Certificação Rainforest Alliance em chocolates e cafés comercializados nos municípios de Ouro Fino e Pouso Alegre: Rainforest Alliance certification for chocolates and coffee sold in the municipalities of Ouro Fino and Pouso Alegre

O café é a segunda bebida mais consumida no mundo e no Brasil, o País se destaca como sendo o maior produtor de café do mundo. Segundo a Confederação da Agricultura e Pecuária, o cacau é uma fruta nativa da Amazônia, sua amêndoa é utilizada para a produção do pó e da manteiga de cacau. Ambos cultivos possuem problemáticas semelhantes como escravidão contemporânea para colheita e produção dos frutos e exploração dos recursos naturais, no caso do café, uso intenso de agrotóxicos. A Rainforest Alliance é uma organização internacional que trabalha para combater o desmatamento, garantir os direitos dos trabalhadores, etc. Este estudo teve como objetivo quantificar a porcentagem de embalagens de cafés e chocolates em barra que expõe o selo Rainforest Alliance no comércio varejista alimentício nas cidades de Ouro Fino e Pouso Alegre, do Estado de Minas Gerais. A porcentagem de chocolates em barra com o selo de sustentabilidade ambiental foi superior aos dos tipos de café Torrado e moído e Solúvel, e o chocolate em barra tipo Meio Amargo apresentou 21% de produtos certificados

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determined to obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19 selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrations to replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend. These results can be used to prepare pitanga nectar with different sweeteners and obtain the same sweetness intensity in less caloric products than that of nectar prepared with sucrose341174180CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQSem informaçã

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve trained panelists using quantitative descriptive analysis (QDA). Consumer tests were performed with 112 smokers and 112 nonsmokers. Partial least squares regression analyses was used to identify the drivers of acceptance and rejection of the grape nectars among the two consumer groups. According to the QDA, the samples differed regarding six of the nineteen attributes generated. The absolute averages of the affective test were lower in the group of smokers; possibly because smoking influences acceptance and eating preferences, especially with regard to sweet foods. The results showed that the grape flavor was the major driver of preference for acceptance of the nectar, while astringency, wine aroma, bitterness and sweetness, and bitter aftertaste were drivers of rejection in the two groups of consumers, with some differences between the groups.164173Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear un derstanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5–7 vast areas of the tropics remain understudied.8–11 In the American tropics, Amazonia stands out as the world’s most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepre sented in biodiversity databases.13–15 To worsen this situation, human-induced modifications16,17 may elim inate pieces of the Amazon’s biodiversity puzzle before we can use them to understand how ecological com munities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple or ganism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region’s vulnerability to environmental change. 15%–18% of the most ne glected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lostinfo:eu-repo/semantics/publishedVersio

Pervasive gaps in Amazonian ecological research

Biodiversity loss is one of the main challenges of our time,1,2 and attempts to address it require a clear understanding of how ecological communities respond to environmental change across time and space.3,4 While the increasing availability of global databases on ecological communities has advanced our knowledge of biodiversity sensitivity to environmental changes,5,6,7 vast areas of the tropics remain understudied.8,9,10,11 In the American tropics, Amazonia stands out as the world's most diverse rainforest and the primary source of Neotropical biodiversity,12 but it remains among the least known forests in America and is often underrepresented in biodiversity databases.13,14,15 To worsen this situation, human-induced modifications16,17 may eliminate pieces of the Amazon's biodiversity puzzle before we can use them to understand how ecological communities are responding. To increase generalization and applicability of biodiversity knowledge,18,19 it is thus crucial to reduce biases in ecological research, particularly in regions projected to face the most pronounced environmental changes. We integrate ecological community metadata of 7,694 sampling sites for multiple organism groups in a machine learning model framework to map the research probability across the Brazilian Amazonia, while identifying the region's vulnerability to environmental change. 15%–18% of the most neglected areas in ecological research are expected to experience severe climate or land use changes by 2050. This means that unless we take immediate action, we will not be able to establish their current status, much less monitor how it is changing and what is being lost

Rationale, study design, and analysis plan of the Alveolar Recruitment for ARDS Trial (ART): Study protocol for a randomized controlled trial

