Acceptability and centesimal composition of foods developed with avocado pulp

Given that the avocado is a product with affordable cost and high nutritional value, the development of pizza and flan pasta with avocado pulp is one of the strategies in the search of preventive resources for chronic non-transmitted diseases. The objective of the study was to evaluate the acceptability and centesimal composition of products with avocado pulp. A pizza dough was developed with avocado pulp and a flan was made with avocado pulp and chia. The investigation focused on the levels of moisture, ashes, proteins, lipids, carbohydrates and calories and the acceptability through sensorial analysis. The pizza dough with avocado was less caloric and contained lower amounts of macromolecules in comparison to the control. Regarding the sensorial attributes, it obtained good acceptability in color and texture, however, the taste and the overall impression received 5.7 and 6.2, respectively. The amount of calories in the flan was inferior than those found in commercially available desserts. The preparation was well accepted in all evaluated parameters, with values around 7 (I moderately liked it). It is concluded that the pizza dough with avocado needs further studies to improve the residual bitter taste, conversely, the flan has the potential to be offered in the market due to its nutritional value and good acceptance

Melhoria da qualidade de vida em indivíduos vegetarianos por meio da educação alimentar e nutricional

A dieta vegetariana tem efeitos benéficos à saúde, embora haja risco de deficiências nutricionais caso não seja bem planejada. Diante disso, este trabalho teve por objetivo promover a saúde, a qualidade de vida e a prevenção da deficiência nutricional em vegetarianos e desenvolver habilidades práticas nos discentes e nos profissionais de saúde. Trata-se de um estudo transversal com vegetarianos, adultos, de ambos os sexos. Dados antropométricos, sociodemográficos e de estilo de vida foram coletados nos 476 atendimentos nutricionais realizados em 239 vegetarianos. Foram criados protocolos e realizados simpósios e oficinas. Após diagnóstico nutricional, elaboraram-se orientações para cada indivíduo. A deficiência de vitamina B12, ferritina e hemoglobina ocorreram em 93%, 37% e 11% dos indivíduos no 1º atendimento. Após as intervenções, a maioria reduziu a deficiência, demonstrando a importância do acompanhamento aos indivíduos vegetarianos

Bacillus cereus in Food Service Establishments: Evaluation of Air and Surface Contamination

