Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale.

"Hg distribution and accumulation in soil and vegetation in areas impacted by artisanal gold mining in the Southern Amazonian region of Madre de Dios, Peru."

Artisanal and small-scale gold mining (ASGM) is the primary global source of anthropogenic mercury (Hg) emissions. It has impacted the Amazon rainforest in the Peruvian region of Madre de Dios. However, few studies have investigated Hg's distribution in terrestrial ecosystems in this region. We studied Hg's distribution and its predictors in soil and native plant species from artisanal mining sites. Total Hg concentrations were determined in soil samples collected at different depths (0-5 cm and 5-30 cm) and plant samples (roots, shoots, leaves) from 19 native plant species collected in different land cover categories: naked soil (L1), gravel piles (L2), natural regeneration (L3), reforestation (L4), and primary forest (L5) in the mining sites. Hg levels in air were also studied using passive air samplers. The highest Hg concentrations in soil (average 0.276 and 0.210 mg kg-1 dw.) were found in the intact primary forest (L5) at 0-5 cm depth and in the plant rooting zones at 5-30 cm depth, respectively. Moreover, the highest Hg levels in plants (average 0.64 mg kg-1 dw) were found in foliage of intact primary forest (L5). The results suggest that the forest in these sites receives Hg from the atmosphere through leaf deposition and that Hg accumulates in the soil surrounding the roots. The Hg levels found in the plant leaves of the primary forest are the highest ever recorded in this region, exceeding values found in forests impacted by Hg pollution worldwide and raising concerns about the extent of the ASGM impact in this ecosystem. Correlations between Hg concentrations in soil, bioaccumulation in plant roots, and soil physical-chemical characteristics were determined. Linear regression models showed that the soil organic matter content (SOM), pH, and electrical conductivity (EC) predict the Hg distribution and accumulation in soil and bioaccumulation in root plants.

Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.

Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a "yes/no" binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a "yes/no" binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods.

Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).

The rational design of methodologies to control the neoformed compounds occurrence (NFCs), such as acrylamide and hydroxymethylfurfural (HMF) in roasted coffee, must consider the preservation of the bioactive compounds contained in this beverage. The aim of this work was to evaluate the integrated effect of yeast inoculation during the fermentation stage and the modification of roasting parameters on the final concentrations of NFCs and bioactive compounds of roasted coffee. A completely randomized factorial design was used to evaluate the effect of yeast inoculation (with and without inoculation), roasting temperature (150, 180 and 210 °C) and roast degree (medium, dark) on the (i) physicochemical characteristics (volume change, mass loss, water activity, non-enzymatic browning index, antioxidant capacity, total polyphenols, chlorogenic acid and caffeine) as well as HMF and acrylamide levels of roasted coffee. Response variables were analyzed separately by ANOVA and clustering of treatments was explored by PCA. Yeast inoculation did not significantly (p > 0.05) affect volume change, mass loss, antioxidant capacity, total polyphenols content, and caffeine contents. The interaction of evaluated factors significantly decreased (p < 0.05) the acrylamide and HMF contents of roasted coffee (43 % and 56.0 %, respectively). Based on PCA grouping the best treatments were medium roast at 210 °C (inoculated and uninoculated) and at 180 °C (inoculated). Under these conditions it is possible to produce a roasted coffee mitigated in neo formed contaminants that present the physicochemical properties of original product.

Characteristics, Properties and Analytical/Bioanalytical Methods of 5-Aminosalicylic Acid: A Review.

Five-aminosalicylic acid (5-ASA) is an anti-inflammatory drug indicated in the treatment of inflammatory bowel diseases such as ulcerative colitis and Crohn's disease. Among the analytical methods of quantification of 5-ASA described in the literature, the High Efficiency Liquid Chromatography stands out, a sensitive technique but with a high cost. In recent years, alternative methods have been developed, presenting efficiency and reduced cost, such as UV/visible spectrophotometric, spectrofluorescent, and electrochemical methods, techniques recommended for the application in quality control and quantification of 5-ASA in pharmaceutical forms and biological fluids. This article aims to review the physicochemical characteristics, pharmacokinetics, mechanisms of action, controlled release systems, and the different analytical and bioanalytical methods for the quantification of 5-ASA.

Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice.

