Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.57644
S. Carreiro, Eduardo Henrique Santos Guedes, Daniel Almeida, Thiago Lucas DE ABREU-LIMA
Este trabalho teve como objetivo avaliar a capacidade celulolitica de 150 linhagens de leveduras isoladas dos frutos de diferentes especies de palmeiras ( inaja, buriti, tucum e macauba) . A selecao de linhagens celuloliticas foi feita em meio solido contendo carboximetilcelulose (CMC) em tres repeticoes . Foram inoculadas 8 linhagens por placa e incubadas por 7 dias em 3 temperaturas (25, 35 e 40°C). Os resultados foram dados como indice enzimatico (I.E.) que e a relacao entre o diâmetro do halo de hidrolise e o diâmetro de crescimento da colonia . Foi observada atividade celulolitica em 6 linhagens (4%) a 25°C, 4 linhagens (2,8%) a 35°C e 2 linhagens (1,3%) a 40°C . Os valores de I.E. variaram de 1,6 a 5,25 sendo que os maiores valores de I.E. foram obtidos a 40°C pelas linhagens I1236 e T194 , isoladas de inaja e tucum, respectivamente. A atividade celulolitica das duas linhagens foi avaliada em cultivo submerso em meio contendo 2% de CMC, apos 72 horas de incubacao a 40°C. A atividade celulolitica foi quantificada e observou-se a producao de endoglucanases (CMCase) e celulase total (FPase), com valores de 0,0436 U.mL -1 de Fpase e 0,380 U.mL -1 de CMCase para a linhagem I1236 e de 0,102 U.mL -1 de FPase e 0,454 de CMCase para a linhagem T194, respectivamente.
{"title":"ATIVIDADE CELULOLÍTICA DE LEVEDURAS ISOLADAS DE FRUTOS DE PALMEIRAS","authors":"S. Carreiro, Eduardo Henrique Santos Guedes, Daniel Almeida, Thiago Lucas DE ABREU-LIMA","doi":"10.5380/BCEPPA.V36I1.57644","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.57644","url":null,"abstract":"Este trabalho teve como objetivo avaliar a capacidade celulolitica de 150 linhagens de leveduras isoladas dos frutos de diferentes especies de palmeiras ( inaja, buriti, tucum e macauba) . A selecao de linhagens celuloliticas foi feita em meio solido contendo carboximetilcelulose (CMC) em tres repeticoes . Foram inoculadas 8 linhagens por placa e incubadas por 7 dias em 3 temperaturas (25, 35 e 40°C). Os resultados foram dados como indice enzimatico (I.E.) que e a relacao entre o diâmetro do halo de hidrolise e o diâmetro de crescimento da colonia . Foi observada atividade celulolitica em 6 linhagens (4%) a 25°C, 4 linhagens (2,8%) a 35°C e 2 linhagens (1,3%) a 40°C . Os valores de I.E. variaram de 1,6 a 5,25 sendo que os maiores valores de I.E. foram obtidos a 40°C pelas linhagens I1236 e T194 , isoladas de inaja e tucum, respectivamente. A atividade celulolitica das duas linhagens foi avaliada em cultivo submerso em meio contendo 2% de CMC, apos 72 horas de incubacao a 40°C. A atividade celulolitica foi quantificada e observou-se a producao de endoglucanases (CMCase) e celulase total (FPase), com valores de 0,0436 U.mL -1 de Fpase e 0,380 U.mL -1 de CMCase para a linhagem I1236 e de 0,102 U.mL -1 de FPase e 0,454 de CMCase para a linhagem T194, respectivamente.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90670980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.57553
A. C. D. Andrade, E. Figueiredo, M. F. Borges, E. Arcuri
Three hundred samples of coalho cheese, from 15 different brands, of which seven were handmade made and eight industrialized, were evaluated in relation to the contamination profile by Staphylococcus coagulase-positive and negative and the occurrence of staphylococcal enterotoxin encoding genes. Two hundred and eight isolates of Staphylococcus sp. were subjected to phenotypic identification and 95 were subjected to genotypic identification through femA gene research and detection of genes (sea, seb, sec, sed, see, seg, seh, sei and sej) encoding enterotoxins, using the polymerase chain reaction technique (PCR). A total of 14 species of Staphylococcus were identified, of which three were coagulase-positive and eleven negative, especially: S. aureus, S. xylosus, S. cohnni spp. cohnii, S. saprophyticus, S. epidermidis, S. hyicus, S. lentus, S. sciuri, S. cohnii spp. urealyticus, S. haemolyticus, S. chromogenes, S. lugdunensis, S. hominis e S. intermedius. In all the samples of handmade coalho cheese handmade there was a prevalence of S. aureus; while in the industrial samples S. xylosus (87.5%) and S. cohnii spp cohnii (50%) were predominant. The presence of the femA gene was detected in 95% (38/40) isolates of positive Staphylococcus coagulase and 16.4% (9/55) of coagulase-negative isolates. Among the enterotoxin encoding genes evaluated, there was prevalence of the seh gene (53.2%) in coagulase-positive strains and of the sec gene (46.8%) in coagulase-negative strains. The results suggest a re-evaluation of the Brazilian microbiological standards in relation to the genus Staphylococcus in foods.
