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In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre-treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross-links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.

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The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.

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ABSTRACT: This research carried out a bibliometric analysis and literature review on the production of gelatin-based films for application as food packaging, addressing the main advances and limitations. The search for articles was performed in the Scopus database, and bibliometric data were obtained using the Bibliometrix tool (RStudio software). It was observed that a wide variety of compounds can be incorporated into gelatin films to overcome the limitations related to their high solubility and low mechanical properties, as well as to obtain active or smart functions. Among the most reported compounds were essential oils, pigments extracted from vegetables, and other antimicrobial agents. The most reported foods as an application matrix were meat (fish, chicken, and shrimp), milk, cheese, and minimally processed fruits. Even with promising trends, the biggest challenge for large-scale applications is to obtain easily degradable biopolymers with structural and functional stability similar to synthetic polymers. Thus, a greater focus on this theme in research may favor significant advances in the use of these packages and positively impact several of the Sustainable Development Goals, as recommended by the United Nations.

RESUMO: Este estudo objetivou realizar uma análise bibliométrica e revisão de literatura acerca da produção de filmes à base de gelatina para aplicação como embalagens alimentícias, abordando os principais avanços e limitações. A busca de artigos foi realizada na base de dados da Scopus e os dados bibliométricos obtidos pela ferramenta Bibliometrix (RStudio software). Verificou-se uma grande variedade de compostos que podem ser incorporados nos filmes de gelatina, a fim de superar suas limitações relacionadas à alta solubilidade e baixas propriedades mecânicas, bem como para obtenção de funções ativas ou inteligentes. Dentre os compostos mais reportados, têm-se: óleos essenciais, pigmentos extraídos de vegetais e outros agentes antimicrobianos. Os alimentos mais reportados como matriz de aplicação foram: carnes (peixe, frango e camarão), leite, queijo e frutas, minimamente processadas. Mesmo com tendências promissoras, o maior desafio no âmbito das aplicações reais em larga escala é a obtenção de biopolímeros facilmente degradáveis, com estabilidade estrutural e funcional similar aos polímeros sintéticos. Dessa forma, o maior enfoque dessa temática em pesquisas poderá favorecer avanços significativos para o uso dessas embalagens, impactando positivamente diversos dos Objetivos para o Desenvolvimento Sustentável, preconizados pela Organização das Nações Unidas.

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This research carried out a bibliometric analysis and literature review on the production of gelatin-based films for application as food packaging, addressing the main advances and limitations. The search for articles was performed in the Scopus database, and bibliometric data were obtained using the Bibliometrix tool (RStudio software). It was observed that a wide variety of compounds can be incorporated into gelatin films to overcome the limitations related to their high solubility and low mechanical properties, as well as to obtain active or smart functions. Among the most reported compounds were essential oils, pigments extracted from vegetables, and other antimicrobial agents. The most reported foods as an application matrix were meat (fish, chicken, and shrimp), milk, cheese, and minimally processed fruits. Even with promising trends, the biggest challenge for large-scale applications is to obtain easily degradable biopolymers with structural and functional stability similar to synthetic polymers. Thus, a greater focus on this theme in research may favor significant advances in the use of these packages and positively impact several of the Sustainable Development Goals, as recommended by the United Nations.

Este estudo objetivou realizar uma análise bibliométrica e revisão de literatura acerca da produção de filmes à base de gelatina para aplicação como embalagens alimentícias, abordando os principais avanços e limitações. A busca de artigos foi realizada na base de dados da Scopus e os dados bibliométricos obtidos pela ferramenta Bibliometrix (RStudio software). Verificou-se uma grande variedade de compostos que podem ser incorporados nos filmes de gelatina, a fim de superar suas limitações relacionadas à alta solubilidade e baixas propriedades mecânicas, bem como para obtenção de funções ativas ou inteligentes. Dentre os compostos mais reportados, têm-se: óleos essenciais, pigmentos extraídos de vegetais e outros agentes antimicrobianos. Os alimentos mais reportados como matriz de aplicação foram: carnes (peixe, frango e camarão), leite, queijo e frutas, minimamente processadas. Mesmo com tendências promissoras, o maior desafio no âmbito das aplicações reais em larga escala é a obtenção de biopolímeros facilmente degradáveis, com estabilidade estrutural e funcional similar aos polímeros sintéticos. Dessa forma, o maior enfoque dessa temática em pesquisas poderá favorecer avanços significativos para o uso dessas embalagens, impactando positivamente diversos dos Objetivos para o Desenvolvimento Sustentável, preconizados pela Organização das Nações Unidas.

