Narendra Narain

Meat quality of Moxotó and Canindé goats as affected by two levels of feeding

The objective of this study was to evaluate the effect of reduced feed intake on Moxotó and Canindé goat, which are native breeds of semi arid area of Brazil, by analyzing the resultant meat quality. Intact male goats of both genotypes (10 animals each), weighing about 15kg, were allocated to two feeding levels (AL: feed ad libitum and FR: feed restricted to 63% of the total feed consumed by AL). Water-holding capacity and a(∗) color parameter were significantly influenced (p<0.05) by genotype. Proximate composition, cholesterol, shear force, pH, cooking loss, and sensory scores did not differ significantly (p>0.05) between genotypes. The redness of the meat of the Canindé breed was much improved in FR goats. Although, feed restriction by 37% did affect the final live weight and mean daily gain weight, it had no effect on chemical, physical, and sensory quality of Moxotó and Canindé meat.

Características químicas e sensoriais de cortes comerciais de caprinos SRD e mestiços de Bôer

The effect of the factor genotypes (F1 - SRD x Boer and SRD) and type of cuts (pallet, leg, loin, rib and neck) were studied on the physic-chemical (pH, water activity), chemical (proximate composition, cholesterol, calcium, phosphorus and iron contents) and sensory quality (appearance, goaty aroma, roasted meat aroma, texture, tenderness, flavour, juiciness, overall palatability) of goat meat. Both genotype and commercial cuts had significant influence (p<0,05) on the chemical composition of the goat meat. The leg portion had the best nutritional value, presenting high protein and low lipid contents. However, the sensory parameter had low influence of them, the panel members had a preference for goat meat from F1 - SRD x Boer animals. The goat meat either of F1 - SRD x Boer or of SRD breeds was considered as a food of excellent nutritional quality, having low fat and high protein contents, along with excellent sensorial characteristics.

Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.

Thermal food processing mainly aims to control microorganism in order to extend its shelf life. However, it may induce chemical and nutritional changes in foodstuff. The Nuclear Magnetic Resonance (NMR) coupled to multivariate analysis was used to evaluate the effect of different thermal processing conditions (85 and 140°C for 4; 15; 30; and 60s) on the passion fruit juice using an Armfield pasteurizer. Through this approach it was possible to identify the changes in the juice composition. The temperature and the time lead to a hydrolysis of the sucrose to glucose and fructose. Additionally, juice submitted to 140°C for 60s results in the degradation of the sucrose and the formation of 5-(hydroxymethyl)-2-furfural (HMF). Despite no novel chemical marker has been identified, the 1H NMR chemometrics approach may contribute in the choice of the temperature and time to be employed in the juice processing.

Uso de embalagens e refrigeração na conservação de atemóia

Despite the increasing commercial interest in atemoya in Brazil, this fruit has a very limited shelf-life. The present work intended to evaluate the storage of atemoya cv. Gefner under different packing systems and cold storage periods. A factorial of 3 x 5 completely randomized design was used (three packing systems: control (unpacked), individually packed with PVC films, and placed in polyester trays wrapped in PVC film for five different storage periods), with three replicates. Weight loss, skin and pulp color, Soluble Solids (SS), Total Tritable Acidity (TTA), vitamin C, pulp pH, and water activity at harvest were recorded every three days of storage. Modified atmosphere did not influence the skin color, but it preserved the pulp brightness and reduced weight loss of the unpacked fruits. SS and TTA levels increased during the storage of unpacked fruits as did the vitamin C contents. Cold storage was efficient for the atemoya preservation, which presented good appearance after 15 days of storage.

Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region

The aim of the present study was to determine the contents of bioactive compounds present in brown, green and red species of propolis cultivated in the Brazilian northeast states of Alagoas and Sergipe. The contents of phenolic compounds, flavonoids and antioxidant activity (DPPH, ABTS+, FRAP, ORAC) were determined. Identification and quantification of phenolic and flavonoid compounds were performed by using UHPLC-QqQ-MS/MS system. The results revealed high contents of total phenolics and flavonoids. Among the three species, the antioxidant potential had higher capacity in the red propolis. The presence of some of bioactive compounds viz. acacetin, artepellin C, eriodictyol, gallic acid, isorhamnetin, protocatechuic acid, vanillin and vanillic acid in Brazilian red propolis is reported for the first time in this work. Positive correlation between total phenolics versus the FRAP and ORAC methods was established which led to conclusion that antioxidant activity of propolis is mainly due to its phenolic compounds.

Effects of luteolin and quercetin 3-β-d-glucoside identified from Passiflora subpeltata leaves against acetaminophen induced hepatotoxicity in rats

Passiflora subpeltata has many beneficial effects in the treatment of various diseases including inflammation, pain and fever. This study was aimed to analyze the phytochemical compounds present in acetone extract of P. subpeltata leaves and to evaluate their performance against paracetamol induced hepatotoxicity activity. HPLC-DAD method was used to identify and quantify the phytochemical compounds. Hepatoprotective activity of acetone extract in the treatment of rat liver functions was monitored by the measurement of blood parameters and serum biochemical parameters such as SGOT, SGPT, ALP and in vivo antioxidant parameters viz. SOD, CAT and LPO. Further, liver tissues were also subjected to histopathological analysis. The HPLC-DAD results showed the luteolin and quercetin 3-β-d-glucoside as newly identified compounds in P. subpeltata species. Pre-treatment with acetone extract of P. subpeltata leaves at 200 and 400mg/kg doses significantly elevated the WBC, RBC and HB counts and retained the serum biochemical and enzymatic antioxidants levels to normal level. Based on this detailed study we conclude that acetone extract of P. subpeltata leaves offered better protection against hepatotoxicity induced by the acetaminophen.

