Use of edible and biodegradable coatings in fresh cut pineapple.

The use of edible coatings in vegetable products has been increasing because it offers several advantages as being biodegradable and extends the shelf-life of fruits and vegetables. The objective of this work was to evaluate the effect of two biodegradable edible coatings, sodiumalginate and Chitosan, on the quality and shelf life of minimally processed pineapple storage at 10°C. Five L of each coating solutions were prepared as following - 2% alginate solution: 100 g of Algenic acid sodium salt in 5 L of distilled water, heated at 70°C under constant stirring - 0,75% Chitosan solution: 150 g of monohydrated citric acid dispersed in 5 L of distilled water and addition 37.5g of Chitosan (Crab shells Chitosan, minimum 85% deacetylated, SIGMA), heated to 60°C to dissolve the Chitosan. The coating solutions were then stored at 5°C before the dipping. The Chitosan coating had an important benefic effect on the microbiological contamination and on the maintenance of the total phenolic content. The high concentration of citric acid in the coating solution contributed to the antimicrobial effect but changed the sensory taste of fresh pineapple. The alginate coating also decreased the contamination of yeasts and molds but its effect was lower than the Chitosan one. Visual aspect of its coating solution can be not well accepted by the consumers. The concentration of alginate must be decreased to avoid the formation of a too thick gel. The Chitosan treatment resulted in the best product at the end of experiment and the most slight decreasing of phenolic compounds during all the experiments

Extrato hidrossolúvel de soja (leite de soja) com sabores de frutas da Amazônia.

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Physical and functional evaluation of extruded flours obtained from different rice genotypes.

A transformação de grãos quebrados em farinhas nativas e modificadas por extrusão é uma alternativa para agregar valor a esses coprodutos do beneficiamento do arroz em casca. Neste estudo, objetivou-se avaliar o processo de extrusão sobre as propriedades físicas e funcionais de farinhas obtidas de diferentes genótipos de arroz (IRGA-417, BRS-Primavera e CNA-8502). Utilizou-se delineamento experimental inteiramente casualizado, tipo fatorial 3x2, com quatro repetições originais, e análise de variância para avaliar a granulometria, os parâmetros instrumentais de cor (L*, a* e b*), os índices de absorção de água (IAA), leite (IAL) e óleo (IAO), e a solubilidade em água (ISA) e em leite (ISL) das farinhas de arroz. A extrusão promoveu alterações em todas as propriedades físicas e funcionais da farinha de arroz, mas somente o ISA e os parâmetros de cor foram influenciados pelo genótipo e pelo tratamento industrial. As farinhas de arroz tornaram-se mais escuras, tendendo para uma coloração mais avermelhada e amarela após a extrusão. As farinhas de arroz nativas e extrusadas dos cvs. IRGA-417 e BRS-Primavera, e a farinha de arroz extrusada do genótipo CNA-8502 apresentaram partículas mais finas, enquanto que a farinha nativa da linhagem CNA-8502 apresentou partículas mais grossas. As farinhas extrusadas do genótipo IRGA-417 obtiveram maiores expansão e luminosidade, e menores valores de croma a *, croma b * e solubilidade em água, enquanto que as da BRS-Primavera obtiveram maiores valores de croma a* e b*, e menores luminosidade e expansão, e as da CNA-8502 , maior solubilidade em água e menores expansão e valor de croma a*. A partir da extrusão, é possível obter farinhas extrusadas com alta absorção e solubilidade em água e leite, baixa absorção em óleo, apresentando potencial para aplicação em produtos instantâneos, independente do seu genótipo

Mudanças químicas e viscoamilográficas em farinhas de diferentes genótipos de arroz submetidas à extrusão.

A grande quantidade de grãos quebrados resultante do beneficiamento do arroz e seu baixo valor comercial tem levado as indústrias a buscarem alternativas para agregar valor a esse subproduto. O objetivo deste estudo foi avaliar as mudanças químicas e as propriedades viscoamilográficas em farinhas de arroz, obtidas a partir de grãos quebrados dos genótipos Irga 417, BRS Primavera e CNA 8502, submetidas ao processo de extrusão. Utilizou-se delineamento experimental inteiramente ao acaso, tipo fatorial 3x2, com quatro repetições originais e análise de variância para avaliar os dados obtidos. As farinhas dos diferentes materiais genéticos diferiram quanto ao valor nutricional e tecnológico. A farinha nativa da linhagem CNA 8502 apresentou maior teor de lipídios (0,45g 100g-1) e proteínas (10,23g 100g-1). De forma geral, as farinhas da Irga 417 apresentaram maiores teores de cinzas (0,39g 100g-1) e amilose (26,44g 100g-1). A extrusão diminuiu os teores de umidade e lipídios, elevou o teor de amilose, não afetou os teores de cinzas e proteínas e reduziu os valores de pico de viscosidade, viscosidade final, quebra de viscosidade e tendência à retrogradação, porém a magnitude da resposta dependeu das características inerentes a cada genótipo. As farinhas extrusadas apresentam potencial para aplicação em produtos instantâneos ou como ingrediente para produtos alimentícios nos quais são exigidas menores viscosidades, quando servidos a quente ou a frio, que suportem a agitação e retrogradem menos quando sejam resfriados

