Brazilian Journal of Food Technology最新文献_第4页

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains 雪糕汁作为酿酒乳酸菌和白葡萄球菌本土菌株的培养和冷冻保护剂

Brazilian Journal of Food Technology Pub Date : 2023-02-06 DOI: 10.1590/1981-6723.11922

Noelia Palavecino Prpich, Ernesto Sanabria, M. F. Gliemmo, M. Cayré, M. Castro

{"title":"Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains","authors":"Noelia Palavecino Prpich, Ernesto Sanabria, M. F. Gliemmo, M. Cayré, M. Castro","doi":"10.1590/1981-6723.11922","DOIUrl":"https://doi.org/10.1590/1981-6723.11922","url":null,"abstract":"Abstract Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture. Latilactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10 comprised the autochthonous starter culture SAS-1 designed for the manufacture of dry sausages. This study evaluated the use of yacon juice as a potential growth medium and cryoprotectant for these bacteria. The growth medium was prepared with yacon juice supplemented with peptone and dipotassium phosphate. After growing, cells were resuspended in yacon juice (5, 10 and 25 mL/100 mL) and lyophilized. Viable cells were count before, immediately after lyophilization, and along 6 months of refrigerated storage. Both bacteria grew in every yacon concentration tested; however, juice concentration affected their growth. Latilactobacillus sakei grew at μ = 0.256 ± 0.01 giving the highest bacterial density at 10 mL/100 mL (Log DOmax 0.33 ± 0.01). While 5 mL/100 mL yacon juice provided the best conditions for S. vitulinus growth (μ = 0.215 ± 0.016; Log DOmax 0.32 ± 0.01). After lyophilization, the survival rate was 91.1% for L. sakei and 65.8% for S. vitulinus. Throughout storage, high cell counts suggested good stability of both bacteria. Results revealed that yacon juice comprises a nutritive substrate for the growth and cryopreservation of tested strains from the genus Latilactobacillus and Staphylococcus.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67142432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O 18O/16O同位素分析法测定葡萄汁中外源水分

Brazilian Journal of Food Technology Pub Date : 2023-01-27 DOI: 10.1590/1981-6723.17222

Mirella Mallmann Kercher, S. Leonardelli, Gilberto João Cargnel, R. Vanderlinde

{"title":"Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O","authors":"Mirella Mallmann Kercher, S. Leonardelli, Gilberto João Cargnel, R. Vanderlinde","doi":"10.1590/1981-6723.17222","DOIUrl":"https://doi.org/10.1590/1981-6723.17222","url":null,"abstract":"Abstract The consumption of grape juice has been growing significantly, so its quality is becoming an issue of great importance, both for the consumer and for the industry. However, identifying adulteration in juice is a great challenge and requires a reliable analytical process. The isotope ratio (18O/16O) is an important tool to determine the addition of exogenous water in beverages, however, there is no official method for juice in Brazil. This study aimed to develop and validate a method for detecting exogenous water in grape juice through isotopic analysis of 18O/16O. The development and validation of the analytical method were performed using Isotope Ratio Mass Spectrometry (IRMS). The effect of temperature and evaporation of δ18O in experimental juices was evaluated, and reference values were found for juices based on the δ 18O of musts. The influence of the juice industrial production process on 18O values was verified, and commercial juices were evaluated in relation to the values of reference regarding the addition of water. The temperature and evaporation parameters did not influence the results of the 18O of the juice, as they presented differences lower than the method uncertainty. The heat exchanger system did not influence the proposed method. The reference values for juice can come from the musts, without affecting the interpretation of the final results. Of the thirty real juices analyzed, nine had exogenous water, three proved to be reconstituted juices and eighteen were considered to have no exogenous water. The method proposed and validated in this study presented values for the limit of detection (LOD) of 0.24‰, the limit of quantification (LOQ) of 0.97‰ and measurement uncertainty of 0.71‰, proving to be effective for the detection of exogenous water in grape juice, through of the analysis of the isotopic ratio of 18O/16O by IRMS.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67145052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The usefulness of ecotoxicological approaches to assess environmental impacts caused by oil spills 生态毒理学方法评估石油泄漏造成的环境影响的有效性

