Rafael de Carvalho Arevalo, Fabiane La Flor Ziegler Sanches
Resumo Segundo a Agência Nacional de Vigilância Sanitária do Brasil, suplemento alimentar é o produto utilizado via oral e apresentado em diversas formas farmacêuticas com o objetivo de complementar a alimentação da população saudável. Nesse contexto, a rotulagem nutricional é imprescindível para informar e garantir a qualidade na ingestão desses produtos pelos consumidores. O objetivo deste trabalho foi avaliar a conformidade da rotulagem de suplementos alimentares nacionais comercializados on-line frente à legislação brasileira vigente, segundo a Resolução nº 243, de 26 de julho de 2018. A coleta de dados foi realizada através de pesquisas em lojas virtuais de suplementos alimentares nacionais comercializados na cidade de Campo Grande-MS, nos meses de agosto de 2020 a janeiro de 2021. Foram aplicados três questionários na forma de check list para identificar e analisar os rótulos dos suplementos alimentares, os quais foram divididos em seis categorias: carboidratos, proteínas, aminoácidos isolados, creatina, cafeína e vitaminas e minerais. Foram avaliados 130 rótulos no total, sendo distribuídos, nas categorias supracitadas, obtendo-se 16,2% de carboidratos, 23,8% de proteínas, 21,5% de aminoácidos isolados, 10,8% de creatina, 11,5% de cafeína e 16,2% de vitaminas e minerais. Constatou-se que 61,5% dos suplementos alimentares não apresentaram a designação “Suplemento Alimentar”, acrescido da sua forma farmacêutica. A maioria dos rótulos avaliados estava inadequada em relação à designação e às advertências obrigatórias exigidas pela atual legislação, sendo recomendados novos estudos acerca do tema.
{"title":"Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente","authors":"Rafael de Carvalho Arevalo, Fabiane La Flor Ziegler Sanches","doi":"10.1590/1981-6723.12021","DOIUrl":"https://doi.org/10.1590/1981-6723.12021","url":null,"abstract":"Resumo Segundo a Agência Nacional de Vigilância Sanitária do Brasil, suplemento alimentar é o produto utilizado via oral e apresentado em diversas formas farmacêuticas com o objetivo de complementar a alimentação da população saudável. Nesse contexto, a rotulagem nutricional é imprescindível para informar e garantir a qualidade na ingestão desses produtos pelos consumidores. O objetivo deste trabalho foi avaliar a conformidade da rotulagem de suplementos alimentares nacionais comercializados on-line frente à legislação brasileira vigente, segundo a Resolução nº 243, de 26 de julho de 2018. A coleta de dados foi realizada através de pesquisas em lojas virtuais de suplementos alimentares nacionais comercializados na cidade de Campo Grande-MS, nos meses de agosto de 2020 a janeiro de 2021. Foram aplicados três questionários na forma de check list para identificar e analisar os rótulos dos suplementos alimentares, os quais foram divididos em seis categorias: carboidratos, proteínas, aminoácidos isolados, creatina, cafeína e vitaminas e minerais. Foram avaliados 130 rótulos no total, sendo distribuídos, nas categorias supracitadas, obtendo-se 16,2% de carboidratos, 23,8% de proteínas, 21,5% de aminoácidos isolados, 10,8% de creatina, 11,5% de cafeína e 16,2% de vitaminas e minerais. Constatou-se que 61,5% dos suplementos alimentares não apresentaram a designação “Suplemento Alimentar”, acrescido da sua forma farmacêutica. A maioria dos rótulos avaliados estava inadequada em relação à designação e às advertências obrigatórias exigidas pela atual legislação, sendo recomendados novos estudos acerca do tema.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142563","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. Krasnova, D. Segliņa, K. Juhnevica-Radenkova, L. Lepse, S. Zeipiņa
{"title":"The effect of ozonated water on changes in the quality of blanched edamame during cold storage","authors":"I. Krasnova, D. Segliņa, K. Juhnevica-Radenkova, L. Lepse, S. Zeipiņa","doi":"10.1590/1981-6723.14021","DOIUrl":"https://doi.org/10.1590/1981-6723.14021","url":null,"abstract":"","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143525","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}
Isaac Dias Bezerra, C. M. Belisário, R. Favareto, T. Taham, L. V. Castejon
