Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems / Propriedades físico-químicas e sensoriais de sucos de uva elaborados com diferentes cultivares e sistemas de extração

The objective of the present study was to evaluate grape juices from different cultivars obtained by two different technologies: steam juicer system (S1) and enzymatic system (S2). The beverages were evaluated for physicochemical and sensory characteristics and their adequacy to the identity and quality standards of whole grape juice. Experiments were carried out in the 2018 and 2019 harvests with the grape cultivars BRS Rúbea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) and SCS 421 Paulina (SCSP). Treatments followed factorial design (cultivars x extraction system). S1 resulted in juices with lower soluble solids content; on average, a reduction of 3.12 °Brix in 2018 and 2.30 °Brix compared with the original content in grapes. Among S1 juices, only VIO and MAG in 2018, and VIO and CAR in 2019 achieved the minimum value of soluble solids (14 °Brix) established by the Brazilian legislation. Juices of SCSP and CON in 2018 and C30, CON and RUB in 2019 presented values lower than 14 °Brix, independent of the extraction system. S2 juices were characterized by higher values of total acidity, soluble solids, reducing sugars, anthocyanins, global impression, and equilibrium, as well as lower values of lightness for most of the cultivars.(AU)

O objetivo deste estudo foi avaliar sucos de uva elaborados com diferentes cultivares pelos sistemas de extração a vapor (S1) e sistema enzimático (S2) quanto à qualidade físico-química, sensorial e adequação aos padrões de identidade e qualidade para suco de uva integral. Os sucos foram elaborados nas safras 2018 e 2019 pelos sistemas de S1) e S2 com os cultivares BRS Rúbea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) e SCS 421 Paulina (SCSP). Os tratamentos foram arranjados em esquema bifatorial (cultivares x sistemas de extração). Quando empregado o S1, observa-se redução média de 3,12 °Brix em 2018 e 2,30 °Brix em 2019 nos sucos com relação à uva que lhes originou. No S1, apenas os sucos de VIO e MAG em 2018 e VIO e CAR em 2019 atingiram o valor final mínimo (14 °Brix) estabelecido em lei para sólidos solúveis. Os sucos dos cultivares SCSP e CON em 2018 e C30, CON e RUB em 2019, apresentaram sólidos solúveis baixo do preconizado, independente do sistema de extração. Os sucos obtidos pelo S2 caracterizaram-se por valores mais elevados de acidez total, sólidos solúveis, açúcares redutores, antocianinas, impressão global e equilíbrio e mais baixos de luminosidade para a maioria das variedades.(AU)

Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems / Propriedades físico-químicas e sensoriais de sucos de uva elaborados com diferentes cultivares e sistemas de extração

The objective of the present study was to evaluate grape juices from different cultivars obtained by two different technologies: steam juicer system (S1) and enzymatic system (S2). The beverages were evaluated for physicochemical and sensory characteristics and their adequacy to the identity and quality standards of whole grape juice. Experiments were carried out in the 2018 and 2019 harvests with the grape cultivars BRS Rúbea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) and SCS 421 Paulina (SCSP). Treatments followed factorial design (cultivars x extraction system). S1 resulted in juices with lower soluble solids content; on average, a reduction of 3.12 °Brix in 2018 and 2.30 °Brix compared with the original content in grapes. Among S1 juices, only VIO and MAG in 2018, and VIO and CAR in 2019 achieved the minimum value of soluble solids (14 °Brix) established by the Brazilian legislation. Juices of SCSP and CON in 2018 and C30, CON and RUB in 2019 presented values lower than 14 °Brix, independent of the extraction system. S2 juices were characterized by higher values of total acidity, soluble solids, reducing sugars, anthocyanins, global impression, and equilibrium, as well as lower values of lightness for most of the cultivars.

O objetivo deste estudo foi avaliar sucos de uva elaborados com diferentes cultivares pelos sistemas de extração a vapor (S1) e sistema enzimático (S2) quanto à qualidade físico-química, sensorial e adequação aos padrões de identidade e qualidade para suco de uva integral. Os sucos foram elaborados nas safras 2018 e 2019 pelos sistemas de S1) e S2 com os cultivares BRS Rúbea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) e SCS 421 Paulina (SCSP). Os tratamentos foram arranjados em esquema bifatorial (cultivares x sistemas de extração). Quando empregado o S1, observa-se redução média de 3,12 °Brix em 2018 e 2,30 °Brix em 2019 nos sucos com relação à uva que lhes originou. No S1, apenas os sucos de VIO e MAG em 2018 e VIO e CAR em 2019 atingiram o valor final mínimo (14 °Brix) estabelecido em lei para sólidos solúveis. Os sucos dos cultivares SCSP e CON em 2018 e C30, CON e RUB em 2019, apresentaram sólidos solúveis baixo do preconizado, independente do sistema de extração. Os sucos obtidos pelo S2 caracterizaram-se por valores mais elevados de acidez total, sólidos solúveis, açúcares redutores, antocianinas, impressão global e equilíbrio e mais baixos de luminosidade para a maioria das variedades.

Analise microscópica de matérias estranhas em bebida de frutas tipo néctar / Microscopic analysis of strange matters in nectar fruit juice

Néctares são definidos como bebidas não fermentadas de frutas, obtida da diluição em água potável da parte comestível do vegetal ou de seu extrato, adicionado de açúcares,destinada ao consumo direto. A microscopia de alimentos engloba técnicas analíticas para a verificação de matérias estranhas em alimentos. O objetivo deste trabalho foi realizar análise para a verificação da presença de matérias estranhas em amostras de suco de frutas do tipo néctar. Os resultados mostraram ausência de matérias estranhas em três amostras, e as demais apresentaram pelo menos algum tipo de sujidade como fragmentos de larvas, pêlo de roedor, pêlo humano, fragmentos de ovo de inseto, fragmentos de insetos indicativos de falhas. Segundo tolerância estabelecida pela a RDC N° 14, de 28 de março de 2014 as amostras podem ser comercializadas e consumidas.(AU)

Analise microscópica de matérias estranhas em bebida de frutas tipo néctar / Microscopic analysis of strange matters in nectar fruit juice

Néctares são definidos como bebidas não fermentadas de frutas, obtida da diluição em água potável da parte comestível do vegetal ou de seu extrato, adicionado de açúcares,destinada ao consumo direto. A microscopia de alimentos engloba técnicas analíticas para a verificação de matérias estranhas em alimentos. O objetivo deste trabalho foi realizar análise para a verificação da presença de matérias estranhas em amostras de suco de frutas do tipo néctar. Os resultados mostraram ausência de matérias estranhas em três amostras, e as demais apresentaram pelo menos algum tipo de sujidade como fragmentos de larvas, pêlo de roedor, pêlo humano, fragmentos de ovo de inseto, fragmentos de insetos indicativos de falhas. Segundo tolerância estabelecida pela a RDC N° 14, de 28 de março de 2014 as amostras podem ser comercializadas e consumidas.

Antimicrobial effect of nisin electrospun amaranth: pullulan nanofibers in apple juice and fresh cheese.

Nisin-loaded amaranth protein isolate:pullulan (API:PUL) nanofibers were prepared by the electrospinning method. The nisin release kinetic was evaluated at pH 3.4 and 6.1 and the antimicrobial effectiveness of the electrospun mats was evaluated in apple juice and fresh cheese. The nisin API:PUL fibers with 120 nm average diameter reached 81.49% and 43.85% nisin release after 12 h at pH 3.4 and 6.1, respectively. The encapsulation of nisin in electrospun fibers allowed complete bactericidal activity against Salmonella Typhimurium, L. monocytogenes and L. mesenteroides inoculated in apple juice after 48, 20 and 48 h, respectively. When nisin API:PUL fibers were applied to fresh cheese, microorganism inactivation was complete after 142, 120 and 170 h, respectively. The results demonstrated that nisin API:PUL electrospun fibers significantly reduce the bacterial population and can be used in food products for microbiological safety.

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages.

The growing demand for fruit and vegetable juice blends, with improved nutritional and sensory attributes, has prompted the industrial adoption of nonthermal processing technologies, including UV light. Limited studies have explored conditions to overcome the well-known limitations of UV when treating liquid foods with a high content of particles that absorb or scatter UV light. This study addressed the effectiveness of the application of UV light, using a commercial processing unit, to inactivate pathogenic Escherichia coli O157:H7, Salmonella enterica (hereafter Salmonella), and Listeria monocytogenes, as well as spoilage microorganisms, in colored and turbid juices and beverages. The inactivation of cocktails of five strains (or serotypes) of E. coli O157:H7, Salmonella, and L. monocytogenes isolated from fruit- and vegetable-derived products linked to outbreaks was determined in seven colored and turbid cold-pressed juices and beverages. Juices and beverages were UV treated at a constant flow rate of 150 L/h through multiple consecutive passes. The inactivation of aerobic mesophilic bacteria, molds and yeasts, and lactic acid bacteria was also assessed at the cumulative dose that guaranteed a 5-log reduction of the most UV-tolerant pathogen for each product. A 5-log reduction of the three pathogens was achieved in all juices and beverages at a maximum cumulative UV dose of 12.0 ± 0.6 mJ/cm2. The dose required to ensure the targeted reduction varied depending on the tested product and the inoculated pathogen. The reduction of aerobic mesophiles, molds and yeasts, and lactic acid bacteria varied from 0.5 to 3.6, from 0.2 to 2.0, and from 0.5 to 3.6 log CFU/mL, respectively. Thus, the proposed treatment represents a suitable processing alternative to ensure the safety and extend the shelf life of colored and turbid cold-pressed juices and beverages.

