Dreysy García, Katherina Changanaqui, Ruth Evelyn Vásquez, Enrique Neira, José Bernando Espinoza, Jorge Rafael Vargas Moran, F. Ludeña-Urquizo, Teresa Haydee Alvarado, M. Ramos, Oscar Jordán-Suárez, Tarsila Tuesta
Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation of the flavored milk was carried out based on the regulations and heme iron, obtained from a commercial source of whole blood of porcine origin, was added before the pasteurization process to achieve its complete dilution. The concentration of iron and chocolate flavoring was established as variables in order to evaluate the optimal formulation based on Sensory Acceptability (SA). The experimental design was a 32 factorial design in which eight formulations were established, which were sensory acceptability evaluated by a total of 35 school-age children, aged between 8 and 11 years using a five-point facial hedonic scale. The results of the analysis of variance and optimization of the response showed that SA was 4.71 (on a scale of 1 to 5) for a fortification of 6.76 mg Fe kg-1 sample and a chocolate concentration of 2.0 g kg-1 sample. The physicochemical characterization indicated a higher percentage of carbohydrates, a higher concentration of iron (9.3 mg Fe kg-1 sample) and vitamin C (349.0 mg kg-1 sample) with respect to fresh milk. According to the physicochemical and microbiological results, the approximate life time of the beverage was 5 days, which is in accordance with Peruvian regulations. These results showed a method of fortification of flavored milk that allowed the use of heme iron, whose content could contribute to the daily requirement of this mineral in children aged between 8 and 11 years old (8 mg of iron per day).
乳制品饮料的强化是一种广泛发展的策略，使用非血红素或血红素铁。血红素铁具有较高的生物利用度。本研究旨在研制具有良好感官可接受性的强化巧克力味巴氏奶。风味奶的制备是根据规定进行的，血红素铁是从猪源的商业全血中获得的，在巴氏杀菌过程之前添加，以实现其完全稀释。以铁和巧克力香精的浓度为变量，以感官接受度(SA)评价最佳配方。实验设计为32因子设计，其中建立了8种配方，由35名年龄在8至11岁之间的学龄儿童使用五点面部快乐量表评估感官可接受性。方差分析和响应优化结果表明，当铁含量为6.76 mg kg-1、巧克力浓度为2.0 g kg-1时，SA值为4.71(1 ~ 5)。理化表征表明，与鲜奶相比，其碳水化合物的比例更高，铁(9.3 mg Fe kg-1样品)和维生素C (349.0 mg kg-1样品)的浓度更高。根据理化和微生物学结果，该饮料的大约寿命为5天，符合秘鲁规定。这些结果显示了一种强化风味牛奶的方法，允许使用血红素铁，其含量可以有助于8至11岁儿童每天对这种矿物质的需求(每天8毫克铁)。
{"title":"Heme iron fortified flavored milk: quality and sensory analysis","authors":"Dreysy García, Katherina Changanaqui, Ruth Evelyn Vásquez, Enrique Neira, José Bernando Espinoza, Jorge Rafael Vargas Moran, F. Ludeña-Urquizo, Teresa Haydee Alvarado, M. Ramos, Oscar Jordán-Suárez, Tarsila Tuesta","doi":"10.1590/1981-6723.17621","DOIUrl":"https://doi.org/10.1590/1981-6723.17621","url":null,"abstract":"Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation of the flavored milk was carried out based on the regulations and heme iron, obtained from a commercial source of whole blood of porcine origin, was added before the pasteurization process to achieve its complete dilution. The concentration of iron and chocolate flavoring was established as variables in order to evaluate the optimal formulation based on Sensory Acceptability (SA). The experimental design was a 32 factorial design in which eight formulations were established, which were sensory acceptability evaluated by a total of 35 school-age children, aged between 8 and 11 years using a five-point facial hedonic scale. The results of the analysis of variance and optimization of the response showed that SA was 4.71 (on a scale of 1 to 5) for a fortification of 6.76 mg Fe kg-1 sample and a chocolate concentration of 2.0 g kg-1 sample. The physicochemical characterization indicated a higher percentage of carbohydrates, a higher concentration of iron (9.3 mg Fe kg-1 sample) and vitamin C (349.0 mg kg-1 sample) with respect to fresh milk. According to the physicochemical and microbiological results, the approximate life time of the beverage was 5 days, which is in accordance with Peruvian regulations. These results showed a method of fortification of flavored milk that allowed the use of heme iron, whose content could contribute to the daily requirement of this mineral in children aged between 8 and 11 years old (8 mg of iron per day).","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":"67145118","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, J. Kurian, Najma Hanif, Tahir Hanif
