Background: Bangladesh is home to 36 million adolescents with the majority living in rural areas. Adolescence presents an additional window of opportunity to correct nutritional deficits among rural Bangladeshi adolescents. A high-quality, diverse diet is pivotal in this regard. Ultra-processed food (UPF) consumption is an emergent threat to public health. This study aimed to explore dietary diversity (DD) and UPF consumption in terms of gender and socio-economic stratification among rural adolescents in Matlab, Bangladesh. Methods: Adopting cross-sectional design 1441 adolescents were surveyed. Dietary diversity score and ultra-processed food consumption score (UFCS) were constructed through 24-hour recalls. Means and consumption proportions were compared across gender and socio-economic strata. Binary and ordinal logistic regression models were fitted to isolate socio-demographic variables associated with inadequate DD and higher UFCS respectively. Results: 43% of the adolescents had inadequate DD. Pro-boy gap in DD was evident, so was heavy reliance on rice and scant consumption of nutrient-rich foods. UPF consumption was low. Belonging to the richest and to food secure households were associated with lower odds of inadequate DD. Girls were more likely to have inadequate DD but less likely to have higher UFCS. Gender modified the effect of socio-economic status on UPF consumption. Conclusions: The diet of adolescents in Matlab lacked diversity, putting them at significant risk of nutritional deficiencies. Improving their DD requires pragmatic policies and tailored programs to tackle affordability and food insecurity issues, address social norms and intra-household dynamics that favor boys, and sensitize the adolescents to importance of consuming diverse diet. / 15-year Follow-up of MINIMat Trial

Next Generation Sequencing (NGS) is a new technology that has revolutionized the way we study living organisms. Where previously only a few genes could be studied at a time through targeted direct probing, NGS offers the possibility to perform measurements for a whole genome at once. The drawback is that the amount of data generated in the process is large and extracting useful information from it requires new methods to process and analyze it. The main contribution of this thesis is the development of a novel experimental method coined tagRNA-seq, combining 5’tagRACE, a previously developed technique, with RNA-sequencing technology. Briefly, tagRNA-seq makes it possible to identify the 5’ ends of RNAs in bacteria and directly probe for their type, primary or processed, by ligating short RNA sequences, the tags, to the beginnings of RNA molecules. We used the method to directly probe for transcription start and processing sites in two bacterial species, Escherichiacoli and Enterococcus faecalis. It was also used to study polyadenylation in E. coli, where the ability to identify processed RNA molecules proved to be useful to separate direct and indirect regulatory effects of this mechanism. We also demonstrate how data from tagRNA-seq experiments can be used to increase confidence on the discovery of anti-sense transcripts in bacteria. Analyses of RNA-seq data obtained in the context of these experiments revealed subtle artifacts in the coverage signal towards gene ends, that we were able to explain and quantify based Kolmogorov’s broken stick model. We also discovered evidences for circularization of a few RNA transcripts, both in our own data sets and publicly available data. Designing the tags used in tagRNA-seq led us to the problem of words absent from a text. We focus on a particular subset of these, the minimal absent words (MAWs), and develop a theory providing a complete description of their size distribution in random text. We also show that MAWs in genomes from viruses and living organisms almost always exhibit a behavior different from random texts in the tail of the distribution, and that MAWs from this tail are closely related to sequences present in the genome that preferentially appear in regions with important regulatory functions. Finally, and independently from tagRNA-seq, we propose a new approach to the problem of bacterial community reconstruction in metagenomic, based on techniques from compressed sensing. We provide a novel algorithm competing with state-of-the-art techniques in the field. / <p>QC 20150930</p>

See file

