Aalcides Platiny Alves Batista, Mônica Silva De Oliveira, Adonney Allan de Oliveira Veras
Objetivo: Este artigo tem como objetivo investigar a atual situação acerca do Registro de informações dos pacientes (SIS) nos hospitais públicos municipais, tendo por subsídio experiências relatadas na literatura científica. Métodos: Estudo exploratório com base em revisão sistemática da literatura. Resultados. Destaca-se o uso de diversos SIS nos hospitais públicos do Brasil, porém observa-se que todos são utilizados para processamento de dados financeiros e notificação de doenças, e surtos epidemiológico, fazendo-se necessário Sistemas direcionados para registro de informações dos pacientes (Prontuário Eletrônico do Paciente - PEP). Conclusão: De acordo com amostra considerada não foram encontrados resultados referentes à utilização atual de SIS do tipo PEP, dado esse confirmado pela Controladoria Geral da União (CGU), informando que o Ministério da Saúde não fornece solução e suporte para soluções em software para utilização de PEP em hospitais públicos do Brasil, sendo esta a principal lacuna destacada neste estudo.
{"title":"O uso de sistemas de informação em saúde nos hospitais públicos do brasil: uma revisão sistemática","authors":"Aalcides Platiny Alves Batista, Mônica Silva De Oliveira, Adonney Allan de Oliveira Veras","doi":"10.38152/bjtv6n1-006","DOIUrl":"https://doi.org/10.38152/bjtv6n1-006","url":null,"abstract":"Objetivo: Este artigo tem como objetivo investigar a atual situação acerca do Registro de informações dos pacientes (SIS) nos hospitais públicos municipais, tendo por subsídio experiências relatadas na literatura científica. Métodos: Estudo exploratório com base em revisão sistemática da literatura. Resultados. Destaca-se o uso de diversos SIS nos hospitais públicos do Brasil, porém observa-se que todos são utilizados para processamento de dados financeiros e notificação de doenças, e surtos epidemiológico, fazendo-se necessário Sistemas direcionados para registro de informações dos pacientes (Prontuário Eletrônico do Paciente - PEP). Conclusão: De acordo com amostra considerada não foram encontrados resultados referentes à utilização atual de SIS do tipo PEP, dado esse confirmado pela Controladoria Geral da União (CGU), informando que o Ministério da Saúde não fornece solução e suporte para soluções em software para utilização de PEP em hospitais públicos do Brasil, sendo esta a principal lacuna destacada neste estudo.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88252577","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}
Sappan wood ( Caesalpinia sappan L.) is a plant that contains many phytochemical constituents such as antioxidant, antimicrobial, antifungal and antiacne that have functional activities. Sappan woods have several phenolic compounds such as brazilin, xanthone, flavones and coumarin. In order to extract the phenolic compounds, Ultrasound-Assisted Extraction (UAE) is considered as green technology and gives better quality products with a higher extraction rate, shorter extraction time and less energy. The research investigated the effect of different ethanol concentrations on the sappan wood’s yield and studied the kinetic on its extraction process. Sappan wood was extracted using a type of UAE probe with ethanol concentrations of 50%, 60%, 70%, 80% and 90% (v/v). For the extract was analyzed its yield, Total Phenolic Content (TPC), antioxidant activity, Fourier Transform InfraRed (FTIR) spectroscopy and lees morphology. The kinetic study refers to Peleg’s model and was conducted for temperatures of 40 °C, 50 °C and 60 °C. The results showed that the increase of ethanol concentration increased the yield of extract until ethanol was 80% and decreased when the ethanol concentration is higher than 80%. While the TPC slowly decreased, when the ethanol concentration increased. Comparing the UAE and sohxlet methods, UAE gave a higher yield in a shorter time (10.33% in 20 min) than the Soxhlet method (9.67% in 180 min). All the extracts were categorized as high antioxidant material since the IC 50 points were lower than 50 ppm. FTIR spectroscopy showed that UAE did not change the functional group of the extract, while Scanning Electron Microscope (SEM) pictures showed the more obvious cracked and deep holes of UAE’s lees than the Soxhlet’s lees. Peleg’s model was suitable to describe the extraction kinetics with R 2 higher than 0.93. Regarding both yield and TPC, a mixture of ethanol-water with ethanol 60% (v/v) could be the optimum solvent concentration (10.33% yield with TPC 2.63 mg GAE/g) for UAE of sappan wood.
