In March 2020, WHO declared a pandemic state due to SARS-CoV-2 having spread. TaqMan-based real-time RT-qPCR is currently the gold standard for COVID-19 diagnosis. However, it is a high-cost assay, inaccessible for the majority of laboratories around the world, making it difficult to diagnose on a large scale. The objective of this study was to standardize lower cost molecular methods for SARS-CoV-2 identification. E gene primers previously determined for TaqMan assays by Colman et al. (2020) were adapted in SYBR Green assay and RT-PCR conventional. The cross-reactivity test was performed with 17 positive samples for other respiratory viruses, and the sensibility test was performed with 8 dilutions (10 based) of SARS-CoV-2 isolated and 63 SARS-CoV-2-positive samples. The SYBR Green assays and conventional RT-PCR have not shown amplification of the 17 respiratory samples positives for other viruses. The SYBR Green-based assay was able to detect all 8 dilutions of the isolate.
The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.
The objective of this study was use green papaya peel, in order to evaluate the chemical and functional properties after drying at different temperatures, and to evaluate the sensory acceptability of breads added with flour from the green papaya peel. With the production of green papaya flour (PGPF), the physical, chemical and sensory properties of bread with partial addition of PGPF were evaluated. In the physical evaluation, the values of mass, before and after baking, height and expansion factor were determined. In the chemical evaluation, moisture, protein, ether extract, fibers, antioxidant activity, phenols, ash and color were determined. In the sensory analysis, 41 tasters, of both gender, performed the sensory test of a hedonic scale of nine points. Sample acceptability was assessed for sensory attributes, color, flavor, consistency and overall appearance. The tasters evaluated the breads and demonstrated greater acceptability for those who did not add PGPF. However, more studies are needed to evaluate the best level of inclusion that does not provide a bitter taste, since PGPF would add nutritional value to breads due to the high protein and fiber content.
Influência do tratamento térmico no rendimento e composição físicoquímica de queijos frescais Influence of thermal treatment in the yield and physical-chemical composition of fresh cheeses
Adição de extrato de casca de jaboticaba no desenvolvimento de embalagem inteligente para queijo prato Addition of jaboticaba skin extract in the development of smart packaging for cheese
The cashew residue is considered a raw material of paramount importance, in the agro-industrial system the full use of this residue is a goal that must be achieved. With that, the objective of this research was to develop and characterize cookies from the use of residue from the extraction of cashew juice from the cerrado. The cookies were made according to the adapted methodology, physical analyzes of diameter, thickness, average weight and volume were performed. The physical-chemical characterization of the samples was also carried out, determining: Moisture, Ashes, Lipids Proteins and Carbohydrates, as well as the determination of Salmonella and thermotolerant coliforms. recommended for all evaluated parameters.
The objective of this study was to model the spatio-temporal distribution of Digitaria insularis (D. insularis) and analyze the risk of selection of glyphosate-resistant biotypes in eucalyptus cultivation in Brazil. Global data on the distribution of the specie were collected and associated with their ideal growth characteristics. The models were generated using Climex software, providing a predictive modeling technique. Biological data, species distribution, and climatic parameters were used to predict and map potential areas for the species of interest through the combination of growth and stress indices, giving rise to the Ecoclimatic Index (EI). The spatial distribution of D. insularis is predominantly in South and Central America and southern North America. The model had a good fit with the collected data and predicted higher EI values for tropical and subtropical regions, as was the case in Brazil. Species growth can occur throughout the year, with lower rates in winter, mainly in the country’s southern regions. Brazil has high climatic suitability for the occurrence of Digitaria insularis. Due to the climate suitability evidenced by the models and the expressive use of the same active ingredient, there is a risk of selecting glyphosate-resistant Digitaria insularis biotypes in eucalyptus cultivation areas.
This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions to adjust non-linear regression models, and to calculate effective diffusion coefficients and activation energies. Saffron rhizomes were randomly collected in natura with a hoe from the soil in Rio Verde, Goiás, Brazil. They were subsequently sized, sanitized, and sliced into 2.63 ± 0.1 mm thick sections. Rhizomes were dried in an oven with forced air ventilation at 45, 55, 65 and 75 °C for 18, 14, 10 and 9 hours, respectively. As the temperature increased, drying time was reduced. Consequently, moisture content also decreased, facilitating the drying process by decreasing the energy required to remove water molecules. Among the analyzed models, the Midilli model was best adjusted to the data under different drying air conditions. Effective diffusion coefficients (D) were 9.17 × 10-11, 13.33 × 10-11, 20.09 × 10-11, and 35.89 × 10-11 m2 s-1 at 45, 55, 65 and 75 °C, respectively, increasing with higher temperatures. Activation energy for liquid diffusion during drying was 21.186 kJ mol-1.
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