Abstract in English:

Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity.

Abstract in English:

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development is fermentation, which occurs spontaneously through the microorganisms in the environment, fruit, fermentation boxes, and utensils. In the cocoa market, cocoa beans are classified into two types: bulk and flavor. Beans categorized as bulk are derived from commodity cocoa, a result of incorrect or incomplete fermentation, which does not lead to the development of aroma and flavor. Bulk cocoa is widely used in industrial chocolate production because, besides being cost-effective, it does not require fine flavors since other ingredients will be added. On the other hand, 'flavor' cocoa beans are well-fermented, thus developing their flavor and aroma compounds, and these are used in bean-to-bar processing. This present article is a review concerning the general aspect of cocoa microbiology, biochemistry, processing, and their effects on bean-to-bar chocolate production.

Abstract in Portuguese:

Resumo Um iogurte probiótico feito com a polpa do fruto tumbo (Passiflora tripartita Kunth) apresentou capacidade antioxidante, qualidade físico-química e microbiológica, e estabilidade; entretanto, é necessário ser seguro para estudos posteriores de funcionalidade clínica. O presente estudo é considerado um precursor para a avaliação de segurança pré-clínica de um alimento funcional por meio de testes toxicológicos in vivo. O objetivo do estudo foi avaliar a segurança pré-clínica do iogurte feito com a polpa do fruto tumbo (Passiflora tripartita Kunth). Os estudos toxicológicos propostos foram baseados no padrão OECD 423:2001 sobre Toxicidade Oral Aguda, realizando uma única administração via oral do iogurte probiótico em uma dose de 2.000 mg/kg, em um grupo de ratos machos randomizados, para avaliação durante 14 dias, comparado a um grupo controle; e, no padrão OECD 407:2008 sobre Toxicidade Oral de Dose Repetida, administrando uma dose diária de 2.000 mg/kg do iogurte por 28 dias em ratos machos, considerando a avaliação de seus parâmetros clínicos, hematológicos e bioquímicos, para determinar qualquer possível efeito tóxico produzido pela formulação probiótica. Os resultados mostraram que, em ambos os estudos toxicológicos, não foram detectadas alterações adversas nos sinais clínicos, no peso relativo dos órgãos e nos perfis hematológicos e bioquímicos. Além disso, foi possível evidenciar uma possível melhora no status imunológico, na função hepática e no perfil hematológico. Em conclusão, foi possível estabelecer conhecimento sobre a segurança pré-clínica da formulação de um iogurte probiótico feito com a polpa do fruto tumbo, obtendo um valor de NOAEL (Nível Sem Efeito Adverso Observado) superior a 2.000 mg/kg de peso corporal em ratos machos.

Abstract in English:

Abstract A probiotic yogurt made from the pulp of the tumbo fruit (Passiflora tripartita Kunth) possesses antioxidant capacity, physicochemical and microbiological quality and stability; however, it needs to be safe for later studies of clinical functionality. The present study would be considered as a precursor to the preclinical safety evaluation of a functional food by in vivo toxicological testing. The study aimed to evaluate the preclinical safety of yogurt made from the pulp of the tumbo fruit (P. tripartita). The toxicological studies proposed were based on the OECD 423:2001 standard on Acute Oral Toxicity, performing the peroral administration of the probiotic yogurt at a dose of 2000 mg/kg one-time in a group of randomized male rats, for its evaluation during 14 days compared to a control group; and on the OECD 407: 2008 on Repeated Dose Oral Toxicity, a daily dose of 2000 mg/kg of the yogurt was administered for 28 days in male rats, considering the evaluation of their clinical, hematological and biochemical parameters, to determine any possible toxic effect produced by the probiotic formulation. The results showed that in both toxicological studies, no adverse alterations were detected in their clinical signs, relative organ weights and hematological and biochemical profiles. In addition, a possible improvement in the immunological status, liver function and hematological profile was evidenced as a finding. In conclusion, it was possible to establish knowledge on the preclinical safety of the formulation of a probiotic yogurt made with tumbo fruit pulp, obtaining a NOAEL (No Observed Adverse Effect Level) value higher than 2000 mg/kg body weight in male rats.

