Thermal condition of mate (Ilex paraguariensis) processing / Análise das condições térmicas do processamento da erva-mate

The Ilex paraguariensis is a species native to Brazil, Paraguay and Argentine, valued by its positive effects on human health. Mate processing consists of the following stages: pre-drying (rapid drying at high temperature, known as sapeco operation), drying, and milling. In order to verify the current process and to propose future improvements to the mate processing, thermal and mass balance analysis were applied to industrial mate processing units. Results showed that the consumption of energy in sapeco and drying operations exceeds the calorific input necessary for these operations. These results verify the need for a change in the management of temperatures in the sapeco and drying stages of mate processing in order to optimize the consumption of energy, resulting in lower costs, with positive effects on the quality of the mate products.

A Ilex paraguariensis é uma espécie nativa do Brasil, Paraguai e Argentina, valorizada por seus efeitos positivos na saúde humana. O processamento do mate consiste nas seguintes etapas: pré-secagem (secagem rápida em alta temperatura, conhecida como operação de sapeco), secagem e moagem. A fim de verificar o atual processo e propor melhorias futuras no processamento de mate, foram aplicadas análises térmicas e de balanço de massa em unidades industriais de processamento de mate. Os resultados mostraram que o consumo de energia nas operações de sapeco e secagem supera o aporte calorífico necessário para essas operações. Esses resultados comprovam a necessidade de uma mudança no gerenciamento das temperaturas nas etapas de sapeco e secagem do processamento da erva-mate, a fim de otimizar o consumo de energia, resultando em menores custos, com efeitos positivos na qualidade dos produtos da erva-mate.

Drying of soybean seeds and effect on protein quality and oil extraction efficiency by extruding-expelling process

Soybean seeds (Glycine max) were dried under real scale conditions to different final moisture content (m.c.) (9.1, 9.7, 10.9 %, and control with 16.2 %) and processed through extruding-expelling. Results indicated that soybean seed m.c. affected the composition of the soybean expeller and, thus, the oil extraction efficiency (OEE), which increased as the seed m.c. decreased. A polynomic model was proposed for predicting OEE as a function of soybean m.c., indicating that drying soybean to 10 % resulted in an OEE of approximately 65 %. A thin layer drying experiment of soybean seeds indicated that the protein dispersibility index (PDI) was not affected as regards drying air temperatures up to approximately 69 °C, and a bi-linear model with a non-pre-established break point was fitted. The real scale drying treatment in a rack type dryer (mixed flow) did not show any effect (p > 0.05) on the PDI at 80 °C, while at 115 °C a reduction (p < 0.05) was observed (PDI reduction was 0.8 and 2.1 percentage points, respectively).(AU)

Methyl jasmonate does improve postharvest conservation of 'Golden' papaya fruit / Metil jasmonato contribui para a conservação de mamão 'Golden'

Methyl jasmonate (MeJA) is recognized as a plant hormone that induces several biochemical changes related to improving fruit quality, but it is evident that the effect of MeJA during postharvest is very variable upon concentration, plant species, and even cultivars. The objective of this research was to relate the application of this regulator at low concentration (10 µmol L-1 for 24 h) to changes in postharvest physiology, on the incidence of anthracnose and quality of 'Golden' papaya fruit during storage at 24 ± 1°C. From the seventh day of storage, anthracnose incidence was reduced by more than 50% with MeJA treatment. The lesion area after infection was also reduced. Although, MeJA reduced fruit acidity, the ascorbic acid and soluble solids content were not altered during storage with the hormonal treatment. The skin color and pulp firmness showed slight retention. The reduction in ethylene production was accompanied by a reduction of respiration in treated fruits. MeJa increased CAT activity only in the skin whereas SOD activity was not induced by MeJA in both skin and pulp. Although, the increase of CAT from the third day of storage may have contributed to the reduction of lipid peroxidation in the skin, the MDA reduction in the pulp cannot be explained only by CAT activity. In summary, the application of MeJA in 'Golden' papaya reduced the incidence and severity of anthracnose, decreased respiration, ethylene production and lipid peroxidation. It is concluded that the application of MeJA at a low concentration (10 µmol L-1) may contribute to anthracnose control in ´Golden`papaya and slows the ripening of fruits.