{"title":"Ultrasound-Assisted Extraction (UAE) of sappan wood (Caesalpinia sappan L.): Effect of solvent concentration and kinetic studies","authors":"L. Kurniasari, M. Djaeni, A. C. Kumoro","doi":"10.1590/1981-6723.14022","DOIUrl":"https://doi.org/10.1590/1981-6723.14022","url":null,"abstract":"Sappan wood ( Caesalpinia sappan L.) is a plant that contains many phytochemical constituents such as antioxidant, antimicrobial, antifungal and antiacne that have functional activities. Sappan woods have several phenolic compounds such as brazilin, xanthone, flavones and coumarin. In order to extract the phenolic compounds, Ultrasound-Assisted Extraction (UAE) is considered as green technology and gives better quality products with a higher extraction rate, shorter extraction time and less energy. The research investigated the effect of different ethanol concentrations on the sappan wood’s yield and studied the kinetic on its extraction process. Sappan wood was extracted using a type of UAE probe with ethanol concentrations of 50%, 60%, 70%, 80% and 90% (v/v). For the extract was analyzed its yield, Total Phenolic Content (TPC), antioxidant activity, Fourier Transform InfraRed (FTIR) spectroscopy and lees morphology. The kinetic study refers to Peleg’s model and was conducted for temperatures of 40 °C, 50 °C and 60 °C. The results showed that the increase of ethanol concentration increased the yield of extract until ethanol was 80% and decreased when the ethanol concentration is higher than 80%. While the TPC slowly decreased, when the ethanol concentration increased. Comparing the UAE and sohxlet methods, UAE gave a higher yield in a shorter time (10.33% in 20 min) than the Soxhlet method (9.67% in 180 min). All the extracts were categorized as high antioxidant material since the IC 50 points were lower than 50 ppm. FTIR spectroscopy showed that UAE did not change the functional group of the extract, while Scanning Electron Microscope (SEM) pictures showed the more obvious cracked and deep holes of UAE’s lees than the Soxhlet’s lees. Peleg’s model was suitable to describe the extraction kinetics with R 2 higher than 0.93. Regarding both yield and TPC, a mixture of ethanol-water with ethanol 60% (v/v) could be the optimum solvent concentration (10.33% yield with TPC 2.63 mg GAE/g) for UAE of sappan wood.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143569","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}
Nabeela Haneef, Y. Gariépy, V. Raghavan, D. Lyew, Tahir Hanif, Najma Hanif
Optimization
优化
{"title":"Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks","authors":"Nabeela Haneef, Y. Gariépy, V. Raghavan, D. Lyew, Tahir Hanif, Najma Hanif","doi":"10.1590/1981-6723.00623","DOIUrl":"https://doi.org/10.1590/1981-6723.00623","url":null,"abstract":"Optimization","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139186","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}
E. C. D. O. Braga, S. Pacheco, M. Santiago, R. Godoy, M. S. C. D. Jesus, V. D. C. Martins, M. Souza, A. Porte, R. Borguini
Abstract This work aimed to characterize some of the bioactive compounds of Eugenia punicifolia (Kunth) DC. fruit to enhance the knowledge of its functional potential. Ripe fruits were collected from the restinga of Maricá, in the state of Rio de Janeiro (RJ), Brazil. Bioactive compounds were analyzed by High Performance Liquid Chromatography (HPLC). Ascorbic acid (74.14 mg 100-1 g-1), lycopene (504 µg g-1) and total carotenoids (632 µg g-1) contents were superior to other fruits rich in these compounds. In fact, E. punicifolia fruits are an excellent source of carotenoids and can be considered a good source of ascorbic acid (vitamin C). Furthermore, its chemical composition has presented phenolic compounds like gallic acid and anthocyanins. Thus, this underutilized Brazilian fruit stands out as a source of bioactive compounds, presenting a good potential as a functional food, especially due to the high content of lycopene.
