Innovative Biomedical and Technological Strategies for the Control of Bacterial Growth and Infections.

Antibiotics comprise one of the most successful groups of pharmaceutical products. Still, they have been associated with developing bacterial resistance, which has become one of the most severe problems threatening human health today. This context has prompted the development of new antibiotics or co-treatments using innovative tools to reverse the resistance context, combat infections, and offer promising antibacterial therapy. For the development of new alternatives, strategies, and/or antibiotics for controlling bacterial growth, it is necessary to know the target bacteria, their classification, morphological characteristics, the antibiotics currently used for therapies, and their respective mechanisms of action. In this regard, genomics, through the sequencing of bacterial genomes, has generated information on diverse genetic resources, aiding in the discovery of new molecules or antibiotic compounds. Nanotechnology has been applied to propose new antimicrobials, revitalize existing drug options, and use strategic encapsulating agents with their biochemical characteristics, making them more effective against various bacteria. Advanced knowledge in bacterial sequencing contributes to the construction of databases, resulting in advances in bioinformatics and the development of new antimicrobials. Moreover, it enables in silico antimicrobial susceptibility testing without the need to cultivate the pathogen, reducing costs and time. This review presents new antibiotics and biomedical and technological innovations studied in recent years to develop or improve natural or synthetic antimicrobial agents to reduce bacterial growth, promote well-being, and benefit users.

Effectiveness of sanitization protocols in removing or reducing parasites from vegetables: A systematic review with meta-analysis.

BACKGROUND: Parasitic contamination in vegetables is a reality in several countries and a challenge for food safety. The risk of consumption usually raw, associated with failures in good practices of production, transportation, and preparation further increase the possibility of ingesting contaminated food. Given this, a systematic review was carried out to scientifically demonstrate the effectiveness of sanitization protocols in the parasitic decontamination of plants. METHODS: This review was conducted following the guidelines of the Cochrane Manual, being registered in the PROSPERO protocol base (CRD42020206929) and reported according to the PRISMA 2020 statement. The review evaluated studies published in the MEDLINE, Embase, Web of Science, FSTA, LILACS, and AGRIS databases, as well as manual searches of related articles, references, and theses and dissertations directories. The meta-analysis was performed using the Revman 5 software program, the bias assessment used the Robins I Tools with some adaptations, and the quality of the evidence was evaluated using GRADE. DISCUSSION: The review included a total of 31 studies, most of which were carried out in countries with a high incidence of plant parasites, such as Brazil and Iran. Interventions combined with 200ppm chlorination preceded by brushing, rinsing, or immersion in detergent showed the greatest efficiency in parasitic decontamination. Despite the high heterogeneity and risk of bias in the primary studies, this review can inspire the planning of new studies which observe the critical and methodological evaluation for research in the field of food safety.

Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255.

This study evaluated bati butter (Ouratea parviflora) as a substrate for lipase production by solid-state fermentation (SSF) using Aspergillus terreus NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 32 experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 °C and 120 h of fermentation, yielding 216.9 U g-1. Crude enzyme extract presented more significant activity at 37 °C and pH 9. ß-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation.

Efficacy of sanitization protocols in removing parasites in vegetables: A protocol for a systematic review with meta-analysis.

BACKGROUND: Parasitic contamination of vegetables is a public health problem in several countries and a challenge for food safety. With a short path from the field to the table, these foods can suffer several flaws in the good practices of production, transport and packaging which culminate in an offer of contaminated food to consumers. Therefore, this study describes a systematic review protocol with meta-analysis on evaluating the effectiveness of existing sanitation methods in removing parasites from vegetables. METHODS: The study will be conducted from published studies that report analyzes of parasites in vegetables before and after sanitization processes. The MEDLINE, Embase, Web of Science, FSTA, LILACS, Scopus and AGRIS electronic databases will be used. In addition, manual searches will be carried out through related articles, references to included articles and directories of theses and dissertations. The primary outcome will be the reduction or absence of parasitic forms in vegetables after the intervention or combined interventions, and the secondary outcomes will include: identification of the main parasites, assessment of the time required for processing and cost-effectiveness analysis. Two authors will independently screen the studies and extract data. Disagreements will be resolved by discussion, and a third reviewer will decide if there is no consensus. The criteria established by the Cochrane Manual (with some adaptations) will be used to assess the risk of bias in the studies and if the results are considered acceptable and sufficiently homogeneous, and a meta-analysis will be performed to synthesize the findings. DISCUSSION: The systematic review produced from this protocol will provide evidence on the effectiveness of sanitation protocols for removing parasitic forms in vegetables and will contribute to strengthening food safety, with the adoption of best sanitation practices and prevention of health risks. In addition, the study may highlight possible knowledge gaps that need to be filled with new research. SYSTEMATIC REVIEW REGISTRATION: PROSPERO registration number: CRD42020206929.

Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [Vigna unguiculata (L.) Walp.].

The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature-time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on the physical characteristics (firmness, color, mass gain). A factorial design (3 × 6) with temperature (70, 80, and 90 °C) and time (1, 2, 4, 6, 8, and 10 min) was implemented. Physicochemical, microbiological, and enzymatic (POD) changes, in addition to photographic monitoring, were evaluated throughout the storage period (4.90 °C). With regard to the effects of the independent variables and the first-order kinetic model, it was determined that 70 °C for 4 min of blanching maintained and/or improved the physical characteristics of the raw material. The pH and the acidity of the blanched fresh cowpea changed little during the storage period; the microbiological load and POD activity reduced with blanching and remained stable until the eighth day of storage, and provided an increase of 5 days in shelf-life under refrigeration when compared to non-blanched. Blanching is shown as an alternative for improving fresh cowpeas, favoring an economic increase in production with guaranteed quality and safety attributes.

Chemical and biological activities of faveleira (Cnidoscolus quercifolius Pohl) seed oil for potential health applications.

Faveleira (Cnidoscolus quercifolius) is an emerging Brazilian plant, with seeds rich in edible oil. This study investigates physicochemical properties, chemical composition, thermal and oxidative stability, in vitro and in vivo toxicity, antioxidant, antinociceptive and anti-inflammatory activities of faveleira seed oil. It was observed that the oil has low acidity, value of peroxide, chlorophyll, carotenoids, ß-carotene and high concentrations of unsaturated fatty acids. In addition to presenting thermal and oxidative stability and high total phenolic content, with vanillin, eugenol and quercetin were predominating. The oil showed no toxicity in vitro and in vivo, and presented antioxidant, anti-inflammatory and antinociceptive activities. These findings provide relevant and appropriate conditions for processing of faveleira seed oil as functional food.

Whey protein isolate-gelatin nanoparticles enable the water-dispersibility and potentialize the antioxidant activity of quinoa oil (Chenopodium quinoa).

The quinoa oil presents benefits to health, but its low water dispersibility in the aqueous matrix and instability of bioactive compounds is challenging for food application. This study performed the physicochemical and chemical characterization of quinoa oil and evaluated its water dispersibility and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity after nanoencapsulation in porcine gelatin and combination with whey protein isolate by emulsification O/W technique. Thus, three formulations were obtained: 1) OG-containing quinoa oil and porcine gelatin in aqueous phase 2; 2) OWG1-containing quinoa oil, whey protein isolate, and porcine gelatin in aqueous phase 2; and 3) OWG2-containing quinoa oil and whey protein isolate in aqueous phase 1, and porcine gelatin in aqueous phase 2. The oil characterization showed that quinoa oil presented the predominance of linoleic acid (53.4%), and concentration of alpha and gamma-tocopherol, respectively, of 8.56 and 6.28 mg.100g-1. All formulations presented a smooth surface without depression or cracking, an average diameter between 165.77 and 529.70 nm. Fourier transform infrared spectroscopy indicated chemical interaction between the encapsulating agents and the oil in all formulations, being more intensified in OWG1 and OWG2. Based on this, these formulations showed higher dispersibility in aqueous solution [68% (3.48) and 71% (2.97)]. This resulted in higher antioxidant activity for OWG1 and OWG2, showing the amounts that reduces antioxidant activity by 50% equal to 5.30 (0.19) mg/mL and 5.54 (0.27) mg/mL, respectively, compared to quinoa oil [13.36 (0.28) mg/mL] (p < 0.05). Thus, quinoa oil nanoencapsulation proved to be an efficient alternative to enable water-dispersibility and enhance antioxidant activity, increasing its potential for application in the food industry.

Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255.

Cacay oil and butter were evaluated as enzymatic inducers for lipase production from Aspergillus terreus NRRL-255 by solid-state fermentation (SSF). Initially, physicochemical characteristics of agro-industrial wastes were evaluated in order to identify a potential solid substrate for lipase production. Higher water absorption index (3.65 g H2O/g substrate), adequate mineral content, great carbon source, and nitrogen concentration were factors that influenced the choice of wheat bran as a solid substrate. Cacay butter presented the highest lipolytic activity (308.14 U g-1) in the screening of lipid inducer. Then, the effects of lipid inducer concentration (cacay butter), temperature, pH, moisture, and fermentation time were evaluated on process performance using multivariate statistical methodology. Under optimal conditions, the highest lipase activity observed was 2,867.18 U g-1. Regarding the lipase characterization, maximum relative activity was obtained at pH 7.0 and at 35 °C. An inhibitory effect was observed for Ca2+, Mn2+, Zn2+, Fe2+, and Cu2+ ions. Lipase activity was increased with the reduction of sodium dodecyl sulfate (SDS) concentration and the increase of Triton X-100. Therefore, the use of wheat bran as a solid substrate combined with cacay butter demonstrated a substantial lipase production, indicating its biotechnological industrial potential.

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus).

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

Avaliação da qualidade físico-química e microbiológica de méis comercializados em Natal, RN / Evaluation of the phycal-chemical and microbiological qualities of honeys sold in Natal, RN

Este trabalho avaliou a presença de fraudes e as condições higiênicossanitárias de méiscomercializados em Natal-RN. Foram analisadas 20 amostras de méis, a maioria sem rótulo,coletadas em pequenos comércios. Foram realizadas análises físico-químicas qualitativas (reaçãode Fiehe, enzimas diastásicas, reação de Lund e de Lugol); quantitativas [umidade, cinzas, pH,acidez e 5-hidroximetilfurfural (5-HMF)]; e microbiológicas (contagem de bolores e leveduras,coliformes a 45 °C e presença de Salmonella sp). Na reação de Fiehe, 40% das amostras indicaramaquecimento excessivo e em 60% houve ausência de enzimas diastásicas. Na reação de Lund,35% mostraram adulteração, e 30% na reação de Lugol. Os teores de umidade variaram de 15,80a 20,53%, e uma amostra (5%) esteve acima do permitido. Os valores de cinzas (0,02 a 0,36%)estavam dentro do limite determinado. O pH foi de 3,08 a 4,31; para acidez (21,99 a 78,88 mEq/kg)40% dos valores estavam superiores ao permitido, e 20% dos obtidos para 5-HMF (9,60 a88,70 mg/kg) não estavam em conformidade. Não houve crescimento de microrganismos nasanálises microbiológicas. A maior parte dos méis estava em desacordo com a legislação porsuperaquecimento, e/ou más condições de armazenamento ou fraude. As amostras de méis estavamem boas condições higienicossanitárias.

This study aimed at evaluating the occurrence of fraud, and the sanitary conditions of honeyssold in Natal, Brazil. Twenty samples of honey were analyzed, being the majority without labels,and obtained in small trades. The samples were subjected to qualitative physical-chemical analysis(Fiehe reaction, diastases enzymes, Lund and Lugol reaction); quantitative evaluation (moisture,ash, pH, acidity and 5-Hidroximetilfurfural (5-HMF); and microbiological (molds and yeasts,coliforms at 45 °C and Salmonella sp). In the Fiehe reaction, 40% of samples indicated excessiveheating; diastase enzymes were absent in 60%. In the Lund reaction, 35% indicated adulteration,and 30% by the Lugol reaction. The humidity values varied from 15.80 to 20.53%, and one sample(5%) showed higher rate. The ash values (0.02 to 0.36%) were within the limit; pH values werefrom 3.08 to 4.31. For acidity (21.99 to 78.88 mEq/kg) 40% of the values were higher than thoseallowed, and 20% of the 5-HMF (9.60 to 88.70 mg/kg) did not comply with the legislation.No microorganism growth was observed. The majority of the honey samples were in disagreementwith the legislation, indicating overheating, and/or poor storage conditions or some form of fraud.Honey samples were in good hygienic-sanitary conditions.