Direct compression has gained significant interest since its advent in the late 1950's due to its potential ease compared to wet granulation. The primary prerequisites for powders used in direct compression are (i) good flow properties (ii) good compressibility and (iii) an acceptable dilution potential to accommodate a relative high percentage of active ingredient. Several filler/binders have been manufactured especially for direct compression and co–processing is one of the recent methods used to produce good compressible excipients with acceptable flow properties. In this study, lactose–based filler/binders were used which included simple and modified lactose materials (Granulac, Lactopress, Flowlac and Tablettose) as well as co–processed excipients (Starlac, Cellactose and Microcelac). A comprehensive literature study on direct compression revealed the importance of the physical properties of filler/binders such as interparticle forces, particle shape, particle size and distribution, powder density, particle surface structure and particle packing geometry which influence the flow of powders. All the materials were subjected to the various tests available to evaluate powder flow, namely (i) angle of repose (AoR), (ii) critical orifice diameter (COD), (iii) flow rate and percentage compressibility (%C) in terms of the powders' bulk and tap densities. The results of these tests confirmed the expected flow properties of the various filler/binders, with only one material exhibiting extremely poor flow properties. The following rank order in terms of all flow tests conducted was established; Starlac >> Microcelac ~ Flowlac >> Cellactose > Tablettose > Lactopress >>> Granulac. The co–processed filler/binders presented with superior flow compared to the other lactose–based materials. During the next phase of the study, the compaction properties of the various fillers were evaluated, employing direct compression. Compacts of pure filler were tabletted on an eccentric tablet press at different compression pressures (manipulated by the upper punch setting of the tablet press). The modified lactose filler/binders (Lactopress, Flowlac and Tablettose) exhibited unexpectedly poor compression profiles, where the co–processed filler/binders (Starlac, Cellactose and Microcelac) produced compacts with acceptable appearance and compact properties. Two lubricants (Mg–St or Pruv), which were tested separately in formulations were added since no compacts could be produced from the pure filler/binders. None of the modified lactose filler/binders, in combination with a lubricant, were able to produce an acceptable compact, since lamination occurred during compression. The co–processed filler/binders produced satisfactory compacts with the addition of a lubricant, but lactose–cellulose fillers (Cellactose and Microcelac) also required the inclusion of a disintegrant (Ac–Di–Sol) to induce satisfactory compact disintegration. Poor compressible active ingredients (paracetamol), which exhibit very poor flow properties, are usually difficult to use during direct compression. Many excipients (tested in this study) are formulated to accommodate these drugs and produce acceptable functional tablets. After identifying the best filler/binders (co–processed fillers), according to their flow and compressible properties, paracetamol was added to the formulations. During a pilot study, the percentage paracetamol these fillers could accommodate in a 400 mg tablet was determined. Both Microcelac and Cellactose could accommodate 24.5% w/w paracetamol, whilst Starlac could only accommodated 19.5% w/w. Paracetamol is well known for its tendency to cause tablet capping and lamination. An acceptable upper punch setting range (20–22) was chosen for tabletting, followed by quality control tests done. All three formulations produced suitable tablets for testing and exhibited good tablet properties. All tablets disintegrated within two minutes, with hardness profiles between 120 N and 148 N and friability percentages less than 1%. Dissolution studies, however, are probably the ultimate test to distinguish between the capability of filler/binders to release the optimum percentage drug after disintegration. Dissolution studies were done on all three formulations using the AUC (area under the curve) and IDR (initial drug release) as parameters to evaluate drug release. All tablets exhibited high initial dissolution rates (between 0.018 - 0.023 mg/min/ml) and 100% drug release was observed. Starlac presented with a lower amount of drug released compared to the other two, but can be explained by the lower percentage (19.5%) paracetamol present in the formulation. It was once again confirmed that the physical and compressible properties of potential directly compressible filler/binders play a major role in direct compression. It was concluded that co–processed filler/binders (Starlac, Microcelac and Cellactose) definitely exhibited better tabletting properties during direct compression. They were able to accommodate a certain percentage of paracetamol, although it was expected that they would accommodate a higher amount (at least 50% of total tablet weight). / Thesis (M.Sc. (Pharmaceutics))--North-West University, Potchefstroom Campus, 2011.

Direct compression has gained significant interest since its advent in the late 1950's due to its potential ease compared to wet granulation. The primary prerequisites for powders used in direct compression are (i) good flow properties (ii) good compressibility and (iii) an acceptable dilution potential to accommodate a relative high percentage of active ingredient. Several filler/binders have been manufactured especially for direct compression and co–processing is one of the recent methods used to produce good compressible excipients with acceptable flow properties. In this study, lactose–based filler/binders were used which included simple and modified lactose materials (Granulac, Lactopress, Flowlac and Tablettose) as well as co–processed excipients (Starlac, Cellactose and Microcelac). A comprehensive literature study on direct compression revealed the importance of the physical properties of filler/binders such as interparticle forces, particle shape, particle size and distribution, powder density, particle surface structure and particle packing geometry which influence the flow of powders. All the materials were subjected to the various tests available to evaluate powder flow, namely (i) angle of repose (AoR), (ii) critical orifice diameter (COD), (iii) flow rate and percentage compressibility (%C) in terms of the powders' bulk and tap densities. The results of these tests confirmed the expected flow properties of the various filler/binders, with only one material exhibiting extremely poor flow properties. The following rank order in terms of all flow tests conducted was established; Starlac >> Microcelac ~ Flowlac >> Cellactose > Tablettose > Lactopress >>> Granulac. The co–processed filler/binders presented with superior flow compared to the other lactose–based materials. During the next phase of the study, the compaction properties of the various fillers were evaluated, employing direct compression. Compacts of pure filler were tabletted on an eccentric tablet press at different compression pressures (manipulated by the upper punch setting of the tablet press). The modified lactose filler/binders (Lactopress, Flowlac and Tablettose) exhibited unexpectedly poor compression profiles, where the co–processed filler/binders (Starlac, Cellactose and Microcelac) produced compacts with acceptable appearance and compact properties. Two lubricants (Mg–St or Pruv), which were tested separately in formulations were added since no compacts could be produced from the pure filler/binders. None of the modified lactose filler/binders, in combination with a lubricant, were able to produce an acceptable compact, since lamination occurred during compression. The co–processed filler/binders produced satisfactory compacts with the addition of a lubricant, but lactose–cellulose fillers (Cellactose and Microcelac) also required the inclusion of a disintegrant (Ac–Di–Sol) to induce satisfactory compact disintegration. Poor compressible active ingredients (paracetamol), which exhibit very poor flow properties, are usually difficult to use during direct compression. Many excipients (tested in this study) are formulated to accommodate these drugs and produce acceptable functional tablets. After identifying the best filler/binders (co–processed fillers), according to their flow and compressible properties, paracetamol was added to the formulations. During a pilot study, the percentage paracetamol these fillers could accommodate in a 400 mg tablet was determined. Both Microcelac and Cellactose could accommodate 24.5% w/w paracetamol, whilst Starlac could only accommodated 19.5% w/w. Paracetamol is well known for its tendency to cause tablet capping and lamination. An acceptable upper punch setting range (20–22) was chosen for tabletting, followed by quality control tests done. All three formulations produced suitable tablets for testing and exhibited good tablet properties. All tablets disintegrated within two minutes, with hardness profiles between 120 N and 148 N and friability percentages less than 1%. Dissolution studies, however, are probably the ultimate test to distinguish between the capability of filler/binders to release the optimum percentage drug after disintegration. Dissolution studies were done on all three formulations using the AUC (area under the curve) and IDR (initial drug release) as parameters to evaluate drug release. All tablets exhibited high initial dissolution rates (between 0.018 - 0.023 mg/min/ml) and 100% drug release was observed. Starlac presented with a lower amount of drug released compared to the other two, but can be explained by the lower percentage (19.5%) paracetamol present in the formulation. It was once again confirmed that the physical and compressible properties of potential directly compressible filler/binders play a major role in direct compression. It was concluded that co–processed filler/binders (Starlac, Microcelac and Cellactose) definitely exhibited better tabletting properties during direct compression. They were able to accommodate a certain percentage of paracetamol, although it was expected that they would accommodate a higher amount (at least 50% of total tablet weight). / Thesis (M.Sc. (Pharmaceutics))--North-West University, Potchefstroom Campus, 2011.

No description available.

