Orientadores: Maria Aparecida Silva, Lauro Euclides Soares Barata / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-09T22:19:35Z (GMT). No. of bitstreams: 1 Braga_AliceMurteiraPinheiro_M.pdf: 1481376 bytes, checksum: 51d0064751b63561ff5b78fbb24c1537 (MD5) Previous issue date: 2007 / Resumo: Modificações da atmosfera ao redor do produto têm sido utilizadas para prolongar o armazenamento de frutas e vegetais frescos. Atualmente, esta técnica tem-se estendido também a processos de secagem, influenciando características sensoriais do produto desidratado. Durante a secagem de frutas, uma fração de compostos volúveis importantes para a composição do aroma é perdida durante a retirada da água. Para muitos produtos alimentícios, a presença de voláteis é um fator fundamental de qualidade. Com o objetivo de verificar a influência da atmosfera modificada na retenção de compostos voláteis, o presente trabalho analisa os experimentos de secagem de abacaxi (Smooth Cayenne) sob composição normal do ar e atmosfera modificada por etanol (0,5% v/v), variando temperatura e velocidade do ar, avaliando a variação da composição volátil durante o processo. Os experimentos de secagem foram conduzidos num túnel, feito com paredes de policarbonato e um sistema de aquisição para controle de dados, onde se pôde acompanhar continuamente o peso da amostra e controlar a temperatura do gás de secagem. Para quantificar a retenção dos voláteis, foi utilizada a metodologia de microextração por fase sólida acoplada a cromatógrafo gasoso com espectrômetro de massa (SPME-GC-MS). A modificação da atmosfera de secagem com vapor de etanol promoveu uma evaporação mais intensa da água, assim como uma maior retenção de compostos voláteis. A composição volátil mudou significativamente durante a secagem, não somente pela perda de alguns componentes, mas também pela produção de outros / Abstract: Modifications of the atmosphere surrounding the product have been used to prolong the storage of fresh fruits and vegetables. Currently, this technique has also been extended to drying processes, influencing sensorial characteristics of the dried product. During the drying of fruits, a fraction of the volatile compounds that are important for the aroma composition is lost during water removal. For many food products, the presence of volatile is a basic factor of quality. To verify the influence of the modified atmosphere on volatiles retention, the present work analyzed experiments of pineapple (Smooth Cayenne) drying under normal air composition and in atmosphere modified by ethanol (0.5% v/v), varying temperature and air velocity, evaluating the variation of the volatile composition of the product during the process. The drying experiments were carried out in a tunnel, with walls made of policarbonate and an acquisition system for data control, which could continuously monitor the weight of the sample and also control the temperature of the drying gas. To quantify the volatiles retention, a solid phase microextration methodology coupled to gas chromatography-mass spectrometry (SPME-GC-MS) was used. The modification of the drying atmosphere with ethanol vapour promoted more intense water evaporation as well as higher volatiles retention. The volatile composition was changed significantly during drying, not only due to the loss of some compounds, but also due to the production of others / Mestrado / Engenharia de Processos / Mestre em Engenharia Química

O cultivo in vitro de plantas possibilita o controle de fatores ambientais e nutricionais, facilitando o estudo da interação planta-bactéria e a interpretação de eventuais alterações morfofisiológicas nas microplantas, decorrentes dessa interação. Entretanto, a presença de bactérias endofíticas na micropropagação é quase sempre caracterizada como contaminação microbiana prejudicial, sendo prontamente eliminada com o uso de quimioterápicos. Essa abordagem desconsidera os efeitos benéficos que bactérias endofíticas podem trazer ao desenvolvimento vegetal, aniquilando a possibilidade de se explorar esse potencial no ambiente in vitro. Em geral, devido a sua baixa culturabilidade, as comunidades bacterianas endofíticas requerem o uso de técnicas independentes de cultivo para seu estudo. Neste contexto, o presente trabalho teve como objetivo principal comprovar a presença de uma comunidade bacteriana endofítica em microplantas de abacaxizeiro (Ananas comosus (L.) Merrill) cv. IAC Gomo-de-mel consideradas axênicas e os efeitos dessa comunidade na morfofisiologia vegetal após antibioticoterapia. Para tanto, técnicas de PCR-DGGE, PCR-ARISA, clonagem, sequenciamento, análises estruturais e ultraestruturais foram utilizadas. Os resultados evidenciaram que existe uma comunidade bacteriana endofítica composta por membros de Alfa, Beta, gama -proteobactérias, actinobactérias e cianobactérias, que coloniza as microplantas. Os resultados convergentes de PCR-DGGE e PCR-ARISA mostraram que essa comunidade apresentou alteração na sua estrutura e diversidade de acordo com seu nicho de colonização e com o período de cultivo da planta hospedeira, sem renovação de meio de cultura. A ação da antibioticoterapia influenciou a estrutura da comunidade bacteriana, promovendo impactos diferenciados em cada grupo bacteriano avaliado. A antibioticoterapia não promoveu a total eliminação das bactérias endofíticas. Contudo, os tratamentos ocasionaram alterações na comunidade bacteriana, resultando na redução do crescimento de raízes e outras alterações histológicas no sistema radicular das microplantas. As análises ultraestruturais comprovaram a presença de bactérias endofíticas colonizando intracelularmente o mesofilo foliar e o córtex de raízes, mesmo após a antibioticoterapia. Dessa forma, conclui-se que em microplantas de abacaxizeiro assintomáticas existe uma comunidade bacteriana endofítica intracelular, rompendo o principal paradigma da cultura de tecidos vegetais, no qual microplantas são obrigatoriamente axênicas. / The in vitro culture of plants by the control of environmental and nutritional factors, allows the study of the plant-bacteria interaction and the interpretation of possible morphophysiological changes in the microplants, from such interaction. However, the presence of endophytic bacteria in micropropagation is often characterized as harmful microbial contamination, which is promptly eliminated by the use of chemotherapeutics. This approach does not take into account the beneficial effects that endophytic bacteria can bring to the plant development, and annihilates the possibility of exploiting this potential in the in vitro environment. In general, due to its low culturability, endophytic bacterial communities require the use of culture-independent techniques for their study. In this context, this work aimed to prove the presence of bacterial endophytes in pineapple (Ananas comosus (L.) Merrill) cv. IAC Gomo-de-mel microplants considered axenics, and the effects of these in plant morphophysiology after antibiotictherapy. For this, PCR-DGGE, ARISA-PCR, cloning, sequencing, structural and ultrastructural analysis were used. The results showed that there is an endophytic bacterial community, composed of members of , , -proteobacteria, actinobacteria and cyanobacteria, which colonizes the microplants. The converging results of PCR-DGGE and ARISA-PCR showed that this community changed in its structure and diversity according to its niche of colonization and the period of cultivation of the host plant, without renewal of culture medium. The action of antibiotics influenced the bacterial community structure, promoting differential impacts on each bacterial group evaluated. Antibiotictherapy did not promote the total elimination of endophytic bacteria. However, the treatments caused changes in bacterial community, resulting in reduced growth of roots and other histological changes in the root system of the microplants. The ultrastructural analysis confirmed the presence of endophytic bacteria colonizing the intracellularly the leaf mesophyll and the cortex of roots, even after antibiotictherapy. Thus, it is concluded that in asymptomatic pineapple microplants there is an intracellular endophytic bacterial community, breaking the main paradigm of plant tissue culture, in which axenic microplants are mandatory.

Pour beaucoup de cultures, un sol non travaillé est une alternative de plus en plus crédible au travail intensif du sol, en particulier pour des raisons environnementales. Mais l’ananas (ananas comosus) présente un enracinement fragile très sensible à la structure, ce qui motive souvent un travail important du sol avant plantation. L’alternative d’une plantation sans travail du sol ne va donc pas de soi. L’objet de cette thèse est de répondre à la question de la faisabilité d’une culture d’ananas sans travail du sol, en remplaçant ce dernier par une plante de service « décompactante » dont les traits racinaires seraient favorables à la (re)structuration d’un sol compact. Le travail de cette thèse a donc porté sur l’évaluation de plusieurs espèces candidates, puis sur l’étude, au champ, des effets sur le sol de la plus prometteuse (Stylosanthes guianensis ). Enfin, dans le cadre d’un essai au champ comparant un système de culture innovant ananas sans travail du sol, on a étudié l’effet de la plante de service sur le fonctionnement de la culture de l’ananas. Dans un premier essai, c’est le Stylosanthes guianensis qui, comparé à huit autres espèces (Arachis pintoï, Brachiaria decumbens, Cajanus cajan, Crotalaria juncea, Cynodon dactylon, Eleusine coracana, Pueraria phaseoloides, et le maïs), a montré les traits racinaires les plus favorables à la structuration d’un sol compact. Les valeurs supérieures du diamètre racinaire moyen et de la densité de longueur racinaire (DRL) caractérisent les principaux traits impliqués. Dans un deuxième essai, les mesures de conductivité hydraulique, d’indice des vides du sol et d’analyse d’images de blocs de sol imprégné sur la répartition surfacique des différents types de porosité ont montré que la culture du Stylosanthes guianensis avait augmenté l’indice des vides du sol et provoqué l’apparition d’une porosité fissurale de grande taille, contribuant ainsi à l’amélioration de la structure du sol. Enfin, un troisième essai mettant en comparaison (i) un système de culture innovant où la culture d’ananas est implantée sans travail du sol après une culture de S. guianensis restructurante et (ii) un système conventionnel comportant un travail profond du sol (et pas de plante de service) a montré que le rendement en fruit est similaire dans les deux systèmes. Cet essai a permis de vérifier que l’enracinement de l’ananas en condition de sol non travaillé bénéficiait du précédent S. guianensis. / For many crops, direct drilling is a well-tried alternative facing the damaging effects of intensive tillage, mainly for environmental causes. But, pineapple (ananas comosus), presents a fragile rooting system which is very sensitive to soil structure. This leads frequently to intensive soil tillage before planting. Direct drilling is not so evident. The aim of this thesis is to give an answer to the feasibility of a no till system for pineapple cultivation, by using a plant with favorable roots traits for compacted soil (re)structuration. This work consisted in evaluating several candidate species, followed by the study, on the field, of the effects the most promising on soil (Stylosanthes guianensis). Finally, through a field experiment, comparing an innovating no till pineapple cultivation system we studied the use effects of Stylosanthes guianensis on the pineapple crop functioning. In a first experiment, Stylosanthes guianensis compared with eight other species (Arachis pintoï, Brachiaria decumbens, Cajanus cajan, Crotalaria juncea, Cynodon dactylon, Eleusine coracana, Pueraria phaseoloides and corn) showed better roots traits for structuring a compacted soil. Measures of average root diameter and root length density are the main implicated roots traits. In a second experiment, the measures of hydraulic conductivity, of the soil void ratio and the analysis of blocks of resin-impregnated soil on the surface distribution of the different type of porosity, all of this showed that Stylosanthes guianensis had increased the soil void ratio and had caused the creation of large-sized cracked porosity, thus contributing to the improvement of the soil structure. Finally, a third experiment involving a comparison between (i) an innovating cultivation system where pineapple is growing in a no till soil after a structuring crop of S. guianensis and (ii) a conventional system with deep tillage (without structuring crop), showed similar fruit yield. This experiment showed evidence that the rooting of pineapple in no till soil benefited from the previous Stylosanthes.

Although a considerable amount of work has been done on the fauna of the soil of temperate forests and pastures, very little is known about that of tropical and sub-tropical soils. Most of the work on tropical soils concerns the fauna of tropical forests ... . The present investigation represents an attempt to discover the effect of an imported perennial tropical and sub-tropical plant, the Pineapple, on the soil fauna of a semi-arid region (rainfall 15-25 inches). Intro., p. 1-2

International awareness and demands for the protection of the environment by the public on industry has only been pushed into the limelight in the past couple of decades. Prior to this it could be argued that it was accepted that environmental protection and economic development were at odds. However it has since been recognised that there is a need to achieve environmental sustainability, the concept of which was released in the 1987 Brundtland Report released by the United Nations. There are a number of ways that industry can reduce its impact on the environment and thus help reach this goal. While some advocated that stricter legislation would result in greater innovation by industry in “cleaning-up” its act, such as the Porter Hypothesis, there were also a number of new concepts and voluntary industry codes being developed. These new practices and codes have been promoted by organisations such as the International Chamber of Commerce and include technological improvements within organisations and improved resource productivity. The aim of this case study research was to find out what the environmental policy and related performance of Summerpride Foods Ltd, a pineapple processing factory in East London was and does an understanding of its environmental performance provide insights for improved efficiency. This involved the identification and analysis of what resources were used during the processing of pineapples as well as making recommendations that would result in increased efficiencies of their use. Due to the number of resources identified, only the use of water and coal which were ranked as having the highest impact were investigated further. The literature review showed that there are industry moves to applying cleaner production and eco-efficiency concepts as a means to attaining environmental sustainability. There are a number of voluntary environmental management system standards and codes that organisations can subscribe to with most probably the ISO 14001 standard being the most internationally recognised. There are many benefits to organisations adopting such standards. The use of lifecycle assessments is a useful tool that can be used to assess the environmental impact of a product through its entire life and thus enable one to identify all resources used and their impact, as well as to provide the information required to quantify areas where the greatest improvements can be made. The results of this research showed that at the start of the study, there was no formal environmental policy in place at Summerpride Foods Ltd and that this was starting to become a requirement with some customers. The detailed results which focused on water and coal usage showed that current operating methods do not recognise the importance of any wastage and that there are a number of changes that could be made that would not only result in better efficiency of use but would also result in substantial financial savings to the organisation. Summerpride Foods Ltd currently has a number of systems in place that help reduce its impact on the environment but these are not formally recorded. Summerpride Foods Ltd should adopt the principles of eco-efficiency and record all systems that impact on the environment. This would be the first step to attaining a formal environmental management system accreditation which due the increasing competitiveness of the international market in which Summerpride Foods Ltd operates, would give it a degree of advantage over those competing pineapples processing factories that do not have such accreditation.

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients. / Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.

Made available in DSpace on 2014-12-17T14:58:04Z (GMT). No. of bitstreams: 1 JoseAMN_DISSERT.pdf: 2578831 bytes, checksum: 78ca7925672b7876fad1b54e774b3827 (MD5) Previous issue date: 2010-12-30 / With the objective to promote sustainable development, the fibres found in nature in abundance, which are biodegradable, of low cost in comparison to synthetic fibres are being used in the manufacture of composites. The mechanical behavior of the curau? and pineapple leaf fibre (PALF) composites in different proportions, 25% x 75% (P1), 50% x 50% (P2) e 75% x 25% (P3) were respectively studied, being initially treated with a 2% aqueous solution of sodium hydroxide. Mechanical analyses indicated that with respect to studies of traction, for the combination of P1 and P3, better results of 22.17 MPa and 16.98 MPa, were obtained respectively, which are higher than that of the combination P2. The results of the same pattern were obtained for analysis of bending resistance where P1 is 1.21% and P3 represents 0.96%. In the case of resistance to bending, best results were obtained for the combination P1 at 49.07 MPa. However, when Young's modulus values were calculated, the values were different to the pattern of the results of other tests, where the combination P2 with the value of 4.06 GPa is greater than the other combinations. This shows that the PALF had a greater influence in relation to curau? fibre. The analysis of the results generally shows that in combinations of two vegetable fibers of cellulosic origin, the fiber which shows higher percentage (75%) is the best option than to the composition of 50%/50%. In the meantime, according to the results obtained in this study, in the case where the application should withstand bending loads, the better composition would be 50%/50% / Com o objetivo de promover o desenvolvimento sustent?vel, as fibras encontradas em abund?ncia na natureza, que s?o biodegrad?veis e de baixo custo quando comparado com as fibras sint?ticas, vem sendo utilizadas na aplica??o de produ??o de comp?sitos. Neste trabalho foi analisado o comportamento mec?nico ? partir do ensaio de tra??o e flex?o, em um comp?sito h?brido tendo como matriz uma resina sint?tica ortoft?lica refor?ada com fibras de curau? e fibras da folha de abacaxizeiro (PALF), nas propor??es de 25% x 75% (P1), 50% x 50% (P2) e 75% x 25% (P3), respectivamente, com as fibras de curau? e as fibras da folha do abacaxizeiro sendo tratadas quimicamente por uma solu??o aquosa de hidr?xido de s?dio (NaOH) com 8% de concentra??o. As an?lises mec?nicas indicaram que com rela??o aos estudos de tra??o, para a combina??o P1 e P3, foram obtidas melhores resultados de 22,17 MPa e 16,98 MPa, respectivamente, que ? maior que da outra combina??o de P2. Os resultados do mesmo padr?o foram obtidos para an?lise de flex?o onde P1 ? 1,21% e P3 de 0,96% que s?o maiores do que o resultado obtido da combina??o P2. No caso de resist?ncia ? flex?o, melhores resultados foram obtidos para a combina??o P1 de 49,07 MPa. Mas, quando foi calculado o m?dulo de Young, os valores foram diferentes do padr?o dos resultados dos outros testes realizados, com a combina??o P2 com o valor de 4,06 GPa que ? maior que das outras combina??es. Isto mostra que as fibras PALF tiveram uma influ?ncia maior com rela??o ? fibra de curau?. A an?lise dos resultados em geral demonstra que nas combina??es de duas fibras vegetais celul?sicas, uma ou a outra fibra com porcentagem maior (75%) ? a melhor op??o do que na composi??o de 50%/50%, entretanto no caso onde a aplica??o ser? para suportar cargas de flex?o, a melhor composi??o seria 50%/50%

This study aimed to characterize pineapple, passion fruit and mango byproducts and select the material with the greatest potential as food ingredient to be applied in two food products: beef burger and corn extruded product. Fiber was the major component present in pineapple and passion fruit byproducts (>50%), and, due to this, they showed considerable water holding capacity. The fruit byproducts had considerable phenolic content and antioxidant activity, especially the mango byproduct. The results of the microbial counts and the content of pesticides residues of the byproducts were within the limits established by the Brazilian law and were safe for food application. Due to the high fiber amount and the functional properties presented, the byproducts were explored considering this potential. Thus, the sample with the best results was selected and evaluated as partial fat replacer in beef burger and as source of fiber in a corn extruded product. The first step of the beef burger application evaluated each byproduct in four concentrations (1.0, 1.5, 2.0, and 2.5%), along with canola oil, as partial fat replacers. All byproducts improved the cooking properties of the burgers, especially the pineapple. Sensory analysis showed that color, odor and overall acceptance were not affected by the treatments. Based on the results, pineapple byproduct, at the concentration of 1.5%, was selected for further studies. Pineapple byproduct (1.5%) and canola oil (5%) were evaluated as partial animal fat replacers in low-fat beef burger. Five treatments were performed: conventional (20% fat) and four formulations with 10% of fat: control, with pineapple byproduct, with canola oil, and with pineapple byproduct and canola oil. Pineapple byproduct incorporation improved the cooking properties and the texture (shear force) and canola oil addition improved the lipid profile, without reducing the shelf life of the burgers. The quantitative descriptive analysis indicated that the use of the two fat replacers together can be an alternative choice to minimize the sensory alterations of the fat reduction. As the final step of this study, the potential application of pineapple byproduct in a corn extruded product for fiber enhancement was evaluated. During extrusion, byproduct (0, 10.5, and 21%), moisture (14, 15, and 16%) and temperature (140 and 160 °C) were evaluated. Pineapple byproduct addition decreased expansion and luminosity, while increasing redness of the extrudates compared to the control (0% byproduct/14% moisture/140 °C). When hardness, yellowness, water absorption, and bulk density were compared to the control, there was no effect of 10.5% addition on the extrudates, indicating that, at this level, pineapple byproduct could be added without promoting significant alterations in the properties of the final extruded product. The results of this study highlight the potential of pineapple byproduct in the development of new products, bringing the opportunity to convert them into value-added food ingredients. / Este estudo objetivou caracterizar subprodutos de abacaxi, maracujá e manga e selecionar aquele com maior potencial como ingrediente alimentício para ser aplicado em dois produtos: hambúrguer bovino e extrusado de milho. A fibra foi o maior componente presente nos subprodutos de abacaxi e maracujá (>50%) e, devido a isto, eles mostraram considerável capacidade de retenção de água. Os subprodutos de frutas apresentaram teor de compostos fenólicos e atividade antioxidante considerável, especialmente o de manga. Os resultados das contagens microbianas e dos teores de resíduos de agrotóxicos dos subprodutos apresentaram-se dentro dos limites estabelecidos pela legislação brasileira, estando seguros para aplicação em alimentos. Devido ao alto teor de fibra e às propriedades funcionais apresentadas, os subprodutos foram explorados considerando-se este potencial. Dessa forma, a amostra com melhores resultados foi selecionada e avaliada como substituto parcial de gordura em hambúrguer bovino e como fonte de fibras em extrusado de milho. A primeira etapa da aplicação em hambúrguer bovino avaliou cada subproduto em quatro concentrações (1,0, 1,5, 2,0 e 2,5%), juntamente com o óleo de canola, como substitutos parciais de gordura. Todos os subprodutos melhoraram as propriedades de cozimento dos hambúrgueres, especialmente o de abacaxi. A análise sensorial mostrou que cor, odor e aceitação global não foram afetados pelos tratamentos. Através dos resultados, o subproduto de abacaxi, na concentração de 1,5%, foi selecionado para estudos complementares. Subproduto de abacaxi (1,5%) e óleo de canola (5%) foram avaliados como substitutos parciais de gordura animal em hambúrguer bovino com teor reduzido de gordura. Cinco tratamentos foram realizados: convencional (20% gordura) e quatro formulações com 10% de gordura: controle, com subproduto de abacaxi, com óleo de canola, e com subproduto de abacaxi e óleo de canola. A incorporação do subproduto de abacaxi melhorou as propriedades de cozimento e a textura (força de cisalhamento) e a adição do óleo de canola melhorou o perfil lipídico, sem reduzir a vida útil dos hambúrgueres. A análise descritiva quantitativa indicou que o uso dos dois substitutos de gordura em conjunto pode ser uma alternativa adequada para minimizar alterações sensoriais da redução