{"title":"Effects of Aloe-pectin coatings and osmotic dehydration on storage stability of mango slices","authors":"Nabeela Haneef, Y. Gariépy, V. Raghavan, J. Kurian, Najma Hanif, Tahir Hanif","doi":"10.1590/1981-6723.02822","DOIUrl":"https://doi.org/10.1590/1981-6723.02822","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":"67139384","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}
T. Fernandes, Luiz Fernando de Camargos, Patrícia Aparecida Camilo, F. G. Jesus, A. P. Siqueira
Resumo O grão-de-bico é uma oleaginosa de elevada importância comercial e seu cultivo tem sido adaptado para as condições do Cerrado brasileiro. Diante disso, é necessário realizar pesquisas que envolvam essas espécies adaptadas, como o BRS Cristalino, para possibilitar uma maior inserção e expansão neste bioma. Este estudo avaliou características de composição físico-química e tecnológicas do grão cru e seco naturalmente, moído e refinado (farinha). As avalições realizadas foram de umidade, resíduo mineral fixo, lipídeos, proteína, fibras totais, carboidratos e valor energético. A capacidade de absorver água, óleo e leite, e as propriedades gelificantes foram analisadas como propriedades possivelmente interessantes para processos de industrialização. A farinha de grão-de-bico apresentou composição semelhante à da farinha de outras oleaginosas, com teor proteico próximo a 16%, teor de carboidrato de 61% e fibra total de 10%. Os índices tecnológicos demonstraram afinidade maior com água e leite, e boa capacidade de gelificação. A partir desses resultados, preparações com farinha de grão-de-bico como ingrediente em produtos alimentícios são motivadas.
{"title":"Caracterização tecnológica da farinha de grão-de-bico variedade BRS cristalino","authors":"T. Fernandes, Luiz Fernando de Camargos, Patrícia Aparecida Camilo, F. G. Jesus, A. P. Siqueira","doi":"10.1590/1981-6723.08221","DOIUrl":"https://doi.org/10.1590/1981-6723.08221","url":null,"abstract":"Resumo O grão-de-bico é uma oleaginosa de elevada importância comercial e seu cultivo tem sido adaptado para as condições do Cerrado brasileiro. Diante disso, é necessário realizar pesquisas que envolvam essas espécies adaptadas, como o BRS Cristalino, para possibilitar uma maior inserção e expansão neste bioma. Este estudo avaliou características de composição físico-química e tecnológicas do grão cru e seco naturalmente, moído e refinado (farinha). As avalições realizadas foram de umidade, resíduo mineral fixo, lipídeos, proteína, fibras totais, carboidratos e valor energético. A capacidade de absorver água, óleo e leite, e as propriedades gelificantes foram analisadas como propriedades possivelmente interessantes para processos de industrialização. A farinha de grão-de-bico apresentou composição semelhante à da farinha de outras oleaginosas, com teor proteico próximo a 16%, teor de carboidrato de 61% e fibra total de 10%. Os índices tecnológicos demonstraram afinidade maior com água e leite, e boa capacidade de gelificação. A partir desses resultados, preparações com farinha de grão-de-bico como ingrediente em produtos alimentícios são motivadas.","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":"67141314","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}
Enzo Aldoradin-Puza, Cynthia Rodríguez-Mázmela, Frank Esteban Cuba-Mayo, Cindy Victoria Morán-González, José Miguel Aleman-Polo
Abstract This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from the same specimen (obtaining 2 HA: one for fresh and the other for frozen-thawed state) was coded and evaluated. The firmness of the upper part of the fresh HA was higher (p < 0.05) than the lower part. The freezing curve showed the crystallization phase in the HAEM (from 14.25 to 20.33 min), thus indicating the formation of ice crystals, as well as affecting the significant decrease (p < 0.05) in more than 60% of firmness in the thawed HA concerning the fresh state. Regarding the color, there were differences (p < 0.05) in saturation (C*) between fresh and thawed avocado (HATM and HAEM); however, there were no differences (p > 0.05) in the tonality (h*). Weight loss of thawed HA was less than 0.5%. The sensory evaluation indicated there were no significant differences (p < 0.05) in firmness between the HATM and HAEM using the triangular test.
