Mestrado em Ciência e Tecnologia de Alimentos

URI Permanente para esta coleção

http://repositorio.ufes.br/handle/10/17469

Nível: Mestrado Acadêmico
Ano de início: 2011
Conceito atual na CAPES: 4
Ato normativo: Homologado pelo Parecer CES/CNE nº 487/2018 (Portaria MEC nº 609, de 14/03/2019) e Publicado DOU em 18/03/2019 (Seção 1, pág. 63).
Periodicidade de seleção: Semestral
Área(s) de concentração: Ciência e Tecnologia de Alimentos
Url do curso: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA/detalhes-do-curso?id=1076

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Efeitos da linhaça marrom e dourada no perfil lipídico e inflamatório e na composição corporal de adolescentes com sobrepeso
(Universidade Federal do Espírito Santo, 2013-03-11) Machado, Adriane Moreira; Paula, Heberth de; Costa, Neuza Maria Brunoro; Cardoso, Luciane Daniele; Costa, André Gustavo Vasconcelos
Flaxseed, rich in a-linolenic acid, lignans, and dietary fiber, is a promising food to reduce the risk of cardiovascular diseases. The objective of the current study was to evaluate the effects of brown and golden flaxseed on lipid profile, inflammation biomarkers, and body composition in overweight adolescents. The total of 75 overweight adolescents (33 boys and 42 girls) of 10 to 18 years of age was recruited. The volunteers were divided into 3 experimental groups (n=25). Group one received a daily portion of 28 g brown flaxseed (BF) from Monday to Friday in different food preparations, while group two received similar preparations containing golden flaxseed (GF), and the Control group (CG) received wheat bran in substitution to flaxseed, for 11 weeks. The amount of wheat bran was adjusted to match the fiber content of the flaxseed groups. Anthropometric, dietary and biochemical assays (total cholesterol and fractions, glucose, C-Reactive protein (CRP), and the cytokines: interleukines (IL)-1ß, IL6, IL-10, TNF-a, IFN-? and adiponectin) were carried out at the beginning and at the end of the study. The data were analyzed by ANOVA, paired t-test, Wilcoxon Signed and Kruskal-Wallis, using SPSS, version 19.0, at 5% significance. Sixty-one adolescents completed the study (BF=20, GF=20, CG=21). The average daily intake of flaxseed was approximately 14 g (BF= 14.4 g; GF=14.5 g). No significant changes were observed on the lipid profile and inflammation biomarkers (CPR, IL-6, IL-10, adiponectin and IFN- ?) at the end of the study. The boys of BF group showed a significant increase in their body weight, but with no change in body mass index (BMI), and the girls showed reduced glycemia and diastolic blood pressure. In both flaxseed groups (BF and GF) the intake of n-3 fatty acids and dietary fiber was increased, while the n-6:n-3 ratio was reduced with the intervention. The amount of flaxseed consumed may not have been sufficient to improve the lipid profile, inflammation biomarkers and body composition of the overweight adolescents, as reported in the literature. The intake of flaxseed, however, reduced glycemia and blood pressure, which indicates a potential benefit to reduce the risk of noncommunicable diseases.
Elaboração de iogurte com adição de farinha de yacon
(Universidade Federal do Espírito Santo, 2013-06-14) Pizetta, Leticia Calvi; Costa, Neuza Maria Brunoro; Bosi, Mirela Guedes; Sobral, Denise; Lucia, Suzana Maria Della
Yacon (Smallanthus sonchifolius) is originally from Andes but it has currently been produced in other countries, as Brazil. The root of yacon contains from 10% to 14% of dry matter and that content corresponds to 90% of carbohydrates, most of which (40%-70%) is fructo-oligosaccharides (FOS). FOS withstand temperatures around 140 oC, and pH above 3. For that reasons yacon can be used as source of FOS and can stand different treatments, such as the production of flour, which can be added to other products such as yogurt. Yogurt is the product of pasteurized milk fermentation by Streptococcus salivarius ssp. thermophilus e Lactobacillus delbrueckii ssp. bulgaricus. The objective of this research was to evaluate the effect of yacon flour addition on physico-chemical and sensory characteristics of yogurt. It were prepared yogurt with addition of 3,54% of yacon flour and yogurt without addition of yacon flour, used as control. Concerning yacon flour, it were quantified the levels of FOS and total dry matter (TDM) and its pH were determined. As to the yogurt, it were evaluated the physico-chemical aspects of TDM, ash, carbohydrate, protein, fat, titratable acidity, pH and syneresis. The values of pH and syneresis were determined every 7 days for a period of 28 days. Sensory acceptance was also evaluated through the attributes aroma, texture, flavor, overall impression and purchase intent. A questionnaire was administered in order to gather information on age, gender, income level, knowledge of prebiotic foods, yacon and yogurt consumption. The results showed significant difference (p<0,05) between yogurt types for total dry matter, ash, carbohydrante, pH and titratable acidity. The yogurt with addition of yacon flour had 20.55% TDM, 0.94% ash, 12.95% carbohydrate, pH 4.79 and 81.72oD titratable acidity, while the control product showed 18.84% TDM, 0.85% ash, 11.29% carbohydrate, pH 4.88 and 75.55oD titratable acidity. The sensory acceptance results showed that the addition of yacon flour affected yogurt appearance, texture and overall impression. The yogurt with addition of yacon flour achieved acceptance means between the hedonic terms indifferent and slightly liked on the scale. The control product achieved means between the hedonic terms slightly liked and liked a lot . The addition of yacon flour to yogurt is technologically feasible, as the yogurt showed acceptable physico-chemical and sensory characteristics
Parâmetros de qualidade em leite cru refrigerado em propriedades de base familiar na região sul do Espírito Santo
(Universidade Federal do Espírito Santo, 2013-06-26) Nascimento Neta, Francisca Carvalho do; Carneiro, Joel Camilo de Souza; Junqueira, Mateus da Silva; Ramos, Maria da Penha Piccolo