{"title":"Bioactive compounds of Eugenia punicifolia fruits: a rich source of lycopene","authors":"E. C. D. O. Braga, S. Pacheco, M. Santiago, R. Godoy, M. S. C. D. Jesus, V. D. C. Martins, M. Souza, A. Porte, R. Borguini","doi":"10.1590/1981-6723.13022","DOIUrl":"https://doi.org/10.1590/1981-6723.13022","url":null,"abstract":"Abstract This work aimed to characterize some of the bioactive compounds of Eugenia punicifolia (Kunth) DC. fruit to enhance the knowledge of its functional potential. Ripe fruits were collected from the restinga of Maricá, in the state of Rio de Janeiro (RJ), Brazil. Bioactive compounds were analyzed by High Performance Liquid Chromatography (HPLC). Ascorbic acid (74.14 mg 100-1 g-1), lycopene (504 µg g-1) and total carotenoids (632 µg g-1) contents were superior to other fruits rich in these compounds. In fact, E. punicifolia fruits are an excellent source of carotenoids and can be considered a good source of ascorbic acid (vitamin C). Furthermore, its chemical composition has presented phenolic compounds like gallic acid and anthocyanins. Thus, this underutilized Brazilian fruit stands out as a source of bioactive compounds, presenting a good potential as a functional food, especially due to the high content of lycopene.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143054","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}
Isabel Cabral Maeda, Aryele Nunes da Cruz Encide Sampaio, Evelyn Fernanda Flores Caron, J. F. Nardy, Sarah Cristina de Oliveira, J. G. Pereira, O. A. Martins
The determination of hydroxymethylfurfural (HMF) in bee honey is performed by the spectrophotometric methods Winkler's and White's. The Winkler method reads the absorbances in the visible region of the spectrum, and the White method measures in the ultraviolet (UV) and visible regions of the spectrum. This study aims to compare the spectrophotometric methodologies of White and Winkler to the determination of HMF in bee honey. For the study, it was used a UV-visible spectrophotometer, 10 mm optical path quartz cuvettes, and ten bee honey samples of different flowering. Absorbances at 550 nm were analyzed by the Winkler method; absorbances at 284 nm and 336 nm in the White method; and a comparison of HMF concentration (mg/kg) was carried out between the methods. The results showed significant differences ( p <0.05) in HMF concentration determined by both methods. The main conclusion is that the Winkler method presents higher HMF values than the White method.