da gordura. Como fase final deste estudo, o potencial da aplicação de subproduto de abacaxi em extrusado de milho visando o aumento do teor de fibras foi avaliado. Durante a extrusão, subproduto (0, 10,5, 21%), umidade (14, 15, e 16%) e temperatura (140 e 160 °C) foram avaliados. A adição do subproduto de abacaxi diminuiu a expansão e a luminosidade, enquanto que aumentou a intensidade de cor vermelha dos extrusados comparados com o controle (0% subproduto/14% umidade/140 °C). Quando a dureza, intensidade de cor amarela, absorção de água e densidade foram comparadas com o controle, não houve efeito da adição de 10,5% sobre os extrusados, indicando que, neste nível, o subproduto de abacaxi pode ser adicionado, sem promover alterações significativas sobre as propriedades do produto final. Os resultados deste estudo destacam o potencial do subproduto de abacaxi no desenvolvimento de novos produtos, trazendo a oportunidade de convertê-los em ingredientes alimentícios com valor agregado.

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Total soluble solids (TSS) is a reliable indicator of melon eating quality, with a minimum standard of 10% recommended. The state of Australian melon production with respect to this quality criterion was considered within seasons, between growing districts and over seasons. It was concluded that improvement in agronomic practice and varietal selection is required to produce sweeter melons. The scientific literature addressing melon physiology and agronomy was summarised, as a background to the work that is required to improve melon production practices in Australia. The effect of source sink manipulation was assessed for commercially grown and glasshouse grown melon plants. The timing of fruit thinning, pollination scheduling, the application of a growth inhibitor and source biomass removal were assessed in relation to fruit growth and sugar accumulation. Results are interpreted against a model in which fruit rapidly increase in weight until about two weeks before harvest, with sugar accumulation continuing as fruit growth ceases. Thus treatment response is very dependant on timing of application. For example, fruit thinning at 25 days before harvest resulted in further fruit set and increased fruit weight but did not impact on fruit TSS (at 9.8%, control 9.3%), while thinning at 5 days before harvest resulted in a significant (Pless than 0.05) increase in fruit TSS (to 10.8%, control 9.3%) and no increase in fruit weight or number. A cost/ benefit analysis is presented, allowing an estimation of the increase in sale price required to sustain the implementation of fruit thinning. The effect of irrigation scheduling was also considered with respect to increasing melon yield and quality. To date, recommended practice has been to cause an irrigation deficit close to fruit harvest, with the intent of 'drying out' or 'stressing' the plant, to 'bring on' maturity and increase sugar accumulation. Irrigation trials showed that keeping plants stress-free close to harvest and during harvest, facilitated the production of sweeter fruit. The maintenance of a TSS grade standard using either batch based (destructive) sampling or (non-invasive) grading of individual fruit is discussed. On-line grading of individual fruit is possible using near infrared spectroscopy (NIR), but the applicability of the technique to melons has received little published attention. Tissue sampling strategy was optimised, in relation to the optical geometry used (in commercial operation in Australia), both in terms of the diameter and depth of sampled tissue. NIR calibration model performance was superior when based on the TSS of outer, rather than inner mesocarp tissue. However the linear relationship between outer and middle tissue TSS was strong (r2 = 0.8) in immature fruit, though less related in maturing fruit (r2 = 0.5). The effect of fruit storage (maturation/senescence) on calibration model performance was assessed. There was a negligible effect of fruit cold storage on calibration performance. Currently, the agronomist lacks a cost-effective tool to rapidly assess fruit TSS in the field. Design parameters for such a tool were established, and several optical front ends compared for rapid, though invasive, analysis. Further, for visualisation of the spatial distribution of tissue TSS within a melon fruit, a two-dimensional, or hyper-spectral NIR imaging system based on a low cost 8-bit charge coupled device (CCD) camera and filter arrangement, was designed and characterised.