Resumo: O processamento mínimo de frutas é uma das principais técnicas em ascensão no mercado, seguindo a tendência mundial do consumo de produtos in natura ou mais próximo possível destes. Por outro lado, as frutas minimamente processadas ainda são um desafio, devido à falta de conhecimento a respeito do comportamento fisiológico e bioquímico desses produtos. Com isso o trabalho tem como objetivo obter informações sobre goiaba minimamente processada, nas cultivares Século XXI, Sassaoka e Paluma, bem como embalagens mais adequadas no processo. O experimento foi conduzido no laboratório de Tecnologia de Alimentos, localizado na Universidade Estadual Paulista "Júlio de Mesquita Filho" (Unesp), Campus de Ilha Solteira - SP. Foram utilizados frutos de goiabas, no estádio de vez, de três cultivares Paluma, Sassaoka e Século XXI, os frutos foram levados ao laboratório onde foram lavados e desinfectados, e posteriormente descascados e cortados em fatias de um centímetro. Os tratamentos foram: embalagem PET e em bandeja de isopor com filme plástico (14 μm), em quatro tempos de armazenamento. Foram armazenadas durante seis dias sob temperatura de 8ºC e umidade relativa de 80%. A cada dois dias de armazenamento refrigerado foram retiradas três amostras de cada tratamento para as avaliações. Foram avaliados a perda de massa, pH, sólidos solúveis, acidez titulável, vitamina C e aparência visual. O delineamento experimental utilizado foi inteiramente casualizado (DIC), em esquema fatorial 3 x 2 x 4 (cultivar x embalagem x época). A embalagem de isopor (bandeja) com filme plástico proporcionou melhor conservação quando comparadas com a embalagem PET, mantendo os frutos em boas condições por até quatro dias após processados. Enquanto que a embalagem PET apresentou tendência de acumular água dentro da embalagem, desde o segundo dia de armazenamento, sendo inadequada... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Minimal processing of fruit is one of the main techniques on the rise in the market following the global trend of consumption of raw or as close to these. Moreover, minimally processed fruits are still a challenge due to lack of knowledge about the physiological and biochemical behavior of these products. With this work aims to obtain information on minimally processed guava plants, in the Século XXI, and Paluma Sassaoka as well as packaging the most appropriate process. The experiment was conducted in the laboratory of Food Technology, located in the Universidade Estadual Paulista "Julio de Mesquita Filho (Unesp), Campus de Ilha Solteira - SP. Fruits of guava, the stage of time, from Paluma cultivars, Sassaoka and Século XXI, the fruits were taken to the laboratory where they were washed and disinfected, and then peeled and cut into slices one inch. The treatments were: PET and polystyrene trays with plastic wrap (14 μm) at four times the storage. Were stored for six days at a temperature of 8 º C and relative humidity of 80%. Every two days of storage three samples were taken from each treatment for evaluation. The loss of mass, pH, soluble solids, acidity, vitamin C and visual appearance. The experimental design was completely randomized (CRD) in factorial 3 x 2 x 4 (cultivar x package x time). The styrofoam packing (tray) with plastic wrap provided better preservation compared to the PET packaging, keeping the fruit in good condition for up to four days after processing. While PET showed a tendency to accumulate water in the package, since the second day of storage, and was inadequate for this purpose. Paluma cultivars and Século XXI are the most suitable for minimal processing in styrofoam trays with plastic wrap, with a small loss of weight, higher soluble solids and top scores for visual appearance. The highest levels of vitamin C, after processing, were found in cv. Século XXI / Orientador: Aparecida Conceição Boliani / Coorientador: Luiz de Souza Corrêa / Banca: Jacira dos Santos Isepon / Banca: Omar Jorge Sabbag / Mestre