{"title":"Industrially concentrated tocopherols from soybean oil deodorizer distillate","authors":"Isaac Dias Bezerra, C. M. Belisário, R. Favareto, T. Taham, L. V. Castejon","doi":"10.1590/1981-6723.15621","DOIUrl":"https://doi.org/10.1590/1981-6723.15621","url":null,"abstract":"","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143983","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}
Rose Marry Araújo Gondim-Tomaz, N. Braga, Cássia Regina Limonta Carvalho, P. B. Gallo, N. M. Erismann
Abstract The present study aimed to screen genotypes for the presence/absence of lipoxygenases and to evaluate the phytochemical characteristics of lipoxygenase-free genotypes. Progenies derived from the cross between the cultivars IAC PL-2 (with lipoxygenases) and BRS 213 (lipoxygenase-free) generated 114 inbred lines in the F6/7 generation, evaluated by the qualitative colorimetric method, to verify the presence/absence of lipoxygenase isoenzymes L-1, L-2 and L-3. Eight triple-null (lipoxygenase-free) lines were confirmed by visible spectrophotometry. Progenitors and triple-null lines IAC 10-0003-1, IAC 10-0010-1, IAC 10-0010-2, IAC 10-0012, IAC 10-0043, IAC 10-0046, IAC 10-0107-1 and IAC 10-0115-2 were analyzed to assess their contents of protein, oil, phytic acid, tannins, total phenols and total flavonoids. Analyses showed significant differences in protein (from 38.80% to 41.89%) and oil (from 18.86% to 22.88%), consistent with the values observed in commercial soybean cultivars. The new triple-null lines, compared to the BRS 213 standard, showed lower contents of soluble condensed tannins; lower phytic acid in line IAC 10-0043 and greater amount of total phenols in line IAC 10-0115-2; whereas, the lines IAC 10-0010-1, IAC 10-0010-2, IAC 10-0043, IAC 10-0046 e IAC 10-0107-1 stood out with higher values of total flavonoids. The new lines will be potentially useful parents for genetic breeding and for a multiline strategy, aiming at greater phenotypic stability of lipoxygenase-free soybeans for human consumption.
{"title":"Phytochemical evaluation of lipoxygenase-free soybean genotypes for human consumption","authors":"Rose Marry Araújo Gondim-Tomaz, N. Braga, Cássia Regina Limonta Carvalho, P. B. Gallo, N. M. Erismann","doi":"10.1590/1981-6723.03221","DOIUrl":"https://doi.org/10.1590/1981-6723.03221","url":null,"abstract":"Abstract The present study aimed to screen genotypes for the presence/absence of lipoxygenases and to evaluate the phytochemical characteristics of lipoxygenase-free genotypes. Progenies derived from the cross between the cultivars IAC PL-2 (with lipoxygenases) and BRS 213 (lipoxygenase-free) generated 114 inbred lines in the F6/7 generation, evaluated by the qualitative colorimetric method, to verify the presence/absence of lipoxygenase isoenzymes L-1, L-2 and L-3. Eight triple-null (lipoxygenase-free) lines were confirmed by visible spectrophotometry. Progenitors and triple-null lines IAC 10-0003-1, IAC 10-0010-1, IAC 10-0010-2, IAC 10-0012, IAC 10-0043, IAC 10-0046, IAC 10-0107-1 and IAC 10-0115-2 were analyzed to assess their contents of protein, oil, phytic acid, tannins, total phenols and total flavonoids. Analyses showed significant differences in protein (from 38.80% to 41.89%) and oil (from 18.86% to 22.88%), consistent with the values observed in commercial soybean cultivars. The new triple-null lines, compared to the BRS 213 standard, showed lower contents of soluble condensed tannins; lower phytic acid in line IAC 10-0043 and greater amount of total phenols in line IAC 10-0115-2; whereas, the lines IAC 10-0010-1, IAC 10-0010-2, IAC 10-0043, IAC 10-0046 e IAC 10-0107-1 stood out with higher values of total flavonoids. The new lines will be potentially useful parents for genetic breeding and for a multiline strategy, aiming at greater phenotypic stability of lipoxygenase-free soybeans for human consumption.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139512","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}
Lavínia Silva Veríssimo, Adésio Ferreira, P. F. Pinheiro, J. S. Ribeiro
