ABSTRACT Iodine is essential to human metabolism, being fundamental in the production of the thyroid hormones. The consumption of biofortified foods can contribute to the increase of its intake. The objective of this study was to increase the iodine concentration in lettuce, also evaluating its effects on plant growth and production. The experiment was conducted in a greenhouse, in a hydroponic system of aerated static solution. A completely randomized design was used, in a 2 x 5 factorial scheme (variety x iodine dose), with three repetitions. Two lettuce varieties were used, the iceberg lettuce and the crispy leaf lettuce, submitted to five doses of iodine (0, 10, 20, 30 and 40 µmol L-1), having as source potassium iodide. At 40 days after transplantation, both cultivars were collected and evaluated for the weight of fresh and dry matter, iodine content and levels in the leaves and the root volume. With increased doses, the plants showed symptoms of phytotoxicity, resulting in lower productivity. However, all doses promoted elevations in the total iodine levels of plants. Therefore, it is possible to increase the iodine content in lettuce leaves, being necessary to adjust the doses to be used.

RESUMO: O mercado de polpa de açaí ( Euterpe oleracea Mart.) congelada tem tido crescimento aceitável e apresenta grande potencial mercadológico em função da sazonalidade e do elevado nível nutricional do fruto. Porém, devido à inexistência de padrões para todos os tipos de frutas, encontram-se no mercado produtos sem uniformidade. O objetivo do presente estudo foi avaliar polpas de açaí congeladas de diferentes marcas comerciais, quanto às características químicas, físico-químicas e microbiológicas. Para ATT e pH, duas marcas do Pará e duas de Minas Gerais foram reprovadas, quando comparadas com a legislação vigente. Observou-se que K (1253,6mg 100g-1), Ca (312mg 100g-1), Mg (178mg 100g-1), e P (145mg 100g-1) foram os principais minerais encontrados nas amostras avaliadas. O Fe apresentou conteúdo médio entre 9,65mg 100g-1 e 22,66mg 100g-1. Quanto às características microbiológicas, as contagens para E.coli atenderam à legislação. As contagens de mesófilos aeróbios, fungos filamentosos e leveduras apresentaram variações nos resultados. A contagem de S. aureus coagulase positiva apresentou-se dentro dos padrões (102UFC g-1) e foi detectada a presença de Salmonella sp. em uma marca, dentre as seis avaliadas. As polpas de açaí analisadas apresentaram valores de fenólicos totais variando de 240,14mg AGE 100g-1 a 372,43mg AGE 100g-1 e os níveis de antocianinas totais variando de 12,05 a 24,98mg 100g-1. Os resultados físico-químicos e microbiológicos obtidos indicaram a necessidade de implementação imediata das Boas Práticas de Fabricação; em contrapartida, as polpas congeladas de açaí apresentaram considerável potencial antioxidante.

ABSTRACT: The frozen açaí ( Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and fruit's seasonality. However, due to the lack of standards for all types of fruit, products without uniformity are in the market. This study aimed to evaluate frozen açaí pulp belonging to different trademarks related to chemical, physicochemical, and microbiological characteristics. Regarding the total titratable acidity (TTA) and pH, two trademarks from Pará and two from Minas Gerais were rejected compared with the current legislation. It was observed that K (1,253.6mg 100 g-1), Ca (312mg 100g-1), Mg (178mg 100g-1), and P (145mg 100g-1) were the main minerals reported in the analyzed samples. Fe showed an average content from 9.65mg 100g-1 to 22.66mg 100g-1. As for microbiological characteristics, the counts for E. coli were in compliance with legislation. Counts of mesophilic aerobic, filamentous fungi, and yeasts showed variations in the results. The count of coagulase-positive S. aureus met the standards [102 Colony Forming Units (CFU) g-1]; and presence of Salmonella sp. in a trademark was detected among the six evaluated trademarks. The analyzed pulp of açaí showed total phenolics values ranging from 240.14mg AGE 100g-1 to 372.43mg AGE 100g-1, and anthocyanin total levels ranging from 12.05 to 24.98mg 100g-1. The obtained physicochemical and microbiological results indicated the need for immediate implementation of Good Manufacturing Practices; conversely, the frozen pulp of açaí showed considerable antioxidant potential.

ABSTRACT The objective of this study was to evaluate the quality of water purification system and identify the bacteria this system, predict bacterial adherence according to the hydrophobicity of these microorganisms and of the polypropylene distribution loop for purified water. The assessment of drinking water that supplies the purification system allowed good-quality physical, chemical, and microbiological specifications. The physicochemical specifications of the distributed purified water were approved, but the heterotrophic bacteria count was higher than allowed (>2 log CFU mL-1).The sanitation of the storage tank with chlorine decreased the number of bacteria adhered to the surface (4.34 cycles log). By sequencing of the 16SrDNA genes, six species of bacteria were identified. The contact angle was determined and polypropylene surface and all bacteria were considered to be hydrophilic, and adhesion was thermodynamically unfavorable. This case study showed the importance of monitoring the water quality in the purified water systems and the importance of sanitization with chemical agents. The count of heterotrophic bacteria on the polypropylene surface was consistent with the predicted thermodynamics results because the number of adhered cells reached approximate values of 5 log CFU cm-2.

Este trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais

This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals

Alho minimamente processado apresenta uma curta vida de prateleira devido, principalmente, a crescimento de fungos. A retirada da casca que protege o produto das influências externas é um dos fatores que contribui para a deterioração do produto. Neste estudo, foram avaliados os efeitos de revestimentos comestíveis antimicrobianos a base de amido de mandioca, quitosana e glicerol no recobrimento de alho minimamente processado. O produto final foi submetido a avaliações de perda de peso, alterações na cor e contagem de psicrotróficos e bolores e leveduras. Os resultados mostraram não haver diferença significativa (p < 0,05) entre os tratamentos para perda de massa e saturação e tonalidade da cor. O uso do revestimento antimicrobiano com quitosana nos bulbos mostrou que, em até 15 dias de estocagem a 10 °C, a contagem de fungos não ultrapassou 10(5) UFC.g -1. Dentro do conceito da tecnologia de barreiras de proteção, o uso dos revestimentos antimicrobianos é uma tecnologia de grande potencialidade para aumentar a segurança do alho minimamente processado e prolongar sua vida útil.

Minimally processed bulb garlic has a short shelf-life, mainly due to fungi growth. Peeling away the outer layers of the garlic makes it more susceptible to the external factors that deteriorate the product. This study evaluated the effect of antimicrobial edible coatings produced from cassava starch, glycerol and chitosan on bulb garlic conservation. The coated product was analyzed for mass loss, color alterations and psychrotrophic, fungi and yeast counting. Coating treatments showed no significant differences (p < 0.05) for mass loss and color alterations. Garlic bulbs coated with edible coating containing chitosan showed fungi and yeast counting lower than 105 CFU.g -1, during 15 days of storage at 10 °C. Among hurdle technologies, antimicrobial edible coating is a potential technology to improve food safety for bulb garlic and extend its shelf-life.