Brazil is the major world producer of passion fruits. This culture is an alternative for small farms due to the fast economic gain and monetary income distributed throughout the year. The intense occurrence of plant diseases in commercial orchards forced the development of new cultivars. The objective of this work was to characterize the fruit productivity, the pulp yield and the juice quality of improved passion fruit cultivars: BRS Gigante amarelo (GA), BRS Ouro vermelho (OV) and BRS Sol do Cerrado (SC), comparing to the Common Yellow (CY) passion fruit normally grown in the orchards. Juice quality was evaluated by titratable acidity (TA), pH, total soluble solids (TSS), ratio TSS/TA, total soluble sugars (SS), reducing sugars (RS) and ascorbic acid (AA) contents. BRS GA presented the higher fruit productivity and juice yield, but the lower rind thickness. Its content of TA was similar to the CY passion fruit. The three cultivars presented higher contents of RS and TSS than CY passion fruit, with higher value of SS for the BRS GA. The content of AA was similar among the different cultivars. BRS GA was considered as more productive and with better juice quality

Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition, instrumental color, sensory characteristics and labeling. In the microbiological tests, no relevant contamination was identified, and the centesimal characterization showed low variability among the brands. The sensory analysis showed a relevant acceptance of all brands and the instrumental color analysis indicated different aspects that can be considered in the quality control of the candy, such as color and the yellowish aspect, which may vary according to the peanut roasting process. Therefore, in this work, attributes of paçoca responsible for its acceptance and popularity in the Brazilian culture are showed.

Sesbania virgata (Cav.) Pers. is a Pantropical legume (Fabaceae) able to colonize riverbanks in Brazilian semiarid regions, commonly used to recover degraded soils. Although its seeds have high nutritional value, are little explored for biotechnological and biological applications. In order to begin to fill the void existing in this theme, the present research described the nutritional composition of the S. virgata seeds, in addition to its antioxidant and antimicrobial activities. The energy value of S. virgata seeds was 366.6 kcal 100g-1, and among the investigated macronutrients, the protein content stands out (60.8%). However, the carbohydrate and crude fat contents are also promising, highlighting the abundance in polyunsaturated fatty acids, especially linoleic acid and linolenic acid. S. virgata seeds are an excellent source of essential (leucine, lysine and valine) and non-essential amino acids (glutamic acid, aspartic acid and arginine). Under the assay conditions, lectins and trypsin inhibitors were not demarcated. Additionally, S. virgata seeds confer antifungal activity against Candida albicans, Candida tropicalis, Aspergillus flavus and Penicillium citrinum, and antioxidant activity, for ABTS•+ and DPPH• scavenging methods. In view of these findings, the nutritional composition of S. virgata seeds encourages its use as natural source of functional products, and its biological activities stimulate its biotechnological and pharmacological application as exogenous antifungal and antioxidant agent.

The aim of this study was to estimate and select the drying kinetic model of thin-layer drying of banana slices and the effect of blanching pretreatment. In order, 16 semi-theoretical and/or empirical models were applied to the experimental data and compared according their coefficients of determination (R2), sum squared errors (SSE), and root mean square error (RMSE), which were predicted by non-linear regression analysis. Banana slices were subjected to the thermal blanching treatment, and then the samples were dried at 50 °C and 60°C for a period of 630 min. Chromatic characterization and shrinkage analysis were performed. Among the thin-layer drying models considered to determine the kinetic drying parameters, the semitheorical Two-term model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 8.25 × 10−11 m2s-1 to 2.26 × 10−10 m2s-1 over the temperature range of the study. The increase in temperature led to a 60% average volume reduction. For color, the parameters L* and b* decreased, and a* increased in relation to the temperature increase, and blanching had a positive effect.

Treatment of early seeds, using new combinations of chemicals has been increasingly adopted, however, its effects on seed quality during storage are still not completely understood. The aim was to evaluate the physiological seed quality of two soybean cultivars treated with different combinations of chemical products during the storage period. The experiment was arranged in completely randomized with four replications in a factorial 7x5 design for each cultivar, with seven seed treatments and five evaluation periods (times) during storage (0, 60, 120, 180 and 240 days). The treatments were: 1) fipronil + pyraclostrobin + methyl thiophanate; 2) imidacloprid + thiodicarb + carbendazin + thiram; 3) abamectin + mefenoxam + fludioxonil + thiamethoxam + thiabendazole; 4) carbendazin + thiram; 5) fludioxonil + mefenoxam + thiabendazole; 6) carboxin + thiram and 7) control (no treatment). The physiological seed quality was evaluated by the following tests: germination, accelerated aging, seedling emergence in sand and shoot and root length of seedlings. The physiological quality of soybean seeds decreased during storage in all treatments (including the control). The treatment with the insecticides imidacloprid + thiodicarb associated with the fungicides carbendazin + thiram markedly reduces the physiological seed quality of the tested soybean cultivars.