Milk production has socioeconomic importance for family farmers in the State of Espírito Santo and the municipality of Alegre-ES. The aim of this study was to evaluate the conditions of production and hygienic-sanitary quality of raw milk obtained from cooling tanks located in rural communities in the municipality of Alegre-ES and to investigate the presence of antibiotic residues in milk. It was applied to a previously structured questionnaire based on the requirements of the legislation of the Ministério da Agricultura Pecuária e Abastecimento (BRAZIL, 2008) on 34 farms from February 2012 to June 2012. It was obtained data about the cleanliness and physical structure of barns, the origin and existence of water treatment, type of milking, conduct and hygiene of food handlers, health control of manipulators, cleaning and sanitizing procedures at cleaning of teats, type of material used for drying off teats and the realization of sanitary control in relation to mastitis, and the treatment and transport of milk. In response to the questionnaire, it was observed that low level of education prevails among producers. The location of the barn was good: they were airy, dry and clean; all barns are covered and minority owned cemented floor and milking parlor. Almost all of the properties produce less than 100 liters per day and practice manual milking. Every owners control for endoparasites and ectoparasites, and have vaccinate of cattle against foot and mouth disease (FMD), 94.1% against rabies and 91.2% against brucellosis. At half of the properties, teats are cleaned before milking; few performed the pre-dipping and post-dipping. At all properties have treatment for mastitis, but only, one fifth used strip cup for mastitis test. And there was no treatment of the water used in the barns. All milk produced is transported by milk tanker trailers and most of it has the cooperatives as a destination. All equipment used for milking is sanitized, but the minority used sanitizer. Few handlers had adopted the habit of bathing before performing milking. Few of them have had training or lectures about standards established by IN 62. In the evaluation of refrigerated raw milk with the workers, and reception facilities, it was observed that none had protection against entries of insects and rodents, and environmental contaminants; none had milk cans and utensil washer; facilities were poorly designed and not allow the appropriate application of sanitary practices; hygienic conditions are extremely poor and undermine the maintenance of milk quality; none has a proper procedure for cleaning equipment. Workers of collector points do not take baths before starting the activities or wear specific clothes; they do not perform regular health check up, and do not adopt any system for water treatment used in storage tanks. Also, It was evaluated the sanitary, physical chemical qualities of raw milk samples from four storage tanks called T1, T2, T3 and T4. The results in physical and chemical analyzes were presented mostly in accordance with the standards set by IN 62, except that the pH value showed a change, which may be indicative of the addition of alkali or possible presence of mastitis in the herd. The mean values detected in the microbiological analysis were: Total Bacterial Count CBT 1.4 x106 CFU.mL-1, psychotropic 6.1x105 CFU.mL-1 , total Coliforms 8.5x104 CFU.mL-1 , Staphylococcus spp. CFU.mL-1 2.9 x105 and Escherichia coli CFU.mL-1 4.4 x104 . The results about analyzes of milk showed up outside the microbiological standards required by law. The values detected for some tanks in analyzes, CBT 6.0x105 CFU.mL-1 , is outside the standards of IN 62 in 50% of samples. There was no antibiotic residue in milk analyzed. There is a need for adjustments and improvements in production traits and milk cooling tanks, as well the implementation of the Good Practice Livestock Production on farms to ensure food safety and sustainability of dairy farming at region.
Irradiação de morangos: limiares de rejeição e detecção sensorial e impacto da tecnologia de conservação sobre a aceitação e as percepções dos consumidores
(Universidade Federal do Espírito Santo, 2013-07-19) Lima Filho, Tarcísio; Carneiro, Joel Camilo Souza; Lucia, Suzana Maria Della; Gonçalves, Aline Cristina Arruda; Saraiva, Sérgio Henriques
Recently there have been numerous outbreaks of disease due to consumption of raw or minimally processed fruits and vegetables contaminated with pathogenic microorganisms. Strawberry is a fruit that has presented such contamination and, besides, it has a short shelf life due to fungal rot. Faced with such problems, experts in food preservation have suggested the use of irradiation, a non-thermal preservation method that eliminates insects, pests and pathogens and spoilage microorganisms and delays ripening, budding and aging of fruits and vegetables. Despite being accepted scientifically as a great conservation method and its use being permitted and regulated in many countries, the commercial use of irradiation has been limited by the rejection of consumers. Given this context, the aim of this study was to determine the radiation doses from which begin to occur rejection by the consumer and detection of sensory changes caused by irradiation of strawberry; to investigate the sensory acceptance of irradiated strawberries; the influence of non-sensory characteristics on consumer attitudes; the sensory, physicochemical and microbiological changes caused by irradiation of strawberry; the most important factors of irradiated strawberry packaging to the consumer and the ideal packaging for irradiated strawberry; and the thoughts, behavior and profile of consumers in relation to irradiated food. By preference paired testing in the method of constant stimuli, the dose of 3.6 kGy was determined as the consumer rejection threshold of irradiated strawberry; it was higher than the calculated detection threshold (0.405 kGy). By analyzing microbiological and physico-chemical characteristics it was found that the dose of 3.6 kGy is effective in reducing the microbial load of fungi, mesophilic and coliforms up to 15 days of storage. The results of physicochemical analyzes suggested that irradiation of strawberries do not cause great changes in total titratable acidity, pH, soluble solids and sugars. However, the results also suggested that the irradiated strawberry at 4 kGy may have a higher content of reducing sugars than non-irradiated or irradiated strawberries at lower doses; and that strawberry firmness decreased with the increase of irradiation dose. Paired comparison test for sweet taste showed that the use of higher doses of irradiation (4 kGy) caused greater intensity of perceived sweetness on strawberries. The three sessions of acceptance tests (blind test, test with treatment information given to strawberry and test with information of treatment given to strawberry and a text explaining the irradiation process), of the control strawberry (non-irradiated) and the irradiated strawberry at a dose of 3.6 kGy showed that there is significant difference between the samples in the blind test; treatment information generated negative influence on consumer acceptance and that consumer acceptance of irradiated strawberries at 3.6 kGy increased in the presence of a text with information about the irradiation process, and it did not differ from the acceptance of the control strawberry. The results obtained with the ratings-based conjoint analysis and choice-based conjoint analysis, in which 144 consumers participated, demonstrated that factors additional information and radura symbol (symbol of irradiated food) have great influence on the evaluation of consumers. The factor information of the preservation method showed no significant influence (p < 0.001) in consumer choice. However, for a part of the consumers (n = 8), the presence on the packaging of the information "food treated by ionization process" is primordial to a greater intent to purchase; and packaging containing such information was the one that obtained