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Tuber floridanum is the first truffle species reported in Brazil and little is known about its nutritional properties and ecology. Therefore, this study aimed to (1) determine T. floridanum aroma and nutritional properties and (2) analyze cultivation and fruiting conditions, including potential crop pests and market value. Fruiting bodies of T. floridanum showed a slightly ellipsoid shape and smooth to shallow groovy surface. The mass of ascocarps ranged from 0.13 g to 15.95 g, and the truffle was composed of 71 % carbohydrates, 19 % protein, 5 % ash, and 5 % of fat. Octan-3-one, 1-methoxy-3-methyl-butane, and 1-methoxy-2-methyl-butane determined T. floridanum characteristic aroma. Soil properties were also specific for this truffle, differing from optimal soils where commercial truffles are produced. In addition, the occurrence of earwigs (Anisolabididae, Anisolabidinae) feeding on truffles (26 % of all ascocarps) in pecan orchards may reduce truffle quality and cause financial losses. T. floridanum aroma has a unique composition, completely different from any commercial and non-commercial truffle species analyzed so far. Soil conditions in pecan orchards were also specific for truffle fruiting. Further studies should elucidate other ecological conditions for the co-production of T. floridanum with pecan.(AU)

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ABSTRACT Greek yogurt (GY) has gained popularity in recent years for its marked texture, taste, and nutritional characteristics compared to traditional yogurt (TY). The objective of this work was to analyze the physicochemical, sensory, and lipid profile of GY and TY with blueberry flavor, both manufactured by a local industry in the state of Rio Grande do Sul, Brazil. Protein and lipid content, as well as humidity, ash, and fatty acid profile were quantified and a sensory evaluation was completed using the affective method. The physicochemical results showed 1.5% and 2.3% more proteins and lipids, respectively, for GY compared to TY. The humidity in TY was 10% lower than in GY. Eighteen types of polyunsaturated, saturated, monounsaturated fatty acids were identified, with a high proportion of C14, C16, and C18. Sensory analysis showed a preference for GY over TY (64% versus 36%, p0.05). Both the protein and lipid content, associated with creaminess, likely influence better acceptance of GY.

RESUMEN El yogur griego (YG) ha ganado popularidad durante los últimos años por su marcada textura, sabor y características nutricionales en comparación con el yogur tradicional (YT). El objetivo de este trabajo fue analizar el perfil fisicoquímico, sensorial y lipídico de YG y YT con sabor a arándano, ambos fabricados por una industria ubicada en el estado de Rio Grande do Sul, Brasil. Fueron cuantificados el contenido de proteínas, lípidos, humedad y cenizas, así como también el perfil de ácidos grasos y la evaluación sensorial por método afectivo. Los resultados fisicoquímicos mostraron que YG contiene 1,5% y 2,3% más de proteínas y lípidos, respectivamente, en comparación con YT (p0,05) en relación a la aceptación de los atributos color, olor, sabor y acidez. Los atributos cuerpo, apariencia y textura presentaron mejores scores de aceptación para el YG. Tanto el contenido de proteínas y lípidos, asociados a la cremosidad, probablemente hayan influenciado una mejor aceptación del YG.

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The search for functional foods grows constantly, and in this demand, the supply of industries that seek to produce and sell supplements also grows, as is the case of probiotics freely sold in pharmacies and supermarkets. Given a large number of foods with probiotic appeal and supplements sold without the need for a nutritional or medical prescription, this study came up to evaluate the viability of commercial probiotic cells, through in vitro gastrointestinal simulation and analyzing the information present in their labeling. Eleven commercial probiotic samples were analyzed, and viable cell counts were performed before and after in vitro simulation. These products usually use appealing labeling and induce the consumer to purchase these probiotics, which often do not offer the benefits described on the packaging. The results showed that only two samples had the initial concentration indicated on their labeling and four samples offered a concentration of 3 log CFU g-1 in the ileum portion. All samples had a reduction in concentration during the gastrointestinal simulation, which varied from 1 to 4 log CFU g-1, but most do not fulfill the offer of a probiotic supplement, and there should be more inspection and control over the commercialization of this product niche.