Abstract Hops (Humulus lupulus L.) are one of the vital raw materials of brewing and their form of storage directly influences the final organoleptic sensations of beers. When hops are incorrectly stored, the degradation of important bitter compounds occurs fast. In the present work, it was used the ultraviolet/visible and near infrared regions, maximized by Ultra-Performance Liquid Chromatographic (UPLC) analyses, to identify the best way to store hops, by varying the (i) storage temperature, (ii) contact with atmospheric air, and (iii) storage time. For that, three different varieties of commercial hops were stored for six months (Hersbrucker, Magnum and Zeus). The chemometric results obtained with the Ultraviolet/ Visible (UV-Vis) and Near Infrared Spectroscopy (NIRS) data demonstrated the hop degradation kinetics under different storage conditions, while the chromatographic results provided the quantification of this degradation. Together, the results indicated that hops stored at low temperatures (≤ -10 °C) under a vacuum plastic bag presented the lower α - acids degradation rates over the months of the study.
{"title":"Chemometric studies of hops degradation at different storage forms using UV-Vis, NIRS and UPLC analyses","authors":"Lavínia Silva Veríssimo, Adésio Ferreira, P. F. Pinheiro, J. S. Ribeiro","doi":"10.1590/1981-6723.09321","DOIUrl":"https://doi.org/10.1590/1981-6723.09321","url":null,"abstract":"Abstract Hops (Humulus lupulus L.) are one of the vital raw materials of brewing and their form of storage directly influences the final organoleptic sensations of beers. When hops are incorrectly stored, the degradation of important bitter compounds occurs fast. In the present work, it was used the ultraviolet/visible and near infrared regions, maximized by Ultra-Performance Liquid Chromatographic (UPLC) analyses, to identify the best way to store hops, by varying the (i) storage temperature, (ii) contact with atmospheric air, and (iii) storage time. For that, three different varieties of commercial hops were stored for six months (Hersbrucker, Magnum and Zeus). The chemometric results obtained with the Ultraviolet/ Visible (UV-Vis) and Near Infrared Spectroscopy (NIRS) data demonstrated the hop degradation kinetics under different storage conditions, while the chromatographic results provided the quantification of this degradation. Together, the results indicated that hops stored at low temperatures (≤ -10 °C) under a vacuum plastic bag presented the lower α - acids degradation rates over the months of the study.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141500","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}
A. Cagliari, T. R. Martiny, R. Nascimento, M. M. Morais, G. Rosa
Abstract Olive leaf is a residue in olive oil and fruits production, which is considered with bioactive potential due to the high antioxidant activity attributed mainly to the phenolic compounds. The research aimed to investigate the Brazilian olive leaf drying, and also study its influence on the bioactive potential of the leaf. The desorption isotherms of olive leaves were determined and experimental curves were fitted to GAB, BET and Peleg models. Convective drying in a fixed bed dryer was used in different conditions of air temperature (50 ºC and 70 ºC) and air speed (0.9 m s-1 and 1.5 m s-1). Drying curves were obtained for each experimental test. The bioactive potential was reflected in the determination of total phenolic content, antioxidant activity and color parameters. Among the moisture equilibrium predictions between the GAB, BET and Peleg models, the first showed a better predictable capability. The results showed that in the drying operation, the increase in air temperature and speed influenced the increase in the drying rate and the reduction of time. The values of the effective diffusivity of the olive leaves varied between 2.61 x 10- 9 m2 s-1 and 10.12 x 10-9 m2 s-1. The samples dried until 10% of moisture (wet-basis) showed a good antioxidant activity, higher than 85%, and maintenance of the phenolic compounds regarding the fresh leaves around 70%. Bleaching and yellowing of leaves after drying were observed for all studied conditions and a decrease in green color at 70 ºC and 1.5 m s-1, in this condition the L*a*b* color parameters were 35.39, -5.00 and 42.66, respectively. This study demonstrated that the proper drying condition was at 70 ºC and 1.5 m s-1 for olive leaf drying and these conditions were important to maintain the original characteristics of the leaves and to spend less time in operation. Thus, this paper describe a viable drying process to take advantage of the olive leaf for the benefit of the environment and human health.