{"title":"Spectrophotometry of Winkler and White's official methods for the determination of hydroxymethylfurfural in bee honey","authors":"Isabel Cabral Maeda, Aryele Nunes da Cruz Encide Sampaio, Evelyn Fernanda Flores Caron, J. F. Nardy, Sarah Cristina de Oliveira, J. G. Pereira, O. A. Martins","doi":"10.1590/1981-6723.13322","DOIUrl":"https://doi.org/10.1590/1981-6723.13322","url":null,"abstract":"The determination of hydroxymethylfurfural (HMF) in bee honey is performed by the spectrophotometric methods Winkler's and White's. The Winkler method reads the absorbances in the visible region of the spectrum, and the White method measures in the ultraviolet (UV) and visible regions of the spectrum. This study aims to compare the spectrophotometric methodologies of White and Winkler to the determination of HMF in bee honey. For the study, it was used a UV-visible spectrophotometer, 10 mm optical path quartz cuvettes, and ten bee honey samples of different flowering. Absorbances at 550 nm were analyzed by the Winkler method; absorbances at 284 nm and 336 nm in the White method; and a comparison of HMF concentration (mg/kg) was carried out between the methods. The results showed significant differences ( p <0.05) in HMF concentration determined by both methods. The main conclusion is that the Winkler method presents higher HMF values than the White method.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143778","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}
I. C. V. Silva, K. J. Damasceno-Silva, J. M. Hashimoto, C. W. P. D. Carvalho, J. Ascheri, M. C. Galdeano, M. M. Rocha
Abstract Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour. This flour was conditioned and the Evolum HT25 twin screw extruder feeder was adjusted to a rate of 7 kg h-1. A Box-Behnken 23 design was used, considering the following variables and levels: extrusion temperature from 100 °C to 140 °C (in the 7th to 10th zone), screw speed (300 to 700 rpm) and conditioning moisture from 12% to 16%. The temperature affected linearly and negatively (p ≤ 0.05) the sectional expansion index (2.65 to 7.64). The screw speed interfered linearly and positively (p ≤ 0.05) in the longitudinal (1.12 to 9.32) and volumetric (4.91 to 24.15) expansion index, and negatively with the water absorption index (3.05 to 3.86 g g-1). The screw speed (positive linear and negative quadratic), the moisture content (negative quadratic) and the interaction (positive) between the two interfered (p ≤ 0.05) in the water solubility index (25.89% to 33.85%). The hardness value (1.24 to 2.83 N) was affected (p ≤ 0.05) by screw speed (negative linear and positive quadratic), temperature (negative quadratic), moisture (positive quadratic), and interactions of moisture with temperature and screw speed. To obtain a hardness value close to that of commercial extrudates and high-water solubility, the maximum global desirability obtained was 0.81 for extrusion at 135.6 °C, 700 rpm and 12% moisture.
{"title":"Effect of different processing conditions to obtain expanded extruded based on cowpea","authors":"I. C. V. Silva, K. J. Damasceno-Silva, J. M. Hashimoto, C. W. P. D. Carvalho, J. Ascheri, M. C. Galdeano, M. M. Rocha","doi":"10.1590/1981-6723.05222","DOIUrl":"https://doi.org/10.1590/1981-6723.05222","url":null,"abstract":"Abstract Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour. This flour was conditioned and the Evolum HT25 twin screw extruder feeder was adjusted to a rate of 7 kg h-1. A Box-Behnken 23 design was used, considering the following variables and levels: extrusion temperature from 100 °C to 140 °C (in the 7th to 10th zone), screw speed (300 to 700 rpm) and conditioning moisture from 12% to 16%. The temperature affected linearly and negatively (p ≤ 0.05) the sectional expansion index (2.65 to 7.64). The screw speed interfered linearly and positively (p ≤ 0.05) in the longitudinal (1.12 to 9.32) and volumetric (4.91 to 24.15) expansion index, and negatively with the water absorption index (3.05 to 3.86 g g-1). The screw speed (positive linear and negative quadratic), the moisture content (negative quadratic) and the interaction (positive) between the two interfered (p ≤ 0.05) in the water solubility index (25.89% to 33.85%). The hardness value (1.24 to 2.83 N) was affected (p ≤ 0.05) by screw speed (negative linear and positive quadratic), temperature (negative quadratic), moisture (positive quadratic), and interactions of moisture with temperature and screw speed. To obtain a hardness value close to that of commercial extrudates and high-water solubility, the maximum global desirability obtained was 0.81 for extrusion at 135.6 °C, 700 rpm and 12% moisture.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140281","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}
This study performed physical, chemical, and microbiological analyses to determine the best formulation and shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) and roasted hazelnut (32%) mixed, and the new product was sweetened with dried grape (15%) and sun-dried apricot (15%). Different storage temperatures as 25 o C, 35 o C, and 45 o C were used for the prediction of accelerated shelf-life. Microbiological analysis, color analysis, water activity, textural analysis, free fatty acidity, peroxide number, and sensory analyses were also performed two weeks periods during the shelf life. At the period, the water activity was measured as below 0.6, and the microbial risk was not observed. The shelf-life at 25 o C was estimated as 11 months by making regression analysis with the Arrhenius equation according to the values determined at a storage temperature of 45 o C.
