Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage

The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs coated with rice protein concentrate at 8% enriched or not with different essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris). The HU and YI were higher in coated eggs (P < 0.001). Data were submitted to variance analysis, and the statistical models included the effects of treatments (coating types), storage periods (weeks), and interaction (treatments by storage periods). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.43%), whereas coatings of rice protein alone (4.23%) or enriched with tea tree (4.10%), copaiba (3.90%), and thymo (4.08%) solutions were effective in preventing weight lost (P < 0.001). The coating use preserved the internal quality of the eggs for up to 3 wk longer than uncoated eggs in terms of HU, YI, and pH. Uncoated eggs had the worst (P < 0.001) HU (58.46), albumen pH (9.48), and YI (0.33) after 6 wk of storage. In conclusion, the use of coatings based on rice protein concentrate enriched with different essential oils influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf life of commercial eggs

Um estudo sobre a percepção de estudantes de escola básica acerca da ciência e da tecnologia dos alimentos

Esta pesquisa se trata de um estudo descritivo, de caráter exploratório, que busca conhecer a percepção de alunos de escola básica acerca da ciência e da tecnologia empregada e envolvida na temática dos alimentos. Através de um questionário elaborado com 44 questões fechadas, abordamos temas atuais ligados à produção, conservação e consumo de alimentos. Os temas abordados foram alimentos orgânicos, alimentos transgênicos, aditivos alimentares, alimentos irradiados, agrotóxicos e embalagens. O questionário de escala Likert, de cinco pontos, foi respondido por estudantes de ensino fundamental e médio, de escola pública e privada. Através da análise das respostas conseguimos inferir as ideias que estudantes tem a respeito dos assuntos abordados no questionário. A partir da análise de questões específicas, propomos a criação de uma escala de quimiofobia, entendida como o receio ou a aversão à química relacionada aos alimentos. A partir dos dados obtidos para essa escala, buscamos identificar o perfil dos estudantes que apresentam um maior grau de quimiofobia, que foi identificado entre estudantes de escola pública, do sexo feminino, cuja principal fonte de informação é a internet.This is a descriptive, exploratory study that aims to evince the students' perceptions about science and food technology. Through a questionnaire with 44 closed questions, we discuss current issues related to production, storage and consumption of food. Topics covered included organic foods, genetically modified foods, food additives, irradiated foods, pesticides and packaging. The Likert scale questionnaire was submitted to students in public and private elementary and middle schools. Through the analysis of the responses we could infer the that students’ ideas have about the issues addressed in the questionnaire. We propose the creation of a chemophobia index, from the analysis of specific issues, and from the data obtained for this scale identified the student profile that shows a greater degree of chemophobia

Um estudo sobre a percepção de estudantes de escola básica acerca da ciência e da tecnologia dos alimentos

Esta pesquisa se trata de um estudo descritivo, de caráter exploratório, que busca conhecer a percepção de alunos de escola básica acerca da ciência e da tecnologia empregada e envolvida na temática dos alimentos. Através de um questionário elaborado com 44 questões fechadas, abordamos temas atuais ligados à produção, conservação e consumo de alimentos. Os temas abordados foram alimentos orgânicos, alimentos transgênicos, aditivos alimentares, alimentos irradiados, agrotóxicos e embalagens. O questionário de escala Likert, de cinco pontos, foi respondido por estudantes de ensino fundamental e médio, de escola pública e privada. Através da análise das respostas conseguimos inferir as ideias que estudantes tem a respeito dos assuntos abordados no questionário. A partir da análise de questões específicas, propomos a criação de uma escala de quimiofobia, entendida como o receio ou a aversão à química relacionada aos alimentos. A partir dos dados obtidos para essa escala, buscamos identificar o perfil dos estudantes que apresentam um maior grau de quimiofobia, que foi identificado entre estudantes de escola pública, do sexo feminino, cuja principal fonte de informação é a internet.This is a descriptive, exploratory study that aims to evince the students' perceptions about science and food technology. Through a questionnaire with 44 closed questions, we discuss current issues related to production, storage and consumption of food. Topics covered included organic foods, genetically modified foods, food additives, irradiated foods, pesticides and packaging. The Likert scale questionnaire was submitted to students in public and private elementary and middle schools. Through the analysis of the responses we could infer the that students’ ideas have about the issues addressed in the questionnaire. We propose the creation of a chemophobia index, from the analysis of specific issues, and from the data obtained for this scale identified the student profile that shows a greater degree of chemophobia

Síntese de derivados do trans-reveratrol via reações de acoplamento catalisadas por Pd e Ni

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Síntese de 2-[5'-(acriloilamida)-2'-hidroxifenil]benzazóis, compostos fluorescentes via ESIPT

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Síntese de 2-[5'-(acriloilamida)-2'-hidroxifenil]benzazóis, compostos fluorescentes via ESIPT

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Síntese de cumarinas substituídas como precursoras na obtenção de benzazolcumarinas lineares e angulares

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Síntese de cumarinas substituídas como precursoras na obtenção de benzazolcumarinas lineares e angulares

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Plasticizer types and whey protein coatings on internal quality and shelf life of eggs stored for 42 days

Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality and shelf life of eggs stored for 42 days. Eggs were coated with WPC at 8 % solution combined with the plasticizers glycerol (GLY), sorbitol (SOR), and propylene glycol (PRO). The eggs were stored at 20 °C. Weight loss, Haugh Unit (HU), albumen and yolk pH, and yolk index (YI) were evaluated weekly from day 0 to 42 days. After, electron microscopy of the eggshell structure was performed. The data was submitted to the analysis of variance and the effects of treatment, storage time, and the interaction between these factors were evaluated. There was significant interaction between factors (treatment and periods) for weight loss (p &lt; 0.0001), HU (p &lt; 0.0001), albumen (p &lt; 0.0001), and yolk pH (p &lt; 0.0001), and YI (p &lt; 0.0001). After 42 days, uncoated eggs showed greater weight loss (5.4 %), compared to WPC+GLY, (3.8 %), WPC+SOR (3.3 %) and WPC+PRO (3.9 %). Similar results were verified for HU at 42 days of storage. Uncoated eggs showed HU of 58.46 (B), while coated eggs showed higher values: WPC+GLY – 66.58 (A), WPC+SOR – 68.79 (A), and WPC + PRO – 71.53 (A). The plasticizers GLY, SOR and PRO, associated with WPC, demonstrated effectiveness in maintaining the quality of eggs throughout the 42 days of storage. However, WPC+SOR showed superiority in preserving quality integrity of eggs. This result can be related to the chemical structure of SOR, making the combination more efficient for storage