{"title":"Diversity of Staphylococcus coagulase- positive and negative strains of coalho cheese and detection of enterotoxin encoding genes","authors":"A. C. D. Andrade, E. Figueiredo, M. F. Borges, E. Arcuri","doi":"10.5380/BCEPPA.V36I1.57553","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.57553","url":null,"abstract":"Three hundred samples of coalho cheese, from 15 different brands, of which seven were handmade made and eight industrialized, were evaluated in relation to the contamination profile by Staphylococcus coagulase-positive and negative and the occurrence of staphylococcal enterotoxin encoding genes. Two hundred and eight isolates of Staphylococcus sp. were subjected to phenotypic identification and 95 were subjected to genotypic identification through femA gene research and detection of genes (sea, seb, sec, sed, see, seg, seh, sei and sej) encoding enterotoxins, using the polymerase chain reaction technique (PCR). A total of 14 species of Staphylococcus were identified, of which three were coagulase-positive and eleven negative, especially: S. aureus, S. xylosus, S. cohnni spp. cohnii, S. saprophyticus, S. epidermidis, S. hyicus, S. lentus, S. sciuri, S. cohnii spp. urealyticus, S. haemolyticus, S. chromogenes, S. lugdunensis, S. hominis e S. intermedius. In all the samples of handmade coalho cheese handmade there was a prevalence of S. aureus; while in the industrial samples S. xylosus (87.5%) and S. cohnii spp cohnii (50%) were predominant. The presence of the femA gene was detected in 95% (38/40) isolates of positive Staphylococcus coagulase and 16.4% (9/55) of coagulase-negative isolates. Among the enterotoxin encoding genes evaluated, there was prevalence of the seh gene (53.2%) in coagulase-positive strains and of the sec gene (46.8%) in coagulase-negative strains. The results suggest a re-evaluation of the Brazilian microbiological standards in relation to the genus Staphylococcus in foods.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"366 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76560016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.55635
Deise Caroline Biassi, Larissa Gonçalves Garcia da Silva, L. A. Delfino, Jaqueline de Oliveira, L. Tormen, E. M. Bainy
This work aimed to evaluate the antioxidant and antibacterial effects of commercial ginger and rosemary extracts on tilapia fish fingers during frozen storage. Three formulations of fish fingers using tilapia mechanically separated meat (MSM) were produced with 2.5 % of hydroalcoholic ginger extract (GE), 2.5 % of oily rosemary extract (RE) and a control. pH, instrumental color, peroxide value (PV), determination of thiobarbituric acid reactive substances (TBARS), and sensorial evaluation with a trained panel, were carried out monthly during 120 days of frozen storage. Total mesophilic and Enterobacteriaceae counts were conducted at the beginning and the end of storage. pH remained near 6.0. GE showed a darker color (lower L*) at the end of the study. PV reduced with storage time, however, there was no difference among formulations. RE had the lowest TBARS value at 120 days. GE became with an unacceptable flavor and had the highest TBARS value at the end of frozen storage. There was a little reduction in the bacteria counts for the products with extracts. Rosemary extract was more efficient in reducing the lipid oxidation of frozen fish fingers than ginger extract.
