Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Avaliação in vitro de superfícies de titânio irradiadas com laser de Er,Cr:YSGG

Introduction: As a new alternative in the complementary treatment lasers teem different systems were employed in the decontamination of dental surfaces implants however, some systems have caused significant changes in its surface. Purpose: Analyze by Scanning Electron Microscopy (SEM) the effects of laser irradiation of Er,Cr: YSGG on different surfaces of titanium. Material and method: Study of 20 titanium discs, and 10 Machined Surface (MS) and 10 surfaces treated with acid (AC). The 10 discs with the same treatment were divided into two groups with five units each, the irradiation was performed in powers of 1 W and 2 W. Result: Showed that the irradiation with 1 W of power resulted in no significant morphological changes in the MS-irradiated compared to non-irradiated surfaces. In MS surfaces, minor changes were observed in the increase of 1000× when compared to non-irradiated surface. With 2 W of power, there were no significant morphological changes in the MS, compared to non-irradiated areas. In AC some changes were observed in the increase of X 1000, showing areas of wear suggestive of treatment and some areas with melting point. Conclusion: Considering the results and the parameters used in this study it was concluded that the Er, Cr: YSGG irradiation can be used for the machined surfaces of implants, but in acid-treated surfaces irradiation parameters should be more controlled.

Avaliação da composição química, proteólise e propriedades funcionais do queijo mussarela comercial com teor reduzido de gordura

Chemical composition, proteolysis and functional properties of commercial Mozzarella cheese with reduced fat content found in the market of Londrina – PR were evaluated. The cheeses were analyzed for chemical composition, meltability, free oil formation, and the indexes of extension and depth of proteolysis during 30, 45 and 60 days of storage at 5°C. The samples showed no significant difference in chemical composition. The fat content of all samples complied with current legislation regarding the minimum percentage (25%) of fat reduction. Among the three brands tested, the cheeses of brand C showed the highest depth index of proteolysis. In all chesses, the meltability has increased during storage period. The, the brand C had significantly higher (p <0.05) free oil content when compared to other brands tested.

Adição de maltodextrina e farelo de mandioca na formulação de sorvetes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Polpa de jambolão (Eugenia jambolana Lam.) fresca e desidratada: características físico-químicas, bioativas e funcionais, efeitos biológicos em Caenorhabditis elegans e uso para produção de frozen yogurt caprino probiótico

This work evaluated the fresh, spray dried (with 10 % of Arabic Gum) and freeze dried jambolan pulp (Eugenia jambolana Lam.) in regard to physicochemical (pH, moisture, water activity, average particle diameter, solubility and color), bioactive [total phenolic content (TPC), monomeric anthocyanin, pronathocyanidin (PA), total elagic acid (TEA), myricetin and cyanidin] and in vitro functionality (antioxidant, antienzymatic and antimicrobial activities]. In addition, the in vivo functionality of jambolan pulp was investigated using the Caenorhabditis elegans model for insulin signaling, longevity and induced neurodegeneration (Alzheimer’s disease and Parkinson’s disease related symptoms). The dried jambolan pulp presented TPC retention (50% to 75%), PA (90% to 98%), TEA (31% to 83%), myricetin (40% to 84%), cyanidin (72% to 84%) and antioxidant activity (15%). The fresh jambolan pulp, the freeze dried pulp and the spray dried jambolan pulp presented high enzymatic inhibitory activity against pancreatic lipase (4,4 to 5,8 mg/mL), alpha-glycosidase (10,3 to 13,8 mg/mL) and alpha-amylase (8,9 to 11,2 mg/mL). They also were active inhibitors against the pathogen S. aureus. The dried jambolan experimental samples were able to increase the expression of several genes linked to the insulin signaling pathways (SIR-2.1, PPTR-1, DAF-16, SOD-3, e CTL) and increased the lifespan in C. elegans (18,07 % - 24,34 %), besides decreasing the amyloid AB1-42 aggregation induced paralysis and MPP+ (1-methyl-4-phenylpyridinium) induced neurodegeneration. Based on that, the jambolan pulp and the spray dried jambolan pulp were further selected for the production of caprine frozen yogurt with the addition of Bifidobacterium animalis subsp. lactis BI-07. The final product were evaluated in regard to their physicochemical (pH, acidity, total solids, protein, total reducing sugars, fat, ashes, overrun, melting test), bioactive (TPC and monomeric anthocyanin, antioxidant activity, probiotic viability and sensory analysis (sensory acceptance). The results showed that samples with probiotic had lowest pH and higher acidity, TPC, anthocyanin and antioxidant activity. It was also observed low overrun (14.2% to 22.6%). vi Samples with probiotic had lower flavor scores. Overall, this research presents the jambolan as a highly functional bioactive-rich fruit with the potential to modulate important biological pathways, extend lifespan and retard the development of neurodegenerative diseases. Jambolan is an underexploited exotic fruit with a high colorant potential and this thesis shows for the first time in the literature important technological, biological and scientific data about this fruit that could be used towards the development of health-oriented food products.

A Política Externa da União Europeia no Ártico

É através da política externa que os atores das relações internacionais procuram concretizar os seus objetivos além das suas fronteiras. O Ártico é atualmente uma região alvo da política externa de atores das relações internacionais, entre eles Estados,organizações internacionais, multinacionais, entre outros. Sendo um território quase inexplorado, sabe-se que é extremamente rico em recursos naturais e energéticose que,com as alterações climáticas, estes recursos podem ser explorados. Com o derretimento da camada de gelo, o Oceano Ártico torna-se também uma rota de navegação rápida, o que intensificará o comércio internacional. No entanto, não são apenas oportunidades de crescimento económico que surgem do degelo do Ártico, mas também sérios riscos económicos, ambientais e securitários, aos quais a União Europeia não está alheia. Neste sentido, a organização europeia tem vindo a aplicar os seus esforços de política externa para desenvolver uma política que vá ao encontro dos seus objetivos na região, salvaguardando assim a sua segurança e também os seus interesses. Numa análise teórica, este trabalho procura previamente entender o que é a política externa, qual o papel da União Europeianesse âmbitoe quais as motivações para uma política externa europeia para o Ártico. Também se pretende mostrar a crescente importância da região do Ártico, e como este crescimento está fortemente ligado ao fenómeno das alterações climáticas. Sob a análise empírica, procura-se evidenciar a forma como a União Europeia está a desenvolver a sua política orientada para a região, para que no final do trabalho, cruzando a teoria com a parte empírica, fazer uma leitura da política europeia de acordo com as teorias das relações internacionais. Para dar forma ao trabalho, a metodologia utilizada foi a consulta de fontes académicas, a partir de centros de investigação ligados ao Ártico,como o Smithsonian Arctic Studies Center, o International Arctic Research Center eo Arctic Centre da Universidade da Lapónia, além de fontes documentais de diferentes organizações internacionais e documentos oficiais da União Europeia. Pode concluir-se que a União Europeia tem desenvolvido uma estratégia tendencialmente realista, pois procura sobretudo obter a sua segurança em relação às consequências do degelo do Árticoe limitar as oportunidades de crescimento dos restantes atores da região, apesar de o fazer utilizando políticas e estratégias de caráter pluralista.