Implementação e validação de um método para determinação de contaminantes em vinho por microextração em fase sólida e gc-ms/ms e sua correlação com a análise sensorial

Cada vez mais começa a notar-se, na indústria vitivinícola, uma grande preocupação com a qualidade dos seus produtos, motivada pela maior sensibilização e exigência dos consumidores. Deste modo, a presença de defeitos organoléticos no vinho representa uma fonte de perda financeira nesta indústria, pelo que o seu controlo se torna indispensável para que se obtenha um produto de elevada qualidade. Neste sentido, torna-se interessante desenvolver um método de análise que seja rápido de forma a permitir a quantificação simultânea das moléculas identificadas como principais responsáveis pelos distúrbios olfativos dos vinhos. Assim, este trabalho surge com o objetivo de implementar e validar um método para a determinação de contaminantes em vinho por microextração em fase sólida (SPME) e cromatografia gasosa acoplada à espetrometria de massa tandem (GC-MS/MS) e a sua correlação com a análise sensorial. A técnica de microextração em fase sólida é simples e rápida na medida em que não requer um pré-tratamento da amostra. Por sua vez, a análise por GC-MS permite identificar de forma clara os compostos em estudo, nomeadamente, 4-Etilfenol (4-EP), 4-Etilguaiacol (4-EG), 2,4,6-Tricloroanisol (TCA), 2,3,4,6-Tetracloroanisol (TeCA) e 2,4,6-Tribromoanisol (TBA). Foram realizados estudos de otimização das condições de extração, comparando as fibras 100 μm PDMS e 50/30 μm DVB/CAR/PDMS. Obtiveram-se resultados mais satisfatórios, em termos de resposta e da relação sinal/ruído, com a fibra 50/30 μm DVB/CAR/PDMS e estabeleceram-se como condições de extração 55ºC para a temperatura de incubação/extração, uma velocidade de agitação de 250 rpm e 60 minutos de tempo de extração. Ao longo deste trabalho, analisaram-se 50 amostras de vinho, das quais 48 eram amostras de Vinho Tinto do Douro e 2 de Vinho do Porto. Para validar a metodologia foram realizados estudos de linearidade, limiares analíticos, repetibilidade, precisão intermédia e recuperação. De um modo geral, obtiveram-se bons resultados ao nível da linearidade para as gamas de concentração escolhidas. Quanto aos limites de deteção e de quantificação, o 4-EP é o contaminante que apresenta uma gama de concentrações mais alta, notando-se limiares analíticos mais elevados, com valores próximos dos últimos níveis de concentração, oscilando entre 65 e 583 μg/L. No caso dos Anisóis, o TBA apresenta limites de deteção mais baixos, entre 0,4 e 17,0 ng/L. Os limiares analíticos foram validados com recurso a estudos de precisão intermédia e repetibilidade, cujos resultados se encontram dentro das especificações descritas no documento SANCO/10684/2009 (%RSD ≤ 30% para os Anisóis e %RSD ≤ 20% para os Fenóis Voláteis). Foram, ainda, realizados estudos de exatidão recorrendo a ensaios de recuperação e a ensaios interlaboratoriais. Muitas vezes conseguem-se boas recuperações, no entanto notam-se maiores dificuldades para o TBA e para o TeCA. Relativamente aos ensaios interlaboratoriais, verificam-se maiores discrepâncias para o 4-EP. Já os restantes contaminantes apresentam resultados, geralmente, satisfatórios (|z-score| ≤ 2).

Beliefs and attitudes about endemic dental fluorosis among adolescents in rural Brazil

OBJECTIVE: To understand beliefs and attitudes about fluorosis among young people living in a rural area. METHODOLOGICAL PROCEDURES: Qualitative study consisting of semi-structured interviews with 23 adolescents with dental fluorosis, 14 teachers and three health authorities in the city of São Francisco, Southeastern Brazil, in 2002. Content analysis and social representation theory were applied. ANALYSIS OF RESULTS: The organoleptic characteristics of carbonates that affect groundwater (salty flavor, whitish coloration, and turbidity) associated with negative aspects of household use of this water are considered a cause of mottled enamel. Even after contact with researchers who investigated this phenomenon and helped find a solution for this condition, the local population is still unwilling to accept fluoride as the cause of the problem and does not fully agree to use water from other sources because they are afraid of the quality of water. CONCLUSIONS: Misperceptions of the causes of dental fluorosis and water treatment costs compromise the implementation of uncontaminated surface water supplies. Health education strategies are required in parallel with solutions for securing water supply in drought-ravaged areas.

