Microbiological, parasitic, microscopic, physical and chemical characterization of processed acai (Euterpe oleracea Mart.) fruits

  • Karoline Mikaelle de Paiva Soares Universidade Federal Rural do Semi-Árido
  • Lara Barbosa de Souza Universidade Potiguar
  • Vilson Alves de Gois Universidade Federal Rural do Semi-Árido
  • Jean Berg Alves da Silva Universidade Federal Rural do Semi-Árido
  • Antônio Cleyton Arruda de Azevedo Costa
  • Daniela Rayane da Silva Morais Universidade Federal Rural do Semi-Árido
  • Luana Kelly Carvalho da Silva Universidade Federal Rural do Semi-Árido
  • Ana Carla Diógenes Suassuna Bezerra Universidade Federal Rural do Semi-Árido

Resumo

Acai (Euterpe oleracea Mart.) fruit consumption has been increasing in recent years. The increasing demand for this fruit increased concerns about its quality. Thus, the objective of this work was to assess the microbiological, parasitical, microscopic, physical and chemical characteristics of processed acai. Processed acai of 12 commercial establishments were subjected to microbiological analyses (aerobic mesophilic bacteria, molds, yeasts and total and thermotolerant coliform quantifications, Staphylococcus catalase positive test and search for Salmonella ssp.), search for parasites, microscopic analysis (search for light and heavy dirt) and physical and chemical characterization (titratable acidity, pH, total soluble solids °Brix, moisture content, ash, color). The samples had high amounts of aerobic mesophilic bacteria; 75% had total coliforms, molds and yeasts; 58.3% had Staphylococcus (catalase positive); and 8.33% had Salmonella spp. Moreover, the samples were not within the recommended microscopic standards, presenting foreign matter (sand and plastic). However, parasites were not found in the samples evaluated. The physical and chemical characteristics of the samples was within the criteria established by the Brazilian Ministry of Agriculture, Livestock and Food Supply (Regulation No 01 of January 7, 2000). The hygienic-sanitary conditions of the processed acai evaluated were unsatisfactory, compromising the harmlessness of this food and consequently, its safety for human health.

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Biografia do Autor

Karoline Mikaelle de Paiva Soares, Universidade Federal Rural do Semi-Árido
Centro de Ciências Agrárias
Vilson Alves de Gois, Universidade Federal Rural do Semi-Árido
Centro de Ciências Agrárias
Jean Berg Alves da Silva, Universidade Federal Rural do Semi-Árido
Centro de Ciências Agrárias
Luana Kelly Carvalho da Silva, Universidade Federal Rural do Semi-Árido
Centro de Ciências Biológicas e da Saúde
Ana Carla Diógenes Suassuna Bezerra, Universidade Federal Rural do Semi-Árido
Centro de Ciências Biológicas e da Saúde
Publicado
2017-07-01
Seção
Original Articles / Artigos de Pesquisa