Avaliação de rotulagem de produtos de origem vegetal orgânicos

The aim of this study was to evaluate the labeling of organic vegetable origin products, benefited, following the line of fruit (juices and derivatives thereof) and beverage of oats, rice, soybeans and spelt, by identifying and pointing the conformities and non-conformities found in the analyzed labels, according to the established by the relevant legislation. This is a descriptive, quantitative and cross-sectional study carried out in three different supermarkets located in the city of Fortaleza, Ceará. In data collection were included all products available on the market in the period of conducting the survey, totaling 49 samples of 13 different brands. As a result, it was observed that 14 labels (28,6%) met all legal requirements, while the other (71,4%) products showed some nonconformities. The main inadequacys observed were: absence of SisOrg seal and of the identification of organic quality in front of the product; no specification of organic ingredients in the ingredient list; vent area of SisOrg seal with inadequate size; and absence of registration number in the MAPA. From the study, it was observed that only 28,6% of the labels analyzed were in full conformity with the relevant legislation and all evaluated brands showed some inadequacy.O objetivo deste trabalho foi avaliar a rotulagem de produtos de origem vegetal orgânicos, beneficiados, seguindo a linha de frutas (sucos e derivados destas) e de bebidas à base de aveia, arroz, soja e espelta, identificando e apontando as conformidades e inconformidades encontradas nos rótulos analisados, de acordo com o instituído pela legislação pertinente. Trata-se de um estudo descritivo, quantitativo e transversal, realizado em três diferentes supermercados localizados na cidade de Fortaleza, Ceará. Na coleta de dados foram incluídos todos os produtos disponíveis à comercialização no período da realização da pesquisa, totalizando 49 amostras, de 13 diferentes marcas. Como resultados, se observou que 14 rótulos (28,6%) atenderam a todos os dispositivos legais, enquanto os demais (71,4%) produtos apresentaram algumas inconformidades. As principais inadequações observadas foram: ausência do selo do SisOrg e da identificação da qualidade orgânica na parte frontal do produto; não especificação dos ingredientes orgânicos na lista de ingredientes; área de respiro do selo do SisOrg com tamanho inadequado; e ausência do número de registro no MAPA. A partir do estudo realizado, se observou que somente 28,6% dos rótulos analisados estavam em total conformidade com a legislação pertinente e todas as marcas avaliadas apresentaram alguma inadequação

Use of cashew gum combined with galactomannan for encapsulation of Rosmarinus officinalis essential oil

Encapsulating matrices are important to maintain the properties, promote the low and controlled release, and avoid these bioactive compounds' undesirable reactions. This study's objective was to evaluate cashew gum (CG) use combined with galactomannan (GAL) in the rosemary essential oil encapsulation by atomization. During the emulsification, the polysaccharides were crosslinked with sodium trimetaphosphate. The particles obtained after encapsulation were evaluated for moisture, solubility, particle size, encapsulation efficiency, morphology, antimicrobial activity, and chemical composition of the essential oil volatiles. GAL/CG blend showed higher encapsulation efficiency and lower oil release than the cashew gum matrix. Undoubtedly, galactomannan combined with cashew gum improved the microparticles' characteristics due to the galactomannan's high emulsifying property even in low concentration. Essential oil maintained its antimicrobial and chemical properties practically after the encapsulation procedure

Impact of cooking on the bioactive compounds and antioxidant activity of gherkin (Cucumis anguria L.)

Despite the high consumption of Japanese gherkin in the Northeast of Brazil, very few studies with this vegetable are found in the literature. As it is consumed raw or after cooking, being mainly consumed cooked, there was the interest to know if cooking could influence bioactive compounds content and antioxidant activity since high temperatures are related to benefits losses in food. This research aimed to compare the content of bioactive compounds and the antioxidant activity between in natura and cooked Japanese gherkin. Gherkins were submitted to quantification of carotenoids, anthocyanins, vitamin C and phenolic compounds, in addition to the antioxidant activity analyses through the ferric reducing antioxidant power (FRAP) and the DPPH free radical scavenging methods. After cooking, carotenoids (from 4.90 to 4.59 ?g.g-1) and phenolic compounds (from 17.07 to 14.95 mg.100 g-1) content decreased, but with no significant difference between in natura and cooked samples. As for the antioxidant activity, the in natura gherkin showed a higher value (3.31 ?M Ferrous Sulfate.g-1) than the cooked one (1.96 ?M Ferrous Sulfate.g-1) for FRAP method, while for DPPH method no difference between the samples was detected. Anthocyanin and vitamin C were not detected in gherkins. We concluded that, in general, cooking did not affect the bioactive compounds of gherkins and that antioxidant activity increased

Resistência a antifúngicos de Candida tropicalis isoladas no Estado do Ceará Antifungal resistance of Candida tropicalis isolated in the State of Ceará

Neste estudo, foi avaliada a resistência a drogas antifúngicas em 51 cepas de Candida tropicalis isoladas de amostras clínicas no Estado do Ceará, Brasil. Resistência antifúngica foi um evento raro no nosso estudo e foi restrita a 3 (5,9%) das cepas de Candida tropicalis, que exibiram resistência a fluconazol e itraconazol.<br>In this study, the resistance to antifungal drugs was investigated among 51 strains of Candida tropicalis isolated from clinical samples in the State of Ceará, Brazil. Antifungal resistance was a rare finding in our study and was restricted to three (5.9%) of the strains of Candida tropicalis. These exhibited resistance to both fluconazole and itraconazole