O metil jasmonato (MeJA) é reconhecido como um hormônio vegetal que induz várias alterações bioquímicas relacionadas à qualidade dos frutos, mas é evidente que o efeito do MeJA durante a pós-colheita é muito variável quanto à concentração, espécies de plantas e até mesmo cultivares. O objetivo deste trabalho foi relacionar a aplicação deste regulador em baixa concentração (10 µmol L-1 por 24 h) às mudanças na fisiologia pós-colheita, na incidência de antracnose e na qualidade do mamão 'Golden' durante o armazenamento a 24 ± 1 ° C. A partir do sétimo dia de armazenamento, a incidência de antracnose foi reduzida em mais de 50% com o tratamento com MeJA. Incidência da doença também foi reduzida. Embora o MeJA tenha reduzido a acidez dos frutos, os teores de ácido ascórbico e sólidos solúveis não foram alterados durante o armazenamento com o tratamento hormonal. A cor da casca e a firmeza da polpa apresentaram ligeira retenção. A redução na produção de etileno foi acompanhada pela redução da respiração nos frutos tratados. MeJa aumentou a atividade da CAT apenas na casca, enquanto a atividade da SOD não foi induzida por MeJA na casca e na polpa. Embora o aumento da CAT a partir do terceiro dia de armazenamento possa ter contribuído para a redução da peroxidação lipídica na casca, a redução do MDA na polpa não pode ser explicada apenas pela atividade da CAT. Em resumo, a aplicação de MeJA em mamão 'Golden' reduziu a incidência e severidade da antracnose, diminuiu a respiração, a produção de etileno e a peroxidação lipídica. Conclui-se que a aplicação de MeJA em baixa concentração (10 µmol L-1) pode contribuir para o controle da antracnose em mamão ´Golden` e retardar o amadurecimento dos frutos.

Antioxidant and antimicrobial activities of Thymus vulgaris essential oil contained and synthesis thymus (Vulgaris) silver nanoparticles / Atividades antioxidante e antimicrobiana do óleo essencial de Thymus vulgaris contido e síntese de nanopartículas de prata de timo (Vulgaris)

Several species of thymus have therapeutic properties, so they are used in traditional medicine. In this work was carried out to synthesize Thymus vulgalis silver nanoparticles (TSNPS) and evaluate antioxidant and antimicrobial activities of TSNPS and T. vulgalis essential oil extract (TEOE). The essential oils analyzed by GC-MS and were characterized. Major compounds of phenol, 2 methyl 5 (1 methylethyle) (CAS), thymol and 1,2 Benzene dicarboxylic acid, 3 nitro (CAS) (48.75%, 32.42% and 8.12%, respectively) were detected. Results demonstrated that the TSNPS gave a highest DPPH radical scavenging activity, it was obtained 97.2 at 1000 ug/ml. TSNPS, Thymus + Hexane (T+H), Thymus + Ethanol (T+E) gave the greatest antimicrobial activity than amoxicillin (AM) and ciprofloxacin (CIP). In conclusion: The essential oil of thymus (Vulgaris) and thymus (Vulgaris) silver nanoparticles can be a good source of natural preservatives as an antioxidant and antimicrobial agents for increasing the shelf life of foodstuffs.

Diversas espécies de timo possuem propriedades terapêuticas, por isso são utilizadas na medicina tradicional. Neste trabalho foi realizado para sintetizar nanopartículas de prata Thymus vulgalis (TSNPS) e avaliar as atividades antioxidante e antimicrobiana de TSNPS e extrato de óleo essencial de T. vulgalis (TEOE). Os óleos essenciais analisados por GC-MS e foram caracterizados. Os principais compostos de fenol, 2 metil 5 (1 metiletilo) (CAS), timol e ácido 1,2 Benzenodicarboxílico, 3 nitro (CAS) (48,75%, 32,42% e 8,12%, respectivamente) foram detectados. Os resultados demonstraram que o TSNPS deu uma maior atividade de eliminação do radical DPPH , foi obtido 97,2 a 1000 ug / ml. TSNPS, Timo + Hexano (T + H), Timo + Etanol (T + E) deu a maior atividade antimicrobiana do que amoxicilina (AM) e ciprofloxacina (CIP). Em conclusão: O óleo essencial de nanopartículas de prata do timo (Vulgaris) e do timo (Vulgaris) pode ser uma boa fonte de conservantes naturais como agentes antioxidantes e antimicrobianos para aumentar a vida útil de alimentos.