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O objetivo do estudo foi o desenvolvimento, a caracterização sensorial e a análise econômica da formulação de um embutido cozido elaborado com carne mecanicamente separada (CMS) de aves e adicionado de fibras de colágeno. Foram elaboradas 4 formulações distintas do produto com CMS e concentrações crescentes de fibras de colágeno: T1-0,5%, T2-1,5%, T3-3,0% e T4-4,0%. Após, foi realizado painel sensorial, avaliando atributos de aparência, aroma, sabor, textura e aceitação global. Os atributos aceitação global e sabor não apresentaram diferença, porém textura e aparência demonstraram maior aceitação nas formulações com maior teor de fibras de colágeno, corroborando com os resultados de textura instrumental. Há uma redução significativa no custo do produto a partir de CMS, mas a adição de fibras de colágeno diminuem a diferença.

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O risco sanitário é a propriedade que tem uma atividade, de produzir efeitos nocivos ou prejudiciais à saúde humana, sendo assim, é importante que o risco seja avaliado a fim de fornecer alimentos seguros.O objetivo do presente estudo foi avaliar o Conhecimento, Atitude e Prática (CAP) de autoridades sanitárias quanto ao risco sanitário, em um município no interior do Rio Grande do Sul. Participaram da pesquisa cinco fiscais sanitários em outubro de 2018. Realizou-se a avaliação do CAP por meio de questionário especifico previamente testado. Verificou-se mais de 80% de acerto no Conhecimento entre os fiscais, entretanto 60% consideram a Atitude de avaliar aspectos estruturais como item mais importante. Alguns participantes relataram a Prática de utilizar adornos durante as inspeções. A aplicação deste questionário foi de suma importância, pois, fez com que as qualificações tivessem um bom embasamento.

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O risco sanitário diz respeito à possibilidade de um incidente de ameaça à saúde, compreender esses riscos, envolve um exame de causa e efeito e exige uma observação cuidadosa das condições em que ocorreram.O objetivo deste estudo foi avaliar a percepção de risco sanitário e o viés otimista de autoridades sanitárias em um município no interior do Rio Grande do Sul. Participaram da pesquisa todas as autoridades sanitárias do município . Realizou-se a avaliação da percepção do risco sanitário e do viés otimista por meio de questionário especifico previamente testado. As fragilidades foram trabalhadas em reuniões com periodicidade semanal, utilizando metodologias ativas, com auxílio de projetor multimídia quando necessário. Constatou-se baixa percepção de risco quanto a higienização inadequada de hortaliças, bem como um leve viés otimista quanto aos métodos aplicados para a inspeção. Os resultados permitiram avaliar o perfil dos fiscais e quais aspectos deveriam ser trabalhados nas qualificações.

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O objetivo do estudo foi o desenvolvimento, a caracterização sensorial e a análise econômica da formulação de um embutido cozido elaborado com carne mecanicamente separada (CMS) de aves e adicionado de fibras de colágeno. Foram elaboradas 4 formulações distintas do produto com CMS e concentrações crescentes de fibras de colágeno: T1-0,5%, T2-1,5%, T3-3,0% e T4-4,0%. Após, foi realizado painel sensorial, avaliando atributos de aparência, aroma, sabor, textura e aceitação global. Os atributos aceitação global e sabor não apresentaram diferença, porém textura e aparência demonstraram maior aceitação nas formulações com maior teor de fibras de colágeno, corroborando com os resultados de textura instrumental. Há uma redução significativa no custo do produto a partir de CMS, mas a adição de fibras de colágeno diminuem a diferença.(AU)

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It is estimated that by 2050 the world population will be 9 billion people; and therefore, the need for alternative sources of protein is inevitable, since conventional sources, such as beef, pork and poultry, will not be sufficient to meet the demand of population growth. Food that includes alternative sources of protein, such as insects, is a reality in countries of Latin America, Asia, Australia, Europe and Africa. This research presents the results of an exploratory study that analysed the food profile of 1,619 consumers in the five Brazilian regions (North, Northeast, Midwest, Southeast and South) as well as their perception, motivation and preferred form of edible insects. The data were analysed by cross-tabulation and expressed as frequencies. Our results show that women are more reluctant than men to consume insects. In general, there is a preference for consumption of insects in the form of flour. However, those with more familiarity with this type of consumption prefer the whole insect. Most Brazilian consumers have no opinion about the safety of consuming insects; however, consumers with higher levels of education and familiarity consider it safe.(AU)

