Antimicrobial Wlms, 25 and 70 m-thick, incorporated with 0-6% of sorbic acid, were produced and layered with pastry dough without preservative to evaluate its antimicrobial action. Control pastry dough containing sorbate potassium was layered with low-density polyethylene Wlms (LDPF). The sandwiches (Wlms/pastry dough) were stored in LPDF bags at 8 § 1°C. The results of microbiological analyses obtained in the initial time for pastry dough with or without additive complied with the standards of the Brazilian current legislation. After 40 days of storage, the pastry dough layered with 70 m-thick Wlms, containing 3-6% of sorbic acid had signiWcantly smaller microbial growth than, or equivalent to, the control pastry dough. Pastry dough with 25 m-thick Wlms, containing 6% sorbic acid, had the psychrotrophic count inferior to the control, and the aerobic mesophilic Staphylococcus spp. counts were 1 log cycle superior. The water activity and the moisture level showed no diVerences between the treatments throughout the storage time.

Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed.Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

Antimicrobial films of 25 and 70mm thickness, incorporated with 7 and 3% sorbic acid, respectively, were layered with pastry dough without additive and evaluated for sorbic acid migration and antimicrobial efficiency. Pastry dough containing potassium sorbate layered with low-density polyethylene films (LDPE) was used as a control. The films/pastry sandwiches were stored in LDPE bags at 8 ± 1°C. After 40 days of storage, the dough layered with 25mm/7% films showed a reduction of 2log cycles in the aerobic mesophilic count; however, there were no significant differences (p ≥ 0.05) for the psychotropic and Staphylococcus spp. counts. For the dough layered with 70mm/3% films there were reductions of 2 and 1.5log cycles in the mesophilic and psychotropic counts, respectively. In the control dough, the aerobic mesophilic, psychotropic and Staphylococcus spp. counts increased by 1.5, 1 and 2log cycles, respectively. Regardless of the film, the counts of filamentous fungi, yeasts and coagulase-positive staphylococcus were <1.0 × 10 2 CFU/g, whereas the coliform counts at 35 and 45°C, and Escherichia coli were <3.0 × 10 0 NMP/g. The diffusion coefficients of the sorbic acid from the films into the dough had values in the order of 10 −18 m 2 /s. There were no differences (p ≥ 0.05) between migration values among the films. The maximum additive release from the 25mm/7% film into the dough after 20 days was 0.07%, and from the 70mm/3% film after 9 days was 0.09%. Both values are below the maximum limit allowed by current legislation.

As embalagens biodegradáveis são provenientes de fontes renováveis, como milho, celulose e mandioca, sendo que essas matérias primas, quando associadas a outros materiais para produção de filmes biodegradáveis, podem ocasionar mudanças nas propriedades mecânicas e de barreira do produto final. A produção de embalagens ativas pode contribuir na conservação de alimentos, aumentando sua vida útil e preservando suas características físicas, químicas e sensoriais, um componente utilizado em embalagens ativas é a cafeína, que possui atividade antimicrobiana. O objetivo do presente trabalho foi produzir filmes de fécula de mandioca incorporados com cafeína irradiada e analisar possíveis alterações quanto as propriedades físico-químicas e mecânicas. Verificou-se que a espessura, a solubilidade em água, permeabilidade ao vapor de água e o ensaio de tração dos filmes não apresentaram diferença significativa entre os tratamentos (p>0,05). Porém houve alteração de cor e de resistência a perfuração dos filmes com a incorporação de cafeína irradiada, onde os filmes apresentavam-se mais frágeis e com coloração mais escura a medida que as doses de radiação aplicadas foram aumentando. A incorporação de cafeína irradiada permitiu a obtenção de um filme de boa qualidade mecânica, porém as doses estudadas não apresentou efeito nas propriedades dos mesmos.

IntroduçãoO pequi (Caryocar brasiliense Camb.) é uma planta arbó-rea que engloba cerca de 20 espécies, a maioria de porte alto, compondo a vegetação da floresta amazônica e estendendo seu habitat natural aos países limítrofes, principalmente, Peru, Suriname e Guianas. No Brasil, o pequi distribui-se desde o Pará e o Amazonas, sua área de maior ocorrência, aos Estados do Nordeste e, ainda, aos Estados do Mato Grosso do Sul, Goiás, Minas Gerais, São Paulo e norte do Paraná. É uma planta típica de cerrado e das caatingas (FACIOLI, 1996).Dentre as 19 espécies pertencentes à família Caryocaraceae, pode-se destacar a Cariocar brasiliensis, cujo nome vulgar é pequizeiro, por ser a planta produtora do pequi, fruto de secular aproveitamento. O nome do fruto origina-se do tupi "pyqui", no qual py significa pele, e qui, espinho, referindo-se aos espinhos do endocarpo do fruto (parte dura do caroço) (HERINGER, 1969; ALMEIDA; SILVA, 1994).O pequi possui em seu interior amêndoa comestível pouco explorada. A polpa e a "amêndoa" nele encontradas são ricas em riboflavina, tiamina, provitamina A e em óleos que lhe confere grande valor nutritivo. A "castanha" é utilizada na fabricação de paçoca e óleo branco (POZO, 1997).As empresas processadoras de produtos que utilizam a polpa, após sua retirada, acabam se desfazendo do restante. Isto tem contribuído para um menor valor agregado ao pequi, além de constituir subproduto descartado ao meio ambiente. Assim, faz-se necessário desenvolver métodos que permitam o aproveitamento da amêndoa como mais uma fonte alimentar, por possuir ótimo sabor e valor nutritivo (FACIOLI, 1996).Por ser um fruto que obedece a safra e sendo sua amêndoa pouco explorada, objetivou-se avaliar o processo de extração, secagem e torrefação da amêndoa do pequi. AbstractThe Pequi (caryocar brasiliense Camb.) edible almond seed is little used. The aim of this study is to evaluate almond seeds of pequi supplied by the "Associação de Beneficiamento de Frutos do Cerrado" (Cerrado fruit supply association), located in the city of Damianópolis-GO. For the extration of the almond, a guillotine like equipment was used with the purpose of cutting the seed in half. The equipment was composed of a fixed blade placed in a wooden support, recovered with Polyvinyl chloride (PVC), and it presented satisfactory performance. For the almonds drying, the temperature of 70 ºC for 60 minutes was suggested since it allowed water activity of around 0,60 in shorter drying time. The almonds roasted at 130 °C for 15 and 30 minutes presented better sensorial characteristics, and proved not significantly different among themselves (P > 0,05) in the Friedman Test. In the time of 30 minutes, trends of better sensorial characteristics such as color and crunchiness of the final product were observed Keywords: pequi almond, extraction, drying, toasting, sensorial analysis, activity of water. ResumoO pequi (Caryocar brasiliense Camb.) possui em seu interior amêndoa comestível pouco explorada. Objetivou-se avaliar o processo de extração, secagem e t...