Global Research Trends on the Utilization of Nopal (Opuntia Sp) Cladodes as a Functional Ingredient for Industrial Use.

Although nopal cladodes are a valuable bioactive compound source, they have historically been underused. This review draws a parallel between quantitative and qualitative data from the most outstanding scientific research concerning nopal cladodes in the last five years by implementing a bibliometric analysis. Italy, Mexico, Brazil, and Morocco accounted for approximately 55% of the 111 articles selected for this review. Nopal cladodes are a great source of nourishing ingredients such as mucilage, pectin, insoluble fibers, minerals, ascorbic acid, and bioactive compounds such as carotenoids (e.g., ß-carotene, lutein, and cryptoxanthin), flavonoids (e.g., isorhamnetin, quercetin, rutin, and catechin), phytosterols (e.g., ß-sitosterol and ß-campesterol). Additionally, they offer technological benefits as a food ingredient, allied to good sensory acceptability. The findings suggest that medium-aged cladodes (20 days) have the highest concentration of soluble fiber, protein, and bioactive compounds, rendering them the optimal maturity stage for consumption and processing. Therefore, nopal cladodes can be exploited for several industries, including biotechnology, cosmetics, and pharmaceuticals, and they have attracted attention as a promising ingredient for the food industry in the concept of the next generation of innovative and functional vegetable foods.

Biopolymers as green-based food packaging materials: A focus on modified and unmodified starch-based films.

The ideal food packaging materials are recyclable, biodegradable, and compostable. Starch from plant sources, such as tubers, legumes, cereals, and agro-industrial plant residues, is considered one of the most suitable biopolymers for producing biodegradable films due to its natural abundance and low cost. The chemical modification of starch makes it possible to produce films with better technological properties by changing the functional groups into starch. Using biopolymers extracted from agro-industrial waste can add value to a raw material that would otherwise be discarded. The recent COVID-19 pandemic has driven a rise in demand for single-use plastics, intensifying pressure on this already out-of-control issue. This review provides an overview of biopolymers, with a particular focus on starch, to develop sustainable materials for food packaging. This study summarizes the methods and provides a potential approach to starch modification for improving the mechanical and barrier properties of starch-based films. This review also updates some trends pointed out by the food packaging sector in the last years, considering the impacts of the COVID-19 pandemic. Perspectives to achieve more sustainable food packaging toward a more circular economy are drawn.

Cassava starch films for food packaging: Trends over the last decade and future research.

Cassava starch is one of the most available and cost-effective biopolymers. This work aimed to apply a bibliometric methodology to identify the most impactful scientific data on cassava starch and its residues for food packaging in the last ten years. As a result, an increasing interest in this subject has been observed, mainly in the past five years. Among the 85 selected scientific publications, Brazil and China have been leading the research on starch-based films, accounting for 39 % of the total. The International Journal of Biological Macromolecules was the main scientific source of information. Besides cassava starch, 41.18 % of these studies added other biopolymers, 5.88 % added synthetic polymers, and 4.71 % added a combination of both. Studies analyzed suggested that different modifications in starch can improve films' mechanical and barrier properties. In addition, 52.94 % of articles evaluated the film's bioactivity. Still, only 37.65 % assessed the performance of those films as food packaging, suggesting that more studies should be conducted on assessing the potential of these alternative packages. Future research should consider scale-up methods for film production, including cost analysis, assessment life cycle, and the impact on the safety and quality of a broader range of foods.

Critical Review for the Production of Antidiabetic Peptides by a Bibliometric Approach.

The current bibliometric review evaluated recent papers that researched dietary protein sources to generate antidiabetic bioactive peptides/hydrolysates for the management of diabetes. Scopus and PubMed databases were searched to extract bibliometric data and, after a systematic four-step process was performed to select the articles, 75 papers were included in this review. The countries of origin of the authors who published the most were China (67%); Ireland (59%); and Spain (37%). The journals that published most articles on the subject were Food Chemistry (n = 12); Food & Function (n = 8); and Food Research International (n = 6). The most used keywords were 'bioactive peptides' (occurrence 28) and 'antidiabetic' (occurrence 10). The most used enzymes were Alcalase® (17%), Trypsin (17%), Pepsin, and Flavourzyme® (15% each). It was found that different sources of protein have been used to generate dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase inhibitory peptides. In addition to antidiabetic properties, some articles (n = 30) carried out studies on multifunctional bioactive peptides, and the most cited were reported to have antioxidant and antihypertensive activities (n = 19 and 17, respectively). The present review intended to offer bibliometric data on the most recent research on the production of antidiabetic peptides from dietary proteins to those interested in their obtention to act as hypoglycemic functional ingredients. The studies available in this period, compiled, are not yet enough to point out the best strategies for the production of antidiabetic peptides from food proteins and a more systematic effort in this direction is necessary to allow a future scale-up for the production of these possible functional ingredients.