Estima-se que em 2050 a população mundial contará com cerca de 9 bilhões de pessoas, e, portanto, a necessidade de fontes alternativas de proteína é inevitável, uma vez que as fontes convencionais, como carne de gado, suínos e aves, não serão suficientes para suprir a demanda do crescimento populacional. A alimentação que inclui fontes alternativas de proteína, como os insetos, é uma realidade em países da América Latina, Ásia, Austrália, Europa e África. Esta pesquisa apresenta os resultados de um estudo exploratório que analisou o perfil alimentar de 1.619 consumidores das cinco regiões brasileiras (Norte, Nordeste, Centro-Oeste, Sudeste e Sul) quanto sua percepção, motivação e forma preferencial aos insetos comestíveis. Os dados foram analisados através de frequências cruzadas e expressos em porcentagem. Nossos resultados mostram que mulheres apresentam maior aversão ao consumo de insetos do que homens. Em geral, há preferência em consumir os insetos na forma de farinha, e inteiro para aqueles com mais familiaridade ao consumo de insetos. Majoritariamente, os consumidores brasileiros não tem opinião sobre a segurança em consumir insetos, contudo, em maiores níveis de escolaridade e a familiaridade os consumidores posicionam-se quanto à sua segurança.(AU)

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ABSTRACT: It is estimated that by 2050 the world population will be 9 billion people; and therefore, the need for alternative sources of protein is inevitable, since conventional sources, such as beef, pork and poultry, will not be sufficient to meet the demand of population growth. Food that includes alternative sources of protein, such as insects, is a reality in countries of Latin America, Asia, Australia, Europe and Africa. This research presents the results of an exploratory study that analysed the food profile of 1,619 consumers in the five Brazilian regions (North, Northeast, Midwest, Southeast and South) as well as their perception, motivation and preferred form of edible insects. The data were analysed by cross-tabulation and expressed as frequencies. Our results show that women are more reluctant than men to consume insects. In general, there is a preference for consumption of insects in the form of flour. However, those with more familiarity with this type of consumption prefer the whole insect. Most Brazilian consumers have no opinion about the safety of consuming insects; however, consumers with higher levels of education and familiarity consider it safe.

RESUMO: Estima-se que em 2050 a população mundial contará com cerca de 9 bilhões de pessoas, e, portanto, a necessidade de fontes alternativas de proteína é inevitável, uma vez que as fontes convencionais, como carne de gado, suínos e aves, não serão suficientes para suprir a demanda do crescimento populacional. A alimentação que inclui fontes alternativas de proteína, como os insetos, é uma realidade em países da América Latina, Ásia, Austrália, Europa e África. Esta pesquisa apresenta os resultados de um estudo exploratório que analisou o perfil alimentar de 1.619 consumidores das cinco regiões brasileiras (Norte, Nordeste, Centro-Oeste, Sudeste e Sul) quanto sua percepção, motivação e forma preferencial aos insetos comestíveis. Os dados foram analisados através de frequências cruzadas e expressos em porcentagem. Nossos resultados mostram que mulheres apresentam maior aversão ao consumo de insetos do que homens. Em geral, há preferência em consumir os insetos na forma de farinha, e inteiro para aqueles com mais familiaridade ao consumo de insetos. Majoritariamente, os consumidores brasileiros não tem opinião sobre a segurança em consumir insetos, contudo, em maiores níveis de escolaridade e a familiaridade os consumidores posicionam-se quanto à sua segurança.