Brazilian Journal of Food Technology Pub Date : 2023-01-27 DOI: 10.38152/bjtv6n1-005

D. Abessa

引用次数: 0

Aplicação do FMEA na prevenção de acidentes ocupacionais na construção civil FMEA在土木建筑职业事故预防中的应用

Brazilian Journal of Food Technology Pub Date : 2023-01-24 DOI: 10.38152/bjtv6n1-004

Lucio Garcia Veraldo Junior, Matheus Marcelino Lescura, Henrique César Sampaio, Paulo França Barbosa Neto

{"title":"Aplicação do FMEA na prevenção de acidentes ocupacionais na construção civil","authors":"Lucio Garcia Veraldo Junior, Matheus Marcelino Lescura, Henrique César Sampaio, Paulo França Barbosa Neto","doi":"10.38152/bjtv6n1-004","DOIUrl":"https://doi.org/10.38152/bjtv6n1-004","url":null,"abstract":"Esta pesquisa trata da aplicação da ferramenta FMEA na construção civil a fim de prevenir acidentes ocupacionais durante o trabalho. Diante das características das atividades, a construção civil é um dos setores mais problemáticos em relação à ocorrência de acidentes do trabalho. Assim, a implementação da segurança ocupacional é extremamente importante para prevenir acidentes, e a utilização da ferramenta FMEA para analisar riscos ocupacionais definindo medidas preventivas para os trabalhadores. O propósito desta pesquisa é por meio do uso da ferramenta FMEA analisar os possíveis riscos no trabalho da construção civil, a fim de estabelecer a criticidade entre eles e implementar um plano de ações preventivas de modo a reduzir o número de acidentes. Neste estudo pode-se concluir que, por meio da utilização da ferramenta FMEA, é possível elencar os riscos de forma quantitativa e definir prioridades para ações. Assim, permitiu identificar a redução de acidentes e o alcance da meta estabelecida, resultando em 1 ocorrência durante um período de 6 meses.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77002979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water 用热水和非热水自洗系统的肉鸡切脚盘的微生物学评价

Brazilian Journal of Food Technology Pub Date : 2023-01-23 DOI: 10.1590/1981-6723.04622

Ricardo Cavani, M. Rubio, L. Alves, Khauston Augusto Pereira Alves, M. Cardozo

{"title":"Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water","authors":"Ricardo Cavani, M. Rubio, L. Alves, Khauston Augusto Pereira Alves, M. Cardozo","doi":"10.1590/1981-6723.04622","DOIUrl":"https://doi.org/10.1590/1981-6723.04622","url":null,"abstract":"The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log 10 CFU/cm 2 , respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log 10 CFU/cm 2 . Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adição de cinzas de casca de ovo e concha marinhas para melhorar as propriedades físicas e mecânicas do concreto 添加蛋壳灰和贝壳灰，改善混凝土的物理力学性能

Brazilian Journal of Food Technology Pub Date : 2023-01-13 DOI: 10.38152/bjtv6n1-003

Abigail Kenia Hurtado Cueva, Mayli Pariona Auccatoma, Luis Jimmy Clemente Condori, Leopoldo Choque Flores

引用次数: 0

Adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural 添加咖啡渣和甘蔗对结构混凝土抗压和抗拉强度的影响

Brazilian Journal of Food Technology Pub Date : 2023-01-12 DOI: 10.38152/bjtv6n1-002

Ana Iris Castro Mendoza, Fiorela Yselina Perez Pereda, Luis Jimmy Clemente Condori, Leopoldo Choque Flores

