Avaliação da adição de suco de acerola em suco de abacaxi visando à produção de um "blend" com alto teor de vitamina C

O objetivo deste trabalho foi enriquecer em vitamina C o suco integral pasteurizado de abacaxi (SAb), através da adição de diferentes quantidades de suco integral pasteurizado de acerola (SAc) (5; 10; 15 e 20%), produzindo um "blend" (mistura) destes sucos e visando à obtenção de um produto final que mantivesse as características sensoriais idênticas ao SAb original. As matérias-primas utilizadas foram polpas comerciais. Avaliação sensorial foi realizada dos atributos de cor, odor, consistência e sabor, através do teste de comparação múltipla. Análises físico-químicas de vitamina C (ácido ascórbico), sólidos solúveis totais, pH e acidez total titulável também foram feitas. Os resultados das análises sensoriais mostraram não existir diferença significativa (p>0,05) entre o SAb (padrão), o "blend" com 5% de SAc e o "blend" com 10% de SAc para todos os atributos avaliados nesse experimento, sendo que a adição de 10% de SAc resultou em um produto final com cerca de cinco vezes o teor de vitamina C do SAb original.

High encapsulation efficiency of sodium alendronate in eudragit S100/HPMC blend microparticles

The hydrophilic drug sodium alendronate was encapsulated in blended microparticles of Eudragit® S100 and Methocel® F4M or Methocel® K100LV. Both formulations prepared by spray-drying showed spherical collapsed shape and smooth surface, encapsulation efficiencies of 85 and 82% and mean diameters of 11.7 and 8.4 µm, respectively. At pH 1.2, in vitro dissolution studies showed good gastro-resistance for both formulations. At pH 6.8, the sodium alendronate release from the microparticles was delayed and was controlled by Fickian diffusion. In conclusion, the prepared microparticles showed high encapsulation efficiency of sodium alendronate presenting gastro-resistance and sustained release suitable for its oral administration.

Performance of a diesel engine fueled with a preheated blend of soybean oil and petrodiesel

Brazil is doing a major effort to find alternatives to diesel oil as combustible. Some study lines are oriented to the development of vegetable oils used as fuel, as a source of getting cheaper and have higher energy density than the converted vegetable oils, and less risk of environmental contamination. The aim of this study was to evaluate the performance, the useful life of the lubricant and some components of a Diesel Cycle engine, with an electronic injection system, in a long-term test operating with a preheated blend (65°C) of 50% (v v-1) of soybean oil in petrodiesel. There was a reduction of the useful life of the injectors which presented failure because of high wear with 264 hours of operation and showed an increase in emissions of particulate matter (opacity) which may be assigned to the failures occurred in the injection system. An increase in the useful life of the lubricant, when compared with the literature was also observed. The electronic injection system may favor the burning of the tested fuel. The test was interrupted with 264 hours because of failures in the injection system.

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Neste trabalho foi elaborado um blend de suco de laranja e cenoura com diferentes teores de cenoura (5 e 25%) e concentrado a diferentes teores de sólidos solúveis (15 e 30 °Brix). Foram realizadas análises físicas e químicas das matérias-primas e do blend com maior preferência sensorial, com a finalidade de caracterizar o produto e, principalmente, verificar as alterações do ácido ascórbico e dos carotenóides totais após o processo de concentração dos blends. Também foi investigada a estabilidade física e química do blend durante sessenta dias. O teste de ordenação-preferência mostrou que a formulação do blend com 5% de cenoura e 15 °Brix de concentração foi a preferida pelos julgadores. O processo de concentração e o armazenamento, pelo período de 60 dias, acarretou na redução significativa dos conteúdos de ácido ascórbico e carotenóides totais.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI) was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Características físico-químicas de bebidas de café tipo expresso preparadas a partir de blends de café arábica e conilon