Evolução hidrogeoquímica das águas sulfúreas de Entre-os-Rios: avaliação preliminar

O principal objectivo desta dissertação foi avaliar a evolução hidrogeoquímica das águas minerais de Entre‐os‐Rios, para uma melhor compreensão do modelo hidrogeológico conceptual deste sistema hidromineral. Desta forma, foram coligidos diversos dados hidroquímicos, quer das nascentes clássicas (Torre, Curveira, Ardias, Arcos Esquerda e Arcos Direita), quer do furo Barbeitos. Foram compiladas e analisadas oitenta análises hidroquímicas no período 1938‐2012, incluindo características organolépticas (cheiro, cor e turbidez), diversas propriedades físico-químicas (temperatura, pH, condutividade eléctrica, sulfuração, etc), os principais catiões e aniões (bicarbonato, fluoreto, sódio, lítio, etc) e os elementos vestigiários (chumbo, tungsténio, boro, etc). Além disso, foram integrados os dados históricos disponíveis de finais do século XIX e inícios do século XX. Foram igualmente reunidos e discutidos alguns dados isotópicos (oxigénio‐18, deutério e trítio). O recurso hidromineral de Entre‐os‐Rios está condicionado pela litologia e pelas condições tectónicas. As análises químicas revelaram que as águas minerais de Entre‐os‐Rios apresentam uma estabilidade química nos últimos 100 anos. Estas águas são orto‐ a hipertermais, fracamente mineralizadas, de reacção alcalina, sulfídricas, bicarbonatadas sódicas, carbonatadas e muito fluoretadas. Estas características são claramente distintas das águas normais da região. As águas de Entre‐os‐Rios são muito semelhantes às águas minerais de S. Vicente e, em diversos parâmetros, bastante diferentes das águas minerais das Caldas da Saúde. Os dados isotópicos permitiram concluir que as águas de Entre‐os‐Rios têm uma origem meteórica, com um tempo de residência longo no sistema aquífero, e que são, muito provavelmente, submodernas, com uma recarga anterior a 1952. Na região de Entre‐os‐Rios coexistem três sistemas aquíferos, um sistema granítico superficial, livre e um sistema livre a semi‐confinado, ambos com circulação de águas normais, e um sistema aquífero granítico, profundo, confinado, com circulação de água mineral.

Protein–polyphenol interaction on silica beads for astringency tests based on eye, photography or reflectance detection modes

Astringency is an organoleptic property of beverages and food products resulting mainly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers, but the only effective way of measuring it involves trained sensorial panellists, providing subjective and expensive responses. Concurrent chemical evaluations try to screen food astringency, by means of polyphenol and protein precipitation procedures, but these are far from the real human astringency sensation where not all polyphenol–protein interactions lead to the occurrence of precipitate. Here, a novel chemical approach that tries to mimic protein–polyphenol interactions in the mouth is presented to evaluate astringency. A protein, acting as a salivary protein, is attached to a solid support to which the polyphenol binds (just as happens when drinking wine), with subsequent colour alteration that is fully independent from the occurrence of precipitate. Employing this simple concept, Bovine Serum Albumin (BSA) was selected as the model salivary protein and used to cover the surface of silica beads. Tannic Acid (TA), employed as the model polyphenol, was allowed to interact with the BSA on the silica support and its adsorption to the protein was detected by reaction with Fe(III) and subsequent colour development. Quantitative data of TA in the samples were extracted by colorimetric or reflectance studies over the solid materials. The analysis was done by taking a regular picture with a digital camera, opening the image file in common software and extracting the colour coordinates from HSL (Hue, Saturation, Lightness) and RGB (Red, Green, Blue) colour model systems; linear ranges were observed from 10.6 to 106.0 μmol L−1. The latter was based on the Kubelka–Munk response, showing a linear gain with concentrations from 0.3 to 10.5 μmol L−1. In either of these two approaches, semi-quantitative estimation of TA was enabled by direct eye comparison. The correlation between the levels of adsorbed TA and the astringency of beverages was tested by using the assay to check the astringency of wines and comparing these to the response of sensorial panellists. Results of the two methods correlated well. The proposed sensor has significant potential as a robust tool for the quantitative/semi-quantitative evaluation of astringency in wine.

SPR based Studies for Pentagalloyl Glucose Binding to α-Amylase

Astringency is an organoleptic property resulting mostly from the interaction of salivary proteins with dietary polyphenols. It is of great importance to consumers but being typically measured by sensorial panels it turns out subjective and expensive. The main goal of the present work is to develop a sensory system to estimate astringency relying on protein/polyphenol interactions. For this purpose, a model protein was immobilized on a sensory gold surface and its subsequent interaction with polyphenols was measured by Surface Plasma Resonance (SPR). α-amylase and pentagalloyl glucose (PGG) were selected as model protein and polyphenol, respectively. To ensure specific binding between these, various surface chemistries were tested. Carboxylic terminated thiol decreased the binding ability of PGG and allowed covalent attachment of α-amylase to the surface. The pH 5 was the optimal condition for α-amylase immobilization on the surface. Further studies focus on Localized SPR sensor and application to wine samples, providing objectivity when compared to a trained panel.

Non-clinical isolates bring new findings on enterococcal virulence

Dissertation presented to obtain the PhD degree in Biology

Fermentation of fruit juices by the osmotolerant yeast Candida magnoliae

This study focuses on the assessment of the fermentation conditions required to modulate the metabolic flux in the osmotolerant yeast Candida magnoliae and evaluate its potential to produce low-alcoholic and low-caloric fermented beverages. For that purpose, two strains, PYCC 2903 and PYCC 3191, were used and fermentation conditions as oxygenation, sugar concentration and the ratio of glucose to fructose were studied using synthetic culture media. Candida magnoliae PYCC 2903 was subsequently used to ferment real industrial fructose-rich substrates such as fruit juices. Sugar consumption profiles for C.magnoliae PYCC 2903 incubated aerobically in the presence of high fructose and glucose concentrations (15%, 10% and 5%) showed a selective utilization of fructose, denoting a preference for this sugar over glucose. The lower ratio between ethanol and sugar alcohols yield was obtained for both strains incubated under oxygen limitation simulating industrial fructose-rich substrates, confirming the ability of this yeast to direct fermentation towards alternative products. Enzymatic assays for hexokinase activity in terms of capacity and affinity for glucose and fructose were performed, aiming to elucidate its contribution to the fructophilic behaviour of this yeast. Enzymatic assays for both strains showed that the Vmax is two to threefold higher for fructose than for glucose but Km is also 10-20-fold higher for this sugar than for glucose. Hence, hexokinase kinetic properties do not explain fructophily in C.magnoliae. This indicates that fructose transport is probably determining in this respect, as observed for other fructophilic yeasts. Fruit juice fermentations with C.magnoliae PYCC 2903 revealed a potential for the production of beverages with interesting sensorial properties. Pear and peach fermentations exhibited the best results with the lowest ratio between ethanol and sugar alcohols yield and the most pleasant organoleptic features.

Postharvest shelf life extension of blueberries using a chitosan-based edible coating containing aloe vera juice

Poster

Introducing resistance genes against ToMV, TYLCV and TSWV infections in two tomato varieties (Muchamiel and De la Pera)

Dissertação de mestrado em Biologia Molecular, Biotecnologia e Bioempreendedorismo em Plantas

Thermal technologies in food processing

[Excerpt] Introduction: Thermal processing is probably the most important process in food industry that has been used since prehistoric times, when it was discovered that heat enhanced the palatability and the life of the heat-treated food. Thermal processing comprehends the heating of foods at a defined temperature for a certain length of time. However, in some foods, the high thermotolerance of certain enzymes and microorganisms, their physical properties (e.g.,highviscosity),ortheircomponents(e.g.,solidfractions) require the application of extreme heat treatments that not only are energy intensive, but also will adversely affect the nutritional and organoleptic properties of the food. Technologies such as ohmic heating, dielectric heating (which includes microwave heating and radiofrequency heating), inductive heating, and infrared heating are available to replace, or complement, the traditional heat-dependent technologies (heating through superheated steam, hot air, hot water, or other hot liquid, being the heating achieved either through direct contact with those agents – mostly superheated steam – or through contact with a hot surface which is in turn heated by such agents). Given that the “traditional” heatdependent technologies are thoroughly described in the literature, this text will be mainly devoted to the so-called “novel” thermal technologies. (...)

