RESUMO O trabalho teve como objetivo desenvolver e caracterizar embalagens ativas fl exíveis formuladas pela incorporação de polpas de frutas tropicais a uma matriz polimérica

The aim of this study was to develop edible coatings containing natural additives incorporated to the matrix of cassava starch, for use in muffins, as well as to evaluate the efficacy of its use in the increase of shelf life and maintenance of the products characteristics. Seventeen film forming formulations were developed following a central composite experimental design (CCD). The influence of independent variables (soluble coffee, cocoa powder and propolis extract) was determined on the sensorial (colour, taste, texture and dissolution) and physical-chemical parameters (water activity, humidity, hardness, chewiness, cohesiveness and elasticity) of the muffins with edible active coatings. Two new formulations were selected for the study of microbiological and physical-chemical stability during the storage. In the sensorial evaluation, it was verified that the variables studied exerted a significant effect (p<0.05) for colour, taste and solubility of the coated product. Regarding the texture, none of the variables showed a significant effect (p>0.05). For colour, the concentrations of soluble coffee and cocoa powder were significantly influenced (p<0.05) both by the tasters and by instrument (L*, a*, and b*). In the shelf life test, the active coating containing soluble coffee (0.76%), cocoa powder (0.22%) and propolis extract (0.82%) increased the shelf life of the muffins in up to six times, when compared with the control. The result was approximately 87 days shelf life in normal storage conditions (25°C). It was evidenced that the additives tested have an antimicrobial action, associated to the preservation of the other stability properties of the product.

Abstract:The fine cocoa beans are a great international interest, for its particular characteristics of giving flavor to products. Then, the objective of this paper was to analyze the potential and technological developments, through patent applications in relation to cocoa. The survey was conducted from the combination of a keyword with the International Patent Code (IPC), the databases of the INPI patents and Espacenet. The most widely used CIP was the A23G1/00. It was observed a total of deposited documents between 1 and 4 per year, during the period 1912-2000. In 2001, was found a greater number of patent applications (9). The Great Britain stood out as the largest holder of patents relating to cocoa and cocoa products (40). It was noted that 98.39% of patent documents in Espacenet were directed mainly to the food industry sector and only 1.61% were intended for the pharmaceutical industry. The Brazil didn't have many deposited patents documents, so, there is a need for greater incentives for research and development (R&D).Keywords: Technological trends; Patents; Flavor. ResumoOs grãos de cacau fino são de grande interesse internacional por conferir características particulares de aroma e sabor aos produtos. Dessa forma, objetivou-se analisar as potencialidades e evolução tecnológica através dos depósitos de patentes em relação ao cacau. A pesquisa foi realizada a partir da combinação de uma palavra-chave com o Código Internacional de Patentes (CIP), nos bancos de dados de patentes do INPI e Espacenet. O CIP mais empregado foi o A23G1/00. Observou-se um total de documentos depositados entre 1 e 4 patentes por ano no período de 1912 a 2000. Em 2001, verificou-se um maior número de pedidos de patentes (9). A Grã-Bretanha destacou-se por ser o maior detentor das patentes referentes a cacau e produtos de cacau (40). Notou-se que 98,39% dos documentos de patentes no Espacenet estavam voltados principalmente para o setor da indústria de alimentos e apenas 1,61% destinavam-se para a indústria farmacêutica. O Brasil não possuía muitos documentos de patentes depositados, dessa forma, existe a necessidade de maiores estímulos para Pesquisa e Desenvolvimento (P&D).