CORANTES NATURAIS: IMPORTÂNCIA E FONTES DE OBTENÇÃO

Colorings play an important role in foods as they are a parameter of consumer attractiveness. ANVISA considers colorant as the substance or mixture of substances that have the property of conferring or intensifying the color of food and drink, in addition to having oxidizing power. In food production there are two classes of colorants, artificial and natural. Artificial dyes are those that are obtained by chemical synthesis and natural ones are obtained from natural matrices, such as vegetables. Indigo blue, purple and red tones were the most prominent dyes in history where they were used in fabrics, body paintings, houses and objects, in rock art, to dye hair, these were extracted from animals, fruits, flowers, bark and plant roots. Among the main natural food colors stand out annatto, cochineal carmine, anthocyanins, betalains and curcumin. The main extraction methods found were maceration extraction, supercritical fluid extraction, enzymatic extraction, pressurized liquid extraction, subcritical water extraction, pulsed electric field extraction, microwave assisted extraction, controlled instantaneous pressure drop extraction and ultrasound-assisted extraction.Los colorantes juegan un papel importante en los alimentos ya que es un parámetro de atractivo para el consumidor. ANVISA considera el colorante como la sustancia o mezcla de sustancias que tienen la propiedad de conferir o intensificar el color de alimentos y bebidas, además de presentar poder oxidante. En la producción de alimentos hay dos clases de colorantes, artificiales y naturales. Los colorantes artificiales son aquellos que se obtienen por síntesis química y los naturales se obtienen a partir de matrices naturales como los vegetales. El azul índigo, el púrpura y los tonos de rojo fueron los tintes más destacados de la historia donde se utilizaron en telas, pinturas corporales, casas y objetos, en artes rupestres, para teñir el cabello, estos fueron extraídos de animales, frutas, flores, cortezas y raíces de plantas. Entre los principales colorantes alimentarios naturales se encuentran el achiotelo, el carmín de cochinilla, las antocianinas, las betalaínas y la curcumina. Los principales métodos de extracción encontrados fueron la extracción por maceración, la extracción de fluidos supercríticos, la extracción enzimática, la extracción de líquidos presurizados, la extracción de agua subcrítica, la extracción de campo eléctrico pulsado, la extracción asistida por microondas, la extracción de caída de presión instantánea controlada y la extracción asistida por ultrasonido.Os corantes desempenham um papel importante nos alimentos visto que é um parâmetro de atratividade para o consumidor. A ANVISA considera corante como a substância ou a mistura de substâncias que possuem a propriedade de conferir ou intensificar a coloração de alimento e bebida, além de apresentar poder oxidante. Na produção de alimentos existem duas classes de corantes, os artificiais e os naturais. Os corantes artificiais são aqueles que são obtidos por síntese química e os naturais são obtidos de matrizes naturais, como vegetais. O azul índigo, a púrpura e os tons de vermelho foram os corantes de maior destaque na história onde eram utilizados em tecidos, pinturas corporais, de casas e objetos, em artes rupestres, para tingir os cabelos, estes eram extraídos de animais, frutos, flores, cascas e raízes de plantas. Entre os principais corantes naturais alimentícios se destacam o urucum, o carmim de cochonilha, as antocianinas, as betalaínas e a curcumina. Os principais métodos de extração encontrados foram extração por maceração, extração em fluído supercrítico, extração enzimática, extração em líquido pressurizado, extração em água subcrítica, extração por campo elétrico pulsado, extração assistida por micro-ondas, extração por queda de pressão instantânea controlada e extração assistida por ultrassom