Desenvolvimento e validação de um método para a caracterização de vinhos por HPLC-DAD

Dissertação de mestrado em Técnicas de Caracterização e Análise Química

Casolà o industrial?: estudi organolèptic i microbiològic de la vida útil del pernil cuit

Treball de recerca realitzat per un alumne d'ensenyament secundari i guardonat amb un Premi CIRIT per fomentar l'esperit científic del Jovent l'any 2009. Aquest treball tracta sobre el temps de garantia o de vida útil d’un producte alimentari i està basat en esbrinar quin és el millor mètode o envàs per conservar el pernil cuit llescat durant la seva vida útil, per tal que es mantinguin les propietats organolèptiques i microbiològiques inicials de l’aliment durant el màxim de temps possible. Per comparar envasos he utilitzat els industrials (envàs al buit i envàs en atmosfera) i els envasos que podem trobar quan comprem un producte llescat en el mostrador d’una botiga o supermercat. Per a fer l’estudi doncs s’ha utilitzat el pernil cuit, conegut com a pernil dolç, un dels productes més consumits per la societat actual. El pernil ha estat tractat en tres situacions diferents: llescat en una màquina de carnisseria i envasat en mètodes de conservació domèstics, llescat en màquines industrials i envasat en diferents envasos (al buit i en atmosfera modificada) utilitzats per les grans empreses i llescat en màquines industrials i envasat al buit sotmès a un tractament amb altes pressions. Després d’aquests processos s’ha realitzat un estudi de vida útil, és a dir, s’ha analitzat el producte al laboratori, amb l’objectiu de trobar quin és el millor envàs per a la conservació del pernil cuit.

Planta pilot d'una potabilitzadora

Treball de recerca realitzat per alumnes d'ensenyament secundari i guardonat amb un Premi CIRIT per fomentar l'esperit científic del Jovent l'any 2009. El treball ha consistit en dissenyar i construir una planta pilot d'una potabilitzadora que simulés el funcionament de les plantes potabilitzadores, basada en els mateixos principis . La Planta pilot de la potabilitzadora consta de les següents operacions: desbast, floculació, decantació, filtració de sorra, aireació, filtració de carbó actiu i desinfecció. La mostra utilitzada per la potabilització s’ha obtingut de l’embassament del Pasteral, lloc on la planta potabilitzadora de Girona capta l’aigua. Una vegada potabilitzada s’han realitzat una sèrie d’anàlisis tant a l’entrada com a la sortida, per determinar la variació obtinguda en diferents paràmetres del procés. Els tipus d’anàlisis realitzats són: fisicoquímics, microbiològics i organolèptics. Finalment, s’ha realitzat una comparació amb la potabilitzadora de Girona i s’ha verificat mitjançant els paràmetres de la normativa de l’aigua l'estat de la mostra.

Muscle transcriptomic profiles in pigs with divergent phenotypes for fatness traits

BACKGROUND: Selection for increasing intramuscular fat content would definitively improve the palatability and juiciness of pig meat as well as the sensorial and organoleptic properties of cured products. However, evidences obtained in human and model organisms suggest that high levels of intramuscular fat might alter muscle lipid and carbohydrate metabolism. We have analysed this issue by determining the transcriptomic profiles of Duroc pigs with divergent phenotypes for 13 fatness traits. The strong aptitude of Duroc pigs to have high levels of intramuscular fat makes them a valuable model to analyse the mechanisms that regulate muscle lipid metabolism, an issue with evident implications in the elucidation of the genetic basis of human metabolic diseases such as obesity and insulin resistance. RESULTS: Muscle gene expression profiles of 68 Duroc pigs belonging to two groups (HIGH and LOW) with extreme phenotypes for lipid deposition and composition traits have been analysed. Microarray and quantitative PCR analysis showed that genes related to fatty acid uptake, lipogenesis and triacylglycerol synthesis were upregulated in the muscle tissue of HIGH pigs, which are fatter and have higher amounts of intramuscular fat than their LOW counterparts. Paradoxically, lipolytic genes also showed increased mRNA levels in the HIGH group suggesting the existence of a cycle where triacylglycerols are continuously synthesized and degraded. Several genes related to the insulin-signalling pathway, that is usually impaired in obese humans, were also upregulated. Finally, genes related to antigen-processing and presentation were downregulated in the HIGH group. CONCLUSION: Our data suggest that selection for increasing intramuscular fat content in pigs would lead to a shift but not a disruption of the metabolic homeostasis of muscle cells. Future studies on the post-translational changes affecting protein activity or expression as well as information about protein location within the cell would be needed to to elucidate the effects of lipid deposition on muscle metabolism in pigs.

