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Rio de Janeiro, Brazil

Silva-Angulo A.B.,Biopolis SL | Zanini S.F.,Federal University of Espirito Santo | Rodrigo D.,CSIC - Institute of Agricultural Chemistry and Food Technology | Rosenthal A.,Embrapa Food Technology | Martinez A.,CSIC - Institute of Agricultural Chemistry and Food Technology
Food Control | Year: 2014

The aim of this work was to compare the growth kinetics of Listeria innocua and Listeria monocytogenes serovar 4b exposed to carvacrol, considering two initial inoculum sizes, and the occurrence of sublethal damage in these cell populations, by plating them in selective and non-selective medium. Bacteria were grown in TSB supplemented with carvacrol: 0.0μL/mL (control), 0.100μL/mL and 0.175μL/mL. The increase in carvacrol concentration resulted in an extended lag phase and lower maximum growth rate in comparison with the untreated cells (p≤0.05). In the presence of carvacrol, the lower inoculum size showed an increased growth rate and relatively longer lag phase compared to the higher inoculum size (p≤0.05). The cells of L.innocua and L.monocytogenes had a greater extension of lag time, slower growth rate and higher percentage of injured cells when treated with carvacrol (p≤0.05). Results also indicated that L.monocytogenes grows faster than L.innocua when treated with carvacrol, this scenery could compromise the use of L.innocua as a surrogate for L.monocytogenes serovar 4b for this antimicrobial substance. Finally, it was shown that good growth control of Listeria was achieved with 0.175μL/mL of carvacrol. © 2013 Elsevier Ltd. Source


Ares G.,University of the Republic of Uruguay | De Saldamando L.,University of the Republic of Uruguay | Gimenez A.,University of the Republic of Uruguay | Deliza R.,Embrapa Food Technology
Appetite | Year: 2014

Interest in understanding how foods affect consumers' perceived wellbeing has grown in the last decade due to the increasing need to modify dietary patterns. Considering that wellbeing is a broad concept that lacks of a unique definition, in order to use and measure this concept it is necessary to explore how consumers understand it, particularly in the context of food consumption. The aim of the present work was to investigate consumers' perception of wellbeing in a food-related context using an exploratory qualitative approach. A study was carried out with 120 Uruguayan participants using three qualitative techniques: word association, open-ended questions and free listing. Wellbeing in a food-related context was strongly associated with physical health. The expected effects of foods on wellbeing were mainly related to non-communicable diseases such as high cholesterol levels, hypertension, and cardiovascular diseases. However, hedonic and emotional aspects of food consumption were also salient for consumers perceived wellbeing. The information gathered in this study can contribute to the development of scales for measuring consumer perceived wellbeing when consuming foods. © 2013 Elsevier Ltd. Source


Deliza R.,Embrapa Food Technology | Rosenthal A.,Embrapa Food Technology | Hedderley D.,Crop and Food Research | Jaeger S.R.,The Horticulture and Food Research Institute of New Zealand Ltd
Journal of Sensory Studies | Year: 2010

Papaya is a popular fruit among Brazilian consumers, but one problem is that fruit ripens quickly due to the high temperatures of the country. Irradiation is an effective way of slowing down ripening, hereby increasing shelf-life, but consumer acceptance of this novel technology is paramount for its successful introduction by industry. Using conjoint analysis, this research measures consumer acceptance of irradiated papaya fruit in a sample of urban Brazilian consumers. The study assesses the joint influence of product appearance, price and information about the use of irradiation for consumer choice. Real fruit was used and consumer responses were collected through intercept interviews in supermarkets. These two empirical aspects add external validity to the research. The responses from a convenience sample of 168 consumers from Rio de Janeiro revealed that the product appearance, as a proxy for product quality, was the most important factor influencing decision to purchase papaya. Price was of lesser importance. The participants in this study did not reject papaya due to the labelled information about the use of irradiation. This suggests irradiation as a viable alternative for fruit producers. Consumers demonstrated no knowledge about food irradiation, and education initiatives may be useful as a strategy to aid commercial introduction of irradiated papaya in Brazil. © 2009, Wiley Periodicals, Inc. Source


Carvalho C.W.P.,Embrapa Food Technology | Takeiti C.Y.,Embrapa Food Technology | Onwulata C.I.,U.S. Department of Agriculture | Pordesimo L.O.,ADM Alliance Nutrition Inc.
Journal of Food Engineering | Year: 2010

Corn meal of various particle sizes ranging from 180 to 710 μm were processed in a twin-screw extruder to produce directly expanded extrudates. The extrusion process effects on the specific mechanical energy (SME), expansion indexes (radial, longitudinal and volumetric), pasting viscosity, water absorption index (WAI) texture properties, and microstructure were determined. Increasing the particle size decreased the SME input. Extrudates produced with corn meal of higher particle sizes expanded more than extrudates produced with smaller particle sizes. For all treatments there was no peak viscosity at 95 °C. But expanded corn meal extrudate from the 180 μm fraction showed a discontinuous gel matrix phase. Increasing corn meal particle size decreased WAI values. The mechanical resistance of the extrudates from the smallest particle size was significantly higher (p < 0.05) than that of the largest particle size. The microstructure of raw corn meal revealed large fractured particles with small rounded particles adhering to the surface. © 2009 Elsevier Ltd. Source


Potzernheim M.C.L.,IBAMA SCEN trecho 2 Ed. Sede | Bizzo H.R.,Embrapa Food Technology | Silva J.P.,Embrapa Genetic Resources and Biotechnology | Vieira R.F.,Embrapa Genetic Resources and Biotechnology
Biochemical Systematics and Ecology | Year: 2012

Piper aduncum is considered a priority species for conservation of genetic resources in Brazil due the commercial interest in its essential oil. The main goal of this study was to evaluate the variability of the essential oil from the leaves of four populations of . P. aduncum from Central Brazil using principal component analysis.Leaf samples of . P. aduncum were collected from four different places in the Distrito Federal, Brazil. The essential oil was obtained by hydrodistillation and analyzed using GC-FID and GC-MS. The yield of essential oil ranged from 0.7% to 1.3%. Individual populations collected from Brazlândia and Parque do Guará had similar chemical profiles, despite the geographic distance between the locations. The major constituents in both populations were 4-terpineol and piperitone.The composition of the essential oil from the Córrego Bananal population of . P. aduncum differed from the other populations and the chemical composition of the individuals formed two groups. The essential oil of one group was dominated by . trans-β-ocimene, bicyclogermacrene, safrol, and sarisan, whereas the other group contained high content of β-phellandrene, . trans-β-ocimene, piperitone, γ-terpinene, and 4-terpineol. Population from água Limpa farm showed a unique essential oil composition being the only one with a high content of dillapiole. © 2012 Elsevier Ltd. Source

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