This thesis deals with the business plan for starting a new small business specializing in healthy lifestyle that would fill a gap in the market. The goal is to start operating business entity, analyze competition, state marketing strategy and focus on the target group of customers, but also to evaluate the company from a financial point of view.

Thesis (D. Tech. Environmental health) -- Central University of technology, Free State, 2011 / Apart from being the primary food source of many cultures around the world, fish contains notable amounts of essential fatty acids that are required by the human body, thus making fish a vital part of the human diet. In South Africa Cape hake is a well-known and highly consumed local fish species, which is transported from coastal areas countrywide where the fresh fish are displayed on ice in various retail stores. Fish is known to be highly susceptible to spoilage and, as a result, the maintenance of the cold-chain in related products is of particular importance. Additionally, recent trends showing a decline in natural fish resources have instigated growing concerns about the sustainability and optimal utilisation of fish as a food source. Against this backdrop, this study aimed at determining the influence of storage parameters on selected triglycerides and their possible metabolic pathways. Also applying prediction modelling of fatty acids and volatiles as instruments to assess exposure of Cape hake fillets to excessive microbial contamination and, in effect, be indicative of the environmental parameters (for example temperature) that may influence such contamination. Randomly selected juvenile hakes were filleted and stored under various simulated retail storage conditions, under either controlled or uncontrolled environmental conditions. For each hake filleted, one fillet was inoculated with an increased load of autochthonous microbiota, and the corresponding fillet was kept at similar temperature conditions. All fillets were monitored over a ten day period, during which fatty acid and volatile samples were collected and analysed. From the resulting triglycerides a selection of fatty acids were profiled and their possible metabolic pathways investigated. Fish maturity, the distribution of the fatty acids and the implication thereof in the nutritional value were also assessed. Conventional chemometric methods utilising mathematical expressions were subsequently utilised in order to predict contamination and whether the cold chain was sustained, while an artificial neural network (ANNs) were designed to predict excessive microbial contamination in the fillets. The results showed that the nutritional value of fish differs notably with its maturity and size. Mathematical equations were furthermore found to be effective assessment instruments to indicate the percentage differences in storage temperature, as well as consequent microbial influences. Thus, this approach may introduce mathematical prediction modelling as a promising mechanism to assess Cape hake spoilage. An artificial neural network (ANN) was successfully designed, that succeeded in distinguishing between Cape hake fillets displayed and stored on ice that have been exposed to excessive contamination and those that have not been exposed. In the latter case, the selected variable was a fatty acid, hexadecanoic acid, used as biochemical indicator. This modulating approach may provide a platform for future shelf-life studies on related muscle tissue. Ultimately, the study endeavoured to add to the body of knowledge regarding the biochemical and microbiological changes related to Cape hake storage, the prediction thereof via contemporary methods and contributing to the safety and effective utilization of this unique and declining South African nutritional resource.

Arsenic is a naturally occurring toxic metal and its presence in food composites could be a potential risk to the health of both humans and animals. Arseniccontaminated groundwater is often used for food and animal consumption, irrigation of soils, which could potentially lead to arsenic entering the human food chain. Its side effects include multiple organ damage, cancers, heart disease, diabetes mellitus, hypertension, lung disease and peripheral vascular disease. Research investigations, epidemiologic surveys and total diet studies (market baskets) provide datasets, information and knowledge on arsenic content in foods. The determination of the concentration of arsenic in rice varieties is an active area of research. With the increasing capability to measure the concentration of arsenic in foods, there are volumes of varied and continuously generated datasets on arsenic in food groups. Visual analytics, which integrates techniques from information visualization and computational data analysis via interactive visual interfaces, presents an approach to enable data on arsenic concentrations to be visually represented. The goal of this doctoral research in Environmental Science is to address the need to provide visual analytical decision support tools on arsenic content in various foods with special emphasis on rice. The hypothesis of this doctoral thesis research is that software enabled visual representation and user interaction facilitated by visual interfaces will help discover hidden relationships between arsenic content and food categories. The specific objectives investigated were: (1) Provide insightful visual analytic views of compiled data on arsenic in food categories; (2) Categorize table ready foods by arsenic content; (3) Compare arsenic content in rice product categories and (4) Identify informative sentences on arsenic concentrations in rice. The overall research method is secondary data analyses using visual analytics techniques implemented through Tableau Software. Several datasets were utilized to conduct visual analytical representations of data on arsenic concentrations in foods. These consisted of (i) arsenic concentrations in 459 crop samples; (ii) arsenic concentrations in 328 table ready foods from multi-year total diet studies; (iii) estimates of daily inorganic arsenic intake for 49 food groups from multicountry total diet studies; (iv) arsenic content in rice product categories for 