This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90-10.27 g/100 mL) than beverages without this juice (11.66-12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51-59.27 µg/100 mL), flavonoids (1.39-2.15 mg CE/100 mL), phenolic compounds (68.49-115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71-0.84 µmol Trolox/mL) and FRAP (0.33-0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.

Ovarian toxicity of nanoparticles.

The ovary is a highly important organ for female reproduction. The main functions include sex steroid hormone synthesis, follicular development, and achievement of oocyte meiotic and development competence for proper fertilization. Nanoparticle (NP) exposure is becoming unavoidable because of its wide use in different products, including cosmetics, food, health, and personal care products. Studies examining different nonreproductive tissues or systems have shown that characteristics such as the size, shape, core material, agglomeration, and dissolution influence the effects of NPs. However, most studies evaluating NP-mediated reproductive toxicity have paid little or no attention to the influence of the physicochemical characteristics of NP on the observed effects. As accumulating evidence indicates that NP may reach the ovary to impair proper functions, this review summarizes the available data on NP accumulation in ovarian tissue, as well as data describing toxicity to ovarian functions, including sex steroid hormone production, follicular development, oocyte quality, and fertility. Due to their toxicological relevance, this review also describes the main physicochemical characteristics involved in NP toxicity and the importance of considering NP physicochemical characteristics as factors influencing the ovarian toxicity of NPs. Finally, this review summarizes the main mechanisms of toxicity described in ovarian cells.

A Review of Properties, Delivery Systems and Analytical Methods for the Characterization of Monomeric Glycoprotein Transferrin.

Transferrin is a protein involved in iron uptake by cells and has been identified as a potential target for directing drug-loaded nanoparticles for cancer treatment and diagnosis. Most methods for conjugation of transferrin and nanoparticles involve the formation of a thioeter bond between thiolated transferrin and maleimide-containing nanoparticle. For nanoparticle development, it is important to perform a thorough physicochemical characterization, including quantification of the amount of transferrin functionalizing the delivery system. Thus, following the transferrin and nanoparticle chemical conjugation, an analytical method is need for transferrin quantification. Altogether, we revised both physicochemical and pharmacokinetics transferrin characteristics, the aspects of iron transport after interaction with transferrin, the development of transferrin targeted-nanoparticles, highlighting both their composition, synthesis methods and in vitro/in vivo evaluation. Furthermore, we addressed the analytical methods employed in protein quantification, including spectrophotometric/colorimetric, immunoassays, electrophoretic and chromatographic techniques used to identify and/or quantify of transferrin in biological matrices and drug delivery systems.

Plant metal concentrations in Theobroma cacao as affected by soil metal availability in different soil types.

Beans of cacao (Theobroma cacaoL.) are used to produce a variety of chocolate products. Bioaccumulation of metals at toxic levels through the consumption of contaminated products has been identified as a health concern in humans. Both metal diversity and concentration as well as their interactions in the soil influence essential and non-essential metal uptake in plants; but the effects of these on bioaccumulation of metals in cacao is not understood across diverse soil types. In this study eight metals (Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn) were investigated in 12 soil subgroups belonging to four soil orders across 15 locations in Trinidad, with the aim to investigate the effect of soil metal diversity and concentration on metal bioaccumulation in cacao. Soil metals were extracted using five methods (aqua regia, DTPA, Mehlich 3, nitric acid, and water). Cacao leaf metal concentrations were determined using the USEPA 3052 method. Metal extraction efficiency ranged between methods with aqua regia ≥ nitric acid > Mehlich 3 ≥ DTPA ≥ water across all metals. The soil extraction method that best predicted cacao leaf metal concentrations varied with the metal - Mehlich 3 or DTPA for Cd, Ni, Zn; aqua regia, Mehlich 3, or nitric acid for Pb, and water for Mn. A stepwise regression analysis showed that plant metal concentration can be predicted using soil physicochemical characteristics as well as the concentration of metals in the soil. The importance of soil type on cacao leaf metal bioaccumulation is discussed.

