between 3.2 and 6.4, and stable color parameters during the storage. In addition, by-products with greater antioxidant power were lyophilizate blackberry seed and conventional drying blackberry sludge, which surpassed the strawberry's results in all the conditions conforming to FRAP and DPPH essays. However, all the samples presented low content of vitamin C, while they exhibited high content of potassium and iron. To sum up, above mentioned woke the interest on the minerals or antioxidant obtention from blackberry and strawberry by-products to which can be used in products with high value added.
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RESUMEN El objetivo de la investigación fue evaluar el efecto de la temperatura (4, 20 y 30°C), tiempo (0, 1, 2, 3, 4, 5 y 6 meses) y las condiciones del empacado (con y sin vacío), durante el almacenamiento de uchuvas adicionadas por impregnación al vacío con calcio y vitaminas B9, C, D3, E y deshidratadas por aire, a 60°C y 2m/s. El efecto del empacado no fue un factor crítico en la estabilidad de los componentes fisiológicamente activos (CFA). El calcio fue estable a las condiciones de almacenamiento evaluadas. Las vitaminas B9, C y D3 disminuyen con el incremento del tiempo y la temperatura de almacenamiento, mientras que la vitamina E presenta degradación. Las mejores condiciones de almacenamiento durante los 6 meses fueron 4ºC y empacado atmosférico, alcanzando valores de 434,0 ± 45,0mg; 179,1 ± 89,2µg; 28,3 5,4mg; 3,5 ± 1,1µg y 8,7 ± 1,2mg, para Ca y vitaminas B9, C, D3 y E, respectivamente, cumpliendo con el descriptor "Excelente fuente", en todos los nutrientes evaluados, en una porción de 100g, según la normativa colombiana. La técnica de impregnación a vacío es un pretratamiento efectivo para la incorporación de CFA, contribuyendo en la generación de valor de la agrocadena de uchuva.
ABSTRACT The aim of the research was to evaluate the effect of temperature (4, 20 and 30°C), time (0, 1, 2, 3, 4, 5 and 6 months) and the packaging conditions (with and without vacuum), during the storage of gooseberries added with calcium and vitamins B9, C, D3, E by means of vacuum impregnation and then dehydrated by air at 60°C and 2 m/s. The effect of the packing was not a critical factor in the stability of the physiologically active components (PAC). The calcium was stable at the storage conditions evaluated. Vitamins B9, C and D3 decreased with increasing storage time and temperature; whereas, vitamin E showed degradation. The best storage conditions during the 6 months were 4ºC and atmospheric packing, reaching values of 434,0 ± 45,0mg; 179,1 ± 89,2mg; 28,3 ± 5,4mg; 3,5 ± 1,1g y 8,7 ± 1,2mg for calcium and vitamins B9, C, D3 y E respectively, complying with the descriptor "Excellent source" in all evaluated nutrients in a portion of 100g according to the Colombian regulations. The technique of vacuum impregnation is an effective pretreatment for the incorporation of PAC, contributing to the generation of value of the cape gooseberry agrochain.
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Abstract Pyroligneous extract is applied in diverse areas as an antioxidant, an antimicrobial, and an anti-inflammatory agent. The discovery of new cost-effective antimicrobial agents of natural origin remains a challenge for the scientific community. This study aimed to conduct a systematic review and a technological forecasting of the existent evidence regarding the use of pyroligneous extract as a potential antimicrobial agent. Studies were identified through an investigation of various electronic databases: PubMed, SciFinder, Web of Science, Scopus, Scielo, Google scholar, and ProQuest. Patents were searched through INPI, Google patents, Espacenet, Patents online, USPTO, and WIPO. The literature on antimicrobial activity of pyroligneous extract are limited given the short duration of studies and variability in study design, use of pyroligneous preparations, and reports on results. However, evidence suggests the potential of pyroligneous extract as a natural antimicrobial agent. The most studied activity was the role of PE as a food preservative. However, pyroligneous extracts are also effective against pathogenic bacteria in the oral microflora and treatment of candidal infections. Further research is needed using standardized preparations of pyroligneous extracts to determine their long-term effectiveness and ability as antimicrobial agents.
