Abstract Sweet potato (SP) starchy roots have a broad range of colors, high-quality nutritional composition including bioactive substances (anthocyanins and β-carotene), vitamins, minerals, dietary fiber and starch. Several studies report the versatility of this root crop as part of the human diet and its possible health benefits. In this review the SP chemical composition, nutritional properties and its potential use in food processing for developing nutritious and healthy products are explored. Due to the adaptation of sweet potatoes to several agricultural managing conditions, accepting low technology /low cost with reasonable performance, it has called attention as a strong candidate of accessible functional food market.

Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen samples from Southern Brazil were procured in the market: eight dry cassava flours, six biju-type (flaked) corn flours and two biju-type cassava flours. Dry cassava flours had higher L* and lower b* values, and higher RS, relative crystallinity and viscosity peak values. Dry cassava flour partially preserves granular starch, as its processing involves lower drying temperatures and lower moisture of the pressed pulp. Dry cassava flours that had higher b* values also had higher rapidly digestible starch (RDS) levels, since higher temperatures are required in their production. Both biju-type flours showed the highest RDS values and no RS due to processing with elevated temperature and high moisture of the pressed pulp. In this study starch digestibility from the flours depended on processing, with minor influence of the raw material, fiber content and granulometry. The whiter and the smaller the granulometry of the dry cassava flours, the better they showed as potentially health benefiting.

Abstract The consumption of yerba mate beverages is related to several health benefits. These desirable properties are mainly due to the bioactive compounds. However, the levels of those compounds are directly affected by factors such as geographical origin. This study aimed to use chemometrics to evaluate the antioxidant compounds of yerba mate (consumed as chimarrão) marketed in southern Brazil. Neochlorogenic acid and caffeine were the main bioactive compounds found in this type of yerba mate beverage (chimarrão). The dataset was analyzed by chemometrics, and principal component analysis using the first three principal components explained 61.30% of the total variance. Hierarchical cluster analysis suggested three clusters, with cluster 1 containing the majority of the samples from the states of Rio Grande do Sul and Paraná, with higher levels of phenolics, methylxanthines, and antioxidant activity. The supervised methods, soft independent modeling of class analogy (SIMCA) and partial least squares-discriminant analysis (PLS-DA), had similar predictability (≥75% of accuracy) in terms of classifying yerba mate according to different Brazilian regions. Therefore, the chemometric tools used in the current study was suitable to monitor and assess a large variation of the antioxidant composition of yerba mate from different southern Brazilian states.

Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reduction, color, texture and sensorial parameters were accessed. Models showed, with a 94.5% of variance explained, that the inclusion of POO and CO should be limited in order to maintain a low acidity index and texture parameters comparable to commercial burgers of similar composition. Preference test, consumer profile, acceptability, penalty analysis and Check-all-that-apply (CATA) results indicated that a parcial replacement of pork fat (PF) can be considered. In sum, formulations with improved fat composition (50 or 33% replaced animal fat by POO and CO) were obtained.

Abstract Animal products are sources of microbiological contamination when the process has hygienic-sanitary control fails. Therefore, this work aims the evaluation of the pathogenic microorganisms presented in samples from the Brazil southern region of yogurt (N = 101), stretched curd cheese (N = 31), fresh sausage (N = 22) and processing water (N = 63). Analyses of coliforms at 45 °C, Staphylococcus aureus, Salmonella sp. and Escherichia coli were performed. Analysis indicated processing water is an important contamination source to be monitored, because the majority of samples presented results above the regulation limits. Thermal treatment and fermentation such as stretched curd cheese and yogurt appeared to be more stable against contamination during processing. In this study, for coliforms at 45 °C, only one cheese sample and 12% of total yogurt samples exceeded the Brazilian legislation limit. None of sausage samples presented any contamination. On the other hand, values found in both processing water and dairy products indicated failures in application and monitoring of good manufactured practices.

