Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?

Post-harvest diseases can be a huge problem for the tropical fruit sector. These fruits are generally consumed in natura; thus, their integrity and appearance directly affect commercialization and consumer desire. Anthracnose is caused by fungi of the genus Colletotrichum and affects tropical fruits, resulting in lesions that impair their appearance and consumption. Antifungals generally used to treat anthracnose can be harmful to human health, as well as to the environment. Therefore, essential oils (EO) have been investigated as natural biofungicides, successfully controlling anthracnose symptoms. The hydrophobicity, high volatility, and oxidative instability of essential oils limit their direct application; hence, these oils must be stabilized before food application. Distinct delivery systems have already been proposed to protect/stabilize EOs, and nanotechnology has recently reshaped the food application limits of EOs. This review presents robust data regarding nanotechnology application and EO antifungal properties, providing new perspectives to further improve the results already achieved in the treatment of anthracnose. Additionally, it evaluates the current scenario involving the application of EO directly or incorporated in films and coatings for anthracnose treatment in tropical fruits, which is of great importance, especially for those fruits intended for exportation that may have a prolonged shelf life.

Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies / Resíduo do processamento do tomate como potencial fonte de compostos bioativos: compostos fenólicos, capacidade antioxidante e bioacessibilidade

A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging capacity (4.63 mg GAE.g-1, 0.96 mg RUE.g-1 and 27.90 µmol TE.g -1 respectively). On both extracts, a high percentage of flavonoids was lost during simulated digestion, resulting on a bioacessibility of approximately 13 %. Extracts presented good stability during storage conditions, which indicates a possible technological application.

Foi realizado um estudo comparativo com a extração convencional e assistida por ultrassom em resíduos do processamento de tomate. A extração ultrassônica exibiu teor de fenólicos e flavonóides ligeiramente maiores, bem como maior capacidade antioxidante ABTS + (4,63 mg AG.g-1, 0,96 mg RUE.g-1 e 27,90 µmol TE.g -1, respectivamente). Em ambos os extratos, uma alta porcentagem de flavonóides foi perdida durante a digestão simulada, resultando em uma bioacessibilidade de aproximadamente 13%. Os extratos apresentaram boa estabilidade durante as condições de armazenamento, o que indica uma possível aplicação tecnológica.

Cellulose nanocrystals from grape pomace and their use for the development of starch-based nanocomposite films.

Nanocomposite films prepared from starch (ST) in the presence of cellulose nanocrystals (CNCs) was performed using grape pomace as raw material. CNCs were obtained by acid hydrolysis and added to filmogenic solutions (1, 2, 5, 10 and 15 g/100 g of ST). Cellulose, CNCs and Nanocomposites were characterized. Amorphous non-cellulosic materials were removed from the grape pomace presented values for CrI 64% and 71% and yield 12 and 70% in Cellulose and CNCs, respectively. Nanocomposites showed smaller permeability and the addition of 5 to 15% CNCs formed more opaque films and had improved tensile strength and Young's modulus. The addition of CNCs from 5 to 15% proved to be effective in improving mechanical properties and decreasing water vapor permeability, important characteristics in food packaging materials. This study provided an effective method to obtain CNCs from the agroindustrial waste and open the way to produce high-value starch based nanocomposites.

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit.

This study investigated how the quality of avocado oil is affected by the fruit ripening stage and peeling, and the drying process used. Expeller pressed avocado oils were obtained from unripe or ripe pitted avocados after drying peeled or unpeeled pulps by convection oven, microwave or freeze-drying. Oils from the unpeeled microwave dried pulp (from unripe or ripe avocados) showed the highest induction period (54.2-83.6 h) and antioxidant capacity (4.07-5.26 mmol TE/kg), and high amounts (mg/100 g) of α-tocopherol (11.6-21.0), ß-carotene (0.49-0.65) and chlorophyll (44.3-54.0), and unsaponifiable matter (2.48-2.99 g/100 g). Pulp drying process and avocado (un)peeling were the major contributors to the induction period (R2 = 0.61; p = 0.0139) and antioxidant capacity (R2 = 0.62; p = 0.011), and the oils from microwave dried unpeeled pulp were those that presented the best performance. The phenolic composition of these oils improved with ripening and keeping the peel during the pressing process.

Development of a fruit smoothie with solid albumen of green coconut / Desenvolvimento de um smoothie de frutas contendo albúmen sólido do coco verde

ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 ("good"). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.

RESUMO: O objetivo deste trabalho foi desenvolver uma bebida mista do tipo smoothie utilizando o albúmen sólido do coco verde na sua composição. As formulações do smoothie foram elaboradas seguindo um planejamento experimental, fixando-se a concentração do albúmen sólido em 20% e variando-se os teores das polpas de acerola, abacaxi e água de coco, que totalizaram 80% da massa total do produto. Os parâmetros de resposta avaliados foram o teor de vitamina C, a capacidade antioxidante e a aceitação sensorial global. Foi observado que das dez formulações avaliadas, as que continham maiores concentrações de polpa de acerola, apresentaram valores superiores de compostos bioativos, porém não foram as mais aceitas sensorialmente. Por meio da função desejabilidade chegou-se a uma formulação final que consistiu de 52,8% de abacaxi, 27,2% de acerola e 20,0% de albúmen sólido de coco verde. Esta nova formulação teve boa aceitação, com nota igual a 7 ("bom") e representa um bom aporte nutricional, sendo fonte de vitamina C, podendo contribuir para agregar valor a um coproduto da indústria de bebidas.