Subject(s)
Humans , Animals , Wood/chemistry , Plant Extracts/pharmacology , Food Preservatives/pharmacology , Anti-Infective Agents/pharmacology , Bacteria/drug effects , Plant Extracts/chemistry , Food Preservatives/chemistry , Fungi/drug effects , Anti-Infective Agents/chemistryABSTRACT
Abstract Pyroligneous extract is applied in diverse areas as an antioxidant, an antimicrobial, and an anti-inflammatory agent. The discovery of new cost-effective antimicrobial agents of natural origin remains a challenge for the scientific community. This study aimed to conduct a systematic review and a technological forecasting of the existent evidence regarding the use of pyroligneous extract as a potential antimicrobial agent. Studies were identified through an investigation of various electronic databases: PubMed, SciFinder, Web of Science, Scopus, Scielo, Google scholar, and ProQuest. Patents were searched through INPI, Google patents, Espacenet, Patents online, USPTO, and WIPO. The literature on antimicrobial activity of pyroligneous extract are limited given the short duration of studies and variability in study design, use of pyroligneous preparations, and reports on results. However, evidence suggests the potential of pyroligneous extract as a natural antimicrobial agent. The most studied activity was the role of PE as a food preservative. However, pyroligneous extracts are also effective against pathogenic bacteria in the oral microflora and treatment of candidal infections. Further research is needed using standardized preparations of pyroligneous extracts to determine their long-term effectiveness and ability as antimicrobial agents.
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O pescado é um alimento altamente perecível, o qual deve receber atenção redobrada pelos órgãos competentes, especialmente os comercializados em mercados e feiras livres. Sendo assim, o objetivo deste trabalho foi avaliar as condições higienicossanitárias na comercialização de pescado nas feiras públicas da cidade de Santana, Amapá. A avaliação foi fundamentada em um checklist adaptado da RDC nº 216/2004 da ANVISA- Agência Nacional de Vigilância Sanitária, contendo como itens de verificação as edificações; equipamentos, instrumentos e utensílios utilizados; a higienização dos mesmos e do ambiente; o vestuário adequado; hábitos higiênicos na manipulação; o uso de equipamentos de proteção individual; e a qualidade de matéria-prima utilizada. Os resultados demonstraram precariedade nos itens avaliados, classificando as feiras no grupo 3, de 0 a 50% de atendimento aos critérios analisados. Na avaliação de equipamentos, móveis e utensílios; manipulação; e produção e transporte verificou-se 0% de atendimento, determinando-se um ponto crítico para a contaminação do pescado. As condições encontradas nas feiras analisadas, aliadas à falta de fiscalização pelos órgãos competentes, determinam pontos de estrangulamento na cadeia produtiva do pescado, funcionando como potencial risco na contaminação do produto comercializado, o que pode interferir diretamente na saúde do consumidor.(AU)
Fishery products are a highly perishable food, in which it must receive attention redoubled by the competent organs, especially those marketed in markets and free fairs. Therefore, the objective of this work was to evaluate the hygienic sanitary conditions in the commercialization of fish in the public fairs of the city of Santana, Amapá. The evaluation was based on a checklist adapted from the RDC 216/2004 of ANVISA, containing as criteria the buildings; equipment, instruments and utensils used; the hygiene of the same and the environment; clothing suitable; hygienic habits in handling; Use of personal protective equipment; and the quality of raw material used. The results showed precariousness in the evaluated items, classifying the fairs in group 3, from 0 to 50% of attendance of the analyzed criteria. The criteria of equipment, furniture and utensils; manipulation; and production and transport were obtained 0% of the service, determining a critical point for the contamination of the fish. The conditions found in the analyzed fairs, together with the lack of inspection by the competent authorities, determine bottlenecks in the fish production chain, functioning as a potential risk in the contamination of the marketed product, which may directly interfere with the health of the consumer.
Subject(s)
Animals , Street Food , Fishes , Food Preservation/methods , Brazil , Food Inspection/methods , Cooking and Eating Utensils , Food Storage , Foods Equipment , ChecklistABSTRACT
En la actualidad la industria alimentaria está enfocada principalmente en la diversificación de los productos probióticos debido a los efectos beneficiosos que estos proporcionan a la salud de los consumidores. El objetivo del siguiente trabajo de investigación fue elaborar un queso crema suplementado con sólidos de lactosuero e inoculado con Lactobacillus casei. Para lo cual se realizaron análisis fisicoquímicos al lactosuero y a la leche cruda, así como al queso crema, además se evaluó parámetros microbiológicos al producto final con el fin de estimar la calidad del mismo. Los resultados indicaron que es posible obtener un queso crema con calidad óptima ya que se obtuvieron resultados de proteína y grasa comparables con el producto comercial. Igualmente es importante destacar que Lactobacillus casei se conservó viable durante 15 días a las diferentes diluciones evaluadas, 10-4, 10-5 y 10-6, con valores de UFC de 1.79E+06, 1.35E+07 y 6.80E+07, respectivamente. El queso crema mantuvo calidad microbiológica debido a que no se apreció crecimiento de microorganismos indeseables.