Pectinases Secretion by Saccharomyces cerevisiae: Optimization in Solid-State Fermentation and Identification by a Shotgun Proteomics Approach.

A sequential design strategy was applied to optimize the secretion of pectinases by a Saccharomyces cerevisiae strain, from Brazilian sugarcane liquor vat, on passion fruit residue flour (PFRF), through solid-state fermentation (SSF). A factorial design was performed to determine the influence variables and two rotational central composite designs were executed. The validated experimental result was of 7.1 U mL-1 using 50% PFRF (w/w), pH 5, 30 °C for 24 h, under static SSF. Polygalacturonase, pectin methyl esterase, pectin-lyase and pectate-lyase activities were 3.5; 0.08; 3.1 and 0.8 U mL-1, respectively. Shotgun proteomics analysis of the crude extract enabled the identification of two pectin-lyases, one pectate-lyase and a glucosidase. The crude enzymatic extract maintained at least 80% of its original activity at pH values and temperatures ranging from 2 to 8 and 30 to 80 °C, respectively, over 60 min incubation. Results revealed that PFRF might be a cost-effective and eco-friendly substrate to produce pectinases. Statistical optimization led to fermentation conditions wherein pectin active proteins predominated. To the extent of our knowledge, this is the first study reporting the synthesis of pectate lyase by S. cerevisiae.

Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic.

BACKGROUND: Social distancing and the economic downturn imposed by COVID-19 have significantly affected the food service segment. Therefore, operation recovery and adapting to a new reality must be achieved as quickly and efficiently as possible. Studies on this topic, which have been conceptualized in various parts of the world, have brought new ideas to light to mitigate the negative effects of COVID-19 on food service. SCOPE AND APPROACH: This study aimed to discuss the impact of COVID-19 on food service operations, changes in pre-existing trends, and post-pandemic perspectives. KEY FINDINGS AND CONCLUSIONS: COVID-19 has changed all business segments. When dining rooms were forced to close, many food services had to resort to innovation to survive, and many added deliveries and/or adopted the dark kitchen models in one of their many forms. It is expected that the demand for delivery, dark kitchens, and the adoption of technological solutions, for example, contactless payment, will remain in the post-pandemic scenario. Food quality control measures have become more strictly enforced, not only to prevent SARS-CoV-2 contamination but also to increase credibility with the customer. These long-established food safety practices have returned to the spotlight, been revised, and should be maintained for well into the post-pandemic period. Restaurants are operating again and restrictions on opening hours and capacity have been relaxed or eliminated. Continued studies on this topic are important for supporting creative and scientifically based solutions for socio-economic recovery.

COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives.

The outbreak of the coronavirus disease (COVID-19) is global health and humanitarian emergency. To respond effectively to this pandemic, it is mandatory to reaffirm science in its different fields of study, including the food safety area. Presently, we review food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives. The review was based on papers published in Web of Science, Scopus, Pubmed, and covered recommendations of public health protection and regulatory agencies around the world. The transmission of the severe acute respiratory syndrome (SARS-CoV-2) by food was not confirmed until the present time. In any case, the protocols already established for food safety were reinforced, emphasizing the proper hygiene of hands after shopping, handling food packages, or before manipulating or eating food, adequate social distance, the use of individual protection equipment, the health of employees, and the proper preparation of food. It is hoped, in the post-pandemic scenario, to reach a better understanding of the particularities that led to greater care with food hygiene. Moreover, it is expected that the food system will creatively adapt the way meals are served.

Green-based active packaging: Opportunities beyond COVID-19, food applications, and perspectives in circular economy-A brief review.

The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.

Antibacterial films made with persimmon (Diospyros kaki L.), pectin, and glycerol: An experimental design approach.

Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kaki L.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett-Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied-puree concentration, pectin, glycerol, and temperature-statistically influenced the tensile strength (0.75-1.30 MPa), elongation at break (17.69-26.02%), and Young's modulus (3.34-10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77-6.63 × 10-6 g/h/m/Pa) when compared to biodegradable films. Scanning electron microscopy showed smooth surfaces and good plasticizer dispersion. The colorimetric coordinates indicated the films are reddish and yellowish, giving them an orange-ish visual aspect. The films exhibited antimicrobial activity, especially against Escherichia coli and Staphylococcus aureus. These results indicate that the developed films might be a good candidate for antimicrobial food packaging improving food quality and safety. PRACTICAL APPLICATION: The production of fruit-film packaging with functional and biodegradable characteristics might reduce postharvest loss of fruit and have the potential to develop active food packaging. In this sense, this study is in line with precepts of the circular economy, once it takes advantage of exceeded resources that would be discarded by generating biodegradable films which can be used as edible packaging. Furthermore, given the antimicrobial potential of the films developed, they might be applied as active packaging to improve food safety and extend shelf life.

Biodegradable films based on fruit puree: a brief review.

The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.

Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil.

Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products.

[Coliforms in the water supply of fast-food chains in the Metropolitan Region of Recife, in the state of Pernambuco (Brazil)]. / Coliformes em água de abastecimento de lojas fast-food da Região Metropolitana de Recife (PE, Brasil).

A guaranteed supply of clean drinking water in food outlets is a relevant subject for public health. The scope of this study was to assess the microbiological quality of 96 water samples of a network of fast-food stores in the city of Recife (state of Pernambuco, Brazil) and Metropolitan Area and to compare the results to the standards established by Brazilian Health Ministry decree nº 518/2004. Every month, a double sample from one of the faucets in the food preparation area of the eight stores investigated was analyzed, totaling 96 samples over one year. The analyses followed the established methodology of American Public Health Association (APHA), in order to conduct the Presence-Absence Test, considering the potability standard in pertinent legislation. Results revealed that 11.46% and 1.04% of samples contained water contaminated with total coliforms and thermotolerant coliforms, respectively. The quality of the water in the food establishments studied is thus a health hazard since a significant percentage of samples analyzed were inappropriate for human consumption in accordance with current legislation, which stipulates the absence of total coliforms and thermotolerant coliforms.

Coliformes em água de abastecimento de lojas fast-food da Região Metropolitana de Recife (PE, Brasil) / Coliforms in the water supply of fast-food chains in the Metropolitan Region of Recife, in the state of Pernambuco (Brazil)

A garantia do fornecimento de água potável nos serviços de alimentação é uma questão relevante para a saúde pública. Assim, o objetivo deste estudo foi avaliar a qualidade microbiológica da água destinada ao abastecimento de uma rede de lojas fast-food da cidade de Recife (PE) e Região Metropolitana e comparar os resultados aos padrões estabelecidos pela Portaria nº 518/2004 do Ministério da Saúde. Mensalmente, foi analisada uma amostra proveniente de uma das torneiras da área de manipulação das oito lojas investigadas, perfazendo 96 amostras ao longo de um ano, todas coletadas em duplicata. As análises seguiram a metodologia estabelecida na American Public Health Association (APHA) para realização do ensaio presuntivo utilizando o Teste Presença-Ausência, considerando-se o padrão de potabilidade determinado na legislação pertinente. Os resultados revelaram que 11,46 por cento de todas as amostras apresentaram água contaminada por coliformes totais e 1,04 por cento contaminação por coliformes termotolerantes. Conclui-se, portanto, que a qualidade da água disponível nos estabelecimentos produtores de alimentos estudados encontra-se em estado de alerta, uma vez que o percentual significativo das amostras analisadas mostrava-se impróprio para o consumo humano de acordo com a legislação vigente, a qual preconiza ausência de coliformes totais e termotolerantes.

A guaranteed supply of clean drinking water in food outlets is a relevant subject for public health. The scope of this study was to assess the microbiological quality of 96 water samples of a network of fast-food stores in the city of Recife (state of Pernambuco, Brazil) and Metropolitan Area and to compare the results to the standards established by Brazilian Health Ministry decree nº 518/2004. Every month, a double sample from one of the faucets in the food preparation area of the eight stores investigated was analyzed, totaling 96 samples over one year. The analyses followed the established methodology of American Public Health Association (APHA), in order to conduct the Presence-Absence Test, considering the potability standard in pertinent legislation. Results revealed that 11.46 percent and 1.04 percent of samples contained water contaminated with total coliforms and thermotolerant coliforms, respectively. The quality of the water in the food establishments studied is thus a health hazard since a significant percentage of samples analyzed were inappropriate for human consumption in accordance with current legislation, which stipulates the absence of total coliforms and thermotolerant coliforms.