Nos últimos anos tem sido crescente a procura por bebidas de café diferenciadas, como o tipo expresso. Nessa bebida, é essencial um alto teor de extrato aquoso para garantir um bom corpo, o que pode ser obtido utilizando-se o café conilon. O Estado do Espírito Santo é o maior produtor nacional de café conilon. Ainda que existam vários estudos sobre a composição físico-química do café brasileiro, pouco se sabe sobre características físico-químicas das bebidas de café expresso obtidas com blends entre o café arábica e o conilon capixaba. Neste trabalho teve-se como objetivo realizar a caracterização físico-química da bebida de café expresso formulada a partir de blends de café arábica e conilon produzido no Espírito Santo (nas proporções de arábica e conilon de 100:0; 80:20; 60:40; 40:20; e 0:100, respectivamente), com diferentes tipos de processamento (natural e descascado). Foram realizadas análises de umidade, pH, acidez titulável total e extrato aquoso. Constatou-se que a utilização de conilon no blend com arábica, nas duas formas de processamento, acarreta em bebidas com maior valor de pH, menor acidez e maior teor de extrato aquoso. Um maior teor de extrato aquoso é interessante para o preparo de café tipo expresso. Sendo assim, os resultados demonstram a viabilidade da utilização do café conilon em blends com arábica no preparo do café tipo expresso, quando se desejam bebidas com maior teor de extrato aquoso.

Effect of Citrus floral extracts on the foraging behavior of the stingless bee Scaptotrigona pectoralis (Dalla Torre)

Effect of Citrus floral extracts on the foraging behavior of the stingless bee Scaptotrigona pectoralis (Dalla Torre). Stingless bees have an important role as pollinators of many wild and cultivated plant species in tropical regions. Little is known, however, about the interaction between floral fragrances and the foraging behavior of meliponine species. Thus we investigated the chemical composition of the extracts of citric (lemon and orange) flowers and their effects on the foraging behavior of the stingless bee Scaptotrigona pectoralis. We found that each type of flower has its own specific blend of major compounds: limonene (62.9%) for lemon flowers, and farnesol (26.5%), (E)-nerolidol (20.8%), and linalool (12.7%) for orange flowers. In the foraging experiments the S. pectoralis workers were able to use the flower extracts to orient to the food source, overlooking plates baited with hexane only. However, orange flower extracts were seemingly more attractive to these worker bees, maybe because of the particular blend present in it. Our results reveal that these fragrances are very attractive to S. pectoralis, so we can infer that within citric orchards they could be important visitors in the study area; however habitat destruction, overuse of pesticides and the competitive override by managed honeybees might have put at risk their populations and thus the ecological services they provide to us.

Changes in Soil Organic Carbon Fractions in Response to Cover Crops in an Orange Orchard

ABSTRACT The cultivation of cover crops intercropped with fruit trees is an alternative to maintain mulch cover between plant rows and increase soil organic carbon (C) stocks. The objective of this study was to evaluate changes in soil total organic C content and labile organic matter fractions in response to cover crop cultivation in an orange orchard. The experiment was performed in the state of Bahia, in a citrus orchard with cultivar ‘Pera’ orange (Citrus sinensis) at a spacing of 6 × 4 m. A randomized complete block design with three replications was used. The following species were used as cover crops: Brachiaria (Brachiaria decumbes) – BRAQ, pearl millet (Pennisetum glaucum) – MIL, jack bean (Canavalia ensiformis) – JB, blend (50 % each) of jack bean + millet (JB/MIL), and spontaneous vegetation (SPV). The cover crops were broadcast-seeded between the rows of orange trees and mechanically mowed after flowering. Soil sampling at depths of 0.00-0.10, 0.10-0.20, and 0.20-0.40 m was performed in small soil trenches. The total soil organic C (SOC) content, light fraction (LF), and the particulate organic C (POC), and oxidizable organic C fractions were estimated. Total soil organic C content was not significantly changed by the cover crops, indicating low sensitivity in reacting to recent changes in soil organic matter due to management practices. Grasses enabled a greater accumulation of SOC stocks in 0.00-0.40 m compared to all other treatments. Jack bean cultivation increased LF and the most labile oxidizable organic C fraction (F1) in the soil surface and the deepest layer tested. Cover crop cultivation increased labile C in the 0.00-0.10 m layer, which can enhance soil microbial activity and nutrient absorption by the citrus trees. The fractions LF and F1 may be suitable indicators for monitoring changes in soil organic matter content due to changes in soil management practices.