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Background: Sheep milk production is becoming an important alternative in the agricultural sector. It is used principally to produce fine cheeses, yogurts, and ice creams, and these produced from sheep’s milk are beneficial to human health. Previous study with palm oil shows increase in fat levels in sheep’s milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well as tissue reserves. Sheep consuming this palm oil will have a change in the fatty acid profile of milk, increasing levels of unsaturated fatty acids. Therefore, the aim of this study was to determine the levels of cholesterol and triglycerides, as well as fatty acid profile of milk these ewes fed of palm oil.Materials, Methods & Results: Thirty-six lactating sheep were divided in four groups (n = 9), with each group receiving various concentrations of palm oil in diet (0%, 2%, 4%, and 6% which corresponds to T 0, 2, 4 and 6, respectively). The diets in each treatment were isoproteic and isoenergetic. The experiment lasted 120 days, and blood and milk samples were collected on days 60 and 12 of the experiment. Blood was collected for seric analysis of lipid metabolism. Was collected milk samples and analyzed the content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). An increase (P 0.05) between groups, but numerically the animals in T4 and T6 had higher percentage of fat in milk. A decrease in milk SFA levels was observed on day 120 at T6. There was a significant reduction in caproic acid, caprylic acid, hendecanoic acid, lauric acid, and pentadecyl acid. The levels of palmitic acid (C16:0) increased when compared with the control group.[...]

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Background: Sheep milk production is becoming an important alternative in the agricultural sector. It is used principally to produce fine cheeses, yogurts, and ice creams, and these produced from sheeps milk are beneficial to human health. Previous study with palm oil shows increase in fat levels in sheeps milk. Our hypothesis for increased fat in milk is that palm oil increases lipid metabolism as well as tissue reserves. Sheep consuming this palm oil will have a change in the fatty acid profile of milk, increasing levels of unsaturated fatty acids. Therefore, the aim of this study was to determine the levels of cholesterol and triglycerides, as well as fatty acid profile of milk these ewes fed of palm oil.Materials, Methods & Results: Thirty-six lactating sheep were divided in four groups (n = 9), with each group receiving various concentrations of palm oil in diet (0%, 2%, 4%, and 6% which corresponds to T 0, 2, 4 and 6, respectively). The diets in each treatment were isoproteic and isoenergetic. The experiment lasted 120 days, and blood and milk samples were collected on days 60 and 12 of the experiment. Blood was collected for seric analysis of lipid metabolism. Was collected milk samples and analyzed the content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). An increase (P < 0.05) in triglyceride and coleterol levels in the serum of the animals that received the highest concentrations of palm oil in the diet (T4 and T6). The centesimal composition of fat, lactose, and protein in milk was not different at days 60 and 120 (P > 0.05) between groups, but numerically the animals in T4 and T6 had higher percentage of fat in milk. A decrease in milk SFA levels was observed on day 120 at T6. There was a significant reduction in caproic acid, caprylic acid, hendecanoic acid, lauric acid, and pentadecyl acid. The levels of palmitic acid (C16:0) increased when compared with the control group.[...](AU)

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The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p<0.05) in most SFA and a significant increase (p<0.05) on MFA and PFA was observed in the yogurt of sheep supplemented with 4 and 6% of palm oil. Consequently, it is possible to conclude that palm oil supplementation exerts positive effects on yogurt, since it led to the reduction of undesirable fatty acids and increased fatty acids beneficial to human health.

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ABSTRACT The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p<0.05) in most SFA and a significant increase (p<0.05) on MFA and PFA was observed in the yogurt of sheep supplemented with 4 and 6% of palm oil. Consequently, it is possible to conclude that palm oil supplementation exerts positive effects on yogurt, since it led to the reduction of undesirable fatty acids and increased fatty acids beneficial to human health.

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The bromine and iodine content of whey protein concentrate (WPC), hydrolysate (WPH), and isolate (WPI) was evaluated combining microwave-induced combustion (MIC) digestion with inductively coupled plasma mass spectrometry (ICP-MS) determination. MIC digestion allowed the decomposition of up to 500 mg of samples using diluted NH4OH solution (25 mmol L(-1)) for absorption of analytes, assuring the compatibility with ICP-MS determination. Accuracy was evaluated using milk powder certified reference material (NIST 8435) with good agreements for Br and I (102% and 105%, respectively). For Br and I, the limit of quantification obtained by ICP-MS was 7 and 281 times lower in comparison with ion chromatography determination, respectively. Iodine could be enriched in whey protein production and up to 70% of the tolerable upper intake level was found, thus revealing the need to monitor it in whey proteins. On the other hand, the concentration of Br was below its acceptable daily intake.