Avaliou-se a contaminação por Bacillus cereus, no ar e em superfícies de bancadas, em cinco Unidades de Alimentação e Nutrição, escolhidos aleatoriamente na cidade de Viçosa, MG. Foram utilizadas as técnicas de impressão em ágar para coletas de amostras do ar e de remoção por swabs para avaliar as superfícies de bancadas. Exemplares Gram-positivos e com morfologia característica do grupo de B. cereus, provenientes de colônias típicas em meio de agar MYP, foram submetidos a testes de confirmação e diferenciação entre espécies, adotando metodologia aprovada pela Food and Drug Administration (FDA). Dos 249 isolados submetidos às provas, B. cereus foi a espécie predominante, com 214 (86%) de resultados positivos. Dezesseis isolados (6%) foram identificados como Bacillus thuringiensis, sete (3%) foram caracterizados como Bacillus mycoides e doze microrganismos (5%) não apresentaram o conjunto de reações características, podendo representar estirpes atípicas de membros do grupo. Os isolados confirmados como B. cereus foram submetidos ao teste de hidrólise de amido para identificar cepas amilase-negativas ou fracamente amilolíticas, possivelmente eméticas, entre os quais 54 (25%) exibiram reações fracas, semelhantes ao de uma cepa emética de referência. A presença do microrganismo no ar foi detectada em todos os restaurantes e pontos ambientais avaliados. Entre 72 amostras examinadas, 52 (72%) apresentaram-se contaminadas por B. cereus, em níveis de até 50 UFC/mª. Também nas amostras de bancadas o microrganismo foi identificado em todos os restaurantes, porém três (12,5%) dos 24 pontos ambientais analisados, estavam isentos de contaminação pelo patógeno. Do total de 72 amostras de bancadas, 38 (53%) foram encontradas contaminadas por B. cereus, sendo observados níveis de até 6,3 x 104 UFC/25Ocm2. Destacou-se a identificação de um percentual expressivo de cepas fracamente amilolíticas em superfícies de bancadas (36% do total de isolados).Air and surface contamination by Bacillus cereus were evaluated in five randomly chosen food service establishments in the city of Viçosa, MG. Techniques of sieve samplers were used to collect air samples, and techniques of swabs were used to evaluate surfaces. Gram-positive samples, with morphologic characteristics of B. cereus group, originated from typical colonies in MYP agar plates, were submitted to confirmation tests and differentiation among species, adopting the methodology approved by the Food and Drug Administration (FDA). Among the 249 isolates tested, B. cereus was the predominant specie, with 214 (86%) of the positive results. Sixteen isolates (6%) were identified as Bacillus thuringiensis, seven (3%) were characterized as Bacillus mycoides, and twelve microrganisms (5%) did not present characteristic reactions, probably representing atypical strains. lsolates confirmed as B. cereus were submitted to the hydrolysis of starch test to identify amylase-negative strains or weakly amylolitic, possibly emetics, among which 54 (25%) exhibited weak reactions, similar to a reference emetic-type strain. The presence of the microorganism in the air was detected in all restaurants and ambient points evaluated. Among 72 tested samples, 52 (72%) presented contamination by B. cereus, with levels up to 50 CFU/mª. That microorganism was also identified in surface samples collected in all restaurants, however, three (12,5%) of the 24 places analyzed were not contaminated by pathogen. From 72 surface samples, 38 (53%) were contaminated by B. cereus, with levels up to 6,3x104 CFU/25O cmº. It was emphasized the identification of an expressive percentage of weakly amylolitic strains in surfaces (36% of the isolates)

Effect of gamma radiation from 60Co in conservation and quality of pepper fresh and pulp