the highest choice probability. Thus, the ideal packaging for irradiated strawberry must include the information "food treated by ionization process", the additional information "to ensure freshness and quality for longer" and the presence of radura symbol (symbol of irradiated food). Brazilian law determines the presence of the term "irradiation" on the front of the packaging of irradiated products; however this study demonstrated that a part of the population has rejected this term, preferring the term "ionization". By applying a behavioral and sociodemographic questionnaire it was observed that the majority of consumers is neofobic, has little knowledge about the irradiation process, is concerned about the use of this method of preservation and has low purchase intent for irradiated foods. We also verified that consumers that have knowledge about the process of food irradiation tend to buy irradiated foods; and that young people, single, with higher levels of education and higher family income tend to have greater knowledge about the process of food irradiation, and that they are less concerned about the use of this technology and have higher purchase intention for irradiated food. As an overview of this study, it was possible to determine a dose of radiation that will serve as a guideline for producers and industries that market or intend to market irradiated strawberries. Moreover, it was possible to provide information about the thoughts and behaviors of consumers about irradiated food, and that these data will be useful in adopting strategies aimed at increasing the acceptance of irradiated food
Obtenção de suco misto de açaí, morango e acerola em pó por diferentes processos de secagem
(Universidade Federal do Espírito Santo, 2013-07-25) Rocha, Carolina Tatagiba da; Saraiva, Sérgio Henriques; Silva, Pollyanna Ibrahim; Teixeira, Luciano José Quintão; Vidigal, Juliana Gonçalves; Saraiva, Sérgio Henrique
The concern of the population in consume healthier foods has provided an increase in the consumption of fruit juices and the development of mixed juices has been characterized as a new trend. The sale of juice in powder form has advantages regarding chemical and microbiological stability. The present study aimed to develop a mixed powder juice of acai, strawberry and acerola using two drying processes: freeze-drying and hot air drying. Following the design of mixing centroid simplex, prepared a juice mixed with 10 different formulations, with açaí ranging between 10 and 80%, strawberry between 10 and 80% and acerola between 10 and 80%. The total of the three variables was maintained at 100%. The 10 formulations were evaluated for vitamin C content, total solids and sensory acceptability (color, flavor, consistency and overall impression). The selected formulation was the one with good acceptability and high ascorbic acid content. Next, we tested two types of emulsifiers (Emustab and Albumin) in four levels (2.5, 5, 7.5 and 10%) for the preparation of a foam from the pulp mixture in preselected proportions. The foams were tested for density and stability. The foam produced was dried in 7 temperatures (40, 45, 50, 55, 60, 65 and 70 ° C) and was selected as the optimum temperature for drying provided smaller loss of vitamin C. The mixture of pulp and foam were dried in conventional dryer and lyophilizer and the dried products obtained were evaluated for solubility and moisture balance. The juices reconstituted from powders from the different processes were compared with the fresh juice as the following characteristics: color coordinates (L *, a *, b *, C *, h *), titratable acidity, pH, soluble solids and percentage of vitamin C. The formulation containing 33.33% of each fruit pulp was considered the best. The foam made with 5% of albumin was used for the subsequent drying due to its low density and good stability. The temperature of 60 ° C resulted in lower losses of vitamin C during the foam mat. The powders obtained by two processes showed solubility average of 46.5%, considered low. The final moisture content was lower for the freeze-drying foam (3.25%). The freeze-drying process was more efficient for the preservation of the vitamin C than the process using hot air regardless of the addition of emulsifier. The color coordinates, titratable acidity, soluble solids and pH suffered minor variations depending on the type of process. The addition of emulsifier increased the pH and the content of soluble solids. In general, it can be concluded that it is possible to produce a powdered juice mix using freeze-drying or drying with hot air.
Avaliação da microbiota de alface (Lactuca sativa) comercializada no município de Alegre-ES
(Universidade Federal do Espírito Santo, 2013-07-29) Silva, Nayara Benedito Martins da; Bernardes, Patrícia Campos; Carvalho, Raquel Vieira de; Peña, Wilmer Edgard Luera; Fantuzz, Elisabete
Vegetables are an important source of vitamins, minerals and fibers, which are essential for good functioning of the organism; therefore its consumption has been grow. Lettuce is one of the most consumed vegetables in Brazil, especially raw, however in the recent years it has been associated to food outbreaks. Several methods can be used to determine micro-organism in food. Thus, the use of effective methods are increasing and can simultaneously provide faster results. The technique of polymerase chain reaction (PCR) has shown to be an effective tool for this purpose. The objective of this study was to evaluate the occurrence of Salmonella ssp. in lettuce (Lactuca sativa) type crisp, commercialized in the city of Alegre-ES. For this study, 60 samples of crisp type lettuces and conventional cultivation commercialized in outdoor markets, supermarkets and produce stores in the city were used. The determination of the presence of Salmonella ssp. was accomplished through the following steps: pre-enrichment, selective enrichment, selective-differential plating and to confirm the results, the PCR technique was utilized. Eleven establishments were evaluated. Furthermore, determinations of the following microbial groups in the tested samples were done: aerobic mesophilic, filaments fungi and yeast, total and thermotolerant coliforms. The samples analyzed presented average counts of aerobic mesophilic of 6.80 log CFU. g-1 and filaments fungi and yeast of 4.07 log CFU. g-1 . It was found that 100 % of the samples presented total coliform and in relation to the presence of thermotolerant coliforms 58 % of the sampled showed values <3 MPN g-1 , 30 % between 4 and 21 MNP g-1 , and 12 % between 43 and 93 MPN g-1. Through the PCR technique, 21,66 % (n=13) of the 60 samples of lettuce evaluated was considered positive for Salmonella spp. Salmonella spp. positive samples were obtained from 8 of the 11 establishments evaluated. From these results it is noteworthy the importance of adopting preventive measures to reduce the contamination of lettuce in natura and other fresh vegetables throughout the production chain as a way to reduce health risk associated with the consumption of this food.