Abstract in Portuguese:

Resumo Polímeros naturais, como o polissacarídeo, são uma alternativa biodegradável para a fabricação de novas embalagens, a fim de substituir as embalagens convencionais utilizadas para retardar a senescência em vegetais. Este trabalho investigou as propriedades de filmes biopoliméricos de amido de mandioca e quitosana, e seu uso como revestimentos comestíveis para preservar a vida útil (7 °C e 70% umidade relativa- UR) de aspargos verdes, com ou sem armazenamento prévio refrigerado (1 °C e 90% UR) por sete dias. Com base na avaliação prévia dos filmes obtidos a partir de a) fécula de mandioca (2,5%), b) quitosana (0,5%) e c) uma mistura de fécula de mandioca e quitosana (Cassava+) (2,5 + 0,5%), verificou-se que os filmes da mistura fécula e quitosana apresentaram propriedade de barreira melhorada (taxa de permeabilidade ao vapor d’água de 38,06 g/(m2.h)) e propriedades mecânicas, com resistência à tração de 0,021 MPa, alongamento à ruptura de 1,93% e módulo de Young de 0,011 MPa. O revestimento à base de fécula de mandioca e quitosana resultou em menor perda de massa e valor L*, e minimizou as mudanças de textura na seção basal de hastes de aspargo verde comercial durante a vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado. Todas as hastes revestidas mantiveram níveis globais de carboidratos mais elevados do que o controle, exceto para a sacarose, que diminuiu gradualmente nas seções basais e aumentou nas seções apicais das lanças de aspargo, independentemente do tratamento. O revestimento comestível não teve efeito nas concentrações de asparagina, que aumentaram ao longo do período de vida útil. Todas as hastes com vida útil de sete dias (7 °C e 70% UR), com armazenamento prévio refrigerado (1 °C e 90% UR), desenvolveram o distúrbio fisiológico podridão das pontas.

Abstract in English:

Abstract Polysaccharide coating is a biodegradable alternative to conventional packings used for delaying senescence in vegetables. This work investigated the properties of cassava and chitosan biopolymeric film and its use as edible coatings to preserve the shelf-life (7 °C and 70% relative humidity (RH)) of green asparagus, with previous cold storage (1 °C and 90% RH) for 7 days. Based on a previous assessment of the films obtained from a) cassava (2.5%), b) chitosan (0.5%), and c) a blend of cassava-chitosan (Cassava+) (2.5 + 0.5%), it could be verified that cassava-chitosan blend films showed improved barrier property (water vapor transmission rate (WVTR) of 38.06 g/(m2.h)) and mechanical properties, with tensile strength of 0.021 MPa, elongation at break of 1.93% and Young’s module of 0.011 MPa. Cassava+ based coating resulted in a lower weight loss and colour L* parameter and minimized textural changes in basal-section of commercial green asparagus spears during a shelf-life of seven days (7 °C and 70% RH), with previous cold storage. All coated spears maintained overall higher carbohydrate levels than the control, except to sucrose which gradually decreased in basal sections and increased in the apical sections of asparagus spears, irrespective of treatment. Edible coating did not affect asparagine concentrations which steadily increased throughout the shelf-life of the spears. The blend (Cassava+) kept for a longer the green asparagus quality. However, spears under a shelf-life of seven days (7 °C and 70% RH), with previous cold storage under 1 °C and 90% RH conditions, developed tip-rot physiological disorder.

Abstract in Portuguese:

Resumo A soja (Glycine max L. Merrill) é uma cultura de importância econômica mundial, sendo que seu grão constitui uma importante fonte de proteínas e carboidratos para a alimentação humana. O objetivo deste trabalho é caracterizar genótipos de soja disponíveis no Uruguai para o consumo humano em termos de quantidade e qualidade proteicas, composição de carboidratos e teor de óleo, em relação ao rendimento, tanto em genótipos geneticamente modificados quanto em convencionais. Neste trabalho, foram estudados 13 genótipos de soja cultivados em três ambientes diferentes (duas localidades, dois anos), além de um grupo convencional (22 genótipos) e outro geneticamente modificado (36 genótipos), cultivados em um único ambiente. Os parâmetros avaliados foram rendimento, proteína total, teor de óleo, proteína solúvel, glicinina (11S), conglicinina (7S), relação 11S/7S, carboidratos solúveis, sacarose e oligossacarídeos totais da família da rafinose. Efeito ambiental e genotípico significativo foi detectado para a maioria dos parâmetros analisados. A interação entre genótipo e ambiente foi significativa para proteína total, teor de óleo e sacarose. A proteína solúvel e a fração 11S foram afetadas apenas pelo ambiente, e os carboidratos solúveis e a fração 7S foram afetados apenas pelo genótipo. Foi possível identificar genótipos com boas características para consumo humano (alto teor de proteína total, sacarose, relação 11S/7S e baixos oligossacarídeos) em todos os ambientes, tanto transgênicos quanto genótipos convencionais. Os genótipos disponíveis no Uruguai apresentaram variabilidade a partir dos parâmetros estudados.

Abstract in English:

Abstract Soybean (Glycine max (L.) Merrill) is a crop of world economic importance; and its grain constitutes a significant source of protein and carbohydrates for human consumption. This work aimed to characterize soybean genotypes available in Uruguay for human consumption regarding protein quantity and quality, carbohydrate composition and oil content in relation to yield, both in genetically modified and conventional genotypes. In this study, 13 genotypes grown in three different environments (two locations, two years), a conventional set (22 genotypes) and a genetically modified set (36 genotypes), grown in a single environment were subject to study. The traits measured were yield, total protein, oil content, soluble protein, glycinin (11S), conglycinin (7S), the 11S/7S ratio, soluble carbohydrates, sucrose and total raffinose family oligosaccharides (RFOs). A significant environmental and genotype effect was detected for most of the parameters. The interaction between genotype and environment was significant for total protein, oil content and sucrose. Soluble protein and the 11S fraction were only affected by environment; soluble carbohydrates and the 7S fraction were only affected by genotype. It was possible to identify genotypes with good characteristics for human consumption (high total protein, sucrose, ratio 11S/7S and low oligosaccharides) across environments, both genetically modified and conventional genotypes. Variability was found among the genotypes available in Uruguay in the parameters studied.

Abstract in Portuguese:

Resumo O objetivo deste estudo foi produzir linguiça tipo Calabresa em escala industrial, incorporando nisina e misturas de ácidos orgânicos e seus sais como conservantes. Adicionalmente, avaliar a estabilidade do produto durante o armazenamento a 25 °C. Várias formulações foram investigadas, cada uma apresentando combinações conservantes distintas: Tratamento 1 (T1) incluiu lactato de sódio e acetato de sódio; o tratamento 2 (T2) continha lactato de sódio, acetato de sódio, ácido cítrico e nisina; o tratamento 3 (T3) envolveu uma combinação de sal e nisina juntamente com lactato de sódio, e um grupo controle utilizando lactato de sódio. Os valores de umidade variaram de 55,84% a 57,45%, proteínas de 18,53 a 19,07, e lipídios de 17,04% a 19,15%, todos de acordo com a legislação brasileira. O pH se manteve estável até 90 dias de armazenamento, apresentando valores de 6,30; 6,28; 6,05, e 6,23 para T1, T2, T3 e controle, respectivamente. O T2 apresentou maior acidez em relação às demais formulações devido à presença do ácido cítrico. Os conservantes avaliados (T1, T2 e T3) apresentaram menores índices de oxidação lipídica e inibiram o crescimento microbiano. Portanto, os conservantes avaliados têm potencial para serem utilizados industrialmente desde que mantenham as características do produto e garantam 120 dias de estocagem a 25 °C.

