Conservação de abacaxi e mamão minimamente processados: associação entre o preparo, a embalagem e a temperatura de armazenamento

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Estabilidade do néctar misto de cajá e umbu

As tendências do setor alimentício são ditadas pelo mercado consumidor e seu comportamento social. Atualmente, a busca por produtos saudáveis tem crescido e frutos exóticos estão sendo cada vez mais utilizados visando o fator inovação. O cajá e umbu são frutos bastante comercializados no Norte e Nordeste do Brasil e o desenvolvimento de produtos à base destes frutos mostra ser uma opção interessante, pelo sabor e pelas características de funcionalidade. Elaborou-se um néctar misto que foi submetido à pasteurização térmica (90 °C/60 s). O produto foi caracterizado físico-quimicamente e ao longo de três meses avaliou-se a estabilidade segundo análises microbiológicas, sensoriais e de pH, acidez total titulável, açúcares totais e redutores, taninos, carotenóides totais e cor. Os resultados indicaram uma boa aceitação em relação à impressão global (84,76%) e intenção de compra (90,62%). O produto apresentou um valor energético de 68,16 kcal.100 g –1, sendo rico em taninos e boa fonte de vitamina C. O tratamento térmico empregado se mostrou eficiente até 60 dias de estocagem, após esse período, o néctar apresentou modificações nos açúcares, escurecimento e crescimento de fungos. Sensorialmente, isso refletiu na queda da aceitação e intenção de compra, com valores de 65,66 e 68,4%, respectivamente.

Aplicação de métodos combinados na conservação da qualidade de lichias ‘Bengal’

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Processamento mínimo de pêssegos ‘Aurora-1’: estádio de maturação, embalagens, temperaturas de conservação e aditivos naturais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Distúrbio fisiológico provocado pelo frio e prevenção com tratamentos térmicos em abacates

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Inibição da atividade da Tirosinase por análogos do ácido Kójico

A tirosinase é uma enzima chave para a biossíntese de melanina. É uma enzima “cobre-dependente” que pode existir em três estados intermediários: desoxi (Cu¹⁺ -Cu¹⁺), oxi (Cu ²⁺ - O² -Cu²⁺) e met (Cu²⁺) - Cu²⁺). Apresenta atividade bifuncional, pois oxida fenóis ou catecóis em seus o-difenóis correspondentes, sendo que o processo de oxidação de fenóis pode ser descrito por cinética de Michaelis-Menten. Distúrbios na tirosinase estão associados com hiperpigmentação e escurecimento enzimático de frutas e fungos. Assim a busca por substâncias de origem natural ou sintética capazes de regular o comportamento desta enzima é fator chave para o tratamento de tais desordens. Nesta perspectiva, no presente trabalho buscou-se analisar bioquimicamente a atividade anti-tirosinase de análogos do ácido kójico derivados de 4H- pironas (S-01, S-02, S-03 e S-04) e derivados de diidropirano [3, 2-b] cromenodionas (S-05, S-06, S-07 e S-08), quimicamente planejadas por modelagem molecular no LPDF, do ICEN da UFPA. A cinética das substâncias S-02, S-04, S-06, S-07 e S-08 apresentaram inibição do tipo competitiva, semelhante ao padrão de inibição do ácido kójico, com valores de Ki de 145,0 ± 20,0 μM; 64,0 ± 10,0 μM; 4,0 ± 0,0 μM; 6,0 ± 0,0 μM; 9,0 ± 0,0 μM, respectivamente, e de 5,0 ± 0,0 μM para o ácido kójico, enquanto a substância S-01 apresentou uma inibição do tipo mista (Ki = 999,0 ± 150,0 μM). Já as substâncias S-03 e S-05 não apresentaram atividade inibitória. As substâncias testadas demonstraram alto grau de segurança tanto na integridade de membrana de eritrócitos em teste de hemólise, quanto na viabilidade em teste com MTT em culturas de fibroblasto MRC5, em cultura de células nervosas de retina de embrião de galinha e em melanoma B16F10. Assim, demonstrou-se que as substâncias S-02, S-04, S-06, S-07 e S-08 apresentam atividade como potentes inibidores de tirosinase, podendo ser candidatos no tratamento de desordens de pigmentação.

Cassava and turmeric flour blends as new raw materials to extruded snacks

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

Investigação dos efeitos das impurezas alcalinas e hidrogênio no quartzo submetido à eletrodifusão e radiação ionizante

Pós-graduação em Ciência dos Materiais - FEIS

Evaluation of the chemical composition and colour in long-life tomatoes (Lycopersicon esculentum Mill) dehydrated by combined drying methods

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Sintomas de deficiências de macronutrientes em pepineiro

Pós-graduação em Agronomia (Produção Vegetal) - FCAV

Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado

The objective of this trial was to evaluate the effect of ascorbic acid (AA) and calcium chloride (CaCl2) applied by immersion at temperatures of 20 and 40 degrees C on the physicochemical and sensory characteristics of minimally processed cabbage, stored under refrigeration. Cabbages were processed in an industrial food processing equipment to be cut in slices with thickness of 3 mm. Slices were immersed in sodium hypochlorite (50 ppm) during 5 minutes for sanitization. After, the following treatments were carried out T1= control (immersion in water during 5 minutes at 20 degrees C); T2= immersion in 1% AA solution, during 5 minutes at 20 degrees C; T3= immersion in 2% AA solution, during 5 minutes at 20 degrees C; T4= immersion in 1% CaCl2 solution during 5 minutes at 20 degrees C; T5= immersion in 2% CaCl2 solution during 5 minutes at 20 degrees C, T6= immersion in 1% CaCl2 solution during 5 minutes at 40 degrees C; and T7= immersion in 2% CaCl2 solution during 5 minutes at 40 degrees C; with four replications each one. After application of treatments, cabbage was centrifuged during one minute, wrapped with polyvinyl chloride, 20 mu m, in trays of expanded polystyrene and maintained in refrigerated environment, at 6 +/- 1 degrees C and 85-90% of relative humidity, during eight days. Little increasing was observed in pH and titratable acidity values and reduction in soluble solids during conservation period on all treatments. Treatment with AA did not differ from control for color and general appearance, while treatment with 2% CaCl2 at 20 degrees C maintained the best quality, with less intensity of browning, best general appearance and purchase intent and least strange odor at the end of evaluation period.

Soluble proteins and polyphenoloxidase activity in bud flowers, flowers and leaves of cold stored lisianthus

This study evaluated the activity of the enzyme polyphenol oxidase (PPO) and the content of soluble protein present in lisianthus bud flowers, flowers and leaves in room temperature (24±2°C) and pre-exposure cold chamber at 9±2°C for 24 h, in order to examine a possible correlation between these parameters and postharvest longevity of lisianthus flowers. After treatments, flowers were kept in pots with water, stored at room temperature and evaluated every three days until the end of their decorative life for biochemical analyzes. During the experimental period the enzymatic activity increased with the aging of the material, directly related to the high concentration of phenolics that were accumulated in injured tissue, providing browning, while soluble protein content slightly decreased. Thus, PPO enzyme activity can be applied for plant senescence evaluation, acting as a biochemical marker for product visual quality.

Inclusive J/psi production in pp collisions at root s=2.76 TeV

The ALICE Collaboration has measured inclusive J/psi production in pp collisions at a center-of-mass energy root s = 2.76 TeV at the LHC. The results presented in this Letter refer to the rapidity ranges vertical bar y vertical bar < 0.9 and 2.5 < y <4 and have been obtained by measuring the electron and muon pair decay channels, respectively. The integrated luminosities for the two channels are L-int(e) = 1.1 nb(-1) and L-int(mu) = 19.9 nb(-1), and the corresponding signal statistics are N-J/psi(e+e-) = 59 +/- 14 and N-J/psi(mu+mu-) = 1364 +/- 53. We present d sigma(J/psi)/dy for the two rapidity regions under study and, for the forward-y range, d(2)sigma(J/psi)/dydp(t) in the transverse momentum domain 0 < p(t) < 8 GeV/c. The results are compared with previously published results at root s = 7 TeV and with theoretical calculations. (C) 2012 CERN. Published by Elsevier B.V. All rights reserved.

Measurement of electrons from semileptonic heavy-flavor hadron decays in pp collisions at root s=7 TeV

The differential production cross section of electrons from semileptonic heavy-flavor hadron decays has been measured at midrapidity (\y\ < 0.5) in proton-proton collisions at root s = 7 TeV with ALICE at the LHC. Electrons were measured in the transverse momentum range 0.5 < p(t) < 8 GeV/c. Predictions from a fixed-order perturbative QCD calculation with next-to-leading-log resummation agree with the data within the theoretical and experimental uncertainties. DOI: 10.1103/PhysRevD.86.112007

(KsKs0)-K-0 correlations in pp collisions at root s=7 TeV from the LHC ALICE experiment

Identical neutral kaon pair correlations are measured in root s = 7 TeV pp collisions in the ALICE experiment. One-dimensional (KsKs0)-K-0 correlation functions in terms of the invariant momentum difference of kaon pairs are formed in two multiplicity and two transverse momentum ranges. The femtoscopic parameters for the radius and correlation strength of the kaon source are extracted. The fit includes quantum statistics and final-state interactions of the a(0)/f(0) resonance. (KsKs0)-K-0 correlations show an increase in radius for increasing multiplicity and a slight decrease in radius for increasing transverse mass, mT, as seen in pi pi correlations in pp collisions and in heavy-ion collisions. Transverse mass scaling is observed between the (KsKs0)-K-0 and pi pi radii. Also, the first observation is made of the decay of the f(2)'(1525) meson into the (KsKs0)-K-0 channel in pp collisions. (C) 2012 CERN. Published by Elsevier B.V. All rights reserved.