RESUMO

The heat and momentum transfer of tomato puree through a concentric-tube heat exchanger over a range of generalized Reynolds number (0.05 < Re < 66.5) was experimentally and numerically analyzed. Thermophysical and rheological properties of tomato puree (12°Brix) were measured from 20 to 60°C. The velocity, pressure, and temperature were calculated using the computational fluid dynamics (CFD) software FLUENTTM with temperature-dependent transport properties. The thermal operation of the concentric-tube exchanger was satisfactorily predicted using CFD, indicating accurate measurement of tomato puree properties with temperature variations. A concordance was found between the calculated Fanning friction factor and generalized Reynolds with the experimental correlation. A modified Sieder-Tate correlation was established, which allows properly expressing the Nusselt number as a function of the Peclet number. Simple correlations for the mechanical work and the heat transfer rate as a function of the volumetric flow rate were derived. The thermal efficiency was high at low puree flow rates but decreased with higher rates. However, at high flow rates, ceased its decline, instead showing a slight improvement. The analysis confirmed higher heat transfer rates in the concentric-tube heat exchanger compared to a plain tube at low puree flow rates. The results offer valuable insights for assessing diverse operational conditions in dairy, beverage, sauce, and concentrated food industries. Additionally, they also enhance the analysis and design of concentric-tube heat exchangers. PRACTICAL APPLICATION: The knowledge of the rheological and hydrodynamical behavior of fluids in concentric-tube heat exchangers allows to explore a set of different operating conditions to improve the yield and effectiveness on the system heating/cooling design.

RESUMO

The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.

Assuntos

RESUMO

The production of films and coatings from onion (Allium cepa L.) to be applied as packaging is attractive, due to its high nutritional and therapeutic value. Also, it can collaborate to minimize environmental impacts caused by the improper disposal of products made from plastics. However, despite it being an innovative and novel proposal, onion films for the development of edible packaging should be evaluated before being considered nontoxic and safe for human consumption. Thus, the objective of the present study was to elucidate the cytotoxic and mutagenic profile of eluates of polymer films of Allium cepa L. obtained by the casting process and to verify their safety for commercial purposes. The analysis of cellular viability demonstrated greater cytotoxicity for unwashed hydrothermally treated pulp (HTP) than for films of washed hydrothermally treated pulp (W-HTP). Regarding the mutagenic activity, the HTP and W-HTP films were not able to statistically increase the frequencies of the biomarkers for chromosome damage (micronucleus test) at the tested concentrations. However, the HTP films showed signs of mutagenicity in the Ames test (gene mutations), suggesting caution in their use. The detection of genotoxicity is highly recommended in order to avoid the risk of genotoxic exposure to mutagens and carcinogens. In conclusion, the absence of mutagenicity and cytotoxicity observed in this study is extremely relevant, because it provides support for toxicogenic properties of the Allium cepa films with promising applicability in the food industry. PRACTICAL APPLICATION: The bioplastics made from onion bulbs are multifunctional materials, which requires safety profile assessment. The results of the mutagenicity and cytotoxicity tests suggests that especially the W-HTP films are harmless, supporting at the first level of evidence, its safety potential to be used in the food industry (food films), biodegradable packaging, and biomaterials (substrates for drug delivery system).

Assuntos

RESUMO

Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and structure of the additives and the interactions amongst these modify the food's texture, structure, physical and sensory properties and, hence, interfere directly with consumer acceptance. This research studied the effect of adding cryoprotectors during frozen storage on the rheological, physicochemical, structural, and microbiological properties in a Mafafa-quinoa-olive oil puree. To carry out the study, the rheological properties were determined through dynamic oscillatory tests and in steady state; likewise, the physicochemical properties (humidity, color, pH, and syneresis) were analyzed. Regarding physicochemical properties, the humidity content in the purees formulated varied between 57 and 74%, without important variation (p > .05) with respect to the formulation, however, in the storage during the freezing/thawing process, this parameter diminished in greater proportion in those purees containing carrageenan as cryoconservant. Both the addition of cryoconservants and the storage time affected significantly (p < .05) the puree's syneresis, with the degree of exudation being lower in the formulation containing xanthan gum at 1% w/w. During the freezing/thawing process, decreased apparent viscosity was noted. Additionally, the analysis of the viscoelastic properties of the purees evidences that already described, given that a significant effect (p < .05) was observed of the formulation of purees in the elastic component G', in contrast with a notable decrease in the viscous component G″.

Assuntos

RESUMO

This work aimed to study the pumpkin puree processing by cold plasma corona discharge as an alternative to heat treatment to reduce Escherichia coli contamination and evaluate physicochemical alterations, using argon (Ar) as the process gas. The treatment time to verify E. coli inactivation was between 2 and 20 min, while physicochemical alterations were analyzed at 5, 10, 15, and 20 min. Cold plasma corona discharge technology to inactivate E. coli proved to be promising, reaching 3.62 log cycles of reduction at 20 min of treatment. The inactivation kinectics showed a tendency of higher decrease with time. Physicochemical characteristics indicate that plasma induces a decrease of pH; however, there is an indication that process gases have an important role and react with the environment and procedure reactive species. This technology may reduce the total carotenoid content of pumpkin puree and in color, mainly the a* parameter, which showed great reduction.

Assuntos

RESUMO

Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), the purees may be allocated to terpene- and lactone-rich ('SH-5'), ester-containing ('Criolla'), and intermediate chemotypes ('Pococí' and 'Silvestre'). Descriptive sensory analysis and a consumer acceptance test were additionally performed. Floral, fruity, and honey-like notes were perceived at significantly higher intensities in 'SH-5' puree. The latter descriptors strongly correlated with volatiles discriminating 'SH-5' in the PCA and PLS-DA, respectively. Consumer acceptance of the papaya purees differed significantly. 'Pococí' and 'SH-5' purees appear to be suitable for improving the nutritional value of blended fruit juices without impairing their sensory quality.

Assuntos

RESUMO

This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6°Brix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.

Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumidores potenciais utilizando o teste de consumidor. A fruta-pão in natura apresentou valores de umidade em base úmida, pH, teor de sólidos solúveis totais e acidez total titulável aproximadamente 74,58±2,84%, 6,01±0,04, 5,6±0,01Brix e 1,64±0,01%, respectivamente, e a farinha instantânea com umidade, pH, densidade, acidez álcool solúvel e atividade de água de 9,4±0,28%, 5,55±0,2, 0,61±0,01g mL-1, 2,098±0,01% e 0,538±0,14, respectivamente. A equação adaptada de Brooker, usada para ajustar o comportamento da secagem, foi eficiente para descrever o processo de secagem da polpa de fruta-pão cozida. O purê de fruta-pão apresentou boa aceitabilidade pelos consumidores para os atributos sensoriais avaliados, exceto para a cor, sendo que a maioria declarou comprar o produto.

RESUMO

This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6°Brix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.

Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumidores potenciais utilizando o teste de consumidor. A fruta-pão in natura apresentou valores de umidade em base úmida, pH, teor de sólidos solúveis totais e acidez total titulável aproximadamente 74,58±2,84%, 6,01±0,04, 5,6±0,01Brix e 1,64±0,01%, respectivamente, e a farinha instantânea com umidade, pH, densidade, acidez álcool solúvel e atividade de água de 9,4±0,28%, 5,55±0,2, 0,61±0,01g mL-1, 2,098±0,01% e 0,538±0,14, respectivamente. A equação adaptada de Brooker, usada para ajustar o comportamento da secagem, foi eficiente para descrever o processo de secagem da polpa de fruta-pão cozida. O purê de fruta-pão apresentou boa aceitabilidade pelos consumidores para os atributos sensoriais avaliados, exceto para a cor, sendo que a maioria declarou comprar o produto.

RESUMO

This work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. The in natura breadfruit presented moisture in dry basis, pH, soluble solids and total acidity values of 74.58%, 6.01, 5.6°Brix and 1.64%, respectively, while the instant flour presented moisture, pH, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g mL-1, 2.098% and 0.538, respectively. The equation adapted from Brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. The puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.

Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumidores potenciais utilizando o teste de consumidor. A fruta-pão in natura apresentou valores de umidade em base úmida, pH, teor de sólidos solúveis totais e acidez total titulável aproximadamente 74,58±2,84%, 6,01±0,04, 5,6±0,01Brix e 1,64±0,01%, respectivamente, e a farinha instantânea com umidade, pH, densidade, acidez álcool solúvel e atividade de água de 9,4±0,28%, 5,55±0,2, 0,61±0,01g mL-1, 2,098±0,01% e 0,538±0,14, respectivamente. A equação adaptada de Brooker, usada para ajustar o comportamento da secagem, foi eficiente para descrever o processo de secagem da polpa de fruta-pão cozida. O purê de fruta-pão apresentou boa aceitabilidade pelos consumidores para os atributos sensoriais avaliados, exceto para a cor, sendo que a maioria declarou comprar o produto.

RESUMO

Changes in the contents of carotenoids and their true retentions (% TR) during the production of puree of Cucurbita moschata 'Menina Brasileira' and of Cucurbita maxima 'Exposição' pumpkins and the stability of such compounds during 180days of storage were monitored by liquid chromatography coupled with a photodiode array detector. Cooking caused higher losses than commercial sterilisation. High losses of xanthophylls such as lutein and violaxanthin were noted during processing and storage of pumpkin puree. Such losses show the low stability of these compounds. The major carotenoids, pro-vitamin A carotenes, namely, α-carotene and all-trans-ß-carotene for C. moschata 'Menina Brasileira' and all-trans-ß-carotene for C. maxima 'Exposição' obtained high retentions (>75%) after processing. A slight degree of isomerisation of ß-carotene was noted in the puree samples, but with low concentrations of cis-isomers. Storage for 180days did not significantly affect (P⩽0.05) the concentrations of these carotenoids.

RESUMO

As pesquisas com tomate e seus produtos têm sido intensificadas pela associação entre os carotenóides com função antioxidante, principalmente o licopeno, e a redução no risco de doenças crônicas, como o câncer de próstata. As cenouras são principais fontes de origem vegetal de carotenóides provitamínicos A (caroteno). O objetivo deste trabalho foi elaborar molho concentrado à base de tomate e cenoura e avaliar características físico-químicas e teores de carotenóides presentes no produto final. Destaca-se que o produto apresentou teor de 21,9 Brix. Análise da composição centesimal permite avaliar que não houve diferenças significativas entre o produto desenvolvido e os molhos convencionais. O teor de carotenóides dos cloroplastos foi elevado (14,90 g/g), em comparação com produto convencional à base de tomate (teor de 2,19 g / 100g). Registra-se a importância de estudos complementares para caracterização dos tipos de carotenóides presentes no produto elaborado.(AU)

Over the past few years, research regarding tomato and tomato products has been intensified by the association between carotenoids and antioxidant function, mainly the lycopene. and reduced risks of chronic diseases, such as prostate cancer. Carrots are the main vegetable source of carotenoids Pro vitamin A (a and B carotene). The objective of this paper was to develop a tomato purée using tomato and carrots, as well as to evaluate physical-chemical characteristics and carotenoid levels in the finished product. The tomato and carrot purée presented a 21.90 Brix. A centesimal composition analysis allowed assessing that there were no significant differences between the developed product and conventional tomato purée. A high chloroplasts carotenoid level (14,90µg/g) has been observed, compared with similar marketed products using only tomato (2,19µg/g).The importance of complementary works that characterize carotenoid types presented in the developed product has been highlighted. (AU)

Assuntos

RESUMO

Foram analisadas 152 amostras de extrato de tomate, purê de tomate e catchup, para averiguar sua qualidade, através da pesquisa de sujidades pelo método de extração em frasco de Wildman. As sujidades encontradas foram: fragmentos de insetos, fragmentos de larvas, larvas, ovos e nematóides. Concluiu-se que a maior percentagem de contaminação ocorreu em amostras que apresentavam somente fragmentos de insetos, com 61,2% para extratos de tomate, 58,1% para purês de tomate e 61,8% para catchups. Os resultados obtidos sugerem a necessidade de modificação na legislação brasileira, estabelecendo limite de tolerância para fragmentos de insetos, e maior controle de qualidade, por parte das indústrias, dos produtos à base de tomate (AU).

Assuntos