193 samples of rice and rice products; (v) 758 sentences extracted from PubMed abstracts on arsenic in rice. Several key insights were made in this doctoral research. The concentration of inorganic arsenic in instant rice was lower than those of other rice types. The concentration of Dimethylarsinic Acid (DMA) in wild rice, an aquatic grass, was notably lower than rice varieties (e.g. 0.0099 ppm versus 0.182 for a long grain white rice). The categorization of 328 table ready foods into 12 categories enhances the communication on arsenic concentrations. Outlier concentration of arsenic in rice were observed in views constructed for integrating data from four total diet studies. The 193 rice samples were grouped into two groups using a cut-off level of 3 mcg of inorganic arsenic per serving. The visual analytics views constructed allow users to specify cut-off levels desired. A total of 86 sentences from 53 PubMed abstracts were identified as informative for arsenic concentrations. The sentences enabled literature curation for arsenic concentration and additional supporting information such as location of the research. An informative sentence provided global “normal” range of 0.08 to 0.20 mg/kg for arsenic in rice. A visual analytics resource developed was a dashboard that facilitates the interaction with text and a connection to the knowledge base of the PubMed literature database. The research reported provides a foundation for additional investigations on visual analytics of data on arsenic concentrations in foods. Considering the massive and complex data associated with contaminants in foods, the development of visual analytics tools are needed to facilitate diverse human cognitive tasks. Visual analytics tools can provide integrated automated analysis; interaction with data; and data visualization critically needed to enhance decision making. Stakeholders that would benefit include consumers; food and health safety personnel; farmers; and food producers. Arsenic content of baby foods warrants attention because of the early life exposures that could have life time adverse health consequences. The action of microorganisms in the soil is associated with availability of arsenic species for uptake by plants. Genomic data on microbial communities presents wealth of data to identify mitigation strategies for arsenic uptake by plants. Arsenic metabolism pathways encoded in microbial genomes warrants further research. Visual analytics tasks could facilitate the discovery of biological processes for mitigating arsenic uptake from soil. The increasing availability of central resources on data from total diet studies and research investigations presents a need for personnel with diverse levels of skills in data management and analysis. Training workshops and courses on the foundations and applications of visual analytics can contribute to global workforce development in food safety and environmental health. Research investigations could determine learning gains accomplished through hardware and software for visual analytics. Finally, there is need to develop and evaluate informatics tools that have visual analytics capabilities in the domain of contaminants in foods. / Environmental Sciences / P. Phil. (Environmental Science)

O trabalho desenvolvido consistiu na síntese eletroquíca de 4 polímeros conjugados da família dos PPVs, substituídos por cadeias laterais formadas por unidades - CORS (tioéster) com grupos R de comprimentos distintos. A caracterização desses polímeros foi feita por métodos espectroscópicos, análises térmicas e cromatografia por exclusão de tamanho. Os polímeros foram dopados com ácido canforsulfônico. Sensores foram construídos pela deposição de filmes poliméricos finos sobre eletrodos interdigitados. Suas respostas resistivas, frente à exposição aos vapores de substâncias voláteis, foram estudadas. Um equipamento foi desenvolvido para testar os sensores. Através dessa ferramenta, os sensores foram conectados a condutivímetros, cujas saídas foram lidas e digitalizadas por um microcontrolador, qeu enviou esses dados a um computador (PC). O conjunto de dados colhidos permitiu gerar gráficos de resposta vs. tempo e de PCA (análise das componentes principais), utilizados na avaliação da seletividade dos sensores. Os sensores foram expostos a ar saturado com vapores de compostos orgânicos voláteis. Os resultados mostraram que esses são capazes de distinguir os compostos testados. O arranjo de alguns sensores diferentes gerou padrões distintos de resposta para cada substância analisada, possibilitando o emprego de programas de reconhecimento de padrões na avaliação dos analitos. Em testes com odores mais complexos, os sensores foram expostos aos vapores de diversas marcas de café e de cerveja que evidenciaram a seletividade. O desempenho dos sensores em análises quantitativas foi avaliado por meio da exposição aos vapores de soluções alcoólicas aquosas. Foi verificada a sensibilidade dos sensores à quantidade de etanol presente nas soluções. Através do método de adição de padrão foi possível determinar o teor de etanol em bebidas alcoólicas comerciais. / The electrosynthesis of four conjugated polymers of the PPV family, presenting as side-chains -COSR (thioester) groups of different lengths, is described. These polymers were characterised spectroscopically, by thermal analyses and by size exclusion chromatography (SEC). The polymers were doped with 10-camphorsulfonic acid. Casting thin polymeric films onto interdigitated electrodes assembled sensors whose response and selectivity were evaluated by exposing them to volatile organic compounds (VOCs). The resistance over the contact pairs was continuously monitored with an accurate conductivity meter connected via an analogue-to-digital converter to a PC in which a software enabled plotting resistance vs. time graphs and PCA (principal component analysis) plots. The sensors were able to discriminate the tested VOCs showing a different response pattern for each compound. The sensors also exhibited good selectivity when exposed to complex odours as, for instance, different brands of coffee and beer. They were also tested in quantitative analyses allowing determination of the ethanol content in alcoholic drinks.

