Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents inhibitory activity against important foodborne pathogenic bacteria such as Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Bacillus cereus, Aeromonas hydrophila and Pseudomonas aeruginosa. Antimicrobial activity was not observed against Corynebacterium fimi, Clostridium perfringens, Escherichia coli, and the phytopathogenic fungi tested. When applied onto lettuce leaves, pecan nutshell extract reduced the counts of mesophilic and psychrotrophic bacteria in 2 and 4 log CFU/g, respectively, during storage of leafy for 5 days at refrigeration temperature (5 °C). The extract was not effective to inhibit yeast on lettuce leaves. Thus, the aqueous extract of pecan shell showed great potential to be used as a natural preservative in foods, acting mainly in the inhibition of spoilage and pathogenic bacteria.

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ResumoA produção artesanal de queijo colonial em municípios do Vale do Taquari é uma herança cultural dos imigrantes italianos. O presente trabalho teve por objetivo iniciar a contextualização do processo histórico e descrever as características da produção artesanal do queijo colonial em municípios da região do Vale do Taquari. Para compreender o contexto histórico da produção artesanal de queijo colonial, optou-se pela pesquisa qualitativa com viés etnográfico. A pesquisa envolveu três produtores artesanais de queijo colonial, dois produtores do município de Encantado e um produtor do município de Relvado, aqui denominados A, B, e C, respectivamente. Através

The objective of the present work was to evaluate the efficiency of chlorine dioxide to inhibit the growth of mesophilic bacteria, psychrotrophic bacteria and yeast and mold on strawberries compared to sanitizing sodium hypochlorite, currently the most widely used. The strawberries were treated with both sanitizers at a concentration of 100ppm and stored at temperatures of 15°C for 7 days or at 7°C for 25 days. The two sanitizers were effective in inhibiting the growth of micro-organisms tested, demonstrating that helped in increasing shelf life of strawberries. The chlorine dioxide showed in some tests, more efficient results than sodium hypochlorite, especially during the first few days of fruit storage. By the end of the tests, results were similar between them. Thus, results show that chlorine dioxide can replace sodium hypochlorite as a sanitizing of strawberries and that the control of the storage temperature is critical to enhance the fruit shelf life.

Na fabricação de queijos, as características do produto final são determinadas pelas propriedades físico-químicas e microbiológicas do leite utilizado e pelas etapas envolvidas no processo de fabricação. As intervenções tecnológicas podem influenciar nos aspectos físico-químicos, definindo o padrão de qualidade do produto maturado. Este estudo teve como objetivo avaliar o efeito do processo de cozimento da massa de queijo sobre a umidade do produto maturado, uma vez que essas informações são escassas na literatura. As análises de umidade foram realizadas em tempo pré-determinado, assim, análises de correlação entre a temperatura final da massa de queijo, o tempo de cozimento, umidade inicial, umidade final, perda de umidade e taxa de secagem de Queijo Prato Lanche foram analisadas. Os resultados mostram que o tempo de cozimento está relacionado com a temperatura final da massa. Quanto maior o tempo de cozimento, menores serão os valores de umidade inicial, umidade final e haverá menores perdas de umidade do queijo maturado. Assim, o tempo de cozimento e a temperatura final da massa de queijo devem ser rigorosamente controlados, visando valores de umidade desejados no produto.

No abstract

The objective of the present work was to evaluate the effect of sanitary inspection and artisanal related seal on colonial cheese acceptance and the emotions they evoke on consumers. Volunteers blindly rated their acceptance of four samples of a same batch cheese, which were related to different labels and checked all emojis. When consumers were exposed to the label without any seal the acceptance were higher than when they were presented to labels with the seals studied. Cheese acceptance evoked positive emotions, meanwhile the sanitary inspection seal was presented on product label, neutral, and negative emotions. The artisanal seal was associated with positive emotions, which was similar behavior when both seals were on cheese label.The impact of the sanitary inspection seal stimuli on acceptance was not related to volunteers' sociodemographic profile. Thus, seals impact on sensorial perception and emotions, and it is related to consumers' socio-demographic characteristics. Practical applicationResults contribute to the discussion over the artisanal products (cheeses in the present work) showing that the presence of regulatory seals impacts negatively on sensory acceptance and evokes other emotions that not only with positive valence. Also, results show that sociodemographic profile is related to sensory perception changes due to the presence of seals onto cheese labels. Thus, the present work brings the important information for to governments' agencies to further food policies and cheesemaking factories marketing drivers.

An increased incidence of muscular alterations in broiler meat has been observed, which is referred to as wooden breast. The present work aimed to produce two formulations of chicken sausages with 20 and 40% of moderated accentuated impairment of wooden breast, and compare them with normal breast as control formulation in terms of microbiological, nutritional, and physicochemical parameters including pH, shear force, textural profile, and sensorial characteristics. Results found that there was no significant difference (p > 0.05) in the carbohydrates, moisture, lipids, proteins, and shear force between the control formulation and the formulations with 20 and 40% wooden breast. However, in term of pH, there were significant differences (p < 0.05) between all three formulations. There was also a significant difference (p < 0.05) in term of hardness when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as adhesiveness and chewiness. There was a also significant difference (p < 0.05) in term of smoky aroma when comparing the control formulation with the formulations of 20 and 40% wooden breast, as well as texture defects and pink colour. The moderated accentuated impairment of wooden breast presents a technological potential for the production of chicken sausage. Finally, it was found that the formulation with 20% wooden breast was proven a better option. In this regard, it can be considered as an alternative to reduce economic losses incurred by the poultry industry since processing guarantees the characteristics of the final product including its sensorial quality are without unfavourable effects.