Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination.

This study aimed to model the aflatoxin B1 (AFB1) production by A. flavus in wheat grains during malting for craft beer. A total of sixty-four different combinations of grains steeping degree (ST; 41, 43, 45 and 47%), temperature (13, 15, 17 and 19 °C) and time of germination (48, 72, 96 and 120 h), comprising the range of malting conditions that allow the production of quality malt, were assayed. AFB1 was produced in a range of 15.78 ± 3.54 µg/kg (41% ST, 13 °C for 48 h) to 284.66 ± 44.34 µg/kg (47% ST, 19 °C for 120 h). The regression model showing an acceptable fit to the experimental data (adjusted R2 0.84) for AFB1 as a function of grains steeping degree, temperature and time of germination. Results showed that AFB1 levels in wheat malt increase with increase of the temperature or time of germination. Within the range of tested malting conditions, no significant effects were observed for steeping degree on AFB1 levels in wheat malt. The generated model is useful to estimate the AFB1 levels in wheat malt. Findings highlight overall that if wheat grains are contaminated with A. flavus, AFB1 might be produced in malt in levels above the limits set by regulatory agencies, regardless the steeping conditions used.

A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit.

The efficacy of an edible chitosan coating (CHI; 4 mg/mL) and Origanum vulgare L. essential oil (OVEO; 1.25 µL/mL) for maintaining the quality of cherry tomato fruit during storage at room (25°C; 12 days) and cold (12°C; 24 days) temperatures was assessed. CHI and OVEO in combination showed in vitro fungicidal effects against R. stolonifer and Aspergillus niger. CHI-OVEO coating reduced the incidence of black mold and soft rot caused by these fungi in artificially contaminated cherry tomato fruit during storage at both temperatures. CHI-OVEO coating delayed the appearance of the first visible signs of black mold and soft rot in artificially contaminated cherry tomato fruit stored at room temperature by 6 days and by more than 9 days in those stored at cold temperature. At the end of storage at room and cold temperature fruit coated with CHI-OVEO showed higher firmness (>2 N/mm) and lower weight loss (>2%) compared to uncoated tomato fruit. CHI-OVEO coating delayed the decrease of lycopene, ascorbic citric acid, glucose and fructose during the storage time assessed at room or cold temperatures. The increase of catechin, myricetin, caffeic and syringic acids was higher (1-9 mg/g) in cherry tomato fruit coated with CHI-OVEO compared to uncoated fruit during the storage at both temperatures studied. CHI-OVEO coating is a feasible treatment for maintaining the storage quality of cherry tomato fruit.

Aceitação de queijos de coalho artesanais produzidos no estado da Paraíba / Acceptance of cheese produced in the state of Paraíba

o queijo de coalho é um produto típico e bastante consumido pela população do Estado da Paraíba no Brasil. Neste trabalho, avaliamos a aceitação sensorial do queijo de coalho artesanal produzido em três regiões distintas (A- Brejo, B- Sertão e C- Cariri) no Estado da Paraíba. Foram realizados testes de aceitação em relação aos atributos aparência, aroma, sabor, textura, teor de sal e teor de acidez, em escala hedônica de nove pontos e frequência de consumo com participação de 68 consumidores. O queijo produzido na região do Brejo (A) apresentou melhores escores e aceitação para todos os atributos, correspondendo a "gostei moderadamente" na escala. O queijo produzido no Sertão (B) obteve melhores resultados para os atributos de aparência, aroma e acidez, equivalente a "gostei ligeiramente", enquanto que o queijo do produtor C (Cariri) obteve maiores escores médios para sabor, textura e teor de sal referente a "gostei ligeiramente". Cerca de 60% dos entrevistados referiram uma frequência de consumo de queijo de coalho pelo menos uma a duas vezes por semana. Houve diferença sensorial entre os atributos para os queijos avaliados das três propriedades, podendo indicar diversas formas de processamento, de matéria-prima e das técnicas de fabricação empregadas em cada uma das regiões distintas da Paraíba. (AU)

"Coalho" chesse is a typical produce widely consumed by the population of Paraiba State in Brazil. In this work, we evaluate the sensory acceptance of the artisanal "coalho" cheese produced in three distinct regions (A-Brejo, B-Sertão and C-Cariri) in the state of Paraiba. We realized a test of acceptance in respect to its attributes as appearance, aroma, flavor, texture, salt content and acidity, in nine point hedonic scale and frequency of consumption with participation of 68 consumers. The cheese produced in the producer A showed better scores and acceptance for all its attributes, corresponding to "I like moderately" on the scale. The cheese B obtained better results for the attributes of appearance, aroma and acidity, equivalent to "I like lightly", while the cheese from producer C had higher mean scores for fiavor, texture and salt content, referring to "I like lightly", About 60% percent of the interviewers reported consuming "coalho cheese at least once or twice a week. Thus, we found that there are sensory differences among the cheeses from these producers, and it may be due from various forms of processing and manufacturing techniques applied by each producer in each of the different regions of Paraiba. (AU)