ABSTRACT This study investigates the dynamics of spoilage microflora in duck meat packed in vacuum and air during 9 days of storage. In total, 72 duck carcasses were used in the study. Samples of meat (breasts and thighs, with or without skin) were analysed on days 1, 3, 6 and 9 after packaging in two different atmospheres, at a storage temperature of 3°C ± 1°C. Enterobacteriaceae, coliform bacteria, and E. coli, Total Viable Count, psychrotrophic microorganisms, Lactic Acid Bacteria, Pseudomonas spp. counts, and Brochothrix thermosphacta were determined. As expected, the type of sample and storage length had the greatest influence on microbiological quality (p<0.001). Lower significance (p<0.01) was observed for the place of sampling factor - i.e. duck breast or thigh. As expected, better microbiological parameters were achieved with vacuum-packed samples. The pH value increased during storage, but the increase was minimal for the vacuum-packed samples. In all the microbiological parameters monitored, the best results at the end of storage were obtained for duck breast muscles packed in vacuum. total 7 breasts thighs skin 1 3 atmospheres 3C C 1C 1°C Enterobacteriaceae bacteria E coli Count microorganisms Bacteria spp counts determined expected p<0.001. p0001 p p<0.001 . 0 001 (p<0.001) p<0.01 p001 01 (p<0.01 ie i e i.e thigh vacuumpacked samples monitored p000 p<0.00 00 (p<0.001 p<0.0 p00 (p<0.0 (p<0.00 p<0. p0 (p<0. p<0 (p<0 p< (p< (p

ABSTRACT Introduction: In the Base Business Unit (UEB) La Española I, cured meat is made. In the refrigerated storage stage of the final product, the presence of exudate was observed in the vacuum-sealed blankets. To reduce it, it is proposed to incorporate the baking operation into the process. Objective: To incorporate baking as an operation to reduce the amount of exudate present in the final product once vacuum sealed. Materials and Methods: Two experimental variants were analysed, one of them, the traditional one, where after the dry curing process it is passed to vacuum packaging and in the other the baking is introduced before the final packaging. The characterization of the final product was carried out from the physical, chemical, microbiological and sensory point of view. Different measurements were made before and after the baking process; as well as on the mass of exudate present in the packaged product. Results and Discussion: The baking process decreases the yield of the product and therefore increases the consumption rates of raw materials, which influences the cost of production. The product obtained in each variant complies with the regulated parameters. The baking process was able to reduce the amount of exudate present in the final product. Conclusions: The two variants studied were able to reduce the amount of exudate present in cured beef jerky type after vacuum packaging. The baking process increases the cost of production and decreases the yield of the product.

RESUMEN Introducción: En la Unidad Empresarial de Base (UEB) La Española I se elabora carne curada tipo tasajo. En la etapa de almacenamiento refrigerado del producto final se observa presencia de exudado en las mantas selladas al vacío. Para su disminución se propone incorporar la operación de horneado en el proceso. Objetivo: Incorporar el horneado como operación para disminuir la cantidad de exudado presente en el producto final una vez sellado al vacío. Materiales y Métodos: Se analizaron dos variantes experimentales, una de ellas, la tradicional, donde después del proceso de cura seca se pasa al envasado al vacío y en la otra se introduce el horneado antes del envasado final. Se realizó la caracterización del producto final desde el punto de vista físico, químico, microbiológico y sensorial. Se realizaron distintas mediciones antes y después del proceso de horneado; así como en la masa de exudado presente en el producto envasado. Resultados y Discusión: El proceso de horneado disminuye el rendimiento del producto y por ende se incrementan los índices de consumo de las materias primas, lo cual influye en el costo de producción. El producto obtenido en cada variante cumple con los parámetrosnormados. El proceso de horneado logró disminuir la cantidad de exudado presente en el producto final. Conclusiones: Las dos variantes estudiadas logran disminuir la cantidad de exudado presente en la carne curada tipo tasajo después de envasada al vacío. El proceso de horneado incrementa el costo de producción y disminuye el rendimiento del producto.

Abstract The objective of the present study was to investigate the effect of packaging methods (i.e., air-packaging and vacuum-packaging) and storage temperatures (i.e., chilled temperature of 3 ± 1.0 °C and superchilled temperature of -2.5 ± 0.5 °C) on the sensory quality and lipid stability of fresh snakehead fish fillets. The results indicated that vacuum packaging and superchilled storage significantly improved the quality of fresh snakehead fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), and thiobarbituric acid-reactive substances (TBARS) values and higher phospholipid (PL) content compared to other groups. Sensory analysis using the quality index method (QIM) and Torry scores rejected the air-packaged and vacuum-packaged fillets on days 9 and 13 at chilled storage, respectively. Meanwhile, the shelf-lives of air-packaged and vacuum-packaged fillets stored at superchilled temperature of -2.5 ± 0.5 °C were 15 and 25 days, respectively. Strong linear correlations (r2 = 0.9871 for chilled-air-packaged fillets, r2 = 0.9605 for chilled-vacuum-packaged fillets, r2 = 0.9797 for superchilled-air-packaged fillets and r2 = 0.9132 for superchilled-vacuum-packaged fillets) were found between the QI values and storage time of each fillet group. It can be reasonably concluded that vacuum packaging and storage at -2.5 ± 0.5 °C was more efficient in preserving the fresh quality of the snakehead fish fillets. i.e., ie i e (i.e. airpackaging air vacuumpackaging vacuum-packaging 10 1 0 1. C 2.5 2 5 -2. 05 0. FFA, FFA , (FFA) PV, PV (PV) acidreactive acid reactive TBARS (TBARS PL (PL groups QIM (QIM airpackaged packaged vacuumpackaged respectively Meanwhile shelflives shelf lives r (r 09871 9871 0.987 chilledairpackaged 09605 9605 0.960 chilledvacuumpackaged 09797 9797 0.979 superchilledairpackaged 09132 9132 0.913 superchilledvacuumpackaged group i.e. (i.e 2. -2 (FFA (PV 0987 987 0.98 0960 960 0.96 0979 979 0.97 0913 913 0.91 i.e - 098 98 0.9 096 96 097 97 091 91 09

Ora-pro-nobis (Pereskia aculeata Mill) is an unconventional food plant (UFP) rich in proteins, vitamins, fibers, and antioxidants. In this study, ora-pro-nobis leaves were investigated as a proof of concept by near-infrared (NIR) spectroscopy concerning the storage time (from collection to 12 days), packaging system: styrofoam-based packaging covered with stretchable polychloride vinyl (PVC) film, and vacuum packaging (nylon/poly), temperature (at room temperature of 20 ºC, and in the refrigerator at 4 ºC), and sanitization condition (washed and without washing). Principal component analysis (PCA) was applied to augmented matrices, showing that unwashed leaves stored in the refrigerator with styrofoam-based packaging covered with PVC film were better preserved over time. Furthermore, it has been suggested that NIR absorptions are related to proteins, carbohydrates, lipids, vitamins, antioxidants, and water from ora-pro-nobis leaves and their physiological reactions over time. By combining NIR spectroscopy and chemometrics, a complete understanding of the shelf life of ora-pro-nobis leaves was achieved. Orapronobis Ora pro nobis Pereskia Mill UFP (UFP proteins vitamins fibers antioxidants study orapronobis ora nearinfrared near infrared (NIR 1 days, days , days) system styrofoambased styrofoam based (PVC nylon/poly, nylonpoly nylon/poly nylon poly (nylon/poly) 2 ºC ºC) washed washing. washing . washing) PCA (PCA matrices Furthermore carbohydrates lipids chemometrics achieved (nylon/poly

Novel civil construction materials based on waste can be an optimal alternative for waste management, reducing its improper disposal while engaging an otherwise discarded material as a raw material in other production processes. This research’s main objective was to develop and characterize two novel artificial stones based on waste glass from bottles and aggregated with epoxy resin (ASG-EP) and polyurethane resin (ASG-PU) from castor oil, respectively, as well as the comparison of the two developed materials. Plates were manufactured with 15% of epoxy or 15% polyurethane resins and 85% of waste glass from bottles. The mixture was molded with a process of 6Hz vibration, 600mmHg of vacuum, and hot compaction at 90ºC for EP and 80ºC for PU. Results evidenced that the development of ASGs based on waste glass from bottles is technically and economically viable. management processes researchs research s ASGEP ASG (ASG-EP ASGPU PU (ASG-PU oil respectively 15 85 Hz vibration mmHg vacuum ºC viable 1 8

Resumen En la actualidad, la tendencia para el consumo de alimentos mínimamente procesados como hortalizas y frutas de iv gama crece conforme los cambios en los hábitos de consumo. Los métodos de conservación favorecen la inocuidad y calidad de los alimentos, así como la preservación de sus propiedades nutricionales y sensoriales. En este sentido, se plantea la evaluación de métodos combinados de conservación para observar su efecto en hortalizas de iv gama: lechuga crespa, tomate cherri y zanahoria. Los métodos combinados evaluados en este estudio son tipo de corte, variación de la concentración de ácido ascórbico (150 y 500 ppm) y empaque al vacío (0,5 atm). Los resultados, en muestras mantenidas a 4 °C, tienen un incremento en el tiempo de vida útil entre un 19% y un 70%. Los mejores tratamientos fueron: lechuga crespa con aplicación de ácido ascórbico (250 ppm), corte en tiras; tomate cherri enteros sin pedúnculo con ácido cítrico (500 ppm), y zanahoria en tiras, con ácido ascórbico (150 ppm) . Como conclusión el uso de técnicas combinadas es una alternativa efectiva para mejorar la conservación de hortalizas.

Abstract The consumption trend of minimally processed foods, such as vegetables and fruits of the iv range grows, directly as consumers’ habits change. Conservation methods are used in food safety and quality, as well as in preserving the nutritional and sensory properties of products. In this sense, the evaluation of combined conservation methods is proposed to observe the effect on different vegetables of the iv range: crisp lettuce, cherry tomato, and carrot. The combined methods, evaluated in this study, are the type of cut, variation in concentration of ascorbic acid (150 and 500 ppm), and application of vacuum packaging (0.5 atm). Results showed that in samples kept at 4 °C, an increase in shelf-time between 19% and 70%. The best treatments were crisp lettuce with an application of ascorbic acid (250 ppm), cut into strips; whole cherry tomatoes without peduncle with citric acid (500 ppm), and carrot in strips, with ascorbic acid (150 ppm). In conclusion, the use of combined techniques is an effective alternative to improve the conservation of vegetables.

Abstract Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s-1; test speed: 0.50 mm s-1 and post-test speed: 0.50 mm s-1; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.

Abstract In this study, both the evaluation of fish as a different product and he use of liquid smoke in fish balls and the effect of vacuum packaging were investigated. awn and cheap Capoeta trutta were used. Fish balls prepared by adding 3 different rates of liquid smoke (volume/weight) (0%, 0.2% and 0.4% added liquid smoke) were packaged both vacuum and air packaged and stored under 4 ± 1 °C. The samples were analyzed sensory (taste, odor and texturing), chemical (total volatile basic nitrogen-TVB-N, Thiobarbituric acid-TBA,) and microbiological quality (Total mesophilic aerobic bacteria, Coliforms, Escherichia coli, Staphylococcus aureus, yeasts and molds) of storage at 0, 7, 14, 21, 28 and 35 days of storage. When the results were evaluated, it was determined that the addition of liquid smoke positively affected the sensory taste, but it was found that it did not have a significant effect on microbiological and chemical quality. Defineds limits for mesophilic aerobic bacteria and TVB-N were reached vacuum-packaged groups (A, C and E) 35 days, non-vacuum packaged groups (B, D and E) 14 days. It was determined that vacuum packaging extended the shelf life of the product by two weeks on average.