Avaliação da qualidade físico-química e microbiológica de méis comercializados em Natal, RN / Evaluation of the physical-chemical and microbiological qualities of honeys sold in Natal, RN

Este trabalho avaliou a presença de fraudes e as condições higiênicossanitárias de méis comercializados em Natal-RN. Foram analisadas 20 amostras de méis, a maioria sem rótulo, coletadas em pequenos comércios. Foram realizadas análises físico-químicas qualitativas (reação de Fiehe, enzimas diastásicas, reação de Lund e de Lugol); quantitativas [umidade, cinzas, pH, acidez e 5-hidroximetilfurfural (5-HMF)]; e microbiológicas (contagem de bolores e leveduras, coliformes a 45 °C e presença de Salmonella sp). Na reação de Fiehe, 40% das amostras indicaram aquecimento excessivo e em 60% houve ausência de enzimas diastásicas. Na reação de Lund, 35% mostraram adulteração, e 30% na reação de Lugol. Os teores de umidade variaram de 15,80 a 20,53%, e uma amostra (5%) esteve acima do permitido. Os valores de cinzas (0,02 a 0,36%) estavam dentro do limite determinado. O pH foi de 3,08 a 4,31; para acidez (21,99 a 78,88 mEq/kg) 40% dos valores estavam superiores ao permitido, e 20% dos obtidos para 5-HMF (9,60 a88,70 mg/kg) não estavam em conformidade. Não houve crescimento de microrganismos nas análises microbiológicas. A maior parte dos méis estava em desacordo com a legislação por superaquecimento, e/ou más condições de armazenamento ou fraude. As amostras de méis estavam em boas condições higienicossanitárias.

This study aimed at evaluating the occurrence of fraud, and the sanitary conditions of honeys sold in Natal, Brazil. Twenty samples of honey were analyzed, being the majority without labels, and obtained in small trades. The samples were subjected to qualitative physical-chemical analysis(Fiehe reaction, diastases enzymes, Lund and Lugol reaction); quantitative evaluation (moisture, ash, pH, acidity and 5-Hidroximetilfurfural (5-HMF); and microbiological (molds and yeasts, coliforms at 45 °C and Salmonella sp). In the Fiehe reaction, 40% of samples indicated excessive heating; diastase enzymes were absent in 60%. In the Lund reaction, 35% indicated adulteration, and 30% by the Lugol reaction. The humidity values varied from 15.80 to 20.53%, and one sample (5%) showed higher rate. The ash values (0.02 to 0.36%) were within the limit; pH values were from 3.08 to 4.31. For acidity (21.99 to 78.88 mEq/kg) 40% of the values were higher than those allowed, and 20% of the 5-HMF (9.60 to 88.70 mg/kg) did not comply with the legislation. No microorganism growth was observed. The majority of the honey samples were in disagreement with the legislation, indicating overheating, and/or poor storage conditions or some form of fraud. Honey samples were in good hygienic-sanitary conditions.

Bioactive properties of faveleira (Cnidoscolus quercifolius) seeds, oil and press cake obtained during oilseed processing.