Synthetic sex pheromone of citrus leafminer in Brazilian citrus groves

The objective of this work was to determine the best conditions of use of the synthetic sex pheromone of Phyllocnistis citrella Stainton for monitoring this species in citrus groves in northeastern Brazil. Pheromone doses (0.0, 0.1, 1, 10 and 100 μg) and longevity (1, 15, 29, 43 and 57-day-old lures) and trap height (0.5, 1.5 and 2.5 m), color (green, red, and white) and model influence on P. citrella males capture were evaluated. The doses of 10 and 100 μg of the synthetic sex pheromone - a 3:1 blend of (Z,Z,E)-7,11,13-hexadecatrienal and (Z,Z)-7,11-hexadecadienal - attracted the greatest number of P. citrella males. Traps baited with these two both dosages continued to capture P. citrella males at a comparable rate for over eight weeks in citrus groves. Although there was no significant decrease in activity of both dosages until 57 days of exposure to the environment, the higher dose, as time passed, attracted significantly more P. citrella males than the lower dose. There were no significant differences in male capture in traps with synthetic sex pheromone placed at 1.5 and 2.5 m height, wich had the better results. Trap color and model did not affect male capture.

Produção de blends a partir de frutos tropicais e nativos da Amazônia

Neste trabalho, objetivou-se o enriquecimento nutricional de néctares de frutos, pelo processamento de blends, usando-se fruteiras tropicais e Amazônicas produzidas em Roraima. Foram utilizados néctares de abacaxi, buriti, caju, camu-camu, carambola, maracujá, murici, lima-ácida Tahiti e taperebá. Foi realizado um ensaio preliminar onde se constatou que os néctares de abacaxi e maracujá seriam utilizados como matrizes e, dos quais, saíram os tratamentos: 2 controles - 100% de abacaxi e 100% de maracujá; 1 blend entre as matrizes - 50% de abacaxi + 50% de maracujá; 7 blends de cada matriz com cada fruto escolhido, na proporção de 1:1. Foram adicionados benzoato de sódio e dióxido de enxofre, nas concentrações de 500 e 200 ppm, respectivamente, em todos os néctares e blends trabalhados. Os resultados referentes à composição nutricional dos blends refletiram aumento significativo nos valores nutricionais quando em comparação com as matrizes, bem como com os néctares individuais de cada fruto. O mesmo comportamento foi observado mesmo após 10 dias de armazenamento não refrigerado. Com relação à estabilidade microbiológica, apenas os blends que utilizaram o buriti como componente apresentaram comprometimento. As análises químicas dos blends demonstraram padrões distintos das matrizes; entretanto, quando submetidos à análise sensorial, mostraram-se satisfatórias por parte dos julgadores. As composições que mais agradaram os julgadores foram os blends de ambas as matrizes associadas ao camu-camu e murici.

Processo alternativo para remoção de cobre (II) e níquel (II) de soluções aquosas utilizando cápsulas de quitosana - Álcool Polivinílico

Capsules were prepared from chitosan (QTS)-poly(vinyl alcohol) (PVA) blend by saline coacervation and then by formalization. A adsorbent based on chitosan, insoluble on acid solution, was obtained. The morphology, average diameters of QTS/PVA capsules and their pores were studied by using scanning electron microscopy. The entrapment-adsorption of dimethylglioxime and ethylenediaminetetracetate by the capsules were studied. The removal of the ion nickel (II) and copper (II), was more effective than by using unloaded capsules.

Análises quali- e quantitativa de cafés comerciais via ressonância magnética nuclear

Coffee is one of the beverages most widely consumed in the world and the "cafezinho" is normally prepared from a blend of roasted powder of two species, Coffea arabica and Coffea canephora. Each one exhibits differences in their taste and in the chemical composition, especially in the caffeine percentage. There are several procedures proposed in the literature for caffeine determination in different samples like soft drinks, coffee, medicines, etc but most of them need a sample workup which involves at least one step of purification. This work describes the quantitative analysis of caffeine using ¹H NMR and the identification of the major components in commercial coffee samples using 1D and 2D NMR techniques without any sample pre-treatment.

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão

The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios. Chemical interesterification is a promising alternative to the current processes of modifying the physical properties of fats. In the experimental design 7 samples corresponding to 7 different blend proportions were used. The results were represented in triangular diagrams. The addition of stearin influenced the softening and melting points. The mixture response surface methodology proved to be an extremely useful tool for the optimization of the fat mixtures.

Effect of the radiolitic sterilization in polyethylene/starch blends

Samples of LDPE/modified starch blends 80/20 m/m before and after exposure to gamma rays were examined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction. The effect of gamma radiation is clearly seen in the samples irradiated at a dose of 25 kGy. The main alteration in the polymeric material after exposure at the radiation range was a decrease in the mechanical properties, alterations in the chemical structure of the blend with an increase in the carbonyl and vinyl indices and the appearance of new crystalline symmetry generating a crystalline domain not existing before in the blend.