AesumoA mudança de hábito e o aumento do consumismo nas últimas décadas levaram a inovações tecnológicas e consequentemente à maior produção de bens de consumo, o que gerou um aumento na produção de embalagens. As embalagens estão presentes em diversos setores, dentre eles destacam-se as indústrias de alimentos, nas quais as embalagens têm como principal função contribuir para conservação do alimento, além de vender o produto. Diferentes materiais são utilizados na fabricação de embalagens para alimentos, sendo eles os plásticos, metais, vidro e celulose. Cada material possui suas diferentes características para conservar o produto, dentre elas as principais são propriedade de barreira a gases, aroma, luz, água, microrganismos e resistência mecânica. No entanto, apesar das diversas vantagens de sua utilização, seu uso e descarte desordenado gera um grande volume de resíduos sólidos, que estão associados ao impacto ambiental. Em preocupação a essa situação têm-se buscado meios alternativos para reduzir tais impactos podendo destacar a reutilização e reciclagem das embalagens, bem como o desenvolvimento de polímeros verdes e materiais biodegradáveis. Palavras-chaves: meio ambiente, biodegradáveis, reciclagem, resíduos sólidos. AbstractChange of habits and increasing consumerism observed in the recent decades have widely influenced technological innovations, as well as the growth of consumer goods production, which has consequently required a crescent packaging production. Packages are used in diverse sectors, among them the food industry stand out, in which their main functions are to contribute to food conservation and selling the product. Different materials, such as plastics, metals, glass and paper, have been used in the food packaging production. Each material has different attributes that help to conserve the product: gas, aroma, light, water barrier, microorganisms and mechanical strength are the main ones. Despite the several advantages of its application, its uncontrolled use and disposal result in a large volume of solid residues and environmental impact. Concerning this situation, alternative practices, such as reuse and development of biodegradable and green polymers, have been considered in order to reduce the impacts.

After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude (12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two other treatments: a control (0% amplitude) and 70% amplitude for 15 min, in order to compare the traditional extraction method and extreme ultrasonic conditions. Extraction yield, centesimal composition, color instrumental analysis, scanning electron microscopy, optical microscopy, particle size, x‐ray diffraction, swelling power and solubility, paste clarity, pasting properties, thermal properties, and absolute density are used to evaluate the isolated starches. Yield increased from 29.85% (control) to 32.09% (70% amplitude, 15 min). The surface of certain sonicated treated starch becomes damaged, also amorphous region is reduced, but no change in the crystalline pattern of starch is observed, characterized as B type. Except for treated starches at 70% amplitude for 15 min, all others showed no change or slight increase of peak viscosity. Despite the increase in yield, ultrasound caused changes on physical and chemical characteristics, depending on time and amplitude, hence it may be used as alternative technique for physical starch modification, for example, for producing thickeners agent.

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The objective of this work was to study how six sorghum genotypes affected the production of whole grain expanded snacks using extrusion cooking and to evaluate their physicochemical properties, sensory characteristics, and consumer acceptance.

RESUMO

pimenta-biquinho Capsicum chinense vem sendo muito utilizada para consumo in natura e na forma processada. Objetivou-se avaliar o uso de extrato de pimenta-biquinho para produção de geleiada. Foi utilizado um extrato armazenado por 90 dias, com as seguintes características físico-químicas: umidade (80%), extrato seco (19%), oBrix (12), acidez (0,320%), coloração vermelha a amarela e teores de vitamina C e de carotenoides totais consideráveis e estáveis. A contagem de fungos filamentosos e leveduras variou de 2,00 a 4,06 Log UFC/g, de mesófilos aeróbios de <1,0 a 4,34 Log UFC/g, bactérias láticas <1,0 Log UFC/g, coliformes totais e coliformes termotolerantes <3 NMP/g e ausência de Salmonella sp/25g.  Foram elaboradas as seguintes formulações de geleiada: 1) 50% de extrato: 50% de açúcar; 2) 25% de extrato: 25% de abacaxi: 50% de açúcar e; 3) 25% de extrato: 25% de maça: 50% de açúcar. O emprego de extrato de pimenta-biquinho é uma alternativa viável para a produção de geleiadas e agregação de valor à produção de pimenta. A adição do abacaxi na formulação contribuiu para aumento da aceitabilidade do produto. Assim, deve-se considerar o tipo de fruta adicionada na geleiada com fins de saborização para aumento da aceitabilidade e, em consequência, da intenção de compra.

There is a growing demand for health foods, indicated by the number of searches including the terms "celiac disease" and "gluten free products". Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.

The effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p < .05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (F c ). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p > .05) and had a protective effect on TCT retention in BRS 305 genotype extrudates.