Päällystetyn graafisen kartongin hajuominaisuudet

Diplomityön tavoitteena oli selvittää elintarvikepakkauksiin soveltuvan graafisen kartongin potentiaalinen hajun aiheuttaja. Lisäksi tavoitteena oli vähentää päällystetyn tasakoosteisen (SBS) kolmikerroskartongin hajutasoa keskittyen päällystyspastakomponentteihin sekä massaosaston jälkeen annosteltaviin kemikaaleihin. Kirjallisuusosassa tarkasteltiin eri kartonkilajeja, päällystyspastoja ja sen sisältämiä komponentteja, pääpainon ollessa kuitenkin kartongin hajuominaisuuksiin vaikuttavien tekijöiden selvittämisessä. Lisäksi luotiin katsaus kartonkien aistinvaraisiin ja instrumentaalisiin määritysmenetelmiin. Instrumentaalisista määritysmenetelmistä käsiteltiin headspace –kaasukromatografia (HSGC) sekä korkeanerotuskyvyn nestekromatografia yhdistettynä massaspektrometriin (HPLC/MS). Kokeellisen osan alussa kartoitettiin päällystyskemikaalien sekä liima- ja retentioaineiden haihtuvat yhdisteet HSGC- ja HPLC/MS –tekniikoiden avulla. Kaasukromatografisesti analysoidut kokonaishaihtuvien tasot eivät poikenneet normaaleista tasoista, joten jouduttiin siirtymään HPLC/MS –menetelmään. HPLC/MS –tekniikalla on päästy tutkimaan herkästi haihtuvien typpiyhdisteiden amiinipitoisuuksia. Kemikaalimittausten perusteella vaihdettiin potentiaaliset hajua aiheuttavat kemikaalit, kovete ja synteettinen paksuntaja, markkinoilla oleviin vaihtoehtoisiin kemikaaleihin ja suoritettiin pilot -koeajo sekä tehdasmittakaavaiset koeajot. Työssä perehdyttiin myös varastoinnin aiheuttamiin vaikutuksiin eri kartonkilaatujen aistinvaraisissa ominaisuuksissa. Päällystyspastan kemikaaleista suuren hajukuorman aiheuttavat kovete, dispergointiaine, päällystyspigmentit ja lateksit sekä synteettinen paksuntaja. Kovetteen annostelumäärä päällystyspastoihin on alhainen, mutta sen sisältämä ammoniakkipitoisuus on kuitenkin huomattavan suuri. Kovete ohjaakin lopputuotteen ammoniakkipitoisuutta. Merkittävän metyyliamiinikuorman sisältää dispergointiaine. Sen vaikutus lopputuotteeseen voidaan olettaa vähäiseksi johtuen kemikaalin pienestä määrästä pastassa. Päällystyspigmenttien ja lateksien korkea metyyliamiinikuorma voi puolestaan aiheuttaa lopputuotteeseen huomattavan hajukuorman johtuen niiden suurista annostelumääristä. Eri synteettisille paksuntajille tehtyjen tutkimusten mukaan niiden hajukuormat olivat hyvin samankaltaisia ja vaikutus lopputuotteen kokonaishajutasoon jäi pieneksi. Aistinvaraisesti tarkasteltuna eri kartonkilaaduille saadaan eri hajutasoja. Elintarvikepakkauksiin soveltuvan graafisen kartongin hajutasot olivat korkeita muihin kartonkilaatuihin nähden niin tuoreena kuin varastoinnin jälkeen. Erityisesti tuoreen kartonkinäytteen metyyliamiinipitoisuus ylitti hajukynnyksen. Käytetty lateksi, kovete ja synteettinen paksuntaja näyttävät muodostavan niin tiiviin hajua koteloivan päällystekerroksen kartongin pinnalle, että hajua vapautuu pitkällä aikavälillä. Myös varastointi tiiviinä pakkauksena estää amiinien haihtumisen. Tutkimusten mukaan ammoniakkivapaalla PZC –kovetteella saadaan alennettua graafisen kartongin ammoniakkikuormaa huomattavasti. Tämä on vaikuttamassa myös lopputuotteen hajutasoon, jota on mahdollisuus alentaa käyttämällä ammoniakkivapaata kovetetta.