Ozônio em morangos minimamente processados, uma alternativa ao uso do cloro na segurança de alimentos / Ozone application on ready-to-eat strawberries a food safety alternative to the chlorine use

O presente trabalho teve como objetivo avaliar o efeito da sanitização por ozonização aquosa e da a cloração na redução da carga microbiana de morangos submetidos ao processamento mínimo. Morangos foram selecionados, lavados em água corrente e submetidos aos tratamentos: T1) Imersão em água ozonizada a 0,2 mg L-1 por 5 min; T2) Imersão em água ozonizada a 0,5 mg L-1 por 5 min; T3) Imersão em água ozonizada a 1,0 mg L-1 por 5 min; T4) Cloração; T5) Controle; T6) Morangos in natura. Posteriormente, os frutos foram processados, drenados, embalados e armazenados em câmara de refrigeração a 5ºC ± 1ºC, por seis dias. As análises microbiológicas para Coliformes a 35ºC (NMP g-1) e Contagem de Fungos Filamentosos e Leveduras (UFC g-1) foram realizadas no dia do processamento. Enquanto que as análises microbiológicas de Enumeração de estafilococos coagulase positiva, Coliformes a 45ºC (NMP g-1), e detecção de Salmonella sp. foram realizadas no dia do processamento e após 6 dias de armazenamento. A carga microbiana de Coliformes totais foi constatada apenas em T6. Os tratamentos com a água ozonizada foram mais eficientes do que o cloro na remoção de fungos filamentosos e Leveduras. A contaminação por Salmonella sp., E. coli, e coliformes 45ºC não foram observada em nenhuma das avaliações.

The objective of this study was to evaluate the efficacy of the sanitization process using aqueous ozone and chlorination in reducing the microbial load on strawberries subjected to minimal processing. Strawberries were selected, washed in tap water, and sanitized using the following treatments: T1) Immersion in aqueous ozone at 0.2 mg/L for 5 min; T2) Immersion in aqueous ozone at 0.5 mg/L for 5 min; T3) Immersion in aqueous ozone at 1.0 mg/L for 5 min; T4) Chlorination; T5) Control; or T6) Strawberries without sanitization (natural). After sanitization, the fruits were processed, drained, packaged, and stored under refrigeration at 5ºC ± 1ºC for 6 days. Microbiological analyses for coliforms at 35ºC (MPN/g) and counts of filamentous fungi and yeasts (CFU/g) were performed on the day of processing. Microbiological enumeration of coagulase-positive staphylococci, coliforms at 45ºC (MPN/g), and detection of Salmonella spp. were performed on the day of processing and again after 6 days of storage. The microbial count of total coliforms was observed only in T6. Treatments with aqueous ozone were more effective than treatment with chlorine in removing filamentous fungi and yeasts. Contamination by Salmonella spp., Escherichia coli, and coliforms at 45ºC was not observed in the analyzed samples.

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry.

Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.

Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC-ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.

Recuperação dos componentes do aroma da bebida de cafépor pervaporação / Recovery of the aroma compounds from coffee beverage by pervaporation process

Este trabalho teve como objetivo analisar a pervaporação para a recuperação e concentração de compsotos do aroma da bebida de café torrado e moído. Utilizou-se café torrado e moído de marca comercial como matéria-prima e membrana de etileno-propileno-dieno na pervaporação. O perfil aromático da bebioda de café e do concentrado aromático foi caracterizado por cromatografia a gás e espectrometria de massa. O bteve-se extrato concentrado dos componentes do aroma de café, indicando que a pervaporação é capaz de concentrar o aroma da bebida de café. A membrana constituída pelo terpolímero etileno-propileno-dieno apresentou bom desempenho nesse processo.

Utilização do soro de leite bovimo como revestimento protetor em morangos / Bovine milk whey utilization as protective covering in strawberries

Este trabalho teve como objetivo aproveitar o soro de leite bovino como revestimento protetor em morangos, cultivar Dover, avaliando-se aspectos biológicos e sensoriais dos frutos durante o armazenamento a 10ºC e 20ºC. Os morangos foram pré-selecionados, lavados em água corrente, sanificados com cloro e secos. Utilizaram-se 10 caixas de morangos para cada tratamento contendo oito frutos cada. A aplicação do soro ocorreu pela imersão dos frutos em recipiente contendo soro a 100 por cento, 50 por cento e 0 por cento (controle). A perda de peso nos frutos armazenados a 20ºC e tratados com soro a 50 por cento e 100 por cento foi de 1m2 por cento e 1,3 por cento, respectivamente, tendo o controle apresentado perda de 2,5 por cento. Nos frutos armazenados a 10ºC, a perda de 2,5 por cento. Nos frutos armazenados a 10ºC a perda d epeso foi de 1,8 por cento nos frutos tratados com soro a 50 por cento e 100 por cento e de 3,2 por cento para o controle. A menor constaminação por bolores e leveduras ovorreu no tratamento com soro 100 por cento 10ºC. O soro conferiu aspecto brilhante aos frutos, menor ressecamento a 100 por cento. Concluiu-se que a aplicação do soro diminuiu a incidência de fungos e preservou características importantes dos frutos, mantendo seu aspecto visual original.