The food industry's current focus lies mainly on diversifying probiotic products due to their beneficial effects on consumers' health. This research was thus aimed at producing a cream cheese supplemented with whey solids and inoculated with Lactobacillus casei. Whey and fresh milk's physical-chemical properties were thus analysed, as well as those of cream cheese; the final product's microbiological parameters were also evaluated for estimating quality. The results indicated that high-quality cream cheese can be obtained since the results regarding protein and fat were comparable with those of commercial products. It is worth stressing that Lactobacillus casei remained viable for 15 days at the different dilutions evaluated here: 10-4 (1.79E+06 CFU), 10-5 (1.35E+07 CFU) and 10-6 (6.80E+07 CFU). The cream cheese maintained its microbiological quality as the growth of undesirable microorganisms was not observed.
Atualmente, a indústria de alimentos é voltada principalmente para a diversificação dos efeitos probióticos devido aos benefícios que eles proporcionam para a saúde dos consumidores. O objetivo desta pesquisa foi desenvolver um soro de leite creme de queijo suplementados com Lactobacillus casei. análise físico-química do soro e do leite e queijo creme em bruto foram realizados também parâmetros microbiológicos avaliados no produto final, a fim de estimar a qualidade do queijo. Os resultados indicaram que é possível obter um queijo creme com resultados de qualidade óptima protiena como gordura e comparável com o produto comercial foram obtidos. É também importante notar que o Lactobacillus casei foi mantida viável durante 15 dias para as diferentes diluições avaliadas, 10-4 10-6 10-5y UFC valores 1.79E + 06 1.35E + 07 6.80E + 07 e, respectivamente. Queijo creme qualidade microbiológica mantida porque nenhum crescimento de microorganismos indesejáveis apreciado.
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Peanut grains are very susceptible to aflatoxin contamination. Aflatoxins are toxic metabolites produced by Aspergillus flavus, A. nomius and A. parasiticus. The aflatoxin B1 is most frequently found in peanuts, posing a high toxicological risk due to its carcinogenic, teratogenic and mutagenic properties. Alternative methods to fungicides can be used to protect grains. GRAS (Generally Regarded As Safe) substances can be an interesting option to avoid contamination, specially glycerol. In the present work, the ability of glycerol films to prevent aflatoxin production by A. parasiticus in peanuts was evaluated. Glycerol was established in two different ways: by immersion and aspersion. Aspersion was more efficient in reducing aflatoxin production (86.3%) than was the immersion process (66.9%) (P < 0.05). At the same time, a progressive reduction in A. parasiticus colony diameters was observed (from 38.6 ± 0.9 to 34.4 ± 1.7 mm) when the fungus was grown on GYEP medium supplemented with glycerol (0 to 5%). However, varying concentrations did not influence the production of spores, colonies, conidiophores or spore condition. Peanuts coated with 5% glycerol (by immersion or aspersion) had improved characteristics, with a cleaner and more shiny appearance, which can make the resulting product more acceptable to the population. In conclusion, the reduction of aflatoxin production in peanut grains with glycerol, particularly by aspersion, was satisfactory, and this GRAS substance shows promising potential to be used to prevent mycotoxin contamination in grains.(AU)
O amendoim é muito suscetível à contaminação por aflatoxinas, que são metabólitos tóxicos produzidos por Aspergillus flavus, A. parasiticus e A. nomius. A aflatoxina B1 é a mais frequentemente encontrada nos amendoins e apresenta risco toxicológico devido às suas propriedades carcinogênicas, teratogênicas e mutagênicas. Entre os métodos de prevenção da contaminação, o uso de substâncias GRAS (substâncias geralmente consideradas seguras) pode apresentar grande potencial de exploração, especialmente o glicerol. No presente trabalho, foi avaliada a capacidade de filmes de glicerol para o controle da produção de aflatoxinas em amendoins. O glicerol foi