Ésteres de cloropropanóis e de glicidol em alimentos

Chloropropanols are a well-known group of food processing contaminants. They are formed through the reaction between lipids and chlorides when submitted to thermal treatment, and can be found in free and bound form. Although free chloropropanols were identified around 30 years ago, the occurrence of bound forms, especially 3-MCPD, and glycidyl fatty acid esters, has only recently been reported in several food products. Dietary exposure to these ester-bound compounds has been considered a priority food safety issue since free forms can be potentially released through the action of gut lipases, representing a major toxicological concern.

The adherence of Pseudomonas fluorescens to marble, granite, synthetic polymers, and stainless steel

The adherence of Pseudomonas fluorescens cells to nine food-processing contact surfaces was evaluated using the plate-count method. The surfaces include marble, granite, stainless steel, polyvinyl chloride, polyurethane, and silicone-coated cloth, which have been used only in a few studies concerning bacterial adherence. The number of cells adhered to the surfaces increased with contact time reaching 5.0-6.1 log CDM.cm-2 after 10 hours, which can be considered a well established adherence process. The number of adhered cells doubled in 29.5 minutes and 23.5 minutes on stainless steel and thin polyvinyl chloride-coated cloth, respectively. For the other surfaces, this value was 9.8 minutes on average. Marble, granite, thick polyvinyl-coated cloth, double-faced rugous polyurethane, and silicone-coated cloth were not different (p < 0.05) in their ability to adhere cells (CFU/cm²) after 2 and 10 hours. The surfaces that had higher percentage of similarity in the adhesion level and higher log CFU/cm² of adhered cells were double-faced rugous polyurethane, silicone-coated cloth, and granite. The surfaces showed very different microtopography characteristics when viewed using scanning electron microscopy. This experiment showed the importance of using appropriate materials for food contact during processing, which will affect the cleaning and sanitation procedures.

Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11

Listeria monocytogenes is a foodborne pathogen which may survive in biofilms and persist in food processing plants. In this study, the ability of Leuconostoc mesenteroides (bac+ and bac-) to inhibit biofilm formation by L. monocytogenes ATCC 19115 was studied with stainless steel coupons immersed in BHI broth and BHI broth plus sucrose in combination with the Lactic Acid Bacteria (LAB). Adhered cells were collected with swabs and enumerated on selective agars (Oxford for listeria and MRS for leuconostoc). Leuconostoc mesenteroides bac+ in co-culture with L. monocytogenes was effective to inhibit biofilm formation by listeria for up to 3 hours of incubation, but at 24 hours, biofilm was present in all conditions tested, as confirmed by observations of stainless steel coupons under Scanning Electron Microscopy (SEM). It was also observed that in the presence of L. mesenteroides bac+ in BHI plus sucrose, a high number of elongated cells of L. monocytogenes was present, which may indicate an adaptation response of the pathogen to stress conditions with important implications for food safety.

Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 minutes (maximum exposure level to ozone evaluated) at 18% of moisture content did not cause significant reduction of B. subtilis spores and caused the reduction of only 2 decimal of E. coli. On the other hand, when the ozonation process was carried out for 120 minutes at 30% of moisture content, 3.6 decimal reduction of B. subtilis was achieved at 40 ppm of ozone and total B. subtilis load reduction (>5 log cycles) was observed at 118 ppm of ozone. Similarly, total E. coli load reduction (>7 log cycles) was achieved at 40 ppm of ozone exposure for 60 minutes. Therefore, the results indicate that the ozone efficacy against microorganisms in cassava starch was mainly dependent on the sample moisture content and to ozone concentration and exposure time. Moreover, it was observed that ozone is a promising technology to reduce microbial counts in dried food.

Characterization of blueberry fruits (Vaccinium spp.) and derived products

The objectives of this study were to physicochemically characterize and determine the antioxidant activities and anthocyanin contents of organic Rabbiteye blueberries grown in Southern Brazil and its derived products, in order to investigate the utility of food processing wastes as raw materials for developing products with beneficial health properties. The antioxidant capacity of the blueberries was superior to that of other fruits and juices. The pomace exhibited high activity, albeit lower than that of the fruit, while the flour and the dried blueberries lost 66% and 46% of the original antioxidant activity, respectively. The average anthocyanin contents of the fruits were moderate compared to other sources and species of blueberries. The pomace contains a large amount of anthocyanins while the flour and dried blueberries exhibited a 32% and 42% loss in anthocyanin content, respectively. The use of agro-industrial residues, in addition to adding value and minimizing the impact caused by the accumulation in the environment, can be directed toward the development of new products with bioactive properties.

Composition and color stability of anthocyanin-based extract from purple sweet potato

AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield) were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara

Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture, scanning electron microscopy, water activity, proximal composition and isoflavones. The experimental sweet biscuits had characteristics of color, weight, volume and diameters (internal and external) very similar to the commercial, whereas texture, lipids and energy value decreased, and aw, moisture and protein increased during storage. The sweet biscuits showed the same stability when compared to the standard, and the

L'élimination des barrières non tarifaires au commerce interprovincial et l'Accord sur le commerce intérieur du Canada

L'Accord sur le commerce intérieur est un accord de libre-échange pancanadien visant l'abaissement des barrières non tarifiaires au commerce interprovincial. La notion de barrières au commerce interprovincial, en soi, suscite maintes controverses. Aucun consensus n'existe à savoir quelles sont les barrières au commerce, quelles en sont leurs coûts, mais surtout, s'il faut les abaisser. La grande majorité des experts concoivent que beaucoup de ces barrières non tarifaires au commerce se retrouvent dans le secteur des produits agroalimentaires. À ce titre, ce domaine est, depuis plusieurs décennies, traditionnellement protectionniste et constitue donc un marché des plus difficiles à intégrer. Cette réalité prévaut tant au niveau international qu'interprovincial. Au Canada, l'outil privilégié après des années de négociations constitutionnelles infructueuses fut l'Accord sur le commerce intérieur. Cet accord, aux allures de traité international, vise l'intégration graduelle du marché interne canadien. La volonté de devenir un marché intégré et compétitif au niveau mondial se heurte à la détermination des provinces de protéger leur souveraineté législative. Ainsi, l'outil d'ouverture du marché que constitue l'Accord sur le commerce intérieur, qui navigue entre ces positions antagonistes, fut rédigé de manière assez complexe et peu accessible. Le contexte politique et constitutionnel particulier dans lequel se sont inscrites les négociations de cet accord a ainsi teinté le texte de l'accord et sa rédaction. En plus de sa simplification, plusieurs solutions intervenant sous plusieurs facettes de l'Accord sur le commerce intérieur permettraient à ce dernier de se voir plus efficace dans sa mission d'intégration du marché interprovincial canadien, en plus d'augmenter sa notoriété, sa crédibilité et de permettre une meilleure mise en œuvre.

Activité antimicrobienne de peptides provenant d’hydrolysats de protéines de babeurre, de lactoferrine et de pois

Les antibiotiques sont fréquemment utilisés dans l’alimentation de la volaille afin de prévenir certaines maladies, dont l’entérite nécrotique, ce qui occasionne l’émergence de souches bactériennes résistantes aux antibiotiques. Une alternative prometteuse est l’utilisation de peptides antimicrobiens (AMPs) comme suppléments alimentaires, tels les AMPs provenant des produits laitiers. L’objectif du projet était de développer une méthode de production d’extraits peptidiques à partir de coproduits de la transformation alimentaire (babeurre, lactoferrine, isolat de protéines de pois), afin de tester si ces extraits peptidiques possédaient une activité antimicrobienne sur les pathogènes spécifiques aviaires suivants : Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli et Staphylococcus aureus. Les protéines ont été mises en suspension dans l’eau (5% p/p) et hydrolysées par la pepsine, 6 heures, pH de 2.5. Les peptides furent récupérés par ultrafiltration (< 10 kDa), puis fractionnés selon leur charge nette : totaux, cationiques, anioniques et non liés. L’effet antimicrobien a été évalué surmicroplaques, par la survie bactérienne en présence de concentrations croissantes d’extraits peptidiques. Les extraits cationiques de babeurre ont démontré une efficacité à une concentration inférieure ou égale à 5 mg/mL; perte de 3 log pour Escherichia coli O78 :H80. En comparaison, la lactoferrine cationique a été efficace à une concentration inférieure ou égale à 0.6 mg/mL; perte de 6 log pour E. coli O78 :H80. Les extraits peptidiques du pois ont démontré une efficacité faible. Cette méthode s’avère prometteuse pour le développement d’une alternative ou d’un complément pour la réduction de l’utilisation des antibiotiques dans l’alimentation de la volaille.

Computer vision techniques in seafood quality control

The application of computer vision based quality control has been slowly but steadily gaining importance mainly due to its speed in achieving results and also greatly due to its non- destnictive nature of testing. Besides, in food applications it also does not contribute to contamination. However, computer vision applications in quality control needs the application of an appropriate software for image analysis. Eventhough computer vision based quality control has several advantages, its application has limitations as to the type of work to be done, particularly so in the food industries. Selective applications, however, can be highly advantageous and very accurate.Computer vision based image analysis could be used in morphometric measurements of fish with the same accuracy as the existing conventional method. The method is non-destructive and non-contaminating thus providing anadvantage in seafood processing.The images could be stored in archives and retrieved at anytime to carry out morphometric studies for biologists.Computer vision and subsequent image analysis could be used in measurements of various food products to assess uniformity of size. One product namely cutlet and product ingredients namely coating materials such as bread crumbs and rava were selected for the study. Computer vision based image analysis was used in the measurements of length, width and area of cutlets. Also the width of coating materials like bread crumbs was measured.Computer imaging and subsequent image analysis can be very effectively used in quality evaluations of product ingredients in food processing. Measurement of width of coating materials could establish uniformity of particles or the lack of it. The application of image analysis in bacteriological work was also done

Estudio de factibilidad de expendio de bebidas frescas de origen natural

En el presente documento se mostraran todos los análisis y estudios realizados para determinar la factibilidad de un negocio de expendio minorista de bebidas y alimentos denominada “Bar frutal” ó ”Juice Bar , específicamente para ofrecer bebidas frescas y nutritivas de origen frutal, a las cuales se le da la opción de adicionarles suplementos vitamínicos benéficos para la salud y ser acompañadas de alimentos saludables y nutritivos. El establecimiento pretende promover un estilo de vida a través de una alimentación sana y balanceada. El proyecto incluiría líneas de alimentos que funcionaran como acompañamiento a los batidos, que por su preparación y sus características cumplirán estrictamente con el concepto de saludable y nutritivo. El bar frutal ofrece la opción de poder refrescarse y al mismo tiempo nutrirse, con la opción de adquirir suplementos nutricionales como vitaminas, minerales y proteínas. Los principales productos que se van a ofrecer serían granizados, batidos y bebidas no alcohólicas preparadas a base de mezclas de frutas naturales, con posibilidad de adicionar ingredientes naturales como soya, yogurt, leche, miel y complementos nutricionales como hierro, vitaminas y proteínas entre otros complementos vitamínicos. La compañía va a seguir un modelo de negocio de procesamiento de bebidas y alimentos de forma inmediata, cuya distribución será selectiva y directa. El objeto de este documento se limita a mostrar la metodología desarrollada para la evaluación de factibilidad financiera de la operación del primer punto de venta en la ciudad de Bogotá, y las razones por las cuales el proyecto es factible financieramente.

Plan de mercadeo y logístico para una comercializadora de maquinaría, equipos y artículos para la industria alimenticia

Cormatec Ltda., es una empresa colombiana, dedicada a la comercialización de maquinaria, equipos y artículos para la industria del procesamiento de alimentos, hoteles, restaurantes, carnicerías, frigoríficos y empresas similares. En los últimos años, la empresa ha presentado importantes problemas de disminución de ventas, debido en principio a la fuerte competencia que existe en el sector. Por tal motivo, el presente plan de mercadeo y logístico, busca diagnosticar las causas del bajo rendimiento presentado en la organización en los últimos periodos y proponer soluciones que maximicen las utilidades de la empresa.

Estrategias de internacionalización frente a los TLC: caso de la empresa INMECOLSA S.A.

El propósito central de este proyecto de grado es promover y fortalecer el proceso de internacionalización de la empresa Inmecolsa S.A. Una pyme colombiana que fabrica y comercializa maquinaria para el sector de alimentos y farmacia, con más de 25 años de experiencia en el mercado local y regional. El CIDEM (Centro de Innovación y desarrollo Empresarial de la Universidad del Rosario) en compañía de la Cámara de comercio de Bogotá estableció una metodología que apoya y acompaña a las pequeñas y medianas empresas bogotanas durante el proceso de internacionalización, que es usada como base de este proyecto. Estas metodologías fueron diagnóstico inicial de la empresa, inteligencia de Mercado, costo y mejoramiento de producto, logística y estrategia comercial.

Caracterización del ausentismo laboral por causas médicas en una empresa de alimentos de la ciudad de Bogotá, D.C. 2013 – 2014.

Resumen: Introducción: El ausentismo laboral por causa médica es un problema por la afectación que genera en el trabajador y en la empresa. Objetivo: Caracterizar el ausentismo laboral por causas médicas de una empresa de alimentos de Bogotá. Materiales y métodos: Estudio de corte transversal con datos secundarios de registros de incapacidades de los años 2013 y 2014. El procesamiento de la información se realizó con el programa SPSS, se obtuvieron medidas de tendencia central y de dispersión. Se determinó el número y la duración de incapacidades, la duración media de estas, el sistema afectado, se realizó el análisis de frecuencia por centro de costo y género. Resultados: Se registraron un total de 575 incapacidades, 387 fueron por enfermedad de origen común y 188 por accidentes de trabajo. Se perdieron 3.326 días por ausentismo, de los cuales en 45,09% se presentó en 2013 y el 54,91% restante en 2014, de estos 1985 se generaron en eventos de origen común y 1341 por accidentes de trabajo. La principal causa de incapacidades por enfermedades de origen común fueron patologías asociadas al sistema músculo esquelético, y para las originadas en accidentes de trabajo fueron las lesiones en manos. Conclusiones: para el año 2014 los accidentes de trabajo disminuyeron con respecto al año 2013 y el sistema más afectado respecto a enfermedad común fue el osteomuscular. Es conveniente que se implemente un sistema o programa de vigilancia y análisis en puestos de trabajo para identificar los factores de riesgo asociados y minimizar los riesgos.

Mechanical properties of oats and oat products

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.