Pimentas do gênero Capsicum estão entre as especiarias mais consumidas e valorizadas na culinária mundial como temperos. São altamente susceptíveis a deterioração pós-colheita, assim, o emprego da irradiação pode contribuir para conservação deste fruto que apresentam expressivo valor nutricional, econômico e social. Foram avaliados os efeitos da radiação gama do 60Co no aumento da vida útil e na conservação da qualidade de pimenta Dedo-de-MoçaCapsicumbaccatumvar. pendulum in natura e em polpa combinada ou não com outros métodos de conservação. Investigaram-se doses de radiação gama de0,25; 0,50; 0,75; 1,00; 1,25; 1,50; 2,00 e 3,00 kGy no fruto in natura e de 1,50; 2,00; 3,00; 4,50 e 6,00 kGy na polpa de pimenta. O emprego da pasteurização em bancada (85 °C/3min), da adição de ácido cítrico a 5% e de 5% de NaCl foram pesquisados na polpa de pimenta. As amostras foram conservadas a5 °C e ou 25 °C. Foram realizadas análises: visuais (incidência de doenças, turgidez e cor); compostos bioativos (carotenoides, capsaicinoides, capacidade antioxidante e compostos fenólicos); físico-químicas (perda de massa fresca, firmeza, sólidos solúveis (SS), pH, acidez titulável (AT), ratio,cor e umidade); taxa respiratória e produção de etileno; composição centesimal (umidade, fibra solúvel e insolúvel,cinzas, proteínas, extrato etéreo, carboidrato total e disponível); contaminação microbiana (microrganismos mesófilos aeróbios, coliformes a 45 °C, Salmonella spp. efungos filamentosos e leveduras) e sensoriais (teste de aceitação, teste de diferença e pareado preferência). As doses de radiação entre 0,25 e 3,00 kGy não foram efetivas para aumentar a vida útil e manter a qualidade dos frutos in natura durante a estocagem. Houve aumento da intensidade da cor vermelha, maior incidência de doenças, redução da turgidez e alterações nos parâmetros físicos, químicos e nutricionais. Na polpa, as doses de radiação gama de 4,50 e 6,00 kGy e a adição de 5% de NaClnão causaram alterações nas característicasfísico-químicas, nos compostos bioativos e nos atributos sensoriais. Apenas a atividade antioxidante e a cor foram influenciadas pela irradiação, durante a estocagem. Não foram detectados coliformes a 45 °C e Salmonella spp. nas amostras irradiadas e não irradiadas durante a estocagem.Na dose de 6,00 kGyhouve reduçãoda contagem inicial de fungos filamentosos e leveduras de 5 ciclos logarítmicos, enquanto as demais doses reduziram em 2 e 3 ciclos logarítmicos. No entanto, 21 dias após a irradiação, a contaminação por fungos filamentosos e leveduras aumentou em todos os tratamentos. Conclui-se que, na pimenta Dedo-de-moça in natura, a irradiação nas doses pesquisadas não contribuíu para conservar o fruto durante a estocagem. Na polpada pimenta, as doses de 4,50 e 6,00 kGy, associada a 5% de NaCl revelou-se promissora para aumentar a vida útil sem afetar os compostos bioativos, as características físico-químicas e os atributos sensoriais durante a estocagem a 25 °CCapsicum peppers are among the most used and most valued seasoning spices in the world. They are highly susceptible to postharvest decay, therefore the use of irradiation may contribute to conservation of this fruit which has significant nutritional, economic and social value. Were evaluated the effects of gamma radiation furom60Co in increasing the shelf-life and preservation of quality of pepper \"Dedo-de-moça\" (Capsicum baccatumvar. Pendulum) fresh and pulp associated or not with another conservation methods. Gamma radiation doses were investigated of 0,25; 0,50; 0,75; 1,00; 1,25; 1,50; 2,00 e 3,00 kGy in fresh fruit and 1,50; 2,00; 3,00; 4,50 e 6,00 kGyin pepper pulp. The use of laboratorial pasteurization (85°C/3min), the addition of citric acid (5%) and 5% NaCl were also investigated in the pepper pulp. The samples were stored at 5 °C and or 25 °C. Were performed analysis: visual (disease incidence, turgidity and color); bioactive compounds (carotenoids, capsaicinoids, antioxidant capacity and phenolic compounds); physicochemical (Weigth loss, firmness, soluble solids (SS), pH, titratable acidity (TA), ratio, color and moisture); respiratory rate and ethylene production; proximate composition (moisture, soluble and insoluble fiber, ash, protein, ether extract, total and available carbohydrate); microbiological contamination (mesophilic aerobic microorganisms, coliforms at 45 °C, Salmonella spp. and yeasts and molds) and sensory (acceptance test, difference test and paired preference). Radiation doses between 0.25 and 3.00 kGy were not effective to increase shelf-life and maintain fresh pepper quality during storage. There was increased intensity of red color, of incidence of disease, decreased turgidity and changes in physical, chemical and nutritional parameters. In pulp, the doses of gamma radiation of 4.50 and 6.00 kGy and the addition of 5% NaCl no changing sensory attributes, physical-chemical and bioactive compounds. Only the antioxidant activity and the color were influenced by irradiation during storage. Coliforms at 45 °C and Salmonella not were detected in irradiated and non-irradiated samples during storage. In the dose of 6.00 kGy there was reduction of the initial count of yeasts and molds of the 5 logarithmic cycles, while other doses decreased by 2 and 3 logarithmic cycles. However, 21 days after the irradiation, the contamination by yeasts and molds increased in all treatments. In pepperDedo-de-moçafresh, theirradiation doses studiednotcontributedtopreservingthefruitduringstorage. In the pulp pepper, doses of 4.50 and 6.00 kGy, associatedwith 5% NaCl proved promising to increase shelf-life without affecting thebioactivecompounds, physico-chemicalcharacteristicsandsensory attributes during storage at 25 °

