Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential.

The objective of this study was to evaluate the application of a biodegradable film, based on grape seed flour extract, for raisin packaging. Physico-chemical characteristics (moisture, total soluble solids, total acidity, pH), total phenolic content and antioxidant activity were evaluated during 182 days of storage at 20 °C, compared to a poly(ethylene) film packaging. After 182 days, the use of biodegradable film increased raisin moisture and pH, decreased total soluble solids and total acidity of raisin compared to the use of poly(ethylene) film. The total phenolic content and antioxidant activity of raisin packed in the biodegradable film were 60.0 and 51.8% higher, respectively, than in poly(ethylene) film. The results showed that the biodegradable film based on seed flour extract is a potential material for active packaging due its contribution to the maintenance of the antioxidant activity of raisin and can be used for their conservation.

Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment.

Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycelia were obtained in solid-state cultivation (SSC), using grains (brown rice, canjica corn and wheat) as raw material. Colonized grain flours were analysed for their nutritional, physical and physico-chemical characteristics and biological activity in vitro. Wheat flour with P. albidus showed higher values for protein (18.34 g/100 g), ergosterol (0.60 mg/g), mycelial biomass (183 mg/g) and total amino acids (58.34 mg/g). Corn flour with A. fuscosuccinea showed the highest total phenolic content (2.38 mg GAE/g), antioxidant activity in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) (8.90 µmol TEAC/g) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (16.52 µmol TEAC/g) assay. Wheat flour with P. albidus were more effective at inhibiting of pancreatic lipase (74.5%) and of α-glucosidase (98.2%). In conclusion, grains colonized by macrofungi mycelia through SSC can enrich the nutritional value and the biological activity of the flours, which presents a potential for functional foods.

Avaliação de boas práticas em restaurante especializado em culinária oriental / Evaluation of good practices in a restaurant specializing in oriental cooking

[{"text": "O presente estudo teve como objetivo avaliar as condições higienicossanitárias\r\nde um restaurante especializado em culinária oriental, localizado na\r\nSerra Gaúcha. Uma lista de verificação (checklist) com 143 itens, baseada\r\nna legislação vigente, foi utilizada para diagnosticar as não conformidades\r\nreferentes a Boas Práticas para Serviços de Alimentação. Constatou-se, através\r\ndo checklist, que o estabelecimento apresenta 30,78% de inadequações,\r\nsendo classificado como adequado com restrições, de acordo com o critério\r\nestabelecido. Diante dos resultados encontrados, conclui-se que o estabelecimento\r\nnecessita de adequações frente ao grande risco que o consumo de\r\npescados crus representa à saúde do consumidor.(AU)", "_i": "pt"}]