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Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process and is strongly associated with their classification that is based on aroma and sensory taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS-SPME) was utilized to characterize the volatile organic compounds (VOCs) profile, which contributes to the aroma of olive oils from southwestern (Serra da Mantiqueira region) and southern (Campanha Gaucha region) Brazil. In this work, the relationship between the VOCs and sensory characteristics has been established; 19 EVOO samples (12 from Campanha Gaucha and 7 from Serra da Mantiqueira) were studied. Indeed, the main volatile compounds were analyzed and grouped by their classification as well stood up with the trained sensorial panel perceptions. Relevant correlation between artichoke notes and ripe EVOO and between herbaceous notes and green EVOO was found. Additional correlations were observed for C5 and C6 VOCs with green and fruit/floral notes. The results denote the high quality among the samples and imply that besides the genetic factor, ripe or green classification influenced the volatile composition. PRACTICAL APPLICATION: As the Brazilian olive oil production is increasing, knowing about different sensory characteristics and its correlation with the volatile compounds of extra virgin olive oil represents a good tool to improve the quality. Moreover, the application of direct SPME method was possible evidence in the differentiation of ripe and green olive oils, beyond the production region and in consonance with its sensory notes and characteristics.

Rice endosperm proteins are quite insoluble and have low commercial value mainly due to their poor functional properties. In this study the influence of enzymatic hydrolysis and tangential flow ultrafiltration were evaluated in obtaining a hydrolyzed rice endosperm protein of high solubility and reduced sodium content. Initially, enzymatic hydrolysis kinetics was evaluated to select the enzyme/substrate ratio and hydrolysis time appropriate to the process. The rice endosperm proteins were extracted by the alkaline method and hydrolyzed with Alcalase® until reaching degree of hydrolysis of 9.40% when 40% of the protein became solubilized. The molar masses of the soluble peptides were evaluated via LC-MS QTOF MS/MS. The hydrolyzed soluble fraction was recovered by centrifugation, pre-treated by microfiltration and then concentrated by tangential flow ultrafiltration using a 1 kDa membrane. The sample was subjected to two diafiltrations with reduced solvent volume, after it was dried and analyzed with respect to their protein, mineral, sodium and potassium contents, solubility and foaming properties. The hydrolyzed protein showed 71.28% of protein; ultrafiltration removed 70% of the total mineral content. Even so, the sample still showed 1.97% of sodium, demonstrating the need to carry out more diafiltrations. The hydrolysate has solubility higher than 88.5% in the pH 3 to 7, reaching 99.8% at pH 6. The sample had high foaming capacity, but low foam stability. Thus, enzymatic hydrolysis associated with ultrafiltration can be a suitable alternative for obtaining a soluble fraction with low sodium content, improving the quality of rice endosperm protein.

Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce benzene formation. Initially, doses of nisin and natamycin were tested against Lactobacillus plantarum lactic bacteria and Zygosaccharomyces bailii yeast. Using 167 UI/mL of nisin and 0.017% w/v of natamycin no microbial growth was reached on lemon-flavored soft drinks. The benzene formation was analyzed in a standard formulation (380 mg/L of sodium benzoate and 180 mg/L of potassium sorbate) and nisin and natamycn formulation (167 UI/mL of nisin and 0.017% w/v of natamycin). The soft drinks were stored without UV exposure at 20 °C and with UV sunlight exposure at 30 °C, for 120 days at PET bottles. The initial benzene content was 1.29 μg/kg for standard and 0.09 μg/kg for nisin and natamycin formulation; these values increased to 11.00 μg/kg and 0.18 μg/kg, respectively. The sensory attributes did not differ from each formulation, either initially or after 120 days of storage. The lower benzene concentrations obtained using nisin and natamycin suggest that these compounds are attractive alternatives to benzoic acids, keeping the sensory quality and microbial stability during shelf life.

Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 &deg, Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes, the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.

RESUMO A violência provocada por parceiro íntimo é reconhecida mundialmente como um problema de saúde pública. Investigaram-se a prevalência e os fatores associados a esse tipo de violência em 470 mulheres usuárias da Atenção Primária à Saúde, em um município da Região Metropolitana de Belo Horizonte, Minas Gerais. Trata-se de estudo transversal, utilizando distribuições de frequência e teste Qui-quadrado de inúmeras variáveis e regressão logística final. Os resultados apontam que a violência contra a mulher é um fenômeno de alta frequência e pode estar associado à baixa escolaridade e ao consumo de álcool. A Atenção Primária à Saúde é um dos locais mais procurados pelas mulheres em situação de violência. Assim, é fundamental que os profissionais de saúde se envolvam no combate à violência contra a mulher.

Vale dos Vinhedos appellation of origin has a very recent history as industrial wine making region. In this study we investigated the genetic and phenotypic variability of Saccharomyces cerevisiae strains isolated from South-Brazilian vineyards in order to evaluate strain fermentation aptitude and copper and sulphites tolerance. Merlot grape bunches were collected from three vineyards and yeast isolation was performed after single bunch fermentation. High genotypic variability was found and most of the genotypes revealed to be vine-specific. No industrial strain dissemination was present in the sampled vineyards, although it has been wildly reported in traditional winemaking countries. From the phenotypic traits analysis these Brazilian native strains showed good fermentation performances, good tolerance to sulphites and, in particular, a high copper tolerance level. Copper is the most important metal in the formulation of fungicides against downy mildew (Plasmopara viticola), one of the most harmful disease of the vines, and other fungal pests. The high tolerance to copper suggests an environmental adaptation to the strong use of copper-based fungicides, requested by the wet subtropical climate.

O objetivo deste estudo foi diagnosticar e analisar a inserção dos conhecimentos sobre o lazer nos conteúdos desenvolvidos nas disciplinas esportivas do currículo do curso de formação superior em Educação Física da Universidade Federal de Minas Gerais (UFMG), a partir do olhar de professores dessas disciplinas. Em relação à metodologia, o estudo se caracterizou pela combinação da pesquisa bibliográfica e de campo. Na pesquisa bibliográfica, foi realizada uma revisão de literatura, através da leitura de livros, artigos científicos, monografias, dissertações e teses sobre Educação Física, Esporte, Lazer e Formação Profissional. Para a pesquisa de campo, utilizamos a técnica de entrevista semi-estruturada para a coleta dos dados, junto a oito professores do curso analisado, selecionados por lecionarem, no segundo semestre de 2007, disciplinas que abordam modalidades esportivas. Os dados coletados foram analisados qualitativamente através da técnica de análise de conteúdo. Foi identificado que a maioria dos professores, cerca de 60%, afirmou que aborda o lazer nas disciplinas que leciona, enquanto cerca de 40% afirmou que não o aborda. Os professores destacam a presença do lazer nas disciplinas esportivas de diferentes maneiras, alguns apontam o lazer como uma das possibilidades de manifestação do conteúdo esportivo, outros associam o lazer a ideia de jogos e brincadeiras que podem ser realizados no decorrer dos cursos. Além disso, o lazer para os sujeitos é visualizado como espaço de compensação do trabalho, como meio para produzir atletas, bem como espaço de vivências lúdicas voltado principalmente para o público infantil, dentre outros entendimentos observados. The purpose of this study was to diagnose and to analyze the presence of leisure knowledge in sports courses in the physical education program at Federal University of Minas Gerais, Brazil, from the instructors' perspective. In regard to the methodology, the study combined a bibliographical research about Physical Education, sport, leisure and professional formation, with semi-structured interviews with eight lectures from the analyzed program. These professors were selected because they were responsible for sports courses in the second semester of 2007. Data were qualitatively analyzed, and it was identified that most of the lecture (60%) declared that they approach leisure in their courses, whereas about 40% declared that they do not. The lecture identified the presence of leisure in sports courses in different ways. Some pointed out that leisure is one of the possibilities to experiment sports; others associated leisure with the idea of games that can be played in classes. Furthermore, leisure was seen as compensation for work; as a way to form athletes, as well as an opportunity for children to play.