Cell wall hemicelluloses are useful in various industries due to their ability to form edible and biodegradable films with plasticizerssuch as glycerol. The objective of this research was toextract hemicelluloses from Caesalpina pulcherrima and Tamarindus indica, produce film blends from them, and evaluate their properties and their product development potential. The extraction process providedyields of 25% galactomannan (GalCp) from C. pulcherrimaand 20% xyloglucan (XilTi) from T. indica. The apparentM w obtained by GPC were 4.35 x 10 6 g/mol and 2.03 x 10 6 g/mol for GalCp and XilTi respectively. The ratio of mannose/galactose in GalCp determined by 13 C NMR was (2 : 1), while the ratio of glucose/xylose/galactose in XilTi obtained by 13 C NMR was (1.0: 1.2: 1.0). All filmogenic solutionsfrom these hemicelluloses showed non-Newtonian rheological behavior at 25 °C. The IR spectra were consistent with the presence of GalCp and XilTi and were fully assigned.Galactomannan film exhibited a higher permeability to moisture than xyloglucan and the blends.All films showed less than 20% opacity; thus, they were relatively transparent. Thermogravimetric analysis indicated that the blend films had good thermal stability.The use of theseblends permits a wider range of properties to be obtained than the hemicelluloses alone.Thus, these materials may serve asuseful biodegradable and environmentallyfriendly materials for food packaging applications.

No abstract

Neste estudo, foi avaliada a resistência a drogas antifúngicas em 51 cepas de Candida tropicalis isoladas de amostras clínicas no Estado do Ceará, Brasil. Resistência antifúngica foi um evento raro no nosso estudo e foi restrita a 3 (5,9%) das cepas de Candida tropicalis, que exibiram resistência a fluconazol e itraconazol.

New functional foods and beverages can be developed using bioactive compounds present in pequi oil. Complex coacervation is an encapsulation method used for preserving bioactive molecules, especially those that are hydrophobic or sensitive to high temperatures. The objective of this work was to produce and characterize pequi oil microparticles using cashew gum/gelatin matrix (CG/GE) through complex coacervation. Gum Arabic (GA) was also studied in comparison with CG. The coacervation process was performed withoutpequi oil to determine the ideal proportions of the matrix components, followed by the embedding of the oil inthe microparticles for evaluation. Satisfactory microparticles were produced at pH 4.5 in the weight ratios of CG/GE = 2:1 and GA/GE = 1:3. Pequi oil release was greater in acidic pH, especially at pH 2 for the CG/GE matrix. The encapsulation efficiency for CG/GE and GA/GE was 72.53% (±4.80) and 82.77% (±6.09), respectively. The results showed that the CG/GE combination seemed very promising as anencapsulation matrix, especially for food applications involving pH values higher than 3.

Optimized conditions of cashew gum (CG)/and chitosan (CT) were evaluated for the encapsulation of pequi oil by complex coacervation. A comparison was established with gum Arabic (GA)/CT. At first, the coacervation process without pequi oil was performed for determining the most appropriate proportion and pH for microparticle formation. The best conditions were of 22:1 at pH 4.5 for the CG/CT, and 6:1 at pH 3.5 for the GA/CT. Pequi oil release in a pH range was higher in pH 4.5 and 5 for GA/CT and CG/CT, respectively. Microparticle yield was about 60% for both complexes. The microparticle size was 4.8 and 2.7 mm for CG/CT and GA/CT, respectively. The encapsulation efficiency was 86 and 89% for CG/CT and GA/CT, respectively. CG forms an interesting complex with CT, 22:1 ratio at pH 4.5, for a suitable encapsulation of pequi oil. Practical applicationsPequi oil has attractive anti-inflammatory and antioxidant properties that could be used in the formulation of new cosmetics and nutraceuticals. The microencapsulation of pequi oil assists in the conservation of these properties because it avoids the direct exposure of the actives molecules to environmental factors and to the reagents and procedures involved in the preparation of a product.Complex coacervation method is recommended for the encapsulation of lipophilic substances and has the great advantage of not using high temperatures and being carried out in aqueous medium.

Objective: To evaluate the nutritional information and labeling of cereal food for infants and children in early childhood in accordance with current legislation. Materials and Methods: We checked 30 product labels, being 25 cereal flour brands, four beverages ready for consumption and a ready baby food brand, acquired by free access in three large supermarkets in Fortaleza, Ceara state, Brazil. The labels were photographed and analyzed through a checklist of items of the Collegiate Board Resolutions n. 259/02, 360/03, 222/02, Decrees n. 36/98 and 29/98, and Law n. 11265/06. Data were grouped into a database and statistically analyzed in a descriptive way. Results: We observed 12 nonconformities concerning labeling of packaged foods, nutrition information, technical regulation of cereal-based foods for babies and the Brazilian Standard for Food Commercialization of Infant and Young Child. Conclusion: Given the reduced nonconformity percentage, it would take more studies to elucidate this problem, increase monitoring of this type of product, as well as implementing educational activities to help parents and caregivers to better recognize the right products to their children, through the label knowledge of these products.

O presente estudo teve por objetivo identificar o perfil microbiológico das polpas de frutas congeladas consumidas no nordeste brasileiro por meio de uma revisão bibliográfica do tipo sistemática de estudos publicados entre 2016 e agosto de 2021. As pesquisas foram realizadas em bases de dados selecionadas (Google Acadêmico, Periódicos CAPES e SciELO) utilizando-se os seguintes termos/descritores: polpa de fruta, perfil microbiológico, qualidade, nordeste, “fruit pulp”, “microbiology profile”, “quality” e “northeast” e suas combinações. Os resultados das buscas foram selecionados e analisados, compreendendo o objetivo do estudo, além de critérios de inclusão e exclusão. Foram encontrados 472 estudos, sendo o total de 20 artigos selecionados para coleta e síntese dos dados. Observou-se que as mais variadas polpas de fruta são consumidas pela região, com destaque para acerola, cajá, caju e maracujá. Os principais parâmetros microbiológicos avaliados foram: enumeração de coliformes totais e coliformes termotolerantes (80%), contagem de bolores e leveduras (70%) e pesquisa de Salmonella (60%). As polpas de frutas congeladas consumidas no nordeste brasileiro apresentam problemas na padronização dos parâmetros microbiológicos estabelecidos pela legislação, resultando em produtos impróprios para o consumo. Diante do exposto, destaca-se a importância da aplicação correta das boas práticas de fabricação, bem como a capacitação do corpo técnico de controle de qualidade e fiscalização do processamento de polpas de fruta consumidas na região nordeste brasileiro.

The objective of this study was to evaluate the physical-chemical and microbiological characteristics of four brands of traditional cream cheeses with different market value. Three batches of the four commercial brands of cream chesses were acquired, totaling 12 samples. The differences in pH, titratable acidity, starch, fat in dry extract, moisture, ash, lipids, protein, and carbohydrates were measured by physico-chemical analyzes, while the of thermotolerant coliforms and Staphylococcus aureus spp. counts were performed by microbiological analyzes. Regarding the four evaluated brands, < 3 Most Probable Number of thermotolerant coliforms and an absence of colonies characteristic of Staphylococcus aureus were found. There was no significant difference between the brands studied at 5% of significance for the fat in dry extract, moisture, ash and lipids. All the analyzed cream cheese samples differed significantly (p < 0.05) for the starch content. The analyzed samples showed satisfactory hygienic-sanitary quality. The physical-chemical evaluation results presented standardization in the cream cheese preparation, regardless of the amount charged, however, there was a lack of information on the use of starch on all labels.