Quality of Apis melliferahoney after being used in the feeding of jandaira stingless bees (Melipona subnitida)

The aim of this study was to evaluate the physicochemical quality and bioactive compounds of Apis mellifera honey as well as the alterations in the quality of A. mellifera honey after being used in the feeding of Melipona subnitida colonies. A. mellifera honeys were collected in apiaries, homogenised and used as feed for M. subnitida bees for 30 days. Every five days, honey samples were collected and evaluated for physicochemical characteristics and bioactive compounds. The treatments consisted of natural honeys of A. mellifera and M. subnitida and honey of M. subnitida bee after being fed with A. mellifera honey (modified honey). M. subnitida bees, when fed with honey from A. mellifera, modified some of its characteristics, such as moisture, reducing sugars, diastase activity, colour and flavonoid content. Natural and modified honeys of A. mellifera were similar to each other and different from M. subnitida honey in terms of minerals, free acidity, electrical conductivity, phenolic content and antioxidant activity. Treatments were similar in terms of sucrose, insoluble matter, hydroxymethylfurfural and water activity. In general, the quality attributes of the modified honey were closer to the honey of A. mellifera than to the natural M. subnitida honey.

Quality of Apis melliferahoney after being used in the feeding of jandaira stingless bees (Melipona subnitida)

The aim of this study was to evaluate the physicochemical quality and bioactive compounds of Apis mellifera honey as well as the alterations in the quality of A. mellifera honey after being used in the feeding of Melipona subnitida colonies. A. mellifera honeys were collected in apiaries, homogenised and used as feed for M. subnitida bees for 30 days. Every five days, honey samples were collected and evaluated for physicochemical characteristics and bioactive compounds. The treatments consisted of natural honeys of A. mellifera and M. subnitida and honey of M. subnitida bee after being fed with A. mellifera honey (modified honey). M. subnitida bees, when fed with honey from A. mellifera, modified some of its characteristics, such as moisture, reducing sugars, diastase activity, colour and flavonoid content. Natural and modified honeys of A. mellifera were similar to each other and different from M. subnitida honey in terms of minerals, free acidity, electrical conductivity, phenolic content and antioxidant activity. Treatments were similar in terms of sucrose, insoluble matter, hydroxymethylfurfural and water activity. In general, the quality attributes of the modified honey were closer to the honey of A. mellifera than to the natural M. subnitida honey.(AU)

Macroinvertebrados acuáticos en arroyos asociados con bofedales altoandinos, Ayacucho Perú / Aquatic macroinvertebrates in streams associated with high Andean wetlands of Ayacucho Peru

Introducción: Los arroyos asociados a bofedales se hallan en ambientes donde las condiciones son extremas con temperaturas muy variables, baja presión atmosférica e intensa radiación solar. Sin embargo, existen ensamblajes de macroinvertebrados asociados a estos ambientes, cuya información es escasa. A escala global y regional, las características de los macroinvertebrados cambian con el aumento de la latitud y altitud (disminución de la riqueza y variación de la composición). A nivel local, también se puede agregar el efecto de las aguas ácidas y de elevada conductividad proveniente de manantiales que se unen a los arroyos, que generan heterogeneidad en la calidad de agua y consecuentemente en las características de los macroinvertebrados. Objetivo: Comparar la diversidad, composición y abundancia de macroinvertebrados y las características fisicoquímicas del agua de arroyos asociados a dos bofedales altoandinos, ubicados en el departamento de Ayacucho, Perú. Metodología: Se estudiaron once estaciones ubicados en arroyos de dos bofedales: 7 en Guitarrachayocc (G) de 43 ha (n = 28) y 4 en Pichccahuasi (P) de 28 ha (n = 8). Se empleó una red de Surber (0.3 mm de malla, área de muestreo de 1 200 cm2), para realizar muestreos mensuales de octubre de 2016 a abril de 2017. Análisis de componentes principales (PCA) y análisis de varianza multivariante no paramétrico (NP-MANOVA) se aplicaron para comparar las características del agua. Además, se utilizó un análisis de coordenadas principales (PCoA) y NP-MANOVA para comparar el ensamblaje. La prueba no paramétrica de Kruskal-Wallis (α = 0.05) se utilizó para comparar las abundancias absolutas de los taxa principales. Resultados: Las características del agua fueron heterogéneas, con pH de 3.2 (± 0.4) a 7.6 (± 0.1), conductividad de 168.9 (± 91) µS/cm a 1 117 (± 159.3) µS/cm; diferencias que fueron significativas (p < 0.05) al comparar las estaciones de muestreo, donde el agua de G6 presenta los mínimos valores de pH y los máximos de conductividad, al igual que cloruros. Se recolectaron un total de 8 126 individuos, distribuidos en 26 taxa de 20 familias, 11 órdenes y cinco clases. Los insectos fueron el grupo más diverso y abundante. A pesar a la cercanía de los arroyos de los bofedales, presentaron diferencias: en G, se registró 25 taxa, con dominancia de Macrelmis sp., Dicrotendipes sp., Claudioperla sp., Meridialaris sp. y en P, 9, con dominancia de Pedrowygomya sp., Hyalella sp. y Dicrotendipes sp. La densidad fue de 475 ind./m2 y de 31 ind./m2 para el bofedal G y P respectivamente, estos valores fueron estadísticamente diferentes (p < 0.05). El PCoA y el PCA confirmados por NP-MANOVA mostraron que G6 es diferente (p < 0.05) dentro de G porque recibe el aporte de agua de un manantial. Conclusiones: La riqueza, composición y densidad de los macroinvertebrados son diferentes en los arroyos según el bofedal al cual se halla asociado. La contribución de los manantiales a los arroyos genera cambios drásticos en la calidad del agua y los macroinvertebrados, determinando la formación de ensamblajes con diferente riqueza y estructura.

Introduction: Streams associated with high Andean wetlands are found in environments where conditions are extreme, highly variable temperature, low atmospheric pressure, intense solar radiation. The macroinvertebrate assemblages have been poorly studied compared to streams located at lower altitudes. On a global and regional scale, the characteristics of macroinvertebrates change with the increase in latitude and altitude (decreasing in richness and variation in composition). At the local level, the effect of acidic waters with high conductivity from springs that join streams generate heterogeneity in water quality and consequently in the characteristics of macroinvertebrate structure. Objective: To compare the diversity, composition and abundance of macroinvertebrates and the physicochemical characteristics of stream water in two high Andean wetlands in Peru. Methodology: Eleven stations located in streams of two high Andean wetlands were studied: 7 in Guitarrachayocc (G) of 43 ha (n = 28) and 4 in Pichccahuasi (P) of 28 ha (n = 8). A Surber sampler (0.3 mm mesh, sampling area of 1 200 cm2) was used to carry out monthly samplings from October 2016 to April 2017. Principal Component Analysis (PCA) and Non-Parametric-Multivariate-Analysis-Of-Variance (NP-MANOVA) were applied to compare water characteristics. The macroinvertebrate assemblages from the two streams were compared by using a Principal coordinate analysis (PCoA), NP-MANOVA, and a non-parametric Kruskal-Wallis test (α = 0.05). Results: The characteristics of the water were heterogeneous, with significant differences in pH which ranged from 3.2 (± 0.4) to 7.6 (± 0.1) and conductivity ranging from 168.9 (± 91.0) µS / cm to 1 117.0 (± 159.3) µS / cm. In particular, G6 presented the lowest pH values and the highest electrical conductivity, as well as chlorides. A total of 8 126 individuals were collected, distributed in 26 taxa from 20 families, 11 orders and five classes. Insects were the most diverse and abundant group. Differences were found between the streams of the highland wetlands, despite their proximity: in G, 25 taxa were registered, with a dominance of Macrelmis sp., Dicrotendipes sp., Claudioperla sp. and Meridialaris sp. and in P, 9, with a dominance of Pedrowygomya sp., Hyalella sp. and Dicrotendipes sp. The density was 475 ind./m2 and 31 ind./m2 for G and P respectively, these values were statistically different (p < 0.05). The PCoA and PCA confirmed by NP-MANOVA showed that G6 was different (p < 0.05) within G because it receives water contribution from a spring. Conclusions: The richness, composition and density of macroinvertebrates were different in streams depending on the bofedal with which it is associated. The contribution of the springs to the streams generates drastic changes in the quality of the water and the macroinvertebrates, determining the formation of assemblages with different richness and structure.

Influence of sanitary inspection on the physicochemical quality of coalho cheese / Influência da inspeção sanitária na qualidade físico-química do queijo de coalho

This study aimed to evaluate the influence of sanitary inspection on the physicochemical characteristics, colour and texture of coalho cheese commercialised in the semiarid region of Brazil. One hundred and thirty-eight coalho cheese samples from commercial establishments in 46 Brazilian cities were evaluated, and physicochemical analyses (acidity, moisture, fat content, pH and ashes), as well as colour and texture tests were performed. The averages for the parameters in cheeses without the official sanitary inspection seal were 4,31, 0.34%, 50.34%, 55.9 and 4.83, for ash, relative acidity, moisture, fat content and pH and in samples with the official sanitary inspection seals we found values of 4,41, 0.32%, 51.51%, 55.37 and 4.92, for the same parameters, respectively. There was no difference in the colour and texture parameters, which for the samples with the official seal were 71.15, 1.43, 13.52 and 1.65; and for the ones without the official seal were 69.58, 1.50, 13.15 and 1.71 for L*, a*, b* and texture, respectively. The fact that the coalho cheese was commercialised with an official inspection seal did not influence the physicochemical, texture or colour analyses.

