Description

Biochemical and molecular study of fruit and vegetable maturation, ripening, and senescence, with focus on metabolic pathways associated with ethylene synthesis and activity, changes in color and flesh firmness, synthesis of sugars, volatile compounds and alkaloids, and activation of the antioxidant system. Study of changes in quality of fruit and vegetable under abiotic stresses, including temperature, CO2, UV radiation, water and salt stress, and hypoxia. Phytochemical characterization: prospecting, characterization, quantification, and potential application. Fresh fruit and vegetable conservation. Processing of fruit and vegetables. Food quality and food safety.

Project 1 – Physiological, biochemical and molecular characterization of fruit and vegetables

Study of pre and postharvest factors that affect fruit ripening and vegetable quality. Biochemical and molecular characterization of main events involved in ripening and stress responses. Study of organelle metabolism (chloroplast, mitochondria and vacuole), cell wall metabolism, secondary metabolism (synthesis of carotenoids, tocopherols, L-ascorbic acid, alkaloids, and phenolic compounds), and antioxidant enzymatic system. Study the influence of abiotic stresses in fruit and vegetable quality.

Project 2 – Characterization and stability of phytochemical compounds of fruit, vegetables and derived products

Identification, quantification, characterization and stability evaluation of phytochemical compounds in native and non-native small fruit. Phytochemical stability of processed fruit and vegetables. Synthesis and modification of molecules and the study of their antioxidant, antimicrobial and anticancer properties.

Project 3 – Conservation of fruit, vegetables and derived products

Generation of technology for fruit and vegetable processing: preserves, juices, jellies, dry and dehydrated fruit, and minimally processed fruit and vegetables. Fermented products. Technologies for low calorie products. Functional foods. Safe systems of fruit and vegetable production.

Project 4 – Starch modification

Starches from various sources are isolated and modified physically, chemically and/ or enzymatically for use in specific foods and food packaging.

Project 5 – Encapsulation of essential oils and others bioactive compounds

The project aims to encapsulate natural essential oils and other bioactive compounds for food applications, such as release of aroma, conservation and extended shelf-life of foodstuffs, inhibition of germination, protection of vitamins and other thermosensitive compounds, and in active and intelligent packaging, among other applications.

Project 6 – Use of nanotechnology in food and active and intelligent packaging

The project aims to production of nanofibers, nanocapsules, cellulose nanocrystals, starch nanocrystals and nanomaterials from natural polymers, using starches, proteins, cellulosic materials and synthetic polymers, such as poly lactic acid, polyethylene glycol, cellulose, nanoclays and Nylon 6 for the encapsulation of active compounds. The electrospinning technique has been used by the research group to produce nanofibers and nanocapsules. In addition, polymers derived from agroindustrial wastes have been used to produce superabsorbent hydrogels and nanobiocomposite films with antioxidant and/or antimicrobial action.

Description

Pre-storage and storage of grains. Industrial grain processing. Grain chemistry. Rheological and functional properties of grain, fractions and derived products. Starch and fiber chemistry. Development of novel processes and products. Biofuels. Safety and quality control. Use of cold storage. Grain aeration. Guidelines and technology for certification of grain and fiber storage facilities.

Project 1 – Drying and storage management systems and methods and evaluation of industrial parameters, technological quality and grain consumption quality

Study of the effects of drying and storage management systems and methods on operational parameters, energy consumption and immediate and latent effects in technological, chemical and industrial and consumer quality attributes of rice, oat, canola, bean, maize, wheat, soybean, sorghum, including pathogen control by alternative methods and the use of cold temperature during storage. Study of the effects of grain temperature during drying and storage and the definition of storage conditions for intermediate periods that allow for the maintenance of the physicochemical, chemical, and technological characteristics of canola, sunflower and soybean oil, as raw materials for consumption and production of biofuels, as well as drying and storage methods adequate for castor bean in small scale production systems. Grain aeration. Storage, safety, and typification legislations for grain and derived products.

Project 2 – Development of processes and products derived from rice

Evaluation of the effects of industrial manufacturing methods on rice grain quality, including sensory attributes, industrial quality parameters such as yield and head rice yield, incidence of metabolic and non-metabolic derived defects, and glycemic and lipidic indexes in biological assays with Wistar rats also evaluated for ration consumption, weight gain, and feces volume. Development of new products derived from rice. Utilization of rice processing residues.

Project 3 – Physicochemical, functional and nutritional properties of starch and beta-glycans

Utilization of modified pinhão starch in bread and pastry products, with emphasis on physical, chemical, nutritional, and technological properties of native starch and modified starch by physical and chemical methods. Cassava starch modification using ozone and varied pH, temperature, and reaction time conditions. Technological properties of chemically modified maize starch. Acetylation and oxidation effects on beta-glycan properties and utilization of the modified molecule in new formulations including rice and wheat flour.

Know more at: www.labgraos.com.br

Description

This work group began in 1999 in the Microbiology lab at DCTA/FAEM/UFPel. The main research projects involve molecular and biochemical characterization of Listeria monocytogenes and Staphylococcus coagulase-positive. Currently, the research focuses on bacterial molecular characterization; molecular and immunoenzymatic detection; genetic diversity of isolated strains; and genomics and transcriptomics of food pathogenic bacteria.

Project 1 – Identification and molecular characterization of Listeria monocytogenes in food produced and commercialized in the south region of Rio Grande do Sul

This project has the following objectives: a) isolate and identity L. monocytogenes in foods and food processing plants; b) evaluate the genetic diversity of isolated L. monocytogenes strains; c) study virulence mechanisms of isolated strains; d) study biofilm formation mechanisms; e) identify molecular markers to detect pathogens in food; f) develop an IMS-PCR based detection method for L. monocytogenes.

Project 2 – Biochemical characterization of Staphylococcus coagulase-positive in food

This project has the following objectives: a) identify molecular markers to differentiate three species of Staphylococcus coagulase-positive (S. aureus, S. hyicus and S. intermedius); b) develop a PCR based molecular method for differentiating the Staphylococcus species; c) standardize a molecular method for detecting Staphylococcus enterotoxins in food; d) study virulence mechanisms of isolated strains; e) evaluate genetic diversity of isolated strains.

Know more at: www.ufpel.edu.br/faem/dcta/micro