ABSTRACT The aim of this study was to biomechanically analyze the skin of canine corpses chemically prepared with ethyl alcohol and curing salt, and vacuum packed, for the practice of veterinary surgery, in addition to obtaining the microbiological evaluation that may occur during the process. Eight canine corpses, weighing 7.96 ± 1.48 kg, were used. The animals were injected with 120 ml/kg of a solution of 20% sodium chloride, 1% nitrite and 1% sodium nitrate, and 150 ml/kg of alcohol with 5% glycerin and kept in vacuum-plastic bags at temperature between 0 and 4 °C. Skin samples were taken on day 0 (fresh samples) and on days 30, 60, 90 and 120 for biomechanical analysis, as well as for microbiological analysis of the fluids in the plastic packaging containers. The maximum rupture force presented by the control group and in the days of conservation showed that the fixation with curimg salts and the storage in vacuum packs maintained the biomechanical characteristics of the skin for up to 120 days in the corpses under refrigeration.

RESUMEN El objetivo de este trabajo fue analizar biomecánicamente la piel de cadáveres de caninos preparados químicamente con alcohol etílico y sal de cura, y embalados al vacío, para la práctica da cirugía veterinaria, además de obtener la evaluación microbiológica que se puede presentar durante el proceso. Se trabajó con ocho cadáveres de caninos, de peso 7.96±1.48 kg. Los animales fueron inyectados con 120 ml/kg de una solución de cloruro de sodio al 20%, nitrito al 1% y nitrato de sodio al 1%, y 150 ml/kg de alcohol con glicerina al 5% y se mantuvieron en envases al vacío a temperatura entre 0 y 4 °C. Se tomaron muestras de piel el día 0 (muestras frescas) y los días 30, 60, 90 y 120 para análisis biomecánico, así como para análisis microbiológico de los fluidos en los envases del embalaje plástico. La fuerza máxima de ruptura presentada por el grupo control y en los días de conservación demostró que la fijación con las sales de cura y el almacenamiento en embalajes al vacío mantuvo las características biomecánicas de la piel hasta por 120 días en los cadáveres bajo refrigeración.

Resumo O murici (Byrsonima crassifolia L. Kunth), pertencente à família Malpighiaceae, também conhecido como murici-do-campo, é um fruto típico do Cerrado. É consumido no Brasil pelas populações locais tanto na forma in natura quanto nas formas processadas, tais como sucos, licores, sorvetes, geleias, iogurte, pães e bolos. A partir dessas possibilidades, este trabalho teve como objetivo verificar se o uso de diferentes embalagens e atmosferas modificadas é eficiente no armazenamento pós-colheita de muricis in natura. Muricis in natura foram armazenados a 12 ± 2 °C e umidade relativa de 60% ± 4% em diferentes embalagens, utilizando-se esquema fatorial triplo 3×2×9, para avaliar periodicamente três embalagens (polipropileno – PP, polietileno de baixa densidade – PEBD e poliamida/polietileno – PA/PE), submetidas a duas modificações de atmosfera (a vácuo e sem vácuo), durante nove dias (0, 2, 4, 6, 8, 10, 12, 14 e 16 dias). Os frutos foram avaliados quanto a luminosidade, teores de sólidos solúveis, acidez titulável, pH e índice de maturação. Os dados foram submetidos à análise de variância (p < 0,05) e, quando significativos, foi realizada análise de regressão. A embalagem PA/PE, aliada ou não ao uso da atmosfera modificada ativa (vácuo), pode ser indicada para o armazenamento refrigerado (12 ± 2 °C) de muricis in natura, por ter proporcionado vida útil de 16 dias.

Abstract The murici (Byrsonima crassifolia L. Kunth) belonging to the Malpighiaceae family, also known as murici-do-campo, is a typical fruit of the Cerrado. It is consumed in Brazil by the local populations, both in fresh and processed form, such as juices, liqueurs, ice cream, jellies, yogurt, breads and cakes. Based on these possibilities, this work aimed to verify whether the use of different packaging and modified atmospheres was efficient in postharvest storage of muricis in natura. Muricis in natura were stored at 12 ± 2 °C and 60% ± 4% relative humidity in different packages, using a 3x2x9 triple factorial scheme, to evaluate three packages (polypropylene - PP, low density polyethylene - LDPE and polyamide / polyethylene - PA/PE), submitted to two changes of atmosphere: a vacuum and without vacuum, during nine days (0, 2, 4, 6, 8, 10, 12, 14 and 16 days). The fruits were evaluated for luminosity, soluble solids, titratable acidity, pH and maturation index. The data were submitted to analysis of variance (p < 0.05) and, when significant, regression analysis was performed. The PA /PE packaging, combined or not with the use of the active modified atmosphere (vacuum), can be indicated for the cold storage (12 ± 2 °C) of muricis in natura, as it has provided a shelf life of 16 days.

Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

Resumo O objetivo deste trabalho foi avaliar o efeito crioprotetor de embalagens a vácuo (35 e 45 kPa) em filés de Yamú (Brycon amazonicus) conservados a frio (0 °C e -18 °C), durante cinco dias de armazenamento. As alterações físico-químicas e microbiológicas foram analisadas nos filés durante o armazenamento. A capacidade de retenção de água, o teor de base nitrogenada (BTV-N) e a textura (N) foram influenciados (p ≤ 0,05) pelo tempo e pela temperatura. Colônias bacterianas em filés não representaram risco à saúde humana após cinco dias de armazenamento. O uso de embalagem a vácuo apresentou efeito significativo positivo (p ≤ 0,05), reduzindo o efeito do frio sobre as propriedades dos filés.

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

Quando se estuda a qualidade física de meios porosos como o solo uma propriedade de bastante relevância é a sua densidade, ρs. As medidas de ρs são importantes devido à influência desta propriedade em outras deste sistema poroso (e.g., porosidade, umidade volumétrica, armazenamento de água, etc). Neste trabalho propõe-se uma metodologia alternativa para a medida de ρs, chamada de método da sela a vácuo. A impermeabilização da amostra, contrário aos métodos tradicionais como torrão parafinado, é feita utilizando embalagem plástica com posterior evacuação do ar interno usando bomba de vácuo. Medidas de ρs pelo método do torrão parafinado foram utilizadas como referência. Os resultados obtidos mostram que em relação ao método do torrão parafinado, ρs medido pelo método da sela a vácuo é, em média, subestimado para todos os diferentes tipos de solos analisados. O método proposto é mais rápido e apresenta maior confiabilidade na impermeabilização que o método tradicional, além disso, permite reutilizar a amostra para novas medidas. O novo método ainda pode ser facilmente implementado em laboratórios de ensino de física para o ensino médio e para o ensino superior nos cursos de bacharelado, engenharias e agronomia. Por se tratar de um método que envolve pouco manuseio, rápido e de fácil implementação, torna-se ideal para o estudo não somente de ρs, mas também de conceitos envolvidos em sua medida como massa, volume, massa específica, peso, peso aparente e empuxo.

When the physical quality of porous media such as soil is studied one of the properties of great importance is its bulk density, ρs. Measurements of ρs have great relevance due to its influence in other porous system properties (e.g. porosity, volumetric water content, water storage, etc.). In this paper is proposed an alternative methodology of ρs measurement named vacuum-sealed method. Samples coating, contrary to the traditional methods such as the paraffin-coated, was carried out using a plastic packaging followed by the sample internal air evacuation through a vacuum pump device. The determination of the clod samples ρs by the paraffin-coated method was utilized as a reference. The obtained results showed that compared to the paraffin-coated method, the average ρs measured by the vacuum-sealed method presented underestimated values considering all the soils analyzed. The proposed method is faster and has greater coating reliability than the traditional method with the additional advantage of sample reuse for new measurements. The new method can also be easily implemented in teaching physics laboratories in high school grade and bachelor’s, engineering, and environmental science courses. As a method that requires minimal sample preparation, easy to implement, and fast, it becomes ideal for the study not only of ρs but also to the discussion of concepts involved in its measurement such as mass, volume, weight, apparent weight and buoyancy force.

RESUMEN La demanda de los mercados globales por productos frescos requiere la implementación de métodos que permitan prolongar su vida de útil, especialmente en el caso de frutas y vegetales por ser altamente perecederos. Un método de conservación ampliamente utilizado es la refrigeración, sin embargo, la mayoría de los vegetales preservados empleando este método presentan señales de daño por frio durante el almacenamiento. Berenjenas cv C029 recién cosechadas fueron almacenadas a 13°C, empacadas en bolsas de polietileno de baja densidad con perforaciones (PPB), vacío (VPB) y control, durante 5, 10, 15 y 20 d, para evaluar el efecto de la refrigeración sobre sus características físico químicas y visuales. Las muestras de control presentaron considerables síntomas de daño por frio, perdiendo su calidad comercial antes de 10d de almacenamiento. Frutas almacenadas en VPB presentaron pérdida de color, afectando negativamente su apariencia visual, no obstante, preservando su contenido de compuestos fenólicos y evitando el pardeamiento de las semillas. Berenjenas almacenadas en PPB presentaron los mejores resultados en este trabajo, manteniendo sus características organolépticas durante 15d.

ABSTRACT High demand for fresh fruit and vegetables requires the implementation of techniques to extend the shelf life of these highly perishable products. A widely used method for this purpose is the refrigeration; however, it is known that most of the vegetables preserved in this way evidence chilling injury signs during storage. Eggplants cv C029 recently harvested were stored at 13°C packed into low-density polyethylene bags either with perforations (PPB), vacuum packaged (VPB), or unpacked during 5, 10, 15 and 20 days to evaluate the effect of chilling on physicochemical characteristics and visual appearance. Unpacked Eggplants presented remarkable chilling injury symptoms, losing its commercial quality before 10d of storage. Fruit stored in VPB showed discoloration affecting visual appearance but maintains the phenolic compounds and avoided pulp and seeds browning. Eggplants packed in PPB showed the best results in this work, preserving overall characteristics during 15d.

RESUMO O objetivo deste trabalho foi o estudo de estabilidade da polpa de manga em pó obtida pelo processo de liofilização, assim como das suas características estruturais através de análise de microscopia eletrônica. Em resposta ao delineamento experimental realizado precedentemente utilizando concentrações de maltodextrina de 0%; 10%; 20% e 30% e tempos de 24 e 30 horas, foi escolhida a condição de 20% de maltodextrina e 24 horas de secagem como a melhor para secagem de manga em liofilizador. Portanto, o estudo de estabilidade foi realizado com a polpa de manga em pó obtida a partir desta melhor condição de secagem armazenada durante 90 dias, com acompanhamento quinzenal através de realização das análises de umidade, teor de ácido ascórbico, parâmetro colorimétrico b* e higroscopicidade. O armazenamento foi feito a temperatura ambiente (27 ºC) em embalagem laminada com e sem vácuo, e plástica sem vácuo. A embalagem laminada a vácuo apresentou maior manutenção das características iniciais do produto armazenado, principalmente para o teor de ácido ascórbico, higroscopicidade e parâmetro de cor b*. Posteriormente foi realizado o estudo da microestrutura da amostra em diferentes concentrações de maltodextrina (0%; 10%; 20% e 30%) com finalidade de compreender a interferência do adjuvante no produto final. As imagens aproximadas do pó revelaram a formação de superfície porosa e a influência do adjuvante nas dimensões da partícula, na qual maiores concentrações de maltodextrina resultaram em pós de menores e mais porosos.

ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the condition of 20% maltodextrin and 24 hours drying was chosen as the best for drying mango in a freeze dryer. The stability study was therefore carried out using powdered mango pulp obtained under the above best-drying conditions, stored for 90 days and monitored every two weeks by analysis of the moisture, ascorbic acid content, b* colorimetric parameter and hygroscopicity. Storage was at room temperature (27 °C) in vacuum and non-vacuum laminated packaging, and in non-vacuum plastic packaging. The vacuum laminated packaging maintained the initial characteristics of the stored product for longer, especially the ascorbic acid content, hygroscopicity and b* colour parameter. The microstructure of the sample was then studied under different concentrations of maltodextrin (0%, 10%, 20% and 30%) so as to understand the effect of the drying agent on the final product. Close-up images of the powder revealed the porous surface formation and the effect of the agent on particle size, where higher concentrations of maltodextrin resulted in more porous powders with smaller particles.