{"title":"Design determination formula and shelf-life of new additive-free Mediterranean product","authors":"Fatma Rabia Akcatemiz, M. Mortas","doi":"10.1590/1981-6723.12922","DOIUrl":"https://doi.org/10.1590/1981-6723.12922","url":null,"abstract":"This study performed physical, chemical, and microbiological analyses to determine the best formulation and shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) and roasted hazelnut (32%) mixed, and the new product was sweetened with dried grape (15%) and sun-dried apricot (15%). Different storage temperatures as 25 o C, 35 o C, and 45 o C were used for the prediction of accelerated shelf-life. Microbiological analysis, color analysis, water activity, textural analysis, free fatty acidity, peroxide number, and sensory analyses were also performed two weeks periods during the shelf life. At the period, the water activity was measured as below 0.6, and the microbial risk was not observed. The shelf-life at 25 o C was estimated as 11 months by making regression analysis with the Arrhenius equation according to the values determined at a storage temperature of 45 o C.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142951","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}
D. N. Afiyah, R. N. Sarbini, I. I. Arief, T. Suryati
Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang
{"title":"Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract","authors":"D. N. Afiyah, R. N. Sarbini, I. I. Arief, T. Suryati","doi":"10.1590/1981-6723.09422","DOIUrl":"https://doi.org/10.1590/1981-6723.09422","url":null,"abstract":"Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141513","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}
Jhordy Perez, M. S. Calderon, D. E. Bustamante, A. C. Caetano, J. E. Mendoza, S. L. Fernandez-Güimac
Abstract The time of the fermentation process of coffee from northern Peru is variable (9 to 48 hours) since coffee farmers do not use standardized processes, causing a variety of coffee qualities. This study aimed to identify volatile compounds in both short (9 hours) and long (32 hours) coffee fermentation processes from coffee farms in northern Peru using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) to associate the coffee quality and diversity of volatile compounds. Sensory analyses showed that the short fermentation process (SFP) scored 77.8 ± 0.39 and had chocolate, wood, cardboard, dry, fatty and rough notes, while the long fermentation process (LFP) showed higher punctuations 85.5 ± 3.16 and citrus, fruity, floral, caramel and chocolate sensory attributes. A total of 90 compounds were found in the SFP, whereas 141 compounds were identified in the LFP. Significant differences in the relative abundance of 14 chemical compounds were reported in the SFP and LFP (p < 0.05). From these results, the presence of benzaldehyde, methional, hexanal, 2-heptanone, pentadecane, 1-butanol-3-methyl-acetate, and benzene-acetic acid ethyl ester seems to impact the quality of coffee. The analysis of similarities showed that coffee samples (5 h and 9 h) during the SFP were very variable, whereas coffee samples from LFP showed some tendency to group, which may be related to the difference in altitude and temperature in coffee farms making comparison between them difficult. In addition, this study highlights the complex relationship between coffee fermentation and flavour and the influence of several factors and variables that may affect the composition of flavour and aroma precursors in green coffee beans obtained from wet fermentation.