Abstract in English:

Abstract This study aimed to produce Calabrese-type sausages on an industrial scale by incorporating nisin and mixtures of organic acids and their salts as preservatives. In addition, it was assessed the stability of the product during storage at 25 °C. Various formulations were investigated, each featuring distinct preservative combinations as follows: Treatment 1 (T1) included sodium lactate and sodium acetate; Treatment 2 (T2) contained sodium lactate, sodium acetate, citric acid, and nisin; Treatment 3 (T3) involved a combination of salt and nisin alongside sodium lactate; and a control group which utilized sodium lactate. The moisture values ranged from 55.84% to 57.45%, proteins from 18.53 to 19.07, and lipids from 17.04% to 19.15%, all following Brazilian legislation. The pH remained stable until 90 days of storage, with values of 6.30, 6.28, 6.05, and 6.23 for control, T1, T2, and T3, respectively. T2 presented higher acidity compared to the other formulations due to the presence of citric acid. The evaluated preservatives (T1, T2, and T3) showed lower lipid oxidation indices and inhibited microbial growth. Therefore, the evaluated preservatives have the potential to be used industrially because they maintain the characteristics of the product and ensure 120 days of storage at 25 °C.

Abstract in English:

Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours.

Abstract in English:

Abstract Given the high content of unsaturated fatty acids that high oleic sunflower oil has and thinking in terms of healthiness and innovation, this study aimed to characterize organogels and to investigate the effect of the addition of organogels in chocolate spreads to reduce saturated fatty acids (SFA). The characterization of the organogels was carried out in terms of solids fat content (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, and rheological properties. The organogels analysed showed 5.22% to 6.20% solids at 10 °C, melted at 45 °C, and dropped to < 2.34% at 37.5 °C. Induction time was 4 to 8 minutes, with max solids at 2.29% to 4.72%. The melting and crystallization curves could be subdivided into different regions, which reflected the different classes of triacylglycerol present in the organogels. All organogels showed β polymorphism. The average diameter of the organogels was less than 30 μm, thus minimizing the perception of grittiness in the mouth resulting from the lipid phase. Hardness values varied between 3.53 and 4.58 N. The elastic modulus (G’) value was greater than the viscous modulus (G”), indicating the behavior of a solid material. The results of chocolate spreads were characterized by consistency, distribution particle size, rheological properties and dynamic turbidimetry. The range of consistency of spreads ranged from 13.83 to 631.60 gF. All chocolate spreads formulated with organogels showed particle size between 14.59 and 46.23 µm at index d 0.5 and d 0.9, respectively. As for the rheological parameters, the G' value was observed superior to G”, indicating properties of solid materials. The chocolate spreads with organogels analyzed showed characteristic stability. There was no exudation of liquid oil in the stabilization period for 36 days, thus the chocolate spreads showed a predominant elastic behavior. This characterization proves to be fundamental for the reformulation of products in terms of greater healthiness.

Abstract in Portuguese:

Resumo O objetivo deste estudo foi conhecer a percepção de adultos jovens e de adultos de meia-idade acerca dos alimentos funcionais (AF), e sua relação com determinantes socioeconômicos, de saúde e de consumo. Os participantes do estudo, adultos de ambos os sexos (n = 522), responderam a dois questionários: um continha perguntas relacionadas a aspectos socioeconômicos e de saúde, elaborado pelos pesquisadores, e outro, sobre atitudes relacionadas ao consumo de AF, que avaliava a necessidade, os benefícios, a confiança e a segurança percebidos pelos consumidores. Os resultados demonstraram que há uma percepção positiva acerca dos AF pelos adultos e estes reconhecem seus benefícios e a necessidade de consumi-los, porém há uma desconfiança em relação à credibilidade das alegações funcionais. A renda e a escolaridade parecem ser fatores que interferem na percepção do consumo dos AF por adultos. Adultos de meia idade (45 a 65 anos) tendem a perceber os AF como medicamentos e os adultos jovens (18 a 44 anos), que consideram importante a qualidade nutricional no momento da escolha do alimento para consumo, tendem a ter uma percepção melhor dos AF. O reconhecimento dos benefícios e da necessidade dos AF demonstra que este mercado continua promissor, porém medidas que estimulem maior confiança dos consumidores devem ser adotadas.

