Caracterização de hambúrguer elaborado com farinha de folhas de Moringa (Moringa oleífera Lam.)

The aim of this study was to determine the antioxidant activity of Moringa (Moringa oleifera Lam.) leaves flour in beef burger during storage for 120 days. Six hamburger formulations were processed: one control (without the use of additives), four with addition of Moringa leaves flour (0.10, 0.15, 0.20, and 0.25 g/100 g aggregate), and one with addition of synthetic antioxidant Propyl Gallate (0.01 g/100 g aggregate). The products were analyzed for their chemical composition with determinations of moisture, protein, dietary fiber, lipids, ash, carbohydrate, and caloric value after preparation. Microbiological and acceptance testing were performed at the beginning and after 120 days of storage. Determination of pH, instrumental color and lipid oxidation (TBARS) were performed at 1, 30, 60, 90 and 120 days of storage. All samples showed physical-chemical and microbiological tests in accordance with the Brazilian legislation. pH measurements were between 5.48 and 5.90; however, the intensity of red has changed according to the treatments and storage periods. The addition of Moringa leaves flour had no antioxidant effect on burgers, but its inclusion not only contributed to the improvement of nutritional quality, but also did not harm product acceptance.

Acesso, segurança e uso de medicamentos por usuários

The present study aims to identify families who have stock and are making use of medications, as well as assess the conditions of storage, security and use of these drugs. The study was conducted in a city of São Paulo, the interviews were conducted in households enrolled in one of ten units of the Estratégia de Saúde da Família (ESF) that the city provides and the sample was defined by means of stratified random sampling (134households, IC 95%). Data collection was conducted through interviews with a semistructured questionnaire during the first half of 2011. We interviewed 118 (88.0%) households, of which 112 (95.0%) had medications that were stored n insecure or inadequate places in 75.4% of households, non-prescription self-medication was a common practice in 46 (47 4%) households, and lack of identification and security of medications stored was observed in 60 (53.6%) households. Most households had stock of medicines, which were done improperly or unsecure, or have specialties with lack of identification and security, which can lead to poisoning or e ineffective therapy. The Pharmaceutical Assistance under SUS lacks social initiatives, with actions directed for medications users, which can be supplied by the presence of the pharmacist in the ESF, essential for the promotion of racional use of medicines, that, through the Pharmaceutical Care, can identify, correct and prevent possible problems related to drugs.

Qualidade pós-colheita dos frutos de jabuticaba tratada por hidrotermia

This study aimed to evaluate the hydrothermal effect on conservation of two jabuticaba fruits, Myrciaria jabuticaba Vell. Berg. Fruits were subjected to thermal treatment by 10 min at 5, 10, 15, 20 and 25 ºC and wrapped into expanded polystyrene trays, stored at 9 ºC and 85-90% RH, being evaluated every 5 d. Shelf life, weight loss, respiratory rate, soluble solids, titrable acidity, texture, C vitamin, pH, total and soluble pectin and polypheno loxidase activity were evaluated. Lower shelf life was observed for control treatment (31 d) and largest was found at 15, 20 and 25 ºC (45 d). A sligthly delay was observed in the breathing pick at 15, 20 and 25 ºC at 25 d and not in the 20 d as observed in the other treatments. Soluble solids increased with storage time for all of temperature treatment, but at 15, 20 and 25 ºC increase was smaller. Texture an C vitamin were higher in fruits stored at 25 ºC. Soluble pectin was smaller at the end of storage period, at temperatures of 20 and 25 ºC. Polyphenoloxidase activity decreased along 30 d regardless storage temperature. Treatments at 20 and 25 ºC were the most effective for mainteining posthaverst quality of the jabuticaba fruits.