Morango: uma preocupação alimentar, ambiental e sanitária, monitorado por cromatografia líquida moderna

Oshita, Daniele; Jardim, Fontes

doi:10.4322/sc.2012.005

Cited by 10 publications

(13 citation statements)

References 80 publications

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“…Consumers appreciate the color, aroma, flavor, and nutritional properties of the strawberry, which increases its marketing power in many countries. It is estimated that 70% of the strawberry produced is destined for consumption in its natural form, and the other 30% is used after processing in jellies, jams, syrups, juices, yogurts, and ice creams (IBRAF, ; Oshita & Jardim, ).…”

Section: Resultsmentioning

confidence: 99%

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical–chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit. Practical Application In Brazil, there are many blackberry, blueberry, and strawberry cultivars grown in subtropical regions and high perishability hinders the fruit consumption in fresh form. In this context, through this study it was possible to verify which fruits are more suitable for processing in the form of jelly, as well as to optimize, based on sensory and nutritional characteristics, a mixed berry jelly formulation with greater attractiveness to consumers.

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Section: Resultsmentioning

confidence: 99%

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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“…Deste modo, ocorre a remoção de água, que proporciona um extrato final de menor polaridade, o que facilita a precipitação de co-extrativos ou interferentes polares e permite a injeção direta do extrato final nos equipamentos de CG ou CL [10,36] . Dependendo da composição da amostra, pode-se optar por sorventes com características diferentes ou misturas desses, como amina primária secundária (Primary Secondary Amine -PSA) ou propiletilenodiamina, carbono grafinitizado (Grafitized Carbon Black -GCB), octadecilsiloxano (C18), entre outros [37] .…”

Section: Tratamento Da Amostraunclassified

Técnicas de análise de resíduos de agrotóxicos em alimentos de origem vegetal: uma revisão

Meira¹

2015

Segur. Aliment. Nutr.

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Analise de resíduos de agrotóxicos. Meira.O objetivo deste artigo foi realizar a revisão bibliográfica dos principais métodos de análise de agrotóxicos em alimentos de origem vegetal. A importância dos métodos de análise de agrotóxicos neste tipo de alimento se dá em decorrência da ampla utilização desses produtos na produção de alimentos e do considerável consumo dos alimentos de origem vegetal. A exposição dos indivíduos aos agrotóxicos de forma aguda ou crônica pode ocasionar diversos tipos de agravos à saúde. Há, portanto, a necessidade de métodos de análise cada vez mais rápidos, de baixo custo, que utilizem menores quantidades de solventes e em contrapartida, que apresentem resultados precisos e englobem o maior número de compostos possível em uma única análise. Observou-se que os métodos de análise de agrotóxicos evoluíram significativamente e atualmente os métodos mais usuais e que conferem bons resultados são os métodos Quechers (Quick, Easy, Cheap, Effective, Ruged and Safe) para tratamento da amostra e a cromatografia líquida ou gasosa, acopladas ao espectrômetro de massas em série para separação, identificação e quantificação. As maiores dificuldades apontadas nos estudos analisados referem-se à complexidade da matriz analisada, as diferenças físico-químicas dos compostos a serem examinados e o alcance da sensibilidade metodológica. Palavras-chave: Agrotóxicos, Análise, Multirresíduo, Resíduo.The purpose of this article was to conduct a literature review of the main pesticide analysis methods in plant foods. The importance of pesticide analysis methods in this type of food occurs due to the extensive use of these products in food production and the considerable consumption of plant foods. Population exposure to pesticides of acute or chronic form can cause a variety of health problems. Therefore, there is the necessity for analysis methods increasingly faster, of low cost, using lower amounts of solvents, on the other hand, that present accurate results and involving the largest possible number of compounds in a single analysis. It was observed that pesticide analysis methods have evolved significantly and nowadays the most usual methods and which give good results are QuEChERS method (Quick, Easy, Cheap, Effective, Ruged and Safe) for treatment of the sample and liquid or gas chromatography, coupled to a mass spectrometer series for separation, identification and quantification. The head difficulties identified in the studies analyzed refers to the complexity of the analyzed matrix, the physicochemical differences of the compounds to be examined and the scope of methodological sensitivity.

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“…É sensível à baixa umidade, falta de água, intensidade e duração da luz e alta temperatura. A parte comestível é constituída por um receptáculo suculento e carnoso, formando um pseudofruto (Oshita;Jardim, 2012;Sanhueza et al, 2005).…”

Section: Introductionunclassified