O reconhecimento das propriedades terapêuticas é tão antigo quanto a ocorrência dos humanos na Terra. Independentemente da finalidade do uso de plantas medicinais, não há dúvida de que tem havido um aumento na demanda por métodos naturais, representando um grande desafio para produtores e pesquisadores, no que diz respeito à padronização e controle de qualidade da matéria-prima, para garantir a qualidade das espécies oferecidas aos consumidores e à indústria farmacêutica. Apesar do aumento do consumo e consequente expansão do mercado de plantas medicinais, poucos são os estudos específicos envolvendo a utilização de técnicas de embalagem e armazenamento para esse tipo de produto. Diante do exposto, este estudo levantou conceitos envolvendo embalagens, bem como características de alguns polímeros comumente utilizados no armazenamento de produtos de origem vegetal, técnicas e equipamentos utilizados na embalagem de produtos alimentícios e trabalhos envolvendo o uso de atmosfera modificada na área de armazenamento de plantas medicinais.
Brazil is the world’s largest producer and exporter of coffee and the second largest consumer market. Brazil offer differentiated and high quality products to maintain its leading position in coffee production and export. However, Brazilian coffee has suffered some limitations in its commercialization in the international market, due to qualitative aspects. The development of taste and aroma is highly complex, since hundreds of chemical reactions take place at the same time, such as the breakdown of proteins, polysaccharides, trigonelline and chlorogenic acid, mainly in the roasting process. Then, it is necessary that, in addition to pre-harvest management, there are post-harvest practices that meet consumer demands regarding the final quality of the beverage. Studies on physical and chemical changes in the composition of coffee beans must continue to be performed in a comprehensive manner, since factors such as damage to coffee beans, drying methods, processing, storage time, type of packaging and chemical components are directly related to sensorial properties and thus define the quality of the beverage at this point of view. Thus, the objective of this review was to relate the physicochemical, biochemical and physiological characteristics of coffee beans after harvest with the quality of the product after roasting.
The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to coffee beans from this fruit category. The objective of this work was to evaluate the quality of coffee beans from green fruits separated during a wet processing and peeled after temporary immersion in water. A completely randomized design was used, consisting of six treatments (ripe peeled coffee fruits dried on suspended yards, non-peeled green coffee fruits under traditional dry management on a concrete yard, and peeled and non-peeled green coffee fruits temporarily immersed in water and dried on suspended and concrete yards) and four replications, in the 2018 crop season. Samples of coffee beans temporarily immersed in water were peeled and separated into peeled and non-peeled fractions and dried in suspended and concrete yards. The peeling yield of green coffee beans and the physical and sensorial characteristics of the processed coffee beans were evaluated. The mean peeling yield was 62% and allowed the separation of more developed green fruits, equating them to ripe peeled coffee beans regarding physical and sensorial quality.
Due to the increasing resistance of pests to chemical insecticides and the negative consequences arising from the use of chemicals, such as environmental contamination and health hazards, alternative methods of control need to be studied. In nature, essential oils play an important role in protecting plants as antibacterials, antivirals, antifungals, insecticides, and also against herbivores by reducing their appetite for such plants. Secondary metabolites produced by medicinal or aromatic plants have the capacity for behavioral modification, growth and feeding reduction, besides exerting toxic and sterility effects on insects considered as pests, thus being a control strategy, besides being an alternative to the chemical products available on the market. Thus, the present review aimed to elucidate the use of essential oils in the control of various grain pests by exploring their bioactive compounds and addressing the main methods of encapsulation for the proper storage of these oils.
Eugenol (C10H12O2) presents various therapeutic properties. Due to this fact, it arises interest into the pharmaceutic industry and it has a commercial value. However, there is still a low offer of this product in the market. The aim of this work was to evaluate the Eugenol concentration in the essential oil from dried leaves of O. gratissimum L., and to determine whether this species bares promising characteristics as a source of eugenol. Fresh leaves of Ocimum gratissimum L. were used to extract the essential oil by hydrodistillation, and after the distillation of the essential oil a chromatographic analysis was performed. The essential oil (1.66% to 6,29%) was subjected to descriptive analysis and it has been observed that: the essential oil samples presented eugenol concentration of 82.40% after extraction. The storage has yielded a raise in eugenol concentration and about of this observation the essential oil of O. gratissimum L. presented potential as a eugenol source.
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