{"title":"EFFECT OF GINGER AND ROSEMARY EXTRACTS AS ANTIOXIDANT AND ANTIBACTERIAL AGENTS IN TILAPIA FISH FINGERS","authors":"Deise Caroline Biassi, Larissa Gonçalves Garcia da Silva, L. A. Delfino, Jaqueline de Oliveira, L. Tormen, E. M. Bainy","doi":"10.5380/BCEPPA.V36I1.55635","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.55635","url":null,"abstract":"This work aimed to evaluate the antioxidant and antibacterial effects of commercial ginger and rosemary extracts on tilapia fish fingers during frozen storage. Three formulations of fish fingers using tilapia mechanically separated meat (MSM) were produced with 2.5 % of hydroalcoholic ginger extract (GE), 2.5 % of oily rosemary extract (RE) and a control. pH, instrumental color, peroxide value (PV), determination of thiobarbituric acid reactive substances (TBARS), and sensorial evaluation with a trained panel, were carried out monthly during 120 days of frozen storage. Total mesophilic and Enterobacteriaceae counts were conducted at the beginning and the end of storage. pH remained near 6.0. GE showed a darker color (lower L*) at the end of the study. PV reduced with storage time, however, there was no difference among formulations. RE had the lowest TBARS value at 120 days. GE became with an unacceptable flavor and had the highest TBARS value at the end of frozen storage. There was a little reduction in the bacteria counts for the products with extracts. Rosemary extract was more efficient in reducing the lipid oxidation of frozen fish fingers than ginger extract.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84947329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.59557
Juliana Alves de Araújo, Thiago Lucas DE ABREU-LIMA, S. Carreiro
Ethanol production from lignocellulosic biomass is of economic interest due to the pressure to reduce fossil fuels consumption and land use for non-edible crops. Xylose is one of the main sugars obtained by hydrolysis of hemicellulose fraction of biomass, but industrial yeasts cannot ferment it. This work aimed to select, characterize and identify xylose-fermenting yeasts from Brazilian microorganisms collections with potential use in ethanol production. Xylose assimilation was tested by replica plating, and fermentation was tested with Durham tubes. Xylose-fermenting strains had their fermentative capacity quantified and compared to a reference strain (Scheffersomyces stipitis UFMG-IMH 43.2) and were identified by molecular techniques. Three strains isolated from plant exudates were able to ferment xylose and showed fermentative parameters similar to the reference strain. Two strains were identified as Candida parapsilosis and one was identified as Meyerozyma guilliermondii. The findings show the potential biotechnological use of these microorganisms.
{"title":"Selection and identification of xylose-fermenting yeast strains for ethanol production from lignocellulosic biomass","authors":"Juliana Alves de Araújo, Thiago Lucas DE ABREU-LIMA, S. Carreiro","doi":"10.5380/BCEPPA.V36I1.59557","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.59557","url":null,"abstract":"Ethanol production from lignocellulosic biomass is of economic interest due to the pressure to reduce fossil fuels consumption and land use for non-edible crops. Xylose is one of the main sugars obtained by hydrolysis of hemicellulose fraction of biomass, but industrial yeasts cannot ferment it. This work aimed to select, characterize and identify xylose-fermenting yeasts from Brazilian microorganisms collections with potential use in ethanol production. Xylose assimilation was tested by replica plating, and fermentation was tested with Durham tubes. Xylose-fermenting strains had their fermentative capacity quantified and compared to a reference strain (Scheffersomyces stipitis UFMG-IMH 43.2) and were identified by molecular techniques. Three strains isolated from plant exudates were able to ferment xylose and showed fermentative parameters similar to the reference strain. Two strains were identified as Candida parapsilosis and one was identified as Meyerozyma guilliermondii. The findings show the potential biotechnological use of these microorganisms.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86322247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.58590
J. R. Neto, Ana Paula Pereira Schunemann, A. L. Dantas, L. Santos, Renato Lima Dantas, Silvanda de Melo Silva