Development and validation of a scale to measure social isolation in adolescents

Background: There is a lack of questionnaires specifically designed to assess social isolation in adolescents. We developed and validated a self-report measure of social isolation in adolescents, the Social Isolation Questionnaire (QIS). Methods: A literature review on social isolation and mental health in adolescents indicated 20 questions to form QIS. Two cross-sectional surveys with 48 and 1,135 adolescents, respectively, evaluated the reproducibility and validity of QIS. Results: The Bland-Altman plot did not indicate a systematic difference between measurements 15 days apart. Bartlett’s sphericity test verified a correlation between the questions and the Kaiser-Meyer-Olkin test showed good adequacy (0.896) to the factor analysis. Exploratory factor analysis suggested the exclusion of three questions (loading factors <0.3), and eigenvalues (4.9 to 0.8) indicated that the questionnaire should be composed of three factors (dimensions). The Cronbach’s alpha indicated high internal consistency of the 17 questions (0.850 overall; Dimensions: 0.815 ‘feeling of loneliness’; 0.760 ‘friendship’; and, 0.680 ‘Family support’). The QIS score ranged from 0 to 131 (maximum social isolation score). Correlation between QIS and depressive symptoms (r=0.543) indicated the construct validity of QIS. Limitations: We evaluated QIS in the Portuguese version, thus translation and cultural adaptation are necessary to evaluate the questionnaire in other settings. Conclusions: We constructed and validated the QIS questionnaire, a self-administered questionnaire to assess social isolation in adolescents, composed of three dimensions; feeling of loneliness, friendship and family support. The QIS questionnaire seems a very promising tool to support practitioners and researchers in assessing social isolation among adolescents

Elaboração de cookies utilizando farinha mista extrusada de arroz e feijão.

O objetivo deste trabalho foi elaborar biscoitos tipo cookie utilizando-se farinhas mistas extrusadas de grãos quebrados de arroz e bandinha de feijão carioca

Fast analysis of low molecular mass compounds present in snake venom: identification of ten new pyroglutamate-containing peptides.

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Avaliação de polimorfismos de nucleotídeos únicos (snps) em genes relacionados às características de qualidade de carne em bovinos de corte.

Este trabalho tem como objetivo avaliar as freqüências alélicas e genotípicas de SNPs nos genes CAPN1, CAST, TG, DGAT1 e LEP, e a associação desses com características como maciez, marmoreio e deposição de gordura na carcaça em 200 animais (machos e fêmeas) cruzados

BRS 254 - wheat cultivar for irrigated conditions.

The wheat cultivar BRS 254 was developed by Embrapa. It resulted from a cross between Embrapa 22*3 and Anahuac 75. The gluten strength of BRS 254 is high and the cultivar is suited for irrigated conditions

Nutritional composition and antioxidant and cancer chemopreventive activites of fruits of Psdium myrtoides (O. Berg)

Psidium myrtoides fruits food industries produce by-products such as liqueurs, ice cream, jellies, and juices. However, there needs to be more information about the nutritional composition of fruits, as well as the biological potential, mainly of seed flour. Therefore, the present study aimed to evaluate the nutritional composition and antioxidant and cancer chemopreventive activities of pulp and seed of fruits ofPsidium myrtoides. Moisture content, total minerals and mineral profile, total lipids and fatty acids profile, total proteins, dietary fiber (soluble and insoluble) and total carbohydrates were analyzed. Vitamins C and complex B, organic acids and the profile of phenolic compounds were also determined. DPPH and ABTS methods evaluated the antioxidant activity, and cancer chemopreventive activity was evaluated by quinonereductase induction and NF-κB inhibitory activity. The fruits are a good source of thiamine, iron, phosphorus, potassium, fiber, and protein.Linoleic acid was the major fatty acid in both pulp and seed. Quercetin (1600 μg/100g) and pyrogallol (819 μg/100g) were the major phenolic compounds pulp and seed, respectively. The fruits showed strong antioxidant capacity, mainly the seeds, and the ability to induce quinone reductase activity, highlighting a cancer chemopreventive activity. Seed flour has a high potential to enrich food, in addition to valuing agroindustrial by-products, where we can highlight 25%, 13% and 37% of the recommended daily intake for iron (1.6 mg/100g), phosphorus (58 mg/100g) and vitamin B1 (450 μg/100g), respectively, in addition to antioxidant and cancer chemopreventive activities