Com oobjetivo de avaliar a influência da inspeção sanitária nas características físico-químicas, cor e textura do queijo de coalho comercializado no semiárido do Brasil,138amostras de queijo de coalho de estabelecimentos comerciais de 46 cidades foram avaliadas quanto as análises físico-químicas (acidez, umidade, teor de gordura, pH e cinzas), além de testes de cor e textura. As médias dos parâmetros de queijos sem selo de inspeção sanitária oficial foram 4,31, 0,34%, 50,34%, 55,9 e 4,83, para cinzas, acidez relativa, umidade, teor de gordura e pH e nas amostras com selos sanitários oficiais encontraram valores de 4,41, 0,32%, 51,51%, 55,37 e 4,92, para os mesmos parâmetros, respectivamente. Não houve diferença nos parâmetros de cor e textura,as amostras com selo oficial apresentaram71,15, 1,43, 13,52 e 1,65; e as amostras sem o selo oficial foram 69,58, 1,50, 13,15 e 1,71 para L *, a *, b * e textura, respectivamente. Tanto os queijos com selo de inspeção quanto os sem inspeção apresentam grande variabulidade quanto aos caracteres físico-químicos, de cor e textura, não hvendo diferença entre os dois grupos, comprovando uma falta de padronização na produção do queijo de coalho, evidenciando assim uma diferenciação individual que pode influencair na escolha do consumidor no momento da compra.

Influence of sanitary inspection on the physicochemical quality of coalho cheese / Influência da inspeção sanitária na qualidade físico-química do queijo de coalho

This study aimed to evaluate the influence of sanitary inspection on the physicochemical characteristics, colour and texture of coalho cheese commercialised in the semiarid region of Brazil. One hundred and thirty-eight coalho cheese samples from commercial establishments in 46 Brazilian cities were evaluated, and physicochemical analyses (acidity, moisture, fat content, pH and ashes), as well as colour and texture tests were performed. The averages for the parameters in cheeses without the official sanitary inspection seal were 4,31, 0.34%, 50.34%, 55.9 and 4.83, for ash, relative acidity, moisture, fat content and pH and in samples with the official sanitary inspection seals we found values of 4,41, 0.32%, 51.51%, 55.37 and 4.92, for the same parameters, respectively. There was no difference in the colour and texture parameters, which for the samples with the official seal were 71.15, 1.43, 13.52 and 1.65; and for the ones without the official seal were 69.58, 1.50, 13.15 and 1.71 for L*, a*, b* and texture, respectively. The fact that the coalho cheese was commercialised with an official inspection seal did not influence the physicochemical, texture or colour analyses.(AU)

Com oobjetivo de avaliar a influência da inspeção sanitária nas características físico-químicas, cor e textura do queijo de coalho comercializado no semiárido do Brasil,138amostras de queijo de coalho de estabelecimentos comerciais de 46 cidades foram avaliadas quanto as análises físico-químicas (acidez, umidade, teor de gordura, pH e cinzas), além de testes de cor e textura. As médias dos parâmetros de queijos sem selo de inspeção sanitária oficial foram 4,31, 0,34%, 50,34%, 55,9 e 4,83, para cinzas, acidez relativa, umidade, teor de gordura e pH e nas amostras com selos sanitários oficiais encontraram valores de 4,41, 0,32%, 51,51%, 55,37 e 4,92, para os mesmos parâmetros, respectivamente. Não houve diferença nos parâmetros de cor e textura,as amostras com selo oficial apresentaram71,15, 1,43, 13,52 e 1,65; e as amostras sem o selo oficial foram 69,58, 1,50, 13,15 e 1,71 para L *, a *, b * e textura, respectivamente. Tanto os queijos com selo de inspeção quanto os sem inspeção apresentam grande variabulidade quanto aos caracteres físico-químicos, de cor e textura, não hvendo diferença entre os dois grupos, comprovando uma falta de padronização na produção do queijo de coalho, evidenciando assim uma diferenciação individual que pode influencair na escolha do consumidor no momento da compra.(AU)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk.