Antioxidant and antimicrobial activities of Thymus vulgaris essential oil contained and synthesis thymus (Vulgaris) silver nanoparticles / Atividades antioxidante e antimicrobiana do óleo essencial de Thymus vulgaris contido e síntese de nanopartículas de prata de timo (Vulgaris)

Several species of thymus have therapeutic properties, so they are used in traditional medicine. In this work was carried out to synthesize Thymus vulgalis silver nanoparticles (TSNPS) and evaluate antioxidant and antimicrobial activities of TSNPS and T. vulgalis essential oil extract (TEOE). The essential oils analyzed by GC-MS and were characterized. Major compounds of phenol, 2 methyl 5 (1 methylethyle) (CAS), thymol and 1,2 Benzene dicarboxylic acid, 3 nitro (CAS) (48.75%, 32.42% and 8.12%, respectively) were detected. Results demonstrated that the TSNPS gave a highest DPPH radical scavenging activity, it was obtained 97.2 at 1000 ug/ml. TSNPS, Thymus + Hexane (T+H), Thymus + Ethanol (T+E) gave the greatest antimicrobial activity than amoxicillin (AM) and ciprofloxacin (CIP). In conclusion: The essential oil of thymus (Vulgaris) and thymus (Vulgaris) silver nanoparticles can be a good source of natural preservatives as an antioxidant and antimicrobial agents for increasing the shelf life of foodstuffs.(AU)

Diversas espécies de timo possuem propriedades terapêuticas, por isso são utilizadas na medicina tradicional. Neste trabalho foi realizado para sintetizar nanopartículas de prata Thymus vulgalis (TSNPS) e avaliar as atividades antioxidante e antimicrobiana de TSNPS e extrato de óleo essencial de T. vulgalis (TEOE). Os óleos essenciais analisados por GC-MS e foram caracterizados. Os principais compostos de fenol, 2 metil 5 (1 metiletilo) (CAS), timol e ácido 1,2 Benzenodicarboxílico, 3 nitro (CAS) (48,75%, 32,42% e 8,12%, respectivamente) foram detectados. Os resultados demonstraram que o TSNPS deu uma maior atividade de eliminação do radical DPPH , foi obtido 97,2 a 1000 ug / ml. TSNPS, Timo + Hexano (T + H), Timo + Etanol (T + E) deu a maior atividade antimicrobiana do que amoxicilina (AM) e ciprofloxacina (CIP). Em conclusão: O óleo essencial de nanopartículas de prata do timo (Vulgaris) e do timo (Vulgaris) pode ser uma boa fonte de conservantes naturais como agentes antioxidantes e antimicrobianos para aumentar a vida útil de alimentos.(AU)

Dehydrated cashew apple in different grinding sizes to sheep

The cashew pseudo fruit can be used to animal feeding in tropical and subtropical countries as Brazil, Ivory Coast and Vietnam. Thus, our objective was to evaluate the intake, digestibility of nutrients and nitrogen balance of dehydrated cashew apple by-product to sheep. The experiment was carried out with 24 sheep in a completely randomized design with the treatments distributed in a 4 x2 factorial scheme to test the inclusion (11, 21, 28 and 33% dry matter basis) and the grinding sizes (3 and 19 mm diameter) of dehydrated cashewappleby-product. To grinding sizes there was no effect to intake and digestibility, suggesting the use of dehydrated cashewappleby-product either finely or coarsely milled. The inclusion up to 33% of dehydrated cashewappleby-product inclusion did not affect voluntary intake and nitrogen balance. However, when including above 21%, there was a reduction of ether extract digestibility and more than 28% reduced dry matter and organic matter digestibility.(AU)

Mechanical properties of lettuce (Lactuca sativa L. ) for horticultural machinery design

