Desenvolvimento de bolachas de farinha de banana verde irradiada e conservação em atmosfera modificada

A banana é um dos frutos mais consumidos no mundo, no entanto um quinto da sua produção é desperdiçada, devido às perdas pós colheita ou por não se enquadrar nos padrões de aceitabilidade do consumidor. A farinha de banana verde (FBV) surge assim como uma alternativa para minimizar estas perdas. Contendo uma boa fonte de fibras, amido resistente e micronutrientes importantes para a saúde humana, a FBV apresenta grande versatilidade para a indústria alimentar através da incorporação da FBV em produtos alimentares. O presente trabalho teve como objetivo avaliar o efeito da irradiação da FBV com raios gama em doses de 1kGy e 3kGy na qualidade de bolachas conservadas em dois tipos de atmosfera modificada ao longo de 3 meses. Para este estudo foi utilizada FBV não irradiada (Testemunha), FBV irradiada com raios gama em doses de 1kGy e 3kGy e embalamento em atmosfera modificada, com 100% de CO2 e mistura de gases (2% O2; 88% N2 e 10% CO2). Em termos gerais, observou-se que as amostras onde se incorporou FBV irradiada com 3kGy foram as que apresentaram resultados mais satisfatórios. Quanto ao embalamento, a mistura de gases foi a que mostrou ser mais eficaz na conservação de bolachas de FBV. Observou-se ainda um colapso da embalagem no embalamento em CO2, devido à absorção do CO2 pelo produto.info:eu-repo/semantics/publishedVersio

Radiation effects on vitamin A and ßeta-carotene contents in liver products

he movement toward commercialization of the process and the recent actions of various governmental agencies to accept irradiated foods as wholesome, even when high doses are applied has stimulated increased interest in this treatment. Concern for the fate of vitamins when foods are irradiated is almost entirely centered on maintenance of their biological function as essential nutrients. The aim of this work was to assess the effects of ionizing radiation on vitamin A and ßeta-carotene contents in commercialized food products of animal origin, specifically fresh bovine liver and pork pâté de foie. As present Brazilian legislation has no restriction of dose limits to be applied on foods, the 60Co gamma irradiation doses for these experiments were 3 kGy and 30 kGy. The results show a full retention of vitamin content when the applied dose was 3 kGy and a loss of about 60% when the dose was 30 kGy. When applying high doses, it would be necessary to consider this content reduction and proceed to a vitamin supplement when necessary