摘要橄榄叶是橄榄油和水果生产中的残留物，由于其酚类化合物具有较高的抗氧化活性，被认为具有生物活性潜力。本研究旨在探讨巴西橄榄叶的干燥，并研究其对叶片生物活性潜力的影响。测定了橄榄叶的脱附等温线，并用GAB、BET和Peleg模型拟合了实验曲线。在不同的空气温度(50ºC和70ºC)和风速(0.9 m s-1和1.5 m s-1)条件下，在固定床干燥机上进行对流干燥。得到了每次试验的干燥曲线。通过测定总酚含量、抗氧化活性和颜色参数来反映其生物活性。在GAB、BET和Peleg模型的水分平衡预测中，前者的预测能力较好。结果表明，在干燥操作中，空气温度和速度的提高对干燥速度的提高和干燥时间的缩短有影响。橄榄叶的有效扩散系数在2.61 × 10-9 m2 s-1和10.12 × 10-9 m2 s-1之间变化。干燥至10%水分(湿基)时，样品显示出良好的抗氧化活性，高于85%，新鲜叶片的酚类化合物维持在70%左右。在70℃、1.5 m s-1条件下，叶片干燥后均出现白化、泛黄现象，绿色下降，L*a*b*色参数分别为35.39、-5.00和42.66。本研究表明，橄榄叶干燥的适宜条件为70℃、1.5 m s-1，该条件对于保持橄榄叶的原有特性和减少操作时间至关重要。因此，本文描述了一种可行的干燥工艺，利用橄榄叶对环境和人类健康有益。
{"title":"Effects of different drying conditions on bioactive potential of Brazilian olive leaf","authors":"A. Cagliari, T. R. Martiny, R. Nascimento, M. M. Morais, G. Rosa","doi":"10.1590/1981-6723.14721","DOIUrl":"https://doi.org/10.1590/1981-6723.14721","url":null,"abstract":"Abstract Olive leaf is a residue in olive oil and fruits production, which is considered with bioactive potential due to the high antioxidant activity attributed mainly to the phenolic compounds. The research aimed to investigate the Brazilian olive leaf drying, and also study its influence on the bioactive potential of the leaf. The desorption isotherms of olive leaves were determined and experimental curves were fitted to GAB, BET and Peleg models. Convective drying in a fixed bed dryer was used in different conditions of air temperature (50 ºC and 70 ºC) and air speed (0.9 m s-1 and 1.5 m s-1). Drying curves were obtained for each experimental test. The bioactive potential was reflected in the determination of total phenolic content, antioxidant activity and color parameters. Among the moisture equilibrium predictions between the GAB, BET and Peleg models, the first showed a better predictable capability. The results showed that in the drying operation, the increase in air temperature and speed influenced the increase in the drying rate and the reduction of time. The values of the effective diffusivity of the olive leaves varied between 2.61 x 10- 9 m2 s-1 and 10.12 x 10-9 m2 s-1. The samples dried until 10% of moisture (wet-basis) showed a good antioxidant activity, higher than 85%, and maintenance of the phenolic compounds regarding the fresh leaves around 70%. Bleaching and yellowing of leaves after drying were observed for all studied conditions and a decrease in green color at 70 ºC and 1.5 m s-1, in this condition the L*a*b* color parameters were 35.39, -5.00 and 42.66, respectively. This study demonstrated that the proper drying condition was at 70 ºC and 1.5 m s-1 for olive leaf drying and these conditions were important to maintain the original characteristics of the leaves and to spend less time in operation. Thus, this paper describe a viable drying process to take advantage of the olive leaf for the benefit of the environment and human health.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144005","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}
J. Haab, G. Johann, Edson Henrique Oliveira da Silva, Melissa Gurgel Adeodato Vieira
Abstract Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, under 60 oC for 2 hours, and spray-dried under 130 oC. After the drying process, equilibrium isotherms of the by-products were obtained through the dynamic method, under temperatures of 20 oC, 35 oC, and 50 oC. All the equilibrium curves presented type III behavior and in the adjustment of the empirical models, the White and Eyring model represented more properly the experimental data of equilibrium. This model presented the highest value of the determination coefficient and lower values of the Sum of the Squares of Residuals (SSR), Relative Mean Error (RME), and Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by the Othmer method, varied from 2395 to 5682 kJ/kg, for equilibrium moisture contents between 0.09 and 0.30 kg/kg. The equation obtained for the calculation of the isosteric desorption heat of the tilapia by-product hydrolysate can be employed in calculations related to the modeling, simulation, optimization, and control of industrial-scale drying processes.
