Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C.

Fresh-frozen human bone allograft in vertical ridge augmentation: clinical and tomographic evaluation of bone formation and resorption

The aim of the current study is to evaluate fresh-frozen human bone allografts (FHBAs) used in vertical ridge augmentation clinically and by computed tomography, and to analyze the resulting bone formation and graft resorption. Sixteen FHBAs were grafted in the maxillae and mandibles of 9 patients. The FHBAs, which were provided by the Musculoskeletal Tissue Bank of Marilia Hospital (Unioss), were frozen at -80A degrees C. After 7 months, dental implants were placed and bone parameters were evaluated. Vertical bone formation was measured by computerized tomography before (T0) and at 7 months (T1) after the surgical procedure. Bone graft resorption was measured clinically from a landmark screw head using a periodontal probe. The results were analyzed by Student's t-test. Significant differences existed in the bone formation values at T0 and T1, with an average change of 4.03 +/- A 1.69 mm. Bone graft resorption values were 1.0 +/- A 0.82 mm (20%). Implants were placed with varying insertion torque values (35-45 Ncm), and achieved primary stability. This study demonstrates that FHBAs promote satisfactory vertical bone formation with a low resorption rates, good density, and primary implant stability.

Produtos de acerola: estudo da estabilidade de vitamina C

A acerola é um fruto altamente perecível e que contém altos teores de vitamina C, sendo este o seu principal atrativo em termos nutricionais. A atual legislação brasileira prevê uma variação de, no máximo, 20% do teor dos nutrientes especificados no rótulo. Devido a essa exigência seria importante que os fabricantes considerassem tanto o teor inicial de vitamina C quanto a perda ao longo da armazenagem dos produtos de acerola. Neste trabalho, foi feito o acompanhamento da estabilidade da vitamina C em polpa pasteurizada e acerola in natura congeladas, ambas armazenadas a -12ºC e -18ºC, e em suco de acerola pasteurizado engarrafado, mantido a temperatura ambiente, ao longo de 4 meses de armazenagem. As polpas congeladas não apresentaram degradação significativa durante este período, já as in natura apresentaram cinética de degradação de 1ª ordem e o suco de ordem zero. Após 4 meses de armazenagem as acerolas armazenadas a -12ºC e -18ºC apresentaram teores de 869±12 e 1.223±148 mg vit.C/100g, representando uma perda de 43% e 19%, respectivamente, em relação ao teor inicial. Polpas a -12ºC e -18ºC apresentaram teores de 1.314±6 e 1.322±2 mg vit.C/100g, respectivamente, representando uma perda de, aproximadamente, 3% e o suco apresentou uma perda de 32%, correspondendo a um teor final de 673±17mg vit.C/100g.

Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes

Sunflower oil (SO) and high-oleic sunflower oil (HOSO) were used to prepare fried potatoes by either discontinuous or continuous laboratory frying. Fried potatoes that had been fried in oils of differing quality were stored at 60 degrees C for up to 30 d and evaluated for polar compounds, polymers, peroxide value, oil stability index, and alpha-tocopherol content. Results obtained through the various methods applied were consistent and indicated that the length of the induction period could not be explained only on the basis of the degree of unsaturation or polar compound levels in fried potatoes before storage. alpha-Tocopherol content also had a significant influence as potatoes fried in HOSO, with 16% polar compounds and only 10 mg/kg alpha-tocopherol at the starting point of storage, were oxidized more rapidly than potatoes fried in SO with a comparatively higher degradation level, 19% polar compounds, and 100 mg/kg alpha-tocopherol.

Tensile bond strengths of hard chairside reline resins as influenced by water storage

Due to gradual resorption of the edentulous ridge bone, removable prostheses often require denture base relines to improve fit and stability. This research evaluated the bond strength between one heat-cured acrylic resin (Lucitone 550®) and two hard chairside reline resins, after two different periods of storage in water (50 h and 30 days). The bond strength was evaluated using a tensile test. The mode of failure, adhesive or cohesive, was also recorded. The results submitted to the Kruskal-Wallis test indicated that the highest tensile strengths were achieved with intact Lucitone 550® denture base resin in both periods of storage in water. After 50 h of storage in water, Duraliner II® reline material exhibited the highest bond strength to the denture base resin. After 30 days of storage in water, Duraliner II® reline resin demonstrated a significant reduction in adhesion, showing lower tensile bond strength than Kooliner® material. Both hard chairside reline materials failed adhesively across Lucitone 550® denture base resin, in both periods of time. © 1999 Blackwell Science Ltd.

Sensor for hydrogen peroxide based on Prussian Blue modified electrode: Improvement of the operational stability

Improvement of the operational stability of amperometric sensors based on Prussian Blue (PB) modified glassy carbon electrodes is presented. The long term performance of the sensors was evaluated by injection of hydrogen peroxide (5 μM in potassium buffer) solutions in a flow-injection system during a period of 5-10 h. The following parameters were investigated and correlated with the performance of the sensor: the times for electrodeposition and electrochemical activation, temperature, storage time, pH, composition of the buffer solution and of volume sample injected. These analytical characteristics of the modified electrode can be emphasized: initial sensitivity of 0.3 A cm-2 M-1, detection limit of ca. 0.5 μM, precise results (r.s.d.< 1.5%) and possibility to carry out around 50 samples (50 μL) per hour.