Tocoferois e tocotrienois em óleos vegetais e ovos

The distribution and content of vitamin E isomers was investigated in vegetable oils and raw and cooked egg yolk in commercial restaurants. The analysis of the eight vitamin E isomers was carried out by High Performance Liquid Chromatography (HPLC) with fluorescence detection. The tocopherol and tocotrienol composition of foods varied considerably. Tocopherols were detected in greater quantity and frequency. The α-tocopherol predominated in egg yolks and olive oil while γ-tocopherol was found in high quantities in soybean and canola oils. Cooking did not cause major losses for most of the vitamin E isomers in egg yolks

Irradiação e pasteurização de pimenta dedo-de-moça in natura e em polpa

Avaliar os efeitos da irradiação e da pasteurização sobre a vida útil de pimenta Dedo-de-moça Capsicum baccatum var. pendulum in natura e em polpa. Realizaram-se três experimentos. Experimento 1: pimentas in natura tratadas com radiação gama do 60Co (doses de 1, 2 e 3 kGy), estocadas a 5°C/30 dias, analisados quanto ao teor de carotenoides. Experimentos 2 e 3: pimentas processadas na forma de polpa e adicionadas de ácido cítrico 5%. No experimento 2, as polpas foram expostas a 2 e 3 kGy, estocagem a 25°C/ 60 dias e análises de mesófilos aeróbios, sólidos solúveis (SS), pH e cor. No experimento 3 avaliou-se a dose de 3 kGy, a pasteurização em bancada (85 °C/3min) em polpas conservadas a 25°C. Realizou-se análises de pH, SS, cor, umidade, acidez titulável e ratio. Houve aumento do teor de carotenoides (x 86 μg.g-1) na pimenta in natura irradiada, entretanto ocorreu degradação mais rápida dos frutos (experimento 1). Polpas de pimenta irradiadas com 2 e 3 kGy não alteraram pH (x 4,8) e SS (x 10,3), mas modificaram a cor. Constatou-se inibição de mesófilos na dose de 3 kGy. Pasteurização e irradiação (3 kGy) permitiram aumento de 6 dias na vida útil da polpa (experimentos 2 e 3). Considerando que doses até 3 kGy não conservaram a pimenta in natura, mais estudos são necessários para estabelecer doses efetivas. O aumento em seis dias da vida útil da polpa submetida a irradiação (3 kGy) e a pasteurização indicou a viabilidade desses métodos para sua conservaçãoTo assess the effects of irradiation and pasteurization on the shelf-life of pepper (Dedo- de-moça) Capsicum baccatum var. pendulum in natura and in pulp. Three experiments were conducted: experiment 1: in natura fruits were exposed to 60 Co gamma radiation (doses of 1, 2 and 3 kGy), stored at 5 °C / 30 days and analyses for contents of carotenoids. Experiments 2 and 3: pepper processed in pulp and added of 5% citric acid. In experiment 2, the doses 2 and 3 kGy were evaluated in the pulp, stored at 25 °C/60 days, aerobic mesophilic, soluble solids (SS), pH and instrumental color. In experiment 3, we evaluated the 3 kGy dose and pasteurization (85 °C/3 min) in samples stored at 25 °C and analyzed for pH, SS, color, moisture, titulable acidity and ratio. There was increase of the contents of carotenoids (x 86 mg g -1 ) in in natura radiated pepper, but there was faster degradation of the fruits (experiment 1). Pulps radiated with 2 and 3 kGy did not change pH (x 4.8) and SS (x 10.3) but change the color. It is found inhibition of mesophilic in the dose of 3 kGy. Pasteurization and radiation (3 kGy) increase 6 days in the useful life of the pulp (experiment 2 and 3). Account that doses up to 3 kGy did not preserved the in natura pepper, more studies are needed to establish effective doses. The increase in six days of useful life of the radiated (3 kGy) and pasteurized pulp indicated the feasibility of these methods for their preservation