{"title":"Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product","authors":"J. Haab, G. Johann, Edson Henrique Oliveira da Silva, Melissa Gurgel Adeodato Vieira","doi":"10.1590/1981-6723.16921","DOIUrl":"https://doi.org/10.1590/1981-6723.16921","url":null,"abstract":"Abstract Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, under 60 oC for 2 hours, and spray-dried under 130 oC. After the drying process, equilibrium isotherms of the by-products were obtained through the dynamic method, under temperatures of 20 oC, 35 oC, and 50 oC. All the equilibrium curves presented type III behavior and in the adjustment of the empirical models, the White and Eyring model represented more properly the experimental data of equilibrium. This model presented the highest value of the determination coefficient and lower values of the Sum of the Squares of Residuals (SSR), Relative Mean Error (RME), and Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by the Othmer method, varied from 2395 to 5682 kJ/kg, for equilibrium moisture contents between 0.09 and 0.30 kg/kg. The equation obtained for the calculation of the isosteric desorption heat of the tilapia by-product hydrolysate can be employed in calculations related to the modeling, simulation, optimization, and control of industrial-scale drying processes.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144527","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}
J. Oliveira, Rafaela Cássia da Cunha Pedroso, Sirbene Nunes da Cunha, V. S. Castro, Adelino da Cunha Neto
Abstract This study aimed to investigate the occurrence of parasitic structures in curly lettuce (Lactuca sativa L.) sold in food stalls open markets in Cuiabá city, in the Brazilian state of Mato Grosso (MT). For this purpose, 50 samples were evaluated using spontaneous sedimentation and centrifugal flotation methods. These techniques showed positivity in 96% (48/50) and 78% (39/50) of the samples, respectively. The sedimentation method was statistically (p ≤ 0.05) more effective in detecting parasitic structures of the pathogens as Entamoeba histolytica, Ascaris spp., Strongyloides spp., Larvae and Hookworm eggs, when comparing both methods. However, these methods did not differ significantly for the detection of Giardia lamblia. Ascaris spp and Entamoeba coli occurred in 64% (32/50) and 46% (23/50) of the positive samples, respectively, with the highest percentages observed. The occurrence of Blastocystis spp., Fasciola spp., Dipylidium caninum and Ascaris lumbricoides revealed detection exclusively by the spontaneous sedimentation method, while Iodamoeba butschlii and Enterobius vermicularis were detected by centrifugal– flotation procedure. These results could reinforce the need to use methods based on sedimentation and the fluctuation of parasite structures in the analysis of lettuce. The presence of parasites in lettuce by fecal origin, with recognized pathogenicity, represents a risk to consumer health and demonstrates a deficit in good agricultural practices in the production, distribution and commercialization of lettuce.
{"title":"Evaluation of two analytical methods of detection for intestinal parasites in curly lettuce sold in food stalls","authors":"J. Oliveira, Rafaela Cássia da Cunha Pedroso, Sirbene Nunes da Cunha, V. S. Castro, Adelino da Cunha Neto","doi":"10.1590/1981-6723.00221","DOIUrl":"https://doi.org/10.1590/1981-6723.00221","url":null,"abstract":"Abstract This study aimed to investigate the occurrence of parasitic structures in curly lettuce (Lactuca sativa L.) sold in food stalls open markets in Cuiabá city, in the Brazilian state of Mato Grosso (MT). For this purpose, 50 samples were evaluated using spontaneous sedimentation and centrifugal flotation methods. These techniques showed positivity in 96% (48/50) and 78% (39/50) of the samples, respectively. The sedimentation method was statistically (p ≤ 0.05) more effective in detecting parasitic structures of the pathogens as Entamoeba histolytica, Ascaris spp., Strongyloides spp., Larvae and Hookworm eggs, when comparing both methods. However, these methods did not differ significantly for the detection of Giardia lamblia. Ascaris spp and Entamoeba coli occurred in 64% (32/50) and 46% (23/50) of the positive samples, respectively, with the highest percentages observed. The occurrence of Blastocystis spp., Fasciola spp., Dipylidium caninum and Ascaris lumbricoides revealed detection exclusively by the spontaneous sedimentation method, while Iodamoeba butschlii and Enterobius vermicularis were detected by centrifugal– flotation procedure. These results could reinforce the need to use methods based on sedimentation and the fluctuation of parasite structures in the analysis of lettuce. The presence of parasites in lettuce by fecal origin, with recognized pathogenicity, represents a risk to consumer health and demonstrates a deficit in good agricultural practices in the production, distribution and commercialization of lettuce.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67138998","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, Marielle Maria de Oliveira Paula, J. Carneiro, P. R. Fontes, R. A. T. Torres Filho, E. Ramos, A. Ramos
Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.
{"title":"Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil","authors":"Bruna Fernandes Andrade, Marielle Maria de Oliveira Paula, J. Carneiro, P. R. Fontes, R. A. T. Torres Filho, E. Ramos, A. Ramos","doi":"10.1590/1981-6723.00222","DOIUrl":"https://doi.org/10.1590/1981-6723.00222","url":null,"abstract":"Abstract This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the marketing of buffalo meat is not common. Photos of the steaks were treated and labels were designed to simulate the retail purchase process, with the effects of extrinsic factors being evaluated through conjoint analysis. Sensory tests of difference from control, purchase intention, and overall acceptance were performed for intrinsic factors. Regarding the purchase process, a determining factor was the price, with buffalo meat having a better purchase intention when associated with a lower price. The lowest price also proved to be more important than the presence of nutritional information for most respondents, however, nutritional information was necessary for consumers characterized over 50 years old. Good acceptance was perceived after tasting buffalo meat, even with less tenderness and juiciness compared to Nellore, and only a minority respondents were willing to pay more for it. The buffalo meat presents a potential option for the consumer, when offered in association with marketing strategies that emphasize nutritional and/or sensory information, such as tenderness and juiciness.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139052","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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