Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar

In this work, a rapid and simple method using capillary electrophoresis (CE) was developed for the determination of the benzoate, sorbate, methyl and propylparaben in foodstuffs. A running buffer consisting of 20 mmol L-1 (pH = 9.3) tetraborate enabled separation of the analytes in less than 5 min. The detector wavelength was set at 220 nm. The method was successfully applied to the analysis of sodas, sweeteners, sauces and juices. The range of preservatives found were from 478.5-466.6 mg kg-1 for methylparaben , 83.7-231.3 mg kg-1 for sorbate and 336.7-428.3 mg kg-1 for benzoate.

Classificação de resíduos de madeira tratada com preservativos à base de arseniato de cobre cromatado e de boro/flúor

Classification of waste wood treated with chromated copper arsenate (CCA) and boron/fluorine preservatives, according to NBR 10004, was investigated. The leaching test (ABNT NBR 10005) for As and Cr, and solubilization test (ABNT NBR 10006) for F, were applied to out-of-service wooden poles. Concentrations of As and Cr in leachates were determined by ICP-MS and of F by ESI. Values for As were higher than 1 mg L-1 classifying the waste as hazardous material (Class I) whereas values for F (> 1.5 mg L-1) were non-hazardous but indicated non-inert material (Class IIA).

Estudo das relações entre estrutura e atividade de parabenos: uma aula prática

Parabens are p-hydroxybenzoic acid esters widely used as preservatives. With the aim of teaching the structure-activity relationships (SAR) knowledge in a practical form, this paper proposed a practical class to view the SAR of parabens as antimicrobial agents. Methyl, ethyl, n-propyl, isopropyl and isopentyl paraben compounds were synthesized and their respective antimicrobial activities were assessed through determination of minimum inhibitory concentrations (MIC) against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 stains. With the MIC values, it was possible to verify theircorrelation with calculated lipophilicity (ClogP). This method can be applied in practical Medicinal Chemistry classes.

MICROEMULSÕES: COMPONENTES, CARACTERÍSTICAS, POTENCIALIDADES EM QUÍMICA DE ALIMENTOS E OUTRAS APLICAÇÕES

Microemulsions (MEs) are thermodynamically stable systems consisting of nanosized droplets dispersed in a solvent continuous medium (known as pseudo-phase), which is immiscible with the dispersed phase. These systems consist of water, a hydrophobic solvent called "oil," an amphiphile and often, a co-surfactant that is normally a medium chain alcohol. A large number of publications describe the importance of MEs in many branches of chemistry, and there is an intensive search for new applications. In addition, MEs have been applied in many areas, including oil extraction, removal of environmental pollutants from soils and effluents, dissolution of additives in lubricants and cutting oils, cleaning processes, dyeing and textile finishing, as nanoreactors to obtain nanoparticles of metals, semiconductors, superconductors, magnetic and photographic materials, and latex. However, only some studies indicate the potential applications of MEs in food and even fewer evaluate their chemical behavior. Potential applications of MEs in food comprise dissolution of lipophilic additives, stabilization of nutrients and biologically active compounds, using as an antimicrobial agent and to maximize the efficiency of food preservatives. This work consists of a literature review focusing on composition and physical and chemical characteristics of microemulsions. Despite the small number of studies on the subject reported in the literature, we demonstrate some potential applications of MEs in food chemistry.

