Devido ao aumento significativo do consumo de frutas e seus derivados, é preciso investir em operações que visem seu aproveitamento, minimizando as perdas pré e pós-colheita, devido a sua alta perecibilidade. O processamento de polpa de frutas é uma técnica muito utilizada, pois grande parte da população busca praticidade e uma alimentação mais saudável, além de aumentar o tempo de conservação do produto e conseguir fornecê-lo a regiões distantes e em períodos de entressafras. O presente trabalho avaliou físico-química e microbiologiamente, em três meses consecutivos, 17 sabores de polpas de fruta de uma empresa produtora com a finalidade de utilizar o controle do produto final como meio de identificar falhas de controle presentes na aquisição de matéria-prima e durante as etapas de processamento e embalagem. Percebeu-se que cerca de 65% do total das polpas estavam impróprias ao consumo humano, sendo o maior percentual entre as análises físico-químicas (45%), seguidas pelas microbiológicas (30%). Na característica microbiológica, a grande quantidade de bolores e leveduras sugere falha nas etapas de limpeza e sanitização dos frutos e na área de processamento. Para as análises físico-químicas, pH e teor de sólidos solúveis totais foram os mais alarmantes, verificando-se a possibilidade de adição de água (ilegal) e excesso de acidulante, o que faz com a polpa perca sua identidade com a fruta. As frutas mais problemáticas foram abacaxi, ameixa, cajá, caju, graviola, goiaba e maracujá. O controle do produto final se mostrou essencial para a garantia de qualidade da empresa. ABSTRACT: Due to the significant increase in consumption of fruits and their derivatives, it is necessary to invest in operations aimed at their use, minimizing the pre and post-harvest losses, due to its high perishability. The fruit processing pulp is a widely used technique because much of the population seeking convenience and a healthier diet, in addition to increase the product shelf life and can provide it to distant regions and periods off season. This study evaluated physicochemical and microbiological characteristics, in three consecutive months, 17 flavors of fruit pulp of a manufacturing company in order to use the final product control as a means to identify control gaps present in the acquisition of raw materials as well as during processing steps and packaging. It was noticed that about 60% of all pulps were unfit for human consumption, with the highest percentage in the physicochemical analysis (45%), followed by microbiological (30%). In the microbiological characteristics, the large amount of molds and yeasts suggest failure through cleaning and sanitizing fruits and in the processing area. For the physicochemical analysis, pH and total soluble solids content were the most alarming, verifying the possibility of water adittion (illegal) and acidulant excess, which causes the pulp loses its fruit identity. The most problematic fruits were pineapple, prune, cajá, cashew, graviola, guava and passion fruit. The control of the final pr...
The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/ V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p \ 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/ adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.
ABSTRACT. Functional foods have been highlighted by having, in addition to nutritional characteristics, the possibility of preventing risk and/or delaying the development of several non-communicable diseases (NCDs). In the last decade, many articles related to functional food have been published worldwide, and there is a need to understand how the theme is reflected in national journals. The present research aimed to collect information about publications covering the topic of functional foods in journals, synthesizing these data and interpreting them, evaluating the profile of the authors and a frequency of the articles involved with the subject by scientific journal and by State/region. Subsequently, they were evaluated as the most studied foods and as more used methodologies, besides a small discussion about the advances of the Brazilian legislation on the subject. Between 2000 and 2015, 118 articles were selected in 62 educational institutions from 18 Brazilian states. The South (44%) and Southeast (34%) regions were the ones that published more, having Rio Grande do Sul the largest representation (24%). The journal with the largest publication was Food and Nutrition and the authors' academic formation was diverse (29 areas in total), in particular Food Technology (21%), Nutrition (18%) and Food Engineering (13%). The Brazilian legislation is in development and has a good perspective to include new foods/ingredients with functional property.Keywords: information gathering, functional property request, Brazilian publications, Anvisa.Perfil de publicações sobre alimentos funcionais em revistas brasileiras: uma análise cienciométrica de 2000 a 2015 e uma visão geral da legislação brasileira RESUMO. Os alimentos funcionais destacam-se por possuírem, além de características nutricionais, a possibilidade de reduzirem o risco e/ou retardar o desenvolvimento de várias doenças não transmissíveis. Na última década, muitos artigos relacionados às propriedades funcionais de alimentos têm sido publicados mundialmente, havendo a necessidade de entender como o tema se reflete nos periódicos nacionais. O presente trabalho procurou coletar informações sobre as publicações, abrangendo o tema alimentos funcionais em periódicos nacionais, sintetizando esses dados e interpretando-os, avaliando o perfil dos autores e a frequência dos artigos envolvidos com o tema por revista científica e por Estado/região. Posteriormente, foram determinados quais os alimentos mais estudados e quais as metodologias mais empregadas, além de ter sido realizada uma pequena discussão sobre os avanços da legislação brasileira sobre o tema. Entre os anos 2000 e 2015 foram selecionados 118 artigos, em 62 instituições de ensino de 18 Estados brasileiros. As regiões sul (44%) e sudeste (34%) foram as que mais publicaram, tendo o Rio Grande do Sul a maior representação (24%). A revista com maior publicação foi a Alimentos e Nutrição e a formação dos autores era diversa (29 áreas no total), em especial Tecnologia de Alimentos (21%), Nutrição (18%) e Engenhar...
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