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

Evaluation of physicochemical characteristics of four brands of ultrapasteurized milk in the Cundiboyacense region- Colombia / Evaluación de características fisicoquímicas de cuatro marcas de leche ultrapasteurizada en la región Cundiboyacense -Colombia / Avaliação das características físico-químicas de quatro marcas de leite ultrapasteurizado em região Cundiboyacense-Colômbia

Abstract Decree 616 of 2006 determines what should be the physicochemical characteristics that dairy products must contain in Colombia, however, not all times these parameters are followed to the letter, thus affecting the final quality of the product received by the consumer. The objective of this work was to determine the physicochemical characteristics of four brands of UHT milk produced in Boyacá and compare them with national regulations. The physicochemical characteristics of four trademarks of ultrapasteurized milk, produced and consumed in the Cundiboyacense region, Colombia, were evaluated through the MilkoScanTM MARS technique, determining the percentages of protein, fat, lactose, total solids and non-fatty solids, in addition to the point of freezing and comparing it with the current national regulations. An ANOVA was performed between each trademark evaluated and significant differences were found for one of these trademark in comparison with the other three in the variables under study (p <0.05). It was found that none of the trademark complies with the minimum parameters stipulated in the Colombian regulations.

Resumen El decreto 616 de 2006 determina cuales deben ser las características fisicoquímicas que deben contener los productos lácteos en Colombia, sin embargo, no en todas las ocasiones estos parámetros son seguidos al pie de la letra, afectando así la calidad final del producto que recibe el consumidor. El objetivo del presente trabajo fue determinar las características fisicoquímicas de cuatro marcas de leche UHT producidas en Boyacá y compararlas con la normatividad nacional. Se evaluaron las características fisicoquímicas de cuatro marcas de leche ultrapasteurizada, producidas y consumidas en la región cundiboyacense, Colombia, a través de la técnica MilkoScanTM MARS, determinando los porcentajes de proteína, grasa, lactosa, solidos totales y solidos no grasos, además del punto de congelación y comparándola con la normatividad nacional vigente. Se realizó un ANDEVA entre cada una de las marcas evaluadas y se encontraron diferencias significativas para una de estas marcas en comparación con las otras tres en las variables en estudio (p<0,05). Se encontró que ninguna de las marcas cumple con los parámetros mínimos estipulados en la normatividad colombiana.

Resumo Decreto 616 de 2006 determina o que as características físico-químicas que os produtos lácteos devem conter na Colômbia deve ser, no entanto, não em todas as ocasiões estes parâmetros são seguidos para a carta, afetando assim a qualidade final do produto que o consumidor recebe. O objetivo deste trabalho foi determinar as características físico-químicas de quatro marcas de leite UHT produzidas em Boyacá e compará-las com as regulamentações nacionais. As características físico-químicas de quatro marcas de leite ultrapasteurizado, produzidas e consumidas na região de Cundiboyacense, Colômbia, foram avaliadas por meio da técnica MilkoScanTM MARS, determinando as porcentagens de proteínas, gorduras, lactose, sólidos totais, sólidos não gordurosos, e ponto de congelamento e comparando-o com as regulamentações nacionais vigentes. Foi realizada uma ANOVA entre cada marca avaliada e foram encontradas diferenças significativas para uma dessas marcas em relação às outras três nas variáveis estudadas (p<0,05). Nenhuma das marcas foi encontrada para atender aos parâmetros mínimos estipulados nos regulamentos colombianos.

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice's stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

BACKGROUND: Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. RESULTS: Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. CONCLUSION: Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry.

Elaboração de leite fermentado probiótico acrescido de polpa de yacon / Fermented milk probiotic preparation plus yacon pulp

