ANA PAULA MARQUES DA SILVEIRA

ANA PAULA MARQUES DA SILVEIRA

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Efeito da radiacao gama das propriedades sensoriais do cha preto
2009 - SILVEIRA, ANA P.M. da; VILLAVICENCIO, ANNA L.C.H.
Effects of gamma radiation on sensorial properties in black tea
2009 - SILVEIRA, ANA P.M.; FANARO, GUSTAVO B.; COSTA, HELBERT S.F.; SILVA, PRISCILA V.; SANTILLO, AMANDA G.; VILLAVICENCIO, ANNA L.C.H.
Influence of gamma radiation on grapes color during storage period
2009 - SANTILLO, AMANDA G.; ROGOVSCHI, VLADIMIR D.; ARAUJO, MICHEL M.; SILVA, PRISCILA V.; SILVEIRA, ANA P.M.; VILLAVICENCIO, ANNA L.C.H.
Effects of gama-radiation on white tea volatiles
2009 - FANARO, GUSTAVO B.; SILVEIRA, ANA P.M.; NUNES, THAISE C.F.; COSTA, HELBERT S.F.; PURGATTO, EDUARDO; VILLAVICENCIO, ANNA L.C.H.
Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at 60Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20kGy. The volatiles organic compound was extracted by hydrodestilation and the extract was separated and identified by gas chromatography–mass spectrometry (GC–MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation.
Preliminary study of e beam processing as a phytosanitary treatment against Guignardia Citricarpa
2009 - ARAUJO, MICHEL M.; FANARO, GUSTAVO B.; SILVEIRA, ANA P.M.; ROGOVSCHI, VLADIMIR D.; CORREA, BENEDITO; VILLAVICENCIO, ANNA L.C.H.
Citrus black spot (CBS) is a fungal disease, caused by Guignardia citricarpa and affects practically all citrus species of economic importance, especially sweet oranges. It has become a serious, widespread problem for citrus production in South America. It causes lesions on citrus fruit peel and leaves and can induce fruit drop before maturity. Fruits from citrus areas affected by CBS represent a risk for introduction of this pathogen into new areas. European Community and United States severely limit importation of fresh citrus fruit from those countries were the disease is present. Various treatments have been explored to reduce the risk of introduction of CBS into countries that are currently free of this disease. E-beam processing has been successfully used to inactivate food spoilage microorganisms, including bacteria, yeasts and moulds. Ionizing radiation treatment has been known to extend the postharvest life of many tropical and subtropical fruits. Irradiation is the most recent commercial phytosanitary treatment for fresh commodities. The aim of this study was to assess the effect of electron beam processing on the viability of G. citricarpa. Isolated fungi from naturally infected oranges were irradiated with 2.5, 5.0, 7.5, 10.0 and 12.5 kGy using an electron beam irradiator (Radiation Dinamics Co., model JOB-188, New York, USA). Irradiation appeared to be a useful alternative as a phytosanitary treatment to control citrus black spot dissemination.