Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Item Protein beverages containing anthocyanins of jabuticaba(Food Science and Technology, 2019-01) Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo CésarThe objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.Item The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese(International Dairy Journal, 2011-02) Carvalho, Antônio Fernandes de; Pires, Ana Clarissa dos Santos; Souza, Ariana Aparecida Campos; Pinto, Maximiliano Soares; Silva, Paulo Henrique Fonseca da; Sobral, Denise; Paula, Junio César Jacinto de; Santos, Adbeel de LimaThis study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL−1) against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw milk. We also evaluated the influence of nisin on the physicochemical properties, mechanical characteristics and colour of the cheese over 60 days of ripening. Nisin was effective in reducing S. aureus count in Serro cheese; a reduction of 1.2 and 2.0 log cycles in S. aureus count was observed from the 7th day of ripening for cheese containing 100 IU mL−1 and 500 IU mL−1 of nisin, respectively, compared with the control sample. The major changes in physicochemical properties, mechanical characteristics and colour were associated with cheese ripening, except for the index of ripening, which was lower in the presence of nisin. The addition of nisin is a powerful tool to contribute to the safety of traditional cheese produced with raw milk.Item Beverages formulated with whey protein and added lutein(Ciência Rural, 2017) Rocha, Juliana de Cássia Gomes; Mendonça, Adriana Corrêa; Viana, Kéllen Wanessa Coutinho; Maia, Mariza de Paiva; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Stringheta, Paulo CésarThis study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.Item Selective enumeration of propionibacteria in Emmental-type cheese using PetrifilmTM Aerobic count plates added to lithium glycerol broth(Journal of Dairy Research, 2013-08) Freitas, Rosângela de; Luiz, Lívia M. Pinheiro; Alves, Maura Pinheiro; Valence-Bertel, Florence; Nero, Luís Augusto; Carvalho, Antônio Fernandes dePropionibacteria derived from dairy products are relevant starter cultures for the production of Swiss and Emmental-type cheeses, and the monitoring of which is mandatory for proper quality control. This study aimed to evaluate an alternative procedure to enumerate propionibacteria, in order to develop a reliable and practical methodology to be employed by dairy industries. 2,3,5-triphenyltetrazolium chloride (TTC) inhibitory activity was tested against five reference strains (CIRM 09, 38, 39, 40 and 116); TTC at 0·0025% (w/v) was not inhibitory, with the exception of one strain (CIRM 116). Subsequently, the four TTC-resistant strains, three commercial starter cultures (PS-1, PB-I, and CHOO) and twelve Emmental-type cheese samples were subjected to propionibacteria enumeration using Lithium Glycerol (LG) agar, and Petrifilm™ Aerobic Count (AC) plates added to LG broth (anaerobic incubation at 30 °C for 7 d). Petrifilm™ AC added to LG broth presented high counts than LG agar (P<0·05) for only two reference strains (CIRM 39, and 40) and for all commercial starter cultures. Cheese sample counts obtained by both procedures did not show significant differences (P<0·05). Significant correlation indexes were observed between the counts recorded by both methods (P<0·05). These results demonstrate the reliability of Petrifilm™ AC plates added to LG broth in enumerating select Propionibacterium spp., despite some limitations observed for specific commercial starter cultures.Item Conservação à temperatura ambiente de uma bebida a base de soro de leite envasada a quente(Ciência Rural, 2014-11) Luiz, Lívia Maria Pinheiro; Rocha, Juliana de Cássia Gomes; Sá, João Paulo Natalino de; Brandão, Sebastião César Cardoso; Araújo, Emiliane Andrade; Carvalho, Antônio Fernandes deA indústria de leite e derivados no Brasil lança todos os anos diversos novos produtos no mercado, incluindo produtos de alto valor nutricional e tecnologia de fabricação de baixo custo. Focando neste tema, foi avaliado o efeito do envase a quente de uma bebida a base de soro de leite tratada termicamente após fermentação, e sua conservação à temperatura ambiente, por 84 dias. Durante o processamento, utilizou-se um tratamento térmico brando, aliado ao baixo pH, para que a bebida pudesse ser armazenada a temperatura ambiente. Garrafas PET de 250 mL foram utilizadas para o envase a quente do produto. Para avaliar sua estabilidade durante o armazenamento, foram realizadas periodicamente análises físico-químicas, microbiológicas e análise sensorial. Os resultados obtidos foram analisados por análise de variância e teste de Tukey para comparação de médias. Análises físico-químicas e microbiológicas indicaram que a bebida manteve-se estável; entretanto, o sabor foi alterado ao longo do armazenamento. O baixo custo do processamento e embalagem são benefícios do produto avaliado, podendo-se concluir que a bebida é uma boa forma para a utilização do soro de leite. Uma grande vantagem deste produto é o seu armazenamento à temperatura ambiente, dispensando o uso da refrigeração durante o transporte e acondicionamento em supermercados.Item Flow regime assessment in falling film evaporators using residence time distribution functions(Journal of Food Engineering, 2015-09) Silveira, Arlan Caldas Pereira; Tanguy, Gaëlle; Perrone, Ítalo Tuler; Jeantet, Romain; Ducept, Fabrice; Carvalho, Antônio Fernandes de; Schuck, PierreA falling film evaporator (FFE) is an industrial device to concentrate solutions. The