RESUMO: No Brasil, não há uma regulamentação técnica específica sobre a identidade e qualidade de queijos maturados com mofo branco na superfície. Estes queijos são comercializados inteiros (tipo Camembert) e em cunhas (tipo Brie). O objetivo da pesquisa foi avaliar as propriedades físicas e químicas; parâmetros tecnológicos e marcadores microbiológicos de 20 queijos inteiros (tipo Camembert) e 16 cunhas de queijo (tipo Brie) produzidos no Brasil. Os teores de sódio e cálcio apresentaram elevada amplitude (8,0 e 4,6 vezes o valor mínimo, respectivamente). Os valores médios destes queijos não apresentaram diferenças significativas em relação à maioria dos parâmetros analisados. Listeria monocytogenes foi encontrada em 5% das amostras de queijo tipo Camembert. Os demais parâmetros microbiológicos estavam de acordo com a legislação vigente, RDC no 12/2001 da Anvisa. Esta avaliação comparativa entre estes dois queijos indica que são diferentes. Além disso, os valores com elevada amplitude correspondem a falta de padronização do processamento. Os valores médios poderiam ser considerados como recomendados para estes queijos no Brasil.

ABSTRACT: There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.

Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds.

Abstract A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour can be used as ingredient for gluten-free cereal products with higher nutritional value. For this it is necessary to preserve the anthocyanin content during thermal processing and shelf-life periods. At time 0, the dose of 3 kGy provided all of the most available bioactive compounds, raising their antioxidant potential, except for TPC. During the storage at different temperatures up to 120 days, gradual losses occurred in all the analysed parameters. Regarding the total anthocyanin content and TPC, the sample irradiated with a 1 kGy dose remained most stable. The analysis of kinetic data indicated a first-order reaction for the degradation of anthocyanins. The combination of irradiation with different temperatures may improve the shelf-life of black rice flour.

RESUMO: Este estudo teve como objetivo conhecer a biodiversidade de leveduras não-Saccharomyces em maçãs com potencial para a melhoria da qualidade aromática da sidra brasileira. As cepas foram isoladas de trinta e cinco (35) mostos de maçã Gala e Fuji de diferentes locais da região Sul do Brasil. Quarenta e cinco (45) cepas foram isoladas e identificadas por análise de PCR. Os resultados indicaram dez (10) espécies: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans e Rhodotorula mucilaginosa. Três desses gêneros (Rhodotorula sp., Lodderomyces sp. e Clavispora sp.) juntos constituíram 71,2% das cepas identificadas. Entre estas cepas, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum e H. guilliermondii foram selecionadas em teste qualitativo devido a produção de aroma frutado, indicando potencial para a produção de compostos aromáticos na sidra.

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

ABSTRACT The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to guarantee appropriate milk coagulation properties.

RESUMO: Uma das etapas mais importantes na fabricação de queijos é o processo de coagulação. O conhecimento dos parâmetros envolvidos nesse processo desempenha um papel tecnológico importante para a indústria de laticínios. O leite de diferentes espécies de ruminantes varia em termos de capacidade de coagulação, pois são influenciados pela composição e principalmente pelas variantes genéticas da caseína. Estas características podem ser avaliadas por meio de dispositivos mecânicos e/ou ópticos, tais como, a Análise Lactodinamográfica e a Espectroscopia de Reflectância do Visível ao Infravermelho Próximo (NIR) e Médio (MIR).

ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.