Este estudo teve como objetivo avaliar as mudancas nas caracteristicas fisicas e fisico-quimicas ocorridas durante a maturacao de frutos de genotipos de caja-mangueira ( Spondias cytherea Sonn.). Os frutos foram oriundos de cinco plantas de caja-mangueira, de ocorrencia espontânea, em cinco estadios de maturacao (TV: totalmente verde; IP: inicio de pigmentacao amarela; AE: amarelo esverdeado e PA: predominantemente amarelo), e posteriormente selecionados quanto a uniformidade da maturacao. O delineamento experimental utilizado foi o inteiramente casualizado, em esquema bifatorial 5 x 4, sendo cinco genotipos, quatro estadios de maturacao. Os frutos foram avaliados quanto a Acidez Titulavel (AT), teor de solidos soluveis (SS) e relacao SS/AT. Constatou-se que com o avanco da maturacao os frutos de todos os genotipos apresentam um aumento no diâmetro e comprimento, na massa fresca, e um aumento na luminosidade e na intensidade da coloracao da casca, em paralelo a transicao da cor verde para uma cor em tons de amarelo intenso. De modo geral os frutos da caja-mangueira apresentam rendimento de polpa superior a 70%, sendo esta porcentagem superior ao minimo aceito para industrializacao. Os frutos dos genotipos P1, P2 e P5 destacam-se dupla finalidade, tanto para o consumo fresco como para a industrializacao, por apresentarem rendimento de polpa, teor de SS superior e AT, superior ao minimo aceitavel pelo padrao de identidade e qualidade (PIQ). Alem de elevado conteudo de acido ascorbico, destacando-se os genotipos P1 e P2 formam superiores aos demais por terem apresentado maior conteudo de acido ascorbico.
{"title":"QUALIDADE DE FRUTOS DE ACESSOS DE CAJÁ-MANGUEIRA DURANTE A MATURAÇÃO","authors":"J. R. Neto, Ana Paula Pereira Schunemann, A. L. Dantas, L. Santos, Renato Lima Dantas, Silvanda de Melo Silva","doi":"10.5380/BCEPPA.V36I1.58590","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.58590","url":null,"abstract":"Este estudo teve como objetivo avaliar as mudancas nas caracteristicas fisicas e fisico-quimicas ocorridas durante a maturacao de frutos de genotipos de caja-mangueira ( Spondias cytherea Sonn.). Os frutos foram oriundos de cinco plantas de caja-mangueira, de ocorrencia espontânea, em cinco estadios de maturacao (TV: totalmente verde; IP: inicio de pigmentacao amarela; AE: amarelo esverdeado e PA: predominantemente amarelo), e posteriormente selecionados quanto a uniformidade da maturacao. O delineamento experimental utilizado foi o inteiramente casualizado, em esquema bifatorial 5 x 4, sendo cinco genotipos, quatro estadios de maturacao. Os frutos foram avaliados quanto a Acidez Titulavel (AT), teor de solidos soluveis (SS) e relacao SS/AT. Constatou-se que com o avanco da maturacao os frutos de todos os genotipos apresentam um aumento no diâmetro e comprimento, na massa fresca, e um aumento na luminosidade e na intensidade da coloracao da casca, em paralelo a transicao da cor verde para uma cor em tons de amarelo intenso. De modo geral os frutos da caja-mangueira apresentam rendimento de polpa superior a 70%, sendo esta porcentagem superior ao minimo aceito para industrializacao. Os frutos dos genotipos P1, P2 e P5 destacam-se dupla finalidade, tanto para o consumo fresco como para a industrializacao, por apresentarem rendimento de polpa, teor de SS superior e AT, superior ao minimo aceitavel pelo padrao de identidade e qualidade (PIQ). Alem de elevado conteudo de acido ascorbico, destacando-se os genotipos P1 e P2 formam superiores aos demais por terem apresentado maior conteudo de acido ascorbico.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83470422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.57846
Ana Sílvia Boroni de Oliveira, N. Melo
Food packaging is an essential tool in the food industry for protecting products from environmental interference that may be detrimental to the product and to the consumers’ health. As a result, the global packaging market is growing and stimulates the development of new technologies to meet the industrial demand. However, with the growth of the production and use of materials from fossil sources, as well as the lack of adequate programs for post-consumer waste management, there has been a deliberate disposal of these materials into the environment, resulting in ecological impacts and health consequences. In this sense, renewable sources have gained prominence and biologically originated materials are one of the main alternatives for new applications in packaging.
