819 resultados para Físico-química


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The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

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Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.

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A utilização de extratos vegetais tem sido considerada uma forte tendência no desenvolvimento de formulações dermocosméticas, uma vez que podem apresentar diversas ações, como antioxidantes e despigmentantes, atuando tanto contra os processos de envelhecimento como hiperpigmentação da pele. Dentre as plantas que apresentam tais propriedades, o chá verde se destaca devido a sua riqueza em compostos polifenólicos e taninos condensados. O extrato seco de chá verde obtido através da extração com uma solução de acetona 70% apresenta o maior teor de fenólicos e flavonoides, mas pouca diferença quando comparado com o obtido de uma solução de acetona 50%. A alta concentração desses compostos no extrato seco é responsável pela ótima ação antioxidante do chá verde, tornando-o capaz de inibir 50% dos radicais livres do meio com apenas 4,62 µg/mL quando em solução metanólica. Entretanto, a sua atividade despigmentante não se torna evidenciada, com apenas 1,93% de ação com a mesma concentração de chá verde. Este extrato seco, quando incorporado a sistemas nanoestruturados como os sistemas líquido-cristalinos estabilizados com Procetyl AWS® passa a ter uma ação antioxidante potencializada, alcançando uma inibição de radicais livres em até, aproximadamente, 72%, enquanto sua capacidade despigmentante não é demonstrada, apresentando uma inibição de tirosinase de, no máximo, 0,88%. A caracterização estrutural foi realizada por meio de análises de microscopia de luz polarizada, comportamento reológico e perfil de textura das formulações. Para o estudo de estabilidade foram empregadas avaliação visual, centrifugação e pH. A atividade antioxidante foi determinada com base na ação seqüestrante do radical 2,2-difenil-1-picril-hidrazila (DPPH) e a ação despigmentante in vitro, avaliada quanto à inibição da tirosinase, pelo método enzimático... (Resumo completo, clicar acesso eletrônico abaixo)

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Ultimamente várias áreas da ciência vêm se unindo a fim de compreender, elucidar, retardar e reverter o processo do envelhecimento da pele. Tal processo deve ser estudado, pois as mudanças no aspecto exterior podem revelar disfunções que ocorrem internamente, além de trazer conseqüências psíquicas sobre o comportamento da pessoa, tanto diante de si mesma como diante das outras. A utilização de matérias-primas naturais orgânicas em formulações farmacêuticas e cosméticas segue uma tendência de mercado, haja vista o grande impulso que o mercado orgânico tem ocasionado na economia. Dentre estas matérias-primas, destaca-se a utilização do cacau orgânico que, pelo fato de ser rico em compostos polifenólicos e taninos condensados, acredita-se apresentar potencial ação antioxidante. Associados a sistemas nanoestruturados inovadores, como os sistemas líquido-cristalinos constituídos por silicones formadores de filme, a ação antioxidante do cacau orgânico pode, dessa forma, ser potencializada. Este trabalho tem como objetivos desenvolver e caracterizar sistemas líquido-cristalinos acrescidos de extrato de semente de cacau orgânico, avaliar a estabilidade físico-química e a atividade antioxidante das formulações obtidas. Realizou-se a caracterização do pó de cacau por microscopia óptica. A partir do pó do cacau, obteve-se extratos hidroalcóolicos do pó, a partir do qual foram quantificados compostos fenólicos utilizando o reagente Folin-Ciocalteu e determinada a atividade antioxidante com base na ação seqüestrante do radical 1,1-difenil-2-picrilhidrazila (DPPH). Posteriormente, o extrato foi incorporado em um sistema constituído por acido oléico e polioxietileno 20 cetil éter, o qual foi caracterizado estruturalmente empregando análises de microscopia de luz polarizada, espalhamento de raios-X a baixo ângulo (SAXS) e comportamento reológico... (Resumo completo, clicar acesso eletrônico abaixo)

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The decreasing availability of drinking water is a problem that has existed for a long time and continues to be aggravated, especially by the increase in population and pollution of water resources. Due to the need to find alternatives in order to ensure water supplies in sufficient quantity and quality for consumption by populations, rainwater collection arises as an alternative. The present study was developed in Ipeúna-SP, consisting of an experimental system of collection and storage of rainwater on the roofs of buildings. Samples of the same precipitation, differentiated through the initial disposal and treatment of the collected water, were stored during a period of six months and monitored through physical, chemical and microbiological analyses. With the results, the qualitative characteristics of the stored precipitation were found, the main differences among the samples were identified and the needs of treatment were studied.

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Brazilian wines are appreciated by consumers for having fruity odor and taste which are typical from Vitis labrusca cultivars. The rusticity of these cultivars, the winemaking and the physicochemical properties are some of the key factors to obtain a quality beverage. In this context, the aim of this article was to analyze the quality of three white wines from wineries located in northwest region of São Paulo state by determining physicochemical properties and sensory profile. Data were analyzed by statistical tests and by Principal Component Analysis (PCA). It was possible to observe statistical differences (P<0,05) in most physicochemical properties. Furthermore, the PCA showed that the attributes body and color significantly explained the variance of the first and second component, respectively, higlighting the Vitis vinifera wine. Thus the connection between the physicochemical and sensory properties of white wines was important for characterization of these beverages produced in the northwest of São Paulo.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Pós-graduação em Agronomia (Energia na Agricultura) - FCA

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The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)