Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups.

The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p < 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.

Bioethanol from Microalgal Biomass: A Promising Approach in Biorefinery

Abstract The development of new technologies which increase the production of biofuel without directly compete with food production is required. Microalgal biomass has recently been in the highlight. The role of this biomass is here discussed within the concept of biorefinery and industrial sustainability of bioethanol production. The process of cultivation in order to accumulate around 50% of carbohydrates in the biomass (dry weight) and the importance of water and nutrient recycling are reviewed. Saccharification of biomass using enzymes or acids and alternative processes such as hydrothermal liquefaction and flash hydrolysis are addressed. Since the main monosaccharide in microalgal biomass is glucose, high rates of hydrolysis and fermentation were, generally, achieved (more than 80% of the efficiency as a sum of these two processes). Anaerobic digestion to treat vinasse and the recycling of CO2 from the ethanolic fermentation and biogas could increase the process sustainability. Alternative techniques for the concentration of bioethanol from fermentation broth and for the optimization of fuel transportation are mentioned. Finally, the advantage of using microalgae rather than other sources is estimated with reference to the production rate, even though the cultivation costs are still high.

Influence of manure concentration as inoculum in anaerobic digestion of vinasse / Influência da concentração de esterco como inóculo na digestão anaeróbia da vinhaça

Vinasse, main residue of the sugarcane industry, has high pollutant content, being subjected to the use in biogas production due to the high content of organic matter non-toxic to microbial action. For a consolidated process, it is necessary to study parameters that influence the process, in which the amount of inoculum is one of the major factors in the biological process of biogas production. This study investigated the influence of the amount of manure as inoculum (0.5 to 5.5%) during the biodigestion process, evaluating variables such as chemical oxygen demand (COD), pH, biogas production, methane concentration, total solids and total phosphorus and nitrogen contents, as well as microbiological analysis in the sludge remaining in the digester. Biodigestion occurred normally, with hydraulic retention time (HRT) of 20 days, with an acidogenic phase, subsequent stabilization of pH and biogas production. The vinasse had COD and total solids reduced during biodigestion by around 67 and 40%, respectively. Biogas production was increased after the fifth day. Among the three studied conditions, there was no significant increase in efficiency of inoculum use and it can be used the lowest amount, 0.5 % (m v-1).

A vinhaça, principal resíduo da indústria sucroalcooleira, possui alto teor poluente, sendo passível seu uso na produção de biogás devido ao grande teor de matéria orgânica não tóxica à ação microbiana. Para que haja um processo consolidado, é necessário estudar parâmetros que influem em seu processo, sendo a quantidade de inóculo um dos principais fatores no processo biológico de produção de biogás. Este estudo verificou a influência da quantidade de esterco bovino como inóculo (de 0,5 a 5,5%) durante o processo de biodigestão, avaliando variáveis como demanda química de oxigênio (DQO), pH, produção de biogás, concentração de metano, sólidos totais e teores de fósforo total e de nitrogênio total, além de análises microbiológicas no lodo restante no biodigestor. A biodigestão aconteceu normalmente, com um tempo de retenção hidráulica (TRH) de 20 dias, verificando-se a fase acidogênica, posterior estabilização do pH e produção de biogás. A vinhaça teve seus parâmetros de DQO e de sólidos totais diminuídos durante a biodigestão, em torno de 67 e 40%, respectivamente. Houve crescente produção de biogás após o quinto dia. Percebeu-se que, dentre as três condições estudadas, não houve significativa elevação da eficiência de uso de inóculo, podendo ser usada a menor quantidade, 0,5% (m v-1).

Profile of publications about functional foods in Brazilian journals: a scientometric analysis from 2000 to 2015 and an overview of Brazilian legislation / Perfil de publicações sobre alimentos funcionais em revistas brasileiras: uma análise cienciométrica de 2000 a 2015 e uma visão geral da legislação brasileira

Functional foods have been highlighted by having, in addition to nutritional characteristics, the possibility of preventing risk and/or delaying the development of several non-communicable diseases (NCDs). In the last decade, many articles related to functional food have been published worldwide, and there is a need to understand how the theme is reflected in national journals. The present research aimed to collect information about publications covering the topic of functional foods in journals, synthesizing these data and interpreting them, evaluating the profile of the authors and a frequency of the articles involved with the subject by scientific journal and by State/region. Subsequently, they were evaluated as the most studied foods and as more used methodologies, besides a small discussion about the advances of the Brazilian legislation on the subject. Between 2000 and 2015, 118 articles were selected in 62 educational institutions from 18 Brazilian states. The South (44%) and Southeast (34%) regions were the ones that published more, having Rio Grande do Sul the largest representation (24%). The journal with the largest publication was Food and Nutrition and the authors' academic formation was diverse (29 areas in total), in particular Food Technology (21%), Nutrition (18%) and Food Engineering (13%). The Brazilian legislation is in development and has a good perspective to include new foods/ingredients with functional property.