{"title":"Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS","authors":"Jhordy Perez, M. S. Calderon, D. E. Bustamante, A. C. Caetano, J. E. Mendoza, S. L. Fernandez-Güimac","doi":"10.1590/1981-6723.07722","DOIUrl":"https://doi.org/10.1590/1981-6723.07722","url":null,"abstract":"Abstract The time of the fermentation process of coffee from northern Peru is variable (9 to 48 hours) since coffee farmers do not use standardized processes, causing a variety of coffee qualities. This study aimed to identify volatile compounds in both short (9 hours) and long (32 hours) coffee fermentation processes from coffee farms in northern Peru using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) to associate the coffee quality and diversity of volatile compounds. Sensory analyses showed that the short fermentation process (SFP) scored 77.8 ± 0.39 and had chocolate, wood, cardboard, dry, fatty and rough notes, while the long fermentation process (LFP) showed higher punctuations 85.5 ± 3.16 and citrus, fruity, floral, caramel and chocolate sensory attributes. A total of 90 compounds were found in the SFP, whereas 141 compounds were identified in the LFP. Significant differences in the relative abundance of 14 chemical compounds were reported in the SFP and LFP (p < 0.05). From these results, the presence of benzaldehyde, methional, hexanal, 2-heptanone, pentadecane, 1-butanol-3-methyl-acetate, and benzene-acetic acid ethyl ester seems to impact the quality of coffee. The analysis of similarities showed that coffee samples (5 h and 9 h) during the SFP were very variable, whereas coffee samples from LFP showed some tendency to group, which may be related to the difference in altitude and temperature in coffee farms making comparison between them difficult. In addition, this study highlights the complex relationship between coffee fermentation and flavour and the influence of several factors and variables that may affect the composition of flavour and aroma precursors in green coffee beans obtained from wet fermentation.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67140933","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}
Bruna Fernandes Andrade, V. Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, A. Ramos, M. Cardoso, E. Ramos
Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of allspice EO was also evaluated in mechanically deboned poultry meat (MDPM) during storage of up to 10 days at 2 °C. Allspice EO presented as major compounds eugenol (55.52%), myrcene (22.53%) and chavicol (5.12%), and was effective against Gram-negative (P. aeruginosa) and Gram-positive (Staphylococcus aureus) bacteria, having greater (p < 0.05) antimicrobial activity than its main component eugenol. In the in vitro antioxidant assays, the allspice EO had higher radical scavenging activity (90% versus 65%) than eugenol, presenting lower IC50 values (2.71 versus 9.49 µg/mL), but the antioxidant activity by the 2-thiobarbituric acid reactive substances (TBARS) did not differ (p > 0.05) from the synthetic antioxidant butyl-hydroxytoluene (BHT). Incorporating allspice EO in MDPM suppressed lipid oxidation during 8 days of cold storage, regardless of the amount used, exhibiting lower (p < 0.05) TBARS values during all storage periods than MDPM without EO. Allspice leaves EO had the high antioxidant potential to be used in MDPM and could also contribute an antimicrobial effect to the product in which the MDPM is used.
{"title":"Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat","authors":"Bruna Fernandes Andrade, V. Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, A. Ramos, M. Cardoso, E. Ramos","doi":"10.1590/1981-6723.12522","DOIUrl":"https://doi.org/10.1590/1981-6723.12522","url":null,"abstract":"Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic microorganisms as well as its in vitro antioxidant activity. The antioxidant activity of different concentrations (0, 500 and 1000 mg/kg) of allspice EO was also evaluated in mechanically deboned poultry meat (MDPM) during storage of up to 10 days at 2 °C. Allspice EO presented as major compounds eugenol (55.52%), myrcene (22.53%) and chavicol (5.12%), and was effective against Gram-negative (P. aeruginosa) and Gram-positive (Staphylococcus aureus) bacteria, having greater (p < 0.05) antimicrobial activity than its main component eugenol. In the in vitro antioxidant assays, the allspice EO had higher radical scavenging activity (90% versus 65%) than eugenol, presenting lower IC50 values (2.71 versus 9.49 µg/mL), but the antioxidant activity by the 2-thiobarbituric acid reactive substances (TBARS) did not differ (p > 0.05) from the synthetic antioxidant butyl-hydroxytoluene (BHT). Incorporating allspice EO in MDPM suppressed lipid oxidation during 8 days of cold storage, regardless of the amount used, exhibiting lower (p < 0.05) TBARS values during all storage periods than MDPM without EO. Allspice leaves EO had the high antioxidant potential to be used in MDPM and could also contribute an antimicrobial effect to the product in which the MDPM is used.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143308","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}
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