Abstract in English:

Abstract This study aimed to understand the perception of young adults and middle-aged adults about functional foods and to relate it to socioeconomic, health, and consumption factors. The study participants, both male and female adults (n = 522), completed two questionnaires. The first questionnaire addressed socioeconomic and health aspects, which were designed by the researchers. The second questionnaire focused on attitudes related to the consumption of functional foods, evaluating consumers' perceived needs, benefits, confidence, and safety. The results demonstrated that adults hold a positive perception of functional foods, acknowledging their benefits and the need for consumption. However, there is some skepticism regarding the credibility of functional food claims. Income and education level appear to be factors that influence adults' perception of functional food consumption. Middle-aged adults (45 to 65 years) tend to perceive functional foods as medications, while young adults (18 to 44 years) who consider nutritional quality important when choosing food for consumption tend to have a better perception of functional foods. The recognition of the benefits and the need for functional foods indicates that this market remains promising. However, measures to instill greater consumer confidence should be adopted.

Abstract in Portuguese:

Resumo Este estudo fornece uma visão geral do uso da farinha de feijão-fava (Phaseolus lunatus) como matéria-prima para extração de amido em etapas consecutivas, para a preparação de concentrado proteico de feijão-fava. O amido da farinha de feijão-fava foi extraído em diferentes níveis de pH alcalino: 7, 8, 9, 10 e 11. As propriedades físico-químicas, microestruturais, a cristalinidade e de pasta, e as propriedades funcionais do amido extraído foram avaliadas. Os resultados mostraram que a pureza do amido aumentou com o maior pH de extração. No entanto, um novo aumento no pH reduziu o rendimento. O amido obtido por extração alcalina ainda continha outros compostos não amiláceos. O pH de extração afetou o teor de amilose, presumivelmente devido à interação dos íons OH- com os componentes granulares do amido, influenciando o rendimento e o nível de amilose. Em níveis de pH mais baixos, o álcali promoveu uma estrutura granular mais ordenada, diminuindo a solubilidade do amido e resultando em maior rendimento e teor de amilose. Enquanto isso, em níveis de pH mais altos, os íons alcalinos aumentaram a solubilidade da proteína e o teor de amido. O pH teve uma leve influência na morfologia dos grânulos de amido. O amido de feijão-lima apresentou um índice de cristalinidade de 29% a 34%, dependendo do pH de extração alcalina. Todos os amidos apresentaram picos individuais nos valores 2θ de 15° e 23°, picos não resolvidos nos valores 2θ de 17° e 18°, e um plano difratado em torno de 5,63°, indicando um amido tipo C. Após tratamento alcalino, o amido manteve sua estrutura tipo C, indicando ausência de transformação estrutural nas estruturas ortorrômbica e hexagonal. Aumentar o pH de extração para 9 aumentou a cristalinidade do amido, mas um aumento adicional no pH a diminuiu. A viscosidade durante a colagem foi afetada pela intensa interação da água com a amilose nas regiões amorfas. O pH de extração influenciou pico, vale, recuo e viscosidade final. O tratamento alcalino pode romper regiões granulares, alterando as propriedades funcionais do amido. A extração alcalina do amido pode ser realizada na farinha de feijão-fava.

Abstract in English:

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour.

Abstract in English:

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values ​​of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation.

Abstract in Portuguese:

Resumo O Brasil tem se firmado como o maior produtor mundial de sementes de urucum (Bixa orellana L.). Felizmente, o aumento da produção nacional tem sido acompanhado por uma melhoria da qualidade dessa matéria-prima. O urucum é uma cultura típica de pequenos produtores, que em geral usa seu conhecimento empírico para avaliar a qualidade do material que está produzindo. A observação visual da cor das sementes de urucum tem sido considerada padrão de qualidade por muitos produtores. Para avaliar as evidências científicas, o presente estudo avaliou amostras de sementes de urucum de 51 acessos do banco de germoplasma do Instituto Agronômico de Campinas (IAC), para determinar se existe correlação entre as concentrações de pigmentos com a cor das sementes e a influência da umidade nessa correlação. Foram avaliadas também as correlações entre as concentrações de pigmentos, umidade, lipídios e a cor (L*, a*, b*). Para a avaliação da cor, utilizamos um colorímetro com a medida da cor pelo sistema CIE L*, a*, b*. Apenas a correlação simples entre as variáveis Umidade e Lipídios foi considerada forte, pela classificação usada neste estudo. Quando se remove o efeito da Umidade (correlação parcial), apenas as variáveis bixina e a* apresentaram correlação significativa, considerada fraca pela classificação utilizada. Portanto, mesmo considerada fraca, há uma correspondência entre a cor vermelha das sementes de urucum com a concentração de bixina das amostras estudadas. Contudo, a diferença da cor (ΔEab) entre as amostras com maior e menor teor de bixina foi de apenas 1,44. Essa diferença indica que grandes variações nas concentrações de bixina nas sementes de urucum podem levar a pequenas variações de cor, dificultando o uso desse critério para o controle de qualidade desses grãos.