Morphological Evolution Of Curauá Fibers Under Acid Hydrolysis

Cellulose whiskers were obtained by means of sulfuric acid hydrolysis of curauá fibers. Before hydrolysis, the natural fibers were treated with an alkaline solution to remove the non-cellulosic content. Fiber degradation evolution and cellulose whisker formation were analyzed by structural and morphological analysis. The original fiber structure underwent a fragmentation mechanism after being exposed for 3 min to sulfuric acid. Cellulose whiskers were lixiviated from the fiber surface after 10 min of hydrolysis, developing two scenarios: one where the whiskers became unattached from the original fiber, and the other which remained attached. The cellulose whiskers presented a needle-like geometry with an approximate diameter of 11 nm and average length of 185 nm, after 30 min of acid hydrolysis. Based on microscopic characterization, a schematic representation of the morphological evolution of the cellulose fibers submitted to acid hydrolysis is proposed. © 2012 Springer Science+Business Media B.V.19411991207Araki, J., Wada, M., Kuga, S., Okano, T., Flow properties of microcrystalline cellulose suspension prepared by acid treatment of native cellulose (1998) Colloids Surf A, 142, pp. 75-82Ayuk, J.E., Mathew, A.P., Oksman, K., The effect of plasticizer and cellulose nanowhisker content on the dispersion and properties of cellulose acetate butyrate nanocomposites (2009) J Appl Polym Sci, 114, pp. 2723-2730Barnett, J.R., Bonham, V.A., Cellulose microfibril angle in the cell wall of wood fibres (2004) Biol Rev, 79, pp. 461-472Bellamy, L.J., (1966) The Infrared Spectra of Complex Molecules, , New York: WileyBledzki, A.K., Gassan, J., Composites reinforced with cellulose based fibres (1999) Prog Polym Sci, 24, pp. 221-274Brown Jr., R.M., Saxena, I.M., Kudlicka, K., Cellulose biosynthesis in higher plants (1996) Trends Plant Sci, 1, pp. 149-156Candanedo, S.B., Roman, M., Gray, D.G., Effect of reaction conditions on the properties and behavior of wood cellulose nanocrystal suspensions (2005) Biomacromol, 6, pp. 1048-1054Capadona, J.R., Shanmuganathan, K., Trittschuh, S., Seidel, S., Rowan, S.J., Weder, C., Polymer nanocomposites with nanowhiskers isolated from microcrystalline cellulose (2009) Biomacromol, 10, pp. 712-716Corrêa, A.C., Teixeira, E.M., Pessan, L.A., Mattoso, L.H.C., Cellulose nanofibers from curaua fibers (2010) Cellulose, 17, pp. 1183-1192Dong, X.M., Revol, J.-F., Gray, D.G., Effect of microcrystallite preparation conditions on the formation of colloid crystals of cellulose (1998) Cellulose, 5, pp. 19-32Durán, N., Lemes, A.P., Durán, M., Freer, J., Baeza, J., A minireview of cellulose nanocrystals and its potential integration as co-product in bioethanol production (2011) J Chil Chem Soc, 56, pp. 672-677Eichhorn, S.J., Dufresne, A., Aranguren, M., Marcovich, N.E., Capadona, J.R., Rowan, S.J., Weder, C., Peijs, T., Review: current international research into cellulose nanofibres and nanocomposites (2010) J Mater Sci, 45, pp. 1-33Favier, V., Cavaille, J.Y., Chanzy, H., Polymer nanocomposites reinforced by cellulose whiskers (1995) Macromolecules, 28, pp. 6365-6367George, J., Ramana, K.V., Bawa, A.S., Siddaramaiah, Bacterial cellulose nanocrystals exhibiting high thermal stability and their polymer nanocomposites (2011) Inter J Biol Macromol, 48, pp. 50-57Goussé, C., Chanzy, H., Excoffier, G., Soubeyrand, L., Fleury, E., Stable suspensions of partially silylated cellulose whiskers dispersed in organic solvents (2002) Polymer, 43, pp. 2645-2651Habibi, Y., Lucia, L., Rojas, O., Cellulose nanocrystals: chemistry, self-assembly, and applications (2010) Chem Rev, 110, pp. 3479-3500Hon, D.N.-S., Shiraishi, N., (1990) Wood and cellulose chemistry, , Chaps 2-5, 10. 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Vitamin E content and sensory qualities of γ-irradiated sunflower whole grain cookies

The sources of vitamin E in the diet are oils, margarines, seeds, nuts and cereal grains. Industrialized sunflower whole grain cookies were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation doses were 0.0, 1.0 and 3.0 kGy, the dose rate was 3.5 kGy/h. Irradiation at 1 and 3 kGy resulted in no changes in vitamin E content measured as α-tocopherol equivalents by a colorimetric measurement based method. A sensory panel composed of 22 trained members found that irradiation even at 1 kGy induced certain small, but statistically significant differences in sensory characteristics for appearance, aroma, texture and flavor attributes. From the obtained results, it is possible to conclude that there was a notorious stability of the vitamin content of the product submitted to γ-irradiation at the assayed doses. Meanwhile, irradiation at room temperature of this ready to eat food item caused small but statistically significant effects on sensory (marketing) attributes

Sensory Properties of Macaroni with and without Green Banana Pulp and the Application of 60 Cobalt Ionizing Radiation

AbstractThe green banana flour or green banana is a complex–carbohydrate source (mainly as resistant starch), minerals, vitamins and fiber. It is important to take into account the sensory properties in the use of ready- to -eat foods like macaroni, among others. Gamma irradiation is considered an alternative method for food preservation. The aim of this study was to compare the influence of flour type, flour irradiation treatment and cooking time on the physical, chemical and sensory properties of macaroni noodles. To discover the differences between the noodles, two cooking times (6 and 10min in boiling water) were used in order to study their extensibility and point of rupture. The rheological properties were determined with a tensile strength module coupled to the TA-HDi texture analyzer. The moisture and protein contents were also analyzed. In addition, acceptation tests of the three different types of macaroni cooked at different times were performed. The irradiation of banana noodles was performed in a 60Co. The normal wheat samples presented significantly higher values for extensibility than the banana samples (P<0.05). The protein values of samples ranged between 4 – 6% (m/m), but the differences among all the samples were not significant (P>0.05). The sensory evaluation of samples showed that the samples of 10min cooking were preferred than samples of 6min cooking. The banana macaroni noodles showed a lower extensibility and lower protein content (without eggs) than normal pasta, being this one the sensorially preferred. Concerning cooking times, it was found that the tasters preferred the macaroni noodles cooked 10minutes. For protein no significant difference (P>0.05) were found among all the macaroni