The law by the ANVISA requires GMP in food. This study aimed to apply the checklist to assess hygienic-sanitary conditions and provide lectures and support materials in restaurants located in the municipality of Cametá-PA. It is a descriptive survey in eighteen restaurants using a quality measurement instrument called a checklist. In addition to the proposal of forms to verify the impact of corrective actions. This verification instrument is part of the requirements required by RDC No. 216/2004 of ANVISA, based on the RDC No. 275, of October 2002 of ANVISA. It was found through the results obtained that all the popular restaurants studied did not satisfactorily comply with the current Brazilian legislation and were classified in groups II and III, that is, they reached a maximum of 75% compliance. Thus, through the diagnosis obtained through the application of the checklist, it is noticed that the restaurant owners have little knowledge about the implementation of GMP; consequently, in none of the evaluated restaurants, these practices are adopted. Thus, they do not comply with the country's current legislation. Corrective actions and delivery of support materials helped the owners. However, it is necessary to support the Health Surveillance, in addition to charging consumers for improvements to these establishments, since adequate sanitary hygienic conditions are an ongoing process.

Supercritical extraction process has been used to obtain bioactive compounds from microalgae biomass that differs in composition because it has protein, esters, carotenoids, chlorophyll, enzymes, antibiotics, vitamins, and hydrocarbons. Due to this, the study of the technical feasibility of supercritical extraction of microalgae and the evaluation of the chemical composition from residual biomass of microalgae Desmodesmus sp. is the goal of this work looking for its reutilization in cosmetic, food and pharmaceutical applications. The experimental unit used is formed, basically, of a 42 mL extractor, a high pressure pump, and a micro-metering valve used for sampling. The study showed that it was obtained a higher mass yield at 90 °C and 440 bar of pressure. The residual biomass still contained a high percentage of proteins and carbohydrates, indicating that it could be used in nutraceuticals applications, and as biofertilizers.

The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabicaL.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40 %, 50 %, and 60 %) and temperatures (23 °C, 40 °C, and 60 °C). The fruit shakes were standardized washing, separation, and manual selection of green coffees, pass cane, and green buoy. Then, approx. 150 L of coffee cherries were pulped and taken directly to the yard. Drying the washed coffee was completed in a mechanical dryer and yard. The obtained results showed that the different conditions of the ambient air significantly influenced the processes of drying pulped coffee. The water content of the hygroscopic equilibrium of pulped coffee is directly proportional to the water activity and relative humidity, decreasing with increasing temperature, for the same value of equilibrium relative humidity. The Oswin model was best represented by the hygroscopicity of the pulped coffee, while the Midilli model shows the best fit to describe the drying curves of the washed coffee. The effective diffusion coefficient increases with increasing temperature of the drying air and reducing of relative humidity, being described by the Arrhenius equation. The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabica L.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40 %, 50 %, and 60 %) and temperatures (23 °C, 40 °C, and 60 °C). The fruit shakes were standardized washing, separation, and manual selection of green coffees, pass cane, and green buoy. Then, approx. 150 L of coffee cherries were pulped and taken directly to the yard. Drying the washed coffee was completed in a mechanical dryer and yard. The obtained results showed that the different conditions of the ambient air significantly influenced the processes of drying pulped coffee. The water content of the hygroscopic equilibrium of pulped coffee is directly proportional to the water activity and relative humidity, decreasing with increasing temperature, for the same value of equilibrium relative humidity. The Oswin model was best represented by the hygroscopicity of the pulped coffee, while the Midilli model shows the best fit to describe the drying curves of the washed coffee. The effective diffusion coefficient increases with increasing temperature of the drying air and reducing of relative humidity, being described by the Arrhenius equation

The interest in collagen use in the food industry to replace synthetic agents is growing every day. Among the derivatives, has the hydrolysate, which dissolves easily in water and brine, and can be incorporated into foods or drinks. The objective of this study was to determine the degree of hydrolysis (DH) of crude collagen fiber, powdered collagen fiber, gelatin and two samples of hydrolyzed collagen. The substrates were subjected to individual action of three proteolytic enzymes: papain, bromelain and collagenase (microbial origin). The substrates were incubated in sodium phosphate buffer (0.1 M, pH 7.0) on an orbital shaker at 55°C for different periods of time. In 120 minutes of hydrolysis, the crude collagen fiber showed 37.2% of DH using collagenase, the highest value compared to other substrates. The lowest values for DH were obtained for the hydrolysates collagen, with less than 1% of DH. For hydrolysis in 60 minutes, the DH values were similar to those obtained in 120 minutes of hydrolysis, with minor variations over time. The hydrolytic ability of the collagenase and bromelain was similar and superior compared with the papain.

The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives.