Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.

The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C.Resumo 657

Bebida contendo abacaxi (Ananas comosus) e beterraba (Beta vulgaris) para crianças: tratar termicamente ou não?

Edição dos Resumos do VI Congresso Latinoamericano e XII Congresso Brasileiro de Higienistas de Alimentos, II Encontro Nacional de Vigilância das Zoonoses, IV Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, Gramado, abr. 2013

Conservación de xilopodio de umbucero (Spondias tuberosa Arr. Cam.) por fermentación láctica.

El umbucero es una importante fruta nativa de la región semiárida del Noreste brasileño que además de los frutos suministra tuberas radiculares conocidas como xilopodio que són dulces y ricas, en agua y sales minerales. El xilopodio puede ser utilizado para la preparación de pícles, siendo ésta una alternativaal aprovechamiento del umbucero. Los objetivos de este trabajo fueron la adaptación de la metodología de la fermentación de vegetales al xilopodio y la evaluación de la aceptabilidad del producto. Fueron testados dos procesos de fermentación (con y sin adición de tampón de acetato de sodio) y realizadas pruebas sensoriales de aceptación del producto con diferentes tiempos de almacenamiento. La fermentación con adición del tampón fue exitosa, la bacteria del inóculo (Lactobacillus plantarum) ejerció control sobre el desarrollo de los contaminantes y produjo un nivel de acidez deseado. No fue detectada diferencia significativa (P>0,05) de preferencia entre las muestras almacenadas en diferentes tiempos. Para los atributos de textura y apariencia, la mayor parte de los probadores atribuyó nota 7 (me gustó regularmente) y para el sabor nota 6 (me gustó ligeramente)

Validation of high performance liquid chromatography method for determination of meloxicam loaded PEGylated nanocapsules

abstract A method to ensure that an analytical method will produce reliable and interpretable information about the sample must first be validated, making sure that the results can be trusted and traced. In this study, we propose to validate an analytical high performance liquid chromatography (HPLC) method for the quantitation of meloxicam loaded PEGylated nanocapsules(M-PEGNC). We performed a validation study, evaluated parameters including specificity, linearity, quantification limit, detection limit, accuracy, precision and robustness. PEGylated nanocapsules were prepared by interfacial deposition of preformed polymer, and the particle size, polydispersity index, zeta potential, pH value and encapsulation efficiency were characterized. The proposed HPLC method provides selective, linear results in the range of 1.0-40.0 μg/mL; quantification and detection limits were 1.78 μg/mL and 0.59 μg/mL, respectively; relative standard deviation for repeatability was 1.35% and intermediate precision was 0.41% and 0.61% for analyst 1 and analyst 2, respectively; accuracy between 99.23 and 101.79%; robustness between 97.13 and 98.45% for the quantification of M-PEGNC. Mean particle diameters were 261 ± 13 nm and 249 ± 20 nm, polydispersity index was 0.15 ± 0.07 and 0.17 ± 0.06, pH values were 5.0 ± 0.2 and 5.2 ± 0.1, and zeta-potential values were -37.9 ± 3.2 mV e -31.8 ± 2.8 mV for M-PEGNC and placebo(B-PEGNC), respectively. In conclusion, the proposed analytical method is suitable for the quality control of M-PEGNC. Moreover, suspensions showed monomodal size distributions and low polydispersity index indicating high homogeneity of formulations with narrow size distributions, and appropriate pH and zeta potential. The extraction process was efficient for release of meloxicam from nanostructured systems