To the best of our knowledge, this is the first report in the literature concerning the bioactive properties of faveleira products. This work focuses on the physicochemical evaluation of faveleira oil, as well as it investigates the bioactive properties of faveleira seeds, faveleira oil and the press cake obtained during the oilseed processing. The seeds were cold pressed and the following tests were performed: physicochemical characteristics (acidity, peroxide values, moisture and volatile matter, density and viscosity) and fatty acid profile of faveleira oil; total phenolic and flavonoid content of faveleira seed and press cake; antibacterial activity of seed, oil and press cake; and antioxidant activity (DPPH radical scavenging activity, reducing power assay, total antioxidant capacity, superoxide radical scavenging assay and oxygen radical absorbance capacity) of seed, oil and press cake. Our work demonstrated that the faveleira seed oil has low acidity (0.78 ± 0.03% oleic acid) and peroxide value (1.13 ± 0.12 mEq/1000g), associated with the relevant concentration of linoleic acid (53.56%). It was observed that important phenolics (398.89 ± 6.34 mg EAG/100 g), especially flavonoids (29.81 ± 0.71 mg RE/g) remain in the press cake, which indicates that the by-product of the faveleira oilseed production constitutes a rich residual source of bioactive compounds. No bacterial growth inhibition was detected, but all samples including faveleira seeds, press cake, oil and its fractions have potent antioxidant activities, mainly the press cake, with oxygen radical absorbance capacity of 28.39 ± 4.36 µM TE/g. Our results also show that faveleira oil has potential to be used as edible oil and the press cake should be used to contain the most antioxidants from seed.

Composição centesimal e teor de colesterol do camarão branco do Pacífico / Proximate composition and cholesterol content of the Pacific white shrimp

O objetivo deste estudo foi determinar a composição centesimal e o teor de colesterol da carne do camarão branco do Pacífico (Litopenaeus vannamei), oriundo de uma fazenda localizada no estado do Rio Grande do Norte, Brasil. As análises na porção muscular do camarão foram realizadas após a retirada do cefalotórax e exoesqueleto. De acordo com os resultados obtidos, os teores de umidade, proteínas, cinzas, lipídios e colesterol apresentaram valores médios de 74,1g 100g-1, 21,9g 100g-1, 1,5g 100g-1, 0,3g 100 g-1 e 26,1mg 100g-1, respectivamente. Comparando-se os resultados da presente pesquisa com os encontrados na literatura para outras espécies, observou-se que a carne de L. vannamei apresentou baixo teor de lipídeos e colesterol e maiores concentrações de proteínas, representando grande valor nutricional para o produto.

This study aimed to determine the proximate composition and cholesterol content in muscular portion of Pacific white shrimp (Litopenaeus vannamei) collected from a shrimp farm located in the state of Rio Grande do Norte, Brazil. The analysis in the muscular portion were performed after cephalothorax and exoskeleton removal. According to the results, the moisture, protein, ash, lipids and cholesterol had an average value of 74.1g 100 g-1, 21.9 g 100 g-1, 1.5g 100g-1, 0.3g 100g-1 and 26.1mg 100g-1, respectively. Comparing the results found on this research to data reported in the literature for other species, it can be observed that the flesh of the shrimp L. vannamei showed a low content of lipids and cholesterol and higher concentrations of protein, representing a wide nutritional value to the product.

Aproveitamento do resíduo de camarão / Shrimp waste utilization

O presente trabalho de revisão de literatura teve como objetivo fornecer informações sobre a importância do aproveitamento dos resíduos do beneficiamento do camarão. Foram abordados os componentes estruturais do camarão e suas características químicas, a evolução da carcinicultura e sua relação com o meio ambiente e o aproveitamento dos resíduos do beneficiamento. O estudo evidenciou o grande potencial nutricional que os resíduos do beneficiamento do camarão apresentam, sendo necessárias pesquisas com o objetivo de viabilizar o seu aproveitamento para a alimentação humana.

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás. Foram realizadas análises de contagem de coliformes a 45°C; pesquisa de Salmonella sp e contagem de Estafilococoscoagulase positiva, que são os micro- organismos determinados pela resolução RDC n° 12 de 02 de janeiro de2001 da ANVISA para produtos à base de pescado refrigerados ou congelados (hambúrgueres e similares). Foi verificado que o hambúrguer apresentou boa qualidade microbiológica, sendo um produto próprio para consumo durante todo o período de armazenamento sob congelamento (3 meses). O quibe apresentou resultados em desacordo com os padrões exigidos pela legislação, já após seu processamento (dia zero), devido à contagem de Estafilococos coagulase positiva (1,68 x lü3UFC/g). A lingüiça mostrou bons resultados até o primeiro mês de armazenamento; após o segundo mês esta apresentou resulta- dos para estafilococos acima do permitido pela legislação.

