Tatiana Pacheco Nunes

Radioresistance of Salmonella species and Listeria monocytogenes on minimally processed arugula (Eruca sativa Mill.): effect of irradiation on flavonoid content and acceptability of irradiated produce.

This work studied the radiation resistance of Listeria monocytogenes and Salmonella species and the effect of irradiation on leaf flavonoid content and sensory acceptability of minimally processed arugula. Immersion in ozone-treated water reduced the analyzed microorganisms by 1 log. L. monocytogenes and Salmonella were not isolated from samples. Samples of this vegetable were inoculated with a cocktail of Salmonella spp. and L. monocytogenes and exposed to gamma irradiation. D10 values for Salmonella ranged from 0.16 to 0.19 kGy and for L. monocytogenes from 0.37 to 0.48 kGy. Kaempferol glycoside levels were 4 and ca. 3 times higher in samples exposed to 1 and 2 kGy, respectively, than in control samples. An increase in quercetin glycoside was also observed mainly in samples exposed to 1 kGy. In sensory evaluation, arugula had good acceptability, even after exposure to 2 and 4 kGy. These results indicate that irradiation has potential as a practical processing step to improve the safety of arugula.

Influence of Information on the Acceptance and Purchase Intention of an Irradiated Food: A Study With Brazilian Consumers

This study investigated the effect of information on the acceptability and purchase intention of an irradiated watercress salad and its non-irradiated counterpart among Brazilian consumers (N = 236). Both the irradiated and the non-irradiated products were fairly accepted (ratings about 6.0–7.0 in the hedonic scale). Significant effects (p ≤ 0.05) of gender, education, and age were also observed: acceptance and purchase intention was lower among male participants who received both information and an identified irradiated product, and higher among female participants who received only information about the process. Adults (30–39 years old) were more critical, and the higher the educational level, the lower the acceptability and purchase intention ratings. Brazil is one of the major irradiators in the world, but there is still a lack of consumer studies focusing the acceptability of irradiated foods. So the findings presented herein would favor Brazilian producers and regulators to develop effective communication strategies and to promote the irradiation technology.

Food and nutrition units: Check-list application and microbiological evaluation

The objective of this study was to evaluate the hygienic-sanitary conditions of two food and nutrition units that serve the public at the federal university of Sergipe, São Cristóvão campus, through a check-list and microbiological evaluation of the environment, food samples and swabs (Equipment, utensils, manipulator hands), as well as checking food temperature. The results show that both UANs were classified in group 3 (0 to 50% of adaptations), according to the Brazilian legislation. In the microbiological evaluation of the environment, the presence of aerobic mesophilic bacteria and fungi were observed in the UANs, in the production and distribution area. In the equipment and utensils, the highest contamination of aerobic mesophilic bacteria was verified in the cutting board, spoon and the meat grinder. The microbiological evaluation of hands and food showed no salmonella sp and staphylococcus aureus, but the presence of total coliforms and thermotolerant coliforms was observed. The temperature found in foods was only adequate for foods kept warm. In view of the results obtained, it is necessary to adopt corrective measures in the UANs in order that they offer food more microbiologically safe.

PROSPECÇÃO TECNOLÓGICA DA JABUTICABA (Myrciaria Cauliflora)

A jabuticaba ( Myrciaria Cauliflora ) e uma fruta nativa do Brasil, comum em regioes da Mata Atlântica. Apesar de conhecida, possui um potencial quimico pouco explorado. O presente trabalho tem como objetivo realizar uma prospeccao tecnologica afim de se avaliar o perfil quantitativo das publicacoes e patentes com o genero Myrciaria da especie Myrciaria Cauliflora no indexador de citacoes cientificas Web of Science e no banco de dados do Instituto Nacional de Propriedade Industrial (INPI) do Brasil. Ao utilizar a base de periodicos Web of Science com os topicos de pesquisa “Jabuticaba” e “Myrciaria Cauliflora“ presente no titulo e/ou no resumo, foram encontrados 31 artigos e participacoes em congressos, utilizando um refinamento de pesquisa direcionado a processamento. Ja na busca por patentes utilizando o banco de dados do INPI, foram encontradas somente 2 patentes registradas com os topicos de pesquisa “Jabuticaba” e “Myrciaria Cauliflora“.

MICROBIOLOGICAL EVALUATION OF CRUSHING BOARDS AND HAMMERS USED FOR CONSUMPTION OF CRAB IN ARACAJU, SERGIPE

Crab is consumed using wood hammer and granite crushing board, which when poorly sanitized can contribute to increase the number of cases of foodborne diseases. Interesting in evaluate the hygienic sanitary conditions of these crab cracking tools, samples of wood hammer and of granite

AVALIAÇÃO DA OBTENÇÃO DE CONCENTRADO PROTEICO POR VIA FERMENTATIVA PARTIR DE MORINGA OLEÍFERA LAM

A Moringa oleifera Lam e uma planta nativa da India que e cultivada em varios paises por apresentar caracteristicas de facil adaptacao a climas aridos e solos pobres em nutrientes. Estudos estao sendo desenvolvidos com finalidade de enriquecer nutricionalmente alguns alimentos, como, por exemplo, massas e cereais, nos quais sao adicionados extratos de plantas com alto teor nutricional. O interesse na pesquisa por novas fontes proteicas nao convencionais com o objetivo de estudar suas propriedades funcionais para aplicacao na industria alimenticia e cada vez maior. Concentrados proteicos obtidos a partir de folhas sao uma dessas fontes devido ao perfil favoravel de aminoacidos e propriedades funcionais. Uma boa alternativa para o extrato e a utilizacao das folhas de Moringa oleifera que apresenta um excelente potencial nutritivo, sendo fonte de proteinas, vitaminas e minerais, e ainda, de facil cultivo em regioes semi-aridas. Neste trabalho, objetiva a obtencao do concentrado proteico das folhas de Moringa, por metodos de extracao que proporcionem poucas perdas nutricionais, para ser adicionado em produtos alimenticios.