{"title":"Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass","authors":"Enzo Aldoradin-Puza, Cynthia Rodríguez-Mázmela, Frank Esteban Cuba-Mayo, Cindy Victoria Morán-González, José Miguel Aleman-Polo","doi":"10.1590/1981-6723.08321","DOIUrl":"https://doi.org/10.1590/1981-6723.08321","url":null,"abstract":"Abstract This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from the same specimen (obtaining 2 HA: one for fresh and the other for frozen-thawed state) was coded and evaluated. The firmness of the upper part of the fresh HA was higher (p < 0.05) than the lower part. The freezing curve showed the crystallization phase in the HAEM (from 14.25 to 20.33 min), thus indicating the formation of ice crystals, as well as affecting the significant decrease (p < 0.05) in more than 60% of firmness in the thawed HA concerning the fresh state. Regarding the color, there were differences (p < 0.05) in saturation (C*) between fresh and thawed avocado (HATM and HAEM); however, there were no differences (p > 0.05) in the tonality (h*). Weight loss of thawed HA was less than 0.5%. The sensory evaluation indicated there were no significant differences (p < 0.05) in firmness between the HATM and HAEM using the triangular test.","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":"67141343","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}
Pérsia Barcellos Carrasco, Viviane Souza de Oliveira, Glória Caroline Paz Gonçalvez, E. A. Gandra, C. Mendonça, C. D. Borges
Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life.
{"title":"Conservation of minimally processed pinhão using chitosan and gelatin coatings","authors":"Pérsia Barcellos Carrasco, Viviane Souza de Oliveira, Glória Caroline Paz Gonçalvez, E. A. Gandra, C. Mendonça, C. D. Borges","doi":"10.1590/1981-6723.09521","DOIUrl":"https://doi.org/10.1590/1981-6723.09521","url":null,"abstract":"Abstract The minimal processing of pinhão causes an increase in mass loss, physiological deterioration and the growth of microorganisms. Thus, this study aimed to evaluate the conservation of minimally processed pinhão using edible chitosan and gelatin coatings. The pinhões were minimally processed and coated with chitosan, gelatin and chitosan/gelatin using the Layer-by-Layer (LbL) technique. They were then dried under forced ventilation, packaged in a polyethylene terephthalate package and stored at 4 °C for 10 days. The analyses performed were weight loss, pH, reducing sugars, vitamin C, color, microbiological analysis and sensory analysis. Benefits were observed with the use of chitosan and gelatin coatings, especially when applied using the LbL technique. The best combination of results was obtained with the application of the chitosan/gelatin coating, mainly reduction of weight loss and inhibition of growth of fungi and aerobic psychrotrophic bacteria. The coating did not retard the maturation process, thus, higher vitamin C contents were obtained. The coatings did not influence the taste and aroma of minimally processed pinhão. Minimal processing can encourage the consumption of seeds, besides this, the conservation using edible coating based on chitosan/gelatin, applied with the LbL technique associated with refrigeration, extended their shelf life.","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":"67141903","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":"Conventional and emerging techniques for extraction of bioactive compounds from fruit waste","authors":"Tacila Rayane Jericó Santos, L. D. A. Santana","doi":"10.1590/1981-6723.13021","DOIUrl":"https://doi.org/10.1590/1981-6723.13021","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":"67143005","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}
Vanessa Cristine Silva Santos, R. L. Souza, R. T. Figueiredo, O. Alsina
e2021153. Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge
{"title":"A review on refractance window drying process of fruits and vegetables: its integration with renewable energies","authors":"Vanessa Cristine Silva Santos, R. L. Souza, R. T. Figueiredo, O. Alsina","doi":"10.1590/1981-6723.15321","DOIUrl":"https://doi.org/10.1590/1981-6723.15321","url":null,"abstract":"e2021153. Abstract Drying is a fundamental process in the food industry, especially for highly perishable foods, such as fruits and vegetables, because they tend to have short durability post-harvest, resulting in economic and environmental losses. The Refractance Window (RW) is a suitable technique for fruits and vegetables as it maintains the nutritional quality of the raw material in the dry product. Although RW is more energy-efficient than hot air-based techniques, the equipment traditionally consumes electricity, largely obtained from fossil fuels, emitting polluting gases. As a solution to this problem, hybridization of the heating system can be adopted in the drying process. Hybridization is when two or more heat transfer techniques are used in food dehydration. Renewable alternatives, such as solar energy, represents a clean and abundant energy source. The integration of these technologies (RW with solar energy) represents a technological improvement for the food industry, especially regarding environmental concerns. The present study analyzed the current progress in the integration of renewable energies into traditional RW for the drying of fruits and vegetables, as well as highlighted the existing knowledge","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":"67143846","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}
Ana Paula Anzolin, C. Bertol, Gian Carlos Taparello, Verônica Cristina da Silveira, Pâmela do Nascimento, L. G. Rossato-Grando
Abstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.