Fish is a protein-rich food and important item on human diet. However, it is perecible food that requests an appropriated quality control. Among the evaluation parameters of the food, the most important ones are the related toits microbiologic quality, because they can supply the information needed for analyzing it regarding the conditionsunder it was processed, stored and distributed for consumption, besides its shelf life and the risks to the population' shealth. The aim of the present work was realize the microbiologic analysis of fish products that were produced by the participants of the project "EM TORNO DA MESA: alimentando sensibilidades e competências", developed at Departamento de Nutrição da Universidade Federal do Rio Grande do Norte, to verify the hygiene and handling conditions of these products. Fecal coliform count analyses under 45OC; Salmonella sp research and Staphylococcus positive coagulase count (FDA, 1992), which are microorganisms determined by the ANV1SA Resolution RDCn.12, from January 2, 2001, for the freshen or frozen products based on fish (hamburgers or suchlike) were realized. It was verified that the hamburger exhibited a good microbiologic quality, being a product proper for consumption during all the storage period under freezing. Right after processed, the kibe showed results in disaccord to the law standards, due its Staphylococcus positive coagulase count (1,68 x 103UFC/g). The sausage exhibited good results during the first month of storage; after the second month, the results were above the permitted by law.

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás.(...)

Avaliação sensorial de formulações de lingüiça de peixe-voador (Cheilopogon cyanopterus) / Sensory evaluation of formulations of sausage fish (Cheilopogon cyanopterus)

O objetivo deste trabalho foi formular um embutido tipo lingüiça a partir de peixe de baixo valor comercial e avaliar a sua aceitação. Para isso, o estudo foi desenvolvido em duas etapas: primeiro elaborou-se uma formulação com carne de peixe, água, condimento para lingüiça, pimenta do reino e alho; e realizou-se o teste de aceitação global utilizando escala hedônica. Nesta, o produto foi bem aceito, porém, o grupo relatou a presença de espinhas e a necessidade de elevar o teor de sal e umidade do produto. Na segunda etapa, foram feitas três formulações (F1, F2 e F3), modificando o condimento, variando o seu percentual e o da água. Para análise sensorial, utilizou-se o teste de ordenação para verificar se existia diferença significativa entre as formulações e identificar a mais aceita. Não foi verificada diferença estatística entre as formulações (p>0,05). Ao comparar os resultados das duas etapas, a freqüência das reclamações à presença de espinha diminuiu de 80 por cento para 31 por cento, devido à mudança do equipamento para trituração dos peixes. A umidade também melhorou, tendo a adição de água como variável favorável. As queixas referentes à falta de sal foram solucionadas com a troca do condimento. Assim, ficou evidente a viabilidade da utilização de peixe de baixo valor comercial na formulação de lingüiça, sendo uma alternativa para o seu aproveitamento.

Quantificação de lipídios, cinzas e umidade de queijos tipos manteiga e coalho comercializados na cidade de Natal, RN / Quantification of lipids, leached ashes and humidity of cheeses types commercialized in the city of Natal, RN

Os queijos de coalho e de manteiga são produtos típicos da região nordeste, incorporados à cultura de muitos estados, inclusive do Rio Grande do Norte, sendo sua produção realizada de forma industrial e, ainda, em larga escala, de forma artesanal. Há um grande interesse em oferecer à sociedade produtos alimentícios de boa qualidade do ponto de vista nutritivo e microbiológico. Sabe-se que a produção artesanal destes produtos pode levar a uma falta de padronização, no que diz respeito à sua composição físico-química. Desta forma, o presente trabalho tem a finalidade de quantificar os teores de lipídios, umidade e cinzas, de queijos tipo manteiga e coalho comercializados na cidade de Natal, RN. Foram analisadas 22 amostras adquiridas em diferentes locais de venda, quantificando-se os teores de umidade, lipídios e cinzas, segundo métodos descritos pelo Instituto Adolfo Lutz (1985), a fim de verificar se há padronização e concordância com os parâmetros preconizados pelo Departamento de Inspeção de Produtos de Origem Animal (DIPOA, 1996), do Ministério de Agricultura do Brasil. Foram encontrados os seguintes resultados: 32,45 por cento de lipídios, para o queijo de manteiga e 26,00g por cento para o queijo de coalho; para umidade foram 43,36g por cento e 40,27g por cento, para os queijos de manteiga e coalho, respectivamente; 2,17g por cento de cinzas para o queijo de manteiga e 5,72g por cento para queijo coalho. Constatou-se que, de acordo com os resultados obtidos, as amostras estão dentro dos padrões de referência, exceto as amostras de queijo coalho para lipídios e umidade.

