Orientadores: Theo Guenter Kieckbusch, Valdecir Luccas / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-10T18:45:44Z (GMT). No. of bitstreams: 1 Quast_LedaBattestin_D.pdf: 1972832 bytes, checksum: a34ffd60e85d88858ba49961e507cd34 (MD5) Previous issue date: 2008 / Resumo: A influência da incorporação de gorduras alternativas low e zero trans na cristalização da manteiga de cacau foi avaliada através da caracterização física de misturas binárias de manteiga de cacau com gordura de cupuaçu, gordura CBR low trans e gordura CBS, nas proporções de 5, 10, 15, 20, 25 e 30 %. O processo de pré-cristalização (temperagem) foi realizado em um reator encamisado de escala piloto dotado de um agitador e com capacidade para 700 mL. As amostras foram caracterizadas através da curva de sólidos, tensão de ruptura (snap test), calorimetria diferencial de varredura e difração de raios-X. A melhor condição de pré-cristalização da manteiga de cacau pura (taxa de resfriamento de 1,8 ºC/min, cristalização à 24 ºC por um tempo de 8 minutos) também foi utilizada nos ensaios com as misturas, com exceção das amostras com 20, 25 e 30 % de CBR e CBS que foram pré-cristalizadas a 23 ºC por 10 minutos. A manteiga de cacau apresentou um perfil de fusão de gordura na boca, DS(25ºC-35ºC), de 59,2 %, que sofreu apenas pequenas alterações com a adição de até 20 % de cupuaçu e até 30 % de CBR. A curva do conteúdo de sólidos sugere a formação de um eutético entre a manteiga de cacau e a gordura CBS. A tensão de ruptura para a manteiga de cacau foi de 2,48 kgf/cm2 e a adição das gorduras tende a diminuí-la, sendo que com 30 % de cupuaçu e 30 % de CBR esse valor foi 1,90 kgf/cm2 e 1,81 kgf/cm2, respectivamente. Para a amostra com 30 % de CBS a tensão de ruptura baixou para 0,39 kgf/cm2. Observou-se uma diminuição do ponto de fusão das misturas quando comparadas à da manteiga de cacau pura. A difração de raios-X identificou a forma cristalina b como predominante para a manteiga de cacau e para a gordura de cupuaçu enquanto que para as gorduras CBR e CBS a principal forma cristalina é a b'. A incorporação de apenas 10 % das gorduras CBR e CBS à manteiga de cacau promoveu interferências na estruturação cristalina das amostras. O estudo indicou ser possível adicionar até 30 % de gordura de cupuaçu ou CBR e até 10 % de gordura CBS sem alterar de forma sensível os atributos físicos da manteiga de cacau / Abstract: Physical properties of pre-crystallized cocoa butter with the addition of alternative low and zero trans fats were studied. Binary mixtures of cocoa butter were conducted using cupuassu fat, CBR low trans and CBS at 5, 10, 15, 20, 25 and 30 % (w/w) levels. Pre-crystallization was carried out using a lab scale jacket vessel (700 mL) whit stirring system. Samples were evaluated by means of solid fat content, snap test, differential scanning calorimetry and X-Ray diffraction. The better condition for plain cocoa butter pre-crystallization was determined as follows: cooling rate (1,8 ºC/min), crystallization time (8 minutes), crystallization temperature (24 ºC). These conditions were also used for mixtures precrystallization (tempering). Mixtures with 20, 25 and 30 % of CBR and CBS were pre-crystallized at 23 ºC for 10 minutes. Regarding to solid fat content, cocoa butter fusion profile DS(25ºC-35ºC) was 59,2 %. Similar values were obtained for mixtures with up to 30 % of cupuassu and up to 30 % of CBR fats. Mixtures with CBS fat indicated eutectic effect. Snap value for crystallized cocoa butter was 2,48 kgf/cm2. The snap values decreased with the increase of the alternative fats proportion. Mixtures containing cupuassu fat or CBR have similar trend regarding to snap values profile. For mixtures with 30 % of cupuassu and CBR the snap values were 1,90 kgf/cm2 and 1,81 kgf/cm2, respectively. CBS 30% have the lowest snap value (0,39 kgf/cm2). Similar trend was observed regarding to melting point. Alternative fats incorporation decreased the melting point of the mixtures. Regarding to X-Ray diffraction, cocoa butter and cupuassu fat patterns results showed the formation of ß phase. For CBS and CBR patterns, there are evidence of ß¿ phase formation. The addition of 10 % CBR and CBS fat to cocoa butter was detected by X-ray diffraction patterns. The addition of up to 30 % cupuassu or CBR fat, and up to 10 % CBS butter showed no significant differences of physical properties when compared to cocoa butter / Doutorado / Engenharia de Processos / Doutor em Engenharia Química