inoculado por imersão ou aspersão, sendo a aspersão mais eficiente na redução da produção de aflatoxina (86,3%) que a imersão (66,9%) (P < 0,05). Ao mesmo tempo, foi observada uma redução nos diâmetros das colônias de A. parasiticus (38,6 ± 0,9 para 34,4 ± 1,7 mm) quando cultivado em meio GYEP suplementado com glicerol (0 a 5%). Apesar disto, diferentes concentrações não influenciaram a produção ou morfologia dos esporos e conidióforos. Amendoins revestidos com 5% de glicerol apresentaram características interessantes, tais com: maior brilho e coloração mais intensa, o que pode tornar o produto mais atraente para o consumidor. Em conclusão, a redução da produção de aflatoxinas em amendoim pelo glicerol, principalmente por aspersão foi satisfatória. Sendo assim, esta substância apresenta um potencial promissor para utilização para a prevenção da contaminação do amendoim por aflatoxinas.(AU)
Subject(s)
Arachis , Food Preservation/methods , Glycerol , Mycotoxins/toxicityABSTRACT
As proteínas do endosperma dos grãos de milho, referente às zeínas, apresentam grau de polimerização importante para formação de filmes em alimentos, sendo útil na conservação destes. Nesta revisão, serão abordadas formas de extração destas proteínas, através da solubilidade de seus aminoácidos em solventes alcoolicos e métodos combinados dos tratamentos químicos e enzimáticos. O polímero de zeína pode substituir polímeros sintéticos empregados em embalagens para alimentos, atribuindo valor econômico para a indústria do milho. Sua aplicação em filmes proporciona características funcionais de estabilidade de massa, controle microbiano e redução da oxidação lipídica em determinados alimentos, durante o seu armazenamento.
The proteins of the endosperm of corn, referring to zein, have important degree of polymerization for the formation of the films on food, being useful in the conservation of it. This review will address ways of extracting these proteins by their amino acid solubility in alcoholic solvents and methods of combined chemical and enzymatic treatments. The polymer of zein can replace synthetic polymers used in food packaging, it contributes for economic value to the corn industry. Its application in films provides functional characteristics of mass stability, microbial control and reduction of lipid oxidation in some kind of food during storage.
ABSTRACT
A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar “ideal” a serem adicionadas à polpa para o preparo do néctar, de acordo com a resposta dos consumidores. As sete amostras foram analisadas por 12 provadores selecionados e treinados, utilizando a Análise Descritiva Quantitativa (ADQ). Os resultados mostraram que os néctares das amostras controle e pressurizada foram similares quanto aos atributos sensoriais, tendo sido caracterizadas pela presença de grumos, sabor característico de mamão, consistência e aroma característico de mamão.
The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential market. High hydrostatic pressure (HHP) is an innovative technology that allows retaining the nutritional and sensory food quality, as well as the natural freshness, and extends product shelf life. The HHP does not affect covalent bonds; therefore, it has little effect on chemical constituents responsible for the color, flavor and nutritional content. This study aimed at evaluating the effect of HHP applied to the papaya pulp on sensory attributes of papaya nectar. Control (without treatment), pasteurized (92°C 40s-1) and pressurized papaya purée (300MPa 5min-1 25°C-1) and four commercial papaya frozen purées available in the market were used to prepare the seven respective papaya nectars. Preliminary studies were carried out to determine the amount of water and sugar to be added to the purée, according to the consumer preference. The seven samples were evaluated by 12 selected and trained panelists using the Quantitative Descriptive Analysis (QDA). The results showed that the nectars of control and pressurized samples were similar regarding sensory attributes having been characterized by the presence of lumps, characteristic flavor of papaya, consistency and characteristic aroma of papaya.