Lämpötilan vaikutus kalvojen likaantumiseen erityisesti adsorptiolla

Työssä tutkittiin lämpötilan vaikutusta kalvon likaantumiseen mustalipeällä ja puuperäisellä hydrolysaatilla lämpötiloissa 20, 45 ja 70 °C:tta. Työn tavoitteena oli löytää lämpötila, jossa tutkimuksessa käytetyt puuperäiset liuokset likasivat kalvoja mahdollisimman vähän. Tutkimuksessa käytettiin Alfa Lavalin UFX5-ultrasuodatuskalvoa sekä Microdyn-Nadirin ultrasuodatuskalvoa UP010 ja nanosuodatuskalvoa NP010. Ennen puuperäisten liuosten adsorboimista kalvoihin säilöntäaineet poistettiin kalvoista sekä kalvojen toiminta stabiloitiin esikäsittelemällä kalvot. Esikäsittelyssä kalvoja pestiin alkalisella pesuaineella, puristettiin 8 bar:n paineessa sekä huuhdeltiin vedellä ja etikkahapolla. Esikäsitellyt kalvot karakterisoitiin mittaamalla malliaineliuoksen vuo ja malliaineiden retentiot suodattamalla polyetyleeniglykoliliuosta kolmikennosuodattimella paineissa 2, 4 ja 6 bar. Tämän jälkeen kalvot altistettiin lämpötiloissa 20, 45 ja 70 °C:tta mustalipeälle ja hydrolysaatille. Altistuksen jälkeen karakterisointi tehtiin uudelleen, jotta vuoarvoja ja retentioita vertaamalla voitiin arvioida altistuksen aikana tapahtunutta kalvojen likaantumista. Adsorboituneen lian puhdistusta kalvoista tutkittiin pesemällä kalvoja alkalisella pesuliuoksella 20 °C:ssa tehdyn altistuksen jälkeen. Mustalipeälle altistettujen kalvojen likaantuminen oli vähäisintä kokeissa, joissa lämpötila oli 20 °C. Alfa Lavalin UFX5-kalvolla 70 °C:ssa tehdyssä kokeessa kalvon likaantuminen oli myös erittäin vähäistä, sillä permeabiliteetti pieneni mustalipeäaltistuksen seurauksena alle 5 %. Hydrolysaatille altistetut kalvot likaantuivat adsorptiolla vähiten Alfa Laval UFX5-kalvoilla 20 °C:ssa tehdyissä kokeissa ja 45 °C:ssa Microdyn-Nadir NP010-kalvoilla tehdyissä kokeissa. Kokeiden perusteella tutkituista vaihtoehdoista korkein tutkimuksessa käytetty lämpötila 70 °C ja Alfa Lavalin UFX5-kalvo soveltuvatkin parhaiten mustalipeän kalvosuodatukseen adsorptiivisen likaantumisen kannalta.

Determination of chlorophenols from water by solid phase microextraction - ion mobility spectrometry (SPME-IMS)

Chlorophenols have been classified as possible carcinogens for humans. Chlorophenols have been used as pesticides and wood preservatives. In Finland, during 1930 – 1980s, saw mills used KY-5 wood preservative that contained 2,4,6-TCP, 2,3,4,6-TeCP and PCP. Especially in Finland chlorophenols have entered the environment by leaking from contaminated grounds of old saw mills. Although chlorophenol concentrations found in environment do not cause acute concern, long term exposure can increase the risk of cancer. SPME is relatively cheap and simple sampling method, in which the sample extraction and concentration are performed in a single step. Solvents are not required in SPME. IMS is based on the detection of sample ion drift times. Based on the drift times, reduced mobilities are calculated, which are comparable despite the measurement conditions. SPME-IMS coupling has not been used earlier in the determination of chlorophenols from water samples. The scope of this work was to study, if SPME-IMS system is suitable for detecting chloro-phenols from water samples. The aim was to determine the most optimal extraction condi-tions, which were then applied to real water samples. Following detection limits were deter-mined: 2,4,6-TCP: 0.33 mg/l; 2,3,4,6-TeCP: 0.63 mg/l and PCP: 1.63 mg/l. Detection limits were high compared to the highest possible chlorophenol concentration that is allowed in Finnish drinking water, 10 μg/l. Detected concentrations from water sample differed from verified concentrations in the case of 2,3,4,6-TeCP by 4.6 % and in the case of 2,4,6-TCP by 48.4 %. Based on the results it can be said that SPME-IMS setup is suitable for preliminary analysis of mg/l chlorophenol concentrations from water samples.

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

This study aimed to evaluate the use of rosemary (Rosmarinus officinalis) extract (RE), celery (Apium graveolis), and low levels of NO3 and NO2 as natural agents to enhance the quality of colonial salami. Salami was produced according to three treatments: (A) Control: 0.1% curing salt; (B) Rosemary: 0.05% curing salt + 0.5% RE (rosemary extract); and (C) Rosemary+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery) + 0.5% of RE (rosemary extract). There was no effect (P > 0.05) of the treatments on water activity, Na content, and residual NO3 and NO2. Fatty acids C18:2 and C20:4 were reduced (P < 0.05) during the ripening period in the Control treatment indicating possible oxidation. The use of celery resulted in lower pH values (P < 0.05) in the salami. Reduced addition of NO3 and NO2 resulted in salami lighter in color (higher L* values, P < 0.05) at the 12th day of ripening. In conclusion, celery-based products proved to be an effective source of NO2 and NO3 for color development, but the low pH of the product indicates the need for better evaluation of its use in fermented salami. The RE (rosemary extract) reduced fat oxidation in salami, but this needs further evaluation.

Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent quality decay, the combined effects of natural antioxidants and storage temperature on peroxidase activity and sensory attributes (overall visual quality, browning and odor) of individual and mixed vegetables for soup (butternut squash, leek and celery) were evaluated. Fresh cut vegetables were treated with antioxidant solutions as tea tree essential oil (15 μl/mL), propolis extract (15 μl/mL) and gallic acid (2 mg/mL) and stored at optimal (5 °C) and abusive (15 °C) temperature for a maximum of 14 days. The application of natural preservatives, plus optimal storage conditions, exerted significant inhibitory effects in peroxidase activity of squash, celery and mixed vegetables throughout the storage. Furthermore, propolis treatment applied on mixed vegetables retarded browning appearance and preserved the visual quality for a longer period when compared to untreated product.

Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.

Effet des macrophytes aquatiques sur le traitement d’eau contaminée à l’ACC et au PCP

L’objectif principal de ce projet est d’évaluer le potentiel d’un système de marais filtrants combinés pour le traitement d’un lixiviat contaminé aux agents de préservations du bois - l’arséniate de cuivre chromaté (ACC) et le pentachlorophénol (PCP) - en portant une attention particulière au rôle des plantes. Pour ce faire, une expérience en pot faisant varier la concentration d’exposition de quatre espèces de macrophyte (Typha angustifolia, Phalaris arundinacea, Phragmites australis americanus et Phragmites australis australis) a été effectuée. Le suivi de quatre marais filtrants à écoulement horizontal sous-surfacique, plantés d’une des quatre espèces de macrophyte et d’un bassin planté de saules (Salix Miyabeana SX67) a également été réalisé. La résistance des plantes au milieu contaminé, la capacité de bioaccumulation des macrophytes et les efficacités de traitement des différents systèmes ont été analysés. Nos résultats montrent que la concentration d’exposition n’influence pas la capacité des plantes à croître en milieu contaminé. Par contre, il existe une relation dose-réponse entre la concentration d’exposition et la capacité de bioaccumulation des macrophytes. Les quatre marais pilotes ont tous des efficacités de traitements supérieures à 55% en 2013 et 82% en 2014 pour les contaminants à l’étude. Le bassin de saule a la capacité théorique d’évapotranspirer jusqu’à 1200 L par jour. De plus, ses efficacités de traitements sont supérieures à 59% pour tous les composés à l’étude. L’utilisation de marais filtrants pour le traitement d’un lixiviat contaminé aux agents de préservations du bois est donc une alternative intéressante aux méthodes de traitement conventionnel.

STUDIES ON THE QUALITY AND PROCESS CONTROL FACTORS DURING THE PRODUCTION AND STORAGE OF SALTED DRIED FISH PRODUCTS

In this study the quality and process control factors during the production and storage of salted dried fish products. The study reveals that quantity of dry fish production in the state is decreasing and dry fish processing industry should be encouraged by central and state governments. The dry and wet salting may be carried out to a period of 4 to 8 hours respectively and time may depend on temperature, size, and concentration of medium. Demand is an unavoidable factor for sale of fish. The packed dry salted lots kept at room temperature are useful only for 20 days. The refrigerator- stored lots had more storage life and nutritional content are good up to 3 months. The cold storage stored dry salted lot had more storage life than the wet salted lot. The use of preservatives in salting is encouraged to reduce pH. The low temperature preservation maintains the nutritional value and quality for long period. It further encourages the labeling of nutritional value of dry fish as in tinned products.

Biochemical and molecular characterization of pathogenic vibrios from hatcheries and aquaculture farms

