Amauri Rosenthal - Academia.edu (original) (raw)

Papers by Amauri Rosenthal

Lactic acid bacteria (LAB) are widely used in technological processes for the fermentation of veg... more Lactic acid bacteria (LAB) are widely used in technological processes for the fermentation of vegetables and meat products. However, some LAB comprise the deteriorative micro flora of vacuum packaged meat products, being responsible for the production of compounds determinant of undesirable characteristics of color, odor and appearance. More recently LAB have been studied due to the production of bacteriocins, raising great interest in the food industry for their potential as biopreservatives. This study aimed at isolating and identifying LAB presented in stored turkey ham (7 °C) processed by high hydrostatic pressure (400 Mpa/15 min.) and evaluating their potential in producing bacteriocins. It also aims at evaluating the efficacy of the bacteriocins against Salmonella Enteritidis. LAC from laboratory formulated and processed turkey ham were isolated in MRS agar media and M-17, through identification of genera by biochemical tests, Gram staining and catalase assay. It was concluded...

1 Eng. Alim., Ph.D., Pesquisador da Embrapa Agroindústria de Alimentos, Av. das Américas 29501, C... more 1 Eng. Alim., Ph.D., Pesquisador da Embrapa Agroindústria de Alimentos, Av. das Américas 29501, CEP 23.020-470, Rio de Janeiro, RJ. E-mail: arosent@ctaa.embrapa.br 2 Biol., Ph.D., Pesquisadora da Embrapa Agroindústria de Alimentos. E-mail: siqueira@ctaa.embrapa.br 3 Nutric., Bolsista CAPES, UFRRJ/DTA. E-mail: ellenmayra@hotmail.com 4 Quím., D.Sc., Professor UFRJ. E-mail: sabaasrur@yahoo.com.br 5 Biól., Bolsista Pós-Doutorado, FAPERJ. E-mail: l-q@uol.com.br 6 Eng. Alim., Ph.D., Pesquisadora da Embrapa Agroindústria de Alimentos. E-mail: rodeliza@ctaa.embrapa.br Processamentos não térmicos, como a Alta Pressão Hidrostática (APH), têm despertado considerável interesse na indústria de alimentos, principalmente quando aplicado na conservação de alimentos ácidos, nos quais a germinação de esporos bacterianos é inibida (WEEMAES et al., 1998). É considerado um método confiável e promissor, capaz de destruir microrganismos patogênicos e deteriorantes sem qualquer comprometimento da qualidade...

Materia-prima utilizada; Processamento da polpa por alta pressao hidrostatica (APH); Avaliacao da... more Materia-prima utilizada; Processamento da polpa por alta pressao hidrostatica (APH); Avaliacao da polpa pressurizada.

Brazilian herd constitutes basically by zebu breeds, which are known by their less tender meat. O... more Brazilian herd constitutes basically by zebu breeds, which are known by their less tender meat. One key factor related to the possibility of conquering new markets and the consolidation as a big producer and exporter is the improvement of meat quality in terms of tenderness. Maturation consists of allowing the inborn proteolytics enzymes to act under refrigerated conditions. This study aimed at the effect of the conventional maturation and HHP on the consumer acceptance and sensory properties of zebu beef. Three treatments were analysed: unprocessed; maturation (14 days at 2°C), and pressurized (200 MPa). Samples were cooked to 72 °C added 5% of their weight in salt, and were evaluated by 80 beef consumers. The overall and texture acceptance was evaluated using 9-point hedonic scales, and the appearance, aroma, flavour and texture attributes using the CATA-Check-All-That-Apply question through 17 terms. There was no significant difference in overall acceptance of the samples, but co...

Avanços em Ciência e Tecnologia de Alimentos - Volume 3, 2021

Ciência Rural, 2019

ABSTRACT: Dairy products are an adequate alternative as functional foods since they present excel... more ABSTRACT: Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the acceptance of this product among consumers to define the ideal formulation, and to perform Lactobacillus acidophilus counting in order to characterize the product as a probiotic food. For the formulation of the beverage, milk, whey, sugar, and pasteurized orange and papaya pulps were used as main ingredients. The beverage formulation consisted of mixing the fruit pulps with a dairy substrate of milk and whey which was previously fermented using a mixed commercial probiotic ABT-5 culture. Six formulations were tested. The milk substrate was maintained at 70%. These formulations consisted of 50% of mineral water and 50% of skimmed milk wi...

Food Science and Technology, 2016

Brazilian Journal of Food Technology, 2011

Ciência Rural, 2013

A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento... more A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar “ideal” a serem adicionadas à polp...

Journal of Food Engineering, 2005

Innovative Food Science & Emerging Technologies, 2007

Brazilian Journal of Microbiology, 2013

Pineapple is a well appreciated fruit worldwide due to its distinct sensory characteristics. Braz... more Pineapple is a well appreciated fruit worldwide due to its distinct sensory characteristics. Brazil is the fourth world pineapple producer, presenting a seven fold increase in the pineapple juice exportation in the last five years. Consumers are looking for products with nutritional and sensory characteristics similar to the fresh ones, as well as microbiological safety. High Hydrostatic Pressure (HHP) is an innovative technology capable of inactivating pathogenic and deteriorating microorganisms, while minimizing loss of sensory and nutritional product quality. The objective of this study was to characterize, by Quantitative Descriptive Analysis (QDA), pineapple juices obtained from the pressurized pineapple purée (HHP), the in natura purée, and four different commercial products available in the Brazilian market. Eleven selected and trained assessors evaluated the samples following the QDA procedures. The data were analyzed using ANOVA and PCA. The QDA elicited 17 attributes as fo...

Journal of Applied Microbiology, 2009

Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c. 2°... more Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c. 2°C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ). Methods and Results: Thermal destruction kinetics of Byssochlamys fulva IOC 4518 in thermal death tubes were determined at 85°, 90°, 92°and 95°C by using Weibull distribution frequency model. Three processes with different heating and holding temperatures (A: 94°, 92°C; B: 95°, 93°C; C: 96°, 94°C, respectively) were performed in a continuous system. Process time was 30 s. d (time of first decimal reduction) values were: 42AE98, 8AE10, 3AE62 and 1AE81 min. Variable n ranged from 0AE16 to >4AE78 for process B (equivalent to industrial). Variable n (0AE95-2AE66 log CFU ml)1) were obtained in CAJ bottles processed under condition B, while process A resulted in total heat-resistant mould (HRM) survival and process C in total HRM destruction. Conclusions: This study demonstrates that small variations in temperature during the CAJ pasteurization could result in elimination or survival of HRM due to its nonlogarithmic behaviour. Significance and Impact of the Study: This was the first study to use Weibull frequency method to model inactivation of HRM in fruit juices. Temperature variations could culminate in the presence of HRM in pasteurized juices even when low counts (<10 spores per 100 ml) were present in the raw materials.

International Journal of Food Microbiology, 2010

Cupuacu, uma das principais e mais consumidas frutas da regiao amazonica brasileira, pertence a f... more Cupuacu, uma das principais e mais consumidas frutas da regiao amazonica brasileira, pertence a familia Sterculiacea, cuja denominacao binomial e Theobroma grandiflorum schum . E uma fruta tipica da Amazonia, sendo cultivada nos estados do Para, Maranhao e Tocantins. Esta fruta apresenta crescente utilizacao no Brasil para o mercado interno e externo, sendo comumente comercializada como polpa congelada. Apesar de sua importância, ha poucos dados de caracterizacao e contaminacao da polpa de cupuacu. Amostras de polpa de cupuacu foram avaliadas quanto a viscosidade aparente, tensao de cisalhamento, umidade, cinzas, nitrogenio total, extrato etereo, acidez, solidos soluveis e pH. Os resultados demonstram a necessidade de aprimorar as boas praticas agricolas e de fabricacao e implantacao de sistemas de controle de qualidade para minimizacao dos riscos associados a contaminacao por micro-organismos. Palavras-chave : polpa processada, cupuacu, reologia, viscosidade.

Most perishable food products are stored at low temperature in order to extend their shelf-life. ... more Most perishable food products are stored at low temperature in order to extend their shelf-life. However, this step does not eliminate undesirable microorganisms from these products. Alternative preservation techniques such as natural antimicrobial agents are being used or investigated for their application to food products. The aim was to evaluate the antimicrobial capacity of carvacrol on growth kinetic of Listeria innocua (CECT 910T). The bacterial growth rates were obtained from viable cell counts on Tryptone Soya Agar supplemented with 0.6% yeast extract (TSA-YE).The tested concentrations of carvacrol ranged from 0.100 to 0.175 µL/mL. Control samples of bacterial growth were evaluated on the absence of carvacrol. Experimental data were fitted to the modified Gompertz equation. The kinetic parameters of bacterial growth were characterized based on the time needed to environment adaptation (λ) and on the maximum specific growth rate (µmax). Studies carried out using 10 6 CFU/mL i...

Food Science and Technology International, 2021

This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for ... more This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to β-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by...