Análise dos perigos e pontos críticos de controle durante o preparo da alface servida no restaurante universitário da UFRN / Analysis and control critics points during the preparation of the lettuce served in the university restaurant of the UFRN

Com a finalidade de verificar a qualidade higiênico-sanitária, analisar os perigos e pontos críticos de controle (PCC) nas diferentes fases do preparo da alface utilizada no Restaurante Universitário (RU) da Universidade Federal do Rio Grande do Norte (UFRN), foram realizadas análises visuais e microbiológicos durante 5 semanas consecutivas. Neste período, foram coletadas 20 amostras, sendo 5 amostras da água utilizada na higienização das alfaces, e 5 amostras em cada uma das etapas do preparo: após a recepção (AR), após higienização (AH) e após o corte (AC). As análises microbiológicas realizadas foram: coliformes totais e fecais para as amostras de alface e água e salmonella apenas para alface, baseando-se nos métodos do ICMSF (1983) e APHA (1985). Nos resultados obtidos foi constatada a ausência de Escherichia coli e Salmonella, porém 80 por cento das amostras AR, 60 por cento das amostras AH e 60 por cento das amostras AC encontraram-se fora dos padrões estabelecidos pela Resolução n. 12 de 02/01/2001 da ANVISA, em relação a coliformes fecais. Os gêneros bacterianos encontrados foram: Klebsiella, Yersinia e Serratia. Nas amostras de água não foi detectada contaminação por coliformes totais e fecais. Os principais riscos associados aos Pontos Críticos de Controle identificados foram causados por uma deficiente desinfecção da alface, condições higiênico-sanitárias insatisfatórias dos utensílios e superfícies que entraram em contato com o alimento já higienizado, bem como os maus hábitos de higiene pessoal dos manipuladores. Estes resultados evidenciam a necessidade da implementação de um programa de Boas Práticas de Manipulação para o Restaurante Universitário da Universidade Federal do Rio Grande do Norte.

Rotulagem de alimentos lácteos: a percepção do consumidor / Food milk abeling: the perception of the consumer

Atualmente há uma tendência dos consumidores em conhecer o valor nutricional dos alimentos industrializados. Desta maneira, as indústrias têm procurado adequar-se as exigências da legislação quanto às informações contidas nos rótulos dos alimentos, para que o consumidor tenha acesso a informações claras e completas, evitando falsas afirmações referentes às propriedades nutricionais dos alimentos. Este estudo teve como objetivo averiguar o comportamento e o perfil do consumidor em relação às informações contidas nos rótulos dos produtos lácteos, em supermercados de grande porte localizados em diferentes Distritos da cidade de Natal-RN. Os resultados demonstraram que existe por parte dos consumidores a preocupação em ler os rótulos dos produtos que adquirem, onde 40, 32 e 36 por cento dos entrevistados nos Distritos Norte, Sul e Leste, respectivamente, afirmaram que tais informações esclarecem bem suas dúvidas. Neste sentido, observou-se que existe uma prática de leitura, principalmente, do prazo de validade dos produtos. O leite foi produto mais procurado pelos entrevistados. Foi observado também que informações importantes para o consumidor como a informação nutricional não está sendo declarada de acordo com a legislação por alguns fabricantes de produtos lácteos, o que pode vir a confundir o consumidor no momento da aquisição de um destes produtos, podendo trazer algum tipo de prejuízo ao mesmo.