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Main activities
March, 2016
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
Institutions
Federal University of Sergipe (UFS)
Federal University of Ceará (UFC)
Embrapa Tropical Agroindustry (Embrapa-CNPAT)
Managment Comitee
Narendra Narain
Coordinator - UFS
Sueli Rodrigues
Vice-coordinator -UFC
Fabiano A.N.Fernandes
UFC
Gustavo A.S.Pinto
Embrapa
Edy S. Brito
Embrapa
Jane J.S.Moreira
UFS
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.
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)
Post harvest and minimal processing research
Technologies for post harvest-conservation and post-harvest-loss minimization
Fast refrigeration
Modified atmosphere
Edible coatinhgs
Fast refrigeration and modified atmosfere
Control of CO2 and ethylene
inside the cold chamber
Edible Coatings
Minimal processing
Optimization of protocols for minimal processing of fruits based on:
Physical-chemicalcomposition of fruits
Secondary metabolites
Anti-oxidant activity
Cut
Sanitization
Storage
Natural antioxidants
Minimally Processed Fruits
Ultra-sound as pre-treatment for fruit processing
Optimization of processing parameters for minimizing drying costs and preserve the
flavor, aroma and nutritional value
Technical approach
Mass transfer of fruit air-drying
Osmotic dehydration of fruits
Sugar substitution
Enzyme inactivation in fruit and fruit juices
Fruit pulp stability
Ultra-sound as pre-treatment for fruit processing
Quality evaluation
Acceptance
(sensory analysis )
Color
Texture
Morphology (microscopy)
Aroma
Enzyme activity
Shelf life
Ultra-sound as pre-treatment for fruit processing
Overview
Ultra-sound
Air-drying
Quality
Pineapple
Papaya
Sapota
Malay apple
Star fruit
Apple
Melon
Strawberry
Banana
Ultrasound effect on vegetable tissue
In natura pineapple Ultrasound processed pineapple
Ultrasound for cloud stability
Cantaloupe melon juice
Functional Juices
Ready to drink
Shelf life
Quality
Powder
Shelf life
Quality
Probiotic fruit juices
Fermentation
Shelf life
Color
Aroma
AceptanceNutritional
Value
Probiotic cashew apple juice
Probiotic pineapple juice
Probiotic pineapple juice
Prebiotic fruit juices
Enzyme
Fruitjuice
Prebioticjuice
Prebioticjuice
Shelf life
Nutritional
ValueAceptance
Color
Aroma
Oligosaccharides in cashew apple juice
Drying of functional juices
Juice
Spray
dryer
QualityShelf
life
Aceptance
Pineapple
Melon
Cashew
Sapota
Malay apple
Orange
Tangerine
Guava
Spray-drying of functional juices
Suco de abacaxi + 5% de MDSuco de Abacaxi + 10% de MD
Suco de Abacaxi + 15% de MD
(a) Imediatly after drying
(b) After 3 months at room temperature
Enzyme maceration
Enzyme
Fruitpulp
Macerated
Pulp
Lower viscosity
Higher homogeneity
Better taste and presentation
Fermented Beverages from Tropical Fruits
Fermentation
Shelf life Aroma
Acceptance Nutritional Value
Cajá
Mangaba
Cashew Apple
Umbu-cajá
Fermented Beverages from Tropical Fruits
Jams: Process development
Fruit Pulp Sugar Fruit Jams
Cajá
Mangaba
Umbu-Cajá
Siriguela
Pectin
Dried Fruits
Dried Fruits
Shelf life Aroma
Acceptance Nutritional
Value
Volatile databank
Potential fruits
Analysis
Olfactometry
• Extraction
• Concentration
• CG-FID
• CG/LC –EM
• Volatile databank
• Aroma essences
Volatile databank
Volatile databank
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
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
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
Ongoing research
Scientific pulications
Publication Amounts
Books 3
Book Chapters 20
International papers 130+
National papers 70+
International
conference
65
National conference 450+
Book
Book Chapters
International Papers
National Papers
Scientific publications
Research supervision
Level Concluded In progress
Undergraduated students 30 10
Masters 59 15
Doctors 13 10
Pos-doc 2 2
Others (DTI) 6 3
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
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)
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
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;
Four open scientific events with more than 500 participants
each (2010,2011, 2012 and 2016)
Volatile databank (www.cnpat.embrapa.br/volateis/)
Human resources
Advances in fruit processing technologies (book available
on www.amazon.com)
Increase in international publication
Increase in human resources formation
Highlights
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 2010.
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 2011.
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 2012.
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
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
Highlights
Oppening ceremony
INCT- Frutos Tropicais
Stand
Thank you
INCT – FT MembersContact:
Prof. Narendra Narain
narendra.narain@gmail.com
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