Antibiotic resistance of Staphylococcus aureus isolated from enteral diets in a public hospital of Minas Gerais <br> Resistência a antibióticos de Staphylococcus aureus isolados de dietas enterais em um hospital público de Minas Gerais

Enteral diets constitute an excellent means for microbial growth due to its composition rich in nutrients and its time of exposure to room temperature during application. Among the pathogenic bacteria there is the Staphylococcus aureus that is an opportunist microorganism found in the humans’ mucous membrane (buccal, nasal and oral). Samples of enteral diet after application as well as of the environment used for the preparation of the diets, were collected in a public hospital in Minas Gerais and analyzed for the presence of S. aureus. The contamination by S. aureus was evidenced in 83% of the enteral diet samples. As for the environment, the values found were in conformity with APHA recommendation. The isolated strains were submitted to the evaluation of the resistance to different antibiotics. Resistance was observed for tetracycline (100%), erythromycin (90,9%), chloramphenicol (59,1%), estreptomycin (22,72%), penicillin 18,8%), vancomycin (13,63%), ampicillin (13,63%), amoxilin (9,09%) and gentamicin (4,54%). Due to the versatility in the resistance development to several antibiotics the S. aureus survives in hospital environments and can be diffused among patients. <p><p>Dietas enterais constituem um excelente meio para crescimento microbiano, devido à sua composição rica em nutrientes e ao tempo de exposição à temperatura ambiente durante a administração. Dentre as bactérias patogênicas que podem ser encontradas nessas dietas, cita-se o Staphylococcus aureus, microrganismo oportunista encontrado na microbiota da membrana mucosa (bucal, nasal e oral) em seres humanos. Amostras de dieta enteral pós-administração e do ambiente utilizado para o seu preparo foram coletadas em um hospital público e analisadas quanto à presença de S. aureus. A contaminação foi evidenciada em 83% das amostras de dietas enterais, e, quanto ao ambiente, os valores encontrados se apresentam de acordo com a recomendação da APHA. As cepas isoladas foram submetidas a diferentes antibióticos, apresentando resistência à tetraciclina (100%), eritromicina (90,9%), cloranfenicol (59,1%), estreptomicina (22,72%), penicilina (18,8%), vancomicina (13,63%), ampicilina (13,63%), amoxilina (9,09%) e gentamicina (4,54%). Devido à versatilidade no desenvolvimento de resistência a vários agentes antimicrobianos S. aureus sobrevive em ambientes hospitalares e pode ser difundido entre os pacientes

Food quality of long elderly and non-communicable chronic diseases

The quality of the food of long-lived elderly and its relationship with non-communicable chronic diseases was evaluated. This a cross-sectional study with a population basis that was conducted in Viçosa, Minas Gerais, Brazil, which is part of a larger project entitled “Health, nutrition and drug use by older people in Viçosa (MG): a population-based survey”. The interviews with the elderly was conducted through a semi-structured questionnaire, with most questions closed and pre-coded. Food intake data were obtained from the usual intake recall and the quality of the diet was assessed using the Revised Healthy Eating Index (HEI-R), validated for the Brazilian population. The sample consisted of 94 long-lived elderly, most of them female. They presented high sodium intake, low whole grains intake and HEI-R = 62.22. Diabetic older adults had higher total fruit intake, lower intake of Gord_AA (sugars, solid fats, and alcohol) and higher total HEI-R compared to non-diabetics. The presences of dyslipidemia and hypertension did not alter the consumption of any of the components. The results indicated the need for adequacy in food intake. Thus, specific nutritional interventions and guidelines for health promotion should be encourage