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-05-17T11:32:08Z No. of bitstreams: 1 pedropaulosoldati.pdf: 1732705 bytes, checksum: 3dc5affce1644925cc37df52a9986961 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-06-28T13:31:38Z (GMT) No. of bitstreams: 1 pedropaulosoldati.pdf: 1732705 bytes, checksum: 3dc5affce1644925cc37df52a9986961 (MD5) / Made available in DSpace on 2016-06-28T13:31:38Z (GMT). No. of bitstreams: 1 pedropaulosoldati.pdf: 1732705 bytes, checksum: 3dc5affce1644925cc37df52a9986961 (MD5) Previous issue date: 2015-11-27 / FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais / Nanopartículas lipídicas sólidas (NLS) foram preparadas utilizando como fração lipídica a manteiga natural extraída das sementes de Theobroma grandiflorum (cupuaçu) para a liberação controlada de resveratrol visando a aplicação tópica. A manteiga natural foi avaliada por cromatografia gasosa para a identificação e quantificação dos principais componentes lipídicos, mostrando equilibrada composição entre ácidos graxos saturados e insaturados. As NLS foram preparadas pela técnica de homogeneização por alto cisalhamento e apresentaram tamanho de partícula na escala manométrica, com uma distribuição homogênea da dispersão, confirmada pelas técnicas de espalhamento dinâmico de luz e microscopia eletrônica de transmissão. Suas características físico-químicas, como carga superficial negativa, tamanho e índice de polidispersão, mantiveram-se inalteradas durante 30 dias, indicando boa estabilidade coloidal. O estudo de liberação in vitro utilizando células de difusão de Franz demonstraram uma liberação controlada do ativo, apresentando uma cinética de liberação controlada pela difusão do núcleoo lipídico, de acordo com o modelo de Higuchi. A NLS contendo o resveratrol (R-NLS) apresentou um aumento de 20% na atividade antioxidante em comparação com a solução etanólica de resveratrol (SER). O estudo de penetração cutânea, utilizando pele humana proveniente de abdominoplastia, indicou que a R-NLS aumentou a penetração e retenção do ativo nas camadas mais externas da pele, com um acréscimo de 2 vezes no estrato córneo quando comparado com a SER. Além disso, a NLS desenvolvida mostrou-se segura, visto que não apresentou citotixidade em linhagem de queratinócitos humanos. Por isso, o sistema de NLS preparado utilizando manteiga natural é capaz de promover uma liberação segura e controlada do ativo na pele, sendo promissor para sua utilização em formulações tópicas. / Solid lipid nanoparticles (SLN) based on natural seed butter extracted from Amazon tree Theobroma grandiflorum (cupuaçu) were prepared for the topical controlled release of resveratrol, a well-known lipophilic antioxidant. The natural butter was assessed by gas chromatography for the identification and quantification of the lipids, showing saturated and unsaturated fatty acids as the major constituents. Nanoparticles were then prepared by high shear homogenization and presented small particle size, with narrow size distribution, which was confirmed by dynamic light scattering measurements and transmission electronic microscopy images. The negative surface charge, size and polydispersity index remained unaltered for 30 days, indicating good colloidal stability. Moreover, the controlled release kinetics revealed a burst release followed by a sustained drug release from SLNs containing resveratrol (R-SLN), which fitted the Higuchi mathematical model, indicating that the releasing profile from the lipid core is diffusion-controlled. R-SLN showed an increased antioxidant activity in 20% compared to resveratrol ethanolic solution (RES). When applied to human skin, R-SLN increased the permeation and retention of resveratrol in the human skin, raising the amount of resveratrol over than 2-fold in stratum corneum compared to RES. In addition, there was no cytotoxicity of the SLN to human keratinocytes at tested conditions. This new SLN prepared with natural seed butter was able to permeate and deliver hydrophobic actives to the skin in a controlled manner, having the potential to ultimately be used in formulations that request topical delivery.