{"title":"Adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural","authors":"Ana Iris Castro Mendoza, Fiorela Yselina Perez Pereda, Luis Jimmy Clemente Condori, Leopoldo Choque Flores","doi":"10.38152/bjtv6n1-002","DOIUrl":"https://doi.org/10.38152/bjtv6n1-002","url":null,"abstract":"A pesquisa sobre a adição de resíduos de café e cana-de-açúcar na resistência à compressão e à tração do concreto estrutural teve como objetivo principal melhorar a resistência à compressão e à tração do concreto estrutural através da adição de resíduos da casca de café e cana-de-açúcar na proporção de GE 1 (2% CCC + 0.25% FBCA), GE 2 (4% CCC + 0.25% FBCA), GE 3 (2% CCC + 0.50%) e GE 4 (4% CCC + 0.50% FBCA) em substituição ao agregado miúdo, portanto, a investigação se justifica para melhorar as propriedades do concreto e sua contribuição para o ambiente. A metodologia usado um tipo e delineamento de pesquisa aplicada - experimental, que foi de amostragem não probabilística em que houve um padrão e amostra experimental de acordo com os critérios relevantes do pesquisador com Nesta investigação, o foram realizados os respectivos testes do concreto com base em 3 tubos de ensaio por dose de incorporação de cinza de casca de café e fibras de bagaço de cana para comodidade do pesquisador que incluiu vários fatores, posteriormente foram realizados os testes em laboratório e por fim foram analisados pelo Minitab ferramentas estatísticas.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81180979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparação da fibra acrílica e da fibra de borracha nas propriedades físicas e mecânicas do concreto f'c= 280 kg/cm2 丙烯酸纤维和橡胶纤维对混凝土f'c= 280kg /cm2物理力学性能的比较

Brazilian Journal of Food Technology Pub Date : 2023-01-12 DOI: 10.38152/bjtv6n1-001

Aldair Enrique Sandoval Tamariz, Jeremi Jheferson Solano Vega, Luis Jimmy Clemente Condori, Leopoldo Choque Flores

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Knowledge and good food handling practices for products of animal origin in the home setting 家庭环境中动物源性产品的知识和良好的食品处理规范

Brazilian Journal of Food Technology Pub Date : 2023-01-01 DOI: 10.1590/1981-6723.05523

Eduarda de Cássia Lima Brugeff, Fernando de Almeida Borges, Daniele Bier

{"title":"Knowledge and good food handling practices for products of animal origin in the home setting","authors":"Eduarda de Cássia Lima Brugeff, Fernando de Almeida Borges, Daniele Bier","doi":"10.1590/1981-6723.05523","DOIUrl":"https://doi.org/10.1590/1981-6723.05523","url":null,"abstract":"Abstract Good food handling practices should be adopted in the home setting, as inadequate practices could lead to the outbreak of foodborne illnesses. The aim of the present study was to investigate knowledge and good food handling practices for products of animal origin by consumers in the home setting and test associations with the socioeconomic characteristics of the respondents. A questionnaire was answered by a non-probabilistic sample. The questionnaire was available online on free access digital platforms for seven days and was used to collect information on the gender, age, income, and schooling of the respondents as well as safe food handling practices in the home setting. Data analysis involved descriptive statistics and the chi-square test to compare the frequencies of the answers per category. A total of 666 responses were obtained. Most respondents were women, had a university/college education, were between 30 and 59 years of age, and had an income of more than four times the monthly minimum wage. The majority of respondents reported positive practices and attitudes regarding food handling in the home setting; 99.5% washed their hands prior to handling food, 89% performed the cooking of animal products and 85.6% washed the cutting surface after cutting each food. Associations were found between some attitudes reported by consumers and the categories of gender, age, schooling, and income (p ≤ 0.05). Women had more good food handling practices compared to men. The results suggest that most respondents practiced good food handling practices. Safe practices were related to the level of schooling, monthly income and age of the participants.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135659556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends 由全香蕉粉和米粉混合制成的挤出基薄片的物理化学性质

Brazilian Journal of Food Technology Pub Date : 2023-01-01 DOI: 10.1590/1981-6723.02923

Ronel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez Ascheri

引用次数: 0