Made available in DSpace on 2016-06-02T19:50:12Z (GMT). No. of bitstreams: 1 4007.pdf: 5351648 bytes, checksum: f688a838fb228d477779e8dd808eed22 (MD5) Previous issue date: 2011-08-26 / Embrapa Instrumentação Agropecuária / The global need to ensure food quality and safety has always been a concern of primary producers, processors, distributors, consumers and governmental bodies. On the other hand, notified cases of food borne disease still cause a wide range of negative social and economic impacts worldwide. Current technology for production of Minimally Processed Vegetables (MPV) entails a series of critical steps, which can lead to product contamination by biological, chemical or physical hazards if adequate controls are not observed, and yielding potentially unsafe food products. Such concerns become even more important given that MPV`s production chains involve mostly small producers and/or enterprises in rural settings, which typically lack qualified training and specific skills. To address this challenge, the present work proposes a customized quality and safety management system for MPVs. Initially, an integrative literature search was conducted to cover topics such as quality management theory, food safety systems, MPV technology, and supply chain management as an initial step to direct a multiple case study. Field work was then performed for two MPV chains, involving a total of 18 observation units composed of rural producers, processors, shippers and distributors for retail or institutional markets, so that the system could be developed to meet the actual needs and requirements of MPV chains. Its guiding principle is the management of quality attributes of MPVs, as demanded by consumers, via the operational implications of these attributes throughout the production chain. The system also includes a performance evaluation protocol to ensure continuous process optimization. As a result, the system´s structure operates at a simple managing level, triggering systemic process vision and effective cooperation among stakeholders, while empowering them by their direct leadership and coordination of the system and ensuing processes. Finally, a working model for the proposed system is applied to minimally processed lettuce. In addition to being a tool to plan the implementation of quality and safety management protocols in this specific MPV chain, the system can also be used by MPV processors as a mainframe to guide their internal and supplier´s audits, as well as by retail and institutional companies. / A necessidade mundial de se garantir a qualidade e a segurança dos alimentos sempre foi uma preocupação de produtores primários, processadores e distribuidores de alimentos, além dos próprios consumidores e organismos governamentais. Por outro lado, os casos notificados de toxi-infecções alimentares no mundo continuam a impactar a saúde pública com conseqüencias sociais e econômicas significativas e negativas. A tecnologia de processamento mínimo de vegetais (PMV) compreende uma série de etapas críticas que, em caso de desvio de controles necessários, pode favorecer a contaminação dos produtos ao longo da cadeia por perigos químicos, físicos e microbiológicos, resultando em produtos finais potencialmente inseguros para a saúde do consumidor. Estas questões se tornam ainda mais importantes considerando que esta cadeia de produção é composta de pequenos produtores rurais e pequenas empresas, em sua maioria, com baixa tecnificação e com o emprego de mão-de-obra não qualificada. Este trabalho teve por objetivo propor um sistema customizado de gestão da qualidade e da segurança para vegetais minimamente processados. Para isto, foi realizada uma pesquisa bibliográfica baseada na teoria de gestão da qualidade, de segurança de alimentos, da tecnologia de PMV, de gestão da cadeia de suprimentos e de custos de transação no intuito de reunir elementos para guiar o estudo de casos múltiplos. A pesquisa de campo foi realizada em duas cadeias de PMV, reunindo ao todo 18 unidades de análise compostas por produtores rurais, processadores, transportadores e distribuidores (mercados varejista e institucional) dos vegetais processados. O sistema proposto é focado na realidade desta cadeia agroindustrial, tendo como princípio a gestão pelos atributos da qualidade exigidos pelos clientes, por meio de seus desdobramentos ao longo da cadeia, e uma componente de avaliação de desempenho para melhoria contínua dos processos. Esta estrutura resulta em um nível de gestão simples, de visão sistêmica e de cooperação mútua entre os agentes desta cadeia, onde a empresa processadora lidera e coordena estas ações. Ao final do trabalho, o sistema é ilustrado utilizando-se o exemplo do processamento mínimo de alface americana. O sistema proposto, além de ser uma referência para planejar a implantação da gestão da qualidade e da segurança nesta cadeia, também pode pode ser utilizado como uma estrutura para guiar auditorias internas e em fornecedores para as processadoras de vegetais minimamente processados e para as empresas do mercado varejista/institucional, respectivamente.