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-01-04T13:50:24Z No. of bitstreams: 1 patricialopesdeoliveira.pdf: 2319756 bytes, checksum: 260651c3f2be3b0c7de18fedaa1cf491 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-01-25T15:56:16Z (GMT) No. of bitstreams: 1 patricialopesdeoliveira.pdf: 2319756 bytes, checksum: 260651c3f2be3b0c7de18fedaa1cf491 (MD5) / Made available in DSpace on 2016-01-25T15:56:16Z (GMT). No. of bitstreams: 1 patricialopesdeoliveira.pdf: 2319756 bytes, checksum: 260651c3f2be3b0c7de18fedaa1cf491 (MD5) Previous issue date: 2015-03-27 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / A manteiga de garrafa é um produto artesanal, produzido a partir do batimento seguido da fusão do creme do leite, sendo típico da região nordeste do país e do norte/nordeste de Minas Gerais. Foi proposto um método de análise, alternativo ao método oficial por Cromatografia a Gás (GC), por Eletroforese Capilar de Zona (CZE) para a análise dos ácidos graxos (AG) presentes na manteiga de garrafa. O eletrólito utilizado constituiu de 15 mmol L-1 de solução tampão NaH2PO4 / Na2HPO4 (pH ~ 6.86); 4,0 mmol L-1 de SDBS; 8,3 mmol L-1 de Brij 35®, 45% v/v de ACN e 2,1% de 1-octanol e as condições de análise foram injeção hidrodinâmica (12,5 mbar por 4 s), voltagem de + 19 kV, temperatura no interior do capilar de 25 ºC, detecção indireta no UV em 224 nm, capilar de TSH com 75 μm d.i., 40 cm de comprimento efetivo e 48.5 cm de comprimento total. Com esta composição foi possível identificar e quantificar os AG: ácido esteárico (C18:0), ácido oleico (C18:1 cis 9), ácido palmítico (C16:0), ácido linoleico (C18:2 cis 9, 12), ácido linolênico (C18:3 cis 9, 12, 15) e ácido mirístico (C14:0). O padrão interno utilizado foi o ácido tridecanoico (C13:0). Os resultados para a quantificação obtidos por CZE foram comparados com o método oficial por GC, e não apresentaram diferença significativa em um intervalo de confiança a 95 %. As figuras de mérito deste trabalho foram representadas pela sensibilidade do método por CZE, assim, foram calculados o limite de detecção (LOD) e limite de quantificação (LOQ) para cada AG. A análise dos resultados permitiu concluir que a maioria das amostras de manteiga de garrafa foram adulteradas, possivelmente com óleos vegetais, devido ao elevado teor de ácido linoleico encontrado, que é um AG presente na gordura do leite com concentração variando entre 1 a 3 %. / The “manteiga de garrafa” is a Brazilian butter and a handmade product, produced from the beat followed by the fusion of milk cream, typical of the Brazilian Northeast and the north / northeast of Minas Gerais. An alternative method of analysis by Capillary Zone Electrophoresis (CZE) for the analysis of fatty acids (FA) present in the “manteiga de garrafa” has been proposed. The background electrolyte optimized consisted of 15 mmol L-1 of NaH2PO4 / Na2HPO4 (pH ~ 6.86); 4.0 mmol L-1 of SDBS; 8.3 mmol L-1 of Brij 35®, 45% v/v of ACN, 2.1% of 1-octanol and the analysis conditions were hydrodynamic injection (12.5 mbar for 4 s), voltage + 19 kV, temperature 25 ºC, indirect UV detection at 224 nm, capillary TSH with 75 μm i.d., 40 cm of effective length and 48.5 cm of total length. With this arrangement it was possible to identify and quantify the following FA: stearic acid (C18:0), oleic acid (C18:1 cis 9), palmitic acid (C16:0), linoleic acid (C18:2 cis 9, 12), linolenic acid (C18:3 cis 9, 12, 15) and miristic acid (C14:0). The internal standard used was tridecanoic acid (C13:0). The results for the quantification obtained by CZE were compared with the official method by Gas Chromatography (GC), and no significant difference in a confidence interval of 95%. The figures of merit of this work were represented by the sensitivity of the method by CZE, the were calculated the limit of detection (LOD) and the limit of quantification (LOQ) for each FA. The results showed that the majority of samples brazilian butter were adulterated, possibly with vegetable oils, due to the high content of linoleic acid, that is an FA existing in milk fat with concentration between 1 and 3 %.

This study sought to determine factors that militate against men’s participation in the current Zimbabwean functional literacy programme. The research utilized the case study design and the data collecting instruments included in-depth interviews, focus group discussions, and observations. Twelve adults, seven males and five females aged between thirty-nine and sixty-five years of age were interviewed by the researcher on “Why men were not participating in the functional literacy programme”. No similar research had ever been conducted in Zimbabwe since the inception of the programme in 1992. The definitive findings of the study include a grounded research theory which was extrapolated from the data. After a thorough scrutiny of the data collected, it was possible to conclude that while many of the barriers to literacy participation are similar, the bread and butter issues need to be acknowledged by literacy providers when aiming to attract men into and retain them within the programme. The research also found that poverty, past negative experiences during the early school days, and stigma related issues, were the major inhibiting factors against men’s participation in the programme in the Mazowe district. Although the research had time related and operational limitations, these were however, repulsed by controls effected by the researcher. The diversity of qualitative data collecting instruments played a positive role in ensuring checks and balances in the type and authenticity of data collected. In order to retain male participants in the programme, a supportive environment is recommended. This can be achieved if voluntary literacy tutors are trained in design and delivery of instruction as well as in mobilizing strategies, so that they are sensitive to male participants’ circumstances. The income generating projects in which men are currently involved, need to be made more viable in order to boost their morale. / Educational Leadership and Management / D. Ed. (Education Management)

Peanut skins are a low-value byproduct of peanut blanching operations. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. The effects of two types of extraction methods: solid-liquid extraction (SLE) and microwave-assisted extraction (MAE) on the recovery of phenolic compounds from peanut skins were investigated. Response surface methodology was used to optimize extraction conditions based on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) activity and <i>trans</i>-resveratrol content. The protective effect of peanut skin extracts (PSE) against hydrogen peroxide (H₂O₂)-induced oxidative stress in human brain microvascular endothelial cells (HBMEC) and the effect of PSE on lipid oxidation in commercial peanut butter were also evaluated. In the SLE method, EtOH was found to be the most efficient extraction solvent followed by MeOH, water and EA. Despite EtOH extracts having a higher TPC, samples extracted with MeOH demonstrated slightly higher ORAC activity. Resveratrol was identified in MeOH extracts but was not found in EtOH, water or EA extracts. In the MAE procedure, the maximum predicted TPC under the optimized conditions was 144 mg phenols/g skins compared to 118 mg/g with SLE. The maximum predicted ORAC activity was 2789 μmol TE/g as opposed to 2149 μmol TE/g with the SLE method. MAE was able to extract more phenolic compounds (with higher antioxidant activity) in a faster time than the SLE procedure. In addition, resveratrol was identified in PSE derived from MAE although at relatively low levels. PSE were found to have some protective effects against oxidative stress in HBMEC. Higher doses of PSE appeared to have a slightly cytotoxic effect. However, the data were highly variable which made it difficult to arrive at any definitive conclusions regarding the potential benefits of PSE in preventing oxidative damage to cells. In the PB experiment, hexanal levels over the storage period were not high enough for the samples to be considered oxidized. However, hexanal values of PB samples treated with PSE were lower than the control throughout storage, which suggests that PSE may provide some protection against oxidation of PB. / Ph. D.

No description available.

Mycotoxins are toxic secondary metabolites produced by filamentous fungi. Aflatoxins and fumonisins are among the most toxic mycotoxins. They are a significant risk factor for a cocktail of chronic health conditions including cancer of the liver, oesophagus and kidney, teratogenicity, neural tube defects, interference with lipid metabolism, a weakened immune system and a negative impact on micronutrient absorption in both man and animals. This study compared natural contamination of peanuts, peanut butter and sorghum from Gaborone, Botswana and Bulawayo, Zimbabwe with aflatoxins and fumonisins. In total 34 peanut samples, 34 sorghum samples and 11 peanut butter samples were collected randomly from retail shops and informal markets in the two cities. Fungal contamination was determined using standard mycology methods. Aflatoxin and fumonisin contamination was determined using HPLC-FLD. A. flavus/parasiticus species were detected in 66% and 100% of randomly analysed peanut samples from Bulawayo and Gaborone respectively and 27% (3/11) of peanut butter samples from Bulawayo. 67% of randomly analysed sorghum samples from Bulawayo showed A. flavus/parasiticus and Fusarium species contamination while none of the randomly analysed sorghum samples from Gaborone showed any fungal contamination. Furthermore aflatoxins were not detected in any of the sorghum samples; however 61% (11/18) of the Bulawayo sorghum samples showed fumonisin contamination (Range: 8 – 187 ng/g). Three of the peanut samples from Bulawayo were contaminated with aflatoxins (range: 6.6 – 622 ng/g) and no aflatoxins were detected in Gaborone peanuts. All 11 peanut butter samples from Bulawayo were contaminated with aflatoxins (Mean: 73.5 ng/g, Range: 6.8-250 ng/g) and AFB1 was the most prevalent. These preliminary results indicate that peanut butter and peanuts from Bulawayo are contaminated with high levels of aflatoxins. Stricter policing of regulations should be implemented to ensure compliance by manufacturers and public health interventions implemented in vulnerable communities. / Life & Consumer Sciences / M. Sc. (Life Sciences)

Nanopartículas lipídicas têm sido desenvolvidas para aplicação tópica de fármacos e ativos cosméticos. Neste trabalho, foi proposta a primeira aplicação de um lipídeo natural não-refinado biodegradável e biocompatível - manteiga de cupuaçu (Theobroma grandiflorum) - para a preparação de nanopartículas lipídicas, as quais foram denominadas teosferas. As teosferas foram preparadas por emulsificação-evaporação do solvente (EES) e por homogeneização à alta pressão (HAP), apresentando tamanho nanométrico e distribuição granulométrica estreita quando preparadas por ambos os métodos. O trabalho teve continuidade com a preparação de teosferas pelo método de EES utilizando manteiga de cupuaçu ou sua mistura com óleo de castanha do Brasil (Bertholletia excelsa) - também derivado da biodiversidade Amazônica - visando a incorporação de antioxidantes. Idebenona (IDB) foi selecionada por sua conhecida ação antioxidante e pela sua utilização em formulações cosméticas antienvelhecimento. IDB foi incorporada nas teosferas com eficiência de encapsulação superior a 99%, sendo que os estudos de liberação in vitro mostraram que a liberação de IDB a partir das teosferas foi mais lenta em comparação à IDB livre. Estes experimentos foram capazes ainda de demonstrar as características elásticas das teosferas. Além disso, foi evidenciada in vitro a atividade antioxidante superior das teosferas contendo IDB em relação ao ativo livre. Visando possibilitar a aplicação tópica de teosferas contendo IDB, em um trabalho subseqüente, suspensões de teosferas preparadas por HAP foram incorporadas em géis hidrofílicos. As formulações apresentaram características pseudoplásticas e demonstraram efeito oclusivo in vitro, o qual foi dependente da composição dos colóides. Finalmente, os estudos de permeação in vitro utilizando pele humana demonstraram que teosferas e nanocápsulas de núcleo lipídico, utilizadas neste estudo de modo comparativo, modificaram a permeção da IDB, permitindo a acumulação do ativo nas camadas superficiais da pele. / Lipid nanoparticles have been developed for administration of active substances to the skin, both for pharmaceutical and cosmetic uses. In the present work, we proposed the first use of a none-refined natural biodegradable and biocompatible lipid – Cupuaçu seed butter (Theobroma grandiflorum) – for the preparation of lipid nanoparticles, which were called theospheres. Theospheres were prepared by emulsification-solvent evaporation (ESE) and by high pressure homogenization