Influence of storage on chemical properties of different peats

The change of chemical properties during storage of 12 fertilized bagged peats of different origins at high temperature was investigated. The average values for N, soluble salts and EC decreased significantly, whereas the pH as well as P and K contents changed only slightly. Differences in N were observed between the peats. The contents of CAT soluble N in the two dredged frozen black peats did not change during storage. However, a decrease in N was found when water extraction was used. In the case of the 10 white peats the loss of N differed considerably, but it was independent of the method of peat harvest. The N decrease resulted mainly from reduced levels of NO3-N. Substances damaging to plant growth do not seem to have developed during storage as shown by trials on the germination and the growth of Chinese cabbage. There were no significant differences between the peats, whether stored or not.

Extracellular β-fructofuranosidase from Fusarium graminearum: Stability of the spray-dried enzyme in the presence of different carbohydrates

Microbial enzymes have been used for various biotechnological applications; however, enzyme stabilization remains a challenge for industries and needs to be considered. This study describes the effects of spray-drying conditions on the activity and stability of β-fructofuranosidase from Fusarium graminearum. The extracellular enzyme β-fructofuranosidase was spray dried in the presence of stabilizers, including starch (Capsul) (SC), microcrystalline cellulose (MC), trehalose (TR), lactose (LC) and β-cyclodextrin (CD). In the presence of TR (2% w/v), the enzymatic activity was fully retained. After 1 year of storage, 74% of the enzymatic activity was maintained with the CD stabilizer (10% w/v). The residual activity was maintained as high as 80% for 1 h at 70°C when MC, SC and CD (5% w/v) stabilizers were used. Spray drying with carbohydrates was effective in stabilizing the F. graminearum β-fructofuranosidase, improved enzymatic properties compared to the soluble enzyme and demonstrated a potential use in future biotechnology applications. © 2013 Informa UK Ltd. All rights reserved.

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Uso de antioxidantes naturais em hambúrgueres preparados com carne mecanicamente sepada de tilápia

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Elaboração de embutido cozido tipo salsicha com carne mecanicamente separada de resíduos de filetagem de tilápias do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effects of aging procedures on the topographic surface, structural stability, and mechanical strength of a ZrO2-based dental ceramic

Objective. To determine the effects of different aging methods on the degradation and flexural strength of yttria-stabilized tetragonal zirconia (Y-TZP)Methods. Sixty disc-shaped specimens (0, 12 mm; thickness, 1.6 mm) of zirconia (Vita InCeram 2000 YZ Cubes, VITA Zahnfabrik) were prepared (ISO 6872) and randomly divided into five groups, according to the aging procedures (n=10): (C) control; (M) mechanical cycling (15,000,000 cycles/3.8 Hz/200N); (T) thermal cycling (6,000 cycles/5-55 degrees C/30 s); (TM) thermomechanical cycling (1,200,000 cycles/3.8 Hz/200N with temperature range from 5 C to 55 C for 60s each); (AUT) 12h in autoclave at 134 degrees C/2 bars; and (STO) storage in distilled water (37 degrees C/400 days). After the aging procedures, the monoclinic phase percentages were evaluated by X-ray diffraction (XRD), and topographic surface analysis was performed by 3D profilometry. The specimens were then subjected to biaxial flexure testing (1 mm/min, load 100 kgf, in water). The biaxial flexural strength data (MPa) were analyzed by 1-way ANOVA and Tukey's test (alpha = 0.05). The data for monoclinic phase percentage and profilometry (Ra) were analyzed by Kruskal-Wallis and Dunn's tests.Results. ANOVA revealed that flexural strength was affected by the aging procedures (p = 0.002). The M (781.6 MPa) and TM (771.3 MPa) groups presented lower values of flexural strength than did C (955 MPa), AUT (955.8 MPa), T (960.8 MPa) and STO (910.4 MPa). The monoclinic phase percentage was significantly higher only for STO (12.22%) and AUT (29.97%) when compared with that of the control group (Kruskal-Wallis test, p = 0.004). In addition, the surface roughnesses were similar among the groups (p = 0.165).Signcance. Water storage for 400 days and autoclave aging procedures induced higher phase transformation from tetragonal to monoclinic; however, they did not affect the flexural strength of Y-TZP ceramic, which decreased only after mechanical and thermomechanical cycling. (C) 2014 Academy of Dental Materials. Published by Elsevier Ltd. All rights reserved.

Stability of a product prepared with Fuerte avocados exposed to gamma and UV-C radiation

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

The Use of Headspace Solid-Phase Microextraction (HS-SPME) to Assess the Quality and Stability of Fruit Products: An Example Using Red Mombin Pulp (Spondias purpurea L.)

The present study aimed to evaluate the volatiles profile of red mombin (Spondias purpurea) pulp and its powder produced by spray-drying (SD) as an example to show utility of headspace solid-phase microextraction (HS-SPME) in the analysis of parameters such as the quality and stability of fruit products. Volatiles profiles of the pulp were identified by gas chromatography-mass spectrometry (GC-MS), quantified by gas chromatography-flame ionization detector (GC-FID) and compared to the profile of the powder stored at 0, 60 and 120 days in plastic (PP) or laminated packages (LP). The results showed that the technique was able to identify 36 compounds in the red mombin pulp, 17 out of which have been described for the first time in this fruit, showing that red mombin fresh pulp appears to be unique in terms of volatiles composition. However, only 24 compounds were detected in the powder. This decrease is highly correlated (r(2) = 0.99), at least for the majority of compounds, to the degree of volatility of compounds. Furthermore, the powder stored in PP or LP showed no statistical differences in the amounts of its components for a period of 120 days of storage. Finally, this work shows how HS-SPME analysis can be a valuable tool to assess the quality and stability of fruit products.