Influence of aqueous ozonation on physicochemical properties and incidence of phytopathogens in minimally processed strawberries

Minimally processed strawberries are perishable and susceptible to the development of pathogenic agents, making their post-harvest life limited. Thus, sanitization is a crucial step to ensure the quality of this produce. The objective was to evaluate the effect of treatment with ozone gas dissolved in water on the physicochemical properties and the incidence of pathogens in minimally processed strawberries stored under refrigeration. After minimal processing, “Camino Real” strawberries were submitted to five different treatments: immersion in ozonated water (OW) at three different concentrations (0.2; 0.5; and 1.0 mg L-1) at 10 ºC for 5 min; chlorine sanitization (Sumaveg®) in two steps, at 150 mg L-1 and 5 mg L-1, at 10 ºC for 10 min. The control treatment corresponded to fruits without sanitation. After the treatments, the fruits were stored under refrigeration at 5 ºC and 90% RH and evaluated for 12 days regarding postharvest quality (physical, physicochemical and biochemical), as well as the incidence of diseased fruits (%). The results showed that the sanitization of fruits with ozonized water, regardless of the concentration, favored the quality and health of strawberries during storage compared to fruits subjected to sanitization with chlorinated water and control fruits. Ozonated water treatment is an alternative to traditional sanitization with chlorine, maintaining the physicochemical quality of the minimally processed “Camino Real” strawberries stored under refrigeration

UTILIZAÇÃO DO SORO DE LEITE BOVINO COMO REVESTIMENTO PROTETOR EM MORANGOS

The objective of this study was the use of the bovine sweet milk whey as protective covering in strawberries "cultivar Dover" evaluating sensorial and microbiological aspects of the fruits during storage at 10ºC and 20°C. Strawberries were pre-selected, washed in abundant potable water, hygienized with chlorine and dried. Ten boxes containing eight samples each were used for each treatment. Application of the whey occurred by the immersion in recipients containing 100%, 50% and 0% (control). The weight loss in fruits stored at 20°C and treated with whey at 50% and 100% was of 1.2% and 1.3%, respectively, and the control showed a loss of 2.5%. In fruits stored at 10°C, the weight loss was 1.8% for milk whey 50% and 100% and 3.2%, for the control sample. The smaller contamination of moulds and yeasts occurred with milk whey 100%/10ºC treatment. The whey conferred a more brilliant aspect to the fruits, less dried up, and sepals with prominent green colour, especially in 100% whey milk treatment. In conclusion, the use of a 100% bovine sweet milk whey solution in strawberries stored at 10ºC can minimize moulds and yeasts contamination and preserves important characteristics, maintaining its original visual aspect.Este trabalho teve como objetivo aproveitar o soro de leite bovino como revestimento protetor em morangos, cultivar Dover, avaliando-se aspectos biológicos e sensoriais dos frutos durante o armazenamento a 10ºC e 20ºC. Os morangos foram pré-selecionados, lavados em água corrente, sanificados com cloro e secos. Utilizaram-se 10 caixas de morangos para cada tratamento contendo oito frutos cada. A aplicação do soro ocorreu pela imersão dos frutos em recipiente contendo soro a 100%, 50% e 0% (controle). A perda de peso nos frutos armazenados a 20ºC e tratados com soro a 50% e 100% foi de 1,2% e 1,3%, respectivamente, tendo o controle apresentado perda de 2,5%. Nos frutos armazenados a 10ºC, a perda de peso foi de 1,8% nos frutos tratados com soro a 50% e 100% e de 3,2% para o controle. A menor contaminação por bolores e leveduras ocorreu no tratamento com soro 100%/10ºC. O soro conferiu aspecto brilhante aos frutos, menor ressecamento e sépalas mais verdes, especialmente no tratamento a 100%. Concluiu-se que a aplicação do soro diminuiu a incidência de fungos e preservou características importantes dos frutos, mantendo seu aspecto visual original