Objetivou-se desenvolver leite fermentado probiótico sabor coco, maracujá, morango e pêssego adicionado de polpa de yacon e avaliar as características físico-químicas e sensoriais, além de determinar a viabilidade de Lactobacillus casei no produto. Após a produção, o leite fermentado dos diferentes sabores foi submetido às análises físico-químicas (pH, acidez, proteína, gordura e cinzas) e sensorial por 100 julgadores não treinados utilizando escala hedônica de nove pontos para os atributos aroma, sabor, textura e impressão global. As amostras também foram avaliadas usando a escala FACT não estruturada de nove pontos, além do índice de aceitabilidade. A viabilidade de L. casei foi determinada logo após o processamento (tempo O) e após 14 e 21 dias de armazenamento do produto a 6°C. Verificou-se que os leites fermentados de diferentes sabores adicionados de polpa de yacon estavam de acordo com a legislação brasileira para os parâmetros físico-químicos preconizados e apresentaram médias elevadas para os atributos sensoriais avaliados. O leite fermentado de diferentes sabores pôde ser considerado alimento probiótico por apresentar contagens acima de 107 UFC. ml,:' de L. casei após 21 dias de armazenamento. (AU)

This study aimed to develop probiotic fermented milk added of 146 coconut pulp, passion fruit pulp, strawberry pulp and peach pulp added yacon and evaluate the physico- chemical and sensory characteristics, and to determine the viability of Lactobacillus casei in the product. After production, the different flavors of fermented milk was subjected to physical and chemical analyzes (pH, acidity, protein, fat and ash) and sensory by 100 untrained panelists using a hedonic scale of nine points for the attributes aroma, flavor, texture and global impression. The samples were also evaluated using the scale FACT unstructured nine points, beyond the level of acceptability. The viability of L. casei was determined immediately after the processing (time O) and after 14 and 21 days of storage at 6 o C. 1t was found that fermented milk with different flavors added yacon pulp were in accordance with Brazilian law for the physicochemical parameters recommended and had high scores for the sensory attributes evaluated. The fermented milk in different flavors can be considered probiotic once it presented counts over 107 UFC.mL-1 of L. casei after 21 days of storage. (AU)

Aspectos físico-químicos da água de criadouros de aedes aegypti em ambiente urbano e as implicações para o controle da dengue / Physical and chemical aspects of water from Aedes aegypti breeding sites in the urban environment and the implications for dengue control

O dengue é uma doença infecciosa cujo agente é um arbovírus que tem quatro sorotipos. Apesar da existência de vacina em fase experimental e com resultados promissores, ela ainda não está disponível para a população em geral. Portanto, o controle é baseado na redução do vetor pela eliminação de criadouros do mosquito. O presente estudo teve por objetivo avaliar os tipos de criadouros e a água neles contida, visando aumentar o conhecimento sobre os recipientes colonizados por esta espécie e contribuir para o aprimoramento das ações de controle. Em 14 meses, entre outubro e abril de 2003 a 2005, foram coletadas larvas e pupas de culicídeos e aferidos o volume, o oxigênio dissolvido (OD),o pH, a condutividade elétrica e a temperatura da água dos recipientes. Foram também registradas as substâncias presentes na água dos recipientes que continham culicídeos por meio de verificação visual. Observou-se elevada taxa de variação de todos os parâmetros mensurados, assim como o encontro de imaturos em água com resíduo de óleo, ferrugem, tinta, sal e grande concentração de matéria orgânica. Tais resultados evidenciaram que o criadouro de Ae. aegypti não é mais o clássico“recipiente com água limpa”. Constatou-se, portanto, a necessidade de identificar e inspecionar novos recipientes antes não ocupados por esta espécie. Estes conhecimentos devem ser incluídos no conteúdo de cursos para agentes de saúde e em campanhas e programas de prevenção do dengue como contribuição para o enfrentamento do problema...

Dengue fever is an infectious disease whose agent is an arbovirus, which has four serotypes. Despitethe availability of a vaccine in an experimental stage and with promising results it is not yet available for the general population. Therefore, the control of dengue is still based on the reduction of vectordensity, eliminating containers with clean water that act as mosquito breeding sites. This studyaimed to evaluate the types of breeding sites and water with the purpose of better understandingthe containers colonized by this species and contributing to the improvement of control actions.In 14 months of collection, between October and April from 2003 to 2005, larvae and pupae werecollected and the following variables were measured: volume, dissolved oxygen (DO), pH, electricalconductivity and temperature of the water from the breeding sites. High rates of variation wereobserved for all measured parameters and larvae were recorded in water containing oil residue, rust,paint, salt and a high concentration of organic matter. These results show that the breeding sites ofAe. aegypti are not the classic “containers with clean water”. These findings bring more difficultiesand other implications for vector control. It is suggested that such knowledge should be included inthe content of courses for health workers, as well as in campaigns and dengue prevention programs,helping to address the problem...