Este estudo visou analisar a qualidade microbiológica do leite humano cru recebido em um banco de leite humano (BLH), quantificando os microrganismos aeróbios mesófilos, Staphylococcus coagulase positivos (ECP), coliformes totais e Escherichia coli. Foram realizadas análises microbiológicas em 60 amostras de leite humano cru recebidas no BLH e os resultados foram os seguintes: o microrganismo E. coli foi positivo em 50% das amostras analisadas, os coliformes totais em 75% delas, o ECP em 46,66% e em 96,66% do total das amostras foram detectados microrganismos aeróbios mesófilos. Das amostras analisadas, a população de E. coli foi positiva em 93,33% (28 amostras) com uma variação entre 1 e 99 NMP/mL; 3,33% (1 amostra) entre 104 e 9,9 x 104 NMP/mL; 3,33% (1 amostra) entre 105 e 9,9 x105 NMP/mL. A população de coliformes totais que foi positiva em 57,77% (26 amostras) das amostras analisadas ficou entre 1 e 99 NMP/mL; 24,4% (11 amostras) ficaram entre 102 e 9,9x102 NMP/mL; 2,22% (1 amostra) entre 103 e 9,9x103 NMP/mL; 8,88% (4 amostras) entre 104 e 9,9x104 NMP/mL; 4,44% (2 amostras) entre 105 e 9,9x105 NMP/mL; 2,22% (1 amostra) entre 106 e 9,9x106 NMP/mL. Os microrganismos aeróbios mesófilos apresentaram-se na quase totalidade das amostras, sendo que 17,24% (10 amostras) variaram de 1 a 99 UFC/mL; 17,24% (10 amostras) entre 102 e 9,9x102 UFC/mL; 10,34% (6 amostras) ficaram entre 103 e 9,9 x 103 UFC/mL; 25,86% (15 amostras) entre 104 e 9,9 x104 UFC/mL; 17,24% (10 amostras) entre 105 e 9,9 x 105 UFC/mL; 10,34% (6 amostras) entre 106 e 9,9x106 UFC/mL e 1,72% (1 amostra) entre 107 e 9,9x107 UFC/mL. Porém, 3,33% (2 amostras) apresentaram-se negativas. Do total de amostras analisadas, o grupo dos microrganismos ECP apresentouse em 78,57% (22 amostras) com variação entre 1 e 99 UFC/mL; em 3,57% (1 amostra) entre 102 e 9,9x102 UFC/mL; 10,71% (3 amostras) entre 103 e 9,9x103 UFC/mL e 7,14% (2 amostras) entre 104 e 9,9 x 104 UFC/mL. / This paper aimed to analyze the microbiological quality of the raw human milk which is received in a human milk bank (HMB) by quantifying the aerobic mesophiles, Staphylococcus aureus (SCP), total coliforms and Escherichia coli. Sixty (60) samples of raw human milk received in HMB were microbiologic analyzed and the results were as follows: the E. coli microorganism was positive in 50% of the analyzed samples, the total coliforms were in 75% of them, the ECP in 46,6% and in 96,6% of the total amount of samples aerobic mesophiles microorganisms were detected. From the total analyzed samples, the population of E. coli was positive in 93,33% (28 samples) with a variation between 1 and 99 NMP/mL; 3,33% (1 sample) was between 104 and 9,9x104 NMP/mL; 3,33% (1 sample) was from 105 to 9,9x105 NMP/mL. The population of the total coliforms which was positive in 57,77% (26 samples) of the total analyzed samples were between 1 and 99 NMP/mL; 24,4% (11 samples) were between 102 and 9,9x102 NMP/mL; 2,22% (1 sample) were between 103 and 9,9x103 NMP/mL; 8,88% (4 samples) were between 104 and 9,9x104 NMP/mL; 4,44% (2 samples) between 105 and 9,9x105 NMP/mL and in 2,22% (1 sample) from 106 to 9,9x106 NMP/mL. The aerobic mesophiles microorganisms were presented in almost all the samples, being: 17,24% (10 samples) with a variation of 1 to 99 UFC/mL; 17,24% (10 samples) between 102 and 9,9x102 UFC/mL; 10,34% (6 samples) were between 103 and 9,9x103 UFC/mL; 25,86% (15 samples) between 104 and 9,9x104 UFC/mL; 17,24% (10 samples) between 105 and 9,9x105 UFC/mL; 10,34% (6 samples) between 106 and 9,9x106 UFC/mL and in 1,72% (1 sample) between 107 and 9,9x107 UFC/mL. However 3,33% (2 samples) showed to be negative. From the total analyzed samples, the SCP group presented in 78,57% (22 samples) with a variation between 1 and 99 UFC/mL; 3,57% (1 sample) between 102 and 9,9 x 102 UFC/mL; 10,71% (3 samples) between 103 e 9,9x103 UFC/mL and 7,14% (2 samples) were between 104 and 9,9x104 UFC/mL.

O amadurecimento dos frutos é um processo caracterizado pela ocorrência de diversas alterações bioquímicas que ocorrem em um curto intervalo de tempo e que são importantes para a qualidade desses alimentos. Na banana uma das características mais importantes é o adoçamento do fruto, que ocorre como resultado da degradação do amido e acúmulo de sacarose. Resultados do nosso grupo apontam a β-amilase como uma enzima importante no processo de mobilização do amido, o que também é visto em estudos recentes utilizando Arabidopsis thaliana como modelo, os quais mostram que a principal via de degradação do amido transitório presente nas folhas ocorre pela ação da β-amilase. Entretanto, em bananas, faltam evidências quanto à funcionalidade de um gene de β-amilase, parcialmente isolado da polpa do fruto, e que é expresso durante o amadurecimento e que parece ser modulado por hormônios vegetais. Em vista disso, esse trabalho objetivou realizar a caracterização funcional desse gene, a qual permitiu constatar que esse gene codifica, de fato, para uma proteína capaz de ser endereçada aos cloroplastos. Também foi observado que o promotor desse gene contém motivos regulatórios para os mesmos hormônios previamente relacionados com a modulação da expressão desse gene em bananas. Essas novas evidências reforçam a idéia de que o produto desse gene de β-amilase tem um importante papel no processo de degradação do amido durante o amadurecimento da banana. / Fruit ripening is characterized by several biochemical changes that occur in a short time. These changes account for the color, taste and texture of the edible fruits, which are important postharvest characteristics for the fruit commercialization. In bananas, one of the most important features is the fruit sweetness which is the result of the starch degradation and sucrose accumulation. Results of our research group point β-amylase as an important enzyme in starch degradation process in bananas which is in agreement to recent studies using Arabidopsis thaliana as plant model. These studies show that the main degradation pathway of the transitory starch present in leaves on Arabidopsis plants occurs due β-amylase action. However, in bananas there are no evidences about the functionality of the expression product of a β-amylase gene, which was demonstrated to be modulated by plant hormones and expressed during ripening. In view of this, the aim of this work was to proceed the functional characterization of this gene which was showed to encode for an protein targeted to chloroplasts. It was also observed that its promoter region contains regulatory motifs related to the same plant hormones previously reported to modulate β-amylase expression. These new evidences support the idea that expression of β-amylase gene has an important role in starch degradation during banana ripening.

O leite é um dos alimentos mais completos da natureza e sua importância é baseada em seu elevado valor nutritivo, como riqueza de proteínas, vitaminas, gordura, sais minerais e a alta digestibilidade. Esses fatores são relevantes para considerá-lo um excelente meio de cultura para a maioria dos microrganismos. A pasteurização é necessária e tem a finalidade de eliminar os microrganismos patogênicos, além de diminuir ao máximo o número de microrganismos em geral, mas alguns deles ainda podem sobreviver ao tratamento térmico aplicado. O objetivo do presente trabalho foi avaliar a condição microbiológica e a eficácia da pasteurização industrial do leite tipos A, B, C e as condições microbiológicas do leite cru, através da enumeração de bactérias aeróbias mesófilas, termófilas e psicrotróficas, Staphylococcus coagulase positiva, determinação do Número Mais Provável (NMP) de coliformes totais e fecais e pesquisa de Salmonella spp. em 30 amostras de leite comercializado no município de Piracicaba- SP. Com base na legislação do DIPOA (Brasil, 2002) os resultados mostraram que 44,4% das amostras de leite tipo A apresentaram-se fora do padrão microbiológico para aeróbios mesófilos. Para coliformes totais e fecais, o mesmo leite apresentou 66,7% e 55,6% das amostras respectivamente, em desacordo com a legislação vigente. No leite tipo B, nenhuma amostra esteve fora do padrão microbiológico em relação a aeróbios mesófilos. Já para coliformes totais e fecais, 33,3% das amostras estiveram em desacordo com a legislação em vigor. O leite tipo C foi o que apresentou resultado mais satisfatório, pois ao contrário do que se esperava, nenhuma amostra esteve fora do padrão em relação às análises microbiológicas realizadas no presente trabalho. O leite cru analisado apresentou valores elevados para todas as análises microbiológicas realizadas. Não foram encontradas amostras contaminadas com Salmonella spp. em todas as amostras de leite analisadas. O maior valor encontrado para Staphylococcus coagulase positiva foi 1,1 x 102 UFC/mL, portanto, longe da dose infectiva, mas esse fato não deixa de ser preocupante, já que o leite é um ótimo substrato para bactérias. Após a pasteurização (62,8ºC/30’) realizada no Laboratório de Microbiologia de Alimentos, do Departamento de Agroindústria, Alimentos e Nutrição, da ESALQ, todas as amostras novamente analisadas para os parâmetros microbiológicos citados, se mostraram em acordo com a legislação nacional vigente (Brasil, 2002). Os resultados encontrados na presente pesquisa podem ser indicativos de prováveis falhas do binômio tempo/temperatura durante a pasteurização industrial; matéria-prima excessivamente contaminada; higienização e sanificação deficientes das linhas de produção ou contaminação pós-pasteurização. / Milk is one of the most valuable of all foods in nature and its importance is based on its high nutritive value. Milk is rich in proteins, vitamins, fat, mineral salts, and high digestibility. These factors are relevant for it to be considered an excellent culture medium for most microorganisms. Pasteurization is necessary and its main purpose is to eliminate pathogenic microorganisms, in addition to reducing to the maximum the number of microorganisms in general. However, some of them may still outlive the thermal treatment applied. The aim of this project was to evaluate the microbiological conditions and efficiency of the industrial pasteurization of type-A,-B and-C milk, and the microbiological conditions of raw milk, through the number of mesophillic, thermophilic and psychrotrophic aerobe bacteria, Staphylococcus positive coagulase, through the determination of the Most Probable Number (MPN) of total and fecal coliforms, and also through the research on Salmonella spp. in 30 samples of milk commercialized in Piracicaba-SP. Based on DIPOA legislation (Brazil, 2002), the results showed that 44.4% of the type-A milk samples did not meet the microbiological standard for mesophillic aerobe for total and fecal coliforms, 66.7% and 55.6% of the same milk samples, respectively, were not in accordance with the present legislation. For the type-B milk, no sample failed to meet the microbiological standard in relation to mesophillic aerobes. However, for total and fecal coliforms, 33.3% of the samples were in disagreement with the present legislation. Type-C milk was the one presenting the best result. All samples were in accordance with the microbiological analysis performed in this work. The raw milk examined showed high values for all microbiological analyses. No infected samples with Salmonella spp. were found in the analyzed milk samples. The greatest value found for Staphylococcus positive coagulase was 1.1 x 102 UFC/mL, thus, far from the infective dose, although somewhat concearning since milk is considered na excellent environment for the infestation of bacteria. After the pasteurization (62.8ºC/30’) performed in the Food Microbiology Laboratory, of the Agroindustry, Foods and Nutrition Department, ESALQ/USP, all samples that analyzed again, based on the microbiological parameters mentioned above, met the national legislation in force (Brazil, 2002). The results found in the research may be an indication of probable failures regarding time/temperature during the industrial pasteurization; infected raw-material; defecient sanitation of product lines or post-pasteurization contamination.