Influência do consumo de farinha de yacon na glicemia, perfil lipídico, composição corporal e consumo alimentar com mulheres com diabetes tipo 2 e com excesso de peso
(Universidade Federal do Espírito Santo, 2013-08-19) Viana, Rayana Pinheiro; Silva, Erika Madeira Moreira da; Pedrosa, Rogério Graça; Costa, André Gustavo Vasconcelos; Cardoso, Luciane Daniele
The yacon is a tuberous root poorly consumed in Brazil lately been much studied on human health due to the presence of fructo-oligosaccharides (FOS). In the present study was produced flour from the yacon pulp and evaluated the influence of its intake of women with type 2 diabetes, during a period of 60 days (T0: in the beginning of the study; T30: after 30 days; T60: after 60 days). The participants were divided in a control group (CG: n = 29) and yacon group (YG: n = 23) who consumed 11 g of FOS present in yacon flour. The parameters evaluated were fasting glucose, lipid profile, body composition and the evaluation of food intake, adopting a 5% level of significance in statistical tests Yacon flour presented 6.50% of yield, 1.15% of moisture, 4.52% of total protein, 0.33 % of fat, 2.94% of ash, 10.23% of crude fiber, 91.0% of total carbohydrate and 35.06 % of FOS. In YG was observed a significant increase of HDL for the three study period (p < 0.0001), but there was also an increase of total cholesterol of T0 to T60 (p = 0.03) and significant reduction in percentage of body fat for T0 to T60 (p = 0.03). In the CG a significant increase was found for the HDL from T0 and T30 to T60 (p < 0.0001) parameters and triglycerides from T0 to T30 (p = 0.01). In the relation to the food intake, there was a significant difference between the groups in relation to the fiber in T30 and T60 (p = 0.01/p = 0.009). YG presented a significant reduction of calories (p = 0.02) and saturated fatty acids (p = 0.02) of T0 to T60 and CG a significant reduction of carbohydrate intake of T0 to T30 (p = 0.03). The decrease in the percentage of body fat and energy intake of the GY suggests a possible beneficial effect of FOS
Estudo da cinética de secagem e análise da farinha de yacon (Smallanthus sonchifolius)
(Universidade Federal do Espírito Santo, 2013-08-21) Souza, Michelle Carvalho de; Teixeira, Luciano José Quintão; Saraiva, Sérgio Henriques; Kawase, Kátia Yuri Fausta
The yacon tuber is an Andean origin, and its consumption has been disseminated by other countries due to its characteristics of functional food. The benefits of yacon are due to the presence of FOS (fructo-oligosaccharides), which are non-digestible carbohydrates by the human body, which act as fiber and are fermented by intestinal bacteria, producing compounds beneficial to health. Due to the high water content, 90% average, the yacon is susceptible to rapid degradation and a lifespan of about seven days. The drying is an alternative to increasing the consumption period of yacon, moreover, yacon flour can be used as an ingredient in various manufactured products. To study the drying of yacon, and getting flour which preserved the characteristics as close as possible to the fresh products, this study tested five drying temperatures (40, 50, 60, 70 and 80 º C). The mathematical model that best fit the experiment was the Page model, and from this, one can develop a generalized mathematical model to represent the drying of yacon. We estimated the effective diffusivity of yacon tested at different temperatures by diffusion model, moreover, the influence of the drying temperature on the effective diffusivity was measured by adjusting the Arrhenius model. The activation energy for liquid diffusion in the drying process of yacon was 22.088 kJ / mol. At 60 ° C the yacon reached its equilibrium moisture content close to 400 minutes, which was also observed at higher temperatures. The crude fiber content of the flour did not vary with increasing drying temperature, however, the largest amount of reducing sugar was obtained at 80 ° C, while at 50 ° C was found the highest amount of non-reducing sugar. This may be due to hydrolysis of FOS result of the thermal effect. Thus, the flour produced at 60 º C has low humidity, while preserving its merits closer the product fresh
Planejamento da qualidade em agroindústrias de pequena escala
(Universidade Federal do Espírito Santo, 2013-08-26) Baldow, Sthefann Guimarães; Carneiro, Joel Camilo de Souza; Roberto, Consuelo Domenici; Sartori, Marco Antônio; Chaves, José Benício Paes
Small agroindustries need quality management systems accordingly to their characteristics and limitations regarding finance and structural resources,. These systems ought to improve procedures and the quality of products. Quality management processes head industries to enhance their production system, which pose an important role towards better market competitiveness. Therefore, this work tested a methodology to implant a quality planning system in small agroindustries on Espírito Santo state mountainous region. Three agroindustries were chosen together with INCAPER technicians. Firstly, the organizations were characterized verifying GMP and standard operating procedures requirements in the production sector and by semi-structured questionnaires applied to workers in order to check their knowledge regarding quality management practices. This diagnosis pointed incongruities in the agroindustries related to hygienic and sanitary procedures established by law, such as: absence of qualified professionals and standard procedures for processing raw material; no monitoring of production; inexistence of microbiological and physicochemical analysis of raw material and final products. Hence, quality teams were formed to apply the methodology by means of trainings related to quality management, quality planning and security in food production. A production line was chosen in each industry by the quality teams that were guided to employ the following tools: verification sheet, flowchart, histogram and control letters. Amongst three agroindustries, two had collected data in the selected production line and proceeded to data analysis using the tools aforementioned. At the end of this activity the teams evaluated that the quality planning process was adequate for the organization actual conditions, and concluded that those tasks can contribute to improve their products quality. However, the interest in continuing the actions towards quality improvement was observed only in one industry, which demonstrated interest in applying the quality procedures to other production lines. The absence of qualified professionals along with the multitasks profile of leaders and accumulation of functions were raised as the main factors that impose barriers to adoption of quality planning practices. Also, more commitment and interest by management positions is fundamental to implant the proposed activities.
Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal
(Universidade Federal do Espírito Santo, 2013-08-28) Figueiró, Lorane Sarmento; Fantuzzi, Elisabete; Roberto, Consuelo Domenici; Carneiro, Joel Camilo Souza; Vidigal, Juliana Gonçalves
The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food industry to reconsider the amount of nitrite used. Given this scenario, the objective of this study was to evaluate the influence of the sodium nitrite concentration on the oxidation stability and microbiological count of fresh pork sausage. Sausage samples containing 0, 50, 100, 150 and 200 mg.kg-1 sodium nitrite were prepared, vacuum-packed and stored at 5 ºC. We evaluated the lipid oxidation profile, by the number of substances reactive to thiobarbituric acid (TBARS), color, pH, acidity and quantification of residual nitrite throughout the storage period (Days 1, 8 and 15). The microbiological evaluation was performed by counting the total coliforms (NMP.g-1); thermo-tolerant coliforms (NMP.g-1), psychrotrophic microorganisms (Log.cfu.g-1) and coagulase-positive Staphylococcus (cfu.g-1) on days 0, 7 and 14. During the studied period, a TBARS of 0.24 mg.kg-1 was observed when 50 mg.kg-1 nitrite were added, and 0,09 mg.kg-1 when we utilized 200 mg.kg-1, displaying a decrease (P = 0.05) in the number of TBARS as the sodium nitrite concentration was elevated. During the storage time, an increase (P = 0.05) from 0.14 mg.kg-1 to 0.21 mg.kg-1 was observed in TBARS, demonstrating development of the lipid-peroxidation process. With regard to the objective determination of the color, increase was observed (P = 0.05) in the L* values (57.77 to 59.2), whereas the b* values were found to reduce (14.9 to 13.3), and no influence (P > 0.05) of sodium nitrite was observed for any of the color parameters assessed. Although the pH and acidity values had no significant differences at the different concentrations of nitrite, they did show variation (P = 0.05) during the storage period, specifically 5.78 to 5.66 and 7.95 to 9.75% lactic acid, respectively. The residual nitrite contents increased (P = 0.05) from 1.95 to 6.57 mg.kg-1 on the 1st day, when the nitrite concentration rose from 50 to 200 mg.kg-1, but during the conditioning time, it reduced almost completely, presenting levels below 2 mg.kg-1 on the 15th day. In the microbiological evaluation of the fresh pork sausage, counts lower than 1 × 103 NMP.g-1 were observed for total and thermo-tolerant coliforms; for coagulase-positive Staphylococcus all the results were negative, showing it to be in accordance with the Brazilian legislation. At the count of psychrotrophic microorganisms, all treatments presented counts above 6 Log cfu.g-1. Given the aforementioned results, we conclude that all treatments showed to be stable at lipid peroxidation and microbiological evaluation. Thus, it may be possible to reduce the sodium nitrite concentrations used in the preparation of fresh pork sausage. However, before adopting this measure, more studies should be conducted to evaluate the influence of nitrite concentrations on the other variables associated with preservation and safety of fresh pork sausage
Germinação de esporos de Byssochlamys nivea e Alicyclobacillus acidoterrestris por alta pressão e temperaturas médias em suco de laranja integral
(Universidade Federal do Espírito Santo, 2013-08-29) Ferreira, Glaucia Aparecida Mataveli; Peña, Wilmer Edgard Luera; Carvalho, Raquel Vieira de; Fantuzzi, Elisabete; Bernardes, Patrícia Campos
Byssochlamys nivea and Alicyclobacillus acidoterrestris are spoilage microorganisms of great importance to the juice industry, they are able to produce spores. In addition to supporting the heat treatment commonly used in pasteurization of juices, these spores can also be activated by heat anticipating the deterioration of these foods and causing major damage to the fruit juice industry. New technologies have emerged for food processing. One is the use of high pressure. However, even with this technology, these microorganisms are difficult to control. Therefore, new strategies have been search to minimize these problems. One of such strategy is the inactivation of these microorganismos in two steps. First, a pre-treatment aims to sensitize the microorganisms through activation of germination. . In the second stage, the treatment would aim to inactivate microorganisms sensitized. However, data are needed to describe the levels of temperature and pressure necessary to sensitize these microorganisms. In this study, we used a combination of temperature followed by high pressure in order to test the behavior of B. nivea and A.acidoterrestris spores. Temperatures ranging from 46.6 to 63.4 °C for twenty minutes, followed by high-pressure ranging between 300 and 500 MPa for 5 to 15 minutes constituted the central composite rotational design (CCRD). For germination of B. nivea, the most significant factor (p<0.05) was high pressure, higher the pressure, greater the germination, reaching a maximum at 500 MPa. For germination of Alicyclobacillus acidoterrestris spores, temperature was the most significant factor (p<0.05), following the trend of higher the temperature, higher the germination of spores
Obtenção e caracterização físico-química de derivados de yacon (Smallanthus sonchifolius)
(Universidade Federal do Espírito Santo, 2013-11-28) Baioco, Flávia Fracalossi; Teixeira, Luciano José Quintão; Silva, Luís César da; Saraiva, Sérgio Henriques; Giannotti, Juliana Di Giorgio
The yacon is a tuberous root considered a functional food due to the high content of fructooligosaccharides (FOS). In fact to be a perishable food, because of the high water content, processing methods have been proposed to preserve the nutritional constituents and provide its storage. In reason of this, the present study aimed the development and evaluation methods of yacon root processing in order to produce pulpy juice, syrup and flour. For conducting the experiments, first was estimated the best way to extract juice from the root: (i) apply blanching treatment at 100 °C during four minutes, and (ii) do not apply the treatment. Attested the best way to obtain the juice, it was used for the production of juices used in the syrup preparation. The portion of the juice obtained was divided into four fractions, each of them received the following amounts of antioxidants per kilogram of peeled root, respectively: (i) citric acid - 0.18 g, (ii) ascorbic acid - 0.18 g, (iii) a combination of citric acid and ascorbic acid at ratio of 50% each - 0.9 g, and (iv) without the addition of antioxidant. The flour was processed from marc, resulting of juices processing, which was dried at 60 °C and grounded in a blender. Analyses of physicochemical characteristics and color of yacon products were carried out. Obtained data were analyzed statistically by ANOVA and Tukey s test. The bleaching treatment was effective in the juices preparation, because inhibit browning, maintain constant color coordinates and not change the juice physicochemical characteristics. The use of heat in the juice concentration for the syrup preparation not promoted hydrolysis of complex sugars into simple sugars, because reducing glycids did not increase in any of the treatments. Regarding color coordinates, the syrup with citric acid showed higher L* value, indicating greater clarity in relation to others, and also presented the h* value close to 90°, indicating greater proximity to the yellow color, and higher *C value, showing a greater color purity. Flour of yacon marc showed high crude fiber content and, along with control syrup, the higher ash content. Syrups had lower levels of protein, while the flour of yacon marc had the lowest averages of reducing and non-reducing glycids. Thus, in the nutritional and dietary aspects, syrups are preferred due to higher non-reducing glycids, and the syrup with the citric acid antioxidant presented the best color coordinates and pH next to 4.5, making it the best yacon product analyzed in this study