technique (HPH), presenting size in nanometrical range and narrow particle size distribution for both methods. Taking these results into account, the next step of this work was the preparation of theospheres by ESE method using Cupuaçu seed butter with or without Brazil nut (Bertholletia excelsa) seed oil - another ingredient derived from an Amazonian fruit - intending the encapsulation of an antioxidant. Idebenone (IDB) has been selected due to its known antioxidant action and because it has been used in antiaging cosmetic formulations. IDB was incorporated in the theospheres presenting encapsulation efficiency higher than 99%. The in vitro release evaluation demonstrated that the release of IDB from theospheres was lower than that of free drug. Besides, the in vitro release study highlighted the elastic characteristics of theospheres. Additionally, IDB-loaded theospheres showed higher antioxidant activity compared to free IDB. Viewing the cutaneous administration, theosphere suspensions prepared by HPH technique were incorporated into hydrogels. The rheograms of the semi-solid formulations exhibited a non-Newtonian behavior presenting pseudoplastic characteristics. In vitro occlusion study highlighted the dependence of the occlusive effect on the lipidic composition of the theospheres. Finally, in vitro human skin permeation studies showed that theospheres and lipid-core nanocapsules, used in this study in a comparative way, changed the permeation of IDB, increasing the accumulative amount of IDB in the upper skin layer.

Made available in DSpace on 2016-08-15T20:31:28Z (GMT). No. of bitstreams: 1 JovilmaMSM_DISSERT.pdf: 612035 bytes, checksum: f31dff20b37dda80ae55980620cc7d0e (MD5) Previous issue date: 2016-02-24 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The most popular type of cheese in the Seridó region are coalho and butter cheese, whose manufacturing process favors the microbial spoilage of such products and the variation in the composition thereof. Faced with the economic importance of these cheeses, aimed to evaluate the production conditions and the microbiological and physicochemical quality of coalho and butter cheese produced in the Seridó/RN region. To this end, we applied a checklist in five artisanal dairies, to evaluate the sanitary conditions in which these cheeses were produced, as it was also done training, the implementation of Good Manufacturing Practices and monitoring of corrective measures. Furthermore, we conducted microbiological testing for coliforms at 35 and 45°C in milk, cheese, water and utensils samples; total mesophilic bacteria in milk samples; Staphylococcus spp. In cheese and utensils samples; and Salmonella sp. In cheese samples, in total, there were 30 samples of each item analyzed at each dairy. Additionally, we carried out physicochemical analysis (humidity, ashes, lipids, pH, acidity, chlorides content and color) in five coalho cheese samples and in five butter cheese samples. The results showed a high percentage of non-conformities in all establishments analyzed. During the diagnosis the count of mesophilic bacteria in milk was higher than the recommended legislation, as well as coliforms at 35 ° C and 45 ° C in water samples. As for the coalho and butter cheese on both detected the presence of Salmonella sp. at diagnosis. High counts were also observed for the samples utensils. After the implementation of GMP in artisanal dairies observed increase in compliance percentages in items work environment hygiene and food handling , which resulted in the improvement of butter cheese processing conditions through significant reduction (p<0.05) coliforms at 35 °C and 45 °C. In this cheese as the coalho cheese, it observed absence of Salmonella sp. the samples after the implementation of GMP. On the subject of the physicochemical aspects, the chees samples showed variation of standards between the different producers in the same region, however they are within the parameters establishments by law. Given these results emphasize the importance of the implementation of Good Manufacturing Practices to improve the microbiological quality of artisan cheeses. What about the physical and chemical parameters was shown that the form of craft manufacturing while providing the preparation of cheeses with different constituents, ensures the compliance of these products with the legislation. / Os queijos mais populares na região Seridó são os queijos de coalho e manteiga, cujo processo de fabricação favorece a contaminação microbiológica desses produtos e a variação na composição dos mesmos. Diante da importância