Main activities. March, 2016

Transcription

1 Main activities March, 2016

2 Contents 1. INCT 2. Managment Comitee 3.Main areas 4.Research results 5. International cooperation 4. State of the art 6. Human resources advisory 8. Interaction with productivity sector 9. Innovations 10. Workshops

3 Institutions Federal University of Sergipe (UFS) Federal University of Ceará (UFC) Embrapa Tropical Agroindustry (Embrapa-CNPAT)

4 Managment Comitee Narendra Narain Coordinator - UFS Sueli Rodrigues Vice-coordinator -UFC Edy S. Brito Embrapa Fabiano A.N. Fernandes UFC Gustavo A.S. Pinto Embrapa Jane J.S. Moreira UFS

5 Objectives and goals Develop technological know-how by means of a consortium of specialized human resources on different fields of interests in science and technology of tropical fruits, from different institutions. The INCT-FT is dedicated to the study and development of promising products (fruit juices, powder fruit juices, minimal processed fruits, dried fruits, biofilms, fruit essences) using emerging and traditional technologies.

6 Main areas Biotechnological Processing (enzyme maceration, probiotics and prebiotics obtained by enzyme synthesis) Drying processing (ultrasound as pre-treatment for fruit drying, spray-drying of fruit juices) Post harvest technology (minimal processing and fruit conservation) Films and edible coats based com fruit and fruit residues Food Analysis (phenolics, antioxidants, vitamins and others) Sensory Analysis (affective tests, descriptive tests and others) Flavor and aroma analysis Non-thermal technologies (cold plasma, pulsed light, ozone and ultrasound)

7 Post harvest and minimal processing research Technologies for post harvest-conservation and post-harvest-loss minimization Fast refrigeration Modified atmosphere Edible coatinhgs

8 Fast refrigeration and modified atmosfere Control of CO 2 and ethylene inside the cold chamber

9 Edible Coatings

10 Minimal processing Optimization of protocols for minimal processing of fruits based on: Physical-chemical composition of fruits Secondary metabolites Anti-oxidant activity Cut Sanitization Storage Natural antioxidants

11 Minimally Processed Fruits

12 Ultra-sound as pre-treatment for fruit processing Optimization of processing parameters for minimizing drying costs and preserve the flavor, aroma and nutritional value Mass transfer of fruit air-drying Osmotic dehydration of fruits Sugar substitution Enzyme inactivation in fruit and fruit juices Fruit pulp stability Technical approach

13 Ultra-sound as pre-treatment for fruit processing Acceptance (sensory analysis ) Shelf life Color Enzyme activity Texture Aroma Morphology (microscopy) Quality evaluation

14 Ultra-sound as pre-treatment for fruit processing Overview Quality Ultra-sound Air-drying Pineapple Papaya Sapota Malay apple Star fruit Apple Melon Strawberry Banana

15 Ultrasound effect on vegetable tissue In natura pineapple Ultrasound processed pineapple

16 Ultrasound for cloud stability Cantaloupe melon juice

17 Functional Juices Ready to drink Powder Shelf life Shelf life Quality Quality

18 Probiotic fruit juices Color Shelf life Fermentation Aroma Aceptance Nutritional Value

19 Probiotic cashew apple juice

20 Probiotic pineapple juice Probiotic pineapple juice

21 Prebiotic fruit juices Enzyme Prebiotic juice Fruit juice

22 Prebiotic juice Shelf life Color Nutritional Value Aceptance Aroma

23 Oligosaccharides in cashew apple juice

24 Drying of functional juices Juice Aceptance Shelf life Quality Spray dryer Pineapple Melon Cashew Sapota Malay apple Orange Tangerine Guava

25 Spray-drying of functional juices Suco de abacaxi + 5% de MD Suco de Abacaxi + 10% de MD Suco de Abacaxi + 15% de MD (a) Imediatly after drying (b) After 3 months at room temperature

26 Enzyme maceration Enzyme Macerated Pulp Fruit pulp Lower viscosity Higher homogeneity Better taste and presentation

27 Fermented Beverages from Tropical Fruits Cajá Mangaba Cashew Apple Fermentation Shelf life Acceptance Aroma Nutritional Value Umbu-cajá

