Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage.

This study aimed to evaluate the fermentation process of Lacticaseibacillus casei in the açaí juice, and to evaluate the addition of fructooligosaccharides and sucrose. The organic acids, anthocyanins, polyphenolic compounds, and antioxidant activity were also investigated during fermentation. Moreover, the impact of sucrose and sucralose on microbial viability and sensory acceptance of synbiotic products was evaluated during 42 days storage at refrigerated conditions. The conditions for synbiotic juice production were the initial pH of 6.1 and fermentation undertaken at 28 °C for 22 hr. During fermentation, the higher viability was obtained when a combination of 40 g/L of FOS+10 g/L of sucrose was used (9.70 ± 0.01 log CFU/mL). The lactic acid increased from 0.82 to 1.29 g/L during the fermentation while citric acid decreased from 1.05 to 0.75 g/L. The cyanidin-3-O-rutinoside, polyphenolic compounds, and antioxidant activity increased. Thus, fermentation improved the functional value of the beverage. The L. casei viability reduced from 9.71 ± 0.04 to 8.90 ± 0.06 log CFU/ mL in the juice with sucrose, and from 9.71 ± 0.04 to 8.71 ± 0.14 log CFU/ mL in the juice with sucralose. Thus, the açaí juice is a viable matrix for the synbiotic food, which allows the viability maintenance during the storage. Regarding sensory acceptance, the internal preference mapping indicated an increase in the color preference with the storage of synbiotic juices. However, the flavor and overall acceptance reduced with storage. Nevertheless, the flavor and overall acceptance of juice with sucralose were better than the juice with sucrose. After 42 days of storage, penalty analysis revealed that beverage with sucrose showed a lack of sweet taste and excess of sour taste. Thus, a high-quality açaí product with viable probiotic microorganism, high anthocyanins, and polyphenolic compounds contents could be obtained, which can be exploited for commercial use. PRACTICAL APPLICATION: Synbiotic açaí juice is a healthier alternative to consuming products containing this fruit. The inclusion of probiotic microorganisms and prebiotic fructooligosaccharides increased bioactive compounds contents during the shelf life of the juice. The sensory evaluation using the internal preference mapping revealed that the juice flavor with sucralose was better accepted than the juice formulated with addition of sucrose.

Aceitação sensorial de biscoito de polvilho convencional e light / Sensory acceptance of conventional and light cassava starch biscuit

O sódio está presente na maioria dos produtos industrializados, e seu consumo em excesso pode trazer riscos à saúde. Assim, o presente trabalho teve como objetivo avaliar a aceitação sensorial de biscoito de polvilho convencional e light (com redução de 50% de sódio). Para isso, foi realizada análise sensorial com 60 julgadores não treinados através de escala hedônica e do ideal estruturadas de 9 pontos. De acordo com os resultados obtidos, as amostras de biscoitos de polvilho (convencional e light) obtiveram boa aceitação sensorial, uma vez que os resultados variaram na região de aceitação da escala hedônica entre as categorias “gostei ligeiramente” e “gostei muito”. Contudo, os biscoitos de polvilho convencionais tiveram maior aceitação em relação as amostras light quanto aos termos crocância e sabor salgado.

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage.

The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information). The conditions for probiotic beverage production were initial pH5.8, the temperature of 30°C, and 18h of fermentation. L. casei had viability higher than 9.34LogCFU/mL with 18h of fermentation. The fructose was the most consumed sugar (84.76%), followed by sucrose (62.10%) and glucose (34.52%). The antioxidant activity increased during the fermentation. The organic acids present in the cupuassu (citric, ascorbic and quinic acids) also supported L. casei growth, being consumed during the fermentation improving the nutritional value of the beverage. The acceptance of the probiotic drink increased when the juice was presented to the informed tasters. Therefore, the nutrition claims were effective in increasing the acceptance. The probiotic cupuassu beverage was well accepted as an alternative functional food.

Avaliação microbiológica das mãos de manipuladores de polpa de frutas congelada / Microbiological evaluation of manipulator of frozen fruit pulp

A implantação da portaria nÝ 1.428/93, do Ministério da Saúde, que estabelece a inspeção sanitária através do Sistema de Análise de Perigos e Pontos Críticos de Controle (APPCC), de forma a avaliar as Boas Práticas de Fabricação (BPF), despertou nas empresas de alimentos a necessidade de implantação destes sistemas. Dentre as avaliações de monitoramento das BPF, inclui-se o controle higiênico-sanitário de manipuladores. A pesquisa foi conduzida objetivando avaliar a presença de Staphylococcus aureus coagulase positiva e coliformes fecais em mãos de empregados de empresas produtoras de polpa de frutas congelada, durante a implantação de um programa de controle de qualidade. As amostras foram coletadas em 3 empresas através de "swab", utilizando água peptonada como diluente. Em relação à contagem de Staphylococcus aureus, observou-se que 94 por cento das amostras apresentou resultados < 10 UFC/mão, sendo constatada a presença desta bactéria em 6 por cento das amostras, provenientes de uma das empresas. Observou-se, ainda, a ausência de coliformes fecais em 100 por cento das amostras analisadas. Conclui-se, para as 3 empresas, que o plano de higienização estabelecido nas Boas Práticas de Fabricação está sendo rigorosamente seguido pelas empresas B e C, enquanto que a empresa A precisa ainda assumir um comprometimento maior em relação ao que foi proposto, para assim melhorar a qualidade desejada em seus produtos.