Submitted by Maike Costa (maiksebas@gmail.com) on 2017-02-01T15:00:05Z No. of bitstreams: 1 arquivo total.pdf: 1370224 bytes, checksum: 70866254562076b628edd3331cf9b3bc (MD5) / Made available in DSpace on 2017-02-01T15:00:05Z (GMT). No. of bitstreams: 1 arquivo total.pdf: 1370224 bytes, checksum: 70866254562076b628edd3331cf9b3bc (MD5) Previous issue date: 2015-04-10 / Minimally processed vegetables are ready-to-eat products that undergo to a physical modification processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed under unsatisfactory sanitary conditions, these products may represent microbiological risk and, therefore, sanitation becomes a critical step processing. In the present study the effects of the application of the essential oils (EOs) from Origanum vulgare L. – oregano (OVEO) and Rosmarinus officinalis L. – rosemary (ROEO), alone or combined at sub-inhibitory concentrations were assessed against the pathogenic bacteria contaminants of minimally processed vegetables, Listeria monocytogenes, Escherichia coli and Salmonella Enteritidis. The identification of the EOs’ constituents was performed by gas chromatography–mass spectrometry (GC-MS). The inhibitory effects were evaluated by determination of minimum inhibitory concentration (MIC), fractional inhibitory concentration index (FICI) and assessment of viable cell counts in vegetable broth and artificially infected vegetable over time. Thymol and eucalyptol were the major compounds identified in OVEO and ROEO, respectively. MIC value of OVEO was 0.6 μL/mL against the test strains either in single and mixed inoculum. MIC value of ROEO was 5 μL/mL against L. monocytogenes and E. coli and 10 μL/mL against S. Enteritidis in single inocula, while it was 10 μL/mL against the mixed inoculum. FICI of the combined EOs was 0.5 against the mixed bacterial inoculum, suggesting synergic interaction. The incorporation of OVEO and ROEO alone (MIC) or at different sub-inhibitory concentrations in vegetable broth resulted in decrease of viable cell counts of all test strains along the 24 h. A ≥ 3 log cycles reduction in viable cell count of L. monocytogenes, E. coli and S. Enteritidis was observed after exposure to OVEO at MIC. When exposed to ROEO at MIC, the same reduction was observed for cells of L. monocytogenes and E. coli, while S. Enteritidis presented smaller decrease (up to 1.7 log cycles) in viable cell counts. The incorporation of OVEO and ROEO combined at sub-inhibitory concentrations resulted in a decrease in initial viable counts of all strains tested, although the time requested to stablish this decrease varied according to the strain and amount of each EO in combination. Likewise, the EOs applied alone or in combination reduced the viable cell counts of all test strains when essayed in artificially infected vegetables. However, the exposure of vegetables to EOs for 10 minutes caused a greater reduction in viable cell counts compared to results obtained after 5 minutes of exposure. In both essays was observed that the inhibitory effects of the EOs varied according to the time and strain. These findings reinforce the rational use of OVEO and ROEO combined at sub-inhibitory concentrations to guarantee the safety and extend the shelf-life of fresh vegetables. It is also suggested carrying out scientific researches aimed to study the toxicity in animals and /or human cells, in order to ensure the health safety of these oils when used in food. / Hortaliças minimamente processadas são produtos prontos para consumo que foram submetidos a processos de modificação física como corte, descascamento e fatiamento, mas que preservam as características de um alimento fresco. Quando processados sob condições higiênico-sanitárias insatisfatórias, esses produtos podem representar risco microbiológico e, portanto, a sanitização é uma etapa crítica do processamento. No presente estudo foi avaliado o efeito da aplicação dos óleos essenciais de Origanum vulgare L. - orégano (OEOV) e Rosmarinus officinalis L. - alecrim (OERO), isolados e combinados em concentrações sub-inibitórias, contra as bactérias patogênicas contaminantes de hortaliças minimamente processadas Listeria monocytogenes, Escherichia coli e