Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F. Flavicarpa Deg.) Pulp

The shelf life of the organic passion fruit pulp, both fresh and pasteurized at 70C and 90C and stored under refrigeration, was evaluated. The heat treatment did not affect the sensory and physicochemical characteristics of the pasteurized pulps when compared with the fresh pulp, except for the ascorbic acid content. The pulps were also microbiologically safe. The pulps pasteurized at 70 and 90C were suitable for consumption for a minimum shelf-life period of 207 days of storage under refrigeration and for the fresh pulp it was attributed a shelf-life period of 60 to 90 days. The pulp pasteurized at 70C showed higher acceptance scores for all the attributes and purchase intention scores, suggesting a more stable behavior and higher sensory quality. Practical Applications: This work intended to evaluate the influence of the minimum pasteurization on the sensory acceptance and microbiological and physicochemical characteristics of the organic passion fruit pulp stored under refrigeration, with the aim to identify the shelf life. Heat treatment is one of the processes used for food preservation. Lower pasteurization temperature than that used by the Brazilian industries and storage under refrigeration showed to be appropriate for passion fruit pulp quality. In this way, the microbiological, physicochemical and sensory features of passion fruit were preserved. This work can be used as a reference for passion fruit pasteurization, which is able to increase the shelf life of this fruit while preserving its desirable original features. Journal Compilation © 2012 Wiley Periodicals, Inc.

Persistence of epoxy-based sealer residues in dentin treated with different chemical removal protocols

The presence of residual endodontic sealer in the pulp chamber may cause discoloration of the dental crown and interfere with the adhesion of restorative materials. The aim of this study was to compare the efficacy of different solvents in removing residues of an epoxy resin-based sealer (AH Plus) from the dentin walls of the pulp chamber, by scanning electron microscopy (SEM). Forty-four bovine incisor dental crown fragments were treated with 17% EDTA and 2.5% NaOCl. Specimens received a coating of AH Plus and were left undisturbed for 5 min. Then, specimens were divided in four groups (n = 10) and cleaned with one of the following solutions: isopropyl alcohol, 95% ethanol, acetone solution, or amyl acetate solution. Negative controls (n = 2) did not receive AH Plus, while in positive controls (n = 2) the sealer was not removed. AH Plus removal was evaluated by SEM, and a score system was applied. Data were analyzed by Kruskal-Wallis and Dunn tests. None of the solutions tested was able to completely remove AH Plus from the dentin of the pulp chamber. Amyl acetate performed better than 95% ethanol and isopropyl alcohol (p < 0.05), but not better than acetone (p > 0.05) in removing the sealer from dentin. No significant differences were observed between acetone, 95% ethanol, and isopropyl alcohol (p > 0.05). It was concluded that amyl acetate and acetone may be good options for cleaning the pulp chamber after obturation with AH Plus. SCANNING 35:17-21, 2013. © 2012 Wiley Periodicals, Inc. © Wiley Periodicals, Inc.

Xylanase and β-Xylosidase from Penicillium janczewskii: Production, Physico-Chemical properties, and application of the crude extract to pulp biobleaching

Extracellular xylanase and β-xylosidase production by a Penicillium janczewskii strain were investigated in liquid cultures with xylan from oat spelts under different physical and chemical conditions. The selected conditions for optimized production of xylanase and β-xylosidase were 7 days, pH 6.5, at 30 °C and 8 days, pH 5.0, at 25 °C, respectively. The xylanase exhibited optimal activity in pH 5.0 at 50 °C and the β- xylosidase in pH 4.0 at 75 °C. The xylanase was more stable at pH 6.0 to 9.5, while the β-xylosidase remained stable at pH ranging from 1.6 to 5.5. The xylanase half-life (T50) at 40, 50, and 60 °C was 183, 15, and 3 min, respectively. β-xylosidase half-life was 144, 8, and 4 min at 50, 65, and 75 °C, respectively. When applied to the biobleaching of Eucalyptus kraft pulp, xylanase dosages of 2 and 4 U/g dried pulp reduced, respectively, kappa number by 3.0 and 3.3 units after 1 h treatment, demonstrating that the use of P. janczewskii xylanases in this process is quite promising. The pulp viscosity was not altered, confirming the absence of cellulolytic enzymes in the fungal extract.

Kraft pulp from juvenile and mature woods of corymbia citriodora

Kraft pulp produced from juvenile and mature wood from thirty-two-year-old Corymbia citriodora trees was evaluated. The stem was subdivided into regions of juvenile and mature wood, and then it was transformed into chips. These materials were then cooked in the Laboratory of Pulp and Paper at São Paulo State University (UNESP, Botucatu, SP, Brazil) and the physico-mechanical properties of the pulps were determined. The results showed that: (1) the pulp yields of mature wood were up to 4.4% greater in comparison to the juvenile wood, (2) the juvenile wood pulp required a shorter refining time than mature wood to reach the same Schopper-Riegler degree, (3) the juvenile wood pulp presented lower specific volume, and (4) the mature wood pulp presented greater air resistance, tensile, tear and burst index values, stress-strain factor, and stretch than the juvenile wood pulp.

Resposta pulpar de dentes de ratos após tratamento capeador direto com sistema adesivo monocomponente ou autocondicionante

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Contribuição ao estudo bioquímico de frutas tropicais e exóticas produzidas no Brasil: pectina, açúcar e proteína

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização química, microbiológica e farmacognóstica da polpa de coquinho-azedo (Butia capitata (Mart) Becc) produzida em Arinos-MG

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiológica e ocorrência de leveduras em bebidas lácteas fermentadas, com adição de polpas de frutas, comercializada na região de São José do Rio Preto - SP

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade microbiológica e ocorrência de leveduras em polpas congeladas de frutas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização dos frutos e dos óleos extraídos da polpa e amêndoa de guariroba (Syagrus oleracea), Jerivá (Syagrus romanzoffiana) e macaúba (Acromia aculeata)

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

Avaliação microbiológica do canal radicular e da reparação apical e periapical após tratamento endodôntico de dentes de cães com vitalidade pulpar e sem vitalidade pulpar com ou sem reação periapical crônica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Valor nutricional de partes convencionais e não convencionais de frutas e hortaliças

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

Construção e desenvolvimento de um secador de leito pulso-fluidizado para secagem de pastas e polpas

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

Efeito de reagentes de branqueamento nas propriedaes físicas e mecânicas da polpa de celulose Kraft de eucalipto

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

Análise das influências do branqueamento na retenção de caulim e nas propriedades do papel

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)