Planificación estratégica de un circuito turístico hitórico-cultural experiencial: Itabuna - Bahia, Brasil

itabuna has been one of the most important cities in the interior of bahia. for decades the production of cocoa gave it a prominent position in the state economy. at the end of 1980s, pests such as "witch's broom" ended the cocoa monoculture in the region and alternatives must were sought. the objective of this article is to analyze the potential of designing a historical/cultural experiential tourist product in itabuna. in order to achieve this objective, a bibliographical and documental review and semi-structured interviews were undertaken. the external and internal environments were analyzed and through swot analysis the possibilities to design the product were identified. the relevance of this analysis and the formation of a historical/cultural route is established to the extent that, during the period of cocoa, a civilization was built, the so called the "cocoa civilization", marked by the struggle for land, by gunmen, the luxury of colonels and the mixture of different cultures such as indigenous peoples, african, lebanese and portuguese, who settled in the area. the itinerary is based on places of memory that contribute to tell stories of the cocoa civilization, so well portrayed in the literature of jorge amado. the itinerary is underpinned in the dream society and the experience economy concepts, which emphasize the value of emotion and subjectivity over reason and objectivity and of the intangible over the tangible

Fenologia e prospecção fitoquímica do jaborandi (Pilocarpus microphyllus Stapf ex Holmes)

RESUMO O estudo fenológico tem como finalidade determinar o ritmo sazonal dos eventos do ciclo de vida da planta, como floração e frutificação. Estes eventos são determinados por uma série de fatores, como: alternância de períodos chuvosos ou não chuvosos, intensidade da radiação solar, entre outros. A fitoquímica tem por objetivos conhecer os constituintes químicos de espécies vegetais ou avaliar sua presença. O presente trabalho teve como objetivo realizar a caracterização fenológica e a prospecção fitoquímica de folhas de jaborandi. A área de estudo para a avaliação do material vegetal foi o Banco Ativo de Germoplasma de Jaborandi da Embrapa Amazônia Oriental, situada no município de Belém-PA. Os acessos escolhidos foram: Merck, cultivado a pleno sol e à sombra; Japonês e Bonal 4, cultivados a pleno sol. Os registros foram realizados diariamente por um período de 28 meses correspondendo a agosto de 2010 a dezembro de 2012, de cinco plantas/acesso e organizados para demonstração mensal, através de fichas com a numeração respectiva das plantas, com registro de presença ou ausência das fenofases, floração e frutificação. A determinação do peso seco das amostras coletadas dos acessos foi realizada no Laboratório de Agroindústria da Embrapa Amazônia Oriental, onde, após a triagem e remoção das impurezas, as folhas foram cortadas, pesadas, colocadas em bandejas de inox e secas em estufa com circulação mecânica (FANEM 320-SE), à temperatura de 45º C por 120 h. Em seguida, as amostras foram pesadas, trituradas e acondicionadas em sacos plásticos devidamente identificados e guardados sob refrigeração à temperatura de 10º C até o uso. Os extratos das plantas foram preparados utilizando-se 100 g de folhas secas de cada acesso, triturados e submetidos à extração hidroalcoólica (etanol 80%) em banho-maria sob refluxo, por aproximadamente 4 horas. Os extratos foram armazenados protegidos da luz na geladeira até o momento das análises. Foi analisada a presença das seguintes classes de substâncias químicas: ácidos orgânicos, açúcares redutores, polissacarídeos, proteínas e aminoácidos, taninos, catequinas, flavonoides, glicosídeos cardíacos, lactonas sesquiterpênicas, azulenos, carotenoides, esteroides e triterpenoides, depsídeos e depsidonas, derivados da cumarina, saponina espumídica, alcaloides, purinas, antraquinonas. Os resultados obtidos demonstraram que a espécie Pilocarpus microphyllus apresentou floração durante o ano todo e frutificação em onze meses, e a prospecção fitoquímica revelou a presença de 11 classes de constituintes químicos

Effect Of Microencapsulation Of Lactobacillus Acidophilus La-5 On Physicochemical, Sensory And Microbiological Characteristics Of Stirred Probiotic Yoghurt

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during refrigerated storage. L. acidophilus LA-5 was microencapsulated by ionic gelation and complex coacervation techniques using pectin and whey protein as wall and coating materials, respectively. The survival of probiotics subjected to conditions simulating the passage through the gastrointestinal tract and the sensory acceptance of yoghurts were evaluated after 35. days of refrigerated storage. The yoghurt containing encapsulated L. acidophilus LA-5 showed lower post-acidification and improved probiotics survival (62%) when compared to the yoghurt containing free cells of L. acidophilus LA-5 (10%) after 35. days of refrigerated storage. The encapsulated L. acidophilus LA-5 showed higher survival than the free microorganism during simulated gastrointestinal conditions. After 35. days of storage, no significant difference was observed for the attributes appearance, aroma, flavor, and overall impression for both samples. However, with respect to the attribute texture, the yoghurt containing encapsulated L. acidophilus LA-5 was less accepted than yoghurt containing free cells of L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 by ionic gelation and complex coacervation provided lower post-acidification in probiotic yoghurts, and protection to the microorganism, during 35. days of refrigerated storage and during the passage through the simulated gastrointestinal conditions.66424431Adhikari, K., Mustapha, A., Grun, I.U., Survival and metabolic activity of microencapsulated Bifidobacterium longum in stirred yogurt (2003) Journal of Food Science, 68, pp. 275-280Regulamento técnico sobre padrões microbiológicos para alimentos. 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