Background: Acute respiratory distress syndrome (ARDS) is associated with high in-hospital mortality. Alveolar recruitment followed by ventilation at optimal titrated PEEP may reduce ventilator-induced lung injury and improve oxygenation in patients with ARDS, but the effects on mortality and other clinical outcomes remain unknown. This article reports the rationale, study design, and analysis plan of the Alveolar Recruitment for ARDS Trial (ART). Methods/Design: ART is a pragmatic, multicenter, randomized (concealed), controlled trial, which aims to determine if maximum stepwise alveolar recruitment associated with PEEP titration is able to increase 28-day survival in patients with ARDS compared to conventional treatment (ARDSNet strategy). We will enroll adult patients with ARDS of less than 72 h duration. The intervention group will receive an alveolar recruitment maneuver, with stepwise increases of PEEP achieving 45 cmH(2)O and peak pressure of 60 cmH2O, followed by ventilation with optimal PEEP titrated according to the static compliance of the respiratory system. In the control group, mechanical ventilation will follow a conventional protocol (ARDSNet). In both groups, we will use controlled volume mode with low tidal volumes (4 to 6 mL/kg of predicted body weight) and targeting plateau pressure <= 30 cmH2O. The primary outcome is 28-day survival, and the secondary outcomes are: length of ICU stay; length of hospital stay; pneumothorax requiring chest tube during first 7 days; barotrauma during first 7 days; mechanical ventilation-free days from days 1 to 28; ICU, in-hospital, and 6-month survival. ART is an event-guided trial planned to last until 520 events (deaths within 28 days) are observed. These events allow detection of a hazard ratio of 0.75, with 90% power and two-tailed type I error of 5%. All analysis will follow the intention-to-treat principle. Discussion: If the ART strategy with maximum recruitment and PEEP titration improves 28-day survival, this will represent a notable advance to the care of ARDS patients. Conversely, if the ART strategy is similar or inferior to the current evidence-based strategy (ARDSNet), this should also change current practice as many institutions routinely employ recruitment maneuvers and set PEEP levels according to some titration method.Hospital do Coracao (HCor) as part of the Program 'Hospitais de Excelencia a Servico do SUS (PROADI-SUS)'Brazilian Ministry of Healt

Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar

Orientador: Helena Maria André BoliniTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O presente estudo teve como objetivo avaliar a substituição da sacarose por diferentes edulcorantes em néctar de acerola por meio de testes sensoriais. O néctar foi preparado utilizando-se água filtrada e polpa de acerola com 6,6 °Brix na proporção de 2:1 e homogeneizado em liquidificador industrial. Os edulcorantes testados foram: sucralose, neotame e extratos de estévia com 40%, 60%, 80% e 95% de rebaudiosídeo A. Inicialmente, determinou-se a doçura ideal em sacarose pelo teste do ideal e a equivalência de doçura dos edulcorantes pelo método de estimação de magnitude. Em seguida, realizaram-se a Análise Descritiva Quantitativa (ADQ); análise tempo-intensidade para gosto doce, gosto amargo, acidez e sabor de acerola; teste de aceitação; intenção de compra e determinações físico-químicas (pH, sólidos solúveis, acidez titulável, ácido ascórbico e coloração). A concentração de sacarose ideal foi de 8%. O maior poder edulcorante (4733) foi observado para o neotame e o poder edulcorante dos extratos de estévia foi de 81 para o extrato com 60% de rebaudiosídeo A e de 80 para as demais amostras. A Análise Descritiva Quantitativa descreveu as amostras de néctar de acerola por meio de 16 termos descritores: cor laranja, presença de partículas, viscosidade aparente, brilho, aroma de acerola, aroma doce, aroma cítrico, sabor de acerola, gosto doce, acidez, gosto amargo, gosto residual amargo, gosto residual doce, adstringência, viscosidade e corpo. O néctar adoçado com sucralose apresentou perfil sensorial mais próximo ao da sacarose. Na análise tempo-intensidade do gosto doce, a amostra adoçada com neotame apresentou maior intensidade e a duração para o gosto doce foi similar entre o neotame e os néctares adoçados com estévia com diferentes teores de rebaudiosídeo A, que se caracterizaram por possuírem gosto residual doce. Para o gosto amargo, os néctares preparados com os diferentes extratos de estévia se destacaram quanto à intensidade e duração, evidenciando que estas possuem gosto residual amargo. As curvas tempo-intensidade dos diferentes néctares para acidez foram muito semelhantes. Em relação ao sabor de acerola, as curvas tempo-intensidade foram semelhantes, porém a amostra adoçada com estévia com 95% de rebaudiosídeo A caracterizou-se por menor intensidade e as amostras preparadas com sacarose e sucralose por maior duração. As amostras adoçadas com sacarose e sucralose apresentaram maior aceitação pelos consumidores e maior frequência de respostas positivas para intenção de compra. A amostra adoçada com sacarose caracterizou-se por menor pH, luminosidade (L*), cor vermelha (a*) e cor amarela (b*) e maior teor de sólidos solúveis. Não houve diferença significativa (p>0,05) entre os néctares para acidez titulável e teor de ácido ascórbico. Nos testes sensoriais realizados, com exceção da equivalência de doçura, a amostra adoçada com sucralose foi a que mais se aproximou da amostra preparada com sacarose o que pode indicar êxito na substituição da sacarose por este edulcorante em néctar de acerolaAbstract: The present study aimed to evaluate the replacement of sucrose by different sweeteners in acerola nectar by sensory tests. The nectar was prepared by mixing pulp (6.6 °Brix) and filtered water at a 1:2 ratio and homogenized in an industrial blender. The sweeteners tested were sucralose, neotame and stevia extract containing 40%, 60%, 80% and 95% rebaudioside-A. The ideal sweetness compared to sucrose and the equivalent sweetness by the magnitude estimation method were evaluated, followed by: Quantitative Descriptive Analysis (QDA); time-intensity analysis for sweetness, bitterness, sourness and acerola flavor; acceptance test, purchase intent and physicochemical characteristics (pH, soluble solids, titratable acidity, ascorbic acid and color). The sucrose concentration considered ideal by consumers was 8%. Neotame presented the highest sweetness power (4,733) and the sweeteness power of stevia extracts was 81 for the extract with 60% rebaudioside A and 80 for the other samples. The Quantitative Descriptive Analysis described 16 descriptors for the acerola nectar as follows: orange color, particles presence, apparent viscosity, brightness, acerola aroma, sweet aroma, citrus aroma, acerola flavor, sweetness, acidity, bitter taste, bitter aftertaste, sweet aftertaste, astringency, viscosity and body. The nectar sweetened with sucralose presented sensory profile closer to that containing sucrose. %. The time-intensity analysis for sweetness showed that the sample sweetened with neotame presented greater intensity and similar duration of sweetness as compared to the stevia-sweetened samples with different levels of rebaudioside A, which were characterized by having sweet aftertaste. To the bitterness, nectars prepared with different stevia extracts were characterized by intensity and duration, showing that they have residual bitter taste. The time-intensity curves for acid stimulus were very similar among the samples. With respect to the acerola flavor, time-intensity curves were similar, but the sample sweetened with stevia rebaudioside-A 95% was characterized by low intensity, and the samples sweetened with sucrose and sucralose presented a longer duration, besides having both higher acceptance and purchase intention mean scores. The sample sweetened with sucrose characterized by lower pH, lightness (L *), redness (a *) and yellowness (b *) and higher soluble solids content. There was no significant difference (p> 0.05) between the nectars for titratable acidity and ascorbic acid content. In sensory tests, except for the sweetness equivalence, the sample sweetened with sucralose was closer to that containing sucrose, indicating that this sweetener can successfully replace sucrose in acerola nectarDoutoradoConsumo e Qualidade de AlimentosDoutora em Alimentos e Nutriçã

AVALIAÇÃO DE INFORMAÇÕES CONTIDAS EM RÓTULOS DE CAFÉ TORRADO E MOÍDO

A rotulagem das embalagens de alimentos orienta o consumidor sobre a qualidade e a quantidade dos constituintes nutricionais dos produtos, podendo promover escolhas alimentares apropriadas. Porém, é indispensável à fi dedignidade das informações. Este trabalho teve como objetivo avaliar informações contidas em rótulos de café torrado e moído. A avaliação das informações contidas em 63 embalagens de café torrado e moído foram realizadas por meio de check list elaborado de acordo com Resolu- ção RDC n. 259 da ANVISA de 20 de setembro de 2002. De acordo com os resultados da avaliação das embalagens de café torrado e moído observa-se a não adequação das informações obrigatórias que são: 29% para denominação de venda; 2% para identifi cação de origem, 19% para identifi cação de lote, 2% para prazo de validade e 16% para preparo/instruções sobre o produto. Com relação às informações facultativas foi constatado a não adequação de 81% das embalagens avaliadas para rotulagem nutricional, 21% para certifi cações e 6% para expressões ambíguas. Com o presente trabalho verifi ca-se a necessidade da coerência das informações nos rótulos para melhor compreensão dos consumidores