O objetivo deste trabalho foi determinar o efeito de tratamentos térmicos com ou sem aplicação de fungicida sobre a qualidade e o potencial de armazenamento de tangores. O armazenamento refrigerado por longos períodos aumenta a incidência de danos por frio ("chilling") e a incidência de podridões em tangor ‘Murcott’. As frutas foram submetidas a duas temperaturas de armazenamento: 1 e 4oC, sendo que em cada uma delas os seguintes tratamentos foram aplicados: 1) Controle (frutas sem fungicida, apenas imersas em água a 25oC durante dois minutos); 2) Imersão das frutas em imazalil 50 (mg L-1 ) a 25oC por dois minutos; 3) Imersão das frutas em imazalil 50 (mg L-1) a 53oC por dois minutos; 4) Imersão das frutas apenas em água quente a 53oC por dois minutos. Todos os frutos tratados foram armazenados a 1 e 4°C por 8 semanas. As avaliações foram feitas a cada 2 semanas e foram determinadas as características físico-químicas e as características sensoriais. A redução na temperatura de armazenamento e os tratamentos térmicos tiveram pouca influência nas características físico-químicas. Os frutos armazenados a 1°C apresentaram desenvolvimento de sintomas de danos por frio a partir da sexta semana de armazenamento. Os frutos tratados termicamente antes do armazenamento apresentaram redução nos danos por frio, porém tiveram uma elevação na perda de massa. Não houve efeito da aplicação do fungicida na incidência de danos por frio e de podridões, tampouco nas características físico-químicas. As características sensoriais foram decrescendo ao longo do período, sendo que os frutos tratados terrmicamente e armazenados a 1ºC apresentaram melhores caracterrísticas sensoriais ao final das avaliações. / The objective of this work was to determine the effect of heat treatment with or without fungicide on the quality and potential storage of ‘Murcott’ tangor. The cold storage for long time increases the incidence of chilling injury and decay of ‘Murcott’ tangor. Fruit were stored under two cold storage temperatures: 1 and 4°C, and different treatments were applied in each one: 1) Control (fruit without fungicide, just with 25°C water dip/2min), 2) Fruit with 25°C imazalil (50mg L-1) dip/2 min, 3) Fruit with 53°C imazalil (50mg L-1) dip/2 min, 4) Fruit just with 53°C water dip/2min. All fruit were stored (under temperatures 1°C and 4°C) during 8 weeks. Every two weeks analysis were determining the physico-chemicals properties and the sensorial characteristics. Reduction of storage temperature and heat treatments had low influence over physicochemicals properties. The 1°C stored fruit presented chilling injury symptoms after 6 weeks. The heat treated fruit before storage showed reduction on chilling injury levels but increased weight loss. The fungicide dips did not have effects over chilling injury and decay incidence neither on physico-chemicals properties. The sensorial characteristics decreased along the period. Heat treated and 1°C stored tangor `Murcott` presented better on the sensorial evaluations.

Este trabalho, buscou comparar a biodisponibilidade do &#946;-caroteno sintético e de fonte natural (couve-manteiga), e verificar os efeitos da fibra alimentar (pectina cítrica) sobre a biodisponibilidade do &#946;-caroteno, dentro de 2 experimentos diferentes (ratos e coelhos). No Experimento I (ratos), um grupo de animais recebeu ração com &#946;-caroteno e isenta de pectina cítrica (GC) e outro recebeu ração com &#946;-caroteno e adição de pectina cítrica (GE). No Experimento II (coelhos), um grupo de animais recebeu ração com &#946;-caroteno sintético (GCP), outro recebeu &#946;-caroteno de fonte natural (couve-manteiga) (GV) e ainda outro não recebeu de &#946;-caroteno (GCN); todos os grupos de coelhos receberam pectina cítrica. Após 30 dias de experimento, os animais foram sacrificados para determinações plasmáticas e hepáticas de vitamina A e &#946;-caroteno, por HPLC. Dos resultados obtidos no estudo em ratos pode-se verificar que o grupo de animais que recebeu pectina (GE), apresentou menor (p<0,05) concentração hepática total de vitamina A (&#181;g/peso de fígado) (retinol: GC =47,61 ± 24,24 e GE =23,44 ± 9,68 e palmitato de retinila: GC =935,30 ± 428,19 e GE =282,34 ± 98,86) e &#946;-caroteno (&#181;g/peso de fígado) (GC =9,64 ± 3,07 e GE =1,01 ± 0,66) que o grupo que não recebeu pectina (GC). E dos resultados obtidos no experimento em coelhos, verificou-se que o grupo que recebeu &#946;-caroteno de fonte natural (GV), obteve concentração hepática total de vitamina A (mg/peso de fígado) (retinol: GV = 2,30 ± 0,67, GCP =2,07 ± 0,57 e GCN = 0,11 ± 0,08; palmitato de retinila: GV =4,42 ± 2,17, GCP =2,77 ± 0,73 e GCN =0,04 ± 0,02) e &#946;-caroteno (mg/peso de fígado) (GV =0,04 ± 0,01, GCP =0,03 ± 0,01 e GCN =não detectado), maior (p<0,05) que o grupo que recebeu &#946;-caroteno sintético (GCP). Conclui-se que no Experimento I (ratos), a pectina cítrica provavelmente interferiu na absorção do p-caroteno, e no Experimento II (coelhos), que o &#946;-caroteno de fonte natural (GV), foi melhor absorvido comparando-se com o &#946;-caroteno sintético, na presença de pectina cítrica. / This work, looked for to compare the bioavailability of synthetic p-carotene and of natural source (kale), and to verify the effects of the alimentary fiber (citrus pectin) on the bioavailability of &#946;-carotene, inside of 2 different experiments (rats and rabbits). In the Experiment I (rats), a group of animals received diet with &#946;-carotene and it exempts of citrus pectin (CG) and another received diet with &#946;-carotene and addition of citrus pectin (EG). In the Experiment II (rabbits), a group of animals received diet with synthetic &#946;-carotene (PCG), another received &#946;-carotene of natural source (kale) (VG) and still another didn\'t receive from &#946;-carotene (NCG); all the groups of rabbits received citrus pectin. After 30 days of experiment, the animals were sacrificed for determinations plasmatics and vitamin liverworts A and &#946;-carotene, by HPLC. Of the results obtained in the study in rats it can be verified that the group of animals that received pectin (EG), it presented smaller (p <0,05) concentration hepatic vitamin total A (liver mg/weight) (retinol: CG = 47.61 ± 24.24 and EG = 23.44 ± 9.68 and retinyl palmitate: CG = 935.30 ± 428.19 and EG = 282.34 ± 98.86) and &#946;-carotene (liver mg/weight) (CG = 9.64 ± 3.07 and EG = 1.01 ± 0.66) that the group that didn\'t receive pectin (CG). And of the results obtained in the experiment in rabbits, it was verified that the group that received &#946;-carotene of natural source (VG), obtained concentration hepatic vitamin total A (liver mg/weight) (retinol: VG = 2.30 ± 0.67, PCG = 2.07 ± 0.57 and NCG = 0.11 ± 0.08; retinyl palmitate: VG = 4.42 ± 2.17, PCG = 2.77± 0.73 and NCG = 0.04 ± 0.02) and &#946;-carotene (liver mg/weight) (VG = 0.04 ± 0.01, PCG = 0.03 ± 0.01 and NCG = not detected), larger (p <0,05) that the group that received synthetic &#946;-carotene (PCG). Ended that in the Experiment I (rats), the citrus pectin probably interfered in the absorption of the p-carotene, and in the Experiment II (rabbits), the &#946;-carotene of natural source (VG), it was absorbed being compared with the synthetic &#946;-carotene better, in the presence of citrus pectin.

Atualmente, as perdas econômicas são uma realidade devido ao problema de off flavor em pescado, ocasionados pela qualidade da água dos criatórios e pelo manejo empregado no cultivo, nem sempre satisfatórios. Buscou-se a avaliação microbiológica, físico-química e sensorial dos peixes, com a finalidade de detectar prováveis alterações que estivessem comprometendo a qualidade do pescado. Com o objetivo de detectar e controlar o off flavor em tilápias cultivadas foi sugerido a depuração antes da distribuição e venda e a utilização da defumação como meio de mascarar este problema. O monitoramento da qualidade do pescado iniciou-se com as análises microbiológicas, físico-químicas e biológica da água dos tanques de cultivo e de depuração. Os peixes provenientes de área de cultivo do Estado de São Paulo, região de Artur Nogueira, da espécie tilápia do Nilo, Oreochromis niloticus, foram submetidos à depuração (3, 5 e 7 dias) e a seguir foram eviscerados e filetados. Os peixes submetidos à depuração e o controle foram comparados entre si para posterior escolha do melhor tempo para depuração; estes, não apresentaram diferenças significativas (p>0,05) para composição centesimal, nitrogênio não protéico - NNP, bases nitrogenadas voláteis totais - BNVT e pH nos tempos de depuração. O processo de depuração provocou perda de peso mais intensa nos três primeiros dias de depuração. Através das análises sensoriais verificou-se que os peixes, que corresponderam ao controle, apresentaram maior intensidade de off flavor quando comparados aos demais. A depuração por 3 dias para o atributo odor apresentou eficiência semelhante, estatisticamente (Teste F), ao tratamento por 5 dias porém, foi considerada diferente do tratamento por 7 dias. Para o atributo sabor os tratamentos de 3, 5 e 7 dias não diferiram, estatisticamente, entre si. A água do tanque de cultivo apresentou problemas de eutrofização e presença de geosmina, ao contrário da água do tanque de depuração que apresentou-se límpida e ausente de geosmina. Os peixes que não sofreram depuração (controle), foram submetidos à defumação. Os filés de peixe in natura e os defumados foram comparados entre si, quanto a composição centesimal e verificou-se que estes foram afetados significativamente (Teste F). Para o nitrogênio não protéico - NNP, as bases nitrogenadas voláteis totais - BNVT e o pH não houve alteração significativa (p>0,05) quanto aos tratamentos. Através das análises sensoriais verificou-se que os peixes in natura apresentaram maior intensidade de off flavor quando comparados aos defumados. Para os atributos odor e sabor houve diferença significativa (p>0,05) entre os tratamentos. O processo de depuração permitiu bons resultados quanto a eliminação de off flavor da tilápia, pois, através das análises realizadas, pode-se aferir o tempo ideal de 5 dias de depuração conduzida em um tanque com água corrente e limpa. Quando se comparou o pescado defumado com o pescado in natura, o primeiro recebeu uma maior aceitação pelos degustadores. O processo de defumação é uma forma de mascarar a presença do off flavor; é um processo simples, pouco oneroso e que pode ser adotado prontamente pelos produtores como forma de agregar valor ao pescado. / Currently, economic losses are a reality due to the fish off flavor provoked by the handling used in the culture and by the water quality of the fish tanks, which are not always satisfactory. Microbiological, physical-chemical and sensory evaluations of the fish were carried out in order to detect probable alterations that would compromise the fish quality. The off flavor detection, as well as, the suggestion for depuration before distribution and sale, and the use of the smoking as a way of disguising this problem were the objectives of this research. Microbiological, physical-chemical and biological analyses of the waters in the fish and the depuration ponds were performed to monitor the quality of the fish. The fish- Nile Tilapias (Oreochromis niloticus) from the area of Arthur Nogueira, in the State of São Paulo - was submitted to the depuration (3, 5 and 7 days). The fish submitted to the depuration and the control fish were compared in order to find the best depuration period. No significant differences (p>0.05) for centesimal composition, non-protein nitrogen - NNP, total base volatile nitrogen BNVT, and pH were found among the depuration periods. The depuration process provoked a more intense weight loss in the first three days for depuration. Through the sensory analyses, we could verify that the control fish presented a greater off flavor intensity than the others. The three-day depuration showed a similar statistical efficiency (F Test) than that of the five-day treatment, but differed from that of the 7-day treatment. As for the flavor attribute, the 3, 5, and 7-day treatments did not show a significant difference, statistically. The water in the fish pond presented eutrophization problems and presence of geosmine, whereas the water in the depuration pond was clear and geosmine-free. The fish that did not go through depuration (control) were submitted to smoking. Fresh fish fillets were compared to the smoked ones. As to the centesimal composition, we verified that they were significantly affected (F Test). As to non-protein nitrogen - NNP, total base volatile nitrogen - BNVT and pH, there were no significant changes (p>0.05) either among the treatments. Through sensory analysis, we verified that the fresh fish presented a more intense off flavor than the smoked ones. As to odor and flavor, there was a significant (p>0.05) difference among the treatments. The depuration process was efficient in the elimination of the off-flavor in the tilapia, for, according to our analyses, we could conclude that the ideal period for this elimination was 5 days of depuration, carried out in a pond with clean running water. When compared to the fresh fish, the smoked fish was better accepted by the panelists. The smoking process is a way of disguising the off flavor; it is a simple, inexpensive process, which can be readily adopted by producers a way of adding value to the fish.