Influence of processing and storage of integral grape juice (Vitis labrusca L.) on its physical and chemical characteristics, cytotoxicity, and mutagenicity in vitro.

Integral grape juice is extracted from the grape through processes that allow the retention of their natural composition. However, due to the severity of some processes, fruit juices can undergo changes in their quality. The present study evaluated the cytotoxic and mutagenic effects of integral grape juice by a cytokinesis-blocked micronucleus assay in Rattus norvegicus hepatoma cells (HTC) in vitro. Vitis labrusca L. (variety Concord) were produced organically and by a conventional system, and their juice was extracted by a hot extraction process. The organic grapes were subjected to ultraviolet-type C radiation (UV-C). Experiments were performed after production and after 6 months in storage. Physicochemical analyses revealed that UV-C irradiation of organic grapes, the juice production process, and storage resulted in nutraceutical alterations. However, none of the juice concentrations were cytotoxic to HTC cells by the cytokinesis-blocked proliferation index results or were mutagenic, because the formation of micronucleated cells was not induced. In general, juice induced cell proliferation, possibly due to the presence of vitamins and sugar content (total soluble solid). The data increased the understanding of food technology and confirmed the quality and safety consumption of these juices.

In-line electrochemical reagent generation coupled to a flow injection biamperometric system for the determination of sulfite in beverage samples.

This work reports an in-line electrochemical reagent generation coupled to a flow injection biamperometric procedure for the determination of SO3(2-). The method was based on a redox reaction between the I3(-) and SO3(2-) ions, after the diffusion of SO2 through a gas diffusion chamber. Under optimum experimental conditions, a linear response ranging from 1.0 to 12.0 mg L(-1) (R=0.9999 and n=7), a detection and quantification limit estimated at 0.26 and 0.86 mg L(-1), respectively, a standard deviation relative of 0.4% (n=10) for a reference solution of 4.0 mg L(-1) SO3(2-) and sampling throughput for 40 determinations per hour were achieved. Addition and recovery tests with juice and wine samples were performed resulting in a range between 92% and 110%. There were no significant differences at a 95% confidence level in the analysis of eight samples when comparing the new method with a reference procedure.

Importância da avaliação periódica dos procedimentos operacionais padrão em uma indústria de polpa de frutas

No Brasil, a legislação para empresas produtoras/industrializadoras de alimentos estabelece a exigência das Boas Práticas de Fabricação (BPF) e dos Procedimentos Operacionais Padrão (POP), base das certificações mais respeitadas em todo o mundo. Neste trabalho, tratou-se de atualizar e implantar um cumprimento eficiente dos POP em uma indústria de processamento de polpa de frutas. Observaram-se várias divergências entre os POP elaborados inicialmente, os quais nunca foram atualizados ou sequer monitorados, com as atuais realidades da indústria. Realizaram-se treinamentos, reuniões com os colaboradores, gerência e supervisão de produção, além de auditoria interna para uma completa coleta de informações. A revisão e implementação dos POP foi originada de uma ação conjunta entre os funcionários, de forma a se buscar qualidade nos produtos e no processo.(AU)

In Brazil, legislation to producers/food industries requires Good Manufacturing Practices (GMP's) and Standard Operating Procedures (SOP's), base of the most respected certifications in the world. This work tried to update and deploy an efficient fulfillment of SOP's in a fruit pulp processing industry. It were observed several discrepancies between the SOP's prepared initially, which were never updated or even monitored with the current realities of the industry. There were trainings, meetings with staff, manage and supervise production, and internal audition for a complete collection of information. The review and SOP's implementation was originated from a joint action among employees in order to seek quality of products and process.(AU)