Aniela Pinto Kempka

Formulação de bebida láctea fermentada sabor pêssego utilizando substratos alternativos e cultura probiótica

Nowadays, new food products are launched in the market, and the main focus of the dairy industry is on functional products. Thus, the first objective of this work was to develop a fermented dairy drink with probiotic characteristics. Furthermore, milk serum and soy hidrosoluble extract were used as substrates increasing the value of low cost raw materials that have functional features, as reported in the literature. Based on these aspects, an experimental design was used to investigate the formulation of a peach- flavored dairy drink using milk serum, cow milk and soy hidrosoluble extracts. The formulation with 30% of soy hidrosoluble extract, 36.6% of cow milk and 33.3% of milk serum was found as ideal in terms of sensorial analysis and cell growth evaluation. Organoleptical, physicochemical, and microbiological analyses determined the shelf life of the product. During the storage period, the peach- flavored dairy drink presented viable cells according to the Legislation (1 x 106 UFC.mL-1) for 22 days. The physicochemical quality changed slightly since the acidity presented high values after the 22nd day. The sensorial quality defined the shelf life as 14 days without the addition conservants due to the high acidity value of the fermented dairy drink determined.

Aplicação de Peroxidases no Tratamento de Efluentes

This revision exposes the use of oxidative enzymes in the treatment of specific contaminants of wastewater, like phenolic compounds, aromatic amines, textile dyes and polyaromatic hydrocarbons. Peroxidases belong to a group of oxidative enzymes distributed among several natural resources, which can degrade a wide variety of aromatic compounds. However, high costs of production difficult the widespread use of these enzymes for the wastewater remediation in industrial scale. Stand and pilot studies are showing that the enzymatic treatment of effluents can be a viable option for biodegradation of contaminants. In this article many studies using oxidative enzymes to carry out effluent treatment are covered.

Cellulases for Food Applications

Abstract Enzymes are important additives in the food industry with a wide range of applications. Cellulases are used in different food processing units, thus presenting a fundamental role in improving the extraction and clarification of fruit and vegetable juices; improving cloud stability and texture, and decreasing viscosity of nectars and purees from tropical fruits; improving extraction of olive oil; and altering the texture, flavor, and other sensory properties such as aroma and volatile characteristics of fruits and vegetables. In this way, this chapter presents the state-of-the-art of the applications of cellulase in the food industry, focusing on the mentioned topics.

TECNOLOGIAS EMPREGADAS NO TRATAMENTO DE EFLUENTES DE LATICÍNIOS DO VALE DO RIO BRAÇO DO NORTE - SC

Great amounts of effluents produced in dairy processing are associated to dairy production activities. Choosing an efficient system in the removal of contaminants may be a highly complex process due to the composition, variation in production rates and the effluent´s composition. Current paper provides the techniques employed to this end and, at the same time, delineate the profile of technologies applied by dairy factories in the region Vale do rio Braco do Norte, in the south of the state of Santa Catarina, Brazil, coupled to other aspects related to the dairies´ environmental management. Data, retrieved by a questionnaire and document evaluation, showed that the region´s dairy establishments predominantly apply anaerobic systems for the removal of biodegradable organic matter, with removal rates complying with legislation. However, other parameters, such as oils, fats, pH and sediment solids had higher rates than those stipulated by environmental organs. The firms´ environmental management is largely outsourced; in other words, they lack proper personnel technically capacitated for such work.

CLARIFICAÇÃO DE EFLUENTE PROVENIENTE DE UMA AGROINDÚSTRIA DO OESTE CATARINENSE UTILIZANDO EXTRATO DE ACÁCIA NEGRA (Acácia mearnsii) COMO COAGULANTE

: O consumo e, por consequencia, a industrializacao de alimentos crescem cada vez mais com o passar dos anos, e com isso, a geracao de efluentes agroindustriais tambem se intensifica. Estes efluentes devem ser tratados e dentre os tratamentos quimicos convencionais, tem-se a coagulacao/floculacao, onde sao utilizados sais de ferro e aluminio, que tornam o lodo, obtido de efluentes submetidos a estes tratamentos, improprio para ser disposto no ambiente. Como alternativa, tem-se os coagulantes naturais, oriundos de plantas, como o extrato de Acacia Negra ( Acacia mearnsii ). O objetivo deste trabalho foi determinar a melhor concentracao de coagulante e verificar a influencia da velocidade de agitacao rapida, velocidade de agitacao lenta, tempo de agitacao rapida e tempo de agitacao lenta na clarificacao do efluente e no volume de solidos decantados, utilizando a tecnica de planejamento de experimentos. Os percentuais de clarificacao do efluente foram de 56,20% e 56,53% para as diluicoes de 1% e 2% do extrato Acacia Negra, respectivamente. A combinacao adequada da velocidade de agitacao rapida e da velocidade de agitacao lenta contribui para o aumento da decantacao de solidos e que o tempo de agitacao rapida e o tempo de agitacao lenta dentro da faixa testada, nao apresentaram efeito estatistico significativo (p>0,05)

Development of cooked and smoked chicken sausage with reduced sodium and fat

&NA; The objective of this study was to evaluate the effects of adding collagen (0.5 to 1.0%) and the partial replacement of sodium chloride (0.25 to 1.0%) with a salt substitute mixture (50% KCl, 25% MgCl2, and 25% CaCl2), on the physicochemical characteristics and the rheological and technological properties of cooked and smoked chicken sausage with reduced fat and sodium. For the preparation of sausages, it was decided to use a 23 central composite design with 4 replications in the central point. The results indicated that the addition of collagen fiber and the substitution of salt by the proposed mixture significantly altered the moisture levels of the sausage as a result of higher or lower salt concentrations. The reformulation of the product directly affected the Aw, the final pH, and the level of sodium chloride, and it also led to significant changes in the texture of the product; however, these changes did not affect the sensory acceptance of the product. The best results were found for the F1 formulation (with 0.5% collagen fiber, 0.25% of mixture, and 0.25% of salt), which resulted in 53% reduction in fat and 29% reduction in sodium without compromising the hardness, chewiness, color, and sensory acceptance, when compared with the formulations with higher salt content. The results of the sensory evaluation showed that the partial replacement of salt by the mixture (50% KCl, 25% MgCl2, and 25% CaCl2) and the partial replacement of fat by collagen were viable.

HIDRÓLISE ENZIMÁTICA DE PROTEÍNAS DE EFLUENTE SINTÉTICO: ESTUDO DAS CONDIÇÕES OPERACIONAIS

The high content of protein present in wastewaters of slaughterhouse and dairy industries may lead to a low rate of biodegradation in conventional biological treatment systems. The use of hydrolytic enzymes as adjuvants in treatment systems may be an alternative to increasing the efficiency of biodegradation since the enzymes hydrolyze the substrate, making the substrate more easily assimilable to the microorganisms. The objective of this study was optimizing the best conditions of pH, temperature and concentration of papain in the hydrolysis of synthetic wastewater. Were used synthetic wastewater with the protein fraction simulated using bovine serum albumin (BSA) and gelatin. Were obtained different profiles of protein concentration decay for the BSA and the gelatin with the enzyme tested, papain, the most efficient hydrolysis of BSA. The hydrolysis conditions for simulated wastewater with BSA were pH 5-6 and temperature of 36°C, for all concentrations of enzyme. For the simulated wastewater with gelatin, all variables tested presented significant effect (p<0.05), with pH optimum between 5- 6, temperature of 30°C and concentration of enzyme of 0.1%.