Avaliação da qualidade microbiológica, físico-química e química de polpas de açaí
            (Euterpe oleracea Mart) pasteurizadas congeladas comercializadas em Aracaju-SE

Almico, Jéssica Dias; Ferreira, Igor Macedo; Ramos, Gabriel Dantas; Silva, Ana Ana Mara Oliveira e; Carvalho, Michelle Garcêz de

doi:10.5935/1981-2965.20180015

Cited by 5 publications

(8 citation statements)

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“…[37] says that the presence of fungi in food above the maximum recommended by the legislation can compromise their food safety, since there are species of fungi that have a deteriorating or pathogenic action due to the production of myco toxins in the food. In a study on the microbiological quality assessment of frozen pasteurized açaí pulp (Euterpe oleracea Mart) type C. Almico et al (2018) [24] found similar results with the study, the samples did not show fungi and yeast contamination above that legislation allows, since the authors find results of molds that ranged between 4.99x10 2 CFU/g, which are similar with the present study. In a study on the microbiological quality of industrialized acai.…”

Section: Microbiological Analysissupporting

confidence: 91%

“…Comparing to the study by Aquino et al (2014) [23], where they studied the physical-chemical and microbiological evaluation of açaí (Euterpe oleracea), similar results of pH were found, values ranging from 4.27 ± 0.73 to 5.73 ± 0.01. In our study, the results were higher than values found by Almico et al (2018) [24], these authors found value of pH ranged 4.29 ± 0.15 to 4.12 ± 0.35. The pH of food is a determining factor in the multiplication of microorganismsmost of the deteriorants multiply optimally at pH close to neutrality (6.6 to 7.5) [25].…”

Section: Physicochemical Analysiscontrasting

confidence: 88%

“…The search for Salmonella ssp., was negative in the 35 samples tested, compared with studies by Almico et al (2018) [24] on the assessment of microbiological and physical chemical of açaí pulps (Euterpe oleracea Mart.) and showed similar results with the study.…”

Section: Microbiological Analysismentioning

confidence: 91%

“…60, of December 23, 2019 [35], which regulates the microbiological health standards for food and drinks, and establishes for fruit pulps with or without heat treatment, thermotolerant coliform count up to 10 2 MPN/g as a microbiological standard. Compared with Almico et al (2018) [24] on the evaluation of the microbiological, physicalchemical and chemical quality of açaí pulps (Euterpe oleracea Mart.) The results were similar with the present study.…”

Section: Microbiological Analysismentioning

confidence: 99%

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Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA

et al. 2020

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Açaí is a fruit widely consumed in northern Brazil; has a high energy and antioxidant value. In addition, it is rich in anthocyanins, lipids, carbohydrates, fibers, vitamins and minerals. However, inadequate practices lead to physical, chemical and biological contamination during production, processing and transportation, consequently increasing the risk of diseases transmitted by this food. In this work, we evaluated the physical-chemical quality (pH and anthocyanins), microbiological (thermotolerant coliforms, mesophilic aerial bacteria, filamentous fungi and yeasts, Salmonella ssp; Trypanosoma cruzi) and heavy metals from açaí pulp from an industry located in Igarapé-Miri-PA. The pH results ranged from 5.10 to 5.35, anthocyanins between 67 mg/100 g to 113 mg/100 g, both were in accordance with current Brazilian legislation. As for the microbiological results, contamination by Salmonella ssp. and Trypanosoma cruzi; for heavy metal analysis the samples were in accordance with current legislation. Therefore, we suggest that the pulps produced in Igarapé-Miri have a quality standard to reach the consumer market without risks to human health.

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Section: Microbiological Analysissupporting

confidence: 91%

Section: Physicochemical Analysiscontrasting

confidence: 88%

Section: Microbiological Analysismentioning

confidence: 91%

Section: Microbiological Analysismentioning

confidence: 99%

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Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA

et al. 2020

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“…No estudo realizado no comércio local do município de Aracaju -SE, ao avaliarem a qualidade microbiológica de 30 amostras de açaí pasteurizadas de três diferentes marcas, Almico et al (2018), identificação P2, relataram a presença de coliformes totais em amostras de apenas uma marca, apresentando 2,32 x 10 0 NMP/g, contagem abaixo do limite máximo preconizado.…”

Section: Coliformes Totaisunclassified

Perfil microbiológico de polpas de frutas congeladas consumidas no nordeste brasileiro: Uma revisão sistemática

Gomes

Teixeira

Monte

et al. 2021

RSD

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O presente estudo teve por objetivo identificar o perfil microbiológico das polpas de frutas congeladas consumidas no nordeste brasileiro por meio de uma revisão bibliográfica do tipo sistemática de estudos publicados entre 2016 e agosto de 2021. As pesquisas foram realizadas em bases de dados selecionadas (Google Acadêmico, Periódicos CAPES e SciELO) utilizando-se os seguintes termos/descritores: polpa de fruta, perfil microbiológico, qualidade, nordeste, “fruit pulp”, “microbiology profile”, “quality” e “northeast” e suas combinações. Os resultados das buscas foram selecionados e analisados, compreendendo o objetivo do estudo, além de critérios de inclusão e exclusão. Foram encontrados 472 estudos, sendo o total de 20 artigos selecionados para coleta e síntese dos dados. Observou-se que as mais variadas polpas de fruta são consumidas pela região, com destaque para acerola, cajá, caju e maracujá. Os principais parâmetros microbiológicos avaliados foram: enumeração de coliformes totais e coliformes termotolerantes (80%), contagem de bolores e leveduras (70%) e pesquisa de Salmonella (60%). As polpas de frutas congeladas consumidas no nordeste brasileiro apresentam problemas na padronização dos parâmetros microbiológicos estabelecidos pela legislação, resultando em produtos impróprios para o consumo. Diante do exposto, destaca-se a importância da aplicação correta das boas práticas de fabricação, bem como a capacitação do corpo técnico de controle de qualidade e fiscalização do processamento de polpas de fruta consumidas na região nordeste brasileiro.

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Nutritional composition and antioxidant compounds of coconut candy with added açaí pulp

Affonso¹,

Campos²,

Neves³

et al. 2022

AGRO@MBIENTE ON-LINE

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The açaí (Euterpe oleracea Mart.) is an Amazonian fruit that is widely consumed in Brazil and around the world, particularly due to its large number of bioactive compounds. In order to verify the bioactive characteristics of açaí in popular consumer products, the aim of this study was to test the increasing function of açaí pulp (bioactive compounds and antioxidant activity) in the production of coconut candy. The treatments consisted of four formulations of coconut candy (C): with no açaí pulp (CA0), with 10% açaí pulp (CA10), with 20% açaí pulp (CA20) and with 30% açaí pulp (CA30), in addition to the sugar, grated coconut, gum agar, citric acid and water that are part of the standard formulation of each treatment. The experimental design was completely randomised with three replications. The following analyses were carried out: total sugars, lipids, proteins, moisture, calorific value, phenolic compounds, anthocyanins, and antioxidant activity using the DPPH method. The increasing concentrations of açaí in the formulations significantly increased the total sugar and lipid concentrations, moisture, and calorific value. The anthocyanin concentration increased linearly with the increase in pulp concentration. The coconut candy from formulation CA20 showed the greatest antioxidant activity between the proposed formulations. The formulations had no effect on the levels of phenolic compounds. The anthocyanin content differed statistically between formulations, with the highest values seen in formulation CA30. Formulations CA20 and CA30 are sources of bioactive components.

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Avaliação da qualidade microbiológica, físico-química e química de polpas de açaí (Euterpe oleracea Mart) pasteurizadas congeladas comercializadas em Aracaju-SE

Cited by 5 publications

References 0 publications

Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA

Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA

Perfil microbiológico de polpas de frutas congeladas consumidas no nordeste brasileiro: Uma revisão sistemática

Nutritional composition and antioxidant compounds of coconut candy with added açaí pulp

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