ABSTRACT
O açaí é uma fruta típica da Amazônia, cuja planta é uma palmeira tropical que se desenvolve principalmente no norte do Brasil, porém atualmente com desenvolvimento em outras regiões e outros países como a Venezuela. A polpa de açaí tem sido submetida ao processo de desidratação, que além de ser utilizado como um método de conservação, impedindo a deterioração e perda do valor comercial, objetiva o beneficiamento do alimento, possibilitando de instalação de um novo produto no mercado. A operação de secagem é o método de conservação de alimentos mais antigo e está entre os mais importantes, mas apresenta algumas desvantagens como alto consumo de energia e emprego de temperaturas elevadas. As características finais de produtos desidratados, como o pó de açaí, dependem de algumas variáveis de processo, tais como as características reológicas, como a viscosidade. Portanto, é importante que estas variáveis sejam estudadas, a fim de se obter produtos com melhor qualidade de solubilidade e reconstituição do pó e melhor efetividade no processo industrial. Este trabalho teve como objetivo avaliar o efeito da temperatura no comportamento reológico de pó de açaí reconstituído. As medidas reológicas foram feitas nas temperaturas de 8, 15, 25, 35 e 45º C. Os modelos de Newton e Casson foram ajustados aos parâmetros reológicos através de regressão não linear. Para todas as temperaturas estudadas, observou-se que o aumento da taxa de deformação acarretou aumento da tensão de cisalhamento. O pó de açaí reconstituído, nas diferentes temperaturas estudadas, apresentou comportamento Newtoniano.
Açaí is a typical fruit from the Amazon. The açaí plant is a tropical palm tree that grows mainly in North of Brazil, but with current development in other regions and countries such as Venezuela. The pulp of açaí has been submitted to dehydration process, used as a method of food preservation, which avoids spoilage and commercial losses and also aim at the food improvement. The drying operation is the oldest and one of the most important methods for food preservation, but it has some disadvantages like high energy consumption and use of high temperatures. The final characteristics of dehydrated products like the açaí powder depend on some process variables, such as rheological properties, like the viscosity. Thus, it is important to study these variables in order to obtain products with better quality. This study aimed to evaluate the effect of temperature on the rheological behavior of reconstituted açaí powder. The rheological measurements were carried out at 8, 15, 25, 35 and 45 °C. Newton and Casson models were fitted to rheological parameters using nonlinear regression. For all temperatures studied, it was observed that the increase of the shear rate resulted in an increase of the shear stress. The reconstituted açaí powder studied at different temperatures showed Newtonian behavior.
ABSTRACT
Este trabalho tem como objetivo discutir o potencial de aplicação de Mecanismo de Desenvolvimento Limpo (MDL) por indústrias de alimentos e bebidas no Brasil. Evocando dados oficiais, a presente análise demonstra que a indústria de alimentos e bebidas é capaz de aumentar sua participação em projetos de MDL. Com base nos dados apresentados, pode-se perceber que o setor estudado (a) tem um elevado potencial de economia de energia, (b) possui fontes consideráveis de biomassa, (c) é capaz de reduzir suas emissões em grande medida e (d) pode melhorar o seu tratamento de resíduos. Tendo em mente as emissões de gases de efeito estufa, efluentes líquidos e disponibilidade de biomassa, respectivamente, verificam-se níveis mais elevados no setor de alimentos e bebidas em comparação com qualquer outro setor industrial, muito em função da biodegradabilidade de suas emissões. Tal fato sugere que a indústria de alimentos e bebidas tem grande potencial para implementar projetos de desenvolvimento sustentável.
This study aims at discussing the potential exploitation of Clean Development Mechanism (CDM) by Brazilian food and beverage industry. By evoking official data (e.g. Brazilian Energy Balance Report and Brazilian Initial Communication to United Nations Conference on Climate Change), the present analysis demonstrates that Brazilian food and beverage industry is positively able to enhance its participation at proposed CDM projects and thus contribute to greenhouse effect mitigation. Based on presented data and as far as the food and beverage industrial sector is concerned, one may realize that (a) it has a high potential for energy saving, (b) it possesses considerable sources of biomass, (c) it is able to reduce its emissions to a large extent and (d) it may improve its residue treatment. Bearing in mind GHG emission, liquid effluents and biomass availability, food and beverage industry present higher levels than any other industrial sector. This fact suggests that the food and beverage sector has a considerable potential to implement sustainable development projects, thus helping to reduce pollutant emission to the environment.
ABSTRACT
The food health regulations from Chile control their manufacturing, distribution and storage. Due to the lack of published data on the implementation of the regulations, we evaluated the continuity of the cold chain in five factories of sausages, using pate and cheese head as control products. The results showed deficiencies in the maintenance of cold chain, mainly in the distribution and retailing of products. In addition, statistically significant differences (Student t test) were detected between the bacterial count of initial sample (at the factory) and final (after 5 days, p<0.05), indicating the breakdown of the cold food chain and the increase in microbial load. Since food preservation has a direct impact on public health of the population, further studies are needed to evaluate the cold chain operation in Chile.
