Segurança dos alimentos abrange conhecimentos e práticas referentes à saúde coletiva, com intuito de prevenir riscos associados à alimentação. Adjacente está o controle de qualidade, que associa fundamentos básicos para que o processo de produção de alimentos seja realizado evitando o surgimento de doenças transmitidas por alimentos (DTAs). DTAs são originadas pela ingestão de alimentos ou água contaminados, onde diversos fatores colaboram para emergência de doenças. Com isto, a Vigilância Sanitária apresenta como um dos papeis de fiscalização para liberação de licença sanitária. Sendo assim, o presente trabalho trata-se de uma revisão na literatura baseada nos programas de controle de qualidade em função da segurança dos alimentos com ênfase nas doenças transmitidas por alimentos. Para garantir a higiene dos produtos e a segurança dos alimentos, existem diversos programas, tais como: Boas Práticas de Fabricação (BPF) têm como objetivo evitar a contaminação dos produtos, desde a recepção das matérias-primas até o consumo. Programa de Autocontrole (PAC) principal ferramenta da agroindústria no controle dos processos de fabricação. Procedimento operacional padronizado (POP) consiste em descrever todas as operações para realizar determinado procedimento. Sistema de análise de perigos e pontos críticos de controle (APPCC) baseia-se na aplicação de princípios técnicos e científicos de prevenção, com finalidade de garantir inocuidade dos processos de produção, manipulação, transporte, distribuição e consumo dos alimentos. E método 5S consiste em organizar o local de trabalho por meio de manutenção, limpeza, padronização e disciplina na realização do trabalho, com o mínimo de supervisão possível. Demonstra-se que todos programas caminham juntos.

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

Proteínas vegetais como alimentos funcionais - revisão / Vegetable proteins as functional foods – review

This study utilized the ultrasound-assisted extraction method to obtain an extract rich in phenolic compounds from the leaves of Tricosanthes cucumerina. The optimization of the experimental design identified the optimal extraction conditions: a temperature of 40 °C, a duration of 6.25 min, and an amplitude of 40%. Under these conditions, the extraction yielded the highest levels of phenolic compounds, measuring 262.54 mg of GAE (gallic acid equivalent) per gram. Further analysis of these extracts using electrospray ionization mass spectrometry (ESI-MS) demonstrated that ultrasound extraction increased the availability of bioactive compounds, such as p-coumaric acid, ferulic acid, and caffeic acid. The resulting extract was microencapsulated with sodium alginate as the wall material and then lyophilized to enhance the shelf life and stability of the phenolic compounds. The thermogravimetric analysis confirmed that the microcapsules exhibited thermal stability, retaining their properties at temperatures up to 250 °C. Additionally, Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses corroborated the effectiveness of the encapsulation process. Consequently, the ultrasound-assisted extraction of T. cucumerina leaves is a promising alternative for incorporating bioactive compounds into food products, nutraceuticals, and cosmetics, thus benefiting consumers.

Consumer acceptance of milk beverages as probiotic beverages is directly linked to their sensory qualities, such as flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed as inferior. Thus, this study was conducted to investigate the effects of high-intensity ultrasound on the production of probiotic strawberry beverages, aiming primarily to stabilize the beverage by reducing syneresis and improving sensory properties without compromising the viability of probiotic microorganisms. The effects of the ultrasound processing time (2.5, 5, 7.5, and 10 min) on the physical, chemical, and sensory properties of the beverages were analyzed. Ultrasound was applied using a 750-wW ultrasonic processor (Cole-Parmer^®, 750 W, Vernon Hills, IL, USA) at 40% amplitude, consuming 300 W and resulting in an acoustic power density of 1.2 W/mL. The results indicate that ultrasound significantly influenced the syneresis of the samples, with intermediate times (5 and 7.5 min) demonstrating lower liquid separation. Notably, the U7.5 treatment exhibited syneresis values of 52.06% ± 2.14, 60.75% ± 2.33, and 61.17% ± 1.90 at days 1, 14, and 28, respectively, corresponding to reductions of approximately 18%, 12%, and 11% compared to the control (63.43% ± 0.93, 68.81% ± 0.56, and 68.59% ± 0.10, respectively). The fatty acid composition showed changes according to storage time. Notably, palmitic acid (C16:0) concentrations were above 30 g/100 mL, and the ω6/ω3 ratio ranged from 5.92 to 7.47, falling within the recommended dietary values. Ultrasound also reduced the amount of sucrose in the samples, which may benefit the growth of probiotic microorganisms. In terms of sensory analysis, the ultrasound-treated samples (2.5 to 7.5 min) were preferred by the evaluators compared to the control sample. Furthermore, ultrasound treatment did not result in the inactivation of probiotics, supporting its potential for enhancing probiotic beverage quality. Thus, high-intensity ultrasound proved to be a promising technology for enhancing the quality of probiotic strawberry beverages by reducing syneresis, affecting fatty acid composition, and improving sensory characteristics. This may open up new opportunities in the food industry for more appealing and healthier probiotic products.