Devido ao aumento significativo do consumo de frutas e seus derivados, é preciso investir em operações que visem seu aproveitamento, minimizando as perdas pré e pós-colheita, devido a sua alta perecibilidade. O processamento de polpa de frutas é uma técnica muito utilizada, pois grande parte da população busca praticidade e uma alimentação mais saudável, além de aumentar o tempo de conservação do produto e conseguir fornecê-lo a regiões distantes e em períodos de entressafras. O presente trabalho avaliou físico-química e microbiologiamente, em três meses consecutivos, 17 sabores de polpas de fruta de uma empresa produtora com a finalidade de utilizar o controle do produto final como meio de identificar falhas de controle presentes na aquisição de matéria-prima e durante as etapas de processamento e embalagem. Percebeu-se que cerca de 65% do total das polpas estavam impróprias ao consumo humano, sendo o maior percentual entre as análises físico-químicas (45%), seguidas pelas microbiológicas (30%). Na característica microbiológica, a grande quantidade de bolores e leveduras sugere falha nas etapas de limpeza e sanitização dos frutos e na área de processamento. Para as análises físico-químicas, pH e teor de sólidos solúveis totais foram os mais alarmantes, verificando-se a possibilidade de adição de água (ilegal) e excesso de acidulante, o que faz com a polpa perca sua identidade com a fruta. As frutas mais problemáticas foram abacaxi, ameixa, cajá, caju, graviola, goiaba e maracujá. O controle do produto final se mostrou essencial para a garantia de qualidade da empresa. ABSTRACT: Due to the significant increase in consumption of fruits and their derivatives, it is necessary to invest in operations aimed at their use, minimizing the pre and post-harvest losses, due to its high perishability. The fruit processing pulp is a widely used technique because much of the population seeking convenience and a healthier diet, in addition to increase the product shelf life and can provide it to distant regions and periods off season. This study evaluated physicochemical and microbiological characteristics, in three consecutive months, 17 flavors of fruit pulp of a manufacturing company in order to use the final product control as a means to identify control gaps present in the acquisition of raw materials as well as during processing steps and packaging. It was noticed that about 60% of all pulps were unfit for human consumption, with the highest percentage in the physicochemical analysis (45%), followed by microbiological (30%). In the microbiological characteristics, the large amount of molds and yeasts suggest failure through cleaning and sanitizing fruits and in the processing area. For the physicochemical analysis, pH and total soluble solids content were the most alarming, verifying the possibility of water adittion (illegal) and acidulant excess, which causes the pulp loses its fruit identity. The most problematic fruits were pineapple, prune, cajá, cashew, graviola, guava and passion fruit. The control of the final pr...

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The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola-Malpighia emarginata, guava-Psidium guajava, passion fruit-Passiflora edulis and mandarin-Citrus reticulata), with 5-10% (m/ V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5-10 times pulps viscosity, while the remaining supplemented formulations, 1.5-3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p \ 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/ adults), significantly increased the product's acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.

The genus Alternaria is composed of filamentous, dematiaceous, saprophytic and pathogenic fungal species, being responsible for great economic losses during the harvest and food storage. The present study aimed to do a bibliographical survey about the main foods contaminated by Alternaria spp. as well as discuss possible health risks arising from cell damage caused by mycotoxins. It is a literature narrative type review, carried out using Medline/Pubmed, Lilacs, Scielo and Science Direct databases, utilizing documents published between years 2000 and 2017 approaching food contamination by Alternaria spp. A wide diversity of foods contaminated by species of the genus Alternaria was found in literature, with a greater emphasis on cereals, fruits and vegetables. This possible contamination may favor the development of mycotoxins that in their great majority present genotoxic, mutagenic, carcinogenic, cytotoxic and teratogenic action. However, due to a large variety of contaminated foods, that is a necessity to adapt Brazilian legislation regarding parameters that impose limits on the amount of mycotoxins produced by Alternaria spp. since the national legislation does not encompass limits for all types of toxins that this genus is capable of producing.