Estudo do processo de secagem em leito de espuma de cenoura, tomate, beterraba e morango
(Universidade Federal do Espírito Santo, 2014-02-14) Roncheti, Elder Felipe Silva; Saraiva, Sergio Henriques; Junqueira, Mateus da Silva; Oliveira, Anderson do Nascimento
In general, agriculture products are produced on a large scale and this productivity grows in proportion to its consumption. Therefore, another factor that also increases proportionally is the post-harvest losses, which suggests the use of technologies to increase the use of these products, mitigating waste and increasing its shelf life. Also, the product should be offered during off-season. In the present study, a drying technology in a foam beddryer was used toapply on carrots, beets, tomato and strawberry, which are products widely produced and consumed in Brazi l. In this study, the four products were submitted to a foam mat dryer with air circulation under controlled temperature of 40, 50, 60, 70 and 80 ºC. The description of drying kinetics was held according to mathematical models for each temperature of drying air. Furthermore, it was proposed a generalized mathematical model adjusted by nonlinear regression. The model by Page, obtained a better adjustment on the drying data in all of the products tested, with a coefficient of determination (R²) greater than 98% in all of the tested temperature. In addition, it was possible to model the influence of air temperature on the parameter k of the Page model by using an exponential model. The coefficient of effective diffusion increase with the growth of the temperature, presenting values between 10-8e 10-7 m².s-¹ for the process temperatures. The relationship between the coefficient of effective diffusion and the drying temperature may be described by Arrhenius equation.
Utilização de ultrassom na conservação de suco de laranja : efeito sobre características físico-químicas, enzimáticas, microbiológicas e sensoriais
(Universidade Federal do Espírito Santo, 2014-02-24) Schuina, Guilherme Lorencini; Silva, Pollyanna Ibrahim; Carvalho, Raquel Vieira; Della Lucia, Suzana Maria; Oliveira, Anderson do Nascimento
Consumption of fruit juice is increasing in Brazil. Between 2002 and 2009 the consumption of juice, whether concentrated, powder, juices and nectars, increased by 21 %. This occurs because of its pleasant taste and because the juice is considered to be healthy and a great source of vitamin C. Orange juice is the most common juice manufactured by beverage processing industry. Several factors may affect the quality of orange juice. Pectin methyl esterase (PME) is the main enzyme that cause changes in orange juice. Pasteurization and commercial sterilization are the most common preservation methods used to inactivate enzymes and microorganisms, but they can cause adverse effects in relation to the sensory characteristics (color, flavor) of the products. The ultrasound technology has recently been studied as a way to preserve food without causing adverse effects caused by heat treatments. The objective of this study is to evaluate the use of sonication and thermosonication, as a way to conserve orange juice. For this, it was measured the mesophilic and yeast count, the activity of pectin methyl esterase , the content of vitamin C , color , pH, soluble solids and the cloudy value. The sensory acceptance of orange juice subjected to thermosonication was also analyzed. The results obtained were compared with those obtained by natural juice and pasteurized juice. An ultrasound of 40 kHz , associated temperatures of 25 º C, 30 º C, 40 º C, 50 º C and 60 º C for 10 min . Treatments using ultrasound at 50 º C and 60 ° C were able to reduce the yeasts and mesophilic count in 3 log cycles. Same result was found when the heat treatment at 90 ° C for 30 seconds was used. It was observed that the application of thermosonication promotes a substantial reduction in the activity of pectin methyl esterase and has a minor loss of vitamin C. The treatment with better reduction in the activity of PME was the one of 40 kHz ultrasound with temperature of 60 º C. In relation to the ascorbic acid retention, the lower the temperature used in conjunction with sonication, the lower the loss of this compound was observed. The content of soluble solids, pH and color of the juice has not changed throughout the process. When evaluating the acceptability of the juice, it was found that the color was not affected by any treatment. The aroma, flavor and overall acceptance of juice obtained by thermosonication had higher sensory scores in comparison with sensory scores of the pasteurized juice. The thermosonication treatment is considered a potential alternative method of food preservation
Controle estatístico de processo aplicado no monitoramento da absorção de água por carcaças de frango durante a etapa de pré-resfriamento
(Universidade Federal do Espírito Santo, 2014-02-26) Rusciolelli, Luciano Bertollo; Ribeiro Júnior, José Ivo; Carneiro, Joel Camilo de Souza; Roberto, Consuelo Domenici; Bauer, Maristela de Oliveira
The water absorption by the chicken carcasses of pre-cooling step is an important quality characteristic related to the yield of the final product. One way to maintain the standard of quality of a product is to ensure that the process steps are stable and replicable. By employing the Statistical Process Control (SPC) is possible to obtain stability and improvements in processes, by reducing the variability. In this context, the aim of this work was the application of control charts, correlation analysis, descriptive statistics, hypothesis tests and multiple linear regression on the slaughter line of a poultry abattoir fridge to monitor the variability of absorption of water by the chicken carcasses after pre-cooling step. As a result, it was found that the amount of water absorption of the chicken carcasses showed high variability, with 10% (8/80) of carcasses showed water absorption higher than the 8% threshold set by Brazilian legislation. Of the total of 16 input variables analyzed, the most impactful content in water absorption were the "retention time of casting the pre-chiller" and "timeout carcass after step drip". However, the regression model obtained showed low correlation (R²=0.16) that was associated with the high variability of the response variable. The results of descriptive statistics demonstrated that the input variables also showed high variability, with coefficients of variation between 7.95 and 63.5%. It was found by analysis of control charts for individual measurement and moving range, that 15 of the 16 input variables were outside of statistical control as well as the response variable. Based on the flow chart and description of the steps of the slaughter line, previously performed, was attributed to the lack of standardization in the management of the steps and procedures for quality control operations in the slaughter line as relevant factors that could be associated with the presence special causes in the process. It is concluded that to reduce the high variability of the variables and eliminate the special causes present operational adjustments are necessary to, this way, obtain a more stable and more uniform process, ensuring the standard of quality of chicken carcasses when related to the water absorption content.