[Salmonella sp and Listeria monocytogenes in fully cooked ham commercialized in supermarkets of Fortaleza (CE, Brazil): risk factor for public health]. / Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública.

The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50%, 22.50% e 2.5% with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61%, 57.69% e 15.38% of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases.

Salmonella sp e Listeria monocytogenes em presunto suíno comercializado em supermercados de Fortaleza (CE, Brasil): fator de risco para a saúde pública / Salmonella sp and Listeria monocytogenes in fully cooked ham commercialized in supermarkets of Fortaleza (CE, Brazil): risk factor for public health

O objetivo deste trabalho foi avaliar a ocorrência de Salmonella sp. e Listeria spp. em presunto suíno cozido sem capa de gordura, mantido sob temperatura de refrigeração, comercializado em supermercados de Fortaleza (CE). O material estudado compreendeu quarenta amostras, provenientes de oito marcas comerciais, coletadas em 26 estabelecimentos. A pesquisa de Salmonella sp. e Listeria spp. foi efetuada segundo APHA e HBP, respectivamente. Foi constatado que 30 por cento das amostras estavam contaminadas por Salmonella sp. e 42,50 por cento, 22,50 por cento e 2,5 por cento por L. monocytogenes, L. innocua e L. welshimeri, respectivamente. Foram observadas, ainda, falhas na aplicação das boas práticas de manipulação na área de frios dos supermercados. Verificou-se que 34,61 por cento, 57,69 por cento e 15,38 por cento dos estabelecimentos apresentaram alguma amostra contaminada por Salmonella sp., L. monocytogenes e ambos os microrganismos, respectivamente, abrangendo a área de fiscalização das seis Secretarias Executivas Regionais (SER) do município de Fortaleza. Estes dados mostram a necessidade de um aperfeiçoamento quanto ao controle de qualidade em todo elo da cadeia alimentar como fator fundamental na prevenção de enfermidades transmitidas por alimentos (ETA).

The objective of this work was to evaluate the occurrence of Salmonella sp. and Listeria spp. in fully cooked ham without fat cover, stored under refrigeration, commercialized in supermarkets of Fortaleza (CE, Brazil). Forty samples of cooked ham, proceeding from eight trademarks, collected in 26 establishments, were analyzed according to the APHA and HBP for Salmonella sp. and Listeria spp. detection, respectively. Thirty percent of the samples were contaminated with Salmonella sp. and 42.50 percent, 22.50 percent e 2.5 percent with L. monocytogenes, L. innocua e L. welshimeri, respectively. It was also observed imperfections in the application of good manipulation practices in the supermarkets freezer section. It was verify that 34.61 percent, 57.69 percent e 15.38 percent of the establishments presented some sample contaminated with Salmonella sp., L. monocytogenes and both microorganisms respectively, including the area inspected by the six Regionals Executive General Offices of Fortaleza. These data show the necessity of a quality control improvement in all parts of food systems as an essential factor in the prevention of foodborne diseases.

Avaliação da qualidade de queijos de coalho comercializados no entorno da cidade universitária, Recife, PE / Evaluation of quality of cheese commercialized around the city university, Recife, PE

O objetivo deste trabalho foi avaliar a qualidade dos queijos de coalho comercializados em padarias localizadas no entorno da Cidade Universiária, Recife/PE em relação à legislação vigente. O material estudado compreendeu 18 amostras de queijo de coalho, provenientes de cinco fornecedores do interior de Pernambuco, coletadas em seis estabelecimentos. Estavam impróprias para o consumo 100 por cento e 83,3 por cento das amostras quanto aos parâmetros microbiológicos e microscópicos, respectivamente. Evidenciou-se que 50,0 por cento das amostras encontravam em não conformidade com a legislação vigente quanto ao teor de gordura do extrato seco, e 17,0 por cento quanto ao teor de umidade. (...) Foram observadas falhas na aplicação das boas práticas de manipulação na área de frios das padarias. Estes dados denunciam a necessidade de um aperfeiçoamento quanto á normalização do processo de fabricação e das ações de controle higiênico-sanitário, uma vez que o elevado índice de contaminação do queijo de coalho representa um potencial risco à saúde da população consumidora.

