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Analise microbiológicas de fermento biológico seco processado por radiação gama
2018 - SABUNDJIAN, INGRID T.; NEGRAO, BIANCA G.; SÁ, ANA P.N. de; VILLAVICENCIO, ANNA L.C.H.
O objetivo do trabalho foi identificar se houve alteração no crescimento de UFC em placa e na viabilidade de leveduras e bactérias totais em fermento biológico seco tratado por diferentes doses de radiação gama e determinar a dose D10 para bactérias Totais e Leveduras a fim de analisar se o processamento promoveu algum benefício sem causar inviabilidade do mesmo. As diferentes amostras de fermento biológico foram irradiadas com doses de 0 (controle); 0,5; 1; 2 e 3kGy no Centro de Tecnologia das Radiações do (IPEN/CNEN – SP) em fonte de 60Co (Gammacell-220), com taxa de dose de 3,51kGy/h. O aumento da dose de radiação provocou uma diminuição na contagem de UFC de leveduras e de bactérias totais, bem como, na frequência de células viáveis de leveduras. A dose de radiação necessária para eliminar 90% da população leveduriforme ficou entre 1,10 e 2,23kGy e para a população bacteriana variou entre 2,31 e 2,95kGy. Nos resultados são demonstrados claramente os pontos negativos da aplicação de radiação ionizante em fermento biológico seco, pois o intervalo de D10 encontrado para bactérias totais é superior ao encontrado para leveduras. Sendo assim, torna-se inviável a utilização deste recurso para a melhora da qualidade do produto.
Evaluation of carotenoids in edible flowers processed by radiation
2018 - KOIKE, AMANDA C.R.; SÁ, ANA P.N. de; ARAUJO, ELIAS da S.; ALMEIDA-MURADIAN, LIGIA B. de; VILLAVICENCIO, ANNA L.C.H.
The use of flowers in the gastronomy has been growing in recent years, the world market for edible flowers is in full expansion, this kind of flower ensure a special note in the taste and in the decoration, and improve the nutritional aspects when added in food products. Its beneficial properties in health maintenance are also recognized, requiring new approaches to improve its conservation and safety. Food irradiation is an economically viable technology both in quality and safety. The purpose of this study was to evaluate carotenoids in Rosa chinensis and Tagete patula flowers submitted to gamma irradiation and electron beam doses of 0.5, 0.8 and 1.0 kGy. High performance liquid chromatography (HPLC) was used to carotenoids determination. The most abundant carotenoids were α-carotene for both species of flowers studied. In general, gamma-irradiated samples presented higher amounts in carotenoids (lutein and alfa-carotene) independently of the applied dose. However, the interaction between irradiation and samples did not affect carotenoids present in edible flowers petals.
Effects of ionizing radiation on rheological properties of seasoned flour degreased
2019 - SÁ, ANA P.N. de; NABESHIMA, ELIZABETH H.; VILLAVICENCIO, ANNA L.C.H.
The seasoned flour is a typical Brazilian dish having its origin registered in the colonial period and its elaboration presents a high added value, in order to provide a food with higher nutritional value: carbohydrate (78.9%), lipids (13.6%), protein (2.1%) and dietary fibers (7.8%). The action of ionizing radiation in food occurs due to interactions of energy that modify chemical structures and is currently seen as a technological alternative in the improvement of the paste food in front of the food industries. The objective of this work was to characterize the effects of ionizing radiation on the rheological properties of degreased seasoned flours. The samples were obtained from the local market of São Paulo-SP/Brazil. They were irradiated at the IPEN-CNEN Radiation Technology Center (CTR) in an electron beam machine at doses of 0 (control) and 5 kGy (applied for microbiological aspects). The flour was degreased using hexane and analyzed for its bonding properties using RVA-Rapid Visco Analyzer (viscosity profile) and pasta stability (texturometer). The results demonstrated that irradiated farofa traditional and bacon there were significantly lower than the control. This is due to the interactions of the ionizing radiation with the amylose, which can be attributed to the viscosity loss in relation to the use of the dose, also observed similar tendency in the texture stability parameters. It was concluded that the irradiation presented significant interference in the rheological properties, expected results for the industries.
Evaluation of texture and color of ready-to-eat food processing by ionizing radiation
2019 - NEGRAO, BIANCA G.; SÁ, ANA P.N. de; KOIKE, AMANDA C.R.; VILLAVICENCIO, ANNA L.C.H.