Os alimentos funcionais destacam- se por possuírem, além de características nutricionais, a possibilidade de reduzirem o risco e/ou retardar o desenvolvimento de várias doenças não transmissíveis. Na última década, muitos artigos relacionados às propriedades funcionais de alimentos têm sido publicados mundialmente, havendo a necessidade de entender como o tema se reflete nos periódicos nacionais. O presente trabalho procurou coletar informações sobre as publicações, abrangendo o tema alimentos funcionais em periódicos nacionais, sintetizando esses dados e interpretando-os, avaliando o perfil dos autores e a frequência dos artigos envolvidos com o tema por revista científica e por Estado/região. Posteriormente, foram determinados quais os alimentos mais estudados e quais as metodologias mais empregadas, além de ter sido realizada uma pequena discussão sobre os avanços da legislação brasileira sobre o tema. Entre os anos 2000 e 2015 foram selecionados 118 artigos, em 62 instituições de ensino de 18 Estados brasileiros. As regiões sul (44%) e sudeste (34%) foram as que mais publicaram, tendo o Rio Grande do Sul a maior representação (24%). A revista com maior publicação foi a Alimentos e Nutrição e a formação dos autores era diversa (29 áreas no total), em especial Tecnologia de Alimentos (21%), Nutrição (18%) e Engenharia de Alimentos (13%).

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

ABSTRACT Fruit pulp is the most basic food product obtained from fresh fruit processing. Fruit pulps can be cold stored for long periods of time, but they also can be used to fabricate juices, ice creams, sweets, jellies and yogurts. The exploitation of tropical fruits has leveraged the entire Brazilian fruit pulp sector due mainly to the high acceptance of their organoleptic properties and remarkable nutritional facts. However, several works published in the last decades have pointed out unfavorable conditions regarding the consumption of tropical fruit pulps. This negative scenario has been associated with unsatisfactory physico-chemical and microbiological parameters of fruits pulps as outcomes of little knowledge and improper management within the fruit pulp industry. There are protocols for delineating specific identity and quality standards (IQSs) and standardized good manufacturing practices (GMP) for fruit pulps, which also embrace standard operating procedures (SOPs) and hazard analysis and critical control points (HACCP), although this latter is not considered mandatory by the Brazilian legislation. Unfortunately, the lack of skilled labor, along with failures in complying established protocols have impaired quality of fruit pulps. It has been necessary to collect all information available with the aim to identify the most important hazards within fruit pulp processing lines. Standardizing methods and practices within the Brazilian fruit pulp industry would assurance high quality status to tropical fruit pulps and the commercial growth of this vegetal product towards international markets.

Importância da avaliação periódica dos procedimentos operacionais padrão em uma indústria de polpa de frutas / Importance of periodic evaluation of standard operating procedures in a fruit pulp industry

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.

Bioethanol production from coconut husk fiber / A produção de bioetanol a partir de fibra de casca de coco

ABSTRACT: Population growth and the increasing search for healthy foods have led to a major consumption of coconut water and, hence, to an environmental impact caused by the inappropriate disposal of green coconut husks. This lignocellulosic biomass has deserved attention of researchers concerning the seeking of new usages, as, for example, in renewable fuels production technologies. This study examines the potential of green coconut husk fibers as a feedstock for the production of bioethanol. The coconut fibers were pretreated through an alkaline method, hydrolyzed enzymatically and submitted to ethanol fermentation with commercial yeasts of Saccharomyces cerevisiae. Despite the significant loss of cellulose (4.42% in relation to the fiber and 17.9% concerning the original cellulose content), the alkaline pretreatment promoted an efficient solubilization of lignin (80%), turning the coconut fibers into a feasible raw material for 2G ethanol production studies. Enzymatic hydrolysis converted 87% of the sugars and the ethanolic fermentation consumed 81% of the substrate in the hydrolyzate, leading to a sugar to ethanol convertion efficiency of 59.6%. These results points out that green coconut husks are a promising alternative to the production of renewable energy.

RESUMO: O crescimento populacional e a busca por alimentos saudáveis levam a um aumento do consumo da água de coco e, com isso, um impacto ambiental pela maior geração de resíduos, merecendo atenção de pesquisadores para o aproveitamento dessa biomassa, em que uma das tecnologias empregadas é a produção de combustíveis renováveis. Este trabalho avalia a fibra da casca de coco verde pré-tratada com álcali, hidrolisada com enzima e submetida à fermentação etanólica com a levedura comercial Saccharomyces cerevisiae. Apesar da significativa perda em celulose (4,42% em relação à biomassa e 17,9% em relação à celulose presente), o pré-tratamento alcalino apresentou alta solubilização de lignina (80%), tornando-se viável para estudos da produção de etanol 2G. A hidrólise enzimática converteu 87% dos açúcares e a fermentação etanólica consumiu 81% do substrato presente no hidrolisado, gerando uma eficiência na conversão de açúcares em etanol de 59,6%. Tais resultados indicam a casca de coco verde como uma alternativa promissora à produção de energia renovável.