Currently, there is a growing need to develop machines that replace human work efficiently and effectively in horticulture with the same sensibility of the human hand, since horticultural foods are notably very fragile to handle and process, especially considering machinery and systems. This work aimed to determine the mechanical properties of lettuce (Lactuca sativa L.) variety Crispa. For that, two methodologies were used in the field of material engineering: one specific for polymers and composites - the standard ASTM D3039 - Standard test method for tensile properties of polymer matrix composite materials (ASTM, 2002a) and the other specific for plastic films - the ASTM 882 - Standard test method for tensile properties of thin plastic sheeting (ASTM, 2002b). The tests were adapted for lettuce samples. The mechanical properties for the leaf and stem of head lettuce (var. Crispa) were obtained with appropriate statistical rigor, which can be considered valid initial estimates for dimensioning mechanisms and systems of machines for horticultural works specialized in lettuce. These properties provide fundamental engineering parameters to design machine elements that interact with biological materials, allowing to develop devices that generate minor damage to biological structures in lettuce.

Preparation of tambacu protein concentrates using different methodologies / Elaboração de concentrados proteicos de tambacu a partir de diferentes metodologias

The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.(AU)

Este trabalho teve por objetivo desenvolver metodologias para a obtenção de concentrados proteicos de pescado a partir de aparas da filetagem de tambacu, caracterizando sua composição físico-química e perfil sensorial. Foram utilizadas três metodologias: cozimento da matéria-prima e posterior secagem (CP1), cozimento, secagem, deslipidificação com etanol a 70°C e secagem final (CP2) e três lavagens da matéria-prima com etanol a 70°C e secagem (CP3). O CP2 apresentou o menor rendimento final (15,5%), porém maior teor de umidade (5,22%), proteína (80,39%) e luminosidade (74,97), além de menores médias para croma a* (1,77), croma b * (14,12), além de sabor de peixe mais fraco comparado aos CP1 e CP3. O CP1 apresentou odor mais forte, cor mais escura e o sabor de peixe mais forte em relação ao CP2 e CP3. Os valores de pH e atividade de água não foram diferentes entre os concentrados. Conclui-se que a metodologia de deslipidificação após o cozimento e secagem (CP2) é mais eficaz para a remoção dos lipídeos e desodorização do concentrado proteico de tambacu.(AU)

Effects of solar tunnel drying, shade drying and microwave drying methods on the drying kinetics of strawberry (Fragaria ananassa) / Efeitos dos métodos de secagem em túnel solar, secagem à sombra e secagem por microondas na cinética de secagem de morango (Fragaria ananassa)

Whole and halved strawberries were dried by using three methods, which were solar tunnel drying, shade drying, and microwave drying (180W, 540W, and 900W) to determine drying characteristic and modelling. The researchers measured solar irradiation at ambient and drying air temperatures and air velocity at specific intervals in various parts of the dryer. How microwave drying (180, 540, and 900 W) affected the drying time and drying ratio of the whole and halved strawberry samples was investigated. In addition, the data on the drying process were applied to 5 different mathematical models, which were Weibull distribution, Midilli et al., Jena and Das and Aghbashlo et al. Equation Models. The researchers compared the performance levels of the models according to correlation coefficient (R2), chi-square value (χ2), besides the root mean square error (RMSE) between moisture ratios that were observed and predicted. Furthermore, the Weibull Distribution and Midilli et al. models were found to reveal the ratio of drying in a satisfactory way for all the methods of drying.(AU)

Morangos inteiros e cortados ao meio foram secos usando três métodos, que foram secagem em túnel solar, secagem à sombra e secagem por micro-ondas (180W, 540W e 900W) para determinar a característica de secagem e modelagem. Os pesquisadores mediram a irradiação solar nas temperaturas ambiente e de secagem do ar e a velocidade do ar em intervalos específicos em várias partes do secador. Como a secagem por micro-ondas (180, 540 e 900 W) afetou o tempo de secagem e a proporção de secagem das amostras inteiras e cortadas de morango foi investigado. Além disso, os dados do processo de secagem foram aplicados a 5 modelos matemáticos diferentes, que foram a distribuição de Weibull, Midilli et al., Jena e Das e Aghbashlo et al. Modelos de equação. Os pesquisadores compararam os níveis de desempenho dos modelos de acordo com o coeficiente de correlação (R2), valor do qui-quadrado (χ2), além da raiz do erro quadrático médio (RMSE) entre as razões de umidade observadas e previstas. Além disso, a Distribuição Weibull e Midilli et al. os modelos revelaram a proporção de secagem de forma satisfatória para todos os métodos de secagem.(AU)

Postharvest conservation of Formosa 'Tainung 1' papaya under refrigeration, modified atmosphere, and chitosan

The objective of this work is to evaluate the use of modified atmosphere and chitosan as an alternative to chemical treatment in postharvest conservation of 'Tainung 1' papaya under refrigeration. The experiment comprised of completely randomized blocks with four replications, one fruit per replication, with a 2 × 4 × 4 factorial design as follows: two types of packaging (with or without polyvinyl chloride [PVC] stretchable film, thickness of 17 µm), four treatments (control, 2% chitosan, 4% chitosan, and prochloraz fungicide with 33.75 g a.i.·100 L­1), and four storage periods (0, 7, 14, and 21 days) at 10 °C and relative humidity (RH) of 90 ± 5%. The variables evaluated were mass loss (ML), external appearance, titratable acidity (TA), soluble solids (SS), vitamin C, reducing sugars (RS), and total sugars (TS). The storage of 'Formosa' papaya under refrigeration at 10 °C and RH of 90 ± 5% associated with PVC provided a low percentage of ML and longer conservation time of apparent quality (up to 7 days) in relation to fruits with no storage in PVC. The external appearance of fruits was preserved for up to 14 days by the PVC + 4% chitosan treatment and for up to 21 days by the PVC + prochloraz fungicide treatment. The treatment PVC + 4% chitosan associated with refrigeration is efficient in maintaining fruit quality. It is, for up to 14 days, a viable alternative to the use of prochloraz fungicide for postharvest conservation of 'Formosa' papaya.

Drying temperatures on the functional properties of purple-fleshed sweet potato / Efeito das temperaturas de secagem nas propriedades funcionais da batata doce de polpa roxa

Purple-fleshed sweet potatoes are rich in phenolic compounds, such as anthocyanins, and also exhibit hypoglycemic properties. Anthocyanins are natural antioxidants with the capacity to inhibit or delay injuries caused by free radicals. Drying is one of the most commonly used vegetable preservation methods; although,it has parameters that affect the sensory and physicochemical properties of the final product. The present study assessed the impact of drying temperatures (40, 50, and 60 °C) on the purple-fleshed sweet potato. Cut, unpeeled potato slices of 4 cm in diameter and 3 mm in thickness were dried in an oven with hot air circulation. The effect of the different temperatures on the antioxidant capacity, phenolic compound content, and total and monomeric quantities of anthocyanins in purple sweet potato were measured, and a mathematical model describing the drying kinetics was determined. According to the results observed, the process at 40 °C better preserved the phenolic compounds; however, drying at 50 °C was more efficient for conserving the antioxidant capacity measured by the H + capture method performed by DDPH, and for the total and monomeric quantities of anthocyanins. The mathematical models that best described the kinetic curves were those of Henderson and Pabis, and Page.

A batata doce roxa de polpa roxa é rica em compostos fenólicos, como as antocianinas além de possuir também propriedades hipoglicêmicas. As antocianinas são antioxidantes naturais capazes de inibir ou retardar lesões causadas por radicais livres. Um dos métodos de conservação de vegetais mais utilizados é a secagem. Mesmo sendo um método de execução simples, possui parâmetros de processo que interferem amplamente em termos sensoriais e nas propriedades físico-químicas do produto final. O presente trabalho teve por objetivo avaliar o impacto de três temperaturas de secagem (40, 50 e 60 °C), em rodelas de batata doce roxa de polpa roxa com casca, com diâmetro de 4cm e espessura de 3mm, em desidratador com circulação de ar quente sobre a capacidade antioxidante, teor de compostos fenólicos, antocianinas totais e monoméricas, além de determinar um modelo matemático que pudesse descrever as cinéticas de secagem. De acordo com os resultados obtidos a secagem a 40 °C se mostrou mais conveniente em termos de compostos fenólicos, porém a secagem a 50 °C se mostrou mais eficiente para o resultado de capacidade antioxidante pelo método de captura de H+ realizado por DPPH e para antocianinas totais e monoméricas. Os modelos matemáticos que descreveram melhor as curvas de cinética foram o modelos de Henderson e Pabis e o de Page.

Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of Araucaria angustifolia / Composição proximal e cinética de secagem de pinhões doces e pinhões típicos de Araucaria angustifolia

The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration of pine nuts drying of both types, and the influence of temperature and cutting geometry on the dehydration process. Sweet pine nuts had lower calorific value and carbohydrate content, but higher lipid, dietary fiber, protein, and ash contents when compared to typical pine nuts. Color of sweet pine nuts is light pink whereas the typical pine nut is yellowish-white. Sweet pine nuts were also softer. Drying kinetics of the seeds fit well into the logistic and Thompson models. To accelerate drying rates, we recommend slicing pine nuts into thin cross-sections and drying them at temperatures of 60 °C for typical pine nuts and 70 °C for sweet pine nuts.(AU)

O objetivo deste trabalho foi determinar a composição centesimal e a cinética de secagem de pinhões doces em comparação com pinhões típicos de Araucaria angustifolia. Este estudo baseia-se na composição centesimal, cor e duração da secagem dos pinhões de ambos os tipos e na influência da temperatura e da geometria de corte no processo de desidratação. Os pinhões doces apresentaram menor valor calorífico e conteúdo de carboidratos. Por outro lado, apresentaram maior teor de lipídios, fibras alimentares, proteínas e cinzas quando comparados aos pinhões típicos. A cor dos pinhões doces é rosa claro, enquanto o pinhão típico é branco amarelado. Os pinhões doces também são mais macios. A cinética de secagem das sementes se enquadra bem nos modelos logístico e de Thompson. Para acelerar as taxas de secagem, recomendamos fatiar os pinhões em seções finas e secá-los a temperaturas de 60 °C para pinhões típicos e 70 °C para pinhões doces.(AU)

Characterization of Brazilian Syrah winter wines at bottling and after ageing

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.

Characterization of Brazilian Syrah winter wines at bottling and after ageing

Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin 3-O-glucoside-pyruvic acid was the main pyranoanthocyanin identified in winter wine. Polymerized pigments index ranged from 54 % at bottling to 80 % after 42 months of ageing. Young winter wines are rich in ester and monoterpene, as well as alcoholic volatile compounds responsible for ethereal, fruity, flowery, fresh and sweet aromas. Aged winter wines showed higher contents of furfural, geranyl ethyl ether, isoamyl decanoate, α-muurolene and α-calacorene, contributing to sweet, fruity and woody aromas. Syrah winter wines are characterized by high content of phenolic compounds and color stability, and keep good sensorial characteristics after ageing in bottle.(AU)

UV-C radiation on fresh fig quality

Sanitization using chemical agents to reduce the microbiological load on the surface of agricultural products have the drawback of leaving residues. Conversely, physical treatments, such as ultraviolet radiation C (UV-C), are residue-free, non-toxic and environmentally friendly. Ripe figs are perishable, exhibiting an epidermis with low resistance to mechanical treatment, high water content and the ostiole, which is an open door that expedites undesirable microorganism penetration. In this study, the effect of different energy levels of UV-C radiation on the appearance and physico-chemical properties of the figs when stored at 10 °C and 20 °C was evaluated focusing on the technological parameters of the application of radiation. The energy levels of radiation applied were 0.00, 0.71, 1.32, 2.64 and 4.01 kJ m−2 and they showed neither acceleration nor delay effects on fig ripening. Figs exposed to the radiation energy at 0.71, 1.32, 2.64 and 4.01 kJ m−2 showed a lower incidence of rot at the same temperature, but the figs exposed to the highest radiation, 4.01 kJ m−2, showed more wilting and stains, which significantly impaired their appearance. UV-C radiation reduces the development of rotting, providing evidence of its potential in the postharvest processing of ripe figs. However, radiation levels should be limited to avoid undesirable epidermis stains.

Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite

The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the development of certain kinds of cancer. The objective of this study was to evaluate the effect of reduced levels of nitrite in Brazilian sausage (linguiça) with natural colorants on the physicochemical and sensorial properties following frozen storage. Nine treatments were tested: 0.015 % nitrite (C150), 0.0075 % nitrite (C75) and 0 % nitrite (C0), 0.0075 % nitrite and 1.5 % microencapsulated betalain (BME75), 0 % nitrite and 1.5 % microencapsulated betalain (BME0), 0.0075 % nitrite and 0.19 % commercial betalain (BCP75), 0 % nitrite and 0.19 % commercial betalain (BCP0), 0.0075 % nitrite and 0.02 % of cochineal carmine (CC75) and 0 % nitrite and 0.02 % of cochineal carmine (CC0). Oxidative stability, residual nitrite and instrumental color were the determinant factors. Sensory analysis was directed at color, texture, taste and global acceptance. Natural colorants did not have any antioxidant effect. Sausages prepared with betalain and 0.0075 % nitrite showed the highest a* values. The addition of colorants improved both color and overall acceptance. The addition of betalain and cochineal carmine with 0.0075 % nitrite proved to be effective in achieving high acceptability in Brazilian sausage (linguiça).

Mass transfer in beef: effect of crossbreeding and ultrasound application

Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and » Nelore; Crossbreed 3 (C3): ½ Wagyu, » Nelore and » Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied.

Drying of residual tilapia skin from filleting using a thermophotovoltaic solar dehydrator / Secagem da pele de tilápia residual de filetagem em desidratador solar termofotovoltaico

Tilapia comprises one of the most cultivated fish species worldwide, mainly commercialized in the form of fillets. As a result, the amount of waste generated by processing is high, with tilapia skin being commonly discarded and not used as food for human consumption. In this context, the aim of this study was to dry residual filleted tilapia skins in a solar dehydrator and perform physical-chemical analyses after drying in order to evaluate the potential for the development of byproducts. The skins were collected at a fish market on Mercado do Peixe in Teresina - PI. Treatments consisted of four sodium chloride concentrations (0.0%; 25.0%; 50.0% and 100.0%), with five replications, totaling 25 samples. The skins were dried in the solar dehydrator for 24 hours, followed by moisture, ash, protein, lipids, pH and water activity analyses. Moisture in the in naturaskins was 57.7%, differing significantly from the dehydrated tilapia skins, which ranged from 9.4% to 10.6%. The ash in the in natura skins was 0.17%, while dehydrated tilapia skins displayed variations from 1.19% to 4.17%. The crude protein found of the in natura skins was 41.4%, significantly different (P <0.05) from the skins submitted to the solar dehydration method. Based on these findings, the use of solar dehydrator for short periods is confirmed to favor the uniform dehydration of residual tilapia skin from filleting, generating a product with satisfactory bromatological patterns for the development of fish-based by-products.

A tilápia é uma das espécies de peixe mais cultivadas no mundo, sendo comercializada principalmente na forma de filé, com isso, a quantidade de resíduos gerada com o processamento é elevada, sendo a pele de tilápia comumente descartada e não aproveitada como alimento de consumo humano. Desta forma, o objetivo desse estudo foi aproveitar peles de tilápia residuais de filetagem e realizar análises físico-química após secagem em desidratador solar afim de avaliar seu potencial para desenvolvimento de coprodutos. As peles foram coletadas no Mercado do Peixe em Teresina - PI. Foram definidos os tratamen-tos, adicionando quatro concentrações de cloreto de sódio (0,0%; 25,0%; 50,0% e 100,0%), com cinco repetições, totalizando 25 amostras. As peles foram encaminhadas para secagem no desidratador solar por 24 horas. Depois, realizou-se as análises de umidade, cinzas, proteína, lipídios, pH e atividade de água. O teor de umidade encontrado na pele em natureza foi de 57,7%, diferindo significativamente das peles de tilápia desidratadas que variaram de 9,4% a 10,6%. O teor de cinzas encontrado na pele em natureza foi de 0,17%, enquanto nas peles de tilápia desidratadas houve uma variação de 1,19% a 4,17%. A proteína bruta encontrada nas peles da tilápia em natureza foi de 41,4%, diferindo significativamente (P < 0,05) das peles submetidas ao método de desidratação solar. Com base nos resultados observados nesse estudo, conclui-se que a utilização de desidrata-dor solar em curtos períodos favorece a desidratação uniforme da pele de tilápia residual de filetagem, gerando produto com padrões bromatológicos satisfatórios para o desenvolvimento de coprodutos à base de pescado.

Study of the effects of freezing process on nutritional value of 17 fish species marketed in São Paulo State, Brazil / Estudo dos efeitos do processo de congelamento sobre o valor nutricional de 17 espécies de peixes comercializadas no Estado de São Paulo, Brasil

Freezing is an important strategy to keep fish quality and make the species available the whole year. Its effects on the nutritional value of 17 fish species were studied in samples of entire fish, fillets or pieces. One portion of homogenized flesh was analyzed just after purchase (fresh sample). The other portion was packed in polyethylene bag, sealed, quick frozen (-80°C), stored properly at -18°C and analyzed after 12 months (frozen sample). Moisture, ash and protein content were tested using Brazilian Supply, Livestock and Agriculture Ministry methodologies. Lipid content was analyzed through Bligh and Dyer method. Carbohydrate content and caloric value were calculated, using NIFEXT fraction and Atwater coefficient, respectively. When fresh and frozen samples were compared, moisture and ash content showed significant difference (p<0.05) for 17.65% and 11.77% species, respectively. Lipid and protein contents were the most affected parameters, as they were altered in 29.40% of the studied species (p<0.05), and therefore, highlighted the importance of the conservation technology used on nutritional quality of fishery products. Mullet (M. brasiliensis) and Atlantic salmon (S. salar) had their nutritional composition more affected by freezing process with five and four altered parameters, respectively, from the six studied. (AU)

O congelamento é estratégia importante para manter a qualidade do peixe e tornar inúmeras espécies disponíveis o ano todo. Seus efeitos sobre o valor nutricional de 17 espécies foram estudados em amostras de peixes inteiros, filés ou postas. A porção cárnea homogeneizada foi analisada logo após a aquisição (amostra fresca). Outra parte foi embalada em polietileno, selada, rapidamente congelada (-80°C) e analisada após 12 meses de armazenamento a -18°C (amostra congelada). O teor de umidade, cinzas e proteína foram testados com metodologias do Ministério de Agricultura, Pecuária e Abastecimento e teor de lipídios com método de Bligh e Dyer. Conteúdo de carboidrato e valor calórico foram calculados, utilizando fração NIFEXT e coeficiente de Atwater, respectivamente. Quando se comparou amostras frescas e congeladas, teor de umidade e cinzas evidenciaram diferenças significativas (p<0,05) para 17,65% e 11,77% das espécies, respectivamente. O teor de lipídios e de proteínas foram alterados em 29,40% das espécies estudadas (p<0,05), sendo os parâmetros mais afetados pelo congelamento e destacaram a importância da tecnologia de conservação utilizada sobre a qualidade nutricional do pescado. Tainha (M. brasiliensis) e salmão (S. salar) foram as mais afetadas pelo congelamento, com 5 e 4 parâmetros alterados, respectivamente, após estocagem sob congelamento. (AU)

UV-C radiation on fresh fig quality

Sanitization using chemical agents to reduce the microbiological load on the surface of agricultural products have the drawback of leaving residues. Conversely, physical treatments, such as ultraviolet radiation C (UV-C), are residue-free, non-toxic and environmentally friendly. Ripe figs are perishable, exhibiting an epidermis with low resistance to mechanical treatment, high water content and the ostiole, which is an open door that expedites undesirable microorganism penetration. In this study, the effect of different energy levels of UV-C radiation on the appearance and physico-chemical properties of the figs when stored at 10 °C and 20 °C was evaluated focusing on the technological parameters of the application of radiation. The energy levels of radiation applied were 0.00, 0.71, 1.32, 2.64 and 4.01 kJ m−2 and they showed neither acceleration nor delay effects on fig ripening. Figs exposed to the radiation energy at 0.71, 1.32, 2.64 and 4.01 kJ m−2 showed a lower incidence of rot at the same temperature, but the figs exposed to the highest radiation, 4.01 kJ m−2, showed more wilting and stains, which significantly impaired their appearance. UV-C radiation reduces the development of rotting, providing evidence of its potential in the postharvest processing of ripe figs. However, radiation levels should be limited to avoid undesirable epidermis stains.(AU)