Avaliação física e química da polpa de maracujá congelada comercializada na região de Bauru

A indústria de polpa de maracujá tem como objetivo a obtenção de produtos com características sensoriais e nutricionais próximas da fruta in natura. O objetivo deste trabalho foi avaliar as informações nutricionais das embalagens e as características físico-químicas das polpas de maracujá congeladas. Foram analisadas 25 amostras, de 07 marcas diferentes, adquiridas em supermercados de Bauru-SP, e região. Apenas uma das marcas analisadas (14,3%) encontra-se em acordo com a legislação vigente, sendo que as demais apresentam tabelas ultrapassadas ou incompletas. As características físico-químicas diferem entre as marcas comercializadas, principalmente quanto ao teor de ácido ascórbico, sendo que 64,0% das amostras se encontram em desarcordo com o Regulamento Técnico para Fixação dos Padrões de Identidade e Qualidade (PIQ) para polpa de maracujá do Ministério da Agricultura. As variações observadas entre a polpa in natura e a congelada são menores nos itens: densidade, pH, sólidos solúveis totais, acidez em ácido cítrico e ratio, mas altas quanto ao teor de ácido ascórbico.

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Hazard analysis and critical control points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. So, the aim of this study was to develop and implement the HACCP program in the processing of pasteurized grade A milk Checklists were used to assess on the level of the pre requisites programs and on the sanitary classification of the dairy industry and the results were used as references for the development of the HACCP system. A "decision tree" protocol was used for the identification of the critical control points (CCP). No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP For these CCP, the limits for prevention, monitoring needs, corrective actions, critical limits and verification procedures were established. The pre requisites program was essential for the establishment of the system. The implementation of the HACCP for the processing of grade A pasteurized milk was efficient to control the biological hazards and enabled the product to comply with the legislation specifications and achieve safety.

Effect of Gamma Irradiation on Caprolactam Migration from Multi layer Polyamide 6 Films into Food Simulants: Development and Validation of a Gas Chromatographic Method

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 films into food simulants: development and validation of a gas chromatographic method

A GC method to determine caprolactam in water, 15 ethanol, and olive oil food simulants was developed and validated. Linear ranges varied from 0.96 to 642.82 g/mL for water, 0.64 to 800.32 g/mL for 15 ethanol, and 1.06 to 1062.34 g/g for olive oil, with correlation coefficients higher than 0.999. Method precision studies showed RSD values lower than 5.45, while method accuracy studies showed recovery from 72 to 111 for all simulants. The effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 (PA-6) films intended for cheese into water, 15 ethanol, olive oil, and 3 acetic acid simulants was also studied. For migration assay, non-irradiated and irradiated (12 kGy) films were placed in contact with the simulant and exposed at 40C for 10 days. The validated method was used to quantify caprolactam migration from multilayer PA-6 films into the simulants, which ranged from 1.03 to 7.59 mg/kg for non-irradiated films, and from 4.82 to 11.32 mg/kg for irradiated films. Irradiation caused almost no changes in caprolactam levels, with the exception of olive oil, which showed an increase in the caprolactam level. All multilayer PA-6 films were in accordance with the requirements of the legislation for caprolactam migration.

O movimento Slow Food e seus impactos para a produção do queijo artesanal na região do Alto Paranaíba - Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)