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Atualmente uso de metodologias de ensino ativas tornou-se cada vez mais comum devido ao desenvolvimento de novas tecnologias para aprendizagem. Estas metodologias são baseadas no ideal de visão de um aluno como o autor de seu aprendizado, de forma mais independente e participativa. O objetivo deste trabalho se configura em apresentar e discutir acerca modelos de Metodologias Ativas voltadas a processos industriais na área de Tecnologia de Alimentos. As propostas foram aplicação do recurso Pandlet juntamente na aprendizagem baseada em projetos (ABP) e aplicação do recurso HP5 na aprendizagem por pares (AP). Para ABP foi proposto construção de maquetes e desenvolvimento de relatórios de reuniões, sendo aplicado na disciplina de Conservação de Alimentos. Destaca-se que é necessária infraestrutura da Instituição para aplicação. Em relação a AP, o desenvolvimento do vídeo com o HP5 apresentou alguns obstáculos, sendo que o processo total demorou cerca de 4 meses. Por meio de fundamentação teórica apresentada foi demonstrado que a aproximação dos estudantes a estes processos pode ser proposta pela fusão de tecnologias digitais e quebra de modelo expositivo de ensino. Por fim, recomenda-se maiores estudos para desenvolvimento de outras metodologias ativas.

This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for 15 days. After the fermentation process, the beverage was characterized for its physicochemical parameters, total phenolic compounds and total flavonoids by spectrophotometry, carotenoids by HPLC, and antioxidant activity by the FRAP, DPPH, and ABTS methods. These same analyses were performed on the pulp in natura for comparative and evaluation purposes of the process. The feijoa fermentation process had a high yield (82%), and the physicochemical characteristics were in accordance with this class of beverage. The beverage had high antioxidant activity, while six carotenoids were identified in the fruit in natura , with (all)- trans -lutein and β-cryptoxanthin being the major carotenoids, in addition to a phenolic content of 176.22 mg GAE 100 g -1 and a total flavonoid content of 0.11 mEq quercetin 100 g -1 . The wine had a lower bioactive compound content but a higher antioxidant activity than the pulp. Feijoa wine is a viable technological product in addition to exhibiting antioxidant activity.

The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inexpensive source of phenolic compounds. The effects of temperature and enzyme preparation percentage (% E/S) on the anthocyanin recovery from grape pomaces of eight grape varieties were evaluated by their physicochemical characteristics and phenolic composition. A factorial 22 design with center point was used to select the preferred conditions for extraction, and the variables of temperature, enzyme preparation, and their interaction were assessed. The grape skin characteristics affected the anthocyanins’ content and their recovery yield, and different improvement conditions were found for each variety of grape. Anthocyanin extraction from Cabernet Sauvignon—the variety which showed the highest percentage of anthocyanin recovery (over 50%)—was improved. The lowest tested temperature (40 °C) and percentage of preparation enzymatic (0.25% E/S) promoted higher anthocyanin extraction, resulting in a natural food colorant with 2.67 g anthocyanins/100 g grape skin dry basis (db). The extraction improvement allowed for a non-toxic natural extract rich in anthocyanins to be obtained; a natural additive which can be considered for potential food industry use in place of synthetic dyes, especially into acidic matrices.