Effect of cellulose microcrystals in starch and chitosan-based films properties

Cellulose microcrystals (CMC) can be used as reinforcing material in the preparation of composite films. This study aimed to evaluate the effect of CMC in starch and chitosan-based films properties. Starch/CMC and Chitosan/CMC composite films were formulated with 1% (w/v) of biopolymer, 0.25% (w/wbiopolymer) glycerol and 0.1% or 0.2% of CMC. The solutions were prepared at 70◦C during 30 min under stirring and submitted to 45 min of ultrasonication. Afterwards were dried in an air-circulating oven at 30◦C for 24 h. The effect of CMC incorporation was evaluated in respect to the surface morphology on a scanning electron microscope (SEM). Solubility was expressed as percentage of the film dry matter solubilized after 24 h immersion in distilled water, and mechanical properties were measured using a texture analyzer following the guidelines of ASTM D 882-10. X-ray diffraction analyses (XRD) were used to evaluate the crystallinity of the samples. SEM micrographs of films with the incorporation of CMC revealed an irregular structure with high heterogeneity and that the roughness of the surface of the films increased for higher concentrations of CMC. Nevertheless, the surface of starch and chitosan films in the absence of CMC are smooth. Regarding to XRD patterns, it was observed that the addition of CMC leads to the presence of reflection peaks at 2θ=22.5° which are related to the cellulose crystalline structure. The values of solubility in water for films with 0.1% and 0.2% of MCM are statistically lower (p<0.05) than for chitosan and starch control films, thus indicating that the presence of CMC reduces the solubility of the film in water. The incorporation of CMC in films decreased the tensile strength values of starch-based films and the elongation at break (p<0.05). Regarding chitosan-based films the incorporation of CMC showed to be effective in increasing the tensile strength values, however leads to a decrease of elongation at break values. Overall, results showed that the incorporation of CMC in chitosan and starch-based films can be used to change the properties of the films and that according to the biopolymer used distinct behaviors can be obtained

Processo De Obtenção De Inulida E Seus Subprodutos A Partir De Tubérculos

Que permite prever todas as técnicas envolvidas, desde a colheita da matéria-prima até a obtenção da inulina em pó e seus subprodutos. A inulina é um frutooligosssacarídeo natural, com propriedades nutricionais baseadas em três fatores, sendo que atualmente a batata Yacon, a alcachofra de Jerusalém e a chicória possuem raízes apropriadas para a exploração comercial, sendo que a inulina como ingrediente pode substituir a gordura e o açúcar. O processo proposto apresenta as seguintes etapas: Pré-processamento (1), separação das folhas sãs (2), lavagem das folhas (2 a), secagem (2b), tratamento das raízes (3), secagem dos materiais (4), colocação numa peneira (4 a), deposição do material num secador (4b), moagem e peneiramento (5), extração da inulina das raízes secas (6), filtração da suspensão obtida (7), filtração com adoção de filtro de manta (7 a), obtenção dos sólidos (7b), ultra filtração ou separação por membranas (7c), submissão das suspensões a um processo de concentração (8), secagem ou cristalização do concentrado (9), submissão do sólido grosso (10) proveniente da etapa (7), com ou sem os sólidos obtidos das etapas (7 a, 7b e 7c), aos processos descritos nas etapas (4b) e (5), obtendo-se o pó da raiz seca pobre em inulina, submissão das partículas (11) de raízes provenientes da etapa (3). As etapas seguintes são análogas aos descritos nas etapas (7), aqui referida como a etapa (12), onde a etapa (13) correspondente a etapa (8) que fornece concentrado denominado concentrado de inulina da raiz. E a etapa (14) corresponde a etapa (9), obtendo pó de inulina de 40 a 98% de concentração com 2 a 8% de umidade final, aqui denominado pó de inulina da raiz. A outra etapa, ou etapa (15) é análoga aos procedimentos descritos na etapa (10), obtendo-se o pó da raiz pobre em inulina. Esta inulina poderá ser utilizada em processos biotecnológicos (processos de fermentação), etapa (16), como por exemplo, um componente em meio de fermentação semissólida na indução do crescimento de microrganismos (fungos) produtores de enzimas inulinases.BR0301192 (A)C08B37/18C08B37/18BR20030301192C08B37/18C08B37/1

Cellulose nanocrystals from grape pomace and their use for the development of starch-based nanocomposite films

Nanocomposite films prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performed using grape pomace as raw material. CNCs were obtained by acid hydrolysis and added to filmogenic solutions (1, 2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized. Amorphous non-cellulosic materials were removed from the grape pomace presented values for CrI 64% and 71% and yield 12 and 70% in Cellulose and CNCs, respectively. Nanocomposites showed smaller permeability and the addition of 5 to 15% CNCs formed more opaque films and had improved tensile strength and Youngs modulus. The addition of CNCs from 5 to 15% proved to be effective in improving mechanical properties and decreasing water vapor permeability, important characteristics in food packaging materials. This study provided an effective method to obtain CNCs from the agroindustrial waste and open the way to produce high-value starch based nanocomposites.The authors are grateful for financial support provided by FAPERJ - Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro, Brazil (E-26.202749/2018), the National Council for Scientific and Technological Development – CNPq (311936/2018-0), and the Coordenação de Aperfeiçoamento Pessoal do Ensino Superior (CAPES). The support during transmission electron microscopy analyses provided by the LABNANO/CBPF is also very much appreciated.info:eu-repo/semantics/publishedVersio