Salmonella Enteritidis. A identificação dos constituintes dos óleos essenciais (OEs) foi realizada por meio de cromatografia gasosa acoplada a espectrometria de massas (CG-MS). Os efeitos inibitórios foram avaliados pela determinação da concentração inibitória mínima (CIM), índice de concentração inibitória fracional (FICI) e avaliação de contagens de células viáveis em caldo vegetal e em vegetais frescos artificialmente contaminados. Timol e eucaliptol foram os compostos majoritários detectados no OEOV e OERO, respectivamente. O valor da CIM do OEOV foi de 0,6 μL/mL frente às cepas teste em inóculo simples e misto, enquanto o valor da CIM do OERO foi de 5μL/mL frente L. monocytogenes e E. coli e 10 μL/mL frente S. Enteritidis em inóculo simples e 10 μL/mL contra o inóculo misto. O ICIF dos OEs combinados foi de 0,5 frente o inóculo bacteriano misto, sugerindo interação sinérgica. A incorporação do OEOV e OERO isolados (CIM) ou em diferentes concentrações sub-inibitórias no caldo vegetal resultou em diminuição de contagens de células viáveis de todas as cepas de teste ao longo de 24 h. Uma redução ≥ 3 ciclos log na contagem de células viáveis de L. monocytogenes, E. coli e S. Enteritidis foi observada após a exposição a CIM do OEOV. Quando expostas a CIM do OERO, essa redução foi observada para as células de L. monocytogenes e E. coli, enquanto S. Enteritidis apresentou menor redução (até 1,7 ciclos log) na contagem de células viáveis. A incorporação de OEOV e OERO combinados em concentrações sub-inibitórias resultou em redução da contagem inicial de células viáveis de todas as cepas ensaiadas, embora o tempo necessário para estabelecer esta diminuição variou de acordo com a cepa e quantidade de cada OE na combinação. Da mesma forma, OEs aplicados isoladamente ou em combinação reduziram as contagens de células viáveis de todas as cepas teste quando ensaiadas em vegetais frescos artificialmente infectados. No entanto, a exposição dos vegetais aos OEs isolados e em combinação durante 10 minutos causou uma maior redução nas contagens de células viáveis quando comparado aos resultados obtidos após 5 minutos de exposição. Em ambos os ensaios observou-se que os efeitos inibitórios dos OEs variaram de acordo com o tempo e o tipo de cepa. Esses achados reforçam a utilização racional dos OEOV e OERO combinados em concentrações sub-inibitórias para garantir a segurança e prolongar a vida de prateleira de vegetais frescos. Sugere-se ainda a realização de pesquisas científicas voltadas para o estudo da toxicidade em animais e/ou com células humanas, de modo a assegurar a inocuidade destes OEs quando aplicados em alimentos.

Made available in DSpace on 2015-03-26T13:51:47Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1906862 bytes, checksum: bca2451c9369c4899ad2a28d050c4634 (MD5) Previous issue date: 2009-07-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This study aimed to evaluate the use of ultrasound in sanitization of minimally processed vegetables. Watercress, parsley, strawberry and cherry tomatoes were subjected to with a 10 minute ultrasound (45 kHz) treatment, with or without chemical agents. Sodium dichloroisocyanurate at 50 mg.L-1 and 200 mg.L-1, 5% hydrogen peroxide peracetic acid at 40 mg.L-1 and chlorine dioxide were used as chemical agents. The reduction of the initial contamination of vegetables by aerobic bacteria plate count and moulds and yeasts was determinate. After sanitization, changes in pH value, color and odor were evaluated. The treatment which resulted in greater contaminant removal was evaluated for the cherry tomato intentionally contaminated with Salmonella Typhimurium ATCC 14028 cells at concentrations ranging from 106 to 107 CFU. L-1. The contaminated tomatoes were incubated for 48 hours to allow cell adhesion and then subjected to sanitization treatments with chlorinated water at 50 and 200 mg.L-1, peracetic acid at 40 mg L-1, ultrasound (45 kHz) and ultrasound combined with peracetic acid at 40 mg L-1. The quantification of the adhered cells was performed by counting colonies on Salmonella Shigella (SSA) agar. Salmonella cells adhered to the surface of cherry tomatoes was observed on an epifluorescence microscope and