SORVETES PROBIÓTICOS: TECNOLOGIA, IMPORTÂNCIA E PERSPECTIVAS PARA O FUTURO

Ice cream is considered a great vehicle for probiotic species, since it is a food consumed in considerable amounts by all people, regardless of age. In addition, these microorganisms have positive effects on gastrointestinal transit and reduce the risk of getting some diseases. The aim of this study was to review the new technologies used in the production of edible ice cream, their importance and perspectives for the future of this sector, since the addition of functional ingredients also makes it a product with high nutritional value. It was observed, through the articles analyzed, the numerous advantages brought to human health through the ingestion of probiotic ice cream, so this contributes positively to the dairy industry and also to studies in food science and technology.El helado es considerado un gran vehículo de especies probióticas, ya que es un alimento consumido en cantidades considerables por todas las personas, independientemente del grupo de edad. Además, estos microorganismos causan efectos positivos en el tránsito gastrointestinal y reducen el riesgo de contraer algunas enfermedades. El objetivo de este estudio fue realizar una revisión sobre las nuevas tecnologías utilizadas en la producción de helado comestible, su importancia y perspectivas de futuro de este sector, ya que la incorporación de ingredientes funcionales también lo convierte en un producto de alto valor nutricional. Se observó, a través de los artículos analizados, las numerosas ventajas aportadas a la salud humana a través de la ingestión de helados probióticos, por lo que esto contribuye positivamente a la industria láctea y a los estudios en ciencia y tecnología de los alimentos.Os sorvetes são considerados um ótimo veículo de espécies probióticas, uma vez que é um alimento consumido em quantidades consideráveis por todas as pessoas, independente da faixa etária. Além disso, esses microrganismos ocasionam efeitos positivos no trânsito gastrointestinal e reduzem o risco de se obter algumas enfermidades. O objetivo deste estudo foi realizar uma revisão sobre as novas tecnologias utilizadas na produção de gelados comestíveis, a sua importância e perspectivas para o futuro desse setor, uma vez que a adição de ingredientes funcionais também o torna um produto de alto valor nutritivo. Foi observado, através dos artigos analisados, as inúmeras vantagens trazidas a saúde humana através da ingestão de sorvetes probióticos, logo esse contribui de forma positiva para a indústria de lácteos e para os estudos em ciência e tecnologia de alimentos

Aroma retention during drying of caja-umbu fruit pulp

[EN] This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds.Fontes, A.; Leite-Neta, MT.; Matos, P.; Araújo, HC.; Jesus, M.; Rajkumar, G.; Narain, N. (2018). Aroma retention during drying of caja-umbu fruit pulp. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1051-1057. https://doi.org/10.4995/IDS2018.2018.7811OCS1051105

Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit

Abstract This work has an objective to analyse and quantify the volatile compounds content in the dried powder of sapota using two encapsulating agents, maltodextrin or gum Arabic, and a mix of these agents. The major compounds found were ethyl acetate and 1-hexanol. Regarding the concentrations of these compounds present in the atomized samples, it can be verified that for both ethyl acetate and 1-hexanol their concentrations were higher in rehydrated gum Arabic dried powder (SG) sample, being 1237.15 µg/kg and 588.08 µg/kg, respectively, compared to the other two samples, rehydrated maltodextrin dried powder (SM) and rehydrated powder containing both encapsulating agents (SMG). The results of PCA analysis showed that the first two main components PC1 and PC2 were able to explain 80.90% of the total variation of the data, of which the main component PC1 explained 59.77% and the component PC2, 21.13%. %. From the heat map the top cluster includes the samples SM e SMG, while the bottom cluster contains the samples sapota juice and SG. Therefore, the sample SG presented greater similarity with the sample of fresh sapota juice as to the composition of volatile compounds

Characterization of growth and development of pumpkin cv Mini Jack fruits

The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini Jack. For this, fruits were harvested at 0, 5, 10, 15 and 20 days after anthesis (DAA) and evaluated for respiratory rate, height, diameter, weight, skin color, firmness, skin and pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in the skin and pulp, reducing sugars, non-reducing sugars, and total sugars. During the growth and development of the fruits, there was an increase in the levels of total sugars, total soluble solids, and changes in carotene levels up to 10 DAA. The levels of total carotenoids increased significantly throughout the development of the fruits reaching the highest values at 20 DAA. It was possible to verify that the respiratory rate of the fruits was high at the beginning of development presenting reduction and stabilization at 10 DAA. The weight, height and concavity of the fruits increased up to 10 DAA. Thus, the ideal point for harvesting the fruits of the Mini Jack pumpkin occurred between 10 and 15 DAA