aim of this study was to identify the flow regime, and characterize and model the residence time distribution (RTD) functions of a FFE. Experimental runs were carried out with skim milk at three different feed mass flow rates. Flow was characterized using experimental Reynolds number (Ref). The RTD function in the FFE was measured in four sections of the vacuum evaporator equipment. These RTD functions were modeled by a combination of perfectly mixed reactor tanks in series. In this study, when the flow regime changed from wavy-laminar to laminar, the mean residence time increased. The flow was analyzed as a main and a minor retarded flow, where two layers of product flowed through the evaporation tubes. The future of this work consists of extending the RTD approach to other products and operating conditions in the evaporator device.Item Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons(Food Research International, 2018-03-21) Martins, Mayra Carla de Freitas; Freitas, Rosângela de; Deuvaux, Júlio Cesar; Eller, Monique Renon; Augusto Nero, Luís; Carvalho, Antônio Fernandes deThe microbiota from artisanal cheeses produced in the Amazonian region is evaluated. Samples of artisanal cheeses were obtained from markets in Conceição do Araguaia and Redenção (Pará, Brazil) over rainy and dry seasons, and their biodiversity was assessed by culture-dependent and culture-independent methods. Mean counts of lactic acid bacteria (LAB) in cheeses ranged from 7.32 to 8.84 log CFU/g, for both seasons. Members of genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc were predominant. The amplification of the 16S rRNA V6-V9 region, followed by a temporal temperature-gradient gel electrophoresis (TTGE) and sequencing of the TTGE bands revealed important differences in the microbial composition variability between samples from the two seasons and among cheese samples analyzed. TTGE showed the presence of microorganisms that are frequently found in cheese, such as L. lactis subsp. lactis, as well as other non-usual species, such as Macrococcus caseolyticus and Corynebacterium variabile. Moreover, TTGE analysis revealed the presence of microorganisms that have been isolated from other types of foods (Paralactobacillus selangorenses) along with some not usually found in foods, such as Exiguobacterium acetylicum, plus the presence of pathogenic microorganisms (Granulicatella elegans and Aerococcus sanguinicola). The present molecular approaches combined with culture-dependent methods provided a more detailed description of the microbial ecology of traditional cheeses from the Amazonian region in northern Brazil.Item Parâmetros industriais da produção de doce de leite(Revista do Instituto Laticínios Cândido Tostes, 2017-03-14) Oliveira, Ana Carolina Paiva de; Pinto, Sandra Maria; Carvalho, Antônio Fernandes de; Schuck, Pierre; Perrone, Ítalo Tuler; Abreu, Luiz RonaldoO objetivo deste estudo foi avaliar parâmetros industriais da produção de doce de leite. Durante 37 produções em escala industrial foram determinados o rendimento, o teor de sólidos solúveis e umidade do produto, o consumo de vapor e a duração da evaporação. Correlações foram estabelecidas entre as variáveis. A equação ST = 1,02 SL + 1,15, sendo ST = teor de sólidos totais, SL = teor de sólidos solúveis, descreve a relação entre ST e SL e constitui importante ferramenta para padronizar a produção e a composição do produto. A correlação mais forte estabelecida entre as variáveis ocorreu entre o tempo de produção (minutos) e o consumo de vapor (kg/h). O balanço de massa indicou uma perda média de 11,8% durante as produções. Melhorias na transferência do leite, açúcar e do produto final são indicadas como a principal solução para a redução das perdas nestas produções de doce de leite.Item Influência do equipamento na cinética de cristalização do soro concentrado(Revista Instituto Laticínios Cândido Tostes, 2017-05-17) Simeão, Moisés; Stephani, Rodrigo; Tavares, Guilherme Miranda; Carvalho, Antônio Fernandes de; Schuck, Pierre; Perrone, Ítalo TulerO principal objetivo deste trabalho consistiu na determinação do efeito do tipo de cristalizador na eficiência da cristalização da lactose em soro de leite concentrado, utilizando dois equipamentos que dispõem de diferentes formas de agitação (tanque 1 – agitador central e tanque 2 – agitador periférico), mantendo as demais condições de cristalização constantes, como: taxa de resfriamento; temperatura; velocidade de agitação; tempo de cristalização e teor se sólidos solúveis por tratamento. A maior taxa de cristalização no soro concentrado foi obtida pelo emprego da agitação central [Tempo (min) = 0,1927 (% cristalização da lactose) + 21,681] e [Tempo (min) = -0,06 (oBrix) + 51,233] sob a taxa de resfriamento de -0,34 oC ± 0,05 oC por minuto, durante a primeira hora e alcançando a temperatura de 25,8o ± 1,2 oC após 4 horas. A agitação central promoveu as maiores taxas de cristalização em soro concentrado com 50 oBrix, 55 oBrix e 60 oBrix. Observou-se que mudanças nas condições de cristalização do soro concentrado (em diferentes tanques) e no teor de sólidos solúveis implicam na obtenção de pós com diferentes propriedades de reidratação, de adesão e com teores distintos de lactose cristalizada, impactando na conservação durante o prazo de validade.Item Aspectos coloidais da adesão de micro-organismos(Química Nova, 2010-09-01) Araújo, Emiliane Andrade; Andrade, Nélio José de; Carvalho, Antônio Fernandes de; Ramos, Afonso Mota; Silva, Cleuber Antônio de Sá; Silva, Luis Henrique Mendes daThe ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.