Vibrio are important during hatchery rearing. aquaculture phase and post-harvest quality of shrimps. Vibrio spp are of concern to shrimp farmers and hatchery operators because certain species can cause Vibriosis. Vibrio species are of concern to humans because certain species cause serious diseases.With the progress in aquaculture, intensive systems used for shrimp aquaculture create an artificial environment that increases bacterial growth. To maintain the productivity of such an intensive aquaculture, high inputs of fish protein have to be employed for feeding together with high levels of water exchange and the massive use of antibiotics/ probiotics / chemicals. It seems that the combination of these conditions favours the proliferation of vibrios and enhances their virulence and disease prevalence. The risk of a microbial infection is high, mainly at larval stages. The effect and severity are related to Vibrio species and dose, water, feed, shrimp quality and aquaculture management.Consumption of seafood can occasionally result in food-bome illnesses due to the proliferation of indigenous pathogens like Vibrio.Of the l2 pathogenic Vibrio species, 8 species are known to be directly food associated. Strict quality guidelines have been laid by the importing nations, for the food products that enter their markets. The microbiological quality requirement for export of frozen shrimp products is that V.cholerae, V.parahaemolyticus and V. vulnificus should be absent in 25g of the processed shrimp (Export Inspection Council of India, 1995). The mere presence of these pathogenic Vibrios is sufficient for the rejection of the exported product.The export rejections cause serious economic loss to the shrimp industry and might harm the brand image of the shrimp products from the countiy.There is a need for an independent study on the incidence of different pathogenic vibrios in shrimp aquaculture and investigate their biochemical characteristics to have a better understanding about the growth and survival of these organisms in the shrimp aquaculture niche. PCR based methods (conventional PCR, duplex PCR, multiplex-PCR and Real Time PCR) for the detection of the pathogenic Vibrios is important for rapid post-harvest quality assessment. Studies on the genetic heterogeneity among the specific pathogenic vibrio species isolated from shrimp aquaculture system provide; valuable information on the extent of genetic diversity of the pathogenic vibrios, the shrimp aquaculture system.So the present study was undertaken to study the incidence of pathogenic Vibrio spp. in Penaeus monodon shrimp hatcheries and aquaculture farms, to carry out biochemical investigations of the pathogenic Vibrio spp isolated from P. monodon hatchery and. aquaculture environments, to assess the effect of salt (NaCl) on the growth and enzymatic activities of pathogenic Vibrio spp., to study the effect of preservatives, and chemicals on the growth of pathogenic Vibrio spp. and to employ polymerase chain reaction (PCR) methods for the detection of pathogenic V ibrio spp.Samples of water (n=7) and post-larvae (n=7) were obtained from seven Penaeus monodon hatcheries and samples of water (n=5), sediment (n=5) and shrimp (n=5) were obtained from five P. monodon aquaculture farms located on the East Coast of lndia. The microbiological examination of water, sediment, post-larvae and shrimp samples was carried out employing standard methods and by using standard media.The higher bacterial loads were obtained in pond sediments which can be attributed to the accumulation of organic matter at the pond bottom which stimulated bacterial growth.Shrimp head. (4.78 x 105 +/- 3.0 x 104 cfu/g) had relatively higher bacterial load when compared to shrimp muscle 2.7 x 105 +/- 1.95 x 104 cfu/g). ln shrimp hatchery samples, the post-larvae (2.2 x 106 +/- 1.9 x 106 cfu/g) had higher bacterial load than water (5.6 x 103 +/- 3890 cfu/ml).The mean E.coli counts were higher in aquaculture pond sediment (204+/-13 cfu/g) and pond water (124+/-88 cfu/ml). Relatively lower Escherichia coli counts were obtained from shrimp samples (12+/-11 to 16+/-16.7 cfu/g). The presence of E.coli in aquaculture environment might have been from the source water. E.coli was not detected in hatchery waters and post-larvae.

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Estudio de factibilidad sobre la producción y comercialización del producto "Bonyurt costeño" en la Costa Caribe colombiana

En el presente estudio se describen y evalúan todos los aspectos comerciales, operacionales, administrativos y financieros que hay que tener en cuenta para poder implementar la producción y comercialización del producto Bonyurt Costeño en la Costa Caribe colombiana. Este es un producto innovador en el mercado nacional y regional puesto que presenta una combinación de productos que se consumen en la costa Atlántica como son el suero y los snacks , los cuales al consumidor le toca obtenerlo por separado. Es un producto 100% natural, sin preservantes ni aditivos, lo que lo convierte en un bien que coadyuva a preservar la salud del consumidor y a la preservación del medio ambiente, puesto que en su procesamiento no intervienen agentes dañinos al entorno. En la investigación de mercado que se realizó por parte de las autoras se encontró que el producto en mención tiene una alta aceptación ya que el mercado objetivo se identifica culturalmente con el producto y está a la expectativa de su realización. De acuerdo con la evaluación financiera del proyecto, esta es conveniente para los inversionistas ya que presenta una buena rentabilidad en el mediano plazo. El periodo de la recuperación de la inversión se da en el quinto año de operaciones de la empresa para el flujo neto de efectivo a precios reales con y sin financiamiento; en el sexto año de operaciones para el caso de precios corrientes sin financiamiento y en el cuarto año de operaciones para el caso de precios corrientes con financiamiento.