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Campinas, Brazil

Garcia L.C.,University of Campinas | Pereira L.M.,University of Campinas | de Luca Sarantopoulos C.I.G.,Institute of Food Technology | Hubinger M.D.,University of Campinas
Food and Bioprocess Technology | Year: 2010

Edible coatings can represent an alternative for extending post-harvest life of perishable fruits, as strawberries. In this work, the effect of cassava starch edible coatings, added or not of potassium sorbate, on mechanical properties, surface color, sensory acceptance, and respiration rate of strawberries was evaluated in order to choose the best coating conditions to minimally processed strawberries. Integrity and water-vapor resistance of the coatings were also evaluated. Three different concentrations of cassava starch (1%, 2%, and 3%) and two concentrations of potassium sorbate (0.05% and 0.10%) were used in the coatings formulations. Minimally processed strawberries without coating were used as control samples. The strawberries treated with different coatings and control fruits did not present differences regarding mechanical properties, surface color, and all the sensory attributes evaluated. A good integrity of cassava edible coatings on strawberries surface was observed for 2% and 3% starch concentration and the use of coatings, in these concentrations, reduced the strawberries respiration rate, representing a possibility to extend the shelf life of fruits. All coatings showed beneficial effects on increasing the water vapor resistance of the samples, but a significant increase was obtained only with the use of coating with 3% of starch. The potassium sorbate improved significantly the resistance to water vapor, but no differences were observed between the two concentrations studied. Based these results, the coatings with 3% of cassava starch and 3% of cassava starch +0.05% of potassium sorbate were those selected for future shelf life study of minimally processed strawberries. © 2010 Springer Science + Business Media, LLC. Source

Mourad A.L.,Institute of Food Technology | Walter A.,University of Campinas
Biofuels, Bioproducts and Biorefining | Year: 2011

Like any other manufactured product, the production of biofuels involves the consumption of several inputs along its production chain. Energy balance results are often contradictory mainly due to differences in the methodologies used for their calculation. Despite the lack of a national database, this paper is a first estimate of the energy balance of biodiesel from soybean in Brazil. Data collected from five plantations located in the state of São Paulo, with a total production of 2000 metric tonnes, along with information about the industrial production process, were taken into account for calculating the energy balance of soybean biodiesel. A renewability factor of 4.3 was found considering an input allocation factor of 18% up to the stage of soybean oil production. This result was compared to information available in the literature. © 2011 Society of Chemical Industry and John Wiley & Sons, Ltd. Source

Morgano M.A.,Institute of Food Technology | Milani R.F.,Institute of Food Technology | Martins M.C.T.,University of Sao Paulo | Martins M.C.T.,University of Campinas | Rodriguez-Amaya D.B.,University of Campinas
Food Control | Year: 2011

This paper assesses the performance of a chemical method based on the Karl Fischer titration to determine the water content in samples of dehydrated honeybee-collected pollen. The following analysis parameters were investigated: extraction temperature, particle size, reaction time, and weight of a dried pollen sample. After optimization, the method was used to determine the water content of 154 samples of dried honeybee-collected pollen from different geographical regions of Brazil. The Karl Fischer titration method, performed using a solvent mixture of methanol and n-octanol (1:1 v/v) at 50 °C on pollen particles 600 μm in size produced the best results. Mean values for water content of the 154 samples of dried honeybee-collected pollen from 12 Brazilian regions ranged from 3% to 9%. © 2011 Elsevier Ltd. Source

Arisseto A.P.,Institute of Food Technology | Vicente E.,Institute of Food Technology | de Figueiredo Toledo M.C.,Institute of Food Technology | de Figueiredo Toledo M.C.,University of Campinas
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | Year: 2010

Commercial baby food samples available on the Brazilian market (n = 31) were analysed for furan content using a gas chromatography-mass spectrometry method preceded by solid-phase microextraction. A limit of detection of 0.7μg kg-1, a limit of quantitation of 2.4μg kg-1, mean recoveries varying from 80% to 107%, and coefficients of variation ranging from 5.6% to 9.4% for repeatability and from 7.4% to 12.4% for within-laboratory reproducibility were obtained during an in-house validation. The levels of furan found in the samples were from not detected to 95.5 μg kg-1. Samples containing vegetables and meat showed higher furan levels as compared with those containing only fruits. An exposure assessment showed furan intakes up to 2.4 μg kg-1 body weight day-1 (99th percentile) for babies fed exclusively with commercial baby foods. Margins of exposure obtained from intakes estimated in this work indicated a potential public health concern. © 2010 Taylor & Francis. Source

Nascimento M.S.,Institute of Food Technology | Brum D.M.,Institute of Food Technology | Pena P.O.,Institute of Food Technology | Berto M.I.,Institute of Food Technology | Efraim P.,University of Campinas
International Journal of Food Microbiology | Year: 2012

The high heat resistance of Salmonella in foods with low water activity raises particular issues for food safety, especially chocolate, where outbreak investigations indicate that few colony-forming units are necessary to cause salmonellosis. This study evaluated the efficiency of cocoa roasting and milk chocolate conching in the inactivation of Salmonella 5-strain suspension. Thermal resistance of Salmonella was greater in nibs compared to cocoa beans upon exposure at 110 to 130. °C. The D-values in nibs were 1.8, 2.2 and 1.5-fold higher than those calculated for cocoa beans at 110, 120 and 130. °C. There was no significant difference (p >. 0.05) between the matrices only at 140. °C. Since in the conching of milk chocolate the inactivation curves showed rapid death in the first 180. min followed by a lower inactivation rate, and two D-values were calculated. For the first time interval (0-180. min) the D-values were 216.87, 102.27 and 50.99. min at 50, 60 and 70. °C, respectively. The other D-values were determined from the second time interval (180-1440. min), 1076.76. min at 50. °C, 481.94. min at 60. °C and 702.23. min at 70. °C. The results demonstrated that the type of matrix, the process temperature and the initial count influenced the Salmonella resistance. © 2012 Elsevier B.V. Source

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