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This study aimed at evaluating the microbiological and physicochemical characteristics of raw milk and colonial type cheese from Northwestern Frontier region of Rio Grande do Sul, Brazil. For this purpose, the samples were collected in January and July. Microbiological analyses (aerobic mesophilic bacteria, total/thermotolerant coliform, coagulase-positive Staphylococcus, Salmonella spp. and Listeria monocytogenes, lactic acid bacteria) and physicochemical assays (pH, acidity, total solids, protein, fat, aw, moisture, NaCl) were performed. The milk and cheese samples showed low microbiological quality because high counting of aerobic mesophilic bacteria, total/thermotolerant coliform and coagulase-positive Staphylococcus were detected. High counting of lactic acid bacteria was observed. However, neither Salmonella spp. nor Listeria monocytogenes was found. The standard deviations above one (1.0) in the fat, protein, moisture and salt contents indicated that no standard procedure was followed for producing the local cheese. The sample collection period caused differences in the microbiota, total solids of milk and cheese moisture contents, aw and salt. The maturation period did not significantly influenced on the microbial counts, but it provided an increase in protein contents and a decrease in aw value in cheese samples collected in July.

Este estudo avaliou as características microbiológicas e físico-químicas de leite cru e queijo colonial da região Fronteira Noroeste do Rio Grande do Sul, Brasil. Para isto, foram feitas coletas de amostras em janeiro e julho. Análises microbiológicas (bactérias aeróbias mesófilas, coliformes totais e termotolerantes, Staphylococcus coagulase positiva, Salmonella spp. e Listeria monocytogenes, bactérias ácido lácticas) e físico-químicas(pH, acidez, sólidos totais, proteína, lipídeos, Aa, umidade, NaCl) foram realizadas. As amostras de leitee de queijo indicaram baixa qualidade microbiológica, pois houve detecção de altos níveis de bactériasmesófilas, coliformes totais e termotolerantes e Staphylococcus coagulase positiva. Altas contagens de bactérias ácido láticas foram observadas. Entretanto, não foi detectada a presença de Salmonella spp. eListeria monocytogenes. O desvio padrão acima de um (1,0) nos conteúdos de lipídeos, proteínas, umidade e sal indicou que não houve seguimento do procedimento padrão estabelecido na produção local de queijos. O período de coleta de amostras resultou em diferenças nas análises de microbiota, sólidos totais do leitee dos queijos, o teor de umidade, Aa e sal. O período de maturação não causou significativa influênciasobre as contagens microbianas, mas promoveu aumento no conteúdo de proteína e diminuição na Aa dos queijos coletados em julho.

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RESUMEN

No início dos anos 90, foi introduzido na cultura Brasileira o plantio da batata yacon, uma raiz tuberosa, que vem despertando grande interesse por parte dos pesquisadores, devido as suas propriedades nutricionais e tecnológicas. Essa raiz caracteriza-se principalmente por ser rica em frutanos e ácidos fenólicos, apresentando efeito prebiótico e antioxidante, respectivamente. Muitos estudos in vivo e in vitro já foram realizados, utilizando este tubérculo e seus derivados, comprovando suas atividades benéficas à saúde, além deter grande potencial na tecnologia do desenvolvimento de novos produtos alimentícios. A presente revisão objetivou agrupar alguns desses estudos, tanto na área da saúde como na da tecnologia de alimentos. O potencial prebiótico, redução do índice glicêmico e a melhora na saúde óssea são os efeitos que se destacam nas pesquisas in vivo. Percebe-se também uma tendência na elaboração de produtos de panificação utilizando-se a farinha de yacon, e os resultados apresentam-se satisfatórios, tanto nas propriedades tecnológicas quanto nas avaliações sensoriais.

In the early nineties was introduced in Brazil the yacon potato planting. This tuberous roots have been attracting interest from researchers due to their nutritional and technological properties.Yacon is its mainly characterized by being rich in fructans and phenolic acids, with prebiotic and antioxidant effects, respectively. Many studies in vivo and in vitro were carried out with yacon and products produced from it, showing its health benefits, besides having great technological potential for developing new food products .This review aimed to outline some of these studies, in both health and food technology. The prebiotic potential, glycemic index reduction and improvement of bone health are the effects that stand out in the in vivo researches. It can be noted a trend for bakery products formulations using yacon flour, and the outcomes were positive for both technological properties as well as for sensory evaluations.