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.
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.
Harvesting mangoes at the wrong time of maturation impairs the final quality of the product, therefore, deciding the correct time for the shape of the same is an essential factor for the fruits to have better physical, chemical and nutritional properties. Therefore, due to the lack of information to help in the proper choice of harvest time for this variety, the objective was to analyze physicochemical characteristics of fruits in four stages of development, aiming to identify the ideal harvest point for 'Ubá' mango. A completely randomized design was used, with nine replications for each stage. The skin and pulp color of 'Ubá' mango were evaluated through L*, a* and b coordinates, soluble solids content, titratable total acidity, pH and ratio. Thus, the results of this study concluded that the 'Ubá' mango can be harvested at the greenish stage, as it has a total soluble solids content of 12.05, a pH of 3.89 and a ratio of 89.63, values that are satisfactory according to the legislation. current, correlated with the yellowish color of the pulp, defined by the increase of the a* coordinate from 4.12 to 23.78 and the b* coordinate from 60.43 to 81.71, an important criterion for the commercialization of the fruit.
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