Abstract in English:

Abstract Brazil has emerged as the world's largest producer of annatto seeds (Bixa orellana L.). Fortunately, the increase in national production has been accompanied by an improvement in the quality of this raw material. Annatto is a typical crop of small producers who usually use their empirical knowledge to evaluate the quality of the crop. Thefore, the visual observation of the color of annatto seeds has been considered a quality standard by many producers. To evaluate the scientific evidence, the present study evaluated annatto seeds from 51 accessions of the germplasm bank of the Agronomic Institute (Instituto Agronômico de Campinas - IAC) to determine a possible correlation between the pigment’s contents and the color of annatto seeds as well as the influence of humidity on this correlation. The correlations between the concentrations of pigments, humidity, lipids, and color (L*, a*, b*) were also evaluated. The color was evaluated using a colorimeter with measurements of the CIE L*, a*, b* scale. Only the correlation between the variables moisture and lipids was considered strong through the simple correlation, while the variables bixin content and coordinate a* presented a significant correlation while eliminating the effect of moisture (partial correlation). Thus, a correlation between the red color and the bixin concentration of annatto seeds was observed even though it was a weak correlation. In turn, the color difference (ΔEab) between the samples with higher and lower bixin contents was only 1.44. This difference indicates that large variations in the bixin concentrations may lead to small color changes in the annatto seeds, impairing the use of this criterion for quality control of these seeds.

Abstract in English:

Abstract In the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market cheeses that differ from the traditional ones. This study aimed to map, identify, and characterize the production sites of the varieties of artisanal Minas cheeses of the Canastra microregion. Data were collected from Canastra cheese producers who were producing artisanal Canastra cheeses with modifications to the original recipe, which we characterize as new varieties of artisanal Canastra cheese. Geographic coordinates and primary property data were collected. Questionnaires were applied to cheese producers through semi-structured interviews and milk samples analysed. The new varieties of cheese were described and photographed. Regarding the diversity of cheeses produced, we found that moldy cheeses were produced in Medeiros (31.25%), São Roque (43.75%), Bambuí (6.25%), Delfinópolis (6.25%) and Tapiraí (12.5%). Medeiros and São Roque also produced the cheeses “Merendeirinho” and “Canastrão”, which differ from the traditional in size. In Medeiros and São Roque, we also found seasoned Merendeirinho cheese, other seasoned cheeses, and cheeses cured in wine and coffee. And only Medeiros produced a cheese cured in beer. We found that in São Roque, Delfinópolis, and Tapiraí, the production of these cheeses is continuous. In the geographical demarcation of artisanal Canastra cheese manufacturing, the cities of São Roque and Medeiros stand out, due to the diversity of varieties of traditional cheese and the number of producers.

Abstract in English:

Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study aimed to evaluate the hygienic conditions in the gastronomy laboratories of a university in Colombia. The study conducted ATP bioluminescence detection and microbiological analysis on various surfaces and food handler's hands. The results indicated the presence of aerobic mesophilic bacteria and total coliforms on the surfaces, but no Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, or Salmonella spp. The cutting-board had the highest microbial counts, while the countertop and serving dish had the lowest. Total coliform counts exceeded the acceptable limits on most surfaces. Correlations between ATP levels and microbial counts were not significant. ATP measurements indicated organic contamination, but not necessarily high microbial loads. The findings emphasize the importance of proper cleaning, disinfection protocols, and personal hygiene practices to prevent cross-contamination and ensure food safety.