econômica, objetiva-se avaliar as condições de produção, bem como a qualidade microbiológica e físico-química dos queijos de coalho e de manteiga produzidos na região Seridó/RN. Para tanto, foi aplicado um check list em cinco queijarias artesanais, visando avaliar as condições higiênico-sanitárias de produção dos queijos, como também foi realizado um treinamento, a implantação de Boas Práticas de Fabricação e acompanhamento das medidas corretivas. Além disso, foram realizadas análises microbiológicas de coliformes a 35º e 45° em amostras de leite, queijos, água e utensílios, contagem de bactérias mesófilas no leite, Staphylococcus spp. nos queijos e utensílios e Salmonella sp. nos queijos, totalizando 30 amostras de cada item analisado de cada queijaria artesanal. Foram também realizadas análises físico-químicas (umidade, cinzas, lipídios, pH, acidez, teor de cloretos e cor) em cinco amostras de queijo de coalho e em cinco de queijo de manteiga. Os resultados encontrados mostraram um elevado percentual de não conformidades em todos os estabelecimentos analisados. Durante o diagnóstico a contagem de bactérias mesófilas no leite foi superior ao recomendado à legislação, assim como a contagem de coliformes a 35°C e 45°C nas amostras de água. Quanto aos queijos de coalho e manteiga em ambos foi detectada a presença de Salmonella sp. no momento do diagnóstico. Contagens elevadas também foram observadas para as amostras de utensílios. Após a implantação das BPF nas queijarias artesanais observou-se aumento das porcentagens de conformidades nos itens higiene do ambiente e manipulação de alimentos, o que refletiu na melhoria das condições de processamento do queijo de manteiga através da redução significativa (p<0,05) de coliformes a 35°C e 45°C. Neste queijo assim como no queijo de coalho, foi observada ausência de Salmonella sp. nas amostras após a implantação das BPF. Em relação aos aspectos físico-químicos, os queijos apresentaram variação na composição química entre os diferentes produtores da mesma região, no entanto se encontraram dentro dos parâmetros estabelecimentos pela legislação. Diante desses resultados enfatiza-se a importância da implantação das Boas Práticas de Fabricação para a melhoria da qualidade microbiológica de queijos artesanais. E em relação aos parâmetros físico-químicos demonstrou-se que a forma de fabricação artesanal apesar de proporcionar a elaboração de queijos com constituintes diferentes, garante a conformidade desses produtos com a legislação

Mycotoxins are toxic secondary metabolites produced by filamentous fungi. Aflatoxins and fumonisins are among the most toxic mycotoxins. They are a significant risk factor for a cocktail of chronic health conditions including cancer of the liver, oesophagus and kidney, teratogenicity, neural tube defects, interference with lipid metabolism, a weakened immune system and a negative impact on micronutrient absorption in both man and animals. This study compared natural contamination of peanuts, peanut butter and sorghum from Gaborone, Botswana and Bulawayo, Zimbabwe with aflatoxins and fumonisins. In total 34 peanut samples, 34 sorghum samples and 11 peanut butter samples were collected randomly from retail shops and informal markets in the two cities. Fungal contamination was determined using standard mycology methods. Aflatoxin and fumonisin contamination was determined using HPLC-FLD. A. flavus/parasiticus species were detected in 66% and 100% of randomly analysed peanut samples from Bulawayo and Gaborone respectively and 27% (3/11) of peanut butter samples from Bulawayo. 67% of randomly analysed sorghum samples from Bulawayo showed A. flavus/parasiticus and Fusarium species contamination while none of the randomly analysed sorghum samples from Gaborone showed any fungal contamination. Furthermore aflatoxins were not detected in any of the sorghum samples; however 61% (11/18) of the Bulawayo sorghum samples showed fumonisin contamination (Range: 8 – 187 ng/g). Three of the peanut samples from Bulawayo were contaminated with aflatoxins (range: 6.6 – 622 ng/g) and no aflatoxins were detected in Gaborone peanuts. All 11 peanut butter samples from Bulawayo were contaminated with aflatoxins (Mean: 73.5 ng/g, Range: 6.8-250 ng/g) and AFB1 was the most prevalent. These preliminary results indicate that peanut butter and peanuts from Bulawayo are contaminated with high levels of aflatoxins. Stricter policing of regulations should be implemented to ensure compliance by manufacturers and public health interventions implemented in vulnerable communities. / Life and Consumer Sciences / M. Sc. (Life Sciences)