Bacillus cereus e suas toxinas em alimentos / Bacillus cereus and its toxins in foods

Bacillus cereus faz parte do grupo de bactérias formadoras de esporos que tem sido associada a surtos de intoxicação alimentar. Muito já se tem estudado com a finalidade de identificar seus fatores de virulência, entre eles as toxinas emética e diarréica. Neste artigo realizamos uma revisão que tem como objetivo demonstrar a importância desta bactéria, sua patogenicidade e fatores de virulência, como ferramenta para prevenção das Enfermidades Transmitidas por Alimentos (ETA'S).

Aspectos legais do uso de aditivos químicos em alimentos / Legal aspects of the use of chemical additives in food

Os produtos industrializados ocupam uma parcela cada vez maior do mercado de alimentos haja vista, principalmente, a mudança dos hábitos alimentares nos últimos anos. Sem o uso de aditivos químicos, a variedade destes alimentos disponíveis e seu tempo de vida em manter-se em condições de consumo seriam muito reduzidos. Contudo, o uso de aditivos é um tema controverso, com alegações de que estes são tóxicos e que podem desencadear reações adversas nos consumidores. Entretanto, todos os aditivos permitidos no Brasil são considerados seguros, de acordo com as normas da Agência Nacional de Vigilância Sanitária se utilizados nas quantidades estabelecidas pela mesma. Não obstante ao cumprimento das recomendações da legislação, ressalta-se que a indústria de alimentos deve estar sempre atenta ás constantes investigações e descobertas nesta área, de forma a fornecer ao mercado alimentos sempre seguros. Este trabalho teve o intuito de abordar os aspectos legais vigentes no Brasil quanto á regulamentação do uso de aditivos químicos em alimentos.

Avaliação da rotulagem de sucos de frutas industrializados / Evaluation of the labeling of fruit juices industrialized

O setor de sucos de frutas vem aumentando a cada ano com a procura dos consumidores por alimentos mais saudáveis. O consumidor tem o direito de avaliar o produto no momento da compra, e esta avaliação se dá pelas informações contidas nos rótulos dos alimentos. Este trabalho objetivou avaliar os rótulos de algumas marcas nacionais de sucos de frutas tropicais e integrais de acordo com as legislações. Foram analisados 30 produtos, destes, 15 sucos de frutas integrais nos sabores abacaxi, caju e maracujá e 15 sucos tropicais nos sabores acerola, goiaba e manga. Do total de produtos avaliados, 30 (100 por cento) amostras estavam em desacordo. Portanto, conclui-se que deve haver uma maior divulgação pelos órgãos do governo e entidades, como universidades, para o esclarecimento de rotulagem dos alimentos, a fim de assegurar o direito dos consumidores, assim como maior fiscalização destes produtos.

Estudo da estabilidade do abacaxi pérola minimamente processado e embalado a vácuo, nas condições operacionais de uma empresa supermercadista / Study of the stability of the pineapple minimally processed and packed the vacuum, in the operational conditions of a supermarket company

Este trabalho teve como objetivo avaliar a estabilidade do abacaxi pérola minimamente processado e embalado a vácuo, nas condições operacionais de uma empresa supermercadista. Os frutos passaram pelas etapas de lavagem, desinfecção (200 ppm de hipoclorito de sódio por 5 minutos) e armazenamento em câmara fria por 12 horas. Sob uma temperatura de 18°C, os frutos sofreram dois tipos de processamento após serem descascados, imersos em solução de 20 ppm de hipoclorito de sódio e serem drenados por 3 minutos: o primeiro, embalado inteiro a vácuo e o segundo, cortado em rodelas e embalado em bandejas de isopor envolvidas por filme de PVC. A intervalos de 2 dias, durante um período de 10 dias foram coletadas amostras e submetidas às análises físicas, físico-químicas, microbiológicas e teste de aceitação. Ao final do experimento, conclui-se que os abacaxis embalados a vácuo apresentaram melhor padrão de qualidade e maior vida de prateleira que os abacaxis embalados em bandejas.