El Reglamento Sanitario de los Alimentos Chileno regula la fabricación, distribución y almacenamiento de éstos. Debido a la falta de datos publicados sobre la aplicación del reglamento, se evaluó la continuidad de la cadena de frío en 5 fábricas de cecinas, utilizando paté y queso de cabeza como productos controles. Los resultados mostraron deficiencias en la mantención de la cadena de frío, principalmente en la distribución y venta minorista de productos. Además, se detectaron diferencias estadísticamente significativas (prueba t de Student) entre el recuento bacteriano de muestra inicial (en la fábrica) y una final (después de 5 días), P< 0,05) indicando la ruptura de la cadena de frío en alimentos con el aumento de su carga microbiológica. Debido a que la conservación de alimentos repercute directamente en la salud pública de la población, se necesita de otros estudios para evaluar el funcionamiento de la cadena de frío en Chile.
Subject(s)
Refrigeration , Colony Count, Microbial , Food Industry , Commerce , Meat , ChileABSTRACT
O abacate é uma das frutas tropicais cultivadas em diversas regiões do mundo e possui alto valor nutricional, porém é instável a deteriorações. A desidratação osmótica é uma técnica útil na conservação de frutas e vegetais pode ser uma alternativa para estabilização da polpa do abacate. Porém, é necessário estudar o comportamento físico da polpa da fruta frente a esta técnica. Desta forma, o objetivo deste trabalho foi avaliar a influência das variáveis de processo na desidratação osmótica da polpa do abacate. A desidratação osmótica foi realizada com auxílio de um planejamento experimental fatorial com as seguintes variáveis: concentrações das soluções de sacarose (30 e 60% p/p), espessura do corte (0,5 e 1 cm) e temperatura de imersão (25 e 45 °C) tendo por variáveis de resposta a perda de água (PA), ganho de sólidos (GS) e relação ganho de sólidos/perda de água (GS/PA) em 200 minutos de processo. Os resultados obtidos mostraram que o nível máximo de perda de água (PA), de 55,53%, ocorreu na menor concentração de açúcar (30%), maior temperatura (45 °C) e menor espessura (0,5cm). O nível mínimo de PA (14,5%) foi observado tanto na combinação de maior concentração de açúcar (60%), espessura (1 cm) e temperatura (45 °C) como nas condições de menor temperatura (25 °C), menor concentração de sacarose (30%) e maior espessura (1cm). A espessura foi o parâmetro que mais influenciou o processo em relação às respostas (GS, PA e GS/PA) estudadas. A temperatura também obteve significância para a resposta GS/PA, e a concentração de sacarose não apresentou influência significativa, nas condições em que a pesquisa foi realizada.
Avocado is one kind of tropical fruit grown in different regions in the world, and it has high nutritional value, but it is unstable to damage. Osmotic dehydration is a useful technique for the conservation of fruit and vegetables, and it can be an alternative for the stabilization of avocado pulp. However, it is necessary to study the physical behavior of the fruit pulp in the face of this technique. Thus, the aim of this study was to evaluate the influence of process variables on avocado pulp osmotic dehydration. Osmotic dehydration was carried out with help of a factorial-experimental planning with the following variables: concentrations of sucrose solutions (30 and 60% w/w), section thickness (0.5 and 1cm) and immersion temperature (25 and 45 °C), in which the response variables are water loss (WL), gain of solids (GS) and gain of solids/water loss relation (GS/WL) in 200 minutes of process. The results showed that the highest level of water loss (WL), 55.53%, occurred at the lowest sucrose concentration (30%), highest temperature (45 °C) and smallest thickness (0.5cm). The minimum level of WL (14.5%) was observed both in the combination of higher sugar concentration (60%), thickness (1cm) and temperature (45 °C) and lower temperature (25 °C), lower concentration of sucrose (30%) and greater thickness (1cm). The thickness was the parameter that most influenced the process concerning the responses analyzed (GS, WL, and GS/WL). The temperature was also significant for the GS/WL response, and the sucrose concentration had no significant influence in the conditions in which the survey was conducted.
ABSTRACT
The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.