28 Fermented Beverages from Tropical Fruits

29 Jams: Process development Fruit Fruit Pulp Sugar Pectin Jams Cajá Mangaba Umbu-Cajá Siriguela

30 Dried Fruits Dried Fruits Shelf life Acceptance Aroma Nutritional Value

31 Volatile databank Potential fruits Analysis Olfactometry Extraction Concentration CG-FID CG/LC EM Volatile databank Aroma essences

32 Volatile databank

33 Volatile databank

34

35

36 International Insertion and Cooperation Dublin Institute of Technology Non thermal processing Manchester Metropolitan University Ultrasound processing Universidad Politecnica de Valencia Fruit drying assisted by ultrasound North Dakota University Evaluation of bioactive compounds in fruits Singapore National University Consulting in fruit processing technology development Texas A&M Evaluation of bioactive compounds in fruits

37 State of the art Concluded goals Ultrasound as pre-treatment for drying fruit Sugar substitution in dried fruits Ultrasound application for enzyme inactivation and fruit juice stabilization Probitoic fruit juices Prebiotioc fruit juices Fermented fruit juices Dried fruits Macerated fruit juices Exotic jams

38 Ongoing research Drying of fruit functional fruit juices Challenges: caking, stability; re-hydration, shelf-live, microbial viability Actions: awaiting financial resources form CNPq (second chronogram) Preservation of prebiotic fruit juices Challenges: juice stabilization with non thermal processing Actions: partnership with Dublin Institute of Technology for Plasma and Ozone application Fruit dhydration using ultrasound in the drying air Challenges: effciency and product quality Actions: collaboration with University Politecnica de Valencia Volatile and aroma databank: Challenges: high level of analysis and trainned pannelist, no previous information on tropical fruits Actions: under construction

39 Scientific pulications Publication Amounts Books 3 Book Chapters 20 International papers 130+ National papers 70+ International conference 65 National conference 450+

40 Scientific publications Book Book Chapters International Papers National Papers

41 Research supervision Level Concluded In progress Undergraduated students Masters Doctors Pos-doc 2 2 Others (DTI) 6 3

42 Second chronogram (continuation + 2 years) Optimization of fruit minimal processing treatments Volatile compounds in fruit as quality markers Edible coatings based on natural polymers (polysaccharides) and proteins Characterization of fruit maturation stages Alternative treatments for fruit conservation Implementation of fruit phenolic databank Volatile databank consolidation Establishment of enzyme maceration processing

43 Interaction with Productive Sector Data bank of different fruit varieties vs. their characteristics (on air) Courses on fruit processing (3 courses) Collaboration with Maratá S/A Study for flavor isolation from tropical fruits residues (Passion Fruit, Pineapple, etc.) Collaboration with UNIVALE (Fruit Producers Association in Ceará)

44 Interaction with Society Training technical high school students on Engineering module equipments development Book Advances in fruit processing technologies Available as printed and e-book

45 Innovations, Patents & Technology Transfer Most of the work on development of processing technologies: innovative in nature and is promising for seeking patents as they possess large commercial value: Probiotic products with different fruits; Fermented beverages with tropical fruit flavors; Production of tropical fruit essences; Communication improvement with agro industrial sector for commercial exploitation of new tropical fruit products;

46 Highlights Four open scientific events with more than 500 participants each (2010,2011, 2012 and 2016) Volatile databank ( Human resources Advances in fruit processing technologies (book available on Increase in international publication Increase in human resources formation

47 Open scientific events I Congress of the INCT-FT and the II Symposium on Food Science and Technology - held in Aracaju SE from 18 to 21 of April of II Congress of the INCT-FT and the III Symposium on Food Science and Technology - held in Recife PE from 13 to 15 of April of III Congress of the INCT-FT and the III Simposium on Nutraceutical and Medicinal Plants - held in Aracaju SE from 14 to 19 of October of IV Congress of the INCT-FT and XXIV Brazilian Congress of Food Science and Technology held in Aracaju-SE from 25 to 29 Stember 2014

48 Highlights More than 500 attendants were presented in the each congress promoted by INCT-FT Companies, such as SINC, Varian and Analítica, have presented their equipments for the food industry and Maratá has sponsored the event. INCT-FT activities and products were displayed in a full time stand for the visitors Presented studies were published in the conference Anais

49 Oppening ceremony INCT- Frutos Tropicais Stand

50 Thank you Contact: Prof. Narendra Narain INCT FT Members