Revestimentos comestíveis na conservação pós-colheita de morangos cultivar Camarosa produzidos em sistema orgânico e convencional
(Universidade Federal do Espírito Santo, 2014-04-14) Pereira Junior, Paulo Cesar da Silva; Junqueira, Mateus da Silva; Della Lucia, Suzana Maria; Carneiro, Joel Camilo Souza; Kawase, Katia Yuri Fausta
Post-harvest losses of fruits promote rising cost of goods and reduce consumer offering. Its main causes are in the collection, transportation and inadequate storage. The application of edible coatings along with reducing the storage temperature is one of the methods used for post-harvest conservation of products with short shelf life, such as fruits and vegetables. The strawberry is a fruit mainly consumed in natura. Thus, it is promising the use edible coating to increase its period of storage and marketing, without changing the flavor, the color and aroma of the fruit. The organic production compared to conventional production may differ, so it is interesting the study of forms of cultivation. This study aimed to evaluate the post-harvest conservation of strawberry cv. Camarosa, originating from organic and conventional cultivation coated with edible coatings. The strawberries were coated with cassava starch, gelatin and carnauba wax, stored for 10 days at 10ºC. Every 2 days of storage were determined mass loss, soluble solids, pH, titratable acidity, firmness, total anthocyanins and fungal rot. Sensory analysis was performed to verify acceptance of strawberries and to evaluate the influence of the information in this acceptance. The mass loss was higher in organic farming from the 8th day of storage, reaching 11.47% against 8.88% in the conventional till end of the 10th day of storage. The coating which allowed smaller mass loss was the carnauba wax as it relates to control. Fungal contamination began on the 4th day of storage in both types of cultivation. On the 8th day of storage, differences in the rottenness were observed between types of cultivation, being the organic more visually contaminated. The coating of carnauba wax showed smaller fungal rottenness compared to other coatings, but did not differ from the control sample. The physico-chemical variables, only the soluble solids differ between types of farming, and conventional strawberry which showed higher values. The anthocyanin content of strawberries coated with cassava starch differed from control, but the coating did not differ from starch coated with gelatin and carnauba wax. Differences were observed in fruit firmness compared to coatings. Over time differences were observed in the pH, in the content of anthocyanins and firmness. The coating with carnauba wax was more appropriate compared with the others coatings, but its appearance shown with poor brightness and whitish. The evaluated fruits showed a postharvest life of approximately 6 days. The strawberries, from the microbiological point of view, proved suitable for consumption. Acceptance of strawberries was good and it did not show significant differences between organic and conventional strawberry. The labelling "organic strawberry" and the presentation of additional information text did not influence acceptance of strawberries. Among the tested coating, the carnauba wax was more applicable and the others coatings tested did not show good results.
Caracterização físico química, perfil sensorial e aceitação de morangos submetidos à irradiação
(Universidade Federal do Espírito Santo, 2014-07-15) Scolforo, Carmelita Zacchi; Silva, Pollyanna Ibrahim; Della Lucia, Suzana Maria; Saraiva, Sergio Henriques; Pinheiro, Christiano Jorge Gomes
Irradiation is a non-thermal preservation method used in different foods and at different dosages. Changes in the physico-chemical characteristics and in food quality depend on the applied dosage of radiation. Therefore, the aim of this study was to analyze the effect of radiation in the physico-chemical characteristics of irradiated strawberries. The irradiation of the samples was taken one day after harvest and was performed at the Laboratory of Gama Radiation of the Development Center of Nuclear Technology (CDTN) in Belo Horizonte-MG. The radiation doses used were 1 kGy, 2 kGy, 3 kGy and 4 kGy and the control sample (0 kGy). We evaluated the pH, titratable acidity (ATT), soluble solids (SS), the ratio (SS/ATT), total sugars, reducing and non-reducing sugars, pectin, ascorbic acid, firmness, color, anthocyanins (by three different methods of analysis), phenolics and antioxidant capacity. For the sensory characterization of the samples, it was used the Optimized Descriptive Profile (PDO). Fifteen selected judges participated of the analyses. The attributes evaluated were characteristic color, sweetness, sour taste, firmness and juiciness. Sensory acceptance was performed with 60 consumers of strawberry in two sessions. Irradiation did not significantly change most of the analyzed characteristics; only the firmness showed statistically different values: by increasing the dose, the firmness of the strawberry decreased. In PDO, the samples differed in color, sweetness, firmness and juiciness, and the control sample and the sample irradiated at 1 kGy had higher values of firmness and lower juiciness and sweetness. Regarding acceptance, the control sample and the sample irradiated at 1 kGy did not differ by Tukey test at 5%, but they differed from samples irradiated at doses of 3 kGy and 4 kGy; the sample with a dose of 2 kGy did not differ from any other sample. In this study we tested correlations between pH, titratable acidity (ATT), soluble solids (SS), total sugars and non-reducing sugars, anthocyanins (pH differential), pectin, instrumental firmness, relation SS/ATT (ratio), the color parameters “a”, “b”, “c” and “L”, and the sensory descriptive data, which were firmness, juiciness, sweetness and sour taste. Significantly positive correlation were found between pH and ratio, SS and pectin, anthocyanins and “a”, “c” values, sugars and “b”, “c” values, sensory firmness and instrumental firmness, juiciness and sweetness, sensory firmness and sour taste. Significantly negative correlation were found between ATT and ratio, SS and instrumental firmness, anthocyanins and “L”, juiciness and instrumental firmness, sensory firmness and sour taste, xviii sensory firmness and sweetness. In this study, we also determined the physico-chemical and sensory characteristics of strawberries irradiated at the DT and CRT dosages, and evaluated the influence of packaging in sensory acceptance of irradiated strawberries at the CRT dosage (3.6 kGy). There was little variation in physico-chemical characteristics between control sample and DT and CRT samples; however the instrumental firmness decreased with the increasing of the dose. The values of the global difference of color, ?E* were above 8.0, therefore, the difference in color between samples are easily noticeable to the human eyes. The values of the attributes sour taste and sweetness were similar between samples, but for firmness, juiciness and color the values varied according to radiation doses. The sensory acceptance of control sample did not statistically differ (p>0.05) from the CRT sample, and the information that the strawberry was irradiated did not affect the sensory acceptance; in other words, the control sample and the CRT sample had good acceptance. It can be concluded that irradiation is a preservation method that can be used in strawberries since it exerts little influence on their physico-chemical and sensory characteristics, in the studied period of time.
