Industria 4.0 en la educación profesional en el Estado de Paraná: Análisis de los cursos de educación superior Senai-Brasil.

La Industria 4.0 es ahora una realidad considerada por empresas y gobiernos. Así, el presente estudio buscó identificar cómo se ha entendido el trabajo humano en este nuevo contexto, investigar si la narrativa de la industria 4.0 está presente en ala formación profesional del estado de Paraná y cómo la entidad elegida está lidiando con estas expectativas en su país. programa. Como resultado, el SENAI, objeto de análisis, presenta los principios de la Industria 4.0 de manera expresiva en los cursos de educación superior ofrecidos. Ya sea en la descripción del perfil profesional, campo de actividad, o en su currículum, los supuestos ya se entrelazan como propuesta pedagógica

Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

Mnoge vrste voća i povrća sadržavaju spojeve koji imaju antioksidacijska svojstva, no njihova prerada i skladištenje u prehrambenim pogonima mogu oštetiti te vrijedne sastojke i dovesti do nastanka slobodnih radikala koji zatim uzrokuju oksidacijski stres. Svrha je ovoga rada bila ispitati in vitro antioksidacijski i prooksidacijski učinak pulpe plodova palme Euterpe edulis (juçara) fermentirane s pomoću bakterija Lactobacillus reuteri ili Lactobacillus plantarum, i to prije i nakon sušenja raspršivanjem uz uporabu maltodekstrina, arapske gume ili želatine kao nosača te skladištenja pri 25 °C tijekom 90 dana. Antioksidacijski učinak je procijenjen na osnovi sposobnosti uklanjanja reaktivnih kisikovih spojeva (ROS) tijekom oksidativnog praska neutrofila i slobodnih 2,2-difenil-1-pikril hidrazil (DPPH) radikala, te određivanjem ukupnog udjela fenolnih spojeva. Prooksidacijski učinak je ispitan mjerenjem količine oslobođenih radikala pomoću elektronske paramagnetske rezonancije (EPR). Fermentacija s pomoću obje bakterije povećala je antioksidacijsku aktivnost, dok je sušenje raspršivanjem smanjilo udjel fenolnih spojeva za 65-85 % te sposobnost uklanjanja DPPH radikala, ovisno o upotrijebljenom nosaču. Svi su uzorci inhibirali ROS tijekom oksidativnog praska neutrofila, pri čemu je pulpa fermentirana s pomoću L. reuteri i sušena uz dodatak arapske gume kao nosača imala najveći učinak. Sušenje raspršivanjem nije utjecalo na intenzitet ili vrstu slobodnih radikala detektiranih pomoću metode EPR. Međutim, skladištenjem na sobnoj temperaturi smanjio se antioksidacijski učinak i povećala količina oslobođenih radikala iz fermentirane pulpe.Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation

Flan s dodatkom pulpe i praha açaí bobica kao funkcionalna hrana s probiotikom Lacticaseibacillus rhamnosus HN001: fizikalno-kemijska svojstva, preživljavanje probiotika, senzorska prihvatljivost i percepcija potrošača

Research background. Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan. Experimental approach. The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product. Results and conclusions. The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product. Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study on açaí flan with added probiotic culture.Pozadina istraživanja. Açaí bobice bogate su antioksidansima i stoga povezane s pozitivnim zdravstvenim učincima. U ovom smo istraživanju ispitali mogućnost korištenja probiotičke kulture Lacticaseibacillus rhamnosus HN001 u proizvodnji flana s dodatkom pulpe i praha açaí bobica. Eksperimentalni pristup. Ispitani su kemijski sastav, fizikalno-kemijska i mikrobiološka svojstva te senzorska prihvatljivost flana tijekom skladištenja u hladnjaku (na 5 °C tijekom 42 dana). Osim toga, percepcija potrošača o proizvodu procijenjena je korištenjem asocijacija riječima, pri čemu je potrošačima prikazana fotografija proizvoda s dodatkom ili bez dodatka pulpe i praha açaí bobica, popraćena kratkim opisom proizvoda. Rezultati i zaključci. Flan je imao prikladan kemijski sastav, a uglavnom je sadržavao ugljikohidrate i bjelančevine. Održivost probiotika dosegnula je 8 log CFU/g u proizvodu i 4 log CFU/g nakon gastrointestinalne simulacije. Proizvod je imao boju tipičnu za açaí bobice, znatnu antioksidacijsku aktivnost i dobru senzorsku prihvatljivost. Informacije o sastojcima i svojstvima proizvoda povećale su zdravstvenu vrijednost i pozitivne osjećaje potrošača spram proizvoda. Novina i znanstveni doprinos. Flan s dodatkom pulpe i praha açaí bobica pokazao se prikladnim za obogaćivanje probiotičkom kulturom L. rhamnosus HN001, koja je dodatno poboljšala karakteristična korisna svojstva tog voća. Stoga se kombiniranjem ovih informacija s marketinškim strategijama što informiraju potrošače o prednostima proizvoda može dodatno poboljšati njegova potrošačka prihvatljivost. Koliko nam je poznato, ovo je prvo istraživanje o flanu s dodatkom pulpe i praha açaí bobica uz dodanu probiotičku kulturu

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters

In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota

A considerable proportion of dietary plant-polyphenols reach the colon intact; determining the effects of these compounds on colon-health is of interest. We hypothesise that both fibre and plant polyphenols present in açai (Euterpe oleracea) provide prebiotic and anti-genotoxic benefits in the colon. We investigated this hypothesis using a simulated in vitro gastrointestinal digestion of açai pulp, and a subsequent pH-controlled, anaerobic, batch-culture fermentation model reflective of the distal region of the human large intestine. Following in vitro digestion, 49.8% of the total initial polyphenols were available. In mixed-culture fermentations with faecal inoculate, the digested açai pulp precipitated reductions in the numbers of both the Bacteroides-Prevotella spp. and the Clostridium-histolyticum groups, and increased the short-chain fatty acids produced compared to the negative control. The samples retained significant anti-oxidant and anti-genotoxic potential through digestion and fermentation. Dietary intervention studies are needed to prove that consuming açai is beneficial to gut health

In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota

This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24 h incubations by fluorescence in situ hybridisation (FISH). Short-chain fatty acids (SCFA) were measured by HPLC. Phenolic compounds, during an in vitro simulated digestion and fermentation, were also analysed. Juçara pulp can modulate the intestinal microbiota in vitro, promoting changes in the relevant microbial populations and shifts in the production of SCFA. Fermentation of juçara pulp resulted in a significant increase in numbers of bifidobacteria after a 24 h fermentation compared to a negative control. After in vitro digestion, 46% of total phenolic content still remained. This is the first study reporting the potential prebiotic effect of juçara pulp; however, human studies are necessary to prove its efficacy

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 °C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 °C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL), with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage