Ingesta de Fluoruro a partir de zumos y néctares de frutas. Evaluación del riesgo en población infantil y adolescente / Fluoride intake from fruit juices and nectars. Risk assessment in children and adolescents

JUSTIFICACIÓN: el fluoruro es una hormetina (beneficioso a dosis bajas y tóxica a dosis altas) a la cual el hombre se expone por vía dietética. La European Food Safety Authority (EFSA) no ha estimado un Torerable Upper Level pero ha establecido una Adequate Intake (AI) de 0.05 (mg/día kg p.c.). Los zumos/néctares, consumidos mayoritariamente por niños, han sido identificados como fuentes dietéticas de F-. y su estudio se alinea con la recomendación de EFSA de ampliar el registro de niveles de F- en alimentos.OBJETIVOS: determinar el contenido de fluoruro en zumos y néctares y evaluar, en diferentes patrones de consumo, la exposición dietética a F- derivada de su consumo en distintos subgrupos de población infantil.MATERIAL Y MÉTODOS: 60 muestras de diferentes marcas y sabores fueron analizadas por determinación potenciométrica de ion selectivo de F-. La estimación de la exposición y la evaluación del riesgo se realizó para dos escenarios de consumo; 1 y 2 envases/día (0.2 y 0.4 L/día).RESULTADOS/DISCUSIÓN: la concentración media de F- fue de 0.42 ± 0.31 (mg/L) y por sabores: melocotón 0.33±0.24 (0.06-0.72), manzana 0.46±0.36 (0.12-1.14) y piña 0.48±0.31 (0.2-1.1) mg/L. (AU)

Microbiological and parasitological quality of fruit pulps and juices used for detoxifying purposes

The juice consumption with detoxifying properties has increased in the last few years, but inadequately produced food may transport pathogens. This study aimed to investigate the occurrence of parasitological and microbiological contamination in fruit juices and fruit pulp used for detoxifying purposes. Twenty samples were analyzed, 10 of fruit pulp and 10 juices from July to August 2018. Thermotolerant coliform, mold, and yeast were counted. Parasitological analysis was performed by spontaneous sedimentation method and sedimentation by centrifugation techniques. Results showed that 20% and 60% of the fruit pulp and juice samples exhibited thermotolerant coliform counts above 1 log CFU/mL, respectively. The results showed that 60% of the pulp samples presented mold and yeast counts above 3 log CFU/mL. The protozoa found in the samples were Endolimax nana, Entamoeba coli, and E. histolytica/E. dispar cysts. The presence of thermotolerant coliforms in juices is an indicator of the presence of enteropathogens, mainly Escherichia coli. The high mold and yeast populations and the presence of protozoa in the fruit pulp and juices indicate hygienic and sanitary failures in the food processing. It may be concluded that there is a need for supervision and training in Good Manufacturing Practices by health agencies, aiming at the food safe production.

Conhecimento etnobotânico sobre plantas medicinais utilizadas por moradores de um município ribeirinho no interior do estado do Amazonas, Brasil / Ethnobotanical knowledge of medicinal plants used by residents of a riverside city in the Amazonas state, Brazil

Mesmo com a evolução do conhecimento científico, a utilização de plantas medicinais é uma das práticas mais antigas ainda realizadas pelo homem, especialmente pelos habitantes de comunidades e municípios do interior do Brasil, principalmente em regiões com baixos índices de desenvolvimento humano. O objetivo deste trabalho foi realizar um estudo etnobotânico sobre as plantas medicinais utilizadas pelos moradores de um bairro localizado em um município ribeirinho do interior do estado do Amazonas. Participaram do estudo cem indivíduos, e os dados obtidos pela pesquisa foram compilados por meio de um formulário, contendo 14 questões (objetivas e discursivas). Os resultados demonstraram que 95% dos moradores faziam uso de plantas medicinais. Foram citadas 89 espécies, pertencentes a 48 famílias botânicas, com destaque para a Lamiaceae. As plantas mais citadas foram: Plectranthus barbatus (boldo) ­ 6,1%, Citrus sinensis (laranjeira) ­ 5,8% e Allium sativum (alho) ­ 4,7%. No entanto, quando analisado o índice de concordância (porcentagem de uso principal = CUP), a Citrus sinensis (laranjeira) apresentou um CUP de 80,9%, seguida por Plectranthus barbatus (boldo) e Disphania ambrosioides (mastruz), com 68,1% e 61,5%, respectivamente. Com relação ao modo de preparo, 61,1% citaram infusão, e as principais enfermidades tratadas foram as dores de estômago, com 13,1%. É importante enfatizar a necessidade de mais estudos acerca dos reais benefícios dessas ervas, a fim de que a divulgação de tais informações possa complementar o conhecimento empírico já difundido entre a população local. Dessa forma, será possível ampliar o conhecimento etnobotânico como um todo e, consequentemente, promover saúde e bem-estar.

Despite the evolution of scientific knowledge, the use of medicinal plants is one of the oldest practices still used by men and, especially by the inhabitants of communities and municipalities of the interior of Brazil, mainly in regions with low human development rates. The purpose of this work was to perform an ethnobotanical study on medicinal plants used by residents of a neighborhood located in a riverside city in the interior of the state of Amazonas. A total of 100 individuals participated in the study, with data being obtained through the use of a form containing 14 open and closed-ended questions. The results showed that 95% of the residents used medicinal plants. A total of 89 species, belonging to 48 botanical families were mentioned, with emphasis to Lamiaceae. The plants that were most frequently mentioned were Plectranthus barbatus (locally known as boldo) ­ 6.1%; Citrus sinensis (orange tree) ­ 5.8%; and Allium sativum (garlic) ­ 4.7%. However, when analyzing the agreement index (percentage of main use = CUP), Citrus sinensis (orange tree) presented a CUP of 80.9%, followed by Plectranthus barbatus (boldo) and Disphania ambrosioides (Mexican tea), with 68.1 and 61.5%, respectively. In relation to the method of preparation, 61.1% cited infusion, with the main disorder treated being stomachache, with 13.1%. It is important to emphasize the need for further studies on the actual benefits of these herbs so that the dissemination of the information can complement the already widespread empirical knowledge among the local population. Thus, it will be possible to expand the ethnobotanical knowledge as a whole and, consequently, promote health and well-being.

Estabilidad de color de dientes naturales ante diferentes bebidas: estudio in vitro / Color stability of natural teeth against different drinks: in vitro study

El color es un efecto visual de los rayos de luz reflejándose y su concepto es complejo por ser una sensación que se percibe y por las características electromagnéticas. Los dientes varían espacialmente porque son curvados, tienen prolongaciones relativamente pequeñas y vistas en contra de una variable de fondo no uniforme así como típicamente una iluminación no estandarizada, por lo cual difieren en relación con su colorimetría, por lo que el estudio del color es fundamental en la odontología. En la actualidad hay métodos para evaluar el color, desde una simple revisión visual hasta instrumentos como el colorímetro y los espectrofotómetros, los cuales son aparatos utilizados en la medida del color de un objeto a través de su longitud de onda reflejada. Una pigmentación dental se produce por varios factores, ya sean intrínsecos y extrínsecos, estas pigmentaciones son factores importantes tanto en la estética como en el aspecto físico, por lo que es importante poder evaluar la estabilidad de los dientes naturales ante diferentes sustancias que podrían modificar su color natural. En este estudio nos dimos a la tarea de evaluar el cambio de color de dientes naturales ante diferentes bebidas, se eligieron tres bebidas pigmentantes y de uso común: café, vino tinto y jugo de arándano; se utilizaron 10 dientes unirradiculares del mismo color previamente analizados con el espectrofotómetro. Un diente fue la muestra control y los nueve restantes se sumergieron en frascos separados con 10 mL de las tres bebidas elegidas. Realizando la evaluación de color a los 15, 30 y 90 días con ayuda del espectrofotómetro, pudimos observar que el diente sumergido en café no tuvo variación durante los primeros 15 días y el cambio más notable de color fue hasta los 90 días a diferencia de las muestras sumergidas en vino y jugo de arándano cuya variación máxima de color se presentó en 15 días respectivamente (AU)

Color is a visual effect of light rays reflecting and its concept is complex, for being a sensation that is perceived and for the electromagnetic characteristics. Teeth vary spatially because they are curved, have relatively small extensions, and are viewed against a non-uniform background variable as well as typically non-standardized illumination, which is why they differ in relation to their colorimetry. So the study of color is fundamental in dentistry. Currently, there are methods to evaluate color, from a simple visual check to instruments such as the colorimeter and spectrophotometers, which are devices used to measure the color of an object through its reflected wavelength. A dental pigmentation is produced by various factors, both intrinsic and extrinsic, these pigmentations are currently important factors in both aesthetics and physical appearance, so it is important to be able to evaluate the stability of natural teeth against different substances that could modify its natural color. In this study, we undertook the task of evaluating the change in the color of natural teeth when faced with different beverages. Three pigment and commonly used beverages were chosen: coffee, red wine and cranberry juice; 10 single-rooted teeth of the same color previously analyzed with the spectrophotometer were used. One tooth was the control sample and the remaining nine were immersed in separate bottles with 10 mL of the three chosen drinks. Carrying out the color evaluation at 15, 30 and 90 days with the help of the spectrophotometer, we could see that the tooth immersed in coffee did not change during the first 15 days and the most notable change in color was up to 90 days, unlike the samples immersed in wine and cranberry juice whose maximum color variation was presented in 15 days respectively (AU)

Estimación de la ingesta de calcio y fosfato a partir de bebidas analcohólicas / Calcium and phosphate intake from analcoholic beverages

El calcio (Ca) es un nutriente crítico para la salud, especialmente en los períodos de crecimiento. Sin embargo, la mayoría de los individuos argentinos no alcanzan la ingesta diaria recomendada. Por su parte, el fósforo (P) es un nutriente cuya ingesta suele estar por encima de la recomendada. Este tipo de desequilibrio en la ingesta de ambos nutrientes conlleva a una pérdida de masa ósea. El consumo de bebidas analcohólicas (BA) se ha incrementado en los últimos años, sobre todo en la población infantil, desplazando el consumo de agua y lácteos. El objetivo de este trabajo fue estimar el aporte de Ca y P a partir de BA diferentes de agua. Se evaluaron 59 muestras, cuya mediana y rango de Ca fue de 7,74 [0,00 a 111,29] mg/l y de P 55,17 [0,16 a 957,00] mg/l. Los jugos en polvo son los que mayor contenido de Ca presentaron y las bebidas deportivas aquellas donde se halló el mayor contenido de P. Considerando un consumo de 500 ml/día de BA se estarían incorporando 3,87 mg Ca y 27,59 mg P. El creciente consumo de BA, su bajo contenido de Ca y la concomitante reducción del consumo de lácteos contribuyen a una inadecuada ingesta de Ca. (AU)

Calcium (Ca) is a critical nutrient, especially during periods of growth. However, the majority of Argentine individuals do not reach the recommended daily intake. On the other hand, phosphorus (P) is a nutrient with an intake usually above the recommended values. This type of imbalance between the intake of the nutrients leads to loss of bone mass. Soft drinks consumption (BA) has increased in recent years, especially in children, displacing the consumption of water and dairy products. The aim of this work was to estimate the Ca and P content in BA other than water. 59 samples were evaluated, with a median and range of Ca of 7.74 [0.00 to 111.29] mg/l and of P of 55.17 [0.16 to 957.00] mg/l. Powdered juices are the ones with the highest Ca content, and sports drinks are the beverages in which the highest P content was found. Based on a BA consumption of 500 ml/day, 3.87 mg Ca and 27.59 mg P would be incorporated. Therefore, the increased consumption of BA, their low Ca content, and the concomitant reduction in dairy consumption contribute to an inadequate intake of Ca. (AU)

Validación del método analítico por cromatografía líquida de alta resolución para la cuantificación de conservantes en jugo de naranja / Validation of the analytical method by liquid chromatography of high resolution for the quantification of preservatives in orange juice

INTRODUCCIÓN: la validación es el establecimiento de la evidencia documental de que un procedimiento analítico conducirá, con un alto grado de seguridad a la obtención de resultados precisos y exactos dentro de las especificaciones y los atributos de calidad previamente establecidos. OBJETIVO: Validar el método analítico por cromatografía líquida de alta resolución para la cuantificación de conservantes en jugo de naranja. MÉTODOS: el método fue validado siguiendo los parámetros referidos en la USP 40 ­ NF 35: especificidad, linealidad, precisión (repetibilidad instrumental, repetibilidad del método y precisión intermedia) y exactitud. RESULTADOS: el método analítico propuesto es selectivo/específico, presenta una excelente linealidad dentro del rango de 100 a 1000 ppm, la Precisión presentó resultados de CV < 2% siendo óptimos. La recuperación se encuentra entre 97 a 102% demostrando excelente exactitud. CONCLUSIÓN: se cumplieron todos los parámetros y criterios de validación por lo tanto el método es específico, selectivo, lineal en el intervalo de concentraciones de 100 a 1000 ppm, sensible, preciso, reproducible y exacto

INTRODUCTION: validation is the establishment of documentary evidence that an analytical procedure will lead, with a high degree of security, to obtaining precise and exact results within the specifications and previously established quality attributes. OBJECTIVE: validate the analytical method by high resolution liquid chromatography for the quantification of preservatives in orange juice. METHODS: the method was validated following the parameters referred to in USP 40 - NF 35, they are specificity, linearity, precision (instrumental repeatability, repeatability of the method and intermediate precision) and accuracy. RESULTS: the proposed analytical method is selective/specific, it presents an excellent linearity within the range of 100 to 1000 ppm, the precision presented results of CV <2% being optimal. The recovery is between 97 to 102% CONCLUSION: all the parameters and validation criteria were met, therefore the method is specific, selective, linear in the concentration range of 100 to 1000 ppm, sensitive, precise, reproducible and exact

Enhancement of ethanol production efficiency in repeated-batch fermentation from sweet sorghum stem juice: effect of initial sugar, nitrogen and aeration

BACKGROUND: Ethanol concentration (PE), ethanol productivity (QP) and sugar consumption (SC) are important values in industrial ethanol production. In this study, initial sugar and nitrogen (urea) concentrations in sweet sorghum stem juice (SSJ) were optimized for high PE (≥10%, v/v), QP, (≥2.5 g/L·h) and SC (≥90%) by Saccharomyces cerevisiae SSJKKU01. Then, repeated-batch fermentations under normal gravity (NG) and high gravity (HG) conditions were studied. RESULTS: The initial sugar at 208 g/L and urea at 2.75 g/L were the optimum values to meet the criteria. At the initial yeast cell concentration of ~1 × 108 cells/mL, the PE, QP and SC were 97.06 g/L, 3.24 g/L·h and 95.43%, respectively. Repeated-batch fermentations showed that the ethanol production efficiency of eight successive cycles with and without aeration were not significantly different when the initial sugar of cycles 2 to 8 was under NG conditions (~140 g/L). Positive effects of aeration were observed when the initial sugar from cycle 2 was under HG conditions (180­200 g/L). The PE and QP under no aeration were consecutively lower from cycle 1 to cycle 6. Additionally, aeration affected ergosterol formation in yeast cell membrane at high ethanol concentrations, whereas trehalose content under all conditions was not different. CONCLUSION: Initial sugar, sufficient nitrogen and appropriated aeration are necessary for promoting yeast growth and ethanol fermentation. The SSJ was successfully used as an ethanol production medium for a high level of ethanol production. Aeration was not essential for repeated-batch fermentation under NG conditions, but it was beneficial under HG conditions.

Análisis del hábito de hidratación y su conocimiento en una muestra escolares de 10-12 años en la provincia de Badajoz (España) / Analysis of the hydration habit and its knowledge in children sample from 10-12 years old in the province of Badajoz (Spain)

FUNDAMENTOS: Los actuales hábitos de vida empiezan a distanciarse cada vez más de aquellos que permiten mantener un estilo de vida saludable, destacando entre ellos el de la hidratación. Cada vez son más las personas que no se hidratan adecuadamente debido a la diversidad de bebidas refrescantes y al poco conocimiento que tienen sobre ellas y su importancia. Se destaca este hecho en la población infantil, debido principalmente a cómo se trabajan estos contenidos en las escuelas. Este trabajo pretende realizar un análisis del hábito de hidratación que presenta una muestra de escolares de dos colegios de la provincia de Badajoz (España), así como efectuar una prospección sobre los conocimientos que poseen a cerca de la importancia de la hidratación en el cuerpo humano. MÉTODOS: El diseño del estudio fue observacional transversal. Se utilizó para ello cuestionario validado para comprobar el nivel de consumo y conocimiento que posee una muestra de 168 escolares, en dos centros seleccionados en la provincial de Badajoz. RESULTADOS: Más de la mitad de los estudiantes (52,98%) no llegan a las recomendaciones de consumo de agua diario; no obstante mejorarían con la leche y los zumos naturales no envasados. Se destaca también el alto consumo de los refrescos ya que, alrededor de la mitad (48,21%) lo consumen por encima de las recomendaciones. Además, existen diferencias estadísticamente significativas (<0,05) entre sexos y lugar de residencia respecto a la frecuencia del consumo de agua. Por otro lado, únicamente sustancialmente menos de la mitad del alumnado investigado (24,40%) conocen la importancia de la hidratación. CONCLUSIONES: Los resultados obtenidos dejan claro que los participantes no poseen ni una hidratación realmente correcta ni un alto conocimiento sobre dicho tema. Se propone que sea incorporada esta temática, de la hidratación, a la Educación para la Salud escolar

BACKGROUND: The current habits of life begin to distance themselves more and more from those that allow maintaining a healthy lifestyle, highlighting among them that of hydration. More and more are people who do not hydrate properly, due to the diversity of refreshing drinks and the lack of knowledge that has the population about its importance. This fact stands out of the child population, mainly because of how they work content in schools. Therefore, this work is a research on the habit of hydration in children from two schools in the province of Badajoz, as well as make a research on the knowledge that possess about their importance in the human body. METHODS: The design study was transversal observational. We conducted a validating questionnaire to check the level of consumption and knowledge that have a total of 168 school divided into two centers of the region of Badajoz. RESULTS: More than half of the students (52.98%) fail the recommendations of daily water consumption; however, they get better with milk and natural juices. The high consumption of soft drinks also stands out, since around half (48.21%) consume it above the recommendations. On the other hand, just much less than half of them (24.40%) know the importance of hydration. Also there are statistical differences (<0.05) between sex and location of the region with respect to the water ingest. CONCLUSIONS: The results make clear that the participants do not possess a really correct hydration or a high knowledge on this subject. In addition, there are differences between sexes and places of residence in certain sections. So it's suggest that this subject be incorporated into the school health education

Effect of Artificial Ageing Using Different Wood Chips on Physico-chemical, Sensory and Antimicrobial Properties of Apple Tea Wine

Abstract: Freshly prepared apple tea wine (a combination of tea extract and apple juice) is having yeasty and dull flavour, which needs to be improved to increase the acceptability of this product. Therefore, an attempt has been made for artificial ageing of apple tea wine using different wood chips to improve its physico-chemical, sensory and antimicrobial attributes. Different types of wood chips (Quercus spp., Bombax spp. and Acacia spp.) were added respectively (2.5 g/L to the freshly prepared apple tea wine) and allowed for ageing in carboys for the six months at the room temperature. The influence of each wood species on physico-chemical, sensory and antimicrobial attributes was tested upto 6 months of storage. Storage intervals significantly affected all the physico-chemical attributes (except total sugars, volatile acidity, and antioxidant activity), whereas, the addition of wood chips affected titratable acidity, ethanol, higher alcohols, total phenols, and amino acid. Cluster analysis of the physico-chemical attributes data revealed the same and showed that storage intervals exerted more effect on the physico-chemical and antimicrobial properties of the apple tea wine rather than the wood chips. The antimicrobial activity of 6 months aged wine was low as compared to the fresh wine. Among all the wood chips, apple tea wine aged with Quercus spp. possesses a significantly higher score (according to desirability) than the wine aged with other wood chips and control. In nutshell, apple tea wine matured with Quercus spp. wood chips for 6 months were the best with improved physico-chemical and sensory attributes.

Influência da forma de apresentação das amostras no teste de aceitação / Influence of sample presentation at the acceptance test

No setor de alimentos a análise sensorial é uma ferramenta de grande importância para avaliar a aceitabilidade em relação ao mercado consumidor e a qualidade dos produtos. Vários são os métodos disponíveis bem como os delineamentos empregados. O objetivo deste trabalho foi comparar os resultados de teste de aceitação de refrescos de laranja onde a forma de serviço foi seguindo um delineamento em blocos completos (sessão única) e apresentação sequencial. Três marcas comerciais de refrescos sabor laranja (T, M e F) foram analisadas. Verificou-se que as amostras não apresentaram diferença significativa quanto à aceitação quando foram servidas em uma única sessão. Entretanto a apresentação sequencial mostrou-se, neste estudo, mais sensível a detectar diferenças entre as amostras, sendo a amostra F menos preferida.

Co-production of ethanol and biodiesel from sweet sorghum juice in two consecutive fermentation steps

Background: Sugars from sweet sorghum stalks can be used to produce ethanol and also to grow oleaginous yeasts. Instead of two separate processes, in this paper we propose a different route producing ethanol and microbial oil in two consecutive fermentation steps. Results: Three yeasts were compared in the first ethanol producing step. In the second step four different oleaginous yeasts were tested. Sweet sorghum juice was first clarified and concentrated. High gravity ethanol fermentation was carried out with concentrated juice with 23.7 g/100 mL of total sugars and without added nutrients. Total sugars were 2.5 times more than the original clarified juice. One yeast gave the best overall response over the two other tested; relative high ethanol productivity, 1.44 g ethanol/L•h−1 , and 90% of sugar consumption. Aeration by flask agitation produced superior results than static flasks for all yeasts. Microbial oil production was done employing the residual liquid left after ethanol separation. The pooled residual liquid from the ethanol distillation contained 7.08 g/mL of total carbohydrates, rich in reducing sugars. Trichosporon oleaginosus and Lipomyces starkeyi produced higher dry biomass, total sugar consumption and oil productivity than the other two oleaginous yeasts tested; with values around 25 g/L, 80%, and 0.55 g oil/L•h−1 respectively. However, the biomass oil content in all yeasts was relatively low in the range of 14 to 16%. Conclusion: The two step process is viable and could be considered an integral part of a consolidated biorefinery from sweet sorghum.

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure

Objective: To determine the effect of seven different beverages on tooth enamel. Material and Methods: Human teeth samples were immersed in each beverage (Pepsi, Red Bull, Orange juice, Apple juice, Lemon juice, Coffee and Green tea). Specimens were divided into seven groups by beverage type (n = 5 per group). Weight of the enamel was measured before and after immersion in different beverages daily for at periodic intervals of 24hrs, 7 days, 15 days and 30 days. The data were recorded after weighing the teeth at each time. The beverages were replaced daily. Anova and Tukey post hoc test was performed to compare the differences in percent weight loss. The significance level was set at 5%. Results: There was change in the mean percent weight loss amongst the different beverages with orange juice showing a high reduction in comparison to green tea and coffee. The mean weight reduction of orange juice was by 21% followed by Red Bull (13%), Pepsi (11%), Lemon juice (16%), Apple juice (16%), coffee (3%) and green tea (3%). Conclusion: This study shows that different beverages have erosive potential on teeth depending on the duration of the exposure.

Efeito de estresse subletal pelo frio em células de lactobacillus rhamnosus gg em suco misto de juçara e manga / Subletal cold stress effect on lactobacillus rhamnosus gg cells in mixed juçara and mango juice

Lactobacillus rhamnosus GG é uma bactéria probiótica, Gram-positiva, não esporulada, catalase negativa, microaerofílica e não fermentadora de lactose. Assim, produtos lácteos fermentados não são bons carreadores desse micro-organismo, mas, produtos de origem vegetal, como sucos, podem veicular essa bactéria. Entretanto, a acidez desses alimentos pode inibir a viabilidade de probióticos. Por outro lado, a exposição de micro-organismos a um estresse prévio subletal faz com que ocorra a ativação de mecanismos celulares regulatórios e os mesmos quando expostos a uma condição de estresse subletal previamente são mais resistentes às condições de estresse subsequentes. Neste trabalho avaliou-se o estresse subletal pelo frio em células de L. rhamnosus GG em suco misto de juçara e manga durante 60 dias de armazenamento a 7 °C. Foram realizados dois tratamentos sendo eles, controle e estresse subletal pelo frio no qual L. rhamnosus GG foi armazenado a 4 °C por sete dias em caldo deMan Rogosa Sharpe (MRS). Após, a centrifugação foi realizada e o pellet de células foi inoculado em suco misto de juçara e manga. A análise de viabilidade por plaqueamento foi realizada nos tempos 0, 7, 14, 21, 28, 45 e 60 dias em ágar MRS. Com 28 dias de armazenamento houve redução de 0,59 ciclo logaritimico na contagem para o tratamento controle e 0,80 ciclo logaritimico para o tratamento em que as células passaram pelo estresse subletal pelo frio e com 60 dias houve redução da contagem do tratamento controle de 1,69 ciclo logaritimico e para o tratamento de estresse subletal de 1,9 ciclo logaritimico. Dessa forma, o estresse subletal pelo frio aplicado não foi suficiente para ativar os mecanismos de resposta ao estresse em L. rhamnosus GG quando veiculado em suco misto de juçara e manga.

Lactobacillus rhamnosus GG is a probiotic, Gram-positive, non-spore forming, catalase-negative, microaerophilic and non-fermenting lactose bacterium. Therefore, fermented dairy products are not good carriers of this microorganism, so products of vegetable origin, such as juices, can vehicle this probiotic. However, the acidity present can inhibit the viability of probiotic microorganisms. On the other hand, the exposure of microorganisms to a previous sublethal stress causes the activation of regulatory cellular mechanisms. Therefore, microorganisms that are exposed to a sublethal stress condition previously are more resistant. This work evaluated the sublethal cold stress in L. rhamnosus GG cells in mixed juçara and mango juice for 60 days at 7 °C. Two treatments were carried out, being control and sublethal cold stress in which L. rhamnosus GG was stored at 4 °C for seven days in Man Rogosa Sharpe broth (MRS). After centrifugation, the cell pellet was inoculated in mixed juçara and mango juice. The viability analysis by plating was performed at times 0, 7, 14, 21, 28, 45 and 60 days. With 28 days of storage there was a reduction of 0.59 logarithmic cycle for the control and 0.80 logarithmic cycle for the treatment of sublethal stress, and with 60 days the count of L. rhamnosus GG in the control treatment reduced 1.69 logarithmic cycle and 1.9 logarithmic cycle for the treatment of sublethal stress. Thus, the application of sublethal stress by cold was not enough to activate the mechanisms of stress response in L. rhamnosus GG when served by mixed juçara and mango juice.

Qualidade microbiológica de refrescos armazenados em garrafas pet e refresqueiras comercializados em um munícipio do recôncavo da Bahia / Microbiological quality of soft drinks stored in pet bottles marketed in a municipality of the Bahia state

Este trabalho teve por objetivo avaliar as características higienicossanitárias dos refrescos armazenados em garrafas tipo PET e em refresqueiras comercializados em estabelecimentos de um município do Recôncavo da Bahia. Foram analisadas, quanto à presença de bolores, leveduras e coliformes termotolerantes, 10 amostras de refrescos, acondicionadas em garrafas PET e refresqueiras. Das cinco amostras analisadas, duas (40%) armazenadas em garrafas PET, e uma (20%) armazenada em refresqueiras, apresentou-se em desacordo com os padrões estabelecidos pela legislação vigente. Na análise de bolores e leveduras, encontrou-se elevado crescimento destes micro- -organismos em quatro amostras (80%) armazenadas em garrafas PET e em cinco amostras (100%) armazenadas em refresqueiras. As informações obtidas nessa pesquisa demonstraram que os refrescos coletados estavam em condições higienicossanitárias insatisfatórias, podendo representar causas de infecções de origem alimentar aos consumidores.(AU)

The objective of this study was to evaluate the hygienic-sanitary characteristics of refreshment stored in PET bottles and in refreshments marketed in establishments in a municipality in the Recôncavo da Bahia. For the presence of molds, yeasts and thermotolerant coliforms, 10 samples of refreshment, packed in PET bottles and coolers, were analyzed. Of the five samples analyzed, two (40%) stored in PET bottles, and one (20%) stored in refrigerators, were in disagreement with the standards established by current legislation. When analyzing molds and yeasts, a high growth of these microorganisms was found in four samples (80%) stored in PET bottles and in five samples (100%) stored in coolants. The information obtained in this research showed that the refreshments collected were in unsatisfactory hygienic-sanitary conditions, and may represent causes of food-borne infections to consumers.

Pesquisa de coliformes totais e termotolerantes em suco de laranja in natura e correlação com as condições higienicossanitárias do estabelecimento produtor / Research of total and thermotolerant coliforms in fresh orange juice and correlation with the hygienic sanitary conditions of the producer establishment

Este trabalho teve como objetivo verificar a qualidade microbiológica do suco de laranja in natura por meio de contagem de coliformes totais e termotolerantes e correlacionar os resultados obtidos com as condições de higiene do estabelecimento produtor através da aplicação de um checklist. Foram coletadas quatro amostras de suco de laranja in natura preparadas na hora. As amostras foram analisadas quanto ao Número Mais Provável (NMP) de coliformes totais e termotolerantes pela metodologia de tubos múltiplos de fermentação. O pH 4 foi identificado em todas as amostras. Foram observadas inadequações nos checklist e observou-se também que 50% das amostras analisadas apresentaram contagem de coliformes totais e termotolerantes acima do permitido pela Legislação. Conclui-se que são necessários treinamentos periódicos para os funcionários e proprietário do estabelecimento para que as condições higienicossanitárias sejam adequadas à produção de alimentos sem oferecer riscos à saúde do consumidor.(AU)

Intake of soft drinks and sugar sweetened beverages by Colombian children and adolescents / Consumo de refrigerantes e refrescos por crianças e adolescentes colombianos

Abstract Objectives: to describe the consumption of sugar sweetened beverages in Colombia, South America and variables associated with this consumption. Methods: based on the Food Frequency Questionnaire applied in the National Survey of the Nutritional Situation of Colombia (2010), the prevalence and frequency/day of the consumption of sugar sweetened beverages by 10,070 subjects between 5 and 17 years old was estimated. Results: the prevalence of sugar sweetened beverages consumption in subjects between 5 and 17 years old was 85.3%, and the average frequency of consumption was 0.71 times/day. The relationship between age and the prevalence of consumption displayed a J form, and the association with frequency in times/day was linear. The highest consumption occurred at 16 years of age, with a prevalence of 90.4% and an average frequency of 0.83 times/day. Overweight and obesity were not associated with consumption (p>0.05). Conclusions: the prevalence and average frequency of consumption were positively associated with age, wealth, and level of urbanism and conversely associated with education and household food security. Children with stunting have a reduced prevalence but increased frequency of consumption. The consumption of sweetened-beverages is an expression of the stage of nutritional and food transitions.

Resumo Objetivos: descrever o consumo de bebidas adoçadas com açúcar na Colômbia, América do Sul e as variáveis associadas a esse consumo. Métodos: embasados no Questionário de Frequência Alimentar aplicado na Pesquisa Nacional de Situação Nutricional da Colômbia (2010), foi estimada a prevalência e frequência/dia do consumo de bebidas adoçadas com açúcar por 10.070 indivíduos entre5 e 17 anos de idade. Resultados: a prevalência do consumo de bebidas adoçadas com açúcar em indivíduos entre 5 e 17 anos de idade foi de 85,3%, e a frequência média de consumo foi de 0,71 vezes/dia. A relação entre idade e prevalência de consumo demonstrou uma forma J, e a associação com a frequência em vezes/dia foi linear. O maior consumo ocorreu aos 16 anos de idade, com uma prevalência de 90,4% e uma frequência média de 0,83 vezes/dia. Sobrepeso e obesidade não foram associados ao consumo (p>0,05). Conclusões: a prevalência e a frequência média de consumo foram positivamente associadas com idade, condições financeiras e nível de urbanismo e inversamente associadas com educação e segurança alimentar doméstica. Crianças com déficit de crescimento têm prevalência reduzida, mas frequência de consumo aumentada. O consumo de bebidas adoçadas é uma expressão do estágio de transições nutricionais e alimentares.

Qualidade microbiológica de açaí industrializado / Microbiological quality of industrialized açai

Amostras de açaí (Euterpe oleracea Mart.) tipo fino congeladas e sem adição de quaisquer outros ingredientes foram adquiridas no comércio varejista da cidade do Rio de Janeiro. Foram analisadas microbiologicamente 54 amostras, pertencentes a 6 diferentes marcas (A, B, C, D, E e F). Todas as amostras analisadas encontravam-se dentro do prazo de validade estabelecido pelo fabricante e as empresas eram registradas no MAPA. Os micro-organismos analisados foram: Salmonella, Escherichia coli, fungos filamentosos e leveduras, de acordo com o preconizado pela legislação brasileira vigente. Considerando-se o limite máximo possível estabelecido pela lei, 2 lotes de cada marca B, E e F e 1 lote de cada marca C e D apresentaram contagens acima do permitido para fungos filamentosos e leveduras. Apenas 2 amostras apresentaram contagens de Escherichia coli, ambas estando fora do máximo estabelecido pela legislação vigente. Constatou- -se ausência de Salmonella em todas as amostras analisadas. A presença de fungos filamentosos, leveduras e Escherichia coli pode ser um indicativo de práticas inadequadas durante a fabricação do açaí. Assim, é importante ressaltar a necessidade de um controle rigoroso da cadeia do frio, uma vez que esses micro-organismos podem ser responsáveis pela deterioração do produto.

Condições higienicossanitárias da cadeia produtiva do açaí na região do Maracanã, São Luís, MA / Hygienic and sanitary conditions of the açaí productive chain in the region of Maracana, Sao Luis, MA

Objetivou-se, neste estudo, avaliar as condições higienicossanitárias da cadeia produtiva do açaí desde a colheita até o processamento da polpa realizada na região do Maracanã, São Luís-MA enfatizando os processos de colheita do fruto, debulha, armazenamento, transporte e extração da polpa para comercialização. Concomitantemente, buscou-se avaliar se os produtores envolvidos tinham conhecimento sobre os agentes etiológicos de doenças alimentares, em especial da Doença de Chagas, cujo agente é transmitido por via oral pelo consumo do açaí. Para esta avaliação foi elaborado um questionário com 30 perguntas, baseado no Manual de Práticas de Colheita e Manuseio do Açaí proposto pela Embrapa (2006) e a aplicação se deu por meio de entrevistas pessoais. Os resultados com relação às medidas de higiene que devem ser adotadas durante a preparação da polpa de açaí, foram classificados como satisfatórios na sua maioria, conforme o manual, entretanto, os conhecimentos sobre a transmissão da doença de Chagas pelo açaí, foram escassos. Deste modo, é fundamental que atividades de conscientização devem ser desenvolvidas na comunidade para corroborar na prevenção desta e de outras doenças.

Processed fruit juice ready to drink: screening acute toxicity at the cellular level / Sucos de frutas industrializados prontos para consumo: screening da toxicidade aguda em nível celular

The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.

Objetivou-se neste trabalho avaliar a toxicidade aguda em nível celular de sucos industrializados prontos para beber, sabor laranja e uva, de cinco empresas alimentícias de reconhecida reputação no mercado de alimentos em países da América do Sul, especialmente o Brasil. Esta avaliação se deu por meio das células meristemáticas de raízes de Allium cepa L., nos tempos de exposição 24 e 48h, diretamente nos preparados líquidos comercializados. Com base nos resultados obtidos verificou-se que os sucos de frutas, de todas as empresas consideradas, promoveram expressivo efeito antiproliferativo aos meristemas de raízes já no tempo de exposição 24h, e ocasionaram número estatisticamente significativo de alterações de fuso mitótico e quebras cromossômicas nas células do tecido analisado em todo o tempo de análise. Portanto, nas condições de estudo estabelecidas, os sucos das empresas avaliadas foram citotóxicos, genotóxicos e mutagênicos. Estes resultados são importantes em razão de indicarem que tais alimentos têm relevante potencial em causar distúrbios celulares e, portanto, devem ser avaliados em sistemas com testes mais complexo, como os em roedores, para, dessa forma, estabelecer com propriedade a toxicidade em nível celular desses alimentos e assegurar o bem-estar daqueles que os consomem.

Estabilidad de antocianinas durante el almacenamiento de jugos de arándanos / Anthocyanins stability during storage of blueberries juice

Antecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de arándanos han resultado atractivos para los consumidores interesados en alimentos funcionales. Sin embargo, los tratamientos térmicos y posterior almacenamiento de productos alimenticios influyen en el contenido de antocianinas. La cinética de degradación de las antocianinas puede ser evaluada desde una perspectiva termodinámica, basada en funciones como energía libre, entalpía, entropía y energía de activación. Objetivos: Se estudió el efecto de la pasteurización y la estabilidad de antocianinas presentes en jugos de arándanos, sin pasteurizar y pasteurizados, durante el almacenamiento. Métodos: Jugos de arándanos sin pasteurizar y pasteurizados fueron almacenados a -18, 0, 5 y 10°C durante 148 días. A intervalos de tiempos se cuantificó la concentración de antocianinas monoméricas totales. Se realizó un Análisis de Componentes Principales y los resultados experimentales se ajustaron a modelos cinéticos de orden cero y uno, y a los modelos de Arrhenius y Eyring. Resultados: La pasteurización provocó disminución del 28,5% en la concentración inicial de antocianinas monoméricas totales, mientras que para todas las temperaturas estudiadas, la disminución de antocianinas en función del tiempo de almacenamiento siguió una cinética de primer orden. En el jugo sin pasteurizar, la constante de velocidad de degradación varió entre 0,0080 - 0,0084 días-1 y el tiempo de vida media, entre 75 - 87 días. En el jugo pasteurizado, la constante de velocidad de degradación varió entre 0,0023 - 0,0060 días-1 y el tiempo de vida media, entre 116-301 días. En éste la energía de activación, la energía libre de Gibbs, entalpía y entropía de activación fueron 44,66 kJ/mol, 83,80 kJ/mol, 42,35 kJ/mol y -139,09 J/mol.K, respectivamente". Conclusiones: El tratamiento de pasteurización provocó disminución del 28,5% en la concentración de antocianinas monoméricas totales iniciales de los jugos de arándano. La estabilidad de las antocianinas durante el almacenamiento fue mayor en los jugos pasteurizados, siendo mayor cuando se almacenaron a 0°C; mientras que en los jugos pasteurizados almacenados a -18°C las antocianinas mostraron menor estabilidad.

Background: The blueberries and blueberry products has great nutritional value, primarily because it has high anthocyanin content. Anthocyanins are potent antioxidants and have high radical-scavenging activities. Thus, the blueberry and blueberry products has become very appealing to consumers interested in functional foods. However, the anthocyanins content is affected by heat treatment and subsequent storage. The kinetics degradation of anthocyanins can be evaluated from a thermodynamic perspective, based on activation functions such as free energy, enthalpy, entropy and activation energy. Objectives: pasteurization effect and anthocyanins stability were studied during storage of pasteurized and nonpasteurized blueberries juices. Methods: Pasteurized and non-pasteurized blueberries juices were store at -18, 0, 5 and 10°C during 148 days. Total monomeric anthocyanins concentration was quantified at different times. Principal Components Analysis was performed and experimental results were adjusted to zero and first-order kinetic models as well as to Arrhenius and Eyring ones. Results: A decrease in total monomeric anthocyanins original concentration was 28.5 % due to pasteurization while for all temperatures studied, the reduction followed a first-order kinetic during storage. Degradation rate constant varied between 0.0080 - 0.0084 days-1 and half-life, 75 - 87 days for non-pasteurized juices, whereas these parameters were among 0.0023 - 0.0060 days-1 and 116 - 301 days, respectively for pasteurized ones. Activation energy was 44.66 kJ/mol while Gibbs free energy, enthalpy and entropy were 83.80 kJ/ mol, 42.35 kJ/mol and -139.09 J/mol. K respectively, for the latter juices. Conclusions: Pasteurization caused in a 28.5 % loss of initial total monomeric anthocyanins. Anthocyanins stability was higher in pasteurized blueberries juices and resulted even bigger when store at 0°C, while in pasteurized juices stored -18 ° C were less stable anthocyanins.