Avaliação do potencial anti-inflamatório e antioxidante da casca da jabuticaba (Myrciaria cauliflora), do açaí jussara (Euterpe edulis Martius) e do jambolão (Syzygium cumini) em camundongos submetidos à dieta de cafeteria
(Universidade Federal do Espírito Santo, 2014-07-25) Sant'Ana, Marcella Ramos; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Costa, André Gustavo Vasconcelos; Cintra, Dennys Esper Correa
Increased body fat is associated with increased inflammation and oxidative stress, which may compromise the health of the individual. An alternative to try to restore the oxidative and inflammatory balance of the body would be the intake of antioxidant compounds such as polyphenols present in fruits such as jaboticaba (Myrciaria cauliflora), the jambolan (Syzygium cumini) and jussara açai (Euterpe edulis Martius), fruit with low consumption, but with a large production in southeastern Brazil. The objective of this study was to investigate the effect of supplementation of these fruits on oxidative stress and inflammation in animals fed a high calorie and high fat diet. The fruits were lyophilized and subsequently evaluated its chemical composition and concentration of total phenolics, anthocyanin and antioxidant activity. For the biological assay, 30 adult male mice of the Swiss race divided into 5 groups (n = 6/group) were used, namely: group treated with standard commercial diet (negative control), group treated with cafeteria diet (positive control) and test groups that received the cafeteria diet plus 2% freeze-dried jaboticaba peel powder or jambolan or acai jussara for 14 weeks. After the experimental period was evaluated serum antioxidant capacity and lipid peroxidation as well as the levels of the anti-inflammatory (IL-10) and proinflammatory cytokines (TNF-a and IL-6). It was applied t test to compare the results of the control groups and ANOVA, complemented with Tukey test (a = 5%), to compare the results between the tests groups and the positive control. The freeze-dried acai jussara powder was the fruit with higher concentrations of anthocyanins, while the jaboticaba peel showed the highest concentrations of phenolic compounds and antioxidant activity in vitro. Supplementing with freeze-dried fruits was effective in increasing serum antioxidant activity in experimental animals, but no reduction of serum lipid peroxidation was observed. Regarding the inflammatory profile, no difference between the animals supplemented with freeze-dried fruits and receiving only cafeteria diet was observed. It can be concluded that the fruits tested were effective in increasing serum antioxidant activity of the supplemented animals, but showed no anti-inflammatory effect in these animals.
Avaliação nutricional, físico-química, antioxidante e de resíduos de agrotóxicos de morango em sistemas de cultivo orgânico e convencional
(Universidade Federal do Espírito Santo, 2014-07-25) Kobi, Hélia de Barros; Silva, Pollyanna Ibrahim; Costa, Neuza Maria Brunoro; Heleno, Fernanda Fernandes; Souza, Jacimar Luiz de; Carneiro, Joel Camilo Souza
Estudo da cinética de extração alcoólica durante o processamento de licor de banana
(Universidade Federal do Espírito Santo, 2014-07-28) Bernabé, Bruna Magnago; Costa, Adilson Vidal; Saraiva, Sérgio Henriques; Teixeira, Luciano José Quintão; Sartori, Marco Antonio
Liqueur is a beverage obtained from the mixture of alcohol, water, sugar and aromatic compounds that can be extracted from herbs, fruits, chocolates and others, originating many types and flavors of beverage. Banana is a perishable fruit produced all year long that is notable in the agribusiness of Espirito Santo, being a good alternative for the production of liqueur, with typical color and flavor. The aroma comprises a complex mixture of substances that play an important role in the liqueur’s acceptance. Its characterization is performed by means of advanced chromatographic technics, such as the employment of GC/MS, and constitutes an essential procedure for the development of the featured beverage. This study has the main objective of analyzing the extraction process of banana compounds during the infusion stage for the production of banana liqueur and chemical characterization of volatiles of the extract. Five formulations were tested: 200 g, 400 g, 600 g, 800 g and 1000 g of banana for 1 L of grain alcohol with alcoholic graduation of 92,8 °GL, for obtaining the banana hydroalcoholic extract. During the extraction stage, physic-chemical analyses of color, soluble solids, refraction index, pH and water activity were performed. These analyses allow determining the kinetics of compounds extraction, as well as the necessary time for its stabilization. From the extracts, liqueurs were produced mixing water, extract and sugar syrup, in proportions for the liqueur to have 30% (m.v-1) of added sugar and 18 °GL, and physic-chemical analyses were performed on the just prepared liqueur and after 60 days of storage. The analysis of volatile compounds was performed on the hydroalcoholic extract after 21 days of treatment 2 (400 g.L-1), having the extraction of these compounds been performed by means of SPME and injected on GC/MS. It was noticed that the extraction kinetics varied for each concentration and according to the type of compound extracted. Treatment 2 presented better characteristics compared to the others, once at this concentration the stabilization of color b* coordinate was detected and it was not observed agglomeration of banana. The stabilization time was of 11 days and the color b* coordinate was the parameter used to determine the end of extraction. Variations on the values of physic-chemical analyses between time 0 and after 60 days were observed, possibly due to reactions on the maturation process. Volatile compounds of interest were not detected, what requires adapting the methodology used for evaluation of banana hydroalcoholic extract aroma.

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