Caracterização e extração de compostos voláteis de resíduos do processamento de maracujá (Passiflora edulis Sims f. flavicarpa degener)

Este estudo objetivou extrair e identificar compostos volateis presentes nos residuos de processo de maracuja. Obtiveram-se destilados a partir de residuos de maracuja atraves das tecnicas de hidrodestilacao simples e hidrodestilacao com arraste de gas nitrogenio. Os compostos volateis presentes nos destilados foram capturados por microextracao em fase solida, empregando-se fibra Carboxen/DVB/DMS, e identificados por cromatografia gasosa acoplada com espectrometro de massa, usando a coluna capilar de silica fundida CP WAX 52. Foram identificados trinta e um compostos volateis no extrato obtido pela tecnica de hidrodestilacao simples, sendo os principais compostos: neral (26,19%), cinamato de metila (18,52%), linalol (16,82%), 1-undecanol (5,60%), cis-oxido de linalol (4,41%), benzaldeido (3,92%) e 1-hexanol (3,48%). Para a hidrodestilacao com arraste de gas nitrogenio, trinta compostos foram identificados, sendo que, em maior porcentagem de area, destacaram-se: cinamato de metila (30,41%), neral (24,46%), β-ionona (13,81%), linalol (4,0%) e acido butanoico (2,19%). O presente estudo revelou que os residuos de maracuja apresentam compostos volateis que podem ser extraidos na forma de aromas, apresentando potencial para gerar essencias naturais com valor agregado.

Physico-chemical quality changes in mangaba (hancornia speciosa gomes) fruit stored at different temperatures

The physical-chemical quality changes in mangaba fruit were studied. The fruit which attained full development at half-ripe stage were harvested and initially stored at 6, 8, 10 and 12±1oC for four days. After this period, the fruit were transferred to an acclimatized room (24±2oC) and maintained for five days. For control purposes, recently harvested fruit were stored directly in an acclimatized room (24±2oC) for six days. After the transfer and storage at 24oC, fruit were analyzed daily for their vitamin-C, soluble solids (oBrix), titratable acidity, pH and firmness contents. In fruit directly stored at 24oC, there was a sharp fall in vitamin C and acid contents. The fruit firmness decrease, after four days of storage, and they turned totally ripe. The fruit which were initially maintained at 6 or 8oC did not show any significative difference in physical-chemical quality during the storage.

Effect of osmotic predehydration on drying characteristics of banana fruits

A desidratacao osmotica e considerada como uma etapa de pre-processamento para reduzir o teor da umidade em alimentos. Estes produtos poderao ser desidratados pelo processo de secagem convencional para abaixar o teor de umidade em alimentos, e assim aumentar a vida de prateleira destes produtos. Neste trabalho, a desidratacao osmotica de banana prata (Musa sapientum) foi estudada. Os ensaios foram realizados nas temperaturas de 28 e 49 oC, com concentracao de xarope de 50, 60 e 67 oBrix, tempo de tratamento (2, 4, 6, 10, 14, 16 e 18 horas), proporcao de frutas/xarope de 1:1, 1:2, 1:3 e 1:4, e o efeito de agitacao do xarope. Os melhores resultados foram obtidos para concentracao de xarope: 67 oBrix, tratamento osmotico de 60 minutos, proporcao de fruta/xarope: 1:3, temperatura de 28 oC e com agitacao do xarope. Os dados experimentais da reducao da umidade durante a exposicao com xarope foram ajustados a um modelo simplificado de dois parâmetros: U/Uo = A.exp (-Kt), em que A e uma constante que depende da geometria do meio de secagem e K e a constante de secagem que depende da difusividade efetiva do meio de secagem. O modelo matematico simplificado corelatou bem os resultados experimentais.

Comparative Evaluation of Physical Properties and Aroma Profile of Carrot Slices Subjected to Hot Air and Freeze Drying

ABSTRACT In the present study, carrots were subjected to hot air- and freeze-drying processes and their physical parameters and aromatic profile were compared. Water activity, shrinkage, hardness, springiness, cohesiveness, chewiness, rehydration ratio, and color measurements show that the convective drying of carrot slices lead to major changes in physical and aroma characteristics. The volatiles from air-drying of carrots contain terpenes, aldehydes, and alcohols which contribute to their aroma. The terpene, patchoulene imparting a spicy odor is reported for the first time in fresh carrots and it gets completely degraded during air dehydration. The key flavor components of fresh carrots were mostly retained during drying. The analytical results confirm that freeze-dried products had higher aroma retention.