{"title":"Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits","authors":"Ana Paula Anzolin, C. Bertol, Gian Carlos Taparello, Verônica Cristina da Silveira, Pâmela do Nascimento, L. G. Rossato-Grando","doi":"10.1590/1981-6723.20720","DOIUrl":"https://doi.org/10.1590/1981-6723.20720","url":null,"abstract":"Abstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.","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":"67145944","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}
Charlanny Costa da Silva, A. Carioca, B. P. Nascimento, Liana Silveira Adriano
RESUMO O consumo de suplementos alimentares vem aumentando consideravelmente, destacando-se o whey protein. Visto que muitos consumidores fazem suas escolhas através do rótulo do produto, é importante que este esteja adequado e com informações claras e de bom entendimento. Para isso, existem órgãos responsáveis por fiscalizar se as informações presentes estão de acordo com a norma e assim ofertar produtos seguros e de qualidade aos consumidores. Este estudo teve como objetivo avaliar a adequação dos rótulos de suplementos alimentares whey protein comercializados em Fortaleza, Ceará. Aplicou-se um check list baseado na Resolução da Diretoria Colegiada nº 243/2018 em 51 rótulos de suplementos, avaliados em cinco lojas especializadas em produtos nutricionais, sendo excluídos produtos com data de fabricação anterior a julho de 2018 e em idioma estrangeiro sem tradução. Os rótulos analisados foram de 29 marcas diferentes, sendo 25 (92%) de fabricação nacional e quatro (8%) importados. Foram encontradas não conformidades nos parâmetros analisados referentes à formatação da disposição e ao aspecto de caracteres da designação do produto, tais como cor contrastante com o fundo do rótulo, legibilidade da designação, localização da designação do produto, designação em negrito e designação complementada com a fonte do nutriente da qual foi extraído e do modo de uso. Além disso, muitos produtos analisados não apresentaram informações sobre a conservação após a abertura da embalagem. Em relação à designação do produto “suplemento alimentar”, apenas dois (4%) estavam adequados. Os achados deste estudo mostram que a rotulagem de suplementos whey protein não está adequada à legislação vigente e que a indústria demora um tempo para adequar seus rótulos às novas resoluções.
{"title":"Avaliação da adequação da rotulagem de suplementos alimentares whey protein","authors":"Charlanny Costa da Silva, A. Carioca, B. P. Nascimento, Liana Silveira Adriano","doi":"10.1590/1981-6723.25620","DOIUrl":"https://doi.org/10.1590/1981-6723.25620","url":null,"abstract":"RESUMO O consumo de suplementos alimentares vem aumentando consideravelmente, destacando-se o whey protein. Visto que muitos consumidores fazem suas escolhas através do rótulo do produto, é importante que este esteja adequado e com informações claras e de bom entendimento. Para isso, existem órgãos responsáveis por fiscalizar se as informações presentes estão de acordo com a norma e assim ofertar produtos seguros e de qualidade aos consumidores. Este estudo teve como objetivo avaliar a adequação dos rótulos de suplementos alimentares whey protein comercializados em Fortaleza, Ceará. Aplicou-se um check list baseado na Resolução da Diretoria Colegiada nº 243/2018 em 51 rótulos de suplementos, avaliados em cinco lojas especializadas em produtos nutricionais, sendo excluídos produtos com data de fabricação anterior a julho de 2018 e em idioma estrangeiro sem tradução. Os rótulos analisados foram de 29 marcas diferentes, sendo 25 (92%) de fabricação nacional e quatro (8%) importados. Foram encontradas não conformidades nos parâmetros analisados referentes à formatação da disposição e ao aspecto de caracteres da designação do produto, tais como cor contrastante com o fundo do rótulo, legibilidade da designação, localização da designação do produto, designação em negrito e designação complementada com a fonte do nutriente da qual foi extraído e do modo de uso. Além disso, muitos produtos analisados não apresentaram informações sobre a conservação após a abertura da embalagem. Em relação à designação do produto “suplemento alimentar”, apenas dois (4%) estavam adequados. Os achados deste estudo mostram que a rotulagem de suplementos whey protein não está adequada à legislação vigente e que a indústria demora um tempo para adequar seus rótulos às novas resoluções.","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":"67147051","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}