{"title":"MARKET AND SUSTAINABILITY OF FOOD PACKAGING: A REVIEW","authors":"Ana Sílvia Boroni de Oliveira, N. Melo","doi":"10.5380/BCEPPA.V36I1.57846","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.57846","url":null,"abstract":"Food packaging is an essential tool in the food industry for protecting products from environmental interference that may be detrimental to the product and to the consumers’ health. As a result, the global packaging market is growing and stimulates the development of new technologies to meet the industrial demand. However, with the growth of the production and use of materials from fossil sources, as well as the lack of adequate programs for post-consumer waste management, there has been a deliberate disposal of these materials into the environment, resulting in ecological impacts and health consequences. In this sense, renewable sources have gained prominence and biologically originated materials are one of the main alternatives for new applications in packaging.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72751573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-09DOI: 10.5380/BCEPPA.V36I1.55084
M. Mendeş, Dayane Rosalyn Izidoro, A. Scheer
There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.
{"title":"Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.","authors":"M. Mendeş, Dayane Rosalyn Izidoro, A. Scheer","doi":"10.5380/BCEPPA.V36I1.55084","DOIUrl":"https://doi.org/10.5380/BCEPPA.V36I1.55084","url":null,"abstract":"There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90438644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Back Matter","authors":"A. Brand","doi":"10.2307/j.ctvkwnqmx.23","DOIUrl":"https://doi.org/10.2307/j.ctvkwnqmx.23","url":null,"abstract":"","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88419586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-07-03DOI: 10.5380/BCEPPA.V35I2.60308
A. S. O. Santos, V. M. Meurer, Fabiano Freire Costa, I. Paiva, G. N. Fogaça, A. S. Egito, M. Furtado, M. Martins
This work presents the electrophoretic profile of goat and cow milk samples and their mixtures using microfluidic and conventional electrophoresis. The microfluidic method allowed the separation of the major caseins from milk, excepting the goat κ-casein. Besides, the major whey proteins were separated with perfect distinction of A and B β-lactoglobulin variants. Comparing to SDS-PAGE, a variation in the molecular weight was observed in all milk proteins. However, A and B β-lactoglobulin variants could not be isolated using SDS-PAGE. Although urea-PAGE did not show high resolution among whey proteins, γ-, κ-, β-, and α-caseins were clearly identified. This method also showed a lower limit detection of cow milk in mixture samples than the "lab-on-a-chip" electrophoresis. In both methods, the highest linearity obtained from plotting total percentage against cow milk concentration was observed by using cow αs1-casein (R2 = 0.986 and R² = 0.973). This result indicates that microfluidic electrophoresis is an effective tool to detect the presence of some proteins in goat and cow milk, and in mixtures. Microfluidic chip technology might will complement the current methods for analyzing milk proteins, highlighting its speed amount of reagents and whey protein separation, which showed a better result than urea or SDS-PAGE
{"title":"MAJOR GOAT MILK PROTEIN: SEPARATION AND CHARACTERIZATION BY “LAB-ON-A-CHIP” MICROFLUIDIC ELECTROPHORES","authors":"A. S. O. Santos, V. M. Meurer, Fabiano Freire Costa, I. Paiva, G. N. Fogaça, A. S. Egito, M. Furtado, M. Martins","doi":"10.5380/BCEPPA.V35I2.60308","DOIUrl":"https://doi.org/10.5380/BCEPPA.V35I2.60308","url":null,"abstract":"This work presents the electrophoretic profile of goat and cow milk samples and their mixtures using microfluidic and conventional electrophoresis. The microfluidic method allowed the separation of the major caseins from milk, excepting the goat κ-casein. Besides, the major whey proteins were separated with perfect distinction of A and B β-lactoglobulin variants. Comparing to SDS-PAGE, a variation in the molecular weight was observed in all milk proteins. However, A and B β-lactoglobulin variants could not be isolated using SDS-PAGE. Although urea-PAGE did not show high resolution among whey proteins, γ-, κ-, β-, and α-caseins were clearly identified. This method also showed a lower limit detection