Pitaya (Hylocereus polyrhizus) extract rich in betanin encapsulated in electrospun sweet potato starch nanofibers.

BACKGROUND: Pitaya fruit (Hylocereus spp.) is rich in bioactive compounds such as betanin. This study aimed to extract betanin-rich pitaya fruit and encapsulate it in electrospun nanofibers produced with sweet potato starch. The influence of different concentrations of this bioactive compound on the morphology, functional groups, hydrophilicity, load capacity, color, thermal properties, and contact angle of the electrospun nanofibers with water and milk was assessed. The potential antioxidant and stability of nanofibers during gastrointestinal digestion in vitro were demonstrated. RESULTS: The nanofibers presented average diameters ranging from 134 to 204 nm and displayed homogeneous morphology. The load capacity of the extract in the nanofibers was 43% to 83%. The encapsulation increased the thermal resistance of betanins (197-297 °C). The static contact angle with water and milk showed that these materials presented greater affinity with milk. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that the nanofibers with 5%, 25%, and 45% pitaya extract presented unique characteristics. They showed resistance in delivering betanins to the stomach, with 12% inhibition of the 2,2-diphenyl-1-picrylhydrazyl (DPPH˙) radical. However, only the 45% concentration reached the intestine with 9.83% inhibition of the DPPH˙ radical. CONCLUSIONS: Pattern recognition from multivariate analyses indicated that nanofibers containing 5%, 25%, and 45% of the extract presented distinct characteristics, with the ability to preserve betanins against thermal degradation and perform the controlled delivery of these bioactives in the stomach and intestine to produce antioxidant activity. © 2024 Society of Chemical Industry.

Elaboração e implementação do manual de boas práticas nas cozinhas das escolas da rede estadual de ensino de Três Passos ­ RS / Elaboration and implementation of the manual of good practices in the kitchens of the schools of the state school of Três Passos - RS

Este trabalho teve por objetivo elaborar e implementar o Manual de Boas Práticas no serviço de alimentação escolar em cinco escolas da rede estadual de ensino da cidade de Três Passos, no Estado do Rio Grande do Sul e treinar os manipuladores de acordo com a legislação vigente. Para elaboração do Manual realizou-se um diagnóstico visual da infra-estrutura disponível na cozinha das escolas e dos procedimentos adotados pelas merendeiras no armazenamento de produtos e na manipulação dos alimentos. O manual foi elaborado de acordo com a RDC 216, que regulamenta as boas práticas para serviços de alimentação. Posteriormente foram implantadas planilhas de registro e controle das atividades rotineiras realizadas nas cozinhas e também planilhas para registro do aparecimento de pragas. Por fim, realizou-se o treinamento das merendeiras, com base na mesma resolução. Em todas as escolas, a infra-estrutura é inadequada e não atende os requisitos da legislação vigente. Os utensílios e matérias-primas utilizados para a produção de alimentos estavam armazenados de forma inadequada. As instalações, equipamentos, móveis e os utensílios se encontravam em condições higienicossanitárias inapropriadas, apresentando sujidades em todas as escolas analisadas. As escolas analisadas necessitam de investimento financeiro do poder público na melhoria da infra-estrutura para adequação à legislação. A elaboração e implantação do MBPF, junto ao treinamento de manipulação de alimentos realizado com as merendeiras das cinco escolas da rede estadual de Três Passos - RS melhorou a organização e higienização das cozinhas e contribuiu para a produção de alimentos seguros aos alunos.

This study aimed to develop and implement the Good Manufacturing Practices Manual on the school food service in five schools of the state schools in the city of Três Passos, in the Rio Grande do Sul state and train handlers in accordance with the law current. For preparation of the manual there was a visual diagnostics of the available infrastructure in the kitchen of schools and procedures adopted by cooks in storage products and handling of food. The manual was prepared in accordance with the RDC 216, which regulates the practice for food service. Later registration spreadsheets and control of routine activities in kitchens and also spreadsheets for pest appearance registry were implanted. Finally, there was the training of cooks, based on the same resolution. In all schools, the infrastructure is inadequate and does not meet the requirements of current legislation. The raw materials and utensils used for food production were stored improperly. The facilities, equipment, furniture and utensils were in inappropriate sanitary conditions, with dirt in all the analyzed schools. The Manual of Good Manufacturing Practices was developed and successfully implemented and the sheets were filled out by the cooks. The training reinforced the knowledge of handlers to adopt good hygiene practices. Schools analyzed require financial investment by public authorities in improving the infrastructure for adaptation to legislation. The implementation of the Manual and food handling training carried out with the cooks of the five schools of the state network Três Passos - RS has improved the organization and cleaning of kitchens and contributed to the production of safe food to students.

Elaboração e implementação do manual de boas práticas nas cozinhas das escolas da rede estadual de ensino de Três Passos-RS

Este trabalho teve por objetivo elaborar e implementar o Manual de Boas Práticas no serviço de alimentação escolar em cinco escolas da rede estadual de ensino da cidade de Três Passos, no Estado do Rio Grande do Sul e treinar os manipuladores de acordo com a legislação vigente. Para elaboração do Manual realizou-se um diagnóstico visual da infra-estrutura disponível na cozinha das escolas e dos procedimentos adotados pelas merendeiras no armazenamento de produtos e na manipulação dos alimentos. O manual foi elaborado de acordo com a RDC 216, que regulamenta as boas práticas para serviços de alimentação. Posteriormente foram implantadas planilhas de registro e controle das atividades rotineiras realizadas nas cozinhas e também planilhas para registro do aparecimento de pragas. Por fim, realizou-se o treinamento das merendeiras, com base na mesma resolução. Em todas as escolas, a infra-estrutura é inadequada e não atende os requisitos da legislação vigente. Os utensílios e matérias-primas utilizados para a produção de alimentos estavam armazenados de forma inadequada. As instalações, equipamentos, móveis e os utensílios se encontravam em condições higienicossanitárias inapropriadas, apresentando sujidades em todas as escolas analisadas. As escolas analisadas necessitam de investimento financeiro do poder público na melhoria da infra-estrutura para adequação à legislação. A elaboração e implantação do MBPF, junto ao treinamento de manipulação de alimentos realizado com as merendeiras das cinco escolas da rede estadual de Três Passos - RS melhorou a organização e higienização das cozinhas e contribuiu para a produção de alimentos seguros aos alunos.(AU)

This study aimed to develop and implement the Good Manufacturing Practices Manual on the school food service in five schools of the state schools in the city of Três Passos, in the Rio Grande do Sul state and train handlers in accordance with the law current. For preparation of the manual there was a visual diagnostics of the available infrastructure in the kitchen of schools and procedures adopted by cooks in storage products and handling of food. The manual was prepared in accordance with the RDC 216, which regulates the practice for food service. Later registration spreadsheets and control of routine activities in kitchens and also spreadsheets for pest appearance registry were implanted. Finally, there was the training of cooks, based on the same resolution. In all schools, the infrastructure is inadequate and does not meet the requirements of current legislation. The raw materials and utensils used for food production were stored improperly. The facilities, equipment, furniture and utensils were in inappropriate sanitary conditions, with dirt in all the analyzed schools. The Manual of Good Manufacturing Practices was developed and successfully implemented and the sheets were filled out by the cooks. The training reinforced the knowledge of handlers to adopt good hygiene practices. Schools analyzed require financial investment by public authorities in improving the infrastructure for adaptation to legislation. The implementation of the Manual and food handling training carried out with the cooks of the five schools of the state network Três Passos - RS has improved the organization and cleaning of kitchens and contributed to the production of safe food to students.(AU)