Gastrointestinal digestion improving the antihypertensive activity of whey peptides

Whey proteins are byproducts of dairy industry, known for presenting bioactivity in several biological systems, including the cardiovascular. Its peptides are able to exert antihypertensive activity directly via the intestinal lumen and also after absorption. Despite all knowledge concerning whey peptides, there are only few products commercially available with this proposal, emphasizing the need of more studies regarding this theme. Aiming to make a better use of this agroindustrial byproduct, together with the need to meet the demands of this market, the present study proposed to evaluate the in vitro vasorelaxant activity of a whey hydrolysate during gastrointestinal digestion. A whey protein concentrate solution (1.25%w/w) was hydrolysed by a low-cost commercial pepsin (1.91%w/w, 37°C, 3h). The hydrolysate obtained was then spray-dried and submitted to in vitro static digestion, including oral, gastric and enteric phases. Samples were collected to chemical analysis and in vitro biological assays, using rat aortic rings. Non digested samples showed varied peptide profiles, with complete α-Lactalbumin hydrolysis and partial β-Lactoglobulin hydrolysis. During gastric digestion, more than 70 peptides were formed, ranging from high to low polarity and a β-Lactoglobulin hydrolysis was also observed. After the addition of pancreatin, peptides were extensively hydrolysed and 2 intense peaks were formed in 2.87 and 9.75min of a RP-HPLC run. The biological assays corroborate with the chromatographic analysis, as the vasorelaxation increased during the digestive process. Non digested samples showed a vasorelaxant activity of 80.45% ±7.12 (10mg.mL-1). This biofunctionality was maintained during in vitro gastric digestion (86.19% ±10.87; 10mg.mL-1, p>0.05), however an increase of approximately 100 times-fold was observed after the enteric phase, achieving 91.59% ± 9.90 (100μg.mL-1) of vasorelaxation. The results showed that the whey hydrolysate with reduced cost of production presented a high vasorelaxant activity after gastrointestinal digestion, which may be of great interest for food and nutraceutical industries

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

Probiotized juice represents an alternative to probiotic beverages derived from dairy products. Agricultural residue production represents an economical and environmental problem worldwide, its utilization to supplement a probiotic juice may be an applicable solution on food industry. Studies using fruit residues as an ingredient are not a novelty; however a definitive solution to this environmental problem has not yet been established. Therefore, the objective of this work was to propose a probiotized juice using lactic bacteria that, besides being a starter culture, can function as biopreservative and improve the stability of the final product. A fermented beverage was formulated using commercial grape juice, Vitis vinifera Pinot noir grape pomace and lactic bacteria. Pathogenic strains were used to simulate a potential protective effect on the beverage. Procedures were carried out according to the American Public Health Association and the results were expressed in media with standard deviation using statistical analyses performed by Prism. Lactic bacteria showed a cell growth of approximately 4 log CFU/ml. There was a significant decrease in pH values (p &lt; 0.05) when pure grape juice was fermented. Grape juice supplemented with grape pomace from white winemaking was able to induce a higher growth of lactic bacteria population during fermentation, 5 log cycle CFU/mL, comparing to juice without supplementation. The beverage containing grape juice, water and pomace also presented growth on lactic bacteria population but Lactobacillus rhamnosus reached a higher concentration, of approximately 8 log cycle CFU/ml after 12 h fermentation. This was also observed when beverages were stored, only L. rhamnosus remained viable for 10 days at 10°C. All beverage samples co-inoculated with food borne pathogens, presented a stable and higher lactic bacteria population (2 log CFU/g) when compared to the added pathogen population. The final probiotic strain cells was above 8 log cycle CFU/mL, L. rhamnosus wasn't able to reduce significantly pathogenic population, however a bacteriostatic effect was observed. The probiotic beverage obtained represents a promising application for grape pomace. More studies are needed to investigate the causes and interactions of grape pomace compounds and lactic acid bacteria against food borne pathogens