scanning electron microscope. All comparisons were made by ANOVA (p <0.05). Then, the difference between the averages were analyzed by means of the Tukey test (p <0.05). Sodium dichloroisocyanurate at 200 mg.L-1 and chlorine dioxide at 10 mg.L-1 combined with ultrasound treatment promoted greater reduction in the initial count of aerobic bacteria if compared to the sum of the reductions of the treatments alone, which indicated a synergistic effect. It was found that the combination treatment with peracetic acid at 40 mg.L-1 and ultrasound allowed a reduction of 4.5 to 6.5 log CFU.g-1 and 3.5 to 4.5 log CFU.g-1 on the population of aerobic bacteria and moulds and yeasts, respectively. Despite the considerable reduction on microbial populations, this sanitizer, combined or not with ultrasound, led to color changes in the strawberries. Ultrasound treatment and peracetic acid at 40 mg L-1 showed a reduction of 3.88 log CFU. g-1 of Salmonella Typhimurium ATCC 14028 adhered to the surface of cherry tomatoes. Ultrasound treatments for a period of 10, 20 and 30 minutes reduced CFU. g-1 to 0.83, 1.22 and 1.73 log (p <0.05), respectively. The reduction of adhered cells was confirmed by epifluorescence microscopy and scanning electron microscopy. The results indicate the importance of the use of ultrasound as an auxiliary technology in sanitization step of the vegetables studied. / O objetivo desta pesquisa foi avaliar a utilização do ultrassom na etapa de sanitização de hortaliças minimamente processadas. As hortaliças usadas foram agrião, salsa, morango e tomate cereja, as quais foram submetidas a tratamentos com ultrassom (45 kHz), por 10 minutos, associado ou não aos agentes químicos dicloroisocianurato de sódio, nas concentrações iguais a 50 mg.L-1 e 200 mg.L-1, peróxido de hidrogênio a 5%, ácido peracético a 40 mg.L-1 e dióxido de cloro a 10 mg.L-1. Comparou-se a redução da contaminação inicial das hortaliças por mesófilos aeróbios e fungos filamentosos e leveduras. Após a sanitização, foram observadas alterações de valor de pH, coloração e odor. O tratamento que resultou em maior remoção de contaminantes foi avaliado em tomate cereja intencionalmente contaminado com células de Salmonella Typhimurium ATCC 14028 na concentração entre 106 e 107 UFC. L-1. Os tomates contaminados foram incubados por 48 horas para permitir adesão das células e, após esse período, foram submetidos aos tratamentos de sanitização com dicloroisocianurato de sódio a 50 e 200 mg.L-1, ácido peracético 40 mg.L-1, ultrassom (45 kHz) e ultrassom combinado com ácido peracético 40 mg.L-1. A quantificação das células aderidas foi feita por contagem de colônias em ágar Salmonella Shigella (SSA). A observação de células de Salmonella aderidas à superfície de tomates cereja foi feita em microscópio de epifluorescência e microscópio eletrônico de varredura. As comparações dos dados foram feitas por análise de variância ANOVA (p < 0,05), e em seguida, foi avaliada a diferença entre às médias pelo teste de Tukey (p < 0,05). Dicloroisocianurato de sódio a 200 mg.L-1 e dióxido de cloro a 10 mg.L-1 combinados ao tratamento com ultrassom, promoveram maior redução da contagem inicial de mesófilos aeróbios comparado à soma das reduções dos tratamentos de forma isolada, o que indicou um efeito sinérgico. Constatou-se que a combinação dos tratamentos com ácido peracético a 40 mg.L-1 e ultrassom permitiu redução de 4,5 a 6,5 log UFC.g-1 e de 3,5 a 4,5 log UFC.g-1 da população de mesófilos aeróbios e de fungos e leveduras, respectivamente. Apesar da considerável redução na microbiota contaminante, este sanitizante, combinado ou não ao ultrassom, alterou a coloração dos morangos. O tratamento com ultrassom e ácido peracético a 40 mg.L-1 reduziu 3,88 log UFC.g-1 na população de Salmonella Typhimurium ATCC 14028 aderidas à superfície de tomate cereja. O tratamento com ultrassom por 10, 20 e 30 minutos reduziu 0,83, 1,22 e 1,73 log UFC. g-1 (p < 0,05), respectivamente essas células aderidas, o que foi confirmado pela microscopia de epifluorescência e microscopia eletrônica de varredura. Os resultados apontaram a importância do uso do ultrassom como um processo auxiliar na etapa de sanitização das hortaliças estudadas.