Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

No abstract

Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. However, these characteristics may be influenced by intrinsic and extrinsic factors that alter the fruit quality. The concentrations of nutrients and other chemical compounds in strawberries may increase and/or decrease according to the cropping system, maturation stage, climatic conditions, and preservation and storage methods. Factors characteristic of the cultivar, such as the genetic profile, may also influence the composition of strawberries. In this context, the objective of this research was to evaluate the sensorial, physical-chemical and nutritional characteristics of different strawberry cultivars to identify the genotype(s) with the best characteristics for commercialization and human consumption. The day-neutral strawberry cultivar "Aromas" and short-day strawberry cultivars "Camarosa, Camino Real, Dover, Sweet Charlie, and Tudla" were cultivated in the Olericultura Sector of the State University of the Midwest (UNICENTRO), Paraná State, Brazil. The fruits were characterized in relation to their physical-chemical, nutritional and sensorial aspects. According to the sensorial profiles, the Camarosa, Camino Real, Dover, and Tudla genotypes showed greater acceptability among consumers. Camarosa, Sweet Charlie, and Tudla presented better physical-chemical characteristics for human consumption, while the cultivars Camarosa, Dover, and Tudla had the best nutritional contents. In general, it is concluded that the genotypes Camarosa and Tudla are the most favourable for human consumption, according to their sensorial, physical-chemical and nutritional characteristics.

Principais fatores associados aos índices de desperdício em unidades de alimentação e nutrição: uma revisão integrativa Abstract The objective of this work was to perform an integrative review about the main factors associated to the indices of waste in Food and Nutrition Units. Through the descriptors "collective feeding", "waste" and "feeding and nutrition units", searches were carried out in electronic databases (LILACS, MEDLINE, Scielo and Google Scholar), selecting complete articles that addressed the thematic waste in Portuguese and English, published between 2008 and 2016. According to results found in the literature, the main factors that contribute to the high percentage of waste in Food and Nutrition Units are the high levels of Rest-ingestion due to the lack of orientations to the diners, lack of training of the manipulators, failures during storage and pre-preparation, high correction factors, failures during planning and receiving of raw material and lack of standardization in the preparation of the preparations. In this way, the importance of good planning, monitoring and training of employees during all stages of receiving, producing, storing distribution is verified. As well as, the awareness of diners about reducing levels of waste through lectures, posters and printed materials.

O morangueiro é uma cultura exigente em relação a temperatura e condições climáticas, seu cultivo em ambiente protegido, produz frutos ricos em açúcares como sacarose, frutose e vitaminas, também possui poucos carboidratos, tornando-o muito saboroso aceito pelos consumidores. Sua comercialização também pode ser como geleia e polpa, sucos e fermentados. A preparação do fermentado de morango, não é uma bebida que apresenta grande comercialização no Brasil, apesar do conhecimento acerca de sua produção. Sendo assim, o presente trabalho tem como objetivo analisar a cinética e a caracterização físico-química do fermentado de morango em cultivo protegido com três cultivares de morango na Região dos Campos Gerais. O delineamento foi em inteiramente casualizado com 4 repetições cada. Sendo 3 tratamentos: testemunha, um tratamento com a levedura Saccharomyces cerevisae e Saccharomyces bayanus. Para as análises químicas, foi efetuado o teor de sólidos solúveis com refratômetro digital. A acidez titulável (% de ácido cítrico) e o pH foram analisados também, assim como as variáveis fenólicas e o perfil cinético. Sólidos solúveis não foi significativo, para as variáveis fenólicas, a Saccharomyces bayanus apresentou os maiores teores quando comparado com os demais tratamentos, assim como demorou mais tempo para formar a produção no perfil cinético. Alguns autores relatam que os ácidos orgânicos presentes nas frutas interferem na atividade da cepa.

No abstract

O presente estudo tem por objetivo produzir uma revisão de literatura sobre a influência da alimentação no desenvolvimento da cárie dentária em escolares, a partir da dieta oferecida em creches e escolas. Ambientes educacionais são locais estratégicos para evoluir o conhecimento dos infantes sobre a promoção da saúde, criação de bons hábitos alimentares e higiene bucal. Uma dieta infantil com elevado teor de sacarose é um fator determinante no aparecimento da cárie. Isso, porque proporciona um ambiente favorável à desmineralização dos dentes e consequentemente ao surgimento da doença. Diante disso, conclui-se que a alimentação atua efetivamente no aparecimento da cárie e o conhecimento de educadores e merendeiras é primordial para transmitir aos alunos os cuidados necessários para promover a saúde bucal.

Unconventional food plants (UFPs) are little-explored plant species that can be used in human nutrition. In addition to the low cost of production, these plants can add nutritional value to food products, so their use as a raw material may be feasible within the food industry. Among the UFPs is the nasturtium (Tropaeolum majus L.), an easy cultivation species with all edible parts except the roots. Its flowers can be used in various culinary preparations besides having antioxidant potential; therefore, their consumption may benefit human health. Furthermore, the leaves, stalks and seeds can also be used in different ways in food; however, few studies have been reported on these parts of the plant. This review brings an approach to the nutritional and functional properties of edible parts of nasturtium, aiming at adding value with potential applications for the development of new nutritious and functional food products, thus valuing biodiversity.