Development of ready to eat food need effective conservation technologies to ensure that product will be free from bacterial, viral, and pathogens contamination. Beyond t h a t, it is important to maintain satisfying consumers’ requirements about taste, practicality advantages and n utrition. In t his context irradiation process is a treatment that reaches to reduce the microbial load making food safer. For this purpose, different radiation doses may be applied, which may or may not interfere negatively on other parameters of food quality. The objec tive of this work is to evaluate the effects of ionizing radiation on the instrumental characteristics of an elaborated ready toeat product. The samples were irradiated at the Radiation Technology Center (CTR) of the Nuclear and Energy Research Institute ( IPEN / CNEN SP), with doses of 0 (control), 4.5 kGy and 7,5 kGy. After irradiation processing the Texture analysis were performed in a Texturometer TA XT2, Color measurements in a Minolta Chroma Meter and Water Activity (aw). Hardness results increased pro portionally with the increase in the applied dose. It was not found significant difference between the doses in relation to the results for aw. In conclusion, both doses can be used to this kind of product.
Avaliação dos efeitos das radiações ionizantes em farinhas – artigo de revisão
2017 - SA, ANA P.N. de; VILLAVICENCIO, ANNA L.C.H.
A radiação é uma alternativa eficiente, de grande valor tecnológico no emprego de doses até 10 kGy para alimentos secos, desidratados e com baixo teor de gorduras. O objetivo desta pesquisa é realizar através de levantamento bibliográfico sobre os trabalhos existentes com finalidade tecnológica em farinhas e disponíveis na literatura para médias e altas doses de radiação. O estudo foi baseado nos dados de bases brasileiras e internacionais, tais como: “Google Scholar”, “ScienceDirect”, “Pubmed”, “SciELO”, "Web of Science". Foram coletados resultados do período compreendido entre os anos de 1980 e 2017, em farinhas provenientes de milho, mandioca, trigo, feijão, arroz, castanha, fubá e banana. Foram utilizadas palavras-chave tanto em Português como em Inglês: irradiação de alimentos; farinhas irradiadas e aspectos tecnológicos de farinhas irradiadas; food irradiation, technology aspects of irradiated flour. Os resultados da pesquisa/busca mostram que as doses variam desde a aplicação para fitossanitário até doses mais altas relacionadas às características tecnológicas. Foram encontrados 10 trabalhos com finalidade fitossanitária (0,1 a 1,0 kGy) e 20 com as características tecnológicas (doses acima de 1 kGy até 10 kGy). Nos trabalhos foram observados estudos relacionados com redução de carga microbiológica, composição nutricional, modificações organolépticas e relação do aumento do índice de acidez presente em fubá/castanha e também uma tendência de melhora como meio de aperfeiçoamento na produção de panificação em alguns artigos. Desta forma, com base na literatura avaliada, Concluímos que as tecnologias de irradiação de alimentos com doses médias apresentam vantagens e melhoram as características na produção de pães.
Irradiation effect on peroxidation index on okara-based soybean flour
2017 - SA, ANA P.N.; GOES-FAVONI, SILVANA S.P.; GIANNONI, JULIANA A.; ARTHUR, VALTER; VILLAVICENCIO, ANNA L.C.H.
Soya seasoned flour (SSF), also known as “farofa”, is an industrialized product, low cost, easy to make and can be enriched in order to provide a food with greater nutritional and functional value. In this regard, “okara” (inert flavored mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to conventional maize and manioc tempered flours and ionizing radiation process increases its conservation. The present work aimed to use the SSF based “okara”, as a way to reuse a by-product of soybean processing and analyzing the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing “okara”, dehydrated condiments and flavor uplifting was held at FATEC Marília. SSF samples were processed at “Centro de Energia Nuclear na Agricultura (CENA)”, University of Piracicaba-SP, irradiated with doses of 1 and 3 KGy in 60Co source. The dose rate was 0.269/hs. Analyses were performed to determine the peroxide index of control samples and irradiated in triplicate in 1, 15, 30 and 45 storage days in accordance with methodology for oils and fats with modifications. Using this peroxides methodology, it wasn’t possible to detect changes in oxidative quality in SSF samples, within 45 days of storage, with the parameter that the flour showed 29.92% of lipids. We conclude that this product with excellent nutritional attributes about the commercial flour, we must apply a different methodology to detect any radiation damage on lipid compounds.