Salmonella embedded biofilms were formed on whole black peppercorns and treated with ethanol vapor under atmospheric pressure conditions and under vacuum assisted pressure conditions. The effect of ethanol vapor, heat and vacuum pressure on the survival of multiple Salmonella enterica serovars within a biofilm contained on low moisture food products (Aw 0.30-0.40) was observed in this study. Samples were exposed to zero, one, five and ten minute ethanol vapor treatments at atmospheric boiling temperature (Atmospheric Pressure Boiling Method, AB), and at reduced temperature and pressure conditions, -20 inHg (Vacuum-Assisted Boiling Method, VB). The AB treatments showed 4.0 log CFU/g reductions on nonselective media that included native microbiota, and 6.0 log CFU/g reductions on Salmonella selective media. The VB treatments showed 2.69 log reductions on Tryptic Soy Agar and 4.55 log reductions on Xylose Lysine Tergitol-4 agar. Ethanol vapor treatments should be further investigated as an alternative to ethylene oxide or ionizing radiation processes to treat dry spices to control Salmonella. / Master of Science in Life Sciences

Este trabalho pretende apresentar a situação dos imigrantes japoneses e seus descendentes na região amazônica, durante a década de 50, particularmente no Estado do pará, onde houve maiores reflexos (positivos e negativos) de sua presença. Pretende-se assim, iniciar um debate sobre o impacto desses nikkeys tanto na região quanto no Brasil como um todo, e entender a profundidade destas influências nos âmbitos econômicos, políticos e sociais. / This article intends to present the situation of Japanese immigrants and their descendants in the Amazon region during the 1950s, particularly in the states of Amazonas and Pará, where there were more positive and negative effects of their presence. The aim is to begin a debate about the impact of these nikkeys in the region as well as in Brazil as a whole, and to understand the depth of these influences in the economic, political and social spheres.

Master of Science / Food Science - Animal Sciences and Industry / J. Scott Smith / Heterocyclic amines (HCAs) are a class of mutagenic and carcinogenic chemical compounds formed on the outside of meat and fish when cooked at high temperatures. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is the most abundantly formed HCA. HCAs have been found to cause cancer in mice and rats; PhIP specifically has been found to cause breast, rectal, prostate, and colon cancers. Model systems are often used to replicate the HCA chemical reactions in meat products without causing the many side reactions when meat is cooked at high temperatures. Model systems are also a useful way to study the effects of different variables and compounds on the formation of HCAs without using meat. A model system using amounts of 0.2 mmol glucose, 0.4 mmol creatinine, and 0.4 mmol phenylalanine in 10:90 water/diethylene glycol (v/v) was used to study the formation of PhIP. Differing levels of black pepper oil, black pepper extract, and rosemary extract (36, 71, 142, 285, 550 μL), synthetic antioxidants BHT and TBHQ (0.05 mmol, 0.1 mmol, 0.2 mmol, 0.4 mmol), and piperine (4.02 mg, 8.04 mg, 16.14 mg, 31.14 mg) were added to the model system to study their effect on PhIP formation. PhIP formation with added BHT (0.2 and 0.4 mmol) and TBHQ (0.4 mmol) were not significantly different from the control. All other added compounds decreased PhIP formation significantly from the control at p < 0.05. Solid phase micro extraction (SPME) headspace analysis was conducted on ground black pepper, black pepper oil, and black pepper extract to determine possible components responsible for PhIP inhibition. Six volatile compounds were found in common between ground black pepper, black pepper oil, and black pepper extract: 1R-α-pinene, 3-carene, caryophyllene, α-caryophyllene, cyclohexene, and D-limonene. D-limonene and caryophyllene had the largest peak areas, suggesting those compounds may play a part in PhIP inhibition in model systems.

No description available.

O presente trabalho teve por objetivo desenvolver tecnologia in vitro e associá-la à mutagênese, e avaliar plantas V 5 e V6 quanto aos caracteres agronômicos de produção em área de ocorrência da doença fusariose, visando ao melhoramento genético da pimenta-do-reino para obtenção de plantas tolerantes e/ou resistentes à doença fusariose. A aplicação das técnicas in vitro iniciou-se através da obtenção de plantas doadoras de explantes, a partir de estacas em casa-de-vegetação e, de sementes e embriões zigóticos in vitro. O processo de micropropagação foi desenvolvido a partir de gemas de plantas obtidas in vitro através do estabelecimento de condições adequadas de cultivo em meios de cultura apropriados para multiplicação de gemas, enraizamento e obtenção de "plantlets", e de tipo de substrato para aclimatação e formação de mudas. Após a definição deste processo, gemas de plantas de casa-de-vegetação foram submetidas a diferentes tratamentos de assepsia e as sobreviventes micropropagadas. Seleção in vitro foi estabelecida ao cultivar isolados patogênicos do fungo Fusarium solani f. sp. piperis em meio Czapek-Dox e, através da curva de crescimento foi estabelecido o período de 28 dias de cultivo mais adequado para obtenção de filtrado da cultura do fungo. Diferentes concentrações de filtrado e formas de esterilização foram testadas em meio de cultura de multiplicação de gemas e determinou-se a concentração de 55% do filtrado do fungo (v/v) sob a esterilização por duas autoclavagens, adequada para causar 100% de mortalidade de gemas susceptíveis à doença. Simultaneamente, testes de radiossensitividade foram desenvolvidos através da irradiação gama em gemas in vitro e a dose de 20Gy foi escolhida para indução de mutações. As gemas irradiadas que passaram por vários ciclos de multiplicação e sobreviveram ao agente seletivo, filtrado de cultura do fungo, estão sendo clonadas para serem submetidas à seleção artificial com esporos do fungo em casa-de-vegetação, seleção natural em campo de ocorrência da doença e avaliação agronômica. Testes indicaram, a concentração de 2x10 6 esporos/ml em suspensão e a aplicação no solo do fungo adequada para seleção em casa-de-vegetação. As plantas V5 e V6 avaliadas em campo quanto a mortalidade e caracteres de produção apresentaram performance semelhante às plantas da cultivar original quanto à média de comprimento de espiga (8,4 cm), peso (4,42g) e número de frutos (40 frutos) por espiga, peso de 100 frutos (10,67g) e rendimento de pimenta preta (> 30%). Entretanto, melhores resultados para a média de produção de pimenta verde (3.290g) e sobrevivência em área de ocorrência da fusariose. As análises por componentes principais e variáveis canônicas apresentaram divergência genética entre as plantas originadas por estacas que sofreram irradiação gama e aquelas da cultivar original. / The purposes of the present work were to develop in vitro technology, associating it with mutagenesis, and to evaluate the V5 and V6 plants based on agronomical characters of production in Fusarium incidence areas, aiming at the genetic improvement of black pepper to obtain tolerant and/or resistant plants to the disease. The use of in vitro techniques started with the production of explant donor plants from greenhouse-grown cuttings and from seeds and in vitro zygotic embryos. The micropropagation process was developed using young shoots of in vitro plants by establishment of proper growing conditions in culture media for multiplication, rooting and production of plantlets, and by determining a suitable substrate type for acclimatization and growing of plantlets. After the process was defined, young shoots obtained from greenhouse grown plants underwent different aseptic treatments and the surviving plantlets were micropropagated. In vitro selection was carried out by cultivating pathogenic isolates of Fusarium solani f. sp. piperis in Czapek-Dox medium and, by using a growing curve, the most suitable growing period (28 days) for obtaining the fungus culture filtrate was defined. Different filtrate concentrations and sterilization techniques were tested in culture medium for young shoot multiplication. A concentration of 55% (v/v) of fungus filtrate under sterilization by double autoclavation was considered adequate to cause 100% mortality of fusariosis susceptible young shoots. Simultaneously, radiosensitivity tests were carried out through gamma irradiation of in vitro young shoots and dose of 20Gy was selected for mutation induction. Irradiated young shoots which underwent several multiplication cycles and survived the selective agent, fungus culture filtrate, are being cloned in order to be submitted to artificial selection with the fungus spores in greenhouse, to natural selection in a disease incidence area and to agronomical evaluation. These tests indicated that the concentration of 2x10 6 spores/ml in suspension and the application of the fungus on soil were appropriate for greenhouse selection. The V5 and V6 plants evaluated in field conditions for mortality and production characters showed similar performance to the original cultivar plants regarding average height (8.4 cm), weight (4.42g) and number of fruits (40 fruits) per spike, weight of 100 fruits (10.67g) and black pepper yield (>30%). However, better results were observed for average green pepper production (3,290g) and survival rates in a fusariosis incidence area. Analyses of principal components and canonic variables evidenced genetic divergence between plants grown from gamma-irradiated cuttings and the original cultivar ones.

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, midinfrared (MIR) spectroscopy was used for the quantification of millet and buckwheat flour in ground black pepper. These techniques were applied as they allow non-destructive, invasive and rapid analysis. Black pepper and adulterant (either millet or buckwheat flour) mixtures were made in 5% (w/w) increments spanning the range 0-100% (w/w). The mixtures were transferred to eppendorf tube holders and imaged with a sisuChema short wave infrared (SWIR) pushbroom imaging system across the spectral range of 1000–2498 nm. Principal component analysis (PCA) was applied to pseudo-absorbance images for the removal of unwanted data (e.g. background, shading effects and bad pixels). PCA was subsequently applied to the ‘cleaned’ data. An adulterant concentration related gradient was observed in principal component one (PC1) and a difference between black pepper adulterated with buckwheat and millet was noted in PC4. Four absorption peaks (1461, 2241, 2303 and 2347 nm) were identified in the loading line plot of PC1 that are associated with protein and oil. The loading line plot of PC4 revealed absorption peaks at 1955, 1999, 2136 and 2303 nm, that are related to protein and oil. Partial least squares discriminant analysis (PLS-DA) was applied to NIR HSI images for discrimination between black pepper adulterated with varying amounts of adulterant (millet or buckwheat). The model created with millet adulterated black pepper samples had a classification accuracy of 77%; a classification accuracy of 70% was obtained for the buckwheat adulterated black pepper samples. An average spectrum was calculated for each sample in the NIR HSI images and the resultant spectra were used for the quantification of adulterant (millet or buckwheat) in ground black pepper. All samples were also analysed using an attenuated total reflectance (ATR) Fourier transform (FT) – infrared (IR) instrument and MIR spectra were collected between 576 and 3999 cm-1. PLS regression was employed. NIR based predictions (r2 = 0.99, RMSEP = 3.02% (w/w), PLS factor = 4) were more accurate than MIR based predictions (r2 = 0.56, RMSEP = 19.94% (w/w), PLS factors = 7). Preprocessed NIR spectra revealed adulterant specific absorption bands (1743, 2112 and 2167 nm) whereas preprocessed MIR spectra revealed a buckwheat specific signal at 1574 cm-1. NIR HSI has great promise for both the qualitative and quantitative analysis of powdered food products. Our study signals the beginning of incorporating hyperspectral imaging in the analysis of powdered food substances and results can be improved with advances in instrumental development and better sample preparation. / AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi hiperspektrale beelding (NIR HB) tesame met veelvoudige beeldanalise is ondersoek vir die opsporing van stysel-verwante produkte (giers en bokwiet) in gemaalde swart pepper. Middel-infrarooi (MIR) spektroskopie is addisioneel gebruik vir die kwantifisering van hierdie stysel-verwante produkte in swart pepper. Albei hierdie tegnieke is toegepas aangesien dit deurdringend van aard is en dit bied nie-destruktiewe sowel as spoedige analise. Swart pepper en vervalsingsmiddel (giers of bokwiet) mengsels is uitgevoer in 5% (m/m) inkremente tussen 0 en 100% (m/m). Eppendorfbuishouers is met die mengsels gevul en hiperspektrale beelde is verkry deur die gebruik van ‘n sisuChema SWIR (kortgolf infrarooi) kamera met ‘n spektrale reikwydte van 1000–2498 nm. Hoofkomponent-analise (HK) is toegepas op pseudo-absorbansie beelde vir die verwydering van ongewenste data (bv. agtergrond, skadu en dooie piksels). Hoofkomponent-analise is vervolgens toegepas op die ‘skoon’ data. Hoofkomponent (HK) een (HK1) het die aanwesigheid van ‘n vervalsingsmiddel konsentrasie verwante gradient getoon terwyl HK4 ‘n verskil getoon het tussen swart pepper vervals met giers en bokwiet. Vier absorpsiepieke (1461, 2241, 2303 en 2347 nm) was geïdentifiseer binne die HK lading stip van HK1 wat met proteïen en olie geassosieer kon word. Die HK lading stip van HK4 het absorpsipieke by 1955, 1999, 2136 en 2303 nm aangedui wat verband hou met proteïen en olie. Parsiële kleinste waarde diskriminant-analise (PKW-DA) is toegepas op die hiperspektrale beelde vir die moontlike onderskeiding tussen swart pepper vervals met verskeie hoeveelhede vervalsingsmiddel (giers of bokwiet). ‘n Klassifikasie koers van 77% is verkry vir die model ontwikkel met giers vervalsde swart pepper terwyl die model ontwikkel met bokwiet vervalsde swarte pepper ‘n klassifikasie koers van 70% bereik het. ‘n Gemiddelde spektrum is bereken vir elke monster in die hiperspektrale beelde en die resulterende spektra is gebruik vir die kwantifisering van vervalsingsmiddels (giers of bokwiet) in gemaalde swart pepper. ‘n ATR FT-IR instrument met spektrale reikwydte van 576-3999 cm-1 is additioneel gebruik vir die analise van alle monsters. Parsiële kleinste waarde regressie is gebruik vir kwantifikasie doeleindes. NIR gebasseerde voorspellings (r2 = 0.99, RMSEP = 3.02% (m/m), PLS faktore = 4) was meer akkuraat as die MIR gebasseerde voorspellings (r2 = 0.56, RMSEP = 19.94% (m/m), PLS faktore = 7). Vooraf behandelde NIR spektra het vervalsingsmiddel verwante absorpsiepieke (1743, 2112 en 2167 nm) aangetoon terwyl vooraf behandelde MIR spektra ‘n bokwiet verwante absorpsiepiek by 1574 cm-1 aangedui het. NIR HB toon goeie potensiaal vir beide kwalitatiewe en kwantitatiewe analise van gepoeierde voedsel produkte. Ons studie kan gesien word as die begin van die inkorporasie van hiperspektrale beelding in die analise van gepoeierde voedsel material en verbeterde resulte kan verkry word deur die vordering in instrumentasie ontwikkeling en verbeterde monstervoorbereiding.

O presente trabalho teve por objetivo desenvolver tecnologia in vitro e associá-la à mutagênese, e avaliar plantas V 5 e V6 quanto aos caracteres agronômicos de produção em área de ocorrência da doença fusariose, visando ao melhoramento genético da pimenta-do-reino para obtenção de plantas tolerantes e/ou resistentes à doença fusariose. A aplicação das técnicas in vitro iniciou-se através da obtenção de plantas doadoras de explantes, a partir de estacas em casa-de-vegetação e, de sementes e embriões zigóticos in vitro. O processo de micropropagação foi desenvolvido a partir de gemas de plantas obtidas in vitro através do estabelecimento de condições adequadas de cultivo em meios de cultura apropriados para multiplicação de gemas, enraizamento e obtenção de "plantlets", e de tipo de substrato para aclimatação e formação de mudas. Após a definição deste processo, gemas de plantas de casa-de-vegetação foram submetidas a diferentes tratamentos de assepsia e as sobreviventes micropropagadas. Seleção in vitro foi estabelecida ao cultivar isolados patogênicos do fungo Fusarium solani f. sp. piperis em meio Czapek-Dox e, através da curva de crescimento foi estabelecido o período de 28 dias de cultivo mais adequado para obtenção de filtrado da cultura do fungo. Diferentes concentrações de filtrado e formas de esterilização foram testadas em meio de cultura de multiplicação de gemas e determinou-se a concentração de 55% do filtrado do fungo (v/v) sob a esterilização por duas autoclavagens, adequada para causar 100% de mortalidade de gemas susceptíveis à doença. Simultaneamente, testes de radiossensitividade foram desenvolvidos através da irradiação gama em gemas in vitro e a dose de 20Gy foi escolhida para indução de mutações. As gemas irradiadas que passaram por vários ciclos de multiplicação e sobreviveram ao agente seletivo, filtrado de cultura do fungo, estão sendo clonadas para serem submetidas à seleção artificial com esporos do fungo em casa-de-vegetação, seleção natural em campo de ocorrência da doença e avaliação agronômica. Testes indicaram, a concentração de 2x10 6 esporos/ml em suspensão e a aplicação no solo do fungo adequada para seleção em casa-de-vegetação. As plantas V5 e V6 avaliadas em campo quanto a mortalidade e caracteres de produção apresentaram performance semelhante às plantas da cultivar original quanto à média de comprimento de espiga (8,4 cm), peso (4,42g) e número de frutos (40 frutos) por espiga, peso de 100 frutos (10,67g) e rendimento de pimenta preta (> 30%). Entretanto, melhores resultados para a média de produção de pimenta verde (3.290g) e sobrevivência em área de ocorrência da fusariose. As análises por componentes principais e variáveis canônicas apresentaram divergência genética entre as plantas originadas por estacas que sofreram irradiação gama e aquelas da cultivar original. / The purposes of the present work were to develop in vitro technology, associating it with mutagenesis, and to evaluate the V5 and V6 plants based on agronomical characters of production in Fusarium incidence areas, aiming at the genetic improvement of black pepper to obtain tolerant and/or resistant plants to the disease. The use of in vitro techniques started with the production of explant donor plants from greenhouse-grown cuttings and from seeds and in vitro zygotic embryos. The micropropagation process was developed using young shoots of in vitro plants by establishment of proper growing conditions in culture media for multiplication, rooting and production of plantlets, and by determining a suitable substrate type for acclimatization and growing of plantlets. After the process was defined, young shoots obtained from greenhouse grown plants underwent different aseptic treatments and the surviving plantlets were micropropagated. In vitro selection was carried out by cultivating pathogenic isolates of Fusarium solani f. sp. piperis in Czapek-Dox medium and, by using a growing curve, the most suitable growing period (28 days) for obtaining the fungus culture filtrate was defined. Different filtrate concentrations and sterilization techniques were tested in culture medium for young shoot multiplication. A concentration of 55% (v/v) of fungus filtrate under sterilization by double autoclavation was considered adequate to cause 100% mortality of fusariosis susceptible young shoots. Simultaneously, radiosensitivity tests were carried out through gamma irradiation of in vitro young shoots and dose of 20Gy was selected for mutation induction. Irradiated young shoots which underwent several multiplication cycles and survived the selective agent, fungus culture filtrate, are being cloned in order to be submitted to artificial selection with the fungus spores in greenhouse, to natural selection in a disease incidence area and to agronomical evaluation. These tests indicated that the concentration of 2x10 6 spores/ml in suspension and the application of the fungus on soil were appropriate for greenhouse selection. The V5 and V6 plants evaluated in field conditions for mortality and production characters showed similar performance to the original cultivar plants regarding average height (8.4 cm), weight (4.42g) and number of fruits (40 fruits) per spike, weight of 100 fruits (10.67g) and black pepper yield (>30%). However, better results were observed for average green pepper production (3,290g) and survival rates in a fusariosis incidence area. Analyses of principal components and canonic variables evidenced genetic divergence between plants grown from gamma-irradiated cuttings and the original cultivar ones.

nÃo hà / O Brasil e, particularmente, o Estado do Parà vem aumentando consideravelmente seus valores de exportaÃÃes de pimenta-do-reino, e consequentemente gerando divisas para o paÃs. Entretanto, pouco se sabe a respeito do grau de competitividade do estado do Parà em relaÃÃo aos outros estados produtores, bem como o grau de competitividade do Brasil em relaÃÃo aos outros paÃses produtores. Para tanto, procurou-se identificar qual o desempenho competitivo do Parà em relaÃÃo aos outros estados produtores e consequentemente do Brasil em relaÃÃo a seus concorrentes nesse segmento. Para atingir esta proposta foram traÃados os seguintes objetivos: analisar a competitividade das exportaÃÃes de pimenta-do-reino do Parà e do Brasil no perÃodo de 1997 a 2007 e apresentar as principais conclusÃes e perspectivas de comÃrcio. A anÃlise foi baseada no conceito de competitividade compreendida como: capacidade de uma empresa ou paÃs permanecer no mercado atravÃs de uma posiÃÃo competitiva criada para um produto ou grupo de produtos, sendo essa, fruto de estratÃgias capazes de manter ou elevar eficientemente a posiÃÃo competitiva no comÃrcio internacional. A metodologia utilizada baseou-se na anÃlise tabular descritiva e no cÃlculo de indicadores de desempenho das exportaÃÃes: Vantagem Comparativa Revelada (VCR); Taxa de Cobertura (TC); Intensidade de ComÃrcio (IC) e PosiÃÃo no Mercado Mundial (Sik). Os resultados demonstram que tanto o estado do Parà quanto o Brasil foram competitivos no comÃrcio internacional de pimenta-do-reino durante todo o perÃodo analisado, onde apresentaram VCR e TC superiores a unidade, indicando, assim, eficiÃncia e dinamismo comercial. A anÃlise do Ãndice de Intensidade de ComÃrcio (IC) demonstrou que as maiores tendÃncias de comÃrcio bilateral do estado do Parà foram, pela ordem de importÃncia, com a Argentina, MÃxico e Espanha e para o Brasil, tambÃm em respectiva ordem de importÃncia, foram: Argentina, Espanha e MÃxico. Pelo indicador de PosiÃÃo no Mercado Mundial (Sik), constatou-se que apenas o Vietnà e o Brasil apresentaram ganhos de mercado ao longo de todo perÃodo estudado. Apesar de o Vietnà ter absorvido grande parte da fatia de mercado mundial ao longo desses Ãltimos 10 (dez) anos, o Brasil tambÃm conquistou uma pequena parte desse mercado, o que nos leva a crer que, com a incorporaÃÃo de tecnologias voltadas para a produÃÃo qualitativa da pimenta-doreino, juntamente com uma elaboraÃÃo de um plano de marketing sistemÃtico, o Brasil se tornarà mais competitivo e, consequentemente, terà condiÃÃes de ampliar consideravelmente a sua participaÃÃo no comÃrcio internacional dessa especiaria. / Brazil and particularly the state of Parà is increasing considerably its export values of black and white pepper and thus generating income for the country. However, little is known about the degree of competitiveness in the state of Parà in relation to other producing states as well as the degree of competitiveness of Brazil in relation to other producing countries. To understand this better we sought to identify the competitive performance of the state of Parà relative to the other producing states of Brazil and consequently in relation to its competitors in this segment. To achieve this proposal were outlined the following objectives: To analyze the competitiveness of black and white pepper from Parà and Brazil in the period between 1997 to 2007 and present the main conclusions and trade prospects. The analysis was based on the concept of competitiveness understood as: The ability of a company or country to stay in business through a competitive position created for a product or product group, and that the fruit of its strategies are capable of effectively maintaining or increasing efficiently its competitive position in the international market. The methodology used was based on descriptive tabular analysis and index calculation of export performance: Revealed Comparative Advantage (VCR); Coverage Rate (TC) Trade Intensity (IC) and Position in the World Market (Sik). The results showed that the state of Parà and the country as a whole were competitive in the international trade of black and white pepper during the period under investigation with the VCR and the TC above the standard index, indicating efficiency and commercial dynamism. The analysis of the Trade Intensity Index (IC) showed that the major trends in bilateral trade in the state of Parà were, in order of importance; Argentina, Mexico and Spain while for Brazil as a whole, also in order of importance were; Argentina, Spain and Mexico. According to the Position in the World Market index (Sik), it was found that only Vietnam and Brazil had market share gains throughout the entire period under study. Although Vietnam has absorbed much of the global market share over the last ten years, Brazil has also gained a small part of that market, which leads us to believe that with the adoption of technologies for quality production of black and white pepper together with the development of a systematic marketing plan, Brazil will ultimately become more competitive and will therefore be able to considerably expand its participation in international trade in this product.