Brazil is the largest coffee producer in the world, and together with the millions of tons produced, millions of tons of residues are also generated. The generated residues are a source of environmental contamination depending on the chosen processing route. One of the main applications of food industry waste is in the production of raw materials to produce edible films and coatings. Coffee mucilage is a pectin-rich liquid residue from the coffee sector that can be used in the production of value-added products. Given this, the objective of this work was to characterize and evaluate the potential of functional and technological properties of coffee mucilage and your applicability in the production of edible films. The filmogenic mixture was obtained by casting from 10% (w/v) lyophilized coffee mucilage and solvent (water). The films produced from the coffee mucilage presented good homogeneity, continuity (absence of ruptures or fragile regions), flexibility, ease of detachment of the support and handling, without the need to add adjuvant to its formation. In addition, they presented uniformity in thickness, high light barrier and medium water vapor barrier. Thus, it can be concluded that mucilage is a potential product to be used in the cosmetic, pharmaceutical and food industries.

Resumo As características intrínsecas de muitas frutas tropicais causam grandes perdas pós-colheita e impedem sua comercialização como frutas frescas. As informações sobre sua composição são cruciais para definir as condições de processamento e identificar oportunidades de desenvolvimento de produtos. No entanto, os métodos analíticos geralmente usados para quantificar açúcares e ácidos orgânicos são caros e demorados. A análise simultânea por Cromatografia Líquida-Ionização por Electrospray-Espectrometria de Massa (LC-ESI-MS/MS) é uma técnica muito sensível e reproduzível, permitindo a quantificação simultânea precisa em sistemas complexos. Assim, desenvolvemos um método LC-ESI-MS/MS de monitoramento de reações múltiplas (MRM) usando coluna de fase reversa para detectar e quantificar açúcares e alguns ácidos orgânicos em apenas quatro minutos, em frutas selecionadas: araza (Psidium cattleianum), ceriguela (Spondias purpurea), manga (Mangifera indica), goiaba (Psidium guajava) e pitanga (Eugenia uniflora L.). Todas as frutas apresentaram concentrações semelhantes de glicose e frutose, exceto a pitanga, que apresentou valores superiores. O conteúdo de ácidos cítrico, málico e tartárico foi quantificado; algumas frutas se destacaram pelo alto teor de ácidos orgânicos. Os dados gerados sobre a composição das frutas tropicais permitem estabelecer uma correlação entre o teor de carboidratos e as propriedades físicas das polpas das frutas, auxiliando no desenvolvimento de novos produtos.

Abstract The intrinsic characteristics of many tropical fruits cause high post-harvest losses and prevent their commercialization as fresh fruits. Information about their composition is crucial for defining processing conditions and identifying opportunities for product development. However, the analytical methods generally used to quantify sugars and organic acids are costly and time-consuming. Simultaneous analysis by Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (LC-ESI-MS/MS) is a very sensitive and reproducible technique, allowing for accurate simultaneous multi-analyte quantitation in complex systems. Thus, a LC-ESI-MS/MS Multiple Reaction Monitoring (MRM) method was developed using reverse phase column for detecting and quantifying sugars and some organic acids in only 4 min, in selected fruits as following: araza (Psidium cattleianum L.), ciriguela (Spondias purpurea L.), mango (Mangifera indicaL.), guava (Psidium guajava L.) and pitanga (Eugenia uniflora L.). All fruits had a similar concentration of glucose and fructose, except for pitanga that presented higher values of both. The content of citric, malic and tartaric acids was quantitated; some fruits stood out by their high content of organic acids, for instance, araza was rich in citric acid. The newly generated data on the composition of tropical fruits allowed establishing a correlation between the carbohydrate content and the physical properties of the fruit pulps, assist in product development.

Resumo A classificação e a seleção de produtos agrícolas são de grande importância para garantir a qualidade dos processos de pós-colheita. No entanto, a maioria das análises físicas e químicas são destrutivas e isso significa que os produtos são inutilizados após essas análises. Sendo a umidade um dos mais importantes parâmetros para garantir a qualidade de armazenamento, bem como facilitar o processamento do produto, esse trabalho propõe um método alternativo para determinar esse parâmetro através de forma indireta e não-destrutiva, utilizando a análise de imagens a partir do fenômeno Biospeckle. Esse método consiste em obter um vídeo de 10s no qual o objeto é incidido por um laser. Esse vídeo é dividido em frames, utilizando rotina computacional no Matlab e, então, a sequência de imagens é processada, utilizando-se o programa computacional, ImageJ. Os resultados foram expressos em termos da matriz de correlação modificada e Momento de Inércia (MI). Em paralelo à análise de imagens, foi feita a análise de umidade através do método tradicional, empregando uma estufa a 130 ºC. Correlacionando MI e os valores de umidade, foi possível determinar a umidade pelo método indireto. Para esse trabalho foram empregados grãos de Moringa oleifera.

Abstract The classification and selection of agricultural products are very important to assure post-harvest quality processes. However, most of physical and chemical analyses are destructive. It means those products turn useless after these analyses. Moisture is one of the most important parameters to assure the storage quality and as well to facilitate product processing. This research offers an alternative method to determine that parameter through an indirect and non-destructive way, using the image analysis based on the Biospeckle phenomenon. This method consists in get a 10 seconds video of a laser focused on the object. This video is divided in frames, using a computational routine in Matlab and, then, the sequence of images is processed using the computational program named ImageJ. The results are expressed in terms of modified correlation matrix and Moment of Inertia (MI). At the same time, a moisture analysis is carried out using the traditional methodology employing conventional heater equipment set at 130 ºC. By correlating MI and moisture values, it was possible to determine the moisture content by means of an indirect method. To this research, it was employed grains of Moringa oleifera.

Resumo O objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador ‒ CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas.

Abstract The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.

The objective of this study was to obtain babassu coconut milk powder microencapsulated by spray drying process using gum Arabic as wall material. Coconut milk was extracted by babassu peeling, grinding (with two parts of water), and vacuum filtration. The milk was pasteurized at 85 ºC for 15 minutes and homogenized to break up the fat globules, rendering the milk a uniform consistency. A central composite rotatable design with a range of independent variables was used: inlet air temperature in the dryer (170-220 ºC) and gum Arabic concentration (10-20%, w/w) on the responses: moisture content (0.52-2.39%), hygroscopicity (6.98-9.86 g adsorbed water/100g solids), water activity (0.14-0.58), lipid oxidation (0.012-0.064 meq peroxide/kg oil), and process yield (20.33-30.19%). All variables influenced significantly the responses evaluated. Microencapsulation was optimized for maximum process yield and minimal lipid oxidation. The coconut milk powder obtained at optimum conditions was characterized in terms of morphology, particle size distribution, bulk and absolute density, porosity, and wettability.