Kristian Emanuel Kissmann, Franciele Maria Gottardo, R. Silva, Luciane Daroit, L. R. D. Santos, L. B. Rodrigues
Resumo O objetivo deste estudo foi avaliar, por meio de um questionário, a percepção dos consumidores que se alimentam fora de casa acerca dos perigos de doenças veiculadas por alimentos (DVAs). Obtiveram-se 1.515 respostas, com a maioria dos consumidores assim caracterizados: Ensino Médio (27,3%) ou superior (29,5%), idade entre 18 e 29 anos (52,3%) e solteiros (57,8%). Em uma verificação mais específica, identificou-se que os consumidores utilizam restaurantes (64,5%) e elegem o estabelecimento principalmente em função da limpeza e atendimento (95,1%). A maioria consome carne (96,7%), com destaque para a bovina (30,1%), embora os consumidores considerem o pescado mais saudável (58,5%). No entendimento sobre as DVAs, 91,1% dos consumidores acreditam que as carnes podem veicular doenças, com destaque para a carne suína, com 89% das associações. Entretanto, também consideram as verduras e/ou os legumes (89%), a água (85,7%) e alimentos orgânicos (71,4%) como possíveis transmissores de doenças. A salmonelose (90,5%) é considerada a DVA mais importante e 99,1% dos respondentes entendem que o alimento pode ser contaminado pelo manipulador. Os entrevistados acreditam também que verduras e frutas possam conter agrotóxicos (98,7%), enquanto alimentos de origem animal possam ter resíduos de antibióticos (86,1%). Concluímos que existe a necessidade da criação de um plano estratégico educacional para o melhor entendimento dos consumidores sobre alimentação fora do ambiente domiciliar.
{"title":"Percepção de consumidores sobre doenças veiculadas por alimentos","authors":"Kristian Emanuel Kissmann, Franciele Maria Gottardo, R. Silva, Luciane Daroit, L. R. D. Santos, L. B. Rodrigues","doi":"10.1590/1981-6723.12321","DOIUrl":"https://doi.org/10.1590/1981-6723.12321","url":null,"abstract":"Resumo O objetivo deste estudo foi avaliar, por meio de um questionário, a percepção dos consumidores que se alimentam fora de casa acerca dos perigos de doenças veiculadas por alimentos (DVAs). Obtiveram-se 1.515 respostas, com a maioria dos consumidores assim caracterizados: Ensino Médio (27,3%) ou superior (29,5%), idade entre 18 e 29 anos (52,3%) e solteiros (57,8%). Em uma verificação mais específica, identificou-se que os consumidores utilizam restaurantes (64,5%) e elegem o estabelecimento principalmente em função da limpeza e atendimento (95,1%). A maioria consome carne (96,7%), com destaque para a bovina (30,1%), embora os consumidores considerem o pescado mais saudável (58,5%). No entendimento sobre as DVAs, 91,1% dos consumidores acreditam que as carnes podem veicular doenças, com destaque para a carne suína, com 89% das associações. Entretanto, também consideram as verduras e/ou os legumes (89%), a água (85,7%) e alimentos orgânicos (71,4%) como possíveis transmissores de doenças. A salmonelose (90,5%) é considerada a DVA mais importante e 99,1% dos respondentes entendem que o alimento pode ser contaminado pelo manipulador. Os entrevistados acreditam também que verduras e frutas possam conter agrotóxicos (98,7%), enquanto alimentos de origem animal possam ter resíduos de antibióticos (86,1%). Concluímos que existe a necessidade da criação de um plano estratégico educacional para o melhor entendimento dos consumidores sobre alimentação fora do ambiente domiciliar.","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":"67143202","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：