Made available in DSpace on 2021-06-25T15:05:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-05-18 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) There is increasing evidence showing positive association between changes in oral microbiome and the occurrence of oral squamous cell carcinoma (OSCC). Alcohol- and nicotine-related products can induce microbial changes but are still unknown if these changes are related to cancerous lesion sites. In an attempt to understand how these changes can influence the OSCC development and maintenance, the aim of this study was to investigate the oral microbiome linked with OSCC as well as to identify functional signatures and associate them with healthy or precancerous and cancerous sites. Our group used data of oral microbiomes available in public repositories. The analysis included data of oral microbiomes from electronic cigarette users, alcohol consumers, and precancerous and OSCC samples. An R-based pipeline was used for taxonomic and functional prediction analysis. The Streptococcus spp. genus was the main class identified in the healthy group. Haemophilus spp. predominated in precancerous lesions. OSCC samples revealed a higher relative abundance compared with the other groups, represented by an increased proportion of Fusobacterium spp., Prevotella spp., Haemophilus spp., and Campylobacter spp. Venn diagram analysis showed 52 genera exclusive of OSCC samples. Both precancerous and OSCC samples seemed to present a specific associated functional pattern. They were menaquinone-dependent protoporphyrinogen oxidase pattern enhanced in the former and both 3 ',5 '-cyclic-nucleotide phosphodiesterase (purine metabolism) and iron(III) transport system ATP-binding protein enhanced in the latter. We conclude that although precancerous and OSCC samples present some differences on microbial profile, both microbiomes act as iron chelators-like potentially contributing to tumor growth. Univ Fed Rio Grande do Sul, Fac Dent, Prevent & Community Dent Dept, BR-90035003 Porto Alegre, RS, Brazil Univ Sao Paulo, Fac Med Ribeirao Preto, Postgrad Program Clin Oncol Stem Cells & Cell The, BR-14049900 Ribeirao Preto, SP, Brazil Reg Blood Ctr Ribeirao Preto, Natl Inst Sci & Technol Stem Cell & Cell Therapy, Ctr Cell Based Therapy CEPID FAPESP, Mol Genet & Bioinfonnat Lab MGBL, Rua Tenente Catao Roxo 2501, BR-14049900 Ribeirao Preto, SP, Brazil Univ Sao Paulo, Ribeirio Preto Med Sch, Dept Genet, BR-14049900 Ribeirao Preto, SP, Brazil Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Entomol & Acarol, BR-13418900 Piracicaba, SP, Brazil Univ Sao Paulo, Ribeirao Preto Med Sch, BR-14049900 Ribeirao Preto, SP, Brazil Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo, SP, Brazil Univ Sao Paulo, Sao Carlos Sch Engn, Dept Hydraul & Sanitat, BR-13563120 Sao Carlos, SP, Brazil Inst Canc Res IPEC, BR-85015430 Guarapuava, PR, Brazil Univ Estadual Centro Oeste, Dept Med, BR-85015430 Guarapuava, PR, Brazil Sao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil Univ Sao Paulo, Ribeirao Preto Med Sch, Dept Biochem & Immunol, Ribeirao Preto, SP, Brazil Univ Paulista, Inst Hlth Sci, Undergrad Biol Sci, Ribeirao Preto, SP, Brazil Univ Fed Parana, Grad Program Bioinformat Profess & Technol Educ S, Curitiba, Parana, Brazil Univ Fed Amapa, Dept Biol Sci & Hlth, Macapa, AP, Brazil Embrapa Southeast Livestock EMBRAPA, Sao Paulo, Brazil FARVET, Labs Invest & Desarrollo, Chincha Alta, Ica, Peru Univ San Martin de Porres, Ctr Invest Genet & Biol Mol CIGBM, Lima, Peru Para State Univ, Grad Program Parasit Biol Amazon, Belem, Para, Brazil Para State Univ, Inst Technol, Dept Elect & Biomed Engn, Belem, Para, Brazil Fundacao Ctr Controle Oncol Estado Amazonas, Dept Educ & Res, Manaus, Amazonas, Brazil Univ Fed Goias, Inst Pathol Trop & Publ Hlth, Goiania, Go, Brazil Univ Sao Paulo, Sch Dent Ribeirao Preto, Dept Oral Maxillofacial Surg & Periodontol, Ribeirao Preto, SP, Brazil Univ Sao Paulo, Sch Arts Sci & Humanities, Sao Paulo, Brazil Blood Ctr Ribeirao Preto, Ctr Cell Based Therapy CEPID FAPESP, Mol Genet & Bioinformat Lab MGBL, Rua Tenente Catao Roxo 2501, BR-14051140 Ribeirao Preto, SP, Brazil Sao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Araraquara, SP, Brazil CNPq: 465539/2014-9 FAPESP: 2013/08135-2 FAPESP: 17/23205-8 FAPESP: 19/08528-0