of cow milk in mixture samples than the \"lab-on-a-chip\" electrophoresis. In both methods, the highest linearity obtained from plotting total percentage against cow milk concentration was observed by using cow αs1-casein (R2 = 0.986 and R² = 0.973). This result indicates that microfluidic electrophoresis is an effective tool to detect the presence of some proteins in goat and cow milk, and in mixtures. Microfluidic chip technology might will complement the current methods for analyzing milk proteins, highlighting its speed amount of reagents and whey protein separation, which showed a better result than urea or SDS-PAGE","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74232474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-07-03DOI: 10.5380/BCEPPA.V35I2.60372
Thiago Soares Leite, Alline Artigiani Lima Tribst, M. Cristianini
Aquecimento ohmico e uma tecnologia emergente que se baseia na passagem de corrente eletrica por um produto, o qual aquece atraves da dissipacao da energia eletrica em termica. Por ter um aquecimento mais homogeneo, os alimentos processados por aquecimento ohmico apresentam uma menor degradacao de compostos nutricional ou sensorialmente importantes, e, consequentemente, uma qualidade superior em comparacao ao mesmo alimento quando submetido a um processo termico convencional. Seus efeitos sao majoritariamente termicos e alguns estudos apontam que existe um efeito secundario nao termico relacionado ao campo eletrico. Esta revisao tem como objetivo apresentar uma visao geral sobre esta tecnologia; seu historico; seus parâmetros criticos de processo; tipos de configuracao de equipamentos; aplicacoes e potenciais a serem explorados; os efeitos termicos e nao termicos desta tecnologia em diversos produtos, assim como comparacoes com o tratamento termico convencional. A partir dela, e possivel concluir que a tecnologia tem grande potencial para ser utilizada na industria de alimentos, nao so pela qualidade dos produtos obtidos, mas por ser mais ambientalmente adequada (menor consumo de recursos naturais para geracao da energia necessaria). Entretanto, a consolidacao necessaria da tecnologia para que ela se torne competitiva no mercado de processamento de alimentos depende da intensificacao de estudos para melhor entendimento dos seus efeitos nao termicos e estabelecimento de protocolos que garantam a seguranca do produto processado
{"title":"POSSIBILIDADES E DESAFIOS NO USO DE AQUECIMENTO ÔHMICO PARA O PROCESSAMENTO DE ALIMENTOS","authors":"Thiago Soares Leite, Alline Artigiani Lima Tribst, M. Cristianini","doi":"10.5380/BCEPPA.V35I2.60372","DOIUrl":"https://doi.org/10.5380/BCEPPA.V35I2.60372","url":null,"abstract":"Aquecimento ohmico e uma tecnologia emergente que se baseia na passagem de corrente eletrica por um produto, o qual aquece atraves da dissipacao da energia eletrica em termica. Por ter um aquecimento mais homogeneo, os alimentos processados por aquecimento ohmico apresentam uma menor degradacao de compostos nutricional ou sensorialmente importantes, e, consequentemente, uma qualidade superior em comparacao ao mesmo alimento quando submetido a um processo termico convencional. Seus efeitos sao majoritariamente termicos e alguns estudos apontam que existe um efeito secundario nao termico relacionado ao campo eletrico. Esta revisao tem como objetivo apresentar uma visao geral sobre esta tecnologia; seu historico; seus parâmetros criticos de processo; tipos de configuracao de equipamentos; aplicacoes e potenciais a serem explorados; os efeitos termicos e nao termicos desta tecnologia em diversos produtos, assim como comparacoes com o tratamento termico convencional. A partir dela, e possivel concluir que a tecnologia tem grande potencial para ser utilizada na industria de alimentos, nao so pela qualidade dos produtos obtidos, mas por ser mais ambientalmente adequada (menor consumo de recursos naturais para geracao da energia necessaria). Entretanto, a consolidacao necessaria da tecnologia para que ela se torne competitiva no mercado de processamento de alimentos depende da intensificacao de estudos para melhor entendimento dos seus efeitos nao termicos e estabelecimento de protocolos que garantam a seguranca do produto processado","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"98 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78335873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：