Este estudo investigou e comparou a contaminação por enteroparasitas em alfaces (Lactuca sativa) comercializadas em supermercados e feiras livres do município de Campo Mourão, Estado do Paraná. Foram analisadas 150 amostras de alfaces, pelo método de sedimentação espontânea (Hoffmann), sendo 75 amostras provenientes de supermercados e 75 amostras de feiras livres. O sedimento foi analisado em microscópio óptico. Das amostras analisadas, 56% (42/75) e 58,7% (44/75) apresentaram contaminação por parasitas, dos supermercados e feiras livres, respectivamente. Os principais parasitas encontrados em supermercados foram: Ascaris spp 54,7%, Toxocara spp 2,4%, Strongyloides spp 4,8%, Entamoeba spp 35,7% e Taenia spp 2,4%; e em feiras livres foram: Ascaris spp 13,6%, Strongyloides spp 11,4%, Entamoeba spp 47,7%, Ancylostoma spp 9,1%, Taenia spp 2,3%, Fasciola hepatica 6,8% e Trichuris spp 9,1%. Esses resultados indicam que as amostras de alfaces estão em desacordo com a legislação vigente e salientam a necessidade de aplicação de um programa de educação sanitária direcionado a horticultores e manipuladores de hortaliças.

A produção brasileira de uvas em 2002 foi de 1.148 mil toneladas, sendo que o Paraná respondeu por 8,6% do total (SATO et al., 2004). A produção paranaense abrange duas regiões distintas: nas proximidades de Curitiba são produzidas uvas americanas e híbridas destinadas à vinificação e ao mercado "in natura"; e no norte do Estado, a exploração é altamente tecnificada, propiciando duas safras anuais, sendo exploradas cultivares de uva fina de mesa, como a Itália e a Rubi ( GIOVANNINI, 1999). A cadeia produtiva da uva fina é importante para o Brasil, pois sua contribuição nas exportações foi de cerca de 59,9 mil toneladas em 2003, gerando US$ 37,6 milhões e perdendo em participação somente para a manga (SATO et al., 2004).Devido à sua fragilidade, as uvas são muito perecíveis, sendo difícil evitar deteriorações destas frutas. As perdas pós-colheita têm sido estimadas em cerca de 27% da produção total, sendo estas principalmente de origem mecânica, fisiológica e de infecção microbiana (BARTHOLO, 1994).A respeito das regras fisiológicas, de frutos e vegetais, já está estabelecido que sua deterioração, mudança no sabor, na textura e no valor nutricional são ocasionados também por enzimas do grupo das oxiredutases (LEE; PENNESI; DICKSON, 1984;SCIANCALEPORE;ALVITI, 1985;ROBINSON, 1987).A peroxidase (POD) é do grupo das oxidoredutases, sendo capaz de catalisar um grande número de reações oxidativas em plantas usando peróxido como substrato, ou, em alguns casos, oxigênio como um aceptor de hidrogênio. Em vegetais, a peroxidase induz a mudanças negativas de sabor Abstract Peroxidase (POD) and polyphenoloxidase (PPO) are oxidative enzymes related to the darkening process suffered by fruits. Thus, the control of the effects of these enzymes, in the preservation of fruit, in order to minimize the darkening process is considered of great importance for food processing technology. The present study investigated the effects of POD and PPO on fresh grapes from Benitaka and Rubi cultivars, as well as the thermal stability and the residual enzymatic activities in the processing of juice and jelly (extra and light). Moreover, the microbiological quality of the processed products was evaluated. It was observed that, the effect of the POD enzyme, from the soluble fraction, as well as from the ionically bound fraction, was similar in both varieties of grapes, Benitaka and Rubi. But the effect of the PPO enzyme was higher in the Rubi variety. Operations such as cooking and pasteurizing were the most efficient processes to reduce the residual enzymatic effect of POD and PPO in grape jelly, in comparison to the juice. Although such processes were not enough for total enzymatic inactivation, they permitted a considerable reduction, thus were efficient to guarantee the microbiological safety of the products, such as jelly and juice. Keywords: Vitis vinifera L.; peroxidase; polyphenoloxidase; thermostability. ResumoA peroxidase e a polifenoloxidase estão relacionadas com o escurecimento de frutas, por isso o controle das atividades destas en...

Determinação de resveratrol e características químicas em sucos de uvas produzidas em...Rev. Ceres, Viçosa, v. 57, n.1, p. 001-005, jan/fev, 2010 RESUMO ABSTRACT Determination of resveratrol and chemical characteristics in juice from grapes produced under organic and conventional systemsThe present study was carried out to evaluate the contents of trans-resveratrol and the chemical characteristics total tritable acidity (TTA), total soluble solids (TSS) and TSS/TTA, in samples of juice from grapes produced under organic and conventional systems. Juice was obtained by the method of cooking healthy and ripe grapes. Juice made from grapes of the varieties Concord and Ruby (on IAC 766 rootstock) cultivated under organic and conventional systems, showed trans-resveratrol concentrations of 25.9; 27.2; 32.5 and 32.9 mg L -1 , respectively. Juice from Concord and Ruby in the organic production produced 0.77 and 0.91 g tartaric acid/100 mL -1 . The same varieties, in the conventional system, produced 0.94 and 0.75 g tartaric acid/100 mL -1 . SST and SST/ATT for the varieties under organic and conventional systems were 10. 95, 11.73, 14.23 and 13.23 °Brix and 14.22, 12.64, 15.18 and 17.64 ºBrix, respectively. The evaluations showed that the varieties, independent of cropping system, are sources of trans-resveratrol and the produced juice can be consumed as a functional food.

Yogurt is a fermented product by specific microorganisms. It has rich nutrient composition and due to the fermentation process, there is lactose consumption, and therefore, it is an excellent substitute for those who have an intolerance to milk in natura. This study aimed to evaluate the sensory, physicochemical and microbiological quality of yogurts and dairy beverages thickened with cassava starch. The extraction of starch was previously prepared, then the beaten yogurt, probiotic and the dairy beverage were elaborated using cassava starch as a thickener in the concentration of 0.03 g. The physicochemical characteristics were evaluated where the acidity and pH were analyzed by the method of analytical standards by Adolfo Lutz. The microbiological analyzes of aerobic mesophilic count was performed according to the methodology described by Silva. The acceptance testing was conducted according to Dutcosky the test results were evaluated by analysis of variance (ANOVA) using the Sisvar software, the statistical differences by Tukey test. The results of pH and acidity ranged from 3.92 to 4.85 and 69 to 93 Dornic respectively. Regarding the microbiological analysis, the required microorganisms to the characterization of yogurt and probiotics were reached. In the sensory analysis the sample which obtained better acceptance in relation to texture and flavor was the yogurt with starch.