Ilex paraguariensis (yerba-mate) is used as a beverage, and its extract requires adequate quality control methods in order to guarantee quality and safe use. Strategies to develop and optimize a chromatographic method to quantify theobromine, caffeine, and chlorogenic acid in I. paraguariensis extracts were evaluated by applying a quality by design (QbD) model and ultra high-performance liquid chromatography (UHPLC). The presence of these three phytochemical markers in the extracts was evaluated using UHPLC-MS and was confirmed by the chromatographic bands in the total ion current traces (m/z of 181.1 [M+H]+, 195.0 [M+H]+, and 353.0 [M−H]−, respectively). The developed method was then transferred to a high-performance liquid chromatography (HPLC) platform, and the three phytochemical markers were used as external standards in the validation of a method for analyses of these compounds in extracts using a diode array detector (DAD). The validated method was applied to quantify the chlorogenic acid, caffeine, and theobromine in the samples. HPLC-DAD chromatographic fingerprinting was also used in a multivariate approach to process the entire data and to separate the I. paraguariensis extracts into two groups. The developed method is very useful for qualifying and quantifying I. paraguariensis extracts.

Algumas frutas de clima temperado e tropical, principalmente as do tipo "berries", têm como característica o acúmulo de compostos antioxidantes e são objeto de inúmeros estudos, haja vista a sua correlação com os benefícios para a saúde humana. Os objetivos deste trabalho foram quantificar as antocianinas, os compostos fenólicos e mensurar a capacidade antioxidante (ferric reducing antioxidant power - FRAP) de amoras-pretas de duas cultivares ('Brazos' e 'Tupy'), nos três estágios de maturação, considerados verde, semi-maduro e maduro, e dos seus produtos (polpas e fermentados). No processo de maturação da fruta, observou-se que o peso, tamanho, diâmetro e teor de açúcar aumentaram significativamente enquanto a acidez diminuiu. Os teores de antocianinas aumentaram de 4,19 (FSM cv. 'Tupy') (frutos semi-maduros) para 205,75mg 100g-1 (FM cv. 'Brazos') (frutos maduros). Os maiores teores de compostos fenólicos foram verificados para os frutos verdes (FV) das duas cultivares, enquanto a atividade antioxidante não apresentou diferença significativa nos estádios de maturação. A polpa estudada acumulou um elevado teor de compostos fenólicos (dez vezes superior ao encontrado nas frutas maduras). Os teores de antocianinas e de atividade antioxidante não apresentaram o mesmo perfil em função da degradação das antocianinas pelo processo térmico utilizado. O fermentado alcoólico de amora permaneceu estável (fenóis totais e atividade antioxidante) durante dois anos de estocagem, porém, no terceiro ano, foi observada uma redução significativa da atividade antioxidante. Estes resultados são importantes para o estabelecimento da vida-de-prateleira desses produtos derivados da amora

Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg 100g-1 (ripe 'Brazos' variety). The highest levels of phenolic compounds were observed for the unripe fruit of both varieties, while antioxidant activity showed no significant difference during the ripening stages. The studied pulp showed a high content of phenolic compounds (ten times higher than that found in the ripe fruits). The anthocyanin content and antioxidant activity did not show the same increase due to the degradation of anthocyanins caused by the heat treatment that was used. The alcoholic fermented beverage made from blackberries remained stable (total phenolic compounds and antioxidant activity) during two years of storage, but the in third year a significant reduction in antioxidant activity was observed. These results can be important for establishing the shelf life of this kind of product made with blackberry

The sugars in apple juice prove its authenticity and its sensory and nutritional properties. The aim of this study was to develop and validate a simple analytical method using high performance liquid chromatography with refractive index detection (HPLC-RI) to determinate and quantify the sugars sucrose, D-glucose, D-fructose, and D-sorbitol polyol in apple juices, as well as to analyze the juices from the Fuji suprema and Lis Gala cultivars at three ripening stages. The analytical performance parameters evaluated indicated that the method was specific for the compounds analyzed, and the linearity of the calibration curves of sugars showed high correlation coefficients (close to 1.0). The limits of detection and quantification are consistent with recommendations available in the literature for this type of matrix. Sample preparation is simple and generates small amount of residues. Over 70% of the sugars were determined in the juices of apples at the pre-ripe stage, with an increase during senescence. This method is applicable for the determination of sugars in juices and evaluation of apple ripening.