Programa de análise de resíduos de agrotóxicos em alimentos do estado de Minas Gerais: fatores envolvidos na rastreabilidade e no controle sanitário

Introdução: O monitoramento de resíduos de agrotóxicos em alimentos pode contribuir para ações de controle, mitigação de riscos à saúde humana e cumprimento de critérios de qualidade relacionados ao comércio nacional e internacional. Objetivo: Investigar e analisar os fatores envolvidos na rastreabilidade e no controle sanitário de alimentos vegetais coletados no comércio varejista pelo Programa de Análise de Resíduos de Agrotóxicos em Alimentos do estado de Minas Gerais (PARA-MG). Método: A partir de uma amostragem não probabilística, foram entrevistados os fiscais sanitários que atuaram nas coletas de amostras (n = 6) e os responsáveis pelo controle de qualidade dos alimentos nas redes varejistas participantes do programa (n = 12), utilizando como referência o método survey. Resultados: Os resultados evidenciaram que 83,3% dos locais de coleta de amostras são estabelecimentos de grande porte localizados na região metropolitana da capital do estado, o que demonstra que os alimentos comercializados em pequenos estabelecimentos varejistas e feiras livres não foram monitorados pelo programa. De acordo com os entrevistados, 88,9% das redes varejistas não inserem informações de rastreabilidade nos alimentos e 62,2% dos alimentos comercializados não trazem todas as informações obrigatórias de rastreabilidade. Conclusões: O estudo identificou fatores relacionados às empresas, aos fornecedores, aos produtores rurais e aos órgãos fiscalizadores que dificultam a implementação da  rastreabilidade nos alimentos e fatores associados a questões operacionais, de amostragem dos produtos alimentícios e relativos à atuação dos órgãos de controle sanitário que interferem negativamente no controle sanitário de resíduos de agrotóxicos, ao mesmo tempo em que propõe ações e medidas voltadas para promover mais transparência e segurança na cadeia produtiva de  alimentos

Efficiency of different solvents in the extraction of bioactive compounds from Plinia cauliflora and Syzygium cumini fruits as evaluated by paper spray mass spectrometry

Jabuticaba (Plinia cauliflora) and jambolan (Syzygium cumini) fruits are rich in phenolic compounds with antioxidant properties, mostly concentrated in the peel, pulp, and seeds. Among the techniques for identifying these constituents, paper spray mass spectrometry (PS-MS) stands out as a method of ambient ionization of samples for the direct analysis of raw materials. This study aimed to determine the chemical profiles of the peel, pulp, and seeds of jabuticaba and jambolan fruits, as well as to assess the efficiency of using different solvents (water and methanol) in obtaining metabolite fingerprints of different parts of the fruits. Overall, 63 compounds were tentatively identified in the aqueous and methanolic extracts of jabuticaba and jambolan, 28 being in the positive ionization mode and 35 in the negative ionization mode. Flavonoids (40%), followed by benzoic acid derivatives (13%), fatty acids (13%), carotenoids (6%), phenylpropanoids (6%), and tannins (5%) were the groups of substances found in greater numbers, producing different fingerprints according to the parts of the fruit and the different extracting solvents used. Therefore, compounds present in jabuticaba and jambolan reinforce the nutritional and bioactive potential attributed to these fruits, due to the potentially positive effects performed by these metabolites in human health and nutrition.info:eu-repo/semantics/publishedVersio

Modified atmosphere efficiency in the quality maintenance of Eva apples

Modified atmosphere is a method of food preservation that provides increased lifetime, decreases deterioration losses, and facilitates marketing. The objective of this study was to evaluate the efficiency of different plastic films in modifying the atmosphere around Eva apples to assure quality maintenance during postharvest storage. The fruits were cleaned and separated into three treatment groups: polypropylene, low density polyethylene, and high density polyethylene packing with a total of 5 fruits per package for each evaluation period. A group of control apples was not submitted to atmospheric modification. After the treatment, all fruits were stored at 0.5±0.5°C (cold storage) for up to 225 days. The analyses were performed at 45, 135, and 225 days after cold storage. Respiration, ethylene production, firmness, mass loss, total pectin, soluble pectin, soluble solids, total acidity, and epidermis background color of each treatment group were evaluated. The high density polyethylene film treatment did not show a decrease in ethylene production during storage and allowed the fruits to maintain a greater firmness and smaller percentage of mass loss during the study period. Moreover, the storage of the Eva apple cultivar under modified atmosphere allowed the preservation of quality for up to seven months

ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content

1-MCP nos aspectos fisiológicos e na qualidade pós-colheita de maçãs Eva durante o armazenamento refrigerado

O objetivo deste estudo foi verificar o efeito de doses específicas do composto 1-metilciclopropeno (1-MCP), após a colheita, nos aspectos fisiológicos e na qualidade físico-química de maçãs Eva durante o armazenamento refrigerado. Após a aplicação dos tratamentos com diferentes doses de 1-MCP (0, 10, 50, 100 e 500mg L-1), os frutos foram armazenados em câmara fria 0,5°C (±0,5) por até 135 dias. O armazenamento refrigerado juntamente com a aplicação de 1-MCP resultou em uma menor produção de etileno, principalmente nos frutos tratados com as doses de 10, 50 e 100mg L-1. O grupo controle perdeu 45% de sua firmeza, enquanto os grupos tratados perderam, em média, 27% de sua firmeza. O parâmetro C de cor identificou frutos com cor mais intensa aos 135 dias de armazenamento e o ângulo Hue mostrou que, quando tratados com as doses de 10 e 50mg L-1, os frutos apresentaram-se mais amarelados, evidenciando melhor ação do 1-MCP em baixas concentrações. Frutos que não foram submetidos aos tratamentos apresentaram maior relação sólidos solúveis e acidez, demonstrando assim maior atividade metabólica

Physicochemical evaluation of coated and interleaved cheeses with films of ripe banana peel and starch enriched with extract of loquat leaves

This study aimed to evaluate the effect of edible coating and films based on ripe banana peel flour and cornstarch, with and without extract of loquat (Eriobotrya japonica) leaves, in sliced and cut mozzarella cheese during 28 days of storage at 4 °C. During storage, weight loss was observed across all treatments. Increase in pH and reduction in titratable acidity during storage were verified for all cheeses, although milder in those treated with edible formulations. The cheeses submitted to coating or film were less moist than the others. Cheeses treated with the formulation containing the extract were less light and had more intense yellowish coloring. The hardness of the evaluated cheeses did not change during